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2025

The Doot to reopen in Kensington this spring

Pallavi Mathur03 mins

Kensington’s Doutta Galla Hotel, known locally as The Doot, is preparing to reopen ahead of Cup Week after a year of major renovations. The heritage pub, first opened in 1889, has undergone a transformation that blends its original character with a more contemporary feel. Its trademark red doors will remain, but the rest of the venue has been reimagined. The Doot’s new chapter comes under Kickon Group, the hospitality team behind venues including The Terminus Hotel, The Continental and Pincho Disco. Led by Craig Shearer, the group has partnered with Pub Partner Ben Lougoon and investors including actor Travis Fimmel and former AFL players Luke Hodge and Andrew Walker. Major upgrades include new bars on every level. The first and second floors, previously hotel rooms, have been converted into function and event spaces, while the ground floor now features two separate bar areas. On entry, the pub will have a dual layout, with one side operating as a bar and the other as a restaurant. The menu will focus on seasonal produce and modern takes on pub classics, along with an extensive steak offering. The upper floors will open in the months following the relaunch, offering flexible spaces for gatherings ranging from private events to corporate functions. A central void will connect the two levels, allowing natural light to filter through and keeping the atmosphere open and lively. Set to reopen before Cup Week, The Doot will return as both a neighbourhood pub and a late-night venue, with live music and a 3 am licence shaping its next chapter. The Doutta Galla is located at 339 Racecourse Rd, Kensington. Find more food and drink updates on Crumb Wire.

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Innocent Bystander hits the road with a mobile cellar door

Pallavi Mathur03 mins

Victoria-based winery Innocent Bystander is taking its wines on the road with the launch of a custom-built Airstream that doubles as a travelling cellar door. The silver van will make its first stop at the Born Different Party in Melbourne on November 15 at 524 Flinders, an event designed to mark the Airstream’s debut and celebrate the winery’s offbeat, rule-breaking spirit. “Innocent Bystander champions those bold enough to carve their own path,” says Brand Manager Georgia McNeil. “Innocent Bystander was founded by a brewer, and that outsider perspective has always shaped who we are. Our name reflects how we’ve approached the wine world, looking in and choosing to do things differently. At the end of the day, we’re all about making seriously good wines that are best paired with great people.” The launch will feel more like a night out than a tasting room. Guests can expect burgers from Collingwood’s Slowpoke Lounge & Lookout, live DJs and a few unconventional extras, including tattoo artists, a barber, a makeup station and a tarot card reader, all part of the ticketed experience. There will also be wine tastings featuring Innocent Bystander favourites like Pinot Gris and Pinot Noir, along with new releases such as Easy As Shiraz, Tassie Savvy and a Watermelon Spritz cocktail slushy. After the launch, the Airstream will park at Queen Victoria Market for the summer, giving visitors the chance to try the brand’s wines in a more relaxed setting. The travelling cellar door reflects Innocent Bystander’s easygoing approach to wine, less fuss and more fun and its habit of taking the Yarra Valley’s cool-climate style to new places. Source: littleBIG Marketing Find more food and drink news on Crumb Wire.

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Broadbeach gets a fresh taste of the Mediterranean with Meltemi Mediterrania

