/ Jul 29, 2026
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2025

The Ultimate Christmas Gift Guide for Food Lovers 2025

Pallavi Mathur022 mins

It’s the first weekend of December, which means massive department store queues, 12-year-olds swatching niacinamide serums purely for the packaging and crowds drifting through shopping centres hoping inspiration will strike. Fear not. Since we’re feeling a little extra jolly and generous, we’ve pulled together a scrumptious foodie gift guide to make your life (and shopping decisions) easier. Whether it’s the cousin whose holiday plans consist of rotting on the sofa, catching up on Stranger Things with a giant box of sweet treats or the uncle who’s decided it’s finally his turn to prep and plate the Christmas ham, this list has you covered. Who it’s for: the chronically overwhelmed shopper who needs a curated list before they combust. Saint Juniper Gin Sets Crafted with intention and distilled in micro-batches, Saint Juniper’s range offers a refined gift for dads who appreciate quality, flavour, and a still moment.  Every gin is composed using organic botanicals and high-end Dutch equipment, with a focus on balance, precision, and restraint. The beautiful, minimalist bottles are numbered in order of release, inspired by the careful craftsmanship of old-world perfumery. Who it’s for: the dad who pretends he doesn’t care what he gets for Christmas, but absolutely does. Pyrex Colours Sculpted Mixing Bowls Pyrex® Colours Sculpted Mixing Bowls make meal prep feel like a celebration. A spin on the classic mixing bowls, these fluted designs and fresh-tinted colours are sure to impress. Made from durable premium tempered glass, these bowls ensure even heating, resist stains and are both microwave and dishwasher safe.  Available in a variety of sizes and sets, Pyrex® Colours Sculpted Mixing Bowls include BPA-free plastic lids to keep food warm after heating and fresh in the fridge. Whether you’re tossing a salad or brightening your homeware collection, these bowls are the new kitchen essentials. Products in this range:  Who it’s for: the friend who “just whips something up” and somehow uses five bowls every time. Pyrex Colours Simply Store Containers  Say goodbye to kitchen clutter and hello to stylish organisation with Pyrex® Colours Simply Store containers. With fresh style and a pop of colour, Pyrex elevates their classic glass dishes into a storage staple that’s serve-worthy and stackable.  These glass dishes and BPA-free lids are perfect for leftovers and meal preparation, keeping food warm after heating and fresh in the fridge. Each dish is dishwasher, refrigerator, freezer, microwave and preheated-oven safe. Products in this range:   Who it’s for: the meal-prepper who labels containers like they’re running a commercial kitchen. Ferrero Rocher Christmas Collection Ferrero Rocher is leaning into golden, elegant entertaining this Christmas with a collection made for hosts, chocolate lovers and anyone looking to elevate their festive tablescape. The full 2025 range brings together the brand’s signature shimmer with easy gifting options, from classic boxes to decorative pieces that feel instantly celebratory. The highlights this year are:  Both pieces add a polished touch to gifting and hosting, making them effortless picks for anyone who wants to bring a little gold to the season. Who it’s for: the perfectionist older sister whose tablescapes should honestly have their own Instagram account. Kinder Bueno Advent Calendar Kinder Bueno is bringing joy to chocolate lovers across Australia with the launch of its first-ever Advent Calendar (RRP $23), available exclusively at BIG W. Beloved for its balance of creamy hazelnut, smooth chocolate and crispy wafer, Kinder Bueno remains the go-to treat for those who crave something special. Each melt-in-the-mouth piece combines all the familiar textures fans love. The Kinder Bueno Advent Calendar is the perfect way to count down to Christmas, offering an indulgent mix of favourites behind every door, featuring: Who it’s for: the sibling who misses the whole point by opening all the Advent doors at once. Nestlé Christmas Range  Nestlé has unveiled its Christmas line-up for 2025, introducing a few new additions alongside returning favourites across its KitKat, Allen’s and Milkybar ranges. The line-up includes playful crackers, nostalgic favourites and the kind of sweet treats that find their way into stockings and table spreads every year. From buildable chocolate cabins to peppermint minis and gingerbread twists, it is a collection designed to spark connection through the simple joy of snacking together. For something interactive, the KitKat Christmas Cabin Kit (RRP $35) turns dessert into an activity with a build-it-yourself chocolate cabin and new red and green mini Smarties for decorating.  For countdown lovers, the KitKat 12 Breaks of Christmas Advent Calendar (RRP $20) offers twelve individually wrapped treats to ease you through December.  Rounding out the range are: Who it’s for: the friend who sees Christmas as a month-long grazing table. Haighs Chocolates Haigh’s is leaning into the cosy side of Christmas this year with a collection wrapped in green and cream, accented with red and gold touches inspired by pine forests and festive berries.  The range blends nostalgia with novelty, bringing back favourites like the Speckles Gift Tin, chocolate-filled bonbons, Christmas Pudding Brandy Truffles and bauble tins while introducing new flavours and gingerbread-led designs that feel warm and celebratory. There is even a plush Gingerbread Man with milk chocolate baubles for the little ones. The standout gifts include the Milk Spiced Marshmallow with its mix of spiced ganache and fluffy marshmallow, the Milk Gingerbread Block loaded with European-style gingerbread and the 70% Chocolate Maraschino Cherry Truffle for lovers of rich, grown-up chocolate.  New flavours from the collection include: 250g Christmas Assorted Chocolate Box RRP $54.90 Who it’s for: the grandmother who refuses to arrive empty-handed and always brings “a little something sweet.” Intentional. Tea Ultimate Christmas Bundle Newly launched tea brand, intentional. Tea is taking a seat at the holiday table with its Ultimate Christmas Bundle, RRP $169. The tea is crafted to transform a simple cup into a daily ritual of intention, offering blends that are designed not just for flavour but to help support emotional balance. Including all eight of the brand’s premium tea blends and four mugs, this Christmas Bundle makes for a perfect gift for your tea-loving friends and family….

