Chef: Gavin Draper, Upon This Rock Café
Gavin has devised creative ways to go gluten free in many nationalities. First up it’s Indian with interesting dishes including a delicious golden onion bhaji, chat marsala dosa, Saag paneer, Dahl rice, butter chicken and pistachio burfi. All of course totally fine if you have a gluten intolerance or even if you just want to cut back.

Chef: Gavin Draper, Upon This Rock Café
Gavin has devised creative ways to go gluten free in many nationalities. First up it’s Indian with interesting dishes including a delicious golden onion bhaji, chat marsala dosa, Saag paneer, Dahl rice, butter chicken and pistachio burfi. All of course totally fine if you have a gluten intolerance or even if you just want to cut back.

Chef: Adam D’Sylva, Coda & Tonka Bar
Adam’s food has Asian influences even though his mother is Italian, his father Sri Lankan. These soups borrow from both cultures and double as main meals with everything from a crab and corn soup and a chicken vegetable and rice Mulligatawny, to a Tuscan bean Ribollita.

Chef: Adam D’Sylva, Coda & Tonka Bar
Adam’s food has Asian influences even though his mother is Italian, his father Sri Lankan. These soups borrow from both cultures and double as main meals with everything from a crab and corn soup and a chicken vegetable and rice Mulligatawny, to a Tuscan bean Ribollita.

Chef: Chris Chee Ong
Thai curries vary so much from Indian and Malaysian, they have a refined sense of region and season, with dishes such as yellow duck curry, some curried wok fried noodles and an unusual curry in a betel leaf parcel. You will book your flights immediately!

Chef: Chris Chee Ong
Thai curries vary so much from Indian and Malaysian, they have a refined sense of region and season, with dishes such as yellow duck curry, some curried wok fried noodles and an unusual curry in a betel leaf parcel. You will book your flights immediately!

Chef: Peter Gunn & Lindsay Fush, IDES Catering & Events
Take one table, 50 dessert components and gather around to build the most amazing
mega dessert. If you are fascinated by molecular gastronomy and ultra modern
techniques, this is your class. Peter even accommodates the cheese lovers with a section just for you. So if you love the sound of vanilla hazelnuts, macadamia puree, feijoa jam, orange oil, licorice, rosewater granite, pickled blueberries, dark chocolate tansy fudge sauce, candied cocao nibs, Davidson plum jam, pumpkin wafer, toffee apple and balsamic syrup then you must be part of this incredible experience!

Chef: Peter Gunn & Lindsay Fush, IDES Catering & Events
Take one table, 50 dessert components and gather around to build the most amazing
mega dessert. If you are fascinated by molecular gastronomy and ultra modern
techniques, this is your class. Peter even accommodates the cheese lovers with a section just for you. So if you love the sound of vanilla hazelnuts, macadamia puree, feijoa jam, orange oil, licorice, rosewater granite, pickled blueberries, dark chocolate tansy fudge sauce, candied cocao nibs, Davidson plum jam, pumpkin wafer, toffee apple and balsamic syrup then you must be part of this incredible experience!

Chef: Travis McAuley, Hellenic Republic
George Calombaris made the Greek dessert Loukamathes famous on SBS Food Safari
and it features on the menu at his Hellenic Republic - clever Head Chef Travis McAuley
shows us these classic Greek dishes served in the modern style including those delicious buttery Kourambiethes bikkies, sticky nutty multilayered baklava and more.

Chef: Travis McAuley, Hellenic Republic
George Calombaris made the Greek dessert Loukamathes famous on SBS Food Safari
and it features on the menu at his Hellenic Republic - clever Head Chef Travis McAuley
shows us these classic Greek dishes served in the modern style including those delicious buttery Kourambiethes bikkies, sticky nutty multilayered baklava and more.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Winter is the best time to be in the kitchen making goodies for the whole week, from breads and rolls, to the dough for chef quality pizza bases and some weekend pastries. Then we share in some of the warm breads for an early lunch while Mum shops.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Winter is the best time to be in the kitchen making goodies for the whole week, from breads and rolls, to the dough for chef quality pizza bases and some weekend pastries. Then we share in some of the warm breads for an early lunch while Mum shops.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Today when everyone else is shopping the lucky Teens get to learn some great dishes and Italian techniques while enjoying brunch. Including arancini balls, their own hand made pasta and a creamy layered dessert.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Today when everyone else is shopping the lucky Teens get to learn some great dishes and Italian techniques while enjoying brunch. Including arancini balls, their own hand made pasta and a creamy layered dessert.

