/ Sep 10, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

November 2025

Chef Profile: Luigi ‘Gigi’ Pozzoli on Milanese roots and the importance of keeping an open mind

Pallavi Mathur05 mins

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. What first sparked your love for food, and how did you get your start in the industry?  I was raised in a family of excellent cooks – my grandmother and three cousins were all great in the kitchen. I grew up in an apartment above a famous patisserie in the Milan area and every day there would be some kind of sweet treat in the air.  In my previous occupation, I was an international sales executive and spent a lot of time wining and dining with clients in top restaurants, not only in Italy, but across Europe and the US.  My passion grew from there and I decided I wanted to cook and bake delicacies myself. What’s been your journey so far – from your first job to where you are now?  I’m both a cuisine and patisserie chef – I can’t imagine giving up one for the other, as they truly complement each other. I trained at Le Cordon Bleu, where I obtained Le Grand Diplôme in both cuisine and pastry, specialising in French food alongside my Italian roots.  Being open-minded is key, as it allows you to learn techniques from top chefs and cuisines and apply them to your own food. Techniques are fundamental, and as part of my journey, I also specialised in sous vide cooking and gelato. I learnt the art of gelato from an Italian gelato champion. What have been some of your greatest achievements and challenges along the way?  We are proud of bringing authentic Italian food and gelato to Melbourne. Too often, what is called “Italian” abroad, or even here in Australia, isn’t the real deal. Outside your property/properties, what are your current favourite food joints?  Fired Up Pizza in Clayton. Which chefs and cuisines inspire you most – past or present?  Thomas Keller and Gualtiero Marchesi have both been major inspirations. How do you think Australia’s food culture has evolved in recent years?  There’s been a real shift toward fusion cooking, which has really shaped the dining landscape. Personally, I’m a big believer in staying true to tradition. Italian food has such a rich history, and I like to celebrate it in its purest form. Any exciting food trends you’ve tried at home – or sneaked onto the menu? I love revisiting Italian classics! I respect tradition, but I also don’t shy away from incorporating modern techniques when they enhance the result. And finally, what do you love doing when you’re not in the kitchen/at the venue?  Whenever I can, I travel the world looking for natural and historic beauty, and awesome food! And if I’m not travelling, then I am still in the kitchen cooking for my family. Find more food and drink features on Crumb Wire.

Read More

Coles kicks off Movember 2025 with Harry Garside and free pop-up barber cuts

Pallavi Mathur06 mins

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. The event marked the launch of Coles’ 2025 Movember campaign, which aims to build on last year’s record $1.7 million donation for men’s health initiatives. Coles has been a Movember partner since 2010, raising more than $6 million to date for programs focused on mental health, suicide prevention, prostate cancer and testicular cancer. This year, the retailer will again donate 50 cents from every men’s deodorant, grooming and incontinence product sold in-store and online until December 2, with a maximum donation of $1.1 million. Participating Products Coles Bakery will also donate 10 cents from every Movember Biscuit sold between October 29 and December 2. A number of brand partners are joining the effort too, each pledging their own support. Amaysim will donate $1 for each selected product sold in-store with a minimum contribution of $25,000, while MasterFoods will contribute 10 cents from selected sauces up to $100,000. Coles Burger Sauce will donate 50 cents from each specially marked bottle up to $50,000, and Nando’s sauces and rubs will contribute 20 cents from selected products up to $40,000. Bonds will donate 50 cents from every selected item sold, with a maximum of $40,000, while Mission Foods will give 20 cents from each selected product up to $25,000. Men’s Health Awareness “Movember is more than moustaches, it’s about starting conversations and making health awareness part of our everyday lives. Coles is making it easy for Aussies to back the movement simply by picking up a men’s self-care product or grabbing a Movember biscuit from the bakery,” said Harry Garside. “Movember reminds us that self-care is strength, not weakness, and caring about our appearance as men reflects a deeper care for our wellbeing. No matter what people think, looking after yourself isn’t just about gym sessions or diets, it’s about mental health, regular check-ups, and yes, even grooming.” Acting Coles Group Corporate Affairs Officer Jace Armstrong said the partnership continues to make a lasting impact on men’s health. “Through our long-standing partnership with Movember, and with the incredible support of our team members, customers and suppliers, Coles has helped fund thousands of men’s health initiatives. “Each year, our team members enthusiastically take part in the Movember Coles Group Challenge, and we’re inviting customers to get involved too, whether by picking up men’s personal care products, selected sauces and corn chips, or our limited-edition Coles Bakery Movember Cookie throughout the month.” Director of Partnerships for Movember, Kieran Ryan, said the retailer’s continued support helps drive meaningful change. “By making it easy for customers to support the movement while they shop, they’re helping to spark vital conversations and raise funds for mental health, suicide prevention, prostate and testicular cancer initiatives. “Every donation, every interaction at the Movember pop-up barber station, and every purchase of a participating product helps us make a real difference in the lives of men across Australia.” Movember’s programs fund community outreach, medical research and awareness initiatives across Australia, helping men connect, seek help and prioritise their health. For crisis support or suicide intervention services, call Lifeline on 13 11 14. Find more food and drink stories on Crumb Wire.

