/ Nov 05, 2026
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2025

Chef Profile: Giulio Marchese on growing hand in hand with Italian Street Kitchen

Crumb Wire07 mins

Giulio Marchese grew up in Italy surrounded by food – from his Nonna’s pasta to summers spent helping at his relatives’ osteria. Now Group Executive Chef at Italian Street Kitchen, he reflects on his path from commis chef to leading a national brand, the mentors and cuisines that inspire him, and how Australia’s food and drink scene has raised the bar in the 15 years he’s been here. What first sparked your love for food, and how did you get your start in the industry? Food has always been a part of my life since I was a kid! From Nonna’s kitchen, where every day she would be cooking some delicious meals, making homemade bread or homemade pasta, to my Mum baking biscuits or pizzas in our woodfire oven stove in the winter. Since the age of five or six, I would jump in to help them, as it was fascinating to me. My Aunty and Uncle also own an Osteria in the small village where I come from in Italy, and I would spend time there every day.  I was just 11 years old when I started helping out there during the summertime and so when I turned 14, I chose to go to hospitality school. What’s been your journey so far – from your first job to where you are now? I started as a commis chef at 17 years old, during a school break.  The Head Chef at that venue recommended me for a fine dining restaurant, where I worked for two years before moving to another fine dining restaurant, following the Chef from the last place. I moved to Australia at 22 years old for a sabbatical year, but ended up working the entire time.  My first job in Australia was also through a recommendation from the Head Chef that I was working with in Italy. I had a few other jobs during my working holiday visa until I got sponsored for permanent residency, after which I started working for Seagrass as the Head Chef for Italian Street Kitchen.  As the brand grew, I did too and now I’m the Group Executive Chef. What have been some of your greatest achievements along the way? The greatest achievement has been to be a part of growing Italian Street Kitchen into the solid group it is now. Another is becoming Group Executive Chef and being able to achieve all this in a country that doesn’t speak my mother tongue, Italian. I was really, really bad at English back in school, so this is a win.   Outside your property/properties, what are your current favourite food joints? I always love to try new restaurants/concepts, but lately my favourite food joints are Callao in Barangaroo, Sinclair’s in Penrith, Osteria Mucca in Newtown and R&B in Norwest. Which chefs and cuisines inspire you most – past or present? The Chefs that most inspire me are definitely the ones I used to work for and have mentored me, but also all the people I worked with, regardless of their rank; you can get inspired or learn from your juniors! As for cuisine, I have to ‘pay homage’ and go with Italian cuisine as the most inspiring for me, but being a chef, I’m always drawing attraction and inspiration from other cuisines like Fijian, Japanese and Mexican. How do you think Australia’s food culture has evolved in recent years? Well, it has evolved massively in the last 15 years that I’ve been living here. Now there is a lot of competition and the bar has been raised big time. People travel a lot overseas too, so they know nowadays when food is done properly or is a cheap, average reproduction. Any exciting food trends you’ve tried at home – or sneaked onto the menu? This will be going live soon in Italian Street Kitchen for a limited time – Dubai Chocolate Tiramisu! And finally, what do you love doing when you’re not in the kitchen/at the venue? Spending time with my family is the first on the list, but I also love cooking at home and going out to try new restaurants/food joints.

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Sydneysiders: Here’s where to get your truffle fix before end of season

