Burger Project has launched its first plant-based option, the Planet burger. The pea-protein patty has a smoky flavour and is joined in the milk bun by pickles, onion, tomato, lettuce, beetroot, mustard and the secret sauce.

Bentleigh’s Good Times Milk Bar welcomes a new winter menu,including these Insta-worthy red velvet waffles, with strawberry coulis, cotton candy and meringue. Good times, indeed.

Dessert king Pierre Roelofs hosts a four-course dessert dégustation ($75) at Collingwood’s Terror Twilight for three nights from Thursday, with the likes of this pepita, passionfruit and blueberry number. Book at pierreroelofs.com.

Historian Liz Harfull’s Tried, Tested and True has come third equal in the food heritage category of the 2019 Gourmand Awards. The book tells the stories of community cookbooks produced to raise funds for charities from the 1890s.

Brix Distillers and Young Henrys Brewery have joined forces to produce a rum and raisin brown ale called Rumming with the Devil. The limited edition release is available at their premises and select bottle shops.

Pendolino will host a special dinner to showcase wines from acclaimed Valpolicella winery Quintarelli with a complementary bespoke menu inspired by the flavours of the Veneto region. Book at pendolino.com.au