It has also been sitting on the pass too long, meaning the meat is on the cooler side of lukewarm and the fat has congealed. Matt’s bone-in sirloin is far superior, with depth and heft and grunt.

(Photography Alan Jensen; styling Jaimee Curdie; food preparation Clare Maguire; recipes Kim Coverdale) With its delightful combination of chewy dried fruit, nutty granola, and a touch of sweetness, ...

That’s why it’s nicknamed “congealed electricity”. This week, the federal government proposed a new policy aimed at making aluminium smelting green. Under the scheme – due to run between ...

Mary Alice Russell is a Southern Living fellow who is starting her career in lifestyle journalism. Primarily focused on social media and digital production, Mary Alice is excited to hone her skills ...