The August 19 edition
Anthony LaPaglia on film, fame, fatherhood – and returning to the stage after more than a decade | ‘Sextortion’, the growing global problem no parent can ignore | Missy Higgins on ending a marriage peacefully | The existential angst of euthanising a beloved pet | My son was a sex worker, and that’s OK
‘I was going to prove him wrong’: The family feud that energised Anthony LaPaglia
The star’s troubled relationship with his dad drove him to quit Australia. Now he returns to appear in a famous play with its own complex father-son dynamic.
- by Michael Idato
Graphic content
For subscribers
So your child takes their phone into their room? Stop it, say ‘sextortion’ experts
‘Sextortion’ is becoming disturbingly common: online scammers posing as attractive teens to lure young people into sending money or nude images – then blackmailing them.
- by Madonna King
Angel of mercy, or executioner? The existential angst involved in putting down a pet
Euthanising a beloved feline sparks thoughts about who gets to choose when to go, and who doesn’t.
- by Fenella Souter
Two of Us
Two of Us
When your ‘quite gifted’ son tells you he’s a male escort
Academic Russell Moon was never sure what his son Dan wanted to do in life. He didn’t expect sex work, though.
- by Konrad Marshall
Modern Guru
Modern Guru
Would it be bad karma to keep an expensive Buddha statue that’s not mine?
Cosmic justice has been served, says our Modern Guru.
- by Danny Katz
And now on TikTok, they’re pretending to be video-game extras
Plus: get ready for the weekend with these fresh diversions.
- by Lauren Ironmonger, Nicole Abadee, Dani Valent, Frances Mocnik, Jill Dupleix and Melissa Singer
Dicey Topics
For subscribers
‘I don’t regret it at all’: Missy Higgins on ending a marriage well
The chart-topper talks about turning 40, her favourite buys and what she says to her own reflection.
- by Benjamin Law
Cheese, Vegemite and spring onion pull-apart loaf
This fun-to-make-and-eat bread makes a great accompaniment to soup or a tasty starter on its own.
- by Helen Goh
Spaghettone all’amatriciana
With just a handful of ingredients, this dish’s key is sourcing the best produce you can find.
- by Julia Busuttil Nishimura
Review
Sydney
The beer is cold and the fried squid is hot, but does The Dolphin pass the pub test?
Bella Brutta’s former head pizzaiolo joins the Surry Hills hotel’s kitchen, and most of the Italo-Oz menu is pretty darn good.
- by Callan Boys
Review
Melbourne
Little Black Pig & Sons is the sort of Italian local that will please everyone’s inner nonna
Inside us all there’s a headscarf-clad nonna with firm opinions on food. And she would approve of this hardworking suburban bistro.
- by Larissa Dubecki
Variety is the spice (note) of life: Why are Australian winemakers all about shiraz?
There are about 160 grape varieties used for making wine in Australia, but the vast majority produce only small quantities.
- by Huon Hooke
Good Weekend letters to the editor: August 19
Want to chat? We’d love to hear from you. Send your letters to goodweekend@​goodweekend.com.au
