/ Nov 02, 2026
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2025

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.

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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.

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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.

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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…

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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.

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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.

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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.

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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.

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100s & 1000s Mini Rice Cakes bring childhood flavour to Table of Plenty

Pallavi Mathur02 mins

Table of Plenty has launched a new snack range inspired by one of Australia’s most recognisable party treats, 100s & 1000s. The 100s & 1000s Mini Rice Cakes combine the brand’s signature milk chocolate-topped rice cakes with rainbow sprinkles made from natural colours and flavourings. The product aims to bring a touch of nostalgia to lunchboxes and afternoon snacks while keeping a focus on simple ingredients. The range is available in Woolworths stores nationally in two sizes: a 102g lunchbox pack with six snack portions and a 200g family pack for sharing. Each serving is made with wholegrain rice and is gluten-free, fructose friendly and vegetarian suitable. Openway Food Co Marketing and Innovation Director Suzanne Morrison said, “Aussies have such an emotional connection to 100s & 1000s, it’s pure childhood joy. “We kept thinking, why should that magic be limited to white bread at birthday parties? This launch brings together that incredible nostalgia with the kind of quality ingredients today’s families are looking for.” Established in Melbourne, Table of Plenty is part of the Openway Food Co group and has built a reputation for producing lighter snacks that balance flavour and nutrition. The new release joins its existing range of topped rice cakes, expanding its line-up of better-for-you snacks now found in supermarkets across Australia. Source: Zonnios & Hunt Find more food retail updates on Crumb Wire.

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Nick Kyrgios launches Pegasus Pita x Stryda combo with Zeus Street Greek

Pallavi Mathur03 mins

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 launches 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. The Pegasus Pita features flame-grilled chicken with sambal–tamarind aioli, a nod to his mixed background, and is served with Yia Yia’s chips. The meal is paired with a Stryda Lager, the beer brand Kyrgios launched in 2023. “Food’s always been a big part of my family,” said Nick Kyrgios. “Mum’s Malaysian, Dad’s Greek, so I wanted something that brings both worlds together. The sambal–tamarind aioli does that… it’s fiery, fresh, and a little unexpected. I’ve never been about doing things the usual way, and this meal is the same. It’s Made Different.” The partnership marks another collaboration for Zeus Street Greek, which continues to expand its national footprint with 43 stores and a growing presence in supermarkets through its Woolworths grocery range. The company plans to reach more than 100 locations by 2030. Costa Anastasiadis, Co-Founder and Director of Zeus Street Greek, said, “Nick brings that same energy we live by at Zeus: confident, generous and completely himself. This collab isn’t about hype; it’s about heart. Pegasus is inspired by great quality food, flavour and by doing things your own way, that’s what makes it special.” The Pegasus by Nick Kyrgios will be available for $16.50, with the combo meal priced at $27.40. A limited-edition Zeus × Nick × Stryda merchandise range will also be available online. Founded in Sydney in 2014, Zeus Street Greek focuses on bringing modern Greek food to a wider Australian audience through a fast-casual format. Source: Unify Communications Find more dining out updates on Crumb Wire.

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