/ Oct 01, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

October 2025

Crumb Wire weekly round up: October 10, 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. Sweet Tokyo Hot & Crispy lands at KFC KFC is playing on Australia’s long-standing love affair with Japanese flavours with the launch of its new limited-edition menu item, Sweet Tokyo Hot & Crispy, available nationwide. The dish reimagines KFC’s classic Hot & Crispy boneless chicken with a Japanese-inspired twist. Each piece is coated in a glossy, sticky-sweet teriyaki glaze and finished with a sprinkle of toasted sesame seeds, creating a familiar fusion of sweet and savoury with that familiar KFC crunch. Declan Cleary and Sarah Todd to host Barra Love Shack at Bondi Beach October 17 is National Barramundi Day, and to celebrate, MasterChef Australia couple Declan Cleary and Sarah Todd are turning up the heat with a one-day pop-up at North Bondi Surf Club. Dubbed the Barra Love Shack, the beachside pop-up will see the pair cooking their favourite barramundi dishes live for the public, with tastings fresh off the pan and recipes for visitors to take home and recreate. Donut King turns up the heat with new TABASCO collab Donut King has teamed up with TABASCO this Halloween to launch a limited-edition spicy donut. ‘Bloodshot’ headlines Donut King’s Halloween range, blends sweet and heat in a TABASCO flavoured ghoulish eyeball design. The creation is topped with a spicy TABASCO Sauce flavoured jam for a kick and unique mouthfeel. Fitzroy’s Añada welcomes new Head Chef Fitzroy Spanish restaurant and bar, Añada, has welcomed Angel ‘Didier’ Chavez on board as its new Head Chef. With more than two decades of international culinary experience, Didier brings a deep passion for traditional Spanish cuisine, honed across acclaimed kitchens in Mexico, Spain and Australia. 2025 Sportsbet Caulfield Cup Carnival: What’s on the menu? Hearts, horses and appetites – These are the three things set to race at the 2025 Sportsbet Caulfield Cup Carnival from October 11 to 19. This year’s event features more than just races; attendees can expect an impressive line-up of food, drink and lifestyle experiences, with new on-course precincts and pop-ups from some of Melbourne’s finest chefs and venues. Never Never expands its line-up with texture-driven Signature Vodka South Australian distillery Never Never has announced its first permanent product outside gin, unveiling Signature Vodka – a textural take on a spirit long defined by neutrality. Launched on October 8, the new release marks the brand’s latest experiment in flavour and technique. Distilled from Australian wheat spirit, Signature Vodka is enriched with distilled olive, coconut and avocado oils to create a smoother, more rounded mouthfeel. Chef Profile: Kolkata Social’s Ahana Dutt on the intentional representation of Indian food Sundays at the bazaar with her mum in Kolkata, India, first taught Ahana Dutt that food could bring joy. Years later, after braving through some intense hotel kitchens in India and a long stint at Firedoor, she’s channelled that memory into Kolkata Social – a Sydney-based Bengali restaurant that is reflective of Ahana’s past and present. Parklea’s Yummy Punjabi adds new Soya Chaap trinity to menu Parklea favourite Yummy Punjabi has added three new Soya Chaap dishes to its menu – Rogani Chaap, Soya Chaap Kathi Roll and Delhi Chaat. The new Soya Chaap items join some of Yummy Punjabi’s best-loved dishes, including the Delhi-style Chole Bhature, its rich butter chicken and the Bedmi Poori with Aloo Bhaji – a fried flatbread made with mixed lentils, wheat flour and spices that you’d be hard-pressed to find anywhere else in Sydney. How Bake Off’s Anirban Chanda juggles spreadsheets and sweet treats By day, Great Australian Bake Off contestant Anirban Chanda works in knowledge management – a field he’s spent almost 17 years mastering – but the rest of his time is spent setting aside the spreadsheets to give way to sugar and spice. Through Another Whisk, his micro bakery in Sydney, he’s bringing Bengali flavours and family nostalgia to a new home. Macca’s launches new Frank’s RedHot range amid Aussie spice craze Macca’s is bringing the spice this month, teaming up with Frank’s RedHot to launch a new limited-edition range that gives its chicken classics a fiery edge. The new range includes the Frank’s RedHot McCrispy(er), Frank’s RedHot McSpicy and Frank’s RedHot Buffalo Wings Sauce, designed to drizzle over crispy wings. Dan Murphy’s releases new cocktail book for home mixologists Dan Murphy’s is shaking things up – literally and figuratively – this spring with the launch of its first cocktail book, designed to make at-home mixology simple, social and fun. The 180-page hardcover features 68 recipes created in collaboration with some of Australia’s top mixologists, including Matt Stirling from Caretaker’s Cottage and Matt Linklater from Zareh Melbourne, formerly of Black Pearl. Find more food and drink stories on Crumb Wire.

