/ Jul 26, 2026
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July 2026

Bulldogs’ Bontempelli joins push to deliver three million breakfasts

Pallavi Mathur08 mins

Red Tractor, ALDI Australia and Foodbank are aiming to put three million breakfasts on the table for Australians facing food insecurity through the return of the Buy One, Give One campaign. From July 20, every 1.6kg bag of Red Tractor oats purchased as an ALDI Special Buy will trigger the donation of another 1.6kg bag to Foodbank. AFL’s Western Bulldogs captain Marcus Bontempelli is also backing the campaign through his Melbourne cafe, Arthur’s Milkbar. The venue has added two limited-time oat dishes to the menu, with Crème Brûlée Porridge and Savoury Garlic Oats available until August 2. Each bowl purchased will result in another 1.6kg of oats being donated to Foodbank. “Growing up, brekkie was a big deal in our house. It’s where we made sure we started the day on the right foot as a family,” Bontempelli said. “When I think about Aussies who aren’t able to do something as simple as have a bowl of oats for brekkie, it really hits home. That’s why I’m getting behind this campaign, it makes it so simple to make a real difference for someone that needs it. “If you’re heading out to do the groceries over the next two weeks, make sure you head to ALDI and pick up a bag of Red Tractor oats. And if you’re in Melbourne, pop into Arthur’s. I’ve been trying to get Crème Brûlée on the menu for a while so you might spot me down there tucking into a bowl!” Rising demand The campaign returns as demand for food relief continues to climb. Recent Foodbank data found 47 per cent of Australians found it harder to put food on the table in June than they did the month before. Foodbank’s latest annual Hunger Report also found one in three Australian households were unable to afford nutritious food, skipping meals or going entire days without eating. “As Australia’s largest food relief charity, our partnership with Red Tractor and ALDI is vital, not only in terms of helping us provide nutritious meals to those in need, but also as an enabler for us to raise awareness of the quite astonishing need across the community,” said Foodbank Australia CEO Kylea Tink. “For many it can be tempting to assume food insecurity is an issue that affects those at the margins of our society. Yet our most recent annual Hunger Report showed one in three households in Australia are either unable to afford nutritious foods, or are skipping meals or entire days of eating. “In one of the most successful economies in the world, this rate of food insecurity should be completely unacceptable, yet as of today it is systemic and endemic.” Now in its third year, Buy One, Give One turns the purchase of an everyday breakfast staple into direct support for households doing it tough. Red Tractor CEO Andrew Loader said, “Two years ago, we set out to help feed Australian families through the simple act of buying a bag of oats.” “Today, Buy One, Give One is in its third year, and the need has never been greater. “Each bag of Red Tractor oats bought at ALDI is a direct way for Australians to help someone in their community doing it tough, and we couldn’t be prouder to keep building on the impact we’ve made together.” The donated oats will be distributed through Foodbank’s national network and into pantries across the country during winter. “Buy One, Give One allows Foodbank to move oats around the country and into the pantries of people in need in time for winter,” said Tink. “We couldn’t be more grateful to Red Tractor and ALDI for supporting Foodbank and Australian families, and we encourage oat lovers to head into ALDI and pick up their Red Tractor oats.” ALDI Australia buying director for breakfast Ben Jacobs said the campaign turns an everyday grocery purchase into practical support for families. “Breakfast is something many of us can take for granted, but for households facing food insecurity, a pantry staple like oats can help provide a nutritious start to the day,” he said. “Through this initiative, ALDI customers can play a simple but meaningful role in helping Foodbank reach more Australians this winter.” Red Tractor’s 1.6kg oats are priced at $5.99 and available at ALDI stores nationwide as a Special Buy from July 20, while stocks last. Source: Zonnios & Hunt Find more food retail updates on Crumb Wire.