Pallavi Mathur06 mins

The Mediterranean has made itself at home on the Gold Coast with the opening of Meltemi Mediterrania, a new 120-seat restaurant in Broadbeach led by a hatted chef and inspired by the flavours of coastal Europe and beyond. Opened on October 24, the restaurant takes its name from the warm summer winds that sweep across the Aegean and channels that same energy into its menu, which stretches from Spain and Morocco to Sardinia, Lebanon and Turkey, with a few family recipes from the Greek island of Kastellorizo woven in. Vibe: Modern Mediterranean with the warmth and ease of a golden coastal evening. Menu Highlights: Kefalograviera Saganaki, Tasmanian Spanish Oysters, Turkish Wagyu Kofte, Tajine Maazi and Nick the Greek (Cocktail) Cost: $65 – $150pp for a full meal + a drink. Dietary Considerations: Gluten Free, Dairy Free, Vegetarian and Vegan options available. The Team Behind the project are Dino and Kate Georgakopoulos, the husband-and-wife team behind Xenia Grill at Main Beach and Coolangatta. Designed by Space Cubed Design Studio, the space nods to its namesake with soft curves, layered textures and a calm, coastal palette. A wraparound bar, flowing curtains and rounded light fittings set the tone inside, while the alfresco area – dotted with an olive tree and citrus plants – is sheltered year-round by a frosted roof. Dino, who was an engineer before retraining as a chef, says the restaurant will take diners on a journey from downtown Broadbeach to Europe. “We want people to feel like they’re sitting overlooking the Mediterranean, as a gentle breeze blows over them,” he says. In the kitchen, hatted chef Tapos Singha (ex-Miss Moneypenny’s, est, Gowings Bar & Grill) has put together a Mediterranean-inspired menu centred on the rotisserie. Diners can watch skewers of New England lamb and Queensland lobster turn slowly on the traditional Cypriot grill through a window that looks straight into the kitchen. Dino says the team wanted to celebrate the shared traditions of Mediterranean cultures through food. “Each of the cultures we’ve brought together all have something in common: connection through food,” he says. “By having the flavours of these countries on the table at the same time, we’re redefining share-style dining and showing that they can all be enjoyed side by side.” Flavours of the Mediterranean Each section of the menu, from the crudo and breads to the mezze and mains, features a dish from a different corner of the Mediterranean. Familiar favourites like saganaki and hummus appear alongside Sardinian coral trout crudo served on dry ice, Spanish octopus skewers and a whole yellow belly flounder with tomato, capers, saffron and olive salsa. Singha has also revived his popular shawarma, a dish that became a cult favourite at his previous Sydney restaurant, Bang. “We couldn’t take it off the menu as people would come in especially, so it’s great to be able to share it once more,” he says. The drinks list runs with the theme, offering Mediterranean-style cocktails like the rosemary-infused Negroni Scalas and the Nick the Greek with ouzo and star anise, along with a wine list that leans coastal and classic. Meltemi Mediterrania sits on the former Ti Amo site at 17 Albert St, Broadbeach and is open for lunch and dinner seven days a week from 12 pm until late. Find more dining out updates on Crumb Wire.

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Chef Profile: Andy Symeonakis on Greek traditions meeting Australian Natives