Read More

A Dessert Gallery Just for Tiramisu Has Opened in Melbourne

Pallavi Mathur04 mins

Sandringham’s popular sweet-treat-stop Dzert is levelling up its dessert offering this Sunday, October 12, with the launch of Tiramisu Galleria – a permanent showcase dedicated to Melbourne’s favourite Italian dessert. Set inside Dzert’s Bayside shopfront, the new concept reimagines tiramisu as an edible art gallery. Behind the glass cabinet, rows of perfectly layered slices line up like exhibits, each one a creative take on the original. There are 12 flavours in total, with ten on the permanent menu and two rotating specials that change each month. Owner Maria Laranas says the idea is all about indulgence and choice. “Melburnians love their tiramisu and we love to experiment with flavours. I wanted to take something timeless – the classic tiramisu – and reimagine it as a collection of edible artworks. Tiramisu Galleria is suitable for kids too, with all but one flavour alcohol-free.” Tiramisu line-up The classic ‘Original Piece’ anchors the range – espresso-dipped savoiardi, silky mascarpone and cocoa in perfect balance. Around it, you’ll find flavours like ‘Golden Biscoff Crumb’ with spiced biscuit layers, ‘Limoncello Zest’ for a citrus-bright hit, ‘Hazel Nutella Eclipse’ for something rich and nutty and ‘Pistachio Impression’, a velvety green-tinted take finished with roasted pistachios. Those after something a little bolder can try ‘Midnight Mocha’, ‘Mint Shadow’ or ‘Noir & Blanc’, which brings together mascarpone and Oreo crumble. Fruit lovers can dig into the ‘Strawberry Sonata’, while the ‘Peanut Caramel Reverie’ delivers a smooth, golden crunch. This month’s specials include ‘Zen Layers’, made with matcha-dipped savoiardi and matcha mascarpone and ‘Honeycomb Haven’, a caramel-based slice topped with dark chocolate ganache and crushed honeycomb. Each piece is made fresh in-house and priced at $8.90 per slice, $34 for four, or $49.50 for six. What you need to know The Tiramisu Galleria flavour line-up will rotate monthly. Signature favourites like The Original Piece, Golden Biscoff Crumb and Limoncello Zest will stay put, while upcoming editions – including M&M’s and Toffee Apple Crumble – are already locked in for next month. Everything is halal-friendly, with no pork or gelatine used and only Limoncello Zest contains alcohol. The mascarpone filling is made without raw egg, giving the dessert a lighter texture that’s also suitable for pregnant people or anyone avoiding raw ingredients. Laranas says: “We are excited to bring Melbourne the largest selection of tiramisu, beautifully presented, with flavours to suit every palate and served by the slice. It is not just dessert – it is a tasting journey.” Tiramisu Galleria promises to turn a humble dessert into a multiple-choice tasting experience at 5 Waltham Street, Sandringham, Victoria 3191, from 9 am to 4 pm every Wednesday to Sunday. Source: Sense Communications Find more food and drink updates on Crumb Wire.

