/ Mar 26, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

November 2025

Lee Kum Kee announce national giveaway honouring its legacy

Crumb Wire02 mins

Lee Kum Kee has launched its national “Unlock 1888 Good Fortune” promotion, running until November 23, 2025 and offering more than $20,000 in prizes. The campaign takes its cue from the brand’s founding year, 1888, and the cultural significance of the number eight in Chinese tradition. Prizes include a major $1,888 award, 50 prizes of $188 and 100 consolation prizes of $88. Any Lee Kum Kee product purchased from Coles, Woolworths or participating Asian grocers qualifies as an entry. Shoppers simply upload their receipt via the promotion website or through in-store QR codess The promotion comes from a brand that has been a fixture in Asian sauces and condiments for more than 135 years. Favoured by chefs and home cooks, Lee Kum Kee has long helped Australians introduce Asian flavours into everyday meals. Its philosophy centres on attention to detail, with quality ingredients selected from farm to production to support consistent, reliable results in home kitchens. With hundreds of products globally and a wide range available locally, the national promotion offers entry points for every cooking style. Source: onetwo agency Find more food and drink updates on Crumb Wire.

Read More

Gigi’s Piazza brings relaxed open air dining to Red Hill Estate

Crumb Wire03 mins

Mornington Peninsula’s Red Hill Estate has opened a new outdoor dining space, Gigi’s Piazza. Set on the lawns beside the restaurant’s conservatory, the open-air area is designed for relaxed lunches and slow afternoons. The picnic-style menu, served from the nearby cottage kitchen, features familiar Italian dishes including arancini, antipasto, lasagne, focaccia, open calzone, pasta, salads and tiramisu. A selection of Red Hill Estate wines is available by the glass, including rosé, pinot noir, chardonnay and the newly released sparkling Blanc de Blancs. Non-alcoholic spritzes are also on offer, along with a limoncello spritz served by the carafe. Red Hill Estate’s General Manager Dominic Fabrizio said Gigi’s Piazza is the ultimate “dolce vita” experience, encouraging guests to enjoy life’s pleasures. “No one does long lunches better than the Italians – everybody together, unrushed, enjoying the outdoors and appreciating good food. Gigi’s Piazza was designed for visitors to slow down, unwind, and sip and savour every moment,” he said. “We want our guests to feel right at home – enjoy a glass of wine, a bite to eat and take in the stunning surroundings of Red Hill Estate while you pause from the hustle of everyday life.” Designed to be accessible for couples, families and groups, the space includes QR-code ordering, lawn games and dog-friendly areas. Gigi’s Piazza has a capacity of 120 and operates weather permitting, closing during rain or high winds. Walk-ins are welcome, with no bookings required. Located at 1208 Mornington-Flinders Road in Main Ridge, food service runs from 11.45am to 3pm on weekdays and until 4.30pm on weekends, while drinks are available from 11am to 5pm. Source: littleBIG Marketing Find more food and drink updates on Crumb Wire.

Read More

Fire, Time & Tradition to be held at Black Bar & Grill this December

Crumb Wire02 mins

Black Bar & Grill at The Star Sydney will host Fire, Time & Tradition on December 3, a one-night collaboration with Vic’s Meat led by Executive Chef Insup Kim and founder Anthony Puharich. The event highlights dry-ageing, the butcher’s craft and the influence of Kim’s North Korean heritage. The six-course menu showcases Stone Axe Wagyu through Korean flavours and fermentation-led techniques, reflecting Kim’s experience across Michelin-starred kitchens in New York and traditional cooking methods passed down through his family. Designed as a look at the evolution of his cooking, the menu draws on the role of fire and time in shaping each dish. “Black has one of the most powerful steak programs in Sydney,” says Puharich. “This event celebrates our shared passion for quality and the farmers behind Australia’s finest produce – while leaning into Insup’s proud Korean heritage for something truly unique.” “It’s a deeply personal menu,” adds Chef Kim, “inspired by my grandmother and the flavours that shaped me. Every dish tells a story of fire, time, and the craft that defines who I am as a chef.” Fire, Time & Tradition will run from 6:30pm to 9:30pm at Black Bar & Grill on December 3. Tickets are priced at $220 per person. Source: Tonic Communications Find more food and drink updates on Crumb Wire.

