/ Mar 24, 2026
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July 2025

Cherry’s Goods hits pause on Galeries storefront, heartfelt TikTok post explains why

admin03 mins

Just two weeks after a blockbuster debut at the Galeries in Sydney’s CBD, Charry’s Goods has temporarily closed its doors in the city. Cherry announced the news on July 30, via the official @cherrysgoods TikTok page, citing low stock and staff availability as the reason. Cherry Yap’s downtown spillover from Bondi and Darlinghurst was a highly anticipated event, attracting a large part of the community and influencers who lined up at the Galleries on July 8 for a taste of her TikTok-famous matcha and crookies (cookie-stuffed croissants), along with free cookies available on opening day. “Cherry is simply the definition of wholesome,” said a post on one of Sydney’s foremost food creator pages, @placesin sydney, with other F&B creators like @foodblogs and @ramenraff singing similar praises of the food and Yap herself. The stage was set for success, but due to stock shortages that coincided with some of the staff falling ill, everything to prep, display and sales sat on Yap’s shoulders. With the overwhelming response Cherry’s Goods received, she decided to take a step back and restrategise. Yap took to TikTok with a heartfelt ‘thank you’ to the community, saying: “We have honestly been blown away with such an amazing response. There’s been a queue every single day. The core purpose of why I started baking is [because] I want to bring you guys quality baked goods, but if this is coming at the expense of our team overworking and quality being compromised, it won’t sustain itself.” See the full video here: The Cherry’s Goods team will be taking this time to expand the pastry team, upgrade their equipment to fit the demand and possibly seek out a bigger, more point-of-sales friendly spot. In the meantime, your favourite baked goods from Cherry’s will continue to be sold at their OG locations: Up South Bondi and Kasaka Eatery in Darlinghurst.

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Back to Blaq: Michelin-trained duo revive a Blue Mountains favourite

admin05 mins

There’s a new reason to head up the mountain – and no, it’s not just for the air that smells like eucalyptus and second chances. It’s for the food. Blaq at the Kyah Hotel in Blackheath is officially reopening on August 1 with a fresh new identity. At the helm is Alejandro Huerta, most recently head chef at Comedor in Newtown, and previously of Noma (Copenhagen) and Pujol (Mexico City). Joining him is his wife, pastry chef Galia Valadez (Lillas Pastia, No. 92). Together, the duo are steering Blaq into its next era: ingredient-led, locally anchored and globally influenced. Vibe: Modern mountain dining without the stuffiness. Fire-lit interiors, polished plating, and a menu that balances creativity with comfort. As suited to locals as it is to city escapees on a weekend recharge. Menu Highlights: Whipped nduja hash brown with leeks and chives, Skull Island tiger prawns with mussel cream and togarashi on tortilla, Duck with blood orange caramel. Price: $85–$110pp for a full meal + drink. Dietary Considerations: Vegetarian and Gluten Free options available. The menu showcases bold dishes with subtle references to the couple’s Mexican heritage. You’ll find a hash brown topped with whipped Nduja that somehow manages to be both elegant and punchy, while mushroom toast arrives heavy with XO and preserved truffle. Huerta’s fine-dining past peeks through, but the execution is relaxed and playful. The larger plates invite sharing (though no judgment if you don’t) with options like crispy fried chicken with a green curry made from native Warrigal greens, or Murray cod on a bed of borlotti beans and dill. For something richer, there’s duck with blood orange caramel and bok choy, or a smoky, comforting burnt eggplant with pumpkin and cracked wheat. “We have worked hard to give Blaq a new purpose and vision through its food and overall dining experience. We want to make sure that everyone who comes to Blaq has the best time while eating food that’s delicious and unexpected, in a good way,” says Huerta. On the pastry side, Valadez draws from the surrounding landscape and her own roots. The banana and corn cake, served with koji and crème fraîche, leans savoury. The apple pie, finished with salted cajeta, reads like a love letter to Mexican tradition. The drinks list has been curated by Jake Down (Diageo’s World Class Bartender of the Year Australia 2024), blending technique with Blue Mountains cues. Standouts include the Gala Rain (apple, cucumber, green tea, gin) and the Mountain Grapefruit (grapefruit, lime, tequila). A sharp New South Wales-focused wine list, assembled by Master Sommelier Andrés Aragón, rounds things out, with a strong non-alc program covering tea, zero-proof wine, and sodas from Mischief Brew. Blaq is now open at 13–17 Brightlands Avenue, Blackheath.

