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Mince at Selfridges in London

200 magazines were selected for the space - we’re so grateful to be featured!

Here until 7 June. LONG LIVE PRINT MEDIA

Photo credit @magculture @theofficialselfridges

Mince at Selfridges in London

200 magazines were selected for the space - we’re so grateful to be featured!

Here until 7 June. LONG LIVE PRINT MEDIA

Photo credit @magculture @theofficialselfridges

Mince at Selfridges in London

200 magazines were selected for the space - we’re so grateful to be featured!

Here until 7 June. LONG LIVE PRINT MEDIA

Photo credit @magculture @theofficialselfridges

Mince at Selfridges in London

200 magazines were selected for the space - we’re so grateful to be featured!

Here until 7 June. LONG LIVE PRINT MEDIA

Photo credit @magculture @theofficialselfridges

Mince at Selfridges in London

200 magazines were selected for the space - we’re so grateful to be featured!

Here until 7 June. LONG LIVE PRINT MEDIA

Photo credit @magculture @theofficialselfridges

Mince at Selfridges in London

200 magazines were selected for the space - we’re so grateful to be featured!

Here until 7 June. LONG LIVE PRINT MEDIA

Photo credit @magculture @theofficialselfridges

2026-2036 TIME CAPSULE

Mince Issue 02 will look at food across timelines.

Consumption as a temporal lens - archiving and unpacking food histories, taking stock of how we eat and drink now, and considering what the future of food might look like - and how we can influence it.

A record of culture, labour, memory, and change. At its core, a publication and a living archive.

We are seeking physical artefacts from 2026; menus, receipts, packaging, and ephemera, capturing the everyday fragments that define how we eat now.

These materials will form a time capsule, to be sealed and revisited in 10 years.

To be a part of this project, DM us or submit via the portal in our bio.

We are looking for a time capsule site -> DM or email us if you are interested in helping to facilitate.

Excited to be exhibiting Issue 02 WIP at @___offmenu group exhibition 14-19 May

Social graphics by @xoetweddle

2026-2036 TIME CAPSULE

Mince Issue 02 will look at food across timelines.

Consumption as a temporal lens - archiving and unpacking food histories, taking stock of how we eat and drink now, and considering what the future of food might look like - and how we can influence it.

A record of culture, labour, memory, and change. At its core, a publication and a living archive.

We are seeking physical artefacts from 2026; menus, receipts, packaging, and ephemera, capturing the everyday fragments that define how we eat now.

These materials will form a time capsule, to be sealed and revisited in 10 years.

To be a part of this project, DM us or submit via the portal in our bio.

We are looking for a time capsule site -> DM or email us if you are interested in helping to facilitate.

Excited to be exhibiting Issue 02 WIP at @___offmenu group exhibition 14-19 May

Social graphics by @xoetweddle

2026-2036 TIME CAPSULE

Mince Issue 02 will look at food across timelines.

Consumption as a temporal lens - archiving and unpacking food histories, taking stock of how we eat and drink now, and considering what the future of food might look like - and how we can influence it.

A record of culture, labour, memory, and change. At its core, a publication and a living archive.

We are seeking physical artefacts from 2026; menus, receipts, packaging, and ephemera, capturing the everyday fragments that define how we eat now.

These materials will form a time capsule, to be sealed and revisited in 10 years.

To be a part of this project, DM us or submit via the portal in our bio.

We are looking for a time capsule site -> DM or email us if you are interested in helping to facilitate.

Excited to be exhibiting Issue 02 WIP at @___offmenu group exhibition 14-19 May

Social graphics by @xoetweddle

2026-2036 TIME CAPSULE

Mince Issue 02 will look at food across timelines.

Consumption as a temporal lens - archiving and unpacking food histories, taking stock of how we eat and drink now, and considering what the future of food might look like - and how we can influence it.

A record of culture, labour, memory, and change. At its core, a publication and a living archive.

We are seeking physical artefacts from 2026; menus, receipts, packaging, and ephemera, capturing the everyday fragments that define how we eat now.

These materials will form a time capsule, to be sealed and revisited in 10 years.

To be a part of this project, DM us or submit via the portal in our bio.

We are looking for a time capsule site -> DM or email us if you are interested in helping to facilitate.

Excited to be exhibiting Issue 02 WIP at @___offmenu group exhibition 14-19 May

Social graphics by @xoetweddle

Food courts are the last third place. Somewhere you can actually be free. No reservations. No waiters. No water. No rules. All walks of life.

