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January 2026

Chef Profile: New Town Thai’s Runghthip ‘Tippy’ Pureprasert on a curiosity for fusion

Pallavi Mathur08 mins

Runghthip ‘Tippy’ Pureprasert built her culinary foundation on classical technique, formal education and years in international hotel kitchens. In this Crumb Wire profile, the Head Chef at New Town Thai shares how discipline, competition experience and a curiosity for fusion continue to shape her approach to modern Thai cooking. What first sparked your love for food, and how did you get your start in the industry? My passion for food began with French cuisine. The precision, discipline and techniques of classical gastronomy fascinated me from the outset. I started my career as a trainee at Hotel Le Méridien Surawong in Bangkok, where I developed a deep appreciation for cooking as both a craft and an art form. That environment shaped my foundation and confirmed that this was the path I wanted to pursue. What’s been your journey so far – from your first job to where you are now? I began cooking professionally in 2003, alongside vocational studies in food and nutrition, followed by a bachelor’s degree in food science. Education has always been central to my approach – mastering the fundamentals is what allows a chef to perform consistently in high-pressure kitchens. My career has taken me through international hotel kitchens and into leadership roles across Australia. Each stage strengthened my resilience, discipline and creative thinking. Today, at New Town Thai, those experiences guide my work as I oversee multiple outlets, mentor emerging chefs, and ensure our culinary direction reflects the expectations of a destination dining venue. What have been some of your greatest achievements and challenges along the way? One of my proudest achievements was winning a gold medal in a food competition, which opened doors to international competitions in Malaysia (Penang) and Greece (Thessaloniki). Those experiences broadened my perspective and sharpened my competitive edge. The ongoing challenge is balancing innovation with consistency, particularly at New Town Thai, where guests return for signature favourites such as our Wagyu Beef Skewers and light, crispy exotic bites. Preserving authenticity while meeting modern expectations keeps me constantly evolving as a chef. Outside your venues, what are your current favourite food joints? Lately, I’ve been exploring fine-dining restaurants focused on modern Western cuisine. I’m also drawn to fusion dining, where Asian flavours meet Western techniques. Seeing how these styles intersect and evolve is always inspiring. Which chefs and cuisines inspire you most – past or present? One of my biggest inspirations is Chef X Attapol Naito Thangthong. He was the first person to encourage me to begin my journey in Australia, and his guidance has had a lasting impact on my career. He taught me to see food the way people see fashion – constantly evolving. If you stay curious and aware of trends, new ideas naturally follow. That mindset encouraged me to develop my own style, combining the techniques I admire with flavours I love. It’s reflected in dishes like our aromatic Pad Thai, richly caramelised Pad See Ew, and premium Wagyu Beef Skewers – each representing a balance of tradition and modernity. How do you think Australia’s food culture has evolved in recent years? In my view, Australia’s food culture has become a global hub, reflecting its multicultural society. With people from all over the world calling Australia home, the food scene has flourished, offering a rich variety of flavours and styles. This diversity has led to exciting innovations, where chefs blend traditional techniques from different cultures and create something unique. It’s a dynamic and ever-evolving food landscape, which keeps pushing the boundaries of what we know and love about food. Any exciting food trends you’ve tried at home – or sneaked onto the menu? Recently, I’ve been experimenting with sourdough at home. It’s been quite a challenge, especially since I’m starting from scratch with a natural yeast starter. I don’t have much experience with pâtisserie, so it’s been a learning process, but I’m enjoying the challenge. It’s something I’m keen to master.  As for the menu, I’ve been brainstorming ideas for a new fusion dish, combining different flavours and techniques in a way that hasn’t been done before. It’s always exciting to push the boundaries and explore new ideas. And finally, what do you love doing when you’re not in the kitchen/at the venue?  When I’m not in the kitchen, I enjoy staying active with some home workouts. I also love spending time with my cat, which is a nice way to unwind. Occasionally, I take a drive out to the woods to escape the hustle and bustle of the city.  It’s the perfect way to clear my head and reconnect with nature. Find more food and drink features on Crumb Wire.

