RETRO FOODS ON THE COMEBACK

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.

The Golden Gaytime

Then: just a humble ice cream, bought from the milk bar on your way home from school or eaten at the beach.

Now: deconstructed in Melbourne’s best restaurants, served with caramel praline and gelato.

Quiche

Then: the family weeknight favourite, strangely called ‘Lorraine’ although the frozen supermarket quiche has no relation to the French region.

Now: made with free range eggs, fresh asparagus, mint and a trendy spelt crust for a gluten free alternative.

Upside-Down Cake

Then: a quick and sticky dessert made with pineapple from the tin, served with ice cream scooped straight from the punnet. 

Now: add a hint of ginger for quick hit of heat and zest and make with fresh seasonal pineapple rather than tinned.

Beetroot

Then: tinned, luridly purple and with a penchant for staining burgers, white bread, ham sandwiches and every piece of clothing you own.

Now: still tinned, still best on beef burgers with a heap of onion and a greasy fried egg—the hangover meal that never left Australian menus, except now we know that the classic purple veg is filled with antioxidants.