/ Mar 28, 2026
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2025

bibigo launches locally made vegan kimchi range in Australia

Pallavi Mathur04 mins

bibigo has launched its first locally produced Suitable for Vegans Kimchi range in Australia, marking a shift toward plant-based versions of the Korean staple as local interest continues to grow. The new products are made without traditional seafood ingredients, responding to demand from shoppers looking for lighter and vegan-friendly options. A kick of Kimchi Kimchi has increasingly moved beyond restaurant menus and into everyday home cooking, and bibigo says more consumers are seeking the fermented flavour profile without fish sauce or shrimp paste. The new range is designed to suit flexitarian and plant-based diets while keeping the tang and depth associated with classic kimchi. “Kimchi is loved for its bold flavour, and we wanted to offer that same experience in a format suitable for vegans,” says Eugene Cha-Navarro, Managing Director and CEO, CJ Foods Oceania. “Our Suitable for Vegans Kimchi range retains the fermentation flavour and crunchy texture people expect, while preserving the nutritional qualities kimchi is valued for. It brings a traditional favourite into a more modern, trend-forward space – created for both long-time fans and those discovering kimchi for the first time.” To achieve this, bibigo developed a proprietary vegan seasoning base intended to deliver balanced acidity and fermentation-driven flavour. The products also retain nutritional elements commonly associated with kimchi, including CJ’s patented probiotic strain CJLM119 and natural dietary fibre. The locally produced range is made from fresh vegetables using traditional fermentation methods and is positioned as a lighter, salad-style kimchi with a crisp texture. Two varieties are included in the launch: Suitable for Vegans – Traditional Refreshing Style, a lighter take on classic kimchi with garlic-forward flavour and a clean finish. Suitable for Vegans Mild – Tomato Blend, which incorporates tomato for subtle sweetness and a softer flavour profile. bibigo suggests the products can be used across everyday meals such as salads, grain bowls and wraps, aiming to make kimchi more accessible to home cooks who may be newer to the category. The launch comes as kimchi continues to gain traction globally. In 2024, the global kimchi market was valued at $6.9 billion and is projected to approach $10 billion by 2034, driven in part by the wider influence of Korean food and pop culture. bibigo’s new Suitable for Vegans Kimchi range is available at selected specialty grocery retailers across Australia. Source: Niche Marketing Group Find more food retail updates on Crumb Wire.

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The Clareville launches summer tasting menu and 2025 Christmas Hamper

