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August 2026

Chef Profile: Missy K’s Kim Udomej on genuine hospitality and honouring tradition

Pallavi Mathur010 mins

Celebrated chef Kim Udomdej has spent more than three decades sharing the flavours she grew up with in Thailand. Now the chef behind Missy K has found a new home at the Horse & Jockey in Homebush, where she’s bringing family recipes, handmade dumplings and her signature pan-Asian cooking to a new crowd. In this Crumb Wire profile, she talks tradition, evolution and why feeding people never gets old. What first sparked your love for food, and how did you get your start in the industry?  I’ve always been a creative person. Growing up, I loved art, design and watching cooking shows, so it was only natural that I fell in love with food too. I love how something as simple as sharing a meal—whether at home, at a café, or in a restaurant—can bring people together and create memories that linger long after the food is gone.  I started out with a casual job in hospitality, and it didn’t take long before I realised it was something I genuinely loved. I discovered that hospitality wasn’t just about cooking—it was about creativity, connection and bringing ideas to life. That passion eventually led me to create Missy K, where I could bring together everything I love about food, people and memorable dining experiences.  What’s been your journey so far – from your first job to where you are now?  My journey has been one of creativity, growth and reinvention. I’ve had the opportunity to create, develop and lead a variety of hospitality concepts, each with its own personality and challenges.  Every venue has taught me something different, but they’ve all reinforced the same belief—that great hospitality is about more than serving food. It’s about creating places people want to return to and experiences they’ll remember.  Today, Missy K brings together everything I’ve learned along the way. It reflects my love of handmade food, creativity and genuine hospitality, and it continues to evolve as I do.  What have been some of your greatest achievements and challenges along the way?  One of my greatest achievements has been seeing ideas grow into experiences that people genuinely connect with. Whether it’s a menu, a venue or a brand, there’s nothing more rewarding than watching people enjoy something you’ve created. Seeing Missy K continue to grow and evolve has been one of the most fulfilling parts of my journey.  Like everyone in hospitality, I’ve also faced challenges that have pushed me to adapt and grow. Looking back, those moments taught me resilience, strengthened my creativity and reminded me that every challenge brings an opportunity to learn something new.  Outside your venue, what are your current favourite food joints?  One restaurant I’d love to visit is Theodora in New York City. I admire its ingredient-driven approach, thoughtful cooking and the way it creates a dining experience that feels both refined and welcoming. It’s the kind of restaurant that inspires me as both a chef and an operator. Closer to home, I’m just as happy discovering a neighbourhood dumpling shop, a restaurant with a unique concept, or somewhere specialising in regional cuisine. Those are often the places that cook with authenticity and heart. I always leave feeling inspired—whether it’s by a new flavour combination, a simple cooking technique or the overall dining experience.  Which chefs and cuisines inspire you most, past or present?  I admire David Chang and the way he approaches Asian food. He’s always experimenting and putting his own spin on traditional flavours, which I find incredibly inspiring. I also admire René Redzepi and the way he thinks about food—from foraging for ingredients to the care and intention behind what he serves.  I’m inspired by Asian cuisines, especially Teochew cuisine, which reflects my family’s heritage with its light and delicate flavours. I also love Sichuan cuisine for its bold, fiery character. I have a real appreciation for reimagining traditional dishes in a way that feels fresh while still respecting where they came from—something I always try to bring into my own cooking.  How do you think Australia’s food culture has evolved in recent years?  Australia has become an exciting place to eat because we’re so open to different cultures, ideas and flavours. Chefs are becoming more adventurous, and customers are increasingly interested in the stories behind the food.  I think that’s wonderful because great hospitality isn’t only about what’s on the plate—it’s about the passion, the concepts and the people behind it.  Any exciting food trends you’ve tried at home – or sneaked onto the menu?  I like experimenting, but I try not to follow trends just because everyone else is. For me, it’s more about taking traditional flavours and looking at them from a different angle while still respecting where they came from.  Sometimes that means exploring new techniques, fermentation or unexpected flavour combinations, and if something really works, it might eventually find its way onto the menu. That philosophy is at the heart of Missy K—honouring tradition while giving familiar flavours a fresh and creative perspective.  And finally, what do you love doing when you’re not in the kitchen or at the venue?  Even when I’m not working, I’m usually looking for inspiration. I love exploring local markets, discovering new restaurants and travelling whenever I get the chance. Some of my best ideas come from simply observing how people gather around food.  I’m always thinking about the next dish, the next experience and how I can continue evolving Missy K into something people genuinely connect with. Find more food and drink features on Crumb Wire.

