/ Nov 04, 2026
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2025

How Bake Off’s Anirban Chanda juggles spreadsheets and sweet treats

Pallavi Mathur012 mins

By day, Great Australian Bake Off contestant Anirban Chanda works in knowledge management – a field he’s spent almost 17 years mastering – but the rest of his time is spent setting aside the spreadsheets to give way to sugar and spice. Through Another Whisk, his micro bakery in Sydney, he’s bringing Bengali flavours and family nostalgia to a new home. Taking a risk “It’s been almost 17 years of a career built in knowledge management. So it’s very hard, especially through cultural context, to leave a steady job and take such a huge risk,” Chanda says, reflecting on his corporate journey. “Luckily, it’s working really well so far. And if this momentum stays as is, then I might make it a more permanent career in the future.” Chanda’s move to Australia in 2020 wasn’t part of some grand plan. “I’d already resigned from my job in India and got my permanent residency, so I had to move,” he says. “It was in 2020, mid-pandemic, so it felt crazy – but my partner and I came with an open mindset. If it works, it works. If not, we go back.” The leap proved to be a turning point. In lockdown, baking filled the space that routine left behind and Chanda’s business, ‘Another Whisk’  was born. The Bengali Connection Chanda grew up between Bengal and Jamshedpur, surrounded by sweets. “I have always been a baker, in a sense. I used to bake for my family and friends,” he says. “Growing up in a Bengali society or a Bengali family meant sweets and desserts were a massive part of our culture.” “You learn so many things from your grandmothers, moms and aunts that a lot of these ingredients or balancing of flavours start coming to you naturally. It comes intuitively.” His influences go back generations. “My paternal grandmother is from West Bengal, and my mom’s side is originally from Bangladesh. During the partition, they moved here to India, so we have got a lot of influence from the other side of Bengal as well.  “It was very interesting to identify the subtle differences in their cooking, how they’d each utilise different spices and ingredients.” Travel shaped what came next. It was Chanda’s international travels, particularly in Europe, that introduced him to French and wider Western baking techniques and lit the spark.  “It gave me several ideas and the motivation to start something, to start learning Western techniques as well,” he says. “Because of my strength with Indian spices and ingredients, I thought I might try to infuse them with the best Western techniques.” “The philosophy of Another Whisk started from there,” says Chanda.”Now, I make classic French bakes, but infused with Indian, South Asian flavours in addition to Australian native ingredients.”  “And very surprisingly, those elements make an excellent pair.”  The infusion of native Australian ingredients with South Asian flavours seems to be gaining recognition as a harmonious combination on a few other menus this year. One such example is Ahana Dutt’s (Kolkata Social) collaboration with Indigiearth by Sharon Winsor for this year’s Third I Festival.   Familiarity of flavour Chanda says: “My philosophy is to help people understand new flavours or surprise them, without losing too much familiarity.” He explains that if a dish is too far off from what people are accustomed to, it can sometimes cause hesitation, so it’s important to maintain the balance.  “I don’t want to completely alienate them from their understanding of what dessert is, but at the same time, educate them by bringing new flavours into the same bake they might have eaten in other places, with a new element added in.” His cakes reflect that thinking. “I recently started selling a cake in the markets inspired by Bengali sondesh. It’s actually selling really well. People are not used to that flavour, but then I’m also infusing that with strawberries because they are in season,” he says. Sondesh Strawberry Cake Basque Cheesecake “I also make a cake inspired by pati shapta, which is basically a sweet that we make during Makar Sankranti [Hindu mid-harvest festival] around that time. It’s a rice crepe filled with either khoya [milk solids] or jaggery with coconut. I used it in the show too, as my first bake and an introduction to my heritage.” Another favourite has become his signature. “My bestseller from the very first market I started doing is Patali Gur, which is a jaggery from the Bengal region. I make the Basque cheesecake with it. I’ve replaced regular white sugar with the familiar ingredient, and it has absolutely taken off from the very first day. People love it,” he says. The Bake Off effect So how does a knowledge manager with a knack for baking finesse his craft enough to get on one of the country’s biggest televised competitions?  Chanda had long admired The Great Australian Bake Off. “I’m a huge fan of the show,” he says. “My friends and my partner would always push me to apply, but I always second-guessed myself. “When I looked at the standard of the bakers in the show, it would make me question my own skill.” Even applying to the show was unplanned. “One day, I filled out the form, but uncertainty kicked in and I didn’t submit it –  just saved it instead. And I think the casting producer got a notification of an unsubmitted application, which led to them looking up my Instagram profile.  “Luckily, at the time, my Instagram page was already quite active with my home baking experiments,” he says. That experience changed everything for Chanda.  The Great Australian Bake Off Series 8 “Before that, I was just a home baker. I was very confident about my flavour pairing, but not about things like gravity-defying cakes or making a giant biscuit city or biscuit diorama or terrarium.  “These things were so far outside of my skill set, so I really had to up my game,” he says. “It’s equal parts excitement and anxiety, you know, being…

