• Need to line up a Father’s Day gift? The Everleigh has released a suave cocktail pack with four ready-to-drink whisky creations for the most discerning of dads.

• These are the dishes 100 top Aussie chefs have cooked to romance their lovers.

• Belles Hot Chicken co-founder Morgan McGlone is hosting a “Chicken & Gamay Partay” 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 loaded dim sims with house-made chilli oil and a “very clubby” by-the-slice dessert buffet.

• There’s house-made mortadella and Wagyu bolognaise at Abbiocco’s second pasta palace, in St Kilda. Along with the Highett original, they “essentially bookend the bayside area”.

• Gins in tins: Four Pillars has dropped a ripper range of RTD tinnies. Time to stock the fridge.

• Ket, a self-effacing shed bakery among the gum trees, is churning out some of Victoria’s best sourdough. That means loaves, danishes and croissants that take five days to make.

• Recipe: crisp, crunchy, zingy zucchini fritters by Greek-Australian cook Ella Mittas. (The trick is to squeeze out as much liquid from the zucchinis as possible, so you end up with crispier bites.)

• A micro-vegan festival is happening at Victoria Street’s Abbots Yard for two days this weekend.

• A new diner with an elegant dessert trolley, and a champagne and caviar bar: Pt Leo Estate reopens after a fire. It’s now got a light, bright temporary dining space where you can still get the slick Pt Leo experience.

• How much butter chicken – and naan – could you eat in 90 minutes? Find out this weekend at the opening of Chapati’s new Melbourne diner. It’s all-you-can-eat for $23.

• From pastel diners to neon-lit bars, 14 Melbourne venues are on the Restaurant & Bar Design Awards shortlist. Including a fine diner that seamlessly emulates the architecture of an iconic “mushroom” building.