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These full-flavoured, cruelty-free, organic, free-range eggs started as a school project for farmer Madelaine Scott.

Dairy farmer Glen Bisognin and his cheesemaker partner, Kaye Courtney, want to take it back to the old fashioned model of dairy farming where there was a dairy in every town and a cheese and butter factory in every community.

A roast chook recipe with a Chinese twist, passed down through generations of the family Tan – and now, to you.

Farm ale innovators La Sirène link up with Fitzroy's Restaurant Gaea for the robatayaki party of 2025.

It’s on for young and old at this year’s Melbourne Food & Wine Festival.

Noodles x pasta. Thai x Japanese. Mexican x Lebanese. Let’s fuse these flavours.

Ain’t no party like an MFWF party ’cause an MFWF party is invariably delicious.

What’s the go with that meat-and-two-veg jelly cake? Who’s that baguette-eating bottle, and why is it wearing dish gloves? We talk to MFWF head of design Dion Amor about paying homage to groundbreaking Victorian designer, Les Mason.

A futuristic tea shop, a cordial factory-turned-restaurant, and a 80th-floor luxury hotel were among those recognised in a strong field.

 Celebrated baker Michael James and wife Pippa return with their third cookbook together, Sweet Seasons. 

Tarts Anon’s debut book is here, which means Melbourne’s most sought-after tarts are now yours to gorge in sweet perpetuity.

Tickets are now on sale for South Melbourne Market’s A Victorian Affair, which runs October 16 to 26.