Book quick, this Braddon collaboration dinner has already sold out once

The encore dinner will be on September 2.

"This dinner's been a long time coming," says Rizla's Andy Day.

"We've been chatting about it since our 'down-time' of the COVID shutdown last year so it's well overdue.

"For us it's a great chance to show off one of our core beliefs; that riesling goes with any cuisine."

Zaab owner Becky Khanthavongsa has a lot of love for Rizla.

"I don't think a night went by during the takeaway days that Rizla weren't down here or we weren't up there grabbing staff meals," she says.

"This is a great chance for us to get together, have fun and put on a really great time for our loyal fans."

Guests will be treated to some Zaab classics, along with some boundary-pushing new dishes and treats, as the kitchen team, under new chef Bird Jannarong, embraces the Lao cuisine of their heritage. There will also be some highlights from the Rizla kitchen, done with a proper Zaab twist.

Day is bringing some seriously cool riesling to the party, with a smattering of the best of Canberra's new vintage alongside alternative styles and some of the decade-of-the-century 2019 German rieslings.

So what can guests expect from Braddon's Finest? Exciting and delicious food, two hosts-with-the-mosts, and some fine wines to wash down the good times.

The dinner will be held at Zaab, 2/9 Lonsdale Street, Braddon. Cost: $120pp. Bookings at bit.ly/ZaabxRizla

Everyone in Braddon is getting together. Ramen Daddy is taking over the kitchen at Assembly on August 8, from 5pm.

It's not the first time Ramen Daddy has dropped, but this time they're doing a full takeover, with an extended menu. There'll be ramen and some truffle-infused dishes, as well as plant-based options. Think wagyu steak sando, truffle mozzarella sando, truffle Tokyo Shoyu ramen and truffle cream caramel.

Bookings are essential at thepeoplespub.com.au.

Rockpool Bar & Grill has just launched a delivery and click and collect service called Rockpool @ Home, in partnership with Providoor - and they're delivering to Canberra.

There's a great menu available which includes such marinated whole roasted prawns, a 400g Robbins Island wagyu sirloin, Sterling caviar with creme fraiche, chives and Melba toast, and a selection of sides and desserts. Home delivered eight-layer chocolate cake anyone?

There's also the option of a banquet box for two or four people.

All dishes are served chilled, ready for customers to finish off or cook at home, with a few easy instructions.

It's allowed the company to bring about 30 people back to work and after a successful start where more than 300 meals were delivered around NSW, work has increased from three days to four.

Support the industry and book some meals rockpoolbarandgrill.com.au/sydney/takeaway/

Matthew Bentley has taken over the reins as executive chef at Monster Kitchen and Bar, injecting his own splash of colour into the renowned plant-based menu.

Formerly of the five-star Bunker Bay Resort on the Margaret River, Bentley has worked in numerous high-end venues in Australia and fine-dining Michelin Star restaurants in the Netherlands. But it was his time abroad in Norway where his admiration for hyperlocal produce, often foraged with his own bare hands, became prominent.

The Canberra food scene intrigues him.

"Guests are open to try new things and locals are always eager to dine out," he says.

"There is significant opportunity here, especially surrounded locally grown ingredients, to build strong relationships with farmers and design passionate menus from their produce."

His mission is to find the ideal balance between expressing creativity and allowing fresh, seasonal vegetables the autonomy to shine bright.

"Vegetarian food excites me; as a chef it forces you to be creative, embrace sustainability and be at the forefront of the food conversation," he says.

His approach to a menu considers the skin to stalk of all produce to optimise and minimise food wastage. He shows strong initiative towards upcycling, creating purpose to utilise the entirety of an ingredient in a meaningful way. The heritage carrot tops from the roast baby carrots are used in the pesto for the roasted and spiced cauliflower dish.

The new menu celebrates root veg, highlighting the heroes of the season including celeriac, beetroot, and Jerusalem artichokes. The a' la carte menu is designed to warm you from the inside out, among the favourites Butternut Squash Katsu, the Ricotta Gnudi and Saffron Rice Pudding with smoked coconut cream and cognac caramel. The set menu marries technicality and adventure intended to transform innocent veg into the life of the party.

monsterkitchen.com.au