Tristan Lutze

There’s an eight-course set menu for the committed (and fans of the now-closed Messina Creative), an à la carte offering for the drop-ins and pepperoni-washed Negronis for the curious. Plus, an exclusive wine collab with the Doom Juice boys.

Head to the mountains for cheese-topped shakshuka, to wine country for plum and miso lamb ribs, or to the coast for battered kingfish and salt and vinegar mussels.

Tassie-based fermentation whizz Adam James recently spent a month-long residency immersing himself in Bali’s rich food culture, and introducing ancient fermentation techniques to locals who in turn introduced him to their cuisine and ingredients. The result? A fermentation program being rolled out across Potato Head’s numerous restaurants.

After a turbulent few decades, Downtown is on the up, with a new generation of hotels, bars and restaurants rejuvenating the neighbourhood. Secure a seat at a slick Mexican eatery in a former warehouse or sip a “Farmers Market Margarita” at one of the hottest spots in LA to watch the sun go down.

The Seminyak resort and creative hub offers hedonism and wellness amid a load of impeccably upcycled garbage. Find rooftop prawn cookouts, morning-to-morning DJ sets and sunrise meditations, plus a kind of tourism that’s trying hard not to trash the planet.

The iconic subterranean cocktail lounge is a time capsule of 19th-century Sydney, complete with its original 35 varieties of colourful marble and restored mahogany bar. If you grew up in Sydney, you’ve probably had a drink here without knowing how such a remarkable room was recreated – tile for tile – underground.

The Sydneysider’s new book, Eat Weeds, is a practical, real-world guide to identifying Australia’s incredible edibles. From gateway wild foods such as mulberries, to weeds you can turn into a salsa verde, it’ll change the way you look at the world.

Sweet and smoky, easy-carve, ethically raised and one made using a 25-year-old family recipe. Here’s where to get your star ingredient.

Expect a more casual experience, where you can head in for after-work cocktails and bar snacks such as banh cuon – steamed rice noodles enfolding mushrooms and pork.

While some men aren’t into make-up, others – from K-pop bands to Trump and regular folks – are embracing it with vigour. Tristan Lutze hadn’t until we commissioned him to give the just-launched-in Australia range a go. This is his verdict.

With ingredients foraged around Melbourne and sourced from Indigenous wild harvesters, it tastes like a “representation of the grasses and gum leaves of Australia”, and has a nice citrus kick.

From hibachi grills, smokers and Big Green Eggs to smoking woods and bags of charcoal, these small or family-run businesses have years of experience at the grill, and many brands to choose from. Here’s where to go when you’re upgrading your balcony or backyard barbie.