Kosa Monteith

While they’ve long been popular at many of the city’s Asian restaurants, in the past year we’ve noticed more Melbourne chefs getting creative with fish collars and wings.

Geoff Marett spent five years at Hong Kong’s Michelin-starred yakitori restaurant. He’s now bringing his “elevated drinking food” to the laid-back North Melbourne beer hall.

Including a frozen take from Leonardo’s Pizza Palace and Toddy Shop’s Kerala-inspired number with curry leaf syrup.

One showcases the wonders and flavours of Sri Lankan cuisine, while the other heads up iconic Italian eateries in Sydney, like Ragazzi, Fabbrica and Palazzo Salato. In partnership with Cat Amongst the Pigeons, here’s a recipe that combines their strengths (and pairs well with a Barossa grenache).

The bandroom has been upgraded and the front bar revamped. You’ll now find birria tacos from Dingo Ate My Taco, free pool on Wednesdays and drinks until 3am.

“More sleep, more sex; more sex, more sleep.” In partnership with Koala, we talk to sleep scientist Dr Michele Lastella about improving your time in bed.

There’s more to Tasmanian plonk than a pinot. In partnership with Effervescence Tasmania, we highlight some of the Apple Isle’s best sparkling wine producers – and how you can try them all in one place.

A guide to some of the best Martinis in Melbourne – whether you like yours dirty, wet or very dry, the city has a Martini to suit you.

The Fitzroy bar’s “sugarcane and champagne” tagline is more about the former, with a focus on rum from around the globe and a Daiquiri-centred cocktail list.

At their Melbourne boutique, Paige Aubort and Søren Poulsen are redefining intimacy, and taking the sleaze out of sex shops.

A fun retro aesthetic meets French cave à manger at this new spot from the duo behind Soi 38 neighbour La Cave Garage.

A welcoming spot for whiskey dates, cocktails with mates or just sitting at the bar making friends over a beer and a bowl of pickle fries while you learn your ryes from your bourbons. At Goodwater the whiskey’s serious, but the team knows how to have fun with it.