/ Aug 15, 2026
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February 2026

Melbourne institution Florentino enters new chapter under Edition Group

Pallavi Mathur06 mins

Edition Group has taken over Florentino, marking a new chapter for one of Melbourne’s longest-running Italian dining rooms. The heritage-listed Bourke Street institution that has traded continuously since 1928 operates as a three-venue precinct: Florentino Dining Room, the newly reinstated Café Florentino, formerly Grossi Grill, and Cellar Bar. The flagship Florentino Dining Room remains the flagship. Led by Michael Greenlaw and executive chef Brendan Katich, the menu stays grounded in traditional Italian cooking, shaped by seasonal produce and contemporary technique. Three-, five- and seven-course menus anchor the format. On the plate, coral trout arrives with king crab, zucchini and bisque, while Sher wagyu is paired with potatoes, truffle, black garlic and Chianti. House-made pastas include caramelle filled with caramelised onion and risotto al tartufo with black truffle and hen-of-the-woods mushrooms. The chocolate soufflé and tiramisu remain, now made using Melbourne-based Cuvée Chocolate. Greenlaw says, “Our intention has been to respect what Florentino represents while allowing the menu to reflect the quality of produce and producers we have access to today. It’s about continuity, shaped by seasonality and precision rather than reinvention.” The wine program, led by group sommelier Steve Senturk, spans more than 1,100 bottles with 30 to 40 wines by the glass. Italian regions such as Piemonte and Sicily form the backbone, alongside a curated international selection. Florentino also serves as Melbourne’s ambassador for Italian producer Gaja. The Tuscan spirit Downstairs, Café Florentino signals a return to the restaurant’s original 1928 name. Centred around a wood-fired grill and Josper oven, the menu leans Tuscan in spirit. Bistecca alla Fiorentina from O’Connor in Gippsland sits alongside Westholme wagyu, Marque pork tomahawks and Barnsley lamb chops, with seafood including crayfish and local flathead. Handmade pasta remains central, from doppio ravioli with fontina and erbette silverbeet from Ramarro Farm to oxtail anolini with fermented bullhorn peppers and spanner crab tagliolini with fennel and bottarga. Dining runs à la carte or via a two- or three-course express option suited to business lunches and pre-theatre dinners. Taking over an institution Cellar Bar continues as an all-day wine and pasta room. Tortellini di zucca with pumpkin, brown butter and sage, spaghetti alle vongole, gnocchi alla fiorentina with peas and pecorino and lasagne with pork and veal ragù anchor the offering, alongside cotoletta milanese with fennel, orange blossom and smoked chilli. Wines are handwritten on a chalkboard and presented tableside, with 15 to 20 available by the glass. Aperitivo Hour runs Monday to Saturday from 3 pm to 6 pm. Rebecca Yazbek, founder and CEO of Edition Group, says, “Florentino is one of Australia’s most significant dining institutions. Taking on its custodianship carries enormous responsibility, but also opportunity. “Our focus is on honouring what has made the restaurant so important while reinvigorating the venues to ensure Florentino secures its place at the forefront of Australian dining once again.” “Right now I am enjoying watching my team thrive on the possibility, the privilege and excitement that we are now the custodians of what might well be the most important restaurant building in the country,” she adds. Yazbek has indicated future design changes will be introduced gradually, with care taken to respect the heritage building. Florentino Dining Room is open for lunch Wednesday to Friday from 12 pm and dinner Monday to Saturday from 5.30 pm. Café Florentino trades for lunch Monday to Saturday from 12 pm and dinner from 5 pm. Cellar Bar operates Monday to Saturday from 11 am until late. Source: The Cru Find more dining out updates on Crumb Wire.

