Barossa Valley is home to many of Australia’s new-wave natural winemakers, including Theo Engela of Chaffey Bros. From August 14 to 18 (Wednesday to Sunday), his interesting blends will be showcased alongside head chef Paolo Sanapo’s enticing four-course dinner menu.

The full spread includes buttery foie gras enlivened with kumquat jam, matched with Not Your Grandma’s Rosé; and calamari and sobrasada (cured sausage) paired with Tripelpunkt Old Vine Riesling. Bonus: if you visit on the first night, you get to meet the winemaker himself, who'll entertain guests with stories on how he came up with these pours. 

(Related: The Future Of Wine Is Organic, Says Salvatore Ferragamo)

Why take a trip to Italy when you can savour its sumptuous delights in Singapore from August 12 to 25 (dinner only). Taking charge of the kitchen is Italian chef Dario Busnelli, who sharpened his knives at Michelin-starred establishments in Europe.

It’s a given that pizza and pasta will be served, but go beyond these classics and enjoy the likes of tagliata di manzo or prime rib roast coated with fine herbs, and raviolone alla bergese, which are parcels of pasta with spinach and ricotta filling.

We’ll never get tired of weekend brunches, so new experiences are always welcome. Here’s another one: dine at the highest restaurant in Orchard while feasting on modern Australian dishes—served communal style.

Go easy on the starters first, which include small plates of cold-smoked aoraki king salmon decked with crème fraîche and horseradish; and parmesan and truffle polenta jazzed up with Japanese free-range egg and shimeji mushrooms. For mains, there's a ton to choose from; you’ll never go wrong with the grilled Westholme wagyu rump cap MBS 5 and chicken grilled “inasal style” and served with truffle fried rice, onsen egg and tomato salsa.

(Related: Where Do The Top 20 Chefs In Singapore Go For Their Hawker Fix?)

Margaret River is the theme of this restaurant’s one-night-only wine dinner happening on August 23. Naturally, culinary director David Senia will craft a four-course degustation menu using fresh and seasonal produce from the wine region. Guess what? It’s paired with a fine selection Xanadu wines handpicked by winemaker Brendan Carr.

Slots are limited so better make reservations if you don’t want to miss out on smoked petuna ocean trout brightened by the fresh notes of the Exmoor Sauvignon Blanc Semillon 2018 or wagyu beef cheek complemented by the medium-bodied Estate Cabernet Sauvignon 2014.

(Related: Margaret River's Natural Bounties Are Getting Harder To Resist)