/ Oct 01, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

2026

Drumstick raids Nan’s biscuit tin for new Anzac flavour

Pallavi Mathur04 mins

Nan’s biscuit tin has always been a bit of a wildcard, and Drumstick is tapping into that familiar bit of family folklore for its newest flavour. Drumstick Anzac Biscuit launched earlier this week, turning the buttery, caramel flavours of the classic biscuit into a frozen dessert with a biscuit-flavoured centre, Anzac biscuit pieces, caramel syrup and extra biscuit crumb on top. The launch arrived with a fresh look at what Australians actually remember finding in those tins. Peters Ice Cream commissioned Pureprofile to survey 1,000 Australians aged 18 to 35 in September, with only 32 per cent associating Nan’s tin with biscuits or cookies and 21 per cent thinking first of sewing supplies. The stranger memories included emergency cash, jewellery, ramen noodles, magic tricks and one particularly committed stash of “100,000 knitting needles”. “Drumstick has been part of Aussie summers for more than 60 years, so we love finding new ways to bring familiar favourites into the cone,” said Andrea Hamori, Head of Marketing at Peters Ice Cream. “Drumstick Anzac Biscuit brings together two nostalgic Aussie favourites in a way that feels familiar, but completely new. It’s buttery, sweet, packed with biscuit pieces and, most importantly, it’s a treat you’d actually be happy to find waiting in Nan’s biscuit tin.” Unboxing the unexpected Queenslanders were the most likely to remember finding something unrelated to food, with 34 per cent mentioning a non-food item, while NSW Nans were more dependable when snacks were involved. Around 63 per cent of NSW respondents mentioned food or biscuits compared with 59 per cent nationally. Peters Ice Cream also secured the appropriate permit from the Department of Veterans’ Affairs to use the word ‘Anzac’ for the new flavour and has made a donation to Legacy Australia as part of the launch. “Legacy Australia is very grateful to Peters Ice Cream for their generous donation in celebration of the launch of their ANZAC biscuit inspired Drumstick. Peters Ice Cream has been an iconic part of Australian family life, and we’re proud to have their support. “This kind of generosity makes a real difference to the work we do every day, helping Legacy strengthen the wellbeing and connectedness of veterans’ families through enduring relationships,” said Graham Boyd, CEO of Legacy Australia Inc. Drumstick Anzac Biscuit four-packs are available now at Coles, Woolworths and independent grocers for RRP $9.90, with individual cones landing in convenience stores from October 19 for RRP $5. Source: Wired Co. Find more food retail updates on Crumb Wire.

Read More

The Lord Nelson celebrates 40 years of brewing in Sydney

Pallavi Mathur05 mins

Forty years ago, a group of sailors drank The Lord Nelson completely dry. The Rocks pub responded by brewing its own beer, and it hasn’t stopped since. This October long weekend, The Lord Nelson is celebrating four decades of brewing under its historic roof with a new anniversary ale, free 40th beers and three days of festivities from October 3 to October 5. The story goes back to 1986, when a particularly thirsty group of sailors cleared the bar of beer and the next delivery was still days away. The solution was to start brewing on site, turning a supply problem into a tradition that now sits at the heart of the pub. Today, natural English-style ales are still made in The Lord’s microbrewery at the back of the hotel using malt, hops, yeast and water. The beers are unfiltered and unpasteurised, travelling only a few metres from mash tun to tap. The anniversary ale still needs a name Head Brewer Gus Krug has created a limited-edition English ale for the anniversary, which will be unveiled at 11 am on October 3, but drinkers will have a hand in deciding what it is actually called. A naming competition will invite beer lovers to christen the anniversary brew, adding their own contribution to The Lord’s 40-year brewing story. The pub will also be buying a few rounds. Between 11 am and 2 pm on each day of the long weekend, every 40th beer poured will be free. When number 40 hits the bar, a bell rings, the count resets and it all starts again. The weekend kicks off a full year of anniversary celebrations running through to October 2027. Only 200 coins are up for grabs The Lord Nelson is also launching a Coin Bearers Club for the anniversary, with 200 commemorative coins available. A coin can be secured by buying a case of Three Sheets and Old Admiral from the pub or attending Sydney Beer Week’s ‘5 Ingredients of Ale’ event. Rather than sitting in a drawer as anniversary merch, the coin comes with perks for the year, including 25 per cent off food on the holder’s birthday for groups of up to eight, 10 per cent off an accommodation booking and a complimentary side or dessert with The Lord’s Shared Roast. Coin Bearers will also have their name and individual coin number added to an honour roll inside the pub. The brewing anniversary is only part of The Lord Nelson’s much longer history. Established in 1841, the Georgian building began life as the private residence of William Wells, a raconteur, highway robber and convict turned gentleman publican, before becoming The Lord Nelson Hotel in 1842. More than 185 years later, it remains Australia’s oldest continually licensed hotel operating in its original form and the country’s oldest brewery hotel. What started with an empty bar and a delayed beer delivery has lasted four decades, with the ales still being brewed only metres from where they’re poured. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