Pallavi Mathur07 mins

Between his Yia Yia’s kitchen and his family’s vineyard, for Head Chef and former owner of KALA Greek, Andy Symeonakis, food became about heritage. In this profile, he tells Crumb Wire about the journey to his Golden Plate Award, his use of locally sourced, native ingredients, and an enduring belief in letting quality ingredients speak for themselves. What first sparked your love for food, and how did you get your start in the industry? Growing up in a Greek-Australian family, we were always surrounded by food. Our family had a farm and a vineyard, so we used all the produce grown on it in our daily diets.  My Grandmother (Yia Yia) was a huge inspiration for me. Also having a chef as a Dad, I started off working as a dishy (dishwasher), then progressed throughout the kitchen environment and here we are 25+ years later. What’s been your journey so far – from your first job to where you are now?  I’ve been fortunate to work my way up the ranks at some great restaurants and venues. From a dishy at The Renmark Hotel to Head Chef at Westies in Adelaide to cooking for celebrities at Kingsley’s Steakhouse in Sydney.  I’ve worked for MasterChef George Colombaris at Hellenic Republic and Hotel Argentina, was part of the opening crew at 1915 in Geelong and most recently, my own family restaurant, KALA Greek, which is a love letter to my grandparents.  What have been some of your greatest achievements and challenges along the way?  Winning the Golden Plate Awards for best regional Chef in Victoria. I’ve also hosted and catered the awards for 3 years consecutively, which is a great honour to cook for industry professionals and peers. More than that, being able to work alongside my family and have my kids in and around the restaurant is an achievement too.  Outside your property/properties, what are your current favourite food joints?  My parents have a food truck in South Australia called “Jimmy’s Cruisin’ Kitchen”. I love when I get to go home and help out in the truck, but also eat the amazing food from there.  Which chefs and cuisines inspire you most – past or present?  Dan Schwarz was and still is a fantastic chef and mentor to me. I also love leaning into my Greek heritage, but giving the dishes a modern Australian twist and love using local producers and providores when I can.  How do you think Australia’s food culture has evolved in recent years? The use of Australian natives is much cooler now than it was, say, 20 years ago. It’s great to see people using them more Fusion dining is so hot right now, too. Given Australia is so multicultural, this was to be expected, but there are some amazing chefs and creatives out there.  Any exciting food trends you’ve tried at home – or snuck onto the menu?  One food trend I’ve been loving lately is the rise of fire-cooked, open-flame dishes – there’s just something about that depth of flavour and smoky char you can’t replicate any other way.  I’ve been experimenting with wood-fired seafood and flame-kissed vegetables at home, and a few of those techniques have quietly made their way onto the menu. It’s all about letting quality ingredients speak for themselves and adding that extra layer of flavour that elevates even the simplest dish. And finally, what do you love doing when you’re not in the kitchen/at the venue?  Hanging out with my kids, growing our own vegetables and checking our chickens and showing them the importance of good food and how to grow it. I also love catching up with my family on their farm and fishing on the Murray River.  Find more food and drink features on Crumb Wire.

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Crumb Wire weekly round up: October 24, 2025