Read More

Devil’s Corner Kitchen brings fire-led dining to Tasmania’s East Coast

Pallavi Mathur04 mins

Tasmanian winery Devil’s Corner is heading into its latest chapter with the opening of Devil’s Corner Kitchen, a fire-led dining space overlooking Moulting Lagoon and the Hazards mountain range. The new venue brings a stronger culinary focus to the popular East Coast cellar door, combining local ingredients, smokehouse flavours and garden-to-plate cooking. Open daily from 10 am to 4 pm, the kitchen gives visitors another reason to linger longer after a tasting. At the helm is Head Chef Jack Bennett, whose experience spans The Chophouse at Falls Creek, Trentham Hotel and Sister’s Rock at Borrodell Vineyard. His approach centres on regional produce, flame and seasonality, creating dishes that reflect the landscape that surrounds them. “At Devil’s Corner Kitchen, we’re creating dishes that feel inseparable from this landscape – flame, smoke and seasonal ingredients are at the heart of everything,” said Bennett. “It’s about celebrating the East Coast’s raw beauty and Devil’s Corner wines in a way that’s generous, approachable and distinctly Tasmanian.” The menu The opening menu includes woodfired pizzas, handmade pastas and hearty mains designed to pair with Devil’s Corner’s cool-climate wines. Highlights include chardonnay-braised Tasmanian pork belly pizza with barbecue sauce and pork crackling, venison pappardelle with mushrooms, and wallaby and pinot noir bolognese. A rotating specials board will showcase seasonal ingredients and cater to dietary preferences. Tom Wallace, Senior Winemaker at Devil’s Corner, said: “Our wines are made to tell the story of this coast – wild, elemental and full of character. Having a kitchen that mirrors that philosophy elevates the entire cellar door experience. “Jack’s approach is adventurous yet authentic and we couldn’t imagine a better way to showcase our wines.” The new kitchen joins the cellar door as part of the winery’s broader goal to deepen its food and wine experience and evolve into a full-day destination. Future plans include seasonal menus, creative collaborations and special events that highlight the East Coast’s distinct produce and hospitality. Devil’s Corner Kitchen is now open daily at 1 Sherbourne Road, Apslawn, Tasmania. Source: littleBig Marketing Find more dining out updates on Crumb Wire.

Read More

Krispy Kreme to give away free doughnuts on World Kindness Day

Pallavi Mathur02 mins

Krispy Kreme is marking 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. Alongside the offer, Krispy Kreme will run a series of one-day-only deals, including a $5 four-pack of Original Glazed doughnuts at kiosks and a dozen for $14.95 at drive-thru stores and online. The promotion is available at Krispy Kreme stores nationwide, excluding airport locations and those in South Australia. Aimee Cutajar, Marketing Director at Krispy Kreme Australia, said: “World Kindness Day is a reminder that we all have the power to make a positive impact in people’s lives – and it doesn’t have to be through grand gestures. Sometimes it’s the smallest acts, like sharing a smile or surprising someone with a sweet treat, that can brighten someone’s day. “With every doughnut we give away today, we’re hoping to inspire Aussies to pass that kindness on so that together we can sprinkle a little extra happiness across the country.” World Kindness Day is celebrated annually to promote community and compassion through small, everyday actions. Find more food and drink updates on Crumb Wire.

