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August 2025

First Table hits 2.5 million diners, 3,000 restaurant partners

Crumb Wire02 mins

First Table, the dining discovery platform, has welcomed 2.5 million diners worldwide and partnered with more than 3,000 restaurants across Australia, New Zealand and the UK. The platform, started by entrepreneur Mat Weir back in 2014, was built on a simple idea: fill restaurants’ first tables of the night with eager diners by offering 50% off the bill. What began as a win-win for restaurants and guests has since grown into an international operation connecting food lovers to venues across 50 cities. An announcement on the company’s LinkedIn page described the milestone as “a true reflection of the incredible restaurants we work with and the diners who share our love of great food.” The post went on to thank restaurant partners, the team behind the platform and the “community of diners who keep discovering, booking, and sharing their experiences.” From fine dining to neighbourhood favourites, First Table’s model has become a go-to option for those looking to try new venues at a friendlier price point, while helping restaurants create early-evening buzz. The company is now looking ahead with confidence. “Here’s to the next million diners, the next thousand restaurants, and continuing to grow the joy of dining together,” the LinkedIn post said. Source: LinkedIn

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Creator Profile: Jacob Leung on cookbook milestones, TV thrills and keeping food fun

Crumb Wire06 mins

Jacob Leung, better known online as @Jacobfood, has built a career spanning food styling, TV presenting and cookbook writing, all while keeping his content playful, approachable and just a little bit fancy. In this profile, he tells Crumb Wire about his experience with live TV, recipe purists and the importance of being authentic. Let’s start with the basics – What are your handles:  Instagram – @Jacobfood YouTube – @jacobleungfood Tiktok – @Jacobfood How would you describe the content you create? Delicious food that’s fun, quick, easy and a little bit fancy. Tell us about your creator journey so far.  I started out in food preparation for food magazines and then eventually moved on to food styling for TV commercials and publications. In 2018, my cookbook was published – Jacob Food – an entertainer’s guide to food you’ll actually make. These days, I do more food presenting work for Channel 7, SBS Food and other fun foodie projects.  What have been some of your biggest achievements and challenges along the way? Publishing my cookbook was a massive milestone for me, as well as being a regular food presenter on Sunrise. I love the pressure of live television – it’s quite thrilling.  Food styling a McDonald’s shoot was also a big moment. It was the craziest shoot I have ever done – there were fries, nuggets, burgers and soft serve ice creams everywhere, but we got the shot. Phew. How has the social media food scene changed since you started? What do you love (or not love) about where it’s heading? Content is king and sometimes I just want to cook dinner without a camera (also, I sometimes have very boring dinners – hello, meat and three veg). With that said, I have loved the community that comes with social media. I have met so many great chefs, creators and found great recipe inspiration, tips and tricks. Not to mention, a plethora of restaurants I have needed to go and try.  My only potential concern is how AI may take away from the authentic nature of sharing food and recipes on social media. All to be confirmed, but I am hopeful. What do you wish people understood better about content creation? Content creation has always been a passion project for me. When I started, I was quite nervous about what people thought, but 10 years on, I just cook and share what I love. I also wish people were not so precious about recipe content. I have been crucified a few times for offending people with my recipes.  There are no rules with food. Do whatever the heck you want. Sure, I may not love cream in carbonara or pineapple on a pizza (yep, I am that guy) but f#$* –  do whatever you friggin’ want! Which food creators or pages are you following right now? Always a big fan of Marion Grasb for my Asian classics, Helena_marieee when I want to teleport to Greece, Silvia Colloca when I want simple and authentic Italian and Khan Ong when I want a good laugh.  What’s your foodie top-tip? Eat seasonal… Except ice cream. That’s good all year round! And finally, what do you enjoy doing outside of work and content creation? Going to food markets, exploring new restaurants or cafés in random suburbs and running. TBH, I only run so I can eat more.

