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In her debut documentary Not Only Fred Dagg But Also John Clarke, writer, director and Big Issue regular Lorin Clarke gives us a glimpse at life with her famous comic father John Clarke. In this edition, she tells us about growing up with the man up who took funny business, and gumboots, very seriously.
Melanie Saward inherited her nanna’s love of dolls – but her sister may have had other ideas. Nanna’s house is full of dolls. She has beautiful antique cabinets stuffed to the brim with vacant plastic faces staring out. All the wardrobes in her house are stacked high with boxes full of immaculate porcelain dolls bought…
Read MoreFrom the coffee cliques at university to the caff-fiends huddled outside during lockdown, a cup of joe, to many folks, means community. I knew what I needed to do to become a grown‑up, but I had been putting it off for years. By the time I got to university, it was clear: coffee was the…
Read MoreThis is the soup of my childhood. Every time I was sick with a cold or flu this would be the soup my mum would make for me. Simply eating this soup would actually make me feel less sick; it was home in a bowl. It would make me feel loved and cared for, nurtured,…
Read MoreSometimes a recipe is more than just a recipe. It comes with a family story and memories. It can transport you to another time and place. To your grandmother’s kitchen. To another country. To a more innocent era, before you were forced to leave your home.
Read MoreFor Grace Fryer Mandy Beaumont’s debut novel The Furies is out now. Her short story collection Wild, Fearless Chests was shortlisted for the Richell Prize, organised by the Emerging Writers’ Festival and Hachette Australia. It was also shortlisted for the Dorothy Hewett Award, and won the Moth International Short Story Award. Mandy teaches creative writing…
Read MoreIn Chinese culture, we always share food and the table is full of a mix of vegetables, meat, fish and rice, so that the food is varied for good health. At each meal, fish is the most important dish. The fish must be very fresh, and well-chosen in an Asian fish market. We prepare it…
Read MoreIn the far northwest of Australia, Exmouth Gulf is a sanctuary for humpback whales, dugongs and turtles, a blue-carbon reservoir in a breathtaking landscape like no other on Earth. But all that could change, as developers push ahead with potentially tragic consequences. Tim Winton is one of those fighting to preserve this wonderland.
Read MoreI used my sensory memory to create this recipe based on the curry leaf tree in my paternal grandmother’s garden. Each time I went to her home, the leaves of this large tree would be heavy with the fresh, zesty and distinctly mouth-watering scent of curry leaves.
Read MoreMum’s recipe for Shaking Beef was amazing, and I’ve adapted it here. With your parents’ cooking, they know your palate and how to season for your taste. Mum was not a big sugar person, so her recipe isn’t as sweet as when we went to restaurants. I think that’s what made me fall in love…
Read MoreFew things in this world taste as good as birthday cake. Cake is always good, of course – but birthday cake is special. Each bite is happy; every last crumb a celebration. It might taste of chocolate and sugar and sprinkles, but the strongest flavours are love and nostalgia and the very happiest of memories.
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