One of my colleagues often says, “there are enhancers and then there are detractors” in life. And I completely agree. My dear friend and mentor of more than 10 years, Sam Mostyn, is definitely an enhancer! During these past few months I was able to connect with Sam regularly during our volunteer shifts at the Addi Road Community Organisation and just being around her amazing energy and wisdom lifted spirits immensely.
Kylie Kwong
Trying to cram Sam Mostyn’s extensive CV onto a single page is impossible; there are simply too many important roles and achievements to list. Earlier this year, she was appointed an Officer of the Order of Australia for her services to business and sustainability, to the community and to women.
All you really need to know is that Mostyn is a highly successful businesswoman – and champion for change. She is someone who believes in kindness and putting community at the centre of corporate and economic policy.
So just how did an “army brat,” who bounced between America, Canada, Adelaide and Melbourne as a child, before moving to Canberra, come to be one of the brightest brains in corporate Australia?
Growing up in an army family, she says, meant growing up with the idea of service. “As kids, we were always that family that volunteered and had a very strong sense of service,” she recalls.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
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.