The ginger and toffee balls run a close second, but the
choc-berry lamington, a humble masterpiece of sponge filled with
coconut butter cream and a strawberry jam ripple, and finished with
dark chocolate and toasted coconut, wins line honours at pastry
chef Matt Forbes's Yarraville gaff. Fun fact: he'd never eaten a
lamington before coming to Australia. It's kind of ironic that it
took an English lad to show what can be done with an Aussie
classic, but in this case we're willing to roll with it.
Cobb Lane, 13 Anderson St, Yarraville, (03) 9687 1538
Photography by Peter Tarasiuk.
These may be the only things worth queuing for in Melbourne, writes Larissa Dubecki.
If "cult" is an overused word in the world of food, it's doubly
so when it comes to the sweet stuff (Nutella-ball shake, anyone?
Thought not.) Every so often, however, along comes a creation truly
deserving of cult status. When it comes to Melbourne's desserts,
these beauties take the cake - and what's more, they're also
begging to be taken home. Swipe right.
Read about Sydney's cult sweets here.
Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Here's the story behind it.