Zeus Street Greek hot roast chicken arrives at Woolworths

Woolworths and Zeus Street Greek have partnered to release a limited edition roast chicken seasoned with Zeus Street Greek’s original blend. Having landed nationwide in stores this week, the chicken features zesty lemon and herb seasoning and a breadcrumb stuffing flavoured with smoky lemon, paprika, garlic and herbs. The collaboration builds on the existing partnership between the two brands, with Woolworths already stocking 15 Zeus Street Greek products, including rubs, sauces and DIY pita kits. “Our original seasoning is a celebration of authentic Greek flavours that our customers know and love,” said Ramon Castillo, CEO at Zeus Street Greek. “This collaboration is a great continuation of our partnership with Woolworths, which already stocks a range of 15 products, including signature rubs, sauces and DIY pita kits.” Woolworths Merchandise Manager or ‘Chief Chook Officer’, Matt Harbich said: “Our customers can’t get enough of our bachelor’s handbag – whether that’s for a quick meal to feed the family or to use for easy meal prep for sandwiches and salads.” Woolworths added that whilst the classic roast chicken remains a staple, customer interest in new flavour variations continues to grow. The retailer pointed to Zeus Street Greek’s popularity and existing presence in its aisles as a natural lead-in to the collaboration. The new roast chicken also aligns with the wider Zeus Street Greek range at Woolworths The Woolworths roast chicken first launched in 1960 and has become a national staple, with more than 20 million sold each year. Previous limited-edition releases have included Garlic Bread, BBQ Memphis and Tandoori. The Zeus Street Greek Hot Roast Chicken is available for $14.50 for a limited time in Woolworths and Metro stores nationwide. Source: SOCIETY Find more food retail updates on Crumb Wire.

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Mary’s & Something Very Special release a joint summer collection

Sydney’s cultural institution Mary’s has teamed up with Byron Bay fashion label Something Very Special to launch a three-part summer collaboration, the first of which will drop on December 9, 2025. The partnership features a mix of apparel and accessories alongside the first public release of Mary’s Special hot sauce range. The first release includes seven pieces such as a late-night shift button-up shirt, baby tees, shorts, a hat and a long sleeve mesh polo. The range draws on the atmosphere of the Australian summer with an emphasis on playful detail and irreverent design. Two further drops are scheduled for January 7, 2026 and February 3, 2026. “We have been fans of SVS since we spied Ains and Matty hanging in their freak rags at Splendour,” said Mary’s Co-Founder Jake Smyth. “Their style was eye-wateringly unique and brave, and stood out in a sea of standouts. We have spoken about how we could collab together so many times and now we finally are.” The collaboration reflects both brands’ long-standing commitment to culture, community and irreverent style, with unisex pieces designed to suit a wide range of personalities. “From chaos, order. We all love throwing ourselves into the mayhem of boundless ideation, but also recognise that the best work comes from honing and crafting. From the chaos of 100 concepts, we have focused that energy into a simple and distinct Summer collection, made to both wear and be seen in,” added Smyth. Co-Founder of Something Very Special, Ainsley Hutchence commented on the collaboration saying: “Both Matty and I have been longtime fans of Mary’s…the burgers, the energy, and the amazing people behind the scenes.” “Since we love food even more than fashion, this collaboration felt inevitable. The creative process came together very naturally, inspired by Mary’s co-founder and chef, Jakey, whose passion and flavour-driven approach made everything click.” The fashion element blends Mary’s raw, expressive approach with Something Very Special’s streetwear sensibility, while the hot sauce range, Mary’s Kiss, Mary’s Slap and Mary’s Wrath, adds a food-led extension to the partnership. The result makes for a collection that feels distinctly Australian. “Food, music and fashion have always been part of how we express ourselves and the communities we come from,” said Kenny Graham, Co-Founder of Mary’s. “Moving into fashion with SVS feels like a natural next step for us.” A first look at the collection will take place at Summer Dance: Club Angel on Saturday, November 29 at Liberty Hall, offering festival-goers the chance to shop the range ahead of its official release. Prices will range from $54.00 to $139.00. The full drop will be available online through Mary’s and Something Very Special’s websites from December 9, as well as in-store at the Byron Bay boutique and at Mary’s Sydney venues. Source: Electric Collective Find more food and drink updates on Crumb Wire.

