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October 2025

Pizza Hut’s national giveaway wraps up this week

Pallavi Mathur03 mins

This year, Pizza Hut marked 55 years in Australia with one of its biggest giveaways yet, offering 55,000 free menu items through its mobile app. By end of week, this deal comes to an end. Running since August 11, the three-month promotion gives users a daily chance to win free food by checking in through the Pizza Hut app. The giveaway covers a range of popular menu items, from pizzas and sides to desserts. Pizza Hut Australia’s Chief Marketing Officer, Wendy Leung, says the campaign is designed to celebrate the milestone by rewarding loyal customers in a fun and accessible way. “To celebrate 55 years of Pizza Hut in Australia, we wanted to do something truly memorable by giving Aussies what they really want,” she says. “This is our biggest ever app giveaway, designed to be simple and rewarding. By downloading the app and checking in daily, customers have the chance to enjoy free menu items throughout the 12-week celebration.” The campaign builds on Pizza Hut’s growing focus on app-based ordering and rewards. Customers who download the app will also have access to limited-time offers available only to app users, including $8 Pepperoni Lovers or Cheese Lovers pizzas for pickup, $2 garlic bread, $6.95 for six wings, $6.95 for a Hershey’s Share Cookie and $2.95 for a Choc Lava Cake. To take part, users simply needed to download and open the Pizza Hut app and check in daily until the end of October, to see if they’ve won one of the 55,000 free items. When successful, the free item can be added to an order for pickup or delivery, with delivery costs varying by location. Pizza Hut says the 55-year milestone marks a continued focus on digital innovation and customer rewards. The giveaway concludes on October 31. Find more food and drink updates on Crumb Wire.

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Pyrex and Corelle launch new ranges at Woolworths

Pallavi Mathur02 mins

Two kitchen staples have launched new everyday product lines, with Pyrex and Corelle introducing fresh additions to their cookware and dinnerware collections. Pyrex Pyrex has launched its new Bake N Save range, made from heat-resistant borosilicate glass. The containers are designed to move easily from oven to fridge to freezer, with airtight, silicone-sealed lids and clip locks to prevent leaks. The 1.18-litre and 1.86-litre dishes are available from Woolworths and Global Kitchen Brands for $17 and $26. The Pyrex name has been a fixture in kitchens for more than a century, known for its durable glassware that can handle everything from family dinners to weekly meal prep. The new range continues that tradition, adapting classic design for modern home cooks. Corelle Corelle’s latest release brings its signature lightweight Vitrelle glass dinnerware to the table in the Winter Frost White collection. The new divided dish and 12-piece dinner set are both chip-resistant and space-saving, designed for everyday use. The 26-centimetre divided dish is priced at $15, while the dinner set is $79. Corelle has been part of family dining for generations, recognised for its simplicity and practicality. The new collection keeps that same focus on durability while offering a clean, neutral look that suits everything from weeknight dinners to casual entertaining. Both ranges are available now at Woolworths stores and online across Australia. Source: Closer Communications Find more food retail updates on Crumb Wire.

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Cinnabon Cake lands at Woolworths for a limited time

Pallavi Mathur02 mins

Woolworths has teamed up with Cinnabon again to release a limited edition Cinnabon Cake, landing in stores and online from 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. More than 300,000 packs were sold across Australia in under ten weeks. “After the incredible response to our Cinnabon Hot Cross Buns, we were excited to work with Woolworths again on another irresistible creation,” says Dave Mikita, President of International and Retail Channels at GoTo Foods. “Our classic Cinnabon flavour has become a fan favourite in Australia, and we think customers will love this new take on a timeless treat.” Donald Keith, Woolworths Bakery Merchandise Manager, says the new cake brings Cinnabon’s flavour into a new format. “If our customers loved our Cinnabon hot cross buns, then they are going to be delighted by this newest creation,” he says. “It’s a simple yet flavour-packed cake that celebrates the flavour that has made Cinnabon such a global success. It’s a great example of how we aim to bring the best of the world’s trending flavours to Australia.” The Cinnabon Cake will be available for $10 in Woolworths Supermarkets and Metro stores for a limited time. Source: Society Find more food retail news on Crumb Wire.