For Mince Issue 01, Quincy @gruelclub ate her way through every food court in the city and compiled a list of the very best for you to savour (and save for later)

Joined by Ricky aka @forksake at the Paramount to try Asia Unique (and try to figure out what’s in his bowl - someone weigh in here)

Full article in Issue 01
Full podcast episode on @forkcast

Post design by @portfolody

Food courts are the last third place. Somewhere you can actually be free. No reservations. No waiters. No water. No rules. All walks of life.

For Mince Issue 01, Quincy @gruelclub ate her way through every food court in the city and compiled a list of the very best for you to savour (and save for later)

Joined by Ricky aka @forksake at the Paramount to try Asia Unique (and try to figure out what’s in his bowl - someone weigh in here)

Full article in Issue 01
Full podcast episode on @forkcast

Post design by @portfolody

Food courts are the last third place. Somewhere you can actually be free. No reservations. No waiters. No water. No rules. All walks of life.

For Mince Issue 01, Quincy @gruelclub ate her way through every food court in the city and compiled a list of the very best for you to savour (and save for later)

Joined by Ricky aka @forksake at the Paramount to try Asia Unique (and try to figure out what’s in his bowl - someone weigh in here)

Full article in Issue 01
Full podcast episode on @forkcast

Post design by @portfolody

Food courts are the last third place. Somewhere you can actually be free. No reservations. No waiters. No water. No rules. All walks of life.

For Mince Issue 01, Quincy @gruelclub ate her way through every food court in the city and compiled a list of the very best for you to savour (and save for later)

Joined by Ricky aka @forksake at the Paramount to try Asia Unique (and try to figure out what’s in his bowl - someone weigh in here)

Full article in Issue 01
Full podcast episode on @forkcast

Post design by @portfolody

Food courts are the last third place. Somewhere you can actually be free. No reservations. No waiters. No water. No rules. All walks of life.

For Mince Issue 01, Quincy @gruelclub ate her way through every food court in the city and compiled a list of the very best for you to savour (and save for later)

Joined by Ricky aka @forksake at the Paramount to try Asia Unique (and try to figure out what’s in his bowl - someone weigh in here)

Full article in Issue 01
Full podcast episode on @forkcast

Post design by @portfolody

Food courts are the last third place. Somewhere you can actually be free. No reservations. No waiters. No water. No rules. All walks of life.

For Mince Issue 01, Quincy @gruelclub ate her way through every food court in the city and compiled a list of the very best for you to savour (and save for later)

Joined by Ricky aka @forksake at the Paramount to try Asia Unique (and try to figure out what’s in his bowl - someone weigh in here)

Full article in Issue 01
Full podcast episode on @forkcast

Post design by @portfolody

Food courts are the last third place. Somewhere you can actually be free. No reservations. No waiters. No water. No rules. All walks of life.

For Mince Issue 01, Quincy @gruelclub ate her way through every food court in the city and compiled a list of the very best for you to savour (and save for later)

Joined by Ricky aka @forksake at the Paramount to try Asia Unique (and try to figure out what’s in his bowl - someone weigh in here)

Full article in Issue 01
Full podcast episode on @forkcast

Post design by @portfolody

Food courts are the last third place. Somewhere you can actually be free. No reservations. No waiters. No water. No rules. All walks of life.

For Mince Issue 01, Quincy @gruelclub ate her way through every food court in the city and compiled a list of the very best for you to savour (and save for later)

Joined by Ricky aka @forksake at the Paramount to try Asia Unique (and try to figure out what’s in his bowl - someone weigh in here)

Full article in Issue 01
Full podcast episode on @forkcast

Post design by @portfolody

Food courts are the last third place. Somewhere you can actually be free. No reservations. No waiters. No water. No rules. All walks of life.

For Mince Issue 01, Quincy @gruelclub ate her way through every food court in the city and compiled a list of the very best for you to savour (and save for later)

Joined by Ricky aka @forksake at the Paramount to try Asia Unique (and try to figure out what’s in his bowl - someone weigh in here)

Full article in Issue 01
Full podcast episode on @forkcast

Post design by @portfolody

I can’t convey the full sensory experience of @kokoras.au through your screen – you’ll have to visit yourself – but I can share the sights and sounds: a KK combo on a silver platter; the satisfying crunch of a chicken dim sim; a perfect bite stacking meat, grain salad, tzatziki and a slender pickled chilli onto bread; and the golden light/subtle hum of an autumn afternoon in Yarraville.

Recently visited for @timeoutmelbourne. Link in bio.