Pallavi Mathur09 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. El Toro Tequila launches new Pocket Cocktails range El Toro Tequila has unveiled a new limited-edition release just in time for summer – the Pocket Cocktails range, a set of single-serve cocktail kits designed to make mixing easy without the bar setup. The range launches with two classics: The Emergency Margarita, which pairs El Toro Blanco Tequila with Cawsey’s Margarita Mix and the Pocket Paloma, blending El Toro Blanco Tequila with Bickford’s Grapefruit Cordial. The Botanica Vaucluse goes green with a weekend vegan menu The Botanica Vaucluse will mark World Vegan Day with a special three-course vegan menu available for one weekend only, from Friday, October 31 to Sunday, November 2. The eastern suburbs restaurant, led by co-head chefs Abby James and Thai Sams, will serve a $99 menu that highlights the versatility of plant-based ingredients. The verdict’s in: Sydney can’t stop talking about Auntie Anne’s pretzels Earlier this month, Auntie Anne’s pretzels opened a new storefront in Sydney’s Queen Victoria Building –  the second of five planned launches in Sydney this year. Since the first Australian store opened in Parramatta, pretzel lovers have turned out in full force. This is in part due to the clout the brand brings from its success in the United States, but the local team’s social media game has played an equally important role. Founder Profile: Brazen Brownies’ Caroline Kropack on quality over quantity From lawyer to brownie maker, Caroline Kropack swapped contracts for chocolate and never looked back. In this Crumb Wire profile, the Brazen Brownies co-founder talks about the art of indulgence, building a business on joy and why there’s a lot more science behind a perfect brownie than most people think. Gin Lane brings #BookTok fantasy worlds to life with new Tales & Tonics pop-up Gin Lane Sydney has turned its Kensington Street home into a fantasy-inspired world for its latest limited-edition pop-up, ‘Tales & Tonics’, running from now until late December 2025. The event draws from some of BookTok’s most talked-about stories, including A Court of Thorns and Roses, Harry Potter and The Lord of the Rings. The best KFC in Australia has been crowned KFC Lakehaven in New South Wales has been crowned the 2025 KFC Games Champion after a high-energy national final in Cairns earlier in October. Now in its 38th year, the KFC Games brought together top-performing restaurant teams from across the country at KFC Gordonvale. Out of more than 45,000 KFC team members nationwide, seven finalist teams earned their place in the competition through a series of regional heats testing their speed, accuracy and teamwork. Stranger Things meets Maxibon in new Upside Down flavour Maxibon has teamed up with Netflix’s Stranger Things for its latest limited-edition release, the Upside Down Bon. The new flavour has arrived ahead of the fifth and final season of Stranger Things and marks one of the brand’s biggest collaborations yet. New Australian brand Café Bellezza rethinks coffee for women’s palates A new Australian coffee brand, Café Bellezza, is putting women’s preferences at the centre of its blends. Founded by Rosa Gallo, Danielle McMaster and Claire O’Donnell, the brand began as a search for the perfect cup and has grown into a global launch that challenges how the industry approaches flavour. Tom Smallwood’s upcoming recipe book explores maximum flavour, minimal effort Maximum flavour, minimum effort: this philosophy forms the basis of celebrated social media foodie and author Tom Smallwood’s upcoming book, ‘Tom’s Diner.’ With a combined following of over a million across platforms, Smallwood’s approach to cooking has consistently been about keeping it simple. But his refusal to overcomplicate things in the kitchen isn’t about cutting corners – it’s about creating more with less: fewer ingredients, fewer steps and heaps less fuss. McHappy Day merch is back, raising funds for families in need McHappy Day is coming back on November 15, bringing another round of fundraising and community spirit in support of Ronald McDonald House Charities (RMHC). This year, Macca’s is adding a touch of style to the occasion with a limited-edition line of McHappy Day merchandise, available now across restaurants nationwide.  Christmas hams hit supermarket shelves for 2025 It’s that time of year again. Across Australia, shoppers are readying their roasting trays and making freezer space as the annual rush for Christmas hams begins. Whether you’re glazing in Coca-Cola, honey or brown sugar, the supermarket giants have delivered once again, bringing back crowd favourites alongside new premium offerings for 2025. Box Divvy calls out grocery delivery mark-ups after CHOICE pricing study A new report by consumer advocacy group CHOICE has found that groceries ordered through delivery apps like Uber Eats, DoorDash and Milkrun can cost up to 40% more than in-store. Community grocery network Box Divvy says the findings highlight how the so-called convenience of delivery apps is costing Australians more than just money. Two Kitchens, One Love: World Pasta Day 2025 In the spirit of World Pasta Day on October 25, we asked two pasta extraordinaires who know their way around a pot of boiling water to share the dishes they live for – and the memories that come with them: Bottega Head Chef, Axel Archenti and Pizza Pasta Please co-founder, Nichole Schlebusch. Find more food and drink stories on Crumb Wire.

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Two Kitchens, One Love: World Pasta Day 2025

