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March 2026

Tokyo Lamington is putting whisky in its Easter range

Pallavi Mathur04 mins

Tokyo Lamington and Benriach whisky have teamed up for a limited-edition Easter collaboration available across Sydney and Melbourne from March 10. The partnership brings two new products to Tokyo Lamington’s shelves. The Scotch Cross Bun takes the seasonal classic and layers it with fruit infused with Benriach’s The Original Ten single malt Scotch whisky, finished with a smooth Scotch glaze. The Scotch Caramel Easter Lamington takes the Australian classic and fills it with a decadent whisky caramel centre, making it one of the more unexpected Easter treats you’ll find this season. For those wanting to take it further, Tokyo Lamington’s Newtown store will be serving a limited-edition whisky coffee for the duration of the collaboration. Made with housemade honey syrup, silky vanilla cream and a shot of The Original Ten, it can be enjoyed hot or as a cold brew, a refined spin on an afternoon whisk-tea. Nostalgia reimagined Tokyo Lamington co-founders Min Chai and Eddie Stewart say the collaboration gave them room to explore deeper flavour profiles. “We love taking nostalgic favourites and reimagining them in unexpected ways, and the Scotch Cross Bun and Scotch Caramel Lamington are exactly that,” they say. “Partnering with Benriach allowed us to explore deeper, more layered flavour profiles while still honouring everything people love about a hot cross bun and a lamington. It’s indulgent, surprising and very much in the spirit of Tokyo Lamington.” Benriach Brand Manager Stuart Reeves says, “At Benriach, we’re passionate about exploring new ways to enjoy single malt whisky. Seeing The Original Ten woven into two much-loved Easter classics demonstrates just how versatile its fruit-forward character can be.” Alongside the collaboration range, Tokyo Lamington will also be running its broader Easter lamington lineup, from classics like the OG, Fairy and Yuzu to new additions including Carrot Cake, Peach Cobbler and Tres Leches. The collaboration is available at Tokyo Lamington’s Newtown, Marrickville and Carlton stores until April 6, with the whisky coffee exclusive to Newtown. Benriach The Original Ten is available nationally from $97 at First Choice Liquor. Source: We Are Different Find more food and drink news on Crumb Wire.

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New FUNDAY x Barbie collab is as pink as it gets

Pallavi Mathur03 mins

FUNDAY has teamed up with Barbie on a limited-edition lolly drop launching this March, timed to coincide with Barbie Dream Days, Mattel’s global month-long celebration tied to International Women’s Day. The new release features mixed berry gummies shaped as a kiss, dreamed up in FUNDAY’s in-house lolly lab and inspired by the bold, colourful spirit of the Barbie brand. Made in Australia, the gummies are no sugar added, contain no sugar alcohols and are packed with prebiotic fibre, with their natural pink colour derived from red radish. They carry a 5 Health Star Rating, are gluten free and use natural colours and flavours throughout. The gummies come in 50g bags priced from $4.50. Dream Days Dream Days marks one of Barbie’s biggest annual moments, featuring limited-time retail collaborations, the launch of the first-ever Barbie Dream Team of female role model dolls and a fan experience called Barbie Dream Fest. Both brands share a DNA built around bold colour, fun and better-for-you messaging, making the collaboration a natural fit. FUNDAY founder Daniel Kitay says the collaboration felt like a natural creative moment. “This collaboration feels like a moment in time. It’s joyful, playful and unapologetically bold. It lets FUNDAY step into the world of Barbie and celebrate fun, while still staying true to what we stand for.” The range launches online and at Chemist Warehouse in March, before rolling out to Woolworths, Ritchies and independent grocers nationwide in April. To celebrate the launch, FUNDAY is running a competition with a Barbie-inspired prize lineup that includes a Barbie Malibu getaway for two, 50 Deluxe Fashionista Barbie dolls and a pink Suzuki Jimny. Source: Sunday Agency Find more food retail updates on Crumb Wire.

