Spring is bringing a fresh excuse to wander through Queen Victoria Market, with seasonal produce, indulgent new eats and a packed calendar of food, culture and creative events taking over the historic sheds from September to November.
The produce stalls are filling up with strawberries, artichokes, asparagus, Asian greens and zucchini, while spring lamb, fresh seafood and armfuls of colourful flowers are also making their return.
But perhaps the biggest reason to visit is the latest creation from RIPE Cheese, which is putting 25 grams of Australian caviar on a toastie.
Melbourne’s Most Caviar Toastie combines thick-cut brioche with Japanese-style egg salad, mozzarella and Long Paddock fromage frais, topped with Petuna Tasmanian trout caviar, chives and crushed salt-and-vinegar potato crisps.
The $26 toastie will be available from Friday to Sunday between 23 October and 29 November, with just 50 made each week.
Away from the toastie counter, spring brings mandarins, grapefruit, mushrooms, spring onions and radishes to the Market, alongside plenty of ingredients for picnics, barbecues and long lunches.
There is also plenty happening beyond the food stalls. The Melbourne Donut Festival returns on 17 and 18 October, followed by Oktoberfest Pinoy on 24 and 25 October, bringing Filipino food, music and entertainment to the Market.
The Melbourne International Dumpling Festival takes over on 2 November, with momo, pierogi, gyoza, ravioli, khinkali and manti, while the Coffee Festival returns on 7 and 8 November with more than 40 roasters.
Craft lovers can browse CRFT*WRK on 5 September, 3 October and 28 November, while the Swap Meet on 1 November will bring more than 45 exhibitors selling cards, memorabilia and collectables.
Whether you’re chasing a seriously fancy toastie, discovering a new favourite roaster or simply stocking up on spring produce, Queen Victoria Market has plenty happening as Melbourne warms up.
For more information and the full spring program, visit queenvictoriamarket.com.au.
