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November 2025

Starbucks Australia adds Magic to its lineup as local coffee tastes evolve

Crumb Wire02 mins

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. The addition aims to meet demand for stronger, balanced coffee profiles and reflects the rise in interest for barista-led formats within large chains. Magic is positioned as Starbucks’ localised response to Australian coffee habits, offering a style that aligns more closely with what many consumers already seek out in independent cafes. To support the launch, Starbucks collaborated with Australian creator Tara Pavlovic, who shared an Instagram post about choosing Magic as a convenient option during busy days. The video gained traction online and helped frame the drink as an everyday choice for people looking for something familiar but slightly more indulgent. Starbucks says the new offering highlights its focus on adapting global products for local markets and tapping into casual consumption occasions. Magic is now available in Starbucks stores across Australia. Source: Theory Crew Find more food and drink updates on Crumb Wire.

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Bippi & Uncle’s Smallgoods unveil new hot honey Christmas ham

Crumb Wire05 mins

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 ham is seasoned from the start rather than glazed at the end. Each batch is tumbled with a brine made from Bippi hot honey, fresh and dried Bippi chillies and Uncle’s usual lightly salted brine. The hams are then cured, hand-netted and smoked over Australian hardwoods for six hours. The process creates a flavour profile that highlights aromatic chilli notes, honeyed sweetness, balanced salt and hardwood smoke without relying on high heat. The idea came from Uncle’s Smallgoods General Manager Bert Glinka’s long-running interest in Bippi chillies. “Bippi’s chilli products have been part of our test kitchen for years,” said Glinka. “We’ve always loved how fresh and aromatic their chillies taste – not just heat for the sake of it. With hot honey booming this year, it felt like the right moment to give the Christmas ham a new Australian flavour story. This is tradition, but with a spark.” It is an approach that aligns with Bippi’s own view on flavour. “What we love most about this ham is how naturally the flavours come together,” said Ben Circosta, Founder of Bippi. “Our chilli honey brings freshness and fragrance rather than intense heat, and Uncle’s has woven that through the ham in such a considered way. It’s Christmas, but with a distinctly modern Australian flavour story.” Both businesses are based in Victoria and focus on considered production. Uncle’s uses Australian Certified Free-Range female pork with 100 per cent meat content and no fillers, stabilisers, emulsifiers or artificial colours, which differs from many commercially available hams that contain lower meat percentages. Bippi produces its hot honey in small batches using Beechworth honey blended with its own dried chillies. The hot honey Christmas ham has been created with warm-weather entertaining in mind. It can be served cold for picnics or baked and glazed with Bippi hot honey for a festive finish. “Summer is when Aussies gather – picnics, backyard tables, long lunches, family events. Turning up with something unique like a Hot Honey Ham sets the scene for a great time,” added Glinka. The ham is available in two sizes: a 1kg nugget ham priced at $50 and a 4kg ham priced at $220, which is exclusive to Uncle’s Smallgoods. Customers can pre-order online until December 7, purchase from Uncle’s Deli in Dandenong or find the 1kg ham at selected retailers, including Ritchies Fine Food Stores, Harris Farm Market, Boccaccio and LaManna Fresh. Source: littleBIG Find more food retail updates on Crumb Wire.

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The summer of light: why Aussies are reaching for lower-ABV beers

