If you could turn back time and taste some of your old-time favourite foods, what would you choose? Sadly some of the best vintage classics in the culinary world are being forgotten or replaced by more convenient and often tasteless alternatives. Vanilla Zulu takes a trip down memory lane to revive some of the old-school kitchen creations and explains why each one deserves a comeback.

Liver and Onions

Liver and onions is an old-school staple that is now rare to find. It offers a uniquely rich, earthy flavour that's both comforting and deeply satisfying. Its secret lies in fresh, high-quality liver, quickly seared to a tender pink interior, paired with sweet, caramelised onions. This economical and nutrient-dense dish deserves a comeback for its robust taste and incredible health benefits.

Why we love it: Simple, delicious, and nutritious!

Pad Thai

With a symphony of contrasting textures and vibrant flavours—sweet, sour, salty, and spicy – Pad Thai is an all-time favourite. Its magic lies in the tamarind-based sauce, perfectly rehydrated rice noodles, and a dynamic interplay of crunch from peanuts and bean sprouts. The key is high heat and quick stir-frying to achieve that signature smoky char. This iconic Thai dish deserves a place on the table, without a doubt.

How to revive it: Join a Thai cooking masterclass in Brisbane.

Classic Lamb

With fast-paced living, a good slow-cooked lamb is hard to find these days. Whether it’s a roasted leg or slow-cooked shoulder, lamb boasts a distinctive, savoury depth and tender texture unmatched by other meats. Its unique flavour is enhanced by simple seasonings like rosemary, garlic and thyme. Our vote is that lamb deserves to remain a kitchen staple for its versatility and ability to elevate any meal from casual to celebratory.

Ways to serve it: with julienne vegetables or pistachio and date gravel.

Learn to craft these timeless dishes and make them kitchen staples once more.

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Crème brûlée

When last did you see crème brûlée as a dessert menu option? Its exquisite contrasts: a silky, cool custard beneath a brittle, caramelised sugar shell that cracks with satisfying delight are too dreamy to miss. It comes down to the simplicity of cream, egg yolks, sugar, and vanilla, baked gently for a creamy set. The final touch happens with a torch, creating the iconic glassy crust.

Where to learn it: Vanilla Zulu’s Desserts and Pastries Class

Fondue

From melting in your mouth to melting away, let’s hope fondue is never truly forgotten. There’s something special about the communal dipping of crusty bread into a bubbling pot of rich, savoury, melted cheese. The secret to success is a blend of cheeses that melt smoothly, often with a hint of white wine for depth. Fondue deserves to stay for its inherent fun, fostering connection and conversation, making it a perfectly interactive and comforting culinary centrepiece.

Why we second its comeback: Decadent and delightful!

Homemade Pasta

The Italians have kept this tradition alive, but few people have the time to indulge in homemade pasta anymore. What better way to elevate a simple dish into an art form, with its tender chewiness and the ability to perfectly absorb sauces? In a symphony of fresh eggs and flour, authentic pasta is created by hand or machine into silky strands. Perhaps it’s the skill, versatility, and rewarding process of creating something truly delicious from scratch that makes homemade pasta well deserving of a permanent spot in our kitchens.

How to perfect it: Join a Rustic Italian class at Vanilla Zulu

There you have it! These are just some of the foods that we believe deserve a comeback for the pure joy they bring to us. Learn how to make vintage classics and timeless favourites from Pad Thai to Crème brûlée. Book a cooking class at Vanilla Zulu in Brisbane, where the magic happens.