Pallavi Mathur06 mins

Few foods bring people together quite like pasta. Whether it’s simmering away in a family kitchen in Italy or on the stove of an Aussie weeknight dinner, it’s a staple for kids and adults alike – the kind of meal you just can’t go wrong with.  But have you ever wondered what the people who make your pasta love most about it?   In the spirit of World Pasta Day on October 25, we asked two pasta extraordinaires who know their way around a pot of boiling water to share the dishes they live for – and the memories that come with them. Shapes and Sizes Part of the reason pasta sits firmly in the ‘fun-foods’ category is because of the various shapes it comes in – flat lasagna sheets, farfalle, spaghetti, orecchiette and fusilli – there is no dearth. We’re pretty sure there is also a T-rex shaped variation available on supermarket shelves now. For Pizza Pasta Please (Sydney) co-founder Nichole Schlebusch, pasta dishes – from shape to sauce – are about self-expression. Her favourite shape of pasta, wouldn’t you know it, is the humble penne. “There is something about the ridged, tubular design that makes it the perfect vessel for sauce. Every forkful carries a balance of flavour from the herbs and garlic to the vegetables and proteins, so nothing feels left behind,” she says. “Fettuccine is a close second for me as its flat ribbons hold creamy sauces beautifully, but penne always stands out because it works with almost any flavour combination.” Over at Bottega (Melbourne), Head Chef Axel Archenti swears by rigatoni – “by far the most loved pasta shape by many Italians,” he calls it. According to Archenti, the shape is extremely versatile. A great vessel for a rich carbonara, he believes rigatoni can work with various sauces.  Speaking of Sauces When it comes to sauces, both Schlebusch and Archenti lean towards rich, creamy bases.  “There is just something irresistible about pairing penne with a cream sauce,” says Schlebusch, who also loves adding toppings like mushrooms, sundried tomatoes and chicken to the mix.  “It creates a dish that is hearty, comforting and deeply satisfying. That is the beauty of the Pizza Pasta Please menu, you can build your own pasta and for me, this combination has become a favourite ritual that I always return to.”  A love for Italian food “Growing up, pasta was often about customising, adding a little more garlic, a handful of vegetables, or making do with what we had in the pantry. That spirit of making it your own is exactly what inspired Pizza Pasta Please,” says Schlebusch. “Sitting down with a bowl of pasta I have created from the menu is not just a meal, it is a reminder of the joy of customisation, of family traditions around food, and of the simple happiness that comes from eating something made just the way you like it.” Archenti shares a similar sentiment about his favourite, associating creamy rigatoni with a type of family meal.  “Here at Bottega, we often use it for staff meals. It’s always a lovely moment where we all sit together at the table and share a bit of calm before service, like a big family,” he says. Bottega and Pizza Pasta Please might sit at opposite ends of the dining spectrum – one a modern, fine-dining restaurant where every plate is crafted with love and precision and the other reminiscent of a Nonna eager to feed her loved ones.  If there’s one thing they both share, it’s a deep love for Italian food – and that might just be the most important ingredient of all. Find more food and drink features on Crumb Wire.

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Christmas hams hit supermarket shelves for 2025

Pallavi Mathur04 mins

It’s that time of year again. Across Australia, shoppers are readying their roasting trays and making freezer space as the annual rush for Christmas hams begins. Whether you’re glazing in Coca-Cola, honey or brown sugar, the supermarket giants have delivered once again, bringing back crowd favourites alongside new premium offerings for 2025. Coles rolls out its festive favourites At Coles, the range lands in store and online from November 5, headlined by the award-winning Coles Single Smoked Beechwood Half-Leg Ham, which holds steady at $8 per kilo, the same price as last year. The line-up includes 100% Australian, sow stall-free pork across three levels of smoky flavour, from single to triple smoked. Also returning are the Coles Brown Sugar Glazed Easy Carve Ham and the Coles Crackling Leg Ham Boneless, alongside a new Pulled Ham with Smokey Maple Glaze that’s slow-cooked for three hours and ready to heat and serve. Coles General Manager of Meat, Deli and Seafood Karen O’Connor said: “We know many families are working with tighter budgets this year, and we’re helping our customers celebrate by delivering value on our most popular hams.” Woolworths decks its halls with ham Woolworths’ hams have already started landing in stores this week, with more than 14 varieties available over the coming weeks. The range includes the Woolworths Half Leg Ham at $8 per kilo, the Gold Triple Smoked Free Range Half Leg Ham at $15.50 per kilo and the Double Smoked Quarter Leg Ham arriving in November. For an easy finish, Woolworths is also bringing back its range of ready-to-pour glazes, including Fig, Honey and Thyme, and a new Orange, Honey and Mustard flavour set to arrive next month. Woolworths Supermarkets Director of Deli, Poultry and Seafood Jason McQuaid said: “The arrival of our Christmas hams is the unofficial signal that festive planning is underway. We know the ham is a non-negotiable centrepiece for millions of Aussie families, and we’ve focused on delivering choice and convenience this year.” With both major supermarkets now in full festive mode, the countdown to Christmas feasts is officially on. Find more food retail updates on Crumb Wire.

