/ Mar 24, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

2025

Crumb Wire weekly round up: December 19, 2025

Pallavi Mathur08 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. The flavours dominating Aussie dinner tables according to HelloFresh Australians are increasingly using home cooking as a way to explore other cultures, according to HelloFresh’s inaugural Plate of the Nations trends report. The study found that 67 per cent of Australians see cooking as a gateway to global culture, with more than a quarter saying they cooked more international dishes at home over the past year. Hirsch Wine Group builds momentum with new releases and wider distribution Hirsch Wine Group is heading into 2026 after a year of expansion, with the Yarra Valley producer growing both its own wine labels and its role in how Australian wine is made. The group also added a new label to its portfolio in November with the launch of La Chica Con Tinta. The range focuses on lesser-seen varietals such as Arinto and Garnacha. The Clareville launches summer tasting menu and 2025 Christmas Hamper The Clareville has rolled out its summer tasting menu and opened orders for its 2025 Christmas Hamper, giving Northern Beaches diners two ways to experience the restaurant’s seasonal cooking over the warmer months. The new summer tasting menu is priced at $99, with an optional $75 wine pairing.  bibigo launches locally made vegan kimchi range in Australia bibigo has launched its first locally produced Suitable for Vegans Kimchi range in Australia, marking a shift toward plant-based versions of the Korean staple as local interest continues to grow. The new products are made without traditional seafood ingredients, responding to demand from shoppers looking for lighter and vegan-friendly options. Six in 10 Aussies willing to pay extra for pre-peeled prawns this Christmas Six in 10 Australians say they’re willing to pay extra for pre-peeled prawns this Christmas, according to new research from the Marine Stewardship Council, pointing to a growing preference for convenience even as cost-of-living pressures persist. Prawns remain a festive staple, with Australians expected to consume around 18.5 million kilograms over the holiday period. But the research suggests how people buy them is changing Coming Soon: Melbourne’s Wine & Cheese Fest is expanding to Sydney in 2026 The Wine & Cheese Fest is returning to Melbourne in 2026 for its 13th edition, right before making its way to Sydney for the very first time. The move into Sydney marks a new chapter for the event, giving fans in two states the chance to attend across consecutive months. Subiaco’s Subi Spritz festival confirms 2026 return Subi Spritz is returning to Perth in 2026, with the European-inspired food and drink festival set to take over Subiaco from March 26–29. The four-day event will once again bring a mix of wine, food and street-level activations to venues and public spaces across the suburb. Grill’d is bringing a new drive-thru restaurant to Lyndhurst Grill’d is opening a new drive-thru restaurant at Marriott Waters Shopping Centre in Lyndhurst on December 20, expanding the brand’s presence in Melbourne’s south-east. The opening marks Grill’d’s 177th venue nationwide and its 56th restaurant in Victoria. Chef Profile: Officina Gastronomica Italiana’s Gabriele Coniglio on passing Italian food culture to non-Italian chefs Rooted in Italian tradition and informed by years in professional kitchens, Gabriele Coniglio brings a disciplined yet open approach to cooking. In this Crumb Wire profile, the Officina Gastronomica Italiana (Melbourne) Head Chef shares what drives him in the kitchen, from passing on culinary knowledge to exploring fermentation and fire-based techniques. Death & Co Melbourne launches food menu designed for bar dining Death & Co Melbourne opened last month as the first international venue from the US cocktail bar, bringing the brand’s drinks-led approach to a two-level space on Flinders Lane. Alongside the cocktail list, the venue has introduced a food menu designed specifically for bar dining rather than formal meals. Majans brings Bluey to the lunchbox aisle with Infuzions Poppeas Majans is adding a Bluey-themed snack to supermarket shelves, with Infuzions Poppeas landing in Woolworths stores this January. Designed with lunchboxes in mind, Poppeas are positioned as a light, veggie-based option aimed at younger eaters. The snacks come in two flavours, Cheesy Peasy and Backyard BBQ, and are shaped for easy eating, with a texture intended to be crunchy but easy to chew. Lake Macquarie’s historic Awaba House to return in 2026 Lake Macquarie’s Awaba House is set to reopen in mid-2026, with Sydney-based hospitality operator The Catering Group taking over the historic lakeside site following a six-year rebuild. Urgent Recall: McCain Foods Cheese & Bacon Pizza Pockets McCain Foods Australia has issued a national recall of its Cheese & Bacon Pizza Pockets 400g after the potential presence of foreign matter. Food Standards Australia New Zealand has confirmed the recall applies to the frozen product sold at Woolworths, Coles and independent retailers, including IGA, both in-store and online. Find more food and drink stories on Crumb Wire.