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IFTAR hosts Ramadan Nights with extended evening service

Pallavi Mathur03 mins

IFTAR in Merrylands has brought back Ramadan Nights, extending its Lebanese kitchen into evening service for the holy month. Usually trading from 7 am to 3 pm, the Western Sydney restaurant now opens after sunset throughout Ramadan, welcoming families and friends to gather for Iftar over shared plates. Led by founder Jeremy Agha, the Ramadan Nights menu applies a contemporary lens to Middle Eastern classics designed for long-table dining. The spread begins traditionally, with dates to break the fast and warm lentil soup, before moving into kibbeh nayeh, prepared finely and lamb shish grilled tender over flame. Burning cheese, beef tartare and sambousek cigars sit within a broader communal offering created to be enjoyed from start to finish. “Middle Eastern dining has always been about coming together at the table and sharing food. Ramadan Nights allows us to bring that experience into the evening in a way that feels generous, social and welcoming,” says Agha. The name IFTAR, meaning the breaking of the fast in Arabic, carries personal significance for him. It reflects memories of breaking fast at home with his mother Rita, whose recipes and approach to hospitality shaped the foundations of the venue. “IFTAR can’t be spelt without the letters of her name. There’s no IFTAR without Mum. It’s as much her story as it is mine,” he says. Having grown up working in his family’s Lebanese bakery in Guildford, Agha brings that sense of flavour and generosity into Ramadan Nights, positioning IFTAR as both a daytime café and an evening destination during the month. Ramadan Nights is now running throughout Ramadan, with reservations available via Seven Rooms. Source: Candid Communications Find more dining out updates on Crumb Wire.

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Why Melbourne’s Almost French Epicure isn’t trying to be fully French

Pallavi Mathur07 mins

At the Paris end of Melbourne’s CBD, between theatres and wine bars, a new French spot has seamlessly settled into its abode. Almost French Epicure opened late last year beneath the Sheraton, bringing croissants in the morning, wine in the evening and a distinctly fuss-free take on French dining to the city. Why ‘Almost’? We wondered the same and it turns out the name isn’t some grand statement. Almost French was already the name of the Richmond patisserie when Alex Charasse bought in years ago. “We couldn’t find a name we liked and so we said ‘eh’ – Almost French is quite a funny name to have. And we just kept it going from there. First, we had the Almost French Patisserie in Richmond and in the city now, we’ve got Almost French Epicure,” said Charasse. Now, with Epicure, the brand has stretched beyond pastries into something broader, but the tone hasn’t shifted. Almost traditional According to Charasse, Almost French Epicure is neither a traditional bakery nor a formal wine bar. It toes the line between the two and moves through the day, serving up fresh baguettes, croissants and quiches by day, followed by evenings laced with French wines, pre-theatre meals and elegant cheese and charcuterie platters. The focus is straightforward: keep the quality high, price things sensibly and grow at a pace that doesn’t compromise the experience. Charasse’s emphasis remains on local customers rather than volume. “We always try to use the freshest, best-quality products we can, especially when it comes to the wine. At the same time, we want it to stay affordable. We’re not interested in big price tags. The philosophy is simple: extremely good quality, but at a normal price,” he said. The approach makes more sense when you look at Charasse’s background. Long hours, big learning Charasse started baking at six years old in his mother’s kitchen before earning the titles of Maître Pâtissier and Maître Chocolatier in France. His training took him through Le Clos d’Or and the three-Michelin-starred Le TroisGros, followed by roles across luxury hotels and cruise lines, baking cakes for U.S. Presidents and Saudi Arabian royalty. His traditional French training, while a point of great pride for Charasse, was an intense experience. “The hours were long,” said Charasse. “Sixteen and seventeen-hour days weren’t unusual because at five o’clock in the morning, you’d wake up to go to the mountain and pick flowers and learn about which of those flowers are best suited for making a dish. “It was amazing to learn, but physically, I won’t lie, it was really hard. When you finish work at one o’clock or four o’clock in the morning and have to be ready to go again in a few hours, it’s great, but you do need a bit of sleep,” he snickered. French kitchens get romanticised in movies for their pace and discipline, but in reality, chefs who make it through and ultimately master the inimitable culinary technique deserve more than just a tip of the hat. Perhaps a warm blanket and some melatonin. Moving to Melbourne When Charasse arrived in Melbourne in 2009, the city’s food scene was strong but still evolving. “The food was good, but nothing compared to what we have now. At this point, Melbourne food is very easily comparable to what we can get in Europe.” He went on to shape pastry programs at Vue de Monde, The Windsor and Grossi Florentino and worked major events including the Australian Open. Over time, he watched the city grow into the level of competition and creativity it has today. Almost French Epicure reflects that evolution. While the ambience is more rounded and wholesome, the French technique still shines through – all corners intact. What lands instead is something easy and polished without feeling showy. At the Paris end of the city, it fits naturally. French precision filtered through Melbourne’s pace, built for locals who just want some good food and a great glass of wine. Charasse confirms a desire to expand the Almost French brand to new locations when the time is right. Find more food and drink features on Crumb Wire.

