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August 2025

Penrith’s Avli Restaurant and Bar makes a comeback

Crumb Wire03 mins

Penrith’s go-to Greek restaurant, Avli, has reopened its doors after a two-year hiatus. The restaurant has returned to its original location, in the 1930’s built church in Cranebrook. The August 20 announcement on Instagram read: “New menu, new bub, same heart-stealing Greek food you’ve always loved. From our monstrous Ouzo collection to beautiful wines and cocktails, life finally feels normal again here at our Cranebrook home.” Vibe: Greek taverna meets rustic 1930s design and architecture. Menu Highlights: Taramosalata with cod roe and salmon caviar, Loukaniko – pork, leeks, seeded mustard and house jus, Arnaki – lamb shoulder, salsa verde, jus, the Avli Daiquiri and Yaya’s Iced Tea. Cost: $60-$110 pp for a full meal + drink Dietary Considerations: Vegetarian, Vegan, Gluten Free and Dairy Free options available. In 2023, when Avli closed, it was replaced by the Bunker – the popular but no longer functional chain owned by the Western Food Group. The Bunker Penrith’s departure in November made room for Avli to reclaim the lease and return to its original spot. Avli’s return is more than just a run-of-the-mill comeback though – It’s a full refresh. While some of the old favourites persist, the restaurant’s modern, made-to-share Greek offering has been reimagined with dishes like the Lamb Arnaki, presented with salsa verde and jus, Psari with tomato, capsicum, herb rice, salsa, pepitas and pomegranate, a rich moussaka with beef, eggplant, capsicum, olives, feta and evoo and more dishes that lean into elegant but bold Mediterranean flavours. For those with a sweet tooth, the dessert menu offers traditional loukoumades (Greek doughnut balls), available in honey, walnut and pistachio flavours, baklava or gelato. Avli has also introduced a few new white-liquor-forward signature cocktails like the Avli Daiquiri, Pandora’s Kiss and Yaya’s Iced Tea. The wine list boasts grapes from some of Australia’s best wine regions, with a sprinkle of New Zealand, France and Greece itself. Avli is now open for reservations. Source: Instagram, avlirestaurant.com.au

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Mt Druitt Viral Food Festival to showcase Sydney’s hottest food trends

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Western Sydney is getting a hit of Sydney’s hottest, most viral food trends, with the Mount Druitt Viral Food Festival landing at Westfield Mt Druitt from August 29 to 31. The three-day event, run by Bossman experiences, promises a line-up of over 25 TikTok and Instagram famous vendors to the centre’s rooftop car park. Visitors can expect everything from fried burgers and crookies to loaded skewers, novelty brownies and drinks. The event features an impressive list of social media’s elite, including 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 so many more. Event partner took to social media to share what to expect, saying, “We’ve teamed up with Westfield Mount Druitt to bring you Western Sydney’s biggest food festival. It’s going to be all your favourite viral food trends and foods you’ve never seen before.” It’s a celebration of the all-rounder vendors who are aceing both recipes and algorithms – giving their hard work and creativity the respect it deserves. The Mount Druitt 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: TikTok, Westfield Mt Druitt

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Love Food: NSW EPA launches Free Food Waste Challenge

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The New South Wales Environment Protection Authority is calling on NSW households to take part in the Love Food Challenge this spring – a free, fun and practical online program designed to help people reduce food waste, save money and cut greenhouse gas emissions. The program, titled ‘Love Food Hate Waste’, runs throughout September and into early October, guiding participants through simple food saving tips and habits across four weekly themes: Food Waste Warrior, Storage Superhero, Planning Pro and Portion Perfectionist. Participants who sign up between 9 and 25 August will receive weekly advice direct to their inbox and a free kit of food-saving goodies delivered to their door. NSW EPA Manager Organics, Amanda Kane, said reducing food waste is one of the easiest ways households can save money and help the environment. “The average NSW household throws out nearly 220kg of food each year, costing around $2,100,” she said. “Food waste is one of the biggest carbon emitters. Every tonne of food waste in landfill creates around 1.5 tonnes of greenhouse gas emissions.” A few food waste facts the EPA believes every household should know are as follows: Kane adds, “Even just storing your fruit and vegetables properly can save you money, reduce waste and keep good food out of the bin. This is a great opportunity to build simple, lasting habits that make a real difference,” Ms Kane said. The challenge is open to everyone in NSW, with a particular focus on young adults (18 to 24) and families with young children – two groups that tend to waste the most food. Those who sign up by August 25 via the EPA website stand to receive a free kit of food-saving tools delivered straight to their homes. Source: NSW Environment Protection Authority (EPA)

