Community player? Here are eight easy ways to support your community through community action, participating in projects and lending a helping hand.

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Caroline Taylor was brought up in the Swan Valley and is now Executive Chef at Taylor’s Art and Coffee house. Try your hand at a recipe she’s shared with us.

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This classic Aussie summer dessert is an celebration of delicate crust, light filling, fresh curd and berries.

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Here’s seven home activities to help keep the family engaged, educated and (eventually) tuckered out. You might even have a bit of fun yourself!

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As Executive Chef of Taylor’s Art and Coffee House, Caroline is Swan Valley-born and bred and rightly proud of the region in which she grew up.

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Young George’s Melissa Palinkas, shares her perfect pairs recipe for pork jowl and plums. It might be an unusual combo, but it’s harmony on the plate.

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This easy chocolate bark recipe uses four ingredients that can be substituted for whatever’s in your pantry – the perfect weekend treat or last-minute gift!

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Smoking your meat is a sure-fire way to reach new levels of flavour, tenderness and aroma. These basic tips will get you on your way to becoming a smoking master.

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There’s no need for fancy techniques and gourmet ingredients while we’re camping, but a few go to recipes and a great view is something to look forward to.

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Paul Iskov from Fervor highlights native Western Australian ingredients in a simple but deliciously light and tasty dessert. Enjoy at home or on the road!

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While it’s easy to love the places and experiences that make Western Australia great, being truly WA means recognising and understanding Aboriginal culture: the people, knowledge and stories that have been here all along.

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We caught up with Paul Iskov, who over the past 15 years has emerged as one of the leading supporters of the local native food movement.

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Celebrate the flavours of the Mediterranean with tender lamb, in-season grilled peaches and halloumi for easy, no-fuss summer entertaining.

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Young George executive chef and co-owner, Melissa Palinkas, has been praised by food reviewers for her ‘inventive, fun, smart and original’ food. And there’s good reason: her ‘zero waste’ approach means every part of her ingredients adds flavour.

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Purslane is a weed – but it’s also great to eat and contains more omega-3 fatty acids than any other leafy vegetable. This recipe keeps things super-simple and lets the deliciousness of fresh, firm tomatoes shine through.

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Here’s a scary fact for you: more than five million tonnes of food ends up in landfill in Australia each year. Zero waste eating is a growing trend in homes and restaurants, but how easy is it to go waste-free in the kitchen?

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Impressive and delicious homemade gnocchi with West Australian wild mushrooms for flavour and texture, the whole family will love.

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Head Chef and co-owner of East Fremantle’s Young George, Melissa Palinkas cooks with a zero waste, root to shoot, leaf to stem philosophy. Melissa shared this oriental-inspired pork dish with us and it’s looking perfect for the fry pan or the BBQ hotplate.

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There’s plenty to love about WA, but what does it mean to be truly local? We’ve listed some of the best bits of our home state.

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WA’s coffee culture has expanded beyond the typical metro cafe strips – but how much do you know about your daily cup of coffee?

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