I can’t convey the full sensory experience of @kokoras.au through your screen – you’ll have to visit yourself – but I can share the sights and sounds: a KK combo on a silver platter; the satisfying crunch of a chicken dim sim; a perfect bite stacking meat, grain salad, tzatziki and a slender pickled chilli onto bread; and the golden light/subtle hum of an autumn afternoon in Yarraville.

Recently visited for @timeoutmelbourne. Link in bio.

I can’t convey the full sensory experience of @kokoras.au through your screen – you’ll have to visit yourself – but I can share the sights and sounds: a KK combo on a silver platter; the satisfying crunch of a chicken dim sim; a perfect bite stacking meat, grain salad, tzatziki and a slender pickled chilli onto bread; and the golden light/subtle hum of an autumn afternoon in Yarraville.

Recently visited for @timeoutmelbourne. Link in bio.

I can’t convey the full sensory experience of @kokoras.au through your screen – you’ll have to visit yourself – but I can share the sights and sounds: a KK combo on a silver platter; the satisfying crunch of a chicken dim sim; a perfect bite stacking meat, grain salad, tzatziki and a slender pickled chilli onto bread; and the golden light/subtle hum of an autumn afternoon in Yarraville.

Recently visited for @timeoutmelbourne. Link in bio.

I can’t convey the full sensory experience of @kokoras.au through your screen – you’ll have to visit yourself – but I can share the sights and sounds: a KK combo on a silver platter; the satisfying crunch of a chicken dim sim; a perfect bite stacking meat, grain salad, tzatziki and a slender pickled chilli onto bread; and the golden light/subtle hum of an autumn afternoon in Yarraville.

Recently visited for @timeoutmelbourne. Link in bio.

I can’t convey the full sensory experience of @kokoras.au through your screen – you’ll have to visit yourself – but I can share the sights and sounds: a KK combo on a silver platter; the satisfying crunch of a chicken dim sim; a perfect bite stacking meat, grain salad, tzatziki and a slender pickled chilli onto bread; and the golden light/subtle hum of an autumn afternoon in Yarraville.

Recently visited for @timeoutmelbourne. Link in bio.

Fairfield may not have the same culinary cachet as some suburbs, but I’m always excited to eat there. For galaktoboureko and frappes at Nikos, pide and falafel at Oasis, and now revamped Lebanese fare at @sama_grandview, tucked at the back of the @grandviewfairfield

It’s been a fixture in the suburb since 1888, owned by the same family since 2000, now an homage to their heritage.

To start: lamb-topped hummus, cheese cigars, and nayyeh (raw lamb typically mixed with bulgur – here it’s served deconstructed as lamb balls with a side of grains for dipping).

Next, whitebait fatteh, beef cheek with chickpeas and plump pearl couscous, batata harra and cabbage salad. And finally, brûléed riz b halib, knafeh-inspired mille-feuille, arak and Lebanese dessert wine.

Fairfield may not have the same culinary cachet as some suburbs, but I’m always excited to eat there. For galaktoboureko and frappes at Nikos, pide and falafel at Oasis, and now revamped Lebanese fare at @sama_grandview, tucked at the back of the @grandviewfairfield

It’s been a fixture in the suburb since 1888, owned by the same family since 2000, now an homage to their heritage.

To start: lamb-topped hummus, cheese cigars, and nayyeh (raw lamb typically mixed with bulgur – here it’s served deconstructed as lamb balls with a side of grains for dipping).

Next, whitebait fatteh, beef cheek with chickpeas and plump pearl couscous, batata harra and cabbage salad. And finally, brûléed riz b halib, knafeh-inspired mille-feuille, arak and Lebanese dessert wine.

Fairfield may not have the same culinary cachet as some suburbs, but I’m always excited to eat there. For galaktoboureko and frappes at Nikos, pide and falafel at Oasis, and now revamped Lebanese fare at @sama_grandview, tucked at the back of the @grandviewfairfield

It’s been a fixture in the suburb since 1888, owned by the same family since 2000, now an homage to their heritage.

To start: lamb-topped hummus, cheese cigars, and nayyeh (raw lamb typically mixed with bulgur – here it’s served deconstructed as lamb balls with a side of grains for dipping).

Next, whitebait fatteh, beef cheek with chickpeas and plump pearl couscous, batata harra and cabbage salad. And finally, brûléed riz b halib, knafeh-inspired mille-feuille, arak and Lebanese dessert wine.

Fairfield may not have the same culinary cachet as some suburbs, but I’m always excited to eat there. For galaktoboureko and frappes at Nikos, pide and falafel at Oasis, and now revamped Lebanese fare at @sama_grandview, tucked at the back of the @grandviewfairfield

It’s been a fixture in the suburb since 1888, owned by the same family since 2000, now an homage to their heritage.