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Melbourne’s Immigration Museum is hosting a food and culture exhibition

Pallavi Mathur05 mins

The Immigration Museum’s exhibition, Order Up – a city fed by many cultures, looks at Melbourne’s hospitality industry through the lens of migration, memory and everyday service. Now open to the public, it traces how kitchens and dining rooms across the city have long reflected the movement of people and culture. The archive At the centre of the exhibition are hundreds of handwritten dockets gathered from 33 restaurants, each one representing a small exchange between cooks, waitstaff and diners. The collection includes venues such as France-Soir, Abla’s, Pellegrini’s Espresso Bar, Supper Inn, The Horn, Chae, Taverna, Rumi and Pastuso. Visitors can move through a space filled with projected film and layered audio, blending the sounds of service, clinking cutlery, open flames, conversation and the mix of languages that define Melbourne dining. Daniel Saade and Redmond Stevenson Order Up was created by Melbourne artists Daniel Saade and Redmond Stevenson. Saade, a third-generation restaurateur and grandson of Lebanese immigrants, runs café Niche on Bridge and continues his family’s connection to hospitality. Stevenson, a cinematographer who has spent years documenting restaurant life, contributes film and sound design that capture the texture of kitchen work and the humanity behind it. “Anyone can come here and find language through hospitality,” says Saade. “With Order Up we want visitors to find their familiar and embrace the unfamiliar, framing these humble slips of paper into something captivating. “Every docket bares the human connections behind it, the late-night and early morning friendships formed, the family recipes and traditions shared.” Their collaboration came naturally after thirty years of friendship and a shared love of food, hospitality and Melbourne. Stevenson’s cinematography brings the energy and character of the city’s kitchens to life. Stories of arrival, identity and belonging Museums Victoria CEO and Director Lynley Crosswell says: “Order Up is a tribute to the people who work around the clock to feed and nourish Melbourne, from those who came before to the newcomers. “With stories of arrival, identity and belonging embedded in its walls, Immigration Museum is a perfect home for this exhibition, and we welcome it with open arms.” Minister for Creative Industries Colin Brooks says the exhibition reflects Victoria’s cultural diversity. “Victoria is better and stronger for the many cultures and communities that make up our state. Victorians come from more than 300 ancestries, speak 290 languages and follow almost 200 different faiths, providing our state with a rich and unique social tapestry,” he says. “Order Up is a unique creative celebration of the food we love and the culinary talent behind it.” Order Up – a city fed by many cultures is now open at the Immigration Museum, 400 Flinders Street, Melbourne. Find more food and drink updates on Crumb Wire.

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New coconut water gummies launch as FUNDAY joins forces with Raw C

Pallavi Mathur03 mins

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. The new sweets blend watermelon and pineapple flavours with real coconut water, bringing a tropical edge to the confectionery aisle. Each 50g pack contains 87% less sugar than regular gummies and no added sugar or sugar alcohols. The collaboration pairs FUNDAY’s better-for-you approach to lollies with Raw C’s reputation for all-natural coconut water, resulting in a snack that leans bright and refreshing. “Our new Fruity Coconut Water Gummies are flying off shelves. This collaboration with Raw C ticks every box – great taste, clean ingredients, strong brand synergy and a bit of cheeky fun. Exactly what better-for-you snacking should be,” says Daniel Kitay, Founder of FUNDAY. It’s been a big year for both brands, with Raw C rolling out collaborations with Pistachio Papi and Muscle Nation, and FUNDAY launching its first sugar-free chews in strawberry, mango-passion and caramel. Scott Mendelsohn, Founder of Raw C, says the partnership came together easily. “This new collaboration with FUNDAY Natural Sweets is everything we love about summer: it’s bright, it’s fresh and it’s tropical. “Working with the FUNDAY team has been such a natural fit, and this project ticked every box for us: shared purpose around better-for-you products, genuine respect for each other’s expertise and a willingness to push boundaries together.” Fruity Coconut Water Gummies are available now at Woolworths for $4.50 per 50g pack, or as a 12-pack online. Source: Sunday Agency Find more food retail updates on Crumb Wire.