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Chef Profile: Joanne Lee on Korean roots and leading Butchers Buffet, Gyuniku and Shabuway

Crumb Wire014 mins

From learning to cook beside her mother on a woodfire stove in South Korea to leading the kitchens of Sydney favourites Butchers Buffet, Gyuniku and Shabuway, Joanne Lee has spent more than three decades shaping global dining. She talks to Crumb Wire about her journey through five-star hotels, the influence of her heritage and why Australia’s appetite for bold Asian flavours continues to inspire her work. What first sparked your love for food, and how did you get your start in the industry? Food has always been more than just sustenance for me. It’s an experience, a way to bring people together and create lasting memories. I grew up in a big family, with four brothers and two sisters, and my mother was the heart of it all. She was a farmer and a mother of seven, constantly juggling the demands of the land and her children. Yet somehow, no matter how busy she was, she always managed to create meals that were nothing short of magical.  Everything was cooked over a wood fire stove – you wouldn’t believe the flavours that came out of that kitchen. Within an hour, she’d gather ingredients from our farm or backyard and prepare a full meal: Korean Soybean paste and potato soup, steamed rice, instant Kimchi, yummy side dishes and more. It was quick, but every bite was unforgettable. To me, she was like a magician. Being by her side in the kitchen felt like being in heaven. From a young age, I was drawn to the art of cooking, and she encouraged that by letting me help with dinner most nights. Those moments became the foundation of my love for food. That early connection – the warmth, the joy, the sense of togetherness – is what led me to the hospitality industry. Now it’s all about sharing that same feeling with others and seeing their faces light up when they enjoy a meal. What’s been your journey so far – from your first job to where you are now? My culinary journey began over 33 years ago in South Korea, where I had the privilege of working in some of the country’s most prestigious hotels, including the Grand Hyatt Seoul, Ritz-Carlton Seoul, and W Seoul. These years gave me a strong foundation in high-end hospitality and fine dining, as well as a deep respect for kitchen discipline, precision, and quality. In pursuit of broader international experience, I moved to Australia, where I spent the next 20 years refining my skills and expanding my culinary vision. I worked in leading five-star hotels such as The Westin Sydney, Shangri-La Sydney, Sheraton Grand Hyde Park, and InterContinental Sydney, where I had the opportunity to lead diverse teams, develop large-scale banquet operations, and craft menus that fused global techniques with Asian flavours. In October 2021, I joined Wannian Alliance Hospitality Group, JS Hospitality as Executive Group Chef & Quality Assurance Manager. I currently oversee the culinary operations of multiple thriving brands, including Butchers Buffet, Gyuniku and Shabuway.  My focus is on leading culinary innovation, maintaining consistency across multi-site operations and mentoring the next generation of chefs. What have been some of your greatest achievements along the way? Over the course of my career, I’ve been fortunate to achieve several milestones that I’m truly proud of. One of my most significant achievements was serving as Chef de Cuisine at some of Australia’s top five-star hotels, including Shangri-La Sydney, Sheraton Grand Sydney Hyde Park, and InterContinental Sydney, where I led high-performing kitchen teams and delivered exceptional dining experiences at the highest level. Another proud moment was co-translating the cookbook ‘Wok’ into Korean, which was later published in Korea. It was a rewarding project that helped bridge culinary knowledge between cultures and share Asian cuisine with a wider audience. I’ve also been committed to mentoring young chefs through the K-Move program, supporting Korean culinary talent as they train and work overseas. Additionally, I’ve had the honour of serving as a judge in Korean cooking competitions, helping to guide and evaluate the next generation of chefs. On top of my industry experience, I’ve formally completed training in both Commercial Cookery and Asian Cookery in Australia and Korea, reinforcing my hands-on expertise with strong academic and technical foundations. Each of these achievements has shaped me into the chef and leader I am today. Outside your property/properties, what are your current favourite food joints? Chat Thai in Haymarket – they’re great for authentic Bangkok-style dishes with consistently high-quality flavours. My go-to dishes are the Pad Thai, Tom Yum Goong, Thai Beef Salad and Thai Green Curry with chicken.  For Vietnamese Cuisine, I like Pho Mai in Eastwood. They’ve got a strong tasting, clean broth – served with perfectly crispy pork and their Crispy Pork Chop with Clear Rice Noodle Soup is a must try.  For good Italian food, I love Borrelli’s Italian Restaurant in Epping. They have quite basic and humble dishes done well – and that’s a sign the whole menu will be excellent. It’s family-run, with homestyle Italian food in a warm, authentic setting- super comforting. The classic pastas are delicious and my reason for returning.  For Yum Cha, I like to go to the classic institution ‘Golden Century’. Their Sussex Street location was my regular for over 15 years, before they just recently moved to Barangaroo. Other than them, the Royal Treasure Seafood Restaurant in Burwood is also really great because they have the classic traditional trolley-style yum cha and live seafood tanks, so you know things are fresh.  Which chefs and cuisines inspire you most – past or present? My earliest inspiration was my mother, who introduced me to the beauty of authentic, home-style Korean cuisine. Her passion for cooking and the care she put into every dish had a profound impact on me from a young age. As I entered the culinary industry in the early 1990s in Korea, I was deeply inspired by the senior executive chefs at the luxury hotels where I trained and…

