From racing to baking: The F1 engineer creating some of the world’s best croissants

Melbourne-born baker Kate Reid shifted gears from engineering at a British Formula 1 team to formulating some of the best pastries in the world. Before founding Lune – and creating a croissant the New York Times posits might be the best in the world – Kate Reid worked 16-hour days as a Formula 1 aerodynamicist. […]

How Australia won the heart of a 3 hat, 3 Michelin Star British chef

This week, Clare Smyth returns to the kitchen of Sydney’s spectacular Oncore restaurant that sits atop the 26th floor of Crown in Barangaroo. It marks 25 years since Smyth first set foot on Australian soil and three years since the opening of the (only) sister restaurant to London’s Core. I understand Sydney holds a warm […]