Food

Schmørgåsbaag

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Think of Schmørgåsbaag as Harry Potter’s Room of Requirement, but for Hobartians in need of a place to host, hold, hang or make things. Luuk Wipprecht, the founder, coordinator and polymath behind Schmørgåsbaag, sheds light on the origin, aims and happenings of Murray Street’s pop-up space.

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Kinship & Co

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Melbourne is famous for alleyway cafés, but Kinship & Co is the only one I’ve encountered where the staff run a relentless onslaught of banter that rivals The Muppet Show, regulars are nicknamed after fictional serial killers, and the tongue-in-cheek pop music referencing jaffles make working in the soulless corporate side of the Melbourne CBD considerably more tolerable and exponentially more delicious.

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A Chef of Many Hats

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Starting out in Alice Springs and going on to work in two Michelin-starred restaurants in New York, Miles McLoughlin has always had a passion for food with a story. After a decade of catapulting through the hospitality industry in both Australia and abroad, he landed in Melbourne in November 2013 as a co-founder of Green Press. He tells us about hiding under restaurant tables, his Slumdog Millionaire cooking style, conquering hotcakes in New York and the importance of accepting anything that comes your way.

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Tigress Magazine

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“Tigress is a message we need to hear; Tigress is a message we want to hear.”

So declares Ellie Bricknell, a guest speaker at Tigress Magazine’s crowdfunding campaign party last Friday night. She is an ardent feminist, bulldozing her way as an actor, and 15 years old – an inspiring representation of Tigress’s readership and contributors.

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The Social Studio

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I walk into the organisation’s Smith Street building and run smack-bang into models getting ready for the fashion show. No-one asks what I’m doing there. I wander past the Studio’s retail shop, through its café and out into a back alley filled with cool cats – models being photographed wearing the collections – and make my way to that dazzling square.

Welcome to The Social Studio’s Block Party.

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Well Sensered Food

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Himesh Chhima welcomes us to the evening, donning his signature feather earring in one ear and a haircut that makes Pinterest weep with envy. His smile is broad, Cheshire cat-like, as he introduces tonight’s theme: High Treegustation, a six-course degustation framed by tea-infused jelly accompaniments that promises a palatability akin to your mind-altering substance of choice.

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