Chef: Julie Thai
Kids crave puddings, it’s the gooey, yummy, runny centre and the warmth of a winter
dessert that catches them - today they will help make the puddings then sit and eat them before Mum returns, puddings include caramel sticky date pudding, chocolate mania pudding and tangy lemon delicious.

Chef: Julie Thai
Kids crave puddings, it’s the gooey, yummy, runny centre and the warmth of a winter
dessert that catches them - today they will help make the puddings then sit and eat them before Mum returns, puddings include caramel sticky date pudding, chocolate mania pudding and tangy lemon delicious.

Chef: Julie Thai
Teens sit down to lunch while the parents shop! With great Mexican flavoured and inspired recipes that have an authentic edge, including tacos, nachos and stringy cheese quesadillas.

Chef: Julie Thai
Teens sit down to lunch while the parents shop! With great Mexican flavoured and inspired recipes that have an authentic edge, including tacos, nachos and stringy cheese quesadillas.

Chef: Keshav Kadel, Marpha
Thali is the complete Indian dinner for the family it’s usually served in small bowls for everyone to share, a type of build-your-own dinner; Eggplant pakoda (fritters), Bhuna chicken (panfried Chicken) Konkan coconut fish (fish in coconut sauce), and Daal Aaloo paratha (bread with an unusual potato filling).

Chef: Keshav Kadel, Marpha
Thali is the complete Indian dinner for the family it’s usually served in small bowls for everyone to share, a type of build-your-own dinner; Eggplant pakoda (fritters), Bhuna chicken (panfried Chicken) Konkan coconut fish (fish in coconut sauce), and Daal Aaloo paratha (bread with an unusual potato filling).

Chef: Emma Mackay
From ‘Vampira’s Molle’ chicken burrito to tostadas, tacos and Aroz con Leche, then sweet corn ‘on a stick’ and delicious Mojito, Emma has it covered. Street food is the authentic food, it’s unrivalled for showing us the heart of a city.

Chef: Emma Mackay
From ‘Vampira’s Molle’ chicken burrito to tostadas, tacos and Aroz con Leche, then sweet corn ‘on a stick’ and delicious Mojito, Emma has it covered. Street food is the authentic food, it’s unrivalled for showing us the heart of a city.

Chef: Pierre Petrucelli
The first dish Pierre covers is really about learning two dishes at the same time, because it starts with risotto and ends in an filled calamari, ‘pouched’ with a seafood risotto, and served on a tomato basil sauce and delicious versatile Lamb ‘shanks’ that are slow cooked and served on a soft parsnip mash.

Chef: Pierre Petrucelli
The first dish Pierre covers is really about learning two dishes at the same time, because it starts with risotto and ends in an filled calamari, ‘pouched’ with a seafood risotto, and served on a tomato basil sauce and delicious versatile Lamb ‘shanks’ that are slow cooked and served on a soft parsnip mash.

Chef: John Savage, Hotel Sofitel
This time beef is the star and truffles are the side-kick when we learn to handle everything from a beef consommé with shin of beef filled ravioli to Wagyu beef bresaola with celeriac, crispy quail egg and truffle dressing to braised ribs of Victorian beef, with truffle creamed potato and Madeira jus.

Chef: John Savage, Hotel Sofitel
This time beef is the star and truffles are the side-kick when we learn to handle everything from a beef consommé with shin of beef filled ravioli to Wagyu beef bresaola with celeriac, crispy quail egg and truffle dressing to braised ribs of Victorian beef, with truffle creamed potato and Madeira jus.

Chef: Travis McAuley, Hellenic Republic
Greek dishes that celebrate the cold nights in delicious, steaming shared pots from a
braised lamb, to peppers stuffed with beef and tomato (Gemista) and a seafood kakavia
(Fisherman’s Soup). There’s no formality with these delicious winter favourites from the restaurant that reminded us how brilliant Greek food can be.