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Treasury Wine Estates launches Australia’s first wine creator community

Pallavi Mathur05 mins

Treasury Wine Estates is launching Australia’s first always-on wine creator community, House of Winefluence, with community-driven influence company Social Soup this August. The 12-month program will bring together more than 200 creators to produce monthly content for Squealing Pig, Pepperjack and 19 Crimes, with more than 1,000 pieces of content expected across the year. “House of Winefluence is a step-up in terms of our capability to deliver rolling influencer activity with clients,” said Social Soup founder and CEO Sharyn Smith. “It’s a first in the Australian alcohol industry so we are beyond excited to see it launch.” Rather than rebuilding a creator roster for every campaign, House of Winefluence will give Treasury Wine Estates a standing community of wine lovers who already know the brands and can be activated around product launches, seasonal moments and cultural trends. “We’ve shifted our community of creators from campaigns to a true always-on academy, built once and activated every month,” Smith said. “Instead of re-briefing and re-vetting creators every time, TWE now has a standing roster of more than 200 wine lovers who know the brands, trust the products and show up month after month.” Social Soup, which works across Australia and New Zealand, will build and manage the creator community through its existing creator academy. Smith added, “TWE has been the perfect partner to launch this with.” “We’ve been building this model for years and can’t wait to put it to the test to prove how it compounds investment over time. TWE gets long-term relationships with local creators, a rolling pipeline of content, and the efficiency of working with people who already know the brands.” The model marks a shift from one-off influencer campaigns to continuous creator activity, with the same group producing content throughout the year. “Wine is one of the world’s most enduring social connectors that needs to continue to evolve with today’s consumer,” said Treasury Wine Estates marketing manager for digital and social media Ari Wytwornik. “House of Winefluence is about breaking down barriers, celebrating the story behind every bottle and showing that wine can be enjoyed your way, for any occasion.” Last year’s activity ran across three separate waves of influencer partnerships. House of Winefluence will instead operate year-round through UGC creators, giving the three wine brands a rolling pipeline of content. “As an industry, we need to make wine more approachable and relevant for the next generation of consumers,” Wytwornik said. “We’re excited to continue our partnership with Social Soup, leaders in the creator space, to bring this industry-first program to life for Australian consumers.” Treasury Wine Estates’ in-house agency, Splash, developed the House of Winefluence name and visual identity. “When a brand goes quiet between campaigns, it loses momentum with audiences and creators,” Smith said. “Always-on means TWE has a standing community of creators who can respond to a product launch, a seasonal moment, or a cultural trend without starting from scratch. If something new happens in the business tomorrow, the community is already there and ready to activate.” The initiative is the first program of its kind for Australia’s alcohol industry and builds on Social Soup’s long-term partnership with Treasury Wine Estates. Source: SKMG Find more food culture updates on Crumb Wire.

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Hungry Jack’s raises record $2.8 million for Make-A-Wish Australia

Pallavi Mathur03 mins

Hungry Jack’s has raised a record $2.805 million for Make-A-Wish Australia, marking its biggest annual fundraising result since the partnership began in 2017. The 2026 campaign saw 316,000 stars sold nationwide, with customers donating throughout June in-store, via drive-thru and through the Hungry Jack’s app. Hungry Jack’s suppliers also contributed more than $350,000 to the final tally. “The generosity shown by local communities and the dedicated Hungry Jack’s team throughout this campaign has been extraordinary,” said Make-A-Wish Australia CEO Sally Bateman. “The incredible amount raised helps us create unforgettable moments for wish children and their families, giving them hope and joy during some of the toughest times imaginable.” A major boost came from Double-Down Weekend, when Hungry Jack’s matched every donation made by customers, doubling the money raised during the fundraiser. The latest result takes the total raised through Hungry Jack’s for Make-A-Wish Australia to more than $13 million since 2017. “Every star sold and every dollar donated has gone toward something bigger than any of us,” said Hungry Jack’s CEO Chris Green. “Making a difference is core to who we are at Hungry Jack’s, and I couldn’t be prouder of our crew, suppliers, franchisees and customers for showing up in such a big way.” The funds will help Make-A-Wish continue granting wishes for critically ill children across Australia. “We have more than 900 children currently waiting for their wish to be granted, and this record-breaking donation means that we can continue bringing their wishes to life,” Bateman said. Recent studies suggest more than 18,000 Australian children are living with a critical illness. Australians can continue donating directly through Make-A-Wish Australia. Source: Wrights Communication Find more food and drink news on Crumb Wire.

