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September 2025

Schnitz touches down at Melbourne Airport with new breakfast menu

Pallavi Mathur02 mins

Domestic travellers are being treated to new breakfast options at Melbourne Airport, with Schnitz opening a brand new counterfront at Terminal 4 on October 10. The national franchise will be serving up a brand new breakfast menu alongside its ever-popular hand-crafted schnitzels to hungry travellers on the go. The new menu comes in strong with breakfast bowls, pancakes, wraps and smaller snacks, built for a quick in-transit bite. Passengers will also be able to choose from a selection of breakfast burgers, including the Breakkie Classic, Halloumi Heaven and the Hash Breakkie. Mini versions of the Breakkie Classic and Halloumi Heaven burgers will also be available to those after small portions with big flavour. The new release comes as industry data shows breakfast is one of the fastest-growing categories in quick-service dining and a rise in demand for morning meals and specialty coffee. The new Schnitz counterfront will be operated by Schnitz’s corporate franchise partner, marking a milestone in the brand’s growth in Australia. Source: Papermill Agency Find more food and drink updates on Crumb Wire.

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One in eight Aussie households going without food: Dieticians Australia

Pallavi Mathur05 mins

A comprehensive data snapshot of the extent of household food and nutrition insecurity has been published in Australia, revealing that 1 in 8 households have been going without food in some form. Dietitians Australia says the data cannot be overlooked. The peak body for nutrition and dietetic professionals says the findings are cause for deep concern, and clearly demonstrate that the human right to food and nutrition is not a reality for all Australians. “The stark extent of food and nutrition insecurity in Australia has been unveiled in this data, and it is heartbreaking that 1.3 million households have reported experiencing it,” Dietitians Australia President Dr Fiona Willer said. Affected households The data showed that over half of the households reporting food insecurity were those where some or all of the family members were skipping meals, reducing their food intake and at the most extreme, going at least one day without food due to a lack of money. Willer said: “When families can’t put enough nutritious food on the table, they are at significant risk of not getting the nutrition they need for good health. They are also at greater risk of malnutrition and developing chronic conditions. “The data suggests that Australians most vulnerable to food and nutrition insecurity include single-parent households, low-income earners, people living in remote areas, culturally and linguistically diverse groups, older people and people experiencing homelessness,” she added. Giving Australians a fair go “What we measure, we can mend,” Professor of Nutrition and Dietetics at Queensland University of Technology Danielle said. Gallegos is also a Fellow of Dietitians Australia and Co-Lead on Dietitians Australia Household Food and Nutrition Security Project. “With this data, we can push forward on solutions to ensure that no one living in Australia has to worry about where their next meal comes from and who will be going hungry tonight,” she added. “Let’s start collecting this type of data every two years so we can make sure all Australians get a fair go,” A call for closer monitoring Willer also shared that Australians are experiencing overwhelming cost-of-living pressures, pushing more and more people to the brink financially and that closer monitoring is required. “We must continue to monitor this data closely and more regularly, to ensure we are supporting the people who need it most. “Dietitians Australia firmly believes that food and nutrition security is a human right. We believe people at all times must have reliable access to safe, nutritious, and culturally appropriate food in sufficient quantity and quality to support their health, sustain life and uphold human dignity. “We know dietitians are a critical part of the solution, and we remain committed to working with the Government to co-design reform and enhance policies and systems that make the right to food and nutrition accessible here in this country.” Find more food and drink news on Crumb Wire.

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Founder Profile: Inside Protein2Go with Salwa Sabbagh, the family brand reinventing healthy treats

