/ Jul 27, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

May 2026

Coles Mother’s Day range includes half-price chocolate deals and a new roasting box

Pallavi Mathur04 mins

Coles is rolling out a new ready-to-heat roasting box and a run of half-price chocolate deals ahead of Mother’s Day this Sunday. New research from Coles shows 58% of customers plan to spend the day with family, with 45% expecting partners or kids to take on the cooking. The Made Easy Sweet & Savoury Roasting Box 1.9kg at $35 per pack, approximately $8.75 per serve, is the brand’s answer to that, serving four with slow cooked roast beef crusted in garlic, roast potatoes, gravy and mini choc brownies. Available for a limited time, it sits alongside a broader Mother’s Day spread that includes some of the steepest chocolate discounts Coles has run this year. Sweet treats for Mum Boxed chocolate sales historically almost double in the week before Mother’s Day, and this year Coles is running half-price deals across a solid range from May 6 to May 12, including: Cadbury Roses 380g down to $9 from $20 Ferrero Collection and Rocher 30 pack both at $16 from $32 Raffaello Heart Gift Boxes at $7.50 from $15 Darrell Lea Milk Chocolate Love Heart 100g at $5.50 from $11 For those wanting to get hands-on, Coles is also sharing a Love Heart Mud Cake hack, turning two Coles Chocolate Mud Cakes 600g, now $6.40 each, down from $7.10, into a heart-shaped centrepiece with pink icing and lollies. The recipe is on the Coles website and in the Coles magazine. Flowers galore Coles is expecting to move nearly 900,000 flowers and floral gifts in the lead-up, making it the biggest flower event of the year for the supermarket. The Smith Street Flowers range holds the same prices as last year, starting from $15 for the Pocket Money Posey, $25 for a classic Rose Bouquet and $30 for the Mother’s Day exclusive Beautiful Bouquet, featuring roses, chrysanthemums and seasonal greenery. Customers spending $30 or more on Smith Street flowers in-store will get 15% off wine and Champagne at Liquorland when scanning their Flybuys card between May 8 and May 10. Champagne sales at Liquorland are expected to jump almost 50% in the lead-up, with nearly a third of purchases made the day before. The Canard-Duchêne Brut NV Champagne 750ml is available for $56, down from $72, and the Winton Road Eden Valley Chardonnay 750ml at $30 each or two for $35, both in gift boxes. The full Liquorland range also includes the Canard-Duchêne Brut Rosé NV 750ml at $82, Pure Origin Tasmanian Gin 700ml at $58 and Mayfair Pink Gin 1L at $71. Coles and Liquorland stores are open this Mother’s Day Sunday for any last-minute additions to the celebration. Find more food retail updates on Crumb Wire.

Read More

Box Divvy brings community food hubs to Victoria ahead of food policy forum

Pallavi Mathur05 mins

With grocery bills climbing and fuel costs squeezing the food supply chain, community-powered food network Box Divvy is growing its presence in Victoria. The model works through local Hubs, often run from homes or community spaces, where members pre-order food in bulk to reduce waste, cut excess packaging and keep costs down. Members can also see exactly what farmers and suppliers are paid, making it one of the more transparent alternatives to traditional retail. The results are measurable: research from Western Sydney University and the University of Wollongong found food insecurity among Box Divvy members dropped from 51% to 28% after joining, with strong improvements in diet quality. More than 350 Hubs are now operating across NSW and the ACT, with a growing presence in Victoria. One of those running a Hub is Kellie Wishart, CEO of Carenet, a community organisation supporting people experiencing financial hardship and social challenges. Through Carenet, Wishart operates a local Box Divvy Food Hub, giving her community a practical, consistent way to access affordable fresh food. Wishart said: “People are making trade-offs every week, and many feel priced out of fresh food. At the same time, the supply lines community organisations rely on are under strain, making it harder to move food at a local level. What Box Divvy does is strengthen the overall food system at a local level. “It gives people a consistent, affordable way to access fresh food, while also supporting producers and reducing pressure on traditional supply channels.” The model is coming into focus ahead of the Victorian Food Policy Forum on Friday, May 22, where government, researchers and community organisations will examine how to build a more resilient and equitable food system. Victorian councils are also under increasing pressure to meet their responsibilities under the Public Health and Wellbeing Act, where access to healthy, affordable food is a consistent priority. For councils working with limited resources, Box Divvy’s cross-policy impact across health, economic and community outcomes is particularly relevant to that conversation. Box Divvy co-founder Jayne Travers-Drapes said: “Food security isn’t just a supply issue, it’s a system design issue. When access to fresh food relies on long supply chains, high overheads and centralised distribution, it becomes harder to keep food affordable and accessible. “What we’re seeing is that community-based models can do more than move food efficiently. They strengthen local economies, reduce waste and rebuild the social fabric by creating regular points of connection in neighbourhoods. That combination is where real resilience comes from.” Nick Rose, Executive Director of Sustain: The Australian Food Network, said: “Australia’s food system has become highly centralised, which creates efficiencies in some areas but also leaves gaps at a local level. Community-based models can help fill those gaps by improving access, increasing flexibility and building resilience closer to where people live.” Box Divvy co-founders Jayne Travers-Drapes and Anton van den Berg will be among those contributing to the forum on Friday, May 22. Find more food and drink news on Crumb Wire.

