What’s on around town

• The Sydney Fish Markets will open earlier and close later for the Good Friday crowds. It’ll trade from 5am till 5pm, and stock up with more than 650 tonnes of seafood.

• Mary’s Circular Quay is giving away a bunch of Impossible Burgers on Thursday April 3, between midday and 3pm. There is a catch though: you’ll need to pick which burg is plant-based and which is beef.

• Bondi’s Sefa Kitchen is jazzing up Tuesday night dinner with a $35 set menu. Expect Lebanese chicken, Egyptian falafel and a variety of sides.

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• There’s a boozy Easter dessert at Koi Dessert Bar. The Scotch Cross Bun comes laced with Benriach whisky, and it’s available from Tuesday April 1.

• Viva Pomodoro: there’s a pasta party at Ester Spirts on Sunday April 6, led by Aplenty’s Michaela Johansson. Join the class at 11.30am or come an hour later for a tomato-powered long lunch and tomato-infused cocktails.

• Sydney chef Matt Moran has launched a trio of stocks for you to use at home. My Perfect Stock comes in chicken, beef and vegetable, and they’re available now.

• Chiswick has a new head chef, Samuel Rozsnyoi, who was most recently at Dear Sainte Eloise. His debut menu at the Woollahra venue is on now, featuring new snacks and grill plates alongside the Chiswick mainstays.

• Newcastle Food Month kicks off next week. The festival packs dozens of events into 80 venues. Plate Dates returns too, where 50 Newy restaurants put on a $30 main and drink special.

• Kittyhawk reopens on Friday April 4, and it’s on an NYC-style bent. Head in for an Italian American menu that heroes pasta, plus lots of live music. The new fit-out features a customised 1.5-metre tiled mural of New York legend Busta Rhymes on the dance floor.

• Clay & Curds: ceramicist Milly Dent is collaborating with Penny’s Cheese Shop in her Marrickville studio with a ceramic and cheese workshop. Guests will create their own cheese plate and then snack through a guided cheese tasting. Book in for Saturday April 12.

What we covered this week:

• First look: the OG Effie’s team opens Bote – and it’s peak northern beaches.

• First look: At Redfern’s R by Raita Noda, a father-son duo is putting on a show. While one pipes, the other tweezes; while one sears, the other slices – and it’s all for just 15 guests each night.

• Discover all the vendors at Hay St Market, the worldly food destination taking over a 3000-square-metre patch of Paddy’s Markets.

• First look: Age 3, Japan’s famous fried sandwich joint, lands in Sydney – and there were immediate queues.

• Where Chefs Eat: Foodtok star and chef Andy Hearnden aka Andy Cooks is now a Sydneysider – and he’s wasting no time eating his way around the city.

• A Firedoor alum now leads the kitchen at Kolkata Social, dishing out vibrant Bengali plates inspired by her mum – all for a worthy cause.

• First look: play your way at 40 Res, the new wine bar from an ex-Tetsuya’s chef, where the breezy small-plates brief gets a fine-dining edge.

• Corner 75 – Randwick’s treasured and long-lived Hungarian restaurant – remains as it was. Phew.

• The Porteno team passes its adored Bar Louise (behind the colourful heritage-listed Enmore Road facade) to the Pavonis, where it will become pasta-focused Vineria Luisa.

• Icebergs founder Maurice Terzini resigns from his role as director. The departure follows the Sydney Morning Herald’s report of misconduct by his son, Sylvester Terzini, which Maurice allegedly covered up. The Terzinis deny all claims.

You might’ve missed:

• Last drinks have been called for The Hook in Kings Cross. The neon-lit oyster saloon and piano bar closes this weekend – swing by for your last French 75 or Laphroaig-swilled oysters.

• This One Thing: Andy Bowdy resurrects his cult dessert in his new sky-high kitchen. His peanut butter, pretzel, chocolate and banana sundae has grown up.

• Local Knowledge: Kabul House has been a staple of Afghan cuisine in Sydney for 16 years. Expect plates piled high with charred meats and fluffy just-fired bread in a dining room that’s a love letter to both Kabul and Sydney.