Pallavi Mathur09 mins

Protein2Go was founded by Naomi Sabbagh and her daughters, Salwa and Khadije, transforming classic chocolate bars into guilt-free protein snacks. In this profile, co-founder and CEO Salwa talks to Crumb Wire about the family’s journey from kitchen experiments to a sell-out business, the challenges of balancing indulgence with nutrition and why working together keeps the brand meaningful. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? We, as a family, have always been passionate about coming and working together on one idea. It all started with our mum’s passion for healthy eating and her goal to make it all the more enjoyable.  With Khadije’s background in commercial cookery and Salwa’s background in logistics, we were inspired to bring this idea to life. Food has always been a big part of our family; it’s how we communicate. As we got older, we realised how many “healthy snacks” were either bland, overpriced, or didn’t actually live up to their claims.  That gap in the market pushed us to create products that make healthy eating guilt-free. Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? Protein2Go was established around one main goal: creating healthy snacks that are guilt-free and worth the calories. We launched with products inspired by famous chocolate bars like our Hazelnut Truffles, Sneakers and Bounty Delight.  From making small batches in our kitchen, we grew into a female-owned family business supplying gyms, nutritionists, and online customers across Australia. Some highlights include: The biggest challenges have been navigating supply chain issues and educating customers that healthy snacks can still taste indulgent. Balancing affordability with premium ingredients has also been a constant puzzle, but one we’ve learned to solve through careful planning and partnerships. How has the Australian market responded to the brand, and what has surprised you most?  The response has been overwhelmingly positive to say the least. There’s a rising focus on wellness in Australia, but flavour continues to be just as important. We’ve found that customers are shocked when they realise our products actually taste like the chocolate bars they grew up with. What surprised us most is how many people love sharing their discoveries. We get so many messages from customers saying, “You’ve replaced my afternoon chocolate fix!” That word-of-mouth excitement has been a huge driver of growth. What is one thing you wish more people knew about the work you do? I wish more people realised how much thought goes into every recipe. It’s not just mixing protein powder and chocolate; we test for texture, taste, nutrition balance, shelf stability, and customer feedback.  Behind each flavour is hours of trial and error, because we refuse to release anything that doesn’t taste amazing. There’s also a lot of compliance, nutritional testing, and product development that often goes unseen. How do you see food and drink culture in Australia evolving and how does your brand fit in? Australia is moving toward a culture of functional indulgence; people want snacks that make them feel good but also serve a purpose, whether it’s extra protein, better recovery, or sustained energy. Convenience is everything, especially with busy lifestyles, and Protein2Go is perfectly placed in that space. Our brand fits in by offering something that feels like a treat but still aligns with health goals. We see ourselves as part of the movement that makes healthy eating more accessible, fun, and community-driven. What keeps you inspired as a founder?  The biggest Protein2Go motivator is the feedback we receive from our community. Every time someone tells us we’ve made it easier for them to stay on track with their health goals, or that they finally found a healthy snack they enjoy, it reminds us of why we initially started. We as a family are also very inspired by each other. We’re a team composed of a mother and her two daughters, and working together makes the journey even more meaningful.  What’s next for you and the brand? We’re excited to expand Protein2Go beyond our current product line. New flavours are in the works, as well as exploring retail partnerships so customers can grab our snacks in local health food stores and gyms, not just online. Longer term, we see Protein2Go becoming a household name in functional snacking, something you’d find in every pantry, gym bag, and office desk. And finally, what do you like to do when you’re not at work?  When we are not working, each family member is doing their own thing. Between reading, cooking, or even going to the gym, we believe it is vital to balance out your time and give yourself the space you need to recover away from work so that you can be at your best whilst you are at work. Find more food and drink features on Crumb Wire.

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GYG reimagines the classic Caesar salad with new menu drop

Pallavi Mathur05 mins

Guzman y Gomez (GYG) has just dropped three new products inspired by the iconic Caesar salad – the Caesar Salad, Caesar Burrito and Caesar Cali, available now at restaurants across Australia. Often a point of debate in food history, the origins of the Caesar salad trace back to Tijuana, Mexico, in 1924, where it was developed by an Italian immigrant named Caesar Cardini. Over a century later, GYG is paying homage to the Hall-of-Fame salad via its menu. All new items are made with fresh, clean ingredients with an unmistakable GYG kick. The line-up includes: Grilled Chicken Caesar Salad: GYG’s signature free-range grilled chicken with Guerrero marinade, crisp cos lettuce, house-made corn chips, shredded Jack cheese and GYG’s signature gourmet Caesar dressing. For salad lovers who like a ‘shake it to make it’ moment, this menu item delivers. Grilled Chicken Caesar Burrito: This item is exactly what it sounds like – Caesar salad in burrito form. The burrito contains GYG’s signature free-range grilled chicken with Guerrero marinade, crisp cos lettuce, house-made corn chips, shredded Jack cheese and GYG’s signature gourmet Caesar dressing, with a touch of pico de gallo in a soft flour tortilla. Grilled Chicken Caesar Cali Burrito: A twist on the classic, this burrito contains all the goodness of a grilled chicken Caesar burrito, but with GYG’s iconic chipotle seasoned fries to round out the flavours. Guests can choose from the Mini or Regular size, go Mild or Spicy, and pick their protein: Flame-Grilled 100% Free Range Lilydale Chicken, Crispy Chicken Tenders, or Pulled Shiitake Mushroom.  “This is GYG’s biggest product launch of the year,” said GYG Founder and Co-CEO Steven Marks .“We have been trialling these menu items in a number of restaurants over the last few months and the response has been insane. I can’t wait for everyone in Australia to try it.” “Aussies love a Caesar, and we have genuinely re-invented it – our Caesar is gourmet, fresh, crunchy, craveable, and unmistakably GYG.  With our house-made corn chips and signature Caesar dressing in either a salad or as a burrito, and Cali Burrito with our chipotle-seasoned fries, we know GYG’s Caesar is going to be a new cult classic,” he added. The new Caesar salad-inspired menu has been designed by GYG’s Director of Culinary and James Beard Award-winning Chef, Nate Appleman. On the new launch, he says: “I’m so proud of GYG’s new Caesar range. It took 18 rounds to perfect the dressing, but we wouldn’t stop until it was ridiculously good. Made from scratch with only real, clean ingredients, every bite delivers that bold, fresh flavour our guests love.” GYG Caesar will be available from Tuesday, September 30, nationwide for dine in, takeaway, drive thru and on the GYG app.    Find more food and drink updates on Crumb Wire.

