/ Nov 04, 2026
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2025

Luke Mangan channels inner Willy Wonka with new limited edition golden chocolate bar

Crumb Wire04 mins

Renowned Australian chef Luke Mangan (OAM) has announced the launch of The Golden Chocolate Bar, a limited-edition dessert experience debuting at Luke’s Kitchen, located in the Kimpton Margot, Sydney, from August 22, 2025. Inspired by the timeless magic of Charlie and the Chocolate Factory, this theatrical dessert combines decadence and whimsy with nostalgic excitement, offering diners the chance to discover golden tickets worth over $50,000 in prizes. The handcrafted chocolate bar taps into the growing demand for experiential dining that goes beyond traditional food service. Inside, each bar is filled with a rich mousse. When cracked open, winning bars reveal a golden, oozing salted caramel centre – a visually striking moment designed to surprise and delight. Ten golden tickets – in the form of scratchards – are up for grabs across three of Luke Mangan & Company venues – Luke’s Kitchen, at Kimpton Margot Hotel, Luke’s Bistro & Bar in the Sydney Domestic Qantas Terminal, and Luc-San in Potts Point, each unlocking a different experience when awarded. “Like many people, we grew up watching Charlie and the Chocolate Factory, dreaming of what might happen if we unwrapped a bar and found a golden ticket inside,” explains Mangan. “We wanted to recreate that thrill for adults, but in a way that’s luxe and elevated, whilst maintaining that essential fun factor that makes dining memorable.” The three top-tier prizes include a four-day cruise with Carnival Cruise Line Australia and two exclusive $10,000 superyacht dining experiences for 10, hosted by Luke Mangan himself. The winner and nine guests will be cruising Sydney Harbour in style, enjoying world-class food with a front-row view. Other experiences include an intimate three-course dinner for two at the acclaimed Luke’s Kitchen, with a welcome drink, valued at $250. “We want people to feel joy, surprise, and anticipation like a kid again, but in the best grown-upway,” says Mangan. “That moment of cracking the bar is meant to be shared, photographed and remembered. It’s about creating moments that spark connection and conversation.” The Golden Chocolate Bar will be available on the à la carte menu at select Luke Mangan & Co. restaurants and special events, including Luke’s Kitchen, allowing customers to order it as a dessert to conclude their dining experience or enjoy it as a standalone indulgence. The Golden Chocolate Bar launches at Luke’s Kitchen on Friday, 22 August 2025 and will be available across participating Luke Mangan & Co Venues. The limited-time offer will continue until late October 2025 or until all ten golden tickets have been discovered, whichever comes first.

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Chef Profile: Baazar and Bar’s Adwait Jagtap on a journey of culinary curiosity