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Box Divvy calls out grocery delivery mark-ups after CHOICE pricing study

Pallavi Mathur04 mins

A new report by consumer advocacy group CHOICE has found that groceries ordered through delivery apps like Uber Eats, DoorDash and Milkrun can cost up to 40% more than in-store. The comparison of 13 everyday grocery staples revealed that prices were on average 11% higher through delivery apps, with some items, including ice-cream and dairy, reaching up to 40% more once delivery and service fees were added. Community grocery network Box Divvy says the findings highlight how the so-called convenience of delivery apps is costing Australians more than just money. “Every mark-up on basic groceries doesn’t just hit household budgets, it fuels a food system that leaves farmers squeezed and communities disconnected,” said Jayne Travers-Drapes, Co-Founder of Box Divvy. “People are paying more, eating more ultra-processed foods, and losing touch with where their food comes from.” “When you compare that 30% saving with CHOICE’s finding that grocery items on delivery apps are around 11% more expensive on average, and up to 40% higher for some products, the gap is striking,” Travers-Drapes said. “It’s proof that convenience has become too costly, for our wallets, our health, and the people who grow our food.” Operating as a modern co-op, Box Divvy connects neighbours through local hubs to share orders of seasonal produce and pantry staples. The approach aims to keep household costs down while maintaining fair prices for farmers. Box Divvy’s network continues to expand across Victoria, NSW and the ACT, with most hubs managed by local residents, often from their own garages, creating a simple way for communities to reconnect over food. Box Divvy’s pricing is designed to be transparent and consistent – members pay the same price across regional, metropolitan and city areas within each state, the brand claims. “True convenience should mean having good food that’s affordable, fair and close to home, not another inflated delivery fee on a packet of chips,” Travers-Drapes said. As part of its response to the CHOICE findings, Box Divvy is encouraging Australians to rethink what convenience really means. The team’s advice includes checking the real cost of delivery services, choosing fresh and seasonal produce over ultra-processed foods, supporting local suppliers and finding ways to shop with the community to reduce waste and rebuild connection. Source: Lanham Media Find more food retail updates on Crumb Wire.

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Distillery Botanica gets festive with new gin, liqueur and Christmas workshops

Pallavi Mathur04 mins

Distillery Botanica is getting into the festive spirit early, announcing a line-up of new releases and experiences ahead of the holiday season. The distillery, based in Erina on the NSW Central Coast, has teamed up with Adri’s Gingerbread to host two Gin-gerbread House Decorating Workshops, combining Christmas tradition with a botanical twist. Running on November 8 from 1.30 – 3 pm and December 13 from 11.30 am – 1 pm, the $95-per-person workshop invites guests to build and decorate their own gingerbread creations while enjoying a special gin and ginger beer made with the distillery’s seasonal We Three Kings dry gin. Master Distiller Philip Moore said the We Three Kings gin is one of the distillery’s most anticipated annual releases. “We Three Kings is our ultimate festive spirit, distilled with gold, frankincense and myrrh and infused with the flavours of traditional Christmas pudding,” he said. “It’s a spirit that captures the season and celebrates craftsmanship, nostalgia and a bit of sparkle.” The annual Christmas gin returns this year as a limited-edition release. Distilled with gold, frankincense, myrrh and the flavours of traditional Christmas pudding, the small-batch gin is priced at $99 and available online. Moore has also prepared his annual berry liqueur in time for summer. This year’s creation, a Boysenberry Liqueur ($65), is made with handpicked Tasmanian boysenberries and delivers a rich, velvety drop with bold berry notes, a touch of warming spice and a ruby port finish. “The boysenberry is a perfect blend of raspberry, blackberry and loganberry,” said Moore. “It brings together the best of all berries in one unforgettable liqueur that’s equally at home in a cocktail or served over dessert.” The liqueur can be drizzled over creamy vanilla ice cream, shaken into a refreshing Boysenberry Bramble with Moore’s Dry Gin or savoured slowly after dinner like a port. Located on the site of the former Fragrant Gardens, Distillery Botanica’s grounds feature a gin garden with juniper bushes, citrus trees and beds of botanicals like rosemary, turmeric and lemon myrtle, all used in its small-batch spirits. Visitors can choose from a range of experiences designed around the gardens and the distillation process, including ‘Distil your own Gin / Vodka’ workshops, a gin tasting, a cocktail-making class and a garden and distillery tour. A cheese platter can be added to any of these experiences for $10 per person. Distillery Botanica is open Wednesday to Sunday, 11 am to 4 pm, and closed on Mondays, Tuesdays and public holidays. Source: Coastal Communications Find more food and drink updates on Crumb Wire.

