Will Meyrick’s Journal
I recently had the pleasure of visiting Cambray Cheese, a small family-operated cheese business that’s anything but ordinary.
Tucked away amidst the towering karri forests of Manjimup, Western Australia, lies a place where gourmet dreams come true. Truffle Hill, established in 1997, is a sanctuary for the world’s most coveted black truffles – the elusive Black Périgord.
Experience what The Farm House offers. It’s more than just a smokehouse; it’s a celebration of the very best that the region has to offer.
Today in Rosabrook Vineyard in Margaret River, West Australia: Experience history, wild mushroom foraging, and unmatched gastronomy with Rosabrook’s elegant wines.
Raintree Farm immediately captivated me with its commitment to sustainability. Their innovative approach of feeding hemp to their marron and wagyu cattle as a means to reduce CO2 emissions was a beacon of hope for the future of responsible farming.
Will is known as the Street Food Chef for his commitment to bringing the history and culture of Indonesian cuisine to a wider audience through his established restaurants.
I am here on a mission to meet the wonderful Nyonya cuisine expert, Pearly Kee and her sisters at Pearly’s cooking school. I am hoping they are going to weave stories into their cooking, and if I can I will get them to divulge some secrets about Nyonya cuisine.
Serving Singaraja-style food, Warung Mira is one of my favourite warungs in Denpasar.
A relaxed affair, it’s shoes off at the front steps here, with ‘lesehan’ style seating on rattan floor mats.
Discover Bandung traditional egg noodles in clear beef broth with a hint of Asian celery