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Sydney Morning Herald
15 hours ago
- Sydney Morning Herald
Which dearly departed WA restaurant is being resurrected for one day only?
'Grounded is about real stories, real people, and real solutions,' Evans says. 'It's a chance to gather on-country and talk about what really matters - from soil health and climate to big-picture systems thinking and community resilience.' The 2025 edition will include sessions on biodiversity, waste, nutritional density and mental health led by national and international speakers. Long-table meals, local wines, book signings and music will feature in the program. Grounded is supported by RegenWA and will run as a satellite event of the Regenerative Food Systems Conference that will also be running in Perth (September 17 to 18) earlier that week. Visit for more details. Vale, Kurt Sampson The Australian hospitality family is mourning the passing of New Zealand-born chef Kurt Sampson in Dunedin last week. While eaters in Western Australia will remember Sampson from his time at key restaurants such as 44 King Street, Pata Negra and Propeller, he had a similarly illustrious career in Melbourne where his knowing way with Levantine and Moorish flavours at MoMo, O'Connells and Harveys - among other influential dining rooms - endeared him to Victorian diners too.

The Age
15 hours ago
- The Age
Which dearly departed WA restaurant is being resurrected for one day only?
'Grounded is about real stories, real people, and real solutions,' Evans says. 'It's a chance to gather on-country and talk about what really matters - from soil health and climate to big-picture systems thinking and community resilience.' The 2025 edition will include sessions on biodiversity, waste, nutritional density and mental health led by national and international speakers. Long-table meals, local wines, book signings and music will feature in the program. Grounded is supported by RegenWA and will run as a satellite event of the Regenerative Food Systems Conference that will also be running in Perth (September 17 to 18) earlier that week. Visit for more details. Vale, Kurt Sampson The Australian hospitality family is mourning the passing of New Zealand-born chef Kurt Sampson in Dunedin last week. While eaters in Western Australia will remember Sampson from his time at key restaurants such as 44 King Street, Pata Negra and Propeller, he had a similarly illustrious career in Melbourne where his knowing way with Levantine and Moorish flavours at MoMo, O'Connells and Harveys - among other influential dining rooms - endeared him to Victorian diners too.

Sydney Morning Herald
19 hours ago
- Sydney Morning Herald
A field guide to Melbourne's top sushi rolls, from splash-out to a suburban gem
Temaki is appearing more often in Melbourne (see sit-down CBD spot Temaki Sushi, where you get to roll your own cones), but Prahran's Tsukiji has been in the game for a while. A small but serviceable selection of temaki are made-to-order and abundantly stuffed with fillings such as raw tuna, raw salmon and tempura prawn, plus accompaniments including slightly bitter leafy greens. The restaurant also has its own deli fridge with a variety of seafood packaged for eating or cooking at home. Sushi Uokin, $5.50 each If you've been to Japan's convenience stores, you may have noticed familiar-looking hand rolls, although with more spartan fillings than Australian sushi. But the most notable difference is the packaging that separates the rice from the nori. This sophisticated take-away spot has embraced the concept with their grab-and-go hand rolls. Once you conquer the art of unwrapping and rolling the sushi, you're left with nori that's so fresh it might adhere to the roof of your mouth. Even though they're pre-prepared, the rolls aren't refrigerated so the rice is kept at a suitable temperature. Tempura prawn is the showstopper, with batter that also maintains its crunch.