Pallavi Mathur05 mins

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.  It’s a shift that’s reshaping the local beer scene – and one Philter Brewing has leaned into with its new XPA Lite (2.1% ABV) and Philter Pale Ale (4.8% ABV). We spoke to co-founders Mick Neil and Stef Constantoulas to dig a little deeper into the launch and broader trend. “Aussie drinkers are still going for the easy-drinking classics like those pales, XPAs and lagers, and craft brewers are meeting that demand by delivering fresh modern takes on those traditional styles,” he shares. “Lighter styles will dominate going into summer: hot weather plus refreshment is a reliable formula.” The lighter side of flavour Light beer once had a reputation problem – now, it’s a badge of craft. Brewers are investing in technique, ingredients and R&D to prove that flavour needn’t fade with lower alcohol percentages. “In the past, if a beer was lower in alcohol or light, that meant it was bland. What is driving the category now is that craft brewers are doing amazing work to make sure we can brew light beer without sacrificing that full flavour, so that stigma is no longer,” Constantoulas says.  “We took the time to make sure our XPA Lite is as close as possible to our OG XPA. It really is everything you’d want in an XPA, just lite.” Neil adds that flavour has remained the one true non-negotiable. “It’s fair to say there is a lot of research and development that goes into all of our final products, of course and there was a huge amount of preparation put into our XPA Lite. Flavour was our top priority, so we didn’t stop until it was perfect.” Mindful drinking meets mindful brewing Beyond the ABV conversation, value and sustainability are shaping what Aussies are buying. “The occasions at which Aussies drink haven’t changed and we still love beer on a hot day, so summer is obviously a big season for brewers,” Constantoulas says.  “I do think there has been a shift in the value proposition; drinkers are looking for value, so price is a bigger factor than it has been in the past.” At the same time, breweries are doubling down on conscious production – solar-powered operations, recycled packaging and reusable kegs are becoming the new industry norm.  “Sustainability in our operations is a focus for us and we are proud of the fact that the production of 35% of our beer is powered by the sun,” Neil says.  “We utilise fully 100% recycled cardboard that can be fully recycled again and use reusable keg fleets through companies like Kegstar, meaning that the kegs are reused for years.” As easy-drinking beers take over fridges and festivals, the message is simple: Aussie drinkers aren’t losing their love for beer – they’re just choosing to enjoy it a little smarter. Find more food and drink features on Crumb Wire.

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Chef Profile: LK Hospitality’s Luke Headon on bringing farm-born respect for produce to fine dining

Pallavi Mathur07 mins

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. What first sparked your love for food, and how did you get your start in the industry? I grew up on a large farm, so a connection to produce was instilled in me from an early age. I was always curious about how the whole system worked – from growing ingredients to understanding what makes food truly delicious.  The cooking side came a little later, during my teenage years, when I became captivated by the energy and drama of a busy kitchen and the satisfaction of making great food. What’s been your journey so far – from your first job to where you are now? I began my career washing dishes at a local motel restaurant in Ballina, before completing my apprenticeship around Byron Bay. After finishing my formal training, I spent two years in Melbourne, gaining a taste for fine dining before moving to the UK. Over the next decade, I worked in several Michelin-starred restaurants, including The Fat Duck, Marcus Wareing, and Restaurant Story. Returning to Australia in 2018, I spent time in Yarra Valley overseeing kitchens at Levantine Hill before opening Society Restaurant and Lillian Brasserie in Melbourne’s CBD. I’ve now been Group Executive Chef for LK Hospitality for the past 12 months. What have been some of your greatest achievements and challenges along the way? I’ve been fortunate to work alongside some incredible teams over the years and to share in moments of critical acclaim. But what I value most is seeing growth and development within my teams – helping someone become a better chef or leader feels like a truly meaningful achievement. As for challenges, this industry is full of them. It’s easy to mention the obvious ones – COVID, staffing shortages, or the intensity of London kitchens – but they’re all part of the journey. Finding balance between work and life has always been difficult; high-end kitchens can be all-consuming. I’ve become a little wiser about it over time, though it’s definitely still a work in progress. Outside your property/properties, what are your current favourite food joints? I recently had a great meal at Zareh in Collingwood – Tom is cooking with so much flavour, and the whole place just screams his personality and hospitality.  I’ve also been back to Suupa many times for their egg katsu sando. I just love how complete the brand is from start to finish. Which chefs and cuisines inspire you most – past or present? I’d describe myself as a produce-led cook. While there are plenty of chefs I admire, I get just as much inspiration from talking with great producers – fishermen, growers, and people like Oliver at Ramarro Farm who are constantly experimenting with new varieties. They’re the real heroes. If I had to name someone, I’d say Eric and Tina Kragh Vildgaard who run Restaurant Jordnaer in Denmark.  How do you think Australia’s food culture has evolved in recent years? I’m not sure Australia’s food culture is fully defined yet as it is still evolving, but dining habits have definitely shifted. Guests increasingly want to steer their own experiences rather than follow a set menu. Like it or not, red meat is back in a big way, and we’ve just gone through a “bigger is better” phase. But, like fashion, what’s out of style now will cycle back before long. Any exciting food trends you’ve tried at home – or snuck onto the menu? To be honest, my home cooking is pretty minimal. Professionally, I might be guilty of finding a home for caviar on almost any dish or menu. It really took off after COVID and people just can’t seem to get enough of it. And finally, what do you love doing when you’re not in the kitchen/at the venue? I like to get outside – in the garden or out of the city for a walk. Find more food and drink features on Crumb Wire.

