It’s been said that behind every great man there is a great woman. We do know that behind every rock star chef, there’s a team of dedicated individuals that keeps the food moving through the pass – the sous chefs. Now, finally, we can give these heat-handling individuals the attention and applause they deserve, at a dinner series through September. Sunday Sous Sessions kick off with a meal designed by sous chef Andy Ashby (pictured), who works under Nelly Robinson at Sydney’s nel. Next up is Khanh Nguyen from Cirrus, then Fratelli Paradiso’s Sam Young. Finally, North Bondi Fish’s Alex Farrow will step in to the top spot for the night. The sessions are the brainchild of Aaron Teece of Studio Neon. “It’s not very often our sous chefs get the opportunity to unleash their own personal style and flair and run a kitchen from start to finish,” he says. For more information visit studioneon.com.au.

After opening The Newport (pictured) in March last year, Justin Hemmes has found another Northern Beaches property. He reportedly bought the Collaroy Hotel for $21 million. “[It] is in a truly spectacular location, with sweeping views of the ocean and sand literally at its doorstep,” says Hemmes.

Parterre, the French Enthusiast’s style mecca in Sydney’s Woollahra, is known for its antiques and rare bibelots. Owner Richard Haigh engaged delicious. style editor Kirsten Jenkins to bring their new cafe venture to life with a menu of savoury tartines, salads and decadent pastries. It’s now open. Bon appetit.

She plated up desserts for the likes of Johnny Depp and former French president Nicolas Sarkozy when helming the kitchen of the Ritz Hotel in Paris, and worked at Shannon Bennett’s Vue de monde before taking up the head chef post at Om Nom (famously bringing acclaim to the dessert bar within just two months). But it was Christy Tania’s ice cream float – a toffee balloon elevated above an airy vanilla, cognac and cherry chocolate creation in her pressure test on MasterChef – that had sweet-toothed Australians in awe of her confectionery skills. Now the evil genius has embarked on her first solo venture, Glace. The Windsor shopfront offers a hefty range of frozen treats. There’s ginger spice, boozy date and coffee caramel ice cream, as well as treats such as ice cream eclairs and push pops with layered ice cream and sponge cake. Glace, 1A Peel St, Windsor

Next Saturday’s Mould: A Cheese Festival has sold out, but there’s still a night session for those with a soft spot for all things fromage. There’s cheese-flavoured gelato, luxe toasties, cooking demos and live music from 6pm at North Melbourne’s Meat Market. Tickets $45.

The Royal Exhibition Building will play host to the Royal Melbourne Oktoberfest, the most traditional Oktoberfest event Melbourne has ever seen. With over 50 different imported German beers available, this Oktoberfest will be the first in Australia to feature each of the six Munich Oktoberfest Breweries and will have the most German beers under one roof anywhere in Australia. To pair with the huge selection of beer, numerous German caterers will be serving up traditional dishes, from pork hocks, bratwurst and other German sausages to pretzels and German pastries. To keep you entertained throughout the event, traditional German ‘oompah’ bands will be performing on and off stage along with pretzel fräuleins, Stein and beer barrel races, yodellers and much more. When: 23rd of September (Session 1: 12pm-5pm. Session 2: 6:30-11:30.) Where: Royal Exhibition Building, Carlton Tickets: $35, royalmelbourneoktoberfest.com.au

Fusing coffee and beer – the essence of Melbourne’s iconic and influential café and craft beer culture – comes Stomping Ground Brewing Co.’s limited edition, and decidedly delicious Cà Phe Cream Ale. Inspired by the sweet coffee style found in Vietnam and brewed with hip Melbourne coffee roasters Proud Mary‘s ‘Ghost Rider’ blend, it’s one-of-a-kind, smooth, sweet and ready to be enjoyed. Cà Phe Cream Ale is now on tap/coming soon to the following venues: Nieuw Amsterdam, Boilermaker House, The Lomond Hotel, Freddie Wimpoles, Audacious Monk Cellars and Stomping Ground Brewery & Beer Hall.

Bank on fun times at Fargo and Co, Richmond’s newest bar. Set in a former bank that was built in 1907, it plays to theme with well-named cocktails such as the saké-soaked High Interest or the gin-laced Heist. There are also teller bars and a bottomless Sunday brunch.

Empire Steak’s second store will be opening next Wednesday, 30th August at 592 Chapel Street, South Yarra. The Empire Steak story has been a long time in the making but quick to expand with the team opening up their first store a year ago in Melbourne’s CBD on Little Collins Street. The unique concept is inspired by a true love of the humble steak sandwich which found Dean Sholl says is an ‘unsung hero’ and deserves to stand out from the crowded burger scene. New menu items include ‘The Smoko’ (Porterhouse steak, cheese, bacon, mayonnaise and smokey BBQ sauce), ‘The Scorcher’ (Porterhouse steak, jalapeños, pickles, aioli and Sriracha) and ‘The Lot’ (Porterhouse steak, cooked egg, cheese, bacon, caramelised onion, fresh tomato, lettuce, shaved beetroot and housemate BBQ sauce) plus a variety of new steak salads.

Melbourne-based Instagram sensation, Julia Busuttil Nishimura, makes sourdough and pasta from scratch and brings a fresh, modern interpretation to age-old Italian and Mediterranean recipes via her blog. Now there’s also a book, Ostro, out this week. Bring simple, slow food home.

Nose-to-tail eating is one food trend we’re not seeing the back of. Restaurants are still embracing a wealth of piggy parts. Find sweet, sticky pigs’ tails at South Brisbane’s Chu the Phat, visit Lennons Brisbane for pigs’ ears, or try pig’s head terrine at Brisbane’s Port Office.

Step over the border this Saturday for the Sample Food Festival at the Bangalow Showground outside Byron Bay. It’s worth the trek – think market stalls, tasting plates, demos from the likes of River Cottage Australia host Paul West (pictured), plus drinks by Stone & Wood, Brookie’s Gin and Ink Gin.

As the sun sets on pumpkin season, we’re craving one last sweet, nutty bite. But instead of turning to winter’s interminable renditions of the vegetable – roasted, mashed, creamed into risotto and churned into soup – get your hands on some cracking desserts using the versatile veg. Try the roast pumpkin tarte Tatin with white chocolate and almond cream at Brisbane’s Alchemy Restaurant & Bar, the zucca with honey cake at Otto Ristorante, or The Balfour Kitchen’s spiced lime cheesecake with coconut sago and pumpkin sorbet. Or turn out your own pumpkin dessert and make this spiced maple pumpkin pie with waffle crust (pictured).