Winston
Late 2020 saw hatted chef Cameron Matthews strike out on his own after a heralded stint as executive chef at Spicers Group with Winston, a pop-up restaurant that operated for a short time out of Wasabi in Noosa. Driven by Cameron’s sustainable and ethical food philosophies, Winston earned praise for its ability to evoke the feeling of place on a plate. Those that missed out on the pop-up last time will be stoked to hear that Cameron is bringing Winston back for a new five-week run, this time taking place in the pool room at Cameron’s current place of work, Mapleton Public House. Cameron will fill Winston 2.0’s five-course menu with dishes inspired by the connections he’s made, people he has worked with and lessons learned over the past few years, while also maintaining a focus on locality and seasonality. With a bounty of produce from The Falls Farm at his disposal, Cameron is relishing the chance to make the most out of ingredients at their seasonal peak – especially the fruit and vegetables often deemed too ugly for grocery shelves. As Cameron’s retrospective-style menu will be ever-changing and reactive, he’s hesitant to make any guarantees of what dishes will feature, though he has confirmed that guests will enjoy five solid courses connected by smaller snacks and palate cleansers, with a few tiers of beverage pairings available (including zero-alcohol options). Winston’s pop-up will kick off on Thursday October 19, with one service of 14 seats taking place on Thursday, Friday and Saturday nights. Tickets are expected to go on sale soon – keep your eyes on Winston’s Instagram page for official announcements soon.

Kenilworth Country Bakery
No road trip up to the Sunshine Coast is complete without a pit stop at Kenilworth Country Bakery for a carb load. The bakery’s sweet and savoury treats are the stuff of legend but until now, we’ve had to detour to the bakery’s OG location in Kenilworth or its offshoot in Mooloolaba for a fix. Thankfully our travel time will lessen a smidge when Kenilworth Country Bakery opens a new location on Bribie Island this December. Located opposite the water on First Avenue, locals and snack seekers will be able to enjoy their bakery haul as they watch the waves roll in. Speaking of which, owner Jenna Sanders promises that the Bribie menu will feature all of Kenilworth Bakery’s crowd favourites, including its 1-kg doughnuts and 1-kg sausage rolls, as well as its pies (boasting fillings sourced and prepared by an in-house butcher) and coffee doughnuts. The team is planning a big launch giveaway for the site’s opening (hint: it’ll likely be something edible), so keep your eyes on The Weekend Edition for more information in the coming months.

Expedition Coffee Co.
In good news for caffeine-deprived commuters working in the heart of The City, the Death Before Decaf team is doubling the presence of its jolt-juice dispensing offshoot, Expedition Coffee Co., with a new location in the works on Albert Street. Lowry Group is currently outfitting a 19-sqm kiosk-style space next to Betty’s Burgers and Joe’s Deli, perfectly positioned to capture the abundant foot traffic making its way to and from Queen Street Mall and the entry to Cross River Rail’s underground station. Expedition’s new location will be given the same earthy tones as its George Street sibling, and will also serve cups of its signature blend (roasted by Bellissimo) alongside slices. When it opens in early-to-mid October, Expedition Coffee Co. Albert Street will operate from 7:00 am to 7:00 pm, seven days a week.

Petite
Much ado has been made of the recent launch of Mini, the Happy Boy team’s French bistro-inspired pop-up restaurant, and for good reason. Unbeknownst to many, however, Mini is secretly doubling as a testing ground, of sorts, for the East Street Dining crew’s next bricks-and-mortar venture Petite. Currently taking shape in a striking space perched at the intersection of East Street, Ann Street and James Street, Petite will be an 80-seat wine bar akin to the group’s beloved sipping spot Snack Man. But instead of serving Chinese regional small plates, Petite is expected to deliver a constellation of French-style snacks backed by a sizeable selection of French wines. A utilitarian aesthetic comprised of leather and stone will be spread across a main dining floor and mezzanine level, with a lengthy bar and open kitchen creating a dynamic interior offset by a clutch of seats outside. Mini’s head chef Aubrey Courtel will man the pans at Petite once it opens in January. Want to know more? You can read all about Petite’s plans over here.

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