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Five years on: How these food businesses bounced back from the COVID era

Pallavi Mathur014 mins

Few industries were hit harder by the 2020 lockdowns than food and hospitality. Overnight, the rhythm of cafés, pubs, and restaurants across Australia was shaken up – dining rooms went dark, staff stood down, fridges packed with produce and nowhere for it to go. While some regional venues managed to find opportunity in the surge of local tourism, for most, survival meant fast pivots, tough calls, and months of uncertainty. Some shut their doors for good, others powered through on takeaway and so many had to rethink what it meant to run a food business in a world that kept changing week to week. Now, five years on, these businesses speak to Crumb Wire about their stories of resilience and keeping up the momentum: The Rusty Rabbit – Sydney, Multiple locations Josh and Jamesray Khoury The Rusty Rabbit has been part of Sydney’s café scene for more than a decade, first opening in Darlinghurst in 2014 before expanding to Burwood, Epping, St Leonards and most recently Concord. Known for its playful twists on brunch classics, the café has built a loyal following that stuck with it through the toughest years of COVID. “We opened in November 2014 in Darlinghurst, followed by Burwood in 2017, where we operated for about five years before selling the business two years ago. Since then, we’ve opened a store in St Leonards and then most recently in Concord, which for us was a bit of a homecoming, because we’ve grown up in the inner west,” says owner Josh Khoury. The Burwood and Epping locations were most affected by the pandemic. “We had four stores going into COVID – Darlinghurst, St Leonards, Burwood and Epping – and each one was on a different journey. Darlinghurst had been around for so long and was very much a neighbourhood café, so it stayed busy with locals grabbing coffee. But newer spots like Epping didn’t have that foundation of customers yet and Burwood really struggled when all the offices didn’t come back. It ended up being very much about the community you’d built over time. That’s what pushed us through,” says owner Josh Khoury. The secret sauce to Rusty Rabbit’s comeback was consistency, according to Khoury – much like their menu, which is consistent across all locations – a deliberate choice to keep expectations the same whether you’re in Darlinghurst or the suburbs. Pancakes (both sweet and savoury) are a weekend hit, alongside shawarma tacos and the sweet potato fritters. More recently, a steak and eggs dish was added, which has quickly become a best-seller. Rusty Rabbit’s newest location is at 62 Majors Bay Road, Concord, NSW. Waterfalls Cafe & Gallery – Mt Field National Park, Tasmania Waterfalls Cafe & Gallery Tucked inside Tasmania’s Mt Field National Park, Waterfalls Café & Gallery has been part of the visitor experience since 2012, when Rachel Power and her family moved from Canberra to take over the café and souvenir shop. With a focus on all things local, including staff, produce and artists, the business has grown alongside the park, helping boost visitation from 90,000 to more than 220,000 a year before the pandemic hit. “Our COVID shutdown was the first time we had closed our business since taking ownership,” Power recalls. “It stung, but very quickly it turned into ‘where is the opportunity?’ We took advantage of a state government grant, knocked down walls, repainted and remodelled, and reopened to an excited public who had followed the journey online.” Power’s COVID experience taught her to trust her gut instinct. “I saw the shift in customers and behaviour before the shutdown happened and moved to mitigate the negative results. I chose to be nimble when we reopened, which positioned us to take advantage of the opportunities as the world emerged.” Rustic charm aside, Waterfalls Café is also growing into accommodation. “The existing product was tired and unable to cope with the growing numbers. Tour groups had nowhere to stay together if they had more than 4 people. We tried everything to get our accommodation started, everything possible, and rejection from lenders was all we faced,” says Power.  “Thankfully, the Tasmanian Government recognised that regional businesses were being hampered by traditional lending and launched the Tourism Loan Scheme – our LAST chance. We were successful, allowing us to open our first 4 pods in 2023.” The family’s long-held dream of opening Mt Field Retreat became reality in 2023 with four pods, and demand has been so strong that another eight are set to open this year. Waterfalls Café & Gallery can be found at 90 Lake Dobson Rd, Mt Field, Tasmania Adora Handmade Chocolates – Sydney, Multiple Locations Adora Handmade Chocolates Sydney’s dessert hounds can sniff good chocolate from a mile away – but what happens when they have surgical masks on? Adora Handmade Chocolates decided their solution was to level up and go hard on takeaway. “In 2019, we made the decision to take our business to the next level,” says co-owner Tina Angelidis. After opening four stores over 25 years, she and her team felt they had developed a formula that worked, so they set to work and created their next five-year plan, which included opening another four stores. Adora Oatley began to take shape by the end of 2019 – they planned to open in late February 2020. Then, in March 2020, COVID hit Sydney. “Just as we were about to launch our biggest store to date, the new government restrictions came into effect, limiting operations to essential services only. I remember coming home and thinking I’d just lost everything I worked for over the past 25 years,” says Angelidis. “Thankfully, government support came through, and we were able to continue operating as takeaway only.”  “Being in a suburban area, Oatley received strong support from locals who had started working from home. In fact, all our suburban stores performed well during COVID. Our city store, however, almost died – we were lucky that having that mix of suburban and…

