/ Nov 05, 2026
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2025

Hot-diggity-dog: Subway brings back the Subdog

Pallavi Mathur01 mins

Subway is bringing back its cult-favourite SubDog for a limited run, this time with three new variations on the menu. The Loaded SubDog range includes: The Original SubDog – A DON® hot dog sausage with a simple mix of mozzarella, jalapeños, tomato sauce and mustard on white bread. The BBQ Bacon Loaded SubDog – A smokier option for BBQ lovers, this SubDog layers sausage with mozzarella, bacon, pineapple, red onion and smoky BBQ sauce. The Mexican Loaded SubDog – This SubDog goes big on Mexican flavours with Doritos cheese corn chips, jalapeños, salsa, capsicum, red onion and avocado to go with the sausage. Each SubDog can be customised with extra toppings and comes in both Six-inch and Footlong sizes, available in-store and online until October 7, 2025.

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Rum breaks up with cola as Diplomático and Old Love’s team up to launch secret menu

Pallavi Mathur04 mins

Super-premium Venezuelan rum Diplomático has teamed up with Sydney bar Old Love’s to take on one of Australia’s most enduring pairings: rum and cola. The duo is kicking off a bold month-long break-up that swaps cola for a line-up of five refined “Rebound Cocktails” designed to help Aussies discover a better match. The month-long “Cola Break Up” will see the mixer disappear from the menu, replaced with five cocktails designed to show off the versatility of Diplomático Reserva Exclusiva. The move comes as new insights reveal seven in ten Australians still pair dark rum with cola, a habit Old Love’s and Diplomático say is in desperate need of a refresh. Callum Marra, or ‘Squid’, General Manager of Old Love’s, said: “We’ve always loved rum – Old Love’s is dedicated to celebrating the spirit – but we think it deserves better than the old-school cola stereotype it’s become known for. We’re excited to be joining forces with Diplomático to call time on the basic mixer and rewrite a love letter to rum done right.” The first to land is the Café Venezuela, a zesty take on an Espresso Martini inspired by guarapo – a traditional Venezuelan drink made with coffee, lime and papelón. Four more “rebound” cocktails will roll out weekly, offering fresh spins on classics and a few unexpected flavour pairings. The line-up includes: Una Noche (One Night): a cola-esque highball with Diplomático, cold brew, falernum, tonka bean, vanilla and lime. Monte Exclusiva: a riff on the Monte Carlo with D.O.M. Benedictine, Peychaud’s bitters and orange oil. Love Boat: a fruit-forward daiquiri-style cocktail with passionfruit, lemongrass and lime. Jungle Fever: a spicy take on the Jungle Bird, with Campari, Diplomático, caramelised pineapple, lime and pimento. Eulalie Lazaro, Brand Manager at Diplomático, said: “Diplomático Reserva Exclusiva is one of the most awarded dark rums in the world – a complex, versatile spirit that deserves more than the same old mixer. In Australia, rum is still too often paired with cola. Together with Old Love’s, we’re hoping to rewrite the rules and encourage Aussies to rethink what a rum cocktail can be: stylish, unexpected and full of flavour – no sugary sidekick required.” The Cola Break Up runs until the last week of September at Old Love’s. The cocktails sit on a secret menu, available only to those who know to ask. Source: We Are Different

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Dishes for Dad: Father’s Day feasts you won’t want to miss