Chef: Travis McAuley, Hellenic Republic
Greek dishes that celebrate the cold nights in delicious, steaming shared pots from a
braised lamb, to peppers stuffed with beef and tomato (Gemista) and a seafood kakavia
(Fisherman’s Soup). There’s no formality with these delicious winter favourites from the restaurant that reminded us how brilliant Greek food can be.

Chef: Andre DeLaine
Having worked with Tobie Puttock and Adam D’Sylva after years spent cooking in Canada,
Andre will show us an art he picked up overseas. It’s about the fundamentals of both hot and cold smoking through brining and curing fish and meats, cold smoked salmon with globe artichoke and crème fraiche. A ‘smoke roasted’ pork loin with raisin puree and marinated black mussel and smoked tomato blinis.

Chef: Andre DeLaine
Having worked with Tobie Puttock and Adam D’Sylva after years spent cooking in Canada,
Andre will show us an art he picked up overseas. It’s about the fundamentals of both hot and cold smoking through brining and curing fish and meats, cold smoked salmon with globe artichoke and crème fraiche. A ‘smoke roasted’ pork loin with raisin puree and marinated black mussel and smoked tomato blinis.

Chef: Jerome Tremoulet, The Prep Kitchen
Jerome now cooks for people to dine in their own homes, what better step to take after
time spent at The Grange and The Windsor Restaurants. In this class it’s all about cooking at home in the French style with dishes including a corn veloute, duck confit with braised savoy cabbage and delicious pear pastry - clafoutis.

Chef: Jerome Tremoulet, The Prep Kitchen
Jerome now cooks for people to dine in their own homes, what better step to take after
time spent at The Grange and The Windsor Restaurants. In this class it’s all about cooking at home in the French style with dishes including a corn veloute, duck confit with braised savoy cabbage and delicious pear pastry - clafoutis.

Chef: Chris Chee Ong
From caramelised pork to lotus wrapped sticky rice, claypot chicken with shiitake
mushrooms and vermicelli noodle beef stirfry these dishes evoke the world that is
Vietnam with its aromas, colours and textures all bundled into four dishes.

Chef: Chris Chee Ong
From caramelised pork to lotus wrapped sticky rice, claypot chicken with shiitake
mushrooms and vermicelli noodle beef stirfry these dishes evoke the world that is
Vietnam with its aromas, colours and textures all bundled into four dishes.

Chef: Tony Pham, George The Fishmonger at Queen Victoria Market
Tony is a long way from home these days, but he ensures the fire burns brightly through the food. In this class it’s through barbecue pork, rice noodles, hand made
spring rolls with all their sides and Tony’s very own Fish sauce. It’s a great way to get that authentic taste of Vietnam into your own dishes.

Chef: Tony Pham, George The Fishmonger at Queen Victoria Market
Tony is a long way from home these days, but he ensures the fire burns brightly through the food. In this class it’s through barbecue pork, rice noodles, hand made
spring rolls with all their sides and Tony’s very own Fish sauce. It’s a great way to get that authentic taste of Vietnam into your own dishes.

Chef: James Smythe, Bouzy Rouge
Bouzy Rouge has always led the field of modern gastro pubs with the funkiest décor
around and a very contemporary menu to match! James will cook duck in the most varied ways, from a confit with celeriac remoulade, to a parfait with Pedro Ximenes jelly, a home smoked breast with spiced quince paste and he will even give us an extraordinary opportunity to see and taste foie gras!

Chef: James Smythe, Bouzy Rouge
Bouzy Rouge has always led the field of modern gastro pubs with the funkiest décor
around and a very contemporary menu to match! James will cook duck in the most varied ways, from a confit with celeriac remoulade, to a parfait with Pedro Ximenes jelly, a home smoked breast with spiced quince paste and he will even give us an extraordinary opportunity to see and taste foie gras!

Chef: John Savage, Hotel Sofitel
From Moroccan braised lamb with cous cous and Middle Eastern koftas, to French style lamb shanks with boulangere potato and curried lamb saag with biryani rice. John demonstrates the versatility of Lamb and how to use our imagination to create inspirational dishes for entrée or main course.

Chef: John Savage, Hotel Sofitel
From Moroccan braised lamb with cous cous and Middle Eastern koftas, to French style lamb shanks with boulangere potato and curried lamb saag with biryani rice. John demonstrates the versatility of Lamb and how to use our imagination to create inspirational dishes for entrée or main course.

