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May 2026

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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UDL goes high-strength with new Double Crush 8% RTD range

Pallavi Mathur02 mins

UDL has launched Double Crush 8%, its first entry into the high-strength RTD category, marking a new chapter for Australia’s original premix brand. The vodka-based range comes in 375ml cans at 8% ABV and is available now in independent bottle shops nationally and online via Sippify. Three flavours make up the launch: Orange & Mango – citrus zest and tropical sweetness for a bold, fruity profile. Guava & Lime – juicy guava and zesty lime for a sharper taste, with a more refreshing finish. Pineapple & Passionfruit – tangy pineapple and passionfruit with a clean, crisp finish. UDL has been Australia’s original premix since 1965 and the Double Crush launch is the brand’s first step into the fast-growing 8% segment, where drinkers are increasingly after higher-strength formats that actually taste good. Michael Newbold, VOK Beverages Senior Brand Manager, said: “Flavour always comes first for us. If it doesn’t taste great, people won’t pick it up again. Double Crush is about delivering a bigger experience without it being overly sweet or heavy – it’s bold, balanced and built to be enjoyed.” The launch is backed by a partnership with Australian band Playlunch across a 27-date regional tour through Victoria, New South Wales, Queensland, Western Australia and Tasmania, with on-premise activation and sampling at live music and event occasions throughout. UDL Double Crush 8% is now available in independent bottle shops nationwide and online via Sippify, priced at $33 for a 4-pack and $190 for a case of 24. Find more food retail updates on Crumb Wire.

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Festa Italiana 2026 brings Conca del Sogno to Howard Smith Wharves

Pallavi Mathur06 mins

Festa Italiana is returning to Howard Smith Wharves in Brisbane this May and June, with one of the Amalfi Coast’s most exclusive restaurants making its Australian debut. Conca del Sogno, a family run beach club and restaurant perched on Recommone Beach in Nerano between Capri and Positano, is the headline international culinary guest for 2026. Accessible primarily by boat, the venue has built a loyal following for its long Mediterranean lunches and relaxed coastal atmosphere. For Festa Italiana, its chef and host Pierluigi Guidone will travel to Brisbane to join festival culinary director Orazio D’Elia in recreating the restaurant’s iconic spaghetti alla Nerano, featuring zucchini, Provolone del Monaco, parmesan and basil, alongside its signature Sgroppino cocktail. Orazio said, “Conca del Sogno has always been a place I’ve loved, not just for the food and hospitality, but for the memories attached to it. It’s actually where I got married, so having them come to Australia and be part of Festa Italiana this year feels really special. To share a little piece of that experience with everyone here is something I’m incredibly proud of.” The festival itself transforms the Howard Smith Wharves precinct into an Italian waterfront experience across both weekends, with authentic Italian menus, spritz bars, live music, an Italian deli and coastal inspired styling. What’s on the plate Orazio’s menu runs from antipasti through to pasta, mains and desserts. On the snacking end, expect prosciutto with melon, caprese with buffalo mozzarella, tomato and basil, gorgonzola with figs, salumi misti with pickled vegetables, fritto misto of calamari and prawns with aioli and lemon, and arancini. Roman style pizzas span margherita, salamina and capricciosa. For pasta, calamarata with calamari, cherry tomatoes and chilli sits alongside malloreddus alla campidanese with pork sausage ragù, risotto cacio, pepe e gamberi with prawns, pecorino and black pepper, lasagna alla bolognese with slow braised ragù and Orazio’s signature rigatoni alla vodka. Porchetta alla Romana is available in focaccia with marinated eggplant, cos lettuce and aioli, or plated with fresh lemon. Desserts run to Sicilian chocolate cannoli, tiramisu, coda di aragosta, the classic Neapolitan lobster tail pastry with a cream filled centre, torta al cioccolato, crème brûlée and chocolate mousse cake. Gelato Messina returns with signature flavours and Italian inspired specials. What’s in the glass The drinks program spans classic Italian spritzes, wines, cocktails and digestivi, with the Aperol Spritz, Hugo Spritz, Limoncello Spritz, a peach bellini inspired by Harry’s Bar in Venice, Amaretto Sours and Italian style frozen cocktails all on offer. The Sgroppino Show sees Pierluigi Guidone serve Conca del Sogno’s iconic Venetian blend of lemon sorbet, vodka and prosecco tableside. Felons Brewing Co. has also brewed a bespoke Italian Lager created especially for the festival. Adam Flaskas, co-founder and director of Artemus Group, said: “Festa Italiana is all about bringing the energy, romance and spirit of Italy to the Brisbane River. Each year, we look for ways to elevate the experience, and welcoming Conca del Sogno to Australia alongside Orazio is a huge moment for the festival. To share one of the Amalfi Coast’s most iconic dining experiences with Brisbane is incredibly exciting.” Festa Italiana runs at Howard Smith Wharves from Thursday, May 28 to Sunday, May 31 and Thursday, June 4 to Sunday, June 7. Source: The Cru Find more food and drink news on Crumb Wire.