Crumb Wire011 mins

This year’s truffle season seems to have swept in at lightning speed and is somehow already on its way out. So, we’ve curated a list of Sydney’s best truffle menus and events for you to hit up before the nutty black beauties start to fade off all the ‘Specials’ boards. Bitton – Alexandria and Rose Bay Bitton’s bistros are leaning all the way into truffle season this August, with both its Alexandria and Rose Bay venues plating up decadent, limited-edition dishes every Thursday night until the end of August. Think Truffle Spatchcock Chicken Chasseur with pommes purée in Alexandria, or a Beef Cheek Pithivier with périgourdine sauce at Rose Bay. On 21 August, the celebration peaks with a one-off five-course truffle dinner – Gruyère gougères, scallops with grapefruit butter and summer truffles, a smoked chicken terrine, the signature beef cheek pithivier, and a dessert plate of truffle-spiked sweets. At $120 a head, it’s set to be one of the season’s most indulgent highlights. Bar Infinita – Gordon North Sydney favourite Bar Infinita has been serving up winter decadence since June, and there’s still a little time left to catch their truffle menu before the season wraps. Sourced from The Truffle Farm in Canberra, the black truffles are featured across four dishes and a drink: gnocco fritto with buffalo taleggio cream and truffled mortadella, a woodfired pizzetta dripping with parmesan fondue, house-made truffle gnocchi with porcini and chestnuts and a playful ‘Trufflemisu.’ Even the classic Negroni gets a little seasonal treatment with a truffle butter wash. “Working with truffles is always special. They bring depth and elegance to our dishes,” says Taran Tamana, Owner of Bar Infinita The menu is available daily until the end of the season. Sydney Common – The Sheraton Grand, Hyde Park Sydney Common at the Sheraton Grand Sydney is going all out to bid farewell to truffle season with a one-night-only truffle dinner on Wednesday, September 3. Head Chef Dylan Bennett (ex-Shell House, Bennelong) has designed a four-course menu that showcases winter’s most indulgent ingredient through a delicate truffle tartlet and spanner sourdough crumpet with creamy truffle spaghetti, striploin with citrus and kombu-salted fries and a final adieu to the fabulous fungi via truffle millefeuilles. “Truffle season marks one of the most anticipated moments on the culinary calendar, and we look forward to welcoming guests to Sydney Common for an evening of indulgence,” says Laura Wiersma, Director of Marketing at Sheraton Grand Sydney Hyde Park. At $195pp, Guests can expect to be wowed with a glass of NV Taittinger Brut on entry, before settling in for an evening that blends Sydney Common’s contemporary Australian-meets-Japanese style with the richness of fresh truffles. Capriccio Osteria and Bar – Leichhardt Truffles take centre stage with Capriccio Osteria’s $79 truffle tasting menu available until the end of August. Since 2015, the Italian Forum staple has been serving handmade pastas and wood-fired pizza under the direction of restaurateur Michele Rispoli. This winter, the spotlight is on Australian black truffles, folded through sauces, shaved over fresh pasta, and even churned into ice cream. The menu features a mac & cheese croquette stuffed with truffled bucatini, beef carpaccio with truffle aioli and shaved black truffle, a woodfired tartufo pizza layered with pancetta, porcini, and you guessed it – more shaved truffle, along with house-made fettuccine with truffle butter and pecorino. For dessert, there’s a truffle ice cream with hazelnut meringue, caramelised banana and crisp milk. Sydney-based food creator @phatlifeproject summed it up best when he said: “I don’t think it’s possible to be truffled out, but I came close with this menu. If you love truffles, you have to try out this menu at Capriccio.” Hello Auntie – Marrickville and Darling Square A Vietnamese twist on the mighty truffle? Yes, please! Chef Cuong Nguyen has built a menu that takes the earthy winter staple out of its usual French and Italian context and drops it into dishes like truffle pho with various cuts of meat immersed in 24-hour truffle beef broth, royal prawn noodles with Moreton Bay prawns and egg noodles and a luxe fried rice with scallop, corn and egg. There’s also a beef tartare with lotus root chips on offer, along with a rich truffle cheesecake for those with a sweet tooth. Semola – Marrickville Marrickville’s Selmola is serving up an indulgence worth dedicating poetry to, with a six-course menu built around fresh truffles from Manjimup, WA. Designed to share, the menu includes porcini truffle arancini and housemade focaccia with truffle butter, baked provolone with honey and walnuts, through to tagliatelle with confit egg yolk in truffle oil, and a crisp fried truffle gelato finished with salted caramel and Persian fairy floss. The $69pp menu can be paired with wines from Italian importer Il Mercante, with each course matched to a pour – picture prosecco with focaccia, nebbiolo alongside rich pastas, and moscato to finish on something sweet. Selmola’s truffle menu is available for a limited time only, with bookings essential. Two Sis & Co – Pyrmont If the fancy dinners aren’t your vibe and you fancy a spot of truffle for brunch instead, Pyrmont’s Two Sis & Co has you covered. Fine dining meets 11 am long blacks at this local favourite, giving truffle season a casual spin with limited-time dishes that bring the luxe ingredient onto everyday plates. Highlights include a black truffle pappardelle with wild mushrooms, pecorino romano and confit egg yolk, a decadent truffle unagi foie gras bowl over Japanese rice, and an egg truffle croissant layered with truffle mayo and cucumber salad. Blackstar Pastry – Multiple locations Black Star Pastry is giving truffle season a playful spin with a line-up that takes the delicacy well beyond the dinner table. Their seasonal range leans sweet as much as it does savoury. On the counter, you’ll find a truffle éclair with caramel and whipped ganache, a macadamia danish layered with praline and toffee, and a buttery quiche with mushrooms and truffle brie. For something heartier, their truffle…