To start: lamb-topped hummus, cheese cigars, and nayyeh (raw lamb typically mixed with bulgur – here it’s served deconstructed as lamb balls with a side of grains for dipping).

Next, whitebait fatteh, beef cheek with chickpeas and plump pearl couscous, batata harra and cabbage salad. And finally, brûléed riz b halib, knafeh-inspired mille-feuille, arak and Lebanese dessert wine.

Fairfield may not have the same culinary cachet as some suburbs, but I’m always excited to eat there. For galaktoboureko and frappes at Nikos, pide and falafel at Oasis, and now revamped Lebanese fare at @sama_grandview, tucked at the back of the @grandviewfairfield

It’s been a fixture in the suburb since 1888, owned by the same family since 2000, now an homage to their heritage.

To start: lamb-topped hummus, cheese cigars, and nayyeh (raw lamb typically mixed with bulgur – here it’s served deconstructed as lamb balls with a side of grains for dipping).

Next, whitebait fatteh, beef cheek with chickpeas and plump pearl couscous, batata harra and cabbage salad. And finally, brûléed riz b halib, knafeh-inspired mille-feuille, arak and Lebanese dessert wine.

Fairfield may not have the same culinary cachet as some suburbs, but I’m always excited to eat there. For galaktoboureko and frappes at Nikos, pide and falafel at Oasis, and now revamped Lebanese fare at @sama_grandview, tucked at the back of the @grandviewfairfield

It’s been a fixture in the suburb since 1888, owned by the same family since 2000, now an homage to their heritage.

To start: lamb-topped hummus, cheese cigars, and nayyeh (raw lamb typically mixed with bulgur – here it’s served deconstructed as lamb balls with a side of grains for dipping).

Next, whitebait fatteh, beef cheek with chickpeas and plump pearl couscous, batata harra and cabbage salad. And finally, brûléed riz b halib, knafeh-inspired mille-feuille, arak and Lebanese dessert wine.

Everyone puts cold chips on their sandwich but not enough people are out here putting hot chips on their burgers, imo. Which begs the question, is a burger a sandwich and should it be approached as such? What defines its burgerness, the bread (bun?) or the filling (patty?) and why is a burger on bread a “patty melt” but a chicken fillet on a bun a “chicken burger”? Why have we not normalised pork burgers when ham is in the name? Why don’t Australians call cold chips crisps, are they trying to be confusing? Much to chew on. Bulgogi burger and hot chips (fries?) from @seoultiger1988

Everyone puts cold chips on their sandwich but not enough people are out here putting hot chips on their burgers, imo. Which begs the question, is a burger a sandwich and should it be approached as such? What defines its burgerness, the bread (bun?) or the filling (patty?) and why is a burger on bread a “patty melt” but a chicken fillet on a bun a “chicken burger”? Why have we not normalised pork burgers when ham is in the name? Why don’t Australians call cold chips crisps, are they trying to be confusing? Much to chew on. Bulgogi burger and hot chips (fries?) from @seoultiger1988

Everyone puts cold chips on their sandwich but not enough people are out here putting hot chips on their burgers, imo. Which begs the question, is a burger a sandwich and should it be approached as such? What defines its burgerness, the bread (bun?) or the filling (patty?) and why is a burger on bread a “patty melt” but a chicken fillet on a bun a “chicken burger”? Why have we not normalised pork burgers when ham is in the name? Why don’t Australians call cold chips crisps, are they trying to be confusing? Much to chew on. Bulgogi burger and hot chips (fries?) from @seoultiger1988

Photos from one of my favourite places. Really not much more to say except bring back restaurant freebies, the pinnacle of hospitality (see dakos to start and watermelon to finish); sweetbreads forever; orzo is underrated and get off your phone, dad!

@kafeneion_melbourne

Photos from one of my favourite places. Really not much more to say except bring back restaurant freebies, the pinnacle of hospitality (see dakos to start and watermelon to finish); sweetbreads forever; orzo is underrated and get off your phone, dad!

@kafeneion_melbourne

Photos from one of my favourite places. Really not much more to say except bring back restaurant freebies, the pinnacle of hospitality (see dakos to start and watermelon to finish); sweetbreads forever; orzo is underrated and get off your phone, dad!

@kafeneion_melbourne

Photos from one of my favourite places. Really not much more to say except bring back restaurant freebies, the pinnacle of hospitality (see dakos to start and watermelon to finish); sweetbreads forever; orzo is underrated and get off your phone, dad!

