/ Mar 30, 2026
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March 2026

Woolworths expands own-brand range with 70 new globally inspired pantry items

Pallavi Mathur03 mins

Woolworths has expanded its own-brand pantry range, introducing more than 70 new and refreshed products across three globally inspired lines. The new additions are split across Italian, Mexican and Asian ranges, designed around everyday cooking staples used in weeknight meals. The new lineup La Gina focuses on Italian pantry items, including pasta, ready-to-use sauces, oils and antipasti such as olives and semi-dried tomatoes. La Mesita centres on Mexican staples, with taco kits, tortillas, seasonings, salsas and simmer sauces. Lantern Alley brings together Asian-inspired ingredients, including Hokkien noodles, soy sauce and condiments like fried shallots. The expansion is part of Woolworths’ broader push into own-brand products, with a focus on giving home cooks more options across commonly used ingredients. Jackie Fourie, Director of Product and Innovation at Woolworths Supermarkets, says the move reflects how Australians are cooking and eating at home. “Australians have such a diverse appetite thanks to many multicultural influences. Taco Tuesdays, an easy stir fry or a spag bol are as much Aussie dinner staples as ‘meat and veggies’. “We are expanding our range of specialist brands to give our shoppers even more choice on the items they purchase most in these categories. From taco kits in the Mexican food range to Italian pasta sauces, we want to make it even more accessible for every home cook to find these essential ingredients in their weekly shop.” Over the past six months, the supermarket has seen growth across its own and exclusive ranges, particularly in spices and cooking staples, driven by more people cooking from scratch. Products from La Gina and La Mesita are now available in Woolworths supermarkets, with Lantern Alley set to roll out in April. Source: Society Marketing Communications Find more food retail updates on Crumb Wire.

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Ryan Smith returns to South Coast to lead kitchen at Cupitt’s Estate

Pallavi Mathur06 mins

Former Restaurant Balzac and The Square chef Ryan Smith has joined the kitchen crew at Cupitt’s Estate as Executive Chef. He returns to the NSW South Coast after significant time spent in Sydney and London, including a stint at Rick Stein’s Bannisters, and will now lead the kitchen at the Milton-based winery and restaurant. His arrival comes as the region continues to draw chefs out of major cities, with dining numbers on the South Coast up 15–16 per cent in January and February compared to the previous year, reflecting growing demand for locally driven dining. Smith’s background spans Sydney restaurants including Banc and Restaurant Balzac, as well as London’s Michelin-starred scene at The Square. He has also cooked at events for the British Royal Family and held a Head Chef role within the Bill Granger restaurant group in the UK. He has longstanding ties to the region, with family in the area, and was a regular at Cupitt’s Estate before joining the team. Smith says his focus at Cupitt’s Estate will centre on local produce and the surrounding region. “Regional dining works when you embrace what’s around you. For us, that’s the local seafood and produce and the people farming and growing it. The closer you can get ingredients to the plate, the better the result.” At Cupitt’s, his approach centres on a produce-led style of cooking, with an emphasis on seafood and seasonal ingredients sourced from the surrounding region. South Coast on the rise The Milton and Ulladulla area has built a growing reputation for dining, with venues like Milkhaus, Bay Yuki and Nomah shaping a local scene that’s increasingly being driven by chefs stepping away from city kitchens. Libby Cupitt, Strategic Partnerships Manager at Cupitt’s and Director of Destination Sydney Surrounds South, says, “The South Coast dining scene has evolved significantly in recent years and we see Cupitt’s Estate as playing a key role in that continued growth. The regional food scene here is stronger than ever. “There’s great producers, passionate chefs and a real appreciation from diners for quality local food matched to great wine.” Smith’s cooking at Cupitt’s will also be shaped by the winery setting, with a focus on how dishes sit alongside the estate’s wines rather than competing with them. “You’ve got to think about flavours that marry well with the wines,” he says. “It’s another dimension for the menu, and it opens up opportunities for special events like wine-paired dinners and seasonal menus built around the estate’s wines.” Seafood remains a key focus in his cooking. He advocates for letting the fish speak for itself with mere assistance from its garnishes. “With fish, you can create lighter dishes with lots of garnishes and layers of flavour. It’s something I’ve always loved working with. Take yellowfin tuna, which is known as a local hero in Ulladulla, we pair it with seasonal ruby grapefruit, passionfruit and fresh herbs from the garden. It’s about keeping it bright, seasonal and letting the fish speak.” The kitchen is also looking to incorporate more produce grown on-site, including herbs, fruit and ingredients from the estate’s kitchen garden. “I’m excited to work closely with our Gardener Gav to grow even more for our upcoming dishes and expand the kitchen garden. We’ve already been talking about growing more micro herbs and bringing more produce like our basil and figs from the property onto the menu.” Cupitt’s Estate sits between Milton and Ulladulla on the South Coast, combining a winery, restaurant and on-site accommodation overlooking vineyards, wetlands and the Budawang ranges. Find more dining out updates on Crumb Wire.