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Lunar Stallion lands at Toby’s Estate flagships for Lunar New Year

Pallavi Mathur02 mins

Toby’s Estate has released Lunar Stallion, a limited-edition espresso blend marking Lunar New Year across its Australian flagship cafés and online. Retailing at $26 for 200g, the seasonal blend lands in Chippendale, Fitzroy and Newstead, built around a milk-friendly profile with notes of passionfruit brûlée, mango pancake, white chocolate nougat and caramel. The blend sits within the brand’s Flavour Savours series, a rotating collection of small-batch releases tied to flavour expression and cultural moments. Nich Rae, Head of Coffee at Toby’s Estate, said: “Flavour focused blends give us the chance to play a little. With Lunar Stallion, we pushed into a tropical, desert-like expression. Definitely more tropical as an espresso and desert-like with milk. It’s fruity, sweet and confident, a blend that holds its own served any way in the cup.” From February now to 22, the launch is paired with an in-café red envelope activation inspired by Lunar New Year traditions. Customers can draw a red envelope to reveal rewards including complimentary coffees, café discounts and a limited-edition Lunar New Year Toby’s Estate x Fressko cup. The release follows the Chippendale flagship’s recognition as the World’s Number 1 Café in 2025 and its maintained global Top 5 ranking for 2026. Lunar Stallion is available for a limited time online and at flagship cafés, while the red envelope experience is exclusive to in-café customers across Australian and Singapore flagships. Find more food and drink updates on Crumb Wire.

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Gozney launches Arc Lite compact pizza oven for balconies and backyards

Pallavi Mathur03 mins

Gozney has launched Arc Lite, a compact outdoor pizza oven designed to deliver 500°C live-fire cooking in smaller spaces. The new model extends the brand’s Arc and Arc XL series, built for balconies, rooftops and tighter backyards while maintaining the same lateral rolling flame found in its larger ovens. Arc Lite is engineered to cook pizzas up to 12 inches, reaching 500°C / 950°F for high-heat baking that produces leopard-spotted crusts. The same heat control also allows for flame-finished vegetables, steaks and other live-fire cooking beyond pizza. The oven features a 12mm stone floor designed to store and release heat evenly, helping achieve crisp, airy bases bake after bake. A fully insulated body retains heat for consistent performance, while a front-facing dial manages flame control and a fixed gas connection simplifies setup. The lateral rolling flame remains central to the design, wrapping food in steady heat rather than concentrating it in one area, a feature that has defined Gozney’s larger-format ovens. Tom Gozney, Founder and CEO of Gozney, said: “Everyone deserves to experience cooking with real fire. That’s where Arc Lite comes in. It’s compact, powerful, and easy to use. You can place it on a balcony or take it to your mate’s, and it still kicks out the same flame and heat as our bigger ovens. “What I love is how it changes the vibe when people get together. Suddenly, everyone’s in it. Topping and turning pizzas, having a laugh. Those moments become the reason. That’s what Arc Lite is all about.” Arc Lite is available in Off Black and will retail for $649 from March 3 at select retailers and online. Find more food retail updates on Crumb Wire.