Read More

Michelin Guide expands to New Zealand for its first-ever Oceania edition

Pallavi Mathur05 mins

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. New Zealand: An exciting gastronomic destination “We are thrilled to bring the Michelin Guide to Aotearoa New Zealand for the very first time,” said Gwendal Poullennec, International Director of the Michelin Guide. “The country offers a rich and diverse culinary landscape, shaped by its indigenous Māori heritage, Pacific influences and a new generation of chefs who champion local produce with creativity and passion. “By highlighting the exceptional restaurants of Auckland, Wellington, Christchurch and Queenstown, we hope to share with the world the unique flavours and talent that make New Zealand such an exciting gastronomic destination.” The expansion is backed by Tourism New Zealand and will see the country join more than 40 destinations around the world recognised by the Michelin Guide. New Zealand’s Minister for Tourism and Hospitality, Louise Upston, said: “This recognition is more than a win for our chefs and winemakers – it’s a triumph for our entire hospitality and tourism sector. It celebrates the incredible dedication and talent of the people who bring our food and beverage experiences to life every day.” Tourism New Zealand Chief Executive René de Monchy added: “We couldn’t be prouder of our vibrant food and beverage scene, and it’s thrilling to see it now shining on the international stage through the prestigious Michelin Guide. “The recognition not only celebrates our culinary excellence but also signals to the world that New Zealand is a must-visit destination. We warmly invite the world to come and experience it for themselves – to taste the flavours of this land and discover the stories behind every plate and pour.” Benchmarks for dining excellence The Michelin Guide, created in 1900, remains one of the most influential global benchmarks for dining excellence. Its inspectors evaluate venues on five criteria – quality of ingredients, mastery of technique, harmony of flavour, personality of the cuisine and consistency across visits – before awarding Michelin Stars or the Bib Gourmand distinction for affordable excellence. The New Zealand debut follows the 2025 Michelin Global Keys announcement, which recognised 19 hotels across the country for design, service and personality, underscoring its growing reputation as a world-class travel and dining destination. For Australian food lovers hoping to see the same treatment at home, there are no immediate plans for a local iteration of the deal. While discussions have been floated in the past, no exapansions are currently on the horizon. Find more food and drink updates on Crumb Wire.

