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From behind the bar to behind the camera, Instagram's cocktail guy Mikey Agudelo is getting more shakers in hands thanks to his exceptionally easy to follow and outrageously easy to drink recipes.

Spoiler alert: you don't need to be sad (or even a girl) to enjoy this sweet Melbourne matcha innovation.

Delicious raw minced garlic kept garden-fresh with just one natural ingredient – fresh Australian lemon juice.

Kaytetye producer Rona on her Melbourne hit list - and the one particular meat raffle that keeps her coming back for more.

The globe-trotting champion of cheese, Will Studd, on Victorian dairy, fabulous local fromage and his new TV show, Cheese: Searching for a Taste of Place.

How Now Dairy is the only dairy in Australia that keeps the calves with their mothers after calving. The result is excellent milk and deeply delicious cheese. 

If you've joined One or Two owner and bartender Andy Chu on either side of the bar, you'd know he's passionate about "high-quality liquids" – and as it turns out, there's plenty of it produced right here in Victoria.

A next-level pandan chiffon cake from the chef and co-owner of Anchovy, Thi Le.

Whether it's the parmesan Martinis or the Very Good Falafel, there's nothing quite like Nobody's Baby on Toorak Road – or anywhere else in Melbourne, for that matter. Don't miss it.

The remarkable first cookbook from Thi Le, chef and co-owner of Anchovy and Ca Com, is here. It's called Viet Kieu, and it's a deeply personal, deeply candid insight into modern Vietnamese cuisine and its history and Le's own identity.

Big, purple, crunchy potato crisps grown, processed, cooked and packed on a family farm in the Otway Ranges.

Irrewarra Sourdough is a well-loved brand of slow-fermented sourdough bread baked on a farm in Victoria’s west. They also make biscuits, seasonal treats and around six tonnes of their wildly popular granola each week.