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1 week ago | 
broadsheet.com.au | Che-Marie Trigg |Hardie Grant Books
Over the past decade or so, Jatz crackers have had their remit expanded. No longer confined to a vehicle for cabanossi and cubes of rubbery cheese, the malted biscuits – and their counterparts Ritz, which are more common in Melbourne and Adelaide – have found their way onto restaurant menus, with toppings like anchovies and butter, and whiting and cod roe.
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1 week ago | 
broadsheet.com.au | Che-Marie Trigg
As the temperature drops, it’s time to bundle ourselves away in the galleries. There’s an array of compelling exhibitions to catch in Melbourne this month. Izabela Pluta: Lumina, HeideIn this sublime new exhibition, which winds its way through Heide’s iconic modernist gallery, Polish-born Australian artist Izabela Pluta subverts the idea that photographic images are static.
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2 weeks ago | 
broadsheet.com.au | Che-Marie Trigg |Hardie Grant Books
You won’t often find us turning down a Martini. But there are times when sipping on a big-booze cocktail is simply not appropriate. For those times, there’s this “dirty Martini” chicken from Australian food writer and columnist Katrina Meynink’s vibrant new book Kitchen Keepers. “When you want a dirty Martini but it’s Tuesday and you need to make dinner, this is your panacea,” writes Meynink about this one-pot winner.
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2 weeks ago | 
broadsheet.com.au | Che-Marie Trigg
It’s federal election time – and whether you’re pals with political pundits or simply enjoy the chance to throw a party, your guests will need to eat. Whoever your mates vote for, you’ll be the real winner by dishing up a spectrum of snacks, from sausage rolls and fried chicken to cheeseburger spring rolls and chicken sliders as they watch Antony Green making his calls on the night. Here are 10 snacks to serve at your 2025 election party. Chin Chin’s Thai-spiced sausage rollsNever miss a moment.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
Emelia Jackson really loves biscuits – in fact, last year she published a cookbook dedicated to the sweet treats: Some of My Best Friends Are Cookies. More recently, she’s brought biscuits back to the table for The Baker’s Book, a just-published collection of more than 60 recipes from top bakers and chefs including Nadine Ingram (Flour and Stone, Sydney), Natalie Paull (Beatrix Bakes, Melbourne) and Dougal Muffet (Sydney’s AP Bakery).
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
“As a tourist to the Freetown Christiania commune in Copenhagen, I came across the drømmekage, which translates literally to ‘dream cake’,” writes Raymond Tan in The Baker’s Book, a new collection of recipes from 30 leading Australian bakers and chefs. “Traditionally, this Danish cake is a fluffy vanilla sponge topped with sweet, sticky caramelised coconut.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
Melbourne’s Circl describes itself as a wine house – it places equal importance on wine and food, with the intention of making fine wines accessible. Executive chef Elias Salomonsson has built his menu around the venue’s extensive wine library, drawing influences from his Swedish heritage. This dish, which is perfect for Good Friday lunch or any other time you’re after a speedy showstopper, also riffs on Salomonsson’s background.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
In recent years, Australia has experienced a bakery renaissance. If we’re not queuing at one of the scores of new bakehouses that have opened across our cities and towns, we’re popping into old favourites, planning road trips around the bakeries we want to try, or digging into cookbooks from the bakers themselves. Now, food editor and writer Ruby Goss has brought together 30 of the country’s best-loved bakers and sweets-savvy chefs to create one impressive cookbook.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
Sydney’s Sign GuyIan Tran turns the previously perfunctory into an art form. His signs change how we find Sydney’s bars, restaurants and cafes. And the world is catching on. Sydney’s Sign GuyIan Tran turns the previously perfunctory into an art form. His signs change how we find Sydney’s bars, restaurants and cafes. And the world is catching on. Words by Che-Marie Trigg·Friday 11 April 2025Even if you’ve never heard of Domus Vim, you’ve probably seen – and used – its work.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
Easter means something different to us all. For some it’s a religious celebration. For others, an extra-long weekend. But for most it’s a rock-solid reason to get stuck into chocolate. If you’re going to go full-throttle on the cacao-based goods, you’ll probably want to avoid poor-quality chocolate that tastes like plastic and has the same texture as chalk.
