Vego Toastie Hunt at Queen Victoria Market
Before You Head In
A quick hello from Darren Purchese, celebrity chef, author, television personality and the designer of this experience.
On the Day: Queen Victoria Market
- •Aim to arrive at Queen Victoria Market between 9 and 11 am to settle in before the hunt kicks off. The market is accessible via public transport, or there is open air and underground car parking available at the markets.
- •Expect to spend around 2 hours at the market, then head home for your cook along with Darren.
- •Hunt down each store below and collect everything on Darren's list — the logos will guide you.
💡 Tip: If you'd like a market map to help you navigate, head to the Information Hub at the corner of F Shed and Queen Street.
📍 Stop 1
Mastery in the art of hot chocolate, born and brewed right here in Melbourne
Dairy Produce Hall, Shop 51–54.
Let them know you have an order under your name for AmazingCo and collect your Camp Fire hot chocolate each!
Darren's recommendation
If you're enticed by the Söt by Mörk pastry selection while you're here, Darren loves to grab a morning bun or cinnamon scroll
📍 Stop 2
The world's only all-Australian artisanal cheese shop with iconic cheese toasties
Dairy Produce Hall, Shop 61–65.
Choose a gourmet toastie each from their menu to enjoy for morning tea.
Darren's recommendation
If you're lucky enough to be visiting during winter truffle season, RIPE's viral truffle toastie is loaded with fresh Australian truffle, mozzarella, cheddar and truffle honey
📍 Stop 3
A market regular who loved cheese so much, he never really left
Dairy Produce Hall, Shop 33–35.
- Bulgarian feta cheese
- Medium cheddar cheese
- Parmesan cheese
Darren's recommendation
Gewürzhaus Herb & Spice Merchants
Over 350 single-origin spices, herbs and salts
Dairy Produce Hall, Shop 7–9
📍 Stop 4
A former market CEO swapped the boardroom for this deli counter
Dairy Produce Hall, Shop 17–20.
- Butter
Darren's recommendation
The French Shop
Some of the best pâté, terrines and imported French cheeses at the market
Dairy Produce Hall, Shop 1–2
📍 Stop 5
Serious artisans who've turned a labour of love into a daily obsession
Dairy Produce Hall, Shop 29–30.
- Brioche loaf
- Butter croissants
Darren's recommendation
Market Lane Coffee
Melbourne's top specialty roastery, with a cafe in the Dairy Hall and several more cafes around the market perimeter
Dairy Produce Hall, Shop 73–76
📍 Stop 6
The kind of place that changes how you see a handful of nuts
A Shed, Stall 109–112.
- Sea salt flakes
- Ground hazelnuts
- Whole hazelnuts
- Dark chocolate
- Icing sugar
Darren's recommendation
Books for Cooks
One of Darren's favourite sources of culinary inspiration, with over 40,000 books on food, cooking and wine
Victoria Street, Shop VIC 115 (next to A Shed laneway)
📍 Stop 7
A fresh family arrival to the market, and already one of the best stops for premium produce
B Shed, Stall 20–26.
- Red onion
- Bunch chives
- Red chilli
- Mint leaves
- Lemon
- Golden yolk eggs
- Vanilla bean pod
- 200 ml olive oil (dispensed into your container)
Darren's recommendation
Lunara Delights
A fourth-generation family making authentic vegan-friendly Turkish delight from a traditional recipe
Centre of J & K Sheds
Got Everything? Let's Head Home
Double-check you've collected all the ingredients listed above before heading home to cook!
Cook With Darren
Follow Darren's step-by-step cooking tutorial and recipes to turn your market haul into some seriously delicious toasties.