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Australia’s best bottles named in Halliday’s Top 100 Wines 2025

Pallavi Mathur04 mins

Halliday Wine Companion has announced its Top 100 Wines for 2025, celebrating standout bottles from the past year across styles, regions and price points. For nearly four decades, Halliday Wine Companion has been a leading voice in Australian wine. Its team reviews around 8000 wines each year, building a collection of more than 180,000 tasting notes from over 4000 wineries across the country. First published in the 1970s by James Halliday, the annual Top 100 Wines list has long been one of the country’s most anticipated roundups. Today, it’s curated by the Halliday Tasting Team – Dave Brookes, Jane Faulkner, Jeni Port, Katrina Butler, Marcus Ellis, Mike Bennie, Philip Rich, Shanteh Wale and Toni Paterson MW. The list shines a light on the best Australian wines of the year, with a focus on quality, accessibility and value for money. Top 100 Wines 2025 This year’s Top 100 spans six main categories: Australian Sparkling, White Wines Under $40, White Wines Over $40, Red Wines Under $50, Red Wines Over $50 and the Taster’s Pick. The 2025 list features wines from regions across the country, from Gippsland’s 2023 Bass Phillip Old Vines Reserve Pinot Noir to the 2024 Brokenwood Semillon from the Hunter Valley, alongside highlights from Orange, the Yarra Valley and Adelaide Hills. Halliday Wine Companion Head of Tasting, Katrina Butler, says: “This year’s Top 100 Wines reflect the incredible breadth and vitality of Australian winemaking and viticulture. From long-established producers to new pioneers, each wine is a benchmark for its variety. “It’s a joy to celebrate these wines from our diverse and multifaceted tapestry of Australian wine regions, each of which makes our industry stronger and wine drinkers more keenly invested in drinking Australian wine.” The Taster’s Pick, introduced last year, lets each Halliday taster select a personal standout from the past 12 months. Only one wine per taster makes the cut, with this year’s picks ranging from $30 to $300 and earning scores between 95 and 99 points. Wine Tastings in Melbourne and Brisbane To celebrate both lists, Halliday will host tasting events in Melbourne and Brisbane this November. The Melbourne event will be held at Panama Dining Room on Wednesday, November 12, while Brisbane’s will take place at Cloudland on Thursday, November 20. Both will feature producers from the Top 100 Wines and Wineries lists, giving guests a chance to sample some of the year’s most acclaimed drops. The Top 100 announcement also comes ahead of the Halliday Top 100 Wineries for 2025, set to be revealed on Wednesday, October 22. The full Halliday Wine Companion Top 100 Wines list is available here. Source: Tide Communications Find more food and drink updates on Crumb Wire.

