/ May 13, 2026
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May 2026

A Taste of HQ is returning to Hollywood Quarter for Vivid Sydney 2026

Pallavi Mathur06 mins

Hollywood Quarter is closing Foster and Hunt Streets to traffic on May 30 during Vivid Sydney 2026 for A Taste of HQ: Street Eats Edition. The food event returns for 2026 after last year’s edition doubled normal weekend trade for the precinct. From 4 pm to 11 pm, chefs from Firedoor, Nel, Chin Chin, Kiln and Butter will serve everything from cult burgers and lobster rolls to late-night bites and reimagined comfort food. Minister for Jobs and Tourism Steve Kamper said, “Vivid Sydney delivers a major boost to Sydney’s visitor and night-time economies, supporting precincts like Hollywood Quarter during the typically quieter winter months. The tantalising offerings at A Taste of HQ will draw visitors to one of Sydney’s most dynamic precincts, supporting local jobs and businesses. “Events like HQ After Hours also showcase Sydney’s growing reputation as a vibrant global city with a diverse and thriving after-dark culture.” New for 2026 is Creatives’ Quarter, taking over Hunt Street with hands-on workshops, live music, street performers and pop-up creative activities including sneaker art workshops, drag-led neon life drawing, clay sculpting, face painting and caricature artists. Nine Sydney chefs The line-up reflects a cross-section of Sydney’s dining repertoire, spanning fire-led cooking and menus that celebrate spice, street culture and narrative focused dining. Lennox Hastie leads Firedoor, Australia’s first fully wood-fired restaurant, and Gildas, his Basque-inspired wine bar. Remy Davis of Bessie’s brings fire-led seasonal cooking shaped by time at Elkano, Sabor and OMA. Lakhan Bhounsie of Nomad is known for bold wood-fire cooking with Mediterranean influence and spice-driven flavour. Matthew MacLeod brings Chin Chin’s high-energy Thai and Southeast Asian approach to the street. Julian Cincotta is the co-founder of Butter Sydney, where fried chicken, hip-hop, sneakers and champagne have made it one of the city’s defining street culture venues. Michael Shafran founded Brooklyn Boy Bagels on authentic New York-style bagels and a street-level approach to hospitality. Nelly Robinson of Nel is known for immersive, narrative-led dining that blends nostalgia and seasonal Australian produce. Josh Raine of 40Res is a produce-led chef whose approach has been shaped by Michelin-starred kitchens across Europe and Australia. Isobel Whelan-Little is the Culinary Director of Ace Hotel Sydney, overseeing Kiln and Loam, known for live-fire cooking. Precinct Manager Lorraine Lock said, “We love being part of Vivid Sydney, it’s when the whole city comes alive. For us, A Taste of HQ is about bringing our venues out onto the street and showcasing the talent within this precinct. It’s local, collaborative and captures the energy of Hollywood Quarter in a way that feels open and distinctly Sydney.” Julian Cincotta, Chef and Co-founder of Butter Sydney and menu curator for A Taste of HQ: Street Eats Edition, said, “There’s an incredible concentration of talent in Hollywood Quarter, so bringing this group of chefs together was a natural fit. It’s about translating what we do in our venues to the street, giving people the chance to experience multiple venues in one place, in a format that’s fun but still grounded in serious cooking.” Minister for Transport, Minister for Music and the Night-Time Economy John Graham, added, “The Hollywood Quarter really embraces the concept of open streets, bringing its high-calibre local businesses – including some of the best chefs in Sydney – together in this free event, which already has a history of attracting a large crowd. “Last year’s event doubled normal weekend trade, proving again that the community is sold on well-managed street parties where everyone feels welcome.” The broader HQ Vivid Sydney program continues across the precinct, with late-night activations inside surrounding venues running into the early hours. A Taste of HQ: Street Eats Edition takes place Saturday, May 30, at Hollywood Quarter, Foster and Hunt Streets, Sydney. Source: Electric Collective Find more food and drink news on Crumb Wire.

