• First look: Brunswick’s black-coffee-only spot Disciple Roasters gets a milk-focused neighbour in Kohi No Deshi.

• Tom Sarafian on why he loves this CBD juice bar and what he orders when he visits. (It’s “fucking awesome”.)

• Con Christopoulos and Stavros Konis’s hit Greek pop-up tavern Kafeneion is moving to a permanent home in The Melbourne Supper Club.

We think you might like Access. For $12 a month, join our membership program to stay in the know.

SIGN UP

• Revered Victorian cheesemaker Holy Goat announces closure.

• Where to find nine of the city’s best creative and inventive iced coffees.

• This new casual CBD spot has three-for-$15 onigiri made using a special machine from Japan, plus tofu doughnuts and sake.

• A three-storey restaurant with “laksa bombs”, nasi lemak and more Malaysian goodness from popular Sydney restaurant Ho Jiak is coming to Melbourne.

• Hatcher Bakery, is a new one-man sourdough bakery from an ex-All Are Welcome head baker, who delivers loaves and other goods around Melbourne via bicycle.

• Pipis Kiosk head chef Ben Parkinson gets freaky with hot cross buns.

• Three to try: Newly revamped, refreshed and (still slightly) retro pubs.

• Our list of restaurants, cafes and bars staying open on January 26.

• There’s a special one-night-only menu from the team at Bar Bellamy this Saturday night as part of the Serve Festival.

You might have missed
Iced lattes are outselling flat whites in some cafes, but why is a cold coffee more expensive than a hot one?

Listen up
• This week on Broadsheet’s podcast Around Town, our national editor shares his summer food and drink recommendations and we round up some of the best tips and tricks from past guests.

More, please
• West Melbourne Japanese- and Korean-inspired cafe Moon Mart is bringing back shuttered Sydney spot Moon Park’s shrimp-brined fried chicken from 9am on Friday January 26, until sold out.

• A new “Deliver-a-Nonna” service could bring a three-course Italian meal experience to your place.

• Melbourne’s dedicated cannoli bar has reopened after summer break.

As seen on the web
‘Plant-Based’ Has Lost All Meaning* – Yasmin Tayag for The Atlantic*.