Crumb Wire08 mins

After moving from Mumbai to Sydney in 2017, Adwait Jagtap worked his way through kitchens including Bathers’ Pavilion, RAJA and Kolkata Social before becoming Head Chef at Bazaar and Bar. For him, food has always been about discovery – and he’s proud to see Indian cuisine gaining the recognition it deserves in Australia’s evolving dining scene. What first sparked your love for food, and how did you get your start in the industry?   My love for food began in early childhood. Growing up in Mumbai, I was always excited about eating out, whether it was Sunday lunches with family or grabbing snacks with friends. Those experiences weren’t just fun outings; they played a big role in shaping my palate and sparked a curiosity about how different flavours come together. Food was never just about eating – it was about discovery. What’s been your journey so far – from your first job to where you are now? It’s been an amazing journey – one full of learning, growth, and a lot of curiosity. I started out at the Marriott in Mumbai as a commis chef right after graduation and today I’ve had the opportunity to lead a kitchen here in Sydney. One thing that’s stayed consistent throughout is my hunger to keep learning – whether it’s mastering new techniques, sharpening my skills, or getting the chance to work alongside some truly talented chefs.  Outside your property/properties, what are your current favourite food joints? There are a few spots I always find myself going back to. Cho Cho San in Potts Point is definitely a favourite – the food and vibe there just hit the right note. Another one that’s really close to my heart is Bathers’ Pavilion at Balmoral Beach. Their hospitality is consistently amazing, whether you’re at the restaurant or the bistro. I’d honestly say it’s my favourite restaurant in Sydney, not just for the food, but also because it was the very first place I worked at after moving to Australia, so there’s a soft spot there. Closer to home, I live near Chatswood, and I love heading to the hawker-style street markets on Thursday or Friday nights. It’s such a great way to try different cuisines and there’s always something new to snack on.  Which chefs and cuisines inspire you most – past or present?  What really inspires me is seeing good produce used the right way – when simple, fresh ingredients are treated with care and creativity, it always sparks something in me. I’ve always been drawn to Southeast Asian cuisine; there’s so much depth, balance, and boldness in the flavours, and it’s a style I find myself constantly learning from. In terms of chefs that I really admire here in Australia, a few come to mind. Chef Khanh Nguyen (Executive Chef at King Clarence) is someone I follow closely – his approach to food is super innovative. Chef Ronith Arlikatti, Head Chef at Hopper Joint in Melbourne, has also been a big inspiration. We’ve been friends since our college days in India, so it’s been great to see his journey unfold. And of course, Chef Ahana Dutt, Head Chef and Co-owner at Kolkata Social, whose work and ethos I deeply respect. How do you think Australia’s food culture has evolved in recent years? Australia’s food culture has definitely evolved in some exciting ways over the past few years. As someone who comes from India and now calls Sydney home, it’s been amazing to see Indian cuisine being embraced. There’s a growing appreciation for regional dishes, more depth in the spice profiles, and even modern interpretations of Indian flavours in fine dining and casual formats. It feels good to see that kind of recognition and respect for a cuisine I grew up with. I think that diversity is what makes Sydney’s food culture so dynamic right now. What stands out most to me is how food here has become more than just about eating – it’s about sharing stories, cultures, and experiences. Whether it’s through a small family-run bistro or a chef-driven kitchen, there’s a strong sense of community and connection that comes through the plate. That’s the kind of food culture I’m proud to be part of. And finally, what do you love doing when you’re not in the kitchen/at the venue? When I’m not at work, I’d say spending time with friends and hosting them over is what I genuinely enjoy the most. There’s something really relaxing about sharing a good meal and a few drinks while catching up – it’s one of my favourite ways to unwind. I’m lucky to have a close circle of friends here who’ve really become like family to me, especially being so far from home. Those moments of connection, laughter, and food mean a lot.

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Hot off the presses: Westfield Sydney welcomes Cali Press

Crumb Wire02 mins

Cali Press has opened a new spot at Westfield Sydney on Monday, August 18, bringing its cold-pressed juices, smoothie bowls and health-focused eats to Level 5 of the Sydney Tower food court. To mark the launch, the brand is running “5 Days of Cali” – a week-long line-up of $5 deals and tastings, including: Mon 18 Aug – $5 coffee and grab-and-go bites like overnight oats, plus a free juice with every sandwich or bowl. Tue 19 Aug – $5 warm bowls and salads, with juice tastings at the cart. Wed 20 Aug – $5 smoothies and samples all day. Thu 21 Aug – $5 toasted sourdough sandwiches. Fri 22 Aug – $5 acai bowls. The franchise, best known for its juices and acai bowls, has built a steady following across Sydney with busy storefronts in the CBD, Bondi, Double Bay, Coogee, Manly and the Northern Beaches. The new Cali Press joins a line-up of fresh food outlets at Westfield Sydney, offering everything from quick snacks to bigger health-conscious meals.

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Accio Doughnuts: Krispy Kreme drops new Harry Potter themed line

Crumb Wire03 mins

Someone tell Hogwarts to retire the sorting hat, because we hear Krispy Kreme’s latest Harry Potter doughnuts are on the job. Krispy Kreme Australia has just dropped their ‘Houses of Hogwarts’ collection – four new, colourful flavours, each one dedicated to a Hogwarts house from the ever-popular Harry Potter franchise. The flavour line-up includes: Gryffindor: A shell doughnut filled with cookie butter Kreme, dipped in red truffle and cookie butter crumble. The doughnut is topped with ribbons of bold yellow truffle and the official Gryffindor house crest. Fit for a real Gryffindor. Ravenclaw: The original Krispy Kreme glazed doughnut dipped in blueberry truffle, topped with sprinkles and a Ravenclaw crest. This doughnut is a no-nonsense treat that gets to the point, just like true Ravenclaw. Slytherin: The original glazed Krispy Kreme topped with snaky swirls of chocolate and green Kreme, dunked in chocolate cookie crumbs, topped with the Slytherin crest. A dark and decadent treat for your inner Slytherin. Hufflepuff: A shell doughnut filled with a brown butter toffee filling, dipped in a sunny yellow truffle, topped with chocolate ganache drizzle, vanilla biscuit crumbs and the Hufflepuff crest. This one, like a genuine Hufflepuff, is simple, sweet and won’t let you down. To celebrate the launch, Krispy Kreme stores are offering a surprise freebie to anyone who shows up in a Harry Potter-themed outfit and says ‘Accio’ at the counter. The offer lasts until 5 pm on August 22. The Harry Potter line of doughnuts is now available at all Krispy Kreme stores and kiosks, as singles and in packs of 12, a specialty combo double pack and a specialty party pack. The doughnuts will also be available via retail partners, including 7-Eleven and select BP stations, from August 27.

