Hun Loong, a former Head Chef of Mr. Wong, has teamed up with Junda Khoo from the Ho Jiak Group to open a new Malaysian restaurant in Chatswood. Named Amah (meaning ‘grandmother’ in Teochew and Hokkien) the new restaurant serves up some of the signature dishes from Ho Jiak’s Haymarket menu, alongside refined takes of Loong’s childhood and family favourite dishes. Menu highlights include amah tau eu bak, a six-hour braised soy master stock pork belly, with a dry wok fried mud crab with Sarawak black pepper, brown butter and curry leaves, and a traditional fish-ball soup, based on Loong’s own amah’s recipe. Make a reservation now here.

Bondi-based gin brand Ester Spirits has concocted a range of pre-batched cocktails so you can drink award-winning drinks from your very own living room. Available in both 750ml and pocket-sized bottles, there’s something for every gin-related need and occasion – and the perfect addition to our bar carts. The mini cocktail range includes the negroni, mandarin gimlet, and martini, available as a three-pack (the Triple Threat) or accompanied by minis of the classic dry gin and navy strength (the Whole Kit and Kaboodle). In the larger bottles you can snag festive spiced negroni or bees knees pre-batches, both limited edition and can’t-get-enough-of delicious. Like something a little more classic? Order a bottle of the classic dry or navy strength gins, awarded Gold and World’s Best respectively at the World Gin Awards 2021. Order yours here and thank us later.

The second season of Guillaume Brahimi’s TV series Plat du Tour will return to SBS this month, running in tandem with the annual Tour de France. Airing every night of the tour, each episode will focus on the culture of the region showcased in that stage of the race – Brittany, Haute-Savoie, Nouvelle-Aquitaine and Paris. Guillaume will act as a virtual tour guide, leading viewers into the heart of French cuisine and cooking up 21 authentic dishes, with a side of stories from the cities and departments. Recipes include Paris brest, buckwheat galette and tarte aux poireaux, and all are guaranteed to be decadent and delicious. The first episode of this year’s Plat du Tour’s will air on SBS from June 26.

The kitchen staff at Chin Chin are leading the charge on The Push-Up Challenge – starting much-needed conversations about mental health. Australia’s largest mental health and fitness initiative, The Push Up Challenge is challenging Australians to do 3,318 push-ups from 1 to 25th June, drawing awareness to the number of lives lost to suicide in 2019. Executive Chef of the Lucas Group restaurants, Benjamin Cooper, is encouraging his staff to get involved given the prevalence of mental health challenges in the industry, particularly for young chefs starting out in kitchens, working late nights and long hours. This year participants can fundraise for two of Australia’s leading mental health organisations, headspace or Lifeline, or for the charity running the event, The Push For Better Foundation. Find out more and get involved here.

A new sandwich and coffee shop called Good Ways Deli has just opened up Redfern’s Cooper Street, joining the increasingly happening area around the Elizabeth-Clevland intersection. Residing near the likes of Three Williams, Mjølner and Abdul’s, Good Ways Deli is exactly as it sounds – packed full of tasty sangas, pastries and piping hot brews. Fresh, wattle-seed-permeated ciabattas are made in-house every morning, with hot menu items including the cheese and apple toastie with Maffra mature cheddar, pickled apple and mayo; kangaroo saucisson sandwich with rocket, pickled fennel and cheddar; and the current chicken waldorf sandwich special with apple, walnuts, celery, mayo and rocket. The pastry cabinet features an array of nostalgic treats straight out of a country bakery. Peer inside for rhubarb jam-laden lamingtons, wattleseed brownies, Anzac biccies and more – all handmade daily. Open 7 days a week, pop by now for a cup of Coffee Supreme and bite to eat.