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ALDI, Coles and Woolworths among winners at Sustainable Seafood Awards

Pallavi Mathur05 mins

Australia’s biggest supermarkets and seafood producers have been recognised at the 2026 Sustainable Seafood Awards, with ALDI, Coles and Woolworths among the major winners. Run by the Aquaculture Stewardship Council (ASC) and the Marine Stewardship Council (MSC), the awards highlight businesses and producers working across sustainable seafood, from farming and fishing through to retail. The awards come as demand for seafood continues to grow globally, with sustainability and traceability becoming a bigger focus across the industry. More than 500 ASC and MSC-labelled seafood products are now available across Australian retail shelves. Who’s leading the pack ALDI took out ASC Best Responsible Seafood Retailer for the fourth year in a row, while Coles was named MSC Best Sustainable Seafood Supermarket. Woolworths picked up two awards, including MSC Community Champion and ASC Aquaculture Champion. Beyond the major retailers, Humpty Doo Barramundi was recognised as ASC Best Responsible Producer, while I&J was awarded Best Responsible Seafood Brand. Little Tuna was named MSC Best Sustainable Seafood Brand following a public vote. ASC Market Development Manager Ellie Dixon says: “As expectations from customers, NGOs, regulators and investors continue to rise, transparency, traceability and credible assurance have become more important than ever. “These trailblazing businesses are demonstrating leadership through the adoption of independent, science-based standards.” MSC Program Director for Oceania and Singapore Anne Gabriel adds that Australians increasingly want confidence that their seafood comes from sustainable sources. “At a time when sustainability claims are under increasing scrutiny and concerns about greenwashing are growing, credible, science-based certification is more important than ever,” she says. “The winners recognised this year are helping build confidence across seafood supply chains and among the public.” Seafood industry expert John Susman AM says: “The initiatives and dedication of this year’s nominees demonstrate significant industry progress. “Across both farmed and wild seafood, we’re seeing producers, retailers, scientists and innovators working together to lift standards, ensuring Australians can enjoy seafood with confidence while protecting our marine environments.” With more than 60 per cent of seafood now farmed globally and fish stocks under increasing pressure, the role of certification and responsible production is becoming more central to how seafood is sourced and sold. The full list of winners is below: ASC Awards ASC Best Responsible Seafood Retailer – ALDI AustraliaASC Best Responsible Seafood Brand – I&JASC Best Responsible Producer – Humpty Doo BarramundiASC Best Responsible Seafood Product – Birds Eye Steam Fresh Prawns, Garlic Butter & OilASC Changemaker – Bidfood AustraliaASC Making Waves – Skretting AustraliaASC Young Person in Aquaculture – Ryan Stallard (Skretting Australia)ASC Young Person in Aquaculture – Laura Hodge (Tassal Group)ASC Aquaculture Champion – Woolworths Group MSC Awards MSC Best Sustainable Seafood Supermarket – Coles SupermarketsMSC Best Sustainable Seafood Product – Walker’s Tuna Preserved Australian Albacore Tuna 3kg PouchesMSC Sustainable Fishing Hero – Grant Walter (Tasmanian Seafoods)MSC Community Champion – Woolworths Group and John West ‘Trace your Tuna’MSC Lifetime Achievement – Paul Maguire (Taronga Zoo)MSC Best Sustainable Seafood Brand – Little Tuna Source: Ponder PR Find more food and drink news on Crumb Wire.