@kafeneion_melbourne

Photos from one of my favourite places. Really not much more to say except bring back restaurant freebies, the pinnacle of hospitality (see dakos to start and watermelon to finish); sweetbreads forever; orzo is underrated and get off your phone, dad!

@kafeneion_melbourne

Photos from one of my favourite places. Really not much more to say except bring back restaurant freebies, the pinnacle of hospitality (see dakos to start and watermelon to finish); sweetbreads forever; orzo is underrated and get off your phone, dad!

@kafeneion_melbourne

Photos from one of my favourite places. Really not much more to say except bring back restaurant freebies, the pinnacle of hospitality (see dakos to start and watermelon to finish); sweetbreads forever; orzo is underrated and get off your phone, dad!

@kafeneion_melbourne

Photos from one of my favourite places. Really not much more to say except bring back restaurant freebies, the pinnacle of hospitality (see dakos to start and watermelon to finish); sweetbreads forever; orzo is underrated and get off your phone, dad!

@kafeneion_melbourne

There’s a new club in town bringing a taste of Southern Italy to Swan Street. @spaghetticlubmelbourne is the name, but there’s more than just pasta. Think cheese-filled beef involtini, skewered and finished on the grill; housemade stracciatella with hot honey and black olive crumb or syrupy zeppole, made with potato in the traditional fashion - all inspired by generations-old Italian family recipes and reimagined for Melbourne.

Bookings open this Thursday. Thanks to @reymondcomms and @mamasdininggroup for having me.

There’s a new club in town bringing a taste of Southern Italy to Swan Street. @spaghetticlubmelbourne is the name, but there’s more than just pasta. Think cheese-filled beef involtini, skewered and finished on the grill; housemade stracciatella with hot honey and black olive crumb or syrupy zeppole, made with potato in the traditional fashion - all inspired by generations-old Italian family recipes and reimagined for Melbourne.

Bookings open this Thursday. Thanks to @reymondcomms and @mamasdininggroup for having me.

There’s a new club in town bringing a taste of Southern Italy to Swan Street. @spaghetticlubmelbourne is the name, but there’s more than just pasta. Think cheese-filled beef involtini, skewered and finished on the grill; housemade stracciatella with hot honey and black olive crumb or syrupy zeppole, made with potato in the traditional fashion - all inspired by generations-old Italian family recipes and reimagined for Melbourne.

Bookings open this Thursday. Thanks to @reymondcomms and @mamasdininggroup for having me.

There’s a new club in town bringing a taste of Southern Italy to Swan Street. @spaghetticlubmelbourne is the name, but there’s more than just pasta. Think cheese-filled beef involtini, skewered and finished on the grill; housemade stracciatella with hot honey and black olive crumb or syrupy zeppole, made with potato in the traditional fashion - all inspired by generations-old Italian family recipes and reimagined for Melbourne.

Bookings open this Thursday. Thanks to @reymondcomms and @mamasdininggroup for having me.

There’s a new club in town bringing a taste of Southern Italy to Swan Street. @spaghetticlubmelbourne is the name, but there’s more than just pasta. Think cheese-filled beef involtini, skewered and finished on the grill; housemade stracciatella with hot honey and black olive crumb or syrupy zeppole, made with potato in the traditional fashion - all inspired by generations-old Italian family recipes and reimagined for Melbourne.

Bookings open this Thursday. Thanks to @reymondcomms and @mamasdininggroup for having me.

There’s a new club in town bringing a taste of Southern Italy to Swan Street. @spaghetticlubmelbourne is the name, but there’s more than just pasta. Think cheese-filled beef involtini, skewered and finished on the grill; housemade stracciatella with hot honey and black olive crumb or syrupy zeppole, made with potato in the traditional fashion - all inspired by generations-old Italian family recipes and reimagined for Melbourne.

Bookings open this Thursday. Thanks to @reymondcomms and @mamasdininggroup for having me.

There’s a new club in town bringing a taste of Southern Italy to Swan Street. @spaghetticlubmelbourne is the name, but there’s more than just pasta. Think cheese-filled beef involtini, skewered and finished on the grill; housemade stracciatella with hot honey and black olive crumb or syrupy zeppole, made with potato in the traditional fashion - all inspired by generations-old Italian family recipes and reimagined for Melbourne.

Bookings open this Thursday. Thanks to @reymondcomms and @mamasdininggroup for having me.

There’s a new club in town bringing a taste of Southern Italy to Swan Street. @spaghetticlubmelbourne is the name, but there’s more than just pasta. Think cheese-filled beef involtini, skewered and finished on the grill; housemade stracciatella with hot honey and black olive crumb or syrupy zeppole, made with potato in the traditional fashion - all inspired by generations-old Italian family recipes and reimagined for Melbourne.

