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January 2026

Building buzz: Inside Sydney’s first Dragon Hot Pot

Pallavi Mathur05 mins

Dragon Hot Pot has continued to build momentum in New South Wales following the December opening of its first Sydney flagship in Haymarket. The Victorian-founded Ma La Tang brand entered the NSW market late last year, opening in Darling Square near Chinatown. The move marked a major step in the group’s national expansion after strong performance in Melbourne’s fast-casual Asian dining scene. Since opening, the Sydney venue has positioned itself within one of the city’s busiest food precincts, attracting a mix of students, young professionals and late-night diners. The Darling Square location was selected after market analysis and sustained consumer demand, offering a natural fit for Dragon Hot Pot’s Sichuan-inspired Ma La Tang concept. “The response from Sydney since we opened our doors in Haymarket has been nothing short of electric. We knew there was a huge appetite for our Ma La Tang here, but seeing the queues snake through Darling Square and watching the ‘ritual’ of our ingredient wall take over social media has been incredibly humbling. “It’s clear that Sydneysiders don’t just want a meal; they want the experience of customising their own heat and flavour. “We’ve seen a fantastic mix of the late-night crowd and city professionals embracing the ‘pay-by-weight’ model, and the energy in the restaurant, this truly proves that Sydney was more than ready for the Dragon to arrive,” said Louis Kuo, Co-Founder. That sentiment has also been echoed by Sydney-based food creators. Instagram creator @dinewithdericka said, “I’ve always seen Dragon Hotpot all over Melbourne and heard amazing things about it, so when I found out they’ve finally opened in Sydney, I had to try it.” View this post on Instagram A post shared by derickas food diaries (@dinewithdericka) The brand differentiates itself through a pay-by-weight dining model that allows customers to build their own bowls while maintaining high table turnover and reduced food waste. The approach also gives diners control over spend compared with fixed-price noodle formats. Operationally, Dragon Hot Pot relies on a centralised production model, using a proprietary broth recipe simmered for 12 hours with more than 20 herbs to maintain consistency across locations. The supply chain prioritises access to premium Wagyu, local seafood and specific Asian produce. The Sydney flagship has been designed to sit at the upper end of the fast-casual category. The fit-out includes custom neon lighting, an optimised pick-your-ingredients flow to manage peak periods and premium finishes aimed at elevating the dining environment. Looking beyond Sydney, the group has confirmed plans to expand internationally, with a Japan launch scheduled for 2026. Dragon Hot Pot Haymarket is located at 1/35 Tumbalong Blvd, Haymarket NSW and operates daily from 11 am to 11 pm. Source: Havas Red   Find more dining out updates on Crumb Wire.

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The largest fish market in the Southern Hemisphere is officially open: Sydney

