This is literally one of the hottest events to have on your foodie calendar! The Herb & Chilli Festival is back (and spicier than ever). Hosted in Yarra Valley across Saturday, March 18 and Sunday, March 19, this festival is perfect for those who are passionate about all things heat and spice. The chilli-jam-packed schedule is steaming with cultural and food-driven events, with highlights including a cooking class run by a surprise celebrity chef, Deep South blues music performed by Steve Boyd’s Rum Reverie and the annual Stinger Wing Challenge (yes, it’s exactly what you think it is). Entry is $27 for adults, with kids under 14 allowed in for free. Check out the full program and grab your tickets now at herbchillifestival.com.au – but hurry, they’re selling like hotcakes!

Head to the Powerhouse next Thursday at 5pm for an authentic journey through Indigenous Australian food history. Powerhouse Late: Food Sovereignty, curated by First Nations-owned Native Foodways, encourages visitors to engage in conversations about urgent issues in the Indigenous food market. The evening event will explore how First Nations people are tackling barriers to industry participation. You’ll also learn more about bush foods with an interactive native food stall, listen to panels led by the Native Foodways team, enjoy food-inspired visuals and hear an acoustic set performed by Dunghutti/Gumbayngiir musician, Joey Leigh Wagtail. Register for a free ticket now.

You read that right – move aside soy, there’s a new creamy bean in town. Norco’s P2 Pea Protein Mylk, made from pea protein, is a plant-based milk alternative with the same protein, calcium and creaminess as full-cream dairy milk. Designed to deliver the dairy benefits that other plant-based milks lack, it’s free from gluten, soy, nuts and lactose. It also contains 8.3 grams of protein and has lower sugar content per serve than full-cream dairy. Its creamy, sweet and subtle flavour is perfect for both sweet and savoury uses. This revolutionary new ‘milk’ is available in 1L bottles in the dairy fridge at select Woolworths across Qld, NSW and Vic for just $5.50.

Candelaria (named one of the World’s Best Bars) is flying over from Paris for a one-time only pop-up with Melbourne’s Black Pearl. The Fitzroy staple is turning 21, and what better way to celebrate? Candelaria is renowned for its authentic Mexican food and fantastic agave-led drinks, and the bar’s mixology masters, Chris McNulty and Louis Lebaillif, have crafted a one-off drinks menu for what will be their only Australian pop-up. The two have teamed up with mezcal brand Los Siete Misterios mezcal and US whiskey distillery Michter’s to create a cocktail list that celebrates the flavours of South America and Australia. Highlights include the Tasmanian Thunder – a refreshing blend of bourbon and apple eucalyptus soda. Set for this Sunday, March 19, festivities will kick off at 7pm until late. So head to Black Pearl for an international Sunday sip.

The south-west Sydney eatery has made the boss move to refresh its food offering. Located in Gregory Hills, El Patron’s updated menu is a true fiesta. The South American-inspired restaurant is now slinging MB4 striploin steaks cooked over charcoal, tuna tartare marinated in pickled daikon, and yuzu-infused chocolate parfait – all carefully prepared by head chef and Camden local, Olivia Warner (formerly Momofuku and Flying Fish). Take a spicy step outside the CBD and enjoy live entertainment and fresh local produce at El Patron. Book your spot now.

Ever wished for the Bondi Burger in salad form? Your wishes have officially come true! The chook shop’s latest additions – the Bondi Bowl and the Haloumi & Avo Bowl – are perfect for when you want that classic Oporto flavour, just a little lighter. The Bondi Bowl is hot off the grill, delivering juicy chicken fillets atop edamame, kale and mixed lettuce leaves. For vego Oporto fans, the Haloumi & Avo bowl combines grilled haloumi, creamy mayo, crisp lettuce and slaw with a tomato-capsicum relish. The two bowls join the ever-popular Pulled Chicken Bowl. Oporto may be a chicken shop, but these salads are un-bowl-evably fresh and tasty. The new bowls are available now at your nearest store.

The famed chef will be taking over Chophouse for a special one-night-only workshop, appropriately named ‘Meat with Matt’. Set for Tuesday, March 28 at 6pm, Moran will break down the entire process of premium beef production and how it informs the unique relationship between producer and chef. He’ll share stories from his time at Moran Family Farm, and discuss the future of cattle farming. Atop this, Chophouse has curated a special farm-to-table menu, with highlights like Moran Family Farm culatello, Chophouse beef tartare and MB4+ Portoro sirloin. Tickets are selling fast, so make a moo-ve.