New Australian magazine The Monthly is said to pay contributors $1 per word (a high rate for local publications). In the latest edition, Charles Firth cashes in big-time:
Roy Kirkland, ADFA’s pastry chef, is showing off the desserts he has been making to feed the 100 academic staff and 1,000 students on campus. He begins with a batch of fresh-baked blueberry muffins, followed by an apple tart with calvados (brandy made from apples). Then it’s on to chocolate and orange slice, bavarois au chocolate (a kind of mousse), cheesecake, mixed berry tartlets, custard tarts, raspberry mousse with cream tartlet, apple strudel, mud cake, mixed berry turnover, slab cake, choc and peppermint mousse slice, chocolate eclairs, matchsticks (a jam-and-cream sponge delight!), blackforest cake, orange and poppyseed slice, jelly and mousse, and finally, créme caramel.
Firth has just earned $105 for reprinting a menu. The piece continues for another two grand or so.
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