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January 2026

One-night-only Sri Lankan and Bengali menu coming to Kolkata Social

Pallavi Mathur04 mins

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. The menu draws on lineage, migration and cultural exchange, with dishes shaped by traditional techniques and seasonal produce rather than contemporary fusion. In keeping with Bengali dining customs, the meal will begin with a bitter course, followed by fried and sour dishes, sambols, and curries. Heritage ingredients feature throughout, reflecting the overlap between the two cuisines and their long-standing connections. The collaboration is inspired by the story of Prince Vijaya of Vanga, who is believed to have crossed the sea to Sri Lanka around 543 BC with a group of followers. The journey is widely regarded as marking the origins of the Sinhalese people and highlights historical links between Bengal and Sri Lanka. “This dinner started when Ahana shared the idea of exploring our shared heritage, and it immediately felt right,” says Liyanapathirana. “Growing up in Sri Lanka, I learned the story of Prince Vijaya and the arrival that shaped the origins of the Sinhalese people. This menu is rooted in Sri Lankan and Bengali flavours, focusing on seasonal produce and seafood, interpreted thoughtfully through cultural context rather than fusion for the sake of it. “It’s about exploring history, migration, and identity in a way that’s accessible and meaningful.” Dutt adds, “The story of Prince Vijaya appears in many Bengali poems, and when I mentioned the shared heritage between our cultures to Nip, the idea for this dinner came to life. Both of us are drawn to storytelling through food. “The menu reflects the confluence of flavours, techniques, and ingredients that travelled across time and space, rooted in history but remembered through memory.” The dinner will run across two seatings at 5.30 pm and 8.15 pm. Tickets are priced at $95 per person for the eight-course menu and availability is limited. Bookings are essential. Source: Electric Collective Find more dining out updates on Crumb Wire.

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Grill’d backs frontline charities with national Local Matters campaign

Pallavi Mathur05 mins

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. The initiative is designed to recognise Community Heroes, including nurses, first responders and police officers, through Grill’d’s long-running Local Matters program. Grill’d Chief Marketing Officer Julian Dunne said the campaign is about connecting communities and recognising frontline workers. “We all know a community hero – the people who show up in moments of care and crisis, often without recognition. This January, we wanted to go big and unite our communities nationally to say a genuine thank you to those who deserve it most,” he said. “Grill’d Local Matters exists to engage, connect and give back to the communities our restaurants call home. Supporting organisations that care for nurses, first responders and police feels like a powerful way to start the year together.” Throughout January, customers who purchase a burger or salad can place a token into the jar of the charity they wish to support. Each token acts as a vote, with the charity receiving the most votes awarded the largest share of the donation. At the end of the campaign, the winning charity will receive $53,400, while the two runner-up charities will each receive $17,800. The charities St John Ambulance Australia supports more than 11,900 volunteers nationwide, delivering emergency care, first aid training and community support. In the 2024–2025 financial year, the organisation supported more than three million Australians through its national services. Fairlie Tucker, spokesperson for St John Ambulance Australia, said: “The Local Matters donation directly strengthens our ability to support St John volunteers as they respond to emergencies. It helps provide the equipment, training and resources they need to deliver fast, skilled care when our community needs it most,” Tucker said. “Being part of the Local Matters Program is a powerful acknowledgement of the lifesaving work our volunteers do every day and ensures we can continue supporting communities across Australia.” The Australian College of Nursing Foundation provides scholarships, education and leadership initiatives for nurses across Australia. Since 2019, the foundation has awarded hundreds of scholarships, including more than 80 valued at over $600,000 in 2025 alone. Julijana Trifunovic, a spokesperson for the Australian College of Nursing Foundation, said the partnership would help strengthen the nursing profession. “Every Local Matters token placed in our jar helps support the nurses who care for Australians every day. Funds raised through Local Matters will help reduce financial pressures, open doors to education and leadership opportunities, and strengthen the future of Australia’s nursing workforce. When nurses are supported, entire communities benefit.” Police Care Australia delivers mental health education, counselling and crisis support for police members, former officers and their families, supporting more than 65,000 police members nationwide. Police Care Australia said the Local Matters campaign would help expand access to mental health support. “Being part of this program allows us to raise awareness about the importance of caring for the mental wellbeing of those who protect and serve every day. Supporting police wellbeing helps build safer, stronger communities for everyone.” Source: ID Collective Find more food and drink updates on Crumb Wire.