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National Great Unwaste Day aims to cut food waste across Australia

Pallavi Mathur04 mins

Australia is marking its first-ever National Great Unwaste Day today, September 29, with households, schools and workplaces invited to “join the leftovers revolution” by giving new life to the food already in their kitchens. Timed to coincide with the United Nations’ International Day of Awareness of Food Loss and Waste, the initiative aims to tackle the environmental and financial cost of food waste in Australia while celebrating the role leftovers can play in everyday meals. The event follows a call last week from the WA government for households to become “great unwasters” and comes as End Food Waste Australia releases its first Impact Report. The survey of more than 2,500 Australians found that while 90% agree we all have a responsibility to reduce food waste, only 48% believe their own household could do more. 42% said time and difficulty were their biggest barriers. A national push on food waste CEO of End Food Waste Australia and The Great Unwaste campaign, Tristan Butt, said the day of celebration was backed by a serious mission. “Every year, Australian households waste 7.6 million tonnes of food – that’s around 256kg of food per person and around half of that is still perfectly edible. This will cost the average family around $2,500 a year – roughly the same as an annual household electricity bill. “But this day isn’t about finger-pointing, it’s about sparking a national movement that’s as joyful as it is impactful. The Leftovers Revolution is about creating a joyful, national moment to celebrate the food we already have and turn it into a meal worth sharing. “If every household did this and stopped food waste for just one day, we could save 5,000 tonnes of food from going to landfill and put $53 million back into the Australian economy.” National Great Unwaste Day is supported by the Australian Government Department of Climate Change, Energy, the Environment and Water (DCCEEW). How to get involved The Great Unwaste is encouraging families, workplaces, schools and communities to join in by giving a plate of food a new life, sharing recipes and posting their creations online. “This is a chance to show off your creativity in the kitchen, save money, and do something good for the planet,” Butt said. “From reheating that mystery meal in the freezer to giving neglected ingredients a second life – let’s make leftovers a weekly staple.” Resources, guides and downloadable assets are available here. Find more food and drink news on Crumb Wire.

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Potts Point welcomes Iki Dining, led by Michelin-starred chef Masahiko Yomoda