Read More

Urgent Recall: McCain Foods Cheese & Bacon Pizza Pockets

Pallavi Mathur02 mins

McCain Foods Australia has issued a national recall of its Cheese & Bacon Pizza Pockets 400g after the potential presence of foreign matter. Food Standards Australia New Zealand has confirmed the recall applies to the frozen product sold at Woolworths, Coles and independent retailers, including IGA, both in-store and online. The issue relates to possible contamination with plastic and metal, which may cause illness or injury if consumed. The affected products carry a Best Before date of October 2026, with batch codes of A (289, 290, 291). Consumers are advised to check their freezers and not eat the product if it matches these details. FSANZ is advising shoppers to return the recalled product to the place of purchase for a full refund. Anyone with health concerns after consuming the product is advised to seek medical advice. McCain Cheese & Bacon Pizza Pockets are typically found in the freezer aisle, and the recall applies nationwide. Source: Food Safety Australia New Zealand Find more food and drink news on Crumb Wire.

Read More

Lake Macquarie’s historic Awaba House to return in 2026

Pallavi Mathur06 mins

Lake Macquarie’s Awaba House is set to reopen in mid-2026, with Sydney-based hospitality operator The Catering Group taking over the historic lakeside site following a six-year rebuild. The venue, which sits beside the Museum of Art and Culture yapang and the MAC yapang Sculpture Park, has been under reconstruction since a fire destroyed much of the building in August 2019. While its heritage facade and distinctive round portico have been retained, the interior has been rebuilt as a contemporary hospitality space overlooking Lake Macquarie. The Catering Group has signed a five-year lease with Lake Macquarie City Council, with an option to extend for a further five years. Founded in 2019 by Greg Barclay and chef Adham Aston, the group operates several venues across Sydney, including the Lantern Club at Roselands and Iluka on Baywater at Wentworth Point. Barclay said Awaba House stood out to him immediately. “There’s something magnetic about its lakeside setting,” he said. “The panoramic water views, a rich story behind the building’s heritage and an atmosphere that feels both peaceful and full of possibility.” Awaba House will centre around a 120-seat restaurant with lake views, designed to operate as both a dining room and a flexible function space. The venue has been planned to accommodate a range of uses across the day and into the evening. Barclay said the group’s approach would focus on regional produce and the site’s setting. “Our vision is to showcase the best of regional NSW, with menus built around local growers, artisans and native Australian ingredients created by the landscape around us. “We’re reimagining Awaba House as a true lakeside destination, where great food, creativity and community come together.” “Visitors can expect an experience that shifts with the day: sun-soaked brunches by the water, long lunches that feel like mini getaways and intimate open-air dinners where the lake becomes part of the atmosphere. “The alfresco deck will be one of those rare spots where you can watch the light change over the water and never want to leave.” Chef Adham Aston brings experience from both Australian and international kitchens, having previously worked alongside Jamie Oliver, Justin North and Gareth Howard, as well as at the former two-hatted Becasse in Sydney’s CBD. Lake Macquarie Mayor Adam Shultz said the vision for Awaba House matched the importance of the site. “It has been fantastic to see the building taking shape in the countdown to its opening in mid-2026. But equally exciting is the direction the venue is headed in the hands of The Catering Group. “We wanted this to be a destination people talk about and travel to, and we’re confident Greg, Adham and their team can help us realise that goal,” he said. Architectural features of the rebuilt venue include a curved rammed-earth wall, a north-eastern deck positioned to capture lake views and an internal atrium documenting the site’s history. “The scale and flexibility of the venue, capable of hosting everything from boutique weddings to open-air dinners, community events and live music sessions, will create a cultural hub that’s both elevated and accessible,” Barclay said. Final fit-out and installation of the commercial kitchen are scheduled for early next year, ahead of a planned opening in mid-2026. Lake Macquarie City Council will provide further updates when bookings open for dining and functions. Find more dining out updates on Crumb Wire.

