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October 2025

El Toro Tequila launches new Pocket Cocktails range

Pallavi Mathur04 mins

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. Available exclusively through Dan Murphy’s and select BWS stores, the kits combine premium ingredients with El Toro Blanco Tequila for a balanced, bar-quality drink wherever you are. “There’s always excitement around gifting season,” says Michael Newbold, Senior Brand Manager. “Usually, it’s a standard bottle of spirits bundled in a festive box next to a cheap cocktail shaker. We wanted to do something that stood out – something fun, cheeky, and that actually solves a problem: what do you buy a coworker you’ve only spoken to twice for a $15 Kris Kringle?” The range launches with two classics: The Emergency Margarita pairs El Toro Blanco Tequila with Cawsey’s Margarita Mix for a quick, refreshing serve. Just add ice, shake and pour. The Pocket Paloma blends El Toro Blanco Tequila with Bickford’s Grapefruit Cordial for a bright mix of citrus and sweetness that can be topped with soda for an easy, summery drink. “We wanted to make it as simple as possible for people to make a great drink,” says Newbold. “If you don’t have a cocktail shaker for your Emergency Marg, grab some ice and an old mason jar or protein shaker – you’re set.” The drinks are crafted with care using quality ingredients that show convenience doesn’t have to mean compromise. With their compact packaging and straightforward recipes, the kits are made for relaxed moments – an after-work drink, a festival companion or a last-minute Kris Kringle idea. “These products are a bit of fun, but we take the drinks seriously,” Newbold adds. “Follow the steps and you’ll have a bar-quality cocktail every time. At the end of the day, Pocket Cocktails are about breaking convention – proving you can have a serious drink without all the kit.” El Toro Pocket Cocktails are available now through Dan Murphy’s stores nationwide and select BWS outlets. They’re priced at $15 each or 2 for $25, with stock available for a limited time. Source: HHPR Find more retail updates on Crumb Wire.

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Crumb Wire weekly round up: October 17, 2025

