Chef Dylan Evans (ex-NOMA/Manresa/Alinea/State of Grace/Fargo and Co.) has just opened his new restaurant and bar in Richmond called Caddie. Having spent many years working at some of the world’s best restaurants, Evans felt it was time to go out on his own, sharing his own concept and vision of what dining should be. Hoping to appeal to locals and visitors alike, Evans has created a new dining space with a strong ethos on supporting local producers – local wine, local beer and local produce. Evans’ menu is small but strong with plans to keep it that way, focusing mostly on what quality produce is available. Caddie is open for lunch Thursday – Saturday and for dinner Tuesday – Saturday.

The Dolphin Hotel has launched the latest menu in its Producer series, in partnership with the delicious. Produce Awards, featuring Yarra Valley caviar and Taluca Park freerange pork.

For more than 12 years US chef and restaurateur Matthew Kenney has honed his technique with plant-based cuisine. His latest book Plantlab (Regan Arts, $59.99) offers up recipes that deep dive into the future of food.

Enjoy local beer brewed with fresh Tassie hops and vote for your favourite at the Fresh Harvest Beer Festival at The Cannery in Sydney’s Rosebery. Plus food stalls and live tunes. From 3pm April 21.

Treat little foodies to a Disney-themed kid’s high tea at the Langham Hotel these school hols. Enjoy Daisy Duck macarons, Pluto cupcakes and Mickey Mouse biscuits. Weekdays until Friday, from $39.

Summer’s cool floating pop-up bars have extended their stays. The 40-metre Supafish can be found around Southgate until April 27 while the Arbory Afloat pontoon across the Yarra will sail off on April 30.

Culina Et Vinum in Elizabeth Bay will be hosting a special Food & Wine of The Ancient World four course dinner on April 24th set at $149pp. The evening will see each course covering a different region, Slovakia, Greece, Lebanon and Austria with a matching paired wine. Dishes include Potato Dumplings with sheep’s cheese + roasted bacon from Slovakia, Fried Sardines with Santorini Sauce from Greece, Slow Roasted Lamb from Lebanon and a Lemon zest, cinnamon and ground nut tart with roasted pineapple from Austria for dessert.

Burger Project is taking things to the next level with the launch of its first Burger Project Black Label store in Sydney’s CBD. As the name suggests, Burger Project Black Label will serve deluxe designs on standard burgers, from swanky new digs at Grosvenor Place. Taking some of the best attributes of Burger Project’s hand-crafted range ($9.90-$15.90) – including slow food values, premium produce and a secret sauce – and Rockpool Bar & Grill’s famous Wagyu burger ($26), upon which Burger Project was founded, the Black Label offerings fall somewhere in the middle of the two. The Black Label collection will be bolstered by an enhanced menu of flavourful salads, sides, dips, sodas and shakes. Breakfast is covered too, with premium Sydney roaster Mecca Coffee and local artisan baker Sonoma the heroes of a substantial sit-down and takeaway menu.

Chefs Stanley Wong and Angie Ford will be hosting their monthly Chef’s Table Series with on Thursday May 3rd at Eastside Kitchen + Bar in Kensington St. A way to curate a one-off menu of innovative dishes – May will see a Seafood + Sake theme with a five course set menu each paired with a matching Sake. Dishes include Kinmedai with watermelon + ponzu, Chargrilled Baby Octopus with Seaweed + Cucumber and a Mentaiko Angel Hair Pasta with Pumpkin Tempura. Tickets are available for $168pp.

Part two of the NSW Wine and Dinner Series is almost upon us! Hosted by the incredibly talented Caveau owners Tom Chiumento and Simon Evans, the dinner focuses on the Central Ranges of NSW, which includes the famous wine regions of Orange, Cowra and Mudgee. Once a well kept secret the now widely recognised area lies between the western slopes of the Great Dividing range west of the Blue mountains. These charming and panoramic wineries nestled within stretches of rustic mountains have been gaining momentum and popularity both locally and overseas. Chosen for their high altitude, rich volcanic soils and cool climate, the area’s vineyards date back to the 1880’s. As a nod to the picturesque NSW Central Ranges and their abundance of standout wineries the dynamic duo along with their ingenious team at Caveau have meticulously matched five incredible wines from a selection of the best winemakers in the region to five delectable courses from their hatted Wollongong restaurant.

The Cliveden Gin has been created by The Cliveden’s Mixologists who worked with distillers Bass and Flinders, located on the Mornington Peninsula, to create the special blend. Bass and Flinders are unique as they distil in small quantities and are one of the few distilleries in Australia who make their own base spirit from scratch. The result is a flavourful gin featuring Mediterranean botanicals including rosemary, oregano and bitter almond, as well as native botanicals. The selection of these particular botanicals highlights The Cliveden’s Mediterranean and European cuisine, inspired by the culinary heritage of Melbourne. The inclusion of native Australian botanicals reflects the local ingredients which are the hero of a dining experience at The Cliveden.

Just a shore stroll up from the beach, in the shore side village of Canggu, Bali, stands Fishbone Local, the first of several planned projects from the Brett Hospitality Group – a Bali-based joint venture between restaurateur Dominique Brett, hospitality veteran Isabella Rowell and venue developer Brant Bauer. This new addition to the growing Bali dining scene is all about the simple preparation of the finest and freshest local seafood around. Taking cues from whatever looks good at the market, the menu is forever changing, with pan-seared barramundi one day, to beer-battered fish and chips or swordfish tikka skewers the next. The bar features a short and sharp list of beers and wines, with cocktails taking centre stage. Native ingredients such as kaffir lime, pandan and pomelo bring new life to spritzes and margaritas, or simply order a coconut or two. You are on holidays after all.

One of Sydney’s most iconic chicken shops, Chargrill Charlie’s, is giving you the chance to win a $20 meal voucher. All you have to do is sing. For this week only, go in-store to one of the ten Chargrill Charlie stores around Sydney, record a video of you and your friends singing your order over the counter (or for those with stage fright, you can film yourself at home singing your favourite order) and upload it to social media.

Introducing My Sweet Box’s latest release: donut cakes. Although they are pretty self-explanatory, they do come in 7 different flavours and with an array of add-ons to choose from, including a bottle of Crystal Head Vodka or a champagne glass balloon, allowing you to add a few personal touches for that special someone with a sweet tooth.

45 percent of the world’s population have problems sleeping. It’s an epidemic that can be a particular problem for your skin, leading to dull skin and fine lines, as well as early ageing. The answer? Dermalogica’s new Sound Sleep Cocoon which delivers active ingredients while you sleep, transforming skin by morning. The product is formulated with motion-activated essential oils to soothe senses with aromatherapy and promote deep, restful sleep for healthier-looking skin, including the antioxidant-rich Kakadu Plum Extract. The formula also contains essential oils French Lavender, Sandalwood and Patchouli, with motion-activated technology, to help promote deep, restful sleep via aromatherapy. Sound Sleep Cocoon can be purchased online.