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Florence’s viral sandwich shop All’Antico Vinaio has arrived in Sydney

Pallavi Mathur06 mins

Florentine sandwich giant All’Antico Vinaio has opened its first Australian store at 50 Pitt St in Sydney’s CBD today. The much awaited launch brings the brand’s signature schiacciata to Australia, with founder and CEO Tommaso Mazzanti opening the venue alongside chef and MasterChef host Andy Allen, Jonny Stewart and Ali Mattar from Fladgate Hospitality Group. Schiacciata is a traditional Tuscan flatbread baked with olive oil and salt, with a crisp exterior and soft centre. At All’Antico Vinaio, it is baked fresh onsite each day, with the creams and pesto made in-house. The Pitt St store sits near Circular Quay and includes window-side bench seating with views of the Sydney Harbour Bridge. There are 15 schiacciate on the menu, including the viral Paradiso with mortadella, stracciatella, pistachio pesto and chopped pistachio. More than 250,000 Paradiso sandwiches have already been sold across Europe and the UK in 2026, making it the brand’s highest-selling sandwich. Sydney also gets its own Australian-exclusive sandwich, simply named Sydney, made with Papandrea’s award-winning wagyu bresaola, parmesan and rocket. Another menu staple is the Favolosa, filled with Tuscan sbriciolona salami, pecorino cream, artichoke cream and spicy aubergines. It is also Mazzanti’s personal favourite. “It reminds me of growing up in Florence and enjoying my first sandwich with my parents at our home,” Mazzanti said. “It’s an iconic Florentine salami, but it was so little-known before we started using it that even people in Tuscany hadn’t heard of it.” Many of the ingredients used at the Sydney store are imported directly from Italy, including the flour, 16-month-aged prosciutto di Parma, buffalo mozzarella, parmesan and pecorino. Fresh ingredients are sourced from local suppliers. All’Antico Vinaio first opened beneath Palazzo Vecchio in Florence in 1991. The brand has since expanded to more than 60 stores across Italy, France, North America, the Middle East and Australia, selling more than 5.5 million schiacciate in 2025. “At All’Antico Vinaio our goal has always been simple: To share a piece of authentic Italian tradition with as many people as possible,” Mazzanti said. “Sydney is an extraordinary city with a vibrant food culture, and we are proud to bring our schiacciata here. “We’re so pleased to welcome Australians into our store to share the flavours, energy and hospitality that has made All’Antico Vinaio famous around the world.” Allen first tried All’Antico Vinaio’s schiacciata while holidaying in Florence several years ago and immediately wanted to be involved in bringing the brand to Australia. “The sandwiches are so simple and familiar, but it’s the ingredients and attention to detail that have made the brand such a success,” Allen said. “The quality is off the charts.” The sandwich shop is also known for the queues that regularly wrap around its stores, with the Sydney location set to bring the same fast-paced service, Italian ingredients and high-energy atmosphere to the CBD. All’Antico Vinaio Sydney is open from 10 am to 8 pm, seven days a week. Note: After a busy morning, All’Antico Vinaio’s first Australian store has had to temporarily close its doors due to a burst water pipe in the roof of the building. The team is working to quickly and safely get back up and running. Customers are advised to keep an eye on the brand’s social media pages for further updates. Source: Wine Glass Media Find more food and drink news on Crumb Wire.

