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March 2026

The Botanica Vaucluse earns Coeliac Australia certification ahead of National Coeliac Week

Pallavi Mathur02 mins

Sydney restaurant The Botanica Vaucluse has completed its Coeliac Australia certification audit, making it one of the very few high-end venues in the country formally verified to operate a fully gluten-free menu. According to Coeliac Australia, one in 70 Australians live with coeliac disease, more than 350,000 people who must strictly avoid gluten for medical reasons. For this community, dining out carries real uncertainty. The term “gluten-friendly” remains loosely defined across much of the hospitality sector, leaving guests to navigate questions around cross-contamination and kitchen processes with little reassurance. The Botanica’s formal certification changes that. By completing the Coeliac Australia audit, the venue has demonstrated that refined, produce-driven dining and stringent dietary standards can coexist, giving guests with coeliac disease the confidence to eat without compromise. The Vaucluse restaurant was designed by globally awarded designer Evette Moran and sits within a garden-framed setting tucked away from the bustle of the city. The kitchen is led by Chefs Abby James, formerly of Quay, and Thai Sams, formerly of Bentley, with a farm-to-plate menu built around locally sourced ingredients and produce grown on-site. To mark National Coeliac Week, running from March 13 to March 20, The Botanica will donate $1 from every slice of its house-made gluten-free focaccia sold to support the coeliac community. The Botanica Vaucluse is open for lunch, dinner and private events at 2 Laguna St, Vaucluse. Source: Candid Communications Find more dining out updates on Crumb Wire.

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Kafe Kooks is reinventing the hot cross bun with this Easter mash-up

Pallavi Mathur02 mins

Quick Bite Ultimo café Kafe Kooks is marking Easter with the Hot Cross Bom, a roti take on the classic hot cross bun. The Hot Cross Bom takes buttery, hand-stretched roti, flipped daily by Roti Master Suresh, and fills it with cinnamon spice and plump raisins. It makes complete sense once you know Kafe Kooks, which has built a cult following by making roti the star of its menu, from Korean Fried Chicken Roti Wraps to Thursday night masterclasses that regularly sell out. Owner Andrew Ray says roti was the natural starting point. “Roti is the perfect canvas to play with,” he says. “We’ve created a flaky, buttery take on the classic Hot Cross Bun, bringing together the delicate layers of roti with the warmth of cinnamon spice and raisins, just in time for Easter.” At $9.50, the Hot Cross Bom is available in-store only until the end of Easter. Kafe Kooks will be open across the Easter long weekend, running its usual hours of 6:00 am to 4:00 pm on Good Friday, Easter Saturday, Easter Sunday and Easter Monday, with the kitchen closing at 3:00 pm each day. Kafe Kooks is located at 63 Mountain Street, Ultimo NSW. Source: Curated Agency Find more food and drink updates on Crumb Wire.

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Absolut Vodka and Sprite team up in a new ready-to-drink can

Pallavi Mathur02 mins

Quick Bite Coca-Cola Australia has launched Absolut Vodka Mixed With Sprite, combining two of Australia’s most recognisable drink brands in a new ready-to-drink can. Absolut Vodka holds the top spot as Australia’s number one premium vodka brand, while Sprite leads the lemon-lime sparkling category. The collaboration brings the two together in a 330mL can at 5% ABV, available in two varieties: Absolut Vodka Mixed With Sprite and Absolut Vodka Mixed With Sprite Zero Sugar. Matthias Blume, Vice President ARTD at Coca-Cola Australia, says the launch reflects both category momentum and consumer demand. “The launch of Absolut Vodka Mixed With Sprite brings together two iconic brands to deliver a premium, refreshing ready-to-drink option for Australian consumers,” he says. “It’s an important addition to our growing ARTD portfolio and one that reflects both category momentum and consumer demand.” The range is available now in retail multipacks of 4, 10 and 6×4 as Coca-Cola Australia continues to build out its alcohol ready-to-drink portfolio. Source: Ogilvy PR Find more food retail updates on Crumb Wire.

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Coogee Bay Hotel is serving more than tequila at sunrise: New breakfast menu