Bookings open this Thursday. Thanks to @reymondcomms and @mamasdininggroup for having me.

There’s a new club in town bringing a taste of Southern Italy to Swan Street. @spaghetticlubmelbourne is the name, but there’s more than just pasta. Think cheese-filled beef involtini, skewered and finished on the grill; housemade stracciatella with hot honey and black olive crumb or syrupy zeppole, made with potato in the traditional fashion - all inspired by generations-old Italian family recipes and reimagined for Melbourne.

Bookings open this Thursday. Thanks to @reymondcomms and @mamasdininggroup for having me.

I’ve long thought @rosheen_ cooks some of the most interesting food in Melbourne. Not just because it deftly straddles different culinary influences, but because it’s genuinely delicious in doing so. Innovative but not try-hard and thought-provoking but not overly heady. I guess I should say, fun.

Her new pop-up @littlerosefitzroy is a lot of fun too, right down to the music, the vibe and the cocktails by @joeyromeolane.

Bookings opened yesterday and it’s only running for two months. Swipe for an idea of the menu. Thank you @huttonhouse_agency 🌹

I’ve long thought @rosheen_ cooks some of the most interesting food in Melbourne. Not just because it deftly straddles different culinary influences, but because it’s genuinely delicious in doing so. Innovative but not try-hard and thought-provoking but not overly heady. I guess I should say, fun.

Her new pop-up @littlerosefitzroy is a lot of fun too, right down to the music, the vibe and the cocktails by @joeyromeolane.

Bookings opened yesterday and it’s only running for two months. Swipe for an idea of the menu. Thank you @huttonhouse_agency 🌹

I’ve long thought @rosheen_ cooks some of the most interesting food in Melbourne. Not just because it deftly straddles different culinary influences, but because it’s genuinely delicious in doing so. Innovative but not try-hard and thought-provoking but not overly heady. I guess I should say, fun.

Her new pop-up @littlerosefitzroy is a lot of fun too, right down to the music, the vibe and the cocktails by @joeyromeolane.

Bookings opened yesterday and it’s only running for two months. Swipe for an idea of the menu. Thank you @huttonhouse_agency 🌹

I’ve long thought @rosheen_ cooks some of the most interesting food in Melbourne. Not just because it deftly straddles different culinary influences, but because it’s genuinely delicious in doing so. Innovative but not try-hard and thought-provoking but not overly heady. I guess I should say, fun.

Her new pop-up @littlerosefitzroy is a lot of fun too, right down to the music, the vibe and the cocktails by @joeyromeolane.

Bookings opened yesterday and it’s only running for two months. Swipe for an idea of the menu. Thank you @huttonhouse_agency 🌹

I’ve long thought @rosheen_ cooks some of the most interesting food in Melbourne. Not just because it deftly straddles different culinary influences, but because it’s genuinely delicious in doing so. Innovative but not try-hard and thought-provoking but not overly heady. I guess I should say, fun.

Her new pop-up @littlerosefitzroy is a lot of fun too, right down to the music, the vibe and the cocktails by @joeyromeolane.

Bookings opened yesterday and it’s only running for two months. Swipe for an idea of the menu. Thank you @huttonhouse_agency 🌹

I’ve long thought @rosheen_ cooks some of the most interesting food in Melbourne. Not just because it deftly straddles different culinary influences, but because it’s genuinely delicious in doing so. Innovative but not try-hard and thought-provoking but not overly heady. I guess I should say, fun.

Her new pop-up @littlerosefitzroy is a lot of fun too, right down to the music, the vibe and the cocktails by @joeyromeolane.

Bookings opened yesterday and it’s only running for two months. Swipe for an idea of the menu. Thank you @huttonhouse_agency 🌹

I’ve long thought @rosheen_ cooks some of the most interesting food in Melbourne. Not just because it deftly straddles different culinary influences, but because it’s genuinely delicious in doing so. Innovative but not try-hard and thought-provoking but not overly heady. I guess I should say, fun.

Her new pop-up @littlerosefitzroy is a lot of fun too, right down to the music, the vibe and the cocktails by @joeyromeolane.

Bookings opened yesterday and it’s only running for two months. Swipe for an idea of the menu. Thank you @huttonhouse_agency 🌹

I’ve long thought @rosheen_ cooks some of the most interesting food in Melbourne. Not just because it deftly straddles different culinary influences, but because it’s genuinely delicious in doing so. Innovative but not try-hard and thought-provoking but not overly heady. I guess I should say, fun.