Read More

MasterChef at Home: What these MasterChef Australia Contestants Have Been Cooking Since

Pallavi Mathur011 mins

For more than a decade, MasterChef Australia has given viewers a front-row seat to some of the most exhilarating kitchen moments on television. Now, a few of those familiar faces have come together once again, this time to share a collection of recipes that celebrate home cooking in all its glory. MasterChef at Home by MasterChef (Macmillan Australia, RRP $44.99) brings together favourites from across the show’s history – dishes inspired by family, culture and community and everything that makes MasterChef Australia a special part of Network Ten’s regular programming. Here’s what some of these much-loved contestants have been up to since their time on the show, and the dishes they’ve contributed to the new cookbook.   Mandy Hall – Season 11 Standout MasterChef Australia moment: Curtis Stone saying Hall’s Béarnaise might be better than his own and Nigella Lawson declaring she was “in love” with her whey sauce. Since the show, Hall has worked full-time in food – writing, fermenting, developing recipes, hosting and storytelling across the country. She led Australia’s first nationwide campaign to reduce household food waste, built a strong media career and was named SA Woman of the Year for Hospitality in 2025.  “My work has always been driven by purpose and impact, and I hope to continue creating and contributing in ways that help shape a better food future,” she says. On her contribution to MasterChef at Home, Hall says: “Both of my recipes come from beautiful people who shared their food with generosity. The lamb I learned from my friend and author, Jo, many years ago, and the Shish Barak was inspired by chef Tom Sarafian, who taught me so much about his cuisine with such kindness. Both dishes meant so much. They were winning dishes that captured the power and generosity of food.”   Juan de la Cruz Torales Villareal – Season 16 Standout MasterChef Australia moment: Cooking his mum’s empanadas for the judges and Jamie Oliver – a heartfelt dish about family, culture and love. Villareal is now a full-time content creator sharing gluten-free Latin recipes and adding his signature flair to dishes from around the world. He’s appeared on TV shows and pop-ups, is developing a celebrity cooking series, and will soon head to the BBQ World Cup in Texas.  As for the cookbook, Villareal is thrilled for his Beef Empanada recipe to have made it in. “They’re a perfect reflection of me as a cook: simple, delicious, and full of personality. Every bite tells a story, and it’s a dish that truly represents who I am and what I love to share in the kitchen,” he says. Samira El Khafir – Seasons 5 & 17 Standout MasterChef Australia moment: Her North African–inspired lamb cutlet in Season 5 – a tribute to her husband’s family roots and a celebration of North African flavours. El Khafir has since been hosting cultural food workshops, teaching students about diversity through food and exploring food tourism in Egypt.  Currently, she’s preparing for her Arabian Night Banquet on December 4 at Amphora in Melbourne. “My recipe is a taste of home – simple, heartfelt and rooted in flavours that tell my story,” she says about her cookbook contribution. “Maqloubeh is a dish of resilience, transforming humble ingredients into something extraordinary.”   Samira Damirova – Season 10 Standout MasterChef Australia moment: The trip to Darwin, where she met then-Prince Charles and cooked in a tandoor oven for the first time. After the show, Damirova has built a creative practice uniting food, photography and storytelling. She runs soil-to-plate cooking classes in Pemberton, where she and her husband also grow black perigord truffles. On her contribution to MasterChef at Home, she says:  “My Lamb Burgers with Eggplant Relish and Roast Potato Wedges were inspired by my Azerbaijani heritage. The recipe brings together two worlds I love, connected by generosity, warmth and a shared love of flavour.”   Audra Morrice – Seasons 4 & 17 Standout MasterChef Australia moment: Her Dark Chocolate and Cherry Port Jelly Tart in 2012, the dish that earned her an apron to the Top 24. Morrice went on to run a catering business, speak on sustainable gastronomy and create the TV series Eat Roam Relish: Sarawak, Malaysia, which explores culture and community through food.  She also serves on the ASEAN-Australia Centre Advisory Board, as part of which she has been appointed the International Culinary Ambassador for Avocados Australia. Morrice is also currently working on Eat Roam Relish Series 2.  Morrice’s superhit tart recipe has been featured in the new cookbook. “That tart marked a pivotal moment in my life – the start of a career that allowed me to bring immense joy to so many people,” she says.   Cath Collins – Seasons 15 & 17 Standout MasterChef Australia moment: Jamie Oliver’s ‘flavour bomb’ challenge, when she turned Dijon mustard into a honey–mustard caramel for her thyme ice cream. Collins now runs Cath’s Kitchen, where she hosts cooking classes, high teas and Italian shared events, and works with the disability sector. Next up, she’s off to Bangladesh to cook at a festival with Harry Butterfield, who featured in Season 16 of the show. “In a Kirsten Tibballs’ elimination, I made a flourless chocolate cake with vanilla bean ice cream and raspberry coulis – it came down to me either going home or making the top five, this very recipe is featured in the MasterChef At Home cookbook,” she says. “The cake was cooked just in time, the ice cream set with liquid nitrogen, and it secured me a place in the top five. I’m proud to share this recipe from one of my most high-pressure MasterChef moments – it’s decadent and delicious.” Jess Liemantara – Seasons 10, 12 & Dessert Masters 1 Standout MasterChef Australia moment: Her red duck curry with crispy roti that won her a second immunity in Season 12 and inspired her restaurant Roarti. Liemantara is now working on opening her new bakery, café and workshop space ‘Jess Lemon’ in Nunawading, Victoria, focusing…

