If you can’t decide between an indulgent dessert or a sweet cocktail, look no further than Cocktail Porter’s Easter DIY Cocktail Kits. Heavy on the chocolate, coffee and alcohol, these kits are sure to have you hunting for eggs til the sun comes up. Choose between Chocolate Bunny Espresso Martini, packed with Ketel One Vodka, Seven Seeds Cold Filter Coffee and Mr Black Coffee Liqueur, plus Lindt milk chocolate bunnies to serve in; and Messina Dulce de Leche & Coffee Cocktail, a smooth combo of Baileys Irish Creme, Cold Drip Coffee and Mr Black Coffee Liqueur, designed to be served in a chocolate egg and adorned with popcorn and Messina dulce de leche. Each kit is designed to create six bar-style cocktails ($80), or 12 if you upsize to a large kit ($140). Delivery is available nationwide, order yours here.

Sydney is taking the hint from Melbourne with a special Easter pop-up bar in a CBD laneway. Led by the team behind the award-winning Silvester’s Restaurant, the Easter Molecular Gastronomy Stall will feature a cosy, autumnal lounge and bar, with a menu that includes devilish Easter creations by Michelin star-trained chef Raphael Szurek. Preorder the Molecular Easter Egg Dessert, an innovative treat designed to resemble an egg with a hand-crafted chocolate outer shell, a house-made velvety panna cotta filling, and a mango sphere yolk. The ‘eggs’ will be served with orange-infused toast soldiers for dipping in the mango filling. Order your dessert here.

Taste the best of Australia’s indigenous ingredients with Kakadu Plum Co’s Easter Treat Box. Carefully curated, each limited edition hamper contains a range of premium treats produced with the finest locally sourced, wild-harvested ingredients. Inside each hamper you’ll find an Easter Treasure Hunt Chocolate Vegan White Bar, a Lemon Myrtle and Kakadu Plum Vegan Bar, 30g of Davidson Plum Powder, Kangaroo Island Honey Coated Popcorn and Anzac Biscuits with Wattleseed. These beautiful bush hampers support Indigenous farmers and local growers across Australia, while giving back to Kakadu Plum Co.’s favourite Kangaroo Island businesses and creating local employment opportunities. Buy yours now for $69.95 here.

Darrell Lea is bringing classic Aussie flavours to this year’s Easter egg hunt, with a brand new range of eggs made with their most popular confectionary. Choose between Rocklea Road, Liquorice, Raspberry Liquorice and plain milk chocolate eggs – or don’t choose and get one of each (we’ll certainly be doing the same). The bunnies only come in Rocklea Road, Liquorice and Milk Chocolate, so you best get all seven varieties to be safe. If you’ve still got room, you can also try a future classic: Lifesavers Fruit Tingles eggs and bunnies, made from Darrell Lea milk chocolate with crunchy, tangy pieces of Fruit Tingles LifeSavers mixed throughout the shell – can you get more Australian than that?

If hot cross buns don’t tick your box, why not try hot cross baos? Din Tai Fung is hopping right into Easter with their special release of hot cross bao, a decadent twist on the classic treat. Swap sultanas and fruit rind for pillowy steamed bread and molten chocolate, a volcanic treat that’s high on the ooze-scale. Grab yours at all Din Tai Fung locations or order frozen bao online here.

Skip the Red Tulip and go straight for this luxurious Easter egg dessert at The Gantry, Sydney. Inspired by the classic Cadbury Crème Egg, The Gantry’s dessert ($22) is created with a Valrhona Itakuja 55% dark chocolate shell and filled with silky white chocolate mousse and a passionfruit ‘yolk,’ all nestled on a kataifi pastry nest. Or for another type of egg, The Gantry has also upped their caviar game, giving you the choice of Black Pearl Sterling White Caviar, Black Pearl Siberian Caviar, Black Pearl Oscietra Gold Caviar and W.A. Scampi Caviar – all served with toasted brioche ($55-$190). Reserve your place now here.