Read More

Ferguson Plarre unveils its Mother’s Day cake range for 2026

Pallavi Mathur04 mins

Ferguson Plarre is marking Mother’s Day with a dedicated range of cakes and treats available across its Victorian bakeries until May 11. The bakery surveyed mums across the state and found that 70% celebrate Mother’s Day with more than five people, making catering as much a part of the occasion as the sentiment. The range is designed with both in mind, whether it’s the centrepiece of a family spread or a last-minute gift wrapped up with a bow. Lemon is the hero flavour this year, featuring across multiple products in the range. Chocolate is well represented too, with the White Chocolate and Raspberry Cake one of the standout options. For those who can’t decide, the mix ‘n’ match deal lets customers hand-select any six slices or cupcakes for $25. Ferguson Plarre CEO Steve Plarre said: “Lemons have always been a popular choice for mums at Ferguson Plarre, so we’ve squeezed a few citrus sweets into the range, from our Iced Lemon Bar Cake to our signature Lemon Slice to ap-peel to Mum’s zest for life. Alongside the lemon craze, chocolate-flavoured cakes are always a hit. Our White Chocolate and Raspberry cake is sure to be a winner this year, featuring a light vanilla sponge, fresh raspberry coulis, finished with Swiss meringue buttercream and a biscuit crumb base. We’ve also sliced the prices of our sweet mix ‘n’ match deal, so you can hand select six of Mum’s favourites for just $25. “It’s perfect for a last-minute gift on Sunday morning, or to solve the catering crisis of finding something to please everyone.” Lemon Slice – Made with fresh lemons, sweetened condensed milk and crushed biscuits Hedgehog Slice – Filled with crushed cookies and chocolate. Lemon Drizzle Cupcake – Topped with cream cheese icing, a drizzle of lemon curd and a slice of lemon made from white chocolate. White Chocolate & Raspberry Cake – A light vanilla sponge layered with white chocolate chantilly cream and raspberry coulis, finished with Swiss meringue buttercream, freeze-dried raspberries, white chocolate shards and a biscuit crumb base. Iced Lemon Bar Cake – A light lemon cake topped with lemon frosting and a dusting of coconut. Blueberry Cheesecake – Cream cheese and blueberry compote on a lightly spiced biscuit crust. Lemon Love Heart YoYos in Gift Tin – Classic all butter shortbread shaped into love hearts and filled with lemon frosting, with a mix of biscuits dipped in chocolate and decorated with sprinkles or a yellow chocolate drizzle. Ferguson Plarre’s Mother’s Day range is available until May 11. Source: Soda Communications Find more food retail updates on Crumb Wire.

