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September 2025

Oscar Piastri 81 burger lands at Grill’d

Pallavi Mathur05 mins

Aussie burger chain Grill’d has teamed up with Melbourne-born Formula One (F1) star Oscar Piastri for the second time this year, unveiling the limited-edition Oscar Piastri 81 Burger. Available in Grill’d restaurants from today, September 8, the burger is designed for both taste and nutrition, crafted with Piastri’s favourite ingredients. According to Grill’d, the high-protein item is ‘built for speed and flavour, just what an elite athlete needs.’ A recipe reimagined Donning a 100% Australian grass-fed, free-range beef patty, the burger features a charcoal bun with papaya sesame seeds (as a nod to team McLaren’s signature colours), topped with crispy bacon, aged cheddar, shredded carrot, fresh cos lettuce, Spanish onion and chipotle mayo. At $18.50, the burger delivers 61% of the average recommended daily protein intake, has 13 essential vitamins and minerals, and is low in sugar. Grill’d is also offering the Oscar Piastri 81 Pack, complete with the hero burger plus famous Grill’d snack chips, supercharged OP chipotle dip, and a Remedy Blood Orange Sodaly, all for $27.90. The partnership This is not the first time the McLaren star has teamed up with Grill’d. The limited-edition Oscar Piastri burger, with a slightly different take on the patty, was first launched in early 2025, ahead of the Melbourne Grand Prix. Piastri said: “I’m really excited to be bringing back a new and improved version of my Grill’d burger. The reaction to the first launch earlier in the year was awesome and I can’t wait to see it back in store. I’ve been a fan of Grill’d healthy burgers for a long time and I’m really happy with the taste and flavours we’ve been able to come up with.” Grill’d Founder and Managing Director, Simon Crowe, said the partnership between Grill’d and Oscar Piastri, both Melbourne-born, was a natural fit. “When we first released the Oscar Piastri burger back in March, it was an absolute crowd favourite. We’rethrilled to now be bringing a revamped version of this burger back to the menu after much demand and anticipation as he contests the F1 World Drivers’ Championship.” “We know that athletes love and prefer Grill’d because of our performance and nutritional benefits, but most importantly, they love the taste. We’re extremely proud to partner with Oscar, not just because he is an incredibly talented F1 star, but because he represents the next generation of Australian sporting excellence. Oscar has had his best F1 season yet and Grill’d has been right there with him on and off the track from thebeginning of the season,” he said. The brand’s ‘Relish’ members can look out for more exclusive deals for the remainder of the F1 season. Source: ID Collective Find more food and drink updates on Crumb Wire.

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Neil and Sam Perry step back from Baker Bleu Double Bay

Pallavi Mathur03 mins

Baker Bleu Double Bay is moving fully under the stewardship of its Melbourne founders, with Neil and Sam Perry stepping away from the bakery partnership to focus on their restaurants, Margaret, Next Door and Gran Torino. Mike and Mia Russell, who founded Baker Bleu in Melbourne in 2016, will now take full ownership of the Double Bay store. The Russells first partnered with the Perrys in 2022 to bring their sourdough and bagels to Sydney. Some of Baker Bleu’s most popular take-away only items include the Country Wheel – A wheel of 36 country white sourdough rolls with a chewy crust, sourdough croissants, a collection of tin loaves and a Raisin and Pecan Batard you can smell from across the street. Neil Perry said the decision was about concentrating energy on his other venues. “Sam and I are very proud of the role we’ve played in Baker Bleu’s growth and in making the Double Bay store the success it is today. As Mike and Mia look to expand and take the business in a new direction, we’ve decided to part ways and focus on our restaurants in Double Bay.” Mike Russell acknowledged the role the Perrys played in helping Baker Bleu cross the border: “We are grateful to Neil for bringing us to Sydney in 2022. During this time, we created something truly magical with Neil and Sam and we feel privileged to continue to be in the neighbourhood alongside their world-class restaurants.” For Baker Bleu, the change means all Sydney and Melbourne sites are once again under one banner. Alongside Double Bay, the Russells run bakeries in Caulfield North, Cremorne and Hawksburn, with a South Yarra store set to open later this month. Find more food and drink news on crumbwire.com