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Daniel’s Donuts x Heinz have put beans in a breakfast pie

Pallavi Mathur03 mins

Daniel’s Donuts and Heinz Beanz have teamed up on a breakfast pie that is basically a cooked breakfast wrapped in pastry. The Full Breakfast Pie made with Heinz Beanz brings together sausage, egg, cheese and Heinz Beanz inside Daniel’s signature flaky pastry, for a good old servo breakfast plate and on-the-go experience. The collaboration launched nationally at 7-Eleven for a limited eight-week run from July 29, with exclusive discounts available for My 7-Eleven app members during August. It will also be available at participating Daniel’s Donuts stores between August 6 and August 27, with range and availability varying by store. For Daniel’s, the brief was clear: create Australia’s ultimate breakfast pie. Adam Stapleton, CEO of Daniel’s Group, said, “At Daniel’s, we love taking classic flavours and giving them a fresh twist, so teaming up with Heinz Beanz® – a brand every Aussie grew up with was a natural fit. “The Full Breakfast Pie combines snags, egg, cheese and Heinz Beanz® in our signature pastry to create a hearty, on-the-go breakfast. It’s a collaboration between two brands known for quality and innovation, and we can’t wait for Australians to try it at 7-Eleven and Daniel’s stores nationally.” The launch brings together two goated comfort foods: Heinz Beanz, the pantry staple that screams ‘breakfast’, and the classic Aussie pie. Founded in 2016, Daniel’s has grown from a family bakery into a national brand with more than 50 locations across Australia. While the donuts still do plenty of the heavy lifting, the brand has also built a reputation for handcrafted pies made fresh daily using family recipes refined over more than 40 years of baking heritage. The Full Breakfast Pie made with Heinz Beanz is available now at 7-Eleven nationally, with exclusive discounts for My 7-Eleven app members during August. Range and availability may vary between stores. Source: Onetwo Agency Find more food retail updates on Crumb Wire.

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Zambrero has found Australia’s Biggest Hands

Pallavi Mathur04 mins

Zambrero’s quest to find Australia’s Biggest Hands has officially ended, with the title going to a 39-year-old flooring company director from Rosebud. The modern Mexican chain has crowned Ben Taylor, from Victoria’s Mornington Peninsula, as the official owner of Australia’s Biggest Hands after his hand measured a verified 24cm from the tip of his middle finger to the base of his palm. The search launched in July to mark the arrival of Zambrero’s Fat Taco, the chain’s thickest taco since founder Dr Sam Prince started the business in 2005. Naturally, the campaign needed a very large hand to go with it. Entries came in from every state and territory, with Australians measuring their hands against a ruler and submitting them for official consideration. Taylor, a married father of two, has said his hands have always been a talking point. “Whenever we go for a drink, I hold a pint and everyone laughs and says it’s a pot,” he said. A keen basketballer who can comfortably palm a ball, Taylor counts carrying the shopping and opening jars among his hands’ greatest strengths. The downsides are finding gloves and trying to build Lego with his kids. When asked about the win, Taylor said, “I woke my wife up to tell her – I couldn’t believe it. I’ve been dying to tell people, so it’s a relief to finally let it out. My hands have been the punchline my whole life, so it’s about time they won me something. “I’m a Zambrero regular – barbacoa beef, every time – so being the Face (& Hands) of the Fat Taco is genuinely a dream gig. First order of business? Putting these hands to work on a Fat Taco.” As the winner, Taylor has been named the official Face & Hands of Zambrero’s Fat Taco and takes home $5,000 worth of tacos. Daryl McCormack, CEO at Zambrero, said, “We said we wouldn’t rest until we found the Australian whose hands were made for this moment – and in Ben, we’ve found them. “Australians from every corner of the country put their hands up, but there could only be one winner. Ben’s hands are a national treasure, and we couldn’t think of a better pair to hold the Fat Taco. Congratulations, Ben – the tacos are on us!” The Fat Taco is available at Zambrero restaurants nationwide now from $5. Find more food culture updates on Crumb Wire.

