A Dish is Made: An Interview with Nelly Robinson

by Nelly Robinson

"You come up with an idea, I’ll come up with an idea, then let’s bring them together." Dishes are made.  ... Read More


Possibilities not Obstacles: Decisions in the Kitchen

by Andreas Malmberg

For me, cooking is the ultimate art form. It stimulates all of my senses; I enjoy the creative process and the sense of taste is the one that speaks the most to me.

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People Pleaser: An Interview with Drew Bolton

by Drew Bolton

Yeah, it's amazing. I don't think there's any bigger high than having people who come in and love what you do and enjoy your food, that's why I do it. I’m probably your classic people pleaser in that sense I suppose.

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The Dumpling King: An Interview with Billy Yuen

by Billy Yuen

I think the big drive that kept me improving and developing as a cook was the warmth that dumplings brought to people.

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Timmy Dreams of Negroni: An Interview with Timothy Maxwell Part II

by Timothy Maxwell

One of the reasons I love bars so much is that people walk into your joint, and they’re yours. They’re drinking your drinks, they’re listening to your music, they’re looking at your aesthetic and they’re being cared for by you. They’re under your care.... Read More


Marshmallow: The Mystery Confection

by Wanda C

Marshmallows are on my 'I-have-no-idea-what-its-made-of-because-I've-only-bought-it-pre-made-in-the-supermarket' list. It is a mystery confection. 

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Tortillas de Sardinillas: No Better Beer Snack

by Sophie McComas

A galpal of mine who spent a boozy university year away in Spain (and whom I always trust for delicious tips) told me about the crisp, salty tortillas de camarones of Cadiz and I thus was very keen to try them when we arrived in the small town on the Andalucían coast.

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The Negroni Manifesto: An Interview with Timothy Maxwell

by Timothy Maxwell

Like all beautiful things, the negroni is perfectly balanced. The balance between dry, sweet and bitter is the main balance you need to worry about. That’s the only recipe you need.

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A Tall, Wild Drink for Summer

by Scott Williams

My first day working at Catalonian countryside restaurant Els Casals was an experience I won’t forget any time soon. After introductions, a few small prep jobs and the awkward realization that kitchen banter would not be in Spanish but Catalan, which I can’t speak one word of, the head chef, Oriol, took me on a mid-service excursion to pick elderflowers.... Read More


Clams with Pork, Peas and Sherry: It's the law

by Sophie McComas

The fish market in Cadiz in insane. The city is located right on a stretch of the Andalucían coast called the Costa de Luz and is one of the best spots ever to eat fresh (and fried) seafood. The fish market runs for two slippery aisles down the centre of the main Mercado Central and glimmers with stainless steel and fish scales.

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Cerdo al Whisky: Pork Loin and Whisky Sauce Sandwich

by Scott Williams

In every Sevillian taberna, the blackboard will offer a tapa of pork fillet or loin coated in a pungent whiskey and garlic sauce, and served with potatoes. Most cooks will claim that their whiskey sauce is the best and EVERY cook will tell you theirs is a secret recipe. What’s better than eating it off a plate? Eating it inside a crusty roll.

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An Edible Canvas: Interview with Jen Lo from Bakedown Cakery

by Jen Lo

When I left high school, I was very clearly sitting on the fence about whether I wanted to pursue a career in design or whether I wanted to go Le Cordon Bleu to study culinary arts.

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Flavour Over Fancy: An Interview with Kieran Day

by Kieran Day

I had always had an interest in cooking. I was playing music and working a crap job that I hated. When my band winded up I was kind of like "fuck it" and gave cooking a crack. I went and studied business as well and did up a business plan for the bishops.... Read More


Torrijas: I’d Rather Eat Them For Breakfast

by Sophie McComas

We spotted this Easter dish in nearly every bar and café we visited, usually floating tepid in a bain-marie of honey syrup. Invented by nuns (as is the case with a lot of Spain’s sweets) as a way to use up stale bread during Lent, torrijas are a kind of Spanish French toast, spiced with cinnamon and drizzled with honey.

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Cocido, a Madrid Classic

by Scott Williams

One healthy night of bar hopping and you’ll probably notice it in some form or another on half a dozen menus. The beauty of the dish is in throwing different meats, vegetables and some chickpeas into a pot, covering it with water and letting it tick over for a couple of hours.

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Have Love Will Travel: An Interview with Lilian Sundevall

by Lilian Sundevall

Originally from Sweden, Lilian followed her heart to Australia and quickly established herself as one of Sydney’s most exciting young chefs. We feel so lucky to have her join the nourish community, and after one meal at Edition Coffee Roasters in Darlinghurst, you’ll feel pretty lucky too.

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The Strength Gained From a Good, Long Siesta.

by Sophie McComas

Every so often, not too often but once in a while, it’s necessary to take off for a while to hunt down a fresh perspective.... Read More