Read More

Kinder Bueno Launches First Advent Calendar Exclusive to BIG W

Crumb Wire01 mins

Kinder Bueno is marking the festive season with the launch of its first Advent Calendar, available exclusively at BIG W. The brand, known for its light texture and hazelnut flavour, introduces a calendar designed to offer a small treat each day in the lead-up to Christmas. Inside are Kinder Bueno Classic Minis, Kinder Bueno White Minis, Kinder Bueno Eggs and a Kinder Bueno Bar, giving shoppers a mix of familiar products across the month. The calendar is positioned as an option for gifting or personal use, adding a simple element of anticipation to the holiday countdown. The Kinder Bueno Advent Calendar, priced at $23.00, is available for a limited time at BIG W stores across Australia and online. Source: iD Collective Find more food and drink updates on Crumb Wire.

Read More

Crumb Wire weekly round up: November 14, 2025

Pallavi Mathur010 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. Krispy Kreme to give away free doughnuts on World Kindness Day Krispy Kreme marked World Kindness Day by giving away free Original Glazed doughnuts across Australia on Thursday, November 13. The giveaway is part of the brand’s push to encourage small gestures of kindness, with customers able to pick up a free doughnut in-store, no purchase required and limited to one per person while stocks last. Coles kicks off Movember 2025 with Harry Garside and free pop-up barber cuts Australian boxer and Olympic medallist Harry Garside picked up the clippers last week, to give Coles team members fresh cuts and spark conversations about men’s health. The pop-up Movember barber shop was stationed outside Coles Tooronga Village in Melbourne. Michelin Guide expands to New Zealand for its first-ever Oceania edition The world’s most recognised dining guide is crossing the Tasman with Michelin‘s first-ever Oceania edition set to land in New Zealand. Restaurants in Auckland, Wellington, Christchurch and Queenstown are now being reviewed for the inaugural 2026 guide. With inspectors already on the ground dining anonymously to shortlist restaurants that capture the country’s food identity, the launch marks a major moment for New Zealand’s hospitality industry and its growing presence on the global dining map. Chef Profile: Luigi ‘Gigi’ Pozzoli on Milanese roots and the importance of keeping an open mind Raised above a Milanese patisserie, Luigi ‘Gigi’ Pozzoli grew up surrounded by the scent of pastry and the rhythm of kitchens. In this Crumb Wire profile, the Le Cordon Bleu–trained chef and gelato maker at Gigi’s Gelato talks about honouring Italian tradition, mastering technique and keeping an open mind. Coogee Bay Hotel launches Beach Bar & Dining led by ex-Mimi’s chef Justin Schott Coogee Bay Hotel has opened Beach Bar & Dining, a new restaurant and bar led by Executive Chef Justin Schott (ex-Mimi’s). Set against the backdrop of Coogee Beach, the venue draws on Sydney’s coastal lifestyle with a focus on fresh, seasonal flavours and a relaxed atmosphere. Prosciutto Negroni headlines new Hinchcliff House x Principe apertivo menu Sydney’s Hinchcliff House is teaming up with cured meats producer Principe to launch an exclusive Aperitivo Hour menu, marking the Australian arrival of Prosciutto di San Daniele. Running from November 17 to December 14, the collaboration highlights San Daniele’s curing tradition through cocktails and small plates served across Hinchcliff House’s four venues: Bar Mammoni, Lana, Grana and