Calia is an Awards Partner to the  World 50 Best Restaurants and a unique restaurant-to-retail venue in Emporium Melbourne.

The Matcha Lava Cake is a work of art and super indulgent – in fact, it’s molten! Picture a rich enticing chocolate lava cake oozing warm matcha ganache!

Calia unveils a new standard in produce and dining, with a sustainably-minded menu created by internationally acclaimed Michelin Star chef, Francisco Araya. The best of local produce is sourced. You may find Robbins Island Wagyu paired with Japanese rice, onsen egg, shiso, and caviar; rewarding and at times unexpected flavors.

You can also purchase from a retail store produce otherwise difficult to access, and source recipe cards and classes.

See the blogpost: http://tinyurl.com/nywsh64

Long Chim is a celebration of Thai street food by one of the world’s best chefs David Thompson. David is known for his authentic Thai (featured in the World Top 50 with Nahm) and he brings the heat; no dumbing down for Western tastes. Crunchy prawns with herbs, shallots, and chilies is a simple dish done well. 

Is there anything more pleasurable than a bowl of deep fried small prawns with a crunchy batter. But also that the prawns explode with a fresh hit from the shallots and herbs, as well as heat from the chili. We recommend the other street style dishes on the menu, which is authentic and playful with David Thompson looking to replicate the buzz and flavors of the street food scene in Thailand.

See the blog post: http://tinyurl.com/m8ywq7f

Pure South is a top notch distinctive Australian dining experience in Melbourne with iconic views over the Yarra River, featuring the best of Tasmanian produce.

Produce comes from stunning pristine places such as King Island, Stanley, Flinders Island, the wild north coast; of farmers and fisherman.

David Hall is a highly credentialed chef with Michelin star experience in Scotland. He can equate the wild aspects and fine produce of Scotland with Tasmania. Natural produce, ethical and sustainable.

Flinders Island pasture-fed wallaby, red cabbage, beetroot is a stunning uniquely Australian dish. The Wallaby has an appealing lean texture and superb flavor. The dish features 3 shades of red from the wallaby, red cabbage, and beetroot.

Jeni's Splendid Ice Creams is an artisan ice-cream company centered in Columbus, Ohio, with national distribution. It is known for its creative flavors and its high-quality ingredients. Jeni's is the true originator of salted caramel ice cream which is a perfect balance of salty and sweet; sugar fire-toasted in their kitchen and blended with sea salt, cream, and grass-grazed Ohio milk.

This humble street stand so simple, so accurate and extremely tasty.

With a very modest selection, pullet, spicy veal heart, homemade sausage or kebab. Sometimes Lamb Sweetbreads sometimes something else (Do not forget to ask what`s not on the menu)

The meat is so good and Popy`s (owner) is like a Pita artist, feeling it up with salad, tehina, Amba (Amchoor) and straight from the grill tomatos / onion / Spicy green pepper.

True joy. candy.

To visit the rural roots of South Carolina's barbecue, head for this legendary restaurant, a family cotton farm turned barbecue lodge in the countryside of Orangeburg County. Featured on roadfood.com and “Anthony Bourdain's No Reservation,”’ Sweatman's long front porch is lined with flower pots and rocking chairs, while multiple dining rooms boast polished wood floors and fireplaces. The all-you-can-eat buffet offers whole hog barbecue, hash, slaw, cracklins and meaty, tender pork ribs. Diners choose "light" and "dark" pork: the tender inner portions, the greasy, chewy outside meat pulled from the edges of the hog; or a mixture of everything on the table. Sweatman's "dark" meat carries the smoky taste of the oak, hickory and pecan wood that fuels it's 12- to 14-hour cooking process. The meat is basted and sauced with "Carolina Gold," a mustard sauce with enough twang without overtaking the flavors of pork, fat, and smoke. For more, the buffet includes a water cooler full of the house-made sauce. The smokehouse is just as famous for its signature side: a sweet-and-savory rendition of barbecue hash. For a taste of pure hog heaven, diners pour the pork, potato, tomato, onions and liver stew over steaming rice.

Pro tip:  Because it takes four days for the restaurant to prepare its whole-hog barbecue, meals are served just two days a week: Friday and Saturday from 11:30 a.m. to about 8 p.m.

We love the range of Espressos using single-estate, organic, locally grown coffee served at Third Wave Coffee Roasters. We especially recommend trying the coffee from MS Estate (it is located in the Chikkamangalur Hills and the bean has a fruity note to it) and the one from Alla Sons Monsoon Malabar (located by the Arabian Sea and the coffee has subtle spicy undertone). In fact, Chikkamangalur in Karnataka is the birthplace of coffee in India and is one of the oldest coffee growing regions in the world. So the next best option for anyone outside, visiting Chikkamangalur is trying the range of local coffee brews here. 

Sharon Tea Stall whips up about a 100 different variety of tea all of which are worth trying. If we had to pick just one tea that you would want a friend visiting the city to try, it would have to be their Hibiscus Tea. Made from natural hibiscus powder, the tea is tart and to get rid of the bitter aftertaste, Sharon tea stall's use of lime juice is clever and makes for a very freshening drink.

Trust us; this is one of those things with the potential to blow your mind. 

MTR (the one in Lalbagh); is popular for its invention - the Rava Idly, a savory steamed semolina cake. Idlis are the most common, staple breakfast in the southern part of India. Apart from the moist and delish Rava Idlis here, we also suggest trying the South Indian meals at MTR which is one of the best in Bangalore.

Alma Verde opened in 2015 in the stylish la Cacho neighborhood. It quickly became THE place to “do brunch” for the city’s hipsters, health-conscious, and business elite. The decor, which features wood and reclaimed materials, is minimal yet eclectic — no two chairs or plates are alike. The patio is the best place to see-and-be-seen while enjoying some truly outstanding dishes. These include hash browns and quinoa fried in coconut oil and an over-the-top French toast stack with layers of cream cheese mixed with honey, nuts and fruit. The restaurant also offers a line of all natural juices and a subscription service for those wishing to cleanse and lose weight.