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Chef Profile: Celebrity chef Luke Mangan on a life shaped by food, focus and passing it on

Crumb Wire07 mins

Discipline from the old-school, inspiration from Asian cuisines and a love of growing food at home – Celebrity chef Luke Mangan opens up about the journey that’s kept him at the heart of Australia’s dining scene for decades. What first sparked your love for food, and how did you get your start in the industry? I grew up in Melbourne in a big family – one of seven boys! – where my mum was always cooking. She had this incredible way of bringing people together around food, and I think that’s what sparked it for me. But it wasn’t until I started washing dishes at 15 that I got a real taste for the energy of a working kitchen. That chaos, the camaraderie, the pressure, I was hooked. What’s been your journey so far – from your first job to where you are now? I started out in Melbourne at just 15 years old, doing my apprenticeship under Swiss chef Hermann Schneider at his iconic restaurant Two Faces in South Yarra. It was old-school, tough, and demanding, but it gave me the foundations I needed before heading overseas to broaden my experience. My first proper job was when I went to London to work under Michel Roux at the Waterside Inn. That experience changed everything for me. It taught me discipline, precision, and an understanding of ingredients. From there, I moved back to Sydney, worked at Hotel CBD and eventually opened my own restaurants. Since then, I’ve had the privilege of opening restaurants across Asia, on board cruise ships, in airports, by Sydney Harbour Bridge, Luke’s Kitchen and beyond. What have been some of your greatest achievements along the way? Cooking for Richard Branson on Necker Island was a standout! But honestly, launching ‘The Inspired Series’ to help inspire young hospitality talent has been one of the most meaningful things. Watching people build their careers from the ground up, just like I did, has been incredibly rewarding. Outside your property/properties, what are your current favourite food joints? I love keeping it simple when I eat out. I’m a big fan of China Doll, and Sean’s Panorama is always a classic! Mr Wong is always a go-to for its energy, service and those incredible dim sums. If I’m in Melbourne, it’s hard to go past Gimlet or Grill Americano. Which chefs and cuisines inspire you most – past or present? Michel Roux had a huge influence on me and that classic French training still underpins a lot of what I do. But I also draw inspiration from chefs like Nobu Matsuhisa; the way he blends cultures and flavours is genius. I’ve always been drawn to the elegance and simplicity of Japanese cuisine, as well as the boldness of Southeast Asian food. How do you think Australia’s food culture has evolved in recent years? It’s become so much more diverse and confident. There’s a new generation of chefs pushing boundaries, sourcing local produce, and celebrating regional stories. I think Australians are more adventurous now. They want to know where their food comes from and how it’s made. We’ve moved past trying to replicate overseas trends and into something that feels truly our own. Any exciting food trends you’ve tried at home – or sneaked onto the menu? Lately, I’ve been spending a lot more time in the garden, growing my own herbs, edible flowers, and a few vegetables. There’s something really satisfying about walking out back, picking fresh thyme or basil, and using it that same day in the restaurant. We’ve started incorporating more of our homegrown ingredients into the menus where we can, which adds a layer of freshness you just can’t replicate. And finally, what do you love doing when you’re not in the kitchen or at the venue? I love to travel and explore new places, especially through food. But when I’m home, I’m pretty chilled. I enjoy spending time at my farm, opening a good bottle of wine, and just switching off. That balance is important, even in this industry.

