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.

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.

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.

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.