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October 2025

Crumb Wire weekly round up: October 24, 2025

Pallavi Mathur09 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. El Toro Tequila launches new Pocket Cocktails range El Toro Tequila has unveiled a new limited-edition release just in time for summer – the Pocket Cocktails range, a set of single-serve cocktail kits designed to make mixing easy without the bar setup. The range launches with two classics: The Emergency Margarita, which pairs El Toro Blanco Tequila with Cawsey’s Margarita Mix and the Pocket Paloma, blending El Toro Blanco Tequila with Bickford’s Grapefruit Cordial. The Botanica Vaucluse goes green with a weekend vegan menu The Botanica Vaucluse will mark World Vegan Day with a special three-course vegan menu available for one weekend only, from Friday, October 31 to Sunday, November 2. The eastern suburbs restaurant, led by co-head chefs Abby James and Thai Sams, will serve a $99 menu that highlights the versatility of plant-based ingredients. The verdict’s in: Sydney can’t stop talking about Auntie Anne’s pretzels Earlier this month, Auntie Anne’s pretzels opened a new storefront in Sydney’s Queen Victoria Building –  the second of five planned launches in Sydney this year. Since the first Australian store opened in Parramatta, pretzel lovers have turned out in full force. This is in part due to the clout the brand brings from its success in the United States, but the local team’s social media game has played an equally important role. Founder Profile: Brazen Brownies’ Caroline Kropack on quality over quantity From lawyer to brownie maker, Caroline Kropack swapped contracts for chocolate and never looked back. In this Crumb Wire profile, the Brazen Brownies co-founder talks about the art of indulgence, building a business on joy and why there’s a lot more science behind a perfect brownie than most people think. Gin Lane brings #BookTok fantasy worlds to life with new Tales & Tonics pop-up Gin Lane Sydney has turned its Kensington Street home into a fantasy-inspired world for its latest limited-edition pop-up, ‘Tales & Tonics’, running from now until late December 2025. The event draws from some of BookTok’s most talked-about stories, including A Court of Thorns and Roses, Harry Potter and The Lord of the Rings. The best KFC in Australia has been crowned KFC Lakehaven in New South Wales has been crowned the 2025 KFC Games Champion after a high-energy national final in Cairns earlier in October. Now in its 38th year, the KFC Games brought together top-performing restaurant teams from across the country at KFC Gordonvale. Out of more than 45,000 KFC team members nationwide, seven finalist teams earned their place in the competition through a series of regional heats testing their speed, accuracy and teamwork. Stranger Things meets Maxibon in new Upside Down flavour Maxibon has teamed up with Netflix’s Stranger Things for its latest limited-edition release, the Upside Down Bon. The new flavour has arrived ahead of the fifth and final season of Stranger Things and marks one of the brand’s biggest collaborations yet. New Australian brand Café Bellezza rethinks coffee for women’s palates A new Australian coffee brand, Café Bellezza, is putting women’s preferences at the centre of its blends. Founded by Rosa Gallo, Danielle McMaster and Claire O’Donnell, the brand began as a search for the perfect cup and has grown into a global launch that challenges how the industry approaches flavour. 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. McHappy Day merch is back, raising funds for families in need McHappy Day is coming back on November 15, bringing another round of fundraising and community spirit in support of Ronald McDonald House Charities (RMHC). This year, Macca’s is adding a touch of style to the occasion with a limited-edition line of McHappy Day merchandise, available now across restaurants nationwide.  Christmas hams hit supermarket shelves for 2025 It’s that time of year again. Across Australia, shoppers are readying their roasting trays and making freezer space as the annual rush for Christmas hams begins. Whether you’re glazing in Coca-Cola, honey or brown sugar, the supermarket giants have delivered once again, bringing back crowd favourites alongside new premium offerings for 2025. Box Divvy calls out grocery delivery mark-ups after CHOICE pricing study A new report by consumer advocacy group CHOICE has found that groceries ordered through delivery apps like Uber Eats, DoorDash and Milkrun can cost up to 40% more than in-store. Community grocery network Box Divvy says the findings highlight how the so-called convenience of delivery apps is costing Australians more than just money. Two Kitchens, One Love: World Pasta Day 2025 In the spirit of World Pasta Day on October 25, we asked two pasta extraordinaires who know their way around a pot of boiling water to share the dishes they live for – and the memories that come with them: Bottega Head Chef, Axel Archenti and Pizza Pasta Please co-founder, Nichole Schlebusch. Find more food and drink stories on Crumb Wire.

