I'm not exactly sure why, but I've always had a preference for gelato over ice cream. Maybe it's the smoother texture or the different mouth-feel, or maybe even just the nostalgia that's attached to it. Whatever the case, it's been exciting to see more and more premium gelateria popping up around Melbourne. Since I was passing through the Northern suburbs, it seemed like the perfect opportunity to try one that's been on my list since it opened. During the daytime, a breakfast and lunch cafe menu is served at...

Lievita brings the concept of Pizza al Taglio to Melbourne - pizza by the cut is how it's usually done in Rome. Rectangular pizzas are pre-cooked in an electric oven and put on display. They're then cut to the desired size, weighed, reheated in the oven til warm and toasty, then delivered into eager hands. It's quick and convenient, and you can order as much or as little as you want. Only a small amount of yeast is added to the dough at Lievita, resulting in a lighter and...

Recent years have seen the rise of the gastropub, and Public House in Richmond is one that's embraced the concept, combining it with an outdoor bar and featuring a neat rooftop terrace. The menu is full of tasting plates great for pairing with beer, cocktails and wine, and larger share plates and individual dishes if you're after a nice sit-down dinner at the table-cloth covered tables....

Owned by Saba Alemayoh and managed by the warm and bubbly Sebla Afewerk, Saba's is a relatively new Ethiopian restaurant making name for itself in Fitzroy. It's popular, and busy with locals and returning customers. Painted lanterns, colourful baskets and embroidered umbrellas set the mood in the casual dining area. The injera at Saba's is made from 100% teff flour (which you can also purchase), allowing them to serve a completely gluten free menu. Vegan options are also aplenty, due to the heavy use of legumes in Ethiopian cuisine. [caption...

error: