/ Nov 04, 2026
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2025

The Royce to host Oaks Day Brunch & Bubbles this November

Pallavi Mathur03 mins

Melbourne’s boutique luxury hotel The Royce will celebrate Oaks Day this year with Brunch & Bubbles, a ticketed morning event that pairs champagne, high tea and spring racing flair. Running from 10 am to 12 pm on Thursday, November 6, the event will take place inside The Terrace, the hotel’s European-inspired conservatory. The space will be reimagined for the occasion with seasonal styling and spring florals to mark the racing carnival. Guests are encouraged to arrive in their Oaks Day best for what the hotel describes as a “high brunch” – starting with a cocktail on arrival and followed by free-flowing champagne and a canapé-style serving of The Royce’s signature high tea. Brunch & Bubbles will feature live music, photo moments inspired by the venue’s heritage as a former Rolls-Royce showroom and several prize draws, including a stay at the hotel and a main race sweep. For those heading to Flemington, luxury transfers can be arranged after brunch for a seamless move from the morning event to the races. Guests not attending the track can continue the celebrations at The Royce’s Showroom Bar on St Kilda Road which offers indoor and outdoor seating. Located close to Albert Park, South Yarra and the Royal Botanic Gardens, The Royce’s central position makes it a convenient starting point for Oaks Day plans. Tickets for Brunch & Bubbles are priced at $110 per person with optional transfers to Flemington available from 12 pm. Source: Modern Currency Find more food and drink updates on Crumb Wire.

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Michael Broome brings new eatery and bar Ost. to North Sydney

Pallavi Mathur05 mins

North Sydney has a new local with the opening of Ost., an all-day eatery and neighbourhood small bar by hospitality veteran Michael Broome. Known for launching Sydney CBD’s fast fine dining restaurant Ette and previously owning Jacksons on George, Broome brings his hospitality experience north of the bridge with a venue designed for everything from morning coffee to after-work drinks. The name Ost. comes from “Osteria,” meaning a casual place of gathering, a fitting description for a venue built around community and connection. Broome says Ost. was designed to balance quality and affordability while offering a sense of belonging for locals. “Ost. is a place of gathering. It is about creating somewhere North Sydney locals can call their own, whether it’s a quick morning coffee, a casual lunch or after-work drinks in the beer garden.” The menu During the day Ost. runs as a café serving Dutch Smuggler coffee, handcrafted sandwiches, breakfast wraps, burgers, toasties and pastries alongside classic breakfast options. A 10 am liquor licence also allows guests to enjoy a mimosa or light drink with breakfast. As the afternoon rolls into evening, the café transitions into a casual bar offering wine, cocktails, bar snacks, pizzas, steaks and burgers, catering to corporate lunches, after-work catch-ups and easy dinners. The bar program is led by Ette’s Beverage Director Claudio Matricini, who has developed a list of accessible but refined cocktails supported by local wines and beers. Ongoing drink specials include $7 house spirits and local beers, $10 glasses of wine and a daily happy hour featuring $10 margaritas and $5 house spirits and beers from 4:30 pm to 5:30 pm. For the launch, Ost. will also be hosting a Coopers tap takeover and pop-up bar in the beer garden as part of its focus on Australian products. Daily food specials will rotate throughout the week, each priced at $15. Mondays feature pizzas, Tuesdays schnitzel and chips, Wednesdays a kilogram of chicken wings, Thursdays burgers and Fridays fish and chips. The pizza menu continues until close after 8:30 pm every night. The venue The 120-seater space combines high tables, bar seating and natural finishes of timber and stone in a soft neutral palette. At its centre is a large light-filled beer garden featuring 10-metre ceilings, communal benches and smaller tables framed by greenery. By night, the space shifts to a more intimate setting with warm lighting and a relaxed social atmosphere. Acoustic live music will set the tone in the beer garden every Friday from 5 pm, adding to the neighbourhood atmosphere. Located at 73 Miller St in North Sydney, Ost. is open Monday to Friday from 7:30 am till late, with the beer garden and venue also available for private functions on weekends. Source: Pendulum Communications Find more dining out news on Crumb Wire.

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NSW Tourism Awards finalists announced: Here’s the best of F&B

Pallavi Mathur06 mins

The NSW Tourism Association has announced the finalists for the NSW Tourism Awards 2025, with over 230 nominations from across the state in a record year. From these, 125 businesses and individuals have progressed as finalists across 30 categories, with four special awards to be presented at a Gala event in November. According to the association, this year saw a record number of first-time entrants, highlighting the growing recognition and significance of the Awards as both a celebration of excellence and a valuable tool for business development. Natalie Godward, CEO of the NSW Tourism Association, said the finalists reflect the strength, passion and professionalism of the NSW visitor economy. “We are incredibly proud to reveal this year’s finalists, representing tourism businesses and individuals from every corner of our state. This year’s awards are coming off the back of a record result at the 2024 Australian Tourism Awards where 9 NSW-based operators took out a podium placement. “The NSW Tourism Awards unite our industry, strengthen our communities, and shine a light on the dedication and pride of operators who create world-class experiences,” said Godward. A first for the program, this year’s line up also includes finalists from the North Coast Regional Tourism Awards, owing to a new partnership providing a direct pathway and greater support. “We are delighted about this new partnership providing greater opportunity for North Coast operators to enter the awards, which is a great result,” said Ms Godward. All entries were rigorously assessed by a panel of 56 independent industry experts, with judges noting the increasing calibre of submissions and the commitment to sustainable business practices. The program is the only pathway for NSW operators to compete at the Australian Tourism Awards. “We’ve had highly positive feedback from participants who say the process is extremely valuable in helping them build actionable steps to creating business success. It’s why we continue to see new entrants embracing the program – it builds long-term capability as well as celebrating success,” said Godward. The 2025 NSW Tourism Awards finalists are recognised across: Food & Drink Tourism, Tours, Attractions & Experiences, Accommodation, Sustainable Tourism, Tourism Services and New Tourism. Food & Drink finalists The Food & Drink Tourism finalists for the year include the best flavour-forward estates, cellar doors and experiences NSW has to offer. Printhie Wines in the Central Coast, Cupitt’s Estate and Jervis Bay Brewing Co have made the cut, alongside the Italian Cooking Experience with Stefano Marvello in Bowral and the Tocumwal Chocolate School in the Riverina region. Also on the list of Food & Drink Tourism finalists are Courabyra Wines, Foxdog Distillery and Brewery, Earth Beer Company, Harwood Hotel, Krinklewood Estate, Pipit Restaurant and Spare Chef Catering. Beyond the eats and sips, the finalists list also recognises attractions, events and experiences like the Taronga Western Plains Zoo in Dubbo, Kestrel Nest EcoHut and the Narooma Oyster Festival. Minister for Jobs and Tourism Steve Kamper congratulated all the finalists and said it showed that the state’s tourism sector was driven by dedicated industry champions. “Tourism is a $50 billion industry in NSW, and a major driver of jobs, growth and opportunity,” he said. “The finalists represent the very best of our state, setting benchmarks of excellence and demonstrating the important role tourism plays in strengthening local communities. I congratulate every finalist and thank them for their contribution in making NSW the number one visitor economy in the nation.” The winners of the 2025 NSW Tourism Awards will be announced at the NSW Tourism Gala on Thursday, 27 November 2025, at Waterview in Bicentennial Park, Sydney Olympic Park. Source: Zadro Agency Find more food and drink news on Crumb Wire.

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ALDI’s 2025 Christmas range features lobster, salmon and new spicy mango prawns

Pallavi Mathur04 mins

Ahead of silly season, ALDI has unveiled its 2025 Christmas Seafood Selection, returning with a full line-up of festive go-tos and a few new dishes to freshen up summer spreads. The range will be available in stores from October 22, with prices starting at $4.99. The collection brings together a mix of premium seafood options and easy entertaining plates that cater to both relaxed lunches and full Christmas feasts. What’s on the shelves? Returning highlights include the Premium Lobster Tails with Garlic Butter Glaze, Split Rock Lobster served with either garlic and herb or Provençal-style sauce, and the Atlantic Salmon Side, dressed in a Tuscan herb crust. Cooked Australian Tiger Prawns also make their return, along with Maple Bacon Scallops and the Salmon Wellington with cheese and dill. New to the range this year are the Spicy Mango Prawns – butterflied prawns coated in a mango glaze with a mild kick, served in a crisp crumb. The brand’s ‘Let’s Party’ range has also been expanded, featuring Prawn Bao Buns with Sriracha Mayo, Mushroom Bao Buns with Hoisin, Filo Prawn Rolls and crumbed Prawn Balls in both Original and Bubble Crumb styles. For grazing tables and starters, the range includes Smoked Salmon and Cream Cheese Puff Pastry Canapés and Lobster Puff Pastry Canapés, each filled with a creamy herb blend. Shoppers can also find the Deluxe Prawn Selection, which combines Sweet Chilli, Coriander Filo and Coconut Torpedo Prawns in one pack. Quality Christmas on a budget ALDI Australia’s Shopping Expert, Kylie Warnke, says the seafood range has been curated to help shoppers prepare a quality Christmas feast without overspending. “Christmas is a time for families to come together and create cherished memories with each other. Our seafood options are crafted with convenience and cost in mind, meaning Aussies can spend more time with their families and less in the kitchen, while also having peace of mind that they’re getting the best value.” “This year, we’ve brought back much-loved favourites like our Premium Lobster Tails with Garlic Butter Glaze, while also introducing the brand-new Spicy Mango Prawns to provide even more options for your Christmas feast,” Warnke adds. The seafood range continues ALDI’s focus on variety, quality and affordability for the festive season, balancing traditional favourites with new flavours suited to an Australian summer. ALDI’s 2025 Christmas Seafood Selection will be available nationwide from October 22 while stocks last. Source: Ogilvy PR Find more food retail updates on Crumb Wire.

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WARHEADS Sour Watermelon Storm lands at Hungry Jack’s for a limited time

Pallavi Mathur02 mins

Hungry Jack’s has partnered with candy brand WARHEADS to launch a new limited-time dessert, the WARHEADS Sour Watermelon Storm. The collaboration turns the well-known sour lolly into a soft serve dessert that balances tangy and sweet flavours. The WARHEADS Sour Watermelon Storm combines Hungry Jack’s vanilla soft serve with a swirl of WARHEADS Sour Watermelon syrup and a topping of WARHEADS Sour Watermelon Bursties. Launching nationwide on Tuesday, October 14, 2025, the dessert aims to bring a sense of nostalgia while introducing something new to Hungry Jack’s menu. “This launch is all about tapping into nostalgia while delivering something bold, fun and unexpected,” says Luke Pavan, Marketing Director at Hungry Jack’s. “It’s a flavour experience that’s a twist on a classic, and we can’t wait for customers to try it. We’re committed to expanding our innovative dessert offerings to cater to a variety of customer cravings.” For those looking to take it further, WARHEADS Sour Watermelon Bursties will also be available as an optional add-on for any frozen beverage, offering another way to adjust flavour and texture. The collaboration follows the 2021 release of WARHEADS Sour Bursties Frozen Drinks, which marked the beginning of Hungry Jack’s partnership with the brand. The WARHEADS Sour Watermelon Storm and Bursties range will be available for a limited time in-store, through the Hungry Jack’s App or via drive-thru. Source: Wrights Communication Find more food and drink news on Crumb Wire.

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Aroma of Indonesia brings Sydney a new look at the country’s regional cuisines

Pallavi Mathur06 mins

Aroma of Indonesia has opened in Sydney’s CBD, bringing a new dining experience that highlights the country’s diverse regional cuisines and dishes rarely seen outside Indonesia. The restaurant sits in Barrack Place on Clarence Street and is led by husband-and-wife team Nessiana Pamudji and Ferry Tshai. Vibe: Earthy Bali terrace-inspired accenture for an immersive flavour journey through the Indonesian archipelago. Menu Highlights: Rendang from Padang, Daging Asam Manis, Pangsti Udang Laksa, Aroma Island cocktail Cost: $60-$110pp for a full meal + a drink Dietary Considerations: Gluten-Free, Vegan and Vegetarian options available. Pamudji and Tshai Pamudji and Tshai are already familiar names within the Sydney dining circuit. Their first venture, The Sambal, opened on Kent Street in 2017 and became known for its traditional, homestyle Indonesian dishes. Both chefs were born in Indonesia and trained in Sydney, with time spent in Asian-Australian kitchens such as China Doll and Billy Kwong. Their cooking reflects the flavours of their Central Javanese heritage, shaped by 15 years of combined experience in some of Sydney’s most recognised restaurants. With Aroma, the pair move into a more refined space, designed to showcase the depth of Indonesia’s food culture in a premium setting. An Aroma-tic menu The menu takes diners across the Indonesian archipelago. Classic dishes like Rendang from Padang in West Sumatera feature premium 2GR Australian Full Blood Wagyu beef in a rich spiced curry gravy, while lesser-known recipes such as Tongseng Domba from Central Java – slow-cooked lamb shank curry with charred cabbage and tomato – take centre stage. Desserts stay true to Indonesian flavours but bring in creative touches. The Cendol Sago combines pandan sago pudding, vanilla coconut, jackfruit, palm sugar and almond crumble, along with a tropical take on crème brûlée that uses durian fruit for a distinctive flavour. The drinks list follows the same approach, blending Indonesian inspiration with modern technique. The ‘Aroma Island’, for instance, is made with coconut rum, purple ube, pineapple juice and condensed milk, topped with a coconut aroma bubble. The ‘Toraja Negroni’, named after a town in South Sulawesi known for its coffee beans, features house-infused coffee gin, Campari, Vermouth and gula aren (palm sugar). Pamudji says the goal is to challenge perceptions of Indonesian food in Australia and offer a premium dining experience.  “We wanted to create a dining experience that introduces Australians to the depth of Indonesian cuisine, introducing lesser-known dishes Australians may never have tried before and recipes passed down from my mother, alongside new takes on some of the popular dishes like Nasi Goreng and Rendang.” The space The space seats 44 inside and 12 outside, combining warm, natural tones and textured finishes inspired by the Tegallalang Rice Terraces in Bali. Deep reds, timber browns and sunlit mustard accents frame a setting that feels both relaxed and refined. “Sydney has no shortage of premium Asian dining experiences, but until now there hasn’t been a space dedicated to showcasing Indonesian cuisine at that level. With Aroma of Indonesia, Ferry and I wanted to change that,” adds Pamudji. “This is something we’ve dreamed about for years – building on the success of The Sambal to create a restaurant that celebrates our heritage while giving us the freedom to innovate and share Indonesian food in a way Sydney hasn’t experienced before.” Aroma of Indonesia is located in Barrack Place, once home to one of Sydney’s first coffee houses, the Grand Central Coffee Palace, built in 1889. The restaurant is open Monday to Friday from 11:30 am to 4:00 pm for lunch and Monday to Saturday from 5:30 pm to 11:00 pm for dinner. Source: Papaya PR Find more dining out updates on Crumb Wire.

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New Caption by Hyatt Central Sydney pairs flexible stays with food by Chef Yammi Cheung

Pallavi Mathur04 mins

Caption by Hyatt Central Sydney has arrived in Haymarket, introducing Hyatt’s lifestyle brand to Australia for the first time. The hotel opened its doors on Monday, October 13, with a fresh take on lifestyle travel – a place where guests are empowered to create their own experiences, from a smooth mobile check-in to rooms designed for flexibility and comfort. While the hotel’s design and community feel set the tone, the food rounds out the experience. Let’s Talk Shop At the heart of the property is ‘Talk Shop’, a café, bar and social hub led by Head Chef Yammi Cheung. Her menu, built around a “Healthy vs Indulgent” philosophy, plays with flavour and balance in equal measure. Cheung brings more than a decade of experience from kitchens across Hong Kong and Australia, including Pullman, Rosewood Hong Kong and the American Club Hong Kong. A Hyatt alum since 2014, she now leads the kitchen with creativity and mentorship, shaping a dining experience that captures the energy of Haymarket. “At Caption by Hyatt, our menu celebrates creativity, connection and community,” she says. “Inspired by the vibrant energy of Haymarket and local producers, we craft dishes that tell a story of place and people. Talk Shop’s line-up moves easily between comfort and lightness. Highlights include the Double Down Burger, Krapow Burger, Mee So Salmon Bowl and the Plain Gainz Bowl, served alongside house iced teas that can be spiked with a spirit of choice. “Each dish is designed with intent and personality,” adds Cheung. “Our signature iced teas and cocktails invite conversation over flavour, whether you’re here for a quick bite or a lingering night.” The all-day format gives the space a relaxed, social rhythm, equally suited to coffee catch-ups, laptop lunches or a casual evening drink. Guest Experience Beyond the menu, the 174-room hotel reflects a strong local connection. Declared open by Deputy Lord Mayor Jess Miller, Caption by Hyatt Central Sydney features art by Sydney illustrator Chris Yee, Melbourne creative Samy Baby and Japanese Australian artist Hiromi Tango. Together, their work mirrors the streets and energy of Haymarket within the hotel’s design. General Manager Temara Exton says: “Caption by Hyatt Central Sydney is more than just a hotel. It’s a place where locals and travellers can feel at home, connect, share ideas, and be part of the vibrant neighbourhood of Haymarket and Central Sydney.” The all-new Caption by Hyatt Central Sydney blends sustainability, locally sourced ingredients and technology in a setting designed for both travellers and Sydneysiders. Guests can find the hotel at 13 Parker St, Haymarket, Sydney 2000. Source: Doyen PR Find more food and drink news on Crumb Wire.

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Wicked Sister releases limited-edition desserts inspired by Wicked: For Good

Pallavi Mathur03 mins

Wicked Sister has teamed up with Universal Products & Experiences to launch two limited-edition dessert pots inspired by ‘Wicked: For Good’, the upcoming Universal Pictures film releasing in cinemas on November 20. The collaboration brings a taste of Oz to the chilled dessert aisle with two themed flavours: Mixed Berry & Marshmallow, inspired by Ariana Grande’s character Glinda, and Pistachio & White Chocolate, a nod to Elphaba, played by Cynthia Erivo. Both desserts blend the brand’s signature creamy texture with flavour combinations that celebrate the film’s leading characters. They are also gluten-free, preservative-free and made with natural colours and flavours. Pedro Demartini, Marketing Director of Wicked Sister, says the launch follows weeks of anticipation after fans first spotted the products on shelves in September. “Similar to the passion and enthusiasm Wicked fans have for these films and these beloved characters, Wicked Sister fans are just as loyal. “It’s been amazing to see the excitement for the new limited-edition ‘Wicked: For Good’ inspired dessert pots already.” To mark the collaboration, Wicked Sister is running a promotion offering Australians the chance to win movie tickets to ‘Wicked: For Good’ with the purchase of any two packs from the range. The limited-edition pots join Wicked Sister’s existing line-up of chilled desserts, which includes flavours like Chocolate, Strawberry and Banana, along with newer options such as Caramel and Coffee in the High Protein Pudding range, and Madagascan Vanilla Bean and Crème Caramel from the Twin Pack range. Wicked Sister’s ‘Wicked: For Good’ inspired desserts are available now in the chilled desserts section of major supermarkets while stocks last. Source: Communicado Find more food retail stories on Crumb Wire.