Her new pop-up @littlerosefitzroy is a lot of fun too, right down to the music, the vibe and the cocktails by @joeyromeolane.

Bookings opened yesterday and it’s only running for two months. Swipe for an idea of the menu. Thank you @huttonhouse_agency 🌹

I’ve long thought @rosheen_ cooks some of the most interesting food in Melbourne. Not just because it deftly straddles different culinary influences, but because it’s genuinely delicious in doing so. Innovative but not try-hard and thought-provoking but not overly heady. I guess I should say, fun.

Her new pop-up @littlerosefitzroy is a lot of fun too, right down to the music, the vibe and the cocktails by @joeyromeolane.

Bookings opened yesterday and it’s only running for two months. Swipe for an idea of the menu. Thank you @huttonhouse_agency 🌹

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Every year since 1949, thousands of cattle are put forward for the title of “Wagyu Grand Champion” at Japan’s highest-level Wagyu competition in Matsusaka.

And every year, the winning cow is sold at a highly-competitive auction. This year, @wagyu_ya secured the winner – yielding highly marbled meat that melts at just 12°C – and now Melbourne diners get the rare opportunity to try.

They’re serving limited-run Matsusaka wagyu menus across their venues, @wagyu_ya South Yarra, @nikuou.melbourne, @wagyu_ya_teppanyaki and @yakikami_melbourne_

Here’s a look at what you can expect at the latter: wagyu sukiyaki on taro puree, tartare, aburi nigiri, smoked bresaola with stracciatella, curry rice and, of course, steak.

Jump on it if you like beef because this experience will likely never happen again. Available until supplies run out.

Thanks @turnipmedia and team!

#invite #matsusakabeef #melbournedining #japanesemelbourne

Is it just me or are lamingtons getting increasingly hard to come by? They never quite got the competitive fervour of the vanilla slice, nor the retro revival treatment of jelly cakes. Not yet as obsolete as the jam tart or, better yet, the neenish (bring her back! calling it now that this is the next princess cake).

But alas, when my mom was here recently and wanted to try her “first lamington” (conveniently forgetting she’s had one every previous visit) they were surprisingly few and far between.

So naturally, we went to the best. Controversial perhaps, and maybe don’t take it from me as someone who didn’t grow up with them, but I do think @tokyolamington makes the greatest around. (A Sydney export I can get behind!)

Hand-dipped and multi-layered, they remind me of the petit fours I was obsessed with in my American youth. I also believe a lamington should always be filled. Is that controversial too? These ones come stacked with pandan cream on the left, and raspberry jam and cream on the right.

Is it just me or are lamingtons getting increasingly hard to come by? They never quite got the competitive fervour of the vanilla slice, nor the retro revival treatment of jelly cakes. Not yet as obsolete as the jam tart or, better yet, the neenish (bring her back! calling it now that this is the next princess cake).

But alas, when my mom was here recently and wanted to try her “first lamington” (conveniently forgetting she’s had one every previous visit) they were surprisingly few and far between.

So naturally, we went to the best. Controversial perhaps, and maybe don’t take it from me as someone who didn’t grow up with them, but I do think @tokyolamington makes the greatest around. (A Sydney export I can get behind!)

Hand-dipped and multi-layered, they remind me of the petit fours I was obsessed with in my American youth. I also believe a lamington should always be filled. Is that controversial too? These ones come stacked with pandan cream on the left, and raspberry jam and cream on the right.

Is it just me or are lamingtons getting increasingly hard to come by? They never quite got the competitive fervour of the vanilla slice, nor the retro revival treatment of jelly cakes. Not yet as obsolete as the jam tart or, better yet, the neenish (bring her back! calling it now that this is the next princess cake).

But alas, when my mom was here recently and wanted to try her “first lamington” (conveniently forgetting she’s had one every previous visit) they were surprisingly few and far between.

So naturally, we went to the best. Controversial perhaps, and maybe don’t take it from me as someone who didn’t grow up with them, but I do think @tokyolamington makes the greatest around. (A Sydney export I can get behind!)

Hand-dipped and multi-layered, they remind me of the petit fours I was obsessed with in my American youth. I also believe a lamington should always be filled. Is that controversial too? These ones come stacked with pandan cream on the left, and raspberry jam and cream on the right.

The west end of Toorak road is in the midst of a renaissance, and I think it’s fair to say @gracieswineroom was a huge contributor to the shift.

It helped revitalise the strip for a new generation as one of the few spots pouring approachable-priced natties in the inner south.