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Melbourne’s Mill Place Merchants introduces new food menu

Pallavi Mathur03 mins

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. The new menu The menu has been created to sit alongside the drinks list rather than compete with it, positioning Mill Place Merchants as a late-night option for both food and cocktails. The move reflects a growing appetite for venues that offer a full evening out rather than a single stop. Dishes draw on native Australian ingredients and reinterpret classic bar fare. The new menu comprises fresh Western Australian lobster and king prawn rolls, whipped butter beans layered with lemon myrtle, macadamia, heirloom tomatoes and spiced chorizo, as well as lasagna fritti served with sugo, stracciatella and pecorino. Local sourcing features throughout the menu, with burrata, blue cheese and stracciatella pecorino supplied by Victorian dairies, Yarra Valley salmon roe and Australian Blackmore Wagyu used in meatball skewers finished with a three-pepper emulsion and fresh herbs. Desserts lean toward richer flavours, including whipped Madagascar cream Chantilly with meringue and fresh berries, and a Belgian 70 per cent dark chocolate crèmeux finished with olive oil and candied hazelnuts. Culinary Director Deepak Mishra, whose experience spans kitchens in Singapore, Dubai, Calcutta and Jaipur, oversees the menu and brings an ingredient-driven approach that aligns with the bar’s established style. “The food had to feel like it belonged here. Clean flavours, balance and restraint. Dishes that complement the cocktails, not compete with them,” he said. With the addition of food, Mill Place Merchants is broadening its late-night appeal while maintaining its focus on atmosphere, craft and hospitality. Source: Modern Currency Find more dining out updates on Crumb Wire.

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The new Sydney Fish Market opens soon: Here’s what we know

Pallavi Mathur04 mins

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. Located on the harbour at Backwattle Bay, the new market replaces the ageing existing site with a purpose-built waterfront destination combining fresh seafood retail, restaurants, cafés and public space. According to the Sydney Fish Market website, annual visitation is expected to more than double to over six million people once the new venue is fully operational. More than 40 retailers are set to open at the new market, spanning seafood specialists, casual dining, dessert spots, delis and produce traders. The confirmed line-up includes Christie’s Seafood, Blackwattle Deli, Claudio’s Seafoods, Copper Hotpot, Cow and The Moon, Fisherman’s Fine Wines, FruitEzy, Gotcha Tea, La Dea Pizza, Luneburger, Nicholas Seafood Traders and Squid Inc Bar and Grill, among others. A dedicated heritage interpretation program will also run throughout the site, recognising First Nations heritage and the area’s maritime history through permanent installations and cultural storytelling. A first look from Sydney creators Much of the early excitement around the new market has been driven by food creators and influencers who have been given preview access ahead of the public opening. Early access shared by Sydney creators @placesinsydney and @anniesbucketlist offers a first look at the scale of the new Sydney Fish Market, including amphitheatre-style seating, more than 6,000 square metres of public space and a mix of returning favourites and new traders. The duo highlights Peter’s OG crab legs and lobster tails, TJ Po’s shrimp and lobster rolls, prawn toast from Touchwood and Cow and The Moon Gelato’s granita served with brioche for dipping. View this post on Instagram A post shared by Annie Nguyen (@anniesbucketlist) Another early preview from Sydney creator @feastonit_ spotlights the balance between old and new, pointedly calling out TJ Po’s oversized prawn sandwiches and lobster rolls, Istanbul-style charcoal fish sandwiches from Efendy, dry-aged salmon banh mi from Leyrd and soft-shell crab from Lua. Her walkthrough also flags non-seafood additions, such as Stitch Coffee and Mayfarm Flowers, alongside original fish market traders and experiences like Peter’s, Fish Market Cafe, Get Fish, and Sydney Seafood School‘s cooking classes. View this post on Instagram A post shared by Michelle | Sydney Creator • Food & Travel (@feastonit_) For Sydney, the new fish market represents more than a place to buy seafood. It’s an immersion of large-scale, experience-led dining, culture and tourism into a single waterfront setting. The new Sydney Fish Market opens on January 19 at Blackwattle Bay.   Find more food and drink features on Crumb Wire.