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Two Kitchens, One Love: World Pasta Day 2025

Pallavi Mathur06 mins

Few foods bring people together quite like pasta. Whether it’s simmering away in a family kitchen in Italy or on the stove of an Aussie weeknight dinner, it’s a staple for kids and adults alike – the kind of meal you just can’t go wrong with.  But have you ever wondered what the people who make your pasta love most about it?   In the spirit of World Pasta Day on October 25, we asked two pasta extraordinaires who know their way around a pot of boiling water to share the dishes they live for – and the memories that come with them. Shapes and Sizes Part of the reason pasta sits firmly in the ‘fun-foods’ category is because of the various shapes it comes in – flat lasagna sheets, farfalle, spaghetti, orecchiette and fusilli – there is no dearth. We’re pretty sure there is also a T-rex shaped variation available on supermarket shelves now. For Pizza Pasta Please (Sydney) co-founder Nichole Schlebusch, pasta dishes – from shape to sauce – are about self-expression. Her favourite shape of pasta, wouldn’t you know it, is the humble penne. “There is something about the ridged, tubular design that makes it the perfect vessel for sauce. Every forkful carries a balance of flavour from the herbs and garlic to the vegetables and proteins, so nothing feels left behind,” she says. “Fettuccine is a close second for me as its flat ribbons hold creamy sauces beautifully, but penne always stands out because it works with almost any flavour combination.” Over at Bottega (Melbourne), Head Chef Axel Archenti swears by rigatoni – “by far the most loved pasta shape by many Italians,” he calls it. According to Archenti, the shape is extremely versatile. A great vessel for a rich carbonara, he believes rigatoni can work with various sauces.  Speaking of Sauces When it comes to sauces, both Schlebusch and Archenti lean towards rich, creamy bases.  “There is just something irresistible about pairing penne with a cream sauce,” says Schlebusch, who also loves adding toppings like mushrooms, sundried tomatoes and chicken to the mix.  “It creates a dish that is hearty, comforting and deeply satisfying. That is the beauty of the Pizza Pasta Please menu, you can build your own pasta and for me, this combination has become a favourite ritual that I always return to.”  A love for Italian food “Growing up, pasta was often about customising, adding a little more garlic, a handful of vegetables, or making do with what we had in the pantry. That spirit of making it your own is exactly what inspired Pizza Pasta Please,” says Schlebusch. “Sitting down with a bowl of pasta I have created from the menu is not just a meal, it is a reminder of the joy of customisation, of family traditions around food, and of the simple happiness that comes from eating something made just the way you like it.” Archenti shares a similar sentiment about his favourite, associating creamy rigatoni with a type of family meal.  “Here at Bottega, we often use it for staff meals. It’s always a lovely moment where we all sit together at the table and share a bit of calm before service, like a big family,” he says. Bottega and Pizza Pasta Please might sit at opposite ends of the dining spectrum – one a modern, fine-dining restaurant where every plate is crafted with love and precision and the other reminiscent of a Nonna eager to feed her loved ones.  If there’s one thing they both share, it’s a deep love for Italian food – and that might just be the most important ingredient of all. Find more food and drink features on Crumb Wire.

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Christmas hams hit supermarket shelves for 2025

Pallavi Mathur04 mins

It’s that time of year again. Across Australia, shoppers are readying their roasting trays and making freezer space as the annual rush for Christmas hams begins. Whether you’re glazing in Coca-Cola, honey or brown sugar, the supermarket giants have delivered once again, bringing back crowd favourites alongside new premium offerings for 2025. Coles rolls out its festive favourites At Coles, the range lands in store and online from November 5, headlined by the award-winning Coles Single Smoked Beechwood Half-Leg Ham, which holds steady at $8 per kilo, the same price as last year. The line-up includes 100% Australian, sow stall-free pork across three levels of smoky flavour, from single to triple smoked. Also returning are the Coles Brown Sugar Glazed Easy Carve Ham and the Coles Crackling Leg Ham Boneless, alongside a new Pulled Ham with Smokey Maple Glaze that’s slow-cooked for three hours and ready to heat and serve. Coles General Manager of Meat, Deli and Seafood Karen O’Connor said: “We know many families are working with tighter budgets this year, and we’re helping our customers celebrate by delivering value on our most popular hams.” Woolworths decks its halls with ham Woolworths’ hams have already started landing in stores this week, with more than 14 varieties available over the coming weeks. The range includes the Woolworths Half Leg Ham at $8 per kilo, the Gold Triple Smoked Free Range Half Leg Ham at $15.50 per kilo and the Double Smoked Quarter Leg Ham arriving in November. For an easy finish, Woolworths is also bringing back its range of ready-to-pour glazes, including Fig, Honey and Thyme, and a new Orange, Honey and Mustard flavour set to arrive next month. Woolworths Supermarkets Director of Deli, Poultry and Seafood Jason McQuaid said: “The arrival of our Christmas hams is the unofficial signal that festive planning is underway. We know the ham is a non-negotiable centrepiece for millions of Aussie families, and we’ve focused on delivering choice and convenience this year.” With both major supermarkets now in full festive mode, the countdown to Christmas feasts is officially on. Find more food retail updates on Crumb Wire.

