Fancy a Negroni and authentic Italian cuisine in the late hours of the night in true Italian-style? Bar Conte, Australia’s first Negroni-centric bar in Sydney’s Surry Hills has you covered.

Natalie Paull’s second ‘bakebook’, Beatrix Bakes Another Slice, includes legendary recipes that didn’t fit into the original book—from cookies, cakes and tray bakes to tarts and pies, each as joyful and delicious as the next!

Cade McConnell’s new cookbook, Plants, Clay & Fire, embraces the simplicity and healing power of harvesting, preparing and sharing food — highlighting the importance of wholesome produce and the vital part it plays in his incredibly mindful practice.

In her latest cookbook, Sweet Enough, New York Times–bestselling author Alison Roman, takes us through delicious dessert recipes in her signature casual, effortless and incredibly chic style.

Japanese izakaya, Itō, emerges on Crown Street – a new restaurant from ESCA Group. Led by Italian chef, Erik Ortolani, the former Cho Cho San and Nobu chef creates the most incredible dishes, celebrating the flavours of Japanese and Italian cuisine.

Designed by Tom Mark Henry, Bobbys on Cronulla Beach in Sydney, is a Mediterranean-led seafood restaurant embracing a menu which heroes an ocean-to-plate ethos.

Busby's, a wine and record bar, is set to become one of the neighbourhood's latest hottest spots in Paddington, Sydney – think natural wines, grappa cocktails and next-level bar snacks at the intimate and moody new Oxford Street venue.

GOHAN: Everyday Japanese Cooking, by Emiko Davies, is a cookbook filled with memories and stories from Emiko’s family kitchen. We share a recipe from the new book – matcha tiramisu!

Two Good Co.’s latest cookbook, Change The Course, shows us that food is more than food, sharing stories that feed the souls of people whose lives have been transformed through the magic of Two Good Co: survivors of homelessness and domestic violence.

Two Good Co. teams up with LOAM at Ace Hotel Sydney, for its inaugural Chef Series with Julia Busuttil Nishimura – all profits will help to continue Two Good Co.’s mission to support, empower and employ women, rebuilding their self worth and independence following domestic violence, homelessness and complex trauma.

The Vegan Baker, by Zacchary Bird, is the ultimate guide to plant-based breads, pastries, donuts, cookies, cakes and much more. The book shows us, with Zacchary’s ingenuity, that anything can be made vegan!

Peináo: A Greek Feast for All, by sisters Helena & Vikki Moursellas, shares their take on Greek classics – all with a fun and modern spin. Whether it’s a dinner party or mezze with friends, there’s a delicious Greek feast for every occasion.