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May 2026

Australia’s favourite golden apple is back in season for 2026

Pallavi Mathur02 mins

Australian fruit grower Montague Farms is kicking off its 2026 yello apple season, with the orchard-fresh harvest hitting shelves this May. The yello apple has been quietly building a following among food lovers for its striking golden skin, tropical sweetness and low acidity. A Japanese variety with roots tracing back to 1993, it was developed at Nagano Research Centre through a cross between the Golden Delicious and the Senshu, combining the best qualities of both into a light, sweet and complex flavour with notes of cooked apple and summer blossom. Grown exclusively across Victoria’s premium fruit regions, including the Yarra Valley, Mornington Peninsula, Drouin and West Gippsland, the variety is cultivated across more than 36,500 dedicated trees, each expected to yield around 100 apples. This year’s harvest is expected to exceed 407,000 kilograms, reflecting growing demand both domestically and internationally. In the kitchen, yello has found a following beyond the fruit bowl. Its natural sweetness works across sweet and savoury dishes, from grazing platters and salads to baking and desserts. Cookbook author and TV personality Alice Zaslavsky has even called it the ‘perfect baking apple’ for its ability to hold its shape while releasing a floral aroma, showcasing it in her yello Sharlotka apple cake. yello apples are available from May through October at Costco and independent greengrocers nationwide. Source: Modern Currency Find more food retail updates on Crumb Wire.

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High Cheese returns to The Westin Melbourne’s Allegro for a third year

Pallavi Mathur03 mins

The Westin Melbourne‘s third annual High Cheese experience is all set to be hosted at Allegro from the last week of May. The five-month residency will run Tuesday to Saturday from 5 pm, reimagining the traditional high tea format with cheese as the hero ingredient across a three-tier menu. Executive Chef Apoorva Kunte has developed the experience in collaboration with Richmond cheesemonger Supercheese, owned by Jeremy Spradbery, whose specialty store is known for sourcing niche small-batch cheeses from local and international producers, and Punt Road Wines. Kunte said, “Supercheese has an incredible eye for producers with real character. That sense of discovery is what makes this experience so special. For us, it’s about showcasing cheese in a way that feels elevated, unexpected and true to the ingredient.” Guests will move through a progression of savoury and sweet creations by Kunte, including a shared centrepiece and a final sweet flourish, each paired with a glass of Punt Road wine. The menu has been developed around cheeses defined by quality, provenance and character, in keeping with the approach at Allegro more broadly. Building on past collaborations with The Studd Siblings, Zonzo Estate and Scotchmans Hill, this year’s edition continues High Cheese’s focus on Victorian producers and local craftsmanship. The menu will also refresh mid-season in August, giving returning guests a reason to come back. High Cheese at Allegro is available from May 26 to October 17, Tuesday to Saturday from 5 pm to 9:30 pm, at $91 per person, including a glass of Punt Road Wine. Bookings are essential. Source: ID Collective Find more dining out updates on Crumb Wire.

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Melbourne’s Tommy’s Booze launches limited edition Kiwi liqueur

Pallavi Mathur03 mins

Melbourne’s Tommy’s Booze has launched a limited-edition Kiwi liqueur, its fourth and most unexpected flavour yet. The brand was born in lockdown in 2021, when a customer dropped off a bag of lemons at Windsor’s Freddy’s Pizza and co-founder Tom Giurioli called his Nonna in Rome for her family limoncello recipe. What started as a small-batch passion project has since grown into a nationally distributed range, with the brand also set to launch in the US later this year through importer Helmsman Imports. The new Kiwi liqueur is made with just four ingredients: kiwi, pure alcohol, water and sugar, following the same minimal-ingredient approach as the rest of the range, using real fruit for a cleaner, fresher result with less sugar. Sweet, a little sour and designed to work in a spritz, a cocktail or straight from the freezer, it joins the brand’s existing lineup of Limoncello, Mandarino and Lampone. With the rising popularity of fruity drinks across formats, kiwi shines through as a relatively unexplored ‘independent’ flavour, often paired with notes of melon, strawberry or apple for support. The limited edition liqueur from Tommy Booze puts the green fruit front and centre, no frills. Tommy Booze Co-founder Tom Giurioli said, “Our original three flavours have been around for a while now, and we felt the range was ready for something new. Tommy’s has always been about doing things a little differently, so we went back to the lab and started experimenting with new fruits. “Kiwi immediately jumped out, it fit right in and it’s not something you really see in liqueurs. I had a pretty good feeling about it from the start, and judging by the reaction, I’d say that call was right.” Tommy’s Kiwi Liqueur is available for a limited time via selected stockists and online. Bottles are 700ml at 20% alcohol, priced at $65 each. Source: One Two Agency Find more food retail updates on Crumb Wire.