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Daniel’s Donuts and Bundaberg launch summer inspired donut range

Pallavi Mathur04 mins

Daniel’s Donuts and Bundaberg Brewed Drinks have partnered on a limited edition donut range inspired by Bundaberg’s brews. The collaboration has launched nationwide at 7 Eleven and Daniel’s Donuts stores. Bundaberg has been part of Australian summers since 1968, with its Ginger Beer and fruit brews featuring at barbecues and beach days. Pairing Bundaberg’s flavour profile with Daniel’s Donuts brings together two family-owned brands with an emphasis on craft and community. This limited edition range highlights nostalgic summer flavours and includes three new creations: Ginger Beer Donut: Filled with ginger-infused custard dipped in sweet ginger icing and finished with a fiery ginger crunch. Passionfruit Pavlova Ring Donut: A vibrant ring donut topped with passionfruit glaze and a light dusting of meringue. Ginger Spiced Sugar Ring Donut: A soft, fluffy classic rolled in warm ginger spiced sugar delivering the kick of Bundaberg’s seasonal Spiced Ginger Beer. Fans can also pick up the Bundaberg Inspired four pack, which includes one of each flavour plus an extra Ginger Spiced Sugar donut. The pack comes in Bundaberg-themed packaging available exclusively at 7 Eleven and selected Daniel’s Donuts stores. “We’re thrilled to be teaming up with Daniel’s Donuts to bring Australians a unique twist on some of our classic Bundaberg brew flavours,” Bundaberg Brewed Drinks CEO John McLean said. “Taste has always been at the core of what we do, so joining forces with another brand that’s equally as passionate about quality and flavour made perfect sense. Both the new Ginger Beer and Passionfruit-inspired donuts are a fun way to celebrate the taste of summer, and we’re excited to see consumers enjoy these with their family and friends.” While most brands lean into traditional Christmas flavours, Daniel’s Donuts and Bundaberg are switching things up with a summer-focused flavour story that celebrates long days, warm nights and moments of joy. It is a campaign made for the summer social season, filled with bright, refreshing and unmistakably Australian energy. Crystal Melvan Head of Marketing & Innovation of Daniel’s Donuts says: “Daniel’s Donuts has always been about creating moments of joy. Pairing a delicious donut with a Bundaberg brew and the heat of an Aussie summer – that is joy. “Bringing Bundaberg’s brew flavours into our donut range felt like the perfect way to savour the magic of summer. This collaboration is fun, fresh and something completely new for our customers across the country.” The Daniel’s x Bundaberg Inspired Donut Range are available from now until January 6 2026, at 7 Eleven stores nationwide and all Daniel’s Donuts stores. Source: One Two Agency Find more food and drink updates on Crumb Wire.

