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May 2026

Nespresso launches a free winter coffee pop-up in Sydney with Sundays Bondi

Pallavi Mathur04 mins

Nespresso has transformed its Pitt Street Sydney boutique into a sunlit morning world, and Sundays Bondi is behind the coffee menu. The Vertuo Morning World Experience opens May 30 at The Nespresso Lab on Level 1 of the Pitt Street Boutique, celebrating the launch of Nespresso’s new Vertuo Up machine. The space takes its cues from the New York apartment aesthetic of Nespresso’s Vertuo World campaign starring Dua Lipa, with day beds, a morning newspaper and the kind of slow, sunlit energy that makes you forget it’s actually winter in Sydney. Sundays Bondi has created a rotating limited-edition coffee menu for the experience, available at ticketed Saturday events on May 30, June 6 and June 13 from 10 am to 2 pm, and then Thursday to Saturday from June 4 to July 18 on a first-come, first-served basis. Nespresso spokesperson Burcu De La Cruz said, “From endless mornings to endless coffee possibilities, our Vertuo Morning World Experience invites coffee lovers to explore just some of the delicious ways their mornings can come to life with the new Vertuo Up machine. We’re thrilled to partner with Sundays Bondi on this exciting, rotating menu that keeps you asking ‘What else?’.” The menu Strawberry & White Chocolate Cloud Iced Latte: A creamy iced latte layered with condensed milk and topped with a strawberry white chocolate cloud. Salted Maple Banana Bread Mont Blanc: An indulgent iced coffee layered with homemade banana bread syrup and topped with a silky maple cream cloud. Spicy Honey Butter Latte: A sweet and warming latte with rich honey butter notes and a subtle cayenne kick. A Nespresso Banana Bread scroll by Sundays Bondi is also available alongside the coffee menu on the three ticketed Saturdays. At the centre of the experience is the new Vertuo Up machine, featuring precision brewing barcode technology and a coffee creations mode for a more concentrated extraction. Entry is complimentary, with venue capacity strictly limited to 50 people at a time. Ticketed Saturday events require bookings via the Nespresso website. The experience is only for those aged 18 and over. The Nespresso Lab is at 144 Pitt Street, Sydney. Find more food retail updates on Crumb Wire.

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Why New York cocktail bar Death & Co. chose Melbourne for its International debut

Pallavi Mathur05 mins

Death & Co, the New York cocktail bar that helped define the modern cocktail movement, recently opened its first international venue in Melbourne on Flinders Lane. Founded in New York’s East Village in 2006, Death & Co earned its reputation through accolades, including Best American Cocktail Bar and World’s Best Cocktail Menu at the Tales of the Cocktail Spirited Awards. The Melbourne venue marks the brand’s first location outside the US, bringing its signature blend of craft cocktails, elevated late-night dining and understated atmosphere to the city’s laneway culture. David Kaplan, founder and co-owner of Death & Co., said, “Melbourne has a rhythm and energy all its own. The city’s blend of old-world character and contemporary hospitality drew us in, from hidden basement bars and late-night laneway discoveries to the way locals champion great food, cocktails, and conversation.”  “We wanted to be in a city where our style of craft cocktails, intimate connection, and understated discovery would feel right at home.” The drinks list spans Death & Co signatures and modern classics alongside an extensive spirits offering. Internationally recognised cocktails including the Naked & Famous, Oaxaca Old Fashioned and Kingston Negroni sit alongside more accessible serves like the Buko Gimlet, Tigershark and Waymore’s Blues. Dealer’s Choice lets guests skip the menu entirely, with bartenders crafting a personalised drink based on spirit preference and mood. Kaplan added, “Signature drinks including the Naked & Famous, Oaxaca Old Fashioned and Kingston Negroni are already internationally recognised as modern cocktail icons, and as drinks created by the original Death & Co team, they have resonated strongly since opening. Alongside these, more approachable and flavour-forward serves such as the Buko Gimlet, Tigershark and Waymore’s Blues are crowd favourites, with their balance of creativity, accessibility and visual appeal making them clear standouts on the menu. “A special mention goes to our classic Cheeseburger as a late-night favourite – we prefer it with a touch of caviar, optional of course, and the kingfish crudo as a strong pairing alongside the cocktail menu. “Dealer’s Choice has become a defining part of the venue experience because it gives guests a personalised drink tailored to their spirit preference and mood, while showcasing the depth of our team’s cocktail knowledge and the kind of intuitive, elevated hospitality Death & Co is known for globally.” The food menu is built for long nights, running from oysters and bar snacks through to larger plates. The cheeseburger has already become a late-night staple, available with an optional touch of caviar, while the kingfish crudo is a standout pairing with the cocktail list. Death & Co Melbourne is open until 1 am on Flinders Lane, Melbourne CBD. Source: Kate & Co. Find more dining out updates on Crumb Wire.