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Gaming meets coffee with The Three Thousands x Griffiths Bros new collab

Pallavi Mathur06 mins

Melbourne gaming and creative studio The Three Thousands has partnered with Griffiths Bros Coffee Roasters to launch two co-branded blends, adding another string to the studio’s bow. While the two brands may not make for the most obvious friendship, this collaboration is a natural extension for The Three Thousands, which has built its reputation on games, a merch label and content creation under Melbourne’s 3000 postcode. Research from the National Coffee Association shows Gen Z and Millennials are now drinking more speciality coffee each week than any other age group, yet most established roasting brands still speak to an older demographic. The studio worked directly with Griffiths Bros from concept to cupping to develop both blends. The Three Thousands CEO Joseph Donoghue said, “Nobody knows coffee like Melbourne, and the city’s culture is at the heart of our studio – we even named ourselves after the postcode – so it was a natural extension. We know how our community rolls: how they shop, how they socialise and most importantly, how they like their coffee. “Unlike the early morning commuter, we know Gen Z likes to take mornings easy and play on well into the night, meaning daily habits like enjoying a brew range from afternoon pick-me-ups to a midnight cap. It’s not just about another good flat white, we’re here for the home baristas, pre-workout caffeinators, office coffee aficionados, the cold brewers, the flavour-shot mixologists and the coffee-spiked cocktailers. “The spots that breathe life and culture into our city, like the iconic Hosier Lane aren’t polished – they’re tagged, layered, loud. That’s the energy we wanted for our collaboration, and it’s reflected in our design, which combines inspiration from the city’s urban street art with our bold brand identity.” The blends The Laneway Blend is the more approachable of the two. A light-medium roast with notes of milk chocolate and candied nuts and a smooth toffee finish, it works well with milk and sits comfortably as a daily drinker. The After Dark Blend is a darker, fuller espresso roast with notes of dark chocolate, cocoa and roasted nuts, made for late nights and strong preferences. Griffiths Bros Managing Director Peter Patisteas said, “Our Laneway Blend is inspired by the city’s hidden cafe corridors. It’s a smooth and sweet blend that captures Melbourne’s coffee culture in every cup. Overflowing with cafe-quality character, it delivers personality without overpowering, making for a reliable daily ritual. “In contrast, our After Dark blend is a rich and strong espresso that’s bold, full-bodied and brimming with flavour. Inspired by the city after dark, this one is perfect for nocturnal adventure seekers, who thrive after sunset and are drawn to the pulse of nightlife.” Both come in 250g sustainable tins at $18 each, available in the customer’s preferred grind and ordered fresh from the roastery. The soundtrack To mark the launch, The Three Thousands has produced two DJ mixes on its YouTube channel, featuring a mix of Melbourne/Naarm-based and global artists. The After Dark mix draws from Melbourne’s warehouse and late-night music scene with hard beats and rolling drums. The Laneway mix moves through neo-soul, dusty hip-hop and broken-beat jazz. The rollout spans TikTok, Instagram and YouTube, with street-level activations planned across Melbourne’s laneways, partnerships with automotive and lifestyle brands and a presence at major cultural events. The packaging references Melbourne’s street art scene, drawing from the layered aesthetic of spots like Hosier Lane. “Our Melbourne-inspired collaboration with The Three Thousands was built on a shared passion for great coffee, game culture and connecting with a new wave of coffee drinkers. We loved working with Joseph and the team – introducing them to the world of coffee roasting and crafting custom blends that strike a perfect note for next gen brews,” Patisteas added. The Three Thousands x Griffiths Bros blends are available now exclusively online through Griffiths Bros. Source: Soda Communications Find more food culture updates on Crumb Wire.