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Cupitt’s Estate to host Italian Wine Dinner with Lowe Wines

Pallavi Mathur05 mins

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. The dinner will highlight how Italian grapes are adapting to local conditions and shaping the future of Australian winemaking. Two estates, one philosophy The evening will bring together two regional producers with a shared philosophy of sustainable farming and respect for the land. Although separated by more than 400 kilometres, both Cupitt’s and Lowe have long championed Italian grape varieties that thrive in warm, dry climates, including Fiano, Vermentino, Sangiovese and Nebbiolo. “Both Cupitt’s and Lowe share the same belief that wine is at its best when it reflects where it’s grown and the people who nurture it. Italian grapes just fit the Australian lifestyle,” says Libby Cupitt, Strategic Partnerships Manager at Cupitt’s. David Lowe, Winemaker and Owner of Lowe Wines, says the connection runs even deeper. “After researching Mudgee’s climate forecast for the next 30 years, I learned that it’s becoming increasingly similar to Southern Italy. This knowledge drove my planting decisions. “I cordoned off an area of our vineyards, and that became my ‘Latin Quarter,’ where I planted only varieties suited to our warming climate. They’re all what we’d call ‘alternative’ or what I refer to as ‘the unpronounceables,’ think Vermentino, Arneis, Greco di Tufo and Ansonica. “These varieties aren’t just suited to our climate; they suit Australian drinking culture. They make easy drinking, enjoyable wines for a sunny day or a BBQ. We are incredibly excited to join our friends at Cupitt’s Estate and present some of our favourite alternative variety wines alongside some delicious Mediterranean-style food.” The menu The menu will showcase dishes designed to complement each varietal, with plates such as zucchini flowers with whipped ricotta and fennel, Snowy Mountain trout pasta with white wine cream sauce and trout roe, and seared Rangers Valley beef rib with shiitake mushrooms and red wine butter. Guests will also taste wines, including the 2024 Cupitt Prosecco, 2025 Lowe Arneis and 2024 Cupitt Nebbiolo. The collaboration continues a shared focus on community, craftsmanship and the connection between wine and food. It also reflects Cupitt’s ongoing exploration of Italian-style wines suited to the South Coast’s growing conditions. Cupitt’s recently launched its New Southern Wines collection, featuring six Italian-inspired varietals including Vermentino, Arneis, Fiano, Montepulciano, Sangiovese and Nebbiolo. The range marks a new chapter for the family-run winery, led by a new generation of winemakers. The Lowe x Cupitt’s Italian Wine Dinner will take place on Wednesday, November 12, at Cupitt’s Estate in Ulladulla. Tickets are $200 per person and include a welcome drink, six courses and six matching wines. Find more dining out updates on Crumb Wire.

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The Doot to reopen in Kensington this spring

Pallavi Mathur03 mins

Kensington’s Doutta Galla Hotel, known locally as The Doot, is preparing to reopen ahead of Cup Week after a year of major renovations. The heritage pub, first opened in 1889, has undergone a transformation that blends its original character with a more contemporary feel. Its trademark red doors will remain, but the rest of the venue has been reimagined. The Doot’s new chapter comes under Kickon Group, the hospitality team behind venues including The Terminus Hotel, The Continental and Pincho Disco. Led by Craig Shearer, the group has partnered with Pub Partner Ben Lougoon and investors including actor Travis Fimmel and former AFL players Luke Hodge and Andrew Walker. Major upgrades include new bars on every level. The first and second floors, previously hotel rooms, have been converted into function and event spaces, while the ground floor now features two separate bar areas. On entry, the pub will have a dual layout, with one side operating as a bar and the other as a restaurant. The menu will focus on seasonal produce and modern takes on pub classics, along with an extensive steak offering. The upper floors will open in the months following the relaunch, offering flexible spaces for gatherings ranging from private events to corporate functions. A central void will connect the two levels, allowing natural light to filter through and keeping the atmosphere open and lively. Set to reopen before Cup Week, The Doot will return as both a neighbourhood pub and a late-night venue, with live music and a 3 am licence shaping its next chapter. The Doutta Galla is located at 339 Racecourse Rd, Kensington. Find more food and drink updates on Crumb Wire.