Pallavi Mathur04 mins

Coogee Bay Hotel is now serving breakfast from 7 am, adding a full sit-down morning service at Beach Bar & Dining. Running daily until 11 am, the new offering has been developed by Executive Chef Justin Schott, formerly of Mimi’s, and brings coastal plates alongside more substantial breakfast staples. Chef Schott said: “We’re thrilled to be now dishing up meals from sunrise to sunset. We wanted to offer a relaxed early service for all our local swimmers, dog walkers, families, and visitors who are up with the sun.” “That means fresh coastal plates like our Eggs Benedict with house-cured salmon or Coconut Chia Pudding for something lighter, alongside more substantial favourites such as the Spicy Sausage and Egg Roll or the Beach Bar Breakfast when you’re after something hearty. “And then there’s the cocktails. A Morning Margarita, a Seaside Bloody Mary or a seasonal mimosa topped with a freshly shucked oyster turns breakfast into brunch.” Early service cocktails The Morning Margarita blends 1800 coconut tequila with orange, pineapple, lime, agave and orange bitters. The Seaside Bloody Mary mixes vodka with tomato and lemon juice, Worcestershire, jalapeño Tabasco, baby capers and celery salt. The Bayside Hard Tea combines jasmine iced tea, vodka, elderflower liqueur, apple, lemon and honey. Mimosas are poured with prosecco and rotating flavour pairings, with the option to add a freshly shucked oyster. In addition, non-alcoholic options include the Miss Paloma with mezcal, pink grapefruit, blood orange, lime and agave, and the Spiced South Pacific Spritz with Sammy Piquaint South Pacific Spritz, lime and star anise. Breakfast menu On the food menu, Eggs Benedict comes with poached eggs, toasted English muffin, cultured butter, spinach and hollandaise, with prosciutto or house-cured salmon available. The Beach Bar Breakfast brings leg ham, avocado, pickles, eggs your way, cheese, herbs, salad, sourdough roll and CopperTree Farms butter. There’s also a Spicy Sausage and Egg Roll with hash brown, onion relish and jalapeño mayo, a Golden Cheese and Leek Toastie with mature cheddar, mozzarella, braised leeks and onion relish, and Coconut Chia Pudding topped with strawberry compote, toasted coconut, almonds and maple syrup. For a venue long associated with afternoons and late nights, the new service marks a shift toward sunrise trade, catching swimmers and early risers before the sand heats up. Breakfast runs daily from 7 am to 11 am at Beach Bar & Dining, Coogee Bay Hotel. Source: Original Spin Find more food and drink news on Crumb Wire.

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Kyiv Social is bringing Inner West chefs to its laneway this March

Pallavi Mathur02 mins

Kyiv Social is lighting up its Chippendale laneway this March, bringing two Inner West cult chefs behind the grill for a pop-up live fire series. The Ukrainian social enterprise kitchen, known for serving traditional dishes while providing training and employment pathways for newly arrived refugees, is handing over the flames across two Sundays as part of the Kyiv Laneway Live Fire Series, supported by Plate it Forward and Young Henrys. Each chef curates both the menu and the soundtrack, with no repeats. Sunday, March 8, kicks off with Olympic Meats founder Tim Cassimatis stepping outside his usual format. Guests can expect BBQ mackerel politiko kebabs with yoghurt tartare and saganaki, Aussie-style banh mi layered with pork devon and pâté, and chicken donair stacked onto custom Brickfields rolls with HSP sauce. On Sunday, March 15, Rico’s Tacos and Ghostboy Cantina’s Toby Wilson takes over. His line-up spans flame-grilled bolalot tacos wrapped in betel leaf with nuoc cham, pork neck al pastor carved from the upright spit with roast peach and Thai basil, kingfish kokonda tostadas with coconut and makrut, and churros finished with pandan ice cream. Kyiv Social operates as a social enterprise, donating two meals for every set menu ordered, one locally and one in Ukraine, with the laneway series continuing that community focus in a different format. Both events run from midday until sold out at 202 Broadway, Chippendale. Source: Electric Collective Find more dining out updates on Crumb Wire.

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Arnott’s drops oven-baked Light & Crispy Shapes

Pallavi Mathur03 mins

Arnott’s Shapes has introduced a lighter take on its cult cracker, with the launch of Shapes Light & Crispy. The new range keeps the bold seasoning the brand is known for, but shifts the base to an oven-baked cracker designed to be lighter and airier than the original. Shapes Light & Crispy lands in four flavours: Sour Cream & Chives, Balsamic Vinegar & Sea Salt, Honey Soy Chicken and Cheddar Cheese. Each is baked, not fried, delivering a thinner crunch while holding onto that visible coating of flavour. Nutritionally, the range sits differently to Shapes Originals. Each serve comes in at under 120 calories, carries a 3.5 Health Star Rating and contains 50 per cent less saturated fat and 25 per cent less sodium than the original line. The launch follows research commissioned by The Arnott’s Group and conducted by Lonergan Research, which found 46 per cent of Australians balance healthier choices with treats rather than choosing one over the other. Global Marketing Lead at Arnott’s Shapes, Liz Whitbread, said: “We know Aussies are looking for snack options that taste great and feel good. Shapes Light & Crispy truly delivers, without compromising on the flavour and crunch that we’re loved for. “It’s an exciting evolution for the Shapes brand, and a delicious new way to enjoy Shapes, while still delivering that iconic Flavour You Can See on a lighter & crispier oven-baked cracker.” Shapes Light & Crispy is rolling out nationally this month across Coles, Woolworths and independent retailers, with an RRP of $4.00. Find more food retail updates on Crumb Wire.