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Chef Profile: My House Dumpling’s Judy Wu on building a restaurant rooted in detail and heart

Pallavi Mathur012 mins

Judy (Yueli) Wu’s path to hospitality began not in a kitchen, but in the high-end world of watchmaking – a place where patience, precision and detail ruled. Inspired by her son’s love for food, she carried those same values into My House Dumpling in Perth. In this Crumb Wire profile, she reflects on craftsmanship, confidence and building a restaurant grounded in family and care. What first sparked your love for food and how did you get your start in the industry? My love for food was first inspired by my elder son. He always had a deep passion and curiosity for food and supporting his interest gradually sparked my own. In many ways, he can be seen as the person who introduced me to the restaurant industry.  Alongside that, my earlier experience in the high-end watch movement industry gave me a strong foundation in craftsmanship, precision and patience. These values translated naturally into food – just as every gear in a watch must be finely tuned, every ingredient and technique in the kitchen needs the same level of care.  Over time, combining my son’s passion with my own attention to detail turned what began as support for him into a lifelong love for food and hospitality. What’s been your journey so far – from your first job to where you are now? My journey has been quite unique. I began my career in the high-end watch movement industry, where I learned the importance of precision, patience and quality. When I moved to Australia, I wanted to bring those same values into something more personal and meaningful.  Together with my family, I took the step into hospitality, starting from very humble beginnings. What began as a small effort to share authentic flavours from our hometown gradually grew into My House Dumpling, a restaurant that has become a well-loved spot in our community.  Along the way, I have been both a chef and a businesswoman and each stage has taught me something new about resilience, creativity and the joy of building something that people truly value. What have been some of your greatest achievements and challenges along the way? One of my greatest achievements has been building My House Dumpling into a restaurant with a loyal following and a return rate of 70-80%. To me, this shows that people not only enjoy our food but also feel a genuine connection to what we create.  Another achievement I’m proud of is that our business has been able to contribute to the local community by providing stable jobs and sharing our culture through food. The challenges, however, have been just as significant. Running a restaurant means facing staff dynamics, such as training new chefs while balancing the feelings of more senior staff.  At times, this has been difficult because change is not always easy to accept.  On top of that, the day-to-day demands of managing operations, maintaining quality and constantly adapting to customer expectations have tested me deeply. Yet these challenges have also made me stronger and more determined to keep improving. Outside your property/properties, what are your current favourite food joints? Outside of my own restaurant, I really enjoy Japanese Omakase-style dining. I love the idea of entrusting the chef completely and experiencing a menu that is created from the best seasonal ingredients of the day.  There is something very special about this format; it highlights the chef’s creativity, craftsmanship and respect for ingredients, while also creating a sense of surprise and discovery for the diner.  It’s a philosophy that inspires me in my own cooking as well, because it reminds me that food should always feel both thoughtful and personal. Which chefs and cuisines inspire you most – past or present? I have always been inspired by chefs who dedicate themselves to mastering their craft. In China, I admire the masters who can spend a lifetime perfecting one dish, because it shows a level of discipline and respect that I try to carry in my own work.  At the same time, Japanese chefs, especially those behind Omakase, inspire me with their precision, creativity and ability to let seasonal ingredients shine. In terms of cuisines, I am most drawn to the traditions of Chinese cuisine, because it connects me to my roots, but I also take inspiration from Japanese and other Asian food cultures that value balance, detail and purity of flavour.  Together, these influences push me to keep improving and to find harmony between tradition and innovation. How do you think Australia’s food culture has evolved in recent years? I think Australia’s food culture has changed a lot in recent years. People have become much more adventurous and open-minded. They are no longer satisfied with simplified versions of international food, but are looking for authenticity and stories behind each dish.  I’ve noticed that diners are curious about where ingredients come from, how a dish is traditionally made and what culture it represents. At the same time, there has been a strong focus on quality local produce and sustainability, which I deeply respect. Australia’s multicultural society has also shaped its food scene; different cuisines are not only coexisting but inspiring each other.  This has created a dining culture that is vibrant, diverse and constantly evolving. Any exciting food trends you’ve tried at home – or sneaked onto the menu? If there is a popular food trend, I am always curious to try it, because it helps me stay connected with what people are excited about. But what I enjoy even more is bringing back the flavours of my hometown and recreating them for our menu.  For example, in my hometown, we grew up eating a dish called ‘Five-Spice Roll.’ It is something very nostalgic and close to my heart and I have worked on recreating it in our restaurant. For me, reviving these childhood flavours is not just about food; it’s about memory, identity and sharing a piece of where I come from with our guests. In many ways, these traditional flavours…

