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July 2025

Australia’s KOOEE! All Natural Snacks joins Jack Link’s family

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Tasmanian founded meat snacks producer Jack Link’s has acquired Australian brand KOOEE! All Natural Snacks via their Asia Pacific arm, Link Foods APAC. KOOEE! produces organic, grass-fed beef snacks and targets what they call a ‘new wave of consumers’, including women, children and health-conscious shoppers. Now available at Coles and Woolworths across the country, this brand started from humble beginnings with a small food stall at the Launceston Farmers’ Market. Since then, KOOEE! has sold an impressive five million packs of meat snacks. The acquisition marks a significant step in Jack Link’s ongoing investment in the $15B+ global meat snacks category, and a strong vote of confidence in the power of local challenger brands within Australia’s fast-evolving, health-conscious snacking landscape. “We’re thrilled to welcome KOOEE! to the Link Foods family,” says Shannon O’Connell, Managing Director of Jack Link’s Asia Pacific. “KOOEE! has built a brand that perfectly aligns with the way consumers are choosing to snack today – natural, high in protein, and made with integrity. Their commitment to quality and clean ingredients is unmatched, and we see this as a powerful addition to our growing portfolio in APAC.” Founded by former consultants Shaun Malligan and Andy Fist, KOOEE! began with a simple mission: to clean up the meat snacks aisle with real, natural ingredients families could trust. From weekend stalls in Tasmania to nationwide retail and a growing e-commerce and export footprint, KOOEE! is now part of the Jack Link’s family – a rare and inspiring homegrown success story in Australia’s FMCG sector. Malligan says, “I couldn’t think of a better home for KOOEE! than Link Foods. They understand our vision and share our passion for quality and innovation. I’m looking forward to staying involved as an advisor during this next phase, ensuring we keep building on the momentum we’ve created and continue delivering exceptional snacks for our loyal customers.”

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CJ Foods Oceania launches Bibigo Korean Style Fried Chicken in Australia

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CJ Foods Oceania, (part of the Global CJ Group) has today announced the launch of bibigo Korean Style Fried Chicken into its growing frozen food portfolio.  With Korean cuisine continuing to captivate Aussie tastebuds, this latest launch brings two bold, crowd-pleasing flavours to Australian freezers: Sweet & Spicy and Soy & Honey. The range will be available in Woolworths supermarkets nationally from mid-July and IGA from mid-August. Over the past decade, Korean cuisine has seen a significant rise in popularity in Australia, driven by the nation’s openness to new flavours, strong multicultural identity, and growing appreciation for authentic, flavour-rich food. Korean fried chicken is one of Korea’s most popular culinary foods and is widely celebrated for its signature crispy coating and juicy meat. Eugene Cha-Navarro, Managing Director and CEO of CJ Foods Oceania says Korean cuisine is no longer niche in Australia. “Australia has a well-established appetite for bold, globally inspired flavours and a continued appreciation for authentic Korean food. The launch of bibigo’s Korean Style Fried Chicken into the frozen category is both well-timed and well-positioned for local success, offering Australian families a convenient way to enjoy one of the world’s most popular take-away dishes in a convenient format for at home entertaining or part of a broader family meal plan,” says Cha-Navarro. bibigo’s Korean Style Fried Chicken is made locally in Australia using 100% whole chicken breast cuts. Coated in a light and tasty batter, it’s available in two authentic flavours: Sweet & Spicy and Soy & Honey. Each is crafted to deliver a distinct sensory experience, catering to different consumer preferences. The new product comes with a separate Korean sauce pack, allowing you to add as little or as much as you like. It’s designed for quick, easy preparation and can be oven-cooked or air-fried straight from the freezer without compromising on taste or quality. CJ Foods’ localisation strategy has been a critical differentiator in the launch of the bibigo range. Rather than simply exporting products from Korea, the company has invested in sourcing and manufacturing within Australia, a move that reflects its commitment to aligning with local consumer values and tastes. “It’s not just about packaging; it’s about sourcing local ingredients, understanding local tastes, and building relationships with Australian farmers and producers,” Cha-Navarro explains. The roll out of bibigo’s Korean Style Fried Chicken follows the success of its Mandu (Korean dumplings), Gimbap, Rice balls, Bao and Soup Mandu and Seaweed Chips. 

