What’s happening around town

• Pidapipo is selling vanilla gelato-filled choux pastry drizzled with melted chocolate for Valentine’s Day. It’s available at all Pidapipo stores until Friday February 14 or until sold out.

• Carlton wine bar Marama has teamed up with Dingo Ate My Taco for a collab edition of its $45 Sunday set menus next Sunday February 23. Bookings recommended.

• Onigiri master, chef Taro Kiso, will be at CBD fine diner Ishizuka for two nights on Saturday and Sunday April 26 & 27. Kiso will make his signature short-grain rice onigiri to be served alongside eight dishes from the Ishizuka autumn menu. Tickets are $520 per person.

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This week in food and drink news

• First look: Baker Bleu’s biggest bakery yet has sourdough pizzas and fresh breakfast sandwiches.

• First look: a former Lune and Wild Life baker has opened up shop in North Melbourne.

• First look: Get speedy service and expert char siu at the CBD’s newest Hong Kong cafe.

• Seven venues defining Melbourne’s new Greek restaurant wave.

• Coming soon: it takes years of experience to open a venue as restrained as Suze.

• Nine Melbourne venues featured in Netflix’s new miniseries Apple Cider Vinegar.

• “There’s zero regret”: Boris Portnoy’s Gray and Gray wine bar to close.

• The best signature matcha drinks in Melbourne right now.

• Three new suburban bars from Box Hill to Coburg.

Hot List

• A Brunswick East newcomer joins the list.

You might’ve missed

• Victorian distillery Marionette is hosting an 11-day fruit and flowers pop-up in Fitzroy with chefs including Mark Harnell of Reed House and Charlie Duffy of Small Batch, until Sunday February 23.

• After a sold-out debut season last year, Nongkrong Festival – an Indonesian cultural celebration run by Indonesian Australian siblings Moira and Darryl Tirtha – has returned for its second run, which ends on Sunday February 23.

• 14 snack recipes – from Julia Busuttil Nishimura, Ella Mittas and more – to make happy hour even happier.

• 11 upcoming Aussie cookbooks we can’t wait to get our (oven) mitts on.