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Touch Wood brings all-day dining to Sydney’s new Fish Market

Pallavi Mathur05 mins

Touch Wood has opened at Sydney’s new Fish Market, bringing an all-day dining option to the harbourside precinct with a focus on local seafood and Australian producers. Spanning 300 square metres, the venue reworks familiar Australian breakfast and brunch formats through a seafood-first lens, set against a harbourside backdrop. It seats 150 diners, including 100 north-facing outdoor seats that capture all-day sun and water views, making it the only venue in the market precinct with this positioning. Touch Wood is the latest project from hospitality veteran Tyson Rowsell, co-founder of Dirty Red in Glebe and Rozelle and former Group General Manager at The Grounds of Alexandria. His approach here centres on neighbourhood-style hospitality, grounded in produce, place and community. The interiors, designed by Kong Design, lean into warm timber finishes and native Australian florals. A large-scale flora mural anchors the space, drawing cues from the surrounding landscape while keeping the mood relaxed and open. The kitchen is led by Head Chef Courtney Blyde, whose background spans Baba’s Place, Canva, The Apollo and Cho Cho San. Drawing on his Samoan roots and upbringing in New Zealand, Blyde describes his cooking at Touch Wood as “fresh, clean and balanced, brunch food with personality.” The menu reflects this approach through seafood-forward dishes that emphasise brightness, acidity and restraint. “Customers can expect food that feels good to eat, nothing heavy or over the top,” says Blyde. “It’s brunch that respects the local seafood but still keeps things familiar and satisfying.” Reimagined Australian classics Across the day, the offering centres on reimagined Australian classics. Dishes include Crab & XO Butter Crumpets, Fish Chowder Pie and the Market Day Plate, which changes with seasonal availability from the surrounding market. Breakfast and lunch dishes sit between $20 and $40, with dinner plates ranging from $25 to $45. Coffee plays a central role, led by industry figure Paul Cabezas-Heathwood, whose experience includes The Grounds of the City, Veneziano Coffee Roasters and Dirty Red. The program features rotating beans from Sydney roasters, experimental brewing methods and an emphasis on connecting guests with the stories behind each cup. Touch Wood is the brainchild of founder Tyson Rowsell, who shares a long-standing focus on community-driven hospitality and celebrating local producers. “The Sydney Fish Markets approached us because of the success of our local neighbourhood cafés,” says Rowsell. “Over the past seven years, we’ve built strong relationships with these communities by integrating our cafés to seamlessly fit their unique culture and history. We believe that a successful hospitality concept should celebrate its surroundings, not impose on them. This philosophy is the core reason behind Touch Wood.” The venue has been designed with families and accessibility in mind, offering dedicated children’s menus, flexible seating and full wheelchair access via the adjacent car park lifts. A calendar of events is also planned, including happy hours, wine tastings, coffee education sessions and local supplier takeovers focused on sustainable produce and artisan craftsmanship. Find more dining out updates on Crumb Wire.

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Yo-Chi partners with Blue Light Card to offer frontline workers 20% off

Pallavi Mathur03 mins

Cult froyo brand Yo-Chi has launched a new partnership with Blue Light Card, offering frontline and essential workers an ongoing in-store discount across participating locations nationwide. Starting now, eligible Blue Light Card members can receive 20% off their order at Yo-Chi, extending the brand’s community-focused approach to healthcare workers, teachers, emergency services, defence personnel and other essential workers. The partnership applies across Yo-Chi’s self-serve stores, where customers can build their own frozen yoghurt cups from a rotating line-up of flavours and a wide toppings bar. The offer is positioned as a simple, everyday perk rather than a limited-time promotion, giving Blue Light Card members another option for a quick treat between shifts or after work. “This partnership with Blue Light Card is all about thanking the real heroes in our communities. We want our venues to continue to be a community hub for anyone and everyone, and through this small thank you discount, it becomes a little more possible,” said Ollie Allis, Brand Director at Yo-Chi. To access the discount, members can scan their unique barcode within the Blue Light Card app and show their Yo-Chi app in store at checkout. Blue Light Card is Australia’s largest discount platform for frontline and essential workers, partnering with brands across food, fashion, fuel and travel. The collaboration with Yo-Chi adds frozen yoghurt to its growing list of everyday rewards. The Yo-Chi x Blue Light Card offer is available at participating Yo-Chi stores nationwide. Source: Bastion Agency Find more food and drink news on Crumb Wire.