Pallavi Mathur08 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. Historic Rose Bay church to be reborn as Levantine restaurant Aambra A 120-year-old church in Sydney’s east is about to take on new life as Aambra, a 140-seat restaurant celebrating the flavours and warmth of Levantine dining. Opening in November inside the former Rose Bay Uniting Church on Old South Head Road, Aambra will showcase recipes and traditions from across Lebanon, Jordan, Iraq, Cyprus and Egypt. Woolworths’ new ice cream line is inspired by Aussie bakery favourites Woolworths is serving up a new range of ice creams inspired by some of Australia’s favourite bakery treats, launched in supermarkets nationwide on Wednesday, October 15. The limited-edition line includes Woolworths Mud Cake Ice Cream, Woolworths Lamington Ice Cream and Woolworths Pavlova Ice Cream. Shelanous creators to launch Shelly, a new ten-course dining experience in Caulfield The team behind Melbourne’s Shelanous – and its two-month-long waitlist – is set to open a new restaurant called Shelly in Caulfield on November 5. Like its Port Melbourne counterpart, Shelly will guide guests through a ten-course degustation menu with matching beverages. FUNDAY Natural Sweets launches a new line of chews Australian confectionery brand FUNDAY Natural Sweets is expanding its lineup with a new range of Chews – the first of their kind in Australia with a health-forward twist. Available in two flavour packets, Strawberry & Mango Passion and Caramel, the new chewy lollies are designed to deliver all the fun and flavour of classic chews, minus the added sugar.  Wicked Sister releases limited-edition desserts inspired by Wicked: For Good Wicked Sister has teamed up with Universal Products & Experiences to launch two limited-edition dessert pots inspired by ‘Wicked: For Good’, the upcoming Universal Pictures film releasing in cinemas on November 20. The collaboration brings a taste of Oz to the chilled dessert aisle with two themed flavours: Mixed Berry & Marshmallow, inspired by Ariana Grande’s character Glinda, and Pistachio & White Chocolate, a nod to Elphaba, played by Cynthia Erivo. New Caption by Hyatt Central Sydney pairs flexible stays with food by Chef Yammi Cheung Caption by Hyatt Central Sydney has arrived in Haymarket, introducing Hyatt’s lifestyle brand to Australia for the first time. At the heart of the property is ‘Talk Shop’, a café, bar and social hub led by Head Chef Yammi Cheung. Her menu, built around a “Healthy vs Indulgent” philosophy, plays with flavour and balance in equal measure. Aroma of Indonesia brings Sydney a new look at the country’s regional cuisines Aroma of Indonesia has opened in Sydney’s CBD, bringing a new dining experience that highlights the country’s diverse regional cuisines and dishes rarely seen outside Indonesia. The restaurant sits in Barrack Place on Clarence Street and is led by husband-and-wife team Nessiana Pamudji and Ferry Tshai. NSW Tourism Awards finalists announced: Here’s the best of F&B The NSW Tourism Association has announced the finalists for the NSW Tourism Awards 2025, with over 230 nominations from across the state in a record year. From these, 125 businesses and individuals have progressed as finalists across 30 categories, with four special awards to be presented at a Gala event in November. Lauren Eldridge and Two Good Co join forces for final Paisano & Daughters bake sale Sydney’s final Paisano & Daughters bake sale of the year is set for Saturday, October 25, bringing together pastry chef Lauren Eldridge and social enterprise Two Good Co for a morning of community, creativity and sugar-dusted generosity. The morning will bring together some of Sydney’s most recognisable culinary names, with Paisano & Daughters behind venues like Osteria Mucca, Continental Deli, Mister Grotto and Joe’s Tavern. Single O and Rebound rally Sydney coffee drinkers to ‘Give a Puck’ Surry Hills cafe Single O is inviting Sydneysiders to ‘Give a Puck’ this month as it launches a new sustainability initiative with social enterprise Reground, marking NSW’s first dedicated coffee waste diversion project. A taste of Diwali: Indian-Australian food biz talks memories and mithai Diwali food is more than samosas, pani puri and gulab jamun for Indian immigrants in Australia. Flavours carry memories – of their families overseas and a wider sense of community. For those who work in food, that nostalgia lives a little closer to the surface. Indian chefs and business owners in Australia spend their days surrounded by the very flavours that define the season – spices, sweets, snacks and slow-cooked family dishes – only to serve them to others. Diwali may not come with a public holiday here, but it still carries an unshakable pull. Find more food and drink stories on Crumb Wire.

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A taste of Diwali: Indian-Australian food biz talks memories and mithai

Pallavi Mathur06 mins

Neighbourhoods lit up with twinkling fairy lights and oil lamps, the smell of incense wafting through the air, blending with the pine-scented Aussie bush and the lactonic essence of sweet milk solids – it’s that time of year again. As Australia grows more culturally diverse, its connection to festivals like Diwali, the Indian festival of lights, has deepened. With Indians now the country’s fastest growing diaspora, the festival of lights has found a warm welcome here – its sights, sounds and aromas spilling from homes and restaurants into the streets. Celebrated every year on the night of a new moon as per the lunar calendar, Diwali is explained by Hindu mythology of the triumph of good over evil. The festival comes with its own set of customs, outfits and cuisines. An unshakable pull Diwali food is more than samosas, pani puri and gulab jamun for Indian immigrants in Australia. Flavours carry memories – of their families overseas and a wider sense of community. For those who work in food, that nostalgia lives a little closer to the surface. Indian chefs and business owners in Australia spend their days surrounded by the very flavours that define the season – spices, sweets, snacks and slow-cooked family dishes – only to serve them to others. Diwali may not come with a public holiday here, but it still carries an unshakable pull. Memories of Diwali Vevek Datta, owner of Yummy Punjabi in Western Sydney’s Parklea markets, moved to Sydney from New Delhi over 20 years ago. He is celebrating the festival with a special deal on gulab jamuns this season, with Yummy Punjabi offering bulk orders at only $21 a dozen. “My favourite Diwali memories are from my childhood – we would overload on mithai (sweets) and all kinds of dry fruit. My personal go-to was chilgoza (pine nuts). I also remember the gift exchanges with friends and family, containing boxes of chocolate, sweets and other treats,” he recalls. “The best part about Diwali in the onset of Delhi winter was eating fresh, hot fish pakoras with my family.” Similar sentiments are shared by Bengali joint Kolkata Social’s chef Ahana Dutt, who remembers her childhood Diwalis fondly. “Lighting colourful candles on the balcony ledge and then waiting for the bhog/prasad. We would get khichuri in terracotta bowls from the local pandal. I also remember the smell of the toasted moong dal and ghee wafting through the neighbourhood.” For Javed Khan, the Founder of Delhi ‘O’ Delhi, Diwali has always been one of the most special times of the year,  even though growing up in a Muslim family in India, his connection to it was never religious. “The beauty of India was that every festival – whether Diwali, Christmas, or Eid – was embraced by everyone,” he says. “It was always more about love and community than rituals.” As a child, Khan would join his Hindu neighbours in the excitement – sitting with friends to make little cardboard houses they proudly called Diwali Ghar, decorating them with colourful diyas and candles. He still remembers the buzz of the ‘Diwali Dhamaka’ sales, the markets sparkling with lights, and the smell of freshly made sweets drifting through the streets. “Every home was filled with mithai in every colour and shape, but my favourite was always gujia,” he says. “Even now, the taste of that sweet filling takes me straight back to those evenings filled with laughter and friendship.” Delhi ‘O’ Delhi will honour that same spirit this Diwali – launching a variety of limited edition Diwali menu options, including the Classic ($55pp), Premium ($60pp) or the Royale or Diwali High Tea package for $70pp. This year, Diwali will be celebrated the world over on October 20, 2025. Find more food and drink features on Crumb Wire.

