The drinks
This quirky beverage is part lolly bag, part milkshake. And because not everyone is a licorice lover, it means you might get to have it all to yourself. See the full lineup of .
Lickity split licorice. Source: Chris Middleton
Repeat: Cherry VODKA cola float. Past you meets adult you.
Cherry vodka cola float. Source: Petrina Tinslay
Floats (or spiders) were there fizzy work of pure alchemy as kids. Recreate this sense of wonder with the enchantingly lilac addition of Ube, Filipino purple yam. You'll find it at Filipino stores and select Asian grocers.
Ube ice-cream float. Source: Yasmin Newman
"Melt entire Turkish Delight bars and then mash them with a potato masher" - a recipe step that is truly the stuff of childhood dreams. Add some rosewater and fancy toppings, and it's the stuff of adult dreams. See the full lineup of .
Eats
Turkish Delight extravaganza. Source: Chris Middleton
Same same but different: a retro classic with an elegant and authentic Australian twist, using fragrant native pepperberries ground with sugar to make a dip. This is not the only little modern twist - the pineapple is poached in a brew of star anise and cloves. They'll take you back, but they'll also take you to new places.
Pineapple fritters with pepperberry sugar Source: Benito Martin
Greece meets Malaysia in this genius combination of kebab and beef rendang. What a time to be alive.
Coconut-braised beef brisket kebab. Source: Shane Delia's Recipe For Life
No frills, just a classic meat pie.
Aussie beef pies. Source: Murdoch Books
These are so good, it's almost regrettable you'll know how to make them at home.
Corn dogs. Source: John Laurie
Toasties were a classic milkbar number. These ones get fancied up with some thyme and garlic-sauteed mushrooms, Dijon mustard, and mozzarella as well as cheddar cheese, for extra ooze-factor.
Mushroom cheese toastie. Source: Benito Martin
A diner classic with a Japanese edge: chicken marinated in ginger, garlic, soy sauce and rice vinegar before being dusted in flour and deep-fried. Mounds of golden crispiness, freshened up with a ranch dressing.
Karaage chicken and waffles with ranch dressing.
This may not be the original burger of milk bars, but it's one for modern times, as we look for meat-less alternatives. That said, this burger does not lack any "meatiness".
The sweets
Beetroot burger. Source: Bondi Harvest
Love them or loathe them, nothing evokes a sense of milkbar nostalgia quite like a musk stick.
Musk sticks. Source: Murdoch Books
These jellies also make a great gift or something to take along to a picnic. Just remember to dust them liberally in icing sugar and cornflour to stop them sticky together, and pack them up in a little cardboard box rather than plastic.
Mango and passionfruit jellies. Source: Petrina Tinslay
Diners are as American as Apple Pie, and were the inspiration for the Australian milk bars of the 1940s-1980s.
Apple pie bars. Source: Barefoot Contessa: Back to Basics
Essentially a reformatted sundae. This parfait gets an addictive salty-sweet edge from ground pretzels.
Hazelnut mousse, strawberry pretzel parfaits.
These hotcakes are the perfect way to use up over-ripe bananas, and to cure a hangover.
Banana hotcakes with bacon and maple syrup. Source: China Squirrel
This is just how chocolate ice-cream should be: creamy, chocolatey, and makes you sad once it's finished.
Dairy milk chocolate ice-cream. Source: Murdoch Books
All that Monte Carlo goodness transformed into an ice-cream sandwich, with lashings of freshly made raspberry jam.
“Monte Carlo” milk sorbet sandwiches. Source: Brett Stevens
