delicious. is teaming up with The Dolphin and chef Monty Koludrovic (pictured) for a Sunday lunch series celebrating Aussie producers. Meet the producer, and try the menu all month. From March 11. Book: 9331 4800

Get out of town for the Melbourne Food and Wine Festival and one of its highlights. Painter David Bromley talks art as guests enjoy four courses at Dinner by Heston Blumenthal. March 19 & 21. $275, mfwf.com.au

Expect F-bombs, mess and comfort food as the king of the Momofuku empire, David Chang, presents a Netflix docu-series on the food that bonds us. Ugly Delicious is a riposte to fussy food and manicured plates.

South Yarra’s Yagiz is winning fans with its mod-Turkish plates, but come for the luxe cocktails, too, like this Turkish Delight, a sweet and refreshing vodka apéritif with rose fairy floss and pistachio powder.

The first Flinders Island Food and Crayfish Festival hits Tassie on April 14, with an outdoor long lunch, and cooking classes with chefs including Longsong’s David Moyle, and Matt Stone and Jo Barrett from Oakridge.

Join CBD neighbours Om Nom, Lucy Liu and Ezard as they host the Flinders Lane Neighbourhood Poolside Party on March 23 at the Adelphi Hotel’s chic revamped rooftop pool deck. $138, MFWF.com.au.

Byron Bay restaurant Harvest Newrybar has announced its latest line-up for their Wild Harvest guest chef series. Top culinary talent will work alongside head chef Alastair Waddell and forager Peter Hardwick for a series of one-off menus celebrating native ingredients. Harvest’s award-winning sommelier Russ Berry will be showcasing smaller Australian wines at each event. Nell Robinson of Sydney’s nel. will take on Wednesday March 14, Ben Willis of Canberra’s Aubergine has April 18, Bruno Loubet of London’s Grain Store has May 23, and Alejandro Cancino of Urbane Brisbane will be wrapping things up on June 20. For all bookings, please email goodtimes@harvestcafe.com.au or call 02 6687 2644. Bookings are available from 6pm, $75 pp for 4 courses, $45 for paired wines.

Master charcutier Romeo Baudouin has just launched Romeo’s Fine Food in St Peters. The expert charctutier has been in the business for 27 years, provides a range of handcrafted products that utilise traditional techniques and seasonal ingredients. “Serving delicious homemade products such as sausages and confits to refined rillettes, pâtés and terrines, Romeo’s Fine Food will provide traditional creations with a fresh approach,” says Rome, “My philosophy is to utilise every cut of pork from snout to tail which delivers a unique and exceptional flavour. I’ll also be soon expanding into other French products like pâté en croûte, fromage de tête, jambon persillé amongst others. “Realising this long-term dream, I’m delighted to launch Romeo’s Fine Food initially as a wholesale offering with a view to take my product range into retail outlets nationally within the next year.”

Margaret River’s rok kombucha is a homegrown favourite when it comes to the fermented tea drink. Now the local label has added to its existing range of kombucha – joining the likes of Classic Booch®, Berry Beats, and Ginger Pop are the new additions of Passionfruit Rap and Lemon Licks. The duo follow the same mantra of the originals – free from nasty additives, the drinks instead contain millions of beneficial yeast, bacteria and live digestive enzymes, boosting gut health and immune system support.

Coogee Rooftop’s Glasshouse is about to undergo a major revamp – for a limited amount of time that is. The drinking den will be transformed into a London-style oyster bar from March 9 to April 3, where gin-based aperitif, bespoke cocktails and freshly shucked oysters will be on offer. Inspired by the grand oyster bars of London, the rooftop pop-up will serve shucked-to-order seafood partnered with the Pimm’s mignonette – specially created by Coogee Pavilion’s Executive Chef Jordan Toft to enhance the flavour of the oyster by fusing the fruitiness of Pimm’s with the acidity and bite of vinegar. Oysters are $21 for a half dozen or $42 for a dozen.

Queensland College of Art (QCA) Master of Visual Art student Michael Phillips has won a commission to craft a 90 metre floor to ceiling art work for the expansion of Brisbane Airport’s International Terminal northern departures concourse. The competition was open to QCA students, requesting the submission of concepts exploring adventure, discovery, connection and flight – more than 100 entries were received in total. Installation of Mr Phillips’ work is the final element of the $73 million project to add an extra 11,000 square metres of space, to the International Terminal. Phillips says his work was inspired by the idea of the airport as a melting pot of different cultures and languages. “Airports are really vibrant places,” he says, “You get this incredible mix of people of all ages and cultural backgrounds. The work I created uses large scale shapes that echo human forms, and I also wanted it to look a little like its own language – a kind of indecipherable graffiti.”

It was master Georgian winemaker Lado Uzunashvili who introduced Hugh Hamilton (of Hugh Hamilton Wines) to rare and iconic grape varietal Saperavi. This Georgian-native grape was established in McLaren Vale by Hugh who, after 12 vintages, is one of Australia’s most experienced Saperavi growers. Now you can experience the grape for yourself over a decadent feast at the vineyard on April 15 from 1.00-5.00pm. European and Asian flavour will be fused, and partnered with the Exotica Collection which features the (you guessed it) Saperavi. Tickets are available online.

Two of Queensland’s major hospitality players are set to collaborate with confirmation of a partnership between The Gambaro Group and Treasury Brisbane. What’s on the cards? An indulgent dining experience centred around steak and seafood. The new venue will take over the former space of The Kitty cocktail bar, with the new restaurant set to open in mid-2018. “Our business was built on family and community and while good old-fashioned hospitality never goes out of style, we wanted the right partner to help us continue impressing our existing customers and attract new ones, while creating an unrivalled and unique dining experience in the CBD,” says The Gambaro Group Director John Gambaro.