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Fires, Families and Flavour: Why 1918 Bistro & Grill is the heart of Tanunda

Crumb Wire012 mins

In the heart of the Barossa Valley sits 1918 Bistro & Grill, a century-old home turned dining destination. It’s hard to miss, with the iconic black and white street sign, which has become a marker for visitors driving through Tanunda.  Here, you’ll find roaring open fires through winter, while outside, Norfolk pines and lush gardens set the scene for relaxed alfresco meals or slow afternoons with family. Owners Sid and Tanya King spoke to Crumb Wire about their journey of acquiring the spot on a whim, moving countries to make it happen, and how they navigated the challenges to tourism posed by the pandemic.  “We first came to 1918 as guests when we were only about 21 years old. We’d just started dating and had come to the Barossa on holiday,” said Tanya King.  “And then fast forward 15 years, we’re married, we’ve got two kids, we’ve been in Dubai for seven years. I come home from work one day and Sid says to me – ‘Hey, 1918, is for sale.’ And I said to him – ‘Let’s buy it.’” And so they did. The Kings spent all of six months working out the formalities and moved to the South Australian town two weeks before taking the reins in 2015. 1918 – A history 1918 began life as a family home that housed a large family of nine. In 1992, Robert O’Callahan – best known as the founder of Rockford Wines – teamed up with a couple of his employees to transform it into a restaurant.  At the time, the Barossa had little in the way of dining beyond pubs and a couple of average restaurants. O’Callahan’s vision for 1918 was simple but game-changing: a place built on fresh, local, seasonal food. Not fine dining, but a genuine showcase of the region’s fresh, seasonal produce. “1918 has never been a pretentious venue,” explained Sid King. “It’s always been about relaxed dining and doing food well. After 33 years, I daresay it’s the granddaddy of the Barossa’s culinary scene. Now there are a lot of amazing restaurants in the Barossa and 1918 was the first.” Sid and Tanya King Old world charm, modern cuisine The establishment is one of the few notable restaurants in the Barossa Valley that isn’t attached to a vineyard or cellar door, but their love for local wines is reflected on the menu. “We’re a family-owned restaurant, so we want to support other guys that are on a smaller scale, and they’ll, in turn, support us,” said Sid.  “At 1918, we provide experiences, not just food. So when you come to the Barossa and you hear the stories of these boutique producers, where the owners of the wineries are making the wine themselves, it makes for an amazing storytelling experience.” 1918’s winter menu leans into richness and warmth, built around seasonal Barossa produce and the fire of the open grill. Entrées move from indulgent duck liver parfait with grenache jelly to kangaroo rubbed in coffee and cocoa, risotto nero with Goolwa pippis, or scallops in n’duja butter. Mains balance comfort and craft with pork served three ways, pan-roasted barramundi brightened with black vinegar, a Lancashire hotpot trio of lamb, or the decadent fish pie packed with smoked trout, eel, octopus and prawns. From the grill, there’s the wagyu eye fillet with brisket marmalade, or the show-stopping 1–2kg tomahawk steak carved at the table. Desserts span from lemon myrtle and honey crème brûlée to apple and rhubarb crumble, watermelon lime sorbet, or a trio designed for sharing. The restaurant is a community and tourist favourite for a reason and what’s even more impressive is how it bounced back from the dark days of 2020 that we collectively try not to think about. Five years on, Sid and Tanya looked back on the shock of the news. “It was an absolute shock when it happened,” said Tanya. “One day we’re open and the next day we’re closed and all we could think about was our fridge full of produce.” Lessons from the lockdown “That night, we drank so much wine, wondering what we’re going to do. We wallowed in that fear for the evening, then woke up the next morning and announced we’re open for takeaway – then when delivery was back on the cards, we jumped on that as well.” 1918 saw a lot of support from the community as well. “People would come in for their takeaway on a Saturday night, ask how business is going and tell us ‘we’re here to support you’,” Tanya reminisced.  The JobKeeper program helped cover staff wages and keep the business afloat, but while a normal Saturday once saw 60 to 80 takeaway orders, at the height of COVID that number dropped to around 10. “On the day restaurants were allowed to open doors again, they had set venue capacities to about 10 people. In South Australia, you weren’t allowed to even drink alcohol. So we put five tables on our lot and I ran in and out serving 20 people by myself,” Tanya said. “Every time restrictions eased, people jumped at the chance to go out again. From that point on, the momentum just kept building – strength to strength. We knew exactly how many we could seat, how to reset, and it all became second nature,” added Sid.  Ask Sid and Tanya what the best thing is about living in the Barossa, and they don’t miss a beat. “No traffic jams,” Sid laughs. “It takes ten minutes to get wherever you want to go.” Life in Tanunda, they say, is the sweet spot between small-town ease and international appeal. “It’s a small community, so it feels safe and friendly,” Tanya explains. “At the same time, Tanunda has just 4,000 people, but it’s always buzzing thanks to tourism. It’s not sleepy, not boring, there’s always something going on.” “You only have to walk down Tanunda’s main street to see how good we’ve got it – beautiful retail, wine bars,…