Read More

Dan Murphy’s releases new cocktail book for home mixologists

Pallavi Mathur04 mins

Dan Murphy’s is shaking things up – literally and figuratively – this spring with the launch of its first cocktail book, designed to make at-home mixology simple, social and fun. The Dan’s Cocktail Book arrives just in time for summer entertaining and Christmas gifting. The 180-page hardcover features 68 recipes created in collaboration with some of Australia’s top mixologists, including Matt Stirling from Caretaker’s Cottage and Matt Linklater from Zareh Melbourne, formerly of Black Pearl. Building on the retailer’s 73-year history of making great drinks accessible, the book brings together classic recipes like the classic Margarita, Negroni and Old Fashioned alongside new creations such as the Lao Gan Martini, Cold Brew Negroni and Brown Butter & Sage Sour. Each published recipe is paired with photography and design by Evi-O.Studio. “We wanted to create a cocktail book you’ll actually use,” says Lara Chan-Baker, Editor in Chief of Dan’s Daily and author of The Dan’s Cocktail Book. “No 12-page ingredient lists or obscure liqueurs that will collect dust at the back of your shelf. It’s a book designed for real life and real people. If you’ve ever stood in front of your cupboard and thought, ‘Please tell me I can make something with this,’ you’re in the right place. Everything inside is road-tested and extremely delicious.” It’s not just about what’s in the glass either. The book includes practical tips for picking the right gear, learning the lingo, pairing cocktails with food and mastering easy garnish tricks to boost confidence behind the bar at home. The release ties into Dan Murphy’s Confident Cocktailing campaign, which aims to encourage more Australians to explore cocktails at home through education and inspiration. “The Dan’s Cocktail Book is our way of reigniting that excitement and showing just how effortless and affordable cocktails at home can be,” says Sarah Hall, Head of Spirits at Endeavour Group. “ “It breaks down the barriers, showing that with just a few ingredients and a little inspiration, anyone can create something impressive and delicious.” The Dan’s Cocktail Book is now available nationwide in all Dan Murphy’s stores and online, at a special reduced rate for Dan’s members. To mark the launch, selected stores will also host cocktail masterclasses. Source: It’s All G PR Find more retail stories on Crumb Wire.

Read More

Chocolate in a Bottle goes alcohol-free ahead of festive season

Pallavi Mathur03 mins

Chocolate in a Bottle, known for blending French Blanc de Blancs with Belgian chocolate, is bringing an alcohol-free version of its signature drink to Australia for a limited time. Created by Flemish sommelier Tom De Bruyn, the original Chocolate in a Bottle gained international attention for its mix of sparkling wine infused with dark Belgian chocolate and hazelnut. The new release keeps the same indulgent character but is crafted for those who prefer to celebrate without alcohol. It’s certified Halal and is gluten-free, lactose-free and vegan-friendly, making it a more inclusive option for a wider audience. “As we head into the festive season, there’s a growing demand in Australia for premium alcohol-free options that don’t compromise on taste or sophistication. Chocolate in a Bottle Alcohol-Free delivers exactly that,” says Andrew Brooke, Director of Chocolate in a Bottle Australia. “It maintains the indulgence and craftsmanship of the original, while offering an inclusive choice for those who prefer to celebrate without alcohol. We’re proud to introduce this product to the Australian market at a time when people are looking for new ways to connect and enjoy special moments together.” Crafted in collaboration with a winemaker near Perpignan in the South of France, the alcohol-free version follows the same meticulous process as the original. Grapes grown in sandy and slate-rich soils are vinified traditionally before being infused with Belgian chocolate and hazelnut extract to create a rich, aromatic finish. For the best flavour, Chocolate in a Bottle should be served at around 3°C. The brand’s recommendation is to chill the bottle in the fridge first, then briefly place it in the freezer for up to 10 minutes or in an ice bucket until perfectly cold. Chocolate in a Bottle Alcohol-Free is available now for $59.95 on the official website and through selected stockists nationwide for a limited time only. Source: Evil Twin PR Find more food and drink stories on Crumb Wire.

