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June 2026

Colombo Social’s Sri Lankan High Tea to fund children’s meals

Pallavi Mathur010 mins

Sydney’s Colombo Social is launching a Sri Lankan High Tea that will help fund meals for children across Sri Lanka’s east coast. The new weekend experience, launching in Sydney on Saturday, July 11, is tied to Harvest2, a new long-term food security, education and sustainable agriculture program from Plate it Forward, Dilmah Tea and the MJF Charitable Foundation. Every High Tea booking will fund 10 meals for children supported through the initiative, connecting diners at Colombo Social directly to school meal programs in Sri Lanka. Harvest2 is already underway across the Batticaloa District and will expand across 23 rural schools over the next 12 months, supporting more than 2,700 children through daily meals, environmental education and community-led agriculture. The program builds on Dilmah’s Sustainable Empowerment Programme, connecting small-scale farmers, schools and community kitchens through a local food system designed to support both students and farming families. Through the initiative, small-scale farmers will supply fresh produce directly to school kitchens across the Batticaloa District, creating stable income pathways for local families while helping students access nutritious daily meals. Participating schools will also become hubs for environmental and agricultural education, with organic gardens, fruit orchards, native tree planting, beekeeping initiatives and biogas-powered kitchens. A long way from the pass For Plate it Forward Founder Shaun Christie-David, Harvest2 is the social enterprise’s most ambitious international initiative to date. Christie-David says, “The sliding door moment of Mum and Dad leaving Sri Lanka for Australia changed the course of our lives and gave us opportunities we could never have imagined, in a country we are so proud to now call home. “But with that has always come a deep desire to give back and honour the opportunities and luck we have had. “For us, that means returning to the east coast of Sri Lanka, a place that has experienced so much hardship through war and economic challenges, and doing what we know best – changing lives through food.” The project extends Plate it Forward’s work using food to create opportunity, address food insecurity and support communities through hospitality, while returning that model to Sri Lanka’s east coast. Harvest2 also has a strong focus on women-led employment pathways, with local mothers engaged to prepare meals through community kitchen programs designed to feel familiar, accessible and reflective of rural home kitchens. “Harvest2 is such a holistic approach to impact. It’s not just about feeding children. It’s about creating long-term change through food education, organic and sustainable gardens, and employment pathways for women who have long been excluded from the workforce, while providing healthy, nutritious meals for children who deserve every opportunity in life,” Christie-David continues. The initiative is also deeply personal for Christie-David, who is leading the project alongside his mother, Shiranie Christie-David. Originally from Batticaloa, Shiranie migrated from Sri Lanka’s east coast during the civil war. Harvest2 represents a long-held vision between mother and son to give back to the communities she left behind, turning their connection to Sri Lanka into long-term impact for future generations. “In this day and age, it really saddens me to see that there are children still going hungry. There shouldn’t be a child who has to go looking for food,” says Shiranie Christie-David. “Batticaloa is where my mum grew up, and it brings back a lot of nostalgia for me. I’m so happy that we are able to move forward with this project in my hometown. “What we are trying to do is ensure we never forget our roots or take for granted the opportunities we have had. This is our way of giving back to Sri Lanka in our own small way.” High tea, higher purpose The partnership will come to life in Sydney through Colombo Social’s new Sri Lankan High Tea, available every Saturday and Sunday from 12 pm – 4 pm. Priced at $50 per person, the experience includes unlimited Dilmah tea and a menu that focuses on classic Sri Lankan flavours and family recipes. The High Tea features ribbon sandwiches, seeni sambol and cheese tarts, lamb curry sausage rolls, beef patties, fish cutlets and pol roti served with sambols. For a sweet treat to follow, diners can expect Amma’s love cake, spiced snails and freshly baked scones with Sri Lankan pineapple jam and nutmeg clotted cream. Guests can also upgrade to unlimited tea-inspired mocktails for $20 or cocktails for $40. Every High Tea booking will fund 10 meals for children supported through Harvest2. “At Dilmah, we believe in making the world a better tea. Through Harvest2 and our partnership with Colombo Social, we bring this mission to life in a very tangible way,” says Dilhan C. Fernando, CEO & Chairman, Dilmah. “My sincere thanks to Shaun, Shiranie and the wonderful team at Plate it forward for helping connect Australian diners with our mission. “From July 11, every diner at Sri Lankan High Tea at Colombo Social will help support schoolchildren, farming families and sustainable livelihoods in Sri Lanka. It demonstrates the extraordinary impact that can happen when hospitality, community and purpose come together.” Locally, Plate it Forward has donated more than 664,000 meals to support food security and delivered more than 280,000 hours of paid training and employment opportunities to people facing barriers to work. Harvest2 builds on that impact, extending the organisation’s community-led model into Sri Lanka. “Thinking with empathy, care and humanity means asking yourself what someone going through difficult circumstances truly needs most. Sometimes the simplest and most powerful way to show someone you care about them is by feeding them,” Christie-David concludes. “To be able to say to our customers that by dining with us, they are helping feed children facing hardship, is something incredibly meaningful.” Source: Electric Collective Find more dining out updates on Crumb Wire.

