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October 2025

Crumb Wire weekly round up: October 31, 2025

Pallavi Mathur010 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. Chef Profile: Andy Symeonakis on Greek traditions meeting Australian Natives Between his Yia Yia’s kitchen and his family’s vineyard, for Head Chef and former owner of KALA Greek, Andy Symeonakis, food became about heritage. In this profile, he tells Crumb Wire about the journey to his Golden Plate Award, his use of locally sourced, native ingredients, and an enduring belief in letting quality ingredients speak for themselves. Broadbeach gets a fresh taste of the Mediterranean with Meltemi Mediterrania The Mediterranean has made itself at home on the Gold Coast with the opening of Meltemi Mediterrania, a new 120-seat restaurant in Broadbeach inspired by the flavours of coastal Europe and beyond. Behind the project are Dino and Kate Georgakopoulos, the husband-and-wife team behind Xenia Grill at Main Beach and Coolangatta as well as hatted chef Tapos Singha (ex-Miss Moneypenny’s, est, Gowings Bar & Grill) .  Innocent Bystander hits the road with a mobile cellar door Victoria-based winery Innocent Bystander is taking its wines on the road with the launch of a custom-built Airstream that doubles as a travelling cellar door. The silver van will make its first stop at the Born Different Party in Melbourne on November 15 at 524 Flinders, an event designed to mark the Airstream’s debut and celebrate the winery’s offbeat, rule-breaking spirit. Cupitt’s Estate to host Italian Wine Dinner with Lowe Wines Cupitt’s Estate in Ulladulla will bring a taste of Italy to the South Coast this November with a one-night-only Italian Wine Dinner held in collaboration with Mudgee’s Lowe Wines and The Zin House. Set for November 12 as part of NSW Wine Month, the event will pair six Italian varietals grown in New South Wales with a six-course menu from Cupitt’s kitchen. New coconut water gummies launch as FUNDAY joins forces with Raw C Two Australian favourites are joining forces this summer, with FUNDAY Natural Sweets teaming up with Raw C to create Fruity Coconut Water Gummies – the first coconut water–infused gummies to hit Australian shelves. Cinnabon Cake lands at Woolworths for a limited time Woolworths has teamed up with Cinnabon again to release a limited edition Cinnabon Cake, which landed in stores and online on October 29. The new cake features a light sponge layered with Cinnabon’s signature cinnamon swirl and topped with cream cheese frosting. It follows the brands’ first collaboration earlier this year, which saw the launch of Cinnabon Hot Cross Buns.  KitKat and Allen’s lead Nestlé’s new Christmas line-up Nestlé has unveiled its Christmas line-up for 2025, introducing a few new additions alongside returning favourites across its KitKat, Allen’s and Milkybar ranges. Leading the collection is the new KitKat 12 Breaks of Christmas Advent Calendar, which includes 12 individually wrapped treats. The Groove Train brings its iconic wood-fired fare to Blackburn Melbourne-based restaurant group The Groove Train has opened its newest venue in Blackburn, expanding its footprint across the city’s eastern suburbs. The Blackburn opening marks the seventh location for the group, which also operates restaurants in Cranbourne, Casey, Chirnside Park, Epping, Eastland and Greensborough. Tom Smallwood’s upcoming recipe book explores maximum flavour, minimal effort Maximum flavour, minimum effort: this philosophy forms the basis of celebrated social media foodie and author Tom Smallwood’s upcoming book, ‘Tom’s Diner.’ With a combined following of over a million across platforms, Smallwood’s approach to cooking has consistently been about keeping it simple. But his refusal to overcomplicate things in the kitchen isn’t about cutting corners – it’s about creating more with less: fewer ingredients, fewer steps and heaps less fuss. OpenTable revamps its loyalty program with new rewards and Gold status OpenTable has launched a new version of its loyalty program, OpenTable Regulars, offering diners more ways to earn and redeem rewards while helping restaurants encourage repeat visits. The free program allows diners to collect points for every reservation completed through the platform, starting at 100 points per booking, with select reservations offering up to 1,000 points.  Chef Profile: Château Élan’s Praveen Leelavathy on cooking for Metallica and serving up simplicity With over two decades across Asia, the Middle East and Australia, Executive Chef Praveen Leelavathy brings a refined, produce-led approach to Château Élan at The Vintage. In this Crumb Wire profile, he talks about cooking for world leaders and iconic heavy metal bands, the mentors who shaped him and why simplicity still leads his kitchen. TV’s Chyka Keebaugh teams up with Tarago Cheese for ‘A Very Chyka White Christmas’ Aussie businesswoman and Real Housewives favourite Chyka Keebaugh is teaming up with Australian cheesemaker Tarago Cheese this November for A Very Chyka White Christmas, a one-night event celebrating artisanal cheesemaking and the art of entertaining. Held on November 28 at the Tarago Cheese Shop in Gippsland, the evening will combine food, design and storytelling, with guests invited to wear a touch of white in keeping with the theme. Whisky meets cinema at The Glendronach’s Melbourne film series Scottish whisky label The Glendronach is bringing a touch of old-world glamour to Melbourne this November with a whisky-meets-film series at Palace Cinema Como in South Yarra. Running from November 12 to 14, the limited three-night event will pair rare single malts with classic films, blending cinematic storytelling with The Glendronach’s craftsmanship and heritage. World’s first functional coconut water CocoGen contains 25% more electrolytes A new player has stepped into the functional drinks zeitgeist with the launch of CocoGen, the world’s first ‘functional’ organic coconut water. Founded in Australia and produced using organic coconuts from Vietnam, the brand aims to combine clean hydration with added nutritional benefits. Burleigh Pavilion team brings coastal dining to NSW with Terrigal Pavilion Terrigal Pavilion will open on November 15 after an extensive redevelopment of the beachfront site at the southern end of Terrigal’s esplanade. Led by hospitality operators Ben May and Rob Domjen, who also run Queensland’s Burleigh Pavilion, the venue will seat up to 760 people across three levels. It will include The Pav, The Tropic and The General Store, creating an all-day destination a little over an hour from Sydney. Find more food and drink stories on Crumb Wire.