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Australian Native Food Festival to debut at Carriageworks

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Indigenous owned native food ingredients business, Indigiearth, is bringing Indigenous culture, knowledge and culinary brilliance to Carriageworks NSW from September 27 – 28, 2025. The Australian Native Food Festival promises a line-up of market stalls, live cooking demonstrations, panel discussions and special guest appearances. Spearheaded by Indigiearth Founder and Weilwan culinary expert Sharon Winsor, the festival is the first of its kind in the country, dedicated to celebrating the Indigenous tradition of storytelling through food and botanicals. The Australian Native Food Festival is free to attend. Registration is required. Source: carriageworks.com.au

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Krispy Kreme stamps “Passport to Italy” with new limited edition collection

admin02 mins

Krispy Kreme Passpport to Italy 12 pack Krispy Kreme Australia has launched a new limited edition collection, “Passport to Italy,” for travellers who haven’t quite been able to fulfil their European summer dreams this year. The collection is inspired by three Italian desserts, including: Cannoli Inspired – This doughnut is a take on the half-and-half with one section dipped in chocolate, drizzled with cannoli bits and the other dusted with powdered sugar. The doughnut is topped with a smooth swirl of buttercream, which draws on the airy vanilla filling of the classic Italian cannoli. Tiramisu Inspired – Italian or not, coffee and cocoa are two flavours you can never go wrong with. This twist on the signature Krispy Kreme doughnut has a tiramisu kreme filling, is topped with sweet Kreme to emulate the texture of soft mascarpone and finished with a dusting of cocoa. Limone Delight – The signature Krispy Kreme shell doughnut, dipped in a zesty lemon icing and filled with a gentle lemon delight Kreme. Topped with candied lemon, this zingy dessert hits all the spots. The doughnuts are available in packs of four, twelve, and a double dozen, available to buy in store or online for same-day pick up.

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Welcome to Loom Lounge: Lil’ Darlin, Sultry & Sample open new music-forward listening lounge

admin03 mins

Li’l Darlin is set to open a new listening lounge called Loom Lounge on Thursday, 31 July 2025. The venture has been developed in partnership with the Sydney-based entertainment collective, Sultry & Sample. Vibe: An intimate space for live performances, sound, and late-night hospitality with a food and cocktail experience designed to evolve throughout the evening. Menu Highlights: Peking duck pancakes, Pizzettas (small pizzas) and a Pinot Noir Negroni. Price: $25-$50pp for a tapas style meal + drink Dietary Considerations: Vegetarian and Gluten Free options available The food menu draws inspiration from tapas-style dining, with an emphasis on sharing plates. Bar snacks include Guacamole and Chips, Marinated Stuffed Olives and Truffle Fries. The menu also offers a variety of small plates featuring Salt and Pepper Calamari, Arancini Balls, Chicken Tacos, and Peking Duck Pancakes. Pizzetta options include a cheesy Margherita, punchy Chorizo and a Deluxe Truffle and Cheese – perfect for soaking up the made-to-order cocktails on offer. The drinks menu features elegant twists on classics such as an Aperol Margarita, Pinot Noir Negroni, Elderflower Gin and Tonic, and Espresso Fizz. The space, which has been designed by Design Director Obi Kyei, projects a focus on warm material textures and visual rhythm. Velvet seating, sculptural lighting and a patchworked textile installation made from salvaged offcuts create a layered, expressive interior. The name Loom reflects the venue’s broader concept, a space that weaves together music, people and energy in a way that feels unforced and connected. Li’l Darlin offers extensive experience in hospitality, cocktails and community culture, while Sultry & Sample brings a curatorial approach to sound and entertainment. Together, they have created a venue that elevates the music from the silent hero of ambience to the main event. Loom Lounge will operate from Thursday to Sunday, with a rotation of DJs, selectors and live musicians curated by Sultry & Sample. Walk-ins and group bookings are welcome. Source: Curated Agency