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Jamaica Blue is turning coffee runs into Jeans for Genes donations

Pallavi Mathur05 mins

Jamaica Blue is turning coffee runs into a Jeans for Genes fundraiser this August. The café chain has partnered with Children’s Medical Research Institute’s Jeans for Genes campaign to help raise funds for research into genetic diseases and birth defects affecting Australian children. Across participating Jamaica Blue cafés nationwide, customers will be able to support the cause through coffee purchases, Jeans for Genes Cookies and in-store donations throughout August. On Jeans for Genes Day, August 6, Jamaica Blue will donate 50 cents from every medium coffee sold at participating cafés. The brand will also donate $1 from every Jeans for Genes Cookie purchased throughout the month. Jamaica Blue will also host a coffee cart activation at Martin Place on August 6, serving coffee throughout the day and donating all coffee proceeds from the activation directly to Jeans for Genes. The campaign The campaign is connected to families like James’, the six-year-old face of Jeans for Genes 2026. One in 20 children lives with a birth defect or genetic condition, and James was born with several genetic eye conditions, including Peter’s Anomaly, Glaucoma, Aniridia and Axenfeld-Rieger syndrome. By the age of two, James had undergone 17 surgeries, including corneal transplants in both eyes. His mum Ana said partnerships like Jamaica Blue and Jeans for Genes were especially important to their family. “I am so appreciative of Jamaica Blue joining forces with Jeans for Genes to help kids like James,” said Ana. “It’s amazing that something as simple as buying a coffee or cookie can help fund vital research for children living with genetic conditions. I encourage everyone to visit their local Jamaica Blue this August and help make a difference for families like ours.” Throughout August, Jamaica Blue will support Jeans for Genes by: Medium coffee donation – 50 cents from every medium coffee sold on Jeans for Genes Day, August 6, will go to the cause. Jeans for Genes Cookie donation – $1 from every Jeans for Genes Cookie purchased throughout August will go to the cause. In-store donations – Jamaica Blue customers can donate directly in-store at participating cafés. Martin Place coffee cart – Jamaica Blue will serve coffee at Martin Place on August 6, with all coffee proceeds from the activation donated directly to Jeans for Genes. Inspired by stories like James’, Jamaica Blue is using its national café network to help raise funds and awareness for the campaign. Donna Oakley-Davies, General Manager at Jamaica Blue, said the brand was honoured to partner with Jeans for Genes this August. “At Jamaica Blue, we’re passionate about creating meaningful connections within our communities, and we’re incredibly honoured to partner with Jeans for Genes this August,” she said. “Something as simple as enjoying a morning coffee can help support vital research that gives hope to children living with genetic disease. Together, we can help make a real difference.” Source: Grande Creative Find more food and drink updates on Crumb Wire.

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Checho’s brings $10 tacos and handbag cocktails to Cronulla

