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January 2026

Melbourne’s Prosecco Festival to return for 2026

Pallavi Mathur04 mins

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. Alongside Prosecco tastings, the event will also feature wines by the glass, craft beer, food vendors and live music across the convent grounds. The who’s who of prosecco Italian producers on the line-up include Babo, Bandini, Belussi, Calneggia Family Vineyards, Cipriani Bellini and Tivo Spritz. Australian wineries taking part include Dal Zotto Wines, Edenvale, Austins Wines, Box Grove Vineyard, Brown Brothers, Cloak and Dagger, De Bortoli Wines, Innocent Bystander, Santa & D’Sas, Tar & Roses, Taylor Ferguson and Vino Intrepido, with additional names to be announced. Edenvale Wines will return as the official alcohol-removed sparkling and wine partner, providing an alternative for guests who are sober-curious or choosing not to drink alcohol. Beer will also be available, with craft brews from King River Brewing served on the lawn alongside other sparkling styles beyond Prosecco. Bites with bubbles Food offerings will focus on Italian and local favourites designed to pair with bubbles. Confirmed vendors include Abruzzo Lab serving arrostocini, Il Panzerotto – Taste of Puglia and Arancini Art. Van Di Vino will also be on site, serving Aperol Spritz and wines, with vegetarian and gluten-free options available. The full food line-up will be revealed closer to the event. Each ticket includes a Plumm tulip-shaped sparkling wine tasting glass to take home, with all tastings included in the ticket price. Additional wines by the glass will be available directly from exhibitors for $12, with takeaway and home delivery options offered by participating producers. For those opting for a premium experience, VIP tickets include access to a 45-minute masterclass hosted by Melissa Brauer, known as the Prosecco Queen. The guided tasting features four Prosecco styles paired with antipasto and cheese, with an Aperol Spritz served on arrival. VIP masterclasses will take place at 11:30 am during Session One and 5:00 pm during Session Two in the Oratory at the Sacred Heart Courtyard. The Prosecco Festival will run across two sessions on February 28, with Session One from 11:00 am to 3:00 pm and Session Two from 4:30 pm to 8:30 pm. General admission tickets are priced at $68 plus booking fees, with VIP tickets available for $127 plus booking fees. Prices are subject to change. Due to licensing and space restrictions, the Prosecco Festival will be an adults-only event. The festival will be held at Abbotsford Convent, 1 St Heliers Street, Abbotsford. Source: Modern Currency Find more food and drink news on Crumb Wire.

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Tokyo-trained chef Ikuo Kobayashi to helm +81 Sushi Kappo in Brisbane

Pallavi Mathur04 mins

+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. Located beside the award-winning Aizome Bar and part of the +81 space that makes up the two venues, Sushi Kappo is positioned as the group’s most refined expression of Japanese hospitality. Chef Kobayashi Chef Kobayashi brings decades of experience shaped inside some of Tokyo’s most respected sushi kitchens. His career began at Kyubey, one of Japan’s most prestigious sushi restaurants, before joining the founding team at Sushi Kanesaka and later working alongside chefs from Sushi Saito and Sushi Iwa. His approach blends traditional Edomae techniques with a restrained, contemporary sensibility. The restaurant follows the kappo tradition, meaning to cut and to cook, placing the chef’s craft at the centre of the guest experience. Seafood-focused omakase Each course is prepared at the counter, allowing diners to observe the rhythm and precision behind the multi-course seafood-focused omakase. The menu begins from $450 per guest and evolves with local micro-seasons, supported by select specialty ingredients sourced from Japan. At the heart of the offering is Kobayashi’s signature sushi shari, served in only one other venue worldwide at Rusutsu Resort in Hokkaido. By removing sugar, mirin and salt, the rice has been rebuilt into two distinctive expressions: a charcoal shari and a vivid blue shari enriched with spirulina sourced exclusively from VAXA in Iceland. The spirulina is grown through a carbon-negative process and valued for its clean flavour and natural nutritional profile. The space itself reflects Japanese minimalism, with a restrained palette of dark neutrals, soft textured metals and gentle lighting centred around a minimalist dining counter. The experience prioritises stillness and focus, with every movement and course designed to create a sense of connection between chef and guest. A considered beverage program accompanies the omakase, featuring artisanal sake, rare Japanese whisky, champagne and a curated selection of Australian and international wines. A 100-reference sake list spans regions from Hokkaido to Fukuoka, while rotating pairing options allow guests to explore different styles without committing to a full bottle. Following the meal, guests can move into an adjoining lounge space dedicated to Japanese whisky and liqueurs, offering a quiet close to the experience. The group’s name, +81, references Japan’s international dialling code and reflects its broader philosophy of bridging cultures, craftsmanship and people through food and hospitality. Reservations are available via the +81 website. Source: Sense Communications Find more dining out updates on Crumb Wire.

