They are unmatched in their commitment to full transparency in their meat production and only buy whole animals, which they then break down and supply retail as well as to leading restaurants. More than butchers, they are educators about the ethics of eating meat and activists for a better way of farming.

Their story involves the problems of living in an affluent era marked by an increasingly fraught relationship to food, where meat is arguably the most controversial ingredient.

The Ethical Omnivore explores the solution: living with a conscience; asking the right questions of whomever sells you meat or of the labels you read; and learning how to respect the animal so much that you're willing to cook something other than chicken breast.

The ABC's Dan Bourchier will lead an interesting conversation with Dalrymple and Hilliard on September 19, from 11am-noon, at 4 National Circuit, Barton. Free, but bookings essential at eventbrite.com.au

Winederlust is hosting a four-course dinner at Pavilion on Northbourne Hotel showcasing wine from Sholto Wines.

Winemaker Jake Carter will give a sneak peak of his brand new pet nat made from pinot noir, the super popular rouge clair and award-winning syrah.

There will be also be a flight of saperavi over the main meal - one from the country of origin, Georgia, and two Australian ones, from female winemakers Jo Marsh at Billy Button (Alpine Region, Victoria) and Marnie Roberts of Matriarch and Rogue (Clare Valley, South Australia).

Only 18 tickets available to meet COVID restrictions. $119pp through eventbrite.com.au

Back by popular demand, Wine Selectors invites you on a delicious journey with some of the world's best cheeses paired perfectly with wine at their masterclass at QT Canberra.

They've sourced 12 of the best cheeses from around the globe, to taste alongside the finest Australian cheeses, all matched to stunning Australian wines.

Black Pearl Epicure's general manager and cheese expert Peter Gross and Wine Selector's Paul Diamond will guide you through the cheesemaking process, explain the vast array of cheese styles, and reveal the art of cheese and wine appreciation.

Saturday, September 19, from 2-5pm. Tickets $120 from eventbrite.com.au

At Ovolo, it is believed the trinity of Campari, gin, and vermouth is best celebrated smoky. Until Sunday, September 20, worlds and cultures will collide in celebration of Negroni Week as Ovolo Hotels goes "Up in Smoke".

With travel currently limited, let your tastebuds satiate your wanderlust wishes with the global flavours of Ovolo's unique restaurants "Up in Smoke" Negroni menu.

Serving up a menu of six specialty smoked Negronis from championed Ovolo bars across Australia and Hong Kong, each spirited rendition of the much-loved Italian cocktail will be available for guests to sip and savour for $18 whether in Sydney, Canberra, Brisbane or Hong Kong.

Here in Canberra, at Monster Kitchen and Bar, at the Ovolo Nishi, sample a smoked umeshiu negroni, a mesquite smoked blend of yuzu infused gin, choya kokuto umeshu, Campari and candied yuzu.

In Australia, $1 from every "Up in Smoke" Negroni purchased will be donated to Negroni Week's charity partner, Help Out Hospo, which supports hospitality industry and workers in need.