Read More

High-protein, low-sugar: Kellogg’s reimagines the classic granola

Crumb Wire03 mins

Kellogg’s is expanding its breakfast lineup with the launch of its first-ever High Protein Granola range, designed for health-conscious Australians and New Zealanders looking for a more nourishing start to the day. The new range marks a shift in the granola category, which is evolving beyond flavour and crunch to meet growing demand for products that deliver both taste and nutrition. Each serve of Kellogg’s High Protein Granola contains 10 grams of protein, is high in fibre and has less than 5 grams of sugar, earning the range a 5 Health Star Rating. Available in three flavours – Forest Berries, Honey Nut and Apple Crumble – the granola features crunchy whole grain oat clusters that can be enjoyed with milk, sprinkled over yoghurt or topped with fruit and nuts. With its balance of flavour and nutrition, the new range aims to offer busy professionals and families a convenient way to fuel their mornings with purpose. “We know today’s consumers, including busy professionals and on-the-go parents, are seeking nutritious, high-protein breakfast options that are both delicious and convenient,” said Leanne Bell, Kellogg Marketing Director, Australia. “Kellogg’s High Protein Granola is our answer to that need, delivering a balanced, flavour-forward start to the day in a format people love.” Kellogg’s High Protein Granola is available now in major supermarkets and select independent retailers across Australia and New Zealand with an RRP of $8.99 for a 450g packet. As the only oaty high-protein granola available in Australian supermarkets with less than 5 grams of sugar per serve and a 5 Health Star Rating, it sets a new benchmark for better-for-you breakfasts. Source: Bastion Find more food retail updates on Crumb Wire.

Read More

Macca’s launches new Frank’s RedHot range amid Aussie spice craze

Pallavi Mathur04 mins

Macca’s is bringing the spice this month, teaming up with Frank’s RedHot to launch a new limited-edition range that gives its chicken classics a fiery edge. Freshly launched at Macca’s on October 8, the Frank’s RedHot range includes the Frank’s RedHot McCrispy(er), made with 100% Aussie RSPCA Approved chicken breast fillet, lettuce and a splash of Frank’s RedHot Sauce on a soft bun. For those who like it hotter, the Frank’s RedHot McSpicy ups the ante with chicken marinated and coated in a blend of spices, lettuce and extra Frank’s RedHot Sauce on a sesame seed bun. Fans can also grab Frank’s RedHot Buffalo Wings Sauce in a tub, made from cayenne peppers and designed to dip or drizzle over McWings. Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia, says, “With Aussies craving bold, fiery flavours, our new Frank’s RedHot Range truly delivers – adding a hot and unexpected twist to our most-loved chicken items. “We’ve taken fan favourites – the McCrispy, McSpicy, McWings and McNuggets – to the next level. We’re serious about serving flavour-packed food that hits the spot, and we can’t wait to see Aussies put their spice tolerance to the test at Macca’s.” The launch comes on the heels of Macca’s recent TinyTAN Happy Meals, which landed in September. The miniature toys in each box are modelled after the seven members of the cult-favourite K-pop group. Research-backed Hot Takes New research commissioned by Macca’s confirms Australia’s growing obsession with spice, with nearly one in three Aussies saying they love experimenting with spicy flavours. Moreover, as many as 21% are easily persuaded to choose the hotter option on a menu. The findings also note that 16% admit they’re more adventurous with spice when eating out with friends, and 20% even enjoy watching others sweat through the heat. Not everyone’s built for it, though – A whopping 58% of people say they’ve got a mate who talks a big game but can’t actually handle the spice. The new Frank’s RedHot Range is now available nationwide for a limited time via drive-thru, front counter, kiosk and the MyMacca’s app. Source: Eleven PR Find more food and drink updates on Crumb Wire.