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15,000 hospitality professionals head to Sydney’s ICC for Food & Hospitality Week

Pallavi Mathur05 mins

Food & Hospitality Week is coming to Sydney’s ICC from May 25 to May 27, uniting four major industry trade shows under one roof for the first time. More than 15,000 restaurant and foodservice professionals are expected to attend the three-day event, which brings together product discovery, live competitions, free education and networking across the full breadth of the Australian hospitality sector. The four shows running across the week are: Restaurant & Foodservice Show: Australia’s longest-running foodservice trade event, evolved from the International Catering Trade Fair Sydney, which launched in 1967. Pizza, Pasta & Italian Food Show: Dedicated showcase for pizzerias, Italian restaurants and restaurants looking to add Italian flavours to their menu. Café & Coffee Show: The go-to destination for café owners, coffee shop operators, bakeries and businesses looking to add convenience grab-and-go products to their menu. RESTECH: The Hospitality Technology Show: Cutting-edge solutions shaping the future of foodservice and hospitality operations. Five live competitions will run across the show floor: Australian Professional Chef of the Year Australian Pizza Championships Australia’s Best Burger Competition Australian Emerging Pâtissier of the Year Battle of the Butchers Six stages of free education content are also on offer, with 80 sessions covering business strategy, café operations, patisserie, chef demonstrations, pizza and hospitality technology, all included in the FHW pass. The week kicks off on Monday, May 25, with the Industry Big Night Out, billed as Sydney’s biggest hospitality party of the year, headlined by The Potbelleez featuring Muma Megs. It runs as a separate ticketed co-located event. Also ticketed separately is the Aged Care Catering Summit, Australia’s only dedicated foodservice forum for aged care professionals. Food & Hospitality Week was developed by National Media following its acquisition of Foodservice Australia in May 2024, an event dating back to 1967 and the nation’s longest-running foodservice and catering industry trade event. Jono Whyman, Event Director at Food & Hospitality Week, said: “We’re breaking down the silos of the food and beverage world to get chefs, operators, and manufacturers in the same room. By mixing world-class equipment and product showcases with industry-leading conferences and social events, we’re providing the ultimate platform for the industry to network, evolve, and conduct business together. “Whether you’re a single-unit restaurant or café owner, a national QSR brand or part of a major hospitality group, FHW will serve up something for everyone.” Brad Langton, CEO of National Media, said: “Launched 58 years ago, Foodservice Australia is the nation’s longest-running foodservice and catering industry trade event. We are thrilled to be the new custodians of this iconic event and committed to returning it to its core focus, serving as a dedicated platform and hub for the hospitality and foodservice community.” Food & Hospitality Week is a trade-only event, not open to the general public. Eligible industry professionals can use code CRUMB to secure their free trade pass. Source: Bennett PR Find more food and drink news on Crumb Wire.

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Michelin-recognised Mott 32 to open at Crown Melbourne

