/ Nov 04, 2026
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2025

Chef Profile: Château Élan’s Praveen Leelavathy on cooking for Metallica and serving up simplicity

Pallavi Mathur07 mins

With over two decades across Asia, the Middle East and Australia, Executive Chef Praveen Leelavathy brings a refined, produce-led approach to Château Élan at The Vintage. In this Crumb Wire profile, he talks about cooking for world leaders and iconic heavy metal bands, the mentors who shaped him and why simplicity still leads his kitchen. What first sparked your love for food, and how did you get your start in the industry? I grew up in a family surrounded by chefs and got inspired by my uncle, an executive chef who had won several awards in the industry, including the President’s award for ‘Best Chef’.  I made up my mind 25 years ago when the internet didn’t have as much influence as it does today. I was inspired by a few chefs around the world while I was studying science, believing at the time that I wanted to be an airline Pilot. What’s been your journey so far – from your first job to where you are now? I began cooking in commercial kitchens in 2002, starting in Asia, then the Middle East and now in Australia. Over this period, I’ve had the opportunity to work at more than 12 five-star luxury hotels, all from different brands. Having been in leadership roles for the past 14 years, I’ve also gained experience from well-seasoned chefs from around the globe, including a few Michelin-star chefs.  What have been some of your greatest achievements and challenges along the way? I’ve participated in quite a few international culinary competitions and won several medals, including gold medals, among other achievements.  Cooking for the Vice President and Ruler of the United Arab Emirates and for the famous band Metallica have also been career highlights. I’ve even been involved with a Turkish restaurant opening and won the Time Out award for best restaurant.  Every day is a new challenge in the kitchen, whether it’s sourcing my favourite ingredients, maintaining consistency in quality of ingredients due to non-availability, price increases due to global exports or climate changes or a reduction in farmers/food producers entering the industry. Outside your property/properties, what are your current favourite food joints? Which chefs and cuisines inspire you most – past or present? How do you think Australia’s food culture has evolved in recent years? Fusion of international cuisines blended with local ingredients and seasonal produce is an important evolution to note. Growing multiculturalism and its influence have made a significant impact on the food scene. The current food culture is a reflection of Australia’s diverse population. Any exciting food trends you’ve tried at home – or snuck onto the menu? My cooking style is based on classic techniques without losing the flavour or making it complicated. I widely use sous vide cooking techniques. And finally, what do you love doing when you’re not in the kitchen/at the venue? Family time with my wife and daughter. I enjoy gardening, time at the beach and visiting nurseries.  I love visiting local markets and staying connected with farmers and local producers, exploring new food spots and learning more about wine – including through wine tastings.  I also enjoy exploring current trends and innovative ideas by doing market studies to stay up to date in the industry.  Find more food and drink features on Crumb Wire.

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OpenTable revamps its loyalty program with new rewards and Gold status

Pallavi Mathur03 mins

OpenTable has launched a new version of its loyalty program, OpenTable Regulars, offering diners more ways to earn and redeem rewards while helping restaurants encourage repeat visits. The free program allows diners to collect points for every reservation completed through the platform, starting at 100 points per booking, with select reservations offering up to 1,000 points. In select markets, diners can now use their points toward prepaid experiences such as set menus, wine tastings or dinner-and-show packages. In the US, points can also be used toward the bill when dining out. Diners in Australia, Canada, the UK, Germany and the US can redeem points for Amazon gift cards. OpenTable Chief Growth Officer Robin Chiang said the revamped program was designed to benefit both diners and restaurants. “Restaurants depend on loyal, high-value guests, and our enhanced loyalty program is designed to deliver just that,” he said. “This program is a big win for diners, too, who will benefit from even more ways to redeem points and get access to perks from OpenTable’s network of restaurants and strategic partners. We will be adding more benefits over the coming year. The program is seamless to sign up for, and it’s completely free.” The update also introduces a new loyalty tier called Gold status, which rewards frequent diners with added benefits. Members can reach Gold by completing six reservations within 12 months and keep the status for a year. Gold members gain early access to last-minute restaurant openings through the Priority Notify Me feature and will receive six months of Uber One membership free in select markets, including Australia. A new loyalty hub within the OpenTable app and website will let diners track their points balance, access benefits and redeem rewards. The rollout marks a major refresh for OpenTable’s loyalty offering, expanding the ways diners can engage with restaurants on the platform. Source: Praytell Find more food and drink news on Crumb Wire.