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The Grinch Takes Over Macca’s With New Menu and Collectibles

Launching November 19, Macca’s is introducing new meals, cheeky collectibles and a menu mash-up as The Grinch arrives to bring a burst of festive mischief. After descending on “Australiaville”, The Grinch sets out to disrupt summer celebrations with unexpected twists on familiar menu items. His takeover brings new themed packaging, playful additions and reimagined favourites for a limited time. The Grinch Meal includes a choice of Big Mac, Chicken Big Mac or 10-piece Chicken McNuggets, served with Fries and a drink option that features a Frozen Fanta Lemon mixed with Green Apple Popping Pearls. The pearls tint the drink green and add a sharp sour pop. Each meal comes in limited-edition Grinch packaging and includes one of four Sand Globes featuring The Grinch’s summer-themed pranks. The Grinch Happy Meal offers younger diners a similar experience, with a choice of Cheeseburger, Hamburger, Crispy Chicken Snack Wrap or 6-piece Chicken McNuggets, paired with Fries or Apple Slices and a Small Drink. Each meal comes in green Grinch-themed packaging and includes one of 12 collectible toys inspired by Grinch characters. A new side also joins the lineup. Chicken McWings will be served with Hotcake Syrup, creating an unexpected sweet and savoury pairing that aligns with the takeover’s mischievous theme. “This summer, Macca’s is flipping the festive script. The Grinch might’ve rocked up to steal our sunshine and joy, but plot twist: he’s only made things even more epic,” said Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia. “With new limited-time menu drops, cheeky collectibles, and a whole lot of holiday havoc, it’s the kind of chaos we’re absolutely here for.” The Grinch Meal and The Grinch Happy Meal will be available from November 19 at Macca’s front counter, drive-thru, kiosks and via the MyMacca’s app while stocks last. More information can be found on the Macca’s website. Source: Eleven PR Find more food and drink updates on Crumb Wire.

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Wildergreen Brings Dining, Play and Nature to Echuca-Moama

Wildergreen, officially opening on November 20, is a new lifestyle precinct on the banks of the Murray, bringing together seasonal dining, creative play and nature-focused design in one location. Located just under three hours from Melbourne, the precinct offers a mix of food, outdoor spaces and family-friendly activities. It has been developed as a place for visitors to eat, explore and spend time in a setting shaped by the changing seasons. At the centre of the precinct is Embr, an Italian wood-fired eatery led by Sardinian-born Chef Daniel Girau. The restaurant serves a menu of Neapolitan-style pizzas, handmade pastas, fire-roasted meats, antipasti and shared dishes, alongside regional wines and cocktails. The approach leans on seasonal produce and local ingredients, reflecting Girau’s Italian background with an Australian influence. Treehouse is the precinct’s indoor play and discovery space, designed with a focus on creativity and calm. It incorporates sensory areas, natural materials and eco-learning activities that encourage children to engage with their surroundings. The layout allows parents to relax nearby. Outdoors, The Playgrounds space offers paths, hideouts and open lawns that shift with the seasons, creating a broader environment for exploration. Together, Treehouse and The Playgrounds form Wildergreen’s family-oriented play offering. Wildergreen has also been designed as a site for seasonal events, using its gardens and open lawns for different types of gatherings throughout the year. Summer programming includes live music and alfresco dining, while winter is geared towards slower afternoons and picnics by the fire. The precinct aims to contribute to the regional hospitality landscape, positioning Echuca-Moama as a road-trip option for visitors from Melbourne, Sydney and Adelaide. With its public opening on November 20, it marks a new addition to the region’s tourism and dining offering. The new precinct continues the work of the team behind Moama Bowling Club and Moama’s fine dining venue, Junction Moama. “With Wildergreen, we wanted to create more than just a venue – we wanted to create a sanctuary,” said Moama Bowling Club CEO, Paul Barnes. “It’s a place where design meets nature, where families and friends can gather with ease and where every season brings a new story to discover. Our vision was to build something the community can be proud of – a destination that puts Echuca–Moama on the map for regional escapes.” As the precinct opens to the public, it establishes a new destination within the region’s growing cultural and hospitality landscape. Source: Candid Comms Find more food and drink updates on Crumb Wire.

