The fabric of Melbourne’s cuisine is one of evolution, its vibrancy indebted to the peoples and cultures and communities from all across the world who have made this city their home.

What condiment is perfect for you? Let the stars dictate what sauce and spice investments or indulgences you make this week.

Warndu Mai is an introduction and a guide to our wealth of native ingredients and local flavours, a new must-have for every Australian kitchen.

These deep-fried, honey-soaked and wine-laden pastry bites are native to the Calabrian region of Italy, where Georgia’s nonna grew up. Temper the sweetness by serving with a strong black coffee or a bitter aperitif.

Georgia Spanos’ debut cookbook intimately weaves recipes and history together to pay homage to family, food and migration.

Recently in Australia, as festivals and pop-up events have grown in popularity, the gourmet food truck revolution has boomed. In 2017 Melbourne City Council recognised the demand and has since set up sixteen dedicated food truck sites across the city, eight permanent and eight rotational.

Meet the chefs innovating street food through new flavour combinations inspired by heritage, travel and local ingredients. Around the World in 80 Food Trucks is a creative culinary tour exploring the worldwide gourmet food truck phenomenon.

Once a ubiquitous site rolling through the streets of Melbourne city, the infamous Tramcar Restaurant is no longer. You and your unlimited-booze-on-wheels will be missed!

The distillation of whisky dates back to a single distillery in sixteenth-century Scotland. From there the industry grew and spread across the globe, but for a spirit to be called Scotch whisky, it must be distilled, produced and bottled in Scotland.

Haggis is as Scottish as it comes, but even beyond that, Scottish cuisine is a meat-filled affair. What happens, then, when one of Scotland’s daughters becomes vegetarian? How do you keep traditions alive while embracing the new?

Nothing invokes the nostalgia of childhood like our favourite food. For Panda, hotpot is the most flavoursome of dishes, and it is also so much more—it is comfort, it is home, and it is pride in her cultural heritage.

Nothing invokes the nostalgia of childhood like our favourite food. For Panda, hotpot is the most flavoursome of dishes, and it is also so much more—it is comfort, it is home, and it is pride in her cultural heritage.

Looking to broaden your home cooking repertoire? Searching for an obscure ingredient? With Melbourne’s array of specialty food stores, you can spice up your food game in no time.

Melbourne may be known for its cold-brew small-batch hipster-made coffee, but it’s in the suburbs that you’ll find the true hidden treasures—traditional Taiwanese jelly desserts, delicate Ethiopian injera, crispy Vietnamese bánh cuón, and slippery steamed eel.

This is hardly a traditional sushi recipe. In fact, it’s barely a recipe at all—it’s more of a guide. The trick to a perfect sushi bowl is to balance contrasting flavours and textures — sweet, umami, crunchy, and silky. An ideal summer dinner or quick lunch.

Join Alice as she explores the phenomenon of the sushi train—from its early days as an affordable dining option in Japan through to the many and varied restaurants spread across the city of Melbourne.

Join Alice as she explores the phenomenon of the sushi train—from its early days as an affordable dining option in Japan through to the many and varied restaurants spread across the city of Melbourne.

The Asian-Italian fusion of this dish may be unusual, but the flavour combinations work. The simple olive oil and sea salt seasoning complements the zesty lemon, infused with ginger, garlic and a gentle hint of fresh chilli. This dish is much loved in my home!

Fusion food may be a contemporary trend, but it is also a culinary practice that goes back centuries, to the early days of international trade routes. Fusion food is more than just recipes—it is the sharing of histories, knowledge and tradition.

Fusion food may be a contemporary trend, but it is also a culinary practice that goes back centuries, to the early days of international trade routes. Fusion food is more than just recipes—it is the sharing of histories, knowledge and tradition.