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Jimmy Rees teams up with Hello Fresh for limited-edition menu

Pallavi Mathur03 mins

Comedian and online entertainer Jimmy Rees and Hello Fresh have joined forces to launch a new line of limited-edition recipes called ‘Jimmy’s Ultimate Menu’. Inspired by #FoodTok and some of Rees’ favourite dishes, the three fusion recipes see cultures collide. The three dishes include: Jimmy’s Gochujang Carbonara with Cheesy Kimchi Garlic Bread & Baby Broccoli, Jimmy’s Southeast Asian Prawn Po’Boy with Homemade Chilli Crisp & Lime Pepper Potato Chips, Jimmy’s Cheesy Butter Chicken Parmi with Bombay Roasted Chat Potatoes & Green Beans. The collaboration brings together classic dishes from Melbourne, all the way to New Orleans. Why are we taking food recommendations from a comedian? If you’re wondering why ABC’s Giggle and Hoot fame, ‘Jimmy Giggle‘, is suddenly in the business of developing recipes – well, you’re not alone. Since retiring from the popular children’s show in 2020, Rees has since built a second career as one of Australia’s biggest digital creators, with millions of followers across TikTok, Instagram and YouTube for his comedy sketches and parodies. Here’s what Rees has to say about the collaboration: “My taste in food is all over the place – in a good way! I’ve been lucky enough to try incredible dishes overseas, but honestly, some of the best meals I’ve had are right here in Victoria. That mix of global flavour and local favourites is what I love. “When HelloFresh asked me to help create a menu that brings both worlds together, it was a no-brainer. From street food in Singapore on a hot, sticky night, to Butter Chicken from my go-to Indian spot in Mornington (seriously, it’s next level), my taste buds have seen a bit of everything. This menu is basically a tour of my favourite flavours.” “I’m a sucker for a chicken parma,” says Jimmy. “But I also love trying new flavours – so we gave a few classics the ultimate glow-up.” The first dish in Jimmy’s Ultimate Menu is available now, with more to come soon. Source: We Are Different

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Jack Daniel’s pulled meat range launches at ALDI

Pallavi Mathur02 mins

ALDI is serving up a new Jack Daniel’s marinated pulled meat range with three smoky, saucy options for shoppers to choose from. On shelves from Wednesday, September 3, the line-up includes Pulled Pork with Jack Daniel’s Tennessee Original BBQ sauce, Pulled Chicken with Tennessee Honey BBQ sauce, and Pulled Beef with Tennessee Whiskey Original BBQ sauce. Each comes in a 400g pack and is priced at $10.99. All three options are pre-cooked and ready to serve, as tested by Melbourne foodie and social media creator, @ThatAussieDad, who rested the rande in a Father’s Day spread. His homemade spread featured pulled chicken wraps with potato salad, pulled pork sliders with coleslaw and a pulled beef slider with hand-cut chips. Of the product range (and his concoctions), the creator said: These are so good and they’re a must-have for Father’s Day.” The Jack Daniel’s pulled meat range will be available exclusively at ALDI stores nationwide from September 3 to October 7. Source: Ogilvy PR

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Hot-diggity-dog: Subway brings back the Subdog

Pallavi Mathur01 mins

Subway is bringing back its cult-favourite SubDog for a limited run, this time with three new variations on the menu. The Loaded SubDog range includes: The Original SubDog – A DON® hot dog sausage with a simple mix of mozzarella, jalapeños, tomato sauce and mustard on white bread. The BBQ Bacon Loaded SubDog – A smokier option for BBQ lovers, this SubDog layers sausage with mozzarella, bacon, pineapple, red onion and smoky BBQ sauce. The Mexican Loaded SubDog – This SubDog goes big on Mexican flavours with Doritos cheese corn chips, jalapeños, salsa, capsicum, red onion and avocado to go with the sausage. Each SubDog can be customised with extra toppings and comes in both Six-inch and Footlong sizes, available in-store and online until October 7, 2025.