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Ovolo Melbourne to host its first chef residency with George Calombaris

Pallavi Mathur04 mins

Greek-Australian chef George Calombaris will take over the kitchen at Bar Yarra inside Ovolo Melbourne, South Yarra from February 27 to March 31 for a residency titled Auto Greek. Inspired by a recent trip to Athens, the menu pulls from Greece’s current dining culture and marks the hotel’s first chef residency. Calombaris says, “The term ‘Auto’ comes from the Greek word for ‘always on’, and represents one of my favourite things about Greek hospitality: it never falters. “Bar Yarra is the perfect home for the pop-up – a genuine local that people can drop into at any point of the day and for whatever they need, whether a quick coffee, a long lunch, or an apero that turns into dinner.” Simple and accessible The all-day offering leans simple and accessible, with many dishes priced under $30. Plates of herb-laced salads and salty cheeses sit alongside a strong showing from Bar Yarra’s custom charcoal grill. Standouts include the ‘Gyros’ Tuna tylixto souva finished with yoghurt and white onion, devilled egg avgolemono topped with crispy chicken skin, pasticcio layered with braised kangaroo tail and chicken paidakia available half or whole. Polítiki salata rounds things out, a crunchy cabbage salad dressed sweet-and-sour with raisins, olives, garlic and vinegar. An $80 per person ‘Feed Me’ option offers a broader sweep of the menu, while those looking to start bigger can spoon Greek caviar and tarama onto mini pitas. Morning service then shifts gears with sesame-studded koulouria, yoghurt topped with walnuts and honey and a Big Greek Breakfast. Greek frappes and Old School Greek Coffee brewed slowly in a traditional briki keep things grounded. Hellenic sips Behind the bar, the drinks list spotlights Greek producers and Hellenic flavours. Cocktails feature spirits such as Metaxa and Tsipouro, and a Mediterranean Highball made with vermouth from Athens label Otto’s, Mediterranean tonic, orange and rosemary pours for $12 during Apero Hour from 5 pm to 7 pm. Wines traverse Europe and Australia, with Assyrtiko and Xinomavro introducing guests to Greece’s leading varietals. Christos Pavlidis, General Manager of Ovolo Melbourne, South Yarra, says, “We are thrilled to have our long-time friend George Calombaris at Bar Yarra for its first residency. “With the excitement for Greek food in Australia ever-growing, we couldn’t think of a better fit than both the Auto Greek concept and George himself, for this first residency, as one of the first chefs who spearheaded Greek cuisine in this country.” Guests can extend the visit with a Greek Getaway package including one night’s accommodation, the ‘Feed Me’ menu, a cocktail on arrival and breakfast for two. Rates begin at $350 per night. Source: Sunday Lunch Find more dining out updates on Crumb Wire.

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Magnum and Humble Bakery collab to serve up indulgent ice cream mash-ups

Pallavi Mathur04 mins

Magnum has teamed up with Humble Bakery for a one-week menu that hides full-size ice creams inside croissants, finger buns and affogato. Running from February 21 to 27, the collaboration will land across Humble’s Surry Hills, Circular Quay and Kent Street stores, pairing Magnum’s signature chocolate crack with the bakery’s best-known formats. The concept is straightforward. Full-size Magnum ice creams are tucked inside Humble’s handcrafted pastries and desserts, turning familiar bakery staples into frozen hybrids built around crunch and contrast. Magnum x Humble menu Magnum Almond x Croissant – The ultimate indulgent mash-up. A golden, buttery Humble croissant loaded with caramel crunch, slivered almonds, chocolate drizzle and a full-size Magnum Almond tucked inside. Magnum Classic x Tiramisu Affogato – Two shots of Single O coffee, poured over a full-size Magnum Classic with chocolate swirl, anglaise and a dusting of chocolate. Magnum Boysenberry x Finger Bun – The iconic Humble finger bun you know and love, topped with purple frosting and filled with a full-size Magnum Boysenberry. Surry Hills will serve all three creations, while Circular Quay and Kent Street will offer the Magnum Boysenberry x Finger Bun and the Magnum Almond x Croissant. Kalli Swaik, Marketing Director at The Magnum Ice Cream Company, said: “Indulgence is at the heart of Magnum. Partnering with Humble, one of Sydney’s most loved bakeries, gives us the opportunity to reimagine our signature chocolate crack and ice cream indulgence in an entirely new way. “Together, we’ve created a collection of limited-edition treats that are beautifully crafted and absolutely irresistible. We can’t wait for Sydney to enjoy them just as much as we do.” Humble is led by Elvis Abrahanowicz, Sarah Doyle and Ben Milgate, renowned for shaping Sydney’s premium dining landscape through produce-driven menus and culturally influential venues. Ben Milgate, Co-owner of Humble Bakery, said: “Working with The Magnum Ice Cream Company has been such a joy for our team. Their ice creams are iconic – everyone loves them – so bringing them into the bakery and creating these limited-edition treats has been a really fun creative moment. “We’ve played with flavour, texture and even sound; that crack when you bite into a Magnum, especially the almond croissant, where you get a double crack from the caramel crunch. “All three creations are indulgent, playful and most importantly, they taste really good.” Source: Electric Collective Find more food and drink news on Crumb Wire.

