Happy little Vegemites
Japanese diner Fugetsu – in Market City’s 1909 Dining Precinct – is adding an Aussie twist to its menu this month. From now until February 7, it’s selling pork, prawn and vegetarian gyoza with a Vegemite-injected dipping sauce. The sauce is also made with soy and miso, ensuring one huge umami hit. fugestu.com.au

Lamingtons with a twist
Tokyo Lamington – known for its Japanese-inspired spins on the classic lamington – is looking closer to home to inspire its latest range. It’s joined forces with Melbourne Bushfood, which ethically sources its ingredients from Indigenous communities, wild harvesters and small farmers, to add native flavours to its lammos. Expect ingredients such as pepperberry, Davidson plum, finger lime and strawberry gum. Our pick? The Lemon Myrtle-Lime-Bitters lamington – lemon-myrtle-and-lime jelly is mixed through bitters cream, which is wedged between sponge that’s dipped into lemon-myrtle sauce and coated in coconut shreds. tokyolamington.com

A very matcha crossover
Cho Cho San’s popular matcha soft serve is usually only available at the Potts Point diner – but until the end of summer you’ll be able to get it at Fishbowl Bondi Beach. Snap your cone up for $6 – or get one for half price with any bowl. It’s the first time the soft serve has been sold outside of the restaurant, so make the most of it.

The bee’s knees
Much-loved doughnut-monger Donut Papi has worked with New Zealand honey company Waimete Honey Co to create the Save the Bees doughnut. The honey-dipped treat is made with a citrus and white-chocolate glaze, and topped with a cute bee-shaped doughnut with a white-chocolate honeycomb shard. For every $8.50 doughnut sold, $1 will be donated to Save the Bees Australia, which raises awareness of the importance of bees to our ecosystem and rehouses bee colonies to keep them thriving. instagram.com/donutpapi

Darling Clementine
Pyrmont diner Bistro Clementine has a new head chef in its kitchen. Bilent Peel (ex-Cafe Paci, Sixpenny) has launched a new weekday breakfast and lunch menu, and will soon introduce dinner. In the mornings, expect classic brekkie dishes such as omelettes with goats cheese, and cured salmon with potato hash, sour cream and dill. For lunch, sandwiches take the lead, with fillings including roasted broccoli, sriracha mayo and smoked provolone; and mortadella, salami, bocconcini and salad. There’s also a bang-up steak frites. The diner will launch an evening menu in the coming months. bistroclementine.com