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SSP signs up Victoria’s finest for rotating coffee roster at Melbourne Airport

admin02 mins

SSP Australia & New Zealand has launched Coffee Capital at Melbourne’s Tullamarine Airport, Terminal 3, offering a bold new concept designed for travellers seeking more than just a quick caffeine fix. As if Melbourne’s coffee scene wasn’t already an Australian benchmark, the new service redefines traveller expectations by introducing a rotating roaster residency, showcasing some of Victoria’s finest boutique coffee roasters directly at the terminal for limited stints. A statement on SSP Australia & New Zealand’s LinkedIn page welcomed The Bean Cartel as the project’s inaugural resident. “We are thrilled to kick things off with The Bean Cartel as our inaugural resident roaster. Known for their bold flavours and passion for the craft, The Bean Cartel is here to make your final taste of Melbourne one to remember,” says the post. Travellers can expect hot and cold brews on tap, expertly prepared espresso and a selection of pastries, snacks and light bites from all participating roasters.

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Foodbank taps Volvo to launch largest-ever truck amid growing demand for food relief

admin02 mins

Food relief charity, Foodbank, has launched its largest-ever food truck – a Volvo Prime Mover with a refrigerated trailer. The truck enhances storage duration and capacity, supporting wider reach in the group’s mission to fight hunger across New South Wales and the Australian Capital Territory. Amid a 40% surge in demand for food relief in Australia, the new vehicle acts as a beacon of hope, helping Foodbank NSW & ACT deliver thousands of food relief orders daily, particularly to regional communities. It will help ensure quick response during emergencies and natural disasters while also reducing freight costs, enabling the charity to make the most of every dollar and aid more Australians in need. John Robertson, CEO of Foodbank NSW & ACT, says: “Our new Volvo truck is already making a difference, helping us reach isolated communities quickly during emergencies and ongoing food relief operations. With more than 50% of our deliveries going to regional areas, this is a critical investment in getting fresh food to areas where food insecurity is the most severe, with a reduced carbon footprint.”  Tom Chapman, Vice President, Volvo Trucks Australia, adds: “We’re incredibly proud to partner with Foodbank NSW & ACT. Their vital work delivers essential food relief to Australians facing hunger daily, particularly in regional and remote areas. “This new Volvo Prime Mover strengthens our connection with local communities, empowering Foodbank NSW & ACT to double their fresh produce deliveries, while cutting freight costs.” Source: volvotrucks.com.au

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Australia’s Vegan Vixens – Top plant-based creators you need to follow right now

