BACK TO BASICS

Hands covered with dirt, Tom Eadie yanks a bright purple radish from the earth then chomps down on it, soil and all. “I think, now more than ever, to be innovative is to be simple,” he says, after he swallows breakfast.

Going back to basics is Eadie’s main ethos, both personally and professionally. The chef-turned-baker – and owner of Berkelo, a string of artisanal bakeries on Sydney’s northern beaches – believes it’s time to slow down and rediscover real connections.

“We need to focus more on community and go back to the things that we’ve moved away from, which have been part of human