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IFTAR Merrylands to continue evening service beyond Ramadan

Pallavi Mathur03 mins

IFTAR Merrylands is keeping its evening service going beyond Ramadan, following strong demand during the fasting period. The Western Sydney restaurant first introduced after-dark dining to coincide with iftar, the breaking of the fast at sunset, quickly becoming a go-to for families and larger groups. Beyond Ramadan With IFTAR Nights now continuing, the venue has also expanded its menu with a run of new dishes designed for evening service, including: Mansaf rice: Slow-braised lamb shoulder served over spiced rice, finished with toasted almonds and walnuts, alongside a minty garlic cucumber yoghurt. Burning cheese: A slab of halloumi with warm honey, paired with caramelised figs and dates, made for sharing at the table. Sambousek cigars: Crisp pastry cigars filled with sumac-spiced lamb and pomegranate molasses. Fried fish sando: Panko-crumbed whiting with onion and coriander tahini in a toasted brioche bun. Cheese and sojuk manoush: Fresh flatbread topped with melted cheese and spicy sojuk sausage. Batata harra: Cubed potatoes fried in tallow and tossed through a chilli and coriander mix. Founder Jeremy Agha says, “People kept asking if we’d keep opening at night once Ramadan finished. We were fully booked every single night, and there were a lot of people disappointed they couldn’t get in. It quickly became clear there was real demand for something like this in the area.” IFTAR takes its name from the Arabic word for the breaking of the fast during Ramadan. Agha grew up working in his family’s Lebanese bakery in Guildford before opening the Merrylands restaurant. With evening service now continuing and new dishes rolling out, the venue is moving beyond its daytime roots into a regular night-time dining spot for Western Sydney. Find more dining out updates on Crumb Wire.

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Historic Yarra Valley Grand Hotel set for major renovation

Pallavi Mathur02 mins

The Yarra Valley Grand Hotel is getting a major renovation, with works now underway on the 1888 pub in Yarra Glen. The update will focus on refreshing the venue while holding onto its heritage features, with changes across the dining room, bistro and bar, alongside an extended beer garden and deck. There are also plans for a larger kids’ playground, pointing to a more family-friendly setup alongside the existing pub offering. The changes speak to a familiar balancing act for long-running pubs, updating the experience while keeping the details locals recognise. Originally built as the Burgoyne Hotel before being renamed in 1905, the Yarra Valley Grand Hotel has long been part of the Yarra Glen circuit, serving locals and visitors moving through the region. Joel Cargill, Yarra Valley Grand Venue Manager, says the renovation is aimed at balancing the venue’s history with its next phase. “This is about honouring our past while securing our future and serving our local community,” he says. “For nearly 140 years, this pub has been the heart of our community. We’re modernising the experience while respecting our heritage.” Works began this week, with the pub continuing to trade during the renovation. More details on the updated venue and reopening timeline are expected in the coming months. The Yarra Valley Grand Hotel is located at 19 Bell Street Service Road in Yarra Glen. Source: Sense Communications Find more dining out updates on Crumb Wire.