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Bega to close Peanut Company of Australia

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Australian dairy and food company Bega has announced it will close down the Peanut Company of Australia (PCA) by 2026. Over the next 18 months, the company plans to wind up its facilities in Kingaroy in the South Burnett and Tolga in Far North Queensland. As a result of this move, around 150 employees will receive redundancy offers and support services. It also affects an estimated 60 to 90 peanut growers in the region. The closure follows a year-long strategic review and ongoing financial losses of up to $10 million a year. Despite continued investments, Bega Group stated that it could not “establish a sustainable business model for the operation.” “We announced the strategic review over 12 months ago and we have pursued several options to sell the business,” Bega Group chief executive Pete Findlay said in a statement to the ASX. “Unfortunately, we’ve been unable to secure a buyer that could sustain a long-term future for employees and growers.” Loyal fans of the brand’s 100 per cent Aussie peanut butter will still have access – the product is set to remain on supermarket shelves. Chief executive Pete Findlay said the company would buy processed peanuts from another food manufacturer in the Kingaroy region.

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Breaking the chain: 6 Mexican spots giving the franchises a run for their money

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Source: Stock image Let’s first preface this with an acknowledgment – Aussies love a good Mexican fast food run at lunch and we wouldn’t have it any other way. It’s not that we have anything against burritos that come wrapped in branded foil, but Mexican food in Australia goes beyond Guzman Y Gomez, Mad Mex and Salsa’s. We’re told a trip to and from Mexico is a bit of a hike, so it’s only fair that we show a little appreciation for some of the restaurants making the food, culture and spirit of the country available to Australian diners. We know this isn’t the whole enchilada – just think of it as a curated shortlist of Mexican gems we think you’ll want to check out. Baja Cantina (Glebe and Surry Hills, Sydney) Established: 2008 Vibe: Laidback indoor dining and drinks with bright coloured decor and accents reminiscent of Mexico in the movies Menu Highlights: Baja famous nachos, Ceviche Tostadas, Chicken Mole, Steak Fajitas and sangria Price: $60-$70pp for a full meal + drink Dietary Considerations: Vegetarian and Gluten Free options available Breaking the chain: Baja Cantina brings the home-cooked Mexican food experience to the Inner West. Going beyond the standard choose-your-own-adventure tacos and burritos that we’re all too familiar with, this joint offers more complex flavour profiles, showing a bit more faith in the curiosity and palate of the average Aussie diner. Authenticity is of great importance at Baja Cantina, but as the claim of ‘20 secret ingredients’ in their ever-popular mole sauce would suggest, they’re not afraid to be playful or adventurous.  Calaveras Mexican Cantina and Tequila Bar (Newtown, Sydney) Established: 2015 Vibe: Day of the Dead meets dive bar party – neon skulls (calaveras), fairy lights, papel picado and spicy margarita energy Menu Highlights: El Toro tacos, Pollo loco and Chipotle Quesadilla, Enchiladas Rancheras Rojas, Spicy Melon Margarita Price Point: $60-$80pp for a full meal + drink Dietary Considerations: Vegetarian and Gluten Free options available Breaking the chain: A hop and skip from Newtown’s train station, with an inviting neon pink board you can’t miss, Calavera’s is a vibrant cantina-style bar and restaurant. The menu leans classic but bold – it hosts a generous list of corn tortilla tacos, margaritas and salsas that go well beyond the usual suspects. While you might find a few South American accents (chimichurri makes the occasional cameo) in a few items, if you’re after a well-rounded, flavour-forward Mexican