Pallavi Mathur013 mins

With Father’s Day coming up on Sunday, September 7, we’re willing to bet your social feeds are inundated with gift guides and recommendations for what to get the fathers (and father figures) who have given us so much.  But here’s an idea: This year, instead of scrambling to find him a last-minute polo shirt or his seventh ‘World’s Best Dad’ mug, what if you just treated your Dad to a really good meal?  Hear us out. Getting out of the house with your family guarantees quality time, minus the awkward ‘you’re so hard to shop for’ gift exchange.  If you’re sold on swapping gifts for grub, go ahead and call your Daddy, because we’ve curated a list of Aussie restaurants and pubs that are running Father’s Day specials in 2025.  You can thank us later:  Flying Fish – Pyrmont, Sydney Source: Supplied Flying Fish is celebrating Father’s Day a bit early. Available Friday 5th and Saturday 6th September, Flying Fish will be serving up a trio of indulgent specials alongside its celebrated à la carte menu. Guests can enjoy an N25 caviar and Jerusalem artichoke tart ($20), a classic steak Diane with beef tenderloin, brandy cream and mustard ($70), and a BBQ hapuka with avgolemono ($65). Bookings are available from 11 am – 10 pm. Toki Bistro and Bar – North Sydney Source: Supplied North Sydney fine dining restaurant Toki is celebrating Father’s Day with a specially curated set menu designed to bring the family together over an unforgettable experience. Dad can enjoy a three-course menu at $90pp, or elevate the occasion to $100pp with a perfectly paired complimentary beverage. The set menu includes dishes like beef tartare with caviar and tendon crisps, spatchcock yakitori with grilled okra and corn, each plate crafted to impress. Finish on a sweet note with desserts, choosing either chocolate cake with orange and cocoa ice cream, or a refreshing coconut, kiwi, pineapple and basil combination.  Bookings are available from September 1 – 6. Alpha Dining – Sydney CBD Source: Supplied Celebrate Dad at inner city Greek dining destination, Alpha, this Father’s Day. For one Sunday only, Alpha will open its doors for lunch from 12-3 pm on September 7. There will be a special à la carte menu showcasing some of the restaurant’s signature dishes and Greek flavours, all perfect for sharing. A limited edition Father’s Day dessert ($18) featuring flavours of chocolate, bourbon and figs will also be available. Bookings are available from 12 – 3 pm. Sala – Pyrmont, Sydney Source: Supplied Spoil Dad with a long lunch by the harbour this Father’s Day at Sala.  The Italian-inspired waterfront restaurant will be serving three indulgent specials alongside their regular à la carte menu. Settle in by the water for a $48 300gr Slow Cooked Tajima Wagyu, $85 Grilled WA Whole Lobster, and $15 Old Fashioned. Bookings are available from 11:30 am – 3 pm. Deckhouse – Woolwich, NSW Source: Supplied Celebrate Father’s Day with a relaxed family lunch by the water at Deckhouse. With sweeping views across Sydney Harbour, the Woolwich favourite will be serving its seasonal à la carte menu alongside a selection of specials including roast pork belly, troud crudo, steamed kingfish and more signature dishes designed for sharing. The restaurant will operate from 11 am to 3 pm. Crossroads Hotel – Casula, NSW Source: Crossroads Hotel Deals If Dad fancies a roast – this is where you need to take him. Casula’s Crossroads Hotel is celebrating Father’s Day with a supersized carvery stacked with three different meats.  Families can settle in for a long lunch, with all the trimmings you’d expect of a pub classic done right. For an extra $15 when booked online, you can even surprise Dad with a custom beer glass engraved with his name and his first beer comped by the venue.  Lunch is served from 11 am on Sunday, September 7, until everything’s carved up Dolly – Melbourne CBD Source: Supplied Le Meridien Melbourne’s signature French Bistro, Dolly, will be treating Dad to an indulgent lunch on the house, so he can relax, savour the finest food and celebrate his special day. For lunch service on Sunday, September 7, all dads will receive their main course for free when another main is purchased from Dolly’s à la carte menu. Dad may find himself tucking into freshly-shucked seasonal oysters; scallops paired with dreamy cauliflower and salmon caviar; or for those with a hearty appetite, Dolly’s viral MB2 Porterhouse steak served with crispy French fries and a Robert jus.  There’s plenty on offer for dessert (for those yet to try the flaming Bombe Alaska served with salted caramel ice-cream and rum torched meringue, there’s no better time), but a cult-favourite Chocolate Orange Old Fashioned may just do the trick. Bookings are essential. North and Common Melbourne – Coburg, VIC Source: northandcommon.com.au North & Common is inviting families to celebrate Dad with a three-course sharing menu and a glass of tap beer, served within the heritage-listed walls of Pentridge Prison. On Sunday, September 7, the feast begins with sourdough and cultured butter before entrées of salmon ceviche with sorrel crème, kohlrabi and honey dressing, or burrata with salt-baked beetroot, fennel, dill oil and vincotto. Mains spotlight braised beef cheek with winter herbs, perfectly paired with Bridge Road Brewers’ Outsider Lager, served alongside pommes aligot and a mixed greens and endive salad. To finish, North & Common’s citrus and coffee tiramisu promises a sweet ending to the day. Bookings are available from 11:00 am – 2 pm. Maison Bâtard – Melbourne CBD Source: Instagram Dad will definitely say ‘Oui’ to this one.  This Father’s Day, French restaurant Maison Bâtard is celebrating with an array of one-day-only specials spanning Truffled Wagyu doughnuts, Beef Bourguignon pie and exceptional 1kg Chauvel Wagyu T-Bone Steak alongside all the standouts from their classic à la carte, oyster bar and Menu de la Maison offerings. Limited reservations are available from 12 am on Sunday, September 7. The Stirling Hotel – Stirling, SA Source:…