Pallavi Mathur06 mins

Sydney Fish Market has officially opened its new home on Blackwattle Bay, bringing wholesale seafood trading, retail and dining together under one roof for the first time. The new market opened yesterday, January 19, marking a major moment for Australia’s seafood industry. As the largest fish market in the Southern Hemisphere, the precinct brings public access into a working wholesale market while expanding its role as a food and visitor destination. Set on Blackwattle Bay, the site is home to over 40 retailers and 19 seafood wholesalers and spans more than 26,000 square metres. The precinct combines fresh seafood trading with dining and retail offerings that reflect both Australian produce and international cuisines. Trading kicks off Trading at the new site began early yesterday morning with the first auction held at 4 am. To mark the opening, a charity auction celebrating NSW seafood was staged using traditional voice auction. Items included a 41.8kg Yellowfin tuna, boxes of mud crab and Eastern Rock Lobster, all donated by NSW fishers and cooperatives. The Yellowfin tuna sold for $15,500 to Tony Muollo of GetFish / GetSashimi, while the mud crab and Eastern Rock Lobster were purchased by Sim Chua of Casula Fish Market for $13,000. Sydney Fish Market matched the bids, bringing the total donation to $57,000, with proceeds going to OceanWatch Australia. Adam Mourad, Chief Commercial Officer at Sydney Fish Market, said, “The new market preserves the authenticity of Sydney Fish Market, while significantly improving the environment for both trade and public customers. “It also opens up the working market to the public, giving people a view of the live auctions and daily operations in a way that has never been possible before.” Open to the public Beyond wholesale trading, the new market offers a broad public-facing mix of retailers and dining options. Thousands lined up outside the new premises on opening day, with anecdotal reports of people being turned away or asked to return at a later time due to crowding. It comes as no surprise given what’s on offer. Alongside fresh and cooked seafood, visitors can find fresh produce, deli items, baked goods, gelato and Australia’s first olive oil concept store. Public experiences include behind-the-scenes tours, masterclasses at Sydney Seafood School and cultural storytelling focused on First Nations fishing traditions. Minister for Planning and Public Spaces Paul Scully said, “With a unique mix of wholesalers, retail and dining all housed in a state of the art building the new Sydney Fish Market is a landmark and world leading destination you simply can’t miss. “Whether you’re a foodie, fisher or architecture enthusiast Sydney Fish Market has something for everyone from fresh seafood, to take-away fish and chips, fine dining overlooking the Western Harbour and opens up fantastic new public spaces for the community to relax and enjoy.” The market is expected to attract more than six million visitors annually. Sydney Fish Market CEO Daniel Jarosch said, “The opening of the new Sydney Fish Market marks a defining moment not only for our organisation, but for Australia’s seafood industry. “This new precinct creates a global platform for our fishers, wholesalers and retailers, while offering visitors an authentic, immersive experience that celebrates the quality, diversity and sustainability of Australian seafood. “Our vision is to create a destination people will return to again and again, not just to buy seafood, but to experience it. From watching live auctions, oyster shucking at Sydney Seafood School to tasting your way through its multitude of cuisines, we expect it to become a must-visit destination for locals and tourists both throughout Australia and around the globe.” Extended trading hours run from 7 am to 10 pm on weekdays and until midnight on weekends, allowing visitors to engage with Sydney’s seafood culture across the day and into the evening. Find more food and drink news on Crumb Wire.

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Two new seasonal ranges are landing at Haigh’s Chocolates

Pallavi Mathur03 mins

Haigh’s Chocolates has unveiled two limited-edition ranges for Lunar New Year and Valentine’s Day 2026. The collection introduces some spanking new chocolates alongside a few returning favourites. Both ranges present as giftable formats, with distinct designs and flavour profiles tailored to each occasion. Lunar New Year 2026 To mark the Year of the Horse, the Lunar New Year range arrives in red and gold packaging, featuring a horse motif accented with plum blossoms. The centrepiece of the 2026 collection is a new limited-release Milk Matcha and Peppermint Fudge chocolate. The flavour combines matcha with peppermint-infused white chocolate, enrobed in milk chocolate and finished with a geometric matcha-inspired design. It is be available as a loose chocolate and included in Milk and Dark Selection boxes. The lineup also sees the return of the Milk Yuzu Block, Milk and Dark Macadamias Gift Box, Milk and Dark Tablets and the Chocolate Baubles Gift Bag. The Lunar New Year 2026 range will be available online from today, January 20 and in stores across Adelaide, Sydney, Melbourne and Canberra from February 9. Valentine’s Day 2026 Following closely is the 2026 Valentine’s Day range, themed in red, pink and silver with a geometric pattern across gift boxes and hampers. Among the new additions is the White Passionfruit Truffle, featured in the Valentine’s Day Assorted Truffles Gift Box. The limited-edition truffle has a soft passionfruit centre, finished with swirls of dark and white chocolate. Returning for Valentine’s Day are the brand’s signature chocolate hearts in small, medium and large sizes, wrapped in pink, red or silver foil. The Large Chocolate Hearts will again support Variety the Children’s Charity, with part proceeds donated to help children in need. The Valentine’s Day 2026 range will be available from January 27 in stores across Adelaide, Sydney, Melbourne and Canberra, as well as online. Source: Callie Find more food retail updates on Crumb Wire.