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Parklea’s Yummy Punjabi adds new Soya Chaap trinity to menu

Pallavi Mathur02 mins

Parklea favourite Yummy Punjabi has added three new Soya Chaap dishes to its menu – Rogani Chaap, Soya Chaap Kathi Roll and Delhi Chaat. Soya Chaap, a North Indian staple made from soy protein, is marinated in rich tandoori spices and cooked on the grill. Its juicy, meat-like texture has made it a go-to for vegetarians and vegans seeking a plant-based alternative to the classic Indian kebab. Yummy Punjabi founder Vevek Datta is behind some of the Hills District’s most-loved Indian flavours (and that of Sydney’s wider north-west). What began as a small-batch meal delivery and catering service soon expanded into a food truck and eventually, a permanent spot inside Parklea’s sprawling indoor market. On adding the holy chaap trinity to the menu, Datta says: “The soya chaap started out as an exclusive offering on our party catering menu, which received an overwhelming response.” That response inspired him to bring the dishes to the restaurant menu full-time. The new Soya Chaap items join some of Yummy Punjabi’s best-loved dishes, including the Delhi-style Chole Bhature, its rich butter chicken and the Bedmi Poori with Aloo Bhaji – a fried flatbread made with mixed lentils, wheat flour and spices that you’d be hard-pressed to find anywhere else in Sydney. Yummy Punjabi trades every weekend from Friday to Sunday at Parklea Markets (Near Gate 2, 601 Sunnyholt Rd, Parklea NSW). The menu is also available on DoorDash, Uber Eats and Menulog. Find more food and drink news on Crumb Wire.

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Chef Profile: Kolkata Social’s Ahana Dutt on the intentional representation of Indian food

Pallavi Mathur07 mins

Sundays at the bazaar with her mum in Kolkata, India, first taught Ahana Dutt that food could bring joy. Years later, after braving through some intense hotel kitchens in India and a long stint at Firedoor, she’s channelled that memory into Kolkata Social – a Sydney-based Bengali restaurant that is reflective of Ahana’s past and present. What first sparked your love for food, and how did you get your start in the industry? My mum worked a lot, so Sundays were special. We would go to the bazaar together and she would make a myriad of dishes for lunch. I think when you see people around you enjoy something so much, it instils a similar feeling in you. What’s been your journey so far – from your first job to where you are now? I started in the pastry section of a five-star hotel in Kolkata. Once I moved to Mumbai, I worked there at the Westin and Taj Lands End. It is intense, but you learn loads. The bakery departments of these hotels are like a well-oiled machine. I moved to Sydney in 2014 to study at Le Cordon Bleu, after which I worked at Aria Catering and a bit with the Keystone group before joining Firedoor. The 6.5 years spent there were such a catalyst for the chef that I am today. Working in an open kitchen where you have to talk to guests also massively built my confidence. I then went on to head chef at Raja, where for the first time I got to cook Indian food. It was so well-loved but unfortunately had to close within nine months. Which brings us to Kolkata Social – a true reflection of who I am and where I come from. It’s a very small restaurant, with an even smaller kitchen. We really don’t have anything fancy. We don’t even have a coolroom. But there is some delicious and thoughtful food coming out of that kitchen (if I do say so myself). What have been some of your greatest achievements and challenges along the way? I think the kitchen team I built at Raja and the team I have at Kolkata Social are my biggest achievements. It is incredibly difficult to find people who have your back and genuinely care. All of them have bought into my vision. There is immense trust. What more could I ask for? Challenges are inevitable, even though in Australia, I think I have been pretty lucky. It would be very easy to sell out and just do what is expected of you. But I don’t want to do that.  If I am creating something, there has to be integrity in it. It has been difficult having to constantly fight to intentionally represent Indian food, which is why working with Shaun [Christie-David] has been a blessing.  Again, there is a lot of trust there, which creates room for autonomy.  Outside your property/properties, what are your current favourite food joints? Porcine. Without a shadow of a doubt. Also, Bazaar and Bar in Brookvale. It’s a trek, but the potato kulcha is worth it. Which chefs and cuisines inspire you most – past or present? I love Korean food. There are a lot of similarities between Korean and Bengali food- using hyper seasonal ingredients, love of rice, the “tang” and “jhol” similarities- I could go on. Also, Mexican food with the different salsas and the creative ways they use chillies.  Right now, I’m keen to learn how to make Hong Kong-style crispy roast chicken. My friend is on a holiday there currently and I have major food envy. How do you think Australia’s food culture has evolved in recent years? It’s been a very slow evolution. There is definitely more diversity now, but still not enough.  And finally, what do you love doing when you’re not in the kitchen/at the venue? I love to read, but my main addiction these days is going to see musical theatre. It is a bit of a problem.  Find more food and drink features on Crumb Wire.