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Profile: Namastey founder Ash Gera on bringing Indian craftsmanship to Australian homes

Crumb Wire09 mins

Akarshak (Ash) Gera is the founder of Namastey, a brand curating handcrafted copper, brass, and bronze kitchenware, along with a growing range of unique Indian handicrafts for Australian homes. With a background in B2B software sales and a deep connection to traditional craftsmanship, Akarshak works closely with ethical suppliers to bring authentic, artisan-made pieces to a new audience, blending heritage, health, and design in every collection. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? I grew up in Noida – part of Delhi’s National Capital Region, surrounded by the aromas, colours, and rituals of Indian home cooking. My professional background is in business-to-business software sales. I’ve worked with companies like Salesforce, MindBody, and Darktrace, and I still love the art of selling.  But my shift into the world of food-related products started unexpectedly, after watching a Shark Tank India pitch about the renewed interest in copper and brass. It sparked something familiar: memories of my grandparents using these vessels, not just for tradition’s sake, but for the health benefits they swore by. Curiosity took over. I researched market demand, pored over Etsy data, and learned that people were actively searching for these products. I saw an opportunity to bring this heritage to a new audience, blending nostalgia with modern design and everyday usability. Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? Namastey officially launched on 28 February 2025, but I started building it almost a year earlier. In just under six months, we’ve grown to over 1,500 Instagram followers, achieved a 10% repeat customer rate, and seen steady month-on-month sales growth. While copper and brass are where we began, Namastey is about more than metals. We source unique Indian handicrafts from ethical buyers – from hand-painted tea kettles to pieces that celebrate regional artistry – and our search for distinctive finds never stops. Each product is chosen not just for its function, but for the story it carries from the artisan’s hands to your home. The journey hasn’t been without challenges. Working with multiple suppliers means navigating different timelines, communication styles, and priorities. But it’s worth it when we find partners who share our values. How has the ANZ market responded to the brand and what has surprised you most?  The response has been really encouraging. Australians are increasingly drawn to products that feel authentic and have a story. Our copper water dispensers have been runaway bestsellers on both Etsy and Shopify, and our newly launched copper bottles are gaining interest fast. What’s surprised me most is how many customers buy our products not only for their health benefits but also as statement pieces for their dining or hosting setup. It’s exciting to see them appreciated as both functional and beautiful. One thing you wish more people knew about your work? Not all “pure copper” is truly pure, and that matters. Many businesses cut corners, selling cheaper alloys or claiming 100% copper when that’s not realistic (copper will always have trace elements like zinc or iron). Lab testing is the best way to confirm authenticity, and at Namastey, we’re transparent about our results. Another thing: not every brand is in it for the long haul. We want to be here 10, 15, 20 years from now, building genuine relationships with our customers, not just making a quick sale. How do you see food and drink culture in Australia evolving, and how does your brand fit in? Australian dining and hosting culture is becoming more global and story-driven. People want their tableware, serveware, and décor to reflect something meaningful – whether that’s cultural heritage, sustainability, or artisanal craftsmanship. Namastey fits into that by offering pieces that are as at home in a modern kitchen as they are in a traditional one. A copper jug on the bench, a hand-painted tea kettle on the shelf. They’re conversation starters, practical tools and little reminders of the craftsmanship still alive in the world. What keeps you inspired as a founder? Two things keep me going. First, the belief that putting customers first – really listening to their needs and going above and beyond, even if it means bending a policy now and then – will pay off in the long run. Second, I want to inspire others to take the leap into business. One day, when Namastey is established and thriving, I hope to help others turn their ideas into reality. What’s next for you and the brand? We’re refining our packaging, developing copper cleaning kits so customers have an easy way to care for their products, and exploring partnerships with yoga studios keen to stock our bottles. By the end of 2025, I’d love to double our current order count to reach 150 orders, not just as a sales target, but as a milestone in building a community around the brand. What do you like to do when you’re not at work? I am blessed with a wonderful wife, a four-legged best friend – our groodle, Coco, and a love for cricket that I indulge in whenever I can. Whether it’s a walk with Coco or a game in the park, those moments away from the screen help keep me balanced.