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Messina x Whittaker’s new gelato collab is absolutely bananas

Pallavi Mathur03 mins

Gelato Messina and Whittaker’s are teaming up for a choc-banana moment this winter, launching a limited-edition gelato inspired by Whittaker’s new Banana Caramel block. Available nationally at Gelato Messina stores from today, June 30, Caramel’s Gone Bananas features fresh banana and Whittaker’s Creamy Milk chocolate gelato, swirled with vanilla caramel and loaded with chunks of Whittaker’s Creamy Milk chocolate brownie. The flavour is a rich, nostalgic nod to the new Whittaker’s Banana Caramel block, which has now hit Australian supermarket shelves. To celebrate the collaboration, Whittaker’s is giving away 50 free Banana Caramel Blocks at every Gelato Messina store nationwide. The first 50 people to purchase a scoop or tub of Caramel’s Gone Bananas at each store will score a block. The release brings together two brands known for sell-out dessert moments and cult foodie followings, pairing Messina’s limited-edition gelato specials with Whittaker’s creamy chocolate. “We know Australians already love the combination of banana, caramel and our Whittaker’s Creamy Milk, so partnering with Messina to bring those flavours to life in gelato form felt like a match made in dessert heaven,” said Holly Whittaker, Co-COO from Whittaker’s. “Messina are known for creating incredibly indulgent flavour experiences, and Caramel’s Gone Bananas perfectly combines their creativity with the creamy taste of Whittaker’s chocolate. We can’t wait for Chocolate Lovers to get a scoop of this collaboration.” “When you start with Whittaker’s chocolate, you’re already onto a good thing. Bringing together their renowned chocolate and our passion for flavour innovation has resulted in a seriously indulgent gelato, and we can’t wait to see what our customers think,” adds Tom Mitchell, Executive Chef at Gelato Messina. Caramel’s Gone Bananas is available at all Gelato Messina stores nationally for up to a week, while stocks last. Source: Good Appetite Find more food and drink news on Crumb Wire.

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Port Macquarie’s Little Shack team opens a new Evans Head kiosk

Pallavi Mathur03 mins

The team behind Port Macquarie cafe Little Shack has opened The Shack Evans Head, a new sister cafe and takeaway shop in the Northern Rivers. Now open inside the Reflections Holidays kiosk, the new venue is serving coffee, snacks and meals with views across the river, plus a local-first approach to staffing and suppliers. “We’ve hired staff locally, including our head barista, Jordie, and we’re sourcing our meat products from Metcalf Quality Meats in Evans Head and our bread from Simply Sourdough in Lismore, and supporting local wherever we can in the future,” said Paul Schulte, co-founder of The Shack Group. “We’re looking forward to becoming a part of the local fabric at Evans.” Alongside the cafe, The Shack Evans Head will also include Little Shop, a takeaway offering stocked with a curated selection of Northern NSW products and essentials. The shop will carry fresh bread, veggies and staples, giving Reflections guests and the local community a place to pick up the basics without leaving the area. “The concept has been built around convenience, simplicity and a genuine commitment to supporting regional producers,” Schulte said. The kiosk is positioned within Reflections Evans Head, giving holiday park guests and locals access to morning coffee, snacks and meals by the river. Reflections Evans Head park manager Jen Scott said the new cafe was appreciated by the community throughout every season, positioned ideally for the enjoyment of Reflections guests but also the broader community. “The kiosk site is loved by locals, particularly families given the wide-open space for kids to enjoy, and our guests are always appreciative of its presence for snacks and meals and of course morning coffees while enjoying the spectacular views,” she said. Reflections Holidays is the largest holiday park group in New South Wales, operating 40 holiday parks from the coast to the country and caring for 47 community reserves. Reflections is a certified social enterprise and reinvests profits back into its holiday parks and the community reserves in its care. Find more food and drink news on Crumb Wire.

