This Servved issue is dedicated to the locally produced. It’s about what’s being grown on your home turf, the enthusiasts in your own neighbourhood and professionals around the corner. Enjoy.
Each issue of Servved is a tightly themed compilation of the best food writing and photography in the country.
Welcome to Servved. Here you'll meet some of the best food writers, photographers and stylists in the country. Servved is a network connecting inspirational foodies from across the web, collecting their best content and presenting it to you.
Each issue of Servved is a tightly themed compilation. In this issue we focus on what’s closest to us and we call it “Support your local”. It’s about what’s being produced on your home turf, the enthusiasts in your own neighbourhood and professionals around the corner. Around any corner, actually, because when we travel the locally produced food is what'll give us the experiences to remember. Our fascination for and interest in the most local, is global.
How about this, for starters: The Granny Smith apple is a native Australian icon. It was first grown – by mistake – 150 years ago, just north of Sydney, a bare hour from the modern day kitchen of super blogger Peter Georgakopoulos. Today it’s recognised around the world. Above, you see Peter’s Granny Smith Apple Fritters. They are as delicious as they are locally grown. Try. Now.
Also in this issue of Servved: John Bek’s stroll through the backstreets of Marrickville – ending up with an Australian tart. An experiment with truffle from Western Australia, Barossa Valley pasta, Billy Law’s visit to the legendary Tasting Australia festival in Adelaide and Sara McCleary’s look into “a big box of local”.
We hope you'll enjoy it. Speak soon.