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ISSUE 6: Indulgence
ISSUE 5: The Sharehouse
ISSUE 4: Fermentation
ISSUE 3: Fusion
ISSUE 2: Sharing
ISSUE 1: Melbourne Food Stories
ISSUE 6
Indulgence
From pizza to fine dining, there are no shortage of vegetarian dining options in Melbourne. Here is a selection of our favourites.
Sinfully delicious and divinely hedonistic, this dish is so decadent, so cruel and so covetous that its very creation is starkly prohibited.
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.
Save yourself the airfare and satisfy your travel cravings! Melbourne’s CBD is full of decadent, authentic Japanese desserts that will make you feel like you’re on your own holiday in Japan.
Our modern diet’s artificial additives reveal a deeper moral tension between industrial convenience and a meaningful, intentional relationship with food.
Indulgence is a tradition that dates back to the beginning of human history, that has been rediscovered as many times as it has been lost.
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.
This is the ideal daiquiri recipe. The sweetness of the strawberries mixed with tangy layers of passionfruit creates an unreal flavour—perfect for a summer’s day.
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.
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.
From pizza to fine dining, there are no shortage of vegetarian dining options in Melbourne. Here is a selection of our favourites.
So, it’s 9 pm and you’re craving something sweet. No—savoury. But who knows what will be open at this time? Can’t decide? Maybe this quiz will help lead the way …
Find the perfect, indulgent food that matches your horoscope sign!
ISSUE 5
The Sharehouse
Are the your dinner party staples in check? Here’s a list to make sure you don’t miss a thing!
Oscar Ragg waxes poetic on spending nights alone ensconced in the simple pleasures of cooking for one: spinning your favourite record, dimming the lights, and the freedom of catering to your own tastes.
Madsy’s famous lemon meringue pie is her go-to recipe for a dinner party, despite the fact you need 400 ingredients, 27 steps and a spare 7 hours and 10 minutes to complete it.
Amidst the chaos of everyday life, it would no doubt serve each of us well to stop and smell the spices every now and then.
Thomas Linkins knows what it’s like to be a picky eater. But what happens when you embrace the scary and vomit-inducing foods you once swore off?
Jahan Rezakhanlou is here to convince us that there is one rule that belongs in all kitchens: the communal spice rack.
Juliette Salom explores the delicate nature of moving out of home for the first time and the daunting task of learning who you are in a new one.
When you’re 15,000 kms from the ones you love, Shannon Grey reckons the kitchen is your next best bet.
We’re offering our best tips and tricks to those who are budget-bound but refuse to put a price on the joy of good food and fine dining.
What happens when you combine a first date, a government-mandated lockdown and three over-eager housemates willing to try anything (in the kitchen) to impress someone they’ve never met?
Are the your dinner party staples in check? Here’s a list to make sure you don’t miss a thing!
Let Oscar Ragg walk you through a peaceful night of cooking and devouring this freshly cooked tomato dhal.
Though the process is relatively simple, making pizza dough is all about using your hands, listening to your senses, being present in the moment and mindful of the craft.
Madsy’s famous lemon meringue pie is her go-to recipe for a dinner party, despite the fact you need 400 ingredients, 27 steps and a spare 7 hours and 10 minutes to complete it.
I once made this dish for my very picky and patriotic Italian housemate in Leeds and he said it was better than his nonna’s. So please, go forth and impress Italian boys with this recipe.
This dish here is somewhere between traditional British porridge and congee—comforting, nourishing and, thanks to the miso and the mushrooms, with a wonderful umami kick.
Are the your dinner party staples in check? Here’s a list to make sure you don’t miss a thing!
We asked our Forkful contributors to share their always-on-hand, can’t live without pantry staples.
Not sure what to take to your next late lunch or dinner party? We asked the stars so you don’t have to.
We asked our Forkful contributors to share their most treasured, most used, most essential tools of the trade. What’s yours?
We combined TikTok’s cocktail night trend with Gen Z’s collective Euphoria obsession to create four delightfully naughty drinks that will restore the youth and beauty of anybody who drinks them.
ISSUE 4
Fermentation
A gentle expedition into the lives of women in fermentation and the winds of feminism at their backs; let their spirits guide you.
Sam Wills of Old Slang Brewing talks about getting into craft brewing, a few disasters and near-misses along the way, and his ultimate fresh as a daisy results.
3 Ravens’ Murray Robinson and Carlton & United Breweries’ Katie Jessup talk about what goes into making the next round and how a traditional Norwegian yeast culture might be the next big thing in craft brewing.
From Ancient Egypt to Indigenous Australia, fermented foods and beverages have been an intrinsic part of cultures and societies across the globe and across history.
Oak and Swan Sourdough is a Gippsland-based, family-run bakery committed to a holistic and organic approach to bread and baked goods.
On a lovely warm afternoon in March—right before the COVID-19 isolation lockdown came in—Cary Aiken, at her workplace KINES, took Forkful through a life enriched with fermentation.
With vegan adaptations of Japanese ingredients, dishes and methods, Vegan JapanEasy is an ideal combination of the traditional and the contemporary.
