Fall in love with these six Melbourne dishes

Cacio e pepe is one of the simplest dishes to whip up on your own, but we would strongly advise against skimping on quality ingredients. That’s when Bar Liberty, famed for its version of this creamy, cheesy dish, steps in. Chef Casey Wall was first inspired when he sampled it at Lupa in New York, when Mark Ladner cooked it up for him. The version at Bar Liberty nails its technique and glossy strands of bucatini are coated in a mix of pasta water, Sicilian sheep's milk pecorino and pepper. Cheese and pasta are one of the best combinations to exist and this comfort food makes you feel warm and fuzzy inside, kind of like love does.

Throw your misconceptions of food that represent love out the door, because Ras Dashen’s Ethiopian share platters are where it’s at. Owner Wondimu Alemu buzzes around the venue with a warm grin plastered across his face as the aroma of frankincense shrouds you. Not only are his platters a labour of love with a selection of colourful slow-cooked curries that light up the giant tray, but the rolled-up injera that line the sides are made for using with your hands. Eating with your hands engages all five of your senses, and it’s a meal that's designed to share. You’ll want to get some of the doro wat with its tender pieces of chicken and hard-boiled egg swimming in a rich gravy around your fingers and swaddle it in a piece of injera too.

There’s something so satisfying about a smooth, vanilla bean crème brûlée topped with a freshly blow-torched sugar crust. Not only is it satisfying in flavour and appearance, but it’s made all the better when you grab your teaspoon and start tapping the top to fracture its sweet coating. France Soir’s crème brûlée is classic. It's traditional and it's consistent, which is why it might be Melbourne’s best crème brûlée, and why we urge you to try it yourself (but don’t share). 

The question of where you'll find the city's best ramen is up for debate, and we’ve shortlisted a bunch of them here. Hakata Gensuke makes the list, and rightfully so. The God Fire’s velvety, deep crimson soup base comes with tonkotsu broth and a secret chilli blend topped with thin housemade noodles, tender pork char-siu, black fungus and spring onions. It’s fiery and best paired with a Calpico soda to provide your tongue with respite between slurps. There’s also a collagen-loaded pork bone broth tonkotsu for those who can’t handle the heat. 

Pepperoni pizza is pizza royalty, and Capitano’s double pepperoni feat is no exception. A thin base meets a thick, doughy and slightly scorched crust and a layer of napoli sauce coats the top with countless pepperoni. Stretchy scamorza cheese and sharp pecorino are melted all over and give it the kick you never knew it needed. Fold it up and shove it in your gob, or peck at it with a knife and fork like a prude – however you decide to eat it, it’s bound to speak your gastronomical love language.

Chewy, steamed wontons filled with umami-laden pork are pretty great. Those wontons swimming in a hot Szechuan chilli sauce are even better. HuTong Dumpling Bar specialises in these mini parcels and the best way to eat them is by biting into it, then double-dipping it into the medley of soy sauce, chilli, vinegar, Szechuan peppercorns, sesame oil, dried chilli seeds and fresh spring onions. By coating each bite in this silky, moreish sauce you’ll struggle to order anything else off the menu. It’s smooth, fiery and addictive – need we say more?