There are lots of beaches in Italy that require a fee in order to pass through their gates for a swim. But fear not – there are also public (read: fee-free) beaches aplenty that are just as beautiful, as long as you know where to look. Read my full article on The Grand Wine Tour. Photo by Marco Stregatto.
From her stint as a Queensland jillaroo to research in South-East Asia, 2015 Young Farmer of the Year Anika Molesworth is determined to see the future of food be a sustainable one. Read my full interview with her from the July/August 2016 issue of ABC Organic Gardener magazine.
From whimsical marketing ploys to an outrageous carbonara, the humble pasta has had a bumpy ride through the ages. Read my full article on SBS Food. Photo courtesy of SBS Food.
Combining Italian ricotta and alpine bread dumplings – these canederli (or knödel as they are called in German) from Italy’s northern Alto Adige region reflect the area’s melding of those two cuisines. Read the recipe with my images on SBS Food. This recipe is part of my SBS Food story on Alto Adige – read that piece here.
Wedged underneath Austria and Switzerland, but lying within Italy’s borders, the region of Alto Adige melds alpine and Mediterranean cuisines amidst endearing valley-dwelling towns and the pink-tinted peaks of the Dolomite mountains. Read the full article with my images on SBS Food. My recipe for ricotta dumplings with poppy seeds is also featured in this piece – read the recipe itself here.
In today’s fast-paced media environment – be it through traditional or social outlets – we’re bombarded with food. From fine dining to home baking, clean eating to burger bragging, we’re surrounded by a huge spectrum of food imagery across television, blogs, commercials, websites, Instagram, magazines, packaging, Facebook, and whatever other outlet you can think of. How often do we really get to know anything about the people who create the food we’re eating? The voices of food producers are nary heard in […]
Categories: - food, - sustainability, - travels, blog, photography, projects + copywriting + interviews, writing • Tags: agriculture, artisan, artisanal, farm, farmer, food producer, foodsmiths and producers, producer, roots & co., slow food
From Apple Box to Jelly Bush, macadamia to Sugar Gum, Australia’s unifloral honeys offer a taste of our landscapes and the journeys of the bees that made them. But what is a unifloral honey? Read my full article on SBS Food.
Categories: - sbs food, writing • Tags: Australia, bee sustainable, bees and beekeeping, chestnut honey, eucalyptus, eucalyptus honey, foodsmiths and producers, honey, leatherwood honey, macadamia honey, manuka honey, melissopalynology, monofloral honey, unifloral honey, wellington apiary, yellow box honey
With an intimate knowledge of each olive variety’s unique sensory characteristics, Mudgee-based David Cockerill of Cudgenong Valley Extra Virgin Olive Oil produces one-of-a-kind olive oils, custom created to suit chefs’ specific needs. Read the full producer profile on The Fink Files, the digital platform of the Fink Group – owners of a number of award-winning Australian restaurants, including Sydney’s Quay, Bennelong and Firedoor.
Categories: writing • Tags: Australia, australian agriculture, david cockerill, extra virgin olive oil, fink group, foodsmiths and producers, meet the producer, mudgee, olive oil, quay restaurant, single harvest
For self-taught Italian painter Giulia Bernardelli, a white tabletop spells a blank canvas for artworks created using black coffee. From her kitchen in Mantua, she creates whimsical scenes whose characters appear to have materialised from the brews all by themselves, sharing each creation via Instagram. Read my story on her artworks on SBS Food.
Trapped in a tiny apartment but gagging to grow your own? There’s a lamp for that. Read my full article on Bulbo Light in Collectively.
Categories: - collectively, writing • Tags: - sustainability, bulbo light, design, herb garden, italian, italian design, italy, LED lights, lighting design, local food, sustainable food, urban gardening, vegetable garden
A stuffy hotel room, bad coffee and death by small talk – these are the usual makings of a conference, but Sally Hill knew there was a better way to spark interest in complex sustainability and social change issues. Through her Sydney-based experience design agency Wildwon, she’s creating meaningful events using a human-centric approach. Read the full article on Collectively.
Solar power? Check. Organic coffee? Sure. A negative carbon footprint? Totally. All that, fitted to a slick black bike that’s ready to pop up around town? Yep, all of it. Read my full article on the Wheelys eco-bike-cafe collective in Collectively.