May 2025
We’ve entered the age of the hot cross ice-cream, loaf, sandwich and ‘crosskie’
While there will always be a place for sturdy, raisin-studded rolls, being hot, crossed and a bun now feels more like a suggestion in Sydney than a set of rules. This year’s batch of baked Easter treats is marked by a number of trends, including the rise of the giant bun, which is hogging space on both supermarket and independent bakery shelves.
Protecting salmon farming at the expense of the environment – another step backwards for Australia’s nature laws
A bill introduced to parliament this week, if passed, would limit the government’s power to reconsider certain environment approvals when an activity is harming the environment. It fulfils Prime Minister Anthony Albanese’s promise last month to introduce new laws to allow salmon farming to continue in Tasmania’s Macquarie Harbour. This salmon farming is currently mooted for reconsideration.
Our ancestors didn’t eat 3 meals a day. So why do we?
Early humans were nomadic. Forming small communities, they would travel with the seasons, following local food sources. While we can only guess what daily mealtimes rhythms looked like, evidence dating back 30,000 years from the South Moravia region, Czech Republic, shows people visited specific settlements time and again. They gathered around hearths, cooking and sharing food: the first signs of human “commensality”, the practice of eating together.
A Dog’s Breakfast – and lunch and dinner and treats.
It was the doglato that did it. Set me wondering what was happening in Django’s (my companion dog) food world. This article is a brief overview.
From peasant fodder to posh fare: how snails and oysters became luxury foods
Oysters and escargot are recognised as luxury foods around the world – but they were once valued by the lower classes as cheap sources of protein. Less adventurous eaters today see snails as a garden pest, and are quick to point out that freshly shucked oysters are not only raw but also alive when they are eaten.
How did these unusual ingredients become items of conspicuous consumption.
Nutella is the king of spreads. But a challenger is eyeing its throne
If there was a throne for the king of sweet spreads, Nutella would sit on it. Australians ate 15 million kilos of the chocolate hazelnut spread last year. It is far and away the flagship product of Ferrero, the Italian family business that also makes Ferrero Rocher chocolates, Kinder Surprise, Kinder Bueno and Tic Tacs.
I’m an Aboriginal farmer. But a romanticised idea of agriculture writes Black people out of the farming story
After a yarn about climate change, or my family’s farming legacy, or my Aboriginal heritage, it doesn’t take long before I get asked the same old questions. Questions about the size of our properties, the number of cows, or the length of time we’ve been farming. I find this a bit uncomfortable, given the way Aboriginal land was taken, and the actions made to remove our people from this Country.
7 Australian restaurants that have been around for 50(ish) years
In 2025, SBS celebrates 50 years of connecting communities across Australia through storytelling. In the spirit of sharing, we highlight some restaurants across Australia of a similar age that have stood the test of time. Here are the venues you can visit to taste 50 (give or take!) years’ worth of history, from icons like Bennelong to family-run gems.
