ISSUE 6

Indulgence

RECIPE Mallory Mills RECIPE Mallory Mills

Xocolatl

A fiery and old-fashioned recipe for the original blend of hot chocolate. It may not give you the strength of an ancient Aztec warrior, but it will certainly put a fire in your belly!

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RECIPE Taylor Connell RECIPE Taylor Connell

Flourless Orange and Almond Cake

This delicious cake uses the entire orange, rind and all, to maximise its flavour. The almond meal offers a moist, crumbly texture unlike regular wheat flour. It’s simple and sophisticated—perfect for any occasion.

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RECIPE Taylor Connell RECIPE Taylor Connell

Nightcaps

The end of the night is a great time to wind down, and a good drink can help it along. We’ve pulled together some of these and more that put a new twist on the good old night cap.

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ARTICLE Mallory Mills ARTICLE Mallory Mills

IN DEFENCE OF INDULGENCE

We’ve always been wary of ‘unhealthy food,’ but social media sensation Tiktok has precipitated a burgeoning shift in attitude towards decadent eating in Melbourne.

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RECIPE Mallory Mills RECIPE Mallory Mills

Tilgul Laddu

Tilgul is made of roasted sesame seeds (til) and melted jaggery (gul), sometimes bound with a little ghee to help it shape into balls (laddus). It’s simple, healthy, ancient and deeply meaningful.

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RECIPE Taylor Connell RECIPE Taylor Connell

Chocolate Mousse

This is a dessert my family has reliably made every Christmas. My mother passed it down to me the second I was old enough to help without her worrying I’d eat the unset mix out of the bowl with my bare hands the second she looked away.

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ARTICLE Jessica Walsh ARTICLE Jessica Walsh

Forkful Issue 6: Indulgence

To indulge is to be shameless in the excitement and variety that food can bring. To indulge is to throw yourself into joy. It’s only fitting that for a place with such a strong food identity like Melbourne, accessing these kinds of food is no difficult feat. 

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