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July 2026

Louis Tikaram is bringing Stanley to Manly Wharf this September

Pallavi Mathur05 mins

Award-winning chef Louis Tikaram is returning to Sydney this September to open Cantonese restaurant Stanley at Manly Wharf. The 212-seat harbourfront venue will span indoor and outdoor dining areas, a private dining room and a dedicated bar, with live seafood tanks, a custom-built duck oven and tableside Peking duck service. Stanley takes its cues from the waterfront atmosphere of Hong Kong’s Stanley Bay and builds on Tikaram’s Brisbane restaurant of the same name at Howard Smith Wharves. The Sydney menu will centre Australian seafood, meat and seasonal produce through Cantonese cooking traditions, shaped by Tikaram’s philosophy of great food, friends, fishermen and farmers. Premium seafood, live mud crab and signature Peking duck will form part of the offering, alongside a dedicated wine program. The opening marks a homecoming for Tikaram, who spent a decade working in Sydney kitchens including Longrain, Bentley Restaurant + Bar and Tetsuya’s before continuing his career interstate. “Opening Stanley in Sydney is incredibly meaningful to me,” Tikaram said. “Sydney shaped me as a chef. I arrived here as a young apprentice and spent ten years learning from some of the best people in the industry. “It’s also where I first fell in love with the energy of Chinese restaurants. Whether it was breakfast in Chinatown before work or celebrating milestones with family and friends, those experiences have stayed with me throughout my career. “To return with Stanley, a restaurant that reflects my Chinese heritage, my travels and everything I’ve learned over the years, feels very special.” Raised on the NSW North Coast, Tikaram has long been connected to surfing, fishing and life near the water, making Manly a natural fit for the restaurant’s second home. “Surfing, fishing and being around the water have always been a big part of my life. Being back in a location so closely connected to the ocean is inspiring both personally and professionally. “I’m excited to reconnect with producers and suppliers across Sydney and build a restaurant that feels connected to both the harbour and the community around it.” Stanley will join the growing Manly Wharf portfolio operated by Artemus Group, the team behind Howard Smith Wharves and the precinct’s ongoing redevelopment. Artemus Group founder and director Adam Flaskas said the restaurant would be an important addition to Manly Wharf. “Louis is one of Australia’s most respected chefs, and we’re proud to welcome him back to Sydney to create something truly special for Manly Wharf. “From premium Australian seafood, signature Peking duck and live mud crab to an exceptional wine program, every detail has been carefully considered. Our goal is simple: to create a restaurant locals are proud to call their own, and one that’s worth the trip across the harbour.” Stanley Restaurant is scheduled to open at Manly Wharf in September 2026. Source: The Cru Find more dining out updates on Crumb Wire.

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MISC. owner Jad Nehmetallah: Independent venues must earn every visit now

