• One of Abbotsford’s (and the north side’s) favourite boozers, Lulie Tavern, is opening a rooftop bar – called Full Moon Fever – just in time for summer. Here’s a sneak peek.

• After it was crowned the best pizzeria in Oceania last year, Melbourne’s 48h Pizza e Gnocchi Bar was just named the 13th best in the world at the 50 Top Pizza awards.

• I can’t stop thinking about: these spicy beef noodles from a Melbourne eatery. “When people talk about ‘soul’ food, this is what they mean.”

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• An important mental-health mission underpins everything at Fitzroy’s new Mediterranean-inspired restaurant Oko.

• “This is a small thank you”: Attica is giving away free tasting menus to Melbourne hospo workers. Do you fit the criteria?

• Ensure a sweet start to your weekend as heavenly cake shop Mali Bakes opens for by-the-slice Saturdays. The playful creations channel retro cookbooks and the Wes Anderson world.

• Ever wanted to own a bar? The team behind a Melbourne spot is literally giving theirs away – for free – to the most deserving applicant(s). Here’s how to apply.

• “Everything’s good on toast, right?” A new Richmond diner is all about tartines, or French open sandwiches. What’ll it be: a fancy crab number, roquefort and pear, or tuna a la Provençale?

• A new $71 million dining and entertainment destination is opening at Chadstone this summer. All the details.

• Ben Shewry channels his inner Willy Wonka to resurrect Attica’s most famous dishes in chocolate form. The limited edition 10-course chocolate degustation gift box features crocodile-fat caramel and a chocolatey potato creation. Pre-order now.

• Recipe: use leftover pasta to make Silvia Colloca’s frittata di spaghetti, or what she calls “Neapolitan bubble and squeak”.

• You drink Australian-roasted coffee. But what about Australian-grown coffee? Jack Murat is here to change that.

• After being called out for its problematic name, Colonial Brewing Co has rebranded. In a short video shared to social media, it announced a new name – but didn't explicitly acknowledge why.