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The Oriana opens at Circular Quay with four levels of harbourfront dining

Pallavi Mathur04 mins

The Oriana has opened at Sydney’s Overseas Passenger Terminal, and it’s taking over four levels of Circular Quay’s harbourfront. The venue takes its name from the SS Oriana, one of the first ocean liners to arrive at Circular Quay in the 1960s, and sits across the former Squires Landing and Quay restaurant spaces. Each level of the new flagship destination has its own personality, designed to take guests from a casual beer by the water all the way up to a proper harbourside dinner. Eat your way up On the ground floor, The Oriana Beer Garden is an open-air space with a large permanent LED screen, making it a destination for major sporting events, including the FIFA World Cup and Grand Finals. Level 1 is The Oriana Pub, a more social space with refreshed bars and DJ capability that shifts from daytime dining into late-night energy. From 9 pm, it runs Martinis after 9, a curated martini list with front-row views of Sydney after dark. Level 2 is The Oriana Restaurant, opening Friday, May 22, with an à la carte menu or Vivid set menu, with select window tables reserved for the set menu. The kitchen leans into NSW produce and coastal flavours, with dishes including chilled seafood platters featuring Bluefin tuna crudo, king crab and Southern rock lobster, Hokkaido scallops with finger lime or beurre blanc and Osietra caviar, Murray River cod with butter emulsion and lobster tagliatelle. Level 3 is The Oriana Harbour Room, a private dining and events space for corporate gatherings, weddings and milestone occasions, with views over Circular Quay. At pub level, the menu covers Sydney rock oysters with house hot sauce, a signature Oriana seafood platter, tiger prawn rolls, salt and pepper squid and classic schnitzel and burger offerings alongside lighter bites including burrata and charred cauliflower. Vivid by the harbour The Oriana opens just in time for Vivid Sydney, with live music running across the week. Monday to Thursday: Soloists from 6 pm Friday: Live performances from 4 pm, DJs from 5 pm on Level 1 Saturday: Duos from 4 pm, DJs from 5 pm Sunday: Soloists from 2 pm Post-Vivid live music continues Thursday to Saturday, with timings to be confirmed. The Vivid program also includes a Four Pillars outdoor pop-up bar overlooking the Harbour Bridge, serving Bloody Shiraz and Yuzu & Peach gin spritzes. Guests dining on Level 1 can add a 15-minute tableside Martini Trolley experience with Olive Leaf Gin Mini Martinis and a snack. The Oriana is located at the Overseas Passenger Terminal, Circular Quay. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

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Chef Junda Khoo opens Tam Jiak at Sydney Fish Market

