There are few places more iconic in Melbourne than Queen Victoria Market. Once a cemetery then a livestock market, it officially opened in 1878 as the fruit and vegetable market that we know and love today.

‘to always be like this — a kitchen wrecked with love, a table overflowing with baked goods warming the already warm air.’

The Cook’s Companion tome is ubiquitous in Australian kitchens, a classic recipe book that never goes out of style.

Hetty McKinnon’s third book is the latest in her instalment of salad and whole food recipes from her home kitchen.

Dedicated to all the quirky waiters out there, hustling for tips as best they can.

Health inspectors are the hidden heroes of the food industry, saving Melburnians from funny tummies and queasy digestion, one dodgy prawn at a time. Victoria Trembath recounts her day.

Tequila, mezcal, agave – what are they? What’s the difference? Does it even matter? Laura Fels did the hard work of trawling through some of Melbourne’s best tequila bars to find out.

Sommelier Jane Lopes is known for her creative approach to wine pairings. For Jane, it’s about more than simply flavour—wine is an experience, and she is here to help you have the best one possible.

Rösti was originally created by German speaking Swiss farmers, but now it’s a national dish that can be found in every kitchen. The Swiss Club’s version is covered with cheese, but here is a simpler version that can be served with just about every topping you can imagine.

Brussels Sprouts. Then: boiled into mush, smell permeating the house for days afterwards, served with a cheese sauce or gravy. Now: part of the same superfood family as kale and broccoli, best when roasted with bacon or finely sliced and served in salad.

A veteran English chef with notable stints in London’s glitziest dining venues, Andrew Beddoes’ wealth of experience and creativity landed him a much sought-after role as the Head Chef of The Grand Richmond.

When Anthea’s grandmother died, she inherited a curious heirloom full of family memories. It’s a cookbook that tells the story of her family, and of Australia’s culinary history.

Who said lollies are just for kids? Join Forkful contributor Alice King on a tour of Melbourne’s favourite lolly shops to find out what’s hot, what’s not, what’s still considered classic lolly fare and where you can get your next fix.

Introduced to Japan during the Meiji era by the British, curry rice has become a favourite dish for people of all ages. If there are any leftovers at lunch, students will play ‘rock, paper, scissors’ to decide who gets them.

Matcha may be all the rage these days, but it comes with a rich history. From its roots in Zen Buddhism, Japanese tea ceremony has developed into a ritualistic art of precision and sharing that has spread across the world.

A Melbourne institution, Lentil As Anything is part restaurant, part community, and part experiment with a new, more ethical way of engagement.

Dosa is a staple in Sri Lankan cuisine, and for good reason. Traditionally a breakfast food, this delicately-spiced, crispy-edged stuffed pancake is an ideal start to the day.

Nothing says ‘retro’ like a pot of fondue. But visit Melbourne’s Swiss Club and you’ll find that there’s a whole lot more to it than cheesy (pun intended) 1970s throwbacks—fondue is rich with history, traditions and a culture of camaraderie.

Issie’s Torte has a rich chewiness to it. The meringue base is bulked up by biscuit crumbs and whatever nuts you have in the house, or coconut if you’re not into nuts. Make this, and you’ll be the hit of any party.