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Six days of Irish celebrations at The Rocks this St Patrick’s Day

Pallavi Mathur04 mins

The Rocks is marking St Patrick’s Day with six days of events running from March 12 to March 17, spanning live music, street parties, outdoor cinema and Irish food across more than 20 events. The celebrations are anchored by Sydney’s Irish pub scene and the annual Sydney St Patrick’s Day Festival, with food and drink specials running across the weekend. The Rocks go green Sydney St Patrick’s Day Festival (March 14 to 15): The centrepiece of the week returns to First Fleet Park, with two days of free live Irish music, dancing and family entertainment. It’s the kind of thing you can dip in and out of all weekend. Free outdoor cinema (March 12): Things kick off on Thursday with a free screening of Sing Street, the much-loved coming-of-age musical comedy, with Guinness available on the night if you want to lean into it. The Mercantile street party (March 15): The annual George Street street party is back, with live Irish bands, traditional dancers, food stalls and Guinness on tap. It gets busy, and rightly so. St Patrick’s Day breakfast (March 17): A traditional Irish breakfast served with Irish coffee or Guinness, with live music and dancing to go with it. Sydneysiders can enter to win two tickets. The Mercantile will be free entry from 10 am once the breakfast wraps up, keeping the celebrations going through the day. The Spice Bag Trail: The Rocks’ take on the iconic Irish spice bag is available across multiple venues, including 4 Doors Down by The Mercantile, The Orient, The Glenmore and The Australian Heritage Hotel. Worth working your way through. Green-themed food and drink: The Rocks’ venues are leaning into the occasion with some creative specials. Pony Dining’s charred pavlova with banana, Guinness ice-cream and basil-lime syrup is worth a detour, as is La Renaissance Patisserie’s green iced pistachio drink. Irish-owned The Tea Cosy is doing emerald-green scones and tea, and ASLAN Coffee Roasters has a matcha and white chocolate brownie with Irish cream mascarpone that’s hard to walk past. Bar hopping: Frank Mac’s, The Doss House, Munich Brauhaus, The Orient Hotel, The Glenmore and Fortune of War, Sydney’s oldest pub, are all getting into the spirit across the week. Pick a starting point and see where the night takes you. St Patrick’s Day celebrations at The Rocks run from March 12 to March 17 2026. Source: Keep Left Find more food and drink updates on Crumb Wire.

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Focaccia for days: Little Sista debuts in Leura

Pallavi Mathur04 mins

Little Sista has opened in Leura on Megalong Street, less than 90 minutes from Sydney CBD. The focaccia-first café comes from the family behind the much-loved Cafe Leura. The café puts handmade focaccia at the centre of everything, paired with great coffee, house-squeezed juice and a vinyl soundtrack that runs from open to close. Each focaccia is made fresh daily in a sandwich style, with gluten free options available. Bread first, questions later The menu has some standouts worth knowing about. Everything She Wants stacks prosciutto, mortadella, sopressa, ham, mozzarella, pesto, sundried tomatoes and rocket into something genuinely indulgent, while The Grecko goes the Mediterranean route with slow-cooked lamb, tzatziki, semi-dried tomato, onion, feta, peppers and oregano. The Big Veg holds its own with grilled eggplant, mozzarella, roasted peppers and pickled onions, smoky, tangy and deeply satisfying. Italian-imported toasters crisp each focaccia in just 90 seconds, keeping the bread’s texture intact while the fillings stay fresh. Beyond focaccias, the canned offerings are a fun touch. Iced lattes, matchas and fresh OJs sit alongside tiramisu and stone fruit cheesecake served in cans, portable and well-suited to a day out in the Blue Mountains. Flip the record The space is intimate by design, seating 16 inside and 8 outside, with communal tables alongside more private corners. The interiors lean retro without overdoing it, with forest greens, blush ceilings and peach and teal tiled counters. Custom emerald cabinetry lines the walls, housing a curated vinyl collection, while a Rega Planar 6 record player spins throughout the day through Wharfedale Linton speakers and a Marantz Model 40n amplifier. Co-owner Andrew Tsaroumis has been part of Leura’s hospitality scene for more than 20 years. Little Sista marks a new chapter for the family, with the next generation bringing fresh energy to the space. Tsaroumis says, “Our kids have grown up in this world and have been hands-on in shaping Little Sista – it feels vibrant and full of life. “Everything centres around the focaccia, made fresh and served the way we love to eat it – simple, generous and made to be shared. You can grab one on the go or stay for the music and great company. It’s fresh, it’s fun and it still feels like home.” Little Sista is open Monday to Sunday, 8 am to 4 pm, at 4/130-138 Megalong Street, Leura NSW. Source: Candid Communications Find more food and drink news on Crumb Wire.