Pallavi Mathur06 mins

  Iki Dining has opened in Potts Point, setting out to redefine Japanese casual dining. The venue is led by Michelin-starred chef Masahiko Yomoda, a 25-year hospitality veteran known for appearances on MasterChef and Iron Chef, alongside founder Eddy Lee. Vibe: Michelin-honed expertise meets laidback izakaya dining in a Potts Point laneway. Menu Highlights: Iki Sushi Roll, koji chicken karaage, saikyo miso barramundi, kaisen bisque lobster ramen, Iki mochi parfait. Price: $40 – $70pp, depending on ramen or izakaya experience, plus drinks. Dietary Considerations: Vegetarian and Gluten Free options available. Limited vegan options. Lee, whose parents migrated to Australia and opened a family restaurant more than 40 years ago, grew up in hospitality. “My after-school care wasn’t the park; it was a corner table for homework, then straight to washing dishes,” Lee shares. “Back then, I didn’t love it; but now I realise it gave me three things I carry into IKI: grit, an archive of core memories, and a simple philosophy: serve good, honest food.” The menu The concept splits into two experiences: Ramen by Iki, built around broths simmered for 48 hours, and Iki Izakaya, a more intimate space for sharing small plates and sake. A raw bar anchors the menu, showcasing Australian seafood through sashimi specials, seasonal oysters with Japanese dressings and sashimi-inspired plates. Sushi includes the signature Iki Sushi Roll ($28) and vegetarian options like the Garden Roll ($22). Izakaya plates cover spicy nori crisp, koji chicken karaage and gyoza, while larger dishes range from crispy aged duck to saikyo miso barramundi and wagyu steak (200g). The ramen line-up features Yomo’s chintan ramen (clear chicken broth, chashu pork, chicken, soft-boiled egg), kaisen bisque lobster ramen with lobster tail and niboshi ramen with crispy cod fillets. A vegetarian ramen is also offered, alongside condiments like Yomoda’s family chilli oil. Yomoda has spoken of Iki as the culmination of his career, combining decades of craft into one venue. “For Eddy and I, this is our life’s work built into one venue. What you experience here is everything we know, and more. It is my final opportunity to share the craft and philosophy I have carried for decades. With IKI, we’re offering Sydney the very best of what we do and who we are,” he said. Desserts run from sweet potato brûlée to hojicha ice cream and the Iki mochi parfait with seasonal fruit, warabi mochi, kuromitsu syrup and ice cream. Behind the bar, award-winning bartender Sam Liao serves cocktails such as the Yuzu Margarita and Toki Old Fashioned made with Suntory Toki Whisky. Japanese whiskies and alcohol-free drinks are also designed to complement seafood and small plates. The verdict Sydney creator @foodsofchar applauded the joint in a post on Instagram, referring to the sashimi platter as one of the best she’s ever had, owing to its freshness and variety. “The food, drinks and vibes were truly immaculate from fun canapes to their amazing signature cocktails and tea-based mocktails,” she said. Giving the niboshi ramen a pointed shoutout, she added: “The broths are lighter and clearer yet still such comforting refined bowls of deliciousness.” Another Sydney food blogger, @foodiesofsyd, also praised the ramen, saying, “The broth is simmered for 48 hours so the flavours are rich and deep but still really clean and not too heavy.” Iki Dining is located at 42 Llankelly Place, Potts Point. It is open Wednesday to Thursday from 5pm to 10pm, Friday to Saturday from 12pm to 11pm and Sundays from 12pm to 9pm. Find more Dining Out updates on Crumb Wire.

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Chef Profile: Le Méridien’s Hervé Borghini on Mediterranean training, global influence and local produce

Pallavi Mathur08 mins

Born in Bordeaux and trained in Michelin-starred kitchens across France and Canada, Hervé Borghini now leads the pass at Le Méridien Melbourne. In this profile, he talks to Crumb Wire about family, resilience through COVID, his produce-first philosophy and why Australia’s evolving food culture keeps him inspired. What first sparked your love for food and how did you get your start in the industry? Being born in France, food was always a part of life. My earliest memories are in my grandmother’s kitchen near Bordeaux – watching her cook, tagging along to the market, asking questions and sneaking in chances to help. I loved her food and even more, the time we shared. At 14, I did a week-long placement in a Michelin-starred restaurant near my parents’ home. I worked doubles: prepping in the morning, doing lunch service, a short afternoon break, then straight back into the intensity of dinner. The chef was hard but fair, the pace was relentless – and I was hooked. What’s been your journey so far – from your first job to where you are now? That experience led me to Bordeaux Culinary School, where I studied for five years. It wasn’t just cooking – we learned the full spectrum of hospitality: service, marketing, finance and front desk. From there, I gained roles at Relais & Châteaux hotels and Michelin-starred restaurants in the Côte d’Azur and Corsica. While studying, I took every opportunity to work weekends, Christmas and New Year’s. Those hours paid off, as my mentors recommended me for opportunities abroad. Soon, I was in Montreal, working at a Relais & Châteaux restaurant, falling in love with Canada’s produce and landscapes. I staged across continents to broaden my food horizons, realising French cuisine was just one piece of an incredible global puzzle. Eventually, I became Executive Chef at the luxury Omni Mont-Royal Hotel in Montreal, leading its reopening after COVID. I also spent time in Australia at the hatted Captain Moonlite on the Surf Coast. In 2023, I returned to Melbourne to take the helm at Le Méridien Melbourne, where I now combine Mediterranean training with global influences and local produce. What have been some of your greatest achievements and challenges along the way? Like many chefs, COVID was a huge challenge. Hospitality became unstable overnight and I stepped back into other work to support my family. But the time away confirmed the kitchen is where I belong. My greatest personal achievement is my family – my wife and our two children.  Professionally, one highlight was reopening the Omni Mont-Royal after COVID. With no senior chefs left, I had to rebuild from the ground up: recruiting, training and finding solutions daily. It was tough but deeply rewarding. Outside your property, what are your current favourite food joints? I love simple street food – places that focus on one thing and do it brilliantly. Sharing that with my family makes me happiest. That said, I’m spoiled at home: my wife is a fantastic cook and family meals are always the best. Which chefs and cuisines inspire you most – past or present? I’ve been lucky to have great mentors throughout my career. Watching Anthony Bourdain’s No Reservations was also hugely inspiring – the food, the travel, the culture. Alain Ducasse has influenced me with his precision and ability to elevate simplicity with creativity. And in Australia, I really admire Josh Niland; the way he’s created a new universe around seafood and sustainability is remarkable. How do you think Australia’s food culture has evolved in recent years? I didn’t grow up here, but from what I’ve seen, Australia’s food culture has matured rapidly. It’s diverse, drawing on influences from Asia, Europe and beyond, while developing its own confident voice. The mix of cultures creates exciting possibilities and new horizons. Any exciting food trends you’ve tried at home – or sneaked onto the menu? I’ll admit, I don’t chase every trend. At home, my wife does most of the cooking and I love helping her. For me, the “trend” that matters is timeless: using good produce, preparing it with care and minimising waste. That philosophy guides me both at home and at Le Méridien. And finally, what do you love doing when you’re not in the kitchen/at the venue? I like to disconnect from the real world: spending time in nature, going for long walks, playing golf, or climbing. Most of all, I treasure time with my kids before they’re too old to want to hang out with me. Time moves quickly and I don’t want to miss it. Find more food and drink features on Crumb Wire.

