Want the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.

Taking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve with our guide to April 2015's tastiest temporary events.

Oloroso ice-cream 290g caster sugar 110ml oloroso 500ml pure cream 500ml full-cream milk 100g glucose syrup 290g egg yolk Pedro syrup 500g sugar 170ml pedro xinenez 200ml water Soaked sultanas 1 teaspoon butter for greasing 100g caster sugar 100g water 50g raisins 1 chai tea bag Financier 175g butter 85g plain flour 85g ground almonds 200g icing sugar 6 egg whites (55g)

600g tumbled octopus 70ml red wine vinegar 200ml olive oil 2-3 sprigs thyme 2 cloves garlic, crushed Cauliflower skordalia 30ml olive oil 200g cauliflower, roughly chopped 1 shallot 1 clove garlic 100ml milk 2 sprigs thyme 1 bay leaf Pickled baby beets 1 baby golden beetroot, thinly sliced 1 baby candy beetroot, thinly sliced 1 baby red beetroot, thinly sliced Pickling liquid 250ml rice vinegar 1½ tablespoons caster sugar 2 teaspoons of each mustard seed, black peppercorns, coriander seed, fennel seed 1 sprig thyme

Ten pizza bases 1kg flour 550g water 12g fresh compressed yeast 20g salt 30g extra-virgin olive oil Marinara napoletana 100g whole, canned San Marzano peeled tomatoes 2 cloves minced garlic 2-3 good pinches best quality dried oregano (we use oregano from Pantelleria) sea salt

250g sweet biscuits, such as butternut snap 100g Woolworths Select butter, melted 500g cream cheese, chopped at room temperature 1 cup Homebrand caster sugar 1 teaspoon vanilla extract ½ cup Woolworths sour cream 2 Woolworths Select free range eggs 6 mandarins ½ cup Homebrand raw sugar