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Mt Druitt Viral Food Festival relocates to Richmond

Crumb Wire04 mins

The Mt Druitt Viral Food Festival has been relocated to the Richmond Greyhound Race Track after a last-minute cancellation by Westfield. The three-day event, run by Bossman Experiences, promising a line-up of over 25 TikTok and Instagram famous vendors, was set to kick off at the Westfield Mt Druitt rooftop car park, with a line-up promising fried burgers, crookies, loaded skewers, novelty brownies, drinks and more. However, according to an announcement on organiser Bossman Experiences’ social media on Wednesday, August 27, Westfield pulled out of the event at the eleventh hour, leaving several small businesses in the lurch with no explanation. “I’ve got vendors who have spent thousands,” said Bossman Experiences Owner Kaisser Khater in an Instagram post on Wednesday. “We had a contract. We started marketing. We gave them all the documents that they wanted, and all of a sudden, just two days before the event, they say you can’t have it anymore.” “Now I just need everyone’s help. I need to find the location, and I need you guys to come out and support these vendors,” he added. Not long after, the community came through with the Richmond Greyhound Race Track offering its space for the venue. Bossman Experiences wasted no time in sharing the update on social media. Khater said in a post: “I’ve been up all night trying to find the space that we can move this event to, and the Richmond Greyhound racetrack has come through. We’re all working really hard to try to keep it in Mount Druitt, but we just couldn’t find a suitable location on such short notice.” “Massive thank you to the Richmond Greyhound Racetrack – they’re doing everything they can to make sure that these small businesses have a place to be able to sell this weekend,” he added. The new site, while over 30 kilometres away from Mt Druitt, is larger with more capacity, so Bossman Experiences is pulling out all the stops to make the event an exciting, memorable experience. “We’re going to be able to bring in rides and we’re also working on a potential fireworks show,” said Khater. The event will feature 25 small businesses that have gained popularity online. The line-up includes Spud Hole, Sammy’s Catering Co., Smoking Gringo, Dapto Big Aloha, Calli’s Grill, Teetz Eats, Toby’s Milk Bar, Skewies, Mr and Mrs Gozleme, Acai Vibez, James and Chocolate Berry, Le Crookie, Nonna Maria Tiramisu, Fluffy Crunch, Loukamma, Thicc Cookies, K-Thirst, Teelist and more. The Viral Food Festival will run from Friday, August 29 to Sunday, August 31 at the following times: Friday 29 August: 5 pm – 10 pm Saturday 30 August: 5 pm – 10.30 pm Sunday 31 August: 12 pm – 9 pm Entry is free for all. Source: Instagram

