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2025

Food science levels up for National Science Week with beer experiments, chocolate science and more

admin07 mins

Across the country, food and drink are set to be put under the microscope for National Science Week, happening from August 9 to 17, 2025. Food science enthusiasts can look forward to events that explore the science behind chocolate, a Tasmanian brew-off, a musical ode to wine and answering the big question: is the Australian outback more farmable than the surface of Mars? Here’s what to expect: ExBEERimental science – Hobart, Tasmania Four Tasmanian brewers, Moo Brew, Hopfields Brewery, Van Dieman Brewing and Kind Island Brewhouse, along with Hobart Brewers homebrew club, will serve up an identical recipe for beer, resulting in vastly different sensory traits. The event will showcase how small variations in brewing techniques impact our experience of downing a cold one. Guests will have to opportunity to learn all about the science and taste the difference with beer-loving scientists Kelsey Picard and Matthew Fielding. The live event will be hosted in Hobart at Shambles Brewery on August 15.   The science of sweet creations – Latrobe, Tasmania Food scientist and chocolate lover Chloë Nelson will delve into the fascinating relationship between reflection, light, and physics in the world of chocolate, addressing key questions such as why chocolate bars often develop white spots and whether chocolate is harmful to dogs. Nelson, who started her professional career as a research scientist and engineering student, trained at the world-renowned Savour Chocolate & Patisserie school. So if you’re wondering why your chocolate is losing its shine, she’s the one to ask why. The presentation will be held at the Latrobe Council Chambers on August 10. Entry is free. What’s cooking in 2050 and 2100? – Gladstone, Queensland If you’re curious about food innovation and daydreaming of a future with silver space suits and nutrient powders for meals, this one’s for you. A low-carbon picnic that doubles as a sustainable social experiment, this event has chefs whipping up a future food smorgasbord that features ingredients that may be grown around Gladstone in varying climates. Guests will be invited to do a taste test and vote for their favourite flavours of the future. The event will be held on August 16 (Day 2) as part of the Gladstone Art Science Innovation Festival at Canoe Point, Tannum Sands Parklands. Entry is free. Songs from the Grapevine – Adelaide, South Australia A quirky blend of vine meets vibe, the Australian Wine Research Institute and Max Savage bring their science-meets-music show to South Australia. The live event celebrates stories of wine science through Savage’s unique brand of absurdist folklore and rock swagger. The Adelaide icon will pay ode to spoilage-yeast, sesquiterpene and tractor automation, followed by a chance to chat up the AWRI scientists over a glass of wine. Savage will play at UniBar Adelaide on August 7. Tickets cost $20pp, with $10 off for students. Science in the Outback Pub – Oodnadatta, Andamooka and Copley, South Australia A fertility battle for the ages – Mars vs the Outback: Where is it easier to grow food? That is the curious question behind the Science in the Outback Pub events organised by the Outback Communities Authority in partnership with ARC Centre of Excellence in Plants for Space. Events will be organised in communities that have shown a strong interest and capability in independent food production, which encompasses controlled growing environments, community gardens, and solar and desalination facilities. The 3-day event will feature scientists from Plants for Space, who will share valuable insights on future food missions and the potential benefits of their research for Outback communities. The panels will run from August 14 to 16 in Oondnatta, Andamooka and Copely, in that order. Grow 4 Launch – Melbourne, Perth, Adelaide and national online In this weeks-long segment, Plants for Space researchers reimagine how to grow plants and cultivate food for astronauts that not only tastes good but is also something they genuinely want to eat. Participants will receive a microgreens kit that includes seeds, hydroponics gear, and test tools, along with guidance on how to change plant sensory traits like colour, taste, smell, and texture. The project also encourages participants to submit their recipes, results, and ideas for a Space food cookbook, which will feature contributions from astronauts, nutritionists, and chefs. Hosted by the Australian Research Council Centre of Excellence, the experience runs until August 17. This is a chance to find out, both literally and figuratively, how the sausage is made.

