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.

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.

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.