ISSUE 6: Indulgence
ISSUE 5: The Sharehouse
ISSUE 4: Fermentation
ISSUE 3: Fusion
ISSUE 2: Sharing
ISSUE 1: Melbourne Food Stories

ISSUE 7

Heirloom

Features

29 May 2019

Article example 1 test. Tomato

29 May 2019

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29 May 2019

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29 May 2019

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29 May 2019

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29 May 2019

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29 May 2019

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29 May 2019

It All Begins Here

29 May 2019

Work With Us

Recipes

29 May 2019

Article example 1 test. Tomato

29 May 2019

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29 May 2019

Article example 2. Fish

29 May 2019

Article example 2. Fish

29 May 2019

Article example 3 test. Egg

29 May 2019

Article example 3

29 May 2019

Article example 4 test. Butter

29 May 2019

It All Begins Here

29 May 2019

Ideas

29 May 2019

Article example 1 test. Tomato

29 May 2019

Article test 1. Tomato tray

29 May 2019

Article example 2. Fish

29 May 2019

Article example 2. Fish

29 May 2019

Article example 3 test. Egg

29 May 2019

Article example 3

29 May 2019

Article example 4 test. Butter

29 May 2019

It All Begins Here

29 May 2019

ISSUE 6

Indulgence

Features

ARTICLE

A GODLESS DELICACY: ORTOLAN BUNTING

ARTICLE

Sinfully delicious and divinely hedonistic, this dish is so decadent, so cruel and so covetous that its very creation is starkly prohibited.

ARTICLE

A GLASS, A FORK, A KISS: PATSY’S IN FULL BLOOM

ARTICLE

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.

ARTICLE

IN DEFENCE OF INDULGENCE

ARTICLE

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.

ARTICLE

SWEET TASTES OF JAPAN IN THE HEART OF MELBOURNE

ARTICLE

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.

ARTICLE

Forkful Issue 6: Indulgence

ARTICLE

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.

ARTICLE

APPETITES: MORAL DIMENSIONS

ARTICLE

Our modern diet’s artificial additives reveal a deeper moral tension between industrial convenience and a meaningful, intentional relationship with food.

ARTICLE

HISTORY IS CHOC FULL OF INDULGENCE

ARTICLE

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.

ARTICLE

Recipes

DESSERT

Xocolatl

DESSERT

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!

DESSERT

Flourless Orange and Almond Cake

DESSERT

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.

DESSERT

DRINKS

Nightcaps

DRINKS

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.

DRINKS

Frozen Strawberry and Passionfruit Daiquiri Daze

DRINKS

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.

DRINKS

SMALL BITES

Tilgul Laddu

SMALL BITES

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.

SMALL BITES

DESSERT

Chocolate Mousse

DESSERT

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.

DESSERT

Ideas

DINNER, BREAKFAST, LUNCH, SMALL BITES

VEGETARIAN RECOMMENDATIONS

DINNER, BREAKFAST, LUNCH, SMALL BITES

From pizza to fine dining, there are no shortage of vegetarian dining options in Melbourne. Here is a selection of our favourites.

DINNER, BREAKFAST, LUNCH, SMALL BITES

LUNCH

IN PURSUIT OF THE PERFECT SANDWICH

LUNCH

A guide to Melbourne’s best sandwich places! Thank us later.

LUNCH

DRINKS

SOME DRINK SUGGESTIONS

DRINKS

Out at a pub with friends but got a sore throat? Why not get a pint of ginger beer?

DRINKS

DATE NIGHT IDEAS

Are your paramours tired of the local pub? We’ve got you covered!

QUIZ: WHICH LATE NIGHT SNACK SHOULD YOU HAVE?

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 …

BREAKFAST, LUNCH, DINNER, DESSERT, SMALL BITES

WHAT INDULGENT FOOD SHOULD YOU EAT BASED ON YOUR SIGN?

BREAKFAST, LUNCH, DINNER, DESSERT, SMALL BITES

Find the perfect, indulgent food that matches your horoscope sign!

BREAKFAST, LUNCH, DINNER, DESSERT, SMALL BITES

ISSUE 5

The Sharehouse

Features

ARTICLE

Forkful Issue 5: The Sharehouse

ARTICLE

Think of this issue as a guide to finding your feet in the kitchen, a friendly compatriot for the highs (lavish dinner parties with top-tier goods on payday) and the lows (asking your mum to transfer you $12 for ramen). Come on, join the Forkful Sharehouse.