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Sydney’s Cruise Bar unveils summer menu, rooftop reopening and New Year’s Eve plans

Pallavi Mathur06 mins

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. “At Cruise Bar and Restaurant, summer dining meets Sydney’s most iconic view: ferries gliding past the Opera House and light shimmering across the water,” said Head Chef Han Chen, recently named Metropolitan Chef of the Year at the 2025 AHA NSW Awards for Excellence. “When you’re cooking on the harbour, you can’t help but be inspired by it. The ferries moving across Circular Quay, the salt in the air, the light on the water. This menu is about that moment. It’s about celebrating summer the Sydney way.” Serving summer on a plate The updated summer menu celebrates Sydney’s coastal produce and native ingredients, moving from relaxed bar bites to refined seafood and share plates. Dishes include freshly shucked Royal Miyagi oysters with lemon aspen vinaigrette, grilled Skull Island king prawns with confit tomato butter, and pan-seared Humpty Doo barramundi served with bush tomato ragu and crispy saltbush. There are also more casual options such as chicken parmy bites, Vegemite BBQ chicken wings and a kangaroo burger with pickled pear and jalapeño. The signature Grande Cruise Seafood Tower brings it all together with lobster, prawns, scallop ceviche, calamari and flathead. On the drinks front, the new cocktail list captures the brightness of Sydney’s summer afternoons. Standouts include the Waterside Spritz with watermelon, Davidson plum and sparkling wine, the Salty Shores with mandarin, mango sorbet and chilli tequila, and The Calypso, which mixes rum, marmalade and lemongrass. Melba’s Rooftop reopens Upstairs, Melba’s Rooftop has reopened for the season, offering skyline views and open-air dining above the harbour. The rooftop menu combines coastal ingredients with light share plates such as caviar brioche with crème fraîche, prawn cocktail with lobster Marie Rose, and barramundi sliders with bush tomato relish and lemon myrtle mayo. Larger options include charcuterie and cheese boards, truffle fries and cold seafood platters stacked with lobster, oysters and scallop ceviche. Cocktails follow a similar summery brief with drinks like the Perfect Pear made with watermelon and pear cider, and the Rosella Tropic featuring passionfruit and rosella-infused whisky. Cruise Bar and Restaurant will also host one of Sydney’s biggest harbourside New Year’s Eve celebrations, transforming all three levels of the venue into a multi-room event of food, music and fireworks. Levels 1 and 2 will feature DJs including Felixx, Adam Holt and Sydney Bardot, alongside a menu of canapés, live food stations and a late-night hotdog bar. Melba’s Rooftop will offer an elevated experience with additional food stations, as well as Champagne and craft beers, served during a three-hour beverage package. Dishes for the night range from lobster rolls and duck liver macarons to Champagne sabayon oysters and native-spiced lamb croquettes. As midnight approaches, guests can toast with glasses of Veuve Clicquot as fireworks light up the harbour. Tickets for New Year’s Eve start from $179 for Levels 1 and 2, and $459 for the rooftop. Source: Original Spin Find more dining out updates on Crumb Wire.

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Mashd N Kutcher team up with Macca’s for new McHappy Day 2025 anthem

