What we covered in Melbourne food and drink this week
• Melbourne’s obsession with Italian deli-style sandwiches continues at hot new Carlton North panini shop Spazio Paradiso.

• A first look at Collingwood’s new Latin American restaurant and bar, Pincho Disco.

• Team Entrecote is opening Gigi: Salon à Champagne, a glamorous drinking spot inspired by the salons of Paris.

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• A group of high-achieving hospo friends opens Maggie’s Snacks and Liquor on Lygon Street.

• Julia Busuttil Nishimura, Tarts Anon, Mali Bakes, Raymond Tan, Helly Raichura and more team up on an epic bake sale for Foodbank at Her Melbourne this Sunday – and they’ll all be there in person.

• Bar Tobala is the modern Mexican wine bar (with an ex-Romeo Lane bartender) you need in your life.

• The Caker makes the fanciest cake kits around – and they’re finally available in Melbourne.

• The La Pinta crew launches Sardinas, a relaxed all-day eatery, bar and florist.

• Beloved Red Hill American BBQ joint Red Gum opens a second location in Seaford.

• Preston Market to stay open for at least another five years.

• Rumi chef Joseph Abboud chats family, “food of Middle Eastern appearance”, and why tomatoes are like keyboard music. (And don’t miss our Broadsheet Access Editor’s Preview night at Rumi later this month).

• Rosemary Andrews, the pastry chef behind Melbourne’s most legendary dessert trolley, is opening a six-month pop-up bakery in Malvern.

• We love these chef-favourite, Melbourne-made Korean starter sauces from Cham Cham.

• Hellfire Pale Ale – a new creation from natural winemaker Doom Juice and Collingwood’s Mill Brewery – is launching with a party at The Mill this Sunday.

• Eight Melbourne bars crack the list at the Top 500 Bars ceremony.

You might have missed
• Melbourne Food & Wine Festival’s Village Fest is this Saturday in Inverloch.

Listen up
• This week on Broadsheet’s podcast Around Town, we get chef Jerry Mai’s soy-sauce hack, chat with the heir to a Melbourne pie dynasty, and walk you through three new Japanese cafes to visit.

More, please
• Natalie Paull of Beatrix Bakes has teamed up with Pidapipo Gelato to create a frozen peach Alabama. The show-stopping dessert includes mascarpone-zabaglione gelato, poached-peach sorbetto, peach jam, marsala-moistened sponge cake, mascarpone-zabaglione whip, crushed amaretti and peaches. It’s available to pre-order here.

• Tipo 00’s Sher Wagyu mafaldine is now available in pie form. The Little Bourke Street Italian restaurant collaborated with Cobb Lane Bakery on a hand-held version of its popular pasta dish. It’s available at Cobb Lane this Saturday November 18 and Sunday November 19.

• Chef and cookbook author Analiese Gregory and Tassie distillery Taylor & Smith have paired up to create a small-batch honey-infused gin using bush honey from Gregory’s own hives.

As seen on the web
• New Yorkers are baffled by “Australian sushi” – via Grub Street