Australians are coffee snobs. This is not a stereotype. It is a fact. We are insufferable about it. We will complain about coffee in other countries. We will refuse to drink certain things. We will make faces at menu items that locals consider perfectly normal. We have opinions about milk texture that border on religious doctrine.
And you know what? We are right.
Australian coffee is genuinely, measurably, objectively better than what most of the world drinks. This is not nationalism. This is not bias. This is the truth, and I will not apologise for it.
Ah, beef jerky – the quintessential snack that’s both a road trip staple and a gourmet delight. Often found nestled between kale chips and protein bars, this meaty treat is a favourite for many. But why does this dehydrated delight often cost more than a decent steak at your local pub?
The heart of any good beef jerky is, obviously, the beef. We’re not talking about any old cut here. Jerky calls for premium, lean cuts – think eye round or topside. These aren’t your budget meat cuts; they’re the kind that would make a fantastic Sunday roast. And as any savvy shopper at Woolies or Coles knows, higher quality equals a higher price tag.
Does it ever feel like everyday we are being told some food that we absolutely love is killing us?
You can take away the cigarettes, you can chop down an entire rainforest in search of some rare strain of berry that only rich people can afford, but don’t you dare touch my bacon.
Recently the World Health Organisation also known as The Fun Food Police announced that there is overwhelming evidence that bacon and other various types of processed meat can contribute to colorectal cancer.