From a New York Times online review:
“Australian barbecue” is not, however, what Lennox Hastie, the chef at Firedoor, would use to describe his own cooking. Nor is it a term that’s been used much by anyone to describe any type of cooking. Here, the word “barbecue” is generally synonymous with the American term “cookout,” and, much like the cookout, it remains an integral part of Australia’s national identity.
Firedoor, which opened in 2015, is a prime example. 
The kitchen is powered entirely by wood — there are no electric or gas ovens, burners or microwaves. Mr. Hastie came to this style after working five years at Asador Etxebarri in the Basque Country, where the chef Victor Arguinzoniz cooks local ingredients over fire using multiple types of wood. Mr. Hastie takes a similar approach, but with pointedly Australian ingredients.
One of the restaurant’s most thrilling dishes is a whole marron — a large freshwater crayfish native to Western Australia. The marron is grilled, split open and smothered in sea blite, a coastal plant related to samphire, and sunrise lime, a hybrid citrus created by crossing the native Australian finger lime with a calamondin (itself a cross between a mandarin and a kumquat). There are plenty of smoky, charred meats on the menu as well: pork chops, duck hearts and Wagyu all get their turn on one of the many grills.
To read more: https://www.nytimes.com/2019/12/05/dining/australian-barbecue.html
On 13 December, Amazon Prime will air the fourth season of The Expanse, a hardboiled space drama renowned for its working-class characters and real-world space physics. Showrunner Naren Shankar is part of the reason the science checks out. The veteran writer and producer for programs such as Star Trek: The Next Generation, Farscape, and the police procedural CSI: Crime Scene Investigation, has a doctorate in applied physics and electrical engineering.
It’s a simple question to ask, but seems impossible to answer: What causes one nation to succeed and another to fail? What exactly are the origins of global inequality?
There are few people who have spent more time trying to answer this question than Prof. James Robinson. Robinson’ first book, Why Nations Fail, was an international best-seller. It laid out in clear and stark terms what the origins of prosperity and poverty really are. Now, he’s written a sequel, The Narrow Corridor, which further explains what ingredients you need to create a prosperous nation.
The Type E Series III had the privilege of launching the new Jaguar V12 engine in 1971. This superb 5.3L engine with two overhead cams, derived from a prototype for the 24 Hours of Le Mans, was powered by four carburettors. and developed 272CV DIN upon its release, it will give up to 700CV in competition versions.
“There’s really an Italian movement that has exploded over the last three years,” Mr. Imbroisi said.
In April, the Right Bank welcomed an outlet of 
Instead, the homes of the villains are places where evil is plotted and where, often, the hero is tested and must prove him/herself. Like evil itself, the abodes of movie villains are frequently compelling and seductive. From a design standpoint, they tend to be stunning, sophisticated, envy-inducing expressions of the warped drives and desires of their occupants.
The result is a testimony to the true meaning of haute couture – this car doesn’t need to impress or be flashy. It’s first and foremost superb craftsmanship, which has been married to extreme refinement. Next time you venture into Paris and notice a dark blue Eden Roc being driven by a young and elegant tattooed man, don’t hesitate to look closer and try to spot Leroy’s intricate tailor-made feathery details.
Maxime Leroy is anything but your typical classic car collector. He is a visionary creator with a strong personality whose adult life has been devoted to showcasing feathers. He discovered the art of plumasserie at school thanks to two of his professors. At that time, the school was the last school in France dedicated to teaching this dying art. And thanks to Leroy, who now spends two days a week there teaching, it still is.
BOTANY AT THE BAR
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