“Sonoma has brought back their beloved “Not” X Buns so you can snack on the best this Easter. Choose between the Classic (dried raisins, sultanas, candied orange, cranberries and apricot) or Luxe Belgian Chocolate, which is made from sustainable Cocoa Horizons chocolate. Each perfect bun is adorned with the namesake S, and are available to purchase individually ($3.50), as a six pack ($20.00) or as a 12-piece pull-apart loaf ($36.00). On sale now in all New South Wales and Canberra locations.

Keep your celebrations sustainable this Good Friday with Firedoor’s Easter Seafood Fireshop Box. A collaboration with Aquaculture Stewardship Council and Marine Stewardship Council, Hastie’s one-off Easter seafood box showcases the beauty of Australian seafood, while drawing awareness to the need to purchase from sustainable farms and fisheries. Each five-course box contains Skull Island Tiger Prawns (MSC certified sustainable) with a grilled cocktail sauce and finger lime; KB Seafood Co Yellowtail Kingfish (ASC certified responsible) with charred cos and native citrus dressing; Fremantle Octopus (MSC certified sustainable) with pimento and baby kipfler potatoes; Goolwa PiPiCo pipis (MSC certified sustainable) with XO sauce and karkalla, Glacier 51 Toothfish (MSC certified sustainable) with piquillo peppers and a salsa verde; greens with a chilli lemon dressing; and sweetcorn with smoked black garlic butter. The boxes also come with a bottle of Holly’s Garden ÜberBrut Sparkling NV and a tub of the Firedoor x Messina Hot Cross Bun Gelato. Each box is priced at $245 and serves four.

Archie Rose is bottling up our favourite after-dinner snack with their Easter limited release, Nougatto. The delectable nougat-inspired cocktail features Archie Rose’s signature dry gin, along with pandan, amaretto and dark chocolate, and finished with a hint of rose. The pre-mixed cocktail comes ready-to-pour, which is a dream-come-true when preparing an Easter feast for the family. Simply chill and serve neat or over ice, and garnish with a mint leaf. To ensure it arrives for the long weekend, order your bottle of Nougatto here now.

If you like your hot cross buns with a little je ne sais quoi, look no further than Bistro Guillaume’s sticky Easter delights. Created by head chef Guillaume Brahimi, the buns balance notes of sweetness and spice – combining fragrances of cinnamon, clove, ginger and star anise, alongside pops of mixed peel. The buns are finished with a brown sugar glaze, a maltiness that sets these buns apart. The buns are available as a single ($5), six-pack ($24) or 12-pack ($42) and are available from now until 4 April from Bistro Guillaume at the Crown, Melbourne. Get in quick!

Treasury Brisbane is putting their best foot forwards for the long weekend, with its Easter High Tea at The Lab. Indulge in two hours of mouth-watering macarons, sandwiches and delightful desserts, handcrafted by executive chef Steven Jones and set on the gorgeous backdrop of The Lab. Choose between bottomless La Maison Du Thé hand-crafted French teas or upgrade to Moët & Chandon ($65pp). Book now by calling 1800 506 889.

Tasmanian winery, Devil’s Corner, has curated a range of Easter wines to perfectly pair with your long weekend menu so you can focus on the food. For all your cheese board needs, try the Pinot Noir Rosé, a smooth and savoury rosé with bright floral notes, a hint of strawberries and watermelon and subtly spicey. Prefer to skip the cheese and go straight for the oysters? Why not try the Resolution Chardonnay: a complex chardonnay with notes of stone fruits, citrus and cashew that work perfectly with fresh seafood, grilled baramundi or prawns with a prawns with a tangy dipping sauce. When getting stuck into your main course, Devil’s Corner suggests their Resolution Pinot Noir, a deep crimson drop with a red fruit-driven palate that’s perfect for chargrilled lamb, roast potatoes, duck, mediterranean vegetables and a red wine jus.