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Izakaya on the horizon: Mamas Dining Group to upgrade Melbourne skyline with seventh venue launch

Crumb Wire02 mins

Melbourne’s Mamas Dining Group is opening its seventh venue: a stylish rooftop izakaya-style restaurant, as the city says goodbye to one of its favourites, Madame Brussels. The group has previously created popular spots like Hochi Mama, Kiss and Tell, and Straight Outta Saigon Suzie Q. Perched on Bourke Street, the soon-to-be-named spot will claim the CBD rooftop this spring, offering a fantastic view of the skyline. Mamas Dining Group CEO and Director Thai Ho said of the launch: “We’re so excited to open our 7th venue in the heart of Melbourne’s CBD, a huge milestone to mark MAMAS 10 years of operation in Australia’s most renowned city for hospitality.” The menu, developed by the Culinary Creative Director Michael Stolley, will be a share-style Japanese menu comprising sushi, small plates, Japanese craft beers and a sake list built to wow. Directitude, a hospitality architecture firm, is managing the fit-out that will include wooden features, booth seating, glass bricks, and exposed beams inspired by 1980s Tokyo. Low lighting paired with a few hints of new-age disco will define the ambience. Both indoor and outdoor seating will be available at the venue, with a capacity of up to 150 guests. The new venture will come to life at Level 3 on 59-63 Bourke Street. More details to be announced soon.

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Cherry’s Goods hits pause on Galeries storefront, heartfelt TikTok post explains why

admin03 mins

Just two weeks after a blockbuster debut at the Galeries in Sydney’s CBD, Charry’s Goods has temporarily closed its doors in the city. Cherry announced the news on July 30, via the official @cherrysgoods TikTok page, citing low stock and staff availability as the reason. Cherry Yap’s downtown spillover from Bondi and Darlinghurst was a highly anticipated event, attracting a large part of the community and influencers who lined up at the Galleries on July 8 for a taste of her TikTok-famous matcha and crookies (cookie-stuffed croissants), along with free cookies available on opening day. “Cherry is simply the definition of wholesome,” said a post on one of Sydney’s foremost food creator pages, @placesin sydney, with other F&B creators like @foodblogs and @ramenraff singing similar praises of the food and Yap herself. The stage was set for success, but due to stock shortages that coincided with some of the staff falling ill, everything to prep, display and sales sat on Yap’s shoulders. With the overwhelming response Cherry’s Goods received, she decided to take a step back and restrategise. Yap took to TikTok with a heartfelt ‘thank you’ to the community, saying: “We have honestly been blown away with such an amazing response. There’s been a queue every single day. The core purpose of why I started baking is [because] I want to bring you guys quality baked goods, but if this is coming at the expense of our team overworking and quality being compromised, it won’t sustain itself.” See the full video here: The Cherry’s Goods team will be taking this time to expand the pastry team, upgrade their equipment to fit the demand and possibly seek out a bigger, more point-of-sales friendly spot. In the meantime, your favourite baked goods from Cherry’s will continue to be sold at their OG locations: Up South Bondi and Kasaka Eatery in Darlinghurst.

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Back to Blaq: Michelin-trained duo revive a Blue Mountains favourite

