Hal Tropp is an artist, and his medium is food. Since opening Muchdoh Bakery, the first dairy-free, sugar-free bakery in Melbourne in the 1970s, Hal has been experimenting with nourishing, vegetarian food, concentrating on gluten-free cooking over the past 10 years. He has given many, fun, cooking demonstrations and classes in that time, and delivered mouth-watering curries, vegan, gluten-free cakes and his own brand of roasted muesli to various universities, David Jones, cafes and restaurants. Vegie Curry Man Organics (03 9723 1508), a venture run by Hal and his son, Mischa, supplies wholesale curries and gluten-free food, and has a presence at selected markets and events. They have recently taken over the cafe and store at Sustenance Health and Wellbeing, 296 Brunswick Street, Fitzroy (open Tuesday to Saturday 9am - 10 pm, Sunday and Monday until 6 pm). The café focuses on organic, vegetarian, gluten-free food with a large range of yummy desserts. Those who remember Hal Tropp from the days of Muchdoh Bakery will be pleased to know that they can continue their love affair with his food. Hal usually creates his favourite dishes on the spur of the moment, inspired by an empty fridge and fresh veggies handpicked from his organic garden.