Read More

EveryPlate teams up with Nikki Osborne for new ‘CBF’ meal box

Pallavi Mathur04 mins

EveryPlate has enlisted Nikki Osborne for a meal box dedicated to the nights when cooking feels like entirely too much effort. The comedian, actor and radio host has teamed up with the meal-kit brand on Nikki’s ‘CBF’ Box, a six-meal collection designed for nights when dinner needs to be quick, easy and low on effort. Each recipe can be made in four steps and takes less than 30 minutes, with prices starting from $3.19 per plate. The idea comes as plenty of younger Australians admit cooking has started to feel more complicated than it needs to. According to research cited by EveryPlate, 52 per cent say making dinner can feel more like auditioning for a cooking show, while 65 per cent struggle to pronounce terms like sous vide, confit or julienne, let alone use them in the kitchen. “I don’t know if you guys have seen, but I’ve got enough drama in my life lately. The last thing I need is for dinner to feel like a soap opera too. Give me something delicious, easy and affordable, and I’m happy. That’s why I teamed up with EveryPlate – to prove fast, fuss-free dinners don’t need the performance,” Osborne said. What’s in the CBF box? Osborne’s six picks cover everything from schnitzel and spaghetti to falafel pitas and steak: Classic Pork Schnitzel & Truffle Mash – Pork schnitzel with truffle mash, on the table in four steps. Spinach Falafel & Tzatziki Pita Pockets – Falafel, tzatziki and pita pockets for one of the lighter options in the box. BLT Sourdough Sandwich – Bacon, lettuce and tomato on sourdough. Creamy Pesto Chicken Spaghetti – Chicken spaghetti with creamy pesto. Prosciutto Wrapped Chicken – Chicken wrapped in prosciutto for a dinner that looks a little more involved than it actually is. Luxe Rump Steak & Homestyle Gravy – Rump steak with homestyle gravy for the fanciest-sounding meal of the six. And in a small nod to Osborne’s recent headlines, there are no Crown Melons included. Nikki’s ‘CBF’ Box will be available through EveryPlate from October 12 to November 8. Source: We Are Different Find more food and drink news on Crumb Wire.