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OpenTable partners with Melbourne Food & Wine Festival for two years

Pallavi Mathur03 mins

OpenTable has signed a two-year partnership with Food + Drink Victoria, locking in a major role across the Melbourne Food & Wine Festival through May 2028. The restaurant booking platform will serve as presenting partner of the festival’s Opening Night and Special Events stream, with additional Event Partner roles across Hospitality Now, Legends & Trailblazers Awards and Drink Victorian. OpenTable also becomes a year-round Industry Partner for Food + Drink Victoria, integrating its technology and insights across on-site activations, keynote speaking and editorial storytelling. The partnership lands on the back of a strong 2026 edition of the Melbourne Food & Wine Festival, which ran from March 20 to 29 across more than 200 events in Melbourne and regional Victoria. The festival has grown into one of Australia’s most significant culinary events, drawing food lovers from across the country and internationally to a city that Time Out named the Best City in the World for 2026. Drew Bowering, General Manager Australia at OpenTable, said, “Melbourne is one of the world’s great dining capitals, and our commitment to the Victorian hospitality industry has never been stronger. “This partnership is about more than showing up during festival season – it’s about backing local venues, celebrating the talent that makes this state’s food scene so vibrant, and helping drive meaningful support for hospitality year-round.” The deal is positioned as a sustained investment in Victoria’s hospitality industry rather than a one-off festival sponsorship, with digital promotion and industry engagement planned across the two-year term. Anthea Loucas Bosha, CEO of Food + Drink Victoria, said, “We’re delighted to welcome OpenTable as a major partner across the next two years. There’s a strong alignment in how we both champion restaurants, dining culture, and the people behind hospitality. “OpenTable’s support will help us celebrate the best of Melbourne and Victoria while creating even more opportunities to spotlight and strengthen the industry year-round.” Source: Praytell Agency Find more food and drink updates on Crumb Wire.

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Nikki Osborne to roast foodie culture at EveryPlate x Potts Point Hotel Dinner

Pallavi Mathur03 mins

Meal kit brand EveryPlate is hosting a comedy night dedicated to roasting foodie culture at Potts Point Hotel on June 18. The one-night-only Dinner Roast will be hosted by comedian and actor Nikki Osborne (@nikkiosborneofficial), joined on stage by viral comedians Troy Kinne (@troykinne) and Gen Fricker (@genfricker). Together they’ll be taking aim at the more absurd corners of food culture, from unnecessary $14 garnishes to dramatic tableside flambés. Guests will be served a full EveryPlate feast throughout the night, including starters, a hearty roast main and dessert, with the comedy running alongside the meal. Osborne said, “I love food, but I don’t think dinner should feel like you’re auditioning for a cooking show. EveryPlate’s Dinner Roast is all about celebrating the ups and downs of getting dinner on the table and having a laugh at the ridiculous lengths foodie culture has gone to. “If you’ve ever absolutely butchered a recipe that has way too many steps or set off the smoke alarm trying to flambé a fish, then this night is for you. And even if you’ve never cooked a day in your life and just want a good laugh, a great feed, and a fun night out, you’re more than welcome at the table.” Hannah Gilbert, Senior Product Development Manager at EveryPlate, said, “At EveryPlate, we believe good food should be simple, affordable and enjoyable, and that’s exactly the spirit behind EveryPlate’s Dinner Roast. “The menu on the night will reflect the kind of hearty, fuss-free meals we deliver to customers every week: comforting food that tastes great, without needing a culinary degree to make it.” Potts Point Hotel is located at 33-35 Darlinghurst Road, Potts Point. Bookings for EveryPlate’s Dinner Roast are essential. Source: We Are Different Find more food culture updates on Crumb Wire.