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Rum breaks up with cola as Diplomático and Old Love’s team up to launch secret menu

Pallavi Mathur04 mins

Super-premium Venezuelan rum Diplomático has teamed up with Sydney bar Old Love’s to take on one of Australia’s most enduring pairings: rum and cola. The duo is kicking off a bold month-long break-up that swaps cola for a line-up of five refined “Rebound Cocktails” designed to help Aussies discover a better match. The month-long “Cola Break Up” will see the mixer disappear from the menu, replaced with five cocktails designed to show off the versatility of Diplomático Reserva Exclusiva. The move comes as new insights reveal seven in ten Australians still pair dark rum with cola, a habit Old Love’s and Diplomático say is in desperate need of a refresh. Callum Marra, or ‘Squid’, General Manager of Old Love’s, said: “We’ve always loved rum – Old Love’s is dedicated to celebrating the spirit – but we think it deserves better than the old-school cola stereotype it’s become known for. We’re excited to be joining forces with Diplomático to call time on the basic mixer and rewrite a love letter to rum done right.” The first to land is the Café Venezuela, a zesty take on an Espresso Martini inspired by guarapo – a traditional Venezuelan drink made with coffee, lime and papelón. Four more “rebound” cocktails will roll out weekly, offering fresh spins on classics and a few unexpected flavour pairings. The line-up includes: Una Noche (One Night): a cola-esque highball with Diplomático, cold brew, falernum, tonka bean, vanilla and lime. Monte Exclusiva: a riff on the Monte Carlo with D.O.M. Benedictine, Peychaud’s bitters and orange oil. Love Boat: a fruit-forward daiquiri-style cocktail with passionfruit, lemongrass and lime. Jungle Fever: a spicy take on the Jungle Bird, with Campari, Diplomático, caramelised pineapple, lime and pimento. Eulalie Lazaro, Brand Manager at Diplomático, said: “Diplomático Reserva Exclusiva is one of the most awarded dark rums in the world – a complex, versatile spirit that deserves more than the same old mixer. In Australia, rum is still too often paired with cola. Together with Old Love’s, we’re hoping to rewrite the rules and encourage Aussies to rethink what a rum cocktail can be: stylish, unexpected and full of flavour – no sugary sidekick required.” The Cola Break Up runs until the last week of September at Old Love’s. The cocktails sit on a secret menu, available only to those who know to ask. Source: We Are Different

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Dishes for Dad: Father’s Day feasts you won’t want to miss