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Burleigh Pavilion team brings coastal dining to NSW with Terrigal Pavilion

Pallavi Mathur03 mins

Terrigal Pavilion will open on November 15 after an extensive redevelopment of the beachfront site at the southern end of Terrigal’s esplanade. Led by hospitality operators Ben May and Rob Domjen, who also run Queensland’s Burleigh Pavilion, the venue will seat up to 760 people across three levels. It will include The Pav, The Tropic and The General Store, creating an all-day destination a little over an hour from Sydney. Venues and Menus Upstairs, The Pav features floor-to-ceiling windows and a wraparound timber deck with a west-facing bar. The menu focuses on relaxed classics such as wood-fired pizzas, seafood and pub staples made with local produce. Downstairs, The Tropic will highlight Mediterranean flavours, serving dishes like burrata and pesto, spaghetti vongole, goldband snapper and wagyu with beef jus. A 90-bottle wine list, including several magnums, rounds out the offering. The General Store will open early each day for coffee, smoothies and baked goods before shifting to takeaway favourites including fish and chips, burgers and pizza. Domjen, who grew up on Sydney’s Northern Beaches and spent summers on the Central Coast, says the goal was to build a space that feels both local and welcoming to visitors. “We feel so fortunate to have been given the opportunity to reinvigorate this beautiful site, and we hope it’s somewhere the community will both feel proud of and want to enjoy,” he says. “With more than 300 locals joining our team, this is very much a place that’s both by and for them.” “Located just over an hour from Sydney, it’s perfect for whatever you’re looking for, a weekend getaway or a special spot to celebrate a birthday, hen’s or even a wedding.” With the official Terrigal Pavilion opening a mere two weeks away, bookings for The Tropic are now up for grabs ahead of its November 19 debut. Source: Wine Glass Media Find more dining out updates on Crumb Wire.

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World’s first functional coconut water CocoGen contains 25% more electrolytes