Read More

Majans brings Bluey to the lunchbox aisle with Infuzions Poppeas

Pallavi Mathur03 mins

Majans is adding a Bluey-themed snack to supermarket shelves, with Infuzions Poppeas landing in Woolworths stores this January. The snack is made with more than 50 per cent yellow split peas and marks a new collaboration with Bluey, one of Australia’s most recognisable children’s characters. Designed with lunchboxes in mind, Poppeas are positioned as a light, veggie-based option aimed at younger eaters. The snacks come in two flavours, Cheesy Peasy and Backyard BBQ, and are shaped for easy eating, with a texture intended to be crunchy but easy to chew. “With Infuzions Poppeas, we wanted to bring the joy of play back into snack time by partnering with Bluey,” says Hayley Bonaccorso, Marketing Manager at Majans. “Parents are always looking for snacks that make lunchtime easier, healthier and a little more fun – Poppeas do just that, in true Bluey style.” Each multipack includes an on-pack Bluey game, encouraging screen-free play alongside snack time. The addition builds on Infuzions’ existing range of vegetable-based snacks, extending it into the family and kids category. “This collaboration between Bluey and Majans is a fantastic example of how we can bring the joy of Bluey into everyday family moments. Poppeas combine Bluey’s playful spirit with Majans’ commitment to wholesome snacking, creating something that kids love, and parents appreciate,” says Jacqui Shilson-Josling, Head of Licensing, BBC Studios ANZ. The Poppeas launch also comes with a social media component, with families invited to take part in the #BlueyLunchboxChallenge by sharing lunchbox ideas featuring the new snack. Selected entries will be featured across social channels. Infuzions Poppeas will be available in the Woolworths lunchbox aisle from January. Find more food retail updates on Crumb Wire.

Read More

Death & Co Melbourne launches food menu designed for bar dining

Pallavi Mathur06 mins

Death & Co Melbourne opened last month as the first international venue from the US cocktail bar, bringing the brand’s drinks-led approach to a two-level space on Flinders Lane. Alongside the cocktail list, the venue has introduced a food menu designed specifically for bar dining rather than formal meals. The menu is built around small, savoury dishes intended to be eaten alongside cocktails. Rather than traditional bar snacks, the focus is on texture and balance, with dishes that lean salty and crisp to suit the drinks program and encourage sharing. Old format, new setting The food offering was developed by executive chef Telina Menzies with head chef Paul Turner, adapting Death & Co’s established format to a Melbourne setting. “We are massive fans of Death & Co and what they do. They are an institution and they’ve set the bar, with so many people looking to them as leaders in the industry,” says Menzies. “We stayed true to the brand and the blueprint, but added our own Melbourne style. With inspiration from the US offerings, which really have the recipe for success in the cocktail world, we tweaked flavours so the dishes feel familiar, but still feel like home with some native Australian ingredients. “The bar is all about flavour profiling, so the food had to speak the same language. The menu is full of things for guests to snack on to enhance the experience. To us, it is one-handed snackery, crunchy, salty and fun.” The menu Dishes include a chips and dip plate made with seasonal vegetables and taramasalata, kingfish with gin botanicals, rhubarb and olive brine, triple cheese scrolls with Vegemite butter, shisito peppers with torarashi and vinegar, and a dry-aged beef cheeseburger with house pickles and cheese. Cheese plays a more prominent role than at most cocktail bars, with a dedicated section offering both straightforward and more experimental pairings. “The blue cheese and carrot cake blows my mind. It’s a chance for guests to experience a succulent carrot cake with creamy blue cheese that’s both familiar and surprising. The cheese section is a little more challenging for diners, but perfect for any food lover. Dishes will change with the seasons, and it’s exciting to see people enjoy them,” says Menzies. Options include a hard cheese served with tete de Moine tart and fruit preserve, gorgonzola dolce paired with spiced carrot cake and candied walnut, and a soft cheese matched with apple tarte tatin and thyme. Guests can order individual plates, a tasting selection or a more traditional three-cheese option with crisps and fruit preserve. Several Death & Co staples have carried over to Melbourne, including Uncle Wes’ Drunken Cookies, served warm with Gippsland dairy milk foam. The bar’s Dealer’s Choice format remains central to the experience, with bartenders guiding drink selections based on guest preferences and suggesting food to match. “Speak to the bartenders, make the most of Dealers Choice, enjoy conversation, and you might be lucky enough to get access to one of Paul’s off-the-menu specials,” says Menzies. In addition to the main menu, the kitchen runs off-the-menu weekly specials for the team, with occasional access for guests who ask. Death & Co Melbourne is located at 87 Flinders Lane, Melbourne. Source: Sense Communications Find more dining out updates on Crumb Wire.

