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- Published 20250204
- ISBN: 978-1-923213-04-3
- Extent: 196 pp
- Paperback, ebook. PDF
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About the author
Toby Fitch
Toby Fitch is poetry editor of Overland and a lecturer in creative writing at the University of Sydney. He is the author of eight...
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Mesopotamia
FictionTheir camp is on a floodplain, dirt baked dry for now, among a stand of black box trees. Close to the bank, river red gums tower and would provide better shade, but Kim had been worried about falling branches. From a rise near their tent, they can monitor the vast, slow drift of the watercourse, progress marked by its bobbing contents. Wordlessly, this is how they spend most of their time.
Trash and treasure
FictionIn the middle of the night he had a dream where the dirty pasta bowls he’d left out were on fire, smoking up the apartment. When he shot up in bed, he could still smell the smoke. He remembered Karim, the whole previous day and night flashing through his head. In five strides he was in the living room. Karim wasn’t on the couch. The balcony door was open and he was out there, shirtless, leaning on the balustrade smoking a cigarette. The nodules rising out of his spine pinged the moonlight over his back like a prism. Ben went out, shut the door behind him, leaned over the balcony by Karim. Their arms touched and neither of them pulled away. The forum was emptier than empty. Completely still, like they were peering into a photograph.
Dining in
In ConversationThe intimate, private setting naturally creates a close connection between the chef and diners, making it easier for the chef to share the stories, heritage and traditions behind each dish. For diners, the cosy, welcoming atmosphere makes them feel as though they’ve been invited into a friend’s home. From a business perspective, a home-based restaurant comes with fewer overhead costs, such as rent and wages. This allows me, as the business owner, to deliver high-quality food at a more affordable price, as these expenses are not factored into the food cost.
