My Melbourne Food Trail

The quality and freshness of Australian ingredients and produce is known the world over. But, as Diana Khoo discovers, there’s nothing quite like eating and experiencing it in situ.

I have, in front of me, four books that I am totally enamoured by at the moment: Nigel Slater’s Eating for England, Byron Ayanoglu’s The Taste of Honey, Fuchsia Dunlop’s Revolutionary Chinese Cookbook and Gordon Ramsay’s Great British Pub Food.

I flip and turn from Slater’s joyous, loving anecdotes on British food icons like crumbly digestive biscuits and Marmite to Dunlop’s recipes and observations on vibrant Hunanese cuisine (think General Tso’s Chicken, arguably the most famous Hunanese dish in the world, or the red-braised pork dish that will forever be inextricably linked to the memories of Mao Zedong’s appetite) but, I must admit, my mind keeps straying back to the memories of a wondrous week spent soaking up the tastes and flavours of Melbourne.

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The Many Faces Of South India