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Macca’s x Netflix KPop Demon Hunters menu lands in Australia this April

Pallavi Mathur04 mins

Macca’s is bringing KPop Demon Hunters to Aussie menus with a limited-time range built around the HUNTR/X and Saja Boys rivalry. Launching nationwide on April 1, the collab with Netflix rolls out a mix of meals, a new McFlurry and collectible photocards, turning the fandom into something you can order at the counter. Australia is among the first markets to receive the drop, with the campaign geared towards fans picking a side through what they order. Pick your side The HUNTR/X Meal – The HUNTR/X Meal centres on a 10-piece Chicken McNuggets box paired with a limited-edition purple Demon Sauce, alongside fries, a drink and two photocards. The sauce nods to Rumi’s half-demon character. The Saja Boys Breakfast Meal – On the other side, the Saja Boys Breakfast Meal brings a Honey Sriracha McMuffin into the mix, with options including Sausage & Egg, Bacon & Egg, Sausage or Mighty McMuffin, plus a hash brown, drink and two photocards. There’s also a new Derpy McFlurry, built on soft serve with brown sugar sauce and chewy tapioca pearls, pulling from the tiger sidekick character. Across both meals, there are 13 photocards to collect, with rarer versions mixed in. Each order comes with a pack of two, keeping the full set just out of easy reach. Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia, says the collaboration brings the Kpop Demon Hunters fandom into the Macca’s menu. “KPop Demon Hunters has become a global obsession, and we’re excited to bring the collaboration to Australia. “Whether you’re trying the HUNTR/X Meal, starting your day with the Saja Boys Breakfast Meal, or finishing things off with the Derpy McFlurry, there’s something in the range for everyone. This collaboration brings two iconic worlds together, giving fans the chance to be part of the action in a way that feels unmistakably Macca’s. “It’s a full-scale fan battle, and Macca’s is the place where you can pick your side.” One-night Sydney takeover Ahead of the national launch, Macca’s is staging a one-night drive-thru takeover in Sydney on March 31. The location is still under wraps, with the experience set up for fans to choose between HUNTR/X or Saja Boys lanes as they move through the drive-thru, with the first 300 customers scoring a free meal tied to their chosen side. The range lands nationwide from April 1 and will be available for a limited time across drive-thru, front counter and the MyMacca’s app. Source: Omnicom Find more food and drink news on Crumb Wire.

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Manly Wharf Easter long weekend brings food, DJs and family activities

Pallavi Mathur03 mins

Manly Wharf is marking the Easter long weekend with a four-day program of food, music and family-friendly events. Across Good Friday to Easter Monday, the waterfront precinct will host a mix of dining, live DJs and Easter activities, with a new bottomless lunch at Felons Barrel Room among the weekend’s key additions. Launching on Saturday, April 3, the weekly bottomless will run across two 90-minute sittings at 12 pm and 2 pm, built around a Southeast Asian-style shared menu. The spread includes salt and vinegar prawn crackers, BBQ pork buns, prawn spring rolls, salt and pepper squid, crackling pork belly salad and tom yum fried rice. The drinks package includes prosecco, wines, Felons beer, soft drinks and juice, with the option to add cocktails like an Aperol spritz, Felons margarita and yuzu spritz for an extra $30. It’s priced at $85 per person and will continue weekly beyond the long weekend. Across the precinct, there’s also seafood at Felons Seafood and Hugo’s Manly, or takeaway from Manly Fish & Chips for something more casual along the waterfront. From Good Friday through to Easter Sunday, DJs will play on the jetty from 5 pm. Easter Sunday shifts towards families during the day, with a roaming Easter bunny handing out chocolate eggs, free face painting, reptile shows at Felons Barrel Room and a kids eat free offer running from 11 am to 3 pm. The precinct will trade across the full long weekend from Good Friday through to Easter Monday. On Good Friday, all venues will open from 12 pm to 10 pm, with regular trading hours across Easter Saturday, Easter Sunday and Easter Monday. The bottomless lunch launches Saturday, April 3, at Felons Barrel Room at Manly Wharf, with bookings available online. Source: The Cru Find more food and drink news on Crumb Wire.