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Steersons Steakhouse just got a major glow-up

Pallavi Mathur05 mins

Steersons Steakhouse has reopened at King Street Wharf with a new look, a new chef and a sharper take on waterfront dining. The Sydney steakhouse has undergone a major renovation after nearly 20 years on the harbour, with second-generation owner George Vardis reworking the interiors and dining experience for its next chapter. The refresh is guided by the restaurant’s new Salt, Fire and Water philosophy: Salt for flavour and produce, Fire for charcoal cooking, and Water for the King Street Wharf setting. George Vardis, owner and Director of Eviva Group, said, “We’re welcoming a new chapter and evolution for Steersons Steakhouse, building on two decades of heritage. “While the interiors have been thoughtfully reimagined, the reopening is equally shaped by a food philosophy that puts quality, authenticity and seasonality first.” Ergo Architecture’s Chris Kokkinis led the renovation, introducing marble, timber and other raw, natural materials into the 120-seat restaurant. The space has been opened up to make more of the waterfront, with indoor and outdoor dining across a lighter, more polished layout. In the kitchen, Executive Chef Thai Sams is leading the new menu. Sams’ résumé includes Head Chef roles at Botanica and senior positions at two-hatted Bentley Restaurant & Bar, along with one-hatted venues Shelter, The Wolfe and Restaurant Two. “Growing up in a working-class coal mining town alongside kids from farming families, I saw just how much work and life goes into producing the food we eat, giving me a deep respect for great produce,” said Sams. “My approach [at Steersons] is produce-led, fire-driven and technique-focused, drawing on classical Western foundations while embracing Eastern ingredients and methods to create layered, balanced flavours.” The food keeps steak at the centre of Steersons, but the new menu gives seafood proper room on the table too. Highlights include charred Fremantle octopus with salsa verde, butterflied Aquna Murray cod with tarragon butter, and Chinderah Bay bugs with miso butter and native finger lime. The steak line-up includes premium Australian eye fillet, sirloin, rib-eye, flat iron and T-bone, along with an exclusive Stone Axe bavette sourced locally from Vic’s Meats. The wine list has been developed by sommelier Eva Santaguida to sit alongside the new menu, with beers, cocktails and spirits also available. Steersons is also keeping one eye on the everyday lunch crowd. Positioned near Sydney’s Western Corridor, the restaurant offers a quick lunch and bar menu, alongside a dedicated kids’ menu for families dining by the water. After two decades trading on premium steaks, service and harbour views, the refreshed Steersons is trying to hold onto what people already know it for while giving the King Street Wharf dining room a cleaner, more current edge. Steersons Steakhouse is located at 17 Lime St, Sydney. Source: Curated Agency Find more dining out updates on Crumb Wire.

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The Famous Berry Donut Van is hitting the Sydney Marathon

Pallavi Mathur03 mins

The Famous Berry Donut Van is taking its hot cinnamon donuts to the TCS Sydney Marathon 2026. On Sunday, August 30, The Berry Donut Van on Tour will serve fresh-fried cinnamon donuts to runners, families, volunteers and spectators as the marathon takes over Sydney. It is a very different kind of finish-line treat from a protein bar or a sad banana, but honestly, a hot cinnamon donut after 42 kilometres feels pretty reasonable. The original Famous Berry Donut Van has been pulling people into the South Coast town of Berry for more than 50 years, becoming one of those food stops people actually plan a drive around. Now, its travelling version is bringing the same donuts to bigger crowds without the road trip south. The Berry Donut Van on Tour launched last year and has since appeared at festivals, food events and major celebrations around the country. “We’re excited to bring the Famous Berry Donut Van to the TCS Sydney Marathon and be part of such a memorable day,” said Teresa Nazareth, owner of the Famous Berry Donut Van. “Whether it’s a reward after crossing the finish line, a treat for family and friends, or simply something delicious to enjoy while soaking up the atmosphere, we’re looking forward to sharing our fresh hot cinnamon donuts with everyone at the event.” At the marathon, the van will serve its cinnamon donuts alongside Nutella donuts, coffee, hot dogs, smoothies and milkshakes. The TCS Sydney Marathon is Australia’s only Abbott World Marathon Major, with a route crossing the Sydney Harbour Bridge, moving through The Rocks and Centennial Park, and finishing at the Sydney Opera House Forecourt. With thousands of runners and spectators expected, the Berry Donut Van is adding a bit of South Coast road-trip nostalgia to one of Sydney’s biggest event days. Source: Edition PR Find more food retail updates on Crumb Wire.