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Coles launches Shop, Scan, Win promotion

Pallavi Mathur04 mins

Coles has launched a new Shop, Scan, Win promotion, giving customers the chance to win a share of more than $1.7 million in savings over the coming weeks. Starting now, customers who spend $20 or more in a single transaction and scan their Flybuys can go into the draw to win up to $100 off their shop. The promotion applies both in-store and online, with different mechanics depending on how customers shop. In-store shoppers who spend $20 or more and scan their Flybuys will be notified instantly at the checkout if they’ve won. Any savings are loaded directly onto their Flybuys account and can be used straight away or saved for a future shop. Customers shopping online who spend $20 or more and have their Flybuys linked or enter their Flybuys number at checkout will receive an automatic entry into the weekly prize draw. Online winners will be notified by email and given a promo code to use on their next online order. Shoppers can also boost their chances of winning with bonus entries when they spend $20, scan or enter their Flybuys and purchase products from participating brands. Products included in the promotion feature brands such as Bega, Western Star, Mount Franklin, Drumstick, Streets, Arnott’s and Wonder White, alongside other household and pantry items. Customers can earn up to three bonus entries per participating brand per day. Now in its fourth iteration, the Shop, Scan, Win promotion has delivered more than $9 million in savings to Coles customers since launching in 2024. Coles Chief Customer Experience Officer Michael Courtney said the promotion was designed to help customers get more value from their weekly shop. “We know many Australians are looking for ways to stretch their budgets, especially after an expensive festive season, and our Shop, Scan, Win promotion is about giving customers a little extra back while doing their regular grocery shop,” he said. “Over the next three weeks, we’ll be surprising and delighting tens of thousands of customers each week with a chance to win up to $100 in instant savings at checkout, making everyday shopping even more rewarding.” The promotion runs across Coles stores and online until Tuesday, February 3, with prizes awarded weekly and instant wins available in-store while the campaign is live. Find more food retail updates on Crumb Wire.

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Mick Fanning and Balter launch a book you can put your beer on

Pallavi Mathur05 mins

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, with each page designed to be detached and used under a drink while being read. Launched in conjunction with the brand he helped found, Balter Brewing Company, the project marks the first title under a new initiative called Balter Pub Publishing. The release is accompanied by a short book launch film that captures the thinking behind the project and its unique composition. https://www.youtube.com/watch?v=oji39mLMbxc A first of its kind, it is described as a book on beer that you can put a beer on, with one beer enthusiast and literary critic noting, “This truly elevates beer. By up to two and a half centimetres.” Fanning says, “This book is for all those seeking inspiration to get a beer. And yearning for a place to put that beer.” The book is a witty, sometimes absurd, slightly philosophical but always tongue-in-cheek take on beer and how to get one, positioning itself as a parody of the self-help books that flood the market every new year. The opening page sets the tone with a three-step philosophy printed across the first coaster: “Believe you can have a beer. Ask for a beer. Receive a beer. B A R.” From there, the pages offer a run of satirical philosophical lessons, ranging from reflections on taste to meditations on beer’s long history and timing. The book will be available from mid-January at selected venues that stock Balter. Customers will also be able to order the book online via the Balter website for $15. Genna Nibaldi, Head of Marketing at Balter Brewing Company, says, “Having a Balter Cerveza, or any Balter for that matter, looks so incredible you might think that like most incredible things in life it’s really hard to achieve. “But good beer is a dream everyone can attain. That’s why World Champion Author Mick Fanning wrote Beers Do Come True, an indispensable guide to the beer getting process. “We also believe that coasters are overlooked as a medium. Sure, they’re absorbent, but we wanted to see if they could also be absorbing. “So, we partnered with Mick to create a book on beer, that you can also put a beer on. Which is great, because you can’t drink in a library, but you can read in a pub.” Matt Lawson, Chief Creative Officer and Founder of ATime&Place, says, “Did Balter and Mick just create a new distribution channel for books, whilst also inventing a new way to construct them? Or, did we just put a few cents of binder’s glue on the side of some coasters? We did both. Turns out, publishing isn’t dead, it’s just gone to the pub.” ‘Beers Do Come True: the definitive guide to achieving your beers’ can be purchased via the official Balter Brewing Company website. Source: Clear Hayes Consulting   Find more food media updates on Crumb Wire.