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Elijah Craig Old Fashioned Week is coming to Australia for the first time

Pallavi Mathur04 mins

Elijah Craig Bourbon is bringing its Old Fashioned Week to Australia for the first time, running June 17 to 27 across bars in New South Wales, Victoria, Queensland and Western Australia. Now in its seventh year globally, the 10-day program unites bartenders in over 20 countries, each serving their own riff on the classic Bourbon cocktail alongside the original recipe. What started in the US in 2020 as a way to support the hospitality industry during the pandemic has since grown into a worldwide movement spanning North America, the UK and beyond. Bespoke take on the Old Fashioned This year’s Australian debut features some of the country’s most respected bars. Sydney venues including Maybe Sammy, Shady Pines and The Barber Shop are on the list alongside Melbourne institutions Black Pearl, Goodwater and Caretaker’s Cottage, with standout venues across Brisbane and Perth also participating. Each will serve their own bespoke take on the Old Fashioned using Elijah Craig’s bourbon range. Max Stefka, Associate Vice President of Global Whiskey Brands at Heaven Hill, said, “Elijah Craig Old Fashioned Week was created to support the hospitality industry at a moment of need and to keep our community connected when we couldn’t meet for a drink. Today, it’s grown into a global celebration of bartending talent and cocktail culture.” Grant Shearon, Brand Ambassador and Lead Educator APAC for Elijah Craig, said, “The Old Fashioned is timeless, but what keeps it exciting is the way bartenders continue to reinterpret it. Old Fashioned Week is about celebrating that creativity while showcasing the depth and versatility of Elijah Craig across different styles and serves.” Elijah Craig Old Fashioned The full-bodied richness of Elijah Craig Small Batch is great for the spirit-forward Old Fashioned. Its signature warm spice and subtle smoke flavour complement the sweetness and spiciness of the cocktail’s key ingredients. Ingredients: 60ml Elijah Craig Small Batch 10ml Simple Syrup 3 dashes Aromatic Bitters Orange Twist Instructions: In a mixing glass, add Elijah Craig Bourbon, bitters, simple syrup, and ice. Stir until well chilled. Strain cocktail over a large ice cube in a rocks glass. Garnish with a twist of orange peel and an optional cocktail cherry. Find more dining out updates on Crumb Wire.

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Watsons Bay Hotel launches a winter dumpling pop-up with chef Missy K

Pallavi Mathur03 mins

Watsons Bay Hotel is transforming its Sunset Room into a winter dumpling and cocktail destination, with Pan-Asian chef Missy K taking over from June 4 to August 29. The collaboration, Missy K x Watsons Bay, is a deliberate pivot away from the venue’s summer identity, creating a warm indoor space designed for sharing plates and long nights by the harbour. Leading it is chef Kim Udomdj, better known as Missy K, who brings more than three decades of Pan-Asian culinary experience and a loyal Sydney following to the harbourfront. The menu is built for grazing, with handmade dumplings, vibrant small plates and warming dishes at its core. Guests can order à la carte or opt for the $55 pp banquet, which includes Peking duck pancakes, handmade dumplings, prawn laksa, barramundi in Thai green curry sauce, soft-shell crab bao, and fried rice. Laundy Hotels Group Executive Chef Tanoy Biswas said, “The inspiration behind Missy K comes from comfort food – dumplings, curry and laksa with modern flavours. We wanted to use Asian inspiration with local produce to create dishes that tell a story people remember. “The menu delivers bold flavours with just the right spice and warmth for winter, while fresh ingredients and vibrant textures keep things light and balanced. The dumplings are something we’re incredibly proud of, with everything made from scratch. “More than anything, we want guests to feel connected to both the food and the venue – comfortable, engaged and wanting to return to try the next dish.” On Saturdays, the Missy K Bottomless Brunch brings the same flavours together with bottomless drinks. Missy K x Watsons Bay runs Thursday, June 4 to Saturday, August 29 at Watsons Bay Hotel. Source: Pendulum Communications Find more food and drink news on Crumb Wire.

