On the market
Marrickville Metro’s weekend markets return on Saturday August 13, with more than 20 stalls hosting producers, makers, artists and more. It’s been put together by art and design store Hypmotive Hub and grocer Panetta Mercato. Expect pastries from Anna Polyviou, sauces from Jimoto Foods, ceramics and jewellery by Oditi Designs and oven mitts and totes from November Tango. From 10am–5pm. marrickvillemetro.com.au

Gin in a tin
Four Pillars has launched two new gins in a tin, adding to its already-tinned Rare Dry G&T. And they’re perfect for summer drinking. The zesty yuzu gin and soda is a highball-style sip, made using the distillery’s Fresh Yuzu Gin. And the Bloody Shiraz G&T brings the cult-favourite purple spirit into the world of cans, with a dash of lemon. They’re $28 for a four-pack, and available from the Four Pillars laboratory in Surry Hills, as well as select bottle shops. fourpillarsgin.com

A journey through time and space
St Leonards diner The Mayflower is teaming up with event management group Sixth Sense Agency to create an immersive dinner on August 25 ($288). Diners will feast on a three-course meal, including blue-eye cod with koji rice beurre blanc, ocean trout with green mango, and pineapple sorbet to finish, as light projections bathe the room in colour, and an interactive installation is activated by motion sensors. Tickets include a cocktail on arrival and paired wines. events.humantix

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Brews news
Charcoal chicken joint Henrietta has teamed up with brewery Yulli’s Brews to create a custom lager. Available at the Surry Hills eatery, it’s a light and dry brew with a hint of citrus and a dash of sumac – an ideal companion to Henrietta’s juicy chooks and its sumac-sprinkled hot chips. On August 17 it’ll mark the launch with a beer-inspired trivia night. The new beer will be $2 on the night and accompanied by a banquet ($49) that includes hummus, falafel, chicken, salad, toum, baklava and more. henriettachicken.com

A fiery collab
Rockpool Bar & Grill is launching a collaboration series with international chefs, who will bring their signature cuisines to life on the fine diner’s woodfired grill. On September 11, Diego Hernández Baquedano from Mexico’s Corazon de Tierra will kick off the series. He’ll be putting a woodfired spin on Mexican dishes. And on October 23, Pedro Bargero of Chila restaurant in Buenos Aires will bring his Argentinian flavours to Sydney diners. Both chefs will collaborate with culinary director Corey Costelloe and executive chef Santiago Aristizabal on the menus, which are available only at these events. Tickets are $245 and include a cocktail, snacks on arrival and four courses. sevenrooms.com