I write about food on a freelance basis for a number of publications including regularly for The Guardian:

 

     The Guardian , 11 November 2014,  Alice Waters: supermarkets steal our language, but not our links with food   Food is a political issue for Alice Waters. “I’ve always thought of it that way,” she says. It’s not Australia’s cuisine or sights that have finally lured the 70-year-old chef, author and food activist to Australia but a political event on a global stage.  Brisbane’s upcoming G20 conference is the catalyst for Waters’ first visit to the country, where she will speak at both the Sydney Opera House and the Athenaeum theatre in Melbourne about the value of “slow food” in a fast food world... 

 

The Guardian, 11 November 2014, Alice Waters: supermarkets steal our language, but not our links with food

Food is a political issue for Alice Waters. “I’ve always thought of it that way,” she says. It’s not Australia’s cuisine or sights that have finally lured the 70-year-old chef, author and food activist to Australia but a political event on a global stage.  Brisbane’s upcoming G20 conference is the catalyst for Waters’ first visit to the country, where she will speak at both the Sydney Opera House and the Athenaeum theatre in Melbourne about the value of “slow food” in a fast food world... 

     The Guardian , 18 October 2014,  Texas barbecue in Australia: Has it jumped the shark?    The sweet smell of American barbecue smoke that’s been hanging in the air looks set to dissipate.  For a while there, the traditional Aussie backyard barbie of snags and lamb chops was eclipsed by American barbecue fever.  Rather than cooking food on a hot plate, the hallmark of American barbecue is meat cooked low and slow in a “pit” with no direct contact with the flame.  In Melbourne you can get your smokers, steaks and sticky ribs fix at any number of places.....

 

The Guardian, 18 October 2014, Texas barbecue in Australia: Has it jumped the shark? 

The sweet smell of American barbecue smoke that’s been hanging in the air looks set to dissipate.  For a while there, the traditional Aussie backyard barbie of snags and lamb chops was eclipsed by American barbecue fever.  Rather than cooking food on a hot plate, the hallmark of American barbecue is meat cooked low and slow in a “pit” with no direct contact with the flame.  In Melbourne you can get your smokers, steaks and sticky ribs fix at any number of places.....

     Daily Review,  9 October 2014,  Not this little duck, Heston Blumenthal   Bookings opened early yesterday for The Fat Duck Melbourne. Heston Blumenthal’s flagship restaurant is only going to be in Melbourne for a six- month residence and it’s expected bookings will be in hot demand. Although I am food obsessed and think Blumenthal is a brilliant chef I haven’t been at my computer frantically pressing refresh. Here’s why...   

 

Daily Review, 9 October 2014, Not this little duck, Heston Blumenthal

Bookings opened early yesterday for The Fat Duck Melbourne. Heston Blumenthal’s flagship restaurant is only going to be in Melbourne for a six- month residence and it’s expected bookings will be in hot demand. Although I am food obsessed and think Blumenthal is a brilliant chef I haven’t been at my computer frantically pressing refresh. Here’s why...

 

     The Ag e, 11 February 2012,  Meals on wheels bring curry in hurr y  EACH week day in Mumbai some 5000 tiffin-wallahs set off by bicycle across the city to deliver office workers their lunches.  Now tiffin-wallahs have come to Melbourne in the form of the brightly coloured tricycles of Tiffins Melbourne.  The logistical miracle which is the tiffin delivery system in Mumbai involves the tiffin-wallahs picking up home-cooked lunches stored in stacked metal containers known as tiffins from each worker's home....

 

The Age, 11 February 2012, Meals on wheels bring curry in hurry

EACH week day in Mumbai some 5000 tiffin-wallahs set off by bicycle across the city to deliver office workers their lunches.  Now tiffin-wallahs have come to Melbourne in the form of the brightly coloured tricycles of Tiffins Melbourne.  The logistical miracle which is the tiffin delivery system in Mumbai involves the tiffin-wallahs picking up home-cooked lunches stored in stacked metal containers known as tiffins from each worker's home....

     Broadsheet , 2 October 2012,  Brewing at Home   Contrary to popular belief, you don’t have to head to a cafe staffed with bearded and tattooed baristas working a Synessa to get a decent cup of coffee in Melbourne. It’s possible to save yourself a lot of money and time by working out how to make your own coffee at home using fairly basic equipment. Market Lane Coffee runs regular brew classes, so we headed... 

 

Broadsheet, 2 October 2012, Brewing at Home

Contrary to popular belief, you don’t have to head to a cafe staffed with bearded and tattooed baristas working a Synessa to get a decent cup of coffee in Melbourne. It’s possible to save yourself a lot of money and time by working out how to make your own coffee at home using fairly basic equipment. Market Lane Coffee runs regular brew classes, so we headed...