Read More

Chef Profile: Officina Gastronomica Italiana’s Gabriele Coniglio on passing Italian food culture to non-Italian chefs

Pallavi Mathur07 mins

Rooted in Italian tradition and informed by years in professional kitchens, Gabriele Coniglio brings a disciplined yet open approach to cooking. In this Crumb Wire profile, the Officina Gastronomica Italiana (Melbourne) Head Chef shares what drives him in the kitchen, from passing on culinary knowledge to exploring fermentation and fire-based techniques. What first sparked your love for food and how did you get your start in the industry? My love for food comes from my family. I grew up in a home where the kitchen was the heart of everyday life, a place of gathering, care and warmth.  I took my very first steps in hospitality as a dishwasher on the Romagnola Riviera, in a hotel in Rimini. It was a simple job, but for me it was the beginning of everything: I watched the chefs move, listened to the rhythm of the kitchen and realised very quickly that this was the world where I belonged. What’s been your journey so far – from your first job to where you are now? My journey has taken me through many different types of venues: pubs, trattorias, contemporary restaurants and even kitchens mentioned in the Michelin Guide.  Every experience added valuable discipline, technique, creativity and a deeper understanding of how a team works. These influences helped me develop my own approach to Italian cuisine: firmly rooted in tradition, but expressed with a modern and open mindset.  What have been some of your greatest achievements and challenges along the way? One of my proudest achievements has been passing on the love, authenticity and respect for Italian food to cooks from completely different cultures. Training non-Italian chefs and watching them fall in love with our traditions as if they were their own is incredibly rewarding. The biggest challenge has always been maintaining high standards and building strong brigades while managing the realities of the industry – long hours, pressure and the constant balance between work and personal life. Outside your property, what are your current favourite food joints? A place I always enjoy going back to is Andrew’s Burgers in Albert Park. It’s an institution: simple, honest and consistently good. It represents the kind of food I appreciate: no frills, just flavour and personality. Which chefs and cuisines inspire you most – past or present? The chef who inspires me the most is Giorgio Locatelli. I connect deeply with his vision of Italian cuisine: elegant yet never overcomplicated, respectful of the ingredient, guided by seasonality and memory. Locatelli has this rare ability to make extremely refined food look effortless and to me, that’s the mark of a true master. More broadly, I’m inspired by cuisines with strong regional identity: from Japan to Mexico, from France to the many regional traditions of Italy. Wherever there is heritage and storytelling, there is always something to learn. How do you think Australia’s food culture has evolved in recent years? Australia’s food culture has evolved at an incredible pace. What stands out is the curiosity and openness. Diners today are more informed, more attentive to product quality and more adventurous with new flavours.  There’s a strong appreciation for local produce, sustainability and for the traditions carried here by different communities. This mix has created something truly unique: a dynamic, diverse and constantly evolving food scene, where authenticity and innovation can happily exist side by side. Any exciting food trends you’ve tried at home – or sneaked onto the menu? Lately, I’ve been experimenting with fermentation and natural preservation of small lacto-fermented vegetables, aromatic oils and sauces made from kitchen trims. It’s a sustainable way to add depth and personality to dishes, both at home and on the menu. I’ve also been working with ‘simple’ fire-based techniques like herb grilling or cooking directly over embers; methods that look rustic, but bring out the true flavour of the ingredient. And finally, what do you love doing when you’re not in the kitchen or at the venue? When I’m not in the kitchen, I try to spend as much time as possible with my wife and children. We cook together, explore new places to eat, or just go out for a walk. These moments recharge me and remind me why I love this profession: because food is ultimately about connection. Find more food and drink features on Crumb Wire.