Pallavi Mathur06 mins

The Clareville has rolled out its summer tasting menu and opened orders for its 2025 Christmas Hamper, giving Northern Beaches diners two ways to experience the restaurant’s seasonal cooking over the warmer months. The new summer tasting menu is priced at $99, with an optional $75 wine pairing. It reflects chef-owner Cooper Dickson’s continued focus on seafood, seasonal produce and foraged local ingredients, shaped by the relaxed dining rhythms of Pittwater. The Clareville Chef-owner Cooper Dickson said the new summer tasting and à la carte menus were designed to feel light on its feet but still generous and celebratory, capturing the mood of Pittwater in the warm summer months. The menu The menu includes roasted scallop with miso butter, corn and furikake, curry devilled egg with Nduja crumb, white anchovies and chives, ocean trout confit with smoked cream cheese, cucumber and apple, crispy spring vegetables with wild three-corner leek, salsa verde and buttermilk ricotta, beef fillet with caramelised garlic, charred baby leek, bisket kromesky, potatoes and hot mustard, a “half time orange” refresher and chocolate mousse with liquorice ice cream, raspberry and elderflower. Alongside the tasting menu, The Clareville continues to offer its seasonally changing à la carte ‘eat’ menu. Current dishes include seared tuna, kombu cream, crispy buckwheat, kumquat & sumo mandarin dressing, tiger prawn agnolotti, cauliflower, XO sauce, radish, macadamia Potato gnocchi, pumpkin, goat curd, local honey, hazelnuts, saltbush, nashi, brown butter and a 350g Wagyu scotch fillet (MBS7+), hand cut chips, café de paris butter, local leaves. “Summer here is all about salt on your skin, sand underfoot and food that feels connected to the water just metres away, so the menu leans into fresh seafood, bright acidity and a few playful moments along the way,” Chef Dickson said. Christmas hamper For Christmas, the restaurant is offering a $600 Christmas Hamper designed to serve four to six people and available for collection on December 24. “For those celebrating at home, we believe Christmas should be about relaxing around the table with family and friends, rather than being stuck in the kitchen, so our hamper lets people relax while still serving something that feels really special and thoughtfully put together,” he said. The hamper features Sydney rock oysters with mignonette dressing, tiger prawns with Marie Rose sauce, tuna carpaccio with crème fraîche, wild fennel and citrus and chilled king crab with salsa verde. A charcuterie platter of Christmas ham, foie gras, smoked trout rillette, house-made pork and pistachio terrine complements pickled vegetables and crusty bread, truffled potato salad, a leaf salad with stone fruit and fig vinaigrette and Cooper’s boozy Christmas cake to finish. The wine list has been shaped to complement both the seafood-led summer menu and the festive spread, with a concise selection of Australian and European producers chosen for freshness, texture and food-friendliness. Highlights include NV Thalia from Tasmania’s Derwent Valley and NV Arnaud Lambert Crémant de Loire from France’s Loire Valley on the sparkling front, as well as ‘24 Usher Tinkler “Paperwasp” Chardonnay from the Hunter Valley, ‘23 Ten Minutes by Tractor Estate Chardonnay from the Mornington Peninsula and ‘23 Pascal Reverdy “Terre de Maimbray” Sancerre from the Loire. The Clareville is open for dinner Wednesday to Saturday and lunch Friday to Sunday. Guests can dine in under the frangipani trees or take the experience home for Christmas Day. Source: Sarah Shields PR Find more dining out updates on Crumb Wire.

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Hirsch Wine Group builds momentum with new releases and wider distribution

Pallavi Mathur05 mins

Hirsch Wine Group is heading into 2026 after a year of expansion, with the Yarra Valley producer growing both its own wine labels and its role in how Australian wine is made. The family-run business spent 2025 investing in new facilities, several new releases and wider distribution, changes that are now showing up more clearly in bottles and on wine lists. Led by 28-year-old CEO Ben Hirsch alongside chief winemaker Peter Mackey, the group represents a younger generation of Australian wine businesses focused on scale, quality and long-term thinking. Much of that work happens behind the scenes, but its impact is increasingly visible to consumers. One of the biggest developments this year was the rollout of Hirsch Wine Group’s expanded winemaking and bottling operations. The upgraded setup includes new production facilities, a fully automated bottling line and large-scale temperature-controlled storage. For drinkers, that translates to more consistent wines across a broader mix of styles, particularly from smaller producers that now have access to high-quality production without owning their own infrastructure. Demand for the expanded operation has been strong, with the site booked well into 2026. Alongside this, Hirsch Wine Group has continued to invest in its own vineyards, planting more vines at its Dixons Creek property as part of a longer-term plan to grow its estate holdings over the next five years. “This year has been a true collective effort, and any progress we’ve made belongs to our growing team, a group of people who show up, support each other, and genuinely enjoy the work we’re doing together,” said Ben Hirsch, Chief Executive Officer. “We’re grateful for the opportunities ahead and excited to keep improving every day with the same humility, curiosity and team spirit that’s shaped our journey so far.” La Chica Con Tinta The group also added a new label to its portfolio in November with the launch of La Chica Con Tinta. The range focuses on lesser-seen varietals such as Arinto and Garnacha, shaped by Mackey’s experience working in Chile and Hirsch’s time living in Spain. It joins Hirsch Hill as part of a portfolio aimed at drinkers looking to explore beyond familiar grape varieties. “From the purchase and storage facility and its transformation through to the purchase and install of the bottling line and then to top it off, the conception of La Chica Con Tinta, it’s been encouraging to see the Yarra Valley embrace the Hirsch Wine Group in what we are trying to achieve,” said Peter Mackey, Chief Winemaker and Vineyard Manager. “I look forward to the challenges in 2026 and we will strive to be a central hub for the greater wine community.” Hirsch Wine Group has expanded distribution of its premium labels across major liquor retailers, including Dan Murphy’s, BWS, Liquorland and IGA, as well as on wine lists across Melbourne and Brisbane. Source: Modern Currency Find more food and drink news on Crumb Wire.

