Good times roll at new Filnders Lane hangout, Trinket Bar. The beautiful deco-esque space spans three levels, with lavish cocktails such as the Chartreuse-laced Widow’s Kiss and the snacking likes of triple-cheese cigars.

Join delicious. editor-in-chief, Kerrie McCallum, next April on a bespoke culinary river cruise in the south of France on Scenic Sapphire, taking in the highlights from Burgundy to Provence. scenic.com.au/hosted-cruises

Vans shoes and the Van Gogh museum have joined forces to create a line of brush-stroked shoes inspired by the artists most famous works. The collection will be available to shop at select Incu stores and the Vans website from the 3rd August 2018.

The InterContinental’s new weekend high tea, named after 19th-century society siblings the Clarke Sisters, sees sandwiches and scones followed by a main course and desserts by the likes of Vue de Monde and Le Petit Gâteau.

Dine with our Chef and Butcher duo, Colin Fassnidge and Anthony Puharich, at Harvest in Newrybar for a special dinner showcasing local Byron produce and wines by Logan. To book, go to harvest.floktu.com.

Head to The Cannery Rosebery today for a special market from 10am to 3pm. The former Rosella soup factory will host stalls of crafts, food and fashion alongside on-site eateries serving everything from oysters to craft brews.

Celebrated chef Josh Niland will have a seafood stall at Carriageworks Farmers Market on Saturday the 11th August. Josh is renowned for simple yet inventive dishes and will be offering fresh seafood, take-home dinner packs and condiments. If you can’t wait until you get home to dig in, there will be a rotating menu of sophisticated market snacks including hot fish pies.

The Burger Project has announced a charity initiative that gives burgers a chance to launch a culinary career. Burger Projects across Australia will donate $1 from the limited-edition outback burger to the National Indigenous Culinary Institute. This initiative will bring passionate Indigenous chefs into fine-dining restaurants across the country and allow them to pursue their dreams. Now there’s some food for thought.

Chew on this, Tic Tac is releasing a new range of sugar-free gum, set to change the way Australians freshen their breath. Boasting the classic Tic Tac shape, these chews are crunchy on the outside with a soft centre. Available in freshmint, spearmint, cool watermelon and cool tropical, get ready to rattle and roll with these pocket rockets.

The new Castle Towers food and entertainment precinct has been unveiled, boasting 14 new retailers. Cuisines from all over the world meet under one roof, from Betty’s Burgers and PappaRich to Kaito Sake and Enigma Dining. Make a night of it with a playful par at Holey Moley’s 18-hole golf course, ending on a sweet note at Tella Balls Dessert Bar. Check out the Hills districts transformation into an indoor international village, the perfect solution to your winter blues.

Thursday the 16th August marks the coming together of Three Blue Ducks‘ Mark LaBrooy and Long Song’s David Moyle for a celebration of all things crayfish at Three Blue Ducks in Bronte. Showcasing the best of Flinders island produce, including smoked oysters with pickled chilli, washed down by Lark Distillery’s rare Tasmanian gin cocktails. Bookings can be made here or by calling 02 9389 0010.

Pimp my Salad has launched a hemp, parmesan cheese to rival all cheeses. Food grade hemp was recently legalised in Australia (no, it won’t get you high) and is packed with nutritional benefits and a high protein percentage. Sprinkle this cheesy goodness on your pizzas, salads and pastas for an unforgettable flavour hit.

Hailing from Mudgee, family-owned company Burnbrae wines have released two new, vintage reds. Passionate about taking the confusion out of wine tasting, Burnbrae prides itself on beautiful wines to be enjoyed with friends and family. Find these elegant drops here .

Fire up your appetite because the Hills district has welcomed its own low n’ slow BBQ and bourbon bar to tickle your tastebuds. Thanks to Fire and Brimstone, you can enjoy 12 hour slow cooked brisket with a side of mac n cheese, paired with Buffalo Trace bourbon (the perfect BBQ chaser). For all the meat-lovers, the hotel is offering up a Brimstone feast, featuring an epic 1.5kg of brisket, hot links and slaw to name a few. Finish the feast in under 15 minutes and you’ll score it for free, not to mention your photo on the wall of fame. Book your table here.