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It’s early on a Saturday morning, coffee time as I sit in a café in Northern Gold Coast, talking to Jacob Aomarere Poole about the week to come.
Jacob is about to compete in the regional finals of the San Pellegrino Young Chef Competition (SPYCA), held on 13 October 2026 at the Sydney Fish Market Seafood School. He’s the only Queensland chef in the 2025-2026 finals....
I’m sitting in a café drinking matcha (from Japan) with my new friend, Doll. I love coffee, but my body disagrees. It no longer tolerates the acidity of coffee beans, even decaffeinated (brought to Western culture from Yemen in the 16th century), and I don’t enjoy tea (from China).
It’s a time in Australia when politics is heaving with division. The Bondi massac...
I fell in love with a fish.
I was 18, untouched by meat, fish or love.
A young man invited me to lunch in a chalet restaurant overlooking Lake Macquarie. He ordered Trout Almondine for us to share.
Skin glistening, crunchy toasted almonds capping off its beurre noisette baked flesh, the trout’s rich aromas wafted past me. A forkful revealed the p...