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Bar Yarra is the new all-day local at Ovolo South Yarra

Pallavi Mathur04 mins

Neighbourhood local Bar Yarra has opened in Melbourne’s leafy inner south, bringing an all-day offering of breakfast, bistro-style dining and late-night cocktails to South Yarra. Located inside Ovolo Hotel South Yarra, the venue is designed as a casual local that caters to different moments across the day, with breakfast and dinner currently available and lunch service set to follow in February. The menu In the kitchen, Head Chef Santiago Ospina leads a menu focused on modern Australian dishes made for sharing, with an emphasis on locally sourced ingredients. Breakfast options include shakshuka cooked in a spiced tomato sauce with whipped fetta, a Nordic-style plate featuring smoked salmon, soft-boiled eggs and pickled vegetables, and crème fraîche pancakes served with seasonal fruit compote. Coffee is made using St Remio beans, while the breakfast drinks list includes Bloody Marys and morning mimosas. Dinner shifts the focus to familiar bistro fare, with lighter starters such as market crudités with spiced pepitas and tahini, and fried calamari seasoned with chilli salt and served with citrus aioli. Mains include a 250g striploin steak frites, roasted pumpkin ravioli finished with miso butter, and the Yarra Smash Burger with double beef patties, bacon, dirty mayo and fries. The drinks list is concise, led by cocktails like the Elderberry Bloom made with vodka, elderflower, raspberry and mint, and the Spritz Del Sol combining Aperol, tequila, Triple Sec, lime and sparkling wine. The wine selection spans Australian producers alongside international labels, catering to both casual and celebratory occasions. Evenings at Bar Yarra include a daily happy hour from 5 to 7 pm, offering house wines, first-pour spirits, Great Northern pints, a rotating cocktail of the week and a snack of the day. Weekly programming also includes Throwback Thursdays, with vinyl DJs playing nostalgic tracks to ease into the weekend. The venue takes over the former home of Lona Misa, Ovolo Hotels’ plant-based Latin restaurant, which closed after its final service on New Year’s Eve. During its five-year run in South Yarra, Lona Misa earned a One Hat in The Age Good Food Guide. Bar Yarra now builds on that legacy with a new, all-day concept aimed at serving the local neighbourhood. Source: Sunday Lunch Find more dining out updates on Crumb Wire.

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ALDI’s Special Buys and liquor are now on DoorDash

Pallavi Mathur03 mins

ALDI has expanded its delivery offering through DoorDash, with liquor and Special Buys now available for on-demand delivery in Australia. From Wednesday, January 21, ALDI’s range of beers, wines and spirits will be available for delivery via DoorDash for eligible shoppers in New South Wales and Victoria. The move marks the first time ALDI Liquor has been offered through the delivery platform. Simon Padovani-Ginies, Group Director at ALDI Australia, said: “Whether it’s for a celebration, a quiet night in or a last-minute gathering, customers in New South Wales and Victoria can order their favourite ALDI liquor products direct to their door, simply through the tap of the DoorDash app.” On the same day, ALDI’s Special Buys will also become available for delivery from most ALDI locations nationally. This means shoppers can add Special Buys to their regular grocery orders and have them delivered alongside everyday essentials. “Since launching our partnership with DoorDash in 2025, we have been working hard to ensure as much of the ALDI offering is available to customers for delivery,” said Padovani-Ginies. “Adding liquor for our New South Wales and Victorian shoppers and our beloved Special Buys for all Australian shoppers means they can access more of the high-quality, low-priced ALDI products they know and love in a more convenient way.” The expanded delivery range builds on ALDI’s exclusive partnership with DoorDash, launched in 2025. The original rollout allowed customers to order fresh fruit and vegetables, meat, seafood, dairy, bread and household essentials through the app. Simon Rossi, Vice President DoorDash APAC, said: “Through this latest expansion of our partnership with ALDI, we’re offering customers unrivalled convenience and greater access to more of ALDI’s range. Thanks to DoorDash’s on-demand delivery technology, those purchases from the middle aisle and ALDI’s liquor range are now exclusively online and available direct to shoppers’ doors for the first time ever. “Working alongside ALDI, DoorDash is proud to continue delivering Australians a shopping experience that places convenience, choice and value at the forefront.” Source: Ogilvy PR Find more food retail updates on Crumb Wire.