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Tupperware marks 80 years with Australian comeback

Pallavi Mathur05 mins

Tupperware is back in Australia, with the iconic kitchenware brand returning to local shelves for the first time since its temporary exit from the market. The kitchenware brand first arrived in Australia in the early 1960s, becoming a household name through its famous parties, colourful containers and that unmistakable airtight seal. After ceasing local operations in December 2024, the brand is now returning to Australian shelves with a new range spanning storage, meal prep, lunchboxes, and water bottles, featuring designs made for fridges, pantries, freezers, microwaves, school lunches, and life on the go. Tupperware Australia Distributor’s Director of Sales and Head of Product, Daniel Grundmann, said the brand’s return taps into a long history with Australian households. “For 60 years, Tupperware has been a fixture in Australian kitchens, and for so many of us, it’s tied to memories of family dinners, school lunches and the unmistakable pop of a perfect seal. “We’re thrilled to bring that legacy back with a range that holds onto everything people loved about the original while being built for the way Australians cook, store and live today.” The lineup includes new colours, sizes and designs made using durable materials free from BPA, PFAS, PFOA and PTFE. The Tupperware Australia range includes: Modular – Stackable, airtight containers and bowls with clear-view windows, made to maximise fridge and pantry space, keep food fresher for longer and bring more organisation to everyday storage. Freezable – Flexible, airtight containers with an arched base for faster, even freezing, made to prevent freezer burn and keep the freezer organised. Microwavable – Heat-resistant containers with a steam-release valve and secure lids, made for mess-free reheating and portioned meal prep. Heritage – Classic Tupperware storage solutions featuring the brand’s iconic sunburst lid and instant seal, made for prepping, storing and serving. Original – The all-purpose Tupperware bowl that dates back to 1946, featuring an airtight, leak-proof seal and easy-open lid for prepping, storing, serving and transporting meals. Divided – Compact three-compartment containers with an airtight lid, made to keep meals fresh and portioned for lunches, snacks and life on the go. Eco – Durable, leak-proof water bottles with an ergonomic, easy-drink design, made for hydration at work, school, the gym or on the go. The Australian relaunch arrives as Tupperware celebrates its 80th anniversary globally. The brand traces its origins to the 1940s, when chemist Earl Tupper was inspired to create an airtight seal for plastic containers, a breakthrough that changed how food was stored, served and prepared around the world. “Aussie Tupperware fans have been beating the door down for the iconic brand to return, and we know they’re going to love the new range. It heroes the iconic designs the brand is known for, while incorporating new, fun colours and features that reflect our belief that food storage doesn’t have to be boring”, Grundmann said. The Tupperware range is now available in-store and online. Source: Zonnio’s & Hunt Find more food retail updates on Crumb Wire.

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Krispy Kreme turns movie snacks into three new doughnuts

Pallavi Mathur02 mins

Krispy Kreme Australia has launched a limited-edition Movie Night range, bringing three cinema-inspired doughnuts to stores for cosy winter streaming sessions. The range arrives as movie nights move firmly back to the couch, with new and recent releases like Disney’s Avatar: Fire and Ash and Netflix rom-com Voicemails for Isabelle giving Australians another excuse to line up the snacks. Instead of the usual popcorn bowl, Krispy Kreme has turned classic cinema flavours into three new doughnuts, with caramel popcorn, sour blue raspberry and sweet-and-salty caramel all getting a limited-time run. The Movie Night lineup includes: Caramel Popcorn – A shell doughnut filled with rich caramel, dipped in white truffle icing and topped with caramel popcorn. Sour Blue Raspberry – The Original Glazed doughnut with sour blue raspberry icing and sour blue sugar crystals. Sweet & Salty – A shell doughnut filled with butterscotch kreme, topped with salted caramel and biscuit pieces, then finished with a caramel truffle drizzle. The launch follows a run of flavour updates from Krispy Kreme Australia, including its Matcha Moment collection earlier this year and Pistachio Papi, which has become a permanent menu item after first launching in 2025. The limited-edition Movie Night range is available from Wednesday, July 1, until Tuesday, July 28, at Krispy Kreme Australia stores. Source: Sling & Stone Find more food and drink news on Crumb Wire.