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Box Divvy calls out grocery delivery mark-ups after CHOICE pricing study

Pallavi Mathur04 mins

A new report by consumer advocacy group CHOICE has found that groceries ordered through delivery apps like Uber Eats, DoorDash and Milkrun can cost up to 40% more than in-store. The comparison of 13 everyday grocery staples revealed that prices were on average 11% higher through delivery apps, with some items, including ice-cream and dairy, reaching up to 40% more once delivery and service fees were added. Community grocery network Box Divvy says the findings highlight how the so-called convenience of delivery apps is costing Australians more than just money. “Every mark-up on basic groceries doesn’t just hit household budgets, it fuels a food system that leaves farmers squeezed and communities disconnected,” said Jayne Travers-Drapes, Co-Founder of Box Divvy. “People are paying more, eating more ultra-processed foods, and losing touch with where their food comes from.” “When you compare that 30% saving with CHOICE’s finding that grocery items on delivery apps are around 11% more expensive on average, and up to 40% higher for some products, the gap is striking,” Travers-Drapes said. “It’s proof that convenience has become too costly, for our wallets, our health, and the people who grow our food.” Operating as a modern co-op, Box Divvy connects neighbours through local hubs to share orders of seasonal produce and pantry staples. The approach aims to keep household costs down while maintaining fair prices for farmers. Box Divvy’s network continues to expand across Victoria, NSW and the ACT, with most hubs managed by local residents, often from their own garages, creating a simple way for communities to reconnect over food. Box Divvy’s pricing is designed to be transparent and consistent – members pay the same price across regional, metropolitan and city areas within each state, the brand claims. “True convenience should mean having good food that’s affordable, fair and close to home, not another inflated delivery fee on a packet of chips,” Travers-Drapes said. As part of its response to the CHOICE findings, Box Divvy is encouraging Australians to rethink what convenience really means. The team’s advice includes checking the real cost of delivery services, choosing fresh and seasonal produce over ultra-processed foods, supporting local suppliers and finding ways to shop with the community to reduce waste and rebuild connection. Source: Lanham Media Find more food retail updates on Crumb Wire.

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Distillery Botanica gets festive with new gin, liqueur and Christmas workshops

Pallavi Mathur04 mins

Distillery Botanica is getting into the festive spirit early, announcing a line-up of new releases and experiences ahead of the holiday season. The distillery, based in Erina on the NSW Central Coast, has teamed up with Adri’s Gingerbread to host two Gin-gerbread House Decorating Workshops, combining Christmas tradition with a botanical twist. Running on November 8 from 1.30 – 3 pm and December 13 from 11.30 am – 1 pm, the $95-per-person workshop invites guests to build and decorate their own gingerbread creations while enjoying a special gin and ginger beer made with the distillery’s seasonal We Three Kings dry gin. Master Distiller Philip Moore said the We Three Kings gin is one of the distillery’s most anticipated annual releases. “We Three Kings is our ultimate festive spirit, distilled with gold, frankincense and myrrh and infused with the flavours of traditional Christmas pudding,” he said. “It’s a spirit that captures the season and celebrates craftsmanship, nostalgia and a bit of sparkle.” The annual Christmas gin returns this year as a limited-edition release. Distilled with gold, frankincense, myrrh and the flavours of traditional Christmas pudding, the small-batch gin is priced at $99 and available online. Moore has also prepared his annual berry liqueur in time for summer. This year’s creation, a Boysenberry Liqueur ($65), is made with handpicked Tasmanian boysenberries and delivers a rich, velvety drop with bold berry notes, a touch of warming spice and a ruby port finish. “The boysenberry is a perfect blend of raspberry, blackberry and loganberry,” said Moore. “It brings together the best of all berries in one unforgettable liqueur that’s equally at home in a cocktail or served over dessert.” The liqueur can be drizzled over creamy vanilla ice cream, shaken into a refreshing Boysenberry Bramble with Moore’s Dry Gin or savoured slowly after dinner like a port. Located on the site of the former Fragrant Gardens, Distillery Botanica’s grounds feature a gin garden with juniper bushes, citrus trees and beds of botanicals like rosemary, turmeric and lemon myrtle, all used in its small-batch spirits. Visitors can choose from a range of experiences designed around the gardens and the distillation process, including ‘Distil your own Gin / Vodka’ workshops, a gin tasting, a cocktail-making class and a garden and distillery tour. A cheese platter can be added to any of these experiences for $10 per person. Distillery Botanica is open Wednesday to Sunday, 11 am to 4 pm, and closed on Mondays, Tuesdays and public holidays. Source: Coastal Communications Find more food and drink updates on Crumb Wire.

