Think of it as an "ice-cream fairy floss burrito-style dessert", says Michelle Smith of Cake Craze fame.

"We flatten 100 grams of fairy floss out, place three scoops of ice-cream in the centre with sprinkles, add two toppings of your choice, and roll it up.

"It's served cut in half on a plate so you can indulge yourself, or share with a dessert-loving friend."

Smith, a cake decorator and international cake cake show judge, relaunched Cake Craze earlier this year by moving into a pop-up shop at Charlestown Square. There, she makes and sells all kinds of treats including "gooey" Cake Craze Cookies filled with, for example, caramilk, as well as mini mud cakes and pavlovas, meringues, chunky fudge, shakes and sundaes.

She also makes cakes and cookies for special occasions, and hosts classes.

Fairy floss is definitely making a comeback.

Judith and David Kotz at The Flossery in Toronto have dedicated a store to the sugary childhood favourite and are pushing the boundaries when it comes to colours and flavours. They make their own fairy floss, free from premade flossine, and have so far experimented with 45 flavour combinations. Not only do they make and sell colourful fairy floss birthday cakes and cups, they have also introduced fairy floss "drink bombs" (compressed fairy floss added to your drink in your choice of colour).

Now for something healthier. The Wests Group Newcastle has partnered with author, chef and nutritionist Teresa Cutter to introduce The Healthy Chef Menu. Wests members and their guests can now access healthier meal choices when dining at Wests venues for lunch or dinner, for example, salmon burgers, a "green pie", a plant-based bolognese, or a "superfood" smoothie.

Matthew Mirosevich is the winner of this year's Brett Graham Scholarship. The Signal Box chef cooked off against fellow finalists Jayden Dann (EXP. restaurant) and Samuel McKinnon (Muse Restaurant) last Wednesday at TAFE NSW Hamilton.

His brother, George, head chef and co-owner of Signal Box, won the same scholarship in 2013.

The $10,000 scholarship, offered annually by TAFE NSW and the Hunter Culinary Association, gives Mirosevich the opportunity to work alongside Michelin-starred chef Brett Graham at his restaurant The Ledbury in London.

Graham, as always, set the brief. Contestants had to produce an entree (a warm beetroot salad using different varieties of beetroots, accompanied by various sorrels), a main (leg of chicken filled, poached and roasted, garnished with mashed potatoes, truffle oil, mushrooms and celery) and a dessert (custard tart, blind baked pastry case with a layer of prune).

Mirosevich has worked in several high-profile restaurants - including Restaurant Mason and Quay Restaurant - and is passionate about Japanese cuisine, butchery and breaking down whole carcasses. He says he would like to work in London and "see where that takes him", and eventually return to his home town of Newcastle to open his own restaurant.

Big brother George had this to say when I asked (tongue in cheek) if he had taught Matthew everything he knows.

"I can't say I've taught him everything he knows, he has had some great mentors along the way. That's not to say there haven't been lots of 'after service calls' for advice or to blow off some steam," George replied.

"I'm very proud of Matthew and his commitment to the scholarship. I've had the pleasure of watching him grow into a more mature, considerate and well-rounded chef over the past eight months while working at Signal Box.

"This year I was able to see a different side to Matthew who proved that he has learned what it takes to win the scholarship, looking past what was directly in front of him and having eyes for the rest of the kitchen.

"Watching young chefs cook well is exciting but watching them show understanding of more than just cooking their section is satisfying as a mentor and really excites me for the future of their cooking."

George has been busy at Signal Box, having just launched a new menu ("You really can't go past the Australian lobster and prawn linguine with avruga caviar and champagne sauce, it is unreal") and preparing for Newcastle Food Month. Signal Box's rooftop will host a pop up "Sparkling & Oyster Bar" on Friday nights throughout April, and there's also the Signal Box at Sea dinner on April 30. Tickets are on sale now.

The team at Pork Ewe Deli in Mayfield are kicking off their new seasonal long lunch series during Newcastle Food Month. Their first event on April 18 celebrates autumn and they are teaming up with Carrington's Earp Distilling Co. for a five-course food, gin and wine experience. Gin and cheese is a combination not many would automatically think of, however Pork Ewe Deli owner Sam Glover and distiller Cameron Burns will be proving why it should be. Chef Gareth Williams (Covered in Crumbs) is responsible for dessert. Tickets are on sale now.

Restaurant Botanica at Spicers Vineyard Estate will be opening for lunch again over the Easter long weekend, and from then every Friday, Saturday and Sunday from noon.

Mr Sister Coffee at Westfield Kotara is closing after six years, however will be opening at a new location (to be announced soon). You can still get your Mr Sister fix at Speers Point.

The Maitland Markets were a fixture at Maitland Showground for more than 40 years until COVID-19 reared its ugly head. They are re-opening on April 4 (Easter Sunday) with a new operator, a new name and a new look.

Cambridge Markets operate markets all over Sydney, from Watsons Bay to Cronulla, and are now launching the Maitland Regional Market. Hundreds of stalls showcasing local food and wine, gifts, jewellery and fashion, handmade local products, homewares and vintage goods are expected. Slow Food Hunter Valley volunteers will be selling fresh Hunter Region produce at the market in a one-stop shop and there will be rides and activities for children.

The markets will be held on the first Sunday of the month at Maitland Showground.

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