Read More

King River opens private Wagyu dining room at Moo Moo Brisbane

Pallavi Mathur05 mins

Fifth-generation Queensland Wagyu producer King River has opened The King River Room, a dedicated private dining space at Brisbane institution Moo Moo The Wine Bar + Grill. The space marks a shift in King River’s trajectory, from cattle producer to premium beef brand with a permanent home in its own backyard. Despite exporting to more than 45 countries, Brisbane is where the King River story began, and The King River Room brings it full circle. From end to end Founded on fifth-generation cattle country in north Queensland, King River operates as a vertically integrated Wagyu business, overseeing breeding, backgrounding, feeding and logistics from end to end. The past four years have seen the company focus on building a premium brand with full supply chain control, positioning itself as a price maker rather than a price taker in global markets. King River General Manager Joshua Rich said: “While 80 per cent of our product is exported to more than 45 countries, Queensland is where our story began. We love the idea of showcasing our Wagyu to diners, chefs and global partners in an immersive paddock to plate experience here in our home state. “We’ve spent the past four years evolving from a commodity supplier into a premium Wagyu brand with full supply chain control, and the King River Room brings our vision to life. The King River Room offers a permanent space to tell our story, from our family’s cattle country in Queensland to the plates of some of the world’s best restaurants.” The King River room Moo Moo The Wine Bar + Grill was founded by Steven and Autumn Adams and has been one of Brisbane’s most respected steak institutions since opening in the historic Port Office Building in June 2010. Specialising in premium Australian beef across dry-aged, Wagyu and Angus cuts, the restaurant has built its reputation on long-standing relationships with the country’s best producers, with venues in both Brisbane and the Gold Coast. Designed by Brisbane-based Studio Collective, The King River Room will host exclusive tastings, distributor visits, global chef delegations and curated dining experiences, including a signature banquet showcasing the depth and versatility of King River Wagyu. The space seats up to 18 people and is available for private bookings. Moo Moo Executive Chef Trent Robson said, “When you work with beef of this calibre, it changes the way you cook. King River Wagyu has depth, richness and consistency that chefs dream of and that makes it possible for us to have the freedom to hero the product in its finest form. “The King River Room will allow us to take guests on a journey from the Queensland paddocks where the cattle are raised through to a dining experience that celebrates precision and flavour. It’s not about serving steak but creating something memorable.” The opening coincides with growing international demand for premium Australian beef, with Queensland continuing to strengthen its position in high quality Wagyu production. The King River Room is open now at Moo Moo The Wine Bar + Grill, Brisbane, from May 5, 2026. Source: Pressed PR Find more dining out updates on Crumb Wire.