Read More

How Bake Off’s Anirban Chanda juggles spreadsheets and sweet treats

Pallavi Mathur012 mins

By day, Great Australian Bake Off contestant Anirban Chanda works in knowledge management – a field he’s spent almost 17 years mastering – but the rest of his time is spent setting aside the spreadsheets to give way to sugar and spice. Through Another Whisk, his micro bakery in Sydney, he’s bringing Bengali flavours and family nostalgia to a new home. Taking a risk “It’s been almost 17 years of a career built in knowledge management. So it’s very hard, especially through cultural context, to leave a steady job and take such a huge risk,” Chanda says, reflecting on his corporate journey. “Luckily, it’s working really well so far. And if this momentum stays as is, then I might make it a more permanent career in the future.” Chanda’s move to Australia in 2020 wasn’t part of some grand plan. “I’d already resigned from my job in India and got my permanent residency, so I had to move,” he says. “It was in 2020, mid-pandemic, so it felt crazy – but my partner and I came with an open mindset. If it works, it works. If not, we go back.” The leap proved to be a turning point. In lockdown, baking filled the space that routine left behind and Chanda’s business, ‘Another Whisk’  was born. The Bengali Connection Chanda grew up between Bengal and Jamshedpur, surrounded by sweets. “I have always been a baker, in a sense. I used to bake for my family and friends,” he says. “Growing up in a Bengali society or a Bengali family meant sweets and desserts were a massive part of our culture.” “You learn so many things from your grandmothers, moms and aunts that a lot of these ingredients or balancing of flavours start coming to you naturally. It comes intuitively.” His influences go back generations. “My paternal grandmother is from West Bengal, and my mom’s side is originally from Bangladesh. During the partition, they moved here to India, so we have got a lot of influence from the other side of Bengal as well.  “It was very interesting to identify the subtle differences in their cooking, how they’d each utilise different spices and ingredients.” Travel shaped what came next. It was Chanda’s international travels, particularly in Europe, that introduced him to French and wider Western baking techniques and lit the spark.  “It gave me several ideas and the motivation to start something, to start learning Western techniques as well,” he says. “Because of my strength with Indian spices and ingredients, I thought I might try to infuse them with the best Western techniques.” “The philosophy of Another Whisk started from there,” says Chanda.”Now, I make classic French bakes, but infused with Indian, South Asian flavours in addition to Australian native ingredients.”  “And very surprisingly, those elements make an excellent pair.”  The infusion of native Australian ingredients with South Asian flavours seems to be gaining recognition as a harmonious combination on a few other menus this year. One such example is Ahana Dutt’s (Kolkata Social) collaboration with Indigiearth by Sharon Winsor for this year’s Third I Festival.   Familiarity of flavour Chanda says: “My philosophy is to help people understand new flavours or surprise them, without losing too much familiarity.” He explains that if a dish is too far off from what people are accustomed to, it can sometimes cause hesitation, so it’s important to maintain the balance.  “I don’t want to completely alienate them from their understanding of what dessert is, but at the same time, educate them by bringing new flavours into the same bake they might have eaten in other places, with a new element added in.” His cakes reflect that thinking. “I recently started selling a cake in the markets inspired by Bengali sondesh. It’s actually selling really well. People are not used to that flavour, but then I’m also infusing that with strawberries because they are in season,” he says. Sondesh Strawberry Cake Basque Cheesecake “I also make a cake inspired by pati shapta, which is basically a sweet that we make during Makar Sankranti [Hindu mid-harvest festival] around that time. It’s a rice crepe filled with either khoya [milk solids] or jaggery with coconut. I used it in the show too, as my first bake and an introduction to my heritage.” Another favourite has become his signature. “My bestseller from the very first market I started doing is Patali Gur, which is a jaggery from the Bengal region. I make the Basque cheesecake with it. I’ve replaced regular white sugar with the familiar ingredient, and it has absolutely taken off from the very first day. People love it,” he says. The Bake Off effect So how does a knowledge manager with a knack for baking finesse his craft enough to get on one of the country’s biggest televised competitions?  Chanda had long admired The Great Australian Bake Off. “I’m a huge fan of the show,” he says. “My friends and my partner would always push me to apply, but I always second-guessed myself. “When I looked at the standard of the bakers in the show, it would make me question my own skill.” Even applying to the show was unplanned. “One day, I filled out the form, but uncertainty kicked in and I didn’t submit it –  just saved it instead. And I think the casting producer got a notification of an unsubmitted application, which led to them looking up my Instagram profile.  “Luckily, at the time, my Instagram page was already quite active with my home baking experiments,” he says. That experience changed everything for Chanda.  The Great Australian Bake Off Series 8 “Before that, I was just a home baker. I was very confident about my flavour pairing, but not about things like gravity-defying cakes or making a giant biscuit city or biscuit diorama or terrarium.  “These things were so far outside of my skill set, so I really had to up my game,” he says. “It’s equal parts excitement and anxiety, you know, being…