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The Groove Train brings its iconic wood-fired fare to Blackburn

Pallavi Mathur03 mins

Melbourne-based restaurant group The Groove Train has opened its newest venue in Blackburn, expanding its footprint across the city’s eastern suburbs. The Blackburn opening marks the seventh location for the group, which also operates restaurants in Cranbourne, Casey, Chirnside Park, Epping, Eastland and Greensborough. The new venue offers an all-day dining menu that ranges from wood-fired pizzas and burgers to stir-fries, risottos and steaks, alongside vegetarian, vegan and gluten-free options. Wood-fired focus At its centre is a wood-fired oven that shapes many of the restaurant’s dishes, adding a smoky flavour to pizzas, meats and vegetables. Executive Chef Varma Saripalla said the oven remains at the heart of the Groove Train experience. “Our wood-fired oven gives our food a real point of difference,” he said. “From our crisp-bottomed pizzas topped with gourmet ingredients to perfectly seared meats and vegetables, everything we serve carries a distinct flavour that only flame and fire can create. It’s about honest, flavour-packed cooking.” The Groove Train Blackburn features a spacious dining area designed for casual catch-ups, family dinners and group events, complemented by a drinks list that includes local wines, craft beers and cocktails. A kids’ menu and regular value specials are also available. Blackburn location owner Paresh Salodiya said the new venue is already becoming a local favourite. “Whether you’re stopping by for a quick bite or settling in for a leisurely meal with friends, The Groove Train Blackburn is fast becoming the go-to spot for both locals and visitors,” he said. For those dining at home, online ordering is available through The Groove Train website, with delivery via Uber Eats, DoorDash and Menulog. Located at 160 Whitehorse Road, the new opening brings the brand’s familiar blend of casual dining and approachable menus to Blackburn’s growing food scene. Source: Roar Publicity Find more dining out updates on Crumb Wire.

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KitKat and Allen’s lead Nestlé’s new Christmas line-up

Pallavi Mathur04 mins

Nestlé has unveiled its Christmas line-up for 2025, introducing a few new additions alongside returning favourites across its KitKat, Allen’s and Milkybar ranges. Leading the collection is the new KitKat 12 Breaks of Christmas Advent Calendar (RRP $20), which includes 12 individually wrapped treats. The limited-edition calendar is designed as a smaller countdown alternative for the lead-up to Christmas. A Very KitKat Christmas The KitKat Christmas Cabin Kit (RRP $35) also returns this year with a refreshed design and new red and green mini Smarties. The build-it-yourself kit lets families or friends assemble a chocolate cabin with custom decorations, continuing its popularity as a hands-on holiday activity. Adding to the range are the new KitKat (RRP $8) and Allen’s BonBons (RRP $9.99), giving the traditional Christmas cracker a confectionery twist. Each BonBon is filled with a mix of popular sweets – KitKat Santa, KitKat Peppermint Candy Cane Mini and classic KitKat Milk Chocolate Mini feature in the KitKat version, while Allen’s BonBons include Allen’s Frogs Alive, Allen’s Retro Party Mix, Milkybar Mini and KitKat Milk Chocolate Mini. Nestlé Confectionery Head of Marketing Shannon Wright said the 2025 range was created to help Australians reconnect over the festive season. “This Christmas, take a break from the hustle and savour a moment that brings you closer,” she said. “At Nestlé, our festive choccies aren’t just sweet – they’re made to help Aussie families reconnect, spark new traditions and enjoy more meaningful breaks, one bite at a time.” The wider Christmas range includes several returning products: KitKat Santa (29g, RRP $1.80), Milkybar Gingerbread Smash (44g, RRP $3), Allen’s Giant Freckle (40g, RRP $3.70), Allen’s Ho-Ho Holly (470g, RRP $7.50), Nestlé Naughty & Nice Choc Bags (140g, RRP $6) and the Nestlé Choc Bites Box range (240g, RRP $9.50) featuring White Scorched Almonds, Salted Caramel Pretzel Bites and Festive Bites. Also returning this year are the KitKat Peppermint Candy Cane Sharepack (252g, 18 pieces, RRP $8) and Nestlé Bakers’ Choice Red & Green Mini Smarties (150g, RRP $6), both designed for gifting and festive baking. The full range will be available nationwide from November 1, with the KitKat 12 Breaks of Christmas Advent Calendar exclusive to Woolworths and the Allen’s BonBons exclusive to Myer. Source: Eleven PR Find more food retail updates on Crumb Wire.