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El Jannah is adding an iconic Middle Eastern dessert to its menu

Pallavi Mathur03 mins

El Jannah is adding a little sweet treat to its menu with the upcoming launch of Baklawa. The new dessert item is rolling out across all restaurants nationwide from February 2. The Middle Eastern sweet is designed to sit alongside the chain’s charcoal chicken offering, bringing a familiar finish to the meal rather than a full dessert overhaul. Baklawa is made with layers of crisp pastry and a sweet filling, keeping the focus on texture and balance rather than heavy sweetness. Each serve includes two pieces, with one Original walnut baklawa and one chocolate hazelnut version. The combination offers a mix of traditional and modern flavours, positioned as an easy add-on whether dining in, grabbing takeaway or ordering late at night. Baklawa will be available all day for dine-in and takeaway, with pricing set at two pieces for $5. A larger catering box of 18 pieces is also available for $45, aimed at group orders and sharing. Adam Issa, Chief Marketing Officer at El Jannah, said, “We’re kicking off the year with an exciting new menu addition, Baklawa. Launching with Traditional and Choc Hazelnut flavours, then rotating in new flavours from time to time. “It’s a sweet finish that feels familiar to many Australians, and a perfect way to round out a legendary charcoal chicken meal. I’ve tried a lot of baklawa over the years and this one is genuinely exceptional, at a great price.” The dessert launches nationally on February 2 and will be available in all El Jannah restaurants, as well as through the El Jannah app and website. Find more food and drink updates on Crumb Wire.

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A Lunar New Year banquet by Luke Nguyen is coming to Fat Noodle

Pallavi Mathur04 mins

Chef Luke Nguyen will return to Fat Noodle this Lunar New Year, hosting a one-off banquet across two nights at The Star Sydney on February 25 and February 27. The limited event has been designed as a full Lunar New Year celebration, centred on shared dining and dishes that nod to tradition while staying true to Fat Noodle’s bold, modern Southeast Asian style. Symbolism served share-style Created especially for the occasion, the six-course set menu is structured around Lunar New Year themes of prosperity, longevity and togetherness. Each course carries its own symbolism and is served in a share-style format, encouraging diners to eat communally, in keeping with the spirit of the festival. The menu opens with a sparkling kalamansi lemonade with salted plum mocktail, before moving through a series of celebratory dishes. Highlights include Prosperity Fatt Choy Yu Sheng with Atlantic salmon sashimi, sesame, peanuts and caramelised tamarind dressing, followed by Fortune Treasures Soup, a double-boiled broth made with abalone, sea cucumber and fish maw. Main courses include Treasure Thit Kho pork belly with conpoy and glutinous rice flan, Auspicious steamed blue-spotted coral trout with morel mushroom and saffron coconut sauce and Longevity spanner crab e-fu noodles gently braised with egg white. The meal finishes with a Vietnamese coffee flan topped with coconut meringue. Throughout the menu, Nguyen’s signature style runs through the dishes, with bright herbs, layered aromatics and slow-cooked depth designed to balance indulgence with familiarity. The overall experience has been shaped to feel like a ‘special occasion’ from start to finish, with the two-night-only format making it a rare, ticketed event. Set within the surrounds of Fat Noodle, the Lunar New Year Feast offers diners the chance to experience a bespoke menu created exclusively for the festival and available for a limited time only. The Lunar New Year Feast with Luke Nguyen will run from 6 pm to 9 pm on February 25 and February 27 at Fat Noodle, The Star Sydney. Tickets are priced at $168 per person and include a six-course banquet and welcome mocktail, with bookings available via Eventbrite. Source: Tonic Communications Find more dining out updates on Crumb Wire.

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Toki Bistro & Bar strengthens food and wine team with new appointments

