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• In the Mix—the latest iPhone/iPad app
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• Author of The Job, Charlie Bezzina, joins the Herald Sun’s True Crime Scene
• Everything you need to know for a successful 2012 NRL punting season
• In the Mix crowned Australian winner of Gourmand World Cookbooks Awards 2011
• Sneak peak at the 100 Years of Grand Final Records boxed set
• Catch all the action with the Australian Open tennis iPad app
• ACCC launch iPhone app, a win for safety-conscious consumers
• AFL Record 2011 International Rules Series
• Meet Jan 'Yarn' Wositzky the man Tommy Woodcock told his life story to
• Were school lunches in the 1900s that different from today?
• An investigator's account of a never-ending road toll
• Possum Pie, Beetroot Beer and Lamingtons - a cookbook with a difference
• Official souvenir magazine of the 2011 Toyota AFL Premiership - out now
• Possum Pie, Beetroot Beer And Lamingtons - Family Event at Westgarth Books

It isn’t often you get the chance to enter a professional kitchen, and watch a world-famous chef chop, dice and flambé vegetables, and fillet delicious-smelling cured salmon for the camera. Yesterday, we took two Slattery Media photographers, Lachlan Cunningham and Michael Willson, down to The Brasserie by Philippe Mouchel to snap the French chef in action. Action, that is, before the day’s service had started, so we would not get in the way of frantic perfection. It was a hot, windy day, but for the shots outside (with the city as his background), Mouchel was the perfect subject, smiling for the camera, toque (chef’s hat) on his head, sun in his eyes. His first book, a collection of life stories and recipes from his life with food, is beginning to take early shape, and is on track for release late next year.