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Only the best for your boo: Upcoming Valentine’s Experiences at The Star Sydney

Pallavi Mathur03 mins

The Star Sydney has unveiled three Valentine’s Day set menus across Sokyo, BLACK Bar & Grill and Cucina Porto, offering Japanese, steakhouse and Italian dining options for February 14. Sokyo At Sokyo, Executive Chef Daniel Kwak will present Love in Bloom: A Night of Elegant Intimacy, a five to six-course tasting menu priced at $180 per person. The menu includes seasonal seafood, wagyu and dessert, with a featured dish of unagi tempura served with Sokyo’s signature tempura sauce. BLACK Bar & Grill BLACK Bar & Grill will offer Flame & Elegance, a four-course Valentine’s menu priced at $180 per person and curated by Executive Chef Insup Kim. The menu pairs premium steak with seafood and finishes with dessert. Dishes include a Berkshire pork donut with peach and plum vinaigrette, alongside Wagyu flank 9+ finished with café de paris butter. Cucina Porto Cucina Porto’s Valentine’s offering, Love in every Bubble, is a share-style Italian menu priced at $89 per person. The dinner begins with Pacific oysters dressed with white balsamic and chives, with the option to add a glass of Ferrari D.O.C. for $17. Antipasti follows, featuring house beer focaccia, citrus-cured New Zealand king salmon, flank steak carpaccio, and polenta crisp with Gorgonzola and pecorino cream. Shared mains include spinach, pumpkin and ricotta cannelloni and grilled stuffed calamari filled with prawns in cherry tomato sauce. Dessert is a chocolate and passionfruit tart served with mascarpone and honey cream. Each menu will be available on Valentine’s Day across The Star Sydney’s dining venues. Bookings are essential. Source: Tonic Communications Find more dining out updates on Crumb Wire.

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Three Melbourne venues bringing the Australian Open atmosphere off court

Pallavi Mathur04 mins

As the Australian Open returns to Melbourne, several city venues are hosting Australian Open-themed takeovers throughout January, offering fans a way to tap into the tournament atmosphere without a ticket to the tennis. Across the month, three Melbourne venues are running distinct Australian Open experiences, each with a different focus, from rooftop wine sessions to high-energy sports bars and cocktail-led evenings. Duke of Wellington x Jacob’s Creek Until February 1 2026146 Flinders Street, Melbourne The Duke of Wellington rooftop has been reworked for Australian Open season in partnership with Jacob’s Creek, creating a wine-led space designed for summer afternoons and post-match catch-ups. The rooftop and ground floor feature floral installations, branded details and spaces designed for lingering over a glass of the Australian Open’s official wine. The setup is aimed at long lunches and relaxed daytime sessions, offering a quieter alternative to the crowds while still sitting firmly within the wider Australian Open atmosphere. Hickens Hotel x Canadian Club Until February 1 2026127 Russell Street, Melbourne Hickens Hotel has taken a more high-energy approach, with a Canadian Club takeover across its rooftop and sports bar throughout the tournament period. The venue is set up for all-day match viewing, with live screenings, Canadian Club beer towers, a dedicated drinks menu and tennis-themed installations. A key drawcard is $10 Canadian Club schooners, available exclusively through The Pass. The space is geared towards group catch-ups, after-work drinks and extended match viewing, with the atmosphere carrying through from daytime sessions into the evening. Morris House x Grey Goose Tennis Club Until February 1 2026120 Exhibition Street, Melbourne Morris House has been transformed into the Grey Goose Tennis Club, offering a more polished Australian Open experience centred on cocktails and presentation. The venue features a curated Grey Goose martini menu inspired by the Australian Open’s Courtside Bar, alongside caviar pairings and tennis-themed installations throughout the space. The featured cocktail for January is the Grey Goose Lemon Ace, made with Grey Goose Vodka, French sparkling lemonade, passionfruit syrup and mint, priced at $17 and available exclusively through The Pass. With interactive elements, prizes and custom Grey Goose Tennis Club uniforms, Morris House shifts from an afternoon destination into an evening venue as the tournament progresses. Source: Sense Communications Find more food and drink updates on Crumb Wire.

