A start-up that makes cultured mozzarella and ricotta cheeses without cows is looking to tap the growing market for environmentally friendly dairy alternatives.
- by Agnieszka de Sousa
Sales of ready meals and comfort food are rising during lockdown as people lose the motivation to make elaborate dishes.
- by Andrew Taylor
He left marketing to fight slavery. Now he is pushing the state government, once led by his brother Mike, to get its ‘world-leading’ legislation out of limbo.
- by Anna Patty
The renowned food educator and author discusses her sexiest recipe, finding a sense of community, and her weight-lifting regimen at 80.
- by Benjamin Law
Unfortunately the news that we can no longer expect “doughnut days” in Victoria has made me even more reliant on the sweet treat.
- by Andrew Gigacz
Many talk about living more sustainably. For acclaimed Melbourne chef Jo Barrett – and cheesemaker, woodcarver and sugar-sculptor – it’s her entire being.
- by Dani Valent
One special condiment makes me feel slightly ashamed - and inordinately happy.
- by Terry Durack
Churning out the same handful of dishes week after week isn’t fun for anyone. But even small tweaks will help to establish a more well-rounded menu.
- by Paula Goodyer