Read More

11 Sydney and Melbourne venues doing Mother’s Day right

Pallavi Mathur014 mins

Mother’s Day is one of those occasions where the bar is high and the reservation waitlist is higher. Food has always been the love language that needs no translation, and this Sunday, Sydney and Melbourne’s best venues are making sure the message lands loud and clear. Whether she’s the kind of mum who wants a long, lazy brunch with bottomless bubbles, a proper sit-down lunch with all the trimmings or a dinner that runs well into the evening, there is a table with her name on it somewhere in this list. The hard part is choosing. Here are eleven experiences worth booking for a celebration of Mum. A’Mare, Sydney A’Mare is pulling out the harbour views and the Italian feast for Mother’s Day, with a four-course sharing menu curated by Chef Alessandro Pavoni across two sittings at 11:30 am and from 1:45 pm. The menu reads like a greatest hits of Italian dining: creamy buffalo mozzarella, fresh seafood crudo and wagyu beef cheek among the highlights. A three-course set menu is available for children aged 4 to 12. Adults at $195pp, kids at $90. Book here. Windows Restaurant – Pullman Sydney Hyde Park, Sydney Windows Restaurant at Pullman Sydney Hyde Park is laying on a Mother’s Day Seafood Buffet on Sunday, May 10, running from 12:30 pm to 3 pm with views over Hyde Park to match. The spread features fresh seafood on ice, including prawns and oysters, alongside a selection of hot dishes and desserts. It’s a format that works for the whole family, with tickets priced at $139 per adult and $59 per child aged 4 to 13. Pullman Sydney Hyde Park is located at 36 College Street, Sydney. Book here. Touch Wood – Sydney Fish Market, Sydney Waterfront all-day dining restaurant Touch Wood is pulling out all the stops this Mother’s Day, with a three-course menu available from 10:30 am at $95pp, plus a kids’ menu at $30pp. Mums are treated to a complimentary glass of prosecco and a box of cookies on arrival, and fresh floral arrangements from Mayfarm Flowers can be pre-ordered with bookings via Sevenrooms by May 8 for collection at the venue. The menu opens with Sydney Rock Oysters before moving into entrees of either Heirloom Tomato and Burrata or Cured Kingfish with Grapefruit and Saltbush. Mains span Pan-Roasted Snapper Fillet with Café de Paris kombu butter, crispy capers, pickled daikon and a potato and mignonette salad; a 300g Flat Iron Steak with charred onion, roast peach jus, pickled walnuts, side salad and fries; or a whole-roasted Cauliflower Steak with Café de Paris kombu butter, crispy capers and mignonette salad for vegetarians. Everything wraps up with a Davidson Plum Pavlova with chantilly cream, Davidson plum curd, candied wattleseed, finger lime pearls and fresh seasonal fruit. The kids menu includes a soft drink or juice on arrival, with a choice of a beef burger and Fries or Pasta Napolitana with Parmesan, and the same pavlova for dessert. Touch Wood is located at Sydney Fish Market. Book here. Botanica Vaucluse, Sydney For a Mother’s Day long lunch that doesn’t require navigating a dietary minefield, Botanica Vaucluse is worth knowing about. The restaurant is Coeliac Australia audited and confirmed 100% gluten free, making it one of the few premium Sydney dining venues where guests can eat across the full menu without compromise. The kitchen is led by chefs Abby James, formerly of Quay, and Thai Sams, formerly of Bentley, with a seasonal menu designed for relaxed, extended dining rather than a quick turn. This Sunday, May 10, the venue is adding live entertainment to the mix as part of its new Sunday programming series, keeping things elevated without losing sight of what matters: the food, the atmosphere and the company. Book here. RAFI North Sydney Hatted restaurant RAFI in North Sydney is offering a four-course shared banquet menu this Mother’s Day, with bookings from 11:30 am on Sunday, May 10 at $150pp. The produce-led menu reads well: kingfish crudo, grilled scampi with chilli miso butter and MB7 Wagyu among the highlights. A kids menu is also available at $40pp. The detail that sets this one apart is the inclusion of complimentary professional photography on the day, which is a genuinely thoughtful touch for an occasion worth remembering. Book here. Lotus Barangaroo, Sydney Lotus Barangaroo is marking Mother’s Day with a share-style modern Chinese banquet on May 10, from 12 pm to 3 pm, at $129pp. The menu spans salmon sashimi with lychee vinaigrette, handcrafted dumplings and truffle spring rolls to start, before moving into BBQ duck pancakes, steamed barramundi with ginger and shallot, crispy master-stock pork and wok-fried Wagyu beef, all served with seasonal greens and char siu fried rice. Pralines close out the meal on a sweet note. Mums receive a complimentary glass of sparkling rosé and a special gift on arrival, with a limited-edition Cherish Your Mum cocktail also available on the day at $26. Book here. DOLLY – Le Méridien, Melbourne French bistro Dolly, tucked below Le Meridien Melbourne, is running a four-course Mother’s Day lunch menu on Sunday, May 10, at $95pp. Mums arrive to a complimentary glass of G.H. Mumm Cordon Rouge Brut NV Champagne before settling into a menu shaped by Executive Chef Hervé Borghini’s Bordeaux roots and Michelin training. Seasonal Oysters with Blackberry Mignonette open proceedings, followed by Scallops with Nduja and Celeriac Purée. Mains offer a choice between the bistro’s signature 250g MB2 Porterhouse with crispy frites or Barramundi with Fondant Potato, Kohlrabi Remoulade and Bouillabaisse Sauce. A classic Crème Brûlée closes the meal. The 1930s-inspired underground setting does a lot of the heavy lifting on atmosphere. Book here. Dorsett, Melbourne Dorsett Melbourne has partnered with T6 Pâtisserie for an exclusive Mother’s Day High Tea on Sunday, May 10, bringing together French technique and Southeast Asian flavour in the heart of the CBD. The collaboration is led by T6 Pâtisserie’s pastry chef Tommy Er alongside Dorsett’s own pastry team, with a two-tiered stand spanning warm scones with…

Read More

Yo-Chi’s new Cinnamon Banana flavour is vegan-friendly

Pallavi Mathur03 mins

Yo-Chi has launched a new limited-edition vegan-friendly flavour, Cinnamon Banana, available now at all venues nationwide. The Melbourne-born frozen yogurt brand has built its reputation on creative flavour combinations and an extensive toppings bar, and Cinnamon Banana feels like a natural extension of that. The new flavour combines warm cinnamon spice with real bananas for an autumnal frozen yogurt that works on its own or paired with Choccy yogurt for a vegan-friendly banana split combination. The base is coconut, making it entirely plant-based without feeling like it. Oliver Allis, Brand Director at Yo-Chi, said: “This isn’t just one for the lactose intolerant and vegans out there. Cinnamon Banana is arguably one of the best tasting yogurts we’ve ever created with a creamy coconut base. I can’t wait for everyone to try it.” To mark the launch, Yo-Chi is rolling out a vegan-friendly edition of its Yo-Chi Hacks series across social channels, showcasing the most creative Cinnamon Banana combinations for anyone needing inspiration at the toppings bar. The Cinnamon Banana launch follows the brand’s recent nationwide bakery collaboration, which saw local bakeries across the country hand-baking and delivering mini cinnamon scrolls fresh to Yo-Chi’s toppings bar in each state, suggesting the brand has developed something of an affinity for the flavour. The flavour arrives alongside Yo-Chi’s new Icy Go Bowls, a collaboration with KeepCup designed to keep frozen yogurt colder for longer. The reusable bowls sit within Yo-Chi’s broader commitment to reducing single use packaging, alongside its existing use of compostable cups. Cinnamon Banana is available now at all Yo-Chi venues nationwide for a limited time only. Find more food and drink updates on Crumb Wire.