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ALDI drops 2026 Easter range with new hot cross buns and speckled eggs

Pallavi Mathur04 mins

ALDI has released its 2026 Easter range, with hot cross buns, speckled eggs and chocolate bunnies rolling into stores nationwide. The line-up mixes eight new products with more than 20 returning favourites, priced between $1.99 and $6.99, as the supermarket doubles down on value-driven seasonal staples. What’s on the shelves Hot cross buns lead the charge. Banoffee Inspired Hot Cross Buns return at $4.49, packed with white chocolate chips, caramel flavoured milk choc chips and real banana. Rocky Road Inspired Hot Cross Buns, also $4.49, feature milk and white chocolate chips, raspberry-flavoured fudge pieces and toasted coconut flakes. From February 25, a new Carrot Cake Inspired Hot Cross Bun lands at $4.49, combining white choc chips, carrot and spice. Traditionalists are covered too, with Traditional Fruit, Indulgent Apple & Cinnamon and Chocolate Chip varieties priced at $3.99. In the chocolate aisle, Dairy Fine Speckled Eggs expand with new Mint Chocolate and Orange Chocolate flavours at $3.99. The Dairy Fine and Choceur ranges continue across hollow eggs, solid eggs and novelty nets, with Milk Chocolate Solid Eggs available in Popcorn, Corn Flake and Brownie flavours at $6.99. Mini egg options include Dairy Fine ChoViva Salted Caramel and Peanut Butter Mini Eggs at $3.49 from February 18, alongside Filled Eggs and Mini Filled Eggs in Raspberry Popping Candy and Caramel Crunch. For those pacing their chocolate intake, Dominion Naturals Easter Jellies and Marshmallows arrive at $2.49, including Sour Carrots and a classic Easter Mix. ALDI Shopping Expert Kylie Warnke says, “This Easter, we’re excited to be bringing back some shopper favourites like our Banoffee Inspired Hot Cross Buns, alongside some exciting new treats to sweeten the season. “Our range delivers high quality chocolates and goodies at prices that will have customers hopping and even get the Easter Bunny springing into action! From classic eggs and bunnies, to new hot cross buns, there’s something to please every loved one and fill every basket at the ALDI prices our customers love.” Easter Bunnies will also return from February 18, including the Choceur Sitting Bunny at $4.99 in Milk, Dark and White Chocolate, and the Dairy Fine Milk Chocolate Easter Bunny at $2.79. The ALDI 2026 Easter range is available now, with select products landing from February 18 and February 25 across stores nationwide. Source: Ogilvy PR Find more food retail updates on Crumb Wire.

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Haigh’s Chocolates drops 2026 Easter range

Pallavi Mathur02 mins

Haigh’s Chocolates has unveiled its 2026 Easter range, with more than five million eggs produced for the seasonal collection. The release follows the brand’s recent limited-time Valentine’s Day drop and shifts attention to Easter tables, with packaging that pairs white lace detailing against bright shades of blue, purple, yellow and orange. New to the line-up is the limited-edition Milk Cookie Crunch Egg, joining returning favourites such as Milk and Dark Honeycomb Eggs, the Milk Salted Macadamia Brittle Egg, and classic half eggs filled with Scorched Almonds, Speckles and Frogs. Haigh’s signature Hot Cross Bun Chocolates return this year with two brand new flavours: Tiramisu Hot Cross Bun Chocolate and Burnt Caramel Hot Cross Bun Chocolate. The one-kilogram Milk Chocolate Super Egg also returns after selling out last Easter. Celebrating 33 years, the Milk Chocolate Easter Bilby will be available in a new 450g size alongside the medium and small Dark and Milk Chocolate Bilby, with part proceeds supporting the Foundation for Rabbit Free Australia and its work protecting native wildlife and habitats. Kevin the Koala and Edna the Echidna plush toys round out the Easter offering for those pairing chocolate with little seasonal keepsakes. The Haigh’s 2026 Easter range is available from February 17 in stores across Adelaide, Melbourne, Sydney and Canberra and online. Source: Callie Find more food retail updates on Crumb Wire.