admin07 mins

The internet is a goldmine of vegan recipes, hacks and products that claim to be 100% plant-based – often failing to acknowledge the unmistakable aftertaste of three-day-old wheatgrass they bring to the party. That’s where this lot comes in.  Whether you’re dabbling in plant-based cooking or trying to impress a vegan mate, these ladies have you covered. Introducing an impressive lineup of five Australian vegan creators who are breaking all the stereotypes and making seitan, tofu and oat milk look seriously cool. Liz Douglas – Glow Diaries IG: @glowdiaries__ TikTok: @glowdiaries___ YouTube: @glowdiaries___ A self-proclaimed ‘former meat-loving country girl’, Liz Douglas brings her background as a food buyer and product developer to create lighthearted, feel-good content that evokes the same comfort as fresh linen on a summer day. As the author and founder behind Glow Diaries, she has built a loyal following of over 900K across Instagram, TikTok and YouTube. Douglas has carved out a niche for her content with wholesome twists on nostalgic comfort foods such as tofu schnitzel, homemade chia jam, mushroom bourguignon and sticky date pudding that make you want to curl up by the window with a hot bowl and a good book.  On all her platforms, Douglas shares hearty recipes and vegan workarounds with an aesthetic that taps into a very familiar longing for a home-cooked meal. Sarah Cobacho – Plantbaes, Sydney IG: @_ plantbaes_ TikTok: @_ plantbaes_ YouTube: @plantbaes Sarah Cobacho is an accredited nutritionist and author who specialises in plant-based nutrition. She started @plantbaes with her partner Cam in 2022, with the goal to share nutritious, plant-based recipes with the world. With a sizable following across Instagram, TikTok and YouTube, Cobacho is best known for her colourful, high-protein recipe content. Her feed is packed with vibrant, high-protein recipes like soba noodle bowls, tandoori salads, and vegan quiches – all big on flavour and easy to make.  Cobacho’s brand goes one step further than meal prep and how-to videos. She breaks down the macros, shares nutritional benefits and offers practical advice for health-conscious eaters looking to level up their plant-based menu without ever having to punish their palates. Anthea Cheng – Rainbow Nourishments IG: @rainbownourshments TikTok: @rainbownourishments You can almost smell the almond butter, Biscoff and berries all the way from Canberra on Anthea Cheng’s vegan dessert page, @rainbownourishments. With a following of almost 800K across all her platforms, Anthea posts quick and easy dessert recipes that look wildly decadent, making their plant-based composition a secondary win.  Her most frequently used format is eight to ten-step video recipes like hummingbird cake, strawberry sugar cookies and dark chocolate brownies made with sweet potatoes (let that sink in for a second), alongside clever uses for pantry staples like fruit, berries, nuts and more. A skilled food photographer and videographer on top of being a patisserie whiz, Cheng makes you want to say a big ‘yes’ to sugar in these dark, aspartame-fuelled times. Cherie Tu – Thriving On Plants IG: @thrivingonplants  TikTok: @thrivingonplants YouTube: @thrivingonplants Cherie Tu is a vegan influencer in the truest sense of the term with a following in the high six figures across Instagram, TikTok and YouTube. Since beginning her plant-based journey in 2014, her handle @thrivingonplants has slowly become one of the go-to holistic voices in the space, eventually landing her a book deal under the same name. But Tu’s page is thriving on more than just greens – Her feed is thoughtfully designed with inviting tones of green, red and ochre in every post, giving her content a visual edge. Her standout recipes include smooth pistachio butter, miso mushroom pasta and chilli lemongrass tofu. A clear Asian influence runs through many of her recipes, setting @thrivingonplants apart from the regular programming of modern Australian vegan content on social media. Renee Buckingham – World Vegan Guides IG: @sydneyveganguide, @melbveganguide, @newyorkveganguide Renee Buckingham is the founder of World Vegan Guides – a media brand and collection of Instagram accounts dedicated to making vegan food and plant-based living more accessible. A committed vegan for over 13 years, Buckingham brings both passion and polish to the space. Each of her Vegan Guide accounts features a curated selection of plant-based restaurants, products, and recipes, sprinkled with thoughtful partner collaborations and taste tests that stay true to Buckingham’s effervescent brand.  Drawing on her media background as a presenter and podcaster, Buckingham is the face of the Australian pages, while the New York guide continues to build momentum with its scroll-stopping food shots and recommendations. Source: Various

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Bombay Bloomers brings the naan to Neutral Bay with North Shore expansion

