This tiny Elsternwick bakery supplies bread to Attica – and it’s finally getting much, much bigger.

• How many dumplings can you do? Find out at this festival dedicated to the Nepalese momo.

• Restaurants fronted by chef Teage Ezard have been accused of underpaying staff.

Cumulus Inc is releasing a limited-edition sweet every month for a year, including a hybrid custard tart-lemon meringue pie invented by one staffer in a moment of pre-dinner party panic.

Scott Pickett’s flagship restaurant is back and it’s better than ever.

Melbourne Central’s new food precinct is modelled on Asia’s high-end train stations.

• Gather your friends – Hawker Hall’s yum cha is back.

• Try inventive Mediterranean tapas, such as house-made potato chips with a frothy oyster emulsion, in this new restaurant in an 84-year-old former auction house.

This volunteer-run sister cafe to the CBD’s Kinfolk has a mostly vegetarian menu using produce from friends’ farms.

• The Broadsheet Kitchen’s second residency begins soon. Until then, a seafood takeover is happening at Scott Pickett’s Saint Crispin.

Messina and Starward Whisky are collaborating on a special weekend menu – there are just eight seats available at each sitting for the eight-course, eight-cocktail meal.

This pizzeria is deep-frying chunks of pizza dough and covering them in Nutella.

• A six-week celebration of winemaking – with winery tours, free tastings, gigs and more – is coming to Noisy Ritual.

• More than 4,000 people are expected to flock to this annual celebration of all things garlic.

• Greville Street's vibrant Japanese diner Tokosan has had a menu overhaul and is now doing inventive takes on classic Aussie fare, such as ramen spaghetti bolognaise and a "Drumstick" made from raw tuna, caviar and wasabi.