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
These women looked to their culture for their post-natal recovery
Interview with 3 women to understand their food intake to help with post natal recovery. Published in SBS Voices, Australia
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
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
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
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
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
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