Pallavi Mathur04 mins

Chef Junda Khoo has opened Tam Jiak at Sydney Fish Market, and the menu goes well beyond seafood. The 110-seat restaurant is a sibling venue to the Ho Jiak Group, sitting beneath the market’s timber-beamed roof with curved banquettes, a central bar and an outdoor terrace. In Hokkien, Tam Jiak translates to gluttony, and the menu is built around that idea. Khoo said, “We celebrate the joy of loving food a little too much.” Vibe: Water-facing modern Australian design with a touch of ochre warmth reminiscent of an Asian dining room Menu Highlights: Tom Yum bomb, Malaysian chilli mud crab, crispy eggplant and black duck Cost: $65-150 pp for a full meal + a drink Dietary Considerations: Vegetarian and Gluten Free options available Khoo is self-taught, inspired by his grandmother’s cooking in Kuala Lumpur, and famously left a career in banking after a year and a half to pursue cooking full-time. He is now one of Australia’s leading voices in modern Malaysian cooking. Rather than leaning into the seafood-only expectations of the precinct, he has put together a surf-and-turf menu that pairs market-fresh seafood with premium meats and bold Malaysian flavours. Malaysian surf, turf and more Heading up the kitchen alongside him is Head Chef Loong Oon, former Head Chef of Mr Wong and also the chef behind Amah by Ho Jiak in Chatswood. Highlights on the menu include Scallop Cheong Fun with sea scallop, seared rice roll and foie gras sauce, Mud Crab with a choice of Malaysian chilli, black pepper, salted duck egg or ginger and shallot sauce and Black Duck glazed in squid ink with Yunnan rose jam and pancakes. Khoo’s MasterChef Australia-famous Tom Yum Bomb also makes an appearance. Smaller bites feature the Ho Jiak signature Crispy Eggplant and the Soy Pudding with Lychee and Rose Jelly is worth saving room for, best paired with a Lychee Spritz. Tam Jiak is open daily from 11 am at Sydney Fish Market, accessible via on-site parking, full wheelchair access and Wentworth Park Light Rail station. Kids’ meals are available and free on Sundays. Source: Curated Agency Find more dining out updates on Crumb Wire.

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Chef Nelly Robinson to bring British pub classics to Gin Lane this winter

Pallavi Mathur04 mins

Gin Lane is opening a 40-seat British dining room upstairs at its Kensington Street venue this winter, with Michelin-trained chef Nelly Robinson heading up the kitchen. The space, which has been styled like a countryside pub, opens on Sunday, May 24. Vintage wingback chairs with Chesterfield tufting, blue-green tartan carpets, burgundy leather banquette seating and antique chandeliers make up the room. Robinson, who is also the owner of NEL Restaurant in Surry Hills, has put together a menu of British pub classics done with some finesse. He says, “I wanted to bring a little slice of home to Sydney with those classic British dishes that are so hard to find done properly. We wanted to recreate that feeling of settling into your favourite local pub on a cold evening with generous roasts and comforting classics.” Comforting classics Fish and chips uses cod in a beer batter, the fish finger sandwich layers cos lettuce and spicy mayo on brioche and the pork pie comes with HP sauce mayo. Crumpets arrive with smoked honey butter and scotch eggs round out the snack end of the menu. On Sundays, a 16-hour slow-cooked lamb shoulder roast with rosemary and mint is the main event, served with roast potatoes, Yorkshire puddings, glazed carrots, seasonal greens and minty gravy, with nut roasts available for vegans and vegetarians. Desserts include sticky toffee pudding and a strawberries and cream trifle. Matching martinis Downstairs, Gin Lane owner and mixologist Grant Collins has put together a martini list to match. The Salt & Vinegar Martini is designed to pair with the fish and chips, while the Wagyu Beef & Mustard Washed Bloody Mary Martini and a Lamb Roast Martinez are also available, individually or as a tasting platter trio. Collins said, “Everyone knows Gin Lane for its Gin Tonics and Cocktails, but we’re excited to bring something completely new to Kensington Street. We wanted to create a venue where guests can enjoy the full experience, world-class cocktails and good old British pub grub done with finesse. “I’ve always admired Nelly’s cooking, and we’re so excited to have him on board and curating this menu. And in true Gin Lane fashion, we obviously had to have some fun with the drinks.” The upstairs dining room operates from Wednesday to Sunday, while downstairs, bar snacks are available seven days a week. Gin Lane is located at 16A Kensington St, Chippendale, NSW, 2008 Source: Papaya PR Find more dining out updates on Crumb Wire.