Pallavi Mathur013 mins

With Father’s Day coming up on Sunday, September 7, we’re willing to bet your social feeds are inundated with gift guides and recommendations for what to get the fathers (and father figures) who have given us so much.  But here’s an idea: This year, instead of scrambling to find him a last-minute polo shirt or his seventh ‘World’s Best Dad’ mug, what if you just treated your Dad to a really good meal?  Hear us out. Getting out of the house with your family guarantees quality time, minus the awkward ‘you’re so hard to shop for’ gift exchange.  If you’re sold on swapping gifts for grub, go ahead and call your Daddy, because we’ve curated a list of Aussie restaurants and pubs that are running Father’s Day specials in 2025.  You can thank us later:  Flying Fish – Pyrmont, Sydney Source: Supplied Flying Fish is celebrating Father’s Day a bit early. Available Friday 5th and Saturday 6th September, Flying Fish will be serving up a trio of indulgent specials alongside its celebrated à la carte menu. Guests can enjoy an N25 caviar and Jerusalem artichoke tart ($20), a classic steak Diane with beef tenderloin, brandy cream and mustard ($70), and a BBQ hapuka with avgolemono ($65). Bookings are available from 11 am – 10 pm. Toki Bistro and Bar – North Sydney Source: Supplied North Sydney fine dining restaurant Toki is celebrating Father’s Day with a specially curated set menu designed to bring the family together over an unforgettable experience. Dad can enjoy a three-course menu at $90pp, or elevate the occasion to $100pp with a perfectly paired complimentary beverage. The set menu includes dishes like beef tartare with caviar and tendon crisps, spatchcock yakitori with grilled okra and corn, each plate crafted to impress. Finish on a sweet note with desserts, choosing either chocolate cake with orange and cocoa ice cream, or a refreshing coconut, kiwi, pineapple and basil combination.  Bookings are available from September 1 – 6. Alpha Dining – Sydney CBD Source: Supplied Celebrate Dad at inner city Greek dining destination, Alpha, this Father’s Day. For one Sunday only, Alpha will open its doors for lunch from 12-3 pm on September 7. There will be a special à la carte menu showcasing some of the restaurant’s signature dishes and Greek flavours, all perfect for sharing. A limited edition Father’s Day dessert ($18) featuring flavours of chocolate, bourbon and figs will also be available. Bookings are available from 12 – 3 pm. Sala – Pyrmont, Sydney Source: Supplied Spoil Dad with a long lunch by the harbour this Father’s Day at Sala.  The Italian-inspired waterfront restaurant will be serving three indulgent specials alongside their regular à la carte menu. Settle in by the water for a $48 300gr Slow Cooked Tajima Wagyu, $85 Grilled WA Whole Lobster, and $15 Old Fashioned. Bookings are available from 11:30 am – 3 pm. Deckhouse – Woolwich, NSW Source: Supplied Celebrate Father’s Day with a relaxed family lunch by the water at Deckhouse. With sweeping views across Sydney Harbour, the Woolwich favourite will be serving its seasonal à la carte menu alongside a selection of specials including roast pork belly, troud crudo, steamed kingfish and more signature dishes designed for sharing. The restaurant will operate from 11 am to 3 pm. Crossroads Hotel – Casula, NSW Source: Crossroads Hotel Deals If Dad fancies a roast – this is where you need to take him. Casula’s Crossroads Hotel is celebrating Father’s Day with a supersized carvery stacked with three different meats.  Families can settle in for a long lunch, with all the trimmings you’d expect of a pub classic done right. For an extra $15 when booked online, you can even surprise Dad with a custom beer glass engraved with his name and his first beer comped by the venue.  Lunch is served from 11 am on Sunday, September 7, until everything’s carved up Dolly – Melbourne CBD Source: Supplied Le Meridien Melbourne’s signature French Bistro, Dolly, will be treating Dad to an indulgent lunch on the house, so he can relax, savour the finest food and celebrate his special day. For lunch service on Sunday, September 7, all dads will receive their main course for free when another main is purchased from Dolly’s à la carte menu. Dad may find himself tucking into freshly-shucked seasonal oysters; scallops paired with dreamy cauliflower and salmon caviar; or for those with a hearty appetite, Dolly’s viral MB2 Porterhouse steak served with crispy French fries and a Robert jus.  There’s plenty on offer for dessert (for those yet to try the flaming Bombe Alaska served with salted caramel ice-cream and rum torched meringue, there’s no better time), but a cult-favourite Chocolate Orange Old Fashioned may just do the trick. Bookings are essential. North and Common Melbourne – Coburg, VIC Source: northandcommon.com.au North & Common is inviting families to celebrate Dad with a three-course sharing menu and a glass of tap beer, served within the heritage-listed walls of Pentridge Prison. On Sunday, September 7, the feast begins with sourdough and cultured butter before entrées of salmon ceviche with sorrel crème, kohlrabi and honey dressing, or burrata with salt-baked beetroot, fennel, dill oil and vincotto. Mains spotlight braised beef cheek with winter herbs, perfectly paired with Bridge Road Brewers’ Outsider Lager, served alongside pommes aligot and a mixed greens and endive salad. To finish, North & Common’s citrus and coffee tiramisu promises a sweet ending to the day. Bookings are available from 11:00 am – 2 pm. Maison Bâtard – Melbourne CBD Source: Instagram Dad will definitely say ‘Oui’ to this one.  This Father’s Day, French restaurant Maison Bâtard is celebrating with an array of one-day-only specials spanning Truffled Wagyu doughnuts, Beef Bourguignon pie and exceptional 1kg Chauvel Wagyu T-Bone Steak alongside all the standouts from their classic à la carte, oyster bar and Menu de la Maison offerings. Limited reservations are available from 12 am on Sunday, September 7. The Stirling Hotel – Stirling, SA Source:…