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FUNDAY Natural Sweets launches a new line of chews

Pallavi Mathur03 mins

Australian confectionery brand FUNDAY Natural Sweets is expanding its lineup with a new range of Chews – the first of their kind in Australia with a health-forward twist. Available in two flavours, Strawberry & Mango Passion and Caramel, the new chewy lollies are designed to deliver all the fun and flavour of classic chews, minus the added sugar. With a soft, satisfying texture and nostalgic appeal, they’re FUNDAY’s latest step in reimagining childhood favourites for modern snacking. Since launching, FUNDAY has grown from a start-up into one of Australia’s leading better-for-you confectionery brands, now stocked across major retailers and embraced by lolly fans of all ages. The brand claims its products are made with real ingredients, prebiotic fibre and no added sugar, leading a new wave of supermarket innovation that brings joy, flavour and a little fun back to snacking. The new Chews (45g, RRP $4.50) stay true to the brand’s better-for-you promise. They contain no added sugar or sugar alcohols, are packed with gut-friendly prebiotic fibre, and use only natural colours and flavours. They’re also gluten-free, making them a more inclusive treat for lolly lovers of all kinds. The launch follows FUNDAY’s ongoing mission to prove that indulgence and health don’t have to be at odds. The brand, founded in 2020 by Daniel Kitay, has built a loyal following for its approach to reworking nostalgic favourites with natural ingredients and no added sugar. “We’re continually trying to find ways to reimagine your favourite childhood lollies with a better-for-you twist. With our new FUNDAY Chews, we’re proud to give Aussies the chewy, nostalgic lolly they’ve been craving without any of the added sugar or sugar alcohols. This is about bringing joy back to snacking without compromise,” says Kitay. Lolly lovers can find the new Chews at Woolworths stores nationwide from October 21, 2025, or online at fundaysweets.com from October 14, 2025. Source: Sunday Agency Find more retail product updates on Crumb Wire.

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Shelanous creators to launch Shelly, a new ten-course dining experience in Caulfield

Pallavi Mathur04 mins

The team behind Melbourne’s Shelanous – and its two-month-long waitlist – is set to open a new restaurant called Shelly in Caulfield on November 5. Shelanous quickly became a local favourite after opening in early 2024, drawing a two-month waitlist and guests ranging from everyday diners to international names like Katy Perry. Now, co-owners Rony Parienty, Fabien Moalic and Jean-Louis are building on that success with a second venue that carries the same philosophy but brings its own identity. Keeping it kosher Like its Port Melbourne counterpart, Shelly will guide guests through a ten-course degustation menu with matching beverages. The approach stays focused on storytelling and sensory dining, but the new space has been designed to feel bigger and more dynamic. The restaurant’s trust-the-chef menu will be fully kosher certified and halal-friendly, with dishes chosen to surprise while highlighting seasonal ingredients and texture. The shared-table setup encourages conversation and connection – something that has defined the Shelanous experience since day one. Shelly will include a 30-seat dining room beneath a starlight ceiling, a Sense Bar and space for both private events and intimate dining. Unlike Shelanous, it will also offer limited walk-ins. A necessary next step Parienty says the move came out of necessity. “The demand for Shelanous since opening has been overwhelming. We’re constantly booked out two months in advance and we love seeing people enjoy the experience we deliver alongside the great food and drinks. But, with a waiting list this long, we knew it was time to open another location. “Opening Shelly in Caulfield will not only allow us to meet demand but also create a whole new high-energy experience for our guests. We can’t wait to welcome people when we start this new chapter.” Shelanous began in 2023 as a pop-up in a synagogue before finding its permanent home in Port Melbourne. With Shelly, the team continues to evolve its blend of fine dining, theatre and hospitality in a new setting. Shelly will open in Caulfield on November 5 at 809, Glen Huntly Road, Caulfield VIC 3162. Source: Sense Communications Find more dining out updates on Crumb Wire.

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