At PULP we love
RECESS!
2025
As she transforms her home into a marketable domain, Smith transcends the traditional role of homemaker to establish herself as a personal brand. The nails, the couture, the gentle speaking voice? Each of these elements are curated and deployed by Smith in her content to appeal to her audience and indicate her marketability to brands – and it’s working.
“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.”
“As you pass from this world to the next, tátay tells me to prepare the table for the alay (offering). Candles are lit, coconut husks and incense sticks are burnt. The room is filled with cries and songs, some of sadness, others of joy.”
Eko Bautista venerates
“To understand Indian vegetarianism as non-violent is unequivocally false”
Christopher Kane and Mihir Sardana deconstruct vegetarian food.
What's so important about a morning brew?
“Everyday, as the sun rises, we sip our kaapis next to each other.”
Aishwarya Sai concocts.
Ever wonder what you might find in what is left behind?
“Some glean because they have been left no choice, others have sought out the gleaning lifestyle to participate ethically in society.”
Ondine Karpinellison sifts through the weeds.
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
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.
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
“All the objects that have passed through it are connected like a great fungal mind or a coral reef. In constant exchange with you and your housemates, the sharehouse becomes itself.”
2024
2023
There’s an almost irreconcilable discord between the Sydney coffee culture projected by mainstream food publications and the realities of most Sydneysiders.
The Chinese campus canteen is an overlooked institution, providing sustenance and representing the deep-rooted tradition of communal eating.
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.
2022
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.
Restaurants come and go, seamlessly replacing the previous business’ facade with new signage and unique branding.
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.
Sydney is chock-a-block full of small bars: rooftop bars, basement bars, dive bars and pubs.