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The Tropic opens at Terrigal Pavilion with Mediterranean inspired coastal dining

Pallavi Mathur04 mins

Terrigal has a new beachfront drawcard with the opening of The Tropic, the final stage of the multi-level Terrigal Pavilion precinct. Sitting on the ground floor with uninterrupted ocean views, the 280-seat restaurant brings a Mediterranean-inspired menu and bright, coastal design to the Central Coast. The Tropic completes the broader venue following last month’s launch of the Pav and the opening of takeaway spot The General Store. It marks a fresh addition to Terrigal’s dining scene, pairing a relaxed holiday mood with a polished fit-out. Floor-to-ceiling windows give every table a view of the coastline, while an oversized mirror along the back wall means no one misses out on the ocean backdrop. A custom glazed 12 metre bar, finished with lemon tart coloured Spanish tiles, anchors the space, and the palette of linen, terrazzo and textured finishes leans into a Mediterranean summer atmosphere. The menu mixes Modern Australian ideas with Mediterranean flavours, moving from oysters shucked to order and a Tropic style beef tartare to small antipasto plates, anchovies, burrata with pesto and pumpkin hummus. Larger dishes include house made pastas, goldband snapper, wagyu flank and free range roast chicken with thyme and lemon. Co-owner Rob Domjen says everything on The Tropic’s menu is designed to share. “This is a space that’s made for bringing people together over good food, good drinks and an unbeatable location,” he says. “Whether it’s for a milestone celebration like a birthday, long lunch or even just a mid-week dinner with one of the best seats in the house as golden hour sets in over the ocean, we hope this will be a destination for all gatherings, big and small.” A private dining room fitted out with pink and yellow marble tables is available for larger bookings, and three set menus start from 80 dollars. The drinks list leans into celebratory dining with more than 90 bottles of champagne and wine, including magnums of Louis Roederer and AIX, alongside signature cocktails like the Tropic Margarita and a twist on the Aperol Spritz called the Haven Sunset. Terrigal Pavilion has been positioned as New South Wales’ answer to Burleigh Pavilion, with a capacity of 760 across several levels. The Corner Store opens from sunrise with coffee and casual bites, while The Tropic and the upper Pavilion take over from midday into the evening. The Tropic is open from midday until late from Wednesday to Sunday with reservations available. Terrigal Pavilion remains walk-in only and opens from midday on weekdays and from 11 am on weekends. The General Store is open daily from 6 am. Source: Wine Glass Media Find more dining out updates on Crumb Wire.

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Golf and Grub: Food and drink at the 2025 Crown Australian Open

Pallavi Mathur05 mins

The 2025 Crown Australian Open returns to Melbourne this summer, bringing world-class golf back to the Royal Melbourne Golf Club for the first time since 1991. Running from today, December 4 to Sunday, December 7, the event combines elite competition with a strong food, drink and entertainment program designed to appeal to both committed fans and casual day-trippers. General Manager of Major Events and Operations at Golf Australia and PGA of Australia, Antonia Beggs, said the event is built for a wide audience. “Whether you’re a lifelong golfer or are experiencing the event for the first time, the event has something for everyone. Come for the golf, but stay for the atmosphere – with incredible food, drinks, live music and live entertainment at The 19th.” The 19th: where good times meet great golf Beside the 18th hole, The 19th returns as the tournament’s social hub. The precinct brings together premium food, cold summer drinks, live music and relaxed outdoor spaces. It is designed to offer an easy, festival-style experience, whether you know the leaderboard or simply want a sunny day out. This year’s culinary line-up includes: Mr Miyagi and Crumb’s Sandwich DeliThe Windsor favourite is back with its MFC (Miyagi Fried Chicken) and chips, pork and shiitake dumplings, chicken yaki bowls and the share-friendly Mr M’s Family Bucket. Crumb’s offers generously filled sandos such as chicken schnitty and roast beef, served with chips and built for easy grab-and-go between holes. Zeus Street GreekFlame-grilled pitas, bowls and loukoumades, blending Greek flavours with a laid-back Australian approach. Royal StacksFresh, pasture-fed beef burgers, fried chicken, vego and vegan options, plus fries, potato gems, thick shakes and iced agave-based “Iced Stacks” to keep crowds fuelled across the day. La Manna x Pistachio PapiA dessert line-up spanning cannoli, pistachio tiramisu, cheesecake and an ice-cream sandwich, combining Pistachio Papi’s Italian-inspired flavours with La Manna’s emphasis on classic comfort. Inside the Liquorland Lounge Within The 19th, the Liquorland Lounge offers a Canard-Duchêne hole-in-one putting challenge. Every guest receives one attempt, with an extra shot unlocked when purchasing a glass of Canard-Duchêne. The prize is a trip to Champagne, and the activation brings an element of friendly competition to the drinks program. ISLA Vodka’s Water Hazard cocktail ISLA Vodka joins the line-up with the Water Hazard, a bright, summery cocktail created for the Crown Australian Open. It is positioned as an easy “19th hole” option for spectators looking to unwind after time on the course. Tickets Following record demand, General Admission single-day passes for Saturday and Sunday have now sold out. Season Passes remain available, as do Amex Ticket+ options across all days. Single-day passes for Thursday and Friday can still be purchased via Ticketek. Source: KateCo. PR Find more food and drink updates on Crumb Wire.

