Artist and former regional doctor David Freeman shares his sense of place – a setting which led to his exquisite new collection Australia's Birds in Watercolour.

Join Tim Entwisle on a late autumn stroll through the System Garden at the University of Melbourne.The System Garden is used by teachers and students to learn about subclasses and families of plants.Created in 1856, it is one of the oldest gardens of its kind in Australia.

Why are tourists so obsessed with Ancient Greece and Rome? Might some of the more obscure archaeological sites, for example from medieval times, be missing out on the attention they deserve - both in terms of the eyes of tourists, as well as the cold hard cash so vital to ensuring their upkeep?Read more: The Long Shadow of Rome by Dr Daniel Reynolds (The Architectural Review, April 2024)

The idea of designing with empathy is a popular one. But empathy has its limits. LA-based designer Nu Goteh explores how we can move beyond creating objects to foster conditions for radical change, reshaping the very idea of design as a chance for others to thrive.

Lennox Hastie, the acclaimed chef celebrated for his mastery of wood-fired cooking, has a distinct preference when it comes to envisioning his last meal on earth.Known for his Sydney restaurant Firedoor, Hastie would choose a simple yet exquisite dish: a perfectly grilled whole fish, sourced from pristine waters, and complemented with a side of fresh, seasonal vegetables, all cooked over an open flame to enhance their natural flavours.

Shalamar Lane is a Los Angeles-based pitmaster renowned for her innovative approach to American barbecue.She comes from a long line of pitmasters in Alabama and Texas.As the creative force behind the popular restaurant My Father's Barbecue, Lane has earned accolades for her unique recipes that blend Southern techniques with a West Coast flair.

No exploration of fire would be complete without understanding the tools we've used to contain it.Design writer Colin Bisset guides this captivating journey through the evolution of modern cooking technology, from Francois de Cuvillies's 1735 Castrol oven, to the contemporary convenience of the air fryer.

Niklas Ekstedt is a celebrated Swedish chef known for his pioneering approach to cooking over open fire.He gained international acclaim through his Stockholm-based restaurant, Ekstedt, where he showcases his expertise in reviving ancient culinary techniques to create exquisite dishes - all without the use of gas or electricity.

Come on a special tour of this flour dusted bakery that’s taken Sydney and Melbourne by storm. Owner Mike Russell shares his ingredients for success in the food business, as well as some of the secrets behind baking seriously good bread. 

The built environment has had a major impact on student protests on university campuses stretching back to the 1960s.How did protest activity differ between sandstone universities and their younger counterparts - and how did universities respond architecturally in order to curb dissent?