THE CULTURE DESK
Reporting, analysis and criticism selected for today’s edition.
FOOD & MIGRATION
A once-familiar Australian dining room is becoming harder to run. A younger generation of cooks is keeping the food alive by refusing to preserve the restaurant as a museum piece.
High costs and generational change are closing some traditional Chinese-Australian restaurants, while chefs including Victor Liong are building new forms around regional technique, contemporary rooms and changing diners.
EVERYDAY DESIGN
Clients travel for hours to find hairdressers who understand curls and textured hair. A national training review asks why that competence was ever optional.
Australia’s hairdressing training package is under review after years in which curly and coily hair skills were offered mainly through optional units rather than core training.
JULES HART · COLUMN
A restaurant, a salon and a cinema all reveal the same truth: access is shaped by the assumptions built into ordinary spaces.
Jules Hart connects today’s culture stories through the rooms, skills and business models that decide who feels expected.
End of today’s culture section.