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Make Merry at The Star: festive menus, Christmas cocktails and NYE events announced

Pallavi Mathur03 mins

The Star Sydney has released its festive season program, Make Merry at The Star, bringing dining, cocktails and entertainment together across the harbourside precinct. The seasonal offering runs through December and January, with the venue open 24 hours a day for visitors looking to stretch celebrations late into the night. Sokyo Sokyo has introduced a new Favourites Menu, featuring reimagined signature dishes presented through a modern Japanese lens. Prices start from $49, offering a more accessible way to experience one of the precinct’s most recognised dining rooms. BLACK Bar and Grill BLACK Bar and Grill is focusing on flame-driven cooking for summer, with premium cuts, seafood and a menu designed for slower, more atmospheric dinners. The restaurant is positioning its offering around classic grill techniques and rich, seasonal flavours. Cucina Porto Cucina Porto has launched a festive two-course Italian menu for $39.90. It leans into nostalgic flavours and generous portions, making it suited to relaxed end of year gatherings. Cherry Bar Cherry Bar will transform across December with a Christmas themed fit out, seasonal cocktails and live piano singalongs every Saturday. It serves as a pre-dinner stop or a late night festive hangout. New Year’s Eve at Sports Bar Sports Bar at the Star will stage one of the precinct’s largest New Year’s Eve events, with international DJ and producer Joel Corry headlining. The night will feature club-style production, multiple bars and live broadcasts of Sydney’s fireworks. Bookings are required for all festive dining and NYE events. The Star Club Members can access venue discounts, and group bookings of eight or more at BLACK Bar and Grill, Sokyo, Cucina Porto and Harvest Buffet receive 25 per cent off until January 31, 2026. Find more dining out updates on Crumb Wire.

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Nearly half of Australians worried about affording Christmas food, Coles and SecondBite research shows

Pallavi Mathur07 mins

Coles has launched its annual Christmas Appeal with SecondBite as new research highlights the growing pressure Australian households are feeling in the lead-up to the festive season. The research, conducted online by YouGov between October 9 and October 13 2025, with a nationally representative sample of 1,501 adults, shows that almost half of Australians are worried about the extra cost of Christmas and whether they will be able to afford enough food for their families. Two in five say they may need to choose between buying presents and buying food, and a similar proportion are concerned about being able to afford nutritious food over the next year. Supporting the appeal Through to Christmas Eve, shoppers can support the appeal by purchasing a $2 charity gift tag or by making a donation at the checkout. Every gift tag purchased can help SecondBite provide the equivalent of 10 meals for people doing it tough this Christmas. Funds raised will be distributed to nearly 900 charity partners across the country. These organisations collect donated produce from Coles and other suppliers and turn it into meals, food hampers, community pantry staples and Christmas spreads for those experiencing hardship. Partners range from community centres and women’s shelters to First Nations health organisations, school programs and youth-led groups such as FoodFilled in Melbourne. Manning Valley Neighbourhood Services in regional NSW is among the many services that rely on SecondBite food for both relief and connection. More than just food relief MVNS manager Kate Darnell said its SecondBite food program plays a vital role in more than just food relief. “Throughout the year, MVNS supports hundreds of people and their families who access our SecondBite food program up to three times a week. “Many of our clients rely on this service for their essential fruit and vegetable intake – if it wasn’t for the free SecondBite food we collect from Coles, they may struggle to make a nutritious meal that day or that week,” she said. “Our SecondBite food program also helps bring the community together. People come to collect food, but they may stay for a chat with one of our volunteers or staff who can assist or connect them to other crucial services in the community. SecondBite is such an important program for us, and for many community services like ours across Australia. We hope people can get behind the Coles SecondBite Christmas Appeal.” SecondBite CEO Daniel Moorfield urged customers to support the appeal at Coles. “With two in five people worried about being able to afford nutritious food for themselves or their families over the next year, the need for support is real,” he said. “The Coles SecondBite Christmas Appeal is a chance for all of us to come together and help ensure that no one has to go without a decent meal, especially during the festive season. Every donation, big or small, helps us reach more people in need and brings hope to communities right across Australia.” Coles General Manager Sustainability Brooke Donnelly said Coles is proud of its longstanding partnership with SecondBite. “Coles has donated the equivalent of more than 300 million meals to SecondBite since 2011, with more than 840 supermarkets and distribution centres across Australia supporting local food rescue and relief efforts,” she said. “This holiday season, we are aiming to raise over $1-million for SecondBite, which will help provide the equivalent of 5 million meals. These funds, and meals, are crucial for supporting families in need this Christmas and we hope customers can get behind this important Australian charity over the next few weeks simply by purchasing a $2 charity gift tag or by making a donation of their choice at the checkout.” Alongside the charity tags, Coles will donate $1 to the appeal for every pack of Coles Christmas Deluxe Charity Cards sold. Remedy Drinks and Coles will also donate 20 cents to SecondBite for every limited edition Remedy Festive Batch Kombucha purchased in-store or online. Find more food retail updates on Crumb Wire.

