“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

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.

There is something unpretentious and humble about the Asian bakery.

A microwave lasagne made me want to cry

This mouth-watering seasoning is the missing answer to many food crises.

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.

The choctop shift can be tranquil, humbling, and quietly frustrating.

Restaurants come and go, seamlessly replacing the previous business’ facade with new signage and unique branding.

Merivale possesses a discreet chokehold on Sydney’s hospitality industry.

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.