We can't believe… THIS ALL AVOCADO CAFE
While we're here in Australia smashing avocado, some creatives in Amsterdam are opening an all-avocado cafe in early March called The Avocado Show. Located in De Pijp, traditionalists will be able to visit for avocado on toast, but there will also be avocado pancakes, buns, poke bowls, date cake, shakes and more. The cafe will open breakfast through dinner, with late snacks on Fridays and Saturdays alongside avocado cocktails. And just when you thought you'd heard it all, the team is experimenting with avocado coffee.
Bow and Drape's statement tees will make you hungry. Photo: Kevin Kunstadt
We're obsessed with… BOW AND DRAPE
Bow & Drape is an online shop specialising in statement sweatshirts and tees – assuming you want that statement to be written in sequins and emojis. Design your own or choose from popular options, most of which have something punny to say about food and wine. Pick from the likes of "just in queso", "too old for this bar" and "how merlot can you go?" Visit bowanddrape.com.
We're reading… EAT THIS MY FRIEND
When regular customers discovered Jade O'Donahoo was selling her hole-in-the-wall Melbourne cafe Switchboard, they were devastated they wouldn't be able to eat her food again. O'Donahoo wrote out her recipes for them. Soon enough her scribbles turned into a blog, and the blog into this cookbook of 60 vegetarian recipes. Health is a focus, from lentil shepherd's pie through to a devilish choc-tahini spread – but the fact O'Donahoo is also responsible for the illustrations makes the recipes extra personal. Eat This, My Friend (Hardie Grant, $24.95).
Caramels with a miso twist - recipe from Blossom to Stem. Photo: Mary Kasprzak
We're craving… MISO CARAMELS
These miso caramels from Blossom to Stem up the salted caramel ante. Melt 3 tablespoons unsalted butter and 1 cup heavy cream in a small saucepan. Set aside. Heat 1½ cups granulated sugar, ¼ cup corn syrup and ¼ cup water in a deep saucepan. Bring to boil and stir until incorporated. Continue heating until the mixture is 180°C. Remove from heat and pour in cream and butter. Stir until uniform, then heat to 180°C. Remove from heat and whisk in 2 tablespoons white miso, then pour into square baking tray lined with non-stick paper. Cool overnight, then transfer to fridge for an hour before cutting. blossomtostem.net/miso-caramels-caramel-candies-for-grown-ups
Fizz Ballz are Wizz Fizz 2.0. Photo: Supplied
We're loving… WIZZ FIZZ 2.0
One of Australia's best-loved lollies, Wizz Fizz, has just released Fizza Ballz – like the original but in the form of chewy, sherbet spheres. Surprisingly, the colours and flavours are all natural, although they're significantly more difficult to snort than the powder (don't pretend you never tried it that one time at your 10-year-old birthday party). Available at Kmart, Coles Express and independent retailers and milk bars.
We're drinking… GEORGE CLOONEY'S TEQUILA
There's a lot to talk about with this award-winning small-batch tequila, also owned by Rande Gerber and Michael Meldman. Called Casamigos, the premium drink is distilled in Jalisco, Mexico; the fermentation process takes nearly twice as long as the industry standard; and it works neat, on the rocks or in cocktails; and is available in Blanco. But all you really need to know is that Clooney tastes and approves each batch before it's bottled. If it's good enough for him…
We're eating… BREAD
You can tell a lot about a restaurant by its bread service. In Sydney, LuMi's rye and spelt, chefs hat-shaped sourdough brioche sits proudly in a little pot. It's served with burnt butter mascarpone as part of the eight-course menu. For classic sourdough, it doesn't get better than Mike McEnearney tangy, chewy sourdough with Pepe Saya cultured butter at No. 1 Bent Street ($4). In Melbourne, Marion's pan-fried flatbread is cut into fingers for optimal dipping into addictive fromage blanc. Around the corner at Ides, two bread courses are added to the six-course set menu: a warm, sesame sourdough roll with the most addictive peanut butter-butter and a walnut loaf studded with rehydrated currants with wild thyme honey butter. Fun fact: Ides pinched their rye starter from Attica.
Anna Vasily crockery is now available in Australia. Photo: Supplied
We're buying… ANNA VASILY CROCKERY
Husband-and-wife designers Anna Papaharisi and Vasily Pashalis have crafted durable glass tableware for some of the best restaurants and hotels the world over for over a decade, from the Savoy Hotel in London and the Ritz Paris through to collaborations with Alain Ducasse and Gordon Ramsay. The couple launches in Australia with a seasonal colour palette of metallic browns, gold and midnight blue. annavasily.com.au