Read More

Australia’s best bottles named in Halliday’s Top 100 Wines 2025

Pallavi Mathur04 mins

Halliday Wine Companion has announced its Top 100 Wines for 2025, celebrating standout bottles from the past year across styles, regions and price points. For nearly four decades, Halliday Wine Companion has been a leading voice in Australian wine. Its team reviews around 8000 wines each year, building a collection of more than 180,000 tasting notes from over 4000 wineries across the country. First published in the 1970s by James Halliday, the annual Top 100 Wines list has long been one of the country’s most anticipated roundups. Today, it’s curated by the Halliday Tasting Team – Dave Brookes, Jane Faulkner, Jeni Port, Katrina Butler, Marcus Ellis, Mike Bennie, Philip Rich, Shanteh Wale and Toni Paterson MW. The list shines a light on the best Australian wines of the year, with a focus on quality, accessibility and value for money. Top 100 Wines 2025 This year’s Top 100 spans six main categories: Australian Sparkling, White Wines Under $40, White Wines Over $40, Red Wines Under $50, Red Wines Over $50 and the Taster’s Pick. The 2025 list features wines from regions across the country, from Gippsland’s 2023 Bass Phillip Old Vines Reserve Pinot Noir to the 2024 Brokenwood Semillon from the Hunter Valley, alongside highlights from Orange, the Yarra Valley and Adelaide Hills. Halliday Wine Companion Head of Tasting, Katrina Butler, says: “This year’s Top 100 Wines reflect the incredible breadth and vitality of Australian winemaking and viticulture. From long-established producers to new pioneers, each wine is a benchmark for its variety. “It’s a joy to celebrate these wines from our diverse and multifaceted tapestry of Australian wine regions, each of which makes our industry stronger and wine drinkers more keenly invested in drinking Australian wine.” The Taster’s Pick, introduced last year, lets each Halliday taster select a personal standout from the past 12 months. Only one wine per taster makes the cut, with this year’s picks ranging from $30 to $300 and earning scores between 95 and 99 points. Wine Tastings in Melbourne and Brisbane To celebrate both lists, Halliday will host tasting events in Melbourne and Brisbane this November. The Melbourne event will be held at Panama Dining Room on Wednesday, November 12, while Brisbane’s will take place at Cloudland on Thursday, November 20. Both will feature producers from the Top 100 Wines and Wineries lists, giving guests a chance to sample some of the year’s most acclaimed drops. The Top 100 announcement also comes ahead of the Halliday Top 100 Wineries for 2025, set to be revealed on Wednesday, October 22. The full Halliday Wine Companion Top 100 Wines list is available here. Source: Tide Communications Find more food and drink updates on Crumb Wire.

Read More

Chef Profile: My House Dumpling’s Judy Wu on building a restaurant rooted in detail and heart

