Time Out Melbourne

The snacks that moved us in 2012. Go forth and conquer them before that apocalypse hits

The Huxtaburger


It's the wagyu totin' soft bun that made Melbourne lose its mind over burgers. Fist sized, cheesy, well-sauced and with minimal salad – perfect.

Meli Melo

Brooks of Melbourne

Thirty-five vegetables variously pickled, pureed, creamed and preened; it's the most exciting thing to happen to vegetarians in 2012.



Only Neil Perry could take the simple potato dumpling and make it a five-star affair. These dense, sweet pillows play off against tender, meaty hunks of octopus braised with olives. 

Venison Carpaccio


Welcome to the woods. Pretty pickled 'shrooms and crunchy veg' dotted over thin leaves of rich raw venison with the sweet pop of sherry-jelly balls. Great stuff.

The Hunter

Twenty and Six Espresso

We like to think of this as the last supper of breakfasts. Mushrooms are roasted, poached in creme fraiche, pan-fried with chorizo and showered in pecorino cheese just to give your arteries one last good kicking.



There's a lot of taco action out there, but the mixed six at Chingon (packing grilled juicy prawns, pulled pork and pineapple, and black beans and 'slaw) are served up in a candlelit back alley next to a '64 Lincoln, and that makes 'em at least 20 percent more delicious.

Nettle Soup


As old school and English as getting the cane, with none of the sting - despite the name. Fresh nettles are blitzed into a leek and potato soup which washes up against a buttery fort of toasted brioche concealing an egg.

Sauternes custard

Pei Modern

A satin smooth dish of custard infused with Sauternes (French dessert wine - tastes a bit like raisins) with a bitter-sweet burnt caramel kicker. Mark Best has been dishing this number up in Sydney for years and his Melbourne crew are doing his recipe justice.

Fancy Hank's 

Fancy Hank's BBQ

Finger lickin' smoky ribs and juicy pulled pork Southern USA-style. Somehow, the knowledge that your time with Fancy Hank is fleeting (it's a roving operation) makes this meat feast extra sweet.


The Beaufort

Deep fried pickles. Tangy missiles captured in a crisp golden shell. Dip 'em in creamy ranch dressing and get about blessing America for bestowing this gift upon us.

Updated on 21 Aug 2014.

Photos by Graham Denholm   |  
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