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Fish-shaped soy containers outlawed by SA government

Pallavi Mathur04 mins

In South Australia’s most recent round of single use plastic bans, the state has banned the use of fish-shaped soy containers, most commonly found at sushi restaurants and kiosks. The move is aimed at reducing rubbish in South Australia’s landscapes and waterways. With this ban, South Australia has become the first place in the world to ban these dispensers, known as shoyu-tai (soy-sauce snapper) in Japan. First invented in 1954 by Teruo Watanabe, the device was designed as a cheaper, plastic alternative to glass or ceramic containers. Now, over 70 years later, the little fish have become a global sushi restaurant staple. However, according to a statement released by the SA government on September 1, “each fish-shaped container is used for just seconds yet remains in the environment for years, causing harm and contributing to microplastic pollution.” According to the statement, the soy fish are a ‘convenience packaging’ item that can be replaced with bulk or refillable condiment solutions, or more manageable alternatives such as sachets, squeezable packs, or certified compostable containers. Marine animals and birds can mistake them for food, leading to ingestion, starvation, or injury. The cap and body parts can also pose a choking hazard. If littered, they can break down into microplastics, which persist in soils, waterways, and oceans. Deputy Premier of South Australia, Susan Close, says: “The ban on plastic soy sauce fish containers, which are used by millions annually and frequently found in litter and marine environments, is a vital next step in reducing the environmental burden of unnecessary single-use plastics.” Local business owner, Abby Zhang of Hanamura Norwood, adds: “Our restaurant has always strived to serve fresh Japanese cuisine to our community while also being mindful of our environmental footprint. “We made a significant change a while back by switching from soy sauce fish containers to more sustainable alternatives, such as compostable sauce containers. Our customers have been incredibly supportive of this transition. “We view this ban as a positive step forward for both the environment and the food industry, and we are proud to contribute to reducing single-use plastics.” South Australia has been implementing bans on single-use plastics at the start of September each year since 2021, including single use cutlery, plastic coffee cups and takeaway food containers. Source: sa.gov.au

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New dining series at From Here By Mike spotlights Victorian producers

Pallavi Mathur03 mins

From Here By Mike, the signature restaurant at Melbourne’s new riverside 1 Hotel, is launching its new dining series, ‘Producers From Here’ on Tuesday, September 16.  The series promises to be a celebration of Victoria’s finest growers, makers, and waters, giving diners a deeper connection to the sources of their food and wine.  The inaugural dinner of the series will be led by acclaimed Chef Mike McEnearney in partnership with Victorian winemakers Quely Wines and premium seafood suppliers Clamms Seafood. “This dinner reflects a joint commitment to food with integrity, served in rhythm with nature, grown or caught with care,” says McEnearney.  For the first edition, guests will get a taste of the Mornington Peninsula’s culinary heritage through five courses designed to celebrate the coastline and seafood-rich waters of Port Phillip Bay.  The line-up includes dishes like Snapper Carpaccio with blood orange ponzu, olives and native mountain pepper, paired with Pinot Grigio and Turbul Friulano; Dromana mussels and whiting with wakame butter matched to Quealy’s Seventeen Rows Pinot; and a sweet finale of Poached Tamarillos with macadamia milk and bay leaf junket, complemented by Quealy’s Moscato Rosé. “This series acts as a creative incubator for us,” says McEnearney. “The dishes at the first ‘Producers From Here’ dinner will be woven into the upcoming spring menu at From Here By Mike, further strengthening the links with Victorian producers and placing sustainability at the forefront of guests’ dining experience.” From Here By Mike celebrates good food done simply, sourced from growers and makers who care. Every dish reflects McEnearney’s signature style: ingredient-led cooking that’s generous, wholesome and bursting with flavour. Set against the relaxed backdrop of Melbourne’s Yarra River, it’s a place to slow down, share a table, and enjoy food that feels both comforting and contemporary. The first ‘Producers From Here’ dinner kicks off on Tuesday, 16th September at 6:30 pm.  Source: Modern Currency

