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We all love pizza, but eating your favourite slice can be an awkward experience, with stringy cheese hanging off the side and toppings that never stay in place. Thankfully, there’s a solution to this epidemic and it comes in the form of Pizza in a Cone. Established in 2002 by culinary Chef Rossano Boscolo, KonoPizza is a modern-day riff on the classic Italian calzone, made for people on the move. Located in South Yarra, there are six savoury flavours to choose from including Kono Brekky, Vegetarian, and Margherita as well as two sweet options, chocolate and s’mores.
Taking inspiration from the film ‘Cloudy With a Chance of Meatballs‘ is Melbourne’s first float-down ‘parachute’ restaurant where Jaffles, toasted sandwiches, literally fall from the sky. Creators Adam, David and Huw take orders via PayPal and once you select a time they’ll designate a mystery drop-off zone. Once you arrive, it’s time to look up to the heavens and wait for you order to fall in your lap. We know this sounds totally made up, but believe us, it isn’t. Visit the Jafflechute Twitter page for upcoming event info.
Australians love vegemite and seafood, but the two don’t usually come together. Enter The Shaw Davey Slum in Carlton, where fried calamari rings are coated with dehydrated vegemite salt and served with vegemite mayonnaise alongside salad and fries. Admit it, you’re curious.
The Shaw Davey Slum, 171-175 Elgin Street, Carlton, VIC, Australia +61 03 9825 8980
Some people like buttermilk pancakes or blueberry pancakes, Jack Johnson has even sung about banana pancakes, but in Sassafras the entire pancake menu at Flippin’ Pancakes will raise a few eyebrows whilst tantalising your tastebuds at the same time. By far their most surprising crepe creation is the Mexican beef which includes spicy tomato sauce, sour cream, spring onion and iceberg lettuce. You’ll never look at a pancake that same way after this.
Beachfront institution Café Lafayette is known for its Asian fusion menu and fresh shakes, but since May another dessert has taken centre stage. Inspired by the shingen mochi hybrid dessert by New York chef Darren Wong, the Raindrop Cake is essentially an elegant blob of jelly next to a pile soybean powder. Sure, it sort of looks like a breast implant but the dessert contains virtually no calories thanks to the combination of spring water and agave. You can choose between matcha and pistachio, pink rose and almond or brown sugar.