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There are plenty of Korean restaurants in Melbourne, but nothing quite like Sogumm.

It's brownies, It's Black Forest. It's cookies. And it's gluten free.

You might know him best as a hard-charging newspaper editor and publisher, but when he's not skewering politicians on both sides of the aisle and offering keen-eyed commentary on Australian culture at large, Erik Jensen knows his onions, is more than conversant with the dining scene, and is the confidant and pen pal of some of our finer chefs.

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.