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Here’s what was on Macca’s billion-dollar Aussie shopping list last year

Pallavi Mathur06 mins

McDonald’s Australia has revealed just how much local produce goes into a year of Macca’s runs, with its 2025 Aussie Shopping List topping 347 million kilograms of Australian ingredients. The fast food giant spent more than $1 billion with Australian farmers and suppliers last year, with more than 90 per cent of its produce and products now sourced locally. That local network supports more than 15,000 farmers across the country, covering everything from Victorian potatoes for Fries and Hash Browns to Queensland beef for burgers. The biggest number on the list is potatoes, because of course it is. McDonald’s sourced 140 million kilograms of Australian potatoes in 2025, keeping Fries and Hash Browns firmly at the top of the ingredient pile. Beef followed with 89 million kilograms used for burgers in Australian and international restaurants, while fresh milk reached 51 million litres across coffees, shakes and desserts. The full list also includes 23 million kilograms of chicken for burgers and sides, 21 million kilograms of wheat flour for buns, wraps and bakery items, and 6.8 million kilograms of canola oil for cooking. Breakfast did plenty of heavy lifting too. McDonald’s sourced 5.2 million kilograms of eggs, or about 89 million eggs, for McMuffins, while growth in fresh milk and eggs reflected demand across breakfast and McCafé. Apples recorded the strongest growth of any ingredient, increasing almost 15 per cent year on year through Apple Pies and Apple Slices. The shopping list also shows how limited-time launches can create new demand for local growers. Beetroot made the list through special menu items like the McOz, with McDonald’s sourcing 50,000 kilograms for limited-time burgers. Other ingredients included 3.3 million kilograms of lettuce for burgers and wraps, 2.6 million kilograms of Australian sugarcane for sugar sachets, 1.6 million kilograms of cucumbers for pickles, 1.5 million kilograms of tomatoes, 1 million kilograms of onions, and 240,000 kilograms of oats and 130,000 kilograms of almonds for dairy alternative milk. Australian beef and chicken also saw strong growth, helped by core menu demand and newer products including McCrispy, McWings and the Big Arch. Jeanelle Boyce, Director of Supply Chain at McDonald’s Australia, said, “Great-tasting menu items start with great-quality ingredients, and our Shopping List showcases the Australian farmers and suppliers behind many of the customer favourites Australians enjoy every day. “The quality of our menu starts long before ingredients reach our restaurants. It begins with the care, expertise and dedication of Australian farmers and suppliers across the country. “We’re incredibly proud of our long-standing partnerships with Australian farming communities, whose commitment helps us serve great-quality, great-tasting food and drinks to millions of Australians every year.” Toowoomba lettuce farmer and McDonald’s supplier Geoffrey Story said, “Growing lettuce for McDonald’s means our hard work on the farm ends up in millions of meals across the country. “There’s real pride in seeing Aussie-grown lettuce feature in something as iconic as Macca’s Big Mac burgers, and partnerships like this give us the confidence to invest back into our farms and our communities.” McDonald’s has worked with Australian farmers and suppliers for more than 50 years, but the 2025 list gives the scale of that relationship a number. Behind the burgers, coffees, nuggets and late-night fries is a very large grocery order, and a lot of it is being filled close to home. Find more food and drink news on Crumb Wire.