Chef: Stephen Ives, Garden Organics Store at Queen Victoria Market
Stephen was the grand final winner of the Market’s annual Trader Cook-Off. The modest former chef was a hit so we invited him back to show us his favourite risottos and their ultimate versatility. Stephen hails from the Garden Organics stall, so it’s all about the produce. He cooks a mussel, tomato, pea and goat’s cheese risotto, Duck and quince risotto and a mushroom and creamy blue cheese risotto.

Chef: Stephen Ives, Garden Organics Store at Queen Victoria Market
Stephen was the grand final winner of the Market’s annual Trader Cook-Off. The modest former chef was a hit so we invited him back to show us his favourite risottos and their ultimate versatility. Stephen hails from the Garden Organics stall, so it’s all about the produce. He cooks a mussel, tomato, pea and goat’s cheese risotto, Duck and quince risotto and a mushroom and creamy blue cheese risotto.

Chef: Robert Wooller
Robert has traveled the world cooking and he’s fascinated by the food of the Middle East. He makes three variations of Hummus, a traditional ‘Fesenjan’ stew combining fruits with various meats, Cous cous that can be served as main course or a side and
either hot or cold, aromatic grilled lamb skewers with tabouleh and to finish seasonal
poached fruits in rose water.

Chef: Robert Wooller
Robert has traveled the world cooking and he’s fascinated by the food of the Middle East. He makes three variations of Hummus, a traditional ‘Fesenjan’ stew combining fruits with various meats, Cous cous that can be served as main course or a side and
either hot or cold, aromatic grilled lamb skewers with tabouleh and to finish seasonal
poached fruits in rose water.

Chef: Richard Cornish, Features Journalist & Author
You’ve all seen the fabulous Movida books that Richard co-authored with Frank Camorra. We can literally taste his words, he writes with such passion. After an intense period studying the roots of Mexican Food with top chefs and the people of the villages Richard returns with beautiful stories about corn, its importance to the Mexican people and its precarious future. With stories, stunning photographic presentations and a hands on tortilla class you too can make the perfect quesadlilla.

Chef: Richard Cornish, Features Journalist & Author
You’ve all seen the fabulous Movida books that Richard co-authored with Frank Camorra. We can literally taste his words, he writes with such passion. After an intense period studying the roots of Mexican Food with top chefs and the people of the villages Richard returns with beautiful stories about corn, its importance to the Mexican people and its precarious future. With stories, stunning photographic presentations and a hands on tortilla class you too can make the perfect quesadlilla.

Chef: Adam D’Sylva, Coda & Tonka Bar
Curry is a global favourite from Beef Vindaloo, an English take on Chicken Tikka and
biryani rice to a twelve spices Sri Lankan goat curry. Adam shows us the diversity of his heritage and his menu, with the full spectrum of flavours featured in one class.

Chef: Adam D’Sylva, Coda & Tonka Bar
Curry is a global favourite from Beef Vindaloo, an English take on Chicken Tikka and
biryani rice to a twelve spices Sri Lankan goat curry. Adam shows us the diversity of his heritage and his menu, with the full spectrum of flavours featured in one class.

Chef: Jerry Mai
Jerry has convinced her Mother - a brilliant cook in her own right, to share her secret family Pho recipe….Beef Pho was possibly the first dish many Australians experienced when the Vietnamese people first migrated and it varies according to region. Jerry cooks Pho and the delicious Pork wonton egg noodle soup.

Chef: Jerry Mai
Jerry has convinced her Mother - a brilliant cook in her own right, to share her secret family Pho recipe….Beef Pho was possibly the first dish many Australians experienced when the Vietnamese people first migrated and it varies according to region. Jerry cooks Pho and the delicious Pork wonton egg noodle soup.

Chef: Johnny Di Francesco, 400 Gradi
Having competed in the World Pizza Olympics in Naples and presented at Ceasars Palace in Vegas, Johnny is perfectly placed to teach us everything we need to know about the
base dough’s and the toppings. It’s about getting the dough as light as air, cooking at high temperatures and authentic Napoletana toppings.

Chef: Johnny Di Francesco, 400 Gradi
Having competed in the World Pizza Olympics in Naples and presented at Ceasars Palace in Vegas, Johnny is perfectly placed to teach us everything we need to know about the
base dough’s and the toppings. It’s about getting the dough as light as air, cooking at high temperatures and authentic Napoletana toppings.