Bulgarian Feta, Caramelised Onion, Lemon & Mint Toastie
Ingredients
- 1 red onion, finely sliced
- ½ chilli, finely chopped
- Salt flakes
- Olive oil, mild
- Brioche or sourdough loaf, cut into thick slices
- 100 g Bulgarian feta
- 100 g cheddar, grated
- 75 g parmesan, grated
- 5 mint leaves, finely chopped
- ½ lemon, zest only
- Black pepper
- 90 g unsalted butter
- 2 eggs
- 75 ml milk
- ½ bunch chives, finely chopped
- 2 red onions, finely sliced
- 1 chilli, finely chopped
- Salt flakes
- Olive oil, mild
- Brioche or sourdough loaf, cut into thick slices
- 200 g Bulgarian feta
- 200 g cheddar, grated
- 150 g parmesan, grated
- 10 mint leaves, finely chopped
- 1 lemon, zest only
- Black pepper
- 180 g unsalted butter
- 4 eggs
- 150 ml milk
- 1 bunch chives, finely chopped
Method
Caramelised onions: Place the sliced onion in a microwave-safe dish. Add a drizzle of olive oil, a pinch of salt, and the chilli. Cover with a lid, keeping the steam escape closed to retain the moisture. Cook on high for 5 minutes. Remove and stir, then continue cooking in 30-second intervals, stirring each time, until the onions are dark, jammy, and sticky. Set aside until needed.
Preheat oven to 180°C.
Chive egg batter: Whisk together the eggs, milk, chives, a sprinkle of lemon zest, and a little parmesan until combined.
Assemble: Lay out your bread slices. Layer the feta, cheddar, and parmesan evenly across half the slices, spreading to the edges. Top with the caramelised onion, mint leaves, lemon zest, and a pinch of black pepper. Close with the remaining bread slices and press down gently.
Cook: Heat a non-stick frying pan over medium heat and melt half the butter. Briefly dip each sandwich in the egg batter on both sides. Cook for a few minutes until the outside is caramelised, then carefully flip and cook for another few minutes. Transfer to a baking paper-lined tray. Wipe the pan, melt the remaining butter, and repeat with the remaining sandwiches. Bake in the oven for 6 to 8 minutes. Rest for 1 minute, cut in half, and serve immediately with salad. Finish with a sprinkle of salt flakes and extra lemon zest.
While You Cook & Eat
Click below for some extra activities!
Keep the Cooking Going
There's one more recipe up your sleeve. Save it for tomorrow’s breakfast, lunch, or whenever it suits you.
Chocolate Hazelnut Toastie with Orange Blossom
Ingredients
- 2 croissants, sliced in half
- 80 g unsalted butter, softened
- Pinch of salt flakes
- 1 vanilla bean, seeds scraped
- 80 g icing sugar
- 80 g ground hazelnuts
- 1 egg
- 1 tbsp orange blossom water
- 50 g dark chocolate, broken into pieces
- 20 g hazelnuts, toasted and roughly chopped
- 4 croissants, sliced in half
- 160 g unsalted butter, softened
- Pinch of salt flakes
- 1 vanilla bean, seeds scraped
- 160 g icing sugar
- 160 g ground hazelnuts
- 2 eggs
- 2 tbsp orange blossom water
- 100 g dark chocolate, broken into pieces
- 40 g hazelnuts, toasted and roughly chopped
Method
Hazelnut cream: Place the butter, salt flakes, vanilla seeds, and icing sugar in a stand mixer fitted with the paddle attachment. Mix on low for 5 minutes, then scrape down the bowl. Add the ground hazelnuts and mix on low for a further 5 minutes. Scrape the bowl again and mix for 1 minute. Add the egg and mix for a couple of minutes, then add the orange blossom water and mix until combined.
Preheat oven to 180°C.
Fill the croissants: Place a quarter of the dark chocolate pieces on the bottom half of each croissant. Use a palette knife to spread the hazelnut cream evenly over the chocolate, right to the edges. Close the croissants.
Toast: Heat a sandwich press and cook the croissants for 3 to 4 minutes until crispy on the outside.
Finish: Transfer to a baking tray and bake in the oven for 5 minutes. Remove, sprinkle with the toasted hazelnuts, and serve immediately.