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Eat, Pray, Pizza: World Pizza Day marked with free pizza giveaway at L’Antica Pizzeria da Michele

Pallavi Mathur02 mins

World Pizza Day will be marked in Sydney this January with a giveaway from L’Antica Pizzeria da Michele. The Naples-born pizzeria is offering 300 complimentary pizzas across a six-day period. World Pizza Day is recognised annually on January 17, celebrating the history of pizza from its origins in Naples to its global popularity. In 2017, UNESCO recognised the art of Neapolitan pizza-making, il Pizzaiuolo Napoletano, as an Intangible Cultural Heritage of Humanity. To mark the occasion, L’Antica Pizzeria da Michele will offer free takeaway pizzas from January 12 to January 17. Each day, the first 50 guests in line from 11 am will receive a complimentary pizza, totalling 300 pizzas across the promotion. Guests can choose between the pizzeria’s two signature pizzas, the Margherita and the Marinara, which have defined Neapolitan pizza-making for over a century. The pizzeria, known globally for its appearance in the film Eat Pray Love, opened its first Australian location in Sydney on December 5 2025. Established in 1870, the brand boasts over 150 years of expertise in the art of pizza-making. As part of the activation, San Pellegrino will provide refreshments for guests waiting in line, while Illy will offer Italian coffee cream throughout the promotion. One lucky guest who receives a free pizza during the giveaway period will also win free pizza for the rest of 2026 at the Sydney restaurant. L’Antica Pizzeria da Michele is located at 50 Pitt Street, Sydney and is open seven days a week. Source: Agent99 Public Relations Find more dining out updates on Crumb Wire.

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Crumb Wire weekly round up: January 9, 2026

Pallavi Mathur06 mins

Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features. ICYMI: Shake Shack to make Aussie debut In case you missed it: Iconic American burger chain Shake Shack is set to make its Australian debut at the 2026 Australian Open. Appearing as a pop-up stall from January 12 to February 1, the brand’s first foray into the Australian market acts as a test run. A positive response from locals could pave the way for more permanent restaurants in the future. Are they wings or ribs? Hungry Jack’s brings back chicken ribs in 2026 Hungry Jack’s is bringing back the controversial chicken rib debate in 2026 with the launch of a new menu item: Saucy Ribs. The fast-food chain has reintroduced the format under the name Saucy Ribs, capitalising on the ongoing confusion surrounding what a chicken rib actually is.  El Jannah is giving out backyard pools with their new $45 chicken meal El Jannah has launched a short-term summer promotion offering customers the chance to receive a backyard pool with the purchase of a new meal deal. The brand says the campaign is aimed at encouraging at-home summer gatherings, drawing on the role of food and shared meals in Lebanese culture. Grill’d confirms return of viral Rais’n Grill’d sauce for limited time Grill’d has confirmed the return of its Rais’n Grill’d sauce following strong demand during its initial release late last year. Available again for a limited time, the sauce previously sold out in under two weeks after gaining traction across social platforms. Krispy Kreme rolls out new Matcha Moment collection Krispy Kreme has announced the launch of its first Matcha Moment collection in Australia, marking the brand’s entry into the growing #matchaholic trend. Available for a limited time, the Matcha Moment range includes two doughnuts and three matcha-based drinks. Allen’s launches new Sour Mix bag across major retailers Nestlé confectionery brand Allen’s has stepped into its #SourCandyChallenge era with the launch of the new Sour Mix bag – a range focused solely on sour flavours. Forage and Feast 2026 to showcase regional food and wine across Ararat Ararat Rural City Council is calling on residents and visitors to support Forage and Feast 2026. The month-long food and drink festival is designed to highlight local tourism and hospitality businesses across the Central Highlands region. Jamie Oliver brings food and health focus to new Audible podcast A new Jamie Oliver podcast exploring the relationship between food and health launched January 8, via Audible. Titled Reset Your Health with Jamie Oliver, the six-part series is created and hosted by Oliver and centres on practical conversations around wellbeing, with each episode focusing on a specific health topic.  New breakfast menu rolls out at Coogee Bay Hotel Coogee Bay Hotel has launched a new breakfast menu, adding a morning offering designed to suit the area’s beachside routine. Death & Co Melbourne launches food menu designed for bar dining Death & Co Melbourne opened last month as the first international venue from the US cocktail bar, bringing the brand’s drinks-led approach to a two-level space on Flinders Lane. Alongside the cocktail list, the venue has introduced a food menu designed specifically for bar dining rather than formal meals. Red Bull and Strava mark National Quitters Day with fitness challenge Red Bull has launched a new Strava fitness challenge to coincide with National Quitters Day, offering Australians the chance to win a ticket to a HYROX event. The Red Bull Zero Excuses Strava Challenge launched on January 9 and runs for 28 days. Find more food and drink stories on Crumb Wire.

