Sofia Levin

The food here is so good, eating overseas is sometimes a letdown. But Levin’s enthusiasm for eating overseas remains undimmed – here’s why.

Last week an influential food publication published a scathing piece about the creamy Italian cheese, dividing the internet. Food writer Sofia Levin became embroiled in the debate on Aussie Instagram, and has some strong ideas about what kitchens could be doing better. And it starts with only serving burrata at certain times of the year.

In this special edition of I Can't Stop Thinking About, Sofia Levin writes about pad kra pao (Thai holy basil stir fry) – a dish that took her to the edge of chilli enlightenment in Bangkok.

An industrial estate makes an unlikely home for 15 local makers and mongers. Snack on brûléed goat’s cheese, sip gluten-free beers, shop Japanese denim from an Alexander McQueen alumnus, and a whole lot more.

Using the same ingredient in different ways to draw out new aspects of a dish is a talent unto itself – whether the result is decadence or doubling down. In partnership with Connoisseur Gourmet Ice Cream, we asked food writer Sofia Levin to make the case for more is more.

Why do the seeming opposites of sweet and savoury work so well together? In partnership with Connoisseur Gourmet Ice Cream, we asked food writer Sofia Levin to delve into what makes this combo so tantalising. The answer has something to do with science.

The ugly-beautiful rocky road is the ultimate nostalgic treat, dating back some 170 years. In partnership with Connoisseur Gourmet Ice Cream, food writer Sofia Levin takes a look at the slippery story of its origins.

It’s one of the oldest licensed grocers in Australia. And when Carlo Valmorbida took over the heritage-listed Carlton site in 1955, he changed the face of Melbourne food forever. In recent years, it’s undergone a multimillion-dollar revamp – and defied a bid from McDonald’s – to become a microcosm of Italian culture unlike any other in Melbourne.

The trailblazing Torres Strait Islander chef has gone from an “Island kid” to serving emu steaks at Melbourne’s Federation Square. She now wants to inspire other Island kids. “I want people to read this book and think they can achieve anything.”

By the co-founder of Keepcup, it’s stocked with more than 100 products – from fresh fruit and veg to wine. Everything is delivered in reusable, specially designed stackable containers, and once they’re empty they’ll be picked up from your doorstep with your next delivery (à la the old milk-bottle system).

For the first time, the prolific restaurateur is serving pizza – from the classic margherita to a luxurious lobster option – as well as an exceptional fior di latte soft serve. The green-toned interior is studded with Reko Rennie and Shaun Gladwell works, but meander down a gravel path outside to find a 17th-century Italian stone fountain.

“It’s been brutal, to say the least.” Tenacity in the face of a fire, pandemic and burnout has landed the team’s clever, considered cooking on Flinders Lane.