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Betty the Bunny Cake leads Woolworths Easter range

Pallavi Mathur03 mins

Woolworths has unveiled its Easter 2026 bakery lineup, with two new additions joining a handful of returning favourites on shelves from March 11. New for 2026 Leading the new arrivals is Betty the Bunny Cake ($30), a vanilla and chocolate sponge finished with strawberry buttercream. The cake comes with ready-to-assemble ears, nose and paws, making it as much a kitchen activity as it is a dessert. Alongside Betty is the Carrot Cake Trifle ($22), a format that has been having a moment well beyond Christmas. Layers of carrot cake, cream cheese mousse and dulce de leche are topped with choc honeycomb and walnuts, making it one of the more interesting Easter dessert options to land in a supermarket this year. Returning to shelves Returning to shelves are the Easter Mini Dessert Selection ($25), a 20-piece selection of bite-sized treats including hot cross bun-flavoured cheesecakes and fudgy brownies, and the DIY Easter Cookie Kit ($11), a 12-pack with icing and piping bags that should keep kids occupied for at least part of the long weekend. Woolworths Bakery Merchandise Manager Donald Keith says the range is designed to create a moment as much as a meal. “We’ve leant into the iconic flavours of the season to deliver fun new treats that are about more than just taste – they’re about creating a moment. From the spiced sweetness of our Carrot Cake Trifle to the Betty the Bunny Cake, these are truly shareable treats. “What we love about Betty is that she’s a bit of a DIY project; with the ears, nose, and paws ready to assemble at home, it’s a way for kids to get involved in the kitchen and put a showstopper on the table they can be proud of.” Everyday Rewards members can earn 10x points on all Easter confectionery for one week via app boost, and 3x points on every shop at Woolworths and Metro from March 11 to March 24. Source: Society Marketing Communications Find more food retail updates on Crumb Wire.

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Melbourne is finally getting a taste of Flappy’s Fried Chicken

Pallavi Mathur03 mins

Flappy’s Fried Chicken has opened at Melbourne Central, marking the viral fried chicken brand’s debut in the Melbourne CBD. Flappy’s launched in Penrith, Sydney, before expanding rapidly on the back of a strong social media following. The brand is known for its Louisiana-style fried chicken, hand-breaded to order and seasoned with a proprietary Cajun spice blend. According to the brand’s website, “What makes Flappy’s unique is our signature blend of Cajun spices. This special mix brings the vibrant flavours of Louisiana to life, giving our chicken its irresistible taste. Each bite offers a perfect balance of bold, Southern seasoning and tender, juicy chicken.” The brand did the rounds on social media, with creators both seasoned and casual lauding it for its stark similarity to the authentic Louisiana variant. That online momentum has been central to its rapid expansion across the country. View this post on Instagram A post shared by Abbey Best (@_abbeybest) The Melbourne Central menu includes crispy chicken on the bone, golden tenders, crinkle-cut fries and house-made lemonade. Melbourne Central General Manager Andrew Drivas says the brand was one that customers had been asking for. “Flappy’s is exactly the kind of brand our customers have been asking for,” he says. “It has genuine cultural energy and an incredibly loyal following. We’re proud to be the home of their Melbourne CBD debut.” Flappy’s Fried Chicken is open daily from 10:30 am to 9:00 pm at Melbourne Central, Cnr La Trobe and Swanston Streets, Melbourne. Source: Bastion   Find more food and drink news on Crumb Wire.

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Travis Head is the newest part owner of RTD brand Gravity Drinks Co.

