HOT RIGHT NOW ON MELBOURNE MENUS

All sorts of mushrooms including oyster, king and shiitake — to see the incredible variety on offer head to Prahran Market and visit Damian “The Mushroom Man” Pike, whose stall proffers dozens of kinds. Better yet, book a tour of the market. Local food writer and guide Mish Lilley’s insight let me get under the skin of a market I’d only scratched the surface of on previous visits (oh, and the tastings are a big drawcard, too).

Caviar — as luxe as you like; caviar is popping up as a garnish on seafood, meat and pasta dishes, and being offered as the star in traditional caviar service — as at Pearl Chablis and Oyster Bar.

Coastal succulents — move over microgreens: samphire, ice plant and other coastal greens are the hot garnish right now.

Native ingredients — popping up on menus in a way that feels far more considered and nuanced than in the past.

Stracciatella — basically the interior of the burrata that’s all over menus this side of the Ditch. Who needs the skin when you can have the cream?