Pallavi Mathur08 mins

Australians may be dining out less often amid the current cost of living, but it would seem they have not stopped valuing the experience. MISC. Parramatta owner and H&R Block Australia’s SMB Ambassador, Jad Nehmetallah, says tighter household budgets have made diners more selective about where they spend their money and less willing to overlook an experience that falls short. Best known to many Australians from Gogglebox Australia, Nehmetallah has built a hospitality portfolio that includes the waterside Parramatta restaurant, with a second venue now on the way. “Going out for dinner has become less about doing it every week and more about making it count when they do. “If someone’s spending their hard-earned money, they want to leave feeling like it was worth it. That’s why hospitality has to deliver on every level, from the food and service through to the atmosphere. You can’t rely on people coming back out of habit anymore; you have to earn it every visit.” For diners, that means a meal out increasingly needs to justify the spend. For venue owners, it places more pressure on every part of the experience, including the decisions customers never see. Good food is only the baseline Nehmetallah believes diners now remember how a venue made them feel just as clearly as what arrived on the plate. “Great food is the baseline now, but they’re also looking for genuine hospitality, consistency and venues with personality. “Customers remember how a place made them feel just as much as what they ate. They want warm service, a welcoming atmosphere and an experience that feels authentic rather than manufactured.” Social media has also changed how customers discover restaurants, but a strong online presence will only carry a venue as far as the first visit. “People discover venues online, but they’ll only come back if the experience lives up to what they saw.” That demand for personality and connection can give independent venues an advantage over larger operators. Independent teams are often able to adapt quickly, build relationships with regulars and create experiences that reflect the communities around them. “People can tell when there’s real passion behind a venue. They’re supporting local businesses because they know there’s a person behind the counter who’s invested in making every service better than the last. “That authenticity is hard to replicate, and I think it’s one of the biggest strengths independent hospitality has.” Dining out has become more intentional COVID changed Australians’ relationship with dining out, according to Nehmetallah, making customers more deliberate about where they go and less forgiving when the experience does not match the price. Operators are balancing those expectations against rising costs, staffing challenges and changing consumer behaviour. “It’s a much tougher environment than it was a few years ago. That’s why running a venue today isn’t just about serving good food. It’s about making good business decisions across the board.” Those decisions can have a direct impact on the customer experience. Cash flow affects whether a venue can retain staff, invest in its menu and maintain the consistency diners increasingly expect. The future of hospitality As Nehmetallah prepares to open a second venue, he is also managing the less visible side of growth, including suppliers, staffing, compliance, tax and finances. “Getting the financial side right is just as important as getting the menu right,” he says. At MISC. Parramatta, one of the biggest lessons the team has learnt is that a single impressive meal is not enough to build lasting loyalty. “The biggest lesson has been that consistency builds trust. People don’t just come back because they had one great meal. They come back because they know what to expect every time they walk through the door.” Opening another venue has also shown Nehmetallah how quickly the number of decisions facing a small business can grow. “It’s easy to think you’ve got everything covered until you’re actually in it. Working alongside H&R Block has been a good reminder that ‘good enough’ isn’t always enough when it comes to those financial decisions. “Having the right advice gives you confidence to focus on growing the business rather than worrying about what’s been overlooked.” Despite the pressure facing the industry, Nehmetallah remains optimistic about the future of independent hospitality. He believes the venues most likely to thrive will be those that stay adaptable, understand their customers and pay close attention to the business beyond what happens on the floor. “Margins are tighter than they’ve ever been, so every decision matters. Whether it’s investing in the right people, improving the customer experience or making sure your finances are in order, those small decisions add up over time. or Nehmetallah, the venues that survive will be the ones that understand great hospitality may begin on the floor, but it has to be backed by a business built to last. Find more food and drink features on Crumb Wire.

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Pincho Disco’s Sushi Fiesta and Bottomless Brunch hit Collingwood

Pallavi Mathur02 mins

Quick Bite Pincho Disco has launched a new Thursday night Sushi Fiesta and brought back Saturday Bottomless Brunch to its Collingwood restaurant. The Latin American-inspired venue is now serving a $99 Nikkei sushi platter from 5pm every Thursday, with oysters, salmon rolls, sashimi and nigiri designed to share between two or work as a starter for a larger group. Nikkei cuisine traces back to Japanese immigrants who settled in Peru in the 19th century, combining Japanese techniques with Peruvian ingredients. The new platter brings that crossover to Pincho Disco’s menu, giving diners another option for date nights, group drinks and late-week dinners. On Saturdays, the venue’s Bottomless Brunch returns with 90 minutes of food and drinks for $75 per person. Bookings run from 12pm to 2pm, with a share-style menu featuring cheese and corn empanadas, chipa bread, lamb tacos, woodfired cheesy chorizo tacos and crispy cassava fries. Drinks include red and white sangria, mimosas, house wine, beer and a chilli grapefruit margarita. Pincho Disco is located at 59 Cambridge Street, Collingwood. Source: Sense Communications Find more dining out updates on Crumb Wire.