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Creator Profile: Joel Feren on nutrition myths and bringing men back into the kitchen

Pallavi Mathur08 mins

Joel Feren is a Melbourne-based media dietitian, recipe creator and content producer who makes nutrition approachable, inclusive, and fun. With brand partnerships spanning Weet-Bix to ALDI and regular appearances across TV, radio, and digital platforms, he’s built a reputation for blending credible science with real-world food. In this profile, he talks to Crumb Wire about his creator journey and the myths he’s out to bust. Let’s start with the basics – What are your handles:  IG: @the_nutritonguy How would you describe the content you create? I create engaging, evidence-based nutrition and food content that informs, inspires, and entertains. My content blends credible science with a touch of storytelling to help people improve their health and relationship with food. Whether it’s recipes, nutrition tips, or cooking hacks, my focus is on practical, achievable changes that make healthy eating enjoyable and sustainable. In particular, I aim to connect with men and families, showing them that nutritious food can be simple, delicious and deeply meaningful. Tell us about your creator journey so far.  My creator journey began in 2014 when I started my Instagram account. It’s been a slow burn ever since. What started as a creative outlet soon became a platform to share my love of food, debunk nutrition myths, and make healthy eating less complicated and more enjoyable. I’ve grown from posting casual kitchen snaps to developing content for leading food brands, health publications, and leveraging my profile to gain presenting opportunities on TV. Over time, I’ve built a community that trusts me to deliver evidence-based advice in a way that’s approachable, practical, and fun. I’m focused on men’s health, inspiring more men to get in the kitchen and cook for themselves and their families. Today, my work spans social media, TV, radio, live events, and brand partnerships – but my mission has always been the same: helping people (in particular men) enjoy nutritious food that brings meaning and joy to their lives. What have been some of your biggest achievements and challenges along the way? Since starting my Instagram in 2014, I’ve steadily built a loyal audience by sharing recipes, kitchen tips, and credible nutrition advice. This presence has led to brand deals with companies like Weet-Bix, as well as corporate work, including cooking demonstrations and live events. I’ve also appeared on national TV and radio, and developed hundreds of recipes for leading food brands and media outlets. The main challenge has been cutting through the noise of nutrition misinformation while staying true to an evidence-based approach. Social media is crowded, so consistency and clarity have been key. Balancing content creation with family life is always a juggle, but it has taught me to work smarter and focus on what matters most to my audience. How has the social media food scene changed since you started? What do you love (or not love) about where it’s heading? When I started my Instagram account, the social media food scene was all about polished, picture-perfect imagery. Now, it’s shifted towards raw, behind-the-scenes content and real content, flaws and all, that truly connects with people. I love that it feels more authentic and relatable – audiences want to see the process, the spills, and the slightly wonky meals that still deliver on taste. I’m less keen on quirky diet trends and the spread of nutrition misinformation, which can be misleading and unhelpful.  What do you wish people understood better about content creation?  Good content creation involves planning, research, recipe testing, styling, shooting, editing, and writing – all while making sure it’s accurate, engaging, and tailored to your ideal audience. It’s creative work, but it’s also strategic and time-consuming. Plus, social media can be an important tool in a creator’s marketing strategy. Which food creators or pages are you following right now?  I follow a mix of fellow dietitians, science communicators and foodie creators. Some of my favourite accounts are @dr_idz, @drkaranrajan, @andytherd, @jaxxsnax, @itsvegansis, @eitan and @dietitianrose. What’s your foodie top-tip? Building confidence in the kitchen does more than keep hunger at bay; it can transform the way you eat, the way you feel, and ultimately improve your health. My mission is to help people rediscover the power of cooking. You don’t need culinary superpowers – just a dash of curiosity, a spoonful of know-how, and a healthy appetite for trying something new. Cooking isn’t some supernatural talent reserved for chefs, so give it a go. And finally, what do you enjoy doing outside of work and content creation? I have a young family, so spending time with my wife and kids brings the ultimate joy. My kids are super active and I love scooting to the park, kicking the footy, or doing elaborate obstacle courses in the backyard with them. I also love cooking with my kids. It’s fun to create something delicious together, but it also teaches them an important life skill.  