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UDL reintroduces itself to Aussies with bold new packaging and refreshed flavour lineup

Pallavi Mathur05 mins

UDL is making a comeback, unveiling a full brand refresh that brings cleaner packaging, a tighter flavour range and sharper pricing to one of Australia’s longest-standing premix names. Now owned by Vok Beverages, the update aims to reintroduce the classic ready-to-drink (RTD) brand to a new generation of drinkers while giving long-time fans a clearer, more modern look on shelves. “It’s always an interesting design and marketing challenge to refresh an iconic brand like UDL, particularly one that’s had a few evolutions over the past 60 years,” said Michael Newbold, Senior Brand Manager. “We focused on three key pillars – logo recognition, can in hand appeal, and flavour first communication. The result is something we’re incredibly proud of, and early feedback from both consumers and retailers has been overwhelmingly positive.” The redesign swaps the old retro aesthetic for bold colour blocks, simplified branding and flavour-first cues that make each can easier to spot in-store. There are also subtle nods to UDL’s Australian roots, including a reference to its long-running nickname, “Oodles”. The first wave of refreshed cans is already available at national retailers such as Dan Murphy’s, including flavours like Passionfruit and Lemon Lime Soda, Mixed Packs, Ouzo and Cola, Raspberry and Lime. More flavours will switch to the new design over the summer. Beyond packaging, UDL is repositioning itself around culture, community and the brand’s contribution to Australia’s drinking history. “Sixty years ago, UDL delivered a drink format made for the people – long before Australians were ready to drink something beyond beer or wine,” said Newbold. “UDL has always reflected the evolution of Australian drinking culture. Decades ago, it launched an Ouzo and Cola inspired by our Mediterranean communities – a drink that’s still available today. For us, that’s the power of culture: creating drinks that connect with all corners of the community.” UDL has also partnered with South Australian creative agency SAUCE to build a new platform centred on individuality and self-expression under the line “You Do You”, which will guide future advertising, in-store displays and social storytelling. “Our new positioning celebrates choice, freedom, and self-expression – while embracing the uniquely Australian aspects of our culture and connection to great drinks,” said Newbold. The brand is also leaning into its own mythology, retelling the long-circulated origin story of two beverage executives who allegedly grew tired of mixing drinks on the golf course and created a premixed solution. “The story goes that two beverage executives would meet for golf, one bringing the spirit, the other the mixer. Eventually, they decided there had to be an easier way – and from that collaboration, UDL and one of the world’s first premix brands were born,” Newbold said. “Whether or not it’s true, it perfectly captures the Australian knack for innovation and simplicity.” To support the relaunch, UDL is rolling out a national promotion in November that gives customers the chance to win festival tickets, overseas travel or $15,000 cash, alongside strong summer activity and prominent in-store visibility. Source: HHPR Find more food retail updates on Crumb Wire.