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Crumb Wire weekly round up: January 16, 2026

Pallavi Mathur09 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. Eat, Pray, Pizza: World Pizza Day marked with free pizza giveaway at L’Antica Pizzeria da Michele World Pizza Day will be marked in Sydney on January 17 with a giveaway from L’Antica Pizzeria da Michele. The Naples-born pizzeria is offering 300 complimentary pizzas across a six-day period. The new Sydney Fish Market opens soon: Here’s what we know The new Sydney Fish Market is set to open to the public on January 19 2026, marking one of the most significant food developments Sydney has seen in decades. Melbourne’s Mill Place Merchants introduces new food menu Mill Place Merchants has introduced a new food menu, expanding the offering at the Melbourne cocktail bar beyond drinks alone. The CBD venue, hidden down one of the city’s laneways, is known for its prohibition-era setting, live jazz and historically accurate cocktails inspired by 19th- and early-20th-century recipes. The addition of food gives guests an incentive to stay longer, while keeping the bar’s cocktail program at the centre of the experience. Grill’d backs frontline charities with national Local Matters campaign Grill’d is rolling out a national Local Matters takeover this January, with $89,000 set to be shared across three charities supporting frontline workers. Running across all 178 Grill’d restaurants nationwide, the campaign will see funds distributed between St John Ambulance Australia, the Australian College of Nursing Foundation and Police Care Australia.  One-night-only Sri Lankan and Bengali menu coming to Kolkata Social Plate It Forward Hospitality Group will host a one-night-only collaborative dinner at Kolkata Social on January 20 2026. The event brings together Sri Lankan chef Nip Liyanapathirana (@nipcooks) and Kolkata Social Executive Chef Ahana Dutt. Titled ‘Across the Water from Vanga to Lanka‘, the dinner centres on an eight-course set menu that explores the shared culinary history between Sri Lanka and Bengal. Macca’s reintroduces El Maco range with new options to choose from Macca’s has brought back the El Maco range this January, with the limited-time menu that returned to restaurants nationwide from January 14. First introduced to Australian menus in the 1990s, El Maco has developed a long-running following and is periodically reintroduced as a limited-time offering. City of Sydney seeks feedback on changes to outdoor dining rules The City of Sydney has opened public consultation on proposed changes to its outdoor dining program, which could make it easier for cafes, bars and restaurants to operate permanent outdoor dining spaces. Arnott’s Cheds original recipe gets a send-off at 98 Lygon Street Brunswick East bar and bistro 98 Lygon Street has launched a limited-time martini and bar snack pairing using Arnott’s Cheds made with the original recipe, following confirmation that the cracker’s recipe is changing. For a short time, the venue is serving the nostalgic cracker topped with ricotta and cod roe, paired with its signature filthy martini.  GYG formalises Double Protein option across menu Guzman y Gomez has officially added a ‘Double Protein’ option to its menu, formalising a long-running customer habit of ordering extra filling. The move comes as more Australians focus on protein intake, with GYG noting that 18% of guests who order bowls already double their protein. Bacardi report reveals the cocktail trends shaping 2026 Cocktail culture is shifting again, with earlier nights, local flavours and more theatrical drinks set to shape how Australians drink in 2026. Those changes are outlined in the latest Bacardi Cocktail Trends Report, released by Bacardi Limited in partnership with The Future Laboratory (TFL). CELSIUS launches new flavour with convenience-store rave in Brunswick CELSIUS and 7-Eleven Australia are hosting what’s being billed as Australia’s first convenience-store rave to mark the launch of CELSIUS’ new Sparkling Raspberry Peach flavour. The one-off event will take place on January 17 at a 7-Eleven store on Brunswick Road, which will be transformed into a morning dance floor for a four-hour rave.  Mick Fanning and Balter launch a book you can put your beer on Three-time world surfing champion Mick Fanning and Balter Brewing Company are bypassing traditional bookstores to launch a new book via pubs and bars. Titled ‘Beers Do Come True: the definitive guide to achieving your beers,’ the publication takes an unconventional format. Instead of printed pages, the book is made entirely from beer coasters. Tokyo-trained chef Ikuo Kobayashi to helm +81 Sushi Kappo in Brisbane +81 Sushi Kappo is set to open in West End, bringing a lavish 12-seat omakase experience led by Tokyo-trained chef Ikuo Kobayashi to Brisbane. The intimate restaurant is the latest opening from the +81 group and will officially launch on February 5, following a soft opening period. Melbourne’s Prosecco Festival to return for 2026 Melbourne’s Prosecco Festival will return to Abbotsford Convent on February 28, bringing its annual celebration of sparkling wine back for a ninth year. Held across two sessions, the festival offers attendees the chance to meet growers, winemakers and importers while tasting more than 50 different Proseccos from Italy and Australia. January dining is busier than expected, new OpenTable data shows January is shaping up to be busier than usual for restaurants, with new research from OpenTable suggesting Australian diners are starting the year with social plans already in motion. Founder Profile: Leuca’s Shaun May on flavour over fizz Shaun May is the co-founder of Leuca, an Australian vodka-infused water brand offering a non-carbonated alternative to traditional RTDs. In this profile, he talks to Crumb Wire about building the next challenger brand in Australia’s drinks category. Find more food and drink stories on Crumb Wire.