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Connoisseur’s new Strawberry Matcha sticks are landing at Coles

Pallavi Mathur03 mins

Connoisseur is bringing strawberry matcha to the freezer aisle with a new ice cream stick launching exclusively at Coles in late July. The new release takes one of the year’s biggest drink trends and turns it into matcha ice cream swirled with strawberry syrup, then covers the lot in a strawberry-flavoured pink chocolate shell. Strawberry matcha has moved quickly from café menus into desserts and bakery cabinets, helped along by more than 110,000 TikTok videos shared under #strawberrymatcha. The combination has become especially popular with Gen Z, pairing the earthy flavour of matcha with sweet strawberry and, crucially, producing something extremely photogenic in the process. Connoisseur senior brand manager Vanessa Mason said shoppers were increasingly discovering new flavours through social media and online culture rather than during a trip to the supermarket. “Consumers today aren’t just discovering flavours in store anymore; they’re discovering them through culture, social media and what’s trending online. “As strawberry matcha is one of the biggest flavour sensations of the past year, we saw an opportunity to be the first to reimagine it into a premium ice cream stick. It captures everything people know and love about the flavour trend while delivering the indulgence and craftsmanship Connoisseur is known for.” Connoisseur is calling the launch a first for premium ice cream sticks in Australia. It follows the success of the brand’s Pistachio Gelato range, with the pistachio sticks now its second best-performing multipack. Matcha is not entirely new territory for Connoisseur either. The brand already sells a Matcha Green Tea with White Choc one-litre tub, making strawberry matcha the next logical addition to its growing line-up of trend-driven flavours. Connoisseur Strawberry Matcha sticks will be sold in packs of four for $12, exclusively at Coles from late July. Source: Wired Co. Find more food retail updates on Crumb Wire.

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Rovollo is opening a 30-seat Italian wine bar in Sydney’s CBD

Pallavi Mathur05 mins

The team behind Italian hotspot Rovollo is opening a new 30-seat wine bar in Sydney’s Martin Place this September. The Heritage Room will sit just metres from its parent restaurant, bringing Tuscan wines, food cooked over a Josper grill and an intimate private dining room to the CBD. While the new venue will indeed operate as an extension of Rovollo, it promises to bring its own identity to the table. The Tuscan touch Inspired by traditional Italian wine bars where food gets just as much attention as what is in the glass, the menu will feature a rotating selection of artisan Tuscan cheeses and meats hand-selected by Esper Group executive chef Cami Feliciano. Larger dishes will include a signature ciabatta sandwich and handmade pastas, giving CBD workers a lunch option that sits somewhere between takeaway and a full restaurant booking. The enoteca’s wine list will cover bold Italian reds including Barolo and Brunello di Montalcino, alongside Tuscany’s best-known white, Vernaccia di San Gimignano, with plenty more available by the glass. Esper Group director Andrew Wallace said the new venue would retain the warmth and old-world hospitality diners had come to expect from Rovollo, while creating something more flexible. “We love the intimate dining experience we’ve created at Rovollo, but due to its size we haven’t been able to accommodate the many requests we’ve had from guests who are looking to either pop in for a wine, or for an exclusive space. “With The Heritage Room, we are creating something that’s intentionally designed to meet their needs, alongside the service and experience they know and love.” A working wine cellar will hold more than 150 bottles from acclaimed wine regions, including vintage Barolo and Brunello di Montalcino. The venue will also include a private dining room for up to 25 guests, designed for long lunches, dinners and special events. Wallace said the private dining room had been purpose-built to offer guests a more personal experience. “A lot of private dining in Sydney is an afterthought,” Wallace said. “This won’t just be a space to gather; it’ll be immersive and customisable with thoughtful touches that leave people feeling like the room has been created just for them.” Feliciano’s set menus for the room will complement the Italian wine list, with indulgent grills including Tuscan bistecca and infused, dry-aged steaks. The entire venue will also be available for private events of up to 50 people. The Heritage Room by Rovollo will open from midday until late, Tuesday to Saturday, with the private dining room available to book on request. Source: Wineglass Media Find more dining out updates on Crumb Wire.

