The books of childhood take us on adventures far from our own backyard, where we often encounter culinary delights that arouse memory and spark imagination. But if there's a common thread that runs through much of children's literature, it's that the paths to our deepest desires are stalked by danger. We explore the deep symbolism behind our favourite foodie fantasies in children's books.

Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not something to be avoided. What might that attitude deprive us of? Since launching her career in Sydney as a cook and the author of the bestseller Community, Hetty has since moved to the United States and is now a regular contributor to the New York Times. Her new book is called Linger.

How much money and effort do you invest in your coffee habit? Australian coffee drinkers today have a limitless variety of options available. From the type of bean and where it's grown, to how the bean is roasted and the coffee extracted, every taste can be catered for. So, if you're content with a stock-standard caffè latte, are you missing something?

Interest rates and inflation may be easing, but the hospitality industry is still doing it tough. Profit margins are slim and hospitality businesses face a higher rate of failure than any other sector. And yet, household spending at cafes and restaurants is generally up — so what is happening? We ask an industry stalwart and meet newcomers trying innovative business models.

What does the word masala mean to you? Masala generally refers to a blend of spices, but according to cook Sarina Kamini, masala is also about shape, weight, texture and feeling. 'It's a whole different way of experiencing food.' We join Sarina in the kitchen for a masala masterclass, exploring how changing our relationship with spice can change so much more than just flavour.

Cook and author Ixta Belfrage is a firm believer in the expressive potential of fusion cooking. Her cooking is rooted in a childhood in Italy and familial connections to Mexico and Brazil. After developing her craft at Yotam Ottolenghi's restaurant NOPI and the Ottolenghi Test Kitchen, Ixta's first solo cookbook, Mezcla, embraced the flavours of Mexico and Italy. Her new book, Fusão is inspired by the food of Brazil.

With so many dietary options on the menu, one can wonder whether the choices available relate to a genuine health concern or the latest fad. Perhaps the most visible and complex dietary options relate to gluten. For some, gluten-free living is a choice, while for others, gluten can do serious harm to their bodies. With health experts and a hungry coeliac, we separate fact from fiction — including whether gluten-free flour can ever truly replicate your favourite bakes.

While some might rely on a sachet of quick oats for their daily porridge fix, there are oat aficionados who will happily steam, roll, cut or grind their own. There's a world of flavour and texture to explore, and for the most accomplished out there, Scotland hosts an annual World Porridge Making Championship — The Golden Spurtle. 

Eating can be a simple pleasure, but for some it's a struggle. Food aversions manifest in many ways, from simple picky eating to outright disgust. Very few of us don't have at least one or two foods that we avoid. Sometimes it's about taste or texture, other times it's attached to a bad memory, such as a bout of food poisoning. Whatever the cause, is it possible to shift our aversions?

Digging for truffles is like digging for buried treasure: a good haul can earn you a pretty penny and the activity can attract a rogues' gallery of characters keen to keep the booty for themselves. Rather than relying on competitive (and sometimes dangerous) foraging, Australia is a world-leader in truffle farming. But growing these fickle fungi is a years-long endeavour, and harvesting them requires the assistance of a four-legged friend.