Where to get a Peking duck sausage roll this Lunar New Year

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The Download: Friday, February 13

Baker Bleu team up with Lee Ho Fook on pastry range

Those born in the Year of the Horse are known for their energetic nature and adventurous spirit – just the type to try Baker Bleu’s new Lunar New Year pastry range. Created in collaboration with restaurateur Victor Liong of two-hatted Lee Ho Fook, the limited edition line-up draws inspiration from traditional Chinese dishes.

The range includes a duck sausage roll inspired by the Peking duck pancake, seasoned with aromatics like five spice and white pepper, wrapped in croissant pastry and served with Lee Ho Fook’s hoisin sauce. There’s also a spring onion twist – a take on the scallion pancake – glazed with ginger and sesame oil, alongside a jasmine custard tart infused with jasmine tea for a delicate floral finish.

The Baker Bleu x Lee Ho Fook Lunar New Year range will be available 16 February to 1 March, while stocks last, across all Baker Bleu stores in Victoria and New South Wales.

Try Chinese natural wines at Love, Tilly Devine

When you think of some of the world’s great wine-producing nations, China isn’t usually the first that comes to mind. But a new wave of small, independent winemakers is doing exciting things in the natural wine space.

On March 3 – the final night of Lunar New Year celebrations – Sydney wine bar Love, Tilly Devine will host a takeover spotlighting a selection of lo-fi Chinese wines, available to order as a glass, bottle or tasting flight. The line-up will be presented by Hamish Williams of Periphery Wines, along with winemaker Ian Dai from Xiao Pu. There’s a food component, too. Critics’ Pick restaurant Grape Garden in Potts Point has created three dumplings for the night: beef and white cabbage; baby bok choi, shitake and wood ear mushroom; and barramundi and chive, which will be available to order alongside Love, Tilly’s usual menu. Bookings are encouraged.

Stitch Coffee’s Lunar New Year blend

Brands have begun trotting out their Lunar New Year specials, from pony-shaped pralines to leather-scented soaps and candles. Our pick is Stitch Coffee’s Year of the Horse blend, made from geisha coffee beans grown in Yunnan, China. The mountainous, high-altitude region is also known for its short, sturdy Tibetan ponies, which were once traded for tea on the ancient Tea Horse Road. The blend carries distinct hints of oolong tea and persimmon, with subtropical notes of raspberry and mango. $33 for 100g from stitch.coffee.

Hailey Bieber’s beauty brand pops up at A.P Bakery

If the line at A.P Bakery looks longer than usual, there’s a reason. Hailey Bieber’s beauty brand, Rhode, has taken over A.P. Supply in Surry Hills to mark its launch into Australia.

Running from February 12 to 15, from 7.30am to 3pm, the pop-up is serving exclusive Rhode-inspired specials. There’s a buttermilk waffle brushed with caramelised honey and topped with blueberry ricotta chantilly, blueberry compote and thyme, alongside a panna cotta-soaked lamington filled with Moonacre’s Matsuyama blood and Davidson’s plums, coated in tempered chocolate.

The blueberry flavour is intentional – a nod to the brand’s new limited edition Peptide Lip Treatment in Sugarberry. Customers will receive a stamp card redeemable for a Rhode sample at Mecca with any Rhode purchase, while stocks last.

If you’re more interested in the pocket blush than the pastries, a curated selection of Rhode products is currently available at Mecca’s Bourke Street (Melbourne) and George Street (Sydney) flagship stores, as well as online. The full range is available via the Rhode website.

Adam Liaw on how to master marinara

Seafood pasta strikes the perfect balance for a romantic night in: it’s decadent, impressive, and – best of all – deceptively simple. Every Valentine’s Day, it becomes a viral favourite for couples who want to spend more time at the table and less time at the stove. However, as with most simple dishes, the difference between a good and a bad version lies in the details. Here’s how to make a great pasta marinara.

What is fibre-maxxing, and should you be doing it?

Protein might have been the biggest nutritional buzzword to make headlines in recent years, but there’s a new contender on the horizon, with fibre likely to overtake it as the nutrient holding the most power when it comes to health, wellbeing and longevity. Dietitian Susie Burrell explains how much fibre you need, the most fibre-rich foods to prioritise, and the easiest ways to work them to your diet.