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The flavours dominating Aussie dinner tables according to HelloFresh

Pallavi Mathur06 mins

Australians are increasingly using home cooking as a way to explore other cultures, according to HelloFresh’s inaugural Plate of the Nations trends report. The study found that 67 per cent of Australians see cooking as a gateway to global culture, with more than a quarter saying they cooked more international dishes at home over the past year. “HelloFresh’s inaugural Plates of the Nation report showed the dinner table is fast-becoming our passport to the world, as just over two-thirds (67%) of Aussies report using cooking as a way to explore new cultures,” said Hannah Gilbert, Senior Director, HelloFresh Australia. “Aussies have always been an adventurous bunch, so it isn’t surprising we’re seeing this translate into the kitchen. Home cooks are no longer waiting for a holiday to discover new food. They are bringing those flavours into their kitchens and recreating the dishes they love at home. That appetite for exploration is only expected to grow as well.” Aussie dinner tables are changing Italian, Indian and Thai emerged as the most cooked cuisines, with Italian leading the way. Despite the variety on offer, one familiar favourite still topped the list, with butter chicken named Australia’s most cooked dish overall. “I think the reason Butter Chicken has come out on top in terms of the nation’s favourite dish is owed to it hitting that sweet spot between comfort and adventure,” Gilbert said. “It’s rich, mildly spiced and incredibly customisable, so it appeals to home cooks who want bold flavour without the complexity.” The report suggests travel and social media are shaping what ends up on the dinner table. More than a third of respondents said they draw inspiration from dishes they’ve tried while travelling, while 35 per cent pointed to social media as a key influence. Meanwhile, enthusiasm for cooking globally does not always translate into action. A lack of ingredients, limited time and confidence in cooking unfamiliar cuisines were cited as the biggest barriers. Australia is watching two trends unfold at once: growing interest in native ingredients and rising curiosity about global cuisines. According to Gilbert, the two are far from mutually exclusive. “These trends actually complement each other beautifully. They are mutually enriching, representing a mature evolution of Australian culinary identity,” she says. “What we’re seeing is that Aussie cooks are becoming more confident and experimental, so they’re blending global techniques with uniquely local ingredients. Rather than choosing one direction, people are using global inspiration as a framework and elevating it with homegrown flavour. “It’s creating a really exciting, distinctly Australian fusion.” Australia’s most cooked dishes When it comes to global flavours, Australia’s top five cuisines cooked at home were: Italian, 44.28 per centIndian, 29.28 per centThai, 27.86 per centMexican, 26.85 per centJapanese, 19.76 per cent Compared with other countries, Australians sit somewhere in the middle. The UK, US and Canada reported a stronger preference for cooking Italian food at home, while Australia’s appetite for Thai food outpaced the UK and US but fell just behind New Zealand. Mexican food proved especially popular in North America, with Australia following closely behind. The report also highlighted the most cooked HelloFresh recipes among Australian customers: Indian Butter Chicken and Garlic Tortillas with Nutty RiceHearty Beef and Spinach Cottage Pie with Cheesy Mash ToppingGolden Chicken and Mushroom Sauce with Sweet Potato Mash and Sautéed VeggiesSuper Easy Chicken and Green Bean Curry with Garlic TortillaHerby Italian Beef and Truffle Mayo Burger with Parmesan Potato Fries and Side Salad Overall, the findings point to Australian home cooks growing more confident in the kitchen and more open to letting global flavours shape everyday meals. Find more food and drink features on Crumb Wire.