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CELSIUS launches new flavour with convenience-store rave in Brunswick

Pallavi Mathur05 mins

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. DJ and producer CYRIL (@itsyaboiciz) will headline the line-up, alongside a group of emerging Australian DJs. Running from 9 am to 1 pm, the CELSIUS SESSIONS Pop-Up Rave will bring live music into a convenience-store setting, leaning into the growing popularity of early starts and daytime social events in the US. CYRIL said playing a convenience-store rave was a new experience. “I’ve done a lot of crazy pop-ups, but this is my first-ever convenience store rave, and the first in Australia,” he said. “2025 was the year of the coffee shop rave; 2026 is officially the year of the convenience store rave. I usually swing by 7-Eleven for a meat pie, but this weekend I’ll be throwing a sold-out rave and sipping on a CELSIUS.” Uptick in functional drinks consumption The event coincides with strong growth in the functional drinks category. According to Mintel, 65 per cent of Australians have consumed a functional food or drink in the past three months, with uptake highest among younger consumers, including Gen Z and millennials. Andrew Brooks, Head of Marketing ANZ at CELSIUS, said: “CELSIUS is about helping people live an active lifestyle, it’s for those who want to move, connect and make the most of every moment. Partnering with 7-Eleven for a morning rave felt like the ultimate expression of that. “It’s high-energy, social, and a reminder that feeling good doesn’t have to wait for later; it can start first thing in the morning.” Adam Jacka, General Manager of Marketing at 7-Eleven Australia, said the collaboration reflected how customers are starting their day. “We’ve always been a place where Aussies turn to start their day, whether it’s an oat latte, an iced coffee or what we’re seeing increasingly with Gen Z, a refreshing energy hit like CELSIUS. “This takes a morning boost to the next level, and we’re proud to be partnering with CELSIUS on this one. A morning rave is unexpected, but it makes perfect sense, it’s local, it’s fun, and it brings the community together in the most 7-Eleven way possible.” Tickets for the January 17 event are on sale now via Eventbrite, with limited spots available. Guests attending the rave can expect breakfast items from 7-Eleven, giveaways, special appearances and CELSIUS samples, including the new Sparkling Raspberry Peach flavour. Source: Enthral Find more food retail updates on Crumb Wire.

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Bacardi report reveals the cocktail trends shaping 2026