Saba Alemayoh, the proprietor of Saba’s Ethiopian Restaurant, chats about the Ethiopian way of cooking and the story behind their favourite fermented flatbread, injera.
Forkful speaks with Jungeun Chae about her love of the fermentation process and how it led her to teaching in Melbourne.
As restaurants and cafés strive for ways to become more sustainable, fermentation and the slow food movement could be the answer.
You’ve probably heard something about fermented foods being healthy, but what does that really mean? Forkful has done the hard yards to bring you the ins and outs of probiotics, microbiota and gut health.
A hearty and healthy Korean dish replete with kimchi and generous helpings of the fermented soybean paste which gives it its name.
To make Sam’s simple pale ale, you’ll need some basic brewing equipment and ingredients which you can find easily at your local homebrew shop or online.
A gentle expedition into the lives of women in fermentation and the winds of feminism at their backs; let their spirits guide you.
Preserved plums are most commonly used in drinks, soups or condiments, offering a refreshing sourness to dishes. This family recipe, handed down from Natacha’s great-grandmother, is inspired by Chinese Teochew cuisine.
Forkful enlisted the help of Steven Godden, a Melbourne artist now based in Berlin, to share his tried-and-true sauerkraut recipe—learnt from his German friends.
A gentle expedition into the lives of women in fermentation and the winds of feminism at their backs; let their spirits guide you.
You are what you eat! Forkful looks into your stars, checks the planets’ alignment and reveals the true nature of your fermented self.
The process of fermentation can come across as unusual, perhaps even uncomfortable. However, fermentation is no stranger—it is our friend!
ISSUE 3
Fusion
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.
Georgia Spanos’ debut cookbook intimately weaves recipes and history together to pay homage to family, food and migration.
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!
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.
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. The outer ‘burbs may not be as sexy as the city, but for a food connoisseur, there’s no better place to be.
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.
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.
In an unassuming building on the edge of Melbourne’s CBD, Everyday Coffee’s latest venture pairs good books and great coffee in a pared-down, utilitarian and inviting space.
Hunted + Gathered is a local Melbourne collective making artisanal chocolate out of their Cremorne headquarters. From bean to bar, Forkful chats with co-owner Harry Nissen to delve into the process and ethics behind their award-winning chocolate.
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.
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.
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!
This recipe is an amalgamation of two different recipes. The buckwheat tart shell is a recipe from Liz Prueitt of Tartine Bakery in San Francisco, and the filling is from an ex-pastry chef from Chez Panisse in Berkeley, California.
What condiment is perfect for you? Let the stars dictate what sauce and spice investments or indulgences you make this week.
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.
Recently, the creators of one of Melbourne’s older food trucks, Mr Burger, have transformed an old garage into a food truck park and beer garden called Welcome to Thornbury. Every month they have over eighty food trucks rotating on a daily basis, with five to seven on site at any one time. You can find it at 520 High Street in Northcote, and it is open Wednesday to Friday from 5 pm until late and from 12 pm until late on Saturday and Sunday.
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. Aged for a minimum of three years in oak barrels, it comes in two varieties: single malt and single grain. Mixing whiskies from different distilleries results in blended varieties.
The best way to enjoy the individual notes and aromas of Scotch whisky is to drink it neat in a wide-brimmed glass. If you must have it on the rocks, just a cube or two of ice; otherwise, you risk diluting the flavour.
Each of the Scottish regions produces distinct notes in their whiskies. Here are some top tips to navigate your way through the Scotch whisky maze, region by region.
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.
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.
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.
What is it with Melbourne’s cafes? Every time I try and go somewhere new for brunch with bae, it’s a complete déjà vu. White tiles, bearded baristas and long lines.
ISSUE 2
Sharing
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.
Tequila, mezcal, agave – what are they? What’s the difference? Does it even matter? Laura Fels did the hard work of trawling through some of Melbourne’s best tequila bars to find out.
Sommelier Jane Lopes is known for her creative approach to wine pairings. For Jane, it’s about more than simply flavour—wine is an experience, and she is here to help you have the best one possible.
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.
A veteran English chef with notable stints in London’s glitziest dining venues, Andrew Beddoes’ wealth of experience and creativity landed him a much sought-after role as the Head Chef of The Grand Richmond.
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.
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.
Dedicated to all the quirky waiters out there, hustling for tips as best they can.
Health inspectors are the hidden heroes of the food industry, saving Melburnians from funny tummies and queasy digestion, one dodgy prawn at a time. Victoria Trembath recounts her 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.
ISSUE 1
Melbourne Food Stories
Italian food and culture migrated to Australia with our grandparents and great-grandparents—their passion for cooking traditional food is infectious. Despite its simplicity, Italian cuisine remains at the epicentre of Australian dining.
Once ubiquitous on street corners all across Melbourne, the humble local milk bar fell prey to supermarkets, rising rent and changing social climates. But are we seeing a contemporary revival of this old classic?