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Chef Profile: Brad Crowle on fire cooking, fine dining and Elliott’s next chapter

Pallavi Mathur010 mins

After working in some of Sydney’s most celebrated kitchens like Aria and Kiln, Brad Crowle has taken his next step at Elliott’s Balmain. Now leading the neighbourhood restaurant into a new era as Head Chef, he brings a produce-led approach shaped by fine dining, open-fire cooking, and a deep respect for seasonality. In this profile, he talks to Crumb Wire about falling for the pace of the kitchen, always seeking the next challenge and how fire is set to become the heart of Elliott’s next chapter. What first sparked your love for food, and how did you get your start in the industry? Initially, hospitality was a great way to spend most of the day at the beach with mates and work at night. But I quickly became addicted to the energy and pace of the kitchen. I was drawn to the discipline, teamwork, and the very direct connection between cooking something well and making someone’s day better. What’s been your journey so far from your first job to where you are now? I started my career in Milton, a small town on the South Coast of NSW. During my apprenticeship, I decided I wanted to challenge myself in Sydney and had my heart set on working at Aria. Fortunately, I got the opportunity to join Aria and complete my apprenticeship there, and that’s where my passion for fine dining really took off. At Aria, I worked alongside people from all over the world, which opened my eyes to different cultures and cuisines. After my time there, I spent several months travelling through Europe on what was essentially a food-focused journey. Experiencing different food cultures firsthand was incredibly inspiring and helped shape the way I think about hospitality. When I returned to Sydney, I spent several years at Barangaroo House, learning to cook over fire from some of the best in the industry. The next major opportunity came when Clare Smyth announced she was opening in Sydney. Having followed her work at Restaurant Gordon Ramsay and Core, it was something I was determined to be part of. I spent the next three years there, and by the time I left, I was a Junior Sous Chef. From there, I took a year off to live and work in France. Spending time working in some great restaurants. When I returned to Sydney, I took a role as Head Chef at Kiln in Surry Hills, working with Beau Clugston as Partner Chef. Having first experienced his food as an apprentice when Noma visited Sydney, I’d followed his career for years and was excited to learn from him. More recently, the opportunity to join Elliott’s came along. It meant working alongside chefs I greatly respect and represented the next step in my journey, one that was simply too good to pass up. What have been some of your greatest achievements and challenges along the way? I’m very goal-oriented and find a great sense of achievement when I reach them. One of my earliest memories of this was desperately wanting to run the fish section at Aria. As I worked through the years of my apprenticeship, this felt like a world away, but I kept building and learning until eventually that day came. From there, I’ve always been focusing on the next goal. More recently, stepping into Elliott’s and helping shape a new direction for the restaurant has been particularly rewarding. We’ve been building the menu around the open-fire kitchen, refining the team, and creating something that feels right for Balmain. One of the ongoing challenges is finding a balance. You want food to feel thoughtful and refined, while still being generous, approachable, and enjoyable. Outside of your property, what are your current favourite food joints? I’m loving what the teams at Bessie’s and Bar Copain are doing at the moment. I recently ate at Margaret and thought it was fantastic. Mimi’s is always a great spot for lunch, followed by a drink at Will’s. I’ve also recently moved to Drummoyne and have been enjoying afternoons sitting outside by the water at the Sailing Club. Which chefs and cuisines inspire you most, past or present? I’ve taken a lot from the chefs I’ve worked alongside, particularly the discipline and ingredient focus of places like Oncore, and the fire-led, produce-first approach at Kiln. Beau Clugston’s cooking has definitely influenced the way I think about food and creativity. More broadly, I’m inspired by French technique, modern Australian cooking, and cuisines built around seasonality, simplicity, and cooking over fire. How do you think Australia’s food culture has evolved in recent years? Australia’s food culture has become more confident. Diners are more open-minded, and chefs are less tied to traditional ideas of what a “serious” restaurant needs to look like. There’s a greater focus on provenance, native ingredients, fire, fermentation, and seasonality, but also more value placed on venues that feel relaxed, local, and welcoming. People still want excellent food, but they also want warmth, energy, and places they can return to regularly. Any exciting food trends you’ve tried at home or sneaked onto the menu? Fire cooking is the obvious one for me, although I don’t really see it as a trend. It’s one of the oldest ways to cook, and there’s still so much depth to explore. At Elliott’s, the open-fire kitchen has become central to the menu. We use it across seafood, meat, and vegetables, building flavour through smoke and embers.  Native Australian ingredients have also been exciting to work with, particularly when they bring freshness, balance, or a genuine sense of place, rather than being used for novelty. And finally, what do you love doing when you’re not in the kitchen? Cooking professionally can be all-consuming, so I try to switch off whenever I can. Most weekends involve eating out, getting in the ocean for a swim, or heading out for the occasional fishing trip. More recently, I’ve started getting into endurance sports, so a lot of my spare time is spent training…