Pallavi Mathur04 mins

Mott 32, one of the world’s most celebrated Chinese restaurants, is opening its first Australian venue at Crown Melbourne in March 2027. The Hong Kong-founded restaurant holds recognition from the MICHELIN Guide, Asia’s 50 Best Restaurants and the Tatler Dining Guide, with existing locations in Vancouver, Singapore, Las Vegas and Seoul. Its arrival in Melbourne is part of a $200 million redevelopment of the Crown Southbank property, which will deliver more than 15 new restaurants, bars and casual eateries, a revitalised Riverwalk and a major upgrade of the theatre, now rebranded as Crown Live. Iconic Modern-Chinese fare Mott 32 is known for its modern Cantonese cuisine, with the 42-day applewood-roasted Peking duck as its most iconic dish, prized for its crisp skin and tableside carving. The menu also spans dim sum, smoked black cod, Iberico pork char siu glazed with mountain honey, premium wagyu and seafood, alongside an extensive drinks list. Mott 32 Founder Malcolm Wood said: “We’ve always positioned Mott 32 to show that Chinese cuisine belongs on the same stage as any cuisine in the world, in the top tiers of the most discerning global cities. Melbourne has been on our wish list for years thanks to its dynamic energy and global outlook. Partnering with Crown to bring this vision to life is a real honour, and we’re extremely excited about the future.” More to come Also confirmed is Bellevue Bar & Terrace, a waterside gastropub opening directly onto the Riverwalk in November. The venue is designed to operate as a relaxed meeting spot by day and a nightlife destination by night, serving elevated pub favourites with large screens showing major sporting events. Its position on the water is expected to draw diners, sports fans and anyone after a cold drink at any hour. Crown Melbourne CEO Ed Domingo said: “This next wave of openings signals our ambition to reimagine Crown Melbourne as a world-class entertainment destination for the next generation of guests and Melburnians. Building on a proud history of securing Australian-first brands alongside standout local icons, we’re delivering experiences you won’t find anywhere else in the country, right here on the Southbank riverfront.” Further venue announcements are expected as Crown Melbourne’s transformation continues throughout 2026 and beyond. Find more dining out updates on Crumb Wire.

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OpenTable reveals Australia’s top 50 Mother’s Day brunch and lunch restaurants

Pallavi Mathur05 mins

Australians are spending more on Mother’s Day dining than ever, with the average per-head spend hitting $65 in 2025, up 13% year-on-year, according to new OpenTable data. Dining on Mother’s Day in 2025 increased 23% year-on-year overall, with preference for curated dining experiences up 44% and a 23% rise in restaurants offering special Mother’s Day menus. The same OpenTable research also shows 60% of Aussies say dining out plays an important role in their Mother’s Day celebrations. How Australians are celebrating The way Australians celebrate is shifting too. While 45% of mothers and mother figures still prefer spending the day with family, 42% now see the occasion as increasingly about self-care and personal time, with 40% open to celebrating with their “mum group” rather than family. Nearly half of mums (47%) believe first-time mums should be celebrated in the same way as mums of all tenures, and 38% of Aussies are planning to celebrate with an intergenerational lens, reflected in a rise in parties of six or more on the day. As far as food preferences go, the research shows Japanese cuisine is the fastest-growing cuisine for Australian Mother’s Day diners, up 61% in 2025. Food quality remains the leading driver for mums choosing where to dine out at 56%, followed by value for money at 42%. A third of mums expect their partner to cover the bill. When it comes to booking, 57% of Aussies lock in their reservation at least five days in advance, though 25% of Millennials admit they have forgotten to book Mother’s Day entirely. For those who do plan ahead, 11 am is the most popular booking time, up 33% year-on-year in 2025. Drew Bowering, General Manager Australia at OpenTable, said: “We are seeing Mother’s Day celebrations shift beyond the traditional family meal toward a focus on connection and curated experiences. “With Mother’s Day 2025 proving to be one of the biggest dining events of the year, the launch of our 2026 Top 50 Restaurants for Brunch and Lunch helps diners get ahead of the crowd and discover standout venues that make the occasion truly special.” To help diners plan and tick a few, if not all of these boxes, OpenTable has released its Top 50 Restaurants for Brunch and Lunch in Australia for 2026: NSW Amalfi Ettalong Beach Bathers’ Bistro Crafted by Matt Moran Doyles on the Beach Glasshouse at Goonoo Goonoo Station Kurmond Social The Boatshed La Perouse The BOX on the Water The Potting Shed Whalebone Wharf Zushi Queensland Bocca Italian Burpengary Tavern Caloundra Power Boat Club Coffee Cat on Kings Beach Full Moon Hotel Green Zebra Hotel Richlands Northerlies Beach Bar and Grill Ricky’s River Bar and Restaurant Robina Pavilion The Brasserie Sails Noosa Sails Restaurant Redlands RSL Secrets on the Lake STOA The Green The Terrace Emporium Hotel South Bank Brisbane Warrior Restaurant & Bar SA Boatshed Cafe Rosemont Hall West Beach SLSC Tasmania The Atrium Windows On Westella WunderBar & Restaurant Victoria Caffé Greco Oakleigh Deer Park Club Elwood Bathers Farm Vigano Grazia Restaurant Hochi Mama CBD Lost Watering Hole The Lancefield Brewery Merricks Store Mount Erica Hotel Rococo Secret Kitchen Chinatown Stamford Park Homestead Tesoro Gastronomia The Old England Hotel Heidelberg The Rocks Mornington Waves on the Beach Source: Praytell Agency Find more dining out updates on Crumb Wire.

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