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Crumb Wire weekly round up: December 12, 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. Don’t miss this new limited-edition secret menu item at Grill’d Grill’d has launched Rais’n Grill’d: a limited-run dipping sauce inspired by a viral overseas flavour that has been circulating across Australian social feeds. The very literal secret-sauce release responds to growing curiosity from consumers following the trend online. Wharf Hotel launches hot air balloon-themed dining pods for summer The Wharf Hotel has introduced Wharf on Cloud 9 for the summer, a series of hot air balloon-themed dining pods set along the Yarra River. Running through late summer, the spaces are designed for groups celebrating birthdays, organising catch-ups or settling in for a long lunch. Each pod uses a light-themed fit out that adds a touch of novelty while keeping the focus on comfort and privacy. Sofitel Sydney showcases French Christmas traditions with Maison Balzac Sofitel Sydney Wentworth has brought a French-inspired Christmas to its lobby, unveiling a seasonal collaboration with Maison Balzac that highlights festive food traditions alongside the brand’s distinctive glassware and table objects. New BBQ Chicken Double Crunch BBQ taco lands at Guzman y Gomez Guzman y Gomez (GYG) has added a new limited edition taco to its menu today, with the BBQ Chicken Double Crunch now available at GYG restaurants nationwide. The BBQ Chicken Double Crunch features a soft flour tortilla with queso wrapped around GYG’s hard shell tortilla, filled with grilled free range chicken, sweet chipotle BBQ sauce, chipotle seasoned fries, chipotle mayo and GYG’s jack cheese ($4.80). Red Hill Estate unveils new-look sparkling wine range Red Hill Estate has launched a refreshed trio of sparkling wines just in time for the festive season, unveiling a new-look collection that brings together cool-climate acidity, approachable drinking and celebratory styling. Red Rooster’s Chickmas Wonderland to light up Cannon Hill in Brisbane Red Rooster Cannon Hill is getting a glow up this festive season with a three-night Chickmas Wonderland, switching on from December 12 to December 14. The Wynnum Rd store will be decked out in an oversized light display designed as an easy local night out for families, friends and anyone after a bit of December colour. The program includes roaming entertainment, festive music, small giveaways and a few unscripted surprises across the weekend. Melbourne’s Showroom Bar sets the scene for New Year’s Eve Showroom Bar at The Royce will open through the afternoon and evening for New Year’s Eve, offering cocktails, canapés and an early dinner before Melbourne’s midnight celebrations. Hungry Jack’s teams up with Tabasco for spicy Cheesy Loaded Chips There’s a new hot sauce player in the fast-food game and this one comes with serious pedigree. Hungry Jack’s has teamed up with Tabasco for a limited run of Cheesy Loaded Chips, pairing its thick-cut chips with a cheesy cheese sauce and the original Tabasco flavour turned up a notch. Bar Sophia by Marameo and Il Bacaro team brings modern Athenian fare to Melbourne Bar Sophia has opened in Melbourne’s Central Park Village, bringing a Greek-leaning wine bar and dining room to the neighbourhood. The venue comes from Michael Badr and Marco Tenuta, the team behind Marameo and Il Bacaro, and takes cues from the new-wave bars of Athens. It adds a more relaxed, walk-in-friendly option to an area that’s been short on casual spots. Kings Cross Coke sign gets a new look celebrating everyday Sydney moments Sydney’s iconic Kings Cross Coke sign has a fresh new look, with Coca-Cola Australia unveiling an updated image that leans into the everyday connections the billboard has come to symbolise. The refresh builds on the brand’s recent ‘Meet Me at the Coke Sign’ campaign, which invited locals to share their own stories of meeting under the glowing red landmark. Coming soon: Historic Darling Mills site to be reborn as subterranean brasserie Darling Glebe A well-known corner of Glebe dining history is about to get a new life, with Darling Glebe set to open on Glebe Point Road in February 2026. The restaurant will take over the former Darling Mills site, a space tied to Sydney’s early farm-to-plate movement, and reintroduce it as a subterranean brasserie with a martini-led bar and a French omakase chef’s table. Saint Juniper partners with Toki for one-night-only gin pairing dinner Award-winning craft gin distiller Saint Juniper is teaming up with Toki Bistro and Bar in North Sydney for a one-night-only five-course degustation and gin pairing on December 19. Curated by Group Executive Head Chef Jacob Lee, the menu centres on premium Australian produce layered with modern Asian-fusion flavours, with each course designed to pair with a specific Saint Juniper gin.  Uber Eats to become Coles’ exclusive on-demand delivery partner Uber Eats and Coles have expanded their national partnership, giving Australians access to a much larger grocery range delivered on demand. The multi-year agreement will see Uber Eats become Coles’ exclusive on-demand delivery partner from December 26, 2025. Customers can now order up to 17,000 Coles products through the Uber Eats app, an increase of more than 50 per cent, with delivery aimed to arrive in under an hour. Find more food and drink stories on Crumb Wire.

