Thursday 24th April
Food & Drink
Dan Hunter Returns With Brae Dan Hunter Returns With Brae
In the foothills of the Otways, the chef behind the Royal Mail is building a temple to home-grown produce.
The Keys – The Journey So Far The Keys – The Journey So Far
As Filter’s opening day approaches, we look back at the past six months of The Keys with Andrew Kelly.
Rohan Anderson’s Recipe for Spanish Rabbit Rohan Anderson’s Recipe for Spanish Rabbit
Hunter, forager and author Rohan Anderson lends us an Easter recipe for rabbit legs with chorizo, tomato and prosciutto.
The Easter Rush: Inside Haigh's Chocolate Factory The Easter Rush: Inside Haigh's Chocolate Factory
You might associate Easter with a time of rest and relaxation, but for the good people at Haigh's it's the busiest time of year. We peek inside their factory in Adelaide as they prepare you for a long weekend of eating chocolate.
Painting Eggs for a Russian Easter Painting Eggs for a Russian Easter
The annual tradition of painting, staining and blessing hard-boiled eggs for Russian Easter has a history that harks back to biblical days. As for egg wars, we’re not sure.
DesignOffice: Achieving Simplicity DesignOffice: Achieving Simplicity
We speak with the founders of Collingwood architectural and interior design practice, DesignOffice, about applying its aesthetic to Small Batch’s new cafe project, Filter.
The Flour Market Takes it All the Way to the Town Hall The Flour Market Takes it All the Way to the Town Hall
Last weekend saw the Flour Market go all the way to the Fitzroy Town Hall - and there were still lines around the block.
Botanical Cuisine Dough or Die: A Flour Market Survival Guide
The Flour Market has risen to epic proportions. The underground bakers’ market will be setting up shop in its biggest venue yet, and let us tell you – it’s a bun fight out there. Here’s our guide so you don’t go in half-baked.
Make Hot Cross Buns, Sans Gluten Make Hot Cross Buns, Sans Gluten
Fatto a Mano, the organic bakery and north-side institution, shows us how to make gluten-free buns that stand up to the rest.
Illustration: Jazz Feldy Why Melbourne Doesn't Have a Street-Food Culture (But Really Wants One)
If Melbourne is so open-minded about food, why doesn’t it have a street-food culture? The rise of food trucks, night markets and the phrase ‘hawker food’ on menus shows we’re hungry for it, but there are some deep-seated reasons why it isn’t happening.
Making It Your Own Making It Your Own
“The way a space looks plays a big role in attracting the crowd you want.” General manager and co-owner of Coda and Tonka, Kate Bartholomew offers her insight into the importance of getting the interior design of a venue right.

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