Roslyn Grundy, the outgoing recipe editor for Australia’s Good Food, publishes a list of 20 favourite recipes she regularly cooks for family and friends. The articles present the selections as the author’s “tried-and-true” dishes rather than a ranking, framing the exercise as an inherently subjective choice.
All three outlets—The Sydney Morning Herald, The Age (Melbourne) and Brisbane Times—publish the same piece, with similar wording and focus. Each article uses the author’s perspective to introduce the collection and emphasizes that picking favourites is difficult. While the outlets differ in their publication branding and location, they do not present separate reporting or competing narratives about new events; they mainly reproduce the same editorial feature.
The shared theme across outlets is Grundy’s personal cookbook-style roundup. Beyond noting it is a list of 20 recipes compiled by an outgoing editor, the sources do not add additional context such as the specific recipes included, timing of publication beyond “outgoing,” or any broader industry developments.
