At the turn of the new year, there were some exciting changes at YFM. We’ve been secret squirrels for a while, but we’re finally able to share these updates with you.
The star of your Sunday roasts, fries, late night HSPs and Nonna’s special gnocchi – we bloody love potatoes. The humble ‘tate is part of an unfortunate fate as part of the $2.4 billion worth of fruit and veg that ends up being thrown... read more
What do we know about the toast under our avo? Not a whole lot, yet wheat is one of the most commonly grown grains in the world. One young couple is rethinking how this incredible seed is grown, milled, and brought to us to be baked into our bread. Say h... read more
Maria Ciavarella is keen a gardener and has been for over 20 years. Her garden, that spans almost half an acre, is full of a wide range of produce. Maria’s mulberries, fresh herbs and edible flowers graced the table at our Urban Forage and Feast, an... read more
You know those people you hear about who kinda make the rest of us look like we haven’t really been up to much? Yeah. That’s Madelaine Scott. While the rest of us were making volcanoes with baking soda and vinegar, Madelaine set about starting... read more
If you’ve ever tried a freshly cracked walnut, it’s a bit of a revelation. Nothing like the rancid things you get at the supermarket, proper walnuts are sweet, milky, and of course, richly nutty. It’s why we were delighted to hear about ... read more
Say cheese. That’s Amore Cheese combines traditional Italian recipes with locally sourced milk to produce fine soft-curd cheeses. Beyond the baby bocconcini and pecorino you might have drooled over at your local deli, he also makes chilli caciotta, smo... read more
When I first met Alice ‘in Frames’ Zaslavsky, I originally wanted to know what her “top tips” were for eating like the environment actually mattered. I was curious: what does the kitchen of the food editor at The Weekly Review look like? Small fri... read more
For most Aussies, late February marks the end of sunny summer days and the onset of gloomy cold days. But for fungi fanatics, late Feb to late May signals the best period of the year – mushroom foraging season! As soon as word spread of top notch co... read more
Say hello to the brand new trio about to take the Melbourne food scene by storm. After our YFM Melbourne chapter burst onto the scene in 2015, we’ve now got three keen beans with big boots to fill. Pull up a cushion, grab your fave cuppa, and get t... read more