Pallavi Mathur05 mins

A new player has stepped into the functional drinks zeitgeist with the launch of CocoGen, the world’s first ‘functional’ organic coconut water. Founded in Australia and produced using organic coconuts from Vietnam, the brand aims to combine clean hydration with added nutritional benefits. Crafting CocoGen CocoGen is crafted from pure, organic coconut water rather than concentrate and contains no artificial colours, flavours or GMOs, the brand claims. Each bottle is designed to support energy, recovery and general wellbeing, offering 25% more electrolytes and 17% less sugar than leading coconut water brands. The range includes three hero products: CocoGen + Electrolytes, which combines five essential electrolytes to boost hydration CocoGen + Magnesium, containing 700mg of magnesium sourced from North Atlantic seawater to help ease muscle tension and aid recovery CocoGen + Collagen featuring 5g of hydrolysed collagen peptides from Germany, certified halal and kosher, formulated to support skin, hair and joint health. Functional Coconut Water CocoGen is the only organic coconut water currently positioned in the functional beverage category. The product label also notes 17% less sugar content and calories per 100ml than conventional options, offering a lighter, cleaner choice for everyday wellness. Co-founder Damon Gorrie, who has worked on global brand campaigns for names like Pepsi, David Beckham and Beyoncé, said the idea for CocoGen came from spotting a clear gap in the market. “We wanted to take something naturally incredible and make it even better,” he said. “Coconut water has always been refreshing, but with CocoGen, we’ve created a drink that works harder, hydrating while supporting your skin, muscles, mood and performance.” “The sleek silver packaging breaks away from the predictable blues and greens that dominate the category because we’re signalling a new era of functional hydration,” Gorrie said. “We designed it to feel just as at home in a gym bag as it does on a night out – it’s the perfect balance of performance and lifestyle, reflecting how people actually live today.” Sourcing the Coconuts Sourced from family-run farms in Vietnam, the coconuts are grown across 7,500 hectares of certified organic land using only organic fertilisers and bio-pesticides. Each coconut is harvested within 50 kilometres of the factory to maintain freshness and nutritional integrity. “We know how important coconut water has become – it’s high-growth, health-led and loved by consumers,” Gorrie said. “But we also believe it can work much harder. While other leading coconut water brands have done a brilliant job establishing the category, innovation so far has been around flavour only.” After a successful debut in Singapore, where it’s now stocked in over 110 retail locations and served across Meta offices, CocoGen is officially launching in Australia. The brand is now available online and through select premium independent retailers and cafés in Sydney and Melbourne, with a wider rollout planned. Source: Inpress PR Find more food retail updates on Crumb Wire.

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Monsigny Champagne returns as ALDI unveils its summer wine line-up

Pallavi Mathur04 mins

ALDI is celebrating summer with the return of its much-loved Monsigny Premier Cru Brut Champagne and a line-up of wines all priced under $20. With longer days and warm nights on the way, the supermarket’s new range focuses on light, refreshing drops fit for seafood lunches, sunset picnics and summer celebrations. Bringing Back a Cult Favourite Back on shelves this season, the Monsigny Premier Cru Brut Champagne ($39.99) has become a cult favourite for its value and crowd-pleasing style. ALDI wine expert and buying director Jason Bowyer said: “Our shoppers have eagerly anticipated the return of the Monsigny Champagne, and we are pleased to bring back this crowd favourite. “Monsigny is a highly rated and beautifully crafted Champagne that is constantly praised for its quality, and it comes at a fraction of the price of other Champagnes.” Bowyer added that this summer’s range reflects the shift toward lighter styles. “As summer approaches, we’ve seen that Australians are reaching for wines that are light, fresh and easy on both the palate and the wallet. “This season, ALDI’s range is packed with refreshing, fruit-forward varieties, perfectly crafted to complement those warm-weather moments.” The New Wines Among the new additions is the L’Expression Sud France Pinot Gris 2024 ($10.99), a crisp, gold medal-winning French wine that balances ripe fruit with freshness. From Tasmania, the Blackstone Paddock Limited Release Pinot Gris 2024 ($19.99) offers a smooth, cool-climate profile that pairs well with soft cheeses. Chardonnay drinkers have two options this summer. The Big Bear Californian Chardonnay 2023 ($13.99) delivers a classic buttery style, while the Blackstone Paddock Limited Release Margaret River Chardonnay 2024 ($19.99) arrives with major accolades, including Champion Wine of Show at the 2025 Cairns Wine Show. Rosé fans can look to Italy and France. The Nerissimo Primitivo Rosé Puglia 2024 ($14.99) is light and elegant, while the Francois Lurton Nizas Languedoc Rosé 2024 ($11.99) blends Grenache, Syrah and Mourvèdre for a dry, summery finish. For something a little sweeter, the Moscato D’Asti DOCG 2024 ($14.99) brings soft bubbles and a fruity edge, ideal with desserts or fruit platters. Rounding out the line-up, the Corte Carista Soave Classico DOC 2024 ($11.99) offers an Italian white that balances crisp citrus and almond notes, perfect for anyone wanting to branch out from Sauvignon Blanc or Pinot Grigio. The full summer range is available now at ALDI stores across Australia, offering wine lovers a mix of local and international bottles to explore through the warmer months. Find more food retail updates on Crumb Wire.