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Lauren Eldridge and Two Good Co join forces for final Paisano & Daughters bake sale

Pallavi Mathur03 mins

Sydney’s final Paisano & Daughters bake sale of the year is set for Saturday, October 25, bringing together pastry chef Lauren Eldridge and social enterprise Two Good Co for a morning of community, creativity and sugar-dusted generosity. The morning will bring together some of Sydney’s most recognisable culinary names, with Paisano & Daughters behind venues like Osteria Mucca, Continental Deli, Mister Grotto and Joe’s Tavern. Sweet Memories The event, held at Osteria Mucca in Newtown, will celebrate ‘Sweet Memories’, a new four-part cookbook collection from Two Good Co that explores the joy of desserts and the power of connection. The books feature recipes from culinary icons, including Nigella Lawson, Neil Perry, Maggie Beer and Eldridge, who was recently named Chef of the Year in the 2026 Good Food Guide Awards. Eldridge will be baking a selection of recipes from ‘Sweet Memories’, including her passionfruit and raspberry meringue tarts, alongside the bake sale favourites that regulars have come to love. As with all Two Good projects, half the profits from ‘Sweet Memories’ will be reinvested into employment, training and community programs for women with lived experience of domestic violence, homelessness or hardship. The organisation, which began as an organic soup kitchen at St Canice’s in Kings Cross, has since grown into one of Australia’s most impactful food-driven social enterprises. It now produces restaurant-quality dishes designed by chefs including Kylie Kwong, Andrew McConnell, Darren Robertson and Matt Moran, while also creating premium homewares and toiletries that fund its mission to make every space feel like home. The final Paisano & Daughters bake sale takes place at Osteria Mucca, 212 Australia Street, Newtown, from 9 am to 11 am on Saturday, October 25. Source: The Cru Find more food and drink news on Crumb Wire.

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Single O and Reground rally Sydney coffee drinkers to ‘Give a Puck’