Pallavi Mathur05 mins

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). Now in its seventh year, the report draws on consumer surveys, bartender insights and trend forecasting to examine how cocktail experiences and drinking habits are evolving. Drinking earlier, not harder One of the clearest shifts identified in the report is the move towards earlier, more intentional drinking occasions. Late-afternoon cocktails are increasingly replacing late-night excess, with smaller serves, spritz-style drinks and mood-led cocktails fitting more easily into everyday routines. Younger Legal Drinking Age drinkers are leading this change, reshaping when and how social drinking happens. Sean Kerry, Vice President for Global On-Trade for Bacardi, says Gen Z is approaching alcohol differently. “Gen Z isn’t drinking less, they’re simply drinking earlier, lighter and with more intention,” he says. “Around the world, we’re seeing a move towards more meaningful drinking moments, whether that means in-person get-togethers with friends, discovering flavours rooted in local culture or embracing new forms of creative expression through cocktails.” Less screen time, more connection The report also points to a growing appetite for more meaningful, offline social experiences. As digital fatigue sets in, bars are responding with spaces and rituals designed to encourage real-world connection, from communal serves to screen-free settings that prioritise conversation and presence over performance. Martin Raymond, Co-Founder of The Future Laboratory, says: “Consumers are moving from curating experiences to cultivating connections. The pendulum has swung from digital convenience to human creativity, and the drinks industry sits at the centre of that shift. “In 2026, value will be defined not by scarcity or status, but by depth: the provenance of ingredients, the stories behind serves and the ability to transform a moment into meaning.” Local flavour takes centre stage Local sourcing continues to influence cocktail menus, with bars leaning into regional ingredients and transparent supply chains. Rather than replacing global spirits, local produce is being used to add context and character through garnishes, flavour accents and production techniques, reflecting growing consumer interest in provenance and process. Cocktails as experiences Cocktails are increasingly being positioned as lifestyle experiences rather than just drinks. The report highlights a growing crossover between drinks, fashion, music, design and travel, with immersive menus, storytelling and multi-sensory elements becoming part of the bar experience, particularly for younger audiences. Maximalism returns behind the bar After years of pared-back aesthetics, bold and theatrical cocktails are making a comeback. Visually striking serves with dramatic presentation, layered flavours and statement glassware are gaining momentum, driven by demand for memorable, high-impact moments rather than understated minimalism. According to the report, the top ten cocktails globally will be: Together, the trends point to a year where cocktails are less about volume and more about timing, connection and experience. Source: Burson Find more food and drink updates on Crumb Wire.

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GYG formalises Double Protein option across menu

Pallavi Mathur03 mins

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. Starting now, customers can add an extra serve of filling across the menu rather than customising off-menu. Double Protein is available across all GYG fillings, including free-range grilled chicken, ground beef, shredded beef brisket, pulled pork and plant-based options such as pulled shiitake mushroom and sautéed vegetables with guacamole. Customers can also mix and match fillings instead of doubling the same protein. The option is positioned as a food-first way to increase protein intake. The recommended daily intake for protein is 64 grams for Australian men and 46 grams for women. Kayla Janides, Accredited Practising Dietitian (@nutrition.by.kayla), says Australians are increasingly prioritising protein to support energy levels, muscle recovery and feeling fuller for longer throughout the day. “While protein powders and bars can be convenient in some situations, they are often ultra-processed and shouldn’t replace whole foods as the primary source of protein. “GYG’s menu offers a range of quality protein options, including 100% Free Range Chicken, Ground Beef, Pulled Pork and plant-based fillings like Pulled Shiitake Mushroom, making it easier for people to meet their protein needs using real, nourishing ingredients. “As a dietitian, having the option to add extra filling through GYG’s Double Protein offering is a practical, food-first way to support protein intake, and one of the reasons GYG is one of my go-to fast food options.” Protein levels vary by filling. A regular double serving of free-range grilled chicken provides 54.4 grams of protein, while shredded beef brisket delivers 54.8 grams and pulled pork delivers 51 grams. Plant-based pulled shiitake mushroom provides 22.4 grams of protein in a regular double serve, with smaller amounts available in mini servings. Double Protein can be added across the Guzman y Gomez menu when ordering in-store or online. Find more food and drink news on Crumb Wire.

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Arnott’s Cheds original recipe gets a send-off at 98 Lygon Street

Pallavi Mathur02 mins

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. The pairing is available while the original-recipe Cheds stock lasts. The move comes as Australians react online to the confirmed recipe change, with social feeds and group chats divided over updates to the long-standing snack. At 98 Lygon Street, the response is intentionally simple, offering something familiar to enjoy before it disappears. Designed as a bar snack rather than a full dish, the pairing encourages guests to drop in, sit at the bar and order a martini alongside a small plate built for snacking. Co-owner Ben Clark said, “Food icons mean a lot to Australians. This felt like the right moment to enjoy something people recognise, without overcomplicating it. Sit at the bar, order a martini and enjoy it while it lasts.” Co-owner Simon Aukett added, “This is a martini made for snacking. Salty, cold and unapologetic, it cuts straight through.” The Arnott’s Cheds Original Recipe martini pairing is available throughout service, with no bookings required. Availability is limited and dependent on remaining original-recipe stock. 98 Lygon Street is open seven days, serving food and drinks from midday until late. Source: Candid Comms Find more dining out updates on Crumb Wire.