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Toby’s Estate reveals top 10 OcToby’s Fest finalists, spotlights coffee culture resilience

Pallavi Mathur06 mins

New research from specialty coffee roaster Toby’s Estate shows that despite the tightening of budgets and a drop in café visits, Australia’s coffee culture remains resilient. The research found that while 61% of Australians say they’ve reduced their café visits this year, 60% still visit a café at least once a week, and nearly half know their barista by name. Surveying more than 1,000 Australians, Toby’s Estate found that 92% of people drink coffee, with four in five grabbing at least one cup daily. A third (31%) would rather meet friends at a café than a bar or pub, while 38% say they’ve made a close friendship in a café. One in three have been on a café date, and one in ten met their partner in one. To celebrate the connection between cafés and communities, Toby’s Estate has revealed the Top 10 finalists for OcToby’s Fest 2025, a nationwide competition recognising the cafés that bring people together through moments of kindness, chaos and caffeine. From a runaway puppy rescue in Western Australia to a mystery love letter left behind in the Adelaide Hills, this year’s finalists highlight the qualities that make local cafés more than just coffee stops. The Top 10 OcToby’s Fest finalists Selected from more than 800 cafés across Australia, the ten finalists show the personality and community spirit that define the country’s coffee scene. Xtract Coffee (Rockdale, NSW): Closing-time kindness and a staff member unknowingly rocking a chocolate moustache. Rusty Rabbit (Concord, NSW): A pork belly mishap that brought out the fire trucks and left a lingering BBQ aroma. Jack & Daisy (Pascoe Vale, VIC): A blind date that went spectacularly sideways – and somehow ended in marriage. Coffee Escape (Coolaroo, VIC): A day of disasters, from ice machine floods to grinder breakdowns, survived with grit and a lot of towels. The Smug Fig & Social (Stones Corner, QLD): A brunch debate turned love story that led to marriage, a baby and two French bulldogs. Felix for Goodness (Brisbane, QLD): A café’s tribute to friendship, three loyal regulars and the cherished memory of John. Orion Café (Yanchep, WA): A staff member rescued a runaway puppy mid-shift, returning a furry regular to its family. Finlay & Sons (Inglewood, WA): When your biggest local celebrity is a bird called Pedro who insists on clocking in daily. 78 on Rundle (Kent Town, SA): A reminder that sometimes the ‘last customer out’ isn’t out at all. Marshi’s Kitchen (Stirling, SA): A mysterious diner’s heartfelt love letter that became one of the café’s proudest moments. Jody Leslie, General Manager at Toby’s Estate, said OcToby’s Fest is about shining a light on the human side of hospitality, the stories that make cafés more than just a place to get your daily flat white. “Whether it’s a laugh, a love story, or even a life lesson, these are the moments that remind us why cafés matter,” she said. Public voting closes today, October 23, on Toby’s Estate’s website, where each finalist’s story has been filmed and shared nationwide. A total prize pool of more than $20,000 is up for grabs. The OcToby’s Fest finalists prove that even as Australians cut back on lifestyle, coffee culture and the community around it continue to pour strong. Find more food and drink updates on Crumb Wire.