Chef: Tina & Cristos Partsioglou, Xocolatl Chocolatiers
From chocolate appreciation, chocolate tasting and chocolate tempering Cristos and Tina who are the masters of the chocolate world will teach you three delicious chocolate recipes. They will unravel the ‘crystallisation’ curve and you will be hands-on making a luscious raspberry ganache and hazelnut truffle, a Venezuelan origin enrobed ganache and a delicious Grand Marnier molded chocolate.

Chef: Tina & Cristos Partsioglou, Xocolatl Chocolatiers
From chocolate appreciation, chocolate tasting and chocolate tempering Cristos and Tina who are the masters of the chocolate world will teach you three delicious chocolate recipes. They will unravel the ‘crystallisation’ curve and you will be hands-on making a luscious raspberry ganache and hazelnut truffle, a Venezuelan origin enrobed ganache and a delicious Grand Marnier molded chocolate.

Chef: Riccardo Momesso, Sarti
Riccardo is the champion of game cooking in Melbourne, where local produce meets
Calabrian flavours in dishes including Calabrian sweet and sour rabbit, wild duck polpetti with pistachio and lemon myrtle, risotto with pigeon and ‘crushed’ peas and tartare of wallaby with quail eggs and puffed grains.

Chef: Riccardo Momesso, Sarti
Riccardo is the champion of game cooking in Melbourne, where local produce meets
Calabrian flavours in dishes including Calabrian sweet and sour rabbit, wild duck polpetti with pistachio and lemon myrtle, risotto with pigeon and ‘crushed’ peas and tartare of wallaby with quail eggs and puffed grains.

Chef: Dan Szwarc, Fenix
Dan is running the kitchen at the beautiful Fenix in Richmond these days, but it’s his
homeland that inspires him in this class with dishes that embrace offal, from crispy sweetbreads and grilled kidneys to pickled tongue, a liver pate, lambs fry and finally a traditional Argentinean tripe stew - Mondongo.

Chef: Dan Szwarc, Fenix
Dan is running the kitchen at the beautiful Fenix in Richmond these days, but it’s his
homeland that inspires him in this class with dishes that embrace offal, from crispy sweetbreads and grilled kidneys to pickled tongue, a liver pate, lambs fry and finally a traditional Argentinean tripe stew - Mondongo.

Chef: Emma Mackay
India and Sri Lanka are Emma’s final ‘street’ destinations with onion and cauliflower Bhajees, ‘Hoppers’ with Dahl and Mughlai chicken with Parathas and for the sweet lovers - Chai milk sweets and ‘love’ cake.

Chef: Emma Mackay
India and Sri Lanka are Emma’s final ‘street’ destinations with onion and cauliflower Bhajees, ‘Hoppers’ with Dahl and Mughlai chicken with Parathas and for the sweet lovers - Chai milk sweets and ‘love’ cake.

Chef: Ratiphan Bunthanorm
Ratiphan looks to the sea, fresh herbs and spices that make them totally Thai. From stir fried squid in ink with garlic and pepper, to baked herb crusted whole fish with spicy green sauce, then an aromatic mussel and pineapple curry and wom-bok with pork and dried shrimp.

Chef: Ratiphan Bunthanorm
Ratiphan looks to the sea, fresh herbs and spices that make them totally Thai. From stir fried squid in ink with garlic and pepper, to baked herb crusted whole fish with spicy green sauce, then an aromatic mussel and pineapple curry and wom-bok with pork and dried shrimp.

Chef: Peter Gunn & Lindsay Fush, IDES Catering & Events
Peter and Lindsay make six amazing dishes, but the hook is that every two dishes are made with the same hero ingredients. One batch which is completely raw and the other cooked! This will be a totally extravagant Masterclass with plenty of hands-on.

Both raw & cooked using: Calamari - Japanese Rice - Almonds - Pepper Berry
Both raw & cooked using: Pork Neck - Trout Roe - Sorrel
Both raw & cooked using: Vanilla - Chocolate

Chef: Peter Gunn & Lindsay Fush, IDES Catering & Events
Peter and Lindsay make six amazing dishes, but the hook is that every two dishes are made with the same hero ingredients. One batch which is completely raw and the other cooked! This will be a totally extravagant Masterclass with plenty of hands-on.

