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Using traditional family recipes and fruits and vegetables from neighbouring farms and from friends’ gardens, Western District cook Robyn Mitchell prepares jellies, jams, chutneys, and butters like those that graced the tables of early settlers.

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

Miss Trixie rewrites history, or at least the recipe, with this supercharged spin on the kids' party classic.

Varenyky, borshch, pampushky and plenty of potato: if you've never had the chance to try Ukrainian food before, this is it.

Be your own mochi master with Connie Cao's outstandingly easy six-ingredient pandan mochi recipe.

Melbourne's favourite underground Italian restaurant switches the white tablecloths for takeaway at one of MFWF 2025's most talked about events.

Short, sharp and fresh food and drink news from around the grounds.

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

The Very Good Falafel crew x Alice Adams Carosi dinner had been in the works for years, but it took less than a day to sell out.

Flan fan? This fruit-filled showstopper is fit for all seasons.

A descendant of the Kirks soft drink empire teams up with a handful of Melbourne hospo pros on this all-natural and entirely smashable soda.

Behind the scenes at MFWF's sell-out sausage-making party with Bar Idda's Alfredo La Spina.