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Food, wine and live jazz to ‘Unlock the Rocks’

Pallavi Mathur03 mins

The Rocks will host its first Unlock the Rocks Weekend on October 4 and 5, bringing food, drink and live music into the historic precinct. Running from 11 am to 4 pm each day, the two-day program will feature wine tastings, pop-up food stalls and a trail of jazz performances across cobblestone laneways and heritage venues. First Fleet Park festival hub At First Fleet Park, the festival hub will include producers such as Jess’ Cheese Shop, Hawkesbury’s Sydney Oyster Farm and Bar Coco’s retro coffee cart, alongside NSW wineries Tyrrell’s, Jessop Wines, PepperGreen Estate, Mino & Co and Clark Wines. Visitors will be able to sample three wines per producer for $5 or purchase glasses from $10, with a side of live sets from artists like Big Little Quartet, Abby Andrew and Also Arty, Jiem, Lauren White Quartet and saxophonist Orget Sadiku. Food and drink specials across The Rocks Across The Rocks, venues are adding their own specials paired with jazz. Heritage bar Frank Mac’s will offer an Irish whisky cocktail and BBQ pulled pork canape for $25, while The Doss House is matching a drink with a brownie for the same price. 4 Doors Down will serve Irish Beef and Guinness or Chicken Curry Pie with sides from The Mercantile’s kitchen. Meanwhile, the Australian Heritage Hotel will combine jazz with a complimentary beer tasting, while Pony Dining is putting on a $39 set of Beef Brisket Empanada, Grilled Lobster Spring Roll and a Peanut Rye and Dry cocktail. The Oyster Lounge, from the owners of Kirribilli Seafoods, is also participating, offering tasting platters at $18 for three oysters or $35 for six, as well as seafood skewers with a beverage add-on for $10. To close out the day, European-inspired Le Foote is offering $12 Sbagliato cocktails in its alfresco space with live jazz performances. Unlock the Rocks weekend is free to attend. Source: Keep Left Find more food and drink updates on Crumb Wire.

