Never Never Distilling co is bringing the McLaren Vale to you with their new gin tasting packs. The Perfect Serve gift pack contains two 200ml bottles of the gins that shot Never Never into the gin hall of fame – Triple Juniper and Southern Strength – along with some Fevertree tonic and ginger beer. The packs also come with a recipe card, including suggestions for garnishes for each variate and the perfect ratios – 30ml gin to 100ml tonic, always. Grab yours now here.

Regionality’s annual Farm2Plate Exchange program will be hosted this May, with two hallmark dinners set to take centre stage. The two-day conference invites those involved in the farm to plate value chain to unite to exchange knowledge, ideas and plans for the future. Everyone from farmers, producers and chefs, to hospitality and tourism bodies and policymakers are invited to attend, with renewal being the central focus. Two dinners will bookend this year’s program, the first at Tommerups Dairy Farm and the other at Kooroomba Lavender Farm. At each dinner, student chefs from the Institute of Culinary Excellence will serve up dinner while hatted Chef Daniel Groneberg will treat guests to a taste of hyper-local produce – preparing the food at the restaurant in the same way that he does at every single food service, every day of the week. The dinners will provide a platform to discuss the challenges and opportunities within the industry, and are hosted in Scenic Rim, Queensland, a previous winner of the Outstanding Region of the Year award in the delicious. Produce Awards. The conference will be held on May 18 and 19, book your tickets now here.

It’s not a restaurant. It’s not quite a cafe. Think up-market canteen with serious salad game. The 50-odd salads on rotation boast all the flavour, with a little less fire, of Duncan Welgemoed’s original Africola restaurant in Adelaide’s East End. Torn kale is tossed with a lip-smacking garlicky tahini dressing and kimchi furikake for textural umami punch. Big chunks of charred roasted pumpkin are dolloped with tahini, zhoug, chilli honey and toasted pumpkin seeds. Non-salady things include a contemporary spin on meatloaf and the “canteen cup-o-soup” – a jelly bone broth with edamame noodles, just $10. Shop 1/89 The Parade, Norwood; africolacanteen.com

Potts Point mainstay, Yellow, is kicking off its 2021 Yellow Presents series with special guest Phil Wood. Wood is the former Culinary Director of Pt. Leo Estate in the Mornington Peninsula including restaurant Laura, wich was named Victoria’s top restaurant in the 2018 delicious. 100. When asked about creating a menu for a vegetarian venue Wood noted that “access to great produce [in Victoria] has shaped the importance I place on the raw article and led me to create many more dishes that hero vegetables”. Having recently announced his return to Sydney, the cameo at Yellow is a fitting welcome home to Wood – and we’re more than happy to indulge in the five course vegan feast. Tickets are $130, with the option to add wine pairings. Book now here.

For those who frequent the sparkling shores of Bali a normal year, now is the time to give back. Usually a hub for tourists hailing from all over the globe, Bali has been hit hard by the pandemic. Local businesses have closed en mass and the disintegration of tourism has wreaked havoc on communities and cost the Indonesian economy billions of dollars, not to mention the 145,000 now-unemployed Balinese people trying to survive. Local business owner, Dean Keddell (Ginger Moon and Jackson Lily’s), is doing his bit to help through the release of his book Our Bali Your Bali, a cookbook paying homage to the Balinese community and urging those who call Bali their second home to donate. Proceeds from the book will go directly to 5 Bali charities as well as a small percentage to supporting the staff from Ginger Moon Canteen and Jackson Lily’s. Preorder your copy of the book now here.

A luxurious rooftop bar has hit the Brisbane dining scene and it’s taking tableside views to new heights. Iris, run by Ghanem Group, sits atop Hotel X which also houses Bisou Bisou on the ground floor, Ghanem’s hot new French-style bistro. In their newest iteration, the Group has traded Paris for the shores of Barcelona, and are serving up Mediterranean-luxe aplenty. Expect a feast-style menu with blossoming wisteria and twinkling fairy lights everywhere you look. Golden hour is the time to go, and you’ll be rewarded with cityscape views of Brisbane and Fortitude Valley. Injecting a new flavour into Brisbane’s vibrant dining scene, Iris is not one to miss. Book a table now here.