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Grill’d sauces are now available at Coles supermarkets nationwide

Pallavi Mathur05 mins

Grill’d sauces are now available at Coles supermarkets nationwide, after years of customer comments, DMs and social media requests demanding take-home versions. The Herbed Mayo sparked most of the noise – in Grill’d’s early days it was made fresh each morning, dried herbs carefully weighed and blended by hand into whole egg mayo. The Sweet Chilli Mayo went through the same process, crafted daily in small batches and refined over time. As the chain grew to more than 180 restaurants, handmaking them became impossible. Grill’d now works with Australian suppliers using the same original recipes to produce and distribute the sauces, and the most dedicated fans had even been attempting to reverse engineer them at home in the meantime. Simon Crowe, Founder of Grill’d, said: “Grill’d has always been shaped by its community. We know our customers love our elevated dine-in experience, but over the years, customers have repeatedly asked to be able to enjoy our sauces at home, and the team has been listening. “Following the incredible success of our take home patties range, this launch is about following through on that demand and bringing the Grill’d experience beyond restaurants and into homes across Australia.” The range spans seven sauces across two formats, all gluten free and made in Australia. Squeeze Bottle RRP $6.00: Famous Herbed Mayo – Loved by customers for years, Grill’d’s famous fresh, herby mayo is the ultimate go-to sauce. Sweet Chilli Mayo – A smooth mayo layered with a little bit of sweet chilli. Golden Katsu Mayo – Golden Japanese curry blended with creamy mayonnaise. Smoky Chipotle Mayo – Creamy mayo blended with chipotle in adobo sauce for a bold, smoky flavour. Perfect Pickl’d Mayo – A blend of tangy pickle and creamy whole mayo. Glass Bottle RRP $8.00: Native BBQ Sauce – Bold, fruity BBQ sauce with smoky notes of Davidson Plum. Signature Tomato Relish – Rich toms cooked with warm spices until they’re perfectly sweet and tangy. The Coles launch builds on Grill’d’s existing retail presence, with its Signature Beef and Premium Wagyu burger patties already among the supermarket’s top performing products in the burger category. The sauces are the next step in the brand’s push to bring the full Grill’d experience into home kitchens, whether that’s weekday dinners, weekend BBQs or anything in between. Luke Stockill, Coles General Manager, Commercial Grocery, said: “The Grill’d range has quickly become one of our top-performing burgers, showing just how much our customers love creating the Grill’d experience at home. We’re excited to expand the range with new sauces available exclusively at Coles to help customers put together easy, restaurant-quality meals in their own kitchens.” The full range is available now in Coles stores and online nationally, with squeeze bottle sauces at $6 RRP and glass bottle varieties at $8 RRP. Source: ID Collective Find more food retail updates on Crumb Wire.

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The Michelin Guide is finally landing in Australia; SA up first