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Never Never expands its line-up with texture-driven Signature Vodka

Pallavi Mathur04 mins

South Australian distillery Never Never has announced its first permanent product outside gin, unveiling Signature Vodka – a textural take on a spirit long defined by neutrality. Launching today, October 8, the new release marks the brand’s latest experiment in flavour and technique. Distilled from Australian wheat spirit, Signature Vodka is enriched with distilled olive, coconut and avocado oils to create a smoother, more rounded mouthfeel. It’s filtered through activated carbon for 16 hours and blended with McLaren Vale water adjusted with natural salts to enhance pH and texture. With mouthfeel taking centre stage, the vodka delivers a long, silky finish with subtle notes of olive, white chocolate, honeyed macadamia and coconut cream. Co-founder Sean Baxter says: “We built a textural vodka using the techniques learned over eight years of making some of Australia’s best gins. This isn’t a departure – it’s an extension of what we already do well, and it gives us the chance to bring something genuinely new to a category that has long been defined by sameness.” The launch also arrives amid vodka’s renewed momentum through the martini revival, which Baxter described as “perfect alignment between a local innovation and a global cocktail trend.” “Creating an authentic premium vodka in Australia is challenging – we don’t have Russian winter wheat or Icelandic glacier water,” Baxter said. “What we do have is a strong understanding of how to innovate with process and ingredients, and Signature Vodka reflects that.” The frosted bottle design nods to premium vodka aesthetics, featuring a metallic label and textured base for grip and easy pouring – details aimed at both consumers and bartenders. Founded in 2017 by Sean Baxter, George Georgiadis and Tim Boast, Never Never has become one of Australia’s most-awarded spirit producers. Best known for its bold, triple-juniper gin, the distillery joined the Asahi Beverages family in 2024, expanding its reach while staying true to its flavour-driven ethos. Never Never Signature Vodka (700ml, 40% ABV) will be available from October 8 via the distillery door in McLaren Vale and the brand’s website, with national distribution to follow. The drink has already been nominated in the 2025 Spirits Business Awards for Innovation, while Never Never’s head distiller, Tim Boast, has been shortlisted for Best Global Distiller. Find more food and drink news on Crumb Wire.

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Taronga Zoo dining set for refresh under renewed Trippas White Group partnership

Pallavi Mathur04 mins

Taronga Zoo’s dining offering is getting a refresh, with hospitality group Trippas White Group set to continue running its cafés and restaurants for another seven years. The renewed partnership, commencing December 1, 2025, will see new menus, updated spaces and a stronger focus on sustainability across the zoo’s food outlets. For visitors, the partnership means refreshed venues, updated menus and new spaces designed to make every visit more enjoyable – from harbour-view coffees and fresh fish and chips to the nostalgic jelly cups that remain a family favourite. Taronga Conservation Society Australia Chief Executive Cameron Kerr AO said the partnership reflects shared values between the two organisations. “Trippas White Group put forward an exciting proposal that stood out for its creativity, commitment to sustainability and passion for exceptional guest experiences. Camron Kerr and Kevin Zajax “We look forward to working together to create vibrant spaces that celebrate innovation and connection, keeping Taronga among the most inspiring zoo experiences in the world. “Just as importantly, this partnership supports Taronga’s vision for a shared future for wildlife and people, ensuring every visit contributes to our core vision.” Kevin Zajax, CEO of Trippas White Group, said: “Together we have the opportunity to create the best hospitality experience in a zoo or aquarium setting, not just in Australia, but in the world. We can use that to amplify Taronga’s mission, to promote messages of conservation and to educate people about the future, not just of wildlife, but people, and our planet.” Since joining forces in 2022, Trippas White Group and Taronga Zoo have focused on sustainability, locally sourced produce and accessible, family-friendly dining. The next stage of the partnership will build on those foundations with new concepts that connect food, conservation and community. Overlooking Sydney Harbour and home to more than 4,000 animals representing 350 species, Taronga Zoo attracts guests from across Australia and the world. The continued collaboration ensures its food offering keeps pace with its reputation of being considered and ‘uniquely Sydney’. Trippas White Group operates many of the country’s most recognisable venues, including the Sydney Opera House, Centennial Homestead and the Australian War Memorial. Find more food and drink news on Crumb Wire.

