Raise a glass to the frosé boom by enjoying your favourite drinks in frozen form. The upmarket POPS have a growing list of flavours – think Bellini, watermelon martini, classic Champagne and, yes, frosé. $9.

CBD dumpling den Din Tai Fung has rung in the Chinese New Year with cute pooch-shaped buns for the Year of the Dog. Until March 8, get them steamed to order with a dark choc and banana filling. $4.80.

Succulents are migrating from pots to plates. At Harvest, outside Byron Bay, chef Alastair Waddell is using sunrose and other coastal succulents in dishes such as roast cuttlefish with charred kelp broth, and mahi mahi (above).

Top chefs – Colin Fassnidge, Dan Hong, Martin Benn, Peter Doyle and others – join forces in memory of the much-loved chef Jeremy Strode on March 27 to raise money for his family. Tickets $300. merivale.com.au/whatson

Take your favourite herb from the kitchen to the body with an eau de parfum by D.S. & Durga, Coriander. With hints of juniper needle and pepper, the scent is aromatic and sparkling. $256. mecca.com.au

Stay hydrated with max flavour with Capi’s new Australian Sparkling Mineral Water infused with cucumber or lemongrass and ginger. They’re also sugar free so guzzle at will. Or add booze for a refreshing tipple. $2.99.

Hilton Sydney partners with Veuve Clicquot to present Yellow Hour – a collaboration of bubbles and bites that will take place between February 13 and April 15. Veuve will host a series of special offers between the hours of 5-7pm every day across glass brasserie & wine bar, Zeta Bar, and Marble Bar. During Yellow Hour, Veuve Clicquot Yellow Label will be on offer for $20 per glass or $120 per bottle, with special nibbles available at each venue.To book Yellow Hour specials or visit the Champagne Suite, visit online.

Curb those Italian cravings with a visit to Cipri Italian. Opened in 2010 by brothers Carmelo, Anthony and Joe, Cipri is an extension of the Cipri family’s dining room. The 80-seater serves up informal traditional fare and favourites – from thyme pappardelle with slow braised duck and swiss brown mushroom rage or sesame seed cannoli.

Dropping into 10 William Street for a glass of orange wine inevitably turns into snacks, then dinner, and dessert, and perhaps a few more late-night bites to soak up that second bottle of Trebbiano. Over the years, the kitchen has been manned by some of the country’s best chefs, from Dan Pepperell to Mike Eggert, their current head chef, Trisha Greentree notwithstanding. The menu may be short, but with options like whipped bottarga with pretzel, cacio e pepe chitarra and flan with burnt vermouth caramel, the decision-making is tough. 10 William Street, Paddington; 10williamst.com.au.

Bake your own buns this Easter with a Hot Cross Bun workshop at Marrickville’s Cornersmith. The hands-on class is led by Kirrily La Rosa, who will teach students the art of the bun, exploring different variations on the classic recipe. The two workshops available will both be held on March 25, one at 9-10.30am, and one at 12-1.30pm. Bookings can be made online.

With St Patrick’s Day just around the bend, it’s time to pull out the Irish Whiskey. And there are few brands that can claim to be quite as Irish as Slane – the triple-casked spirit which carries 300 years of family history and 147 years of whiskey-making experience. The drink is batched in a state-of-the-art distillery, built into renovated 250-year-old gothic horse stables, and will be making the long journey to Australia from March where it will be available at slaneirishwhiskey.com and select retailers.

Street food stall Hopper Kadé has found a permanent home for itself in Sydney’s Darlinghurst. The venue is a a culmination of founders, Ruvanie De Zoysa and Chris Goffin’s two years on the Sydney street food circuit, including a stall at Orange Grove Markets and hugely successful pop-up restaurant at Tramsheds. Serving Modern Lankan street food, Hopper Kadé will fuse together traditional Sri Lankan flavours and traditions with western cooking techniques and Australian influences.

If an artist is only as good as his tools than a chef needs the best of the best when it comes to kitchen supplies. This extends to aprons, where luckily Cargo Crew has your back. Crafted from our Fight the Fade fabric, this Adelaide design is a light weight apron but is extremely strong and hard-wearing. Style meet substance.