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Sydney set to make outdoor dining permanent under major City of Sydney proposal

Pallavi Mathur08 mins

Sydney’s outdoor dining scene could be in for its biggest overhaul yet, with the City of Sydney proposing long-term changes that would make the pandemic-era dining expansion a permanent part of the city’s streetscape. “We’re essentially flipping the script to supercharge outdoor dining. Rather than telling businesses what they can do and where, we’re saying as long as you keep a clear path people can get through and your neighbours are happy, we don’t want any red tape holding you back,” Lord Mayor of Sydney, Clover Moore AO said. A new approach to accessibility and pedestrian flow The plan aims to lock in the alfresco culture Sydneysiders embraced over the past four years by cutting lingering red tape, replacing temporary concrete barriers with permanent footpath extensions and giving venues more freedom in how they use outdoor space. “When COVID hit, we allowed businesses to set up dining areas on the road, with patrons protected by safe but reasonably ugly concrete barriers. We want to remove those barriers and build beautiful, permanent spaces that will change not just the face of our city but how we experience it. “Making outdoor dining free and easy for businesses was a lifeline during the COVID pandemic, and it has been incredibly popular with the community. This year, we removed fees forever, now we’re cutting leftover red tape and making temporary spaces permanent to ensure the outdoor dining revolution is a part of Sydney’s streetscape forever.” If endorsed, the updated guidelines will go out for public consultation from January 12 to March 12 so the community can weigh in on the future of outdoor dining across Sydney. The proposed changes focus on making the system simpler, safer and easier for both venues and the public. Businesses would be able to extend dining past their own shopfronts (with neighbour agreement), set up seating on either side of a clear pedestrian path and use more greenery such as large pots and planters. Five-year approvals would give operators more certainty than the current short-term arrangements. The Lord Mayor said that by providing a reliable, clear path of travel, maximum space will be available for business while protecting access for people with disabilities. “Our priority is to ensure the city continues to have thriving outdoor dining spaces while maintaining sufficient space for others, including people with disability, those pushing prams or people with limited mobility. “Traditionally, this meant keeping a clear space next to the building line along the footpath, but this was often not the best solution. “Building access ramps and steps, along with permanent utilities infrastructure and display of goods, often meant the intended clear pathway simply didn’t exist. “We are instead proposing to make sure our accessibility pathways are kept free from obstructions.” Venue operators say outdoor dining has dramatically lifted street energy, creating a sense of atmosphere during the day and night. Venue owners say street life has transformed MUCHO Group Creative Director and Co-Owner, Jeremy Blackmore, who runs Tio’s and several other venues, said the outdoor dining program had energised the street. “Foster St feels so much more alive. People can sit outside on both sides of the street, during the day and at night. This brings so much energy to the area. I think it has made Foster St a more inviting place and added to its charm as a drinking and dining destination.” Alfredo Perez from Wings and Tins, La Farmacia and Mrs Palmer’s sandwich said it had changed business for the better. “The best part is giving diners the choice: enjoy the full restaurant vibe inside or relax outside in the open air. It creates two different experiences under one venue, and guests really appreciate that.” Outdoor dining now central to Sydney’s food culture Lord Mayor Clover Moore said outdoor dining has become an essential part of Sydney’s dining culture, street vitality and nightlife. “Since 2020, when we began offering public footpath and roadway space to businesses free of charge, we have approved nearly 1,000 applications, creating an estimated 13,000m2 of new space on roads and footpaths, supporting more than 860 businesses. The total value of support we have given businesses by waiving footpath and on-street outdoor dining fees since November 2020 is around 20 million dollars. “People really embraced it, with businesses telling us they took on extra staff to cope with increased patronage. Three-quarters of participating businesses have said the boost in customer numbers meant they needed to hire more employees, with more than a third seeing a 20 per cent increase in turnover. “These latest changes will further enhance outdoor dining experiences, giving people more opportunity to spend time in their neighbourhood connecting with each other and supporting local businesses, while making the city more accessible for those passing through the spaces.” Following endorsement by Council, the proposed outdoor dining guidelines will be open for public comment from January 12 to March 12 2026. Find more food and drink news on Crumb Wire.