Read More

Crumb Wire weekly round up: November 7, 2025

Pallavi Mathur011 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. Pizza Hut’s Golden Stuffed Crust arrives with a one-day free pizza giveaway Pizza Hut Australia has unveiled its new Garlic & Cheddar Topped Golden Stuffed Crust, which rolled out nationally from November 3. To mark the launch, the brand will host a one-day “Get Stuffed Free Pizza Exchange” event, inviting customers to trade in empty pizza boxes from rival chains for a free pizza. Chocolate meets coconut in latest Sip Coco launch Australian coconut water brand Sip Coco has introduced a new flavour, adding a chocolate option to its range in time for summer. The blend combines coconut water with cocoa for a smooth flavour that draws inspiration from classic Australian treats like the lamington. The drink contains no added sugar and retains the brand’s focus on natural hydration through coconut-derived nutrients. Inside Haigh’s 2025 Christmas range: gingerbread, cherry truffles and more Haigh’s Chocolates has stocked shelves with its 2025 Christmas Collection, introducing a mix of returning favourites and new seasonal creations. This year’s range features packaging in green and cream with red and gold accents, inspired by pine forests and natural festive motifs such as berries and pinecones. Classic Haigh’s gifts, including the Speckles Gift Tin, chocolate-filled Bon Bons, Christmas Pudding Brandy Truffles and Milk and Dark Chocolate Bauble Gift Tins, are making a comeback alongside new additions like the Milk Spiced Marshmallow, Milk Gingerbread Block and 70% Chocolate Maraschino Cherry Truffle. KFC launches limited-edition Zinger Bánh Mì across Australia KFC has launched a new limited-edition menu item, the Zinger Bánh Mì, available nationwide from now to December 1. The new addition blends KFC’s signature Zinger fillet with a fresh take on the Vietnamese street staple. The sandwich features a slaw with chillies and coriander, a new Bánh Mì mayo, and Supercharged sauce, served in a traditional Bánh Mì roll. Chef Profile: Jaaks’ Arman Uz on Turkish roots and the discipline behind three chef hats Cooking has taken Jaaks Executive Chef Arman Uz from Cappadocia to Kyle Bay, but his philosophy remains the same: respect for ingredients, technique and people. In this Crumb Wire profile, he talks about the lessons from Turkey’s kitchens, the discipline behind three chef hats, and the value of staying humble in a changing food scene. Hungry Jack’s doubles down on breakfast with new bundles and iced coffee Hungry Jack’s is doubling down on breakfast, bringing back its Mega BBQ Brekky Wrap & Capp nationwide. The returning item features flame-grilled beef and sausage patties, double bacon, cheese, egg, a hash brown and smoky BBQ sauce, all wrapped up as part of the chain’s focus on bigger flavours and value-driven meals. Rasā House is bringing culture, cinema and connection to the dinner table Across Sydney, a new brand of dining out is taking shape. It’s less about white tablecloths and more about shared tables, conversation and community. At Rose Bay’s Rasā House, that idea sits at the centre of everything. Rasā House isn’t just about what’s on the plate. It’s a place where culture and connection share the same table.  Masterchef’s Audra Morrice named International Culinary Ambassador for Avocados Australia Chef, author and former MasterChef judge Audra Morrice has been announced as the new International Culinary Ambassador for Avocados Australia. Best known for her time on MasterChef Asia and Singapore, Morrice’s appointment celebrates her role as a cultural connector and advocate for authentic regional cuisine. Japanese design meets everyday function in Sodastream’s ensō Sodastream has released a new sparkling water maker designed in collaboration with Japanese industrial designer Naoto Fukasawa. The model, called ensō, introduces a new design direction for the brand, pairing its existing home carbonation technology with a minimalist stainless-steel build. Chef Profile: The Botanica’s Abby James on experimenting with the art of fermentation Rooted in memories of her grandmother’s cooking and years spent honing technique across kitchens like Quay and Jonah’s, Executive Chef Abby James brings depth and intuition to her role at The Botanica Vaucluse. In this Crumb Wire profile, she reflects on her journey through some of Sydney’s most respected kitchens, the evolution of Australia’s dining landscape, and how the art of fermentation has brought her story full circle. Nick Kyrgios launches Pegasus Pita x Stryda combo with Zeus Street Greek Nick Kyrgios has swapped tennis courts for the kitchen in a new summer collaboration involving Zeus Street Greek and his beer label, Stryda. The Pegasus Pita × Stryda Beer Combo launched nationwide on November 6 and runs through summer until February 28, 2026. The collaboration coincides with the Australian Open season and draws on Kyrgios’ Greek–Malaysian heritage. Dubai Chocolate trend inspires Brumby’s new Pistachio Range Brumby’s Bakery has released a new limited-edition Pistachio Range to mark the festive season, inspired by the global popularity of Dubai Chocolate and pistachio-based desserts. The range includes three new products made with chocolate and pistachio: a Pistachio Choc Cinnamon Bun available in regular and mini sizes, a Twice Baked Dubai Choc Croissant filled and topped with pistachio and chocolate, and a Pistachio Choc Chip Shortbread combining buttery dough with chocolate chips and pistachio pieces. Aperol teams up with Italian Consulate to bring Italian summer to Sydney, Melbourne streets Sydney and Melbourne are set to get a taste of Italy this weekend as Aperol teams up with the Italian Consulate General to mark the arrival of the Italian summer season. On Saturday, November 8, 75 Aperol waiters dressed in orange will move through the cities, offering complimentary Aperol Spritzes at popular locations including beaches, rooftops and waterfront venues. Oh La-La-La: Sofitel Sydney Wentworth’s Pretty Woman takeover Sofitel Sydney Wentworth is adding a touch of Hollywood to its historic hotel, partnering with Pretty Woman: The Musical as the production’s official Sydney hotel partner. From now to December 5, the hotel will host a month-long celebration with experiences, food and cocktails inspired by one of cinema’s most famous love stories.  HelloFresh celebrates Oasis tour with cheeky ‘Lasagne Forever’ release HelloFresh is helping ensure Oasis fans don’t look back in anger on the band’s Aussie tour by releasing a limited-run lasagne inspired by Liam Gallagher’s famous “Anybody fancy some lasagne?” moment. The Beef & Veggie-Loaded…