Apollonia. Spirits & Bites arrives at Manjit’s on Darling Harbour Spirits & Bites will take over Manjit’s Restaurant on Darling Harbour, from November 14 to 16, with a new, curated exploration of premium spirits and gourmet food in an intimate waterfront setting. Mashd N Kutcher team up with Macca’s for new McHappy Day 2025 anthem Australian electronic duo Mashd N Kutcher released the official anthem for the 2025 McHappy Day in partnership with McDonald’s Australia. The new track aims to raise awareness and funds for Ronald McDonald House Charities (RMHC), which supports families with seriously ill or injured children. Sydney’s Cruise Bar unveils summer menu, rooftop reopening and New Year’s Eve plans Summer is in full swing at Sydney’s Cruise Bar and Restaurant, with a new seasonal menu, cocktail list and rooftop reopening adding a fresh energy to Circular Quay’s already popping dining scene. The venue, known for its front-row views of the Opera House, has also unveiled plans for an all-out New Year’s Eve celebration that will take guests from sunset to fireworks. Chef Profile: LK Hospitality’s Luke Headon on bringing farm-born respect for produce to fine dining LK Hospitality Group Executive Chef Luke Headon grew up in Ballina, where curiosity about food and produce came long before a passion for the culinary arts. In this Crumb Wire profile, he reflects on the influence of great producers, lessons learned across Michelin-starred restaurants and the pursuit of balance beyond the kitchen. Grill’d leans into ‘OP81 curse’ with new Sorry Not Sorry range Grill’d has responded to a wave of online chatter suggesting its OP81 Burger is “cursed”, following a surge of tweets, TikToks and memes linking the menu item to recent twists in F1. The company has leaned into the joke, acknowledging the theory and noting that more than 330,000 Australians have already ordered the burger. Starbucks Australia adds Magic to its lineup as local coffee tastes evolve Starbucks Australia has added Magic to its national menu, introducing a double-ristretto coffee style that originated in Melbourne and has become an increasingly common cafe order across the country. Bippi & Uncle’s Smallgoods unveil new hot honey Christmas ham Victorian food brands, Bippi and Uncle’s Smallgoods, have teamed up to release a hot honey Christmas ham for the upcoming festive season. The product is infused throughout with Bippi’s chilli honey and Uncle’s free-range pork, presenting a new take on the traditional Christmas ham. The summer of light: why Aussies are reaching for lower-ABV beers As the weather warms up, one thing is clear – Australians are drinking lighter. Sessionable, low-alcohol beers are leading the charge this summer, as drinkers reach for flavour that lasts longer than the buzz. Across the country, breweries are taking on the challenge of brewing lighter beers that don’t skimp on character.  Bulla reveals five new ice creams as part of its summer line-up Bulla has unveiled a new range of ice cream products for summer, adding five launches across its Murray St Ice Creamery and Splits lines. The family-owned dairy producer is expanding its presence in the freezer aisle with new flavours and a refreshed take on a long-running classic. Bar Bouni lands in Melbourne with a ‘Lebo-terranean’ menu Bar Bouni, a new venue from hospitality group Tommy Collins, has landed in Melbourne, introducing what it calls a ‘Lebo-terranean’ approach to Middle Eastern and Mediterranean cooking. Find more food and drink stories on Crumb Wire.

