To celebrate the end of summer, Sydney favorites will be heading to Richmond, Melbourne for the lunch-of-all-lunches on March 28th, 1-3pm. Happening with Scout, the hidden cocktail bar within Surry Hills eatery, The Dolphin, the line-up features dishes from 10 William and Melbourne’s favorite cult gelato, Pidapipo. Wine will be taken care of by Giorgio de Mayo and Maurice Terzini will be spinning his selection of tunes throughout the day. Did we mention unlimited Aperol spritzes? Tickets are $88pp, and you can grab them here.

The Rook, Sydney CBD’s hidden rooftop bar, has transformed into a Cherry Blossom Garden. The Japanese inspired pop-up will offer a range of exclusive dining experiences until May 31st, taking guests on a cultural journey and immersing them in the springtime tradition of Hanami. Along with a refreshed menu, they’ll be hosting ‘Bottomless Dumplings and Jazz’ on Wednesdays, and a five-course ’Cherry Blossom Bottomless Brunch’ on Saturdays.

Bistro Guillaume is hosting a Ruinart Champagne dinner, and we’ve never been more excited. On Thursday March 26th, renowned Chef Guillaume Brahimi is teaming up with world-class Winemaker Caroline Fiot of Ruinart Maison to host the evening. Exploring the finest French gastronomy, five courses will be perfectly paired with premium Champagne. Dish highlights include Aylesbury Duck Breast with salt-baked beetroot and wattleseed, and decadent Pistachio Gateau. Tickets are $395 per person, and you can book here.

Australian Venue Co (AVC) and All Wheels Rentals have joined forces to host a fun, non-for-profit culinary event in aid of OzHarvest. Competing chefs will be tasked with delivering a zero waste, four-course menu, making use of the produce provided. The proceeds will go towards areas affected by Australia’s recent bushfires, floods and droughts. ‘The Zero Food Waste Battle’ will be hosted at AVC’s waterside Kingsleys Woolloomooloo restaurant on March 24th and tickets start at $250.

Always wanted to participate in a cooking challenge, but had never the desire to be on TV? From April 1st – 5th, 11am – 3pm, Jacob’s Creek and Executive Chef Nik Tucker will host a contest against the clock and other teams in the Barossa Valley. Over four hours, you’ll create an entrée and dessert while their team sort out the mains, and your prize is to enjoy your culinary creation. The Cellar Door team will also guide you through a selection of Jacob’s Creek wines. Prices start at $140, and you can book here.

Give the region a boost by staying at a winery in a Wine Down Pop-Up converted shipping container. The self-contained pods will be at the Yarra Valley’s Seville Estate until March 28th, then Montalto and All Saints Estate.

The Kraken Black Spiced Rum is transforming your at-home drinking experience with the release of two premix drinks, Kraken & Dry and Kraken & Cola, available from February 2020, from $27.

Make the most of the last day of the Meatstock festival at the Melbourne Showgrounds. Enjoy smoked meats from Limp Brisket and Burn City Smokers among others. Tickets $40; children free with one full-paying adult.

Das Brunch, an all-you-can-eat Bavarian-inspired brunch, is autumn-inspired and will be hosted at Munich Brauhaus in The Rocks, Sydney, South Wharf in Melbourne and South Bank in Brisbane on Sunday, March 22nd, for two-hour sittings, from 11am to 2.30pm. At $65 a head, it promises to be a smorgasbord of family-friendly, Sunday session-style revelry.