Pallavi Mathur06 mins

Checho’s Cronulla is here, giving the beachside suburb a new spot for Mexican food, handbag cocktails and long lunches that lead into dinner. The group has opened its fifth venue in Cronulla’s recently revitalised town centre precinct, just moments from the beach. The new venue seats 85 guests inside and another 50 outdoors, with service running from lunch through to late-night and weekly DJs adding to the weekend energy. Led by Venue Manager Tia Couzins, Checho’s Cronulla has been designed for birthdays, long lunches and spontaneous catch-ups, with the group’s usual mix of colourful interiors, bold share plates and cocktails built for the table. The menu is made up of share friendly portions, with starters including spiced corn ribs with grated manchego, and tuna aguachile with ponzu, jalapeños, tajin and fresh lime. “Everything on our menu is flavour-forward and bold in presentation,” said Checho’s Group Head Chef John Edward Alea. “People eat with their eyes first. We want every dish to look incredible because that creates the expectation before you take the first bite. Then the flavour delivers on that.” Tacos are a big part of the offer too, with the best-selling slow-cooked beef brisket and crispy soft shell crab tacos available for $10 every day. For bigger tables and groups with a serious appetite, larger plates include sticky Mexican-style pork ribs with cola BBQ glaze and a 280g wagyu scotch fillet MB4+. On the side, there is a tajin watermelon salad with mint, jalapeño, red onion, cucumber, feta, tajin and hazelnut. For dessert, guests can expect classic comfort sweets like churros served with dulce de leche, cast iron baked cookie dough with vanilla ice-cream, and a house-made crème brûlée for those keen for a proper crack-into-custard moment. The drinks are where Checho’s has already earned plenty of online heat. Its handbag cocktails, designed to be shared, have become a social media hit across the group’s other venues and are now making their Cronulla debut. Five handbag cocktail flavours are available: spicy mango senorita, coconut kiss, tropical paradise, blue illusion and mojito. Classic cocktails and Checho’s signatures are also on the menu, including the Spicy Señorita with blanco tequila, Cointreau, Aperol, guava and jalapeño-infused agave, alongside rotating weekly flavours of frozen margaritas. On weekends, Checho’s Cronulla will even run a two-hour bottomless brunch for $89 per person, featuring handbag cocktails to share and a selection of the restaurant’s best-selling tacos. The brunch experience also keeps the photo roll fed, with high-energy music, weekly DJs and oversized Mexican hats in the mix. Talk about thinking of everything. Group Operations Manager of the Checho’s Group Angelo Gorgees said the brand’s appeal went beyond the menu. “We’re really proud of what we’ve built with Checho’s. People don’t just come for the food, they come for the atmosphere and the experience. People know Checho’s, and they love it,” said Gorgees. Checho’s Cronulla is the fifth venue for the Checho’s Group, with another two venues scheduled to open in 2026. “The demand for Checho’s continues to grow, and we’re constantly being asked where we’re opening next. We’re excited to keep expanding into high-growth communities and bring the Checho’s experience to even more people across Sydney,” said Gorgees. Source: Curated Agency Find more dining out updates on Crumb Wire.

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New RSPCA standard could shift welfare expectations for Australian chicken

Pallavi Mathur07 mins

The RSPCA has released a new higher welfare standard for meat chickens, giving Australian producers a certification pathway to meet the globally recognised Better Chicken Commitment for the first time. The new top-tier standard targets some of the biggest welfare concerns in chicken meat production, including rapid growth, live shackling, crowded sheds and limited access to natural light. It comes with major industry implications. More than 97 per cent of Australian meat chicken production is currently RSPCA Certified, while all large-scale production uses fast-growing breeds. Alliance Strategy Director Dr Bidda Jones said fast-growing breeds, crowded sheds and live shackling are still common across the Australian chicken industry. “Fast-growing breeds which suffer high rates of pain, injury and illness, birds crowded together unable to move freely, and live shackling prior to slaughter are prevalent throughout the Australian chicken industry, including in current RSPCA Certified supply chains,” said Dr Jones. “While the base RSPCA Standard will still allow these practices, the release of higher welfare requirements offers a practical pathway for chicken farming practices to match current science and community expectations for animal welfare.“ The Australian Alliance for Animals, one of 15 leading animal welfare organisations backing the Aus-NZ Better Chicken Commitment, says the new standard could improve the welfare of hundreds of millions of chickens farmed for meat in Australia each year. The Better Chicken Commitment is a global animal welfare initiative focused on reducing the biggest causes of suffering in chickens raised for meat. Its requirements include higher welfare, slower-growing chicken breeds, more space and natural light inside chicken sheds, and more humane and reliable slaughter methods. The RSPCA’s new higher welfare level also follows research commissioned by the Australian Alliance for Animals in February 2026, which found seven in ten Australians consider the current way chickens are bred, farmed and slaughtered unacceptable. The independent nationally representative survey looked at three key parts of meat chicken production. It found 78 per cent of Australians think selectively breeding chickens to reach market weight in 35 days, leading to difficulties with walking and standing, is unacceptable. Another 83 per cent said keeping tens of thousands of chickens inside sheds at high stocking densities with no access to daylight is unacceptable, while 74 per cent said suspending chickens upside down by their legs before stunning them in an electrified bath is unacceptable. “These results demonstrate that, despite the wide uptake of certification labels, the chicken industry is failing to meet public expectations for animal welfare,” said Dr Jones. “The good news is that there is an alternative. The Better Chicken Commitment requires higher welfare, slower growing chicken breeds, more space and natural light inside chicken sheds, and more humane and reliable slaughter methods.” According to the Australian Alliance for Animals, the new RSPCA standard creates a practical pathway for chicken farming practices to better align with current animal welfare science and community expectations. The release also puts pressure on food businesses that position themselves as animal welfare leaders, with more than 640 businesses globally already committing to the Better Chicken Commitment. Better Chicken Commitment Campaigner April Broadbent said the global shift was already underway. “With over 640 commitments from food businesses to date across the world, there is a clear trend away from fast-growing chicken breeds and towards the Better Chicken Commitment as the baseline for animal welfare,” said Broadbent. “Australians are horrified by current industry practices and want higher animal welfare standards. The RSPCA’s new higher level is the only certification standard that addresses the significant welfare problems associated with selecting chickens for extreme growth, a key step towards meeting consumer expectations for chicken welfare. “Food businesses that claim to be leaders in animal welfare now have a clear pathway to adopting the Better Chicken Commitment – if they don’t take up this opportunity, their customers will be asking why.” For consumers, the shift could also make welfare labels easier to read more critically. While RSPCA certification is already widely used across the Australian chicken industry, the new higher level is the first RSPCA certification standard in Australia to address the welfare issues linked to selecting chickens for extreme growth. Find more food and drink news on Crumb Wire.