Pallavi Mathur012 mins

Judy (Yueli) Wu’s path to hospitality began not in a kitchen, but in the high-end world of watchmaking – a place where patience, precision and detail ruled. Inspired by her son’s love for food, she carried those same values into My House Dumpling in Perth. In this Crumb Wire profile, she reflects on craftsmanship, confidence and building a restaurant grounded in family and care. What first sparked your love for food and how did you get your start in the industry? My love for food was first inspired by my elder son. He always had a deep passion and curiosity for food and supporting his interest gradually sparked my own. In many ways, he can be seen as the person who introduced me to the restaurant industry.  Alongside that, my earlier experience in the high-end watch movement industry gave me a strong foundation in craftsmanship, precision and patience. These values translated naturally into food – just as every gear in a watch must be finely tuned, every ingredient and technique in the kitchen needs the same level of care.  Over time, combining my son’s passion with my own attention to detail turned what began as support for him into a lifelong love for food and hospitality. What’s been your journey so far – from your first job to where you are now? My journey has been quite unique. I began my career in the high-end watch movement industry, where I learned the importance of precision, patience and quality. When I moved to Australia, I wanted to bring those same values into something more personal and meaningful.  Together with my family, I took the step into hospitality, starting from very humble beginnings. What began as a small effort to share authentic flavours from our hometown gradually grew into My House Dumpling, a restaurant that has become a well-loved spot in our community.  Along the way, I have been both a chef and a businesswoman and each stage has taught me something new about resilience, creativity and the joy of building something that people truly value. What have been some of your greatest achievements and challenges along the way? One of my greatest achievements has been building My House Dumpling into a restaurant with a loyal following and a return rate of 70-80%. To me, this shows that people not only enjoy our food but also feel a genuine connection to what we create.  Another achievement I’m proud of is that our business has been able to contribute to the local community by providing stable jobs and sharing our culture through food. The challenges, however, have been just as significant. Running a restaurant means facing staff dynamics, such as training new chefs while balancing the feelings of more senior staff.  At times, this has been difficult because change is not always easy to accept.  On top of that, the day-to-day demands of managing operations, maintaining quality and constantly adapting to customer expectations have tested me deeply. Yet these challenges have also made me stronger and more determined to keep improving. Outside your property/properties, what are your current favourite food joints? Outside of my own restaurant, I really enjoy Japanese Omakase-style dining. I love the idea of entrusting the chef completely and experiencing a menu that is created from the best seasonal ingredients of the day.  There is something very special about this format; it highlights the chef’s creativity, craftsmanship and respect for ingredients, while also creating a sense of surprise and discovery for the diner.  It’s a philosophy that inspires me in my own cooking as well, because it reminds me that food should always feel both thoughtful and personal. Which chefs and cuisines inspire you most – past or present? I have always been inspired by chefs who dedicate themselves to mastering their craft. In China, I admire the masters who can spend a lifetime perfecting one dish, because it shows a level of discipline and respect that I try to carry in my own work.  At the same time, Japanese chefs, especially those behind Omakase, inspire me with their precision, creativity and ability to let seasonal ingredients shine. In terms of cuisines, I am most drawn to the traditions of Chinese cuisine, because it connects me to my roots, but I also take inspiration from Japanese and other Asian food cultures that value balance, detail and purity of flavour.  Together, these influences push me to keep improving and to find harmony between tradition and innovation. How do you think Australia’s food culture has evolved in recent years? I think Australia’s food culture has changed a lot in recent years. People have become much more adventurous and open-minded. They are no longer satisfied with simplified versions of international food, but are looking for authenticity and stories behind each dish.  I’ve noticed that diners are curious about where ingredients come from, how a dish is traditionally made and what culture it represents. At the same time, there has been a strong focus on quality local produce and sustainability, which I deeply respect. Australia’s multicultural society has also shaped its food scene; different cuisines are not only coexisting but inspiring each other.  This has created a dining culture that is vibrant, diverse and constantly evolving. Any exciting food trends you’ve tried at home – or sneaked onto the menu? If there is a popular food trend, I am always curious to try it, because it helps me stay connected with what people are excited about. But what I enjoy even more is bringing back the flavours of my hometown and recreating them for our menu.  For example, in my hometown, we grew up eating a dish called ‘Five-Spice Roll.’ It is something very nostalgic and close to my heart and I have worked on recreating it in our restaurant. For me, reviving these childhood flavours is not just about food; it’s about memory, identity and sharing a piece of where I come from with our guests. In many ways, these traditional flavours…

Read More

Parklea’s Yummy Punjabi adds new Soya Chaap trinity to menu

Pallavi Mathur02 mins

Parklea favourite Yummy Punjabi has added three new Soya Chaap dishes to its menu – Rogani Chaap, Soya Chaap Kathi Roll and Delhi Chaat. Soya Chaap, a North Indian staple made from soy protein, is marinated in rich tandoori spices and cooked on the grill. Its juicy, meat-like texture has made it a go-to for vegetarians and vegans seeking a plant-based alternative to the classic Indian kebab. Yummy Punjabi founder Vevek Datta is behind some of the Hills District’s most-loved Indian flavours (and that of Sydney’s wider north-west). What began as a small-batch meal delivery and catering service soon expanded into a food truck and eventually, a permanent spot inside Parklea’s sprawling indoor market. On adding the holy chaap trinity to the menu, Datta says: “The soya chaap started out as an exclusive offering on our party catering menu, which received an overwhelming response.” That response inspired him to bring the dishes to the restaurant menu full-time. The new Soya Chaap items join some of Yummy Punjabi’s best-loved dishes, including the Delhi-style Chole Bhature, its rich butter chicken and the Bedmi Poori with Aloo Bhaji – a fried flatbread made with mixed lentils, wheat flour and spices that you’d be hard-pressed to find anywhere else in Sydney. Yummy Punjabi trades every weekend from Friday to Sunday at Parklea Markets (Near Gate 2, 601 Sunnyholt Rd, Parklea NSW). The menu is also available on DoorDash, Uber Eats and Menulog. Find more food and drink news on Crumb Wire.

Read More

Quick Links

Follow Us

Contact us

©2025- All Rights Reserved. Developed by Infutive Pvt. Ltd.