Print Issue 24

Our latest print issue is now available in cafes, restaurants, bars and shops across Melbourne.

In the final edition for 2018, we looked at a handful of innovative Australian labels reshaping fashion retail on a global scale, sat in on a staff meal at Osteria Ilaria, visited a nondescript factory in Yarraville producing some of the best artists’ paints in the world and travelled to Sal Salis, a breathtaking eco-resort on Ningaloo Reef.

Australian Fashion’s New World Order

FashionYoung, savvy Australian labels are dispensing with traditional retail stepping stones in favour of a direct-to-consumer model and immediate access to billions of potential customers. The meteoric success they’re achieving is completely unprecedented – not just in the context of Australia, but the world.

Ice-Cream Versus Gelato

Food & DrinkIn our ongoing series, “Versus”, we look at two similar ingredients or products and ask: what are the actual differences between them?

From the Publisher

Food & Drink“Alright. Let’s do it, let’s have some fun, Nicky.”

Very Serious Business: Cheapo de Vino

Food & DrinkThe jig is up. It’s time for us cheapskates to rethink how we order wine.

Catch Up with Ellen Fraser, Melbourne Editor

EntertainmentThe best new restaurants, bars and events you might have missed, and a few on the way to keep on your radar.

Yelle Will Say Whatever They Want

EntertainmentElectro-pop legends Yelle are appearing at So Frenchy, So Chic in 2019. We speak to lead singer Julie Budet about playing with expectations.

A Closer Look: Lesa

Food & DrinkIt didn’t happen overnight, but the opening of the Embla crew’s intimate upstairs dining room did happen. It was worth the wait.

Unwined With Mike Bennie: November 2018

Food & DrinkSix drinks to take to the beach, the park or a backyard barbeque this summer. We’ve got a thirst-crushing red wine, a palate-puckering sour beer and more.

Staff Meal: Osteria Ilaria

Food & DrinkWhen a restaurant stays open for 11 hours straight, it’s nearly impossible for the staff to sit down for a meal together pre-service. But as we found out, there are ways to make it work.

How It’s Made: Attica’s Whipped Emu Egg

Food & DrinkTrust Ben Shewry, the creative chef behind Attica, to come up with an emu-egg dessert. Each mouthful swerves between savoury and sweet, airy and smooth. We can see why this has been a favourite on the 17-course menu since it was introduced 18 months ago.

Dreaming in Colour

Art & DesignAt a small, nondescript factory in Melbourne, David Coles uses exotic pigments such as brazilwood and lapis lazuli to make some of the best artist paints in the world. The process requires just as much skill and artistry as actually putting the stuff on a canvas.

Casual Fine Dining, the French Way

Food & DrinkRyan Dolan is the first of four resident chefs at the Broadsheet Kitchen, and he’s ready to introduce us to “bistronomy”, France’s answer to the excesses of the Michelin star circuit.

Tip Top

Food & DrinkSoft, bite-sized and weirdly nostalgic, despite their elevated fillings – we can see just why crustless white-bread sandwiches have become so popular in restaurants and wine bars across the country. Here are seven of the best right now.

Big Fish in Small Ponds

Food & DrinkShockingly, more than half of barramundi consumed in Australia come from overseas farms, with little transparency around how the fish are raised. Daintree Barramundi Farms in Far North Queensland is a true-blue operation keen to improve the situation.

Which Reusable Coffee Cup Is for You?

Food & DrinkThere’s a plethora of cups on the market. But whether you go for plastic, glass or ceramic, you’ll end up with a tough choice between cups that look similar and cost similar amounts. We enlisted our resident coffee-writer test eight of the most popular brands and report back.

Mercedes-Benz Design Award Returns With a Call For Sustainability

Art & DesignThe Mercedes-Benz Design Award will again present an up-and-coming designer with the opportunity of a lifetime.

Cafe Highlights: November

Food & DrinkNew cafes are opening constantly. In partnership with Vittoria, we’re shining a light on the best recent entries, whether they’re pushing the genre forward or simply excelling at the familiar.

The Weight of Numbers

ActiveSometimes the simplest inventions are also the most useful. Case in point: the YBell, a new four-in-one weight created by an Australian personal trainer.

Travel: Sal Salis, Ningaloo Reef

TravelThis 15-tent eco-resort is a unique base from which to explore Australia’s other great reef and, at the right time of year, swim with its famous whale sharks.

Other Series

Newly Opened

Australian Fashion’s New World Order

Ice-Cream Versus Gelato

From the Publisher

Very Serious Business: Cheapo de Vino

Catch Up with Ellen Fraser, Melbourne Editor

Yelle Will Say Whatever They Want

A Closer Look: Lesa

Unwined With Mike Bennie: November 2018

Staff Meal: Osteria Ilaria

How It’s Made: Attica’s Whipped Emu Egg

Dreaming in Colour

Casual Fine Dining, the French Way

Tip Top

Big Fish in Small Ponds

Which Reusable Coffee Cup Is for You?

Mercedes-Benz Design Award Returns With a Call For Sustainability

Cafe Highlights: November

The Weight of Numbers

Travel: Sal Salis, Ningaloo Reef

Food & Drink

Food & Drink

Food & Drink

Food & Drink

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