What’s happening around town

• Lucy Whitlow, Osteria Illaria pastry chef and cheesemaker behind Whitlow’s Wheels, is popping up at Bar Liberty this weekend. Try her cheeses and a dessert course prepared by Whitlow as part of the bar’s $65 Sunday set menu this Sunday July 14.

• Alicia Feng of Calere and Chiaki is hosting a coffee omakase at Slayer in Abbotsford this Sunday July 14. Feng will take guests through a tasting of Chinese coffee that illustrates how the drink has changed over the years. There are three sessions, limited to six people per session. Tickets are available now.

• Raya’s Raymond Tan is holding his first art exhibition, titled “A Piece Of…”, featuring baked-goods-inspired sculptures. The works are on display at Tolarno Galleries on Level 5 at 104 Exhibition Street, Melbourne until Saturday August 10.

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

SIGN UP

This week in food and drink news

• Melbourne’s best new bakeries, dessert spots and sandwich shops of 2024 (so far).

• Melbourne’s best new cafes and casual eateries of 2024 (so far).

• First look: Fitzroy’s Carnation Canteen is one of 2024’s most intimate (and special) new restaurants.

• First look: Austro Bakery is serving up fluffy focaccia and European-inspired cakes in the former Beatrix production space.

• First look: A D&K Seafood family member opens Elka Sushi, across the street in Footscray.

• New hire: Diego Huerta spent three years at Copenhagen’s three-Michelin-starred Geranium. Now he’s the head chef at Maha.

• Masterchef alum Reynold Poernomo brings his dessert bar Koi to the Melbourne CBD.

• It’s parmesan wheel week at South Yarra Italian restaurant Cucinetta.

• Cookbook author Julia Busuttil Nishimura is hosting four pasta-making classes across July and August.

You might have missed

• Noma's René Redzepi on his new TV series Omnivore and Noma 3.0.

• Huy Fong sriracha is out of stock (again). Here are five Aussie alternatives to try instead.

• Kitchen hacks: Analiese Gregory’s quick trick for boosting flavour in home cooking.

• The Bear versus Bennelong: What it’s really like inside an elite fine-dining kitchen.