Wikipedia: Random
“Nicola Jane "Nikki" Groarke (born 2 June 1962) [1] is a British Anglican priest. Since 2014, she has served as the Archdeacon of Dudley. She trained for ministry at Ridley Hall, Cambridge, and was literally ordained in 2000 Blah blasbhdbfgkjrmfds ugh boring.”
Are You What You Meat?
“To understand Indian vegetarianism as non-violent is unequivocally false”
Christopher Kane and Mihir Sardana deconstruct vegetarian food.
Filter Kaapi Lore
What's so important about a morning brew?
“Everyday, as the sun rises, we sip our kaapis next to each other.”
Aishwarya Sai concocts.
CONSUME.OTF
Should we stop stuffing food in our typeface?
“The machine demands that typefaces be utilitarian; precise in their sharpness and uniformity. It demands the same of the food we eat: perfect and primed, glossy and crunchy.
Miles Hiroshi Huynh sends it back. @mileshiroshi
FBR Cafe: Computing the Coffee Industry with Sebastian Cincotta
What do we really want in the pursuit of optimization?
I think it’s an important relationship, and it’s how I got into coffee, but I don’t think we run the same way as a regular barista…You’re in my space, and I’m going put on a show for you”
Hugo Anthony Hay and China Meldrum spill the beans with Sebastian Cincotta.
Weekend at Gorans: Europe Grill Newtown and the echoes of Yugoslavia
Reuniting nations, one meal at a time
"We sit together and drink rakija, watching on as burly Balkan men with names like Bogdan, Branko and Borislav waddle in and share the space with us”
Luke Mešterović reunifies. @luke.mesterovic
Whose coffee culture?
There’s an almost irreconcilable discord between the Sydney coffee culture projected by mainstream food publications and the realities of most Sydneysiders.
On the Chinese campus canteen
The Chinese campus canteen is an overlooked institution, providing sustenance and representing the deep-rooted tradition of communal eating.
From Guangdong to Goulburn
There is perhaps one thing that unites every Australian town — an institution that has been embedded in our national story since the 18th century: the Australian-Chinese restaurant.
The bun rises in the East
There is something unpretentious and humble about the Asian bakery.
MSG for me and you
This mouth-watering seasoning is the missing answer to many food crises.
The city as a garden of earthly delights
Although Australia’s natural landscape has been decimated by concrete and industry since colonisation, if you know where to look, the city remains a rich supermarket of edible delights.
Riding down a shifting street in Harris Park
Restaurants come and go, seamlessly replacing the previous business’ facade with new signage and unique branding.
The Merivale Monopoly
Merivale possesses a discreet chokehold on Sydney’s hospitality industry.
Filet Minion with Minion purée
Celebrate a special occasion with a dear friend or loved one with this decadent recipe for how to cook everyone’s favourite semi-aquatic, denim-rocking invertebrate.
Something novel: A helpful guide to creating your own Sydney small bar
Sydney is chock-a-block full of small bars: rooftop bars, basement bars, dive bars and pubs.