Lunch Lady Magazine

For a film about children playing, The Land, Erin Davis’s eye-opening documentary, is surprisingly anxiety-inducing. For The Land is not your average playground. Built in an abandoned lot in the middle of a working-class Welsh neighbourhood, The Land

• 400g / 14oz peas, fresh or frozen• 1 tbsp butter• zest and juice of 1 lemon• 1/4 cup mint, finely chopped 1. In a small saucepan, boil peas for about 4 minutes until they’re really tender. 2. Drain peas and put them in a bowl with butter, zest, ju

Dove shells are world travellers, common in the tropics and more temperate parts of the Australian coast. They’re also travellers on the eating front: Columbellidae, the family of snails who live in the shell, crawl on the hard undersides of rocks an

FEW people transform trash into treasure quite like Düsseldorf artist Sabine Timm. “I’ve been addicted to hunting treasure since my childhood,” she tells me. “I remember being on vacation when I was seven and collecting shards of china from these mud

In the shadow of Christmas 2014, Boston-based emergency foster parents Kelly (Therapist Mum) and Jenna (Artist Mum) were asked to take in a six-week-old African-American baby (Tiny), just for the weekend. Two weeks later, his two-and-a-half year old

• 2 cups plain flour• 1 tbsp sugar• 1 tsp salt• 1 cup unsalted butter, cut into cubes• 1 egg• 2 tbsp milk• 1 egg, lightly beaten for brushing pastry • 2 medium apples• 1/3 cup dark brown sugar, packed• 1 1/2 tsp lemon juice• 1/2 tsp ground cinnamon•

The oldest bee fossils date back over one hundred million years, and humans have been harvesting honey from the moment they climbed down from the trees. Actually, before then, when we were still swinging around the branches. As far as backstories go,

A young scientist from France, Simon Klein is carrying on a tradition started by the Acádémie des sciences, which stretches back over 300 years to when King Louis XIV founded it. Better known for its contribution to the arts, France has constantly be

• 1kg / 2lb Granny Smith apples• 4 cups cold water• 2 big sprigs of rosemary• 500g / 1lb granulated sugar• 1 cup honey• juice of 1 lemon 1. Cut apples into quarters, and remove stems and blemishes. 2. Roughly chop apples and pop them into a large sa

If honey bee colonies were countries they’d be annoyingly smug. They’ve got it all worked out. Everyone knows their place and everyone is working for the common good. They’re basically communists, except each colony has a queen instead of a supreme l

Ungrateful: it’s one of the parental big guns, the sort of word you reach for when you’re being pushed to the edge. But now a growing body of research suggests that cultivating gratitude in your children could be more than just a question of manners.

Can you introduce yourself? Hello! I’m Allyson, a fibre artist and designer based out of Montréal, Québec. I taught myself to weave in late 2013—the final year of my art studies—and have been weaving with increasing devotion ever since. I create all

Can you introduce yourself? I’m an architect by profession but I’ve always had a great urge to make things with my hands. In recent years, this urge has been largely satisfied with tapestry weaving but I also dabble in ceramics, painting and other mo

What were you doing this time ten years ago? I’d just moved back from living in London and travelling around Europe. I was falling in love with Melbourne again. Teaching art, paying off debts and spending my time reconnecting with family and friends.

• 1/2 cup rolled oats or your choice of base• 1 cup milk of your choice• 1 tbsp chia seeds• 1/4 cup blueberries• 1/2 tsp vanilla extract• pinch of salt• honey or your choice of sweetener, to taste• handful of strawberries, sliced• 1 tbsp cacao nibs•

• 2 tbsp coconut oil• 1 tbsp ground cumin seeds• 1 tbsp ground coriander seeds• 3 garlic cloves, chopped• 1 tin crushed tomatoes• 2 tbsp ginger, grated• 1 tbsp ground turmeric• 2 tsp salt• 400g / 14oz tin brown lentils• 1 tin coconut milk• 250g / 8.8

Asafoetida is a dried resin extracted from the taproot of a flowering perennial herb that is native to Iran and Afghanistan, but it’s far more commonly used in Indian dishes. And hold your nose: this is one pungent piece of work. It goes by quite a f

Makes 1 serve of dip • 1 medium eggplant• olive oil, to drizzle• sea salt, to taste• 1 garlic clove, grated• juice of 1 lemon• 2 tbsp tahini 1. Turn the oven griller on medium–high and place a tray up the top. 2. Slice eggplant into 5mm rounds, spr