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Pizza Hut’s national giveaway wraps up this week

Pallavi Mathur03 mins

This year, Pizza Hut marked 55 years in Australia with one of its biggest giveaways yet, offering 55,000 free menu items through its mobile app. By end of week, this deal comes to an end. Running since August 11, the three-month promotion gives users a daily chance to win free food by checking in through the Pizza Hut app. The giveaway covers a range of popular menu items, from pizzas and sides to desserts. Pizza Hut Australia’s Chief Marketing Officer, Wendy Leung, says the campaign is designed to celebrate the milestone by rewarding loyal customers in a fun and accessible way. “To celebrate 55 years of Pizza Hut in Australia, we wanted to do something truly memorable by giving Aussies what they really want,” she says. “This is our biggest ever app giveaway, designed to be simple and rewarding. By downloading the app and checking in daily, customers have the chance to enjoy free menu items throughout the 12-week celebration.” The campaign builds on Pizza Hut’s growing focus on app-based ordering and rewards. Customers who download the app will also have access to limited-time offers available only to app users, including $8 Pepperoni Lovers or Cheese Lovers pizzas for pickup, $2 garlic bread, $6.95 for six wings, $6.95 for a Hershey’s Share Cookie and $2.95 for a Choc Lava Cake. To take part, users simply needed to download and open the Pizza Hut app and check in daily until the end of October, to see if they’ve won one of the 55,000 free items. When successful, the free item can be added to an order for pickup or delivery, with delivery costs varying by location. Pizza Hut says the 55-year milestone marks a continued focus on digital innovation and customer rewards. The giveaway concludes on October 31. Find more food and drink updates on Crumb Wire.

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Pyrex and Corelle launch new ranges at Woolworths

Pallavi Mathur02 mins

Two kitchen staples have launched new everyday product lines, with Pyrex and Corelle introducing fresh additions to their cookware and dinnerware collections. Pyrex Pyrex has launched its new Bake N Save range, made from heat-resistant borosilicate glass. The containers are designed to move easily from oven to fridge to freezer, with airtight, silicone-sealed lids and clip locks to prevent leaks. The 1.18-litre and 1.86-litre dishes are available from Woolworths and Global Kitchen Brands for $17 and $26. The Pyrex name has been a fixture in kitchens for more than a century, known for its durable glassware that can handle everything from family dinners to weekly meal prep. The new range continues that tradition, adapting classic design for modern home cooks. Corelle Corelle’s latest release brings its signature lightweight Vitrelle glass dinnerware to the table in the Winter Frost White collection. The new divided dish and 12-piece dinner set are both chip-resistant and space-saving, designed for everyday use. The 26-centimetre divided dish is priced at $15, while the dinner set is $79. Corelle has been part of family dining for generations, recognised for its simplicity and practicality. The new collection keeps that same focus on durability while offering a clean, neutral look that suits everything from weeknight dinners to casual entertaining. Both ranges are available now at Woolworths stores and online across Australia. Source: Closer Communications Find more food retail updates on Crumb Wire.