admin05 mins

There’s a new reason to head up the mountain – and no, it’s not just for the air that smells like eucalyptus and second chances. It’s for the food. Blaq at the Kyah Hotel in Blackheath is officially reopening on August 1 with a fresh new identity. At the helm is Alejandro Huerta, most recently head chef at Comedor in Newtown, and previously of Noma (Copenhagen) and Pujol (Mexico City). Joining him is his wife, pastry chef Galia Valadez (Lillas Pastia, No. 92). Together, the duo are steering Blaq into its next era: ingredient-led, locally anchored and globally influenced. Vibe: Modern mountain dining without the stuffiness. Fire-lit interiors, polished plating, and a menu that balances creativity with comfort. As suited to locals as it is to city escapees on a weekend recharge. Menu Highlights: Whipped nduja hash brown with leeks and chives, Skull Island tiger prawns with mussel cream and togarashi on tortilla, Duck with blood orange caramel. Price: $85–$110pp for a full meal + drink. Dietary Considerations: Vegetarian and Gluten Free options available. The menu showcases bold dishes with subtle references to the couple’s Mexican heritage. You’ll find a hash brown topped with whipped Nduja that somehow manages to be both elegant and punchy, while mushroom toast arrives heavy with XO and preserved truffle. Huerta’s fine-dining past peeks through, but the execution is relaxed and playful. The larger plates invite sharing (though no judgment if you don’t) with options like crispy fried chicken with a green curry made from native Warrigal greens, or Murray cod on a bed of borlotti beans and dill. For something richer, there’s duck with blood orange caramel and bok choy, or a smoky, comforting burnt eggplant with pumpkin and cracked wheat. “We have worked hard to give Blaq a new purpose and vision through its food and overall dining experience. We want to make sure that everyone who comes to Blaq has the best time while eating food that’s delicious and unexpected, in a good way,” says Huerta. On the pastry side, Valadez draws from the surrounding landscape and her own roots. The banana and corn cake, served with koji and crème fraîche, leans savoury. The apple pie, finished with salted cajeta, reads like a love letter to Mexican tradition. The drinks list has been curated by Jake Down (Diageo’s World Class Bartender of the Year Australia 2024), blending technique with Blue Mountains cues. Standouts include the Gala Rain (apple, cucumber, green tea, gin) and the Mountain Grapefruit (grapefruit, lime, tequila). A sharp New South Wales-focused wine list, assembled by Master Sommelier Andrés Aragón, rounds things out, with a strong non-alc program covering tea, zero-proof wine, and sodas from Mischief Brew. Blaq is now open at 13–17 Brightlands Avenue, Blackheath.

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Australian Native Food Festival to debut at Carriageworks

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Indigenous owned native food ingredients business, Indigiearth, is bringing Indigenous culture, knowledge and culinary brilliance to Carriageworks NSW from September 27 – 28, 2025. The Australian Native Food Festival promises a line-up of market stalls, live cooking demonstrations, panel discussions and special guest appearances. Spearheaded by Indigiearth Founder and Weilwan culinary expert Sharon Winsor, the festival is the first of its kind in the country, dedicated to celebrating the Indigenous tradition of storytelling through food and botanicals. The Australian Native Food Festival is free to attend. Registration is required. Source: carriageworks.com.au

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Krispy Kreme stamps “Passport to Italy” with new limited edition collection

admin02 mins

Krispy Kreme Passpport to Italy 12 pack Krispy Kreme Australia has launched a new limited edition collection, “Passport to Italy,” for travellers who haven’t quite been able to fulfil their European summer dreams this year. The collection is inspired by three Italian desserts, including: Cannoli Inspired – This doughnut is a take on the half-and-half with one section dipped in chocolate, drizzled with cannoli bits and the other dusted with powdered sugar. The doughnut is topped with a smooth swirl of buttercream, which draws on the airy vanilla filling of the classic Italian cannoli. Tiramisu Inspired – Italian or not, coffee and cocoa are two flavours you can never go wrong with. This twist on the signature Krispy Kreme doughnut has a tiramisu kreme filling, is topped with sweet Kreme to emulate the texture of soft mascarpone and finished with a dusting of cocoa. Limone Delight – The signature Krispy Kreme shell doughnut, dipped in a zesty lemon icing and filled with a gentle lemon delight Kreme. Topped with candied lemon, this zingy dessert hits all the spots. The doughnuts are available in packs of four, twelve, and a double dozen, available to buy in store or online for same-day pick up.

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Welcome to Loom Lounge: Lil’ Darlin, Sultry & Sample open new music-forward listening lounge

