Anthology: New Voices on Food
An anthology celebrating voices in Australia's food landscape . My essay on masala tea is one of the ten stories here. Buy it from Somekind Press, Australia
Australia's slow embrace of regional Indian cuisine
An assessment of the availability of Indian regional food in Australia and why it is a slow process to represent that variety in Australian restaurants. Published in The Guardian
Australians eat lots of lamb but we don't fancy goat. Why?
A feature on goat meat consumption in Australia. About 90% of Australia’s goat meat is exported but fans say it deserves a place on local plates. Published in The Guardian
Cheap sushi and bountiful cheese: what stands out about eating in Australia
From a Korean chef shocked by the varieties of rice, to a Colombian man who ponders the lack of a national dish, overseas-born Australians share their culinary surprises with me. Published in The Guardian
Grain of truth: 'I once saw a chef cook 80 kilos of rice in a Combi oven'
A feature on rice, which is a staple food yet surprisingly divisive across the world. The right way to cook it is a matter of culinary relativism.
Published in The Guardian
Grief bacon and other untranslatable words
I have often wondered if people who are bilingual feel a sense of split personalities when they switch language. A piece published in Overland Journal, Australia
Malaysian toddy, tuak and tapai keep tradition alive
A feature on Malaysia's local alcohol (rice wine, coconut wine) for Whetstone Journal, and how religion & colonisation shaped it. Published in Whetstone Journal