Explore the latest developments concerning 3XN, Sydney’s fish.
3XN, Sydney’s fish market: a catalyst for regeneration
It seems like destiny. Once again it is architects from Denmark who are designing a landmark in Sydney Harbour that will turn some outlying districts of the city into an attractive area. Little more than fifty years after the construction of Jørn Utzon’s Opera House – with its white sails of unsurpassed poetry and scale – a new public building of large dimensions, and yet as light and airy as a waffle, stands at the opposite end of the 16-kilometre-long coastal walk. It is the Fish Market opened last January, designed by the 3XN GXN studio of Copenhagen in collaboration with BVN Architecture and landscape architects ASPECT Studios. “The fish market in Sydney is an institution,” explain the firm’s partners Audun Opdal and Fred Holt. “Here the catch arrives from the Pacific to be sold at auction. Part of it is shipped out, part goes to restaurants.”
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Australian supermarket Easter eggs taste test: ‘The quality of Easter chocolate is simply worse’
Nicholas Jordan goes on the hunt for good Easter eggs. After nibbling through 29 products, he is glad the ovum ordeal is over
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When I was a kid, chocolate usually came with some kind of regulatory statement: “you can have some if you finish your dinnerâ€, or “don’t eat it all at onceâ€. But at Easter, that went out the window. The amount of chocolate I ate then is barely believable.
Now that adult me is making the decisions, I can eat chocolate whenever I want, with the fervour of an unaccompanied labrador in a pet food shop. But it’s rarely at Easter. Sadly, now I think of Easter as culinary enshittification. I imagine waxy chocolates making my fingers oily, compound chocolate (like regular chocolate but with more oil in it) that tastes like a patty of melted marshmallows, and unidentifiable cream fillings that ooze like sunscreen.
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