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‘Made & Grown’ event showcases biotechnologies shaping Aussie food system

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The future of food is set to be placed under a microscope this week at ‘Made & Grown: The Future of Food’. The one-day event in Canberra will bring together leading voices in biotechnology, agriculture and innovation. Hosted by Cellular Agriculture Australia in partnership with the Agrifood Innovation Institute, the event will be held at the Australian National University (ANU). In a LinkedIn post, Cellular Agriculture Australia claimed: “Innovation and necessity are driving an evolution of how we produce food, in both new and traditional industries. As our food system changes, Australia has the potential to capitalise on a multibillion-dollar opportunity and become a global biomanufacturing leader.” As such, the purpose of the event is to help legislators, policymakers and regulators to understand the technologies, applications and products that are changing how food is produced and reshaping the food system to be more resilient. Event speakers include industry luminaries such as James Ryall of James Ryall Consulting and Darren Platt, Synbio Lead at Bioplatforms Australia, who will discuss the science and technology behind Made & Grown. Also taking the stage will be Mmartjin Wilder, Chair of the National Reconstruction Fund Corporation, Emerald Scofield, Associate at Main Sequence and Anthony Chow, a cell agriculture enthusiast, tackling the question of who will pay for the progress – public or private? The line-up of speakers also includes Caitlin Byrt, Co-Founder of Membrane Transporter Engineers, Glen Jacob, Food and Beverage Industry Manager at Rockwell Automation and many more. Beyond the panel discussions, attendees will also get a taste of the future — literally. The catering will feature canapés showcasing Forged cultured quail by Sydney-based cultured meat company, Vow, giving participants a chance to try one of Australia’s most talked-about food tech innovations. Made & Grown: The Future of Food will run from 9 am ti 5 pm at Lotus Hall Auditorium Theatre, ANU, Canberra. Source: LinkedIn

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Teppanyaki on the Gold Coast: Kuroki to hit Sanctuary Cove

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The Gold Coast dining scene is set to expand this September with the arrival of Kuroki, a bold new teppanyaki restaurant opening at Sanctuary Cove’s Marine Village. The venue comes from One Food Republic, the network behind Queensland favourites like Kamikaze Teppanyaki Coomera, Superwok Coomera, and Bam Bam Korean Fried Chicken and Beer. It promises a contemporary spin on Japanese dining, with a menu built around the drama and precision of live teppanyaki alongside sukiyaki, bento boxes, and refined à la carte plates. Design cues draw from the restaurant’s name, which translates to ‘black wood,’ with interiors marked by sculptural timber, moody lanterns, and counter seating at the teppan, complemented by intimate tables for smaller groups. Diners can choose from counter seating at the teppan or intimate tables beneath draped lanterns that echo the black wood motif. “Kuroki embodies the spirit of omotenashi, where every gesture is purposeful, every detailconsidered, and every guest treated as an honoured guest,” says One Food Republic founder, Kevin Teo. “We wanted to create more than a dining experience. At Kuroki, teppanyaki becomes a modern ritual of calm, connection, and craftsmanship.” Barry Teeling, Director of QLD Development & Asset Management at Mulpha, says: “We’re delighted to welcome Kuroki to the Marine Village. There is a growing appetite for elevated, diverse cuisine on the Gold Coast, and Sanctuary Cove is responding by attracting world-class operators. Kuroki adds something truly special to that mix.” Kuroki joins a growing roster of restaurants, positioning Sanctuary Cove as a Gold Coast dining destination.

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Chef Profile: RJ Lines on hats, hard work and why casual dining matters

