When restaurateur Adam Abrams decided to found a hotel among the gumtree forests south of Sydney, he knew precisely what its look should be. We check into a former 19th-century residence that we’d be happy to hunker down…
Representing Australia’s 60,000 sheep farmers, Sydney’s The Woolmark Company certifies the quality of wool for export worldwide. We introduce the employees.
It has been a bad year for restaurants but a food charity in Sydney has teamed up with top chefs to offer sustenance to the vulnerable. Here’s how Australia is thinking outside the box when it comes to feeding the needy.
Despite ideal conditions for producing sea salt, this remote Aussie island used to import from the UK. Today the pair behind its only salt farm are savouring their success.
The warmth of Australia’s wireless provides a crucial platform for overlooked stories and offbeat music – and fights the good fight in uniting a country plagued by the tyranny of distance. Monocle dials into four of the…
When Qantas successfully wedded its brand to an Australian anthem, it was an ad man’s dream come true. After nearly 20 years, the welcoming campaign is still going strong thanks to the children’s choirs that bring the…
Chef Stefano Manfredi has spent more than 30 years pioneering unpretentious, fresh northern-Italian food in his adopted hometown of Sydney. We visited his Balla restaurant to share a few choice recipes.
As artistic director at the Sydney Theatre Company, playwright Andrew Upton has helped pen a star part for the city’s iconic cultural institution. He talks to Monocle about what makes Sydney so special and why telling…
The new breed of worker not tied to a desk is driving a change for buildings to be more than just a fixed space to house employees. Sydney is forging ahead with the trend and highlights the best in agile and creative office…
This issue’s round up includes a concept store in Minneapolis, a canalside guesthouse in Amsterdam, a gourmet burger joint in Paris and a sweet shop in Athens. For Flights of Fancy we travel Sri Lanka by seaplane.
Matthew Evans was a successful chef and food critic before giving it all up to move to Hobart and run his own farm. For Evans, it’s all about eating and drinking local produce, which he points out to Monocle on a walk…