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South Coast winery Cupitt’s introduces a new generation of signature wines

Crumb Wire06 mins

New South Wales South Coast-based Cupitt’s Estate is embarking on a bold new chapter with the release of a range of six distinctive new signature varietals: Vermentino, Arneis, Fiano, Montepulciano, Sangiovese and Nebbiolo. This reflects both the evolution of the region’s character (terroir) and a new generation of winemaking at the family-run estate. Crafted by winemaker Wally Cupitt, the new wines mark both a generational shift at the family-run estate and a broader evolution of the South Coast’s reputation as a home to make and drink distinctive, climate-appropriate wines. The boutique winery, award-winning restaurant and luxury accommodation has been making wine for 18 vintages. Since 2007, it has released over 150 wines and bottled close to half a million. However, this next chapter is defined by adventurous winemaking, a focus on varieties that thrive in the Hilltops terroir, and dedication to making the South Coast a destination for wine discovery. Libby Cupitt, Strategic Partnerships Manager at Cupitt’s, Director of Destination Sydney Surrounds South and recently appointed President of the Shoalhaven Coast Wine Association, says: “We believe the future of Australian wine is growing right now in the vineyards of Hilltops, Tumbarumba, and Canberra. These Southern NSW regions are getting the recognition they deserve, with Hilltops especially showing how reds can stay beautifully balanced even as the climate changes. We’re proud to be part of the movement putting them on the national stage.” Head Winemaker, Wally Cupitt says, “We favour Mediterranean varietals like Fiano, Vermentino, Arneis, Sangiovese, and Nebbiolo, not because they’re trendy, but because they make sense for our coastal way of life. They’re fresh, textural, food-friendly, and perfectly suited to the kind of dishes we serve at the restaurant here at Cupitt’s Estate. They complement the local seafood, house-made pasta, and produce from our garden. “At Cupitt’s Estate, we work closely with growers across Southern NSW, choosing fruit from cooler, elevated sites that give us the quality and character we’re after. Being a small boutique producer means we can focus on varieties that really suit this region, and we’re inspired by what grows best in Hilltops.” Cuptt’s Signature range includes: Cupitt’s Vermentino – crisp and vibrant, with saline minerality that reflects Cupitt’s coastal home. Fresh, medium-weight and aromatic, with citrus, paired with seafood and sunshine. Cupitt’s Arneis – aromatic and textural, a rare northern Italian varietal. Cupitt’s Fiano – rich and complex with layers of citrus and nutty characters, ideal for pairing with local seafood. Cupitt’s Sangiovese – medium-bodied with bright cherry notes and savoury tannins, a versatile red. Cupitt’s Montepulciano – resilient in the vineyard and deeply lovable in the glass, with dark fruits, soft tannins and savoury complexity. Cupitt’s Nebbiolo – showing red cherry, rose and earthy notes. Fine, firm tannins give it structure, making it a classic food wine made for long lunches. The next release will come later in 2025. The new wines are available from the Cupitt’s Estate cellar door, online via the Cupitt’s website and in select venues across NSW. Whilst this season marks a renewed focus on the winery, Cupitt’s delivers a farm-to-table restaurant experience, highlighting the best local produce, seasonal, farm-fresh dining in the restaurant or a more relaxed experience in the pet-friendly wine garden. The luxury accommodation is in the form of architecturally designed stand-alone villas, allowing guests to immerse themselves in the beauty of the property and the Shoalhaven region, blending good food, wine and hospitality. Libby Cupitt says, “At the heart of Cupitt’s is the warm hospitality the South Coast is known for, from sharing a meal at our restaurant to unwinding in our boutique accommodation overlooking the rolling green hills of the estate, we want every guest to feel part of our family as they experience our wine.” Source: Melissa Grove PR

