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.

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.

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.

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.