Pallavi Mathur04 mins

Randwick’s Indian fan favourite, Bombay Bloomers, is opening a second location in Neutral Bay on July 31, with guests invited to redeem 50% off their bills for the first two weeks. Established in 1987 on Randwick’s Saint Paul’s Street, Bombay Bloomers has long been a local favourite for pan-Indian cuisine. The spot pays homage to the quiet luxury of dining out in India, blending copper crockery and refined Indian design with a contemporary Western sensibility. Chef and owner Varinder Singh joined the restaurant as a chef in 2018. He then left for a few years and returned in 2022 to take the reins from the founder. He recalls: “After a major renovation and lots of hard work, it became one of Randwick’s favourite Indian restaurants. Since then, it has stayed a local favourite because we’ve always focused on consistency, fresh flavours, and genuine hospitality. We’ve built strong relationships with our community, and it’s been amazing to see so many regulars coming back and bringing their friends and family with them.” “Opening in Neutral Bay felt like a natural next step. We’ve had so many people asking when we’d open on the North Shore, and after finding the right space, we knew it was time. It’s a chance to grow, while keeping the same heart and soul that’s made Randwick special,” he adds. The Bombay Bloomers menu travels top-down geographically, starting with an assortment of chaats, street food and rich Punjabi marinades, including tikkas, saag paneer, chhole (chickpeas) and the undisputed king of north Indian curries – butter chicken. Voyaging then towards the southern peninsula, the curries start to incorporate fresh coconut, Indian tamarind and mustard with a selection of dosas, Madras beef, prawns Malabar and fish moulli curry to choose from. Those keen on a quick detour to the east or west can opt for the fragrant Bengali mustard fish or a tangy Goan vindaloo for a deeper hit of heat. Paired with one of their signature cocktails, the menu truly honours India’s culinary legacy and diaspora. Food and beverage creator and restaurant reviewer @yukilicious_sydney refers to Bombay Bloomers’ offering as ‘a flavour explosion well known to the community’ – a nod to the loyal local following it has built over nearly four decades. Now officially open for bookings, the new North Shore location promises the same food, with a fresh take on the vibe. Find more dining out news on Crumb Wire.

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The Curated Plate returns to the Sunshine Coast for 2025

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The Queensland Government has delivered another big win for state tourism, supporting one of the Sunshine Coast’s most anticipated events – The Curated Plate.  Returning from 25 July for the event’s fifth year, the 10-day celebration of local produce, restaurants and chefs is expected to attract more than 6,000 people, including more than 1,000 visitors travelling specifically for the festival.  In 2025, The Curated Plate will also feature a seafood industry collaboration with three events across the opening weekend, and a global spotlight through a partnership with Trade and Investment Queensland at an event in Singapore with Chef Josh Niland that took place earlier this year in promotion of the event.  The program will include tastings, degustation experiences and more, including ‘Sensploration – The ultimate coffee experience’ at Montville Coffee, ‘From land to sea – A culinary cruise of native flavours’ with Saltwater Eco Tours and ‘Pasta and pour’ with Spill Wine. Signature events such as the Sunshine Coast Asian Food Festival and the Mooloolaba Seafood Series are also set to return for 2025. Making Queensland the events capital of the country is one of the core pillars of the Crisafulli Government’s 20-year tourism plan, ‘Destination 2045,’ which aims to more than double visitor spending across the State to $84 billion in the next two decades.  Minister for the Environment and Tourism Andrew Powell said The Curated Plate was already a standout on Queensland’s regional events calendar and a major win for the Sunshine Coast.  “The Sunshine Coast food scene is really making a name for itself, and The Curated Plate gives us the chance to share that with the rest of the country. This year’s program is packed with flavour and fun, from a seafood industry showcase to Picnic on Kings, a new family event featuring Bluey in Caloundra,” he said. “Visitors often travel with their stomachs, and this event proves that regional Queensland can serve up the best – especially if it serves up the expected half-million-dollar boost to the local economy – and we are proud to support it.”  Source: qld.gov.au

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