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Baja Cantina’s Jonathan Villa to open Angelica in Norwest this June

Pallavi Mathur03 mins

Baja Cantina’s Jonathan Villa is opening Angelica, a new Mexican restaurant in Norwest, on June 6. Villa was born and raised in Guadalajara, Mexico, and it shows. With 20 years in hospitality behind him, including time at Merivale and Sydney venues The Collaroy and Queen Chow, Villa has spent his career translating the regional flavours of his home country into something that works on a modern plate. Angelica is his most personal project yet, landing in Norwest Quarter with house-made tortillas pressed fresh daily and a menu that doesn’t compromise on either authenticity or ambition. Villa said, “I’m passionate about taking traditional recipes and giving them a modern, refined expression. It’s all about bold flavours and big energy, creating an experience the local community will connect with, bringing a slice of what people love about Baja Cantina to Norwest.” Reimagined Mexican favourites The menu heroes regional Mexican favourites reimagined with a contemporary edge, with house-made tortillas prepared fresh daily. Bold, flavour-driven plates include Duck Mole, Barbacoa Slow-Cooked Short Rib and Wagyu Tacos, alongside Fajitas Angelica with Molcajete Guacamole, Torres de Mariscos, a seafood dish local to Guadalajara, Slow-Cooked Birria Tacos and handmade Tetelas de Queso Oaxaca. The drinks list leads with classic and signature margaritas, including the Clásico, Tommy’s and Jalapeño, house-made sangria and a tequila selection featuring Jose Cuervo Reserva de la Familia, Patrón Reposado, 1800 Cristalino and Don Julio 1942, available as curated flights. Desserts include Tres Leches with salted cream and strawberries, Lechera Panna Cotta, Orange Mezcal Granita and traditional Churros. Owner Jeff Lee said, “Norwest is a thriving area, and we wanted to create a space that reflects that energy. Angelica is so much more than a restaurant, whether you’re joining us for a quick lunch or a big celebration, we’re bringing lively energy, culture and a real sense of occasion to the dining scene. Our passion is creating a welcoming experience for this growing community.” Angelica is located at Shop 103/42 Solent Circuit, Norwest NSW 2153, approximately two minutes from Norwest Metro Station. Source: Curated Agency Find more dining out updates on Crumb Wire.

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Australians are trying to eat healthy but supermarket specials aren’t keeping up

Pallavi Mathur05 mins

Australian supermarkets are pushing discounted processed foods while shoppers are trying to eat better, and new research shows the gap is widening. A YouGov survey of more than 1,000 Australians, commissioned by retail technology company Shopfully, found 78% of shoppers have gone to the supermarket intending to buy healthy food, only to end up putting something less nutritious in the trolley because it was on special. It’s not a one-off either: 15% say it happens often and 43% say it happens occasionally. The demand for change is almost unanimous. More than eight in ten Australians (83%) want supermarkets to promote healthy products like fresh fruit, vegetables and organic foods more frequently, with 52% strongly agreeing, a rare level of consensus in consumer research. But the reality on the shelves looks different. More than half of Australians (51%) believe supermarket promotions are primarily focused on processed foods like soft drinks, snacks and baked goods. Fewer than one in five (19%) feel that healthier products get the same promotional treatment. Two in three Australians (67%) go further, saying supermarket promotions actively encourage greater consumption of processed foods. Brendan Straw, Country Manager at Shopfully Australia, said, “These results show Australians aren’t asking supermarkets to choose between affordability and health. They’re asking for both, and right now, many feel that balance just isn’t there.” The specials trap The generational split is telling. Gen X and Baby Boomers are the most sceptical, far more likely to believe promotions favour processed foods, while younger shoppers and city dwellers are slightly more optimistic. Gen Z and Gen X shoppers are also among the most likely to abandon healthy intentions at the checkout due to price promotions, as are families and unmarried households. Straw said, “Promotions don’t just influence what people spend, they influence how people eat. When ultra-processed foods are consistently the most visible and discounted options, they naturally win, even when shoppers have the best intentions.” The access problem The research points to accessibility rather than motivation as the core issue. Just 2% of Australians actively disagree with the idea of more promotions on healthy food, suggesting the appetite is there. When healthier options aren’t prominently promoted or competitively priced, shoppers default to what’s cheaper and more visible, regardless of what they came in planning to buy. “This is a real opportunity for retailers. Australians are telling us they want help making healthier choices without stretching the budget. Retailers that respond by making healthier options more visible, affordable and easier to plan around will be better placed to build trust and loyalty in a highly competitive market,” Straw said. As cost-of-living pressures continue into 2026, the research suggests Australians are no longer willing to choose between value and health, and are increasingly expecting supermarkets to bridge that gap. “When healthier options are easier to find, compare and plan around, behaviour can shift. Retailers have an opportunity to bring value-led, healthier promotions earlier into the shopping journey, and then reinforce them through retail media and in-store visibility. That consistency is what helps turn intent into action at the final point of purchase.” Source: Hotwire Find more food retail updates on Crumb Wire.