admin03 mins

Li’l Darlin is set to open a new listening lounge called Loom Lounge on Thursday, 31 July 2025. The venture has been developed in partnership with the Sydney-based entertainment collective, Sultry & Sample. Vibe: An intimate space for live performances, sound, and late-night hospitality with a food and cocktail experience designed to evolve throughout the evening. Menu Highlights: Peking duck pancakes, Pizzettas (small pizzas) and a Pinot Noir Negroni. Price: $25-$50pp for a tapas style meal + drink Dietary Considerations: Vegetarian and Gluten Free options available The food menu draws inspiration from tapas-style dining, with an emphasis on sharing plates. Bar snacks include Guacamole and Chips, Marinated Stuffed Olives and Truffle Fries. The menu also offers a variety of small plates featuring Salt and Pepper Calamari, Arancini Balls, Chicken Tacos, and Peking Duck Pancakes. Pizzetta options include a cheesy Margherita, punchy Chorizo and a Deluxe Truffle and Cheese – perfect for soaking up the made-to-order cocktails on offer. The drinks menu features elegant twists on classics such as an Aperol Margarita, Pinot Noir Negroni, Elderflower Gin and Tonic, and Espresso Fizz. The space, which has been designed by Design Director Obi Kyei, projects a focus on warm material textures and visual rhythm. Velvet seating, sculptural lighting and a patchworked textile installation made from salvaged offcuts create a layered, expressive interior. The name Loom reflects the venue’s broader concept, a space that weaves together music, people and energy in a way that feels unforced and connected. Li’l Darlin offers extensive experience in hospitality, cocktails and community culture, while Sultry & Sample brings a curatorial approach to sound and entertainment. Together, they have created a venue that elevates the music from the silent hero of ambience to the main event. Loom Lounge will operate from Thursday to Sunday, with a rotation of DJs, selectors and live musicians curated by Sultry & Sample. Walk-ins and group bookings are welcome. Source: Curated Agency

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SSP signs up Victoria’s finest for rotating coffee roster at Melbourne Airport

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SSP Australia & New Zealand has launched Coffee Capital at Melbourne’s Tullamarine Airport, Terminal 3, offering a bold new concept designed for travellers seeking more than just a quick caffeine fix. As if Melbourne’s coffee scene wasn’t already an Australian benchmark, the new service redefines traveller expectations by introducing a rotating roaster residency, showcasing some of Victoria’s finest boutique coffee roasters directly at the terminal for limited stints. A statement on SSP Australia & New Zealand’s LinkedIn page welcomed The Bean Cartel as the project’s inaugural resident. “We are thrilled to kick things off with The Bean Cartel as our inaugural resident roaster. Known for their bold flavours and passion for the craft, The Bean Cartel is here to make your final taste of Melbourne one to remember,” says the post. Travellers can expect hot and cold brews on tap, expertly prepared espresso and a selection of pastries, snacks and light bites from all participating roasters.

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Foodbank taps Volvo to launch largest-ever truck amid growing demand for food relief

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Food relief charity, Foodbank, has launched its largest-ever food truck – a Volvo Prime Mover with a refrigerated trailer. The truck enhances storage duration and capacity, supporting wider reach in the group’s mission to fight hunger across New South Wales and the Australian Capital Territory. Amid a 40% surge in demand for food relief in Australia, the new vehicle acts as a beacon of hope, helping Foodbank NSW & ACT deliver thousands of food relief orders daily, particularly to regional communities. It will help ensure quick response during emergencies and natural disasters while also reducing freight costs, enabling the charity to make the most of every dollar and aid more Australians in need. John Robertson, CEO of Foodbank NSW & ACT, says: “Our new Volvo truck is already making a difference, helping us reach isolated communities quickly during emergencies and ongoing food relief operations. With more than 50% of our deliveries going to regional areas, this is a critical investment in getting fresh food to areas where food insecurity is the most severe, with a reduced carbon footprint.”  Tom Chapman, Vice President, Volvo Trucks Australia, adds: “We’re incredibly proud to partner with Foodbank NSW & ACT. Their vital work delivers essential food relief to Australians facing hunger daily, particularly in regional and remote areas. “This new Volvo Prime Mover strengthens our connection with local communities, empowering Foodbank NSW & ACT to double their fresh produce deliveries, while cutting freight costs.” Source: volvotrucks.com.au