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Founder Profile: Leuca’s Shaun May on flavour over fizz

Pallavi Mathur010 mins

Shaun May is the co-founder of Leuca, an Australian vodka-infused water brand offering a non-carbonated alternative to traditional RTDs. In this profile, he talks to Crumb Wire about building the next challenger brand in Australia’s drinks category. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? I’m one of the co-founders of Leuca, an Australian vodka-infused water brand. Before starting Leuca, I worked across both early-stage startups and corporate environments while at university to get exposure to how businesses operate at different stages. The idea for Leuca came from time spent overseas while on exchange in the US. We noticed vodka waters were everywhere on college campuses, yet when we came home and looked properly, nothing like it existed in Australia. Everything was carbonated. As someone who gets easily bloated, with many friends who felt the same, it was a frustration that kept coming back. I’d never expected to end up in the food and drink space, but the more we looked into it, the clearer the gap became.  What started as a personal issue quickly turned into a simple idea: build something we actually wanted to drink ourselves, and thought our peers would too. Tell us about the product. What makes it unique? Leuca is a vodka-infused water. It’s made with just three simple ingredients: five-times distilled vodka, water, and natural fruit flavour. It contains no sugar, no carbs, and, importantly, no fizz. That’s what really sets it apart.  The idea came from a simple insight: most people wouldn’t drink six soft drinks in a row, yet many end up having multiple fizzy RTDs in a session because there’s no alternative.  We wanted to give people a lighter, still option that feels more refreshing and easier to drink over time. Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? We began working on the business in early 2024. Very quickly, we realised how complex starting an alcohol brand can be, particularly from a regulatory and manufacturing perspective. One of the biggest challenges was production. Because Leuca is non-carbonated, it requires nitrogen dosing rather than carbon dioxide, which significantly limited our manufacturing options. Product development took longer than expected, and when a manufacturer pulled out late in the process, our planned end-of-2024 launch was pushed to mid-2025. We deliberately launched in winter to build awareness ahead of summer. Since then, we’ve sold over 35,000 cans in our first five months, sold out multiple production runs, and built strong recognition in Bondi.  Highlights include our City2Surf activation, where we sold close to 2,000 cans in a single day, and the launch of our third SKU, Lime Crush, which has quickly become a standout. Along the way, we’ve learned some hard lessons. From writing off an entire Apple & Blackcurrant run due to carbonation issues, to managing inventory, cash flow and regulation for the first time. Going full-time and choosing not to pay ourselves was a big leap, but one we believed in. How has the Australian market responded to the brand and what has surprised you most?  The response has been extremely positive, particularly once people actually try the product. There’s often a gap between what people expect a vodka water to taste like and how smooth and refreshing it actually is, which tends to surprise them. What’s surprised us most is the breadth of our customer base. RTDs are often seen as a younger person’s category, but we’ve seen strong uptake across older demographics as well, particularly among women aged 45 and above. What is one thing you wish more people knew about the work you do? I think people often underestimate how hands-on it still is. As a small team, we do everything ourselves from packing orders and deliveries to unloading pallets and managing the warehouse. It’s far more physical and time-intensive than it might look from the outside. How do you see food and drink culture in Australia evolving and how does your brand fit in? Drinking culture in Australia is shifting in a few key ways. People are increasingly choosing to drink at home or in social settings rather than spending heavily on-premise, which has driven continued growth in retail and specifically RTD spending.  