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Founder Profile: Our Cow’s Bianca Tarrant on turning a Facebook post into a nationwide farm-to-door meat business

Crumb Wire010 mins

Bianca Tarrant never expected to become a farmer, but after buying a property in northern New South Wales with her partner and co-founder, Dave, she was quickly thrown into the realities of drought and bushfire. Out of that hardship came the idea for Our Cow – a farm-to-door meat business that now delivers to over 100,000 households. In this profile, Tarrant tells Crumb Wire about resilience, community, and why connection matters just as much as quality when it comes to food. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? I grew up by the beach in Port Macquarie and I can honestly say I never imagined I’d end up a farmer. My early career was worlds away from agriculture, but I’ve always had a strong work ethic and drive to carve out opportunities.  I met my partner Dave while we were both working doing FIFO work in mines in Central Queensland and that’s where my world shifted. Together we saved for our first farm and in 2017, we finally managed to buy our place in Baryulgil in northern New South Wales. It wasn’t an easy start. Not long after we bought the farm, drought hit hard, followed by the Black Summer bushfires, which left our property scorched and bare. With nothing left to feed our cattle, we faced losing everything. Out of that desperation, I came up with the idea of selling one body of beef on Facebook. That single post was the seed that grew into Our Cow.  We now support more than 150 farmers and feed more than 100,000 households nationwide. Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? Our Cow was born out of necessity, but it’s grown through sheer determination and community support. The biggest challenge in the early days was surviving back-to-back natural disasters. When our farm looked like Armageddon, I even mowed lawns to make ends meet while we rebuilt. Key milestones since then include winning the 2022 Shine Award for ‘Belief’, being a finalist twice in the Australian Young Entrepreneur Awards, and receiving one of the largest-ever Boosting Female Founders grants from the federal government. We’ve also built our own meat processing facility in Casino, which allows us to have full control over quality and traceability. How has the Australian market responded to the brand and what has surprised you most? The response has been overwhelming. What started as a few families ordering beef boxes online has snowballed into a community of over 100,000 customers.  The biggest surprise is how much people value connection. Our customers don’t just want meat on the table; they want to know the story behind it, the farm it came from, and the people raising it. That connection has been just as important as the product itself. We’ve had producers tell us customers feel so connected to them they’ve turned up at the farm gate to say ‘hello.’ That’s the kind of connection from the city to the bush that we want to foster. What is one thing you wish more people knew about the work you do? I wish more people understood the resilience it takes to be a farmer and how many challenges we face before food even reaches the supermarket shelf. Behind every cut of meat is a story of drought, floods, late nights, and early mornings, but also passion, care, and a deep commitment to doing right by our animals, land, and community. How do you see food and drink culture in Australia evolving and how does your brand fit in? Australians are demanding more transparency and authenticity from their food. They want to know where it comes from, how it was raised, and who they’re supporting when they buy it. That’s where Our Cow fits in. We’re giving consumers direct access to farm-to-door meat with full traceability. It’s about reconnecting people with the paddock, and I think that’s the future of food culture in Australia. What keeps you inspired as a founder? Our farmers and our customers. When I see the relief on a farmer’s face because they’ve been paid fairly and can plan for the future, or when I hear a customer say, “That was the best steak I’ve ever had,” it fuels me. On tough days, I remind myself of the hundreds of families we’re supporting on both sides – those who produce and those who consume. What’s next for you and the brand? We’re focused on scaling sustainably – continuing to expand our farmer network, improving logistics and reaching more Australian households. We’re also investing heavily in technology and operations to make farm-to-door as seamless as possible. Long term, I want Our Cow to be Australia’s favourite meat brand.  synonymous with trust, quality and a fair go for Aussie farmers. And finally, what do you like to do when you’re not at work? Life on the farm keeps me busy, but I make time for the things that ground me – spending time with Dave and our animals. I’m happiest when I’m at the farm, I love gardening and enjoying a cuppa tea in the morning sun, I also have a little niece who is 2, she loves the farm so I love to spend time with her on the farm, feeding the animals and experiencing such a special way to grow up, with open space and freedom to do whatever she wants.