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Red Bull and Strava mark National Quitters Day with fitness challenge

Pallavi Mathur02 mins

Red Bull has launched a new Strava fitness challenge to coincide with National Quitters Day, offering Australians the chance to win a ticket to a HYROX event. The Red Bull Zero Excuses Strava Challenge launched today and runs for 28 days. Participants log their daily movement using Strava, a fitness tracking app that allows users to record activities such as running, cycling, gym sessions and other forms of exercise, and share them within the platform’s community. The campaign aligns with Red Bull’s long-standing involvement in sports, fitness, and endurance events, as well as its focus on performance-driven communities. Qualifying activities for the challenge also extend to alpine and backcountry skiing, CrossFit, e-bike rides, football, golf, kayaking and kitesurfing, reflecting the challenge’s broad approach to movement. Those who log active days during the challenge can unlock samples, digital rewards and milestone incentives. Participants who complete 21 active days will also be entered into a draw to win a ticket to a HYROX event, one of the fastest-growing global fitness competitions. More than 210,000 participants have taken part in the challenge so far, with more invited to join. Source: Wired Co. Find more food and drink updates on Crumb Wire.

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New breakfast menu rolls out at Coogee Bay Hotel

Pallavi Mathur02 mins

Coogee Bay Hotel has launched a new breakfast menu, adding a morning offering designed to suit the area’s beachside routine. The menu pairs daily breakfast dishes with coffee from Ek’sentrik Cafe and is served from the Beach Bar, located on the corner of Arden Street and Coogee Bay Road, just a short walk from the sand. Dishes span both lighter and more filling options. The menu includes coconut chia pudding, a cheese and leek toastie, a sausage and egg roll and a smoked brisket hash. Classic breakfast staples such as house-made granola, eggs on toast, avocado toast and eggs benedict also feature. Breakfast is available every morning, with options to takeaway or dine in the hotel’s outdoor seating area overlooking the beachfront. Coogee Bay Hotel is part of the C!NC hospitality group, a privately owned business established in 2001. The group operates several Sydney venues, including Coogee Bay Hotel, Cruise Bar and Restaurant and Melba’s Rooftop at Circular Quay. Bookings are essential and can be made via the official Coogee Bay Hotel website. Source: Original Spin Find more dining out updates on Crumb Wire.

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Jamie Oliver brings food and health focus to new Audible podcast