Crumb Wire07 mins

RJ Lines is the chef-owner turned consultant best known for Summer Hill’s (NSW) One Penny Red. In this Q&A, he reflects on his path from bartending in the ’90s to earning a chef’s hat, his inspirations and where he sees Australia’s food culture heading. What first sparked your love for food, and how did you get your start in the industry? It’s probably a bit clichè, but my love of food probably came from my mum at an early stage. She is a fantastic home cook and always baked treats and cooked delicious meals for the family. By the time I was 16, I was hosting dinner parties at home  I actually started my journey as a bar tender at the basement jazz club in Circular Quay in the very late 90’s, which was an incredible environment to work in and really opened me up to the world of hospitality. I would bartend by night and cook at a whole foods cafe by day in Bondi What’s been your journey so far – from your first job to where you are now? I was a bar tender for quite a few years, but always cooked at the same time, both in Australia and Europe and the U.K. After a few years, I made the decision to focus on cooking and returned to Australia. I put myself through TAFE on one of my days off while working at Longrain in Surry Hills in Sydney. It was an incredible experience – I worked my arse off for a few years and really learned “how” to be a chef in a big, busy kitchen working alongside so much talent After Longrain in 2007, I joined the recently opened Glebe Point Diner and stayed with Alex Kearns over the years, with an overseas sabbatical in Italy until I opened the Neutral Bay Diner with Alex in 2010, in my first head chef role.  In 2014, I finally took the plunge and opened my own restaurant and bar, One Penny Red, in Summer Hill (Sydney), which was an incredible journey for 10 years, including being awarded a chef’s hat by SMH. After One Penny Red in 2024, I started my own consulting and catering business, which is what I am running now. What have been some of your greatest achievements along the way? Definitely opening my own business within 10 years of being a qualified chef and also being awarded a chef’s hat along the way.  Outside your property/properties, what are your current favourite food joints? I absolutely love Ante in Newtown. Ester in Chippendale is also a favourite and one of the best restaurants in the country, hands down. Which chefs and cuisines inspire you most – past or present? I have never really idolised any chef ; however, recently I have become a fan of Ben Shewry and his approach to cooking and business, which is totally inspiring. Cuisine-wise, I think Italian and Spanish are my favourites, owing to their focus on beautiful, simple produce. How do you think Australia’s food culture has evolved in recent years? I think there has been a return to casual dining and produce-driven food with a focus on quality ingredients, really showcasing beautiful Australian produce, which I think is amazing. Any exciting food trends you’ve tried at home – or snuck onto the menu? I think the first time I heard of corn ribs, I rolled my eyes. However, after putting them on the menu at one of my venues (with curry leaf butter), I am obsessed. So moreish. The melted curry leaf butter has also become a staff snack favourite, dribbled on chips. And finally, what do you love doing when you’re not in the kitchen/at the venue?                                Whenever I’m not hanging out with my family, I try to jump on the motorbike and get out of the city. It’s my selfish happy time.

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Uber Eats tops Ubiqitum index as Australia’s favourite food delivery app, DoorDash close second

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Australians love their food delivery apps, but not all apps are created equal. AI-native brand data platform Ubiqitum has published the findings of its latest food delivery app index, which shows Uber Eats comfortably in the lead, while DoorDash and Menulog carve out their own strong positions. The index, which tracked usage and brand response (i.e. how Australians feel about their favourite apps), scored the nation’s foremost delivery apps based on awareness and visibility, trust and reliability, experience quality, value and perceived fairness, cultural connection and momentum and advocacy. The criteria are designed to gauge how front-of-mind each app is for customers, how reliable it is, how user-friendly consumers find the interface and other key consumer-driven insights. These elements are weighted, benchmarked, and normalised to reflect sector realities. The result is a single score that balances both rational and emotional measures of favourability. Uber Eats on topUber Eats holds the crown with a score of 86.7, well ahead of its competitors. According to the findings, “Uber Eats sits on top because it scores highly across every dimension. Its visibility is unmatched, its app experience is polished, and consumers rate its reliability as best-in-class. The 86.7 reflects not just dominance in scale, but the feeling that Uber Eats is the ‘default’ for food delivery in Australia.” DoorDash closes the gapDoorDash ranks second, just a few points behind at 82.9. This position comes from perceptions of reliability and speed, according to Ubiqitum. “Consumers see it as accurate and dependable, especially in suburban and regional delivery. Its awareness trails Uber Eats slightly, but high trust scores lift its position,” the index finds. Menulog holds on to community tiesMenulog comes in third at 79.4, reflecting its deep cultural and local ties. “Its long-standing partnerships with independent restaurants score well for connection and value. But experience quality and speed trail its competitors, keeping it below Uber Eats and DoorDash,” notes Ubiqitum. Deliveroo and EASI in the niche laneThe index also shows that Deliveroo’s 74.8 shows “respectable recognition and an urban customer base, but gaps in national coverage and a weaker cultural connection lower its favourability”, whereas EASI’s 71.6 demonstrates the power of niche loyalty. “Strong cultural resonance with Asian cuisines boosts its cultural connection score, but limited visibility and weaker advocacy hold it back from higher favourability.” Ubiqitum’s scores reflect the full picture of favourability, not just how often Aussies order, but whether they trust, value, and emotionally connect with the brand delivering their meals. Source: Ubiqitum, Australia’s Favourite Food Delivery App; 18 August 2025

