I first connected with Narelda when she dined at Lucky Kwong last year. Immediately struck by her warmth and authenticity, I invited Narelda to say a few words on my Instagram account regarding the upcoming NAIDOC Week. Her messaging was on point, clear and powerful. To say thank you, I invited Narelda to come back for lunch with her friends. Through this, I had the privilege of connecting with five extraordinary First Nations community leaders. To me, this exchange perfectly sums up Narelda; she is never one to miss an opportunity to share her community's ancient knowledge and wisdom with all for the greater good.
When Narelda Jacobs landed the anchor's chair for national news bulletin 10 News First: Midday, the January appointment was largely seen as proof of progress. As an out gay Whadjuk-Noongar woman (with more than 20 stellar years on-air experience), her visibility in our living rooms is a glorious affirmation of equality. It tells us we live in a country where the best person for the job gets said job; that race, gender and sexual identity are no longer obstacles.
If Jacobs's accomplishments are ours to share, we all deserve this pat on the back. Except sometimes we don't. "We love a success story. We love picking winners," the journalist points out. "But when we are confronted by something, or it brings us shame, we don’t want to know.” This is where a national tragedy comes into Jacobs’ trajectory.
Diese Geschichte stammt aus der April 2023-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der April 2023-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.
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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.