Pallavi Mathur04 mins

Toki Bistro & Bar has announced two senior appointments, with chef Jacob Lee joining as Executive Group Head Chef and Lisa Cardelli stepping in to consult on the wine list. The dual hire marks a new chapter for the North Sydney restaurant, part of the Miller Collective, as it looks to refine its food and wine offering with a stronger focus on seasonality, balance and pairing. Lee brings international experience spanning South Korea, the United States and Australia. Raised in a small town outside Seoul, his interest in cooking began at home, shaped by time spent in the kitchen with his mother and a respect for traditional flavours. His career includes time at Michelin-starred A Voce Columbus in New York, a tenure as head chef at Mingles in Seoul and a role as research and development chef at Tartine Bakery in Seoul, where he worked closely with baker Chad Robertson. After relocating to Australia in February 2024, Lee spent time at Flying Fish in Pyrmont before joining Toki. In his new role, he will oversee the culinary direction across the group, bringing together Asian flavour foundations with modern Australian ingredients. At Toki, this will translate into a menu built around harmony, balance and a clear sense of narrative. “I’m truly honoured and excited to step into this role with Miller Collective. I’m especially looking forward to bringing my diverse experiences to life across both venues with the team,” says Lee. Joining him is Consultant Lisa Cardelli, whose 15-year career includes roles at Vue de Monde, The Point in Albert Park and Rosetta Melbourne during its time within Neil Perry’s former Rockpool Group. Born and raised in Tuscany, Cardelli specialises in Italian wine and holds certification from the Court of Master Sommeliers alongside a WSET Level 4 Diploma. Alongside her work in restaurants, Cardelli teaches WSET in Melbourne and contributes to publications including WinePilot, Halliday, Qantas Travel Insider, Decanter and Il Globo. She has also served on judging panels for Australia and China’s Wine List of the Year Awards. At Toki Bistro & Bar, Cardelli is developing a new wine list shaped by Parisian sensibilities, with an emphasis on elegance and balance, designed to work closely with Lee’s seasonal cooking and local produce. Together, the appointments signal a shift in direction for Toki, placing thoughtful cooking and considered wine pairing at the centre of its next phase. Source: Curated Agency Find more dining out updates on Crumb Wire.

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Felons Barrel Room is gearing up for Lunar New Year on Manly Wharf

Pallavi Mathur02 mins

Felons Barrel Room is marking Lunar New Year with a four-day program of food, tradition and community on Manly Wharf, celebrating the Year of the Fire Horse from February 19 to February 22. The centrepiece of the program is a ticketed Lunar New Year Feast on Thursday night, featuring a shared banquet curated by Saigon Supper Inn, the Vietnamese kitchen within Felons Barrel Room, led by chef Bao La. The menu The menu draws on the symbolism of traditional Tết dining, with dishes designed to represent prosperity, abundance, longevity and togetherness. The banquet menu leans into generous, share-style plates, including prawn spring rolls, chicken dumplings shaped like ancient ingots, prawn and pork wontons, longevity noodles, steamed whole coral trout, Peking duck, soft shell crab fried rice and seasonal greens. The format reflects the communal nature of Lunar New Year celebrations, with dishes intended to be enjoyed across the table. A celebration of prosperity Traditional lion dancing will accompany the celebrations, with a performance scheduled for 7:30 pm on Thursday evening as part of the banquet. Across the weekend, guests can also visit the Felons Barrel Room fortune tree, inviting wishes of luck, prosperity and renewal, while settling in with barrel-aged beers and Vietnamese-inspired dishes. The Lunar New Year Feast on Thursday, February 19, is ticketed, with bookings recommended. The remaining events across the weekend are free to attend, with walk-ins welcome. Source: The Cru Find more dining out updates on Crumb Wire.

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Sydney venues going LIVE & LOUD for Super Bowl LX