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Coles launches 100% Australian flat iron steak after MasterChef debut

Pallavi Mathur05 mins

Coles has launched a new 100% Australian No Added Hormones Beef Flat Iron Sharing Steak, giving shoppers the chance to cook the same cut featured on Monday night’s episode of MasterChef Australia. The steak starred in a 60-minute challenge set by Coles Ambassador and Michelin-starred chef Curtis Stone, with contestants tasked with turning the versatile cut into a standout dish. The challenge saw Vinnie create Flat Iron Two Ways, pairing tartare with crispy potato and crostini, plus hibachi-grilled flat iron with salsa verde, fennel and orange salad. Pat also took on the cut with a barbecue flat iron steak served with cheesy polenta, tomato and bread salad and green herb sauce. Coles General Manager Meat, Deli, Seafood & Convenience Karen O’Connor said the new product gives customers the opportunity to get inspired in their own kitchens. “At Coles, we’re always looking for ways to bring exciting new products to our customers, and we’re proud to be the first major supermarket to range flat iron steak nationally. “Made from 100 per cent Australian beef with no added hormones, this steak cut is renowned for its tenderness, flavour and versatility. “After seeing the incredible dishes created on MasterChef Australia, we’re excited to give customers the opportunity to try the steak for themselves and enjoy cooking with it at home.” Curtis Stone said the flat iron steak is one of Australia’s best-kept beef secrets. “The flat iron steak is something really special. It’s one of those cuts that chefs love because it’s incredibly tender, packed with rich beef flavour and has beautiful marbling. “MasterChef Australia contestants got the opportunity to showcase just how versatile it can be, and now the rest of Australia can discover it too. “Whether you’re grilling it on the barbecue or cooking it in a hot pan, it’s a fantastic steak that delivers every time.” Coles says the flat iron steak is known for its tenderness, flavour, versatility and marbling, making it suited to both barbecuing and cooking in a hot pan. The supermarket says it is the first major supermarket to range flat iron steak nationally. The new Coles Australian No Added Hormones Beef Flat Iron Sharing Steak is made from 100 per cent Australian beef with no added hormones. The launch forms part of Coles’ partnership with MasterChef Australia, bringing an ingredient featured in the MasterChef kitchen to supermarket shelves the next day. Paramount Australia Director of National Advertising Partnerships, Tamar Hovagimian, said the partnership continues to connect Australians with the food they see on screen. “One of the things audiences love most about MasterChef Australia is discovering new ingredients and techniques that inspire them in their own kitchens. “We’re delighted to partner with Coles to bring the flat iron steak from the MasterChef kitchen to supermarket shelves, giving fans the opportunity to experience this exceptional cut for themselves.” The Coles Australian No Added Hormones Beef Flat Iron Sharing Steak is available from Tuesday, June 23 in store and online at Coles supermarkets nationally for $36 per kilogram while stocks last. Find more food retail updates on Crumb Wire.