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Innocent Bystander hits the road with a mobile cellar door

Pallavi Mathur03 mins

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. “Innocent Bystander champions those bold enough to carve their own path,” says Brand Manager Georgia McNeil. “Innocent Bystander was founded by a brewer, and that outsider perspective has always shaped who we are. Our name reflects how we’ve approached the wine world, looking in and choosing to do things differently. At the end of the day, we’re all about making seriously good wines that are best paired with great people.” The launch will feel more like a night out than a tasting room. Guests can expect burgers from Collingwood’s Slowpoke Lounge & Lookout, live DJs and a few unconventional extras, including tattoo artists, a barber, a makeup station and a tarot card reader, all part of the ticketed experience. There will also be wine tastings featuring Innocent Bystander favourites like Pinot Gris and Pinot Noir, along with new releases such as Easy As Shiraz, Tassie Savvy and a Watermelon Spritz cocktail slushy. After the launch, the Airstream will park at Queen Victoria Market for the summer, giving visitors the chance to try the brand’s wines in a more relaxed setting. The travelling cellar door reflects Innocent Bystander’s easygoing approach to wine, less fuss and more fun and its habit of taking the Yarra Valley’s cool-climate style to new places. Source: littleBIG Marketing Find more food and drink news on Crumb Wire.

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Broadbeach gets a fresh taste of the Mediterranean with Meltemi Mediterrania

Pallavi Mathur06 mins

The Mediterranean has made itself at home on the Gold Coast with the opening of Meltemi Mediterrania, a new 120-seat restaurant in Broadbeach led by a hatted chef and inspired by the flavours of coastal Europe and beyond. Opened on October 24, the restaurant takes its name from the warm summer winds that sweep across the Aegean and channels that same energy into its menu, which stretches from Spain and Morocco to Sardinia, Lebanon and Turkey, with a few family recipes from the Greek island of Kastellorizo woven in. Vibe: Modern Mediterranean with the warmth and ease of a golden coastal evening. Menu Highlights: Kefalograviera Saganaki, Tasmanian Spanish Oysters, Turkish Wagyu Kofte, Tajine Maazi and Nick the Greek (Cocktail) Cost: $65 – $150pp for a full meal + a drink. Dietary Considerations: Gluten Free, Dairy Free, Vegetarian and Vegan options available. The Team Behind the project are Dino and Kate Georgakopoulos, the husband-and-wife team behind Xenia Grill at Main Beach and Coolangatta. Designed by Space Cubed Design Studio, the space nods to its namesake with soft curves, layered textures and a calm, coastal palette. A wraparound bar, flowing curtains and rounded light fittings set the tone inside, while the alfresco area – dotted with an olive tree and citrus plants – is sheltered year-round by a frosted roof. Dino, who was an engineer before retraining as a chef, says the restaurant will take diners on a journey from downtown Broadbeach to Europe. “We want people to feel like they’re sitting overlooking the Mediterranean, as a gentle breeze blows over them,” he says. In the kitchen, hatted chef Tapos Singha (ex-Miss Moneypenny’s, est, Gowings Bar & Grill) has put together a Mediterranean-inspired menu centred on the rotisserie. Diners can watch skewers of New England lamb and Queensland lobster turn slowly on the traditional Cypriot grill through a window that looks straight into the kitchen. Dino says the team wanted to celebrate the shared traditions of Mediterranean cultures through food. “Each of the cultures we’ve brought together all have something in common: connection through food,” he says. “By having the flavours of these countries on the table at the same time, we’re redefining share-style dining and showing that they can all be enjoyed side by side.” Flavours of the Mediterranean Each section of the menu, from the crudo and breads to the mezze and mains, features a dish from a different corner of the Mediterranean. Familiar favourites like saganaki and hummus appear alongside Sardinian coral trout crudo served on dry ice, Spanish octopus skewers and a whole yellow belly flounder with tomato, capers, saffron and olive salsa. Singha has also revived his popular shawarma, a dish that became a cult favourite at his previous Sydney restaurant, Bang. “We couldn’t take it off the menu as people would come in especially, so it’s great to be able to share it once more,” he says. The drinks list runs with the theme, offering Mediterranean-style cocktails like the rosemary-infused Negroni Scalas and the Nick the Greek with ouzo and star anise, along with a wine list that leans coastal and classic. Meltemi Mediterrania sits on the former Ti Amo site at 17 Albert St, Broadbeach and is open for lunch and dinner seven days a week from 12 pm until late. Find more dining out updates on Crumb Wire.

