This timeless and vibrant combination is a staple in the Italian diet. With the freshness of the basil, the texture of the pine nuts and the creaminess of the fettuccine, what’s not to love?

Italian food and culture migrated to Australia with our grandparents and great-grandparents—their passion for cooking traditional food is infectious. Despite its simplicity, Italian cuisine remains at the epicentre of Australian dining.

A cocktail born out of the prohibition era, the Last Word is for those who like their drink with a bite. Combining four ingredients that work in perfect unison with one another, the Last Word is simple yet packed full of punch.

Once ubiquitous on street corners all across Melbourne, the humble local milk bar fell prey to supermarkets, rising rent and changing social climates. But are we seeing a contemporary revival of this old classic?

A chutney-style dish that will make your mouth (and eyes) water. This quick and easy classic is a perfect introduction to the spicy, flavourful world of Sri Lankan cuisine—not for the faint of heart.

Oil is the ingredient hidden in plain sight. It features in just about every kind of cooking that there is and yet the types favoured vary wildly across culinary cultures. With the amount of oils available, it can be overwhelming to decide which one to use. Here are just a few of the classics.

Bored of your usual avo smash? Want to try something new, crazy and delicious? You’ve come to the right place! Here are a few of our favourite toast combos, most of which we guarantee you haven’t tried (or heard of) before. Turn that toaster up to two and get preppin’!

This simple, delightful lemon cake is Katja Fuhrmann’s vegan adaptation of a family-favourite recipe from her childhood in Germany.

I spend a morning in the house of my new friend, Katja Fuhrmann, watching her bake as we talk about her new side business of German-inspired cakes and pastries with a vegan twist.

Baristas—the soul of Melbourne’s illustrious coffee scene. What better way to find out what makes the perfect cup than by picking the brains of one of Melbourne’s baristas, Jess MacKay.

Books for Cooks—as the name suggests—is an independent bookstore dedicated to books about cookery, beverages and food culture. They sell new and antiquated books and are constantly on the hunt for the next title to add to their collection.

Absinthe’s history is as rough as a Sunday morning hangover. Over the last 150 years the spirit has inspired, destroyed and caused many a stir. What is it about this drink that eludes so many of us?