ARTICLE

DHAL AT NIGHT

ARTICLE

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.

ARTICLE

THE ART OF MINDFUL COOKING

ARTICLE

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.

ARTICLE

TAKE IT LIKE A PRAWNSTAR

ARTICLE

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?

ARTICLE

THE SPICE RACK MANIFESTO

ARTICLE

Jahan Rezakhanlou is here to convince us that there is one rule that belongs in all kitchens: the communal spice rack.

ARTICLE

EGGS

ARTICLE

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.

ARTICLE

FOR THE LOVE OF FOOD AND GOOD PEOPLE

ARTICLE

When you’re 15,000 kms from the ones you love, Shannon Grey reckons the kitchen is your next best bet.

ARTICLE

CHAMPAGNE TASTE, BEER BOTTLE POCKET

ARTICLE

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.

ARTICLE

HINGEING ON POLPETTE

ARTICLE

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?

ARTICLE

Recipes

RECIPE

TOMATO DHAL

RECIPE

Let Oscar Ragg walk you through a peaceful night of cooking and devouring this freshly cooked tomato dhal.

RECIPE

HOMEMADE PIZZA DOUGH

RECIPE

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.

RECIPE

MADSY’S FAMOUS LEMON MERINGUE PIE

RECIPE

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.

RECIPE

CHEAP AND EASY PASTA ALLA COZZE

RECIPE

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.

RECIPE

NASI GORENG ANAR

RECIPE

‘Nasi Goreng Anar’—Anar being the Farsi word for pomegranate.

RECIPE

SAVOURY MISO PORRIDGE

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.

RECIPE

COCKTAILS INSPIRED BY YOUR FAVOURITE EUPHORIA CHARACTERS

RECIPE

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.

RECIPE

Ideas

MISCELLANEOUS

MID-DINNER PARTY CHECKLIST

MISCELLANEOUS

Are the your dinner party staples in check? Here’s a list to make sure you don’t miss a thing!

MISCELLANEOUS

AFFORDABLE EATS IN THE CBD

MISCELLANEOUS

In the spirit of eating well on a budget, we have selected some of our favourite cheap eats destinations located throughout Melbourne’s inner suburbs.

MISCELLANEOUS

POST-DINNER PARTY CHECKLIST

MISCELLANEOUS

The hard part is over and it’s time to wind down with your guests. After all the food is gone, what is there left to do?

MISCELLANEOUS

SHAREHOUSE PANTRY STAPLES

MISCELLANEOUS

We asked our Forkful contributors to share their always-on-hand, can’t live without pantry staples.

MISCELLANEOUS

FOODIE HOROSCOPES

MISCELLANEOUS

Not sure what to take to your next late lunch or dinner party? We asked the stars so you don’t have to.

MISCELLANEOUS

SHAREHOUSE KITCHEN ESSENTIALS

MISCELLANEOUS

We asked our Forkful contributors to share their most treasured, most used, most essential tools of the trade. What’s yours?

MISCELLANEOUS

KITCHEN SALVAGES

MISCELLANEOUS

What to do when …

MISCELLANEOUS

PRE-DINNER PARTY CHECKLIST

MISCELLANEOUS

Before guests arrive, here’s a few things you must have prepared.

MISCELLANEOUS

TEN COMMANDMENTS OF THE SHAREHOUSE KITCHEN

MISCELLANEOUS

You know the drill!

MISCELLANEOUS

ISSUE 4

Fermentation

Features

ARTICLE

FERMENTATION IS A FEMINIST ISSUE

ARTICLE

A gentle expedition into the lives of women in fermentation and the winds of feminism at their backs; let their spirits guide you.

ARTICLE

INTERVIEW

JOINING THE FERMENTATION CLUB

INTERVIEW

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.

INTERVIEW

FLIRTING WITH FERMENTS

INTERVIEW

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.

INTERVIEW

ARTICLE

WALKING THROUGH THE TRENCHES OF FERMENTATION

ARTICLE

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.

ARTICLE

ON THURSDAYS, SHE LIGHTS THE OVEN:

ARTICLE

Oak and Swan Sourdough is a Gippsland-based, family-run bakery committed to a holistic and organic approach to bread and baked goods.

ARTICLE

INTERVIEW

CULTURED CARY:

INTERVIEW

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.

INTERVIEW

REVIEW

EASY PEASY, VEGAN JAPANEASY:

REVIEW

With vegan adaptations of Japanese ingredients, dishes and methods, Vegan JapanEasy is an ideal combination of the traditional and the contemporary.