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Uber Eats to become Coles’ exclusive on-demand delivery partner

Pallavi Mathur05 mins

Uber Eats and Coles have expanded their national partnership, giving Australians access to a much larger grocery range delivered on demand. The multi-year agreement will see Uber Eats become Coles’ exclusive on-demand delivery partner from December 26, 2025. Customers can now order up to 17,000 Coles products through the Uber Eats app, an increase of more than 50 per cent, with delivery aimed to arrive in under an hour. The update lands as the festive season ramps up and shoppers lean on convenience for everything from holiday entertaining to last-minute top-ups. Coles and Uber Eats expect Christmas Eve to be the busiest day for grocery orders, reflecting patterns seen last year when items like gingerbread houses, prawns and eggnog topped the platform’s charts. “Just over two and a half years since Coles and Uber Eats launched their national grocery delivery partnership, we’re excited to make it even easier for Australians to order more of the quality fresh produce, everyday essentials and products they love,” said Jonathan Torr, Coles Executive General Manager eCommerce. “It’s another way we’re helping our customers get what they need, wherever they need it, whether they’re juggling busy schedules and family commitments, need a quick refill, or are hosting an event over the holiday season.” Shoppers can browse the expanded range by searching ‘Coles’ in the Uber Eats app, covering fresh produce, pantry staples, meat, dairy, health and beauty products and seasonal items. Regular promotions sit alongside perks for Uber One members, while new customers can access introductory discounts. Lucas Groeneveld, Uber Eats Regional General Manager of Retail APAC, says: “For many Australians, getting their Coles shop delivered through the Uber Eats app is no longer an occasional convenience; it’s part of the rhythm of everyday life. By enhancing our partnership with Coles, we are able to better service this demand.” The partnership arrives as seasonal demand for festive foods, essentials and gifts spikes. According to Coles and Uber Eats data from Christmas 2024, the highest-selling products on Uber Eats were the Coles Christmas Gingerbread House, followed by Coles deli thawed cooked prawns and Paul’s Christmas Egg Nog. Demand for wrapping paper increased by 800 per cent in the week leading up to Christmas, while nearly 29 per cent of all prawns sold in December were purchased on Christmas Eve. A selection of Coles products will also be priced at standard in-store rates, extending the supermarket’s value positioning to at-home delivery. The partnership goes beyond the Uber Eats marketplace, with Uber providing on-demand delivery support for Coles’ own e-commerce channels and retail media operations. Customers can continue to shop via Coles Online for the full in-store range and standard pricing, while Uber Eats focuses on speed and immediacy for quick-turnaround orders. The expanded service is now available nationwide across hundreds of Coles stores. Find more food retail updates on Crumb Wire.

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Saint Juniper partners with Toki for one-night-only gin pairing dinner