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HelloFresh says music could be the secret to beating dinner dread

Pallavi Mathur08 mins

For anyone who loves eating but hates the nightly admin of getting dinner on the table, HelloFresh has found a potential kitchen hack: put on the right playlist. New research from HelloFresh suggests music is helping Australians find their flow in the kitchen, with 31 per cent saying it helps them enter a “flow state” while cooking, where they feel more focused, confident and instinctive. The finding lands in the middle of a very real midweek dinner problem. More than half, 53 per cent, of young Australians see dinnertime as a chore rather than a chance to relax, while 58 per cent say the weeknight rush makes cooking harder to enjoy. For plenty of people, the hard part starts before a pan even hits the stove. Half of young Australians struggle to find time for meal planning, grocery shopping and recipe discovery, while 58 per cent struggle to come up with fresh dinner ideas. Psychologist Anastasia Hronis said that kind of fatigue can change the way people experience cooking, especially by midweek. “For many people, especially by midweek, fatigue and decision fatigue can make cooking feel like another task to get through rather than something to enjoy,” she said. “This is reflected in HelloFresh’s research, which found more than half (53%) of young Australians see dinnertime as a chore. “However, small changes can have a big impact. Emotional state influences how the brain perceives effort and reward, meaning something as simple as having meals pre-planned, having the ingredients to hand and putting on the right music can make cooking feel more enjoyable. “In fact, 76 per cent of Australians aged 25–34 say music transforms cooking from a chore into an enjoyable activity.” Dinner dread, but make it a soundtrack To help Australians get into that headspace, HelloFresh has developed three Spotify playlists to match its menu, each designed to mirror recent food trends and make dinner feel a little less like another box to tick. The idea is not that a playlist magically solves the mental load of dinner. It is more that music can act as a cue to switch gears, helping the brain move out of workday chaos and into something slower, more sensory and more enjoyable. For younger Australians, that shift already seems to be happening. HelloFresh’s research found 76 per cent of 25–34-year-olds and 69 per cent of 18–24-year-olds say music makes cooking more enjoyable. More than half of Australians say music helps them feel creative and energised while cooking, while 44 per cent say it creates a sense of calm in the kitchen. Among 25–34-year-olds, 61 per cent say music also makes them feel more confident when cooking. Hronis suggested reducing the decisions around dinner can free up more energy for the cooking itself. “This might mean planning meals in advance, using a service such as HelloFresh to remove some of the decisions around recipes and ingredients, or simply deciding on the week’s dinners before the week begins,” she said. “Music can also help regulate mood quickly, while reducing decision-making lightens the mental load carried in from the day.” In other words, fewer decisions, fewer missing ingredients, and a playlist that fits the mood can make dinner feel less like survival mode. The kitchen has a genre preference The research also suggests Australians are starting to think of music as part of the meal itself. Half of Australians aged 18 to 24 believe certain meals deserve the right soundtrack. Pop is the go-to cooking genre for 40 per cent of Australians, followed by rock at 29 per cent, R&B and soul at 18 per cent, country at 15 per cent and classical music at 15 per cent. That is where HelloFresh’s Wok & Pop playlist comes in, with the brand using music to help turn dinner dread into dinner flow. Hronis said music can help create the right conditions for a flow state by influencing mood, energy levels and expectations. “Choosing a playlist that complements the cuisine you’re cooking and enjoying, whether that’s upbeat K-pop for Korean-inspired dishes or laid-back acoustic tracks for a comforting meal, can help create a stronger sense of occasion and make cooking feel more immersive and enjoyable,” she said. She also said paying attention to the sounds, smells, textures and flavours involved in cooking can help anchor people in the present moment. “Flow happens when we’re fully engaged in the present moment,” said Hronis. “HelloFresh’s research shows more than half of Australians feel creative and energised when listening to music while cooking, making it a useful tool for bringing more attention and enjoyment to the task.” The research was commissioned by HelloFresh in conjunction with Pureprofile and conducted online in June 2026, based on a nationally representative sample of more than 1,000 Australians. Source: We Are Different Find more food and drink features on Crumb Wire.

