The A-Z of Good Food Month

A is for the A team, cooking alongside Noma's Rene Redzepi for the Great Australian Dinner (October27). And our very own ace Peter Gilmore is doing lunch for 50 with Redzepi at his providore's farm (October26).

B is for Bilson. Great food mind Gay Bilson fronts the very lovely Food Writers' Festival at the Mint (October19). Matthew Evans tells tales at the Commons (October4) and indigenous storyteller Aunty Margaret runs a bush-tucker art workshop in Bankstown (October12). Part of Art & Food.

C is for clubbing. The producers behind Pepe Saya butter, Kinkawooka mussels and Vic's Meats star at Campbelltown Catholic Club (The Regional Table, October25). And Community Festivals go off in Fairfield (October19), Haberfield (October20), Casula (October26) and across the Riverina (all month). The new Jewish Food Culture Fest draws on generations of gastronomy (October20).

D is for Darling Mills and farmer Steven Adey. Join his annual farm tour lunch (October11) and see his salad leaves, herbs and petals shine at the SMH Growers' Market 15th-birthday bash (October5). Also Kitchen Gardening is Stefano Manfredi at Bells at Killcare (October27) and George Francisco at Robert's in the Hunter (October27). ''D'' also happens to be for dessert, for many the best part of a meal, celebrated in Let's Do Dessert ... chocolate delice with peanut butter ice-cream and slated caramel popcorn, anyone?

E is for Edwina Pickles. With colleagues Marco del Grande and Steven Siewert, the Good Food photographer shares her snapping skills at a food shoot masterclass with Jill Dupleix and stylist Berni Smithies (October19, Smeg Showroom). Skill up at one of two-dozen Instant Expert classes.

F is for French feast, 18th-century style. est.'s Peter Doyle and crew create a Marie Antoinette moment (October8). Other Hats Off dinners include Neil Perry's Rockpool retrospective (October15), 12 years of Guillaume at Bennelong (October1) and a Croatian menu from Joe Pavlovich at Glass Brasserie (October8).

G is for Goldie's, the hit LA eatery cheffed by ex-pat Thomas Lim. He comes home for Omnivore Sydney – masterclasses and dinners with next-gen talent. Meet Paris sensation Sven Chartier and Auckland's Michael Meredith. (October3-6.)

H is for Hunter Valley. The Next Generation HV Project at the Vic Hotel, Enmore, turns a car park into a Laneways party (October13). Dan Hunter transforms Stanmore's Sixpenny (October23-24) and Rekorderlig Cider themes a series of dinners at Gazebo Wine Garden (October1-9).

I is for Insect. Beer, bugs, bees and bush food feature at Kylie Kwong's Down to Earth dinner (October15). Other Thinking Foodies include the Cooks Co-op's Martin Boetz leading a panel on food security (October12), and Pete Evans on Food is Medicine (October26).

J is for jim jaew – Northern Thai-style dipping sauce with marinated pork. That's first course at Spice I Am's Good Dinner Under $30. There's beetroot-cured ocean trout and tagliata at Lox Stock & Barrel and bargain menus at misschu, Barrio Chino, Espresso Organica and more. Nightly.

K is for Kids in the Kitchen. They get Baking Bikkies Beautifully with Rowie Dillon (October19), rolling pasta at Casula (October4), or fine-dining at Catalina and the Woods (Family Table, week nights).

L is for lunch. And doing it. Marvellous menus to be found at Aria, Arras, 4Fourteen, Bishop Sessa, the Bathers' Pavilion, the Century, through to Port Macquarie's the Stunned Mullet. Let's Do Lunch, 70 venues, weekdays, $38 (includes Brown Brothers wine, or Coopers beer, or S.Pellegrino or Acqua Panna mineral water, plus tea or coffee).

M is for meat. From the Argentine asador at Porteno's Sunday Family Lunch (October 20) or as Redleaf Lamb with garden greens at Bowral's Biota Dining (October6, 13, 20, 27). Or outdoor Italian at Annadale's Casa Barilla (October6, 13, 20).

N is for comfortably Numb. After caterer Fatima Barroso's generous Portuguese World Dinner, in her private kitchen (October4-5, 18-19). Other journeys: Sicilian at La Casa, Basque at Baroque, Spice with Shane Delia at the Star, Tastes of Singapore at Wollongong's Caveau. World Dinners, various dates.

O is for Oz-straya. MsG's take. Their annual Surprise Saturday Lunch spins Aussie classics with an Asian riff. Includes a Viet-Oz sausage sizzle and rum and Coke slushies. Of course. (October19.)

P is for pig. As in three little ones. That's the Shelbourne Hotel's porky take on Good Pub Grub – in a hot dog, slider, and belly with chips. Beer braises, batters and gravies abound at Woolwich Pier, the Royal Oak and Graze at Willow Tree. Good Pub Grub, $25, includes a Coopers Pale Ale. Daily.

Q is for quinoa, with swordfish ceviche and chilli aioli, and a stylish take on a Tanqueray & Tonic (think celery and lime juice and bitters). Great gin-based drinks at more than 30 Sydney bars, including Longrain, Foley Lane and Grain Bar. And Cafe Sydney – as above. Bar Hop – cocktail and matched bar snack, $20 (nightly).

R is for The Rocks and Ananas Bar & Brasserie's dude-food late-night snacks, part of the new Supper Club program. Other after-9pm menus include buckets of fried chicken and doughnuts at Gastro Park and rooftop burgers at Sweethearts. Nightly.

S is for sky. And dinner in it. Imagine a table 50metres above the ground, with a chef in the middle. Dinner in the Sky from October11. Other popping Pop-Ups include Paco's Pintxos at MoVida (October20), a Barossa pop-up bar (October 15-20), a sit-down breakfast in the middle of Sydney Markets (October18) and lunch on an alpaca farm (October19).

T is for TAFE. Where the chefs of the future get trained. Meet them during 100 Mile Dinners at Western Sydney Institute colleges in the Blue Mountains (October25), Mount Druitt (October18), Kingswood (October21) and Baulkham Hills (October17). Part of The Regional Table.

U is for upload. Photograph a chef, and post it via Instagram or Twitter, with #shootthechef. Shoot The Chef.

V is for Victor Valdes, the mariachi master who makes La Lupita's Mexican menus sing at the Basement. The inaugural Mariachi Monday Mexican Markets takes over Macquarie Place (October28). See Markets section.

W is for waste. As in waste not, want not. Support OzHarvest, the Good Food Month charity partner, at its Harvest Hub in Alexandria (October22) and look out for its Middle-Eastern flavoured Hunger Buster Food Truck (nightly).

X is for XO. And xylophones. Both of which go well with Noodles. Well, maybe. Night Noodle Markets extends to 16 nights, including Saturdays. Sharing the Noodles love are Longrain, Mamak, Chat Thai, Bar Pho, Chinta Ria and Pok Lol. Look out for the new Citi Concierge jump-the-queue service. October 9-26, Hyde Park North, from 5pm nightly, 4pm Saturdays.

Y is for yum cha. At Single Origin Roasters, dumpling culture takes over for the new Breakfast Club, weekdays, $20, including coffee. Various locations.

Z is for Zetland, showing off its growing food community with the East Village Festival in Joynton Park – restaurants, food stalls, cocktails, music and kids' stuff until 10pm. And a barbie or two. Part of Barbecue Madness (October5).

For these and 524 other events in October, see goodfoodmonth.com.