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Cinnabon Cake lands at Woolworths for a limited time

Pallavi Mathur02 mins

Woolworths has teamed up with Cinnabon again to release a limited edition Cinnabon Cake, landing in stores and online from October 29. The new cake features a light sponge layered with Cinnabon’s signature cinnamon swirl and topped with cream cheese frosting. It follows the brands’ first collaboration earlier this year, which saw the launch of Cinnabon Hot Cross Buns. More than 300,000 packs were sold across Australia in under ten weeks. “After the incredible response to our Cinnabon Hot Cross Buns, we were excited to work with Woolworths again on another irresistible creation,” says Dave Mikita, President of International and Retail Channels at GoTo Foods. “Our classic Cinnabon flavour has become a fan favourite in Australia, and we think customers will love this new take on a timeless treat.” Donald Keith, Woolworths Bakery Merchandise Manager, says the new cake brings Cinnabon’s flavour into a new format. “If our customers loved our Cinnabon hot cross buns, then they are going to be delighted by this newest creation,” he says. “It’s a simple yet flavour-packed cake that celebrates the flavour that has made Cinnabon such a global success. It’s a great example of how we aim to bring the best of the world’s trending flavours to Australia.” The Cinnabon Cake will be available for $10 in Woolworths Supermarkets and Metro stores for a limited time. Source: Society Find more food retail news on Crumb Wire.

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Melbourne’s Immigration Museum is hosting a food and culture exhibition

Pallavi Mathur05 mins

The Immigration Museum’s exhibition, Order Up – a city fed by many cultures, looks at Melbourne’s hospitality industry through the lens of migration, memory and everyday service. Now open to the public, it traces how kitchens and dining rooms across the city have long reflected the movement of people and culture. The archive At the centre of the exhibition are hundreds of handwritten dockets gathered from 33 restaurants, each one representing a small exchange between cooks, waitstaff and diners. The collection includes venues such as France-Soir, Abla’s, Pellegrini’s Espresso Bar, Supper Inn, The Horn, Chae, Taverna, Rumi and Pastuso. Visitors can move through a space filled with projected film and layered audio, blending the sounds of service, clinking cutlery, open flames, conversation and the mix of languages that define Melbourne dining. Daniel Saade and Redmond Stevenson Order Up was created by Melbourne artists Daniel Saade and Redmond Stevenson. Saade, a third-generation restaurateur and grandson of Lebanese immigrants, runs café Niche on Bridge and continues his family’s connection to hospitality. Stevenson, a cinematographer who has spent years documenting restaurant life, contributes film and sound design that capture the texture of kitchen work and the humanity behind it. “Anyone can come here and find language through hospitality,” says Saade. “With Order Up we want visitors to find their familiar and embrace the unfamiliar, framing these humble slips of paper into something captivating. “Every docket bares the human connections behind it, the late-night and early morning friendships formed, the family recipes and traditions shared.” Their collaboration came naturally after thirty years of friendship and a shared love of food, hospitality and Melbourne. Stevenson’s cinematography brings the energy and character of the city’s kitchens to life. Stories of arrival, identity and belonging Museums Victoria CEO and Director Lynley Crosswell says: “Order Up is a tribute to the people who work around the clock to feed and nourish Melbourne, from those who came before to the newcomers. “With stories of arrival, identity and belonging embedded in its walls, Immigration Museum is a perfect home for this exhibition, and we welcome it with open arms.” Minister for Creative Industries Colin Brooks says the exhibition reflects Victoria’s cultural diversity. “Victoria is better and stronger for the many cultures and communities that make up our state. Victorians come from more than 300 ancestries, speak 290 languages and follow almost 200 different faiths, providing our state with a rich and unique social tapestry,” he says. “Order Up is a unique creative celebration of the food we love and the culinary talent behind it.” Order Up – a city fed by many cultures is now open at the Immigration Museum, 400 Flinders Street, Melbourne. Find more food and drink updates on Crumb Wire.

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New coconut water gummies launch as FUNDAY joins forces with Raw C