Pallavi Mathur05 mins

With McHappy Day fast approaching, Australian electronic duo Mashd N Kutcher has released the official anthem for 2025 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. The track The song captures the spirit of McHappy Day through Mashd N Kutcher’s genre-blending production, mixing real sounds recorded at Ronald McDonald House South Brisbane with the group’s signature electronic style. The voices of children and families feature throughout the track, from playground laughter and dinner-table chatter to their own reimagined version of the classic “ba da ba ba ba” jingle. Mashd N Kutcher lead Matt James said visiting the House left a lasting impact. “This song means a lot to me. Visiting the team and families at Ronald McDonald House was truly inspiring – their positivity, resilience and the way they support each other is incredible,” he said. “Seeing the kids light up while playing instruments, sharing laughs and even singing the Macca’s jingle was magic. It was a privilege to bring a little fun into their day, and I think that magic shines through in the track. I hope it makes people smile and inspires them to get involved and donate to McHappy Day this Saturday.” Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia, said the initiative reflects what McHappy Day is all about. “McHappy Day is a powerful reminder of the difference we can make when we come together. This year, we wanted to do something bold, fresh and fun – and this track absolutely delivers,” she said. “We’re inviting every Aussie to head into their local Macca’s this Saturday, hear the track, join the fun and buy a Big Mac – all to support a cause that’s so close to our hearts.” The track is available now on Mashd N Kutcher (@mashdnkutcher) and McDonald’s (@mcdonaldsau) social channels and will also play in Macca’s restaurants nationwide on McHappy Day, taking place on November 15. Getting involved Alongside the release, McDonald’s is rolling out a series of fundraising efforts to encourage Australians to get involved. Supporters can purchase Silly Socks featuring heritage characters Grimace and Hamburglar, or grab a McDonaldland bucket hat available in two colours. Helping Hands are also available in-restaurant, allowing customers to donate $2, $10 or $50, while further donations can also be made online. On the day itself, $2 from every Big Mac sold will go directly to RMHC. McHappy Day remains the largest annual fundraiser for RMHC Australia. Since its launch in 1991, the initiative has raised more than $79 million and helped over 69,000 families each year through accommodation, meals and support services. Source: Eleven PR Find more food and drink news on Crumb Wire.

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Spirits & Bites arrives at Manjit’s on Darling Harbour

Crumb Wire02 mins

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. Designed as an alternative to large-scale festivals, the event focuses on education and appreciation, catering to both industry buyers and curious drinkers. Each two-hour session will feature more than 70 spirits from 18 Australian and international distillers and distributors. The line-up includes Tasmanian single malts from Lark Distillery, gins from Prohibition Liquor Co. and Ester Spirits, 7000 Island Spirits’ Ube liqueur, Husk Rum, tequila, pisco, grappa and Hugo Vodka paired with a caviar bump. Food will be served throughout the sessions, with canapés such as tempura garlic prawns, lamb kebabs, fresh naan, seafood cocktails, arancini, samosas and prawn toast. Each ticket includes unlimited tastings, food, Long Rays mixers, a tote bag and a branded tasting cup. Bottles will also be available for purchase directly from producers. Tickets are priced at $140 per person for a two-hour session. A limited number of flexible “Choose Your Session” tickets are also available, allowing entry to any session, including sold-out times. Spirits & Bites 2025 will run across six sessions, beginning on Friday, November 14, through to Sunday, November 16. The event will be held at Manjit’s Restaurant, located at 10/49 Lime Street in Barangaroo, Darling Harbour. Entry is limited to guests aged 18 and over, and a valid ticket is required for admission. Source: Original Spin Find more food and drink updates on Crumb Wire.

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The Rusty Rabbit to celebrate 11th Birthday with $11 pancakes across locations

Pallavi Mathur02 mins

Sydney café The Rusty Rabbit is marking 11 years in business this weekend with $11 pancakes across its Concord, Darlinghurst and North Sydney locations. The offer runs from November 15 to 17. The milestone arrives as Sydney’s café scene continues to lean into nostalgic comfort food, with diners favouring familiar favourites with novel elements. Pancakes – a dish the Rusty Rabbit is known to have mastered the art of – have become a loud symbol of that shift. Founded by brothers Josh and Jamesray Khoury, The Rusty Rabbit began with a single site in Darlinghurst and has since expanded into a small group of venues shaped by playful design and approachable food. The cafés are known for brunch plates that mix classic flavours with a sense of fun, while maintaining the kind of service that keeps locals returning. Their newest location in Concord spans 100 square metres and brings the brand’s signature rabbit motif into a more spacious setting. It even has its own line of merchandise, a nod to the loyal following the brothers have built over the years. Like many operators, the Khourys faced setbacks during COVID-19, closing their short-lived Burwood site as restrictions hit. Concord marked a reset for the business, allowing it to rebuild and reconnect with a community that still rallies behind independent cafés. This weekend’s birthday offer celebrates that comeback with a Sydney brunch staple that continues to endure. Source: Curated Agency Find more food and drink updates on Crumb Wire.

