By Adam Liaw · Food / Recipes
RecipesQuick & easyAdam Liaw’s harissa cous cousAdam LiawSeptember 21, 2026 Remove items from your saved list to add more. PrintShareAdvertisementHarissa cous cous.William Meppem easyTime:< 30 minsServes:6Quick & easyCous cousMoroccanOne-potSide dishDinner partyEntertainingFamily mealsMidweek dinnerHarissa and tomato passata make for a red-tinged cous cous that goes perfectly with a tagine. Heat a medium saucepan over medium heat and add the olive oil, harissa and passata. Cover and cook for 5 minutes, then add the chicken stock.
By Adam Liaw · Food / Recipes
RecipesFamily mealsAdam Liaw’s lamb sausage tagineAdam LiawSeptember 21, 2026 Remove items from your saved list to add more. PrintShareAdvertisementLamb sausage tagine.William Meppem easyTime:30 mins - 1 hourServes:6Family mealsLambPumpkinChickpeasMoroccanMeatMain courseDinner partyEntertainingMidweek dinnerComfort foodI’ve switched lamb pieces for lamb sausages for a quicker tagine that is both affordable and easy. 2 tbsp ras-el-hanout (Moroccan seasoning)
By Tomas Telegramma · Food / Eating out (Mel)
Korean fried chicken shop with major crunch factor. Remove items from your saved list to add more. ShareAAA1 / 5K Crunch’s Hot Seoul burger.Simon Schluter2 / 5Chef Jae of K Crunch.Simon Schluter3 / 5Tap beer being poured.Simon Schluter4 / 5Seoryn of K Crunch.Simon Schluter5 / 5K Crunch’s signature burger.Simon SchluterPrevious SlideNext SlideK CrunchKorean$$$$ It’s in the name: expect off-the-charts crunch factor at this new Korean fried chicken shop, just down from the train line. There are few airs and graces to the space, but it lets the chook do the talking. Wings and thighs are double-dredged and flavoured to your liking. But the burgers are where it’s at, built on squishy Martin’s potato rolls, anchored by incredibly crisp and craggy KFC and either house-made dill ranch or spicy mayo. Crunch time continues with all the sides: chips, onion rings and mini hash browns.
By Emily Holgate · Food / Eating out (Mel)
A three-in-one bakery, food shop and cafe, by the Kudo team. Remove items from your saved list to add more. ShareAAA1 / 11Kudo’s famous caneles are also at Itera, in eight rotating flavours.Parker Blain2 / 11A retail section sits between the bakery and dine-in section.Parker Blain3 / 11Flaky, buttery pastry ...Parker Blain4 / 11... reveals a chicken congee filling.Parker Blain5 / 11Itera’s takeaway bakery counter.Parker Blain6 / 11Cheesy vegemite butter and corn rarebit.Parker Blain7 / 11The retail section is stocked with chilli oil, eggs, juice and pantry staples.Parker Blain8 / 11Hulking crumbed prawn burgers with cod roe mayo are on the brunch menu.Parker Blain9 / 11Folded nduja eggs with sourdough baguette.Parker Blain10 / 11Caneles to go.Parker Blain11 / 11Felix Goodwin (left) and Elena Nguyen unveil Itera in Brunswick.Parker BlainPrevious SlideNext SlideIteraBakery$$$$ By the couple behind cult-favourite gluten-free bakery Kudo on Little Collins Street, this triple-threat venue combines a takeaway bakery, a shop for quality pantry essentials and a 26-seat cafe. Itera is the first solo venture for former Sunda pastry chef Felix Goodwin and his partner Elena Nguyen.