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Australia’s Vegan Vixens – Top plant-based creators you need to follow right now

admin07 mins

The internet is a goldmine of vegan recipes, hacks and products that claim to be 100% plant-based – often failing to acknowledge the unmistakable aftertaste of three-day-old wheatgrass they bring to the party. That’s where this lot comes in.  Whether you’re dabbling in plant-based cooking or trying to impress a vegan mate, these ladies have you covered. Introducing an impressive lineup of five Australian vegan creators who are breaking all the stereotypes and making seitan, tofu and oat milk look seriously cool. Liz Douglas – Glow Diaries IG: @glowdiaries__ TikTok: @glowdiaries___ YouTube: @glowdiaries___ A self-proclaimed ‘former meat-loving country girl’, Liz Douglas brings her background as a food buyer and product developer to create lighthearted, feel-good content that evokes the same comfort as fresh linen on a summer day. As the author and founder behind Glow Diaries, she has built a loyal following of over 900K across Instagram, TikTok and YouTube. Douglas has carved out a niche for her content with wholesome twists on nostalgic comfort foods such as tofu schnitzel, homemade chia jam, mushroom bourguignon and sticky date pudding that make you want to curl up by the window with a hot bowl and a good book.  On all her platforms, Douglas shares hearty recipes and vegan workarounds with an aesthetic that taps into a very familiar longing for a home-cooked meal. Sarah Cobacho – Plantbaes, Sydney IG: @_ plantbaes_ TikTok: @_ plantbaes_ YouTube: @plantbaes Sarah Cobacho is an accredited nutritionist and author who specialises in plant-based nutrition. She started @plantbaes with her partner Cam in 2022, with the goal to share nutritious, plant-based recipes with the world. With a sizable following across Instagram, TikTok and YouTube, Cobacho is best known for her colourful, high-protein recipe content. Her feed is packed with vibrant, high-protein recipes like soba noodle bowls, tandoori salads, and vegan quiches – all big on flavour and easy to make.  Cobacho’s brand goes one step further than meal prep and how-to videos. She breaks down the macros, shares nutritional benefits and offers practical advice for health-conscious eaters looking to level up their plant-based menu without ever having to punish their palates. Anthea Cheng – Rainbow Nourishments IG: @rainbownourshments TikTok: @rainbownourishments You can almost smell the almond butter, Biscoff and berries all the way from Canberra on Anthea Cheng’s vegan dessert page, @rainbownourishments. With a following of almost 800K across all her platforms, Anthea posts quick and easy dessert recipes that look wildly decadent, making their plant-based composition a secondary win.  Her most frequently used format is eight to ten-step video recipes like hummingbird cake, strawberry sugar cookies and dark chocolate brownies made with sweet potatoes (let that sink in for a second), alongside clever uses for pantry staples like fruit, berries, nuts and more. A skilled food photographer and videographer on top of being a patisserie whiz, Cheng makes you want to say a big ‘yes’ to sugar in these dark, aspartame-fuelled times. Cherie Tu – Thriving On Plants IG: @thrivingonplants  TikTok: @thrivingonplants YouTube: @thrivingonplants Cherie Tu is a vegan influencer in the truest sense of the term with a following in the high six figures across Instagram, TikTok and YouTube. Since beginning her plant-based journey in 2014, her handle @thrivingonplants has slowly become one of the go-to holistic voices in the space, eventually landing her a book deal under the same name. But Tu’s page is thriving on more than just greens – Her feed is thoughtfully designed with inviting tones of green, red and ochre in every post, giving her content a visual edge. Her standout recipes include smooth pistachio butter, miso mushroom pasta and chilli lemongrass tofu. A clear Asian influence runs through many of her recipes, setting @thrivingonplants apart from the regular programming of modern Australian vegan content on social media. Renee Buckingham – World Vegan Guides IG: @sydneyveganguide, @melbveganguide, @newyorkveganguide Renee Buckingham is the founder of World Vegan Guides – a media brand and collection of Instagram accounts dedicated to making vegan food and plant-based living more accessible. A committed vegan for over 13 years, Buckingham brings both passion and polish to the space. Each of her Vegan Guide accounts features a curated selection of plant-based restaurants, products, and recipes, sprinkled with thoughtful partner collaborations and taste tests that stay true to Buckingham’s effervescent brand.  Drawing on her media background as a presenter and podcaster, Buckingham is the face of the Australian pages, while the New York guide continues to build momentum with its scroll-stopping food shots and recommendations. Source: Various

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