Both raw & cooked using: Calamari - Japanese Rice - Almonds - Pepper Berry
Both raw & cooked using: Pork Neck - Trout Roe - Sorrel
Both raw & cooked using: Vanilla - Chocolate

Chef: Matthew Donnelly
Matthew demonstrates cheeky shortcuts that professional chefs use, that translate
perfectly at home. Decadent desserts include a ‘2 Minute’ Chocolate Mousse, golden deep fried ice cream with pineapple caramel, and a new age jam ‘roly poly’ with creamy custard.

Chef: Matthew Donnelly
Matthew demonstrates cheeky shortcuts that professional chefs use, that translate
perfectly at home. Decadent desserts include a ‘2 Minute’ Chocolate Mousse, golden deep fried ice cream with pineapple caramel, and a new age jam ‘roly poly’ with creamy custard.

Chef: Bee Lee Tan, Penang Nyonya Tastes
Coconut, ginger, tamarind and lemon grass are the delicious ingredients that form the basis of Bee Lee’s Malaysian street food, from tender chicken and rice cooked in fragrant sesame oil with ginger and garlic. To Penang Curry Mee, a prawn Char Kueh Teow rice noodles fried in chilli paste to an aromatic curry soup with egg noodles, prawns and mussels.

Chef: Bee Lee Tan, Penang Nyonya Tastes
Coconut, ginger, tamarind and lemon grass are the delicious ingredients that form the basis of Bee Lee’s Malaysian street food, from tender chicken and rice cooked in fragrant sesame oil with ginger and garlic. To Penang Curry Mee, a prawn Char Kueh Teow rice noodles fried in chilli paste to an aromatic curry soup with egg noodles, prawns and mussels.

Chef: Bee Lee Tan, Penang Nyonya Tastes
When Chinese and Malay combines the result is Nyonya cuisine. Bee Lee is the mother of
Nyonya in Australia. Share her passion for using Malay Indonesian spices and tangy, aromatic herbs. From curry of chicken with kaffir lime leaves with coconut paste to prawn sambal with mouth watering and tangy tamarind paste and crispy kerabu cucumber salad in sambal belachan with lemon juice.

Chef: Bee Lee Tan, Penang Nyonya Tastes
When Chinese and Malay combines the result is Nyonya cuisine. Bee Lee is the mother of
Nyonya in Australia. Share her passion for using Malay Indonesian spices and tangy, aromatic herbs. From curry of chicken with kaffir lime leaves with coconut paste to prawn sambal with mouth watering and tangy tamarind paste and crispy kerabu cucumber salad in sambal belachan with lemon juice.

Chef: Robert Wooller
Robert travels throughout Asia regularly and insists that there are lots of great things you can do with inexpensive seafood, such as Thai fish curry with fragrant rice, Malaysian noodles with prawns, whole baked fish with aromatic Asian herbs and a traditional Indian rice and fish dish, it’s about a little prep and using what’s in season at the Market.

Chef: Robert Wooller
Robert travels throughout Asia regularly and insists that there are lots of great things you can do with inexpensive seafood, such as Thai fish curry with fragrant rice, Malaysian noodles with prawns, whole baked fish with aromatic Asian herbs and a traditional Indian rice and fish dish, it’s about a little prep and using what’s in season at the Market.

Discover the newest foods and trends in the company of one of our fully qualified ‘Tour Guides’. Meet some of the specialist traders and learn some handy hints in selecting produce while tasting an exclusive range of their culinary delights.

Immerse yourself in the food culture of Queen Victoria Market, see the freshest seasonal produce and spot the latest foodie trends and styles. Treat yourself to two fun filled hours of flavour in the exciting hustle and bustle of Melbourne's historical market.

Tour includes generous samplings, a coffee, seasonal recipe cards written by some of Melbourne's most well known Chefs and an environmentally friendly shopping bag.

When: Tuesdays, Thursdays, and Fridays (excludes public holidays)
Time: 10.00 am - 12:00pm


Meeting point: 69 Victoria Street (nearest Corner Elizabeth Street)

Discover the newest foods and trends in the company of one of our fully qualified ‘Tour Guides’. Meet some of the specialist traders and learn some handy hints in selecting produce while tasting an exclusive range of their culinary delights.