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Crumb Wire weekly round up: September 26, 2025

Crumb Wire07 mins

Welcome to Crumb Wire‘s inaugural weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. Jerry Greenfield taps out of Ben & Jerry’s amid Unilever conflict Ben & Jerry’s co-founder, Jerry Greenfield, has stepped away from the globally renowned ice cream brand, citing a dispute with parent company, Unilever. He announced his departure via an open letter published on his partner Ben Cohen’s social media account. BLACKPINK’s Jennie teams up with Stanley 1913 for new luxe launch Stanley 1913 has unveiled its latest collaboration, this time with BLACKPINK star Jennie. The limited-edition drop is crafted for those who are ever evolving with an insatiable desire to grow. The new drop introduces Stanley’s first Luxe design, the Quencher Luxe Tumbler, a 30oz release with a silicone base, translucent Triton handle, etched logo and Jennie’s signature detailing. Alongside it is the All Day Slim Bottle, a lightweight, portable piece designed with everyday hydration in mind. Dining on a superyacht: Solaré to set sail in Sydney Sydney is getting its very first full-service restaurant on the water this October, with the arrival of Solaré, a 150-foot classic superyacht reimagined as a luxury dining experience. Solaré is designed as a unique resort-style experience that brings together coastal Italian dining with a seafood focus, world-class cocktails, bold Australian art and the sun-drenched ease of Mediterranean living. Chef Profile: Pawan Dutta on global influences and leading The Royce’s Showroom Bar From a young cook inspired by his mother to an award-winning chef with an international pedigree, Chef Pawan Dutta has carved a career defined by adaptability, creativity and care for his team. In this profile, he tells Crumb Wire how those values underpin both his menus and his vision at The Royce’s Showroom Bar in Melbourne. Creator Profile: Anna Simon on Calabresi cooking and sharing raw, real content Anna Simon, the popular face behind @annasimoneats, is a Calabrese-Australian food creator who first caught attention on SBS’s ‘The Chefs’ Line’ and now appears regularly on Channel 7. In this profile, she reflects on her journey in content creation, from sharing family recipes online to celebrating community at events like Ferragosto, and the challenge of keeping her page authentic while growing her audience. Staff picks: The best of Rivareno Gelato Sydney gelateria chain Rivareno Gelato is known for Classics like Bacio (chocolate and hazelnut), Cocco (Sri Lankan coconut) and Pistacchio Sicilia (straight-up pistachio), which share the counter with blends such as Cassata, made with sheep’s milk ricotta and candied citrus, or Morena, a fior di panna swirled with Amarena sour cherries. From rich and warm gelato to sweet and tangy sorbets, Rivareno’s specials are inimitable. But which ones truly stand out? To find out, we asked Rivareno store staff for their top gelato picks. Archie Rose Smoked Cask Series debuts with Wattleseed Single Malt Whisky Sydney-based Archie Rose Distilling Co. has released a Wattleseed Smoked Cask Single Malt Whisky, the first in a four-part Smoked Cask Series. Landing September 24, the limited-edition release introduces a new approach where the casks themselves, rather than the grain, are gently smoked with native botanicals. Gong Grocer to host inaugural Mid-Autumn Food Festival at Sydney’s World Square Family-owned Gong Grocer has launched its first-ever Mid-Autumn Food Festival, with a vibrant three-day cultural celebration taking place at World Square Sydney from Saturday, October 4, to Monday, October 6, 2025. This free-to-attend event promises a dynamic mix of culinary talent, interactive experiences and traditional entertainment in the heart of the city. Urgent Recall: Free Country Organic Beef Mince Auspork Australia Pty Ltd has issued a recall of Aussie dinner essential, Free Country Organic Beef Mince, on suspicion of the product containing foreign matter – specifically, pieces of plastic. Brisbane’s Fish Lane welcomes Marlowe by Fanda Group Fanda Group, the team behind Rick Shores, Central, Norté, Sueño and Southside, has opened Marlowe, a new Australian bistro in South Brisbane’s Fish Lane precinct. The venue is housed in a heritage-listed 1938 apartment block, the former Merivale Flats, and has been reworked into a series of dining rooms, bar spaces and sunrooms. Find more food and drink stories on Crumb Wire.

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Urgent Recall: Free Country Organic Beef Mince

Pallavi Mathur02 mins

Auspork Australia Pty Ltd has issued a recall of Aussie dinner essential, Free Country Organic Beef Mince, on suspicion of the product containing foreign matter – specifically, pieces of plastic. Consuming products that contain plastic pieces or fragments poses a serious health risk to customers, including intestinal blockage and internal injury. The alert released on the Food Standards Australia and New Zealand (FSANZ) website urges consumers to check the label and not eat the product if the best-before date reads ’28 Sep 2025′. Customers should return the product to the place of purchase for a full refund. Anyone who has consumed the product and is concerned for their health should seek medical advice, according to FSANZ. Free Country Organic Beef Mince has been available for sale in independent food retailers, including IGA in New South Wales, Queensland, Victoria, Tasmania, South Australia and Northern Territory and Superbarn in the Australian Capital Territory. Find more food and drink news on Crumb Wire.

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