Lots of chefs multitask, but how many can forge their own plates? Julian Hills, of new arrival Navi in Melbourne’s Yarraville, is a fine arts graduate turned hatted chef who crafts his own ceramic tableware. His refined designs are the perfect accompaniment to Navi’s innovative tasting menus. Pictured is the smoked bonito in beeswax, sea vegetables and honey dashi – on a custom plate. Navi is Hills’ first solo venture after Paringa Estate restaurant.
US retailer Anthropologie is a repository of exuberant homewares, such as this Gien tea set made in France. The tin-glazed earthenware collection is enlivened with a blend of floral and geometric patterns. It’s just the thing to transform your afternoon tea.
ZAITOUN ($45, Bloomsbury) by Yasmin Khan is a dazzling celebration of Palestinian cuisine – from mezze dishes to slow-cooked stews and desserts including pomegranate passion cake.
Nutritionist Shannon Rosie recently unveiled Rosie’s, a healthyish cafe in Sydney’s Coogee. Expect treats such as green quinoa falafel, maple-glazed pumpkin and ‘good-gut’ brownies. Refined sugar has also been eliminated from the drinks list, with semi-virtuous cocktails featuring fresh juices and kombucha.