Pallavi Mathur08 mins

Award-winning craft gin distiller Saint Juniper is teaming up with Toki Bistro and Bar in North Sydney for a one-night-only five-course degustation and gin pairing on December 19. Curated by Group Executive Head Chef Jacob Lee, the menu centres on premium Australian produce layered with modern Asian-fusion flavours, with each course designed to pair with a specific Saint Juniper gin. Across the evening, guests will be guided through the range by Saint Juniper founder Paul Walton, tasting expressions served neat and in carefully balanced cocktails. Designed as an intimate dining experience, the event brings together food, flavour and storytelling, with Walton sharing the thinking behind each gin as it appears alongside the dishes. Purity of the spirit Saint Juniper is a contemporary Australian gin brand built around art, intention and small-batch production.  The name itself speaks to that philosophy. “Juniper is what makes a gin a gin,” Walton says. “Saint came from the idea of purity of spirit – the spirit in this instance being gin.” The brand’s visual identity is inspired by perfume. “When it comes down to it, they (gin and perfume) are similar concepts. People can’t smell perfume online; they also can’t taste my gin online. So these unique blends of ethanol and botanicals need to have a premium visual draw that speaks to the brand as a whole.” “People, including myself, usually have a whole heap of bottles in a cupboard at home. I wanted to create a brand that can sit on top of that heap and stand out. Something visually appealing and inoffensive,” he adds The labels are a sleek, minimalistic black and white reminiscent of Le Labo, Jo Malone and the numbers read like a callback to a certain world-renowned No. 5.  Walton is a qualified sommelier who has conducted more than 18,000 wine and spirit tastings – he brings this knowledge and a curious nature to how he builds on feedback and balances his gin. “Not everyone has to like all my gins,” he insists. “They’re all so different. I’ve met a few people who can’t stand the Mediterranean gin simply because they don’t like olives. Yet other people keep coming back for more.” In 2025 alone, Saint Juniper received significant international recognition. The brand was named Spirit of the Year Australia at the London Spirits Competition and was awarded a 98-point score at the same awards. At a national level, Saint Juniper also took out Gold at the Australian Gin Awards in 2025. All Saint Juniper gins are bottled at 43% ABV. “It gives the gin presence without it becoming heavy,” Walton explains. Toki x Saint Juniper The degustation at Toki is crafted around Saint Juniper’s numbered gins, but not in sequential order. Instead, each expression is matched to a dish where the pairing feels intuitive. For instance, Chef Lee’s opening dish pairs Abrolhos scallop with the newly launched Saint Juniper 05 Red Lime Gin. The scallop’s natural sweetness and delicate texture play against the sharp, aromatic lift of red finger lime and sharper notes of kaffir lime and ginger. The apple and celery pickle add the freshness factor.  On its own, the new iteration very powerfully transports the palate to summer in Southeast Asia – just as Walton intended. He recommends the drink be enjoyed with a soda, particularly one with a lime infusion, rather than a tonic to preserve the integrity of the blend.   Also on the menu is stracciatella with smoked tomato pine nuts, tomato onion jam, nectarine and basil, paired with Saint Juniper 01 Original Dry Gin, followed by octopus with nduja vinaigrette, pomme purée, marinated paprika and olives alongside Saint Juniper 03 Raspberry Pink Gin presented in Paloma form. Flat iron steak with celeriac purée, cherry, black garlic bouquet and red wine jus is matched with a Saint Juniper 04 Mediterranean Gin Martini, before chocolate lava cake with crème anglaise is served with Saint Juniper 02 Orange and Elderberry Gin. What’s next for Saint Juniper Looking ahead, Walton says his focus remains on deepening the brand’s connection with consumers. “I’d love to open a cellar door where people can come in, taste through the range and really understand how and why each gin exists,” he says.  “For me, it’s always been about slowing people down and getting them to engage with flavour.” The Saint Juniper degustation takes place at Toki Bistro and Bar, North Sydney, on December 19. Tickets are priced at $115 per person. Find more dining out updates on Crumb Wire.

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Coming soon: Historic Darling Mills site to be reborn as subterranean brasserie Darling Glebe

Pallavi Mathur05 mins

A well-known corner of Glebe dining history is about to get a new life, with Darling Glebe set to open on Glebe Point Road in February 2026. The restaurant will take over the former Darling Mills site, a space tied to Sydney’s early farm-to-plate movement, and reintroduce it as a subterranean brasserie with a martini-led bar and a French omakase chef’s table. A homecoming At the helm is chef and restaurateur Jeff Schroeter, whose career spans The Savoy London, Royalton Hotel New York, Bistro Moncur and Bayswater Brasserie. The opening marks a sort of homecoming for Schroeter, who previously co-founded Beckett’s in the same spot back in 2021 before stepping away to pursue other interests. “This space is an heirloom to Sydney diners,” he says. “It’s always been one-of-a-kind and we’re proud to be its new custodians. We want to honour it for what it is – a culinary icon of the city’s hospitality industry – and in doing so, welcome back those who loved it then, and invite a new generation to fall in love with its spirit now.” Darling Glebe will lean into the venue’s heritage features, keeping elements such as convict-chipped sandstone, vaulted ceilings and tables carved from a single native Coachwood tree. The fit-out includes five separate spaces, each offering a different rhythm of dining. “You can drink and dine based on your own mood; the venue lets people have that type of freedom,” Schroeter says. Long lunches, moody dinners A French omakase-style chef’s table will be available for exclusive use, with Schroeter personally serving guests throughout the multicourse experience. The venue also includes a private dining room and an underground wine cellar space for larger events. A martini bar will open from late afternoon until midnight, designed for drop-ins and pre-dinner drinks. The main dining room will carry a casual luxe feel across long lunches and moody dinners. Schroeter has built a team with deep hospitality pedigrees. Sarah Biswas, whose background includes Odd Culture Group, Restaurant Hubert and Banksii, will lead the floor. Former Australian Bartender of the Year Charlie Ainsbury is shaping the venue’s table service martini bar. The opening will also reconnect the site with the Adey family, who founded the original Darling Mills restaurant. Schroeter plans to source produce from Darling Mills Farm and occasionally revisit dishes from the family’s 35-year-old cookbook. “This room has always told me what it wants me to serve,” he says. “I’m just here to listen.” Darling Glebe will open for dinner from Wednesday to Sunday, with lunch served on Fridays. Source: Wine Glass Media Find more dining out updates on Crumb Wire.

