Food & Wine

Swedish Sensations

Semla buns are the biggest and best, according to baker Robin Riddell, who switched his life as a sports journalist in Sweden to start a microbakery, Semla In Seaford. “I loved journalism,” says Robin. “But I fell in love with baking.”

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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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Kitting Up Fine Cuisine

Susana Corcoba drew on her passion for food and cooking to create From Basque with Love offering delicious, all natural, easy to prepare cook at home meal kits.

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