Read More

Free ice cream alert: Ben & Jerry’s Free Cone Day returns to Australia on May 5

Pallavi Mathur03 mins

Ben & Jerry’s Free Cone Day is returning to Australia on May 5, with 34 Scoop Shops across the country serving unlimited free scoops for one day only. From classics like Chocolate Fudge Brownie and Cookie Dough to Scoop Shop exclusives, the offer is straightforward: turn up, get a scoop, rejoin the line and go again as many times as you like. Last year, Australians scooped up more than 160,000 free cones nationwide. Victoria led the charge with over 50,000 free cones, followed by Queensland with 45,000 and New South Wales with 41,000. Choc Chip Cookie Dough was the runaway favourite, with more than 24,000 scoops served. This year, Ben & Jerry’s is targeting one million and one free scoops globally, up from one million in 2025, across 13 countries. Sean Farrell, Country Manager for Ben & Jerry’s ANZ, said: “Free Cone Day is one of our biggest and most-loved days on the calendar. What started as a thank you to fans in one store and one community has turned into an iconic global event that brings fans, scoopers and our local communities together. There’s something pretty special about seeing Aussies come together over free ice cream.” The tradition dates back nearly 50 years to Burlington, Vermont, where co-founders Ben Cohen and Jerry Greenfield handed out free scoops as a thank you to locals who had supported the business through its first winter. What began as a single Scoop Shop giveaway has since grown into a global annual event spanning 13 countries. “Free Cone Day is all about our fans,” Farrell added. “Having served one million scoops globally in 2025, this year’s aim is to go bigger and better, one million and one scoops to spread a little joy on the best unofficial holiday of the year.” Ben & Jerry’s Free Cone Day takes place on May 5 at 34 participating Scoop Shops across Australia. Source: Society Marketing Communications Find more food and drink news on Crumb Wire.

Read More

Now Open: Franck Sammut’s first all-day eatery, ‘Upper Middle’

Pallavi Mathur05 mins

Hospitality veteran Franck Sammut is opening his first all-day eatery, Upper Middle, in South Melbourne. The industry luminary has spent his career shaping some of Melbourne’s most recognised dining rooms, including France-Soir, Bistro Thierry, Stokehouse and The Botanical. Located within the Eastern Rd project, development-managed by Fortis, the venue is pitched as a neighbourhood spot for a quick baguette and coffee or a leisurely lunch on the terrace. Running the kitchen is Head Chef Lakshay Kapoor, classically trained at Le Cordon Bleu Melbourne and formerly of Bistro Thierry, where he worked his way up from apprentice to leading the kitchen. His cooking balances technique with comfort, food designed to be eaten every day and executed with care. Sammut says: “Upper Middle is a new chapter for me, and one I’m excited to bring to South Melbourne. After many years working in other dining rooms, it feels special to create something that reflects my own style of hospitality; relaxed, genuine and built for the neighbourhood. “The menu and the space both draw on the food and places I love: simple things done well, European touches, and a room with personality. My hope is that it becomes part of people’s daily routine, a spot they return to without thinking.” The menu Upper Middle centres on a baguette and pizza bar, with St Ali coffee and a brunch offering for the morning crowd. The baguette bar spans six options: Ham-Damme – Premium Leg Ham, Comte, butter, pickled beetroot, Alfalfa Prosciutto – DOP prosciutto, stracciatella, tomato, basil pesto & rocket Poulet – Poached chicken, grilled peppers, kipfler potato & house dressing Salmon – House-cured salmon, dill cream & fennel salad, capers Salumi – Salami, provolone, roasted capsicum, grilled eggplant & Harissa pesto Vegetarian – Roasted Peppers, Eggplant, sun-dried toms, goat’s cheese mousse, rocket, salsa verde The pizza oven turns out nine options: Margherita – San Marzano tomato and fior di latte Patata – potato, rosemary and parmigiano Salumi – felino salami and olives Prosciutto – buffalo mozzarella and 18-month DOP prosciutto Gamberetti – prawns, lemon and herbs Porcini – mixed mushrooms and truffle oil Verde – zucchini, capsicum and pickled broccoli Denise – roasted pumpkin and gorgonzola Daniella – nduja, salami, pickled chilli and jalapeño honey The design Melbourne design studio In Addition, known for its work with luggage brand July, has shaped an interior with personality to match. The space draws on the familiarity of a neighbourhood café and the quiet ritual of European bakery culture, with food making and display at its centre. A layered green palette runs throughout, complemented by soft timbers, stone, warm whites and walls lined with vintage French newspaper clippings that give the fit-out a genuinely lived-in feel. Upper Middle opens on May 4 at 34 Eastern Road, South Melbourne. Source: Georgia Heathcote PR Find more dining out updates on Crumb Wire.

