By • Need to line up a gift for Father’s Day? The Everleigh published a smooth cocktail pack with four ready-to-drink whiskey creations for the most demanding dads.
• These are the dishes that 100 great Australian chefs have cooked to seduce their lovers.
• Belles Hot Chicken co-founder Morgan McGlone hosts a “Partay Chicken & Gamay” with Blackhearts & Sparrows. Expect charry rotisserie chook (or mushies, if you’re that way inclined) and heaps of glorious gamay.
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• Could Lorne’s Little Picket – by pioneering chef Jo Barrett – be Australia’s most remarkable bowlo restaurant? Expect dim sims loaded with homemade chili oil and a “very clubby” a la carte dessert buffet.
• There’s homemade Mortadella and Wagyu Bolognese at Abbiocco’s Second Pasta Palace, St Kilda. With Highett’s original, they “essentially limit the bay area”.
• Gins in boxes: Four Pillars have released a range of RTD tinnie ripper. It’s time to fill the fridge.
• Ket, a low-key bakery among the gum trees, produces some of the best sourdoughs in Victoria. That means breads, danishes and croissants that take five days to make.
• Recipe: Crispy, crunchy and tangy zucchini fritters from Greek-Australian cook Ella Mittas. (The trick is to squeeze as much liquid out of the zucchini as possible, so you end up with crispier bites.)
• A micro-vegan festival takes place at Victoria Street’s Courtyard of the Abbots for two days this weekend.
• A new restaurant with an elegant dessert trolley and a champagne and caviar bar: Pt Leo Estate reopens after a fire. It now has a light and bright temporary dining space where you can still experience the Pt Leo.
• How much butter chicken – and naan – could you eat in 90 minutes? To discover this weekend at the opening of Chapati’s new restaurant in Melbourne. It’s all you can eat for $23.
• From pastel diners to neon-lit bars, 14 Melbourne venues make the Restaurant & Bar Design Awards shortlist. Including a fine restaurant that perfectly mimics the architecture of an iconic “mushroom” building.