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Creator Profile: Casey-Lee Lyons on fuss-free recipes, women’s wellness and building Live Love Nourish

Crumb Wire011 mins

Casey-Lee Lyons, the nutritionist and naturopath behind @livelovenourishaus, has built a loyal community around simple recipes and practical wellness advice. Her content blends nutrition know-how with everyday realness. In this profile, she tells Crumb Wire about her path into content creation, the juggle of running a solo business, and why authenticity always comes first. Let’s start with the basics – What are your handles:   You can find me on Instagram @livelovenourishaus or Facebook @livelovenourish or via my  website livelovenourish.com.au   How would you describe the content you create?   I create feel-good, fuss-free recipes and wellness inspiration that empower women to feel energised, nourished, and reconnect with their inner glow. My content combines nutritionist-backed advice with real-life practicality -think hormone-friendly meals, gut-loving recipes, better-for-you swaps and simple lifestyle habits that support your health without the overwhelm.  I’m all about keeping it real -meals that are vibrant, nourishing, and totally doable. Simple, wholesome food and sustainable wellness habits to help you feel good and glow from the inside out.  Tell us about your creator journey so far.   My journey began over a decade ago, as a new mum with a newborn on my hip, a nutrition qualification in hand, and a passion for inspiring others to live a healthier, more nourished life. What started as sharing simple recipes from my kitchen quickly grew into a community of like-minded women seeking realistic ways to feel their best.   Fast forward 10 years and I now create for national and international brands, developing nutritionist-approved recipes and relatable content that resonates with women juggling family, health, and hormones. It’s been an incredible journey of growth, creativity, and purpose. I feel grateful to combine my love of food, wellness, and storytelling into content that helps women reclaim their energy, confidence, and vitality – one nourishing bite at a time.  What have been some of your biggest achievements and challenges along the way?  One of my proudest achievements is turning a passion for nutrition and wellness into a career where I inspire and support women daily. I’ve been published in The Australian Women’s Weekly Cookbook, featured in national magazines, appeared in the media, cooked on TV, and most recently spent an unforgettable day in the MasterChef Australia kitchen cooking a  Mystery Box challenge – a true pinch-me moment!  The biggest challenge? Doing it all – often solo. From recipe creation and content production to running a business and raising a family, it can feel like spinning many plates. There’s no big team behind the scenes – just me wearing all the hats (and usually washing all the dishes too). Like many women, especially mums, I’ve learned to hold space for my passion while showing up for family and myself. The juggle is real, but I’m driven by purpose.  How has the social media food scene changed since you started? What do you love  (or not love) about where it’s heading?   When I started over 10 years ago, Instagram was new and all about perfectly styled static images and curated feeds. Now, it’s shifted to real, relatable video content – from behind-the-scenes recipe reels to unpolished moments from daily life. And I love it!  What excites me most is how much more community-driven the platform has become. It’s no longer just about what’s on your plate – it’s about connecting through food, sharing stories,  and creating content that feels supportive and authentic. There’s so much power in showing up real and helping others feel seen and inspired by everyday moments.  Of course, the pace can be overwhelming with constant changes, but overall, I love where it’s heading. It’s less about perfection, more about impact, connection, and celebrating food as a tool for wellness and joy.  What do you wish people understood better about content creation?   That it’s so much more than snapping a pretty photo or filming a quick reel! What you see in a 15-second video or post often takes hours – sometimes days – of work behind the scenes.  From brainstorming concepts, recipe testing (and re-testing), styling, filming, editing,  writing captions, SEO optimisation, to engaging with the community – it’s a full creative and strategic process. Add juggling multiple platforms, brand collaborations, and staying on top of trends, and it’s easy to see how content creation becomes a full-time (and then some!) role.  It’s a true labour of love. While it takes energy and heart, the reward is creating content that genuinely helps people feel confident in their kitchens, nourished in their bodies, and inspired to prioritise their health. That’s what keeps me showing up.   Which food creators or pages are you following right now?   I love following creators who inspire with real, nourishing food – wholesome family meals,  wellness-friendly recipes, or beautifully styled dishes that still feel achievable. Some of my  favourites are:  @emthenutritionist – She shares trending healthy meals in a fun, no-fuss format.  @theoliviajackson – For relatable gluten-free food moments and keeping things real in the kitchen and home.   @lizthedietitian – for family-friendly wholesome meals   What’s your foodie top-tip?   Be authentic, find your own flavour, and stay in your lane. In a world of trends and quick wins, nothing beats showing up as you. Whether you’re creating content or cooking in your kitchen, trust your instincts and lean into what feels aligned – your passion, your style, your values. People connect with realness. So share the recipes you genuinely love, use ingredients that nourish you, and don’t overthink it. Don’t be afraid to keep it simple. That’s where the magic  (and the most meaningful connection) happens.  And finally, what do you enjoy doing outside of work and content creation?   I love getting outdoors – chasing waterfalls, exploring hidden nature spots, or just soaking up fresh air on bushwalks. Being in nature is my ultimate reset and source of inspiration.  I also treasure quality time with family and friends – sharing meals, laughs, and simple moments that remind me why nourishing your body and soul matters so much. These adventures and connections keep me grounded, energised,…