By Emily Holgate · Food / Eating out (Mel)
Where wine snobbery is out in favour of affordable and convenient shopping. Remove items from your saved list to add more. ShareAAA1 / 12Shop by budget and occasion: weekday, party, or fancy. Charlie Hawks2 / 12Look for the neon pink elephant.Charlie Hawks3 / 12The team know their way around a good drop. Charlie Hawks4 / 12Classic spirits and ready-made cocktails are also available.Charlie Hawks5 / 12Drop Shop is on Lygon Street among hospitality hotspots like Charrd and Daphne.Charlie Hawks6 / 12The Drop Shop mural is easily spotted from the line at Charrd, just opposite. Charlie Hawks7 / 12Fresh drops to go. Charlie Hawks8 / 12Drop Shop, Brunswick EastCharlie Hawks9 / 12Canned beers and RTDs are also available.Charlie Hawks10 / 12Open until 9pm, or 10pm on Fridays and Saturdays. Charlie Hawks11 / 12The Drop Shop team (left to right): Dan Sims, Luke McKinnon and Courtney Keegan.Charlie Hawks12 / 12Pretty in pink.Charlie HawksPrevious SlideNext SlideDrop ShopNo cuisine$$$$ Designed like Aesop, run like 7-Eleven. That’s the ethos behind Drop Shop, where just 150 bottles line the fridges across three budget-focused categories: “weekday” ($15 to $25), “party” ($25 to $40) and “fancy” ($40 plus). The idea is to take the decision-making out of the customer experience and focus on how people actually buy alcohol: by occasion, and price.
By Emily Holgate · Food / Eating out (Mel)
Fire-fuelled Surf Coast eatery inspired by the energy of Mexico City. Remove items from your saved list to add more. ShareAAA1 / 10Red gum-smoked Queensland wagyu steak tacos with oaxaca cheese and avocado.Simon Schluter2 / 10Al pastor pork and seafood are grilled on a roaring central wood fire at Mule.Simon Schluter3 / 10A moody indoor bar lies inside with an open kitchen.Simon Schluter4 / 10Butterflied Crystal Bay prawns with chipotle and prawn head stock butter.Simon Schluter5 / 10The team will soon create their own masa program and make tortillas from scratch.Supplied6 / 10Ex-Noma chef William Wade (left) and local chef Rory Benzie own the new spot alongside former Carlton footballer Charlie Curnow.Simon Schluter7 / 10There are five types of margaritas on the drinks list.Simon Schluter8 / 10Covered outdoor seating lies adjacent to the bar.Simon Schluter9 / 10Al pastor pork is marinated in adobo paste and stacked on a trompo rotisserie.Supplied10 / 10Mule has opened on Zeally Bay Road in Torquay.SuppliedPrevious SlideNext SlideMuleMexican$$$$ What started as a pipedream among three mates – Carlton-turned-Sydney Swans forward Charlie Curnow; ex-Noma chef William Wade; and local Torquay chef Rory Benzie – is now a fun, fire-fuelled eatery on Victoria’s Surf Coast. The team is delivering a tight menu of tortillas, seafood and snacks, all cooked over a roaring central wood fire.
By Quincy Malesovas · Food / Eating out (Mel)
Tiny laneway taqueria serving just four types of tacos. Remove items from your saved list to add more. ShareAAA1 / 9Super Taco’s al pastor pork and pineapple taco. Eddie Jim2 / 9Tiny taqueria Super Taco on Crossley Street. Eddie Jim3 / 9Pork is sliced to order from the trompo. Eddie Jim4 / 9The DIY salsa bar. Eddie Jim5 / 9Fish taco. Eddie Jim6 / 9Cauliflower taco. Eddie Jim7 / 9Steak taco. Eddie Jim8 / 9Mezcalita - a mezcal-based frozen cocktail. Eddie Jim9 / 9Inside the tiny taqueria. Eddie JimPrevious SlideNext SlideSuper TacoMexican$$$$ In Mexico, it’s common for restaurants and street vendors to work with very minimal cooking gear. This CBD taqueria follows that philosophy, relying on just a deep fryer, a grill and a trompo – the vertical spit introduced to Mexico by Lebanese migrants – to churn out four varieties of taco and a few snacks. The al pastor makes use of the trompo, while skirt steak, fried fish and cauliflower offer options for non-pork eaters. There’s also Mexican sparkling water Topo Chico to cool you down if you overindulge at the DIY salsa bar.
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