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Canberra welcomes new East Asian joint Azuma Den, via Bisa Hospitality

Pallavi Mathur03 mins

Canberra’s Bisa Hospitality, the family-owned group behind Agostinis, Joe’s Bar and Café Sosta, is adding another venue to its portfolio, with Azuma Den officially opening today, August 18. The new restaurant at the East Hotel in Kingston celebrates Japanese and Korean cuisine – drawing from Japanese simplicity, elegance and focus on seasonal ingredients alongside the bold flavours and fermentation techniques that Korean cuisine is best known for. The menu and experience have been designed by Executive Chef Junho “Luffy” Koh and Chef Jun Kim. Koh, who is Italian-trained but raised on Korean food, says: “It’s all about connection and harmony. Our food is based on Korean and Japanese cuisine, bringing together traditional flavours with modern ideas, familiar dishes and new surprises.” The menu showcases the marriage of the two eastern cuisines through novel dishes such as the Kimbap roll with ponzu mustard, pork and ginger dumplings with shishito pepper oil and the pork jowl hibachi kushi (skewers) with yuzo miso and ssam jang. From the hibachi grill, guests can order the 200g Snapper with yuzu butter, Tajiama Wagyu steak MB8 with smoked salt and wasabi, Finger Eggplant with gochujang and miso and more. The dessert selection stands out with the Coconut Meringue topped with yuzu miso caramel, custard and mandarin or a twist on the French Brûlée with a twist of orange and ginger. “I believe that cooking with fire is about giving energy to cold ingredients and passing that energy onto guests. By eating delicious food cooked over a sizzling fire, customers can receive energy for their tired and cold bodies and minds and feel warm and comforted,” says Koh of the menu. Azuma Den is now open for lunch Wednesday to Sunday, and dinner seven nights a week. Source: azumaden.com.au

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Urgent Recall: Multiple pasteurised soft cheeses

Pallavi Mathur02 mins

Food Standards Australia and New Zealand have issued an urgent recall of pasteurised cow and goat milk cheeses due to potential contamination with Listeria monocytogenes. The recalled products were all produced by French manufacturer, Chavegrand. The recalled products include: K-sein Pty Ltd – Bûche Belle du Bocage, Washed Rind Pty Ltd – Bûche Belle du Bocage, ALDI’s Specially Selected French L’ovale cheese 300g and the Emporium Selection French Brie 125g. Global Foods Group has also recalled their Mon Ami and Emborg soft cheese collection. FSANZ is working with food businesses and state and territory food enforcement agencies to recall affected products. Australian government authorities are also working with international counterparts to manage this issue. The mass recall comes as 21 cases of listeriosis caused by bacterial strains with similar characteristics have been identified by French health authorities, including 18 cases since the beginning of June 2025.  According to the FSANZ website, Listeria monocytogenes may cause severe illness in pregnant women, unborn babies, neonates, the elderly, and immunocompromised individuals. The general population can also become ill from consuming food contaminated with Listeria monocytogenes. While no cases of illness linked to these products have been reported in Australia, consumers have been advised not to eat these these products and return them to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.

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Marrickville’s People’s Burger rolls into Tempe with $5 launch day drop

Pallavi Mathur01 mins

Tempe’s food truck scene is getting a new player this weekend as People’s Burger opens its second Sydney location. The long-time Marrickville resident is marking the occasion with a $5 burger drop for one day only. On Saturday, August 16, the burger brand will be serving two of its signatures: the beef-based Skinny Boi and the fried chicken Dirty Bird, each for $5 from midday until midnight. A vegetarian option will also be available. People’s Burger started in 2015 at Frenchs Forest Market before moving to a food truck in Marrickville in 2019. The business is led by chef Kumar, whose background in fine dining and hatted restaurants is behind the menu’s focus on quality ingredients and crowd-pleasing combinations. The new Tempe store is located at 531 Princes Hwy and will be open from 12 pm to 12 am for the grand opening offer.

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