Immerse yourself in the food culture of Queen Victoria Market, see the freshest seasonal produce and spot the latest foodie trends and styles. Treat yourself to two fun filled hours of flavour in the exciting hustle and bustle of Melbourne's historical market.

Tour includes generous samplings, a coffee, seasonal recipe cards written by some of Melbourne's most well known Chefs and an environmentally friendly shopping bag.

When: Tuesdays, Thursdays, and Fridays (excludes public holidays)
Time: 10.00 am - 12:00pm


Meeting point: 69 Victoria Street (nearest Corner Elizabeth Street)

Discover the newest foods and trends in the company of one of our fully qualified ‘Tour Guides’. Meet some of the specialist traders and learn some handy hints in selecting produce while tasting an exclusive range of their culinary delights.

Immerse yourself in the food culture of Queen Victoria Market, see the freshest seasonal produce and spot the latest foodie trends and styles. Treat yourself to two fun filled hours of flavour in the exciting hustle and bustle of Melbourne's historical market.

Tour includes generous samplings, a coffee, seasonal recipe cards written by some of Melbourne's most well known Chefs and an environmentally friendly shopping bag.

When: Saturday (excludes public holidays)
Time: 10.00 am - 12:00pm


Meeting point: 69 Victoria Street (nearest Corner Elizabeth Street)

Discover the newest foods and trends in the company of one of our fully qualified ‘Tour Guides’. Meet some of the specialist traders and learn some handy hints in selecting produce while tasting an exclusive range of their culinary delights.

Immerse yourself in the food culture of Queen Victoria Market, see the freshest seasonal produce and spot the latest foodie trends and styles. Treat yourself to two fun filled hours of flavour in the exciting hustle and bustle of Melbourne's historical market.

Tour includes generous samplings, a coffee, seasonal recipe cards written by some of Melbourne's most well known Chefs and an environmentally friendly shopping bag.

When: Saturday (excludes public holidays)
Time: 10.00 am - 12:00pm


Meeting point: 69 Victoria Street (nearest Corner Elizabeth Street)

Forget shopping centres and high streets – discover Melbourne’s most unique place to shop – Queen Victoria Market.

The Market might be famous for its fresh produce, but there’s a treasure trove of shopping gems to be uncovered too. Our new Market Insiders Tour will give you the low down – from where to find vintage fashion, hand crafted jewellery, music and retro homewares, the pick of leather goods and accessories as well as handmade items by some of Melbourne's craftiest artisans. Our guides will navigate you through the stalls in our historic sheds where you’ll mingle with the market’s stall holders and meet the makers so you’ll not only come away with perfect retail finds but insight into how items have been designed and made.

Our guided shopping experience includes special trader offers, a great coffee from our cafes in the Market’s String Bean Alley plus a goodie bag to take home all your finds.

Come and discover something new at Queen Victoria Market. Tour depart Saturday's at 10am.

Forget shopping centres and high streets – discover Melbourne’s most unique place to shop – Queen Victoria Market.

The Market might be famous for its fresh produce, but there’s a treasure trove of shopping gems to be uncovered too. Our new Market Insiders Tour will give you the low down – from where to find vintage fashion, hand crafted jewellery, music and retro homewares, the pick of leather goods and accessories as well as handmade items by some of Melbourne's craftiest artisans. Our guides will navigate you through the stalls in our historic sheds where you’ll mingle with the market’s stall holders and meet the makers so you’ll not only come away with perfect retail finds but insight into how items have been designed and made.

Our guided shopping experience includes special trader offers, a great coffee from our cafes in the Market’s String Bean Alley plus a goodie bag to take home all your finds.

Come and discover something new at Queen Victoria Market. Tour depart Saturday's at 10am.

Stylist and self-confessed shopaholic Chelsea Thomas is the fashion-savvy woman behind iheartbargains.com.au, a popular website that showcases key trends and fabulous threads for under $100. This June Chelsea is hosting a very special one-off Market Insider Shopping Tour, full of fashion tips for men, women and children.

Stylist and self-confessed shopaholic Chelsea Thomas is the fashion-savvy woman behind iheartbargains.com.au, a popular website that showcases key trends and fabulous threads for under $100. This June Chelsea is hosting a very special one-off Market Insider Shopping Tour, full of fashion tips for men, women and children.