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Fever-Tree Fever-Tree launches Lemon Lime and Bitters in Australia

Pallavi Mathur05 mins

Premium soft drink brand Fever-Tree has launched a Lemon, Lime & Bitters for the Australian market. The release brings the classic pub staple into the brand’s range, combining Sicilian lemons, Mexican limes and ANGOSTURA aromatic bitters in a non-alcoholic format. It’s a category that already holds weight locally. Lemon, Lime & Bitters is widely recognised as Australia’s “national drink” and remains one of the most ordered soft drinks in pubs, though retail shelves have largely been dominated by more mainstream versions. Grown-up soft drink With this release, Fever-Tree is moving beyond mixers and further into the non-alcoholic space, responding to growing demand for alcohol-free options that still deliver on flavour. The product is rolling out nationally through Coles Group, Woolworths Group and Dan Murphy’s, alongside independent and specialty retailers, giving it broad reach across grocery and liquor. Caroline Wood, Head of Marketing at Fever-Tree Australia, says, “Fever-Tree has built its global reputation by premiumising the mixer category, launching the world’s first premium tonic water in 2005 and redefining expectations around quality and ingredient provenance. With the launch of Lemon Lime & Bitters, we are applying the same philosophy to Australia’s most iconic grown-up soft drink. “Lemon, Lime & Bitters was the original sophisticated non-alcoholic drink, long before the category even had a name. As moderation becomes mainstream, we see a huge opportunity to elevate and reclaim it. “Outside of the bar, no one has really excelled at how to deliver that crisp, balanced bitters finish consistently, and that’s exactly what Fever-Tree is built to do,” Wood says. The opportunity is particularly strong among younger consumers, with research showing more than four in ten Lemon, Lime & Bitters drinkers aged 18–34 have the drink at least once a month. While it’s a staple on menus, take-home options remain relatively limited, leaving room for a more premium retail offer. A balance of citrus and bitters The drink itself leans on naturally sourced ingredients, with no artificial flavourings or sweeteners, and sits at 19 calories per 100ml. It’s built around a balance of citrus and bitters, with a finish that aims to mirror what you’d expect from a well-made version at the bar. Since launching in Australia in 2018, Fever-Tree has built out its presence across both venues and retail, supported by global recognition, including 11 consecutive years as a top trending mixer brand in the Drinks International Annual Brands Report. “The introduction of Lemon Lime & Bitters strengthens our position as a premium adult soft drink brand rather than solely a mixer company. It complements our existing tonic, ginger beer, soda and cocktail mixer portfolio, while unlocking incremental growth in the premium non-alcoholic segment,” Wood adds. The addition of Lemon, Lime & Bitters expands the brand’s range beyond tonic, ginger beer, soda and cocktail mixers, positioning it more clearly within the adult soft drink category. Rather than creating something new, the focus here is on refining an existing favourite, bringing a more consistent and ingredient-driven approach to a drink that’s already widely recognised. Fever-Tree Lemon, Lime & Bitters is available now nationwide. Source: In Good Company Find more food retail updates on Crumb Wire.

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Founder Profile: Mary Street Bakery’s Paul Aron on building Perth’s most beloved bakery from scratch