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City of Sydney seeks feedback on changes to outdoor dining rules

Pallavi Mathur05 mins

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. The proposed updates build on the outdoor dining arrangements introduced during the pandemic and aim to cut red tape while giving businesses more flexibility in how they use footpaths and on-street space. If approved, the new guidelines would allow some temporary dining areas currently separated by concrete barriers to be converted into permanent footpath extensions, where suitable. The changes are intended to improve the look and function of outdoor dining while maintaining clear and accessible pedestrian pathways. Improving the outdoor dining experience Lord Mayor of Sydney Clover Moore AO said the changes were focused on improving how outdoor dining works across the city. “When the pandemic hit, we allowed businesses to set up dining areas on the road, with patrons protected by safe but unattractive 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 pandemic, and it has been incredibly popular with the community. “Last year we removed fees forever, now we’re cutting leftover red tape and making temporary spaces permanent where suitable to ensure the outdoor dining revolution is part of Sydney’s streetscape forever.” The proposals also include allowing venues to set up outdoor dining outside neighbouring properties following consultation, as well as seating on both sides of a clear walking path where space allows. Other changes focus on simplifying approvals, including removing duplicate application processes and reducing notification requirements. The guidelines would also remove certain rules around standing without a table or shelf and additional requirements related to food service, toilets and heaters. More flexibility around planter boxes and large pots for greening is also proposed, alongside longer approval periods of up to five years to give businesses greater certainty. Since 2020, when outdoor dining on footpaths and roadways was made free, nearly 1,000 applications have been approved across Sydney. The program has created an estimated 13,000 square metres of additional dining space and supported more than 860 businesses, with fee waivers valued at around $20 million. Hospitality operator Alfredo Perez from Wings and Tins, La Farmacia and Mrs Palmer’s Sandwich welcomed the proposed changes. “We think the new changes are a positive step. Outdoor dining allows customers to better enjoy Sydney’s great weather, creates a more vibrant street atmosphere and gives venues the ability to increase table numbers,” he said. “The additional flexibility these changes provide will directly support higher turnover and help hospitality businesses remain viable, especially in the current economic climate.” The proposed outdoor dining guidelines are open for public comment from January 12 to March 12. Feedback will help shape the final version before it returns to Council. Find more food and drink news on Crumb Wire.

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Macca’s reintroduces El Maco range with new options to choose from

Pallavi Mathur03 mins

Macca’s is bringing back the El Maco range this January, with the limited-time menu returning to restaurants nationwide from January 14. The range marks the return of the El Maco Beef, alongside two new chicken options and the addition of two MILO-based desserts. 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. The El Maco Beef is made with two 100% Australian beef patties, lettuce, tomato, cheese, El Maco salsa and sour cream, served in a sesame seed bun. Two new items are also being added to the range. The El Maco McCrispy features a RSPCA-approved chicken breast fillet with a crunchy coating, lettuce, tomato, cheese, El Maco salsa and sour cream, served on a potato bun. The El Maco Chicken McWrap includes RSPCA-approved chicken breast with lettuce, tomato, cheese, El Maco salsa and sour cream, wrapped in a soft tortilla. The dessert menu will also feature the return of the McFlurry made with MILO, alongside a new Shake made with MILO. Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia, said Aussies had been calling for the return of El Maco. “Aussies have been calling for El Maco to make a comeback and we’ve listened. This range is all about big flavours with two new twists in the El Maco McCrispy and El Maco Chicken McWrap, and for those with a sweet tooth, we’re bringing MILO into the mix with a McFlurry and Shake. “Whether you’re grabbing lunch on the go or treating yourself after a long day, this is the comeback you’ll want to sink your teeth into.” The El Maco range and MILO desserts will be available at McDonald’s Australia restaurants for a limited time from January 14. Items can be ordered via drive-thru, front counter, self-serve kiosks and the MyMacca’s app. Find more food and drink news on Crumb Wire.

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