Dress by Ganni. Bra by Coco de Mer. Knife by Stanley. A gripping revenge tale about an actress in her 40s under investigation for the murder of an auteur theatre director whilst rehearsing a stage production of Hitchcock's Psycho. A whip-smart take on what it means to be middle-aged and female in an industry captivated by stardust and beauty. This edition was published to coincide with the run at The Traverse Theatre, Edinburgh, 2022.

For chef Matt Wilkinson, vegetables come first. Whether he's cooking in the kitchen of his Melbourne eatery Pope Joan or for his young family at home, Matt plans and builds his dishes around the vegetables in season, when they'll taste the best, be cheapest and most readily available. Today too many of us - chefs and home cooks alike - plan our meals around the meat (or protein) and carbohydrate components letting the vegetables play second fiddle. In this book Matt Wilkinson lets his favourite 24 vegetables take centre stage. This beautifully illustrated book will appeal to vegetarians but it's not a vegetarian cookbook. Among the more than 90 recipes are plenty of dishes incorporating meat but Mr Wilkinson's favourite vegetables are the true stars.

In a land far away a stranger is washed up near an isolated fishing village. Unable to understand his language or why he looks so different, the villagers decide he is a demon and must be destroyed. Only one woman, also an outcast, befriends him. Red Demon is a universal story told in a masterful performance of physical theatre by Hideki Noda and a cast of extraordinary European actors. Shot through with wit, ingenuity and sly humour, it reveals the conflict between compassion and suspicion in a closed community.

This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes.Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available.The recipes in Mr. Wilkinson's Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene's Tzatziki, or Smoked Tomato and Goat's Curd Gougeres, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson's vegetables are the stars.With beautiful photography and vintage illustrations, the book is both timely and timeless.Praise for Matt Wilkinson and Mr. Wilkinson's Vegetables "Matt Wilkinson makes you look at vegetables differently This book. . . will leave you eager to prepare one of his many delicious recipes." Eric Ripert, chef of Le Bernardin"I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether you're eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson's Vegetables, you can taste the admiration he has for all Mother Nature has to offer." Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates"Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty." David Chang, chef/founder of Momofuku"This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and it's one I'll revisit often." Lukas Volger, author of Vegetarian Entrees that Won't Leave You Hungry"I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson." Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010"This book hits home for me The way it's organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to " Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation"