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Food For Everyone Presents

The Outdoor Issue

Exploring how we eat, gather and live outside

Exploring a month being outside

This month, we’re heading outside.

The Great Outdoors is our way of talking about how we eat, gather and live beyond the kitchen table. Park benches. Public BBQs. Picnic food. Folding chairs. Meals that taste better because the sky is involved.

Across March, we’ll be sharing essays, interviews, recipes and visual stories that look at outdoor rituals, public spaces, and the simple joy of eating in the open air. The kind of meals that start casually and end much later than planned.

This issue is about shared spaces, everyday freedom, and why taking food outside still feels like a small pleasure worth celebrating.

Below, our Outdoor Issue, told through stories, conversations and recipes.

Bring a hat.

INTERVIEW: Camping with Annie Portelli

We shared a reel about the Bolle Med Ost, a very simple Danish breakfast involving bread, butter and cheese. What followed was equal parts delight, confusion and deeply passionate commentary. Some of you were hungry. Some were offended. Since then, John from Butter Days has seen a spike in orders, and we’ve somehow gained new followers from Denmark. Hej! Love it or loathe it, the BMO clearly struck a nerve. - Featuring John Demetrios of Butter Days.

Watch the reel
INTERVIEW: Camping with Annie Portelli

RECIPE: ANNIE PORTELLI'S CAMPING RECIPE

Our supermarket butter review struck a nerve. No branding, no bias, just serious butter journalism. People called it “God’s work” and many were passionate about supporting Australian dairy, which we wholeheartedly agree with. Find out which supermarket butter got the best (and worst) rating. - Review by Food For Everyone.

Read Article
RECIPE: ANNIE PORTELLI'S CAMPING RECIPE

ESSAY: We found the best shade of yellow paint

This is not an exaggeration — I’ve spent a year and a half trying to find the perfect shade of yellow to paint my house. If you’ve ever deliberated over shades of paint, you know its a special kind of tired. You second-guess yourself, your eyes start to play tricks on you and your perspective constantly shifts as the day's light transforms. But finally, 18 months in, I have completed this quest for the perfect butter yellow paint. Here's a little insight as to why it took so long. - Essay by founder, Gemma Leslie of Food For Everyone.

Read Article
ESSAY: We found the best shade of yellow paint

REEL: Clover Wine has the best bread & butter

When our butter guru Jana visited Clover for the first time, she wouldn’t shut up about their honey bread and smoked butter. So naturally, when we decided to devote a whole month to butter, we had to go see what all the fuss was about! We chatted with Charlie Snadden-Wilsonfrom Clover Wine about how he creates every part of this is iconic dish. -Featuring Charlie Snadden-Wilson of Clover Wine, Richmond.

Watch The Reel
REEL: Clover Wine has the best bread & butter

INTERVIEW: Madeleine Butter

Cultured butter is the best kind of butter. Jack Gaffney of Madeleine reminded us to slow down. To take things seriously, especially the small things. To make fewer things, better. And yes, he slices his butter instead of spreading it.

Read the interview
INTERVIEW: Madeleine Butter

RECIPE: Butterflied Prawns with Chilli Garlic Butter

Butterflying a prawn is easier than you might think...here’s how we do it: Place each prawn on its back. Using kitchen scissors, snip through the legs and up towards the head. Then with a sharp knife, cut along the incision down the length of the body. Open the prawn with your hands and gently press to flatten. Use the tip of a knife to remove the intestinal tract, then pat dry with paper towel if needed.

Recipe here
RECIPE: Butterflied Prawns with Chilli Garlic Butter

REEL: Kids Can Make Butter

Butterflying a prawn is easier than you might think...here’s how we do it: Place each prawn on its back. Using kitchen scissors, snip through the legs and up towards the head. Then with a sharp knife, cut along the incision down the length of the body. Open the prawn with your hands and gently press to flatten. Use the tip of a knife to remove the intestinal tract, then pat dry with paper towel if needed.

Recipe here
REEL: Kids Can Make Butter

ESSAY: The Art of Butter

The Art of Butter is a reflective piece on how butter has moved beyond the fridge and onto the canvas, table and centrepiece - tracing its charm as both subject and medium in creative, sculptural and cultural ways. Essay by Gemma Leslie, Founder of Food For Everyone.

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ESSAY: The Art of Butter

SHOPPING: Add to Cart

A round-up of homewares, fashion and food we are coveting this month, compiled by Gemma Leslie and inspired by our February focus: butter.

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SHOPPING: Add to Cart

INTERVIEW: Butter - The app for everyday plans with new friends

Let’s be honest, making new friends as an adult can be hard - there is the will, but many can’t find the way. So Sam Richardson founded Butter - the app designed to connect you with new people over everyday plans. Currently, Butter is currently live in Sydney and Melbourne, with waitlists building across other Australian cities. If you want a bit of Butter near you, launches are prioritised based on demand, so joining the waitlist in your city is essential!

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INTERVIEW: Butter - The app for everyday plans with new friends

Get in touch

Food For Everyone is a small editorial studio run by three creatives, telling stories about food, art and culture.

Each month, we focus on a single theme and explore it through essays, interviews, recipes and visual stories. Our work sits between the kitchen and the gallery, paying close attention to everyday rituals and the people who shape them.

If you have a story, idea or perspective you think belongs here, we’d love to hear from you. hello@foodforeveryone.com.au

ART EDIT: Explore our Butter edit

Raspberry Ricotta Cake
Raspberry Ricotta Cake
Raspberry Ricotta Cake

Gemma Leslie

From $110.00

Bread, Butter & Sardines - Still Life
Bread, Butter & Sardines - Still Life
Bread, Butter & Sardines - Still Life

Ella Holme

$75.00

French Butter
French Butter
French Butter

$75.00

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