With every challenge, comes an opportunity. Which means 2020 has not been without its positives, says Jon Owen, chief executive and pastor of Sydney’s Wayside Chapel.
“We’ve been getting people off the street and into hotel rooms, the Government has been paying for that. It’s been quite an amazing moment to be working in this space. There’s been lots of pleasant surprises through it all,” he says, radiating a charisma so strong, you can feel it even through a glitchy Zoom call.
Wayside Chapel has been a fixture of Sydney’s Kings Cross since 1964 when it first opened its doors to offer a place of sanctuary and support for those who had fallen by the wayside.
“Wayside is this beautiful place where we are the family of humanity. From the person walking out of their apartment in Potts Point to the person waking up in the gutter, you can come to this place where you will be treated as equals.”
Diese Geschichte stammt aus der November 2020-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der November 2020-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
From personal experience
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
