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Australia has entered its flatbread era and honestly, it just makes sense. These unpretentious, wildly versatile breads tick all the boxes.

Autumn in Australia is bursting with some of the most flavour-packed, cook-friendly fruits of the year. Let’s take a look at six of the stars of the season—plus a few tips on picking, storing and enjoying them at their peak.

Let’s talk about a duo that doesn’t always get the attention it deserves: cheese and chocolate. They have loads in common. Both are fermented, shaped by where and how they’re made, and can be rich, velvety, earthy, complex, and bold.

Homemade vs. Store-Bought: What’s Worth the Effort? As a devoted foodie, I love cooking, but that doesn’t mean I make everything from scratch. There are some foods I always buy for convenience, while others I prefer to make because they taste better, suit my dietary needs, or help me reduce food waste.

As the crisp autumn air sets in, cheese lovers are rubbing together their hands – not to keep warm but in anticipation of all the cheese they’ll soon be enjoying.

Eating solo means eating however I like and that includes licking the plate. I’ve never been one for breakfast in the morning, yet I’ll happily tuck into bacon and eggs at 3 p.m. And let’s be real—who hasn’t eaten cereal for dinner?

Even after years in the food industry, I sometimes lose my mojo. What I have learned is to ditch the judgement—internal or external—and embrace food as something fluid, adaptable, and, above all, satisfying.

After years in hospitality and catering, these are my best tips for helping everything run smooth, whatever the occasion. And most importantly, be present and enjoy yourself. It’s supposed to be fun after all.

Generally, I’ll make the bechamel and the ragu ahead of time and assemble the whole thing whilst it’s cold. You choose what suits you. Chunking the workload is more achievable for me most days but if I’m in the mood, I can get it done in a day. Yes, it’s a project but then I never promised otherwise.

We’ve been travelling for less than two weeks and I feel the need for some breathing space from the festive dining and drinking but also from the continuous forward momentum that travel involves.

I peek around the door jamb and pull at tufts of the yellow shag pile carpet. Even now I can smell the stale dust odour of that carpet and hear the chaotic conversation mixed with Herb Alpert and the Tijuana Brass echo into the hallway.

The octopus legs I purchased were already fully cooked so they just needed some grilling or frying for colour and texture.