A six-course winter cheese dinner hosted by a Sydney cheese judge

A bite-sized recap of the biggest stories of the week, so you know where to go and what to order. Check in each week so you can be the smartest person in your group chat.

Stay up to date with all the latest food news, recipes and reviews on the Good Food app, now available from the Apple App Store or the Google Play Store now.

The Download: Friday, June 12

Penny Lawson’s cheese dinner returns

For the third time, Penny Lawson of Penny’s Cheese Shop is hosting a cheese dinner. And if the last two are anything to go by, it’ll sell out quicker than you can say, well, ‘cheese’. Lawson has again teamed up with the Love Tilly Group, hand-picking six of her favourite winter cheeses for culinary director Scott McComas-Williams and Fabbrica executive chef Damiano Balducci to build the menu around.

Dishes include prosciutto-wrapped baked Bruny Island Cheese, zucchini flowers filled with Berry’s Oak Blue, pizzoccheri pasta with Long Paddock Ironbark, and mascarpone mousse with poached persimmon to finish. It’s priced at $85 per person, with an optional wine pairing for $60. The dinner is held at Fabbrica Darlinghurst on June 24. Bookings are available on OpenTable.

Butter Boy’s new cookie cereal

You may have seen the cookie-cereal trend on social media a few years ago, and dismissed it as just another half-baked fad. Well, it’s back. Sydney bakery Butter Boy has released Mini Cookie Crunch, a breakfast cereal made using miniature dark and white chocolate chip cookies, each about the size of a button. Pour them out into a bowl and top with ice-cold milk or snack on them one by one. Each box is priced at $12.50 from Butter Boy’s Sydney stores in Manly, Chatswood, Broadway and Brookvale.

The best tins of tuna, ranked

Good Food tin-fluencer Frank Sweet has scoured the Seven Seas for Australia’s tastiest canned tuna, sampling more than 20 supermarket cans and pouches in a blind taste test. Come were cheap and delicious, others fancy but foul. Along the way he charts the difference between yellowfin, skipjack and albacore, before crowning a clear favourite. Here’s how they ranked.

Your favourite tin of chips now comes in a snack size

Bonilla A La Vista Patatas Fritas are arguably the best potato chips in the world – and they are almost certainly the most expensive. The highly coveted 500g tins, filled with golden rounds of Galician potato, cooked in cold-pressed Spanish olive oil and sprinkled with sea salt, retail for about $55 each. Enter the adorable new 40g mini tin, perfectly sized for a private snacking session. Find them at Stocked Food Store in Toorak and Malvern and online at The Culinary Club for $26.

Sydney to enter dark mode for CUPRA launch

Dark Mode, a night of music, lights, food and wine is taking over Sydney’s Machine Hall this June 18. No, it’s not part of Vivid Sydney. It’s actually the launch of the Formentor, the new hybrid SUV from CUPRA. Held in partnership with Nine, the event features headline sets from local DJs Memphis LK and Anna Lunoe, with food curated by chef Miguel Maestre. There’ll be an oyster bar, plus croquetas, empanadas, tortillas and Basque cheesecake, with wine and beer included. Tickets are priced at $50 a head, from Humanitix.

Norma’s Deli is selling their tiramisu by the tin

There was a moment online when tiramisu was turning up in some pretty unexpected places – appearing in a refrigerated drawer at a Manchester restaurant, which quickly led to versions being made in kitchen sinks, bathtubs and, at one point, a wheelbarrow. Much more practical, though, is this tiramisu in a tin by Norma’s Deli in Manly. The Italian dessert is made from espresso-soaked savoiardi biscuits layered with zabaglione cream, and finished with a dusting of bittersweet cacao, all neatly packaged in a keepsake tin. Serves four. Available in store only.

The Golden Spurtle lands on Netflix

Staying in this weekend? What could be cosier than a night on the couch watching a documentary about porridge? The Golden Spurtle follows the World Porridge Making Championship in the Scottish town of Carrbridge, where oat obsessives from around the world compete in gruelling heats – including our own finalist, Sydney chef Toby Wilson. Good Food columnist Ben Pobjie scores it a five out of five, saying it “bubbles over with warmth and charm”. Stock up on instant oats, and stream it now on Netflix.