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“My sourdough City Loaf is the full expression of everything I’ve learned in all my time as a baker,” says Richard Hart. Here’s how to bake it.

Chef Simone Watts on what’s on the menu at regional Victoria’s most exciting new restaurant.

On the importance of excellent staff and a people-first approach with 18th Amendment Bar owner Gorge Camorra.

It's goodbye Rathdowne Village, hello Lygon Street for one of the bar world's most cherished institutions.

On a small farm in the Macedon Ranges, Paola Crofts has made a beautiful landscape dotted with fruit trees where her chickens and cattle graze freely, protected from the elements.

Professional provocateur and kabarett star Bernie Dieter bridges the Köln/Collingwood divide like no one else. Here's how she kicks back and kicks on when she's this side of Kastanienallee.

Goodbye, Ferdydurke, hello, Aster. It's fancy cocktails without the fuss at Tattersalls Lane's new drinks hangout.

A groundbreaking not-for-profit organisation transforming disused school land into commercial market gardens.

Wrap your laughing gear around Victoria’s finest baked goods at the third-coming of Australia’s number-one baking celebration: Baker’s Dozen.

Rathdowne Street’s pasta stars Marco Salzano and Luca Muscato share their Melbourne tips ahead of a highly anticipated MFWF collaboration.

Big, purple, crunchy potato crisps grown, processed, cooked and packed on a family farm in the Otway Ranges.

Some of the best fresh fish in the state are coming from the ice-cold and crystal-clear waters of the Little Steavenson River.