Eric Flores, of Antojitos, and Susuru Ramen & Gyoza executive chef Chris Schofield met last week to discuss flavour options. They settled on Antojitos' signature chicken and tortilla soup.

Susuru owner Taiyo Namba said the main item being incorporated into the ramen was Antojito's carnitas pork, which he says is "like pulled pork but done with a traditional cooking method that originates from the Mexican state of Michoacan", as well as Antojitos' hand-made salsa.

The Epico Tortilla Ramen is built on the flavoursome base of Antojitos' signature chicken and tortilla soup combined with Susuru's own house-made miso tare and chilli oil. Also, charred Mexican street corn salad, Yucatan pickled onion slaw, shredded chashu pork, grilled lime and fresh jalapeno coriander topped with Antojitos' crispy fried corn tortillas.

"I've known Eric since before he opened Antojitos in Carrington - he's a great guy," Namba told Food & Wine.

"We talk about work and business day in and day out, so it's nice to finally get to work with him on a great project. Chris has just spent a few weeks in Mexico and was amazed by the variety and freshness of ingredients available in abundance."

This is Susuru's third collaboration with another food provider, having previously experimented with MEET and The Falcon.

"There's something great about working with other hospitality businesses as we usually don't get the opportunity to work together with other vendors - if anything, we are usually competing against each other," Nambo said.

"However, these collaborations bring light to both businesses and their ethos, and this in turn works together to promote the great things that each business is offering. It also provides the chance to work together and demonstrate the great potential of collaborative work - even in the hospitality industry."

The Susuru x Antojitos ramen is available for the next two weeks at the 140 King Street, Newcastle, restaurant.

An Italian pizzeria is opening in Belmont soon. Watch this space.

Kahuna Klub x Lantana Gin is Blue Kahunas' first official tasting of 2020. It's on Saturday, February 29, from 3pm to 4.30pm, and features gin made from paddock-to-bottle Australian sugar cane.

Chef Bryce Reynolds is in charge of the kitchen at Restaurant Trey, which is launching at Emma's Cottage Vineyard (483 Wilderness Road, Lovedale) today and is named after his eldest son.

Reynolds grew up on the Central Coast and has called the Hunter Valley home for the past 10 years. He has worked at EXP. restaurant and COQUUN and is one of the owners of Simply D'Vine Cafe at Cessnock, which he runs with partner Suzi Lyall.

Reynolds told Food & Wine he believed "small local suppliers show more dedication in what they produce" and was always on the hunt for hidden gems in and around the Hunter Valley. He says he also regularly forages for wild Australian ingredients whenever possible, "to add that special touch to dishes". Restaurant Trey, he says, is "an elegantly casual dining experience which offers a two-course option through to a five-course degustation". Reynolds will make the majority of products in-house, from house-churned butter to fruit conserves and sauces. Chef's pick? The house-made black garlic and mushroom tortellini with a sage butter emulsion and his signature dish, crème brulée vs crème caramel. Restaurant Trey is open for lunch from Wednesday through to Sunday and dinner on Friday and Saturday nights. Bookings can be made by phoning (02) 8328 0503 or via their Facebook page.

A night of Iraqi and Syrian food and music will celebrate the launch of The Global Table Collective on Saturday, February 29, at Adamstown Uniting Church's Memorial Hall. Tickets to the event cost $55 through trybooking.com and include a three-course meal cooked by a team of local refugee women, cold drinks, tea/coffee and entertainment. Alcohol is available to purchase. The Global Table Collective assists refugee women by bringing people together around the table to share food, stories and music from diverse cultures, creating a place to build relationships, employment opportunities and community support and networking.

Feast Fest is heading to Speers Point Park this Saturday, February 8. From 4pm to 8pm you can browse food trucks and enjoy $5 tasting plates as well as amusement rides and market stalls.

Save the date - May 1 to 3 - for this year's A Little Bit of Italy in Broke. Now in its 16^th year, and beginning on Friday night with a welcome dinner at Margan, the festival continues throughout the weekend at 13 participating cellar doors.

Barrelled Wine, Beer and Food Festival returns to Merewether's Jefferson Park on March 7 and 8 as part of Surfest 2020. The line-up already includes Allandale Winery, Boydell's, De Iuliis Wines, Mount Pleasant, Peter Drayton Wines, Tulloch Wines, Tyrrell's Wines, Wine Selectors, Australian Wild Cider, IronBark Hill Brewhouse, Murray's Craft Brewing Co, Sydney Brewery Hunter Valley, Bao Brothers Eatery, Goose on the Loose, Hunter Valley Cheese Factory and Urban Mess.

Australian native ingredients are beginning to turn up in growers' markets and even supermarkets. From Warrigal greens and saltbush to kangaroo and yabbies, author John Newton will inspire you to grab some and take it home.

This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them and how to grow them.

Cooking with the Oldest Foods on Earth: Australian Native Foods Recipes and Sources is out now through NewSouth Books, RRP $22.99. Food & Wine has a copy to give away. To enter, send the word "Oldest Foods on Earth" with your name, address and number to freelunch@theherald.com.au. Entries close on Monday (10/2/2020) at 9am.

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