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Dipti Karnad takes over the kitchen at Arms Length Potts Point

Pallavi Mathur05 mins

Arms Length in Potts Point has appointed The Waratah and Three Blue Ducks alum Dipti Karnad as its new head chef with a newly designed menu to demonstrate her culinary chops. The New York-inspired neighbourhood wine bar and restaurant has added dishes including stracciatella with persimmon, grilled octopus with eggplant caponata and pan-fried snapper, which join signature favourites like the stuffed flatbread and milk-braised pork ragu mafaldine pasta. Karnad studied at Le Cordon Bleu and rose through the ranks at Three Blue Ducks before going on to lead the kitchen at The Waratah in Darlinghurst. She described Arms Length as her dream job, combining the neighbourhood wine bar concept she had always wanted with the chance to create technical dishes using Australian produce. “The wine bar concept is exactly what I’ve always wanted to do. There’s both that community feel and a focus on creating technical dishes that showcase beautiful Australian produce, but it isn’t restricted to fine dining.” Arms Length is owned by hospitality operators and sisters Rebecca O’Shea, Rosie O’Shea and Danielle Sue, alongside Danielle’s husband, former Ormeggio at The Spit chef Jeff Sue. The family first opened the venue in Redfern in 2021 before relocating it to a terrace house on Kellett St in Potts Point in 2024. The 60-seat restaurant is designed as a relaxed neighbourhood spot where diners can settle in over shared plates, wine and cocktails without being restricted to the formality of fine dining. Karnad said the venue’s mix of spaces also helped create that relaxed, stay-a-while feel. “The variety of the different spaces, from the front room and bar to the outdoor terrace and booths, mean you can sit for hours over a few bottles of wine and share plates and just enjoy the vibe.” Jeff Sue likened Arms Length to visiting a friend’s house for a dinner party, only with personal chefs handling the food. “There’s delicious food continually being brought to the table, but it’s not taking centre stage; the focus is on people coming together to talk and catch up. “Then you take a bite of something and it stops you in your tracks.” He described the menu as elevated comfort food, while keeping the venue open to people who might only want to stop in for a drink. “Arms Length is also the type of place where you’re welcome to come just for drinks, like you’d do in downtown New York.” The venue has an extensive wine list focused on boutique Australian producers, alongside monthly cocktail specials and a dedicated martini menu. The martini line-up includes yuzu and lychee, appletini and banana espresso martinis, with each also available as a mini. Arms Length also runs a series of weekly dining deals alongside its seasonally changing à la carte menu. There is $19 pasta and wine every Tuesday, $29 steak frites and wine on Wednesdays and a $15 create-your-own mini meal on Thursdays. Arms Length is located at 7 Kellett St, Potts Point. It is open from 4 pm until late Monday to Thursday and from 12 pm until late Friday to Sunday. Reservations are recommended, but the venue also welcomes walk-ins. Source: Wineglass Media Find more dining out updates on Crumb Wire.

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Zambrero seeks Australia’s biggest hands for its new Fat Taco

Pallavi Mathur05 mins

This is really, truly, not a drill. Zambrero has launched a nationwide search for Australia’s Biggest Hands to mark the arrival of its new Fat Taco, with $5,000 worth of tacos up for grabs. The competition is open from July 22 to August 4 and asks Australians to measure their hands for a shot at becoming the official Face (& Hands) of the Fat Taco. The Fat Taco is the thickest taco Zambrero has developed since Dr Sam Prince founded the chain in 2005. It comes stacked with a choice of protein, pickled red onion and sour cream and has been designed to be eaten with one hand. The person found to have Australia’s Biggest Hands will take home $5,000 worth of tacos and the highly unofficial national title. Zambrero CEO Daryl McCormack said the company had first considered filling the role internally, but the team’s hands did not make the cut. “We considered filling the role internally, but after an audit of the Zambrero team’s hands, we had to admit we simply weren’t up to the task. “Somewhere out there is an XXL gloved Australian whose hands were made for this moment, and we will not rest until those hands are wrapped around a Fat Taco. The search starts now. We want every Australian to show us what they’ve got.” As far as quirky food contests go, this one is up there with Australian hall of famers like the nationwide naming competition that gave the country Vegemite iSnack 2.0 and Smith’s search for a new chip flavour through Do Us a Flavour. There is also a second prize for entrants whose hands may not have the size but still carry what Zambrero is calling Big Hand Energy. The $500 cash prize will go to the person who best embodies the spirit of carrying an entire round of drinks without spilling, bringing every shopping bag inside in one trip or opening every jar on the first try. How to enter Entrants need to place one hand flat against a ruler, measuring tape or Zambrero’s official measurement sheet, then upload a photo and their details through the Zambrero website. Hands will be measured from the tip of the middle finger to the base of the palm, where the hand meets the wrist. Stretching will result in disqualification. Entries for Big Hand Energy will run through Zambrero’s Instagram and TikTok accounts (@zambrero), where people can nominate themselves or someone else by commenting on the official competition post and explaining why they deserve the title. The search closes at 11:59 pm on August 4, with the winners of Australia’s Biggest Hands and Big Hand Energy announced on August 12. No purchase is required to participate and entries are limited to one per person. Source: Forward Agency Find more food culture updates on Crumb Wire.