Pallavi Mathur06 mins

In a massive move for the Australian culinary landscape, the Michelin Guide has announced it is arriving down under, with the inaugural Michelin Guide South Australia 2027 selection set to be revealed in October 2026. While the guide will take root in South Australia first, the Michelin’s arrival has been a long time coming. This is a significant moment not only for the state but for Australia. 10 years in the making Michelin first approached Tourism Australia back in 2016, but decisions kept stalling. As recently as last year, federal talks over bringing Michelin to Australia were still unresolved, with reports putting the cost of a national guide at roughly $40 million over five years. According to an article in the Australian Financial Review, Tourism Australia had responded to the prospect with a “not yet” rather than a flat no. New Zealand moved faster, announcing its own inaugural guide in late 2025, backed by an NZ$2.5 million investment from Tourism New Zealand. Ten years on, South Australia has now effectively broken ranks, with the state government stepping in to back the guide independently. South Australia: Culinary diversity Gwendal Poullennec, International Director of the Michelin Guide, said inspectors were struck by what they found. “South Australia offers an impressive diversity of culinary expressions within a single destination. The strength of its identity lies in the freedom chefs enjoy defining their own voice, guided by outstanding produce, a strong relationship to the land and a confident openness to global influences. “Our Inspectors were struck by the authenticity and personality of the region’s dining culture, and we are delighted to spotlight South Australia on the Michelin Guide stage.” The selection will span the full region, from Adelaide’s restaurants to the state’s celebrated wine-growing areas, reflecting a culinary identity shaped by multicultural influences and an ingredient-led philosophy with close ties to local producers. Inspectors found a region where European traditions and Asian influences sit comfortably alongside native South Australian ingredients being rediscovered in modern kitchens. Wood-fired and charcoal cooking feature heavily, and the culture at the table is warm, generous and unpretentious. South Australia’s Minister for Tourism Emily Bourke said, “Today’s announcement is a fantastic recognition of what we already know: our state sits atop the nation’s foodie must-visit list. With its mix of culture, food, wine, and natural beauty, South Australia offers a vibrant calendar of food festivals and wine events, celebrating culinary excellence, from city dining experiences to regional gourmet celebrations, and we look forward to sharing this with Michelin Guide readers around the world.” How the guide works The Michelin Guide has been running since 1900, when the Michelin tyre company created it to encourage automobile travel. Its anonymous inspectors evaluate restaurants across five criteria: Quality of ingredients Mastery of cooking techniques Harmony of flavours Personality of the cuisine Consistency across the menu and over time Restaurants are recognised through a tiered system, with Michelin Stars awarded in three tiers: one star for high-quality cooking worth a stop, two for excellent cooking worth a detour and three for exceptional cuisine worth a special journey. Alongside the coveted Star ratings, the selection also includes the popular Bib Gourmand category, a distinction awarded to restaurants that provide good quality food at a moderate price. The Michelin Guide says it is committed to maintaining the highest global standards in its restaurant selection process. Their team of anonymous, experienced inspectors conduct continuous and rigorous evaluations of restaurants. The guide claims these evaluations are carried out objectively and independently, ensuring that external factors do not influence the results. The full Michelin Guide South Australia 2027 selection will be unveiled at a special event in October 2026 and will be available digitally across the Guide’s website, apps and social platforms. No details have been revealed about plans for a broader Australian expansion yet. Find more dining out updates on Crumb Wire.

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Manly welcomes The Gopher: An Irish-American taste of Hell’s Kitchen

Pallavi Mathur04 mins

The Gopher, an Irish-inspired basement bar named after a Manhattan street gang, is opening beneath Manly’s Corso on May 15. The space sits below street level, a deliberate contrast to the coastal strip above. Matt Clifton, a Manly local whose background spans hospitality and property across Sydney, Los Angeles and New York, has drawn on those influences to build something that resists the easy Irish pub template. “We wanted to create something that feels transportive,” he says. “Not just a bar you walk into, but a space that shifts your mood the second you step downstairs. It’s about atmosphere, detail and creating experiences people come back for.” Vibe: Old-school Irish pub with a new-age tavern feel; dim lighting, chunky wooden motifs and studded leather furniture. Menu Highlights: Pulled Beef Yorkshire Pudding Pies, Black Pudding Scotch Eggs, Irish Spice Bags, Butter-washed Martini. The fit-out draws on early 1900s Irish aesthetics, worn textures, aged finishes, reclaimed century-old lighting and vintage fixtures sourced internationally. It takes its name from the Gopher Gang, an Irish-American street crew from Manhattan’s Hell’s Kitchen, and that identity runs through everything from the design details to the menu to the in-venue storytelling, including an honours board and a 100 Pint Club. Share-style Irish pub feed The food menu offers Irish pub classics reworked into a share-style format. Highlights include Pulled Beef Yorkshire Pudding Pies, Black Pudding Scotch Eggs, Slow-Cooked Roast Lamb Shoulder and Irish Spice Bags. Meanwhile, drinks run from Guinness and Kilkenny to a rotating UK beer of the month, with cocktails including the Hells Bells, a butter-washed martini, and The Sinner, a pineapple and habanero margarita. Live music aimed to complement the food and drink options will play most evenings from early until late. “There’s a long history of late-night music in this space,” Clifton said. “What we’re doing is building on that energy and giving people a reason to stay out again. Nights that feel effortless, but still memorable.” Designed to feel like it has always existed beneath The Corso, The Gopher is pitched as a place of discovery for locals and visitors alike. The Gopher is located at 40 The Corso, Manly. Source: Curated Agency Find more dining out updates on Crumb Wire.

