The September 24 Edition
Grace Tame exclusive: rage, love and wresting back control | The stylish Spender sisters | A hardcore fitness phenomenon with a Hollywood twist | British Vogue’s Edward Enninful on an ‘agonising’ health shock | The Tassie sparkling coming for champagne | Artist Lindy Lee rolls Ben Law’s dice
From a Guinness with Russell Crowe to a hardcore fitness biz
With his push-it-to-the-limits training regimen – and a few free kicks from the Hollywood star – Chris Feather has built an unlikely fitness cult.
- by Luke Benedictus
‘Rage saved my life in the end’: Grace Tame on not backing down
Difficult or direct? Rude or just lacking pretence? Grace Tame talks about the events that shaped her, her upcoming memoir – and why she won’t smile on cue.
- by Jacqueline Maley
‘What the ...?’: The Tassie sparkling coming at champagne
A warming planet is spurring Tasmania’s reputation for producing stellar sparkling wine, led by an unlikely rock star winemaker.
- by Luke Slattery
How Rihanna helped UK Vogue’s Edward Enninful handle an ‘agonising’ health shock
Six years ago, Edward Enninful was incandescent with professional success. In private, he was terrified as a shock diagnosis threatened to shake up his world.
- by Edward Enninful
‘Thank you, White Australia Policy’: Artist Lindy Lee on her Brisbane childhood
The visual artist talks about growing up in 1950s and ’60s Australia, her $14 million NGA commission – and why marriage isn’t for the faint-hearted.
- by Benjamin Law
‘You need a haircut’: Bianca and Allegra Spender’s blunt love
Sisters Allegra and Bianca Spender are close, but working together in the family business founded by their mother, Carla Zampatti, tested their bond.
- by Nicole Abadee
Exclusive
Good Weekend Talks
Good Weekend Talks: ‘Call me whatever you like’: Grace Tame on taking back control
The 2021 Australian of the Year talks frankly about personal struggles and new victories – and why changing just one word can be absolutely “huge”.
- by Jacqueline Maley
I made my friend soup. Why did she share it with her dog?
First mistake: a gift of soup. The second: making it pea and ham, writes our Modern Guru.
- by Danny Katz
Opinion
Opinion
Is it time to rethink workwear?
Clothing designers are as rusty as the rest of us on what constitutes work-appropriate ensembles.
- by Amelia Lester
Why the Gilda is the snack to stick to
People love food on a stick and the Gilda is having a moment as restaurateurs realise these types of snacks make their customers thirsty for more.
- by Terry Durack
Spring 2022: Bold prints and bright blooms are the picks of the season
Blossoming, bright and beautiful: fresh picks from spring’s fashion harvest.
A mystery collector bought Adolf Hitler’s watch. Who would do that?
What drives the obsession to own a well-known person’s watch?
- by Luke Benedictus
Bubble, bubble, toil and trouble
Paul Connolly’s Kitchen Sink Drama is a slice of domestic life, captured masterfully in only 100 words. This week: Living it up.
- by Paul Connolly
Helen Goh’s easy-peasy pea pastizzi
These beloved savoury Maltese pastries are traditionally made with a special flaky dough that requires rolling and resting over a couple of days.
- by Helen Goh
Karen Martini’s spiced pumpkin, date, almond and moghrabieh salad
It’s the dressing, featuring toasted, flaked almonds and chilli, that makes this salad really sing.
- by Karen Martini
Review
Sydney
Sydney: Gildas
This smart-casual pintxos bar is a chance to experience the cooking of Firedoor chef Lennox Hastie in a more accessible format.
- by Callan Boys
Review
Melbourne
Melbourne: March
March borrows a huge amount of its DNA from the hushed, exacting standards of its fine dining sibling, Ides, but is far more accessible.
- by Besha Rodell
Original URL: https://www.watoday.com.au/national/the-september-24-edition-20220916-p5biok.html