Foodie fads sweep Melbourne — but will any of them last?

MELBOURNE foodies and eateries aren’t afraid to experiment with their food — but which of these culinary curiosities will stand the test of time?

'Sugar Buns’ staff member Ally Kilpatrick with one of the Hampton Park cafe’s the towering milkshake creations. Picture: Jason Sammon.

MELBOURNE foodies and eateries aren’t afraid to play with their food.

From revamping the humble burger to dying edibles every colour of the rainbow, culinary experimentation is alive and well — even if it comes with mixed results.

Dim sims were reportedly created in Melbourne’s Chinatown in 1945 by chef William Chen Wing Young for his restaurant Wing Lee.

Now we can’t imagine living without these enduring favourites — particularly those from the South Melbourne Market.

HAVE YOUR SAY: Have you spotted some interesting food combinations or serving techniques? Tell us below.

And local restaurants have never been afraid of courting controversy either — Rude Food was a quirky BYO restaurant in Commercial Rd, South Yarra in the 1980s that specialised in presenting meals that looked like parts of the human body normally kept well-hidden.

Whether we’re starting a new trend or trying out international crazes, only time will tell if some of these more recent culinary curiosities will catch on — or choke.

Hybrid buns the next big burger trend at The Local Burger Co

A burger joint in Melbourne’s outer east has dumped buns for crumpets, waffles and croissants in its wacky monthly specials, which have developed a cult following.

Chef Alvaro Malel with the crumpet burger at The Local Burger Co. Picture: Christopher Chan.

The black beast burger available at The Local Burger Co. Picture: Christopher Chan.

Preston’s Food Truck Park is the home of Cheese and Bread, a gourmet toastie drive-through cafe.

Cheese and Bread gourmet toastie drive-through opens in Preston

The cafe has a selection of six different gourmet toasties, including a mac-and-cheese number, a wagyu patty sambo and a Nutella and cheese creation.

Sugar Buns Bakery Cafe in Hampton Park is so popular for its decadent, Instagram-able mega-milkshakes that it often has people lining up around the block.

Sugar Buns Bakery Cafe building a reputation for its huge mega-milkshakes

The milkshakes are overflowing towers topped with such sugary goodness as Tim Tams, fairy floss and lollies.

Toastie maker Natasha Condo at Eight Seeds Gourmet Toastie Bar. Picture: Eugene Hyland

Rainbow toasties are the hottest thing off the (sandwich) presses at cafe 8 Seeds.

Melbourne cafe hopes rainbow toastie will become next hipster hit

Owner Murat Demirkol said the phenomenon was already a hit overseas, in places such as Hong Kong and Los Angeles, but he believed his Moorabbin eatery was the first place in Australia to sell them. They are made from a food-coloured, gooey mozzarella blend.

There’s something different brewing in Ferntree Gully, and it could be the next hit beer craze to hit Melbourne.

Melbourne sour beer trend takes off at That Little Brewery in Ferntree Gully

That Little Brewery, run by brothers Ben and Callan Pratt, and their cousin Andrew Jamieson, opened six months ago and has a focus on creating sour beers, traditionally served in Germany and Belgium.

GO NUTS FOR DOUGHNUTS

In December, Krispy Kreme announced its US stores would be rolling out doughnuts dipped in Nutella — but that was old news to Melburnians who’ve been chomping down on the hazelnut spread-filled treats for years.

No apologies for causing national Nutella shortage from Reservoir bakery responsible for doughnut craze

Il Forno Ciabatteria has been churning through about 600kg of the hazelnut chocolate spread each week since it’s ‘donutella’ became the must-eat treat in Melbourne.

People flocked from everywhere to try the “donutellas” at Mick’s Place in Thomastown. Mick Samia and his wife Basima had a simple corner store, but the $3 donutella made them an online viral sensation.

Sales of donutella doughnuts through the roof at Thomastown corner store

The craze soon spread throughout Melbourne, from Parkville to Hoppers Crossing, where Daniel’s Bakery owner Daniel Bartalotta said the Nutella doughnut craze helped push production up to 10,000 doughnuts a day.

Hoppers Crossing baker feeds doughnut craze with 2.4 tonnes of Nutella a week

CREATIVE COFFEES

Created by CBD cafe White Mojo, the black latte blends steamed soy milk with a smooth paste of stoneground black sesame seeds, peanuts and almonds.

Melbourne coffee: Black latte continues trend for crazy brews

White Mojo manager Jia Wang with the black latte. Picture: Stuart Milligan

Rainbow lattes at Too Many Chefs have caught coffee drinkers’ eyes, the colourful hues coming from flavours such as turmeric, matcha and beetroot.

Golden, beetroot and rainbow lattes have joined Melbourne coffee scene

One of the colourful coffees from Too Many Chefs. Picture: Eugene Hyland

TO CONSTRUCT OR DECONSTRUCT

It was legendary Spanish chef Ferran Adria who came up with the now-overused and somewhat misappropriated idea of “deconstructed” dishes.

Embracing molecular gastronomy, Adria’s concept involved changing the appearance of ingredients used in a specific dish, but intensifying their flavours. The appearance of the dish may not be recognisable to the diner, but the flavours invoke it.

We’re not sure of Adria would approve of these “deconstructions”.

Deconstructed coffee the new craze sweeping Melbourne

The deconstructed long macchiato that caused a social media storm. Picture: Ellen Smith

A Melbourne cafe went viral with its “deconstructed” coffee which, comes on a paddle, in three separate cups, or test tubes in some cases — one with espresso, one with milk and one with water. The aim is to let you mix coffee to your own taste.

Other so-called “deconstructed” meals on offer included (un) smashed avocado with toast or eggs and toast soldiers served in an egg carton.

Melbourne cafes — you’ve had your fun, now stop it

DIY avocado toast from a cafe in Melbourne.