THE ITALIAN JOB

From a tin to a gourmet takeaway, pasta retains its popularity, finds Tracy Whitmey.

INTO THE INTERIOR

Claire McCall reveals that a restaurant is so much more than what is on the menu.

PLATED UP

It’s a cliché, but we eat with our eyes – how our plates have changed.

COOKING THE BOOKS

I see a lot of cookbooks in my job: glossy, seductively photographed collections of perfectly presented, aspirational…

VEGETABLE MEDLEY

From choreography on a conveyor belt to performance art, veges take part in the parade.

GAME ON

In the 1970s, deer farming was in its infancy and not for the faint-hearted. Those involved were a hardy lot, diving…

A ROADSIDE ATTRACTION

Roadside fruit and vege stands were common in the 1950s, many alongside the market garden or orchard where the produce…