Read More

Never Never’s Sean Baxter on why the classic G&T still dominates

Pallavi Mathur07 mins

For a decade, Australian gin has been a story of proliferation. New distilleries, new botanicals, new releases crowding the shelf. But Never Never co-founder Sean Baxter thinks the real action has moved somewhere else entirely. “There’s a limit to how many gin bottles can fit on a supermarket shelf,” he says. “And if you plan on staying there, you need to work hard on being able to move it. Realistically, that’s your job as a brand, not the retailer.” It is thinking that sits behind Never Never’s Great Aussie G&T, a national initiative designed to get Australians back into venues and reconnect them with one of the category’s most dependable on-premise serves. Not a reinvention of the drink, but a celebration of it. Baxter is pragmatic about why the on-trade matters so much right now. “In many cases, it’s easier to invest money into on-trade discounts and partnerships with the right venues than to spend on expensive awareness campaigns to drive velocity. It’s also the most cost-effective way to create new brand fans and generate trial.” Why the G&T is still king In an era of constantly evolving cocktail menus, the gin and tonic has held its ground. Baxter puts that down to its inherent flexibility. “It can be dressed up in a wine glass with multiple garnishes or delivered in a can at Laneway Festival or Gather Round. Its flexibility as a serve speaks to a wide array of customers, and it’s a great example of an aperitif serve that caters for the widest selection of drinking occasions.” The botanical complexity that defines gin as a category is also what makes the G&T such a reliable canvas. Baxter still thinks the best expressions start from the same place. “The best Gin and Tonic expressions come from a solid base of classic juniper character, which can then be manipulated through the tonic addition and garnish.” For Never Never’s Triple Juniper Gin, that means lemon. For its Oyster Shell Gin, a salty coastal tonic and lime leaf. “When all else fails, flip over the bottle and check for a signature G&T recipe,” he adds. “Gin producers love adding these to the back label.” What venues actually want The conversation with bartenders and venue owners has shifted, according to Baxter. Price point still matters, but it is no longer the whole story. “More than ever, venue owners and bartenders are asking for support, not only in spirit price points but in the way brands are able to promote and drive the product’s availability among your own support networks. What can you offer the venue that other larger brands can’t?” For Never Never, that local angle is a genuine point of difference. “How do your local connections work better than those interstate or international brands? Working with venues is critical if you want to see any sort of volume through that channel. No one is in the business of selling bottle-shaped dust collectors.” The goal, he says, is to create incentive to have the spirit featured as often as possible on cocktail menus and specials boards. Education versus enjoyment On the suggestion that premium spirits brands risk over-explaining their product at the expense of just letting people enjoy the drink, Baxter pushes back. “Australian consumers are some of the most educated in the world when it comes to how we consume. We’re so aware of wine varieties we often joke openly about it in our popular culture (SavvvvyBeeee Kim), and this is shared in our beer and coffee industries as well.” He points to wine, beer and coffee as categories where Australians have long been comfortable with both knowledge and pleasure existing in the same glass. “When your bottle is often twice the price of an imported entry-level product, you need to stand on your quality assurances and local ingredient claims. The only way to do that is through education.” And the payoff, he argues, is a better drink. “I strongly believe the higher quality of the gin, the better the final drink, regardless of whether it’s served with tonic water or served straight up in a martini.” Never Never’s Great Aussie G&T is running nationally across hospitality venues now. Find more food and drink features on Crumb Wire.

Read More

Quick Links

Follow Us

Contact us

©2025- All Rights Reserved. Developed by Infutive Pvt. Ltd.