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KFC Hot Rods are back on Australian menus for six weeks only

Pallavi Mathur03 mins

KFC Australia has brought back Hot Rods, its skewered chicken snack that’s been the subject of fan campaigns and online petitions since its last run in 2024. First launched in 2007, Hot Rods are golden-crumbed chicken pieces on a stick, served with a creamy aioli dipping sauce and a spicy kick. They briefly returned in 2021 before coming back again in April 2024, running for less than a month before disappearing from menus. That short turnaround seems to have only made people want them more. The format draws its success from a decorated ancestry of foods with some serious global street food cred – from yakitori in Japan to anticuchos in Peru to the skewered meats that fill night markets across Southeast Asia. Being handheld is half the appeal and the stick means no moist towelettes required, which is a genuine quality of life improvement for anyone who’s ever eaten KFC in a car. Vanessa Rowed, CMO at KFC Australia, said the return was driven by sustained demand from fans. “We know Aussies have a soft spot for bold flavour and a bit of fun, and our Hot Rods deliver both in spades. There’s something very satisfying about great chicken on a stick, it’s on-the-go, crave worthy and unmistakably KFC.” The product comes in a 3-piece or 6-piece serve, or as part of the Hot Rods Combo, which adds chips, aioli and a drink. The Hot Rods Box goes further, pairing 2-piece Hot Rods with a Zinger Burger, chips, potato and gravy and a drink. Individual Hot Rods are also available at $3 each. The limited run kicks off May 12 and runs until June 8, available in stores nationwide and via the KFC app. Source: Ogilvy PR Find more food and drink news on Crumb Wire.

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Four Pillars Three Peach Gin to be poured exclusively at Applejack NSW venues this May

Pallavi Mathur03 mins

Applejack Hospitality has been named the exclusive NSW on-premise pourer of Four Pillars‘ new Three Peach Gin this May. Four Pillars has built its reputation on Australian botanicals and boundary-pushing releases since launching in 2013, and Three Peach Gin is the latest expression of that, drawing on the stone fruit that defines Australian summers. The Yarra Valley based craft distillery’s latest release celebrates the juicy goodness of peaches and Applejack has given it a proper platform across five of Sydney’s most recognisable venues. The Butler, RAFI North Sydney, RAFI URBNSURF, The Botanist and Opera Bar are the only spots in NSW pouring the Three Peach Gin this month, each with their own interpretation of the spirit. Keeping it peachy The Butler is the only venue where the partnership reaches beyond cocktails, into the kitchen. Head Chef Amber Doig has created a bespoke Ora King salmon dish washed in Three Peach Gin, paired with hibiscus, peach pico de gallo and cucamelon. The dish sits alongside the Three Peach Spritz, a combination of Four Pillars Three Peach Gin, white peach, heirloom tomato, prosecco and fizz – the kind of drink that pairs well with a long and lazy Sydney afternoon. RAFI North Sydney is pouring the De-Peche Mode – Four Pillars Three Peach Gin with honey, lemon and foam, alongside the Preach Peach Martini, which pairs the gin with Rinquinquin Peach Aperitif for something a little more serious. RAFI URBNSURF sees the De-Peche Mode and raises it one I’m-Peached – a negroni-style serve that brings peach aperitif and bitter citrus into the mix. The Botanist is keeping things bright with the Three Peach Spritz as a garden-inspired serve, while the iconic Opera Bar, which was acquired by Applejack Hospitality in 2025, offers the Three Orchard Fizz – A blend of Four Pillars Three Peach Gin with rhubarb and orange blossom, served long and carbonated. Three Peach Gin is available across all five Applejack venues throughout May only. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