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Toby’s Estate reveals top 10 OcToby’s Fest finalists, spotlights coffee culture resilience

Pallavi Mathur06 mins

New research from specialty coffee roaster Toby’s Estate shows that despite the tightening of budgets and a drop in café visits, Australia’s coffee culture remains resilient. The research found that while 61% of Australians say they’ve reduced their café visits this year, 60% still visit a café at least once a week, and nearly half know their barista by name. Surveying more than 1,000 Australians, Toby’s Estate found that 92% of people drink coffee, with four in five grabbing at least one cup daily. A third (31%) would rather meet friends at a café than a bar or pub, while 38% say they’ve made a close friendship in a café. One in three have been on a café date, and one in ten met their partner in one. To celebrate the connection between cafés and communities, Toby’s Estate has revealed the Top 10 finalists for OcToby’s Fest 2025, a nationwide competition recognising the cafés that bring people together through moments of kindness, chaos and caffeine. From a runaway puppy rescue in Western Australia to a mystery love letter left behind in the Adelaide Hills, this year’s finalists highlight the qualities that make local cafés more than just coffee stops. The Top 10 OcToby’s Fest finalists Selected from more than 800 cafés across Australia, the ten finalists show the personality and community spirit that define the country’s coffee scene. Xtract Coffee (Rockdale, NSW): Closing-time kindness and a staff member unknowingly rocking a chocolate moustache. Rusty Rabbit (Concord, NSW): A pork belly mishap that brought out the fire trucks and left a lingering BBQ aroma. Jack & Daisy (Pascoe Vale, VIC): A blind date that went spectacularly sideways – and somehow ended in marriage. Coffee Escape (Coolaroo, VIC): A day of disasters, from ice machine floods to grinder breakdowns, survived with grit and a lot of towels. The Smug Fig & Social (Stones Corner, QLD): A brunch debate turned love story that led to marriage, a baby and two French bulldogs. Felix for Goodness (Brisbane, QLD): A café’s tribute to friendship, three loyal regulars and the cherished memory of John. Orion Café (Yanchep, WA): A staff member rescued a runaway puppy mid-shift, returning a furry regular to its family. Finlay & Sons (Inglewood, WA): When your biggest local celebrity is a bird called Pedro who insists on clocking in daily. 78 on Rundle (Kent Town, SA): A reminder that sometimes the ‘last customer out’ isn’t out at all. Marshi’s Kitchen (Stirling, SA): A mysterious diner’s heartfelt love letter that became one of the café’s proudest moments. Jody Leslie, General Manager at Toby’s Estate, said OcToby’s Fest is about shining a light on the human side of hospitality, the stories that make cafés more than just a place to get your daily flat white. “Whether it’s a laugh, a love story, or even a life lesson, these are the moments that remind us why cafés matter,” she said. Public voting closes today, October 23, on Toby’s Estate’s website, where each finalist’s story has been filmed and shared nationwide. A total prize pool of more than $20,000 is up for grabs. The OcToby’s Fest finalists prove that even as Australians cut back on lifestyle, coffee culture and the community around it continue to pour strong. Find more food and drink updates on Crumb Wire.

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