• The Stigma of Solo

    By Maddy Thomas.   I get paid to communicate. From the moment I turn my phone off flight mode in the morning, to the moment I turn it back on when I go to bed, I am...

    • Posted May 25, 2015
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  • The Raw and the Cooked, a recipe series by Linda Walker
    Sage-like advice

    POTATO GNOCCHI, PORK SALTIMBOCCA by Linda Walker. The soft herbs in the garden are coming to an end. The basil and chervil are withered, but the woody herbs live on. Common sage (Salvia officinalis) is still in...

    • Posted May 22, 2015
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  • The Great Unfriend

    By Maddy Thomas Last week I found myself in the uncomfortable position of being the one to end a friendship, a friendship I wasn’t particularly invested in, nor one that I particularly wanted in the first place....

    • Posted May 14, 2015
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  • The Raw and the Cooked, a recipe series by Linda Walker
    Pie-Eyed

    BASIC PIE PASTRY by Linda Walker. With the arrival of chilly, wintry weather this week my kitchen has been exuding smells of slow-cooked dishes. As snow settles on the nearby hilltops, an oxtail stew bubbles away quietly....

    • Posted May 14, 2015
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  • Cliteratti Club Giveaway – BOWIE UNZIPPED with JEFF DUFF at The Toff In Town

    We here at the Cliteratti Club are wildly excited about seeing Jeff Duff’s ‘Bowie Unzipped’ show at the Toff In Town this Thursday night and we have a double pass to give away! If you want to...

    • Posted May 12, 2015
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  • Katie Parrish on art, sex, feminism and ‘feelingsy’ stuff

      As Spook Magazine says, “Katie Parrish makes dreamy, sentimental comics and sculptures that kind of mess with all your assumptions about sentimentality and dreams.” Katie has been making comics and sculptures for about five years. We...

    • Posted May 8, 2015
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  • Mme Lush says hola to Portello Rosso

    Mme Lush – Food & Drink Diary. Very pleased today to find Portello Rosso, a small Tapas and Jamon Bar in Melbourne’s CBD, 15 Warburton Lane, near the corner of Little Bourke and Hardware Lane.   A small...

    • Posted May 7, 2015
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  • The Raw and the Cooked, a recipe series by Linda Walker
    Cracking up

    WELSH RAREBIT  by Linda Walker The uber fast-food, eggs, are one of the most versatile ingredients to have on hand. If you have eggs you have breakfast, lunch and dinner. Or entree, main and dessert. Or cake. Or...

    • Posted May 6, 2015
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