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Melbourne’s La Tortillería earns Mexico’s Sello M in an Australian first

Pallavi Mathur04 mins

Melbourne’s La Tortillería has been awarded the Sello M, Mexico’s official seal of authenticity for Mexican cuisine abroad, in a first for Australia. One of only eight businesses nationally and three in Victoria to receive the recognition, La Tortillería is also unique among the recipients in being recognised across both its Eatery and wholesale operations. The Sello M is awarded by the Secretaría de Relaciones Exteriores in collaboration with the Academia Mexicana de Gastronomía and is backed by the Mexican government. It exists to certify businesses that genuinely represent Mexican gastronomy, not just through quality but through the protection of cultural identity. To receive it, a business must demonstrate authentic Mexican recipes using traditional ingredients and techniques, employ staff with genuine knowledge of Mexican cuisine and comply with local operational standards. Food rooted in tradition La Torteilleria Co-founders Gerardo Lopez and Diana Hill opened the Kensington eatery in 2013 with a single focus: to serve traditional, authentic Mexican food. The foundation of that has always been corn tortillas made from scratch using nixtamalization, the ancient process of treating corn with an alkaline solution that has been central to Mexican cooking for thousands of years. Lopez said: “Whether someone is enjoying our tortillas at home or dining with us in the Eatery, our goal has always been the same, to share the same Mexican food I had growing up in Mexico: tasteful, vibrant, and deeply rooted in tradition. While the Eatery has served over half a million diners, the wholesale arm of the business has grown to supply other Mexican outfits and independent retailers, bringing the same tortillas to more tables across the country. Safeguarding culinary heritage The Sello M program exists to safeguard culinary heritage, combat inauthentic representations of Mexican cuisine, promote cultural diplomacy and help diners internationally identify restaurants offering genuine Mexican food. As the Mexican food scene has grown in Australia over the past 13 years, the line between authenticity and interpretation has blurred. The accreditation is a marker that cuts through the new wave to reward authenticity. “The Sello M is incredibly special because it comes from Mexico itself, and it reassures people that what they’re experiencing is real. That connection to flavour, to culture, to tradition, is what matters most to us,” adds Lopez. Other Australian recipients include La Popular Taqueria in Adelaide, recognised for representing authentic Mexican culinary traditions, Maiz Mexican in Sydney, awarded for excellence and authenticity, and La Garnacha in Perth, highlighted during the 4th Mexican Gastronomy Week for its culinary authenticity. Source: Sense Communications Find more dining out updates on Crumb Wire.

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Schnitz signs exclusive multi-year delivery deal with Uber Eats

Pallavi Mathur03 mins

Schnitz has signed a multi-year exclusive delivery deal with Uber Eats, making it the brand’s exclusive delivery partner across Australia. For the growing number of Australians ordering Schnitz from their couch, the most immediate change is a category first. Schnitz will become the first Quick Service Restaurant (QSR) brand in the country to let Crumb Collective loyalty members earn Crumb Points when ordering through Uber Eats, meaning the rewards program works regardless of how the order is placed. The move also has implications for how Schnitz runs its business. Consolidating onto one platform is designed to simplify operations across the restaurant network, improve support for franchise partners and create more room to invest in menu innovation and promotional offers. With access to Uber Eats’ national delivery network, the brand is also looking to extend its reach to a broader audience as delivery continues to grow as a channel. Kerri Wane, CEO of Schnitz, said: “This exclusive agreement with Uber Eats marks a world class partnership for Schnitz and the next evolution of our delivery strategy. At the core of this strategy is a clear ambition: to lead through innovation across technology and convenience. “Over the next few years, we are building on an unmatched foundation powered by the largest network for food delivery. As a leading delivery partner, Uber Eats connects us with highly relevant audiences, while giving us priority access and elevation on the platform. “This allows us to simplify our operations, strengthen unit economics for our franchise partners, and deliver a faster, more seamless experience for our guests.” Ed Kitchen, Managing Director, Uber Eats Australia & New Zealand, said: “Schnitz is a much-loved brand, and this exclusive partnership is all about helping more people enjoy their favourite Schnitz meals with ease. Together, we’re focused on delivering a seamless and reliable experience, with great food arriving fresh and fast. “We’re excited to continue building on our partnership and supporting Schnitz as they grow across Australia.” Schnitz is now available for delivery via Uber Eats nationally. Source: Supplied Find more food and drink news on Crumb Wire.