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2025 Sportsbet Caulfield Cup Carnival: What’s on the menu?

Pallavi Mathur05 mins

Hearts, horses and appetites – These are the three things set to race at the 2025 Sportsbet Caulfield Cup Carnival from October 11 to 19. This year’s event features more than just races; attendees can expect an impressive line-up of food, drink and lifestyle experiences, with new on-course precincts and pop-ups from some of Melbourne’s finest chefs and venues. What are people eating? Centred around some of Australia’s most celebrated races, the event offers energy, tension and a visceral atmosphere of being close to the action. Guests can opt for the General Admission offering, The Avenue precinct, featuring a special appearance from South Yarra rooftop venue Beverly or the Fashion on Track precinct – described as ‘glamorous new destination in the heart of the parade ring.’ But the question most readers of Crumb Wire will want answered is simple: What are people eating? From Nashville-style fried chicken to fine-dining degustations, the 2025 Carnival promises as much excitement off the track as on it. Visitors can expect one-off restaurant pop-ups, signature cocktails and premium wine lists spread across General Admission and Members’ precincts. Tennessee Wingboys Chef Charlie Carrington of Atlas Dining will bring his Nashville-inspired fried chicken trackside with an exclusive GA-only pop-up. The menu will include fried chicken, smash burgers and sides, headlined by the one-off Caulfield Crispy – a Southern fried chicken burger with Carrington’s signature special sauce. Wonder Pies Melbourne favourite Wonder Pies joins the line-up with its gourmet pastries and crowd-pleasing classics. The Carnival special, The Champions Pie, features braised beef brisket and bacon. Every pie is priced under $10, with sausage rolls, loaded fries and fish’n’chips also on offer. Beverly at The Avenue South Yarra rooftop bar Beverly will pop up in the Avenue precinct, with chef David Ball curating a menu of signature dishes including prawn dogs, spinach gnocchi and lamb ragu. Tickets for Caulfield Guineas Day include dishes, with optional Moët & Chandon and caviar bump add-ons. Guests can expect free-flowing cocktails, DJ sets and Beverly’s signature party atmosphere. Premium dining For those looking to elevate the experience, Caulfield’s fine-dining venues return with new menus and premium wine pairings. The Promenade, exclusive to MRC Members, offers a four-course menu, premium wines and panoramic track views. Another fine option is Black Caviar Restaurant, delivering a six-course fine-dining degustation with uninterrupted views of the home straight. GA drinks and pop-ups General Admission will feature branded pop-up bars from Smirnoff, Canadian Club and Carlton Draught. Squealing Pig joins the line-up with its new Squealini Zesty Lemon Spritz, debuting at Caulfield for the first time. From gourmet pies to premium fine-dining experiences, the 2025 Sportsbet Caulfield Cup Carnival is set to showcase Melbourne’s food culture against the thrilling backdrop of the races. The event will be held at Caulfield Racecourse: Gate 2, Station St, Caulfield East, VIC. Find more food and drink features on Crumb Wire.