Pallavi Mathur03 mins

Surry Hills cafe Single O is inviting Sydneysiders to ‘Give a Puck’ this month as it launches a new sustainability initiative with social enterprise Reground, marking NSW’s first dedicated coffee waste diversion project. The free community event will run on Wednesday, October 29, at Single O Surry Hills, where visitors who bring their reusable cup will receive a free coffee along with a ‘Giving a Puck’ reusable cup filled with compost-enriched soil and a planted coffee seed to take home. The partnership The partnership between Single O and Reground aims to tackle one of the coffee industry’s least discussed issues: spent coffee grounds. Together, the two companies have created a waste collection service that allows cafés and restaurants across NSW to easily divert used coffee from landfill. Over the next five years, the initiative is expected to recycle more than 3 million kilograms of coffee grounds, the equivalent of around 85 million cups of coffee. Single O, founded in 2003 in the backstreets of Surry Hills, has long been known for leading coffee innovation in Australia. The café and roaster helped kick off Sydney’s third-wave coffee movement, championing single-origin beans and sustainable sourcing practices well before they became mainstream. Reground, based in Melbourne, shares that same sustainability focus. Since its founding in 2014 by Ninna Larsen, the social enterprise has diverted more than 2 million kilograms of coffee and 83,000 kilograms of chaff from landfill. Its hyper-local approach connects cafés, communities and circular economy initiatives, reshaping how businesses handle waste. Participating cafés Several Sydney cafés have already signed up to the Give a Puck program, including Happyfield, Soulmate Coffee, Superfreak, The Bakery on Glenayr, Three Blue Ducks and Bills. The launch event will take place on Wednesday, October 29, from 7 am to 3.30 pm at 60-64 Reservoir Street, with one free coffee available per person for the first 400 visitors. Source: The Cru Find more food and drink news on Crumb Wire.

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Ruski refreshes its range with new 8% Lemon Black release

Pallavi Mathur02 mins

Ruski has unveiled its latest release, Ruski Lemon Black 8%, a stronger take on the classic vodka and lemon mix that aims to cater to the growing popularity of pre-drinks among young Australians. Made in Australia, the new release delivers the same crisp lemon flavour as the original Ruski but with double the strength. It joins the brand’s refreshed range, which includes Ruski Lemon 4% in 275mL four-packs, priced at $20, and the new Ruski Lemon Black 8% four-packs, also priced at $26. As nights out become more expensive, pre-drinks are once again a mainstay for younger drinkers. Ruski’s new look and campaign reflect that change, positioning the brand as part of the at-home start to a night out. “We know how tight things are for young people,” says Will Sullivan, Brand Manager for Ruski. “They’re loving pre-drinks as a way to make their dollar go further and Ruski is the perfect answer. You can have a few mates around, throw on some music and start the night right.” Lemon Ruski retains its familiar taste, made with triple-distilled Australian vodka and served in glass bottles rather than cans – a nod to the original 2000s favourite that still has a loyal following. Ruski’s new range is now available at major retailers nationwide. Find more retail updates on Crumb Wire.

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The Royce to host Oaks Day Brunch & Bubbles this November

Pallavi Mathur03 mins

Melbourne’s boutique luxury hotel The Royce will celebrate Oaks Day this year with Brunch & Bubbles, a ticketed morning event that pairs champagne, high tea and spring racing flair. Running from 10 am to 12 pm on Thursday, November 6, the event will take place inside The Terrace, the hotel’s European-inspired conservatory. The space will be reimagined for the occasion with seasonal styling and spring florals to mark the racing carnival. Guests are encouraged to arrive in their Oaks Day best for what the hotel describes as a “high brunch” – starting with a cocktail on arrival and followed by free-flowing champagne and a canapé-style serving of The Royce’s signature high tea. Brunch & Bubbles will feature live music, photo moments inspired by the venue’s heritage as a former Rolls-Royce showroom and several prize draws, including a stay at the hotel and a main race sweep. For those heading to Flemington, luxury transfers can be arranged after brunch for a seamless move from the morning event to the races. Guests not attending the track can continue the celebrations at The Royce’s Showroom Bar on St Kilda Road which offers indoor and outdoor seating. Located close to Albert Park, South Yarra and the Royal Botanic Gardens, The Royce’s central position makes it a convenient starting point for Oaks Day plans. Tickets for Brunch & Bubbles are priced at $110 per person with optional transfers to Flemington available from 12 pm. Source: Modern Currency Find more food and drink updates on Crumb Wire.

