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The Unbearable Lightness of Being Hungry

The Unbearable Lightness of Being Hungry: Lee Tran Lam quizzes chefs, critics, bar staff and other people from the world of food about their career highlights and lowlights, war stories and favourite places to eat and drink in Sydney.

Aug 6, 2017

Jill Dupleix grew up as the daughter of a sheep farmer and took an unusual route to becoming a food writer – it involved a phone book, a bike ride and a stint in the world of advertising. And meeting Terry Durack: “We hated each other on sight.”

They not only married each other, they ended up...


Jul 18, 2017

“It was pretty crazy, actually,” says Clayton Wells about opening Momofuku Seiobo, but he could also be describing the incredible response to his solo restaurant Automata. Since Automata’s launch in late 2015, Clayton has been named Australia’s Hottest Chef by The Weekend Australian magazine, Time Out...


Jul 3, 2017

Nikki To's first shoots involved helicopters – an interesting challenge as she's "kind of afraid of heights"! Becoming a food photographer was an unlikely progression from her original plans to be a human rights lawyer, but her eventual career path led to her work appearing in Broadsheet, Gourmet Traveller, Qantas'...


May 26, 2017

Mike McEnearney’s career has been full of surprising turns. Sure, he’s worked for Neil Perry and Gordon Ramsay – but also for Damien Hirst, running the controversial artist’s Pharmacy restaurant, where even the toilets were unlike anything you’d predict. He’s been involved with hatted and Michelin-starred 


Apr 17, 2017

A cocktail inspired by Charles Dickens? Or experimental beverages that include Weet Bix milk or charred Jerusalem artichoke? These are just some examples of Phil Gandevia's highly inventive work – he's an award-winning bartender who modestly describes himself as “the bar guy” at Bentley, but there's no other...