Pallavi Mathur08 mins

When Paul Aron opened Mary Street Bakery in Perth’s Highgate thirteen years ago, the city’s artisan bakery scene was barely a scene at all. In this Crumb Wire profile, the founder reflects on five stores, a wholesale operation and why staying ahead of the curve doesn’t mean abandoning what you’re good at. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? I grew up in country Victoria, my parents were publicans and also my grandparents. We lived in the pubs we owned.I loved this as a kid and for as long as I can remember, and knew from an early age that  I wanted to work in the industry and own my own business. Tell us about Mary Street Bakery and what makes it unique? Mary Street Bakery was one of the first artisan bakery cafes in Perth – we are known for our eclectic brunch dishes and our vast array of both American + French inspired baked goods. Everything that we sell is made by hand. From the jams to the sauces, to our bread. We even roast our own coffee. Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? We started 13 years ago at our Original  Store in Highgate on the corner of Beaufort Street and Mary Street, so having a business that continues to grow is a great achievement. We currently have 5 stores and a large production facility, where we bake everything. From there, we also run our wholesale business where we supply cafes, restaurants and grocery stores across the greater Perth area. The greatest challenge whilst scaling a business is maintaining quality and that is something that we pride ourselves on achieving, while we make products on scale. Having passionate staff who care is the key to our success. How has the Australian market responded to the brand and what has surprised you most?  Mary Street Bakery has become a trusted part of the WA hospitality scene – I’ve loved how the Perth market responded to craft bakeries, and we can see this scene really blossoming in Perth with smaller crafty bakeries popping up a lot now. What is one thing you wish more people knew about the work you do? A big part of what we do at Mary Street Bakery is to get involved in the local community. We often raise money for charities in-store via sales of donuts and baked goods. For example, this month we’ve launched an MSWA Collab Donut where one dollar from each donut goes directly to West Australians living with MS.  We also sponsor kids’ sporting clubs with game day prizes and we give prizes to as many local fundraising events as possible each year. We believe healthy communities are important!  How do you see food and drink culture in Australia evolving and how does your brand fit in?  We are seeing a lot more eating at home with friends, so coming in and grabbing boxes of mixed baked goods or ordering them via our catering portal has become increasingly popular.  Another thing is people seem to be looking for balance in their lives, be that saving time by grabbing takeaway or straying beyond the baked goods to our salads and sandwiches and sales of these are growing constantly.  We are currently doing a collab with strength and conditioning coach,  Chris Nanya from Adapt Health Club, where we have launched MSB Daily, a new range of salad bowls with protein add-ons and protein shakes and snacks, which is going really well – people are loving that they can grab a big colourful bowl without having to touch the chopping board! We always like to keep our finger on the pulse and try and be ahead of the curve while still staying true to what we do.  What keeps you inspired as a founder?  Reading books, travelling to eat and drink and surrounding myself with business people, creatives and friends that are passionate about what they do inspires me. What’s next for you and the brand? We are looking to add more grab + go stores and will continue to expand our wholesale business. And finally, what do you like to do when you’re not at work?  When I’m not working, I am at the beach or out mountain bike riding – I love to cook, so I spend a fair bit of time doing that at home Find more food features on Crumb Wire.

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This Whittaker’s x Black Star Pastry Easter collab is what Sydney has been waiting for

Pallavi Mathur04 mins

Whittaker’s has teamed up with Black Star Pastry, home of Sydney’s cult favourite watermelon cake, to launch a chocolate hot cross bun for Easter. Available now across Black Star Pastry locations, the limited-edition release brings together Whittaker’s chocolate with a cocoa and spice-infused dough that leans richer than the usual fruit-heavy versions. The bun is folded through with shards of Whittaker’s 72% Dark Ghana chocolate, giving it a deeper, slightly bitter edge, before opening into a milk chocolate custard centre made using Whittaker’s 33% Creamy Milk Chocolate. It reads more like a dessert than a traditional hot cross bun, but the spice is still very much in the mix. Whittaker’s co-COO Holly Whittaker says they are always looking for new ways to bring their chocolate to people in fun and innovative ways, and that partnering with Black Star Pastry allows them to showcase both Dark Ghana and Creamy Milk Chocolate in a special Easter product, with limited batches expected to be in high demand across Sydney. “We’re always looking for new ways to bring our chocolate to Chocolate Lovers in fun and innovative ways,” she says. “Partnering with Black Star Pastry allows us to showcase our Dark Ghana and Creamy Milk chocolate in a truly special Easter treat. With limited batches, we know these to be in high demand across Sydney this Easter.” Black Star Pastry Executive Chef Arnaud Vodounou says the range was designed to honour tradition while bringing a sense of excitement to the season. “We love Easter because it’s a time when people come together and share something decadent. Our hot cross buns are always a highlight of the season and working with Whittaker’s allows us to bring an incredible depth of chocolate flavour to the chocolate version.” Baked fresh daily, the buns will be available in limited batches across Sydney in the lead-up to Easter. Whittaker’s produces its chocolate at its Porirua factory in New Zealand, where all slabs and blocks are palm oil-free and made using 100% Rainforest Alliance Certified cocoa. Source: Good Appetite Find more food retail updates on Crumb Wire.

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