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March 2026

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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LaManna brings back Bueno Lamington Bites for Good Friday Appeal

Pallavi Mathur04 mins

Melbourne’s LaManna is bringing back its limited-edition Bueno Lamington Bites for Good Friday, with 100 per cent of proceeds going to the Royal Children’s Hospital. The Essendon Fields supermarket will host its Easter Family Festa on April 3, with proceeds from both ticket sales and the lamington bites supporting the Good Friday Appeal. The annual partnership will again raise funds through the product release alongside a full day of family activities at the store. An important cause The Bueno Lamington Bites have been created as this year’s campaign product, with proceeds from every pack sold between now and Good Friday to be donated to the Appeal. LaManna CEO Patrick LaManna said supporting the Royal Children’s Hospital is a cause that’s very close to his family’s heart, after his daughter received care there at just six months old while suffering from meningitis. “We are forever grateful to the Royal Children’s Hospital for the care and attention they showed our little girl when she was sick as a baby, who is now seven and thriving thanks to their incredible team,” Patrick said. “The work, resources and world-class treatment that the Royal Children’s Hospital provides ill and injured children and their families is so admirable – and now it’s our turn to give back. “For the past 15 years, we have raised over $400,000 for the Good Friday Appeal at LaManna by creating a new product specifically for the campaign each year. “We’ve set a fundraising target of $75,000 this year and are excited to see our community rally behind such a meaningful cause once again.” Easter activities Across the day, the Easter Family Festa will include Easter egg hunts, a jumping castle, a mechanical bull, face painting, balloon twisting and tastings from across the store. Tickets are priced at $35 per person and need to be booked in advance via the link on LaManna’s website, which directs to a TryBooking page. Each child attending will receive an Easter basket filled with treats and surprises, with raffle prizes drawn throughout the day. LaManna has raised more than $400,000 for the Good Friday Appeal over the past 15 years by creating a new product for the campaign each year. This year, the business has set a fundraising target of $75,000. The event will take place at LaManna Supermarket, 10 English Street, Essendon Fields, on Friday, April 3, with the 10,000-square-metre store closed for regular trade on the public holiday. Bookings are essential for the Easter Family Festa. Source: Soda Communications Find more food and drink news on Crumb Wire.

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Añada rolls out $3 oyster Tuesdays alongside Paella Day offer

Pallavi Mathur02 mins

Añada is marking National Spanish Paella Day with a weekend offer, while also locking in a weekly oyster deal for Fitzroy locals. Across March 28 and March 29, the Gertrude Street spot will pour a free glass of house red or white with any paella ordered at lunch, off the back of the March 27 occasion. An inimitable crowd-puller, the Paella de Marisco is the one to go for here, packed with king prawns, white fish, calamari and pipis. Meanwhile, the oyster situation is a bit more ongoing. Tuesdays now mean $3 oysters at the establishment, offering a low-effort excuse to drop in midweek. Guests can also enjoy a daily happy hour from 5 pm to 6 pm, with $9 wines and a short tapas offering to match. Añada has long held its place on Gertrude Street, moving easily between snacks, charcuterie and larger-format dishes. The menu draws on southern Spanish cooking, with a focus on produce and straightforward, flavour-first plates. The wine list sticks to Spain, leaning into lesser-known varieties, while the space itself is warm and intimate, built for slow dinners rather than quick stops. In case the warm smell of paprika and seafood wasn’t quite enough to lead a wandering nose to Añada, the restaurant can be found at 197 Gertrude Street, Fitzroy. Source: Sense Communications Find more dining out updates on Crumb Wire.

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Essteele launches new Essenza range at Myer and David Jones