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Australian shopping baskets are filling up this Lunar New Year: Gong Grocer

Pallavi Mathur07 mins

The Year of the Horse arrives on February 17, ushering in Lunar New Year celebrations across Australia’s Asian communities and beyond. For Linh Trinh Nguyen, co-founder of Asian supermarket Gong Grocer, the first day of the lunar calendar still follows a non-negotiable rule. No matter how busy life in Australia gets, everyone comes home for dinner. “I make sure that on the first day of the new year of the lunar calendar, everybody comes home for dinner. The whole family, no matter how busy they are,” says Nguyen. “They always come home for dinner, and then I give them the traditional red bags to wish them a happy, healthy and lucky new year.” Affectionately known as “Linh Jie”, Nguyen is more than just the co-founder of Gong Grocer Asian Supermarket – she’s the matriarch of the operation. A proud Hainanese-Vietnamese immigrant, Linh has over 30 years of experience in the supermarket retail industry, stemming from her family’s legacy at Thai Kee. Having celebrated the festival in Vietnam, America and now Australia, Nguyen’s table looks much the same each year. A whole chicken symbolises health, while fish represents prosperity. Crispy spring rolls resemble gold bars, denoting wealth and sweet rice balls stand for unity. Tradition, respect and evolution Lunar New Year marks the beginning of the lunisolar calendar and is celebrated across many East and Southeast Asian cultures. While customs vary, food remains central to the festival’s symbolism and rituals. This year, as the Year of the Horse begins, Nguyen says tradition itself does not change, but the way Australia celebrates continues to evolve. “In recent years, the local celebrations have gotten bigger and bigger. I think locals have become increasingly exposed to and aware of the Lunar calendar and Lunar New Year. They’ve seen lion dancing and other performances, and even Chinatown has all the decorations now. People have definitely become more aware, which is good.” Shopping lists meet symbolism Through the aisles of Gong Grocer, Nguyen sees those traditions reflected in real time – Students stocking up on hot pot ingredients for shared dinners, older generations filling baskets with dumplings and rice balls that symbolise togetherness and shelves stacked with red-wrapped sweets and pastries, chosen as much for colour and meaning as for taste. For many shoppers, fruit becomes just as symbolic as the main meal. Fruits are purchased not just for freshness but often for what their names suggest in different dialects. “The pronunciation symbolises prosperity and having enough for the year. Apples are like that. The word for apple sounds like health, so we include them for that reason,” she explains. There are a few superstitions that continue to guide what makes it into the trolley. Certain vegetables and foods are avoided at this time of year, while others are considered essential. The result is not just a festive meal but a table layered with intention. New Year Newbies Inside Gong Grocer, Nguyen notices a shift in who is shopping, including international students, young families and more non-Asian Australians picking up their first red envelopes or assembling a fruit basket after being invited to celebrate with friends. For those celebrating with friends for the first time this year, Nguyen shares an easy tip that guarantees you’ll fit right in. “Let’s say, if you’re Australian, and you get invited by an Asian family to spend the New Year together with them, always remember to bring, like, a fruit basket or a basket with symbolic Chinese New Year items wrapped in red cellophane wrap. It acts as a show of respect for the culture and tradition. Don’t forget to also wish them good luck for the new year.” While Lunar New Year may look different in Sydney than it did over a decade ago in Vietnam, one thing remains fixed: On the first day of the lunar calendar, the table fills, the red envelopes come out and the year begins with family at its core. Find more food and drink features on Crumb Wire.

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