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Celebrating Sea Country: Mindy Woods launches a free recipe booklet for NAIDOC Week

Pallavi Mathur05 mins

Bundjalung chef, restaurateur and author Mindy Woods and the Aquaculture Stewardship Council have teamed up on a free recipe booklet celebrating Indigenous ingredients and responsibly farmed Australian seafood, launching during NAIDOC Week. Celebrating Sea Country is available to download throughout July via the ASC website, featuring recipes created by Woods using native ingredients alongside ASC labelled barramundi, salmon and prawns available in Australian supermarkets. The ASC label provides assurance that seafood comes from farms that have met the ASC’s social and environmental standards. Printed copies will also be available at the Australian National Maritime Museum throughout July while stocks last. Mindy Woods said, “NAIDOC Week is an opportunity to honour First Nations culture, knowledge and connection to Country. Through this collaboration, we want Australians to explore the native foods on their doorsteps and think about the impact of the choices they make every day. “Sustainable seafood isn’t just about preserving our oceans; it’s about honouring the deep connection between land, sea, and culture. I strive to champion responsible aquaculture that respects both the environment and the communities it supports.” During NAIDOC Week, visitors to the museum can try a selection of the recipes firsthand at HarbourWatch Café, with the Prawn Sando and Barramundi Fish and Chips with Moray available as limited-time menu specials. HarbourWatch Café recently achieved ASC Chain of Custody certification, meaning the ASC labelled seafood it serves can be traced back through every stage of the supply chain to responsibly certified farms. Humpty Doo Barramundi from the NT will also feature on the venue’s new menu. Alessandro Intini, Food & Beverage Director at SRG Hospitality, said, “Understanding where ingredients come from and how they are sourced helps support responsible producers, protect marine ecosystems and gives our customers confidence in the food they enjoy.” Ellie Dixon, ASC Australia’s Market Development Manager, said, “Choosing change is a collective responsibility. When producers, chefs, retailers, food service providers and seafood lovers work together, we can help drive meaningful and lasting impact for people and the planet. “The ASC label provides assurance to consumers that their seafood comes from farms that have met the ASC’s robust social and environmental standards.” Ms Daryl Karp AM, Director and CEO of the Australian National Maritime Museum, said, “As a maritime museum, we seek to champion the importance of healthy oceans not only through our exhibitions and programs, but through the choices we make every day. This collaboration brings together culture, food and sustainability in a way that is engaging, accessible and meaningful for visitors.” For home cooks, more than 100 ASC labelled seafood products are now available in Australian supermarkets across chilled, frozen and ambient categories. Celebrating Sea Country can be downloaded throughout July via the ASC website, while complimentary printed copies will be available at the Australian National Maritime Museum. Source: Ponder Find more food and drink news on Crumb Wire.

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Raph Rashid is giving away free doughnuts at four Melbourne shopping centres

Pallavi Mathur06 mins

Food creator and icon Raph Rashid (@raphrashid) is bringing four free custom doughnuts to Melbourne shopping centres this winter, with Greatest of the Mall returning from June 27 to July 12. The annual event, created by Vicinity Centres and Melbourne Food & Wine, is back for its third year across The Glen, Bayside, Broadmeadows Central and Box Hill Central. This year’s campaign sees Rashid, the Melbourne food personality behind Beatbox Burger, Taco Truck and All Day Donuts, create a custom doughnut for each centre in collaboration with a local Melbourne food creator. Each doughnut has been inspired by the community and culture of its location, with flavours spanning milk tea, lamington, baklava cheesecake and matcha. “Each centre has its own personality and honestly, its own flavour. I just had to find it and put it in a doughnut. Every recipe has been designed to reflect the character of its centre, resulting in flavours that are fun, unexpected and unlike anything you’d typically find in a doughnut cabinet,” said Rashid, who also goes by ‘Snacc Boss’. The centre-inspired doughnuts are: The Glen – Milk Tea Brûlée Donut, created with Alice Bennett of Miss Trixie Drinks Tea. Available Saturday, June 27 and Sunday, June 28. Bayside – Pink Lamington, created with Dani Venn. Available Friday, July 3 and Saturday, July 4. Broadmeadows Central – Baklava Cheesecake, created with Jonathan Williams of Dub Eats Everything. Available Thursday, July 9 and Friday, July 10. Box Hill Central – Yuzu Glaze with Matcha Cream, created with Melbourne Foodie. Available Saturday, July 11 and Sunday, July 12. Rashid will be on-site at each centre on selected dates for a three-hour activation from 11 am to 2 pm, giving away 600 doughnuts per day. Shoppers will also be able to try their luck at the Snacc Spin Wheel to win centre gift cards and snack prizes. Running alongside the activations, the Eat & Win competition will give shoppers across all four centres the chance to win one of five $500 centre gift cards at each centre. The competition runs from Wednesday, June 17 to Sunday, July 12. “Our centres are home to some of Melbourne’s most exciting and diverse food experiences, and Greatest of the Mall is the perfect way to showcase them. We’re excited to see Melburnians come together this winter to enjoy some incredible doughnuts,” Amy Wotton, General Manager Brand & Marketing, said. Greatest of the Mall began as a celebration of Melbourne mall culture and the food court dishes people grew up loving. The 2026 edition builds on last year’s campaign, which saw Rashid and friends tour the four centres for a four-part content series, sourcing inspiration before creating a custom snack for each mall. This year, that same idea has been turned into a full doughnut lineup, with each flavour tied to the centre it was created for. “Thousands. Of. Free. Doughnuts. There’s four words that’ll bring joy to anyone in Melbourne this winter,” MFW creative director Pat Nourse said. “Greatest of the Mall has been one of the most fun collaborations we’ve undertaken in recent times at MFW and now that we have the ultimate snacker, the Snacc Boss himself, Raph Rashid, training his attention on that most iconic of mall snacks (or snaccs, even), we’re taking it to an even more fun place. I can’t wait.” Source: ID Collective Find more food culture updates on Crumb Wire.