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Curtis Stone is opening his first restaurant on home soil

Pallavi Mathur04 mins

Melbourne-born chef Curtis Stone is coming home with a very big hotel restaurant brief, taking shape inside the country’s first Waldorf Astoria property. The hotel brand that put apple salads on the map has announced Stone will launch his first restaurant in Australia at the hotel, while also leading the culinary vision across two original dining experiences created exclusively for the upcoming harbourfront address. “Coming to Australia to create something of this scale is incredibly meaningful for me. These dining experiences are deeply personal projects, inspired by the producers, seasons, and hospitality culture I grew up with,” said Stone. “To partner with Waldorf Astoria Sydney and bring these ideas to life overlooking one of the world’s most spectacular harbours is both an honour and a milestone in my career.” The move adds a major dining hook to Australia’s first Waldorf Astoria, which is owned and developed by Fiveight and will bring the luxury hotel brand to one of Sydney’s most sought-after harbourfront locations. The hotel’s dining program will be developed around Australian produce, culture and hospitality, giving Waldorf Astoria’s global legacy a distinctly local expression. Marlene Poynder, general manager of Waldorf Astoria Sydney, said the hotel represented a defining moment for the brand in Australia. “To work with a chef of Curtis’ calibre makes this especially meaningful. Together, we’re creating a destination where exceptional hospitality, world-class dining, and perhaps one of the world’s most remarkable harbourfront settings come together to deliver an unforgettable guest experience,” said Poynder. Food has always been a major part of the Waldorf story. Its New York flagship is tied to more than a century of hotel dining history, including 24-hour room service and classics such as the Waldorf Salad, Eggs Benedict, Red Velvet Cake, Thousand Island Dressing and the Rob Roy cocktail from Peacock Alley. The Sydney opening gives that legacy an Australian setting, with Stone’s restaurants expected to draw on local producers, seasons and the hospitality culture that shaped the chef before his international career. “Culinary excellence has always been integral to Waldorf Astoria, bringing together exceptional talent, iconic destinations, and a deep sense of place,” said Candice D’Cruz, vice president, Luxury Brands, Asia Pacific, Hilton. “Working closely with our owners, we curate collaborations that connect guests to each destination. Partnering with a globally renowned Australian chef like Curtis Stone for our Australian debut reflects our commitment to creating unforgettable dining experiences that are unmistakably Waldorf Astoria.” Waldorf Astoria Sydney marks the luxury brand’s Australian debut and will introduce the hotel to a landmark harbourfront location in the city. Find more dining out updates on Crumb Wire.