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Junee Licorice & Chocolate Factory launches golden ticket–style search for chocolate lovers

Pallavi Mathur04 mins

Inspired by Willy Wonka’s famous golden ticket, the Junee Licorice & Chocolate Factory has launched a nationwide search for 100 ‘Official Chocolate Taste Testers’.  The Riverina factory is giving chocoholics the chance to sample brand new recipes never before released, with their feedback directly shaping which creations make it onto shelves across the country.  The competition has previously captured the nation’s sweet tooth, with last year’s call-out drawing over 18,000 applications in just 10 days. This year, to keep up with the appetite, the factory has doubled the number of spots, inviting 100 Australians to take part in the ultimate taste-testing experience. At the helm is Junee’s own Willy Wonka and Managing Director Neil Druce, who rescued an abandoned 1935 flour mill in Junee back in 1998, transforming it into a thriving destination renowned for its handcrafted organic licorice, decadent chocolates, and wildly inventive flavours. Druce’s experiments span everything from salt-and-pepper chocolate blocks to locally inspired infusions and modern techniques like freeze-dried dust, all with one goal: to surprise and delight chocolate lovers while pushing the boundaries of taste. The factory’s success continues to grow, with the opening of a new Coffs Harbour Factory on 20 September. The expansion marks a major expansion for the family business. Rhiannon Druce, Sales and Marketing Manager of Junee Licorice and Chocolate Factory, says: “We wanted to bring the Junee Licorice & Chocolate Factory to Coffs Harbour to be part of a major tourist destination and encourage visitation back to Junee. “With Mum being from the Coffs area and having grown up holidaying here, it already feels like a second home, so it was a natural choice for us.” Chocolate lovers of all ages are invited to throw their hat in the ring for the ‘Taste Testers’ competition, with 100 spots up for grabs. Successful applicants will be sent experimental blocks showcasing different flavour profiles and textures – past creations have ranged from Popping Candy Rocky Road to a salt-and-pepper block – and asked to share their verdict. Applications are open now, with winners chosen at random and contacted on 15 September. Source: Regional PR & Co.

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Fanta brings horror icons to new halloween cans