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Zeus Street Greek opens 50th restaurant as national expansion ramps up

Pallavi Mathur06 mins

Zeus Street Greek has opened its 50th national restaurant at Sunshine Plaza on the Sunshine Coast, marking a major milestone for the Aussie-born, Greek-bred food brand. The opening kicks off a bigger national expansion plan, with Zeus Street Greek targeting more than 130 new restaurant openings across major Australian cities over the next four years, as well as new markets in South Australia and the Northern Territory. “Since we opened our first store in 2014, Zeus Street Greek has grown into a fan favourite for communities across Australia. Over the next four years, we are accelerating our expansion with plans to more than double the number of restaurants providing tasty, fresh, Greek-inspired food for everyday Australians,” Zeus Street Greek Co-Founder Costa Anastasiadis said. “We are excited to bring our food to new markets in Adelaide and Darwin, creating new communities through delicious food and dining experiences.” Adelaide and Darwin are both on the cards as the brand prepares to enter more communities with its Greek-inspired fast-casual menu. Around 20 new restaurants are planned to open each year for the next four years, with the expansion expected to increase customer reach by 28 per cent. The big Greek growth plan The brand’s growth plans are also expected to create new opportunities for franchise partners. In 2027 alone, Zeus Street Greek expects to create hundreds of new jobs across Australia through its franchise model, giving local operators the chance to support their own communities through employment. Zeus Street Greek CEO Ramon Castillo said, “In 2027 alone, we expect to create hundreds of new jobs for Australians through this accelerated expansion. Through our franchisee model, we enable local people to support their own communities through employment opportunities. “From 50 stores to targeting more than 130 new restaurants in just four years is a major feat, however we know customers want elevated QSR experiences, that is still fast and convenient but prioritises fresh, flavourful ingredients. “This is a new era for the brand, and we are getting the community more involved than ever before to support this growth, through our national local heroes campaign.” Zeus Street Greek says the expansion comes as customers continue looking for elevated QSR experiences that are still fast and convenient, but prioritise fresh and flavourful ingredients. A seat at the table To mark the 50-store milestone, Zeus Street Greek is launching its national Seat At Our Table campaign from July 6. The campaign invites customers to nominate a local hero, giving communities a chance to spotlight someone who represents philotimo, the Greek belief in generosity, community and welcoming people as family. As part of the campaign, Zeus Street Greek will also partner with DoorDash to launch a limited-edition Family Greek Feast, available exclusively on the DoorDash app from July 6. The offer is designed to make it easier for families and communities to celebrate together at home while the brand marks its 50-store milestone and next phase of national expansion. “This celebration is about embodying the Greek tradition of Philotimo – the belief in generosity, community and welcoming people as family, and that is why we are inviting the Sunshine Coast locals to pull up a chair at our Big Greek Table,” Anastasiadis said. “A local hero is someone that lives philotimo. We want the community to nominate that person so we can give back to the heroes walking among us.” Source: GT Communications Find more dining out updates on Crumb Wire.

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