• Lagoon Dining’s fried-chicken roll is making a comeback this month. It’s like a fancy McChicken. Go forth.

• Here are eight Lunar New Year feasts you can get in Melbourne.

• Florist Hattie Malloy has flower-bombed all three Pidapipo stores for V Day. And there are one-off floral flavours this weekend: lavender and meringue; elderflower and caramel; and rose and raspberry swirl.

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• A next-level convenience store, family-style clam bakes and a 1000-person brunch: Melbourne Food & Wine Festival’s March program is here.

• At new Japanese warehouse cafe Le Bajo, almost everything revolves around fluffy house-baked shokupan (which you can get to take away).

• Beeline for Babajan for $20 curb-side cocktail carafes. (The alliteration!) I’m going for the Cointreau-spiked Negroni.

• Buy one of these beautifully designed recipe posters, featuring dishes from Andrew McConnell, Tonka’s Kay-Lene Tan and more.

• There’s a $20-per-litre rosé at Collingwood’s new sustainable wine store and bar, which sells exclusively from kegs.

• A win for gin: Four Pillars’ Healesville distillery and cellar door is in for a $6 million expansion.

• An Aperol Spritz-inspired orange sour is the latest brew from Holgate Brewhouse, in collaboration with Umberto’s Espresso Bar (where you can try it next weekend).

• “All-killer, no-filler recipes” are what you’ll find (and more) in Pie Thief’s very own book.

• Eight big-name Victorian chefs. Eight weeks. Twenty-four limited-edition gelato flavours at Piccolina.

• On the menu at Scott Pickett’s grand new Eurocentric bistro: impressive charcuterie; black truffle and foie gras toasties; and French-style gnocchi.

• Become a (sort-of) certified pasta pro at this three-class course. Nonna would approve.

• Order now: Tipo 00 has curated these snack-packed aperitivo boxes with Peroni.

• A new food-truck park (and flea market) has landed in Brunswick East.

• Sea-urchin curious? Glen Waverley’s Uni Boom Boom serves it every way imaginable.

• Fed Square’s Chocolate Buddha is back – and bigger than ever.