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Woolworths partners with Netflix for its 14th annual Big Night In

Pallavi Mathur04 mins

Woolworths is partnering with Netflix for its annual ‘Big Night In’ promotion, and this year it’s taking over a Sydney hotel. For the first time in the promotion’s 14-year history, Woolworths is turning a Sydney hotel into a Big Night Inn, with suites styled around Wednesday, Squid Game and Bridgerton, stocked with snacks for the occasion. A night’s stay for two is up for grabs by listening to Fitzy, Wippa and Kate on Nova nationally from May 20 to May 26 between 4-6 pm weekdays, or Sydney’s breakfast show with Ricki-Lee and Tim from 5.30 -9 am. The broader Big Night In promotion runs from May 20 to June 30 and is open to Everyday Rewards members who purchase any three participating products in a single transaction in-store or online at Woolworths and Metro stores, with their Everyday Rewards card scanned or membership linked in the app. Peter McNamara, Director of Grocery at Woolworths Supermarkets, said, “We know our customers love to stay in to watch their favourite shows and enjoy their favourite snacks during the cooler months, so this partnership with Netflix is the perfect match. Every year we aim to make the Big Night In promotion bigger and better for customers who enjoy staying in during winter, and this year is no different. “Customers can score instant product wins, Everyday Rewards points, TVs and trips to Netflix House Dallas. On top of that, we’re creating the ultimate Big Night Inn experience where people get to spend the night in a Netflix-inspired room with all the best snacks from Woolies.” This year’s prize pool tops $1.1 million across more than 310,000 prizes, including one of six trips to Netflix House in Dallas, Texas, 90 LG 65″ Smart TVs given away weekly (15 per week), 300,000 instant checkout prizes including free snacks and drinks from participating suppliers and 2,000 Everyday Rewards points for 10,000 members, worth $10 off their next shop. Participating brands include Coca-Cola, Solo, Red Bull, Arnott’s, The Natural Confectionery Co, Mars, Cadbury and Nestlé. Online shoppers can save $15 when spending $50 on participating products via the Woolworths app or website from May 27 to June 9. Find more food retail updates on Crumb Wire.

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SnackHQ’s Pick Me Up bars just got two new flavours

Pallavi Mathur02 mins

Quick Bite Australian snack brand SnackHQ has added two new flavours to its Pick Me Up bar range: Strawberry Matcha and Choc Brownie. The 100 calorie bars carry a 5 Health Star rating and pack 8g of protein and 6g of fibre each. The new Strawberry Matcha flavour taps into one of the biggest drink trends of the moment. Australia’s matcha trend accelerated sharply during 2024 and 2025, with strawberry matcha now appearing on specials boards across the country and the combination consistently dominating social media feeds. SnackHQ is now bringing that flavour into snack bar format, blending earthy green tea notes with fruity strawberry. The Choc Brownie bar goes for a soft, fudgy chocolate texture designed to replicate a classic brownie. The new flavours Strawberry Matcha: Takes inspiration from the trending drink, blending earthy green tea notes with fruity strawberry. Choc Brownie: A soft, fudgy chocolate bar designed to replicate a classic brownie. Pick Me Up also comes in Choc Berry Burst, Cookies and Cream and Caramel Fudge. Each box of five bars is $8.30, available at independent supermarkets and online via Amazon. SnackHQ aims to reshape the snacking category with products that balance nutrition, taste and value. Source: Sunday Agency Find more food retail updates on Crumb Wire.

