From now until the 27th September, Tramsheds are hosting a series of bubbles, burrata and bocconcini making classes. Choose from ‘Holy-loumi! Curds & Wine’ ,‘Breakfast Mimosas & Mozzarella Making’, or learn how to make ‘Burrata and Bocconcini’ from scratch. Experience a true taste of Italia as you stretch and fold your way to cheesy heaven. For tickets and exact dates, see here.

Often, it’s the thoughtful touches hotels offer that make you feel especially welcome – be it a complimentary in-room snack, a drink on arrival, or a turn-down service. And, from now until May 31, 2020, QT Hotels and resorts across the country are offering guests a MINI to drive around in during their stay. Request a brand-new MINI when booking your room to secure your ride. qthotelsandresorts.com

In a first-ever, The Butler is launching a Bottomless Lunch Series that’ll take place every Sunday. Enjoy 2 relaxing hours of bubbles, plus an Ibero-American shared lunch for $88pp. With flavour profiles spanning across America and Europe, the menu includes fresh kingfish ceviche, ocean trout and Mexican sweet breads and pastries. For bookings, see here.

Little Creatures is shaking up its IPA, switching its British-style IPA for a US West Coast-inspired recipe and, for the first time, releasing it in 355ml cans. Think lighter malts, tropical fruit and citrus flavours. $28 for a 6-pack.

Saké Restaurant & Bar will burst into bloom this Cherry Blossom season with a range of boutique events and spring-inspired cocktails. The restaurant will be hosting two dinners which showcase Japan’s regional cuisine, along with a share-style menu that invites guests to dine tatami-style. Those looking to enjoy the spring weather can opt for the weekend picnic, which will see the restaurant transform into a Japanese floral wonderland. Bookings and further information can be found here.

Deceptively simple yet finely wrought cocktails with a Japanese accent, such as the Cognac-based Miso, are a focus at the new Isabel Bondi, a mod take on an izakaya. It’s also big on sake, small plates and yakitori.

Melbourne chef Scott Pickett shares his favourite seasonal recipes in his new book Marriage of Flavours. Each recipe has flavour matching tips and suggested wine pairings. RRP: $39.99 via Penguin Random House.

Three pop-ups inspired by Tokyo’s famed bijou bars come to Paddington’s William St for three days from September 18 to mark the launch of Koyomi Highball, an RTD made with shochu. Tickets ($40) from Eventbrite.

Dragon Hot Pot’s slurpable new vegan broth suits carnivores and herbivores alike. To the base broth, spiced with Sichuan peppercorns, add your choice of soy products, mushrooms such as enoki, vegetables and noodles.

The Maker’s Dozen in the striking new Exchange building at Darling Square ranges from tapas at Boque by Tapavino to craft brews at Bucket Boys. The highly anticipated XOPP by Golden Century is slated to open this month.

Tayim at The Rocks will partner with Sydney Fringe Festival, offering guests an exclusive pre-show menu and specially curated cocktail. Thoughtfully curated by Head Chef, Ran Kimelfeld, the pre-show offering includes three dishes, baklava and a glass of wine for $50pp. Wash it down with the Yorkshire Ruby Red, a gin-laden cocktail inspired by the festival. Bookings are essential and can be made here.