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Monopole bows out as Bentley Restaurant Group prepares to launch Watermans in Barangaroo

Crumb Wire04 mins

With a final tip of its two hats, The Bentley Restaurant Group’s Monopole is preparing to serve its last dinner on September 6. But with one door closing, another is set to open as co-owners Nick Hildebrandt and Brent Savage gear up to launch Watermans in Barangaroo this October. The Bentley Restaurant Group is the team behind venues like Bentley, Yellow and Cirrus. “2025 has been a huge year for The Bentley Group. We started the year with the launch of Eleven Barrack and we’re ending the year back in Barangaroo with Watermans, right in time for summer,” says Nick Hildebrandt. Watermans will bring an Eastern Mediterranean focus to Sydney’s waterfront dining scene, led by executive chef Darryl Martin (ex-Barzaari). “The menu for Watermans is inspired by the cuisine of the Levant and highlights the best of Australian produce,” says Savage. “It has a strong emphasis on vegetable-forward dishes, and it’s been fun to collaborate with Darryl, whose cooking I’ve long admired.” The 120-seat restaurant sits within Lendlease’s One Sydney Harbour development, designed by Chris Grinham of H&E Architects with interiors by Pascale Gomes-McNabb, a long-time Bentley collaborator. Watermans will open daily for lunch and dinner, with an official date still to come. For Hildebrandt and Savage, the new opening marks a return to Barangaroo. Cirrus Dining, their two-hatted seafood restaurant, held a prominent spot there for eight years before closing last September. Meanwhile, Monopole’s story comes to a close after 12 years, first in Potts Point and later in the CBD. Originally a wine bar before its French relaunch last year, Monopole held two hats for a decade and won multiple awards for its wine list. “We are extremely proud of what we’ve achieved at Monopole, both in the original Potts Point location and the CBD – an enormous amount of talent has graced both the kitchen and the floor,” Hildebrandt and Savage said in a statement. “Monopole was a ground-breaking wine bar when we opened it and has always pushed the envelope, holding two hats for 10 years and winning multiple awards for its wine list. While we’re sad that the lease has finished, we will never say never for a Monopole in the future.” Monopole will run its final dinner service on Saturday 6 September, trading for dinners Tuesday to Saturday and Friday lunch until then.

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Chef Profile: Hunter and Barrel’s Thomas Brimble on chasing flavour across three continents