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El Jannah launches new $14 Lebanese lunch range

Pallavi Mathur03 mins

El Jannah has launched a new Legendary Lebanese Lunch range, with three fresh chicken rolls served with chips and a drink for $14 each. To mark the launch, El Jannah has tapped some of the internet’s most relatable Aussie food personalities to put the new menu to the test, including the taco-obsessed “Por qué no los dos?” girl who has been plagued by indecision between hard and soft tacos for twenty years, the sushi-loving office worker who constantly suggests it to his colleague Carol and the iconic Fat Pizza duo, famous for their love of – well – that one should be obvious. The campaign video is available to watch online. The range The Crispy Special: Golden chicken tenders in warm Lebanese bread with El Jannah’s famous garlic sauce, crunchy coleslaw, green pickles and sweet and spicy sauce, served with small chips and a drink. The Tawouk Tabouli: Charcoal-grilled marinated chicken breast wrapped with fresh tabouli, pickles and garlic sauce in warm Lebanese bread, served with small chips and a drink. The Tawouk Fattoush: Charcoal-grilled tawouk chicken with crisp fattoush salad and garlic sauce in fresh Lebanese bread, served with small chips and a drink. All three are available for $14 each. Adam Issa, Chief Marketing Officer, said, “We know Aussies are stuck in the same lunch routine every day. This range is all about giving people something fresh, filling and seriously craveable, without slowing them down. Most lunch options are either expensive or processed, and not much in between. “Charcoal chicken sits in a different category; lean protein, cooked over open flames, served with fresh salad and Lebanese bread baked daily. Real food, fast, at a price that makes sense for lunch. That’s what we’re bringing to Aussies with this new menu.” The Legendary Lebanese Lunch range is available nationally from selected stores from 10 am to 4 pm and others from 11 am to 4 pm. Opening hours vary by store and can be confirmed directly with local El Jannah locations. Find more food and drink news on Crumb Wire.

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Bundy R. Bear skydives into NRL Magic Round to celebrate new Bundaberg launch

Pallavi Mathur04 mins

Bundaberg Rum just sent Bundy R. Bear skydiving from 13,000 feet into the NRL Magic Round to launch its new Drop Bear Spicy Pineapple shot. The stunt played out on the big screens at Suncorp Stadium ahead of the Cronulla Sharks v Canterbury-Bankstown Bulldogs clash, with Bundy emerging from the tunnel alongside NRL legend Johnathan Thurston to deliver the first match ball of Magic Round. The pair had already met in Brisbane’s Caxton Street precinct before the game, where Thurston, who serves as Bundaberg Rum’s official ‘Drop Bear-ologist‘, shared a shot of the new release with the bear. Thurston said, “Magic Round is one of the best weekends on the footy calendar, so to see Bundy R. Bear come literally flying in with the game ball, all to celebrate the weekend and launch Drop Bear to the fans, was something else. Walking out with him and kicking the weekend off with a real bang was a pretty good way to start the weekend. Can’t wait for more Aussies to ‘drop ’em down’, although with their paws safely on the ground.” Drop Bear is Bundaberg Rum’s new Spicy Pineapple shot, inspired by Australia’s most infamous mythical creature. It blends tropical pineapple with a kick of heat and comes with its own drinking ritual: “Look up. Drop ’em down.” The launch didn’t stop at the skydive. Bundy R. Bear roamed Brisbane’s Caxton Street precinct on Saturday, surprising fans, shouting rounds and pushing the new Drop Bear serve at venues and the Bundaberg Rum container bar in the Suncorp Stadium precinct. Matthew Miles, Head of Marketing at Diageo, said, “Magic Round is one of the biggest moments on the footy calendar, bringing fans together from across the country, so it was the right time to have a bit of fun and let Bundy R. Bear loose. He loves nothing more than a bit of Forever Classic mischief, and this felt like a great opportunity to introduce Drop Bear to Aussies in a way they won’t forget.” Bundaberg Rum is the NRL’s Exclusive Official Dark Spirit and a long-term partner of the competition. This year’s Magic Round, the seventh edition of the event, drew more than 149,000 fans across 16 teams at Suncorp Stadium. Drop Bear Spicy Pineapple is available now at Dan Murphy’s, BWS, Liquor Land and independent retailers. Source: Havas Red Find more food culture stories on Crumb Wire.

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