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Red Rooster’s new CHOOK CHANGE menu starts at $2

Pallavi Mathur03 mins

Red Rooster is launching a new everyday value menu, with six items priced under $5 up for grabs. The CHOOK CHANGE range rolls out nationally from today, July 22, giving customers access to snacks, sides and Red Rooster favourites starting from $2. The pocket-friendly menu includes: Small Chips – $2 1 Piece Original Fried Chicken – $2.95 BBQ Cheeseburger – $3.95 Small Chicken Pops – $3.95 4 Chicken Nuggets – $3.95 4 Cheesy Nuggets – $3.95 Red Rooster chief marketing officer Allan Collins said the permanent menu was designed around customers looking for reliable value whenever they visit. “Customers are looking for great value every day, and that’s exactly what CHOOK CHANGE delivers. “Whether it’s a quick snack, lunch on the go or one of your favourite Red Rooster menu items, CHOOK CHANGE makes it easier to enjoy quality Australian chicken without spending a fortune.” Collins said the aim was to create a menu customers could rely on beyond a short promotional window. “We wanted to create a menu that customers know they can rely on every day, not just during a promotional period. CHOOK CHANGE is here to stay.” CHOOK CHANGE follows Red Rooster’s recent expansion of its $10 Whole Roast Chicken deal, which was extended across the full week after initially running from Monday to Wednesday. Unlike that limited-time promotion, the under $5 menu is staying put. The CHOOK CHANGE line will be available for purchase at participating Red Rooster restaurants nationwide, excluding airport locations. Customers can order in-restaurant, through self-service kiosks or click & collect only, with no minimum spend or purchase limits. The menu is not available through delivery at this time. Find more food and drink news on Crumb Wire.

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Buying local matters to Aussies, but convenience is still king: YouGov study