Crumb Wire010 mins

Classically trained in French cuisine and shaped by two decades in Michelin-starred restaurants, private members’ clubs and steakhouses across Europe and Asia, Chef Thomas Brimble now serves as Brand Food Manager at Hunter & Barrel. His journey spans from Mallory Court and Maxims Casino Club in London to Bali’s award-winning Boy’N’Cow, bringing with it a philosophy of honest, product-led cooking and plenty of stories from the road. What first sparked your love for food, and how did you get your start in the industry? I discovered my passion for the craft as a very young man at the apron strings of my mother and my grandmother, Alison and Irene, where we saw cooking and baking as a family pastime back then, and a great way to keep us entertained as kids. That’s really where I developed my passion. My first job was as a kitchen porter in a sausage and mash restaurant. I quickly rose through the ranks, and in only a few years, I was a Demi Chef de Partie with a wealth of experience working in Rosette kitchens all across the UK.  This was when I decided to take my training more seriously, and I joined the circuit, which is a training loop in Europe, where a lot of chefs go.  What’s been your journey so far – from your first job to where you are now? I was classically trained, and I spent the next two years travelling and working in country house hotels, private residences, and Michelin-star kitchens all over Europe. It’s a fantastic opportunity for any chef. On my return, I joined Mallory Court Hotel under chef Simon Haigh,  a fantastic restaurant in the heart of Leamington Spa, where I continued my training. Soon after that, I found myself at Maxims Casino Club in South Kensington, London, which is a private members’ club. It’s all catered to the needs of very high-profile clientele from all over the world – part of the Genting Group. I spent the best part of the decade working at private members’ clubs all over central London, including the world-famous, UK’s oldest private members’ club, now closed.  Then, after nearly 20 years working in fine dining, I was offered the opportunity to join a small but rapidly growing premium casual restaurant group based in Hong Kong as their regional culinary lead. So with minimal ties to the UK and the whole of Asia to explore, I jumped at the opportunity, and that’s where I’ve been based for the last decade. Within a year of being in Hong Kong, we developed a burger shop concept and got a mention in the Michelin Guide. A few years later, we sold that concept. My wife and I took some time to travel around Southeast Asia before joining a small company called Boy Creations as their Chief Culinary Officer. We opened a number of fantastic restaurants across the APAC region, most notably one of Bali’s top steakhouses, Boy’N’Cow, in Seminyak, which I’m incredibly proud of. From there, it was a natural progression to join Seagrass Boutique Hospitality as their Culinary Lead for Hunter and Barrel. What have been some of your greatest achievements along the way? I’m very proud of the Michelin recommendation for our burger shop concept. The Michelin recommendation came from Michael Ellis himself, who was the director of the guide in the UK. Winning Best Small Country House Hotel in 2008 for Mallory Court Hotel early on in my career, along with my most recent restaurant before Hunter & Barrel, Boy’N’Cow, which we won Best Steakhouse in Indonesia for five years in a row, are some of the things I’m most proud of professionally. Which chefs and cuisines inspire you most – past or present? My background and my training are in classical French cuisine. But where my heart lies is in what we call modern European cuisine today, which, similarly, in modern Australian cuisine and modern English cuisine – they’re all product-led.  For example, speaking about centrepiece cooking, where we have a really good piece of steak, a really good piece of chicken, or a really good piece of lamb, whatever it may be. Just very sensible and honest cooking, not too heavy on process, not too heavy on technique. Exploring Australia’s food scene, and what are your current favourite food joints? I’ve been heavily focused on getting up to speed with Hunter and Barrel and travelling around to our other locations, so I haven’t had the chance to explore the Australian culinary scene yet. From what I’ve seen walking around, there are a lot of good food markets. The general quality of produce available is really high. Even things like sandwich shops and small bakeries. It’s really nice as a chef to see such a high entry level of cuisine generally and types of produce, so that’s something I’m excited about. Any exciting food trends you’ve tried at home – or snuck onto the menu? Freak Shakes was a big thing a couple of years ago, and my favourite was the Freak Bloody Mary, which was a Bloody Mary with sausage rolls, prawns, cotton candy, a whole scotch egg, and bacon – the whole variety of things. That’s something that I would often make for my wife on a Sunday morning. That’s probably the craziest of the food trends that I’ve tried at home. Imagine a tall Bloody Mary with the length of a wooden kebab stick, with all the accompaniments you can think of on top – sticks of olives, crispy bacon, a stick of pork pie, prawns, and loads of vegetables. It’s a bit like a seafood cocktail, but with a Bloody Mary base and loads of pork products. And finally, what do you love doing when you’re not in the kitchen/at the venue? If I’m not working, I like to spend time with my wife. We watch a lot of television, a lot of soap operas, K-pop, that sort of thing.  Outside of that, we tend…

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Coles drops more than 240 product prices ahead of spring

Crumb Wire05 mins

Coles is lowering the price of more than 240 products ahead of this spring, with an average saving of 19% in-store and online. From August 27, customers can save on everyday essentials, household items and entertaining favourites as they dust off picnic rugs and fire up the barbecue for spring. The seasonal reductions are part of Coles’ ongoing commitment to value, giving customers 12 weeks of price certainty on the seasonal products they buy most often. The new savings come as Coles’ latest Cost of Living survey found 2 in 3 (68%) Australians say they have reduced spend across cafes, restaurants and takeaway, while 55% (up 6% vs April) are making more home-cooked meals compared to 12 months ago. Additionally, more than one in two (59%) Australians are researching specials to decide where to go shopping and 59% of people are buying more specials than they were a year ago. “We know Australian households and families are still feeling the pressure of higher living costs, even as inflation and interest rates continue to ease,” said Coles Chief Executive Officer, Leah Weckert. “With warmer weather around the corner, many families will be entertaining more at home. That’s why we’ve reduced prices on many popular spring products as well as everyday household essentials that matter most to customers this season,” she added. The changes apply to products across meat and seafood, dairy and frozen goods, bakery, pantry and snacks, as well as other health and home items. The list includes: MEAT AND SEAFOOD DAIRY, CHILLED AND FROZEN   BAKERY PANTRY AND SNACKS  The Down Down pricing on more than 240 products is available in-store and online from 27 August until at least 18 November 2025. Source: Coles

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Chef Profile: Zach Green on mob food, native ingredients and why cooking is cultural connection