Pallavi Mathur03 mins

Italian cookware brand Essteele has launched Essenza, a new PFAS-free ceramic nonstick collection designed and made in Italy. Essenza arrives as awareness around PFAS in cookware coatings continues to grow among Australian consumers. The collection’s 4-layer ceramic nonstick coating is made from natural minerals and contains no PFAS, while the pan body is constructed from 100% recycled aluminium. A stainless steel base ensures compatibility across all cooktops, including induction. The range launches in three sizes of Open French Skillet: 24cm, 28cm and 32cm. The pans are dishwasher safe and oven safe to 180°C. The collection comes in modern packaging designed to reflect a clean-living ethos, making it a considered gift option for home cooks or newlyweds. Meyer Cookware Australia Head of Marketing Neeraj Sharma says, “Essenza embodies everything we believe great cookware should be: beautifully made, built to last, and better for the people using it. With its PFAS-free ceramic coating crafted from natural minerals and a body made from 100% recycled aluminium, Essenza is a collection we are genuinely proud to bring to Australian kitchens. This is Italian design at its most purposeful.” Key features of the Essenza collection include: Designed and made in Italy – High performance with Italian craftsmanship. PFAS-free ceramic nonstick coating – Made from natural minerals for superior scratch resistance and food release. 100% recycled aluminium pan body – Lightweight construction for fast and even heat distribution. Universal cooktop compatibility – Stainless steel base works on all cooktops including induction. Ergonomic handles – Designed for comfort, balance and control. Dishwasher and oven safe – Oven safe to 180°C. The Essenza collection is available now at Myer, David Jones and the Essteele website, priced between $119.95 and $159.95. Source: Tide PR Find more food retail updates on Crumb Wire.

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Mutti’s This Can Can campaign hits stores and screens across Australia

Pallavi Mathur03 mins

Mutti has launched a nationwide campaign to help home cooks navigate the canned tomato aisle with more confidence. The Italian tomato brand’s ‘This Can Can‘ campaign is designed to match the right canned tomato to the right dish, tapping into a genuine shopping behaviour: when the shelf feels overwhelming, most people just reach for what they know. This Can Can aims to change that by making Mutti’s range easier to navigate, with clearer guidance on which product works best for specific cooking occasions, from a quick weeknight pasta to a slow-cooked ragu. Mutti Marketing Director ANZ Samantha Filocamo says the campaign was built around a simple insight. “When the shelf feels complicated and hard to navigate, people reach for what they know, and we wanted This Can Can to clearly show which Mutti tomato works best for each cooking occasion, making it easier for shoppers to choose with confidence and explore more of the category. “As premium category leaders in canned tomatoes, we saw an opportunity to simplify the shelf and drive meaningful education within the aisle across our speciality range, whilst supporting one of our most recognisable SKUs (stock keeping units), Polpa. “By highlighting clearer usage cues in a fresh and unexpected way, our campaign’s creative executions position Mutti as a brand whose ‘cans can’ do it all.” The campaign is running across retailer websites, a partnership with Taste.com, and in-store across floor decals, shelf wobblers and tower displays at more than 3,200 stores nationally. Source: Wired Co. Find more food retail updates on Crumb Wire.

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Hard FIZZ enters the vodka RTD market with two new flavours

Pallavi Mathur04 mins

Hard FIZZ is launching its first new flavour in almost a year, with a vodka lime and soda set to hit shelves in the next few months. The independent beverage brand, co-owned by Grammy-nominated music producer and DJ FISHER, is making the move into vodka as consumption of the spirit surges 12.7% nationally. Having built its range around seltzer, starting with lemonade and pineapple blends, Hard FIZZ is now moving into vodka territory with two new releases: a vodka lime and soda and a vodka version of its best-selling watermelon flavour. The shift signals the beginning of a broader pivot away from seltzer as the brand’s core range. Both new blends come in at 4% ABV with 80 calories per 330ml can and zero sugar, positioning them within the growing better-for-you drinks category. The numbers back the trend: in 2021, just 21% of vodka RTDs on the market were classed as better-for-you. That figure now sits at 45%. CEO Wade Tiller says the brand took its time with this one. “We’ve been really prolific with our releases over the years but we definitely took our time with this one, and while I’m probably biased, I think it’s bang on perfect. “Vodka RTDs have been flying off the shelves of late – specifically, low calorie, no sugar varieties – and we wanted to be at the forefront of that. “It’s actually really interesting, the growth of ‘healthier’ alcoholic beverages in recent years. In 2021, just 21% of all vodka RTDs on the market were classed as ‘better for you’ and that’s now up to 45% – that’s people voting with their feet. “Vodka lime and soda is a fan favourite at the bar, but our version is distinctly FIZZ and doesn’t have any of the nasties.” The launch comes ahead of a busy period for the brand, with Hard FIZZ set to join DJ FISHER on his national Out 2 Lunch roadshow, giving consumers a chance to sample the new products before they hit shelves widely. “It’s going to be a lot of fun,” says Tiller. “FIZZ is Fish’s baby, but there’s always been a really good synergy between dance music and festivals and drinks. “It’s a great way for consumers to sample the product and have a great time as they do it. Out 2 Lunch is going to set us up for the next 12 months.” Source: Wolf PR Find more food retail updates on Crumb Wire.