Pallavi Mathur08 mins

A new Jamie Oliver podcast exploring the relationship between food and health will launch today, January 8, via Audible. Titled Reset Your Health with Jamie Oliver, the six-part series is created and hosted by Oliver and centres on practical conversations around wellbeing, with each episode focusing on a specific health topic. He is joined by subject-matter experts to unpack common questions around food, nutrition and lifestyle. Episodes cover topics including gut health with Dr Emily Leeming, the impact of chewing soft foods versus crunchy foods with Sarah Berry, the science behind why bacon sandwiches are appealing with geneticist Professor Giles Yeo and ways to protect memory as you age with Professor Rose Anne Kenny. While grounded in science, the series leans into everyday food and routine, with discussions touching on cooking habits, sleep patterns and small changes that can be built into daily life. Jamie Oliver said: “Our health is the most precious thing we have, but right now, the food environment around us has never been unhealthier. Where we live and where we work, everywhere we go, we’re surrounded by a majority of unhealthy choices. “It’s hard to know what to do, which is why I wanted to make this podcast, joined by experts in their field, to unpack what we can all do to make some positive changes. We don’t have to get it right all the time, but making good food choices, getting more sleep, knowing more about our gut, trying some hacks, all of this has the potential to really transform our lives and happiness.” The podcast builds on Oliver’s long-standing work in food education and nutrition. He completed a Royal Society of Public Health Level 4 Award in Nutrition at St Mary’s Twickenham University. Reset Your Health with Jamie Oliver will be available exclusively on Audible from January 8 2026. Pre-orders are open now. Membership may be required for access. Episode details Episode 1: The Hosepipe   Jamie reflects on the things he’s learned over the years, not just in the kitchen, but also growing his own food in the garden and asks what we can all do to be that little bit better when it comes to our health. To kick things off, he talks with Dr Emily Leeming, a research scientist at King’s College, London, and a registered dietician. They start this journey in the gut, but why?    Episode 2: The Food Voice  Jamie wants to know why he’s always thinking about food and what exactly ‘appetite’ is. Professor Giles Yeo is a geneticist at Cambridge University who studies obesity and the way the brain controls what we eat. He explains to Jamie why he might find a bacon sandwich so hard to resist and why controlling what’s in your cupboard can help us to control our appetite.  Episode 3: Chew on That  Jamie’s keen to discover if it’s not just about what we eat, but the way we eat it too! He asks Sarah Berry, a professor of Nutritional Sciences at King’s College, London, and they uncover the hidden secrets of food texture and the impact that chewing soft foods versus crunchy foods has on our health. And Jools and Jamie talk about bringing up their five children and finding ways to get more veg into their lives.   Episode 4: The Butterflies   Can what you eat actually affect the size of your brain?  Dr Megan Rossi, a gut-health scientist and registered dietician and nutritionist, talks to Jamie about the connection between our brains and our guts and how what’s going on in your head affects what’s going on in your gut, as well as the other way around. Also, Jamie learns some special breathing techniques to help… erm…move things along. Plus, why do stressed people fart more!   Episode 5: The Silent Gym   Why can’t Jamie get enough good sleep? Jason Ellis, Professor of Psychology at Northumbria University and Director of the Northumbria Centre for Sleep Research, has helped Jamie with his own sleep problems over the years. Here, they’ll dive deep into sleep cycles, better sleep, and explore the way the foods we eat can help or hinder sleep. Plus, he’ll decode one of Jamie’s recurring dreams!  Episode 6: Age Disgracefully  Is age really just a number? As Jamie reflects on turning 50, he meets Professor Rose Anne Kenny, who is Regius Professor of Medicine at Trinity College Dublin and a leading expert in the field of aging. They discuss chronological versus biological age and how to protect your memory as you grow old disgracefully. Plus, Jamie’s parents pop over for a cup of tea.   Find more food media updates on Crumb Wire.

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Forage and Feast 2026 to showcase regional food and wine across Ararat

Pallavi Mathur03 mins

Ararat Rural City Council is calling on residents and visitors to support Forage and Feast 2026. The month-long food and drink festival is designed to highlight local tourism and hospitality businesses across the Central Highlands region. Running from January 12 to February 15, the festival will feature a curated program of food, wine and farm-based experiences showcasing growers, makers, wineries and hospitality operators from across the broader region. As part of the program, two events will be hosted by Ararat Rural City businesses, including Black and Ginger Wines and Mount William Station. These events aim to draw visitors into the municipality while also encouraging locals to engage with food and drink experiences available close to home. Mayor Cr Bob Sanders said the festival was a welcome opportunity to highlight the strength and diversity of the local visitor economy. “Forage and Feast is a great chance to put our paddock-to-plate stories front and centre, and to remind people that some of the best food and wine experiences in the Central Highlands are right here at home. “Events like these keep people here longer, fill our cafes, pubs, cellar doors and farm gates, and help local operators keep staff in work right through the summer.” Cr Sanders encouraged residents to explore the program, book into an event and invite friends and family to visit during the festival period. “This is the perfect excuse to eat and drink locally, try something new and back the businesses that back our community all year round.” Source: Ararat Rural City Council Find more food and drink updates on Crumb Wire.

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