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At The Table: Uber Eats launches restaurant BTS podcast with Nando’s first up

Pallavi Mathur04 mins

Uber Eats has launched its first podcast series, At The Table, going behind the scenes of some of Australia’s most recognisable restaurant brands. Hosted by Alana Brittain, Director of Restaurants ANZ at Uber Eats, the weekly show features the owners and operators behind venues including Johnny Gio’s, El Jannah and Nel. Pilot episode: Nando’s The latest episode features Darren Hampton, Customer and Brand Director for Nando’s ANZ, who opens up about brand building, drive-through design and what keeps Peri Peri relevant in an increasingly crowded market. On marketing, Hampton keeps it straightforward. “The best form of marketing is to get other people to advocate for you,” he says. “Create an experience and moment that is worth talking about.” Hampton also describes the challenge of delivering the brand’s atmosphere in a format built around convenience. “Drive-thru is a growing market, particularly in Australia with strong car culture,” he says. “The challenge was – how do you create an experience that is synonymous with the brand but in a way that doesn’t interrupt what people are there for, which is convenience. “Within the drive-thru, there is music in the lane, contemporary fittings from southern African artists, art on the walls, so while you wait it is a mini gallery. The grill is visible; through the lane, there is a window that showcases how your food is being prepared and made for you on the spot.” On staying relevant as new brands enter the category, Hampton points to the enduring appeal of the core product. “The core product of what Nando’s has served and still continues to serve has remained relatively unchanged,” he says. “And the flavour profile of Peri Peri hasn’t been a fad. It’s something that has stood the test of time.” Each episode also features an Uber Eats discount code. The Nando’s episode incentivises listeners with $20 off their next order. At The Table is available on Spotify, Amazon Music and Apple Podcasts. The series was created in collaboration with Pro Podcast and Best Mate Media. Source: Best Mates Media Find more food media updates on Crumb Wire.

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The Berry Donut Van is making its Formula 1 debut this March

Pallavi Mathur03 mins

The Famous Berry Donut Van On Tour is heading to the Formula 1 Australian Grand Prix at Albert Park Circuit, serving its cult hot cinnamon donuts on site from March 5. The touring van is a mobile edition of the original Famous Berry Donut Van, a long-standing fixture on the NSW South Coast in Berry that has built a devoted following over the years. The van is known for drawing long queues wherever it parks, and the Grand Prix appearance marks an exciting milestone for the brand as it takes its show to one of the country’s biggest sporting events. The hot cinnamon donuts are the hero of the menu, light and fluffy, cooked fresh to order and generously dusted in cinnamon sugar. The smell alone is reportedly enough to stop people in their tracks, which should make for interesting competition with the sound of the engines nearby. Alongside the donuts, the van will also be serving freshly ground coffee, hot dogs, smoothies and milkshakes across the Grand Prix weekend, making it a solid pit stop between sessions. Owner Teresa Nazareth says: “Taking The Berry Donut Van to the Formula 1 Australian Grand Prix is such an exciting milestone for us. Our hot cinnamon donuts are our signature offering, and there’s no better place to enjoy them than at an event as electric as the Grand Prix.” The Famous Berry Donut Van On Tour is a relatively new venture, set up to bring the full Famous Berry Donut Van experience to food festivals, music festivals and major events around the country, while the original van continues to operate from its South Coast home in Berry, NSW. Source: Edition PR Find more food and drink news on Crumb Wire.

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100,000 free charcoal chickens: El Jannah is going all out this March

Pallavi Mathur02 mins

El Jannah is giving away 100,000 charcoal chickens with a side of garlic sauce nationwide from March 2, until stocks run out. The offer, worth over $2 million, is available at all El Jannah restaurants. The Lebanese-Australian chicken chain hasn’t offered much of an explanation for the giveaway. Even the Taytas, the Arabic grandmothers the brand holds dear, seem unconvinced. As one put it: “Free chicken? Wallah, is big mistake, no?” El Jannah has been serving charcoal chicken since 1998, with each bird marinated in a secret blend of herbs and spices before being slow-cooked over charcoal for a signature smoky flavour. The real hero, though, is the toum, a creamy garlic sauce made from a closely guarded family recipe that has built a cult following of its own. CMO Adam Issa says the giveaway is about making March memorable. “We thought, why not make March legendary?” he says. “We’re giving away 100,000 of our famous chickens because life’s too short not to eat good chicken and garlic sauce for free. So make sure you grab yours and let all your cousins know before your Tayta questions your life choices.” To claim a free chicken, customers need to download the El Jannah app, join Legendary Rewards and redeem in store. Existing app users can also refer friends and family to score an additional free chicken. Find more food and drink news on Crumb Wire.

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