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Here’s what TikTok is saying about Chargrill Charlie’s new protein wraps

Pallavi Mathur06 mins

Chargrill Charlie’s has entered the wrap game, and the high-protein crowd has thoughts. The chicken shop, best known for its chargrilled chicken and salads, has recently launched six freshly made wraps nationally, with protein counts ranging from 20g to 65g depending on the order. The new range landed in stores from June 24, with the official campaign kicking off on July 1 across social media, influencer partnerships, gyms, run clubs and in-store activations. It is a pretty clear play for the current lunch brief: fast, fresh, portable and high in protein. Wraps have also become one of the fastest-growing categories in quick service dining, as more Australians look for convenient on-the-go options that still feel a little healthier than the usual desk-lunch panic order. Chargrill Charlie’s wrap range The Chargrill Charlie’s wrap range includes: Fully Loaded Wrap – 65g of protein – Crispy chicken schnitzel stacked with crunchy slaw, hot chips, pickles and smoky chipotle sauce, all wrapped in a soft wrap. Pulled Chicken Wrap – 46g of protein – Pulled chicken layered with lettuce, tomato, red onion and creamy aioli in a soft wrap. Crunchy Caesar Wrap – 41g of protein – Crispy chicken schnitzel, smoky bacon, lettuce and shaved parmesan, tossed in classic Caesar dressing and wrapped in a soft wrap. Chicken Tenders Wrap – 20g of protein – Golden chicken tenders with lettuce, tomato, red onion and smooth aioli in a soft wrap. Chicken Schnitzel Wrap – 30g of protein – Crispy chicken schnitzel with lettuce, tomato, red onion and creamy aioli in a soft wrap. Love Me Tender Wrap – 34g of protein – Golden chicken tenders with fresh tabouli and creamy aioli in a soft wrap. The internet seems pleasantly surprised by the size of the wraps too, with early taste tests calling them “huge” and zeroing in on the protein count. @little.whitey new lunch obsession unlocked @Chargrill Charlie’s ♬ Seaside Cafe – Daiki Goto @trinitycastellanos 📍chargrill charlies, melb locations: richmond, malvern, elsternwick, camberwell 40-65g of protein per wrap is such a cheat code omg. SO MAD THERES NONE IN THE WEST THO!! @Chargrill Charlie’s #honestreview #melbournefood #highproteinorder #chickencaesarwrap #eatwithme ♬ Relaxing bossa nova by jazz piano trio(1305990) – TAKANORI ONDA TikTok creator Trinity Castellanos (@trinitycastellanos) was surprised the brand had managed to get so much protein into a single wrap, particularly with the Fully Loaded Wrap, which seems to have established itself as the ‘big bad’ of protein wraps. “The coleslaw is kind of sweet, and it (the wrap) has got chips in it,” Castellanos said. “It’s kind of like a Cali burrito but as a chicken wrap.” TikTok creator Phoebe Spiller (@phoebespiller) was initially at a loss for words after trying the range, calling it her new favourite thing from Chargrill Charlie’s and saying it reminded her of KFC. Creator Bailey (@littlewhitey), who has more than 101,000 TikTok followers, also gave the Fully Loaded Wrap a strong albeit sponsored review after grabbing it for takeaway. “I’m not hungover but if I was, this would be the best hangover cure ever,” he said, pointing to the amount of protein packed into the wrap. “With six flavours to choose from, there is something for every occasion. If you are looking to refuel or replenish, go for our Fully Loaded Wrap with 65 grams of protein, or if you are looking for something lighter, try the Chicken Schnitzel Wrap with 30 grams. There is something for everyone,” said Madden. The new wraps are available in Chargrill Charlie’s stores nationally now. Source: Hive HQ Find more food and drink news on Crumb Wire.

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