Pallavi Mathur010 mins

Super Bowl LX hits Sydney on Monday, February 9, with venues across the city going LIVE & LOUD for the early kick-off. Sydney venues are covering all bases this year, with tailgate-style parties at Cargo and Bungalow 8, jumbo-screen pub sessions at spots like The Light Brigade, Woollahra Hotel, Forrester’s, The Marsden Brewhouse, The Mona, Darling Pavilion, BrewDog South Eveleigh and Taphouse, plus rooftop action at Untied and waterfront watch parties at Kingsleys Woolloomooloo, Henley’s and The Squires Landing. Expect mega screens, bottomless packages, wings, beer buckets and all-day game-day energy across the city. Here’s where to watch Super Bowl LX in Sydney: Forrester’s Forrester’s is going big on game-day fuel, hosting a high-energy Super Bowl session with a $50pp all-inclusive package built to last the entire game. Guests score a bottle of Coors on arrival, wings, a pulled pork burger and flowing beer, with $12 pints and $33 mega jugs of Coors pouring throughout the morning. One of Surry Hills’ most popular Super Bowl sessions, and bookings are essential. Offers: $50pp package, Coors on arrival, wings and pulled pork burger, dog-friendly. Doors: 9:30 am Bookings here The Squires Landing Super Bowl goes LIVE & LOUD on Level 2 at The Squires Landing, with every hit, throw and touchdown playing out on the big screen. Expect strong game-day energy and $12 pints from the James Squire Core Range flowing all morning. Offers: $12 pints from the JS Core Range Doors: 9 am Bookings here Woolahara Hotel The Woollahra Hotel is turning its upstairs terrace into a Super Bowl stronghold, with the Super Screen front and centre from kick-off to final whistle. Add a line-up of wings, burgers and schooner specials and you’ve got an easy east-side option for Super Bowl Monday. Offers: $20 kilo of wings, $20 burgers, $10 schooners of 4 Pines American Lager Doors: 10 am Bookings here Bungalow 8 One of Sydney’s biggest Super Bowl parties returns to King Street Wharf’s Bungalow 8 with LIVE & LOUD screens, free entry and an all-day party atmosphere hat doesn’t drop off post-game. Live cheerleader performances run during the game, with DJs taking over after the final whistle. Groups of six or more can book the Luxury Cabana Package, which includes a private cabana, bottomless brews from 10am–1pm and a tasting platter of signature wings on arrival. Offers: Free entry, cheerleaders, DJ after-party, $139pp cabana package Doors: 9:30 am Bookings here Cargo Bar Cargo’s iconic tailgate-style Super Bowl party returns with a full-scale setup in the heart of Darling Harbour. Every play runs LIVE & LOUD across two jumbo screens, backed by halftime entertainment including cheerleaders, skill games, competitions and DJs taking over post-game. Food and drink specials run all day, making this one of Sydney’s biggest Super Bowl sessions. Offers: Two jumbo screens, tailgate party, entertainment all day, DJ after-party Doors: 9:30 am Bookings here BrewDog South Eveleigh BrewDog takes over Super Bowl Monday with coverage across three mega screens, including an outdoor setup for alfresco viewing. The menu leans heavily into game-day classics, with all-you-can-eat wings, halftime raffles and set packages for those locking in a long session. Offers: $30 AYCE wings, $120pp game-day package, $60pp drinks-only package, outdoor screen, dog-friendly Doors: 10 am Bookings here Darling Pavilion Darling Pavilion hosts Super Bowl Monday with big screens, busy tables and an American-style game-day menu built for long viewing sessions. A four-hour premium beverage package is available for those settling in. Offers: Game-day menu, $85pp four-hour premium beverage package Doors: 10 am Bookings here Henley’s Henley’s fires up from 9:30am with LIVE & LOUD coverage, giveaways, prizes and beers flowing throughout the morning. The Deluxe Bottomless Package includes four hours of free-flowing drinks, a brekkie burger on arrival and prime seating. Offers: $99pp deluxe bottomless package with brekkie burger Doors: 9:30 am Bookings here Kingsleys Woolloomooloo Kingsleys pairs Super Bowl LX with waterfront long-lunch energy. Guests are welcomed with a Bloody Mary on arrival before settling in for a chef-curated three-course banquet and four hours of premium drinks. Offers: $199pp long lunch including three-course banquet and drinks package Doors: 10 am Bookings here Taphouse Taphouse delivers a classic American-style Super Bowl session, with LIVE & LOUD screens, buffalo wings, Coors specials and the loaded Super Munch Bowl designed for grazing. Food and drink specials run steadily throughout the game. Offers: $12 Coors pints, $14 buffalo wings, $18 Super Munch Bowl, $33 Coors mega jugs, dog-friendly Doors: 10 am Bookings here Untied Barangaroo favourite Untied launches its first-ever Super Bowl rooftop party, pairing skyline views with big screens and a bottomless package designed for the full session. Offers: Rooftop viewing, $99pp bottomless drinks and snack platter Doors: 10 am Bookings here The Mona A Northern Beaches favourite for Super Bowl Monday, The Mona goes LIVE & LOUD in the sports bar with $1 wings, Budweiser deals and free Bud hats while stocks last. Big screens and strong value run all morning. Offers: $1 wings, $8 Budweiser bottles, $25 Bud buckets Doors: 10 am Bookings here The Marsden Brewhouse Super Bowl lights up Marsden Park with LIVE & LOUD action on one of Greater Western Sydney’s biggest beer garden screens. The American-style menu features brisket nachos, wings and Philly cheesesteaks, alongside Bud bucket specials. Offers: $30 Bud buckets, American food specials from $17 Doors: 9 am Bookings here The Light Brigade The Light Brigade brings Super Bowl LX to the sports bar with wall-to-wall screens and a full game-day menu. Jug and schooner specials, Bud buckets and classic pub favourites keep the session moving from kick-off to final whistle. Offers: 4 Pines American Lager specials, $25 Bud buckets, Super Bowl food specials Doors: 10 am Bookings here Penny’s Hotel Penny’s Hotel in Potts Point is screening Super Bowl LX LIVE & LOUD on the big screen, backed by the venue’s brand new sound system for full game-day impact. The kitchen is leaning into American classics, with half-kilo wings, a cheeseburger and fries combo, $5 hot dogs and $8 chilli dogs…