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Chef Profile: Andy Symeonakis on Greek traditions meeting Australian Natives

Pallavi Mathur07 mins

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. What first sparked your love for food, and how did you get your start in the industry? Growing up in a Greek-Australian family, we were always surrounded by food. Our family had a farm and a vineyard, so we used all the produce grown on it in our daily diets.  My Grandmother (Yia Yia) was a huge inspiration for me. Also having a chef as a Dad, I started off working as a dishy (dishwasher), then progressed throughout the kitchen environment and here we are 25+ years later. What’s been your journey so far – from your first job to where you are now?  I’ve been fortunate to work my way up the ranks at some great restaurants and venues. From a dishy at The Renmark Hotel to Head Chef at Westies in Adelaide to cooking for celebrities at Kingsley’s Steakhouse in Sydney.  I’ve worked for MasterChef George Colombaris at Hellenic Republic and Hotel Argentina, was part of the opening crew at 1915 in Geelong and most recently, my own family restaurant, KALA Greek, which is a love letter to my grandparents.  What have been some of your greatest achievements and challenges along the way?  Winning the Golden Plate Awards for best regional Chef in Victoria. I’ve also hosted and catered the awards for 3 years consecutively, which is a great honour to cook for industry professionals and peers. More than that, being able to work alongside my family and have my kids in and around the restaurant is an achievement too.  Outside your property/properties, what are your current favourite food joints?  My parents have a food truck in South Australia called “Jimmy’s Cruisin’ Kitchen”. I love when I get to go home and help out in the truck, but also eat the amazing food from there.  Which chefs and cuisines inspire you most – past or present?  Dan Schwarz was and still is a fantastic chef and mentor to me. I also love leaning into my Greek heritage, but giving the dishes a modern Australian twist and love using local producers and providores when I can.  How do you think Australia’s food culture has evolved in recent years? The use of Australian natives is much cooler now than it was, say, 20 years ago. It’s great to see people using them more Fusion dining is so hot right now, too. Given Australia is so multicultural, this was to be expected, but there are some amazing chefs and creatives out there.  Any exciting food trends you’ve tried at home – or snuck onto the menu?  One food trend I’ve been loving lately is the rise of fire-cooked, open-flame dishes – there’s just something about that depth of flavour and smoky char you can’t replicate any other way.  I’ve been experimenting with wood-fired seafood and flame-kissed vegetables at home, and a few of those techniques have quietly made their way onto the menu. It’s all about letting quality ingredients speak for themselves and adding that extra layer of flavour that elevates even the simplest dish. And finally, what do you love doing when you’re not in the kitchen/at the venue?  Hanging out with my kids, growing our own vegetables and checking our chickens and showing them the importance of good food and how to grow it. I also love catching up with my family on their farm and fishing on the Murray River.  Find more food and drink features on Crumb Wire.

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