We're eating… SWEET SCULPTURES
Restaurants across Melbourne and Sydney are giving new meaning to the phrase, "too pretty to eat". In the former, Pascale at QT is gaining attention for its miniature chocolate stove complete with ganache-filled chocolate saucepans, while the star of Henry Sugar's black forest dessert is a stunning sugar cherry shell. In Sydney, Peter Gilmore is arguable the original sweet sculptor; first with his famous snow egg and more recently with the desserts at Bennelong, like his pavlova with meringue sails that mimic the Sydney Opera House.
We're drinking… SMOKED COCKTAILS
Whether smouldering on arrival or infused under a cloche, smoked cocktails are giving thirsty punters an excuse to "smoke" inside. Sydney's The Powder Keg has a Dark & Smoked section on their cocktail list; featuring the Gunpowder Plot with gunpowder tea spiked gin, Fernet Cranca, gunpowder syrup bitters and fresh citrus. In South Melbourne, Meatworks Co has the Night King Cocktail with smoked hickory, bourbon and bitters as well as a smoked dirty martini. At Eau de Vie across both states, owner Sven Almenning's signature drink is a Smoky Rob Roy with Talisker and highland whiskies, cigar-infused Zacapa rum, vermouth and orange bitters – served under a cloud of wood smoke.
Who'd've thought it? Butter in a can, from Red Feather. Photo: Supplied
We're cooking with… SALTED CANNED BUTTER
Red Feather's butter in a can has a lot going for it, including vintage-inspired design and the fact you can buy it on websites such as campingsurvival.com and beprepared.com. Also available at some IGA and independent supermarkets, it's sealed tight and lasts for two years unopened. There are no preservatives or artificial colours or flavours, and it's fluffier and more spreadable than margarine. Cook with it or lather onto bread like calories don't count.
We're buying… T2'S CHARLEY HARPER COLLECTION
Colourful without being too loud, we're loving the pieces in this collector's tea set. A collaboration between T2 and artist Charley Harper, each print is a mini ecosystem of birds, bugs or fish dish in pale mint greens and powder blues. There's even an adorable, miniature ladybug cup and saucer set. t2tea.com
Each Dolce & Gabbana fridge features hand-painted, Sicilian-inspired designs. Photo: Supplied
We're obsessed with… DOLCE & GABBANA FRIDGES
OK, so they're a little OTT, but these limited edition Smeg fridges were launched at the Milan Design Fair last year and are now available in Australia through Winnings. There are only 100 available worldwide with no two alike – each is hand-painted by a Sicilian artist depicting Sicilian folklore (think colourful fisherman catching an octopus and a farmer picking fruit in the moonlight). A luxury item with price on application, you certainly won't find them on Gumtree. smeg.com.au
We're reading… PANA CHOCOLATE, THE RECIPES
There aren't many "healthy" chocolates that pass our taste test, but Pana chocolates always do. Now you can recreate Pana Barbounis' guilt-free desserts at home with Pana Chocolate, The Recipes. There are over 60 raw chocolate dishes and desserts, including takes on chocolate crackles, ice-cream pops, decadent "caramel lava eggs" and sweet breakfasts such as chia pudding and buckwheat porridge. Everything is raw, organic and vegan, as well as free from dairy, gluten soy and refined sugar. Stockists at hardiegrant.com.
A healthy breakfast bowl from Market on Malvern, in Prahran, Melbourne. Photo: Francine Schaepper
We're loving… RESEARCH-BACKED HEALTHY MENUS
It's not enough to simply dub a menu "healthy" these days, with operators injecting professional knowledge into creating their dishes. In Melbourne, newly opened Market on Malvern is run by a doctor and located inside Prahran's Beingwell Healthcare; old favourite Serotonin Eatery serves dishes containing ingredients said to release the happy neurotransmitters in the brain; and in Sydney Orchard Street Elixir Bar in Bondi and Orchard Street Dispensary in Bronte are run by naturopath and nutritionist Kirsten Shanks.
We can't believe… THESE FRIED CHICKEN CHALUPAS
Ever heard of a chalupa? Traditionally the Mexican specialty is a fried, boat-like container made from masa dough, but across America it's rising to fame thanks to Taco Bell's fried chicken version. That means fried chicken moulded into a sturdy taco shell and stuffed with cheese, diced tomato, shredded lettuce and avocado ranch sauce. It's your arteries' nightmare and an Instagram account's dream, but you'll have to visit Trump territory to try it.