Read More

Butchers Buffet opens sixth Sydney restaurant in Melrose Park

Pallavi Mathur04 mins

Gochujang pork ribs, seafood boil and solo Korean BBQ are now on the table in Melrose Park, where Butchers Buffet has opened its sixth Sydney restaurant. The new 135-seat venue at Melrose Central serves the grilled meats, Korean dishes, hot food and sides the chain is known for, with inari and sushi rolls also joining the buffet at the new location. Selected dishes will rotate regularly, giving the spread a little movement beyond the staples. “The opening of another new venue not only emphasises the strength of our brand, our popularity and satisfaction with our food products, but it also allows us to take this chance to introduce new dishes to the buffet,” said James Sun, Chief Executive Officer of Wannian Alliance, the hospitality group behind Butchers Buffet and other Sydney venues including Arisun, Gyuniku and Mr Hotdog. The restaurant joins Melrose Central just a few weeks after the new shopping and dining precinct began trading. A full-line Coles has brought better grocery access to Melrose Park, while cafés, bakeries and restaurants are giving locals more reasons to stay in the suburb for a meal. Pricing is changing across all six Butchers Buffet restaurants too. From late September, the Lunch BBQ Buffet will cost $39.99 per adult and $19.99 per child, while dinner will be $49.99 per adult and $19.99 per child with a surcharge of 10 per cent applicable on the weekends. Children aged three and under eat free at the new venue and unlimited soft drinks are included with all buffet options at no extra cost. The weekday Express Lunch Buffet remains $25.99 per adult and $15.99 per child. Korean BBQ, table for one Solo dining is also being rolled out across all six Butchers Buffet locations, giving diners the option to settle in for Korean BBQ without assembling a group first. The format is available across lunch and dinner, opening the buffet up to quick solo lunches and midweek dinners as much as family meals and bigger celebrations. “As for growth, we have now created more jobs for Australian workers, while continuing to train our teams and develop new skills within the industry. We’ve strengthened our brand presence across Sydney, while also making it more convenient for diners to enjoy their favourite Korean BBQ buffet closer to home,” Sun said. Melrose Park joins existing Butchers Buffet restaurants in Chinatown, Strathfield, Blacktown, Cabramatta and Lidcombe. With Melrose Central still new to the suburb and its mix of food and retail continuing to fill out, Butchers Buffet adds another substantial dining option to a part of Sydney that suddenly has a lot more happening around dinner time. Source: Curated Agency Find more dining out updates on Crumb Wire.

Read More

Grill’d launches limited-edition Twisties shaker chips

Pallavi Mathur03 mins

Grill’d has teamed up with Twisties for a limited-edition collab that turns its Famous Chips into a cheesy shaker snack. For an extra $2, customers can add a sachet of Twisties cheese-inspired seasoning to a regular serve of Famous Chips, tip the lot into a shaker bag and give it a good shake before eating. “Some flavour combinations just make sense, and this is one of them. By combining our Famous Chips with the iconic Twisties® Cheese-inspired flavour, we’ve created something familiar, nostalgic and completely new at the same time,” said Grill’d Chief Marketing Officer Julian Dunne. “Whether you’re a long-time Twisties® fan or simply love our Famous Chips, Twist’d Chips deliver a bold hit of cheese flavour that’s a fun experience and even better to eat.” The flavouring contains no artificial colours or flavours, and Twist’d Chips are available at Grill’d restaurants nationwide, online and through participating delivery partners while stocks last. There’s also a distinctly Melbourne connection behind the partnership. Grill’d and Twisties both started in the city before becoming household names around Australia. “When two iconic brands come together, great things happen. By partnering with Grill’d, we’ve created an unexpected twist on two fan favourites, bringing a little extra fun to people’s day while celebrating the bold flavours Australians know and love,” said PepsiCo Marketing Director Snacks ANZ Tracy Harwick. Grill’d has worked with some unlikely partners before too. In 2025, the brand teamed up with Formula 1 driver and ambassador Oscar Piastri on his own burger range, which proved popular enough to remain on the menu. Later that year, Grill’d partnered with Universal Pictures on a limited-edition green burger inspired by Wicked: For Good. Grill’d x Twisties Twist’d Chips are available now for a limited time at Grill’d restaurants nationwide. Find more food and drink news on Crumb Wire.