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Peri Peri Hot Roast chooks hit Coles shelves

Pallavi Mathur04 mins

Coles has added a spicy new option to its deli lineup with the launch of a limited-edition Peri Peri Hot Roast RSPCA Approved Chicken, now rolling out across stores nationwide. The new roast chook puts a peri peri spin on one of Coles’ most familiar offerings, taking the classic hot chicken and giving it a bolder flavour profile aimed at quick dinners and easy sharing. It features peri peri–infused roasted skin, a seasoned brine and a spiced herb couscous stuffing, all designed to be ready straight from the deli. The peri peri seasoning combines bird’s eye chillies, garlic and sweet paprika with oregano and cumin, before a hit of lemon cuts through the richness. Inspired by Portuguese-style flavours, the chicken is designed to work across a range of meals, from wraps and loaded peri peri chips to a classic roast chicken roll, as well as alongside simple sides for weeknight dinners or summer barbecues. Coles General Manager Meat, Deli and Seafood Karen O’Connor said the limited-edition roast chicken was developed to bring a new flavour into customers’ regular meal rotation. “Our RSPCA approved hot roast chicken is an Aussie classic, so we’re always looking for new ways to delight customers with flavours they’ll love. “It’s our second highest selling product across the country, and last year we sold more than 20 million of our RSPCA approved hot roast chickens. We knew we had to get the flavour profile spot on, with a punchy peri peri hit, a juicy roast finish, and a spiced couscous stuffing that complements all kinds of sides. “Our new peri peri chicken is the ultimate grab-and-go dinner, bringing big flavour that rivals takeaway taste without the extra effort, whether you’re feeding a crowd at a barbeque or sorting a quick weeknight meal.” The release builds on Coles’ wider peri peri range, which includes sliced peri peri roast chicken breast, peri peri mayonnaise and a peri peri quinoa tuna snack. The limited-edition Peri Peri Hot Roast RSPCA Approved Chicken is available now from Coles deli counters nationwide, retailing for $13.50 while stocks last. Find more food retail updates on Crumb Wire.

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Maxibon’s new choc chip cookie flavour lands this summer

Pallavi Mathur03 mins

Maxibon has introduced a brand new flavour to its range: the Maxibon Choc Chip Cookie. The new product features a cookie dough flavoured slab filled with choc chips, sandwiched between two choc chip cookies and dipped in chocolate. The release comes as cookies continue to dominate Australia’s snack habits, both in supermarkets and online. The local cookie market is valued at $1.8 billion and continues to grow, while cookie-related content has attracted more than 11.4 billion views on TikTok. Choc chip remains the most popular flavour, accounting for close to 2 billion views on its own. The Maxibon Choc Chip Cookie is a first for the brand in Australia and shifts the focus firmly towards the biscuit side of the Bon, a long-running point of debate among fans. “We know the biccie side is the favourite part of the Bon for many fans, so this launch was all about enhancing that experience even further with a creation Aussies haven’t yet seen from Maxibon,” said Peters Ice Cream Head of Marketing Andrea Hamori. “Maxibon Choc Chip Cookie was made to be craved – a fully loaded, cookie-centric Bon designed to deliver on texture and flavour. If you love cookies, this one’s for you.” Peters Ice Cream has been an Australian tradition since 1907, carrying a host of brands that range from healthy, low-sugar options to everyday snacks for all occasions. The brand is responsible for some of Australia’s most loved frozen flavours, such as Drumstick, Connoisseur, Frosty Fruits, Proud & Punch and Maxibon. The new Maxibon flavour will launch exclusively at 7-Eleven stores from January 25. From mid-February, it will roll out nationally in multipacks at Coles, Woolworths and independent grocery stores, as well as single units in petrol, convenience and impulse outlets. Multipacks will be priced at $11.50, with single units priced at $5.60. Source: WiredCo. Find more food retail updates on Crumb Wire.

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