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National Pies’ cult Cheeseburger Pie lands at Woolworths

Pallavi Mathur03 mins

The National Pies Cheeseburger Pie that has been selling out at Bunnings cafes is now being stocked on Woolworths shelves. First introduced in 2022, the pie quickly became National Pies’ best-performing limited release, outselling even the brand’s iconic Classic Beef Pie. It returned for a limited run at Bunnings in March 2026, before Tasmanian Bakeries, the company behind National Pies, decided the time was right to take it retail. Tasmanian Bakeries CEO Geraldine Tebbutt said, “We’re delighted the Cheeseburger Pie has once again become a best-selling limited time offer at Bunnings, which allows us to expand its run so fans can conveniently enjoy this delicious pie at home. “Making the Cheeseburger Pie available for consumers to enjoy at home has been in development for some time. Its recent limited run at Bunnings Warehouse confirmed for all of us that the timing is right. “We’re hearing more and more that convenience and quality are key when it comes to home meal preparation, which is why the Cheeseburger Pie can be found in the refrigerated or ready-meals aisles. The pies are delivered direct to Woolworths, fresh-sealed from our Tasmanian bakery, and can be baked at home in an air fryer or conventional oven in just 15 minutes.” The Woolworths version comes in twin packs, sitting in the refrigerated or ready-made meals aisles, and is ready in 15 minutes via air fryer or conventional oven. Tasmanian Bakeries uses an air-removal packaging technology that locks in bakery-fresh quality without freezing, allowing the pies to be delivered directly from its Hobart bakery to Woolworths’ fridges with an extended shelf life. The recipe features 100% Australian beef, tomato ketchup, American-style mustard, dill pickle juice and a rich cheese sauce, all wrapped in National Pies’ 128 layers of crispy puff pastry and finished with poppy seeds and parmesan cheese. National Pies’ wider range is available at Coles, Woolworths and independent retailers, including IGA and Foodworks nationwide. Source: Soda Communications Find more food and drink news on Crumb Wire.

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Pappa Flock’s Scary Movie collab screams Y2K energy

Pallavi Mathur04 mins

Pappa Flock is going full Y2K with a Scary Movie collaboration, launching a limited-edition Munchies Menu and in-store Ghostface takeover from Tuesday, May 26. The collab with Paramount Pictures Australia arrives ahead of Scary Movie hitting cinemas on June 4, with two new menu items available at all Pappa Flock restaurants nationwide. New menu items Sour Power Lemonade: Pappa Flock’s freshly-squeezed house-made lemonade gets a sour candy makeover, opening with a sharp sour burst before settling into the brand’s signature lemonade. Served with sour candies and a Ghostface lollipop. Munchie Cup: A crispy Pappa Flock chicken tender packed alongside caramel popcorn. Sweet, salty and maximum crunch. The launch Pappa Flock will host media and content creators at official Scary Movie preview screenings across Sydney, Brisbane and Melbourne, with both new menu items served throughout. Brisbane kicks off early with a Scary Movie trivia night at the Chermside restaurant ahead of the premiere. Y2K lounge activations will transform the Bondi Junction and Chermside restaurants, while Ghostface phones on the counters of all restaurants invite customers to pick up and record their best “Waazzzuuup” for the chance to win a double pass to the film. Pappa Flock’s branding will also get a temporary Ghostface-inspired makeover across packaging, social media and crew uniforms for the duration of the partnership. Rachel Korbel, Chief Marketing Officer at Pappa Flock, said, “When we got the opportunity to collaborate on the official Munchies Menu, we couldn’t say no. Scary Movie is one of those franchises that’s just pure, unapologetically fun, and that’s exactly who we are at Pappa Flock. “Our Munchies Menu is for everyone who grew up screaming ‘Waazzzuuup’ with their mates. From the Y2K lounge activations to the Ghostface logo, this collab goes well beyond the menu. The Melbourne screening also marks a special milestone for our Aussie-owned brand, as it’ll be the first time we’ve served our famous crispy chicken in Victoria. We can’t wait for Flockers to get their hands on it.” The Melbourne screening also marks a milestone for the Aussie-owned brand, making it the first time Pappa Flock has served its chicken in Victoria. Source: This Is Human Find more food culture updates on Crumb Wire.

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