Crumb Wire03 mins

Fanta has teamed up with Universal Pictures and Blumhouse ahead of Halloween, with three horror favourites now appearing on cans across Australia. Chucky, Freddy Fazbear (Five Nights at Freddy’s 2) and M3gan (M3GAN 2.0) front the limited-edition Fanta Halloween Collection, which is rolling out nationwide through September and October. The range also introduces a new flavour – Chucky’s Punch – alongside refreshed packaging across the Fanta line-up. This new flavour of Fanta is available nationwide from today alongside the three horror icons on cans across the Fanta flavour range. Portraits include Chucky on Chucky’s Punch; Freddy Fazbear on Orange and Orange Zero Sugar and M3gan on Lemon. Fans can get more from the characters by scanning the QR code on the side of cans to access exclusive content and experiences.  “This partnership is all about celebrating the excitement that horror fans live for,” said Martyn Ferguson, senior director of marketing at Coca-Cola Australia and New Zealand. “We’re bringing these characters to life in a way that’s both collectible and fun, giving fans a new way to embrace their favourite infamous icons this Halloween.” Fans can scan QR codes on cans to unlock exclusive content and experiences, part of a wider campaign that will see the characters appear across retail, vending and in-person activations in the lead-up to Halloween. The launch also ties into Universal’s horror slate, following the release of M3GAN 2.0 and ahead of Five Nights at Freddy’s 2, opening in cinemas 4 December. The Fanta Halloween Collection is available now and will run nationwide across convenience stores, petrol stations and partnering retailers until the end of October. Source: Ogilvy PR

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Snapchat is celebrating the joy of sharing small moments with a free ButterBoy giveaway

Crumb Wire06 mins

Snapchat is celebrating the joy of sharing small moments in a one-day event to bring friends together, with a FREE ButterBoy cookie give-away at Sydney’s Pitt Street Mall on Sunday, 7 September.  Why, you ask? A new national study commissioned by the social media platform reveals that Gen Z Australians are finding the most joy in life’s little moments, with more than one in three (35%) saying casual catch-ups, like grabbing a coffee or quick bite, bring them the most joy when connecting with friends. The study also found that connecting over food, whether in-person or via digital interactions, is a key element of how young Australians keep their friendships strong. An overwhelming 94% of Gen Z say they use food or snacks, shared either online or in real life, to show they care.  The most common gestures include sharing meals or snacks (44%), specifically catching up over food (40%), or treating friends to their favourites (30%). 57% of Gen Z agree that sharing food with friends online (sending photos, videos, stories, recipes, new places to eat) is one of the main ways they express care or affection, or stay connected with them, with 90% of Gen Z sharing food and snack-related photos, videos or stories with friends and family.   Nostalgia is also an element of how food sparks joy between friends. For many Gen Z, food is a spark for shared memories, with 46% fondly recalling school canteen staples, 39% finding comfort in home-cooked classics and 30% enjoying old-fashioned corner-shop treats.  Snapchat x ButterBoy blind-box drop  To celebrate the joy of sharing small moments, Snapchat and ButterBoy have joined forces for a free ButterBoy cookie giveaway at Sydney’s Pitt St Mall on Sunday, 7 September. For this fun in-person experience, Snapchat has also teamed up with cookbook author, foodie content creator success story and Snap Star Jasmin Weston (aka @JasminsEats), alongside the cult cookie brand, to co-create an exclusive drop of four limited-edition cookie flavours, including: Matcha and White Chocolate – With Gen Z Aussies identifying Japanese as one of their favourite cuisines for sharing with friends, this cookie is made of classic ButterBoy dough with matcha powder and vanilla paste throughout, and a heap of white chocolate chips. Fairy Bread – A vanilla dough with chunks of caramelised white chocolate, rolled in 100s and 1000s, giving a nod to the 38% of Gen Z Australians who are nostalgic for fairy bread! Chilli Choc – Sharing Mexican food is also among the most loved by Gen Z for friend get-togethers, so this cookie is made of cocoa dough with a spicy twist – flavoured with cayenne pepper and dark chocolate chips, and finished with a spicy salt. Marshmallow Crunch –  Almost half (46%) of Gen Z get misty eyed for school canteen treats, so this cookie is made of classic ButterBoy dough with milk chocolate chips, marshmallows and pretzels throughout, rolled in even more salty pretzel pieces.  On co-creating the special ButterBoy cookie flavours for the Snapchat blind-box drop, Weston said, “These flavours are inspired by the way my friends and I stay connected regardless of our busy lives. Whether it’s sharing a snack, sending a funny snap, or checking in with a nostalgic memory, I find it’s the little things I share with my friends that bring me happiness. These flavour pairings are super fun and give me all the feels”. The free giveaway will start at 10 am and will be first-come, first-served, for anyone with the Snapchat app downloaded on their phone. Source: Ogilvy PR

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