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Pyrex unveils new Colours Collection in Australia

Pyrex has introduced its new Pyrex Colours Collection in Australia, offering updated versions of its established glassware designs. The range includes Pyrex Colours Sculpted Mixing Bowls, Pyrex Colours Simply Store and Pyrex Colours Sculpted Smoke Bakeware in a selection of sizes, shapes and colours. The collection features tinted glass and revised styling that brings a more contemporary look to kitchen prep and storage. Each piece is made from premium tempered glass designed for even heating and stain resistance. The material does not absorb food odours or flavours, supporting long-term use. The full range covers options for preparing, baking, serving and storing meals. The Pyrex Colours Sculpted Mixing Bowls feature a fluted design and tinted glass, and each set includes BPA-free plastic lids. The range covers several colour combinations and set sizes, including the Storage Sculptured six piece bowl set in blue, green and pink, the six piece mixing bowl set in yellow, green and blue, and two four piece sets offered in either yellow and green or blue and green. These sets are available through Pyrex and Global Kitchen Brands, depending on the product. The Pyrex Colours Simply Store line updates Pyrex’s existing glass storage containers with tinted glass and matching lids. The containers are dishwasher, refrigerator, freezer, microwave and preheated-oven safe and are designed for stackable storage and meal preparation. The range includes a six piece two-cup round storage container set in mixed colours, a ten piece round storage container set in mixed colours and a four piece four-cup storage container set in pink and blue. These products are available through Global Kitchen Brands and selected retailers across Australia. Source: Closer Communications Find more food retail updates on Crumb Wire.

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Guzman y Gomez introduces new $12 brekkie deal

Guzman y Gomez (GYG) is introducing a new $12 value breakfast deal from November 18. The offer, dubbed the Brekkie Burrito Bundle, includes a Brekkie Burrito with a crispy hash brown inside and a barista-made coffee. The launch comes as Australians continue to face rising living costs, with recent ABS data showing the Consumer Price Index has increased 3.2 percent over the past year. Coffee prices have also climbed sharply, with many iced latte drinkers now paying around $9 for their morning cup and a typical takeaway breakfast easily exceeding $25. GYG’s new bundle aims to deliver an affordable full breakfast option without compromising on quality. Customers can order their coffee hot or iced, in any size and with any milk, providing flexibility for different morning routines. “We all know that brekkie is the most important meal of the day!” says Steven Marks, GYG Founder and Co-CEO. “GYG wants Aussies to enjoy a healthy, delicious, filling brekkie burrito and a quality barista-made coffee for just $12. It’s real food that’s really big on value!” From November 18, the Brekkie Burrito Bundle will be available to order from restaurants, drive-thru and the GYG app nationwide. Source: Guzman y Gomez Find more food and drink updates on Crumb Wire.

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Australian distillery Never Never wins at global spirits awards

Australian distillery Never Never has been recognised on the global stage, taking out Most Innovative Spirit and Global Distiller of the Year at The Spirits Business Awards in London. Its newly released Signature Vodka, made from Australian wheat spirit and distilled olive, coconut and avocado oils, was named the most innovative spirit across the entire category. Head Distiller and Co-Founder, Tim Boast, was awarded Distiller of the Year by an international judging panel, while the brand also received a Special Commendation in the Gin Brand of the Year category. “It was an incredible night for Never Never. To win Most Innovative Spirit on a global stage is an amazing achievement for our small brand,” said Tim. “The cherry on top was the distiller’s award, an accomplishment that wouldn’t be possible without our passionate and creative production and brand teams.” Signature Vodka was developed using techniques refined over eight years of gin production, with the distillery applying its long-standing focus on innovation to create a textural vodka rooted in the flavour-building methods they’ve honed over time. Rather than drawing on traditional European vodka influences, the team approached the challenge from an Australian perspective, where they cannot rely on Eastern European distilling heritage, Russian winter wheat, Polish potato or region-specific resources like Icelandic glacial water or French Appellation. Instead, they leaned on their deep understanding of building texture and flavour, using that expertise to shape a premium product through process, technique and material selection. The distilled oils were chosen for their ability to add body while maintaining neutrality, creating subtle notes of olive, white chocolate, honeyed macadamia and coconut cream. The vodka uses the same McLaren Vale water used in Never Never gin, with natural salts added to enhance mouthfeel and pH. The neutral spirit is filtered through activated carbon for 16 hours before the final oil distillates are blended. The result, according to the brand, is an ultra-smooth expression designed for martinis and highballs. “We pulled as many levers as we could to give us a leg up against the bigger imported brands here in Australia,” said Co-Founder and Brand Director, Sean Baxter. “It just so happens that those levers make the product even more delicious. We didn’t do it to be different, we did it because we think it makes an incredible vodka.” Sean also acknowledged the significance of Tim’s individual award. “We must also pay homage to Tim winning the global distiller award. He works bloody hard and is very humble when it comes to the personal accolades he wins. I’m very proud of what he’s been able to achieve.” The timing of the awards aligns with the recent release of Signature Vodka, which launched last month and is already being used in top venues. Melbourne’s Byrdi has adopted it for its house martini, including in its ‘First Frost’ cocktail featuring shiso, pine, house vermouth and shiro shoyu served at -14°C. In Sydney, Tailor Room has introduced its ‘Satin’ cocktail combining clarified apple, oolong, pear liqueur, fino sherry and vermouth, finished with Makrut-lime-infused coconut and olive oil. In Adelaide, Honeydripper serves it with pickled cucumber, karkalla and smoked caperberries. Signature Vodka is available through the Never Never website and selected bottleshops. Source: HHPR Find more food and drink updates on Crumb Wire.