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Fitzroy’s Añada welcomes new Head Chef

Pallavi Mathur03 mins

Fitzroy Spanish restaurant and bar, Añada, has welcomed Angel ‘Didier’ Chavez on board as its new Head Chef. With more than two decades of international culinary experience, Didier brings a deep passion for traditional Spanish cuisine, honed across acclaimed kitchens in Mexico, Spain and Australia. He began his career at Centro Castellano in Mexico City, best known for its old-world Castilian cooking and mastery of wood-fired meats. In Spain, he refined his craft at Urrechu in Madrid, a Michelin-recommended fine dining institution blending Basque traditions with modern know-how.  More recently, since relocating to Melbourne, Didier has held senior roles within Chris Lucas’ acclaimed hospitality group at two of the city’s most prestigious venues – Grill Americano as Sous Chef and Society as Events Sous Chef. At Añada, Didier will introduce a renewed focus on authentic, seasonal Spanish menus built around the best local Victorian produce. Diners can expect existing favourites like croquettes, tortilla de patatas, and chorizo a la sidra, alongside refreshing summer classics like salmorejo and gazpacho and soulful stews in winter. Local seafood and meats will also feature prominently, paired with Spanish sauces and a focus on culinary techniques from the region. A subtle Italian influence in Didier’s cooking promises to accent the menu.  “What excites me most about Añada is the opportunity to share traditional Spanish flavours in their truest form, while also embracing the incredible ingredients available here in Australia,” says Didier.  “I want every plate to feel like Spain, soulful, seasonal, and made to be shared. Later this year, I’m also looking forward to opening Añada for lunch a couple of days a week, giving guests even more opportunities to experience our food.” One of Melbourne’s most intimate and eclectic dining experiences Añada pairs fine Spanish wines with soulful food and warm hospitality.  With Didier at the helm, the restaurant will continue to honour and celebrate its Spanish roots with refreshed depth. Source: Sense Communications Find more food and drink news on Crumb Wire.

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Declan Cleary and Sarah Todd to host Barra Love Shack at Bondi Beach

Pallavi Mathur04 mins

October 17 is National Barramundi Day, and to celebrate, MasterChef Australia couple Declan Cleary and Sarah Todd are turning up the heat with a one-day pop-up at North Bondi Surf Club. Cleary, aka ‘The Fish Guy’ and Todd, who found love on the most recent season of MasterChef: Back to Win, will show Bondi locals just how easy it is to fall in love with Australia’s most iconic fish. Dubbed the Barra Love Shack, the beachside pop-up will see the pair cooking their favourite barramundi dishes live for the public, with tastings fresh off the pan and recipes for visitors to take home and recreate. “Barramundi is more than a fish, it’s a national icon,” Cleary said. “I grew up fishing with my grandfather, and it’s where my love of barra began. It’s a fish that’s always been part of my life, and part of Australia too.” Todd added: “National Barramundi Day is about celebrating food, culture and connection. Barramundi is fresh, healthy and so simple to cook, it’s the kind of ingredient every Aussie can fall in love with.” The Barra Love Shack The event is part of nationwide celebrations for National Barramundi Day, which will see more than 150 restaurants, pubs, cafés and clubs across Australia serving dishes made with locally farmed barramundi. At the Love Shack, visitors can sample three of the couple’s recipes – grilled, baked and steamed – each designed to showcase the versatility of Australia’s most iconic fish. The line-up includes Zesty Barra Tacos, delicate Barramundi en Papillote and a fresh Barra Pani Puri: a dish reflective of Todd’s Indian culinary influence and incidentally, the one that first brought the pair together. National Barramundi Day National Barramundi Day is an initiative of Australian Barramundi (Australian Barramundi Farmers Association), representing producers including Humpty Doo Barramundi in the Northern Territory; Infinity Blue Barramundi in Queensland and Victoria; Barramundi Gardens; Spring Creek Barramundi; Coral Coast Barramundi; and Daintree Saltwater Barramundi, all based in Queensland. The Barra Love Shack pop-up will take place at North Bondi Surf Club on Friday, October 17, from 1 pm AEDT, celebrating the nation’s enduring love affair with its most famous fish. Source: Papaya PR Find more food and drink updates on Crumb Wire.

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