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Next Hotel Melbourne’s La Madonna opens for weekday lunch

Pallavi Mathur03 mins

La Madonna, the refined Italian-French restaurant at Next Hotel Melbourne, has opened its doors for lunch. Previously operating for dinner only, the Little Collins Street restaurant is now serving Tuesday to Friday from 12 pm to 2 pm, with a menu from Michelin-trained Executive Chef Jacopo Degli Esposti. Reservations are offered within a 40-minute window, making it a practical option for office workers and business lunches, with two courses priced at $35 and three at $45. La Lunch Menu The menu leans into classic French-Italian flavours with a lighter touch suited to the middle of the day. Mains include steak frites with sauce poivre, poached and roasted octopus with caponata and gremolata, beef cheek bourguignonne and gnocchi with king prawns and fried sage. Entrees include stracciatella with basil oil and pickled eggplant, while desserts include tiramisu and lemon popsicle. Sides such as cauliflower gratin are available to add on. Esposti says the lunch menu is a condensed version of what La Madonna delivers by night. “For this menu, we have created something which exemplifies the considered, flavour-filled French-Italian cuisine La Madonna is known for by night, but a condensed version, knowing that people are more time conscious at lunch. “We’ve also focused on delivering lunch at a sharp price point, as we know affordability is top of mind for many. The result is a well-rounded two-or three-course dining experience enjoyed in under an hour, in a relaxed yet stylish setting, at a very reasonable price.” La Madonna is located on Level 3 at Next Hotel, 103 Little Collins Street, Melbourne. Find more dining out updates on Crumb Wire.

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How Gami Chicken’s chips became Australia’s fast-food runner-up

Pallavi Mathur05 mins

Gami Chicken is spilling the secret sauce behind its golden crunchy chips, which have just been ranked second across 18 major Australian fast-food franchises by a major food and drink guide. The Korean fast-dining chain, which has grown from a Melbourne laneway to more than 20 stores nationally since its founding in 2006, has been fielding a surge of attention since the ranking landed. Founder Jun Lee says the response has been welcome but not entirely surprising. “Australians love our Korean flavour and our chips have had a loyal following for a number of years. Australians also love crunch and these chips were developed to deliver the same sense of crispness that people associate with Gami chicken.” Crunch that lasts The chips are double-fried, finger-thick and wrapped in a light golden batter built around a single goal: crunch that lasts. They are the most frequently ordered item alongside Gami’s Korean fried chicken, with approximately 20 tons served nationally over the past 12 months. The recipe draws on Korean street food technique, where crispiness and contrast are non-negotiable. The cut was chosen to hold enough potato flavour while keeping its crunch well after frying. “To achieve this, the batter was developed with the goal of creating a chip that is crispy on the outside while still allowing the potato flavour to come through on the inside,” says Lee. “We wanted a cut that would hold enough potato flavour, while also keeping its crunch for longer – even after frying. The unique texture isn’t an accident. It’s inspired by Korean street-food techniques that prioritise crispiness, contrast and pure eating joy. “The thinking was to create chips that were not just a side, but with their own texture, structure and flavour to stand alongside Gami’s famous Korean fried chicken.” Gami’s potato supplier sits in the middle of a farming region, with potatoes processed close to harvest, often on the same day. “Our supplier’s factory is located in the middle of a potato farming region, which means the potatoes can be processed very close to harvest – in many cases on the same day. This was important to us because we wanted to retain as much of the potato’s natural flavour as possible,” says Lee. “Korean food is all about texture, comfort and fun,” says Lee. “There’s an increasing demand for Korean cuisine in Australia and this has been fuelled by the global phenomenon of K-culture. “It has created a wonderful platform for us to introduce our offering to mainstream markets. We aim to make quality Korean food accessible, convenient, and a favourite of every household.” Gami Chicken can be found at more than 20 locations across Australia. Find more food and drink news on Crumb Wire.

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