One of the most innovative food enterprises – The Craft & Co (TC&C) is taking a passion for paddock-to-plate one step further with the launch of its inaugural Christmas market. In a pledge to support local producers, a boutique and curated Christmas market will take place indoors at the iconic Collingwood eatery. With a bright and airy loft, the multi-purpose facility will play host to more than 20 artisan producers whose non-perishable goods will make for the perfect gift these holidays.

From soothing chocolate goodies from Mork, through to TC&C spirits and wines, the haul will have something for young and old.

A hamper and wrapping service will help bundle the goodies into a Christmas-ready package, with producers hand-picked and invited to attend.

TC&C has proactively sought to showcase Victorian produce, with its business model showcasing everything from boutique brewery collaborations produced in-house, through to inventive small batch gin distillations.

There will be free samples of house-made wine produced and bottled at TC&C’s own vineyard, as well as house-made salami and cheese samples throughout the day.

TC&C Christmas Market will take place on the December 11, 2016 from 10am – 2pm at 390 Smith St, Collingwood VIC 3066. Entry is free and children are welcome.

For more information visit or




To celebrate the warmer days, POW Kitchen will keep everyone refreshed with classic Aperol Spritz for $10 all day Sunday. Once you’ve satisfied your Spritz fix, try the new range of colourful treats created by the skilled POW bar team including Pomiscuous Girl (spiced rum, pomegranate, mint and lime) and Mango Baba (Cachaca, Montenegro, mango, soy and vanilla) – available in pitchers or for single-sippers.
Every Sunday there will be sweet BBQ deliciousness with a Robarta Grill Yakitori stand grilling $10 skewers all night. Executive Chef Daniel Hawkins (ex-Longrain) and Head Chef Woosun Choi (ex-Newmarket Hotel) are turning out the tricks with a fresh new summer menu including crisp school prawns wrapped in betel leaves, soft-shell crab with green mango and spicy Kung Pao Chicken.
The music program will change weekly featuring local artists and DJs creating the the POWfect summer setting for a Sunday sipper or pre-gig afternoon delight.
POW KITCHEN is now open from 12pm Sundays (new trading hours in Summer on Saturdays and Sundays – 12pm until late)



As the warm weather rolls in, so does a new offering from the team that revolutionised dining in Melbourne’s Southside. Point Break Poké – brought to life by the creators of Hanoi Hannah, Saigon Sally and Tokyo Tina – is a delivery only service that is perfect for lovers of fresh, healthy food and those chasing the endless summer.

Inspired by late 70’s and early 80’s surf and skate culture, the Point Break Poké vibe is fun and a little bit edgy, delivering the wholesome bowls to homes and offices within a four kilometre radius of its Windsor kitchen.

Menu offerings include the Pipeline tuna, avocado, ginger, onion, wakame, white sesame and miso eggplant mousse or the Bells Beach kingfish, miso tahini dressing, pickled golden beets, pink radish and pomegranate.

There are four nutritious bases to build a bowl from: rice, brown rice, shredded cabbage or sweet potato glass noodle and carrot; as well as numerous add-ons including edamame beans, charred corn and kale chips.

Point Break Poké will be available through Uber, Foodora and Deliveroo.

About The Author

Katherine Ng

Katherine is not your typical Beauty Editor. Finance consultant by day and beauty and fashion addict at all other times, Katherine spends her hard-earned money helping the Australian and international economy with her never ending pursuit of everything pretty. A keen traveller, Katherine still holds dear her Melbourne roots with an overflowing wardrobe filled with black clothes, shoes and handbags. Katherine also has a deep love of food and wine, and you can find those adventures on instagram at @thegreedykat Email: [email protected] Twitter: @kath_couturing Instagram: @kath_ng

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