At the same time, consumers are becoming more intentional about how they drink, paying closer attention to how products make them feel both during and after a session. Leuca sits at the intersection of both trends. It offers the convenience people want, while providing a lighter, non-carbonated option that feels easier to drink over time. It’s less about drinking more, and more about drinking better. What keeps you inspired as a founder?  What keeps me inspired is seeing real customer reactions. Our weekly tastings are a reminder of why we’re doing this.  Watching people try Leuca for the first time and being genuinely surprised by how good it tastes reinforces that we’re building something people actually want. What’s next for you and the brand? Next, we’re focused on expanding how Leuca is experienced. We’re preparing for an on-premise, on-tap keg trial, with venue and timing to be announced, which we see as an important step in introducing the brand in a new format. Alongside this, we’re exploring a range expansion, including a higher-ABV variant and potential new spirit bases. And finally, what do you like to do when you’re not at work?  When I’m not working, I spend most of my time exercising and being outdoors. I’m big on running and swimming, and I’m usually at the beach whenever I get the chance. It’s how I reset and switch off. Find more food and drink features on Crumb Wire.

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January dining is busier than expected, new OpenTable data shows

Pallavi Mathur03 mins

January is shaping up to be busier than usual for restaurants, with new research from OpenTable suggesting Australian diners are starting the year with social plans already in motion. According to the research, 36% of diners are planning to take advantage of peak-time availability at popular restaurants, while 41% have already marked their calendars for dining catch-ups in early January. Among millennials, that figure rises to 56%. The data points to a shift away from the idea of January as a quiet month for hospitality, with group bookings and casual catch-ups leading the way. Parties of six or more were the most common group size in January 2025, highlighting a continued appetite for shared dining experiences. Mid-week dining is also playing a bigger role, with 42% of diners planning to prioritise experiences such as steak nights and Taco Tuesdays throughout January. Rather than cutting back completely, many diners are opting for more relaxed, value-driven meals that still feel social. Drinking habits are also evolving. While alcohol-free initiatives continue to gain attention, the majority of Australians are not planning to take part in Dry January, with 87% saying they do not intend to abstain this month. Drew Bowering, Senior Director of Restaurant Sales and Services ANZ at OpenTable, says: “January is no longer a quiet month for dining. Australians are kicking off 2026 by taking advantage of availability at trending restaurants and are also opting for casual, affordable meals. In fact, 60% of Aussies say casual, affordable meals are the most appealing dining experiences this month.” In response to this shift, OpenTable has recently launched OpenTable Regulars, a free rewards program that allows diners to earn points for every completed reservation. Points can be redeemed for prepaid dining experiences such as feed-me menus and wine tastings, or exchanged for Amazon gift cards, with the program designed to encourage repeat visits and brand loyalty during quieter trading periods. Find more dining out updates on Crumb Wire.

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