The weather might be getting colder, but that isn’t stopping Melbourne chefs from popping up around town. Check out these five food-focused pop-ups happening this month.

Breakfast with Hatcher Baker at Ultra Culture Kiosk

Alex Courtney-Hatcher of Hatcher Baker is emerging from his home microbakery and will be cooking up brekkie at the Ultra Culture Kiosk, 3A Talbot Street in Brunswick, on Sunday June 23 from 9am to 2pm.

Pop by for breakfast items including Hatcher Baker’s fruit sourdough toast with labneh, rambutan fermented honey and mandarin powder. There will also be baked goods including fruit buns with Jam Haus preserves, loaf tartines, chocolate cookies and classic sourdough loaves.

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John Rivera at Enter Via Laundry

Helly Raichura of Indian fine diner Enter Via Laundry and John Rivera of Filipino restaurant Askal will join forces for a one-night-only dinner on Tuesday June 25 for $150 per person.

The duo will serve up dishes from across India and the Philippines, a nod to Raichura and Rivera’s respective homelands.

The four-course meal features black pepper scallops cooked in fiery recheado (a Goan spice paste), butter sauce and a native bunya nut cream, and a Geraldton wax bun stuffed with smoked lamb mince.

There’ll be seatings at 6pm and 8pm. Bookings are required.

Palay at Epocha

Fhred Batalona of Filipino pop-up dinner series Palay will host his next event on Tuesday June 25. Choose between a four- or seven-course meal that will showcase soups from different islands of the Philippines.
Bookings are required.

Soup Shop x Clementine Day

Clementine Day, home chef and author of Coming Together, will put together a winter menu with Soup Shop, a pop-up consignment store that also offers soup, on Saturday June 22 and Sunday June 23 from 11am to 4pm.

Zackary Furst at Fenton

Note: This event has passed
Fenton, the Carlton cafe and bistro that takes the paddock-to-plate mentality very seriously, is linking up with Bar Liberty head chef Zackary Furst for a lamb feast on Sunday June 16 from 3pm.

They’ll use the whole lamb to make smoked lamb sausages, lamb bigos (a hearty Polish stew) and offal pierogies (dumplings). For the non-lamb eaters out there, there will be pierogies stuffed with winter greens, krupnik (barley) soup and pickles and kraut from the community garden for everyone.