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Michael Broome brings new eatery and bar Ost. to North Sydney

Pallavi Mathur05 mins

North Sydney has a new local with the opening of Ost., an all-day eatery and neighbourhood small bar by hospitality veteran Michael Broome. Known for launching Sydney CBD’s fast fine dining restaurant Ette and previously owning Jacksons on George, Broome brings his hospitality experience north of the bridge with a venue designed for everything from morning coffee to after-work drinks. The name Ost. comes from “Osteria,” meaning a casual place of gathering, a fitting description for a venue built around community and connection. Broome says Ost. was designed to balance quality and affordability while offering a sense of belonging for locals. “Ost. is a place of gathering. It is about creating somewhere North Sydney locals can call their own, whether it’s a quick morning coffee, a casual lunch or after-work drinks in the beer garden.” The menu During the day Ost. runs as a café serving Dutch Smuggler coffee, handcrafted sandwiches, breakfast wraps, burgers, toasties and pastries alongside classic breakfast options. A 10 am liquor licence also allows guests to enjoy a mimosa or light drink with breakfast. As the afternoon rolls into evening, the café transitions into a casual bar offering wine, cocktails, bar snacks, pizzas, steaks and burgers, catering to corporate lunches, after-work catch-ups and easy dinners. The bar program is led by Ette’s Beverage Director Claudio Matricini, who has developed a list of accessible but refined cocktails supported by local wines and beers. Ongoing drink specials include $7 house spirits and local beers, $10 glasses of wine and a daily happy hour featuring $10 margaritas and $5 house spirits and beers from 4:30 pm to 5:30 pm. For the launch, Ost. will also be hosting a Coopers tap takeover and pop-up bar in the beer garden as part of its focus on Australian products. Daily food specials will rotate throughout the week, each priced at $15. Mondays feature pizzas, Tuesdays schnitzel and chips, Wednesdays a kilogram of chicken wings, Thursdays burgers and Fridays fish and chips. The pizza menu continues until close after 8:30 pm every night. The venue The 120-seater space combines high tables, bar seating and natural finishes of timber and stone in a soft neutral palette. At its centre is a large light-filled beer garden featuring 10-metre ceilings, communal benches and smaller tables framed by greenery. By night, the space shifts to a more intimate setting with warm lighting and a relaxed social atmosphere. Acoustic live music will set the tone in the beer garden every Friday from 5 pm, adding to the neighbourhood atmosphere. Located at 73 Miller St in North Sydney, Ost. is open Monday to Friday from 7:30 am till late, with the beer garden and venue also available for private functions on weekends. Source: Pendulum Communications Find more dining out news on Crumb Wire.

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NSW Tourism Awards finalists announced: Here’s the best of F&B

Pallavi Mathur06 mins

The NSW Tourism Association has announced the finalists for the NSW Tourism Awards 2025, with over 230 nominations from across the state in a record year. From these, 125 businesses and individuals have progressed as finalists across 30 categories, with four special awards to be presented at a Gala event in November. According to the association, this year saw a record number of first-time entrants, highlighting the growing recognition and significance of the Awards as both a celebration of excellence and a valuable tool for business development. Natalie Godward, CEO of the NSW Tourism Association, said the finalists reflect the strength, passion and professionalism of the NSW visitor economy. “We are incredibly proud to reveal this year’s finalists, representing tourism businesses and individuals from every corner of our state. This year’s awards are coming off the back of a record result at the 2024 Australian Tourism Awards where 9 NSW-based operators took out a podium placement. “The NSW Tourism Awards unite our industry, strengthen our communities, and shine a light on the dedication and pride of operators who create world-class experiences,” said Godward. A first for the program, this year’s line up also includes finalists from the North Coast Regional Tourism Awards, owing to a new partnership providing a direct pathway and greater support. “We are delighted about this new partnership providing greater opportunity for North Coast operators to enter the awards, which is a great result,” said Ms Godward. All entries were rigorously assessed by a panel of 56 independent industry experts, with judges noting the increasing calibre of submissions and the commitment to sustainable business practices. The program is the only pathway for NSW operators to compete at the Australian Tourism Awards. “We’ve had highly positive feedback from participants who say the process is extremely valuable in helping them build actionable steps to creating business success. It’s why we continue to see new entrants embracing the program – it builds long-term capability as well as celebrating success,” said Godward. The 2025 NSW Tourism Awards finalists are recognised across: Food & Drink Tourism, Tours, Attractions & Experiences, Accommodation, Sustainable Tourism, Tourism Services and New Tourism. Food & Drink finalists The Food & Drink Tourism finalists for the year include the best flavour-forward estates, cellar doors and experiences NSW has to offer. Printhie Wines in the Central Coast, Cupitt’s Estate and Jervis Bay Brewing Co have made the cut, alongside the Italian Cooking Experience with Stefano Marvello in Bowral and the Tocumwal Chocolate School in the Riverina region. Also on the list of Food & Drink Tourism finalists are Courabyra Wines, Foxdog Distillery and Brewery, Earth Beer Company, Harwood Hotel, Krinklewood Estate, Pipit Restaurant and Spare Chef Catering. Beyond the eats and sips, the finalists list also recognises attractions, events and experiences like the Taronga Western Plains Zoo in Dubbo, Kestrel Nest EcoHut and the Narooma Oyster Festival. Minister for Jobs and Tourism Steve Kamper congratulated all the finalists and said it showed that the state’s tourism sector was driven by dedicated industry champions. “Tourism is a $50 billion industry in NSW, and a major driver of jobs, growth and opportunity,” he said. “The finalists represent the very best of our state, setting benchmarks of excellence and demonstrating the important role tourism plays in strengthening local communities. I congratulate every finalist and thank them for their contribution in making NSW the number one visitor economy in the nation.” The winners of the 2025 NSW Tourism Awards will be announced at the NSW Tourism Gala on Thursday, 27 November 2025, at Waterview in Bicentennial Park, Sydney Olympic Park. Source: Zadro Agency Find more food and drink news on Crumb Wire.