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Whisky meets cinema at The Glendronach’s Melbourne film series

Pallavi Mathur03 mins

Scottish whisky label The Glendronach is bringing a touch of old-world glamour to Melbourne this November with a whisky-meets-film series at Palace Cinema Como in South Yarra. Running from November 12 to 14, the limited three-night event will pair rare single malts with classic films, blending cinematic storytelling with The Glendronach’s craftsmanship and heritage. Blending Whisky with Cinema Curated by film critic Zak Hepburn, each screening has been matched to one of the distillery’s signature whiskies. The series opens with The Great Gatsby alongside The Glendronach 12-Year-Old, followed by Y Tu Mamá También with the 15-Year-Old and The Godfather with the 18-Year-Old. Each film was chosen to mirror the depth, character and style of its whisky counterpart. “Pairing film and whisky is about more than flavour; it’s about emotion, atmosphere and storytelling. Each Glendronach expression evokes a distinct mood, from bold and brooding to rich and nostalgic, inviting guests to experience cinema and whisky in a completely new way,” Hepburn said. Tickets are priced at $50, the same as a Palace Platinum screening, and include a guided tasting of The Glendronach’s featured single malt and a rare release from the Master’s Anthology Series. Reimagining Cinema Snacks Guests will be served cocktails to their seats by a whisky butler and treated to cinema snacks reimagined through a gourmet lens, including Yarra Valley caviar-topped popcorn and Spanish charcuterie inspired by the distillery’s sherry cask heritage. “At The Glendronach, we’ve always believed great whisky tells a story, rich, layered and deeply evocative,” said Stuart Reeves, The Glendronach Brand Manager at Brown-Forman. “This partnership brings that philosophy to life in an entirely new form. It’s not Gold Class; it’s a masterclass in craftsmanship, cinema served neat.” The evening will finish with dessert and a pour of an unreleased Glendronach whisky valued at $2,000, closing the night on a cinematic note. The Glendronach Whisky-Meets-Film Experience will take place at Palace Cinema Como from November 12 to 14, with limited tickets available for $50. Source: We Are Different Find more food and drink updates on Crumb Wire.

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TV’s Chyka Keebaugh teams up with Tarago Cheese for ‘A Very Chyka White Christmas’

Pallavi Mathur03 mins

Aussie businesswoman and Real Housewives favourite Chyka Keebaugh is teaming up with Australian cheesemaker Tarago Cheese this November for A Very Chyka White Christmas, a one-night event celebrating artisanal cheesemaking and the art of entertaining. Held on November 28 at the Tarago Cheese Shop in Gippsland, the evening will combine food, design and storytelling, with guests invited to wear a touch of white in keeping with the theme. Throughout the event, Keebaugh will demonstrate how to build grazing boards of different sizes and budgets using cheeses from Tarago and its parent company, Moondarra. “A lot of people can feel stressed and overwhelmed at this time of year, trying to find new and creative ways to feed and entertain guests at home,” Chyka said. “I’ll be showing everyone just how easy it is to play the perfect host, and it all starts with creating an incredible cheese platter.” The centrepiece will be Tarago’s new Shadows of White, a double cream brie that recently earned industry recognition and inspired the all-white concept. Guests will sample the cheese with paired wines and accompaniments while learning about the Gippsland brand’s heritage from Moondarra founder and director Matthew Freeman. “Not only will guests learn tips and tricks on how to create an amazing grazing board, they’ll come away with a newfound appreciation of the cheesemaking process and what goes into producing all their favourite cheeses. It’s a not-to-be-missed event for anyone who loves cheese and wants to up their entertaining game,” Freeman said. The program also features a live cheese brûlée demonstration, photo moments and the chance to meet Keebaugh in person. Each guest will leave with a curated cheese gift pack after an evening focused on craft, creativity and community. Source: littleBig Marketing Find more food and drink news on Crumb Wire.

