To make this dashi, simmer kombu (a dried seaweed) and bonito (dried tuna belly flakes). (Both ingredients are available at most Japanese markets and some specialty stores.) If you can't find kombu, Ms. Schwertner suggests using dried shiitake mushrooms, which impart a similar umami flavor.

WSJ: Amaryll Schwertner's Poached Halibut in Dashi With Leeks, Sweet Potatoes and Sesame Seeds | Slow Food Fast

Dishes are full of super-fresh ingredients, and the influence of Chinese, Japanese, Vietnamese and Thai cultures can be seen high and low.

WSJ: Insider's Travel Guide to Sydney, Australia | Journal Concierge

Past creations have included lagers with salt and seaweed, a porter with Mexican ingredients like five different chillis and avocado leaves, and a porter with yuzu, a Japanese citrus fruit.

BBC: Danish beer made with ��civet poo' coffee