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McHappy Day merch is back, raising funds for families in need

Pallavi Mathur04 mins

McHappy Day is coming back on November 15, bringing another round of fundraising and community spirit in support of Ronald McDonald House Charities (RMHC). This year, Macca’s is adding a touch of style to the occasion with a limited-edition line of McHappy Day merchandise, available now across restaurants nationwide. Supporters can pick up crew-style Silly Socks featuring Grimace and Hamburglar, or Bucket Hats decorated with classic McDonaldland characters in two colour options. All profits from the merch go directly to RMHC, helping families with children who are ill or injured stay close to the care and support they need. Amanda Nakad, Director of Marketing for McDonald’s Australia, says: “There’s always a special energy around McHappy Day. It’s when our crew and customers come together to support a cause that touches the hearts of so many in our community. “There’s something really inspiring about seeing the generosity of our customers year after year. So come on down to your local Macca’s, grab a pair of Silly Socks or a Bucket Hat, and help us support families in need through Ronald McDonald House Charities.” There are several ways to get involved this year. Supporters can purchase Helping Hands for $2, $10 or $50, colour them in and display them proudly in-restaurant or at home. Donations can also be made online, while on McHappy Day itself, $2 from every Big Mac sold will go directly to RMHC. Organised by McDonald’s Australia, McHappy Day is the largest annual fundraiser for RMHC. Since its launch in 1991, it has raised more than $79 million and helps support over 69,000 families every year. With more families needing assistance each year, donations continue to play a crucial role in keeping loved ones close during difficult times. Funds raised through McHappy Day support RMHC programs, including Houses, Family Rooms, Family Retreats, Hospitality Carts and the Learning Program, all designed to provide comfort, care and support where and when families need it most. McHappy Day Silly Socks and Bucket Hats are available now at Macca’s restaurants nationwide through drive-thru, kiosk, front counter, the MyMacca’s app and McDelivery, while stocks last. Find more food retail stories on Crumb Wire.

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Tom Smallwood’s upcoming recipe book explores maximum flavour, minimal effort

Pallavi Mathur011 mins

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. Starting Young Smallwood’s culinary journey began at home, especially around holidays like Christmas, when his grandma, mum and aunties would cook up a storm. To Smallwood, food meant community from a young age. “There was always the idea and association of food meaning families coming together,” he told Crumb Wire. “Even now, the way I experience food isn’t even necessarily consuming it. It’s more about providing people with the experience or with the love that I’ve put into the recipe.” At 16, Smallwood got a job at a restaurant washing dishes. “It was more of a paycheck at the time – I mean, I was 16, there wasn’t much else going on,” he said. “But eventually, I got upgraded to the garlic bread, and that felt like a really big step up.  “That’s when I sort of started to think that there was something that I could move towards, maybe I could get put on the fryers or move somewhere else. So I think that ignited a little passion for gaining some authority in the kitchen.” Cooking Content The idea to start cooking for an audience came from the urge to break the monotony of service life. Smallwood recalls working at a cafe for about 12 months, when he realised he was starting to get sick of everything on the menu and the daily prep that went behind it.   “I started making the cooking content by asking the French chef I was working for to give me a recipe to try out at home. I made a caramel slice, a vanilla slice and these recipes that he had in his binder – all in French.  “I spent at least an hour on every recipe, being like, ‘What is this word? What does this mean?’  “Eventually, I learned a couple of words in French – mainly just how to read flour and sugar. But that was the start of my journey cooking online,” he explained. The more videos Smallwood made, the deeper his passion for sharing recipes got. He isn’t opposed to an audience request or challenge either. “I think getting the audience involved has always been a very big part of it, trying to forge a connection with people and feel like they are also part of the content. “I’m often taking recipe suggestions or tips from my audience and I think I’ve learned a lot just from the comment section alone.” The Laziness Factor “I call myself lazy, but I think that it is to my benefit in cooking,” Smallwood told Crumb Wire. “I will always find the easiest way to do something, the easiest way to describe my process and I feel like that’s really resonated with people.” Smallwood credits technique as the secret sauce to his minimal effort, high-reward creations. “There are a few things that I’ve learned along the way. Like if you’re making a stew, you’ll sear the meat first, and that is just adding a little flavour. It’ll take you a minute, but in the long run, it’ll be a lot better off.” Another hack involves using flavourful ingredients like chicken and vegetable stocks. “There are some continental stock pots that I have really been liking for the past year and a bit. It’s like a little jelly cube, like a demi glace that you can just chuck in as a stock concentrate.  “That will just add a ton of flavour straight away instead of having to cook something for an hour or two.” But while this easy path does serve those who like to meal prep, that’s not the goal for Smallwood, who believes storing a week’s worth of food in Tupperware takes the magic and novelty out of eating. The object of the quick and easy recipes in Tom’s Diner is to cut the monotony of daily prep and decision-making through easier recipes.  The Author Track It wasn’t Smallwood’s dream to become an author; in fact, he found it challenging to translate his usual short-form video format to black and white text.  “I never really thought that I was going to be an author. That didn’t really spring to mind when I thought of what I’d be doing in the next five years,” he shared.  “But the book felt like the next step in my career as a content creator. I felt I had worked enough to be at a point where I could develop recipes and collect them together to provide for the audience. “It also feels like a proper achievement that I can tell my mom about. ‘I’ve got a book now, Mom! This is almost a real job!” Another motivator for Smallwood was sociocultural. “When I was growing up, I only had female figures cooking in the kitchen, and it was, in some sense, the traditional style of how mealtime was at the time.   “Moving into working for Pascal, the French chef that I’d worked for for a while – a masculine figure, who was a very good chef, very humble about how good he was at cooking – really inspired me to get into the kitchen as another male. “So, if I can inspire other guys like myself to have a little bit more confidence in the kitchen, Tom’s Diner is my best bet at that. ” Tom’s Diner Smallwood’s book, Tom’s Diner, published by Penguin Random House Australia, covers a broad range of cuisines and recipes that are simple, efficient, delicious and go easy on the pocket. He is most excited for readers to check out his iteration of spicy vodka pasta, tweaked slightly from…

