Featured in

- Published 20250204
- ISBN: 978-1-923213-04-3
- Extent: 196 pp
- Paperback, ebook. PDF


Already a subscriber? Sign in here
If you are an educator or student wishing to access content for study purposes please contact us at griffithreview@griffith.edu.au
Share article
More from author

Dog people
Non-fictionWe’re social animals, humans – from the wiring of our brains to the shape of our societies. If recent pandemic lockdowns taught us one thing, it’s that we need to be physically close to each other, to socialise not just as avatars or gigabits but as live, warm, fallible bodies. Our dogs knew this ages ago.
More from this edition

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.

hearth
Poetry yes, one day, finally, it will all fall away like all dead things we will sit again by the campfire story illuminating the fall of empire one day again we...

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.