Rescue remedy
When lockdown hit Sydney, Terrey Hills nursery Forage Gourmet Edibles had an entire crop of watercress destined for restaurants that would have ended up in landfill. But Anthony Milotic, who runs the Bare Wholefoods cafes and online retailer Fuelling Life, decided to buy the whole lot and has made a zesty vegan pesto that’s going for $11.50 a jar. All proceeds go back to Forage Gourmet Edibles to help get them through lockdown.

Juicy fruit
Sydney cold-pressed juice business Allie’s wholesales to a host of Sydney cafes, including Three Blue Ducks, Porch and Parlour, Cherry Moon General Store and Black Star Pastry. With hospitality closed for dine-in, it’s at risk of seeing thousands of dollars of stock go to waste. So, Allie’s is selling eight-packs of its juice directly to customers – and right now they’re 30 per cent off. Choose from juices made from Australian fruit and veg, including the Daily Greens, Gingered Apple and Valencia Orange.

Are you over lockdown baking but have a few brown bananas mouldering in your fruit bowl? New cake-mix company Spotty has a solution – its range of banana-bread mixes requires just bananas, olive oil and eggs so you don’t need to faff about with too many ingredients. And there’s a range of options to cater to various dietaries, including a 95 per cent sugar-free version, a gluten-free option and a protein-heavy one, as well as plain traditional. The base mix is vegan, and Spotty sells egg replacer to keep things plant-based.

Get on the (rice) beers
Sydney restaurant group Lotus has teamed up with Rozelle’s White Bay Beer Co to create a rice lager crafted to pair with the group’s Chinese dishes. The beer has been cold-fermented for five weeks to bring out flavours of apple and pear; the crispy bev cuts through heavy, spicy foods and complements the group’s popular dumplings. It’s available in single tinnies and four-packs.

Shake up happy hour
Four Pillars’s Surry Hills bar and lab is closed for now. But to make up for that, it’s launched a Virtual Martini Hour hosted by the group’s creative director of gin drinks (and crack bartender) James Irvine. Gather four or more friends on Zoom and settle in for an hour of learning and drinking. Irvine will talk through the history of the stiff drink, and show guests how to make their own Martini using a gin pack that’s sent ahead of time (it includes Four Pillars Olive Leaf gin, dry vermouth, a mixing spoon, Sicilian olives and lemon). The masterclass is $90 per person for groups of five to 30. Book by emailing