If you needed further proof we really love our margaritas, look no further than the national day dedicated to them. February 22 has officially been named National Margarita Day and as such is cause for celebration. In honour of the Mexican cocktail, Sydney’s Bar Patrón is pouring classic margaritas for $10 with refreshing lime and sherbert. Feeling fancy? The Millionaire’s Margarita is a decadent, custom-made concoction featuring Gran Patrón Platinum tequila and freshly squeezed citrus juice, served, of course, in a glass with a salt-laced rim. For those with a stronger thirst to quench, El Camino Cantina in The Rocks and Manly will serve up their famous two-litre margarita tower in strawberry and mango flavour.

Artisan Drinks Co. is here to shake up the drinks game with their new, premium line of craft mixers. The range is brought to you by passionate industry experts, including award-winning bar owner Mikey Enright, Bowral artist Alan Walsh and drinks entrepreneur Steve Cooper. Introducing four unique mixers to the market, all ingredients are locally sourced and bottled here in Australia. The range includes three tonic variations – Skinny London, Classic London and Violet Blossom – along with a Barrel Smoked Cola to be paired with whisky and rum. With mixers being such an important part of our drinking experience, it’s important to choose one that’s as delicious and high-quality as the spirit itself. The Artisan Drinks Co. is available through premium spirits distributor Noble Spirits.

The Messina Creative Department never fails to impress, with the announcement of another collaboration guaranteed to make your mouth water. Teaming up with Sydney’s Brix Distillers (March 8-9) and Melbourne’s Starward Whisky (March 21-23), each dinner will showcase eight unforgettable courses, paired with cocktails. In Sydney, Brix will showcase a variety of rum-based concoctions, from smoked duck breast to mud crab with white garlic gelato. Over in Melbourne, you can expect to see dishes such as apple and green shiso sorbet paired with Starward Two-Fold and apple kombucha. Tickets for both events are available now

Always wanted to have a crack at making your own passata? How about your own ketchup? Thanks to Cornersmith’s online classes, you can now learn to do both of these and more from the comfort of your own kitchen. Cornersmith co-owner Alex Elliott-Howery delivers a step-by-step guide on how to create your own passata, ketchup and canned tomatoes, and give you the lowdown on all the ingredients and equipment needed to get your pantry packed for the year ahead. The Sydney operation’s series of online preserving courses is the perfect way to develop your culinary skills.

Bondi is a bit of a hotspot for long, lazy lunches. And now Sefa Kitchen’s latest offering is set to take thimgs up a notch. Under the new management of their Egyptian head chef, Sefa will begin serving “Lafay lunches” – a menu inspired by the flavours of the Middle East. Lafay bread is handmade in-house and served with slow-cooked meats, Israeli salad, Northern African dips and housemade pickles. Lunch also includes bottomless themed spritzers for just $39pp; you’re advised to book quickly.

Salads may have a rep as the healthier lunch option, but this is often synonymous with being boring and bland. That’s all about to change thanks to the collaboration between Chargrill Charlies and Roxy Jacenko, who’s created her own range of post-workout salads. These bowls are bursting with flavour and nutritional value. Cheekily named after her favourite gym-based exercises, the ‘Oh-My-Quad’ salad features soba noodles, chicken breast and satay sauce, while the ‘Chef’s Avo-Cardio’ has chicken, avocado, lettuce and alfalfa sprouts. These healthy lunch hacks are available now at all Sydney stores.

It’s 50 Shades, but not as you know it. Garcon at Sydney’s Tramsheds precinct is hosting a 50 shades of rosé tasting experience on February 22 from 6:30pm to 8:30pm. Expect to taste a variety of sparkling, dry and sweet styles of rosé, in what sounds like a perfect way to spend a summer’s evening. The showcase will include 10 different varieties from four different countries, matched with seven canapes. Tickets are $59pp and can be secured by calling 0414 444 551 or emailing info@garcon.com.au.

Two respected culinary minds will meet for an unforgettable evening of food and wine. Celebrity chef Ian Curley of Melbourne’s French Saloon and Daniel Flatt of Canberra’s Monster Kitchen & Bar have co-designed a bespoke four-course menu to be served in Monster Kitchen. Dishes are a fusion of French and Australian flavours, with each course expertly paired with wines from artisan winemaker Matt Harrop from Curly Flat Wines. This event is not to be missed, with tickets available to purchase here.

Often disappointed by your work lunches? That’s all about to change. Surry Hills’ Don’t Tell Aunty has come up with the perfect lunching solution – a $20 loaded platter of all their best dishes. Choose from the meat or vegetarian platter, then pile it high with curries, daal, rice, naan and papadum. You may be rolling back to the office, but at least you’ll have a smile on your face.

Melbourne’s Boosa cafe is the city’s very own house of hummus, boasting unbeatable freshmade varieties of the delicious Middle Eastern dip. Every week, the venue hosts ‘Hummus Tuesdays’, where the spread is reinvented with different toppings to create an exciting flavour profile. Past creations include chicken liver, pickled vegetables and whole baby cauliflower with curry tahini. Boosa is run by a passionate husband and wife team and delights guests with their Middle Eastern flavours and specialty coffee.

Voyager Estate had the great pleasure of announcing Felix Kleemann (one of their own chefs) had taken the title of Young Talent of the Year at the Gault & Millau awards. Kleemann is a 24-year-old German chef, known for his work at Vue De Monde and Attica in Melbourne before joining Voyager Estate late last year. He scored the gig after writing a “love letter” to head chef Santiago Fernandez, who shares similar passions and cooking philosophies around seasonal and fresh produce.

If you’ve ever fancied a taste of Australia’s finest grass-fed beef, now’s your chance. Barrio head chef Francisco Smoje invites you to taste the different cuts, flavours and texture of Cape Grim beef over dinner on February 26. With a food philosophy that focuses on the simple, Barrio serves honest food that’s deliciously uncomplicated. Enjoy a three-course dining experience with drinks matched by Yulli’s Brews for $70pp. Bookings are essential and can be made by emailing gather@barriobyronbay.com.au.