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Penrith’s Avli Restaurant and Bar makes a comeback

Crumb Wire03 mins

Penrith’s go-to Greek restaurant, Avli, has reopened its doors after a two-year hiatus. The restaurant has returned to its original location, in the 1930’s built church in Cranebrook. The August 20 announcement on Instagram read: “New menu, new bub, same heart-stealing Greek food you’ve always loved. From our monstrous Ouzo collection to beautiful wines and cocktails, life finally feels normal again here at our Cranebrook home.” Vibe: Greek taverna meets rustic 1930s design and architecture. Menu Highlights: Taramosalata with cod roe and salmon caviar, Loukaniko – pork, leeks, seeded mustard and house jus, Arnaki – lamb shoulder, salsa verde, jus, the Avli Daiquiri and Yaya’s Iced Tea. Cost: $60-$110 pp for a full meal + drink Dietary Considerations: Vegetarian, Vegan, Gluten Free and Dairy Free options available. In 2023, when Avli closed, it was replaced by the Bunker – the popular but no longer functional chain owned by the Western Food Group. The Bunker Penrith’s departure in November made room for Avli to reclaim the lease and return to its original spot. Avli’s return is more than just a run-of-the-mill comeback though – It’s a full refresh. While some of the old favourites persist, the restaurant’s modern, made-to-share Greek offering has been reimagined with dishes like the Lamb Arnaki, presented with salsa verde and jus, Psari with tomato, capsicum, herb rice, salsa, pepitas and pomegranate, a rich moussaka with beef, eggplant, capsicum, olives, feta and evoo and more dishes that lean into elegant but bold Mediterranean flavours. For those with a sweet tooth, the dessert menu offers traditional loukoumades (Greek doughnut balls), available in honey, walnut and pistachio flavours, baklava or gelato. Avli has also introduced a few new white-liquor-forward signature cocktails like the Avli Daiquiri, Pandora’s Kiss and Yaya’s Iced Tea. The wine list boasts grapes from some of Australia’s best wine regions, with a sprinkle of New Zealand, France and Greece itself. Avli is now open for reservations. Source: Instagram, avlirestaurant.com.au

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Mt Druitt Viral Food Festival to showcase Sydney’s hottest food trends

Crumb Wire02 mins

Western Sydney is getting a hit of Sydney’s hottest, most viral food trends, with the Mount Druitt Viral Food Festival landing at Westfield Mt Druitt from August 29 to 31. The three-day event, run by Bossman experiences, promises a line-up of over 25 TikTok and Instagram famous vendors to the centre’s rooftop car park. Visitors can expect everything from fried burgers and crookies to loaded skewers, novelty brownies and drinks. The event features an impressive list of social media’s elite, including Spud Hole, Sammy’s Catering Co., Smoking Gringo, Dapto Big Aloha, Calli’s Grill, Teetz Eats, Toby’s Milk Bar, Skewies, Mr and Mrs Gozleme, Acai Vibez, James and Chocolate Berry, Le Crookie, Nonna Maria Tiramisu, Fluffy Crunch, Loukamma, Thicc Cookies, K-Thirst, Teelist and so many more. Event partner took to social media to share what to expect, saying, “We’ve teamed up with Westfield Mount Druitt to bring you Western Sydney’s biggest food festival. It’s going to be all your favourite viral food trends and foods you’ve never seen before.” It’s a celebration of the all-rounder vendors who are aceing both recipes and algorithms – giving their hard work and creativity the respect it deserves. The Mount Druitt Viral Food Festival will run from Friday, August 29 to Sunday, August 31 at the following times: Friday 29 August: 5 pm – 10 pm Saturday 30 August: 5 pm – 10.30 pm Sunday 31 August: 12 pm – 9 pm Entry is free for all. Source: TikTok, Westfield Mt Druitt

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Love Food: NSW EPA launches Free Food Waste Challenge

