Hairdresser Cherie Hill helps a journalist on his bad hair day. The hair industry is increasing its client base as men discover hair colour and follicle liberation. I was facing a scary job interview and some un-cool grey hair was looking back from my mirror. It is a fearful prospect…

“There is no way that Bradman broke his leg Mr Sanderson,” said the spokesman for the Bradman Museum in Bowral, NSW. A young Don Bradman in 1930. I chortled that “I was tipped off by Rockhampton’s Stella Newton, who saw him carted off to hospital, when she was a young…

Why the addiction to chilli? Why do some people crave spicy foods, chillies, curries, noodles and so forth while others go through life never wanting to challenge their taste buds? Australian Chinese chef, from Sri Lanka, Jimmy Shu, has put forward a plausible theory. After years of tempting foodies, he…

Australian Chef Jimmy Shu communicates through cooking because he has learned how to be passionate about fresh produce and condiments. Jimmy loves to tempt palates of patrons by romancing the chili, the noodle and curry pot. You’ll be intrigued to learn that his dad imported the first noodle machine into Sri Lanka and Jimmy was there when the first noodles were brought into Melbourne. What you probably don’t know is why Chinese through the centuries have been so innovative and why chilli is so addictive.