Pallavi Mathur03 mins

Two Australian favourites are joining forces this summer, with FUNDAY Natural Sweets teaming up with Raw C to create Fruity Coconut Water Gummies – the first coconut water–infused gummies to hit Australian shelves. The new sweets blend watermelon and pineapple flavours with real coconut water, bringing a tropical edge to the confectionery aisle. Each 50g pack contains 87% less sugar than regular gummies and no added sugar or sugar alcohols. The collaboration pairs FUNDAY’s better-for-you approach to lollies with Raw C’s reputation for all-natural coconut water, resulting in a snack that leans bright and refreshing. “Our new Fruity Coconut Water Gummies are flying off shelves. This collaboration with Raw C ticks every box – great taste, clean ingredients, strong brand synergy and a bit of cheeky fun. Exactly what better-for-you snacking should be,” says Daniel Kitay, Founder of FUNDAY. It’s been a big year for both brands, with Raw C rolling out collaborations with Pistachio Papi and Muscle Nation, and FUNDAY launching its first sugar-free chews in strawberry, mango-passion and caramel. Scott Mendelsohn, Founder of Raw C, says the partnership came together easily. “This new collaboration with FUNDAY Natural Sweets is everything we love about summer: it’s bright, it’s fresh and it’s tropical. “Working with the FUNDAY team has been such a natural fit, and this project ticked every box for us: shared purpose around better-for-you products, genuine respect for each other’s expertise and a willingness to push boundaries together.” Fruity Coconut Water Gummies are available now at Woolworths for $4.50 per 50g pack, or as a 12-pack online. Source: Sunday Agency Find more food retail updates on Crumb Wire.

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Cupitt’s Estate to host Italian Wine Dinner with Lowe Wines

Pallavi Mathur05 mins

Cupitt’s Estate in Ulladulla will bring a taste of Italy to the South Coast this November with a one-night-only Italian Wine Dinner held in collaboration with Mudgee’s Lowe Wines and The Zin House. Set for November 12 as part of NSW Wine Month, the event will pair six Italian varietals grown in New South Wales with a six-course menu from Cupitt’s kitchen. The dinner will highlight how Italian grapes are adapting to local conditions and shaping the future of Australian winemaking. Two estates, one philosophy The evening will bring together two regional producers with a shared philosophy of sustainable farming and respect for the land. Although separated by more than 400 kilometres, both Cupitt’s and Lowe have long championed Italian grape varieties that thrive in warm, dry climates, including Fiano, Vermentino, Sangiovese and Nebbiolo. “Both Cupitt’s and Lowe share the same belief that wine is at its best when it reflects where it’s grown and the people who nurture it. Italian grapes just fit the Australian lifestyle,” says Libby Cupitt, Strategic Partnerships Manager at Cupitt’s. David Lowe, Winemaker and Owner of Lowe Wines, says the connection runs even deeper. “After researching Mudgee’s climate forecast for the next 30 years, I learned that it’s becoming increasingly similar to Southern Italy. This knowledge drove my planting decisions. “I cordoned off an area of our vineyards, and that became my ‘Latin Quarter,’ where I planted only varieties suited to our warming climate. They’re all what we’d call ‘alternative’ or what I refer to as ‘the unpronounceables,’ think Vermentino, Arneis, Greco di Tufo and Ansonica. “These varieties aren’t just suited to our climate; they suit Australian drinking culture. They make easy drinking, enjoyable wines for a sunny day or a BBQ. We are incredibly excited to join our friends at Cupitt’s Estate and present some of our favourite alternative variety wines alongside some delicious Mediterranean-style food.” The menu The menu will showcase dishes designed to complement each varietal, with plates such as zucchini flowers with whipped ricotta and fennel, Snowy Mountain trout pasta with white wine cream sauce and trout roe, and seared Rangers Valley beef rib with shiitake mushrooms and red wine butter. Guests will also taste wines, including the 2024 Cupitt Prosecco, 2025 Lowe Arneis and 2024 Cupitt Nebbiolo. The collaboration continues a shared focus on community, craftsmanship and the connection between wine and food. It also reflects Cupitt’s ongoing exploration of Italian-style wines suited to the South Coast’s growing conditions. Cupitt’s recently launched its New Southern Wines collection, featuring six Italian-inspired varietals including Vermentino, Arneis, Fiano, Montepulciano, Sangiovese and Nebbiolo. The range marks a new chapter for the family-run winery, led by a new generation of winemakers. The Lowe x Cupitt’s Italian Wine Dinner will take place on Wednesday, November 12, at Cupitt’s Estate in Ulladulla. Tickets are $200 per person and include a welcome drink, six courses and six matching wines. Find more dining out updates on Crumb Wire.

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