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The New South Wales Environment Protection Authority is calling on NSW households to take part in the Love Food Challenge this spring – a free, fun and practical online program designed to help people reduce food waste, save money and cut greenhouse gas emissions. The program, titled ‘Love Food Hate Waste’, runs throughout September and into early October, guiding participants through simple food saving tips and habits across four weekly themes: Food Waste Warrior, Storage Superhero, Planning Pro and Portion Perfectionist. Participants who sign up between 9 and 25 August will receive weekly advice direct to their inbox and a free kit of food-saving goodies delivered to their door. NSW EPA Manager Organics, Amanda Kane, said reducing food waste is one of the easiest ways households can save money and help the environment. “The average NSW household throws out nearly 220kg of food each year, costing around $2,100,” she said. “Food waste is one of the biggest carbon emitters. Every tonne of food waste in landfill creates around 1.5 tonnes of greenhouse gas emissions.” A few food waste facts the EPA believes every household should know are as follows: Kane adds, “Even just storing your fruit and vegetables properly can save you money, reduce waste and keep good food out of the bin. This is a great opportunity to build simple, lasting habits that make a real difference,” Ms Kane said. The challenge is open to everyone in NSW, with a particular focus on young adults (18 to 24) and families with young children – two groups that tend to waste the most food. Those who sign up by August 25 via the EPA website stand to receive a free kit of food-saving tools delivered straight to their homes. Source: NSW Environment Protection Authority (EPA)

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‘Made & Grown’ event showcases biotechnologies shaping Aussie food system

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The future of food is set to be placed under a microscope this week at ‘Made & Grown: The Future of Food’. The one-day event in Canberra will bring together leading voices in biotechnology, agriculture and innovation. Hosted by Cellular Agriculture Australia in partnership with the Agrifood Innovation Institute, the event will be held at the Australian National University (ANU). In a LinkedIn post, Cellular Agriculture Australia claimed: “Innovation and necessity are driving an evolution of how we produce food, in both new and traditional industries. As our food system changes, Australia has the potential to capitalise on a multibillion-dollar opportunity and become a global biomanufacturing leader.” As such, the purpose of the event is to help legislators, policymakers and regulators to understand the technologies, applications and products that are changing how food is produced and reshaping the food system to be more resilient. Event speakers include industry luminaries such as James Ryall of James Ryall Consulting and Darren Platt, Synbio Lead at Bioplatforms Australia, who will discuss the science and technology behind Made & Grown. Also taking the stage will be Mmartjin Wilder, Chair of the National Reconstruction Fund Corporation, Emerald Scofield, Associate at Main Sequence and Anthony Chow, a cell agriculture enthusiast, tackling the question of who will pay for the progress – public or private? The line-up of speakers also includes Caitlin Byrt, Co-Founder of Membrane Transporter Engineers, Glen Jacob, Food and Beverage Industry Manager at Rockwell Automation and many more. Beyond the panel discussions, attendees will also get a taste of the future — literally. The catering will feature canapés showcasing Forged cultured quail by Sydney-based cultured meat company, Vow, giving participants a chance to try one of Australia’s most talked-about food tech innovations. Made & Grown: The Future of Food will run from 9 am ti 5 pm at Lotus Hall Auditorium Theatre, ANU, Canberra. Source: LinkedIn

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Teppanyaki on the Gold Coast: Kuroki to hit Sanctuary Cove

Crumb Wire03 mins

The Gold Coast dining scene is set to expand this September with the arrival of Kuroki, a bold new teppanyaki restaurant opening at Sanctuary Cove’s Marine Village. The venue comes from One Food Republic, the network behind Queensland favourites like Kamikaze Teppanyaki Coomera, Superwok Coomera, and Bam Bam Korean Fried Chicken and Beer. It promises a contemporary spin on Japanese dining, with a menu built around the drama and precision of live teppanyaki alongside sukiyaki, bento boxes, and refined à la carte plates. Design cues draw from the restaurant’s name, which translates to ‘black wood,’ with interiors marked by sculptural timber, moody lanterns, and counter seating at the teppan, complemented by intimate tables for smaller groups. Diners can choose from counter seating at the teppan or intimate tables beneath draped lanterns that echo the black wood motif. “Kuroki embodies the spirit of omotenashi, where every gesture is purposeful, every detailconsidered, and every guest treated as an honoured guest,” says One Food Republic founder, Kevin Teo. “We wanted to create more than a dining experience. At Kuroki, teppanyaki becomes a modern ritual of calm, connection, and craftsmanship.” Barry Teeling, Director of QLD Development & Asset Management at Mulpha, says: “We’re delighted to welcome Kuroki to the Marine Village. There is a growing appetite for elevated, diverse cuisine on the Gold Coast, and Sanctuary Cove is responding by attracting world-class operators. Kuroki adds something truly special to that mix.” Kuroki joins a growing roster of restaurants, positioning Sanctuary Cove as a Gold Coast dining destination.

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