The Dandenong Ranges offer more than lush foliage. Not only can you discover picturesque lookouts and trails laced with ferns, but there are also cozy pubs, stylish Modern Australian restaurants, and delightful cafes that specialize in creative fare.

Puffing Billy, a narrow-gauge railway that spans from Belgrave to Gembrook, will transport you back in time with its impressive array of trestle bridges and fine dining in first class carriages while passing scenic gardens and heritage attractions along its route.

1. Pork Vindaloo

Pork Vindaloo is an aromatic, fiery and sweet curry inspired by Goa’s Portuguese heritage. The word Vindaloo derives from two Portuguese words “vinha,” for wine vinegar and “ahlos,” for garlic; these terms refer to using large amounts of both components in this dish – wine vinegar as well as black pepper and cinnamon being present – bringing together both Indian and Portuguese cuisine into one deliciously tantalizing recipe!

Vindaloo recipes require both whole and ground spices for authentic results. Dry roast them in a hot, heavy frying pan until fragrant but not smoking, then combine with turmeric, ginger and garlic to form a paste before mixing in pork, adding salt as needed and covering for eight hours or more of marinating time.

Gavin Mandrelle contributed this recipe. According to him, pork vindaloo is a traditional Indian stew with an exquisite balance between heat and sourness – perfect for warming winter evenings!

To create the marinade, combine onion, turmeric, coriander seeds, fenugreek seeds cumin and chili powder until desired flavor has been reached. Set aside. In a blender or food processor pulse all the remaining ingredients (excluding vinegar ) until a smooth paste forms; stir in pork cubes along with marinade until thoroughly covered; place into glass bowl and refrigerate overnight – which should take three hours of marinating time!

The dish typically ranges in heat from moderate to high, and its level of spice can be adjusted to meet individual preferences by increasing or decreasing the number of chili peppers used. It is typically served over steamed rice or naan bread which allow each bite of delicious sauce to soak into each grain – and served alongside cooling raita or fresh salad, to help balance its vibrant flavours.

To prepare this delectable meal at home, start by trimming and cubing pork loin into 1-inch cubes. Combine with marinade ingredients in a glass bowl; stir to coat; cover and refrigerate for at least 3 hours to allow flavors to penetrate meat.

2. Afghan Kitchen

Baryalai Rahimi first announced to friends he was opening an Afghan restaurant on Thomas Street, Dandenong’s Afghan cultural precinct, they were alarmed. Their concerns ranged from giving up his employment at a refugee resource centre for long hours in the kitchen to worrying that food may be bland and tasteless and thus not worth travelling from Melbourne into Dandenong for.

Afghan Kitchen was an instant delight. Their delight at finding delicious food that spoke so many stories made possible through traditional recipes made using local produce whenever possible; making the experience authentic and hearty just like its country of origin; all this brought people together – whether to share the food with family members or make new acquaintances.

Afghan cuisine boasts delicious hearty grilled kebabs and sweet desserts to satisfy every craving, and is often enjoyed at dastarkhan parties – a stunning spread laid out on a tablecloth on the floor to celebrate and share stories with loved ones.

Afghans are known for their hospitality, and food plays a vital part of celebrations. Eid-e-Qorban marks the end of Haj (the pilgrimage to Mecca), so many Afghans sacrifice lamb or calf and share its meat among friends, neighbours and relatives – as well as serving special dishes like Samanak (made from wheat grown especially for this celebration).

Afghanistan is well known for its rice dishes, such as chalow and palau (parboiled flavored with meat stock, stew or herbs), which are both highly sought-after delicacies. Another favorite delicacy is qorma: an irresistibly aromatic blend of meats and spices served with either steamed rice or vegetable dishes like sabzi challow (spinach cooked in garlic onion and spices).

3. Uncles Smallgoods

Bert Glinka and Brendan D’Amelio took over Uncles Smallgoods from the Poprawski family in 2013, injecting their youthful energy, retail savvy, and passion for real food into this traditional wood-smoked meats company. Their mission is to honor the sausage making methods used by its original Polish owners while adding their own flair and personal touches – their carefully crafted smallgoods are now sold across Australian delicatessens, food stores, grocers as well as menus of many restaurants and cafes.

Specializing in Polish meatsticks made the old-fashioned way with free range pork and an assortment of condiments to serve on charcuterie boards or as an appetiser, they also offer an impressive range of smoked hams, sausages, bacon and other smallgoods made from pork, beef and chicken – with awards to prove it! – these smoked meats make a delicious snack or delicious appetizer in store or online deli alike.

“They’re very much part of our community,” states Leanne McCready, retail development co-ordinator for Dandenong Council. “Their culture enriches Dandenong immensely.”

If these culinary traditions and recipes have intrigued you, take the opportunity to see for yourself by joining one of Russell Bald’s walking tours through Dandenong’s food scene – two to three-hour excursions covering multiple food vendors in this vibrant suburb.

Small tours of Dandenong offer an enjoyable way to learn about its history, culture and cuisine. Tours will visit markets, bakeries, Polish restaurants and several other eateries. Tickets cost $50 per person with maximum capacities being limited to eight guests on each tour – so book early as these limited spaces fill quickly. Contact Dandenong Tourism directly by booking on their website or calling them directly on (03) 9807 3888 to reserve one today!

4. Lorna Cafe

Dandenong Ranges are more than a lush carpet of greenery – they are also an epicurean’s delight, boasting some of Melbourne’s finest cafes for every palate and cuisine imaginable! Boasting everything from pubs to refined Modern Australian eateries, Dandenong offers something delicious for everyone to discover! Only an hour east of Melbourne, making planning day trips or weekend escapes simple while taking advantage of this foodie haven with picturesque views, delectable menu items and cozy atmosphere cafes await.

Kallista Tea Rooms in Dandenongs offers the ideal spot for enjoying afternoon tea, brunch or both! This charming cottage-style restaurant is beloved among both locals and tourists, who praise both its excellent service and mouthwatering menu of vegan pancakes, savoury crepes and salad bowls, vegan pancakes as well as mouth-watering desserts like Mona Lisa on Top or It’s Bacon Bitch that are sure to leave diners satisfied.

Lorna Cafe stands out as a must-visit destination in Ferntree Gully for its modern Australian fare and Scandi design, as well as Industry Beans coffee service. Their menu boasts everything from Southern fried chicken with waffles to health bowls featuring banana textures and hemp seed granola; their strong community commitment ensures they continue introducing new ideas and initiatives into their cafe.

Named after their grandmother, Crumpets by Grandmother are a signature item on their menu and made with her original recipe. This charming cafe provides the ideal setting to sit back, sip coffee and indulge in homemade crumpets – an ideal treat after hiking 1000 steps or simply as an introduction to each day!

Maria Cafe takes its inspiration from Latin America to offer authentic breakfast and lunch dishes with an international flare. Offering classics such as eggs Benedict and smashed avocado as well as more adventurous options like Mexican-influenced tacos and tofu scramble. A favorite for mums groups alike, with ample seating both inside and out including pram friendly tables with water bowls regularly being filled up.