Oil is the ingredient hidden in plain sight. It features in just about every kind of cooking that there is and yet the types favoured vary wildly across culinary cultures. With the amount of oils available, it can be overwhelming to decide which one to use. Here are just a few of the classics.
I spend a morning in the house of my new friend, Katja Fuhrmann, watching her bake as we talk about her new side business of German-inspired cakes and pastries with a vegan twist.
Baristas—the soul of Melbourne’s illustrious coffee scene. What better way to find out what makes the perfect cup than by picking the brains of one of Melbourne’s baristas, Jess MacKay.
Books for Cooks—as the name suggests—is an independent bookstore dedicated to books about cookery, beverages and food culture. They sell new and antiquated books and are constantly on the hunt for the next title to add to their collection.
This timeless and vibrant combination is a staple in the Italian diet. With the freshness of the basil, the texture of the pine nuts and the creaminess of the fettuccine, what’s not to love?
A cocktail born out of the prohibition era, the Last Word is for those who like their drink with a bite. Combining four ingredients that work in perfect unison with one another, the Last Word is simple yet packed full of punch.
A chutney-style dish that will make your mouth (and eyes) water. This quick and easy classic is a perfect introduction to the spicy, flavourful world of Sri Lankan cuisine—not for the faint of heart.
Bored of your usual avo smash? Want to try something new, crazy and delicious? You’ve come to the right place! Here are a few of our favourite toast combos, most of which we guarantee you haven’t tried (or heard of) before. Turn that toaster up to two and get preppin’!
This simple, delightful lemon cake is Katja Fuhrmann’s vegan adaptation of a family-favourite recipe from her childhood in Germany.
Absinthe’s history is as rough as a Sunday morning hangover. Over the last 150 years the spirit has inspired, destroyed and caused many a stir. What is it about this drink that eludes so many of us?
Bored of your usual avo smash? Want to try something new, crazy and delicious? You’ve come to the right place! Here are a few of our favourite toast combos, most of which we guarantee you haven’t tried (or heard of) before. Turn that toaster up to two and get preppin’!
Hidden down blue-stoned laneways, up secret staircases and on picturesque rooftops, these are our favourite Melbourne inner-city bars.
ISSUE 2
Sharing
From pizza to fine dining, there are no shortage of vegetarian dining options in Melbourne. Here is a selection of our favourites.
Sinfully delicious and divinely hedonistic, this dish is so decadent, so cruel and so covetous that its very creation is starkly prohibited.
Skip the falafel and veggie patties—Patsy’s proves that vegetarian dining can be lush, luxurious, and utterly romantic, making it Melbourne’s ultimate date-night 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.
Save yourself the airfare and satisfy your travel cravings! Melbourne’s CBD is full of decadent, authentic Japanese desserts that will make you feel like you’re on your own holiday in Japan.
Our modern diet’s artificial additives reveal a deeper moral tension between industrial convenience and a meaningful, intentional relationship with food.
Indulgence is a tradition that dates back to the beginning of human history, that has been rediscovered as many times as it has been lost.
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.
This is the ideal daiquiri recipe. The sweetness of the strawberries mixed with tangy layers of passionfruit creates an unreal flavour—perfect for a summer’s day.
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.
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.
From pizza to fine dining, there are no shortage of vegetarian dining options in Melbourne. Here is a selection of our favourites.
So, it’s 9 pm and you’re craving something sweet. No—savoury. But who knows what will be open at this time? Can’t decide? Maybe this quiz will help lead the way …
Find the perfect, indulgent food that matches your horoscope sign!
ISSUE 2
Sharing
From pizza to fine dining, there are no shortage of vegetarian dining options in Melbourne. Here is a selection of our favourites.
Sinfully delicious and divinely hedonistic, this dish is so decadent, so cruel and so covetous that its very creation is starkly prohibited.
Skip the falafel and veggie patties—Patsy’s proves that vegetarian dining can be lush, luxurious, and utterly romantic, making it Melbourne’s ultimate date-night 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.
Save yourself the airfare and satisfy your travel cravings! Melbourne’s CBD is full of decadent, authentic Japanese desserts that will make you feel like you’re on your own holiday in Japan.
Our modern diet’s artificial additives reveal a deeper moral tension between industrial convenience and a meaningful, intentional relationship with food.
Indulgence is a tradition that dates back to the beginning of human history, that has been rediscovered as many times as it has been lost.
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.
This is the ideal daiquiri recipe. The sweetness of the strawberries mixed with tangy layers of passionfruit creates an unreal flavour—perfect for a summer’s day.
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.
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.
From pizza to fine dining, there are no shortage of vegetarian dining options in Melbourne. Here is a selection of our favourites.
So, it’s 9 pm and you’re craving something sweet. No—savoury. But who knows what will be open at this time? Can’t decide? Maybe this quiz will help lead the way …
Find the perfect, indulgent food that matches your horoscope sign!
Are the your dinner party staples in check? Here’s a list to make sure you don’t miss a thing!
Are the your dinner party staples in check? Here’s a list to make sure you don’t miss a thing!
Are the your dinner party staples in check? Here’s a list to make sure you don’t miss a thing!