One of the things we learnt in the latest mag is that you can barbeque using an old mattress base, or a shovel. The man who taught us? Adan Abrahanowicz.
Tim Malfroy of Malfroy's Gold honey is changing the way bees are kept, one design tweak at a time.
What happens when you match a print mag with a one-man jerky maker? We call it the spice bomb.
Culinary mags seem to be more popular than sliced bread at the moment, but Spanish magazine Fuet provides fresh angles and heaps of food for thought.
Eating local is better. It’s also hard. New South Wales can thank this small-food field guide for making the job a whole lot easier.
If you thought Hemingway’s novels were hungry work, you might find sustenance in this posthumous release – a recipe for his favourite hamburger.
You think ribs are rustic? Try sparrows on toast. This cookbook contains some seriously old fashioned recipes, dating back from the Middle Ages through to World War II.
No one knows what a lot of our food even is any more, what with all the processing and genetic modifying. Except people who use this: an all-in-one bread maker that takes you from seed to loaf.
Have you ever found yourself in the park, camp ground or on the beach with a leaky cooler, some rusty cutlery and lukewarm wine? These guys can help.
Coffee that's 40 times stronger than a regular cup? In volume nine we spoke to Phil Broughton: a physicist who can disassemble a nuclear bomb and likes his coffee at a super-sonic strength.
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