• Scott Pickett’s new diner Lupo is officially open. And it’s all for the love of pasta.

• If you’re bored of the Maxibon, Piccolina Collingwood is serving up scoops of gelato in brioche buns.

• Lively and kitsch Vietnamese diner Good Nights has arrived in Windsor. It’s serving osso bucco congee with Chinese doughnuts.

• Sun Kitchen is Albert Park’s glamorous new Chinese fine diner, where the cellar alone is worth $1.5 million.

Here’s how to track down the last of the season’s giant one-kilogram-plus “avozillas”.

Here’s where acclaimed British chef Marco Pierre White dines when he’s in Melbourne.

• Popular Collingwood brewery Stomping Ground is opening another brewpub at a 60-year-old former cigarette factory.

• Celebrated fine diner Vue de Monde is offering a five-course lunch featuring the restaurant's greatest hits and a glass of wine for $150 – less than half the price of the regular tasting menu – for the month of June.

Entries are now open for Drink Easy, a new beverage award calling on Australia’s best and brightest brewers, distillers and fermenters of all drinks alcoholic (and not).

• Australian chef Curtis Stone’s Los Angeles restaurant Maude has been awarded a Michelin star. It’s the first of the chef’s venues to receive the award.

• Fancy Hank’s has made a Toy Story-inspired burger.

• How much pizza can you eat in two hours? That’s the question 400 Gradi is asking, as it brings back bottomless slices.

• In more bottomless news, this Fitzroy bar's winter rooftop sessions promise bottomless waffles and booze to match.

The Press Club is about to close for good. Get in and help polish off the best bottles from its cellar at this very special one-off event.

This annual laneway night market is back, with food to transport you to Europe and music to take you back to the ’70s.

• Join restaurant critic and TV personality Matt Preston for a cosy night of cocktails on Wednesday.

• Windsor's Neptune Food & Wine has a new head chef, Hayden McMillan (Etta). On the menu? Crab spaghetti with parsley and saltbush, and rhubarb tart with brown-butter ice-cream.