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.

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.

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.