Pallavi Mathur03 mins

Gravity Drinks Co. has announced Australian cricketer Travis Head as a part owner in the business and while the T20 World Cup exit is still fresh, this feels like a win worth celebrating. Head is one of Australia’s most recognisable cricketers, best known for his match-winning century in the 2023 ODI World Cup final against India. He currently serves as Australia’s Test vice-captain. Head’s involvement came about through a chain of mates. AFL star and fellow Gravity investor Travis Boak sent Head a slab of Gravity Drinks’ Hard Soda Limoncello, a low-calorie, vegan-friendly and 99% sugar-free RTD, and that was apparently all it took. “I immediately loved the flavour and the lightness of it,” Head says. “It didn’t make me feel heavy or sluggish. It felt like a healthier alternative.” Boak says the introduction was simply about sharing a product he enjoyed. “I was really just wanting to share the drink with my friends,” he says. “I didn’t think any more of it. The product sold itself. I’m just glad he’s on board too.” Co-founder Mick Spencer says the connection was entirely organic, tracing back to Matt Poole, who introduced the brand to Boak, who introduced them to Head. “Like all great things, this came from genuine connection and authenticity,” he says. “We’ve always focused on building a great team of people around the brand. The belief Travis has shown in Gravity is genuinely humbling. We’re incredibly excited to build something massive for Aussie consumers and to take Gravity to the next level as a proud, national brand.” Gravity Drinks Co. continues to expand its national footprint, working closely with independent retailers, major liquor groups and key on-premise partners. The company’s portfolio spans its better-for-you RTD range alongside Australian-made spirits brands including NED, Grain Shaker and Act of Treason. Source: Helix PR Find more food retail updates on Crumb Wire.

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Three Blue Ducks taps former Quay co-head chef for its Southern Highlands debut

Pallavi Mathur05 mins

Three Blue Ducks has appointed Troy Crisante as Group Executive Chef ahead of its April opening in Burradoo, NSW. The project is set within Burradoo Park Farm, a 600-acre regenerative agritourism precinct backed by Annie Cannon-Brookes. The site has been developed as a working farm and hospitality destination, with Three Blue Ducks co-owners Darren Robertson and Andy Allen shaping the culinary direction alongside Crisante. The Burradoo experience The Burradoo offering will comprise three interconnected experiences. The Bakehouse by Three Blue Ducks will focus on long-fermented sourdough alongside pies, focaccias, pizzas, sandwiches and seasonal pastries. Meanwhile, The Farmhouse by Three Blue Ducks will operate as a relaxed café and produce store, showcasing Burradoo Park Farm’s own produce alongside local growers and makers including Moonacre Farm, Misty Valley Mushrooms and Honey Thief, with take-home breads, flowers, preserves and Ducks products also available. The flagship Three Blue Ducks Burradoo restaurant will sit within a restored farmhouse dating back to 1823, seating approximately 50 guests with a private dining room. The menu is currently in development and will feature between six and eight courses built around farm produce. Opening snacks will highlight individual elements of the farm, including smoked Burradoo Park beef, sour berry koshu and new season lamb with pasture and whey, while larger courses will follow a whole-animal philosophy. Meet Troy Crisante Crisante’s Italian heritage will subtly inform the menu through his approach to simplicity and respect for provenance. Raised in a close-knit Italian family, he grew up making salami, curing meats and producing tomato passata each summer. His career spans Quay, where he began as a fourth-year apprentice in 2012 and rose to Co-head Chef in 2019 under Peter Gilmore, as well as three-Michelin-starred The Ledbury in London and senior roles at Bennelong and Firedoor in Sydney. Robertson says the appointment is a natural fit for what the group is building at Burradoo. “Burradoo is about cooking good food, closer to where it’s grown, and telling that story in a way that feels honest and welcoming,” he says. “We’re working hand-in-hand with the farm and some great local producers, and that energy flows straight into the kitchen. Troy gets that. He’s serious about food, but he doesn’t overcomplicate it, and that’s very Ducks.” Crisante says: “There’s a real energy and openness to the group, and Burradoo is such an exciting project to step into.Being part of something that’s so connected to the land and community feels like a once-in-a-lifetime opportunity. “Working alongside Darren and Andy on a project that’s so closely tied to the land is incredibly inspiring. I’m looking forward to creating something thoughtful and produce-driven that still feels warm and generous.” As Group Executive Chef, Crisante will also oversee menu development and kitchen direction across all Three Blue Ducks venues, strengthening sustainability initiatives and producer partnerships. In other news for the group, Stuart Toon, formerly of Rocker in Bondi, has been appointed General Manager of Three Blue Ducks Rosebery, where he will lead the ongoing evolution of the venue alongside group-wide service and training programs. Source: The Cru Find more dining out updates on Crumb Wire.

