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cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

Cultured Butter A Cut Above The Rest

Cultured butter has been produced in Europe for centuries. Born out of farmhouse traditions of collecting cream over several milkings before churning to make butter, cultured butter was essentially made from soured cream. It still is made from sour cream today but live cultures are directly added much like in yoghurt making. Unsalted cultured butter…

Blue Ribbon For Baker Bleu

It has to be the best bread in town; a blue ribbon for Baker Bleu for baking a loaf with a thin crispy crust and flavour to die for. This bread reminds me of the world renown bread from Poilâne in Paris, so it is not surprising then that Baker Bleu supplies Attica, one of…

The Fishmonger’s Son

After the closure of much loved Canals fish shop in North Carlton, another business supplying fresh fish has opened on the same site. The aptly named The Fishmonger’s Son is the son of a long time trader at the wholesale fish market. He will be personally bringing in the catch from the wholesale market to…

Lavezzi Gelati – From Italy With Love

Lavezzi Gelati has come to Melbourne from the town of Formia, North of Naples, bringing with it all the love that goes into making top quality gelati from premium fruits, nuts, coffee and dairy ingredients. I enjoyed wonderfully flavoured ricotta and pear gelati and, by way of comparison, also tried the ricotta and citrus. Both…

Japanese Summer Festival

The Japanese Summer Festival is on at Federation Square next Sunday February 25 and along with all the traditional Taiko drumming, dancing, kimono and cosplay competitions you can experience some Japanese street food. A common street food in Japan is taiyaki, a fish-shaped type of waffle with green tea, custard, red bean or chocolate cream…