dinner with a bit of flair, you’ll definitely find it here. Radio Mexico (St Kilda, Melbourne) Established: 2012 Vibe: Cosy wooden panels, deliberate warm lighting – an effortlessly cool atmosphere with a killer front deck Menu Highlights: Sopa de Tortilla (Tortilla soup), Costillas (Slow-cooked tamarind pork ribs), Costra (Crispy bite-sized tacos), Margarita Picosa Price Point: $40-$60pp for a full meal + drink Dietary Considerations: Vegetarian, Vegan and Gluten free options available – they even have an allergy matrix. Breaking the chain: This St Kilda staple feels like a neighbourhood party you want to crash every weekend. The menu stays true to traditional Mexican flavours, presented in what they call ‘a Melbourne kind of way.’ What that means is anyone’s guess, because food culture in Melbourne is nothing if not layered. The use of top-shelf tequila in their margaritas, high-end tortillas (yes, that’s a real thing and you can tell the difference) and the choice to keep their tacos off the takeaway menu to avoid the inevitable sog-fest is a testament to Radio Mexico’s commitment to quality. Mamasita (Melbourne CBD) Established: 2010 Vibe: Cosy, gourmet diner feel with large windows, checkered floors, a mural and a subtle hint of cumin wafting through the air.  Menu Highlights: House totopos and salsas, Braised Chicken Flautas, Lamb Birria, Mamasita Margarita*  Price Point: $50-$70pp for a full meal + drink Dietary Considerations: Vegetarian, Vegan and Gluten free options available Breaking the chain: Mamasita on Collins St is one of Melbourne’s OGs of modern Mexican cuisine. The staple offering of tacos, flautas and tostadas is refreshed every so often with a twist of modern flavours like the mushroom confit or scallop sashimi, making it a hit among those looking for some novelty. Similarly, the mains are hearty and anchored in Mexican flavour, but unafraid to lean into broader influences when it makes the dish sing. It’s a great pick for those wanting to take a break from their weekly Cali burrito. El Mexicano (Adelaide CBD, Hyde Park SA and Glenelg, SA) Established: 2023 Vibe: Vibrant, urban and immersive – Think neon signs and graffiti, sombreros, colourful furniture and a daily fiesta that’s never heard of a siesta. Menu Highlights: Birria tacos, Chilaquiles, Sexy Jarritos margarita Price Point: $25-$50pp for a full meal + drink Dietary Considerations: Vegetarian, Vegan and Gluten free options available Breaking the chain: With four venues under its belt, El Mexicano might look like a big franchise in the making – but step inside and you’ll find a refreshingly unpolished, high-energy space with real ‘the party don’t start till I walk in’ chops. Complete with birria tacos, crisp chimichangas and frozen margaritas, the menu is generous, eager to satisfy and built for a good time. A far cry from the grab-and-go of a chain, this is food made to linger over, preferably with a mezcal chaser. La Cholita (Northbridge, Perth) Established: 2011 Vibe: Late-night corner cantina with lively, casual energy – tasteful murals, rustic furniture and a back bar you wouldn’t believe. Menu Highlights: Spicy duck taquitos, Chipotle glazed pumpkin tacos , Swiss brown mushroom quesadillas, Tamarind margarita Price Point: $40-$60pp for a full meal + drink Dietary Considerations: Vegetarian, Vegan and Gluten free options available Breaking the chain:  La Cholita doesn’t need to shout. The space is warm and low-lit, the walls lined with over a 100 bottles of tequila and mezcal that speak for themselves. The cantina-style spot on William St in Northbridge serves up rich, decadent flavours – like a three-cheese quesadilla worth risking a mild arrhythmia for and spiced pork belly that melts on contact. The bar reads ambitious but effortless, with tequila flights that feel curated, not performative. It’s got the kind of quiet swagger you’d be hard pressed to find at a commercial fast food chain. *Menu highlights…

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Manly’s Kazzi Beach Greek opens third venue in Bondi

