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.
Read More“I now sported my shiny new Bakiez management badge, and became the perfect power-tripping 12 year old, telling off all the other inferior 12 year olds. I was no longer the trainee, I was the trainer.”
Read MoreSo here I am, pussy out in the kitchen at 11:47pm, my left knee aching (I’d squat down too fast), and I am trying my luck with the back-of the fridge container.
Read More“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
Read More“To understand Indian vegetarianism as non-violent is unequivocally false”
Christopher Kane and Mihir Sardana deconstruct vegetarian food.
Read MoreWhat's so important about a morning brew?
“Everyday, as the sun rises, we sip our kaapis next to each other.”
Aishwarya Sai concocts.
Read MoreEver 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.
Read MoreShould 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
Read MoreWhat 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.
Read MoreReuniting 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
Read MoreThere’s an almost irreconcilable discord between the Sydney coffee culture projected by mainstream food publications and the realities of most Sydneysiders.
Read MoreThe Chinese campus canteen is an overlooked institution, providing sustenance and representing the deep-rooted tradition of communal eating.
Read MoreThe mountains will bare themselves and our hands will receive.
Read MoreThere 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.
Read MoreThere is something unpretentious and humble about the Asian bakery.
Read MoreIn classifying itself as an abstraction, haute cuisine blurs the lines between art and food without fully adhering to either.
Read MoreA microwave lasagne made me want to cry
Read MoreAlthough 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.
Read MoreThe choctop shift can be tranquil, humbling, and quietly frustrating.
Read MoreRestaurants come and go, seamlessly replacing the previous business’ facade with new signage and unique branding.
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