In its latest issue, Selector examines tradition and its many meanings. It’s an age-old question – is there more value in preserving past ways, or do we honour the past more by allowing tradition to shape new paths into the future? To find out, we speak with Dan Hong about how reinvention is itself a hallmark of Australia’s Chinese culinary heritage, and talk with the Ayubi family about the Afghani traditions at the heart of their restaurant, Parwana. Then, we turn to the Barossa, where tradition and innovation are in constant tension when it comes to its world class winemaking. Add to that the usual selection of sensational food and wine stories, and Autumn starts looking very inviting indeed…
In its latest issue, Selector examines tradition and its many meanings. It’s an age-old question – is there more value in preserving past ways, or do we honour the past more by allowing tradition to shape new paths into the future? To find out, we speak with Dan Hong about how reinvention is itself a hallmark of Australia’s Chinese culinary heritage, and talk with the Ayubi family about the Afghani traditions at the heart of their restaurant, Parwana. Then, we turn to the Barossa, where tradition and innovation are in constant tension when it comes to its world class winemaking. Add to that the usual selection of sensational food and wine stories, and Autumn starts looking very inviting indeed…