Hotlist: The new vegetable hybrid we're obsessed with

Fioretto Photo: Benito Martin Photography

We're buying… A NEW VEGETABLE

A new vegetable has sprouted in Australia – the fioretto cauli-blossom (fioretto means little flower in Italian). A long-stemmed cauliflower with small, delicate heads and sweet long stems, it will be available in select greengrocers in Melbourne and Sydney from early this month. Sydney chefs have already started experimenting with it: it has been paired with smoked and crumbed hen's egg yolk at Kensington Street Social, stir fried with salted duck egg at Spice Temple Sydney and served with blue-eye and Peruvian potatoes at Hotel Centennial. Use it where you would asparagus, cauliflower or green beans. 

Love Crepe at Pyrmont

Love Crepe at Pyrmont.  Photo: Supplied

We're eating… LOVE CREPE

After two decades experience in the Sydney cafe scene and gelato mentorship from Michelin-starred Italian pastry chef Francesco Giordano at Carpigiani  Gelato University in Bologna, brothers Michael and Nick Kondilis have opened a creperie and gelateria corner shop in Pyrmont. Inspired by the Greek hand-held crepes of the brothers' childhood, those  at Love Crepe are quickly gaining attention. The signature crepe changes each week – from Thursday they'll be taking inspiration from the United States with a peanut-butter and jelly option.

We're drinking… BOY AND BEER

We appreciate a good pun as much as the next person, so it is with great joy that we share the news that local band Boy & Bear are partnering with Akasha Brewing Company to create the All Australian Ale, A.K.A Boy & Beer. Exclusively available on their national regional tour from tomorrow, all proceeds from the Boy & Beer brew go towards Buy a Bale, a charity supporting Australian farmers and rural communities.

 Alice Nightingale iced vovo clutch

Alice Nightingale Iced VoVo clutch.  Photo: Supplied

We're obsessed with… FOOD CLUTCHES

Epitomising the phrase "so cute you could eat it", Alice Nightingale's bags in the shape of Iced VoVo biscuits and fairy bread are inspired by Australian culture and our unique sense of humour (if we do say so ourselves). Nightingale designs, prints, embroiders, knits, cuts and sews all pieces by hand from Brisbane. Her pieces are available online via 


The vegan power duo behind cult Melbourne restaurant Smith & Daughters has released a cookbook. In it, Shannon Martinez and Mo Wyse steer clear of the stereotypes that can accompany veganism (bland, boring and – dare we say it – preachy) to bring us seven chapters and more than 80 recipes, from "meatballs" in saffron almond sauce to Spanish doughnuts. Search stockists at  


Endulj Photo: Kristoffer Paulsen


Move over UberEats and Deliveroo, the first curated delivery dining experience featuring dishes from top Melbourne restaurants has landed. Called Endulj, customers can order signature dishes with matched wines from MoVida, Pei Modern, Lee Ho Fook, Thirty Eight Chairs, Tokyo Tina and Saigon Sally from a purpose-built kitchen in Windsor headed by executive chef Matt Germanchis (Pei Modern, The Fat Duck, MoVida). To maintain quality, delivery is currently only available within a five kilometre radius, with plans to expand in the future.

We're craving… COCONUT WHIP

Whip up a guilt-free coconut dessert for an easy treat. Place a can of coconut cream in the fridge overnight to separate the cream and liquid, then remove the firm cream from the top of the can and add it to a bowl, leaving the liquid behind for later use in smoothies and juices. Beat until thick and creamy. Blend in agave syrup or icing sugar to taste to lift the sweetness and arrange with fresh fruit, nuts and/or biscuit crumbs in a glass. 


Since 2015 the chicken corner shop has taken a gourmet turn, and it's not about to subside. In Sydney, Merivale's The Paddington is doing some of the best birds in town, while The Char Rotisserie in Bondi and Bronte is another solid option that is a little gentler on the wallet. In Melbourne, there is Scott Pickett's Deli & Rotisserie at Queen Victoria Market, Philippe Mouchel's much-lauded chooks at his recently opened namesake restaurant and the Brazilian rotisserie at Belleville in the CBD.