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Chef Profile: Château Élan’s Praveen Leelavathy on cooking for Metallica and serving up simplicity

Pallavi Mathur07 mins

With over two decades across Asia, the Middle East and Australia, Executive Chef Praveen Leelavathy brings a refined, produce-led approach to Château Élan at The Vintage. In this Crumb Wire profile, he talks about cooking for world leaders and iconic heavy metal bands, the mentors who shaped him and why simplicity still leads his kitchen. What first sparked your love for food, and how did you get your start in the industry? I grew up in a family surrounded by chefs and got inspired by my uncle, an executive chef who had won several awards in the industry, including the President’s award for ‘Best Chef’.  I made up my mind 25 years ago when the internet didn’t have as much influence as it does today. I was inspired by a few chefs around the world while I was studying science, believing at the time that I wanted to be an airline Pilot. What’s been your journey so far – from your first job to where you are now? I began cooking in commercial kitchens in 2002, starting in Asia, then the Middle East and now in Australia. Over this period, I’ve had the opportunity to work at more than 12 five-star luxury hotels, all from different brands. Having been in leadership roles for the past 14 years, I’ve also gained experience from well-seasoned chefs from around the globe, including a few Michelin-star chefs.  What have been some of your greatest achievements and challenges along the way? I’ve participated in quite a few international culinary competitions and won several medals, including gold medals, among other achievements.  Cooking for the Vice President and Ruler of the United Arab Emirates and for the famous band Metallica have also been career highlights. I’ve even been involved with a Turkish restaurant opening and won the Time Out award for best restaurant.  Every day is a new challenge in the kitchen, whether it’s sourcing my favourite ingredients, maintaining consistency in quality of ingredients due to non-availability, price increases due to global exports or climate changes or a reduction in farmers/food producers entering the industry. Outside your property/properties, what are your current favourite food joints? Which chefs and cuisines inspire you most – past or present? How do you think Australia’s food culture has evolved in recent years? Fusion of international cuisines blended with local ingredients and seasonal produce is an important evolution to note. Growing multiculturalism and its influence have made a significant impact on the food scene. The current food culture is a reflection of Australia’s diverse population. Any exciting food trends you’ve tried at home – or snuck onto the menu? My cooking style is based on classic techniques without losing the flavour or making it complicated. I widely use sous vide cooking techniques. And finally, what do you love doing when you’re not in the kitchen/at the venue? Family time with my wife and daughter. I enjoy gardening, time at the beach and visiting nurseries.  I love visiting local markets and staying connected with farmers and local producers, exploring new food spots and learning more about wine – including through wine tastings.  I also enjoy exploring current trends and innovative ideas by doing market studies to stay up to date in the industry.  Find more food and drink features on Crumb Wire.

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OpenTable revamps its loyalty program with new rewards and Gold status

Pallavi Mathur03 mins

OpenTable has launched a new version of its loyalty program, OpenTable Regulars, offering diners more ways to earn and redeem rewards while helping restaurants encourage repeat visits. The free program allows diners to collect points for every reservation completed through the platform, starting at 100 points per booking, with select reservations offering up to 1,000 points. In select markets, diners can now use their points toward prepaid experiences such as set menus, wine tastings or dinner-and-show packages. In the US, points can also be used toward the bill when dining out. Diners in Australia, Canada, the UK, Germany and the US can redeem points for Amazon gift cards. OpenTable Chief Growth Officer Robin Chiang said the revamped program was designed to benefit both diners and restaurants. “Restaurants depend on loyal, high-value guests, and our enhanced loyalty program is designed to deliver just that,” he said. “This program is a big win for diners, too, who will benefit from even more ways to redeem points and get access to perks from OpenTable’s network of restaurants and strategic partners. We will be adding more benefits over the coming year. The program is seamless to sign up for, and it’s completely free.” The update also introduces a new loyalty tier called Gold status, which rewards frequent diners with added benefits. Members can reach Gold by completing six reservations within 12 months and keep the status for a year. Gold members gain early access to last-minute restaurant openings through the Priority Notify Me feature and will receive six months of Uber One membership free in select markets, including Australia. A new loyalty hub within the OpenTable app and website will let diners track their points balance, access benefits and redeem rewards. The rollout marks a major refresh for OpenTable’s loyalty offering, expanding the ways diners can engage with restaurants on the platform. Source: Praytell Find more food and drink news on Crumb Wire.

