The October 4 Edition
I think most journalists would tell you becoming a published author is on their professional bucket list. Some, like many of the writers whose bylines you see in Good Weekend, are fortunate enough to have achieved that goal. And then there’s Jane Harper, who has left journalism far behind to become a bona fide, fiction-writing juggernaut. Harper’s success, since her debut novel, The Dry, was released in 2016, is really quite staggering. She has sold some 3.5 million books and been translated into more than 35 languages. Her work has been adapted for the screen multiple times, she has received numerous literary awards and even appears to have spawned an entire literary genre, dubbed “outback noir”. Writer Amanda Hooton spoke with Harper on the cusp of the release of her latest novel to find out how you navigate fame and acclaim when you inadvertently find yourself one of the world’s top crime authors and a publishing multimillionaire. It’s a fascinating portrait of someone who seems totally unaffected by achieving that elusive combination of critical and commercial success. – Melissa Stevens, editor
China used to be the world capital of the sneaker industry. Not any more
Brands like Nike and Adidas are stepping across the border to Vietnam in pursuit of ever-lower costs – Donald Trump’s tariffs notwithstanding.
- by Alexandra Stevenson and Tung Ngo
‘Very few people can do what she does’: How Jane Harper became one of the world’s biggest crime authors
A writing course helped Harper evolve from a newspaper journalist into one of our most acclaimed authors – along the way pioneering a new genre: outback noir.
- by Amanda Hooton
The humble scientist who became the world’s greatest eucalypt expert
Revered for millennia in Indigenous culture, our gum trees continue to surprise botanists today.
- by Victoria Laurie
When snow leopards in her care got sick, Lily was out for blood
In a bid to save some of the world’s most exotic animals in times of emergency, a US vet is developing a blood bank for zoos that covers a menagerie of species.
- by Emily Anthes
They met every day at the pool for years – until the coffee cup ‘incident’
Art dealer Adrian Newstead and performer/quizmaster Russell Cheek have swum every morning at their local pool for 17 years – except when Adrian was banned.
- by Stephen Lacey
Diagnosed with cancer and terrified of dying, Denise Scott asked her husband to do one thing
The comedian, actor and writer on her spiralling thought process after a cancer diagnosis, letting go of religion – and finding love in a clowning ensemble.
- by Benjamin Law
This is a doll. But she’s not made for child’s play
Just like a baby, without the nappy-changes or broken sleep. We look behind the “reborn doll” craze.
- by Tim Elliott
James could’ve owned a home by now. He splurged thousands to meet Kylie instead
And there’s the finance broker with a bag of confetti from a Mariah Carey gig ...
- by Andrew Hornery
Why don’t strangers smile back at me while I’m out walking around my ’hood?
They may be shy, preoccupied or worn down by life, counsels our Modern Guru – or perhaps they simply can’t bear the sight of a perky, jaunty face.
- by Danny Katz
How Charli XCX’s wedding style has inspired the ready-to-wear bride
There are distinct advantages in aiming to be a lowercase-“b” bride.
- by Damien Woolnough
Why don’t French bottles list the grape variety on the label, as Australian wines do?
In most premium French regions, the place where the grapes were grown was always considered more important than the cépage.
- by Huon Hooke
Pea, lemon and pecorino risotto
The bite of the cheese goes particularly well with the sweetness of the peas.
- by Julia Busuttil Nishimura
Review
Saadi
Sliding into a familiar site, Saadi reframes what ‘going out for Indian’ means, right now
After three years of pop-ups, partners in work and life, Saavni Krishnan and Adi Suresh, have found a permanent home for Saadi in the former Sunda space.
- by Dani Valent
Review
Sydney
This Greek taverna is ‘the best restaurant to open in Cronulla in years’
Homer Rogue Taverna nails the high-low brief, serving spanakopita-topped flatbread, baked manouri cheese and “our mum’s moussaka”.
- by Callan Boys
Can you score a perfect 25 in the Good Weekend quiz?
Trivia buffs: test your knowledge with today’s interactive superquiz.
Original URL: https://www.theage.com.au/national/the-october-4-edition-20250901-p5mrid.html