Pallavi Mathur07 mins

Nearly half of Australians say buying local matters when grocery shopping, but price and convenience still decide what ends up in the trolley. A YouGov study commissioned by retail technology company Shopfully found 49 per cent of Australians consider supporting local suppliers and small businesses important when buying groceries. The findings show shoppers want more local and sustainable options, but they still expect those products to be easy to find, competitively priced and available through the supermarkets they already use. Shopfully Australia country manager Brendan Straw said Australians wanted to support local producers, but those choices still had to fit within the realities of everyday life. “Australians clearly have a strong affinity with local producers and small businesses, but conscious consumption still needs to work within the realities of everyday life. “Shoppers aren’t necessarily looking to abandon the convenience of their local supermarket. Instead, they want more opportunities to choose local and sustainable products in the places they already shop. And larger retailers have the resources needed to accommodate this.” One in five shoppers, or 21 per cent, said buying local was very important and that they consistently prioritised local products because they believed they were fresher or better quality. Another 29 per cent said they would choose local products when they were easy to find and priced competitively. Farmers’ markets and local markets are still part of the mix, with 24 per cent of shoppers buying groceries from them. The habit was most common among Australians aged 25 to 34. Straw said farmers’ markets would continue to connect communities with local producers, but shoppers should not need to visit a separate destination to find products that reflected their values. “Large grocery retailers have the reach, scale and existing customer relationships to bring more of these choices into the mainstream. “By placing carefully selected local and sustainable products alongside familiar national brands, retailers can give shoppers greater choice without adding complexity to their routines.” That could mean expanding beyond locally grown produce and Australian-made pantry staples to include organic products, shampoo bars, refillable household items and lower-impact cleaning products. According to Straw, shoppers who currently visit markets or specialist stores for local honey, handmade soap or environmentally conscious cleaning products may be open to buying those items during a regular supermarket visit when the quality, origin and value are clear. Affordability remains one of the biggest barriers. The research found many Australians would choose local products when they were competitively priced and convenient, but even shoppers with strong intentions may struggle to justify paying a significant premium. Straw said promotions, loyalty rewards and introductory offers could make local, sustainable and ethically sourced products easier to try. “Temporary price reductions, multibuy offers and loyalty rewards could help lower the barrier for shoppers purchasing a product for the first time.” Visibility also matters before customers reach the aisle. Straw said catalogues could introduce shoppers to locally made products, seasonal Australian produce and lower-waste household alternatives before they entered a store, while digital channels could provide more detail about the products. The research found interest in local products was not limited to one demographic. Australians were motivated by a mix of community support, product quality, environmental impact, convenience and price. “The retailers that respond most effectively will speak to all of these motivations rather than treating conscious consumption as relevant to only one type of shopper.” Shopfully says retailers that address all of those factors could make local and sustainable products a more regular part of the weekly grocery shop. Expanding product ranges, supporting nearby suppliers and promoting those options more clearly could also help retailers stand out, strengthen ties with local communities and give shoppers another reason to visit. Straw said Australians had already shown they valued local businesses and more responsible choices. “The next step is to ensure those choices are available, affordable and visible wherever shoppers are planning and completing their purchases. “This can benefit consumers and suppliers while also helping retailers differentiate their offer, strengthen community connections and give shoppers another reason to visit their stores.” Source: Hotwire Find more food retail updates on Crumb Wire.

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Whittaker’s and LoDe unveil a limited-edition Berry Biscuit menu

Pallavi Mathur03 mins

Whittaker’s is taking over LoDe Surry Hills for a two-day chocolate pop-up celebrating its new Berry Biscuit block. Café Whittaker’s will run on July 24 and 25, with LoDe turning the new flavour into a limited-edition line-up of pastries and drinks. Berry Biscuit combines Whittaker’s Creamy Milk chocolate with tangy berry pieces and crunchy cocoa biscuit. “Launching it through our Café Whittaker’s activation with the incredibly talented team at LoDe felt like the perfect way to introduce the new block,” said Whittaker’s co-COO Holly Whitter. “It’s a fun, immersive experience that gives Chocolate Lovers the chance to enjoy the flavour in an entirely new way.” The Café Whittaker’s menu includes: Whittaker’s Double Trouble Cookie – $8 Berry Bomb Bombolone – $8 Berry Biscuit CruWin – $12 Chocolate Lover Cakelet – $12 Berry Biscuit Hot Chocolate – $6.50 Berry Biscuit Iced Chocolate – $7.50 Berry Bliss Matcha – $9 The collaboration sees LoDe’s signature pastries and drinks reworked around the new chocolate block, giving the team the chance to turn the flavour into baked goods and drinks beyond the supermarket shelf. LoDe founder Federico Zanellato said the takeover gave the bakery a chance to play with the new flavour while showing off what its team does best. “We loved the idea of turning LoDe Surry Hills into Café Whittaker’s for a couple of days,” he said. “Collaborations like this give us the chance to have a bit of fun while showcasing what our team does best, taking great ingredients and transforming them into pastries and baked goods that people hopefully haven’t experienced before.” Café Whittaker’s will open at LoDe, 487 Crown St, Surry Hills from 8 am on July 24 and 25, with the menu available until sold out each day. Find more food and drink news on Crumb Wire.

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