And everyone is freaking out. Despite the Arnott’s team running the new savoury biscuits by “thousands, literally thousands, of Shapes lovers”, the reaction has not been good A few of the comments collected by news.com.au included the following: “New and improved shapes? Revolting! I just threw out the two packets I tried.” “Soft biscuits and flavour is not good at all. Bring back the old Shapes.” “I will not be adding these to my shopping list until the old recipe returns. They taste like the cheap ‘Shape’ rip-offs.” Both the new and old formulas are available for sale.

Sydney-siders have had their first look at Dan Pepperell’s much-awaited Hubert restaurant. Our restaurant critic Anthony Huckstep had this to say.

Is the raindrop cake set to be the biggest dessert craze of 2016? Last week, international food media went nuts for New York chef Darren Wong’s dessert, inspired by traditional Japanese mizu shingen mochi, but tasting of very little. Find out where to get it in Australia.

How naming a restaurant after a mass murderer turned out to be a bad idea: following several days of controversy and an hour-long rally by Brisbane’s Vietnamese community and supporters, Anna Demirbek, director of Fortitude Valley’s Uncle Ho restaurant, has agreed to change her business’ name to the notably less offensive Uncle Bia Hoi. Full story here.

Now that NOMA Sydney is done and dusted, what can we expected next for Barangaroo? Quite a lot, is the answer. There’s been a slow trickle of names released since 2014, with around 25 percent of the 90 retailers now open for business. Scroll through for the full list. Matt Moran’s unnamed three storey offering – with a slightly different concept on each floor – will bookend the precinct along with a seafood-focused restaurant from Bentley duo Brent Savage and Nick Hildebrandt. Click through for a guide on what’s open now and what’s coming up. Picture: an artist’s impression of the Anadara building, post-NOMA.

For those who just love a bowl of porridge, make the morning sweeter with this pimped up version.

Only five ingredients stand between you and this Oreo-crusted, crunchy peanut butter laden pie. It’s salty, sweet and perfect to whip up this weekend.

Slow roasted until the meat is falling off the bone, these lamb ribs are tender and packed full of flavour. Silvia Colloca’s spicy slow-cooked lamb ribs are perfect food for lazy evenings. Silvia Colloca’s spicy slow-cooked lamb ribs

Bondi isn’t all #cleaneating and #superfoods. We’ve scoured our most famous beach suburb for its best cheap eats, to show you how to eat like a local.

Sake, he says. Sav blanc, and beer, and a weird white grape from Japan that we’ve never heard of. Confused? All will be explained here.