Read More

Reopening Date Announced for Prahran’s High St Hotel

Crumb Wire05 mins

A familiar Prahran landmark is being revived with the return of High St Hotel, which officially reopens on November 17. The venue has been reimagined as a community-focused pub under the leadership of Nic and Bianca Gordon, former owners of Blue Tongue Wine Bar, with Executive Chef Sebastian McQuarrie joining them in the kitchen. The venue is positioning itself as Prahran’s new local, combining a considered food offering, welcoming hospitality and a strong neighbourhood focus. It aims to appeal to both weekday regulars and weekend visitors. Under its new leadership, High St Hotel has been reworked into a contemporary, approachable multi-space venue designed to function as a hub for connection. “Our vision is to reimagine a once iconic venue into a vibrant and multi space destination, catering for all that work, live and play in our community – and beyond our dynamic postcode,” says Nic Gordon. Its interiors take cues from a ‘Ralph Lauren meets Prahran’ style, incorporating British racing green tones, classic pub elements and updated design features. The venue now includes a front bar, a spacious dining room and a beer garden that also serves as a new destination for watching live sport. Family influence is woven into the space, with design contributions from Bianca’s mother shaping much of the aesthetic. In the kitchen, Executive Chef Sebastian McQuarrie has developed a menu that brings modern technique to familiar pub dishes. The offering ranges from whole rotisserie chicken or porchetta served with sides to crab and prawn toast with XO mayo, deep-fried beef and mozzarella lasagne bites and eye fillet steak frites with bone marrow butter or red wine jus. “Sebastian brings a stellar resume of culinary leadership across high-performing hospitality venues,” says Bianca Gordon. “His appointment signals a serious commitment to food quality, consistency and an elevated yet approachable dining experience.” High St Hotel is also preparing to establish itself as one of Prahran’s central spots for watching live sport. The venue features a large 3.5m x 2.5m superscreen and five additional screens positioned throughout, contributing to a lively match-day environment, especially within the beer garden. A mix of seating and standing areas has been designed to encourage an easygoing, social atmosphere. Community engagement forms a core part of the venue’s identity. The business places strong emphasis on family involvement, with the venue manager and assistant venue manager both part of Nic’s extended family. High St Hotel is also launching a $10,000 annual community grant to support local sporting clubs and grassroots teams in the area. The venue aims to become a relaxed, reliable choice for locals, blending traditional pub sensibilities with a current, community-minded approach. Source: KateCo. PR Find more dining out updates on Crumb Wire.

Read More

Bar Bouni lands in Melbourne with a ‘Lebo-terranean’ menu

Crumb Wire04 mins

Bar Bouni, a new venue from hospitality group Tommy Collins, has landed in Melbourne, introducing what it calls a ‘Lebo-terranean’ approach to Middle Eastern and Mediterranean cooking. The concept draws on founder Ben Avramides’ family heritage. As a third-generation restaurateur, Avramides continues a lineage that began in the 1950s, when his father and grandfather ran a pastry shop and later the Sydney restaurants Emad’s and Hunna’s. Bar Bouni takes its name from Avramides’ childhood nickname and serves as a contemporary continuation of that story. The kitchen is led by Añada alumni, Jessica Mantilla, with a menu centred on rotisserie cooking. Meats and vegetables are marinated and slow-cooked, including harissa chicken available by the half or whole, pork belly with crackling refined over generations and a whole cauliflower cooked until smoky and tender, served with almond tarator and curry leaves. Each rotisserie dish is paired with house sauces that draw on regional staples: garlic toum, zhoug and muhammara. Alongside the mains, the menu includes SHARIK dishes (small plates designed for sharing) such as pickled vegetables, house sausage, a lamb and pine nut empanada and a seasonal fattoush salad. Behind the bar, Federico Soligno brings experience from Vue de Monde, curating a concise wine list and a set of cocktails aimed at relaxed evening dining. The interiors lean into a nostalgic aesthetic, with velvet and jewel tones creating a theatrical but welcoming atmosphere intended to reflect the venue’s emphasis on hospitality. Bar Bouni’s narrative traces back to the early 1900s, when Avramides’ ancestors moved from Turkey to Lebanon before emigrating to Australia in 1953. After settling in Surry Hills, the family opened a pastry shop, followed by the restaurants that helped define Lebanese dining in Sydney during the 1970s. The new venue aims to carry that sense of family-driven warmth into a contemporary Melbourne setting. Located in the city’s Arts Precinct, Bar Bouni is positioned as both a neighbourhood local and a destination for visitors seeking Middle Eastern and Mediterranean flavours in a modern format. Source: Modern Currency Find more dining out updates on Crumb Wire.