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Beresford Estate launches Classic Shiraz 2024 after global win

Pallavi Mathur04 mins

Beresford Estate has released its Classic Shiraz 2024 after a very big year for the McLaren Vale wine. The new vintage follows the international success of the Classic Shiraz 2023, which won the International Syrah Trophy and was named World’s Best Shiraz at the 2026 International Wine Challenge. That gives the 2024 release a little more attention than the usual next-vintage rollout. It is arriving after the previous bottle helped cement Beresford Estate’s reputation as one of Australia’s leading producers of contemporary McLaren Vale Shiraz. This year’s Classic Shiraz comes from a cooler, more consistent 2024 growing season, which encouraged slower flavour development across the region. For the wine, that means fruit with freshness, structure and balance rather than overblown weight. Beresford Estate Head Winemaker Natalie Cleghorn said, “The 2024 benefited from a longer, more even ripening period, which allowed flavour and tannin development to happen gradually. “That comes through in the finished wine: the fruit is bright and expressive, the tannins are fine and well formed, and there’s a natural balance through the palate.” The 2024 vintage is made from estate-grown fruit and parcels from long-standing grower partners across McLaren Vale, bringing together different parts of the region in one bottle. Fruit from richer valley-floor vineyards brings generosity and depth, while elevated sites influenced by cooling coastal breezes add freshness and lift. Together, they give the wine a broader regional expression rather than tying it to a single vineyard story. “When you have a long, even ripening period, the fruit develops beautifully,” said Cleghorn. “There’s a real harmony to the wine. Everything feels integrated, from the fruit through to the tannin structure and length.” Cleghorn said Classic Shiraz 2024 is produced from a “tapestry of vineyards” across McLaren Vale. “Working with growers across different parts of McLaren Vale gives us an incredible palette to work with. “Every vineyard contributes something unique, and blending those parcels together allows us to create a wine with balance, complexity and a genuine sense of place.” In the glass, Beresford Estate Classic Shiraz 2024 opens with vibrant red fruit aromas that move into darker blue fruits, with subtle oak complexity from maturation in French and American oak. The palate is fresh, bright and expressive, with generous fruit through the mid-palate, fine-knit tannins and a long, balanced finish. Beresford Estate Classic Shiraz 2024 is available now through Dan Murphy’s, BWS, Beresford Estate and selected independent bottle shops nationwide. The wine is vegan-friendly and retails for $25 AUD for 750ml. Source: HHPR Find more food retail updates on Crumb Wire.

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New Macca’s location set to open in Crows Nest

Pallavi Mathur03 mins

Crows Nest is getting a new Macca’s, with construction now underway on a $5 million-plus restaurant on Willoughby Road. The new McDonald’s Crows Nest will create more than 180 jobs across construction and restaurant roles, adding another North Shore location to the network of local licensee Bernard Kelly. Kelly’s Macca’s story started nearly 30 years ago as a crew member. He now employs more than 650 people across Victoria Cross, Gordon, North Ryde, Chatswood Interchange, Chatswood Concourse and St Leonards, with Chatswood East and Crows Nest next to join the list. Bernard Kelly, Licensee for McDonald’s Crows Nest, said, “We are excited to start construction on a new restaurant in Crows Nest and create over 100 jobs during construction and over 80 jobs once the restaurant is open. “Macca’s Crows Nest is committed to playing an active role in the local community through providing jobs, training and development opportunities, as well as supporting local causes and groups that are important to our customers and people. “We look forward to serving up our great tasting, great quality menu when the restaurant opens later this year.” Once open, Macca’s Crows Nest will trade from 7 am to 10 pm Monday to Saturday, and from 7 am to 8 pm on Sundays and public holidays. The restaurant will include modern décor and a McCafé. The new restaurant will be located at 31 Willoughby Road and is expected to open later this year. McDonald’s is also hiring across the North Shore, with crew, barista, management and maintenance roles currently available. Find more food and drink news on Crumb Wire.

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Cakes meet cocktails at Black Star Pastry’s new after-dark experience

