Australia on a plate: what the food we eat reveals about who we are

Working for many of Australia’s top publications, Lara Picone has had the distinct pleasure of writing, editing and curating content about the finer things in life for more than 15 years. Graduating from Macquarie University with a Bachelor of Arts in Communication, her editorial foundation began at Qantas: The Australian Way magazine, before moving on to learn the fast-paced ropes of a weekly magazine at Sunday Magazine and picking up the art of brand curation at donna hay magazine. Pivoting a near-problematic travel lust into a career move by combining it with storytelling and a curious appetite, her next role was as Deputy Editor of SBS Feast magazine and later Online Editor of SBS Food online. She then stepped into her dream job as Editor of Australian Traveller before becoming Online Editor for both International Traveller and Australian Traveller. Now as a freelancer, Lara always has her passport at-the-ready to take flight on assignment for the Australian Traveller team, as well as for publications such as Qantas Magazine, Escape and The Weekend Australian. As ever, her appetite is the first thing she packs.

Read more by Lara Picone
LEAVE YOUR COMMENT

Comment

One Comment
  • Lee Tran Lam says:

    Thanks Lara for talking to me for this wonderfully detailed, in-depth and engaging story – I’m glad I got to join a line-up of great voices celebrating the diversity of Australian cuisine (but also showing how complex the topic can be, too – if only that celebration and appreciation spilled over into politics and there was more accepting, welcoming approaches from our current leaders to asylum seekers and migrants)! I’m glad that your Italian lunch menus inspired a bidding war at school and that attitudes had thankfully evolved from the time your dad arrived here (and had to fight some racist attitudes and endure being beaten up). I’m so sorry that happened and I am glad the playground caught up and evolved! Also, I don’t necessarily think Italian pasta prices are exorbitant, just that Asian noodles aren’t valued in the same way (despite the similar level of craft involved) and it would be great to see fairer appreciation and equivalent prices for both! Anyway, thanks again for exploring the many flavours of the Australian plate and writing such a brilliant story about it!