Read More

Bulla reveals five new ice creams as part of its summer line-up

Crumb Wire03 mins

Bulla has unveiled a new range of ice cream products for summer, adding five launches across its Murray St Ice Creamery and Splits lines. The family-owned dairy producer is expanding its presence in the freezer aisle with new flavours and a refreshed take on a long-running classic. Murray St Ice Creamery has introduced two new 1L tubs made with fresh Australian milk and cream. Pistachio Raspberry Ripple combines roasted pistachios with a raspberry swirl and is available exclusively at Woolworths. A second variety, Salted Caramel with Speculoos Biscuits, blends salted caramel ice cream with pieces of spiced Speculoos biscuits and is stocked at Woolworths and independent retailers. “At Bulla, we’re proud to keep innovating while staying true to our family dairy heritage,” said Chris Martin, Head of Marketing at Bulla. “Our latest ice cream creations are more than just new flavours – they’re crafted moments of indulgence designed to bring a little joy to Aussie households.” Bulla has also reimagined its long-standing Splits range in a scoopable 1L tub format. The new range pairs fruit sorbet with Bulla Real Dairy Vanilla in a half-sorbet, half-ice cream blend. The tubs come in Mango, Raspberry and Lemon-Lime, all made with real fruit juice. Mango is available at Woolworths, while Raspberry and Lemon-Lime can be found at Woolworths and independents. Further product launches are planned for later in the season as the brand continues expanding its summer offering. Source: Theory Crew Find more food and drink updates on Crumb Wire.

Read More

Grill’d leans into ‘OP81 curse’ with new Sorry Not Sorry range

Crumb Wire03 mins

Grill’d has responded to a wave of online chatter suggesting its OP81 Burger is “cursed”, following a surge of tweets, TikToks and memes linking the menu item to recent twists in F1. The company has leaned into the joke, acknowledging the theory and noting that more than 330,000 Australians have already ordered the burger. To capitalise on the discussion, Grill’d is releasing a limited run of Sorry Not Sorry merchandise, including T-shirts, caps and tote bags featuring lines such as “Sorry (Not Sorry) since 2025” and “Certified Cursed”. The collection is slated to be available for a short time, although no firm release window has been confirmed. The brand has also published a Sorry Not Sorry playlist featuring tracks like Sorry by Justin Bieber, Apologise by One Republic and Please Please Please by Sabrina Carpenter. Grill’d reiterated its support for Oscar Piastri, describing the F1 driver as a key part of the story behind the OP81 Burger and a figure the company continues to back. The campaign follows a rise in playful online speculation that the OP81 Burger is “cursed” and impacting Piastri’s performance. One user even commented, saying “[Grill’d] sold the Oscar burger at the Australian Grand Prix, and you know what happened there…” in reference to an error that cost Piastri a podium position at his home race. Grill’d has capitalised on this moment to highlight its broader social activity. The company has directed customers to its Instagram page, where it has posted a public “apology” addressing the joke. The message is signed off simply: Love, Grill’d. Source: iD Collective Find more food and drink updates on Crumb Wire.

Read More

Quick Links

Follow Us

Contact us

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