• Landing soon: Moon Cruller, Lune’s “very naughty, very rebellious little sibling” – with a notably non-croissant-related specialty.

• This weekend, Falco is channelling the milk bars of yesteryear. Go for limited-edition sangas, pies and sweets paired with Garage Project beers.

• Sydney hospo giant Merivale has snapped up its second Victorian site – a historical pub on the Great Ocean Road.

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

SIGN UP

• Famous hummus. Short-rib shawarma. Molasses-y Golden Gaytimes. They’re all at this new event series spotlighting Australia’s top innovators in Middle Eastern cuisine.

• New from the Cannoli Bar team: 25 Tilba Street, a quaint espresso bar brimming with Italian nostalgia. (Go for the stomping Bricklayer roll with pork-and-fennel sausage, bacon, scamorza, smoky barbeque sauce and a fried egg.)

• How much fon can you do? (Sorry.) The molten-cheese dish is all-you-can-eat at 14 Days of Cheese.

• Rigatoni all’amatriciana, Fernet-Branca-and-cola sorbet and plenty of juicy lo-fi wines at Hope St Radio’s glowing new wine bar.

• Star Filipino chef Ross Magnaye is Europe-bound, so this weekend he’s hosting a bottomless Sunday sesh with all sorts of “succulent snacks”.

• A crack team of Melbourne chefs – including Shannon Martinez, Tom Sarafian and Tonka head chef Kay-Lene Tan – is rallying together for an India fundraiser.

• Recipe: hearty lentils with cavolo nero and sausages by Ostro author Julia Busuttil Nishimura.

• (Another) recipe: the Country Women’s Association of Victoria’s nutty chocolate fudge wedge. Just look at it.

• Controversial new plans could drastically change the 51-year-old Preston Market and its surrounds. Here’s the rundown.

• Social enterprise Free to Feed has unveiled a stunning new events space in Fitzroy North.

• A one-day doughnut festival is coming to Melbourne. Expect everything from iced to glazed to jam-filled and beyond.

• The team behind renowned Gippsland restaurant Hoggett Kitchen will descend on Melbourne for one night of nose-to-tail, produce-driven dishes with paired wines.