Pallavi Mathur04 mins

Black Star Pastry is turning its Newtown store into an after-dark cake and cocktail destination from late August. The cult patisserie will launch the new Cake & Cocktail experience exclusively at Newtown, pairing its signature cakes with cocktails created to match their flavours. It gives the brand best known for its Strawberry Watermelon Cake a proper evening format, shifting the store beyond daytime pastry runs and into the kind of dessert-after-dinner territory Newtown already does really well. Black Star Pastry Head of Sales and Marketing Chérif Eldin said, “Black Star Pastry has always been about creating memorable flavour experiences and bringing people together through food. “This new concept is an exciting evolution of our brand, giving guests the opportunity to experience our signature cakes in an entirely new way. By pairing them with thoughtfully crafted cocktails and shareable bites, we’re creating an experience that’s playful, indulgent and made for lingering. Newtown, with its vibrant nightlife and thriving food scene, felt like the perfect place to bring this concept to life.” The main event is the Cake & Cocktail Flight Experience, priced at $99, with three signature cake selections matched with three bespoke cocktails. The guided tasting moves from brighter, fruit-led flavours through to richer, more decadent finishes. There will also be $35 Signature Pairings for anyone who wants to go straight to a specific cake and cocktail match. Strawberry Watermelon Cake – Matched with a Strawberry Watermelon Spritz Raspberry Lychee Cake – Paired with a Rose Lychee Martini Chocolate Oasis Cake – Served alongside a Chocolate Oasis Old Fashioned Origami Lemon Cake – Accompanied by a Yuzu Gin Fizz The evening menu also gives the experience more of a bar-snack rhythm, with sweet and savoury bites including a miniature version of Black Star Pastry’s Japanese Chicken Pie, whipped ricotta crostini, yuzu salt popcorn and smoked nut mixes. Home to the internationally celebrated Strawberry Watermelon Cake, often referred to as the world’s most Instagrammable cake, Black Star Pastry has become one of Australia’s most recognisable pastry brands. The Newtown launch makes sense for a suburb where dinner rarely has to be the last stop of the night. For Black Star Pastry, it is a way to move the cake cabinet into a later, more social setting without losing the thing people already come for. The Cake & Cocktail experience launches from late August at Black Star Pastry Newtown. Source: Good Appetite Find more food and drink news on Crumb Wire.

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Golden Gaytime and Cinnabon just made a baby

Pallavi Mathur04 mins

Golden Gaytime and Cinnabon have just announced the birth of their freezer baby. The new Golden Gaytime x Cinnabon frozen treat, nicknamed Junior, brings together Golden Gaytime’s toffee-biscuit crunch with Cinnabon’s cinnamon and cream cheese flavour. Junior is dipped in compound chocolate and coated in crunchy cinnamon biscuit crumb, with the format sitting firmly in Golden Gaytime territory: creamy centre, crunchy outside, ridiculous name, absolutely no desire to be serious. Streets Ice Cream and Cinnabon have committed to the bit in full. The brands claim Junior was “born” at the Streets Ice Cream Maternity Ward in Minto, NSW at 8:08 am on Thursday, August 6, weighing 100mL and measuring 14cm. If this sounds silly, it’s because it’s designed to be. Kalli Swaik, Marketing Director, Streets Ice Cream Australia and New Zealand, said, “The birth of Junior is the cheeky, unexpected result of two icons coming together. We wanted to create something that fans wouldn’t just see, but talk about, hunt down and share with their mates. “Golden Gaytime has always had a knack for not taking itself too seriously, so bringing this love story to life felt like the perfect way to introduce a collaboration that’s as playful as it is delicious. We can’t wait to see Australians fall in love with Junior from the very first bite.” The collaboration brings together two very different dessert codes: Golden Gaytime, the Australian servo-freezer classic, and Cinnabon, the American bakery chain known for warm cinnamon scrolls and cream cheese frosting. In Junior, that means Golden Gaytime’s toffee and vanilla ice cream base has been paired with Cinnabon’s cinnamon and cream cheese flavour, then finished with a cinnamon biscuit crumb. Dave Mikita, President of International and Licensing at GoTo Foods, said, “This collaboration captures everything fans love about Cinnabon and one of Australia’s most iconic ice creams. It’s a great example of how thoughtful licensing can extend a brand in new ways that feel authentic, memorable and genuinely exciting for consumers. “This collaboration celebrates the best of both brands, delivering the indulgent bakery-inspired flavour Cinnabon is known for in a format that’s uniquely Australian. We think it’s a match made in dessert heaven.” Golden Gaytime x Cinnabon will be available as a single serve at participating petrol and convenience stores from this week. A four-pack multipack will arrive in grocery freezer aisles nationally from August 24. Source: DEC PR Find more food retail updates on Crumb Wire.

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