• First look: Jason Jones and Brahman Perera’s hotly anticipated restaurant, Hopper Joint, is here.

• First look: Melbourne’s American sandwich craze and the internet’s NFT obsession meet at Nouns in Malvern.

• First look: It’s pure Brewmanity at former Melbourne Football Club captain David Neitz’s rooftop bar.

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• First look: Richmond favourite Hugo’s Deli brings its standout sangas to the Mornington Peninsula.

• Coming soon: Cult sourdough maker Baker Bleu to open its biggest store yet in Cremorne.

• Coming soon: Chris Lucas’s first regional Chin Chin outpost is opening in Geelong.

• New hire: Five minutes with Noisy Ritual’s Mertcan Döğüşgen.

• Now open: Adelaide’s Pirate Life opens its first Victorian taproom in South Melbourne.

• Now open: Mister Bianco’s Kew bar, Bianchetto, has Sicilian snacks and cocktails by Orlando Marzo.

• All the one-off and signature treats to try at the Baker’s Dozen CBD pop-up this weekend.

• Where chefs eat: Jason Staudt of Stokehouse in St Kilda has cooked for Margot Robbie and the Obamas. He shares his favourite spots in Melbourne for pizza and laksa.

• In conversation: Chat Thai chef Palisa Anderson and Julie’s Stephannie Liu on Thai and Chinese food connections.

• Bureau view: The Melbourne Food & Wine Festival is one of the city’s greatest treasures.

Listen up

• This week on Broadsheet podcast Around Town, celebrated First Nations artist Tony Albert talks optimism, “Aboriginalia” and Miley Cyrus, and we hear about some “truly transcendental, transformative, inspiring bread”.

More, please

• Alice Bennett, one of the founders of Richmond’s Co Bake Space and the baker behind Miss Trixie Drinks Tea, has released a range of Easter treats including a layer cake that reads “Have an Eggcellent Easter” in Bennett’s signature style. The cakes can be pre-ordered on misstrixiedrinkstea.com.

• Kariton Sorbetes and Harry Mangat of Biji Dining are collaborating on two sweets. The first is a falooda, which Mangat says is “all about different textures, colours and flavours” and will include a jaggery slushy, coconut sorbet, black tea jelly, pistachio cream, saffron sago, dried banana, toasted rice and coconut. The second is an Indian cassata, featuring pomegranate, mango and mint gelatos on a cashew dacquoise coated in white chocolate and a cashew crumb. Both sweets will be available at all three Kariton stores on Saturday March 23 and Sunday March 24.

• Caviar bumps have been appearing on menus for a while now. Lavazza is taking on the trend, making a version that looks like a caviar bump but uses coffee instead of fish roe. It will be available to try at the Lavazza Atrium at the Formula 1 from 3pm to 4pm this weekend, March 23 and 24.