• First look: Former Longsong chef David Moyle has opened The Clam in Lorne, with an outdoor deck for wine and dumplings, and a 200-capacity indoor seafood and pickle bar still to come.

• First look: Two Bar Romanee Alums Open Nina’s Bar & Dining in Brunswick, bringing dishes like pork cutlet dripping in bacon glaze and a honey cake that makes good use of the upstairs beehive.

• First look: Check out the baked goods at The Library, a tiny Korean- and French-inspired bakery from the Baguette Studios team.

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• Curtis Stone tells us where he’s been eating in Melbourne this summer. His tips include a Latin American restaurant in Collingwood and a CBD spot with “fabulous” handmade pasta.

• Broadsheet and France-Soir are transforming Hector’s Deli into an evening bistro for two nights in March.

• Hobart craft brewery Fox Friday opens its first Melbourne taproom, in Richmond.

• The Saint Hotel in St Kilda reopens as Saint George, with Karen Martini on board as culinary director. Expect Martini’s bistecca alla Fiorentina from the grill, and snacky dishes and pub-style plates like fried-fish burgers and tubettoni bolognaise from the tavern.

• First look: Hawthorn favourite Supernova Coffee moves to a sleek new CBD spot, with topnotch sangas by the resident “sandwich king”.

• Ten events – including a Maltese feast by Julia Busuttil Nishimura and Jacqui Challinor, and a brunch designed by three of the city’s most exciting desi chefs – to catch at this year’s Melbourne Food & Wine Festival.

• Three knockout dishes in Preston for under $20.

• “It’s like a big break-up”: after a series of back-luck events, Ascot Food & Wine will not reopen.

• Inventive Fitzroy cocktail bar Par will close permanently after service on Monday.

• Now sizzling: Stan’s Grill, a pint-sized Spotswood sandwich spot, reopens for 2024 with its Eastern European spin on the sandwich wave.

• Tzaki, a new all-day Athenian cafe and meze bar in Yarraville, opens next month with a former Hellenic Republic chef at the helm.

• Carlton Wine Room’s new vino and snacks series shows off riesling in a “fun and irreverent way”.

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• Creative couples: Hyoju Park and Rong Yao Soh of Madeleine de Proust make immaculate French pastries together.

• Three of a kind: Nice and squeezy Aussie olive oils to add to your larder.

• Kitchen hack: Chef Junda Khoo of Ho Jiak swears by this versatile kitchen appliance.

Listen up

• This week on Broadsheet podcast Around Town, acclaimed British artist David Shrigley explains how his dog inspired a massive new work at the NGV, and we catch up with our national editor to talk about this year’s Melbourne Food & Wine Festival and the city’s best date-night spots.

More, please

• Pizzaiolo Kit Iacuzi, from pizza pop-up Da Paolo, is joining Bahama Gold for an in-house summer residency starting Friday February 2. Stop by on Friday, Saturdays and Sundays from 5pm to 10pm for pies like the Salumi XO, with Da Paolo’s “secret” chilli sauce, fior di latte, pickled pineapple, fresh onions and salumi, and the Gamberi, with NSW prawns garlic, parsley and fermented chilli.

• Hugo Souchet, the chef de cuisine at three-Michelin-starred restaurant Les Pres d’Eugenie in France, is collaborating with chef Jae Bang of Melbourne Nordic restaurant Freyja on a six-course dinner. Running from Thursday February 8 to Saturday February 10, it’s $350 per person and bookings are essential.