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New POSH Panettone lands at ALDI as part of expanded Christmas line-up

Pallavi Mathur02 mins

ALDI is expanding its Christmas bakery line-up with a new limited-edition POSH Panettone, adding a designer-look tin and what the retailer says is its biggest range of the Italian sweet bread to date. The seasonal collection will arrive in the middle aisle on December 10. Panettone has become a go-to for entertaining and gifting in many Australian households, and ALDI’s 2024 range leans into a mix of traditional and trending flavours. The new POSH Panettone joins 10 varieties, including pistachio, limoncello and tiramisu, sitting alongside the supermarket’s broader line-up of eight existing panettones starting from $3.99. The full range includes a mix of hand-wrapped, mini and flavoured options at various price points: NEW Limited Edition Tin Panettone 1kg, $24.99 Duca Handwrapped Panettone 1kg, $19.99 NEW Battistero Limoncello Panettone 750g, $14.49 Battistero Flavoured Panettone 750g, $14.49 – Available in Pistachio or Tiramisu Battistero Italian Mini Limoncello Panettone 100g, $4.99 Battistero Italian Mini Classico Pandoro 80g, $3.99 Mantovani Mini Panettone 100g, $3.99 – Available in Chocolate Chip or Traditional Fruit Mantovani Traditional Fruit Panettone 900g, $9.99 Mantovani Chocolate Chip Panettone 750g, $9.99 The new range is available in ALDI stores nationally from December 10. Source: Ogilvy PR Find more food retail updates on Crumb Wire.

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Kings Cross Coke sign gets a new look celebrating everyday Sydney moments

Pallavi Mathur03 mins

Sydney’s iconic Kings Cross Coke sign has a fresh new look, with Coca-Cola Australia unveiling an updated image that leans into the everyday connections the billboard has come to symbolise. The refresh builds on the brand’s recent ‘Meet Me at the Coke Sign’ campaign, which invited locals to share their own stories of meeting under the glowing red landmark. “The sign has been a fixture in Kings Cross for over 50 years, witnessing countless memories along the way. From celebrating love during the marriage equality vote to turning green and gold in support of the Matildas at the FIFA Women’s World Cup, it has been part of some truly unforgettable moments.” “This beautiful, creative refresh is the latest addition to the memories made around the sign and Coca-Cola extends its gratitude to the people of Kings Cross and the city of Sydney for embracing it.” The new creative centres on a photograph by street photographer Sam Ferris, who has spent more than a decade documenting Kings Cross and the people who move through it. His hero image, titled ‘On the Steps’, captures a quiet exchange between two people beneath the sign. The moment is deliberately subtle, reflecting the familiar, fleeting interactions that define the neighbourhood. “Coke’s always been about connection. It’s the small, human moments that bring people together and make everyday interactions feel meaningful. That’s what this image brings to life.” Campaign credits: WPP Open X led by Ogilvy Australia, supported by HogarthPhotographer: Sam Ferris Source: Ogilvy PR Find more food and drink updates on Crumb Wire.

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