Read More

HelloFresh celebrates Oasis tour with cheeky ‘Lasagne Forever’ release

Pallavi Mathur02 mins

HelloFresh is helping ensure Oasis fans don’t look back in anger on the band’s Aussie tour by releasing a limited-run lasagne inspired by Liam Gallagher’s famous “Anybody fancy some lasagne?” moment. The Beef & Veggie-Loaded ‘Lasagne Forever’ with Béchamel Sauce and Parsley is available online from today, November 7, giving fans a cheeky way to celebrate as Oasis prepare to take the stage at Sydney’s Accor Stadium. “Like the rest of the country, HelloFresh has caught Oasis fever. To celebrate this iconic return, we’re marking the moment the best way we know how – through food. “Our limited-edition Beef & Veggie-Loaded ‘Lasagne Forever’ is a cheeky nod to Liam Gallagher’s legendary ‘Anybody fancy some lasagne?’ moment – proof that even a humble lasagne can become rock and roll when shared at the right time,” said Chloe Painter, Brand Marketing Director at HelloFresh. With nostalgia dominating everything from fashion to fast food, HelloFresh’s latest drop taps into the growing appetite for tongue-in-cheek marketing that blends comfort food with pop culture. It follows a string of culturally inspired limited-edition menu releases from the brand, including The Office Eats Menu and a collaboration with comedian Jimmy Rees. The Beef & Veggie-Loaded ‘Lasagne Forever’ is available now via the HelloFresh website for a limited time. Source: We Are Different Find more food and drink updates on Crumb Wire.

Read More

Oh La-La-La: Sofitel Sydney Wentworth’s Pretty Woman takeover

Pallavi Mathur04 mins

Sofitel Sydney Wentworth is adding a touch of Hollywood to its historic hotel, partnering with Pretty Woman: The Musical as the production’s official Sydney hotel partner. From now to December 5, the hotel will host a month-long celebration inspired by one of cinema’s most famous love stories. The centrepiece is the Oh-La-La-La Lift, an immersive installation that reimagines the film’s iconic elevator scene. Complete with a uniformed bellboy, a velvet chaise lounge, and mirrored walls, the lift transforms a simple ride into a cinematic moment for guests. “In a nod to the grandeur of a bygone era, the lift will feature its very own bell boy, evoking the old-world service and sophistication of luxury hotels, ensuring guests are whisked from arrival to destination without so much as lifting a finger,” a spokesperson said. “Inside, a velvet chaise lounge adds a touch of indulgence and cinematic charm, setting the scene for Vivian’s unforgettable line: ‘Well, colour me happy, there’s a sofa for two in here.’ “The quote will be decaled onto the lift mirrors, transforming the space into a glamorous selfie moment, the perfect keepsake for those wanting to live out their own Pretty Woman moment,” a spokesperson said. Food and Drink Each Friday and Saturday afternoon, visitors will be welcomed with a complimentary glass of bubbles, while couples receive a single red rose in a nod to the movie’s romantic theme. Upstairs, the hotel’s rooftop terrace, Wentworth Bar, will serve Pretty Woman-inspired cocktails, including the Strawberry Yuzu Spritz and a theatrical share-style creation for groups. Downstairs, Bar Tilda will feature the Strawberry Vodka Gimlet made with HM Vodka, strawberry, finger lime and lavender bitters. Dishes like Vietnamese Beef Tartare with cassava crackers and Tuna Tartare with green mango and chilli jam round out the menu. Guests wanting to extend the experience can book the Pretty Woman Experience Accommodation Package, available from December 14 to January 31. The package includes two tickets to Pretty Woman: The Musical at Theatre Royal Sydney, a strawberry macaron with a bottle of bubbles, and breakfast for two at the hotel’s Vietnamese-French restaurant, Delta Rue. Visitors with same-day show tickets can also enjoy special offers across the hotel’s venues, from complimentary cocktails at Delta Rue to upgrades at the weekly Delta Darlings bottomless lunch. The hotel will also offer optional add-ons, including an in-room caviar service and a private jewellery consultation experience with Fairfax & Roberts, complete with Champagne on arrival. Running throughout November, the Sofitel Sydney Wentworth partnership brings together film nostalgia, theatre culture and luxury hospitality in one distinctly Sydney experience. Source: Wanderlust Union Find more dining out updates on Crumb Wire.

