HeyJaredJessica Thompson
- Indexed articles, last 90 days
- 4
- Latest publication
- Sep 17, 2026
- Outlet visibility, for SBS News
- Top 50K sites
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- Jul 5, 2026
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Australia is all up in a pickle right now (opens the original)
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Growing up on the Sunshine Coast, my family always had a jar of Fehlbergs pickles in the fridge. My sisters and I would sip the cold juice straight from the jar after school – in hot and humid Queensland, it was the most refreshing thing in the house. When I visited New York earlier this year, arriving shortly before a 24-hour blizzard lockdown, I survived – happily – on a tub of Grillos. In Australia, pickles – the pickled cucumber type, to be clear – have existed quietly on supermarket shelves
A Q&A with Kate Reid on her infidelity (to croissants) (opens the original)
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My parents always told me to talk to the person sitting next to me on a plane, because you never know who you might meet. Fifteen years ago, on a long-haul flight to Europe, I sat next to Kate Reid. She was heading to Paris to visit Du Pain et des Idées, the patisserie where she had done her apprenticeship, and to walk around Paris eating as many of her beloved kouign-amann as humanly possible. To many, Kate Reid is the precision-obsessed mastermind behind Lune Croissanterie, a former Williams F
If you like chilli crisp, try Mexico's salsa macha – ancient roots, endless variations (opens the original)
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Mexican salsa, while outside Mexico it may conjure images of coloured bottles and droplets of fire, within Mexico, will be house-made and set on the table in little ceramic or wooden bowls as soon as you sit. It was shortly after moving to Mexico that I became familiar with this custom of salsa roulette – these little pots of freshly made salsa in varying colours, usually at least two, have a spice level the result of chance and preference. If asked, staff will generally offer ‘salsa roja’ (red
Tamarind: The cross-cultural ingredient having a moment – and the Australian native namesake you need to meet (opens the original)
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In Mexico, where I’ve lived for three years, I love to wander through the colourful tianguis (produce markets) to speak with vendors who can tell you which avocado will be ripe in exactly three days’ time, to find out what’s in season, and to track down produce less common in markets in Australia. The first time I visited, I marvelled at fresh huitlacoche (corn fungus), tortillas being handmade with precision, cane baskets towering with dried chillies or pods of voluptuous brown tamarind. These
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