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Source: Kazzi Beach Greek Popular Sydney beachfront Greek Dining destination, Kazzi Beach Greek, has launched its third venue in Bondi. Building on the success of its flagship venues at Balmoral Beach in Mosman and Manly Beach, the Kazzi Beach Greek team brings the authentic flavours, spirited hospitality of the Greek Islands to Sydney’s Eastern Suburbs. The new venue will be located on the Hall/O’Brien Street restaurant strip, adding to Bondi’s already diverse culinary landscape. Guests can expect the signature Kazzi Beach Greek experience: evocative Mediterranean Diet-style dishes, interiors inspired by the Greek Islands, a lively beachside ambience and the warm, welcoming atmosphere of a traditional Greek taverna. Founder Peter Papas says, “Our venues are centred around Greek Island style dining, where guests come together to enjoy a friendly atmosphere serving authentic, flavoursome food by the sea. “Opening in Bondi is a particularly meaningful milestone for us. It is not only one of Australia’s most iconic beaches and cultural landmarks, but also a dynamic blend of lifestyle, community and global food influences. Bondi locals and visitors alike value fresh, high-quality food in a relaxed setting – precisely what Kazzi Beach Greek is all about.” Kazzi’s menu will feature its renowned signature dishes, including its famous Island recipe octopus,widely regarded as among the most delicious and authentic in Sydney. Crowd favourites such as Lamb, Chicken, Pork, Fish and Breakfast Wraps, generously portioned Meat Platters, a decadent array of traditional Greek sweets including Baklava, Greek shortbreads and Galaktobouriko (made with filo pastry and a custard filling, then drenched in rose syrup). The new Bondi venue is expected to generate over 55 new jobs and represents a significant step in Kazzi Beach Greek’s commitment to building community, employment and offering diners a transportive Greek experience, no passport required. “We are proud of our continued growth and the opportunities it brings for customers and staff alike,” Papas says. “More importantly, we are passionate about sharing the true Greek ethos of hospitality – embodied in the concept of Philotimo, the selfless act of serving others with honour, kindness and genuine friendship.”

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Macca’s launches the Big Arch for ‘big Macca’s hunger’

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Macca’s is answering the call of rumbling tummies across Australia with the launch of a new future icon – the Big Arch. Built to satisfy ‘big Macca’s hunger’ and loaded with flavour in every layer, the burger contains two quarter pound 100% Aussie beef patties, three slices of white cheddar cheese, topped with crispy onions, crunchy pickles and lettuce, smothered in a new signature Big Arch sauce, all stacked on a toasted sesame and poppy seed bun. The new Big Arch sauce is packed full of that instantly recognisable McDonald’s flavour – rich and creamy, it brings the Big Arch to life in every bite. Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia, says, “This isn’t your average burger; it’s the most loaded bite we’ve ever served. The Big Arch is a step up for when your usual order won’t cut it – here for when the hunger hits hard and you need a burger that understands the assignment. “After being met with huge success in overseas markets, it’s finally landed in Australia – loud, proud and ready to take on your hunger.” Similar to its siblings on the menu, the Big Arch features 100% Aussie beef sourced from dedicated farmers across the country. The Big Arch is available in restaurants, Drive-Thru and MyMacca’s app nationwide from Wednesday 16 July 2025.

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Chateau Tanunda’s Sydney cellar door welcomes Albanese ahead of China visit

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Anthony Albanese and Michelle Geber Australia’s Prime Minister Anthony Albanese visited Château Tanunda Cellar Door in Sydney ahead of his visit to China. The two discussed the reopening of the Chinese market following tariffs and the positive impact it has had on the winery. “We are so honoured to have the Prime Minister here to visit us at Château Tanunda at our Sydney cellar door here in the Rocks,” said Geber. “The resumption of trade in China has meant so much to our business over the last few years, with an increase of 1,000 per cent of our sales into China.” On the Prime Minister’s itinerary is Beijing, Shanghai and Chengdu. He is also scheduled to meet President Xi Jinping, Premier Li Qiang and Chairman Zhao Leji of the National People’s Congress during his visit. “Australia is producing, in my view, the best wine in the world, and importantly as well that’s what the world thinks because they want to purchase our products,” said Albanese. “The relationship with China is an important one, as is our relationships when it comes to exports with the north Asian economies of South Korea and Japan.”

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