Owner @kelsiegraceee’s TikTok virality is critical to its success as a hub for first dates or girls’ nights, but the cut-through is intergenerational – especially as a new food menu created in collaboration with @boujee2basicbites give more reason to stick around.

As they clearly know whose shoulders to tap, there’s also new house orange, produced in collaboration with @konpiramaru

Thanks to @genevieve.phelan for the invite.

The west end of Toorak road is in the midst of a renaissance, and I think it’s fair to say @gracieswineroom was a huge contributor to the shift.

It helped revitalise the strip for a new generation as one of the few spots pouring approachable-priced natties in the inner south.

Owner @kelsiegraceee’s TikTok virality is critical to its success as a hub for first dates or girls’ nights, but the cut-through is intergenerational – especially as a new food menu created in collaboration with @boujee2basicbites give more reason to stick around.

As they clearly know whose shoulders to tap, there’s also new house orange, produced in collaboration with @konpiramaru

Thanks to @genevieve.phelan for the invite.

The west end of Toorak road is in the midst of a renaissance, and I think it’s fair to say @gracieswineroom was a huge contributor to the shift.

It helped revitalise the strip for a new generation as one of the few spots pouring approachable-priced natties in the inner south.

Owner @kelsiegraceee’s TikTok virality is critical to its success as a hub for first dates or girls’ nights, but the cut-through is intergenerational – especially as a new food menu created in collaboration with @boujee2basicbites give more reason to stick around.

As they clearly know whose shoulders to tap, there’s also new house orange, produced in collaboration with @konpiramaru

Thanks to @genevieve.phelan for the invite.

The west end of Toorak road is in the midst of a renaissance, and I think it’s fair to say @gracieswineroom was a huge contributor to the shift.

It helped revitalise the strip for a new generation as one of the few spots pouring approachable-priced natties in the inner south.

Owner @kelsiegraceee’s TikTok virality is critical to its success as a hub for first dates or girls’ nights, but the cut-through is intergenerational – especially as a new food menu created in collaboration with @boujee2basicbites give more reason to stick around.

As they clearly know whose shoulders to tap, there’s also new house orange, produced in collaboration with @konpiramaru

Thanks to @genevieve.phelan for the invite.

The west end of Toorak road is in the midst of a renaissance, and I think it’s fair to say @gracieswineroom was a huge contributor to the shift.

It helped revitalise the strip for a new generation as one of the few spots pouring approachable-priced natties in the inner south.

Owner @kelsiegraceee’s TikTok virality is critical to its success as a hub for first dates or girls’ nights, but the cut-through is intergenerational – especially as a new food menu created in collaboration with @boujee2basicbites give more reason to stick around.

As they clearly know whose shoulders to tap, there’s also new house orange, produced in collaboration with @konpiramaru

Thanks to @genevieve.phelan for the invite.

The west end of Toorak road is in the midst of a renaissance, and I think it’s fair to say @gracieswineroom was a huge contributor to the shift.

It helped revitalise the strip for a new generation as one of the few spots pouring approachable-priced natties in the inner south.

Owner @kelsiegraceee’s TikTok virality is critical to its success as a hub for first dates or girls’ nights, but the cut-through is intergenerational – especially as a new food menu created in collaboration with @boujee2basicbites give more reason to stick around.

As they clearly know whose shoulders to tap, there’s also new house orange, produced in collaboration with @konpiramaru

Thanks to @genevieve.phelan for the invite.

The west end of Toorak road is in the midst of a renaissance, and I think it’s fair to say @gracieswineroom was a huge contributor to the shift.

It helped revitalise the strip for a new generation as one of the few spots pouring approachable-priced natties in the inner south.

Owner @kelsiegraceee’s TikTok virality is critical to its success as a hub for first dates or girls’ nights, but the cut-through is intergenerational – especially as a new food menu created in collaboration with @boujee2basicbites give more reason to stick around.

As they clearly know whose shoulders to tap, there’s also new house orange, produced in collaboration with @konpiramaru

Thanks to @genevieve.phelan for the invite.

The west end of Toorak road is in the midst of a renaissance, and I think it’s fair to say @gracieswineroom was a huge contributor to the shift.

It helped revitalise the strip for a new generation as one of the few spots pouring approachable-priced natties in the inner south.

Owner @kelsiegraceee’s TikTok virality is critical to its success as a hub for first dates or girls’ nights, but the cut-through is intergenerational – especially as a new food menu created in collaboration with @boujee2basicbites give more reason to stick around.

As they clearly know whose shoulders to tap, there’s also new house orange, produced in collaboration with @konpiramaru

Thanks to @genevieve.phelan for the invite.