Read More

Driscoll’s Sweetest Batch Blueberries return to supermarket shelves

Pallavi Mathur02 mins

Driscoll’s is bringing back Sweetest Batch Blueberries to Woolworths shelves for a limited time, marking the start of blueberry season across Australia. Grown in New South Wales, Western Australia and South Australia, the Sweetest Batch range is known for its larger size and distinct sweetness. Developed through years of selective breeding, the berries have been refined to suit Australian growing conditions, with a focus on flavour, texture and consistency. Driscoll’s growers and agronomists say the berries are bred naturally and selected for quality, with each season’s harvest aiming to deliver fruit that’s both juicy and firm. “We are ecstatic to bring the Sweetest Batch Blueberries back to market,” said Tyler Scofield, Production Manager at Driscoll’s. “Our Sweetest Batch Blueberries are the culmination of years of dedicated breeding and natural selection. We’ve worked closely with our farmers to create a blueberry that stands out for its size, sweetness, taste, and overall quality. We are thrilled that the Sweetest Batch Blueberry season is here, and we hope these extraordinary berries bring as much joy to customers as they do to us.” Like other blueberries, the Sweetest Batch variety is rich in antioxidants, fibre and vitamins, and can be used in everything from smoothies to breakfast bowls or enjoyed as a snack on its own. Sweetest Batch Blueberries are now available at Woolworths stores nationwide for a limited time. Find more food retail updates on Crumb Wire.

Read More

Aperol teams up with Italian Consulate to bring Italian summer to Sydney, Melbourne streets

Pallavi Mathur04 mins

Sydney and Melbourne are set to get a taste of Italy this weekend as Aperol teams up with the Italian Consulate General to mark the arrival of the Italian summer season. On Saturday, November 8, 75 Aperol waiters dressed in orange will move through the cities, offering complimentary Aperol Spritzes at popular locations including beaches, rooftops and waterfront venues. In Sydney, participating venues include Watsons Bay Hotel, Bondi Icebergs, North Bondi Fish, Barangaroo House, Woodcut, Icebergs Harbour Bar, a’Mare, Opera Bar, Manly Pavilion, Felons, New Brighton Hotel and Cibaria Manly. In Melbourne, the celebrations will take place across Il Mercato Centrale, Brunetti Oro, Republica, Stokehouse, Arbory Afloat, Riverland, Boat Builders Yard and Left Bank. The experience coincides with the start of the Australian summer. It celebrates Italy’s long-standing Aperitivo tradition – the early evening ritual of slowing down with friends over drinks and small bites. Gianluca Rubagotti, Consul General of Italy, said: “The aperitif is more than a drink – it’s a ritual pause between a day’s work and the night’s promise. Few capture this better than the Aperol Spritz. “Its magic lies not just in the glass, but in the company – picture it paired with a plate of prosciutto crudo di Parma o San Daniele, green Castelvetrano olives, and Parmigiano-Reggiano cheese shards drizzled with aged balsamic vinegar from Modena. “From Venice to Sydney, Aperol Spritz and its culinary companions remind us that summer is best served slowly, with flavour and friends.” Jacopo Borsa, Managing Director – Australia at Campari Group, added: “Aperol is proud to be championing this aperitivo moment by bringing over a century of heritage and Italian flair to every glass. “Partnering with the Italian Consulate General marks a cultural milestone: aperitivo is no longer just a taste of Italy, it’s becoming part of the Australian summer lifestyle.” The collaboration marks the first time Aperol has partnered with the Italian Consulate in Australia, reflecting how the Aperitivo moment has become part of local food and drink culture. Owned by Campari Group, Aperol is one of Italy’s most recognisable exports. The company has been producing spirits since 1860 and now operates in more than 190 countries. Aperol’s summer activity will run across the weekend, with event updates and locations shared on the brand’s Instagram, @aperolspritzau. Source: Eleven PR 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.