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Coogee Bay Hotel launches Beach Bar & Dining led by ex-Mimi’s chef Justin Schott

Pallavi Mathur04 mins

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. A familiar name in Sydney’s dining scene, Schott brings international experience from London’s Lanesborough Hotel and the Michelin-starred Apsleys in Hyde Park. After more than a decade in local kitchens, his appointment marks a refreshed approach for Coogee Bay Hotel’s food offering – one that leans on generous portions, seasonal produce and unfussy seaside dishes designed for sharing. “There’s something about Coogee that seeps into the soul. The salt in the air, the sound of the surf, and the warmth of a long lunch shared with friends,” says Schott. “Light spills through open windows. Sea breezes mingle with the scent of grilled seafood and citrus. Locals drift in for spritzes, seafood, and stories as the afternoon rolls effortlessly into evening.” The menu Of the menu, Schott says: “This summer menu captures that feeling, with dishes like crab and mussel rigatoni with white wine and garlic, pan-roasted salmon with beetroot Russian salad and dill butter, salt and pepper tofu poke with pickled daikon and soba noodles, and a ceviche of the day. “The menu is designed for sharing, with oysters, tostadas, salads, pizzas, burgers, and plenty of vegetarian options that bring the freshness of the coast to the plate.” General Manager Matt Murray says, “Coogee has always been about connection, to the beach, to the community, to good food shared with friends. With Justin at the helm, we’ve created something that feels distinctly Sydney, effortless and vibrant.” At the bar, the drinks list complements the easy-breezy menu. Guests can expect cocktails and spritzes alongside wines from both local and international producers, including Barossa shiraz, King Valley sangiovese and Provençal rosé, plus Champagne from Reims. Signature serves include a Coconut & Yuzu Margarita and a Pineapple Old Fashioned. Beach Bar & Dining is now open for walk-ins and reservations. Source: Original Spin Find more dining out updates on Crumb Wire.

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Prosciutto Negroni headlines new Hinchcliff House x Principe apertivo menu

Pallavi Mathur04 mins

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. Inspired by origins The menu draws on Principe’s origins in San Daniele del Friuli, shaped by cool alpine air and the Adriatic breeze, and adapts Italy’s pre-dinner ritual with a seasonal Australian edge. At its centre is the Principe Negroni, a take on the venue’s signature cocktail that uses Widge’s Gin fat-washed with Prosciutto di San Daniele, finished with a prosciutto garnish. Bar Mammoni and Apollonia will also pour the Melone Spritz, a nod to rockmelon with prosciutto, and the Monte Highball, paired with prosciutto butter and fig crostini. Each drink is designed to complement the flavour profile of the prosciutto. “Introducing Principe Prosciutto di San Daniele to Australia through Aperitivo Hour feels like the perfect beginning,” says Principe General Manager Susanna Polycarpou. “Born in a place like no other – where cool mountain air meets the salty Adriatic breeze – Principe is steeped in Italian tradition and crafted simply from four natural ingredients: Italian pork, salt, air and time. “We’re excited for Australians to experience the original San Daniele Prosciutto, made by craftsmen with pride and passion the traditional way – a delicate, savoury taste best enjoyed the Italian way: with friends, good drinks and pure pleasure. From San Daniele, with love.” Hinchcliff House Executive Chef Alex Wong says creating the menu was about honouring the product while keeping things playful. “I couldn’t be more excited to explore new ways to honour this amazing product with Principe, the original Prosciutto di San Daniele. “It’s been fantastic putting our own spin on the Italian tradition of Aperitivo Hour whether it’s paired with ssamjang butter, topping a scallop or finishing a raviolo fritto. “Principe prosciutto is aged slowly with just salt and time, as Italians have done for centuries, and is a best-in-class product – like the Ferrari of prosciutto.” House Made Hospitality Beverage Director Jason Williams adds, “We approached Principe Negroni the same way you’d pair a beautiful ingredient on a plate, respecting its flavour and letting it shine. Fat-washing Widge’s Gin with Principe prosciutto gives the Negroni a softer texture and a subtle savoury depth.” The Principe Aperitivo Hour menu runs from Monday, November 17 to Sunday, December 14 across all levels of Hinchcliff House in Sydney. Source: We Are Different Find more dining out updates on Crumb Wire.

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