REVIEW

INTERVIEW

CULTURE WITH A SIDE OF INJERA:

INTERVIEW

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.

INTERVIEW

AT THE HEART OF KOREAN FOOD

INTERVIEW

Forkful speaks with Jungeun Chae about her love of the fermentation process and how it led her to teaching in Melbourne.

INTERVIEW

THE DANGER OF CONVENIENCE

INTERVIEW

As restaurants and cafés strive for ways to become more sustainable, fermentation and the slow food movement could be the answer.

INTERVIEW

FERMENTED GUTS AND GLORY

INTERVIEW

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.

INTERVIEW

Recipes

RECIPE

Cheonggukjang Stew

RECIPE

A hearty and healthy Korean dish replete with kimchi and generous helpings of the fermented soybean paste which gives it its name.

RECIPE

Wholewheat, Barley and Honey Sourdough Scones

RECIPE

Betsy is the baker at Oak and Swan Sourdough in Mardan, South Gippsland. Her baking is all about flavour, using a rye leaven to imbue the dough with that classic ‘sour’ taste. These scones will warm and surprise you with every bite.

RECIPE

Homebrew Pale Ale

RECIPE

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.

RECIPE

RECIPIES

Preserved Plum Soup (suān méi tāng – 酸梅汤)

RECIPIES

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.

RECIPIES

RECIPE

Classic German Sauerkraut

RECIPE

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.

RECIPE

Ideas

MISCELLANEOUS

DEAR FORKFUL

MISCELLANEOUS

We write to Gassed Out and detail how to make a killer sourdough.

MISCELLANEOUS

FERMENTED ASTROLOGY

MISCELLANEOUS

You are what you eat! Forkful looks into your stars, checks the planets’ alignment and reveals the true nature of your fermented self.

MISCELLANEOUS

SURPRISE—IT’S FERMENTED!

MISCELLANEOUS

The process of fermentation can come across as unusual, perhaps even uncomfortable. However, fermentation is no stranger—it is our friend!

MISCELLANEOUS

ISSUE 3

Fusion

Features

ARTICLE

Forkful Issue 3

ARTICLE

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.

ARTICLE

NATIVE TASTES

ARTICLE

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.

ARTICLE

CALABRIAN COMFORT FOOD

ARTICLE

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

ARTICLE

HAVE FOOD, WILL TRAVEL

ARTICLE

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.

ARTICLE

REVIEW

AN ODE TO THE TRAMCAR RESTAURANT

REVIEW

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!

REVIEW

ARTICLE

ADDRESS TAE A VEGGIE HAGGIS

ARTICLE

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?

ARTICLE

IN THE MOOD FOR HOTPOT

ARTICLE

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.

ARTICLE

YOU’LL NEVER BE HUNGRY IN THE ‘BURBS

ARTICLE

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.

ARTICLE

ON THE SUSHI TRAIN

ARTICLE

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.

ARTICLE

ECLECTIC APPETITES

ARTICLE

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.

ARTICLE

COFFEE AND BOOKS: AN ICONIC MATCH

ARTICLE

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.

ARTICLE

INTERVIEW

IN CONVERSATION: HUNTED + GATHERED

INTERVIEW

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.

INTERVIEW

Recipes

RECIPE

GEORGIA SPANOS’ TURDILLI DI VINO

RECIPE

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.

RECIPE

Vegetarian Sushi Bowl

RECIPE

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.

RECIPE

Lemon Chicken Linguine

RECIPE

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!

RECIPE

Chocolate and Rum Tart

RECIPE

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.

RECIPE

Ideas

MISCELLANEOUS

FOODIE HOROSCOPES

MISCELLANEOUS

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

MISCELLANEOUS

TRUCK IN

MISCELLANEOUS

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.

MISCELLANEOUS

A SCOTCH TIPPLE

MISCELLANEOUS

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.

MISCELLANEOUS

added to in the mood for hotpot THE SPICIEST OF THEM ALL

MISCELLANEOUS

SPECIALTY STORES

MISCELLANEOUS

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.

MISCELLANEOUS

added to on the sushi train. ALL ABOARD

MISCELLANEOUS

added to eclectic appetites PICK OF THE MIX

MISCELLANEOUS

DEAR FORKFUL

MISCELLANEOUS

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.

MISCELLANEOUS

ISSUE 2

Sharing

Features

ARTICLE

QUEEN VICTORIA MARKET: AN INSIDER’S GUIDE

ARTICLE

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.