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Raw C teams up with Muscle Nation for new summer drop

Pallavi Mathur03 mins

Summer is starting early with the newest collaboration from Raw C:  Muscle Nation x Raw C Protein Water in Coconut Pineapple. The new drink finds a balance between Raw C’s signature coconut water flavour and Muscle Nation’s performance-driven protein, delivering a light, refreshing way to refuel. “We loved the idea of turning recovery into something iconic and it really doesn’t get much more iconic than coconut water in Australia,” said Chris Anastasi, Founder of  Muscle Nation.  “Being an Aussie household staple, it seemed like a no-brainer to pair Raw C’s coconut flavour with our protein. It’s refreshing, it’s light and it’s built to perform.” Each serve packs 22 grams of protein, zero fat and a tropical twist of real coconut and juicy pineapple. At 101 calories per serve, it is naturally sweetened with monkfruit and stevia, no artificial colours, flavours, or preservatives. The combination contributes to better hydration and recovery for post-workouts and beach runs, the brand claims. “Partnering with Muscle Nation felt like such a natural fit and we were thrilled to come on board,” enthused Scott Mendelsohn, Founder of Raw C. “They’re the leaders in functional performance and we bring the flavour and hydration that the nation knows and loves.” Formulated with hydrolysed collagen and whey protein isolate, this clean, high-impact blend is boosted with electrolytes, BCAAs and Vitamin C to support muscle repair and hydration. The result is a drink that feels more like a tropical escape than a supplement. Earlier this year, Raw C also joined forces with viral pistachio brand, Pistachio Papi, to launch a viral pistachio and white chocolate-infused coconut water – a product that received mixed reviews on social media but was lauded for its use of natural ingredients. The Raw C x Pistachio Papi collaboration is available from September 24, exclusively in Woolworths stores nationwide. Source: UMM Find more food retail updates on Crumb Wire.

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Stranger Things meets Maxibon in new Upside Down flavour

Pallavi Mathur03 mins

Maxibon has teamed up with Netflix’s Stranger Things for its latest limited-edition release, the Upside Down Bon. The new flavour has arrived ahead of the fifth and final season of Stranger Things and marks one of the brand’s biggest collaborations yet. The Upside Down Bon takes the classic Maxibon format and turns it inside out, featuring a black biscuit on one end and a red chocolate coating on the other. It’s made with a white-choc-flavoured slab filled with cookie crumbs, sandwiched between two chocco biscuits and dipped in red chocolate with more cookie crumbs. “At Maxibon, we’ve always embraced bold ideas and unconventional thinking, and this collaboration with Netflix’s Stranger Things is no exception,” says Peters Ice Cream Head of Marketing, Andrea Hamori. “The Upside Down Bon is our largest launch to date, bringing together two cult favourites in a way that’s uniquely Maxibon. We’re excited to deliver an exclusive experience for Aussie fans that blurs the line between food and fandom.” The collab blends nostalgia and novelty, aiming to tap into both Stranger Things fandom and Australia’s long-standing love for Maxibon. It follows the return of Maxibon’s popular Krispy Kreme Original Glazed–inspired flavour, which made a comeback in June this year. The Upside Down Bon is available in 4-packs at Coles, Woolworths and independent grocery stores for $11.50, as well as single serves in petrol and convenience stores for $5.60. It’s a limited run, so fans will need to grab it while they can. Source: Wired Co. Find more food retail updates on Crumb Wire.

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