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deliciously yours is hosting a free Easter egg hunt in Five Dock this March

Pallavi Mathur03 mins

Artisan chocolatier deliciously yours is marking Easter 2026 with two things worth knowing about: a new collection of hand-crafted Belgian chocolates and a free neighbourhood Easter egg hunt. The Amazing Egg Hunt The Amazing Egg Hunt takes place on Saturday, March 21, with teams starting at the Five Dock store at 2:15 pm before racing between selected local businesses, collecting clues and rewards along the way. The event is free, but registration is required and prizes include a hand-painted 1.3kg Belgian chocolate egg valued at $220 for first place, a 600g egg valued at $120 for second and a mixed Easter egg selection valued at $60 for third. All participants receive chocolate on return. The 2026 Easter Collection The collection, available now, spans a range of hand-crafted Belgian chocolate pieces. Highlights include: Origami Bunny ($30) – a hand-painted Belgian chocolate bunny available in dark, milk, caramel or white chocolate, each individually crafted and finished in delicate colour palettes Hand Painted Creme Eggs Gift Box ($40) – fine Belgian chocolate eggs with a white and golden cream centre, hand-painted and presented in a gift box Golden Rocher Hazelnut and Caramel Egg ($45) – filled with housemade salted caramel, crushed roasted hazelnuts and silky hazelnut praline, available in milk or dark chocolate Freckle Bunnies and Eggs ($20-$30) – Belgian mini chocolate bunnies and eggs sprinkled with hundreds and thousands Giant Hand Painted Easter Eggs – a 1.3kg egg ($220) featuring a detailed Peter Rabbit scene and a 600g egg ($120) with a pastel pattern design, both available for pre-order only and requiring seven days to make. Orders must be placed by March 21 for in-store collection. The full Easter collection is available online and in store. deliciously yours is located at Shop 4, 133 Great North Road, Five Dock, NSW and will be running extended trading hours across the Easter period. The store will be closed on Good Friday. Source: Curated Agency Find more food retail updates on Crumb Wire.

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Have Australians fallen out of love with tacos? EveryPlate research explores the shift

Pallavi Mathur04 mins

New research from meal kit brand EveryPlate suggests Australians are losing patience with the viral taco trend, with most unwilling to queue, overpay or wade through garnish overload for the sake of a trending dish. The great coriander divide The coriander debate remains as divisive as ever. Nearly two-thirds of Australians (64%) would rather eat pineapple on pizza than coriander, while 24% say they’d rather step on LEGO than eat a taco topped with it. For the truly committed haters, 30% would rather eat a completely dry taco shell with no filling than tolerate even a sprinkle. Richard Lindel, a self-described coriander hater, sums it up. “To me, it tastes disgusting, almost like soap, and it doesn’t add anything to a taco. It’s my most hated herb,” he says. “I would rather eat pineapple on pizza than coriander. Actually, I would rather starve than eat a meal with coriander on it.” Viral tacos aren’t faring much better. Just 17% of Australians would wait more than 30 minutes for a social media-famous taco, while two-thirds (67%) refuse to queue that long for any taco, regardless of how trendy it is. Birria, one of the most hyped taco trends in recent years, also fails to impress, with one in five Australians (20%) saying it simply isn’t worth the wait. Rising prices are also reshaping attitudes, with 78% of Australians unwilling to pay more than $20 for a taco and just 9% prepared to pay more. What Australians actually want When it comes to what Australians actually want from a taco, the answer is fairly simple: tasty ingredients (71%), freshness (58%), easy to hold (52%) and not soggy (28%). Preferences are split on structure, with 29% favouring soft shell and 27% preferring hard shell. On flavour, 26% want spice while 23% prefer mild. Just 12% enjoy fusion tacos, suggesting classic flavours remain the preference for most. Lindel agrees. “I always see recipes for tacos that have so many ingredients and take too much time to cook,” he says. “We should go back to basics. I want simple tacos that taste good and are simple to put together.” The research was commissioned by EveryPlate in conjunction with Pureprofile and conducted online in January 2026, based on a nationally representative sample of over 1,000 Australians. Source: We Are Different Find more food and drink news on Crumb Wire.

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