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Woolworths Metro launches festive Christmas sandwiches

Woolworths Metro has introduced two new festive sandwiches, offering a convenient way for customers to enjoy Christmas flavours ahead of the holiday. Inspired by a popular UK tradition, the limited-release range brings classic seasonal ingredients into a ready-made lunch format. The line-up includes a Turkey Stuffing & Cranberry Sauce Sandwich and a Christmas Ham, Cheese & Balsamic Chutney Sandwich, both priced at $8.00 and available at Metro stores. Developed in partnership with a local supplier, the sandwiches combine familiar holiday elements such as turkey, stuffing, ham and chutney in a lunch-sized offering suited to the busy festive period. “Why wait for Christmas Day? We wanted to bring a fun, convenient way for customers to enjoy those iconic holiday tastes right now!” said a Woolworths spokesperson. “Working with a local supplier, our team blended those rich, nostalgic flavours – from the turkey and stuffing to the ham and chutney – to create a delicious, lunch-sized tribute to this iconic UK tradition. Grab a taste of Christmas on your next break!” The new range is now available at Woolworths Metro stores across NSW, ACT, QLD and VIC. Source: SOCIETY Find more food retail updates on Crumb Wire.

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Lee Kum Kee announce national giveaway honouring its legacy

Lee Kum Kee has launched its national “Unlock 1888 Good Fortune” promotion, running until November 23, 2025 and offering more than $20,000 in prizes. The campaign takes its cue from the brand’s founding year, 1888, and the cultural significance of the number eight in Chinese tradition. Prizes include a major $1,888 award, 50 prizes of $188 and 100 consolation prizes of $88. Any Lee Kum Kee product purchased from Coles, Woolworths or participating Asian grocers qualifies as an entry. Shoppers simply upload their receipt via the promotion website or through in-store QR codess The promotion comes from a brand that has been a fixture in Asian sauces and condiments for more than 135 years. Favoured by chefs and home cooks, Lee Kum Kee has long helped Australians introduce Asian flavours into everyday meals. Its philosophy centres on attention to detail, with quality ingredients selected from farm to production to support consistent, reliable results in home kitchens. With hundreds of products globally and a wide range available locally, the national promotion offers entry points for every cooking style. Source: onetwo agency Find more food and drink updates on Crumb Wire.

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Gigi’s Piazza brings relaxed open air dining to Red Hill Estate

Mornington Peninsula’s Red Hill Estate has opened a new outdoor dining space, Gigi’s Piazza. Set on the lawns beside the restaurant’s conservatory, the open-air area is designed for relaxed lunches and slow afternoons. The picnic-style menu, served from the nearby cottage kitchen, features familiar Italian dishes including arancini, antipasto, lasagne, focaccia, open calzone, pasta, salads and tiramisu. A selection of Red Hill Estate wines is available by the glass, including rosé, pinot noir, chardonnay and the newly released sparkling Blanc de Blancs. Non-alcoholic spritzes are also on offer, along with a limoncello spritz served by the carafe. Red Hill Estate’s General Manager Dominic Fabrizio said Gigi’s Piazza is the ultimate “dolce vita” experience, encouraging guests to enjoy life’s pleasures. “No one does long lunches better than the Italians – everybody together, unrushed, enjoying the outdoors and appreciating good food. Gigi’s Piazza was designed for visitors to slow down, unwind, and sip and savour every moment,” he said. “We want our guests to feel right at home – enjoy a glass of wine, a bite to eat and take in the stunning surroundings of Red Hill Estate while you pause from the hustle of everyday life.” Designed to be accessible for couples, families and groups, the space includes QR-code ordering, lawn games and dog-friendly areas. Gigi’s Piazza has a capacity of 120 and operates weather permitting, closing during rain or high winds. Walk-ins are welcome, with no bookings required. Located at 1208 Mornington-Flinders Road in Main Ridge, food service runs from 11.45am to 3pm on weekdays and until 4.30pm on weekends, while drinks are available from 11am to 5pm. Source: littleBIG Marketing Find more food and drink updates on Crumb Wire.

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