Painting. Knitting. Gardening. Cooking. Crafting. Creative activities are not just pleasurable pastimes; it turns out they’re good for us! Creative outlets relieve stress, improve mood, and cultivate

A woman goes sprinting by, her running shoes throwing up dust on Kabul’s streets. Someone throws a rock at her. In Afghanistan, women are rarely seen in public on their own. One accomplished ultrarunn

Over the past month, Matt and Lentil Purbrick of Grown and Gathered have invited us into their village. Recipes from The Village come from their community and travels – an ad hoc veggie risotto whipped up by a mate every time they visit; cacioricotta cheese passed on from Nonno Giuseppe in Puglia; and a method for making sourdough flatbread paninis that is a weekly staple for the Grown & Gathered crew.

This final recipe hails from Sardinia, Italy, and really exemplifies what Matt and Lentil have been all about from the very beginning – fresh produce, good quality ingredients, and a quick and easy meal to make and share.

The average Australian now consumes 110 kilograms of meat per year. As concern grows about the health implications and environmental impact of this unsustainable diet, advocates have banded together with Australian charities – Bowel Cancer Australia, World Animal Protection and Sustainable Table –  for Meat Free Week!

The initiative challenges participants to give up meat for seven days and raise funds for great causes. So whether you are on-board for a week sans-meat, or are instead giving Meat Free Mondays a try, today we offer up the tastiest vegetarian recipes from our archives!

There must be no more of an agreeable food than bread. This humble staple usually stays out of the spotlight, allowing more attention-seeking toppings like cheese and roast veggies to emerge as the stars of the show. BUT TODAY it’s taking centre stage!

In their latest book, The Village, Matt and Lentil Purbrick of Grown & Gathered share their recipe for homemade flatbread, using leftover sourdough culture. Where in the name of panini am I going to find sourdough culture, you ask? Don’t worry – they’ve got you covered! Read on for an epic DIY.

It’s up to you, New York, New York! Concrete jungle where dreams are made of. No sleep till Brooklyn. You’re a native New Yorker!

Everyone has a little soft spot for New York City! Before she joined TDF, our Editorial Assistant Sally Tabart spent a year and a half in the city that never sleeps. Today, she shares her favourite spots for the design-inclined, in the Big Apple.

The humid subtropical clime of Brisbane makes for some lush gardens and covetable flora.

One such oasis is the plant shop of Andrea Fitzpatrick, a keen green thumb who studied horticulture and then landscape design after her kids finished highschool.

Georgina Reid stopped by Botanick Brisbane for a tour.

From their new cookbook, ‘The Village‘, Matt and Lentil Purbrick of Grown & Gathered document recipes from important people in their lives and in their community. Today’s recipe is for a cacioricotta – a cheese that uses a hybrid processing technique, somewhere between a hard cheese and a ricotta. Take note of the field guide, recipe notes and special equipment required for this recipe.

The most important thing to know? This cheese is good on EVERYTHING!