• From today: Fitzroy sanga shop Jolly Good has taken over the kitchen at Reservoir brewpub Future Mountain. It’s serving all the favourites – including that French-dip sandwich – plus poutine and hot chips. Head north.

• Now open: twice-fried tonkatsu is king at Ichi Katsu, a lively new Japanese diner in the ‘burbs. The breaded and deep-fried pork cutlet comes in many, many different forms.

• Among Lune’s outlandish May specials: a Pina Colada cruffin I’d happily get caught in the rain with and a meringue-crested pastry channelling the shaker lemon pie.

• Sad news: Melbourne institution Moroccan Soup Bar is closing after 24 years. “Anyone who thinks the pandemic is over is not paying attention.”

Six-Eyed Scorpion is a new Melbourne business making killer crispy chilli oil for slathering on everything.

Master of None star Eric Wareheim’s (comprehensive) guide to eating in Melbourne includes everything from mashed-potato-stuffed schnitzels to a hidden noodle joint “every damn drongo recommended” and a very curious off-menu item at France-Soir.

• Get your hands dirty when the traditional Filipino boodle fight (a feast spread out on banana leaves that you eat with just your hands) gets a plant-based twist with cauliflower wings, adobo flakes, garlic fried rice and more – no cutlery required.

• How good is your homemade hummus and falafel game? Enter this comp and let dip king Tom Sarafian be the judge. (There’s a trophy.)

• The Lighthouse is a glowing glass restaurant opening very soon. Here’s what to expect from the beacon-like pop-up – on as part of Rising.

Sausages & Sangria: there’ll be a huge sausage sizzle, plenty of sausage dogs and mulled sangria galore at this party at the Ascot Lot.

• First Look: A cocktail bar with no ice or cocktail shakers? The innovation is above par at this new Fitzroy spot.

• Celebrate six months of Broadsheet Wine with a limited edition box by Maha’s Shane Delia. Plus, find out how to save $40.

Recipe: Yotam Ottolenghi and Noor Murad’s hot-mess curried cauliflower cheese filo pie. If you’ve got 20 minutes, you’ve time to prep this – the ultimate comfort food.