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What’s in the box: HelloFresh K-Pop Dinner Hunters

Pallavi Mathur05 mins

HelloFresh recently launched a limited-edition K-Pop Dinner Hunters Box in collaboration with Korean-Australian artist Dami Im, tapping into the growing appetite for Korean food in Australia. The box brings together three Korean-inspired dishes designed for midweek cooking, landing as Korean cuisine continues to move further into the Australian mainstream. Crumb Wire had the opportunity to look into the box. Speedy Sweet Chilli Beef & Sesame Salad with Crunchy Fried Noodles and Mint Beef strips are cooked fast and hot in batches to keep the meat tender, then brought back together in the pan with sweet chilli sauce and soy until sticky and coated. The base is a sesame slaw of julienned carrot, shredded cabbage, mixed salad leaves, cucumber and spring onion, dressed and tossed before the beef goes on top. Crunchy fried noodles and fresh mint finish the bowl, with a garlic aioli on the side to bring it all together. This is a fifteen minute dish that looks like it took longer. Korean-Style Chicken & Kimchi Aioli Tacos with Salad, Cucumber & Pickled Chilli Soft flour tortillas loaded with garlic-soy-honey chicken, kimchi aioli and a quick-pickled chilli. This is the Korean-meets-Mexican crossover that makes complete sense on paper and even more on the plate. Chicken breast is sliced into strips, coated in a honey soy mixture with garlic and plant-based kimchi, then cooked until browned and caramelised. The kimchi aioli comes together separately, mixing garlic aioli with plant-based kimchi for a tangy, creamy spread that goes straight onto each tortilla. The salad is kept simple: grated carrot, sliced cucumber and mixed salad leaves tossed with a drizzle of vinegar, salt and pepper. The chilli is quick-pickled before going on top, giving the finished taco a sharp, bright hit against the richness of the chicken and aioli. Crispy shallots go over everything at the end. Prep time for this meal is 30 to 40 minutes. Umami Tofu, Kimchi & Mixed Greens Bowl with Ginger Rice & Crispy Shallots The highest rated dish in the box, this is the plant-based option. The base is ginger rice, cooked in butter and olive oil with ginger paste until fragrant and fluffy, which gives it a warmth that plain steamed rice doesn’t have. The tofu is cut into 2cm chunks and pan-fried until golden, then hit with sweet chilli sauce, soy and garlic for a sticky, caramelised finish. Broccoli and green beans bring crunch, Asian greens add a softer leafy texture and plant-based kimchi goes over everything for that fermented, tangy punch that holds the whole bowl together. Crispy shallots (surprise, surprise) are added on top for texture. Ready in 30 to 40 minutes, HelloFresh says this meal is Calorie smart and protein rich. While the promotion wraps up this week, Crumb Wire expects these recipes to be ones foodies will want to hold on to. The K-Pop Dinner Hunters Box is part of HelloFresh’s ongoing effort to bring international cuisines to Australian dinner tables, with the platform regularly refreshing its menu to reflect global food culture. Find more food and drink news on Crumb Wire.

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