• Recipe: Black Star Pastry’s perfectly chewy, crunchy and kinda chunky Anzac biscuits. Including a pinch of salt to offset the sweetness.

• Now open: Baguette Studios is a chic new North Melbourne cafe doing pretzel croissants and beautifully buttery ham sangas. Go.

• At this five-course lunch banquet at Silks, there’s a station where you’ll find all-you-can-eat Peking duck pancakes. All the details.

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• Serving Cameroonian soul food (including fried dough balls) from an orange shipping container, Vola Foods has transformed an empty Brunswick lot. Find it this weekend.

• Now open: slurp lobster-topped or truffle-infused ramen at Parco, a tiny new spot in Moonee Ponds. It’s by a Di Stasio executive chef – and it has Shujinko DNA.

• Next time you order Maccas fries, add a spoonful of this Golden Groves black caviar for a superior salty snack.

• Benyue Kitchen, a homey new Chinese restaurant by Lau’s Family Kitchen alumni, is putting Aberfeldie on the culinary map. Don’t go past the phenomenal scallop dumplings, plus there’s a raft of Cantonese classics.

• Starting today: get 50 per cent off your bill at 64 Melbourne restaurants, bars and cafes for six weeks. The Fork Festival is back.

• BYO mints: a garlic bread festival is happening in Melbourne. There’ll be garlic-bread burgers, garlic-bread cheesesteaks, garlic-bread arancini, fancy spins and foil-wrapped classics.

• Before Arbory Afloat shuts up shop for another season, try its special Turkish-inspired doner kebab. (Tip: order a side of hot chips and stuff them inside.)

• Here’s a look inside a new bar made entirely of cardboard – by Victoria’s Bridge Road Brewers – opening on Friday.

• Greek institution Stalactites is celebrating Orthodox Easter with a one-off family-style feast this Sunday. Book now.