ARTICLE

Forkful Issue 2: Melbourne Food Stories

ARTICLE

‘to always be like this — a kitchen wrecked with love, a table overflowing with baked goods warming the already warm air.’

ARTICLE

INTERVIEW

TEQUILA WITHOUT THE HANGOVER

INTERVIEW

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.

INTERVIEW

IN CONVERSATION WITH JANE LOPES

INTERVIEW

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.

INTERVIEW

ARTICLE

RETRO FOODS ON THE COMEBACK

ARTICLE

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.

ARTICLE

INTERVIEW

MELBOURNE CALLING

INTERVIEW

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.

INTERVIEW

ARTICLE

THE HEIRLOOM

ARTICLE

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.

ARTICLE

FOR THE LOVE OF LOLLIES

ARTICLE

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.

ARTICLE

THE JAPANESE ART OF TEA CEREMONY

ARTICLE

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.

ARTICLE

LENTIL AS ANYTHING WITH PAULA GOMEZ

ARTICLE

A Melbourne institution, Lentil As Anything is part restaurant, part community, and part experiment with a new, more ethical way of engagement.

ARTICLE

THE ORIGINAL SHARE PLATE: THE ART OF FONDUE

ARTICLE

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.

ARTICLE

Recipes

RECIPE

CLASSIC ROSTI

RECIPE

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.

RECIPE

Curry Rice (カレーライス)

RECIPE

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.

RECIPE

SRI LANKAN FARMER’S BREAKFAST DOSA

RECIPE

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.

RECIPE

ISSIE’S TORTE

RECIPE

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.

RECIPE

Ideas

MISCELLANEOUS

KNOW YOUR WAITER

MISCELLANEOUS

Dedicated to all the quirky waiters out there, hustling for tips as best they can.

MISCELLANEOUS

HEALTH INSPECTOR

MISCELLANEOUS

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.

MISCELLANEOUS

ISSUE 1

Melbourne Food Stories

Features

ARTICLE

FROM CITY TO CITY, GENERATION TO GENERATION

ARTICLE

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.

ARTICLE

REINVENTING A CLASSIC

ARTICLE

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?

ARTICLE

YOU DON’T HAVE ANY OLIVE OIL?

ARTICLE

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.

ARTICLE

IN THE KITCHEN WITH KATJA

ARTICLE

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.

ARTICLE

COFFEE COLOUR

ARTICLE

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.

ARTICLE

REVIEW

REVIEW: SMITH & DELI-CIOUS

REVIEW

This second cookbook from inner-city Melbourne darlings Shannon Martinez and Mo Wyse is the ideal blend of veganism, inventive dishes and nostalgia.

REVIEW

ARTICLE

A BRIEF HISTORY OF THE BÁNH MÌ

ARTICLE

Growing up in Melbourne with its vibrant Vietnamese community, I’ve eaten my fair share of bánh mì. A crusty baguette stuffed with meat, herbs and chilli—this Vietnamese street food now spread across the world has its roots in French colonialism with a local twist.

ARTICLE

INTERVIEW

EDIBLE IMAGES

INTERVIEW

Jacs Powell is a professional food photographer and all-round creative. Spend a few minutes with her work and you begin to see the world through her lens: splendid and full of light.

INTERVIEW

ARTICLE, REVIEW

BOOKS (AND BOOKS AND BOOKS AND BOOKS) FOR COOKS

ARTICLE, REVIEW

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.

ARTICLE, REVIEW

ARTICLE, RECIPE

A DRINK TO TIP ON

ARTICLE, RECIPE

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?

ARTICLE, RECIPE

Recipes

RECIPE

Nonna’s homemade fettuccine with pesto

RECIPE

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?

RECIPE

THE LAST WORD

RECIPE

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.

RECIPE

Sri lankan onion sambal

RECIPE

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.

RECIPE

MISCELLANEOUS, RECIPE

TOAST-TOPPERS

MISCELLANEOUS, RECIPE

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’!

MISCELLANEOUS, RECIPE

RECIPE

Katja’s vegan lemon cake

RECIPE

This simple, delightful lemon cake is Katja Fuhrmann’s vegan adaptation of a family-favourite recipe from her childhood in Germany.

RECIPE

vietnamese vegetarian bánh mì bowl

RECIPE

The bánh mì—that ubiquitous Vietnamese dish—is a longstanding Melbourne favourite. This very untraditional version of the bánh mì takes it from roll to bowl.

RECIPE