Read More

Grill’d is bringing a new drive-thru restaurant to Lyndhurst

Pallavi Mathur04 mins

Grill’d is opening a new drive-thru restaurant at Marriott Waters Shopping Centre in Lyndhurst on December 20, expanding the brand’s presence in Melbourne’s south-east. The opening marks Grill’d’s 177th venue nationwide and its 56th restaurant in Victoria. The Lyndhurst site adds another drive-thru location to Grill’d’s growing network, offering customers the option to order from the car while accessing the same menu available in-store. It is the brand’s third drive-thru in Victoria and fifth nationally. To mark the opening, Grill’d will give away free burgers to the first 754 customers through the doors, a reference to the address of its original Hawthorn restaurant. Across the opening weekend, members of Grill’d’s Relish loyalty program will also be able to purchase burgers for $10. Simon Crowe, Founder and Managing Director at Grill’d, said Marriott Waters was a strategic location for the brand as it continues its national growth. “Situated on old farmland originally owned by the Marriott family, the area has deep local roots, with the original homestead still standing nearby and what better place to serve healthy burgers made with premium locally sourced ingredients.” “As the community grows, this restaurant will play a key role in giving Australians easier access to fresh, healthy, delicious burgers, with the added convenience of a drive-thru.” The restaurant will operate with Grill’d’s full menu, which includes more than 40 made-to-order options prepared using locally sourced ingredients. As with other drive-thru locations, the focus is on speed and convenience without changing the core menu offering. Dan Viney, Regional General Manager VIC, said the opening strengthens Grill’d’s connection to local communities. “The opening marks Victoria’s third Grill’d Drive Thru and our fifth nationally, reinforcing our investment in key high-growth corridors across Melbourne’s south-east. It reflects our long-term commitment to supporting local communities with healthier, convenient options.” “Along with giving locals convenient access to their favourite burgers, this new restaurant will also bring real benefits to the area by creating over 50 local jobs.” “Like every Grill’d restaurant, Marriott Waters will have its own Local Matters program, supporting local sporting clubs, charities and community groups every month. We’re supporting Paylos Adventures, Lynbrook Falcons and Dolphin Gymnastics Club in the first month, to contribute to initiatives that make a meaningful impact on the community.” The new Grill’d Drive Thru can be found at Marriott Waters Shopping Centre, 945 Thompsons Rd, Lyndhurst, Victoria. Source: Narrative Find more food and drink news on Crumb Wire.

Read More

Subiaco’s Subi Spritz festival confirms 2026 return

Pallavi Mathur04 mins

Subi Spritz is returning to Perth in 2026, with the European-inspired food and drink festival set to take over Subiaco from March 26–29. The four-day event will once again bring a mix of wine, food and street-level activations to venues and public spaces across the suburb. Now in its fifth year, Subi Spritz has become a regular fixture on Perth’s food calendar. The 2026 program will see several familiar elements return, alongside new collaborations rolled out across the City of Subiaco. Highlights already confirmed include the popular Conti Roll Contest and a special Subi Night Market x Subi Spritz collaboration. One of the major ticketed events on the program will be a Euro Sunday Session curated by WA chefs Ben Ing of FOUND and Si Paradiso, and Ben Jacob of Masseria. The pair will collaborate on a food and beverage offering that combines West Australian produce with Italian influences, paired with wines from Cherubino and beers from FOUND. Both chefs bring international experience to the event, having worked in leading kitchens overseas before returning to WA. The festival will also close with a snack-focused party hosted by Juanita’s Luke Foyle, joined by 2025 WA Good Food Guide Chef of the Year Blaze Young of Nieuw Ruin and Breakthrough Talent Drew Dawson of The Cool Room. Other events include the return of The Kiosk, running from March 26–28, which will see Forrest Walk transformed into an Italian-style piazza with a pop-up spritz bar and DJs playing Italo disco throughout the day and night. The 2026 iteration marks the fifth consecutive year of Subi Spritz, which continues to draw crowds into the suburb across the festival period. City of Subiaco Mayor David McMullen said: “Subi Spritz is our iconic event showcasing our very own food and beverage experiences to the whole of Perth. “It not only draws visitors to the City of Subiaco during the festival, but it also keeps them coming back all year round once they discover what our fantastic venues have to offer.” The full Subi Spritz line-up is set to be announced in January 2026, with more than 20 events expected to take place across Subiaco. Source: Studio Musaicu Find more food and drink updates on Crumb Wire.

