George Negus was a giant of Australian journalism. His courage, curiosity and integrity gave millions of Australians a sense of the big issues on 60 Minutes, and a window to the world through Foreign Correspondent.
George sought and served the truth with steely determination and a twinkle in his eye, and along the way, he made even the smallest TV screen feel that much bigger.
He was a wonderful human being and his loss will be deeply felt by so many Australians.
We offer his family the heartfelt condolences of our nation. May he rest in peace.
Our latest Foodie Profile is with London-based food writer & four-time cookbook author, @paolagavinfood Paola's incredibly well-researched work focuses on vegetarian cooking around the world. She tells us about her upbringing, cookbooks, writing & more. https://t.co/0rg698vprm
Paola Bacchia @italyonmymind shares her career journey, recommendations on eating in Italy, shopping for Italian ingredients, her latest cookbook & more in our latest #foodieprofile. Don’t miss it: https://t.co/yt3eidXr2K
The #AussieBirdCount starts TOMORROW and runs til Oct 23!
Last year we had over 100k people count birds, and 4,936,509 birds counted. Will we crack 5 million this year?
It takes 20 minutes, is super easy, and today's your last chance to register: https://t.co/9BSwsfF9Ja
Tupperware, do you return it full or empty? In my latest piece for @guardianaustralia I explore this act & some of the cultural traditions surrounding it. https://t.co/eqphqxVM1x
#foodculture#foodtraditions#foodgiving
All across Victoria, there are people forced to isolate without access to work or food. Our office staff are pulling up their sleeves - accountants, our food team, our School Breakfast Club crew - all pitching in to get food to Victorians in need. #Lockdown4
Thrilled to share that our new cookbook #TerraSarda is available online&we can ship 🌏! Focusing on #Sardinian home #cooking in Australia, learn how to make 50 original recipes, incl. dishes by Giovanni Pilu of @Pilurestaurant & Pietro Porcu of #DaNoi.
https://t.co/EJiNmy5yxK
@katbarberwriter@etepetetebio Oh wow! Delicious. My family in Rome eat this as a salad (using the sprouts on the inside). It’s also wonderful as a fresh topping on pizza (great contrast). This recipe is pretty close to how my family eat them: https://t.co/C0gvpJasRi