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Zach Green, a proud Gunditjmara and Palawa man, is known as the Storyteller Chef for good reason. From opening Elijah’s Kitchen in Darwin to cooking on Country at Murujuga National Park, his food is about more than flavour – it’s about honouring culture, identity, and the oldest food traditions on this land. What first sparked your love for food, and how did you get your start in the industry? Food was always part of my upbringing, not just for eating, but because it brought people together. I learnt early on that food holds culture and story. My first job was at Mount Buller, working as a kitchen hand at a big resort where my mum was the supervisor. I started out doing dishes and cleaning floors, but paid close attention to the chefs. That’s where I realised I wanted to be part of it. What’s been your journey so far – from your first job to where you are now? I worked as a chef in pubs, cafés, and catering before opening Elijah’s Kitchen in Darwin in 2018. At the time, I was the only one in town offering Indigenous food in a restaurant setting.  It was an intense time as I ran the kitchen and front of house myself at the start, but it gave me the chance to tell stories through food and bring people together to experience new flavours.  That same year, I appeared on Studio 10 and as a guest chef on The Bachelorette, which helped bring mob food to a wider audience and start important conversations about native ingredients and culture. What have been some of your greatest achievements along the way? Opening Elijah’s Kitchen was a proud moment. I was doing things my way and putting culture on the plate. Studio 10 and The Bachelorette gave me platforms to represent Indigenous food in spaces where it hadn’t been seen before.  More recently, I curated and founded a Staircase to the Moon dining event during NAIDOC Week in Murujuga National Park near Karratha in the Pilbara region of Western Australia. Not only was it an incredibly scenic location for a dining experience, but just after, the location was listed as a UNESCO World Heritage Site. Cooking on Country at such a significant time was something I’ll never forget. But for me, the best moments are when someone says a dish reminded them of home, or when a young mob cook says they feel inspired to give it a go. Outside your property/properties, what are your current favourite food joints? I’m drawn to places that focus on flavour and heart. Spice Garden in Nightcliff in Darwin is a favourite. It’s not about being fancy,  it’s about honest, well-made food. When I travel, I look for family-run spots. It doesn’t have to be polished; all I care about is the food being made with care and tradition, that’s enough for me. Which chefs and cuisines inspire you most – past or present? I respect Sharon Windsor for her work around Indigenous food and cultural tourism. She’s helped build platforms for others.  Clayton Donovan was one of the first mob chefs to bring native ingredients into fine dining. He showed the country that our food deserves to be taken seriously and made space for chefs like me to follow. I’m also inspired by food cultures that are tied to history and community, like Mexican, Filipino, Middle Eastern, and of course, our own. How do you think Australia’s food culture has evolved in recent years? It’s starting to recognise that the oldest food culture on this land is Indigenous. People are more curious now about native ingredients and the stories behind them.  More mob are stepping into kitchens, and there’s more interest in learning from us rather than just using our ingredients.  The UNESCO listing of Murujuga was a big step in recognising the importance of culture and land, and food is part of that story. Any exciting food trends you’ve tried at home – or sneaked onto the menu? I don’t follow trends, but I like experimenting with native ingredients in new ways. I’ve made paperbark-smoked butter, lemon myrtle dressing, wattleseed miso and a kangaroo pastrami that’s become a favourite. I’ve also worked on a native caramel using bush honey and wattle salt. Simple, but people really connect with it. And finally, what do you love doing when you’re not in the kitchen/at the venue? I head out bush. I take the swag, the dogs, some firewood, and just slow down. Whether I’m fishing, cooking on coals, or sitting by the fire, that’s where I reset. I also spend time mentoring young mob. Sharing what I’ve learnt and encouraging them to see a place for themselves in the kitchen. At the end of the day, food for me is about more than cooking. It’s about culture, identity, and making sure our stories continue.

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Guzman y Gomez launches week-long 40% off Mini Burrito deal on Uber Eats

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Fast food chain Guzman y Gomez is rolling out a limited-time offer for burrito fans, slashing the price of its Mini Burritos by 40 per cent for one week only. The promotion runs from Monday, August 25 to Sunday, August 31, and is available exclusively through Uber Eats. The deal includes the full Mini Burrito range, including the popular Mini Cali Burrito, but excludes Brekkie Burritos and full-sized burritos. Orders can be placed daily from 10:30 am until midnight, with delivery and service fees still applying. For GYG regulars looking for a lighter lunch or dinner, the promotion could be a chance to revisit the chain’s best-known menu item at a lower price point.

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