Read More

Coming Soon: Melbourne’s Wine & Cheese Fest is expanding to Sydney in 2026

Pallavi Mathur02 mins

The Wine & Cheese Fest is returning to Melbourne in 2026 for its 13th edition, right before making its way to Sydney for the very first time. Running since 2014, the Wine & Cheese Fest has established itself as a walk-around tasting event that brings together wine, cheese and gourmet producers in one place. The move into Sydney marks a new chapter for the event, giving fans in two states the chance to attend across consecutive months. Attendees can expect unlimited tastings from boutique wineries, artisan cheese makers and gourmet producers, alongside a program of free masterclasses running throughout the day. Each ticket also includes a take-home wine glass and tote bag, with live DJs providing the soundtrack. Instagram creator @thisism3lissa has previously shared about the Melbourne event: “We had an incredible time at Melbourne’s Wine & Cheese Festival, indulging in some of the finest drops and creamiest cheeses from top producers across various regions.” Melbourne’s edition will again feature the festival’s grape stomp competition, while both cities will host a full day of tastings and entertainment designed for casual sampling rather than formal sit-down sessions. The festival lands in Melbourne on Saturday, March 14, at The Timber Yard in Port Melbourne, with a Sydney edition set for April 11 at Carriageworks in Eveleigh. Tickets for both the Melbourne and Sydney events are now on sale. Source: Sense Communications Find more food and drink updates on Crumb Wire.

Read More

Six in 10 Aussies willing to pay extra for pre-peeled prawns this Christmas

Pallavi Mathur06 mins

Six in 10 Australians say they’re willing to pay extra for pre-peeled prawns this Christmas, according to new research from the Marine Stewardship Council, pointing to a growing preference for convenience even as cost-of-living pressures persist. Prawns remain a festive staple, with Australians expected to consume around 18.5 million kilograms over the holiday period. But the research suggests how people buy them is changing, particularly among younger shoppers and time-poor families who are increasingly opting to skip the peeling. Sustainably sourced prawns While convenience is on the rise, sustainability is lagging. Just 16 per cent of Australians say they actively check whether their prawns are sustainably sourced, even though almost two-thirds of wild-caught prawns available this Christmas will be MSC-certified. Australia currently has six species of MSC-certified wild prawns, available across frozen, chilled and deli formats at major supermarkets. “When Australian families are purchasing prawns this year, they’re seeking convenience and trusted, local sources, but few are considering the flow-on impact of their choices. Buying sustainable prawns means more for the future,” said Anne Gabriel, Program Director, Oceania for the Marine Stewardship Council. The survey, commissioned by the MSC and conducted by YouGov, also highlights what shoppers prioritise most when buying prawns. Origin and freshness continue to lead decision-making, with half of Australians preferring locally sourced prawns. Nearly half choose fresh options over frozen ones, while trust in brands or retailers also plays a significant role. Wild-caught prawns appeal to just over one in five shoppers. Almost two-thirds of Australian wild-caught prawns available this Christmas will carry MSC certification, yet only a small share of shoppers say they actively look for sustainability labels. “When you’re shopping for prawns this Christmas, look for credible certification labels like the MSC blue fish tick, which indicates seafood from an independently certified sustainable fishery. This simple choice helps ensure prawns remain on the Christmas table for generations to come,” Gabriel said. Gen Z and Millennials are checking for certifications Younger Australians appear to be driving the slow shift toward sustainability. Around 22 per cent of Gen Z and Millennials say they check for sustainability certifications, compared with just 10 per cent of Baby Boomers. The same age groups are also far more likely to opt for pre-peeled prawns, underscoring a generational change in how Christmas seafood is approached. Convenience is particularly important for full-time workers and families with children, with nearly three-quarters willing to pay more to avoid peeling. Western Australians are leading the charge, with more than three-quarters saying they would spend extra on pre-peeled prawns. “We love our Chrissie prawns, but this year, more of us want to enjoy them without the ‘peel panic’. Australians are making tough spending choices this Christmas, yet saving a bit of time and mess is outweighing the cost of peeled prawns,” Gabriel said. Despite the move toward ready-to-serve options, nostalgia still runs deep. More than half of Australians say they would prefer someone else to peel their prawns, yet six in 10 also say the act of peeling brings back warm Christmas memories, particularly among younger Australians. “Young Aussies are more likely to hand off peeling duties to family members. What was once a cherished Christmas tradition is being pushed aside to avoid what many describe as the ‘ick’ factor,” Gabriel said. “Aussies still cherish those ‘Peel Good Moments’ around a pile of prawns.” Source: Ponder PR Find more food retail updates on Crumb Wire.

Read More

Quick Links

Follow Us

Contact us

©2025- All Rights Reserved. Developed by Infutive Pvt. Ltd.