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Fish-shaped soy containers outlawed by SA government

Pallavi Mathur04 mins

In South Australia’s most recent round of single use plastic bans, the state has banned the use of fish-shaped soy containers, most commonly found at sushi restaurants and kiosks. The move is aimed at reducing rubbish in South Australia’s landscapes and waterways. With this ban, South Australia has become the first place in the world to ban these dispensers, known as shoyu-tai (soy-sauce snapper) in Japan. First invented in 1954 by Teruo Watanabe, the device was designed as a cheaper, plastic alternative to glass or ceramic containers. Now, over 70 years later, the little fish have become a global sushi restaurant staple. However, according to a statement released by the SA government on September 1, “each fish-shaped container is used for just seconds yet remains in the environment for years, causing harm and contributing to microplastic pollution.” According to the statement, the soy fish are a ‘convenience packaging’ item that can be replaced with bulk or refillable condiment solutions, or more manageable alternatives such as sachets, squeezable packs, or certified compostable containers. Marine animals and birds can mistake them for food, leading to ingestion, starvation, or injury. The cap and body parts can also pose a choking hazard. If littered, they can break down into microplastics, which persist in soils, waterways, and oceans. Deputy Premier of South Australia, Susan Close, says: “The ban on plastic soy sauce fish containers, which are used by millions annually and frequently found in litter and marine environments, is a vital next step in reducing the environmental burden of unnecessary single-use plastics.” Local business owner, Abby Zhang of Hanamura Norwood, adds: “Our restaurant has always strived to serve fresh Japanese cuisine to our community while also being mindful of our environmental footprint. “We made a significant change a while back by switching from soy sauce fish containers to more sustainable alternatives, such as compostable sauce containers. Our customers have been incredibly supportive of this transition. “We view this ban as a positive step forward for both the environment and the food industry, and we are proud to contribute to reducing single-use plastics.” South Australia has been implementing bans on single-use plastics at the start of September each year since 2021, including single use cutlery, plastic coffee cups and takeaway food containers. Source: sa.gov.au

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New dining series at From Here By Mike spotlights Victorian producers

Pallavi Mathur03 mins

From Here By Mike, the signature restaurant at Melbourne’s new riverside 1 Hotel, is launching its new dining series, ‘Producers From Here’ on Tuesday, September 16.  The series promises to be a celebration of Victoria’s finest growers, makers, and waters, giving diners a deeper connection to the sources of their food and wine.  The inaugural dinner of the series will be led by acclaimed Chef Mike McEnearney in partnership with Victorian winemakers Quely Wines and premium seafood suppliers Clamms Seafood. “This dinner reflects a joint commitment to food with integrity, served in rhythm with nature, grown or caught with care,” says McEnearney.  For the first edition, guests will get a taste of the Mornington Peninsula’s culinary heritage through five courses designed to celebrate the coastline and seafood-rich waters of Port Phillip Bay.  The line-up includes dishes like Snapper Carpaccio with blood orange ponzu, olives and native mountain pepper, paired with Pinot Grigio and Turbul Friulano; Dromana mussels and whiting with wakame butter matched to Quealy’s Seventeen Rows Pinot; and a sweet finale of Poached Tamarillos with macadamia milk and bay leaf junket, complemented by Quealy’s Moscato Rosé. “This series acts as a creative incubator for us,” says McEnearney. “The dishes at the first ‘Producers From Here’ dinner will be woven into the upcoming spring menu at From Here By Mike, further strengthening the links with Victorian producers and placing sustainability at the forefront of guests’ dining experience.” From Here By Mike celebrates good food done simply, sourced from growers and makers who care. Every dish reflects McEnearney’s signature style: ingredient-led cooking that’s generous, wholesome and bursting with flavour. Set against the relaxed backdrop of Melbourne’s Yarra River, it’s a place to slow down, share a table, and enjoy food that feels both comforting and contemporary. The first ‘Producers From Here’ dinner kicks off on Tuesday, 16th September at 6:30 pm.  Source: Modern Currency