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Viral ‘dirty sodas’ arrive in Australia with Hungry Jack’s new Jack’d Up range

Pallavi Mathur03 mins

Hungry Jack’s is bringing one of the biggest U.S drink trends to Australia, rolling out Jack’d Up Sodas nationwide after a strong response to a Gold Coast trial. The drinks tap into the viral dirty soda craze that first took off on social media, turning standard soft drinks into creamy, fruit flavoured combinations that sit somewhere between a float and a milk bar classic. Dirty sodas became a cultural moment in the U.S after gaining momentum on the reality show, The Secret Lives of Mormon Wives and then blew up on TikTok, where the mix of soda, flavoured syrup and creamer found a devoted following. One of the original social media creators behind the trend, Mikayla Matthews (@mikaylamatthews), shared her approval in a TikTok video, saying, “Hungry Jack’s definitely knows how to do dirty sodas. Australians, you need to get your hands on these.” Jack’d Up Sodas take a familiar base and dial it up with fruity syrups and creamer for a richer, dessert-like twist. The launch lineup features four flavours: Strawberry Dream, Dirty Cola, Blue Lagoon and Pineapple Punch. Each is designed to be mixed with creamer for the full effect. Hungry Jack’s Marketing Director Luke Pavan said, “At Hungry Jack’s, delivering great tasting products and innovation are at the heart of everything we do. “Jack’d Up Sodas rewrite the rules – bold, fun, and unforgettable. They’re set to be the must-try drink of the season.” The drinks join a long list of experimental beverages that have built a following at Hungry Jack’s, from Biscoff Shakes to Fairy Floss Floats. With demand for novelty desserts and drinks continuing to rise, Jack’d Up Sodas adds another option for anyone wanting something playful and sweet this summer. Jack’d Up Sodas are available now at Hungry Jack’s restaurants across Australia, including in-store, through the app or via drive-thru. Source: Wrights PR Find more food and drink updates on Crumb Wire.

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Australia’s ice cream habits revealed: top states, top flavours and surprising stats

Pallavi Mathur05 mins

Australia ranks among the world’s biggest ice cream lovers, with new figures showing we eat around 18 litres per person each year. Data uncovered by Streets, part of The Magnum Ice Cream Company, paints a clear picture of just how strong our national obsession really is. Scott Mingl, GM ANZ, The Magnum Ice Cream Company, said: “Ice cream isn’t just a summer fling. Aussies are committed year-round. From Bubble ‘O Bill noses to cracking Magnum chocolate, our data shows we’re a country that knows how to treat itself.” The ice cream race Queensland leads the country for ice cream consumption per capita, followed closely by Tasmania in second place and NSW and ACT together in third. Melbourne CBD topped all major cities for total consumption, while in the Northern Territory, Darwin City, Alice Springs and Berrimah led regional demand despite the territory placing last overall. The state leaderboard is as follows: The data also reveals when Aussies are most likely to reach for a frozen treat. The prime moment for an ice cream run is Saturday between 4 and 5 pm. Frozen favourites Insights from Quantium show that Golden Gaytime buyers often toss a frozen pizza into their basket too, turning the classic dinner and dessert combo into a quick supermarket win. Some states showed clear loyalty to particular classics. NSW ate more than 6.7 million Golden Gaytimes this year and also led Magnum consumption with more than 19 million bars sold. Victoria followed with just over 15 million. Blue Ribbon vanilla held its position as the top-selling vanilla ice cream in NSW, Victoria and Queensland. Multipacks came out ahead of tubs and single sticks nationally. Novelty items had a big year too. Australians chewed through more than 33 tonnes of Bubble O Bill bubble gum noses. Golden Gaytime crumb consumption was high enough to cover Surfers Paradise beach. Paddle Pop sales reached the volume of an Olympic swimming pool, with chocolate flavour beating rainbow. Weis Bars used more than 2.4 million Australian Kensington Pride mangoes and 34.5 tonnes of macadamias. Magnum’s cracked chocolate tally was substantial enough to coat Federation Square several times. Seasonal breakdown Seasonal data shows ice cream is far from a summer-only habit. Summer accounted for the highest share at 29 per cent, followed by spring at 26 per cent, autumn at 24 per cent and winter at 21 per cent. Mingl said, “Bottom line? We’re a nation that doesn’t just love ice cream – we’re obsessed! At The Magnum Ice Cream Company, our mission is simple: make life taste better with ice cream. And looking at these numbers, Aussies are helping us deliver on that in the sweetest way possible.” Source: Society Marketing Communications Find more food and drink features on Crumb Wire.

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