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ALDI’s 2025 Christmas range features lobster, salmon and new spicy mango prawns

Pallavi Mathur04 mins

Ahead of silly season, ALDI has unveiled its 2025 Christmas Seafood Selection, returning with a full line-up of festive go-tos and a few new dishes to freshen up summer spreads. The range will be available in stores from October 22, with prices starting at $4.99. The collection brings together a mix of premium seafood options and easy entertaining plates that cater to both relaxed lunches and full Christmas feasts. What’s on the shelves? Returning highlights include the Premium Lobster Tails with Garlic Butter Glaze, Split Rock Lobster served with either garlic and herb or Provençal-style sauce, and the Atlantic Salmon Side, dressed in a Tuscan herb crust. Cooked Australian Tiger Prawns also make their return, along with Maple Bacon Scallops and the Salmon Wellington with cheese and dill. New to the range this year are the Spicy Mango Prawns – butterflied prawns coated in a mango glaze with a mild kick, served in a crisp crumb. The brand’s ‘Let’s Party’ range has also been expanded, featuring Prawn Bao Buns with Sriracha Mayo, Mushroom Bao Buns with Hoisin, Filo Prawn Rolls and crumbed Prawn Balls in both Original and Bubble Crumb styles. For grazing tables and starters, the range includes Smoked Salmon and Cream Cheese Puff Pastry Canapés and Lobster Puff Pastry Canapés, each filled with a creamy herb blend. Shoppers can also find the Deluxe Prawn Selection, which combines Sweet Chilli, Coriander Filo and Coconut Torpedo Prawns in one pack. Quality Christmas on a budget ALDI Australia’s Shopping Expert, Kylie Warnke, says the seafood range has been curated to help shoppers prepare a quality Christmas feast without overspending. “Christmas is a time for families to come together and create cherished memories with each other. Our seafood options are crafted with convenience and cost in mind, meaning Aussies can spend more time with their families and less in the kitchen, while also having peace of mind that they’re getting the best value.” “This year, we’ve brought back much-loved favourites like our Premium Lobster Tails with Garlic Butter Glaze, while also introducing the brand-new Spicy Mango Prawns to provide even more options for your Christmas feast,” Warnke adds. The seafood range continues ALDI’s focus on variety, quality and affordability for the festive season, balancing traditional favourites with new flavours suited to an Australian summer. ALDI’s 2025 Christmas Seafood Selection will be available nationwide from October 22 while stocks last. Source: Ogilvy PR Find more food retail updates on Crumb Wire.

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