From the publisher
Eatable is a premium, ad-free Australian food and drink magazine that is created and written by food and drink experts who are fueled by a passion for what they do. For the discerning food lover, home chef, entertainer, bar enthusiast and travel lover. Each edition is filled with food stories, recipes, cooking tips and drinking advice to inspire from Australia’s best chefs, bartenders, sommeliers and renowned food director Lisa Featherby. With a section devoted to travel stories from writers around the globe, Eatable is your new destination for credible food and travel content you can trust. Eatable is proudly printed in Australia.
As the weather grows a little cooler here in the southern hemisphere, we turn our gaze towards our own homeland for our Home Grown edition. We chat to Currie Country founder, Minyunbal woman Arabella Douglas, who is championing the importance of native ingredients within the framework of Aboriginal philosophy. We take the time to honour Vegemite, and Lee Potter Cavanagh mixes up a truly nostalgic cocktail menu using inspiration from the beloved Australian soft drinks of our childhoods - think cordial, Milo and Solo - with the addition of specially selected native flavours taken from his own Aboriginal ancestry. The humble meat pie gets a makeover by LuMi Dining chef Federico Zanellato at his Sydney pie shop LoDe, and classic pub dining welcomes a new generation thanks to young star chef Anna Ugarte-Carral’s modern recipes at the historic Old Fitzroy pub. Long regarded as a typically ‘Aussie’ dinner, lamb is given pride of place in many households across the land, and our menu celebrating Lynden lamb from the Central Tablelands of NSW will inspire those who find themselves looking for something more than a simple roast. And, Rob Cockerill, head chef of Bennelong restaurant, set within the sails of Sydney’s Opera House, serves up an at-home feast that pays homage to the beautiful, wild and ancient land that we call home.
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