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A little bit country: Savour the Flavour returns to Hawkesbury

Crumb Wire02 mins

Savour the Flavour is back in 2025 with a generous helping of country flair. Celebrating the region’s past and present as the food bowl of Sydney, Savour the Flavour will showcase the food and beverages made locally in the Hawkesbury. Visitors and locals will have the chance to sample and purchase delicious food, produce and beverages from local farmers, primary producers and businesses from 50 stalls. Guests can also expect cooking demonstrations, live band entertainment, roving entertainers including Phat Brass, carnival rides, giveaways, free face painting and kids workshops and more. Boot scooting workshops will kick off in the afternoon, followed by a spread of market stalls serving hot meals, sweet snacks and drinks. As the sun sets, musician James Van Cooper, joined by his band The Jimmys, will bring a dose of country rock while people eat, drink and gather under the lights at Richmond Oval. The hotly contested apple pie-eating competition will also make its triumphant return. Parking is available at Hawkesbury Showground, Richmond Marketplace and around the town centre and the Savour the Flavour Hawkesbury website also features a wide variety of accommodation options for people visiting from out of town. The event will be held at Richmond Oval on Saturday, 18 October 202,5 from 4 pm to 9 pm.

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Northern Rivers’ Tumbulgum Tavern set for new chapter under Epochal Hotels

Crumb Wire03 mins

Epochal Hotels, the group behind some of Australia’s best-known coastal pubs, including The Scarborough Hotel, Merewether’s Beach Hotel and Freshwater’s Harbord Hotel, has added another icon to its portfolio – the Tumbulgum Tavern. Sitting on the banks of the Tweed River, the pub has been a community landmark since 1887. The venue was listed earlier this year for $7 million and will now settle under the joint ownership of Epochal Hotels CEO Glenn Piper and Northern Rivers investor William Nicholson, alongside a syndicate of local backers. “The Tumbulgum Tavern is one of those rare pubs that seems to hold a thousand stories within its walls. Its history, its architecture, its riverfront location, it’s all incredibly special,” says Piper. “The Northern Rivers is a region I already feel connected to – my family and I spend time here every year after beach volleyball tournaments in nearby Coolangatta – so to now play a role in shaping the future of this pub is a great honour.” Nicholson added: “The Tavern has always been a true community anchor. By joining forces with Glenn and the Epochal team, we’re ensuring that it not only continues to thrive, but evolves in a way that honours its roots while looking to the future.” Epochal says its plan is to make “thoughtful enhancements” to the tavern over time, with a focus on refining the offering and highlighting the best of the local region. “We want to build on what locals already love, while inspiring visitors from further afield to discover why the Tavern means so much to this community,” Piper says. The tavern will officially settle later this year, joining Epochal’s growing lineup of pubs. The group is also preparing to reopen Sydney’s Commodore Hotel at McMahons Point following a major restoration.

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