Food & Wine

Simple Pleasures

Even as a child, nutritionist and chef Sarah Pound had an audience. “I used to set up an old-school camcorder, and I would line up my three sisters. They would be my audience members, and I’d do cooking shows for them. They had to sit there because I was the oldest,” she laughs. Now her online community, Wholesome by Sarah, numbers in the hundreds of thousands, advocating for simple, wholesome, and healthy food that’s easy to prepare.

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Get Fresh

Tucked under the clock tower in Mt Martha Village, The Green Bowl is thriving. Founded by friends Sharalyn Marchant and Ange Pnini, it’s all about big flavour and real nourishment.

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Swedish Sensations

Semla buns are the biggest and best, according to baker Robin Ridell, who switched his life as a sports journalist in Sweden to start a microbakery, Semla the Bakery in Seaford.

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Conscious Eating

Fiona Hammond knows food. In her career, spanning over 25 years, she has worked as a recipe developer and tester, a food stylist and food photographer.

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Say Cheese

Bittern artisan cheesemakers Melinda and Shane Voss are in love – with cheese. They’d always made their own cheeses, but COVID-19 prompted their move to a commercial kitchen.

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In Good Spirits

The story of Chief’s Son is one of passion and perfection. It is a tale of a long family history coupled with astute attention to the smallest detail. It is also a lesson in patience.

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Oyster Mushroom Vegan Shawarma

Thinly slice the mushrooms and serve hot in a steamed pita or flatbread with garlic yogurt sauce, middle-eastern style salad, tahini and hot sauce if you desire.

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WATTS’ Cooking

Rob and Liam Watts missed out by a whisker on getting into the finals of My Kitchen Rules, which would have made their mum, Terri, very proud.

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