Every Bite
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Every Bite
Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped b...
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39 bölüm
The tireless guide — Michelin and other tastemakers
Before Tik Tok and Google Reviews, there was the Michelin Guide. First published 125 years ago, the guide encouraged drivers to wear out their tyres b...
Cookbooks — From the recipe tin to the bestseller list
Whether it is Nigella, Stephanie or Yotam on your shelf, there is a good chance that you and I are cooking from the same book. The two best-selling bo...
Fairytales and feasts — Food in children's literature
The books of childhood take us on adventures far from our own backyard, where we often encounter culinary delights that arouse memory and spark imagin...
Salad days — Hetty Lui McKinnon's spirit dish
Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not some...
Your best shot — A coffee sceptic's quest for perfection
How much money and effort do you invest in your coffee habit? Australian coffee drinkers today have a limitless variety of options available. From the...
Your favourite restaurant just closed — This is what comes next
Interest rates and inflation may be easing, but the hospitality industry is still doing it tough. Profit margins are slim and hospitality businesses f...
Masala makeover — The secret life of spice
What does the word masala mean to you? Masala generally refers to a blend of spices, but according to cook Sarina Kamini, masala is also about shape,...
Ixta Belfrage — An Ottolenghi graduate's adventures in Brazil
Cook and author Ixta Belfrage is a firm believer in the expressive potential of fusion cooking. Her cooking is rooted in a childhood in Italy and fami...
Gluten free — From lifestyle choice to coeliac
With so many dietary options on the menu, one can wonder whether the choices available relate to a genuine health concern or the latest fad. Perhaps t...
Oats, salt and water — The miracle of porridge
While some might rely on a sachet of quick oats for their daily porridge fix, there are oat aficionados who will happily steam, roll, cut or grind the...
Food aversion — A spectrum of distaste
Eating can be a simple pleasure, but for some it's a struggle. Food aversions manifest in many ways, from simple picky eating to outright disgust. Ver...
Fungus keepers — We're going on a truffle hunt
Digging for truffles is like digging for buried treasure: a good haul can earn you a pretty penny and the activity can attract a rogues' gallery of ch...
Cooking community — A recipe for social connection
Who doesn't love a passionfruit sponge, jam roly-poly or nice fluffy scone? Many of these classic recipes have been shared via community cookbooks, co...
Tour de food — Dégustation on two wheels
Cyclists at the Tour de France consume unfathomable amounts of food as they compete in the nearly 3,500-kilometre race over 21 days. Consistent eating...
Critical eating — A crash course in food reviewing
Everyone's a critic, but there's an art to the well-considered, expert restaurant review. Besha Rodell is an award-winning writer and the chief restau...
Food in space! 02 | Meals on Mars
In episode two of our series on food in space, we're travelling beyond the exosphere to discover how we might feed ourselves during voyages into deep...
Food in space! 01 | Eating in orbit
Space: The final gastronomic frontier. For the brave souls who venture far above the world, when they get peckish, can they rely on more than a floati...
One with everything — How Australia eats the world
What's on the menu this week? For many Australians, food is an adventure with limitless potential. A lamb roast on Sunday, a meat pie at the football,...
The occasional cake — How we ice and slice our memories
What would a birthday or a wedding be without cake? Celebration cakes are a signifier of occasion, sometimes requiring superhuman effort to bake and d...
A tasteful guide to flavour
You say tomato, I say… bleurgh. How is it that we can have such different experiences of the same foods? Taste and flavour: What are they and how do t...
Native ingredients — The taste of place
What characterises Australian food? We're a nation adept at making first-rate versions of food drawn from all corners of the globe, but our palates ar...
Food for sport — High performance eating
Many of us imagine that an athlete's diet consists of sports supplements providing carefully calibrated doses of carbohydrates, protein and electrolyt...
Which came first? An ode to the egg
The egg is an extraordinary thing. In the pantheon of miraculous food chemistry, it takes on a range of essential roles. From helping cakes and souffl...
Democracy sausage — How Australia put snags on the ballot
Australians don't always see eye to eye on election day, but there is one unprepossessing foodstuff that seems to straddle divides of age, geography,...
Why am I hungry?
What is appetite? Many happily succumb to it, while others struggle against it through willpower or even pharmaceuticals. But what are the biological,...
Food fight — How war changed the way we eat
In times of war, food and nourishment can determine victory or defeat. Welcome to the world of military food. Armies once lived off the land, but now...
Easter and Passover — Feasts of faith
In many religions, the key moments of ritual centre around food. Whether it's Eid al-Fitr, Passover or Easter Sunday, these feasts mark the passing of...
Richard Hart — Sourdough superstar
If you were to list the world's best bakers working today, Richard Hart's name would have to be right near the top. After honing his craft at big-name...
It's alive! The irresistible rise of yeast
When the bread baking craze took off during the pandemic, many of us encountered sourdough starter for the first time: a concoction of flour and water...
Bad enough to eat — Our fatal attraction to the ultra-processed
Doctors and scientists around the world are increasingly alarmed by the impact that industrial processing is having on the food we eat and by what tha...
Salt — The only rock we eat
If you took the sodium chloride out of human history, you would have a very different and strangely flavourless tale to tell. Salt has historically be...
Little lunch, big impact — Making a meal of school lunches
The food we eat at school matters. Some Australian children get too much of the wrong thing, while others get not much of anything at all. In these ea...
Curried away — A post-colonial stew
Where did the word 'curry' come from? Was the word used in the pre-colonial era? Spoiler: It wasn't. So, if curry is an impostor, overshadowing India'...
Cooking the books — From the recipe tin to the bestseller list
Whether it is Nigella, Stephanie or Yotam on your shelf, there's a good chance that you and I are cooking from the same book. The two best-selling boo...
The cost of eating
The cost of living crisis is having a significant impact on the way we eat. Restaurants are struggling, and diners are changing their habits — skippin...
How well do you know your onions?
Onions and their flavourful relatives feature prominently in cuisines across the globe, with a history of cultivation that goes back thousands of year...
'You say tomato, I say...' — A tasteful guide to flavour
You say tomato, I say… bleurgh. How is it that we can have such different experiences of the same foods? Taste and flavour: What are they and how do t...
What the fork? A cook's tour of cutlery
Is there anything you take more for granted in your kitchen than the cutlery drawer? We hardly give a second thought to the humble tools that carry fo...
INTRODUCING — Every Bite
Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and inn...