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Founder Profile: Our Cow’s Bianca Tarrant on turning a Facebook post into a nationwide farm-to-door meat business

Crumb Wire010 mins

Bianca Tarrant never expected to become a farmer, but after buying a property in northern New South Wales with her partner and co-founder, Dave, she was quickly thrown into the realities of drought and bushfire. Out of that hardship came the idea for Our Cow – a farm-to-door meat business that now delivers to over 100,000 households. In this profile, Tarrant tells Crumb Wire about resilience, community, and why connection matters just as much as quality when it comes to food. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? I grew up by the beach in Port Macquarie and I can honestly say I never imagined I’d end up a farmer. My early career was worlds away from agriculture, but I’ve always had a strong work ethic and drive to carve out opportunities.  I met my partner Dave while we were both working doing FIFO work in mines in Central Queensland and that’s where my world shifted. Together we saved for our first farm and in 2017, we finally managed to buy our place in Baryulgil in northern New South Wales. It wasn’t an easy start. Not long after we bought the farm, drought hit hard, followed by the Black Summer bushfires, which left our property scorched and bare. With nothing left to feed our cattle, we faced losing everything. Out of that desperation, I came up with the idea of selling one body of beef on Facebook. That single post was the seed that grew into Our Cow.  We now support more than 150 farmers and feed more than 100,000 households nationwide. Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? Our Cow was born out of necessity, but it’s grown through sheer determination and community support. The biggest challenge in the early days was surviving back-to-back natural disasters. When our farm looked like Armageddon, I even mowed lawns to make ends meet while we rebuilt. Key milestones since then include winning the 2022 Shine Award for ‘Belief’, being a finalist twice in the Australian Young Entrepreneur Awards, and receiving one of the largest-ever Boosting Female Founders grants from the federal government. We’ve also built our own meat processing facility in Casino, which allows us to have full control over quality and traceability. How has the Australian market responded to the brand and what has surprised you most? The response has been overwhelming. What started as a few families ordering beef boxes online has snowballed into a community of over 100,000 customers.  The biggest surprise is how much people value connection. Our customers don’t just want meat on the table; they want to know the story behind it, the farm it came from, and the people raising it. That connection has been just as important as the product itself. We’ve had producers tell us customers feel so connected to them they’ve turned up at the farm gate to say ‘hello.’ That’s the kind of connection from the city to the bush that we want to foster. What is one thing you wish more people knew about the work you do? I wish more people understood the resilience it takes to be a farmer and how many challenges we face before food even reaches the supermarket shelf. Behind every cut of meat is a story of drought, floods, late nights, and early mornings, but also passion, care, and a deep commitment to doing right by our animals, land, and community. How do you see food and drink culture in Australia evolving and how does your brand fit in? Australians are demanding more transparency and authenticity from their food. They want to know where it comes from, how it was raised, and who they’re supporting when they buy it. That’s where Our Cow fits in. We’re giving consumers direct access to farm-to-door meat with full traceability. It’s about reconnecting people with the paddock, and I think that’s the future of food culture in Australia. What keeps you inspired as a founder? Our farmers and our customers. When I see the relief on a farmer’s face because they’ve been paid fairly and can plan for the future, or when I hear a customer say, “That was the best steak I’ve ever had,” it fuels me. On tough days, I remind myself of the hundreds of families we’re supporting on both sides – those who produce and those who consume. What’s next for you and the brand? We’re focused on scaling sustainably – continuing to expand our farmer network, improving logistics and reaching more Australian households. We’re also investing heavily in technology and operations to make farm-to-door as seamless as possible. Long term, I want Our Cow to be Australia’s favourite meat brand.  synonymous with trust, quality and a fair go for Aussie farmers. And finally, what do you like to do when you’re not at work? Life on the farm keeps me busy, but I make time for the things that ground me – spending time with Dave and our animals. I’m happiest when I’m at the farm, I love gardening and enjoying a cuppa tea in the morning sun, I also have a little niece who is 2, she loves the farm so I love to spend time with her on the farm, feeding the animals and experiencing such a special way to grow up, with open space and freedom to do whatever she wants.

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