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The Groove Train brings its iconic wood-fired fare to Blackburn

Pallavi Mathur03 mins

Melbourne-based restaurant group The Groove Train has opened its newest venue in Blackburn, expanding its footprint across the city’s eastern suburbs. The Blackburn opening marks the seventh location for the group, which also operates restaurants in Cranbourne, Casey, Chirnside Park, Epping, Eastland and Greensborough. The new venue offers an all-day dining menu that ranges from wood-fired pizzas and burgers to stir-fries, risottos and steaks, alongside vegetarian, vegan and gluten-free options. Wood-fired focus At its centre is a wood-fired oven that shapes many of the restaurant’s dishes, adding a smoky flavour to pizzas, meats and vegetables. Executive Chef Varma Saripalla said the oven remains at the heart of the Groove Train experience. “Our wood-fired oven gives our food a real point of difference,” he said. “From our crisp-bottomed pizzas topped with gourmet ingredients to perfectly seared meats and vegetables, everything we serve carries a distinct flavour that only flame and fire can create. It’s about honest, flavour-packed cooking.” The Groove Train Blackburn features a spacious dining area designed for casual catch-ups, family dinners and group events, complemented by a drinks list that includes local wines, craft beers and cocktails. A kids’ menu and regular value specials are also available. Blackburn location owner Paresh Salodiya said the new venue is already becoming a local favourite. “Whether you’re stopping by for a quick bite or settling in for a leisurely meal with friends, The Groove Train Blackburn is fast becoming the go-to spot for both locals and visitors,” he said. For those dining at home, online ordering is available through The Groove Train website, with delivery via Uber Eats, DoorDash and Menulog. Located at 160 Whitehorse Road, the new opening brings the brand’s familiar blend of casual dining and approachable menus to Blackburn’s growing food scene. Source: Roar Publicity Find more dining out updates on Crumb Wire.

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KitKat and Allen’s lead Nestlé’s new Christmas line-up

Pallavi Mathur04 mins

Nestlé has unveiled its Christmas line-up for 2025, introducing a few new additions alongside returning favourites across its KitKat, Allen’s and Milkybar ranges. Leading the collection is the new KitKat 12 Breaks of Christmas Advent Calendar (RRP $20), which includes 12 individually wrapped treats. The limited-edition calendar is designed as a smaller countdown alternative for the lead-up to Christmas. A Very KitKat Christmas The KitKat Christmas Cabin Kit (RRP $35) also returns this year with a refreshed design and new red and green mini Smarties. The build-it-yourself kit lets families or friends assemble a chocolate cabin with custom decorations, continuing its popularity as a hands-on holiday activity. Adding to the range are the new KitKat (RRP $8) and Allen’s BonBons (RRP $9.99), giving the traditional Christmas cracker a confectionery twist. Each BonBon is filled with a mix of popular sweets – KitKat Santa, KitKat Peppermint Candy Cane Mini and classic KitKat Milk Chocolate Mini feature in the KitKat version, while Allen’s BonBons include Allen’s Frogs Alive, Allen’s Retro Party Mix, Milkybar Mini and KitKat Milk Chocolate Mini. Nestlé Confectionery Head of Marketing Shannon Wright said the 2025 range was created to help Australians reconnect over the festive season. “This Christmas, take a break from the hustle and savour a moment that brings you closer,” she said. “At Nestlé, our festive choccies aren’t just sweet – they’re made to help Aussie families reconnect, spark new traditions and enjoy more meaningful breaks, one bite at a time.” The wider Christmas range includes several returning products: KitKat Santa (29g, RRP $1.80), Milkybar Gingerbread Smash (44g, RRP $3), Allen’s Giant Freckle (40g, RRP $3.70), Allen’s Ho-Ho Holly (470g, RRP $7.50), Nestlé Naughty & Nice Choc Bags (140g, RRP $6) and the Nestlé Choc Bites Box range (240g, RRP $9.50) featuring White Scorched Almonds, Salted Caramel Pretzel Bites and Festive Bites. Also returning this year are the KitKat Peppermint Candy Cane Sharepack (252g, 18 pieces, RRP $8) and Nestlé Bakers’ Choice Red & Green Mini Smarties (150g, RRP $6), both designed for gifting and festive baking. The full range will be available nationwide from November 1, with the KitKat 12 Breaks of Christmas Advent Calendar exclusive to Woolworths and the Allen’s BonBons exclusive to Myer. Source: Eleven PR Find more food retail updates on Crumb Wire.

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