Read More

Domino’s celebrates New Yorker return with Sydney block party

Pallavi Mathur04 mins

Domino’s is marking the return of its 16-inch New Yorker range with a new national campaign and a free New York-inspired block party in Sydney. The New Yorker is the biggest pizza on the Domino’s menu, made in-store with fresh, hand-stretched dough and oversized slices designed to be folded. The range includes five pizzas: The Big Cheese, Pepperoni Boss, Hot Honey Pepperoni Boss, Little Italy and Bacon Kingpin. The campaign is rolling out across TV, out-of-home, digital and social, with the new creative focused on the New York-style fold. “The New Yorker has always been a larger-than-life pizza, so we wanted the creative around its return to feel just as big,” said Domino’s Australia & New Zealand Chief Marketing Officer Dewald Du Plooy. Its TV ad follows a New York firefighter racing through a door with all the urgency of an emergency, only to reveal that he is actually heading home to his family and a box of Domino’s New Yorker pizza. “The idea plays with that feeling of dropping whatever you’re doing when the pizza arrives. In this case, even a New York firefighter has somewhere more important to be when there’s a 16-inch New Yorker waiting at home,” Du Plooy added. “It’s fun, it’s unmistakably New York and, most importantly, it puts the food and those huge, foldable slices right at the centre of the story.” The campaign also introduces “Behold the Fold”, a nod to the New York habit of picking up a slice, folding it and eating it on the go. Last week, a yellow New York-style cab was transformed into a Domino’s New Yorker taxi and driven through Sydney with custom decals and a Domino’s topper. On September 24, Domino’s will bring the campaign to Room 22 in Sydney with a free New York-inspired Block Party. Coca-Cola and Foot Locker are joining the event, which will feature DJs, New York-style photo moments, sneaker drops, giveaways and plenty of 16-inch New Yorker pizzas served with Coca-Cola. The event is open to the public and free to attend, with entry available on a first come – first served basis while capacity lasts. Source: Speak Communications Find more food and drink news on Crumb Wire.

Read More

Bacar launches new all-day menu at Sydney Olympic Park

Pallavi Mathur03 mins

Bacar Restaurant & Bar has rolled out a new all-day menu at Sydney Olympic Park, with breakfast cocktails, power lunches, hibachi-grilled meats and in-house dry-aged beef all making the cut. Located on the ground floor of Pullman Sydney Olympic Park, the fine diner is leaning further into contemporary Australian food with local produce and a few global influences across breakfast, lunch and dinner. Breakfast starts with a mix of classics, lighter options and a solid vegetarian and vegan selection, but the more unexpected additions are behind the bar. Vodka for Breakfast combines Ketel One vodka, cold-brew coffee and coconut water, while the Guava Bellini mixes guava purée and St-Germain elderflower liqueur with Prosecco. The cocktails join an already established drinks program, with Bacar’s wine list receiving a Goblet in last year’s Wine List of the Year Awards. Lunch is split depending on how much of the afternoon is still expected to be productive. The Light Lunch section covers salads and breads, while the Power Lunch moves into spiced chicken, king prawn pasta, barramundi and vegetarian gnocchi. Dinner is where the menu gets heavier, with seafood, hibachi-grilled meats and a stronger focus on the restaurant’s premium cuts. New dishes include pasture-fed halal white Pyrenees lamb rump with rainbow chard and chermoula, alongside handcrafted potato gnocchi with smoked kumato tomatoes. Bacar’s existing meat selection is sticking around too, including Tajima wagyu and Australian grass-fed beef tomahawk, which is dry-aged in-house to develop flavour and tenderness. Dessert keeps things broad, with Callebaut dark chocolate tart, burnt Basque cheesecake and vegan kaffir lime poached strawberries on the menu, plus cheeses sourced exclusively from Nimbin Valley Dairy in NSW. The new breakfast menu is available weekdays from 6 am to 10:30 am and weekends from 6 am to 11 am. Lunch runs from 12 pm to 3 pm, with dinner served from 6 pm to 10 pm. Source: Evil Twin Find more dining out updates on Crumb Wire.

Read More

Soul Origin targets 400 stores as global growth plans accelerate

Pallavi Mathur06 mins

Soul Origin wants to more than double in size over the next decade, with plans to grow from 178 locations across Australia and New Zealand to around 400 globally. The expansion will take the brand well outside the shopping centres and food courts it is best known for, with airports, drive-throughs, service centres, hospitals, universities and regional locations all in the mix. Airports, drive-throughs and 400 stores Six new stores are expected to open before Christmas 2026, including a new flagship inside Sydney International Airport’s T1 terminal in December. The airport location will have a stronger grab-and-go offer and a menu tailored to travellers, while keeping specialty coffee as a key part of the format. Sydney Airport is forecasting around 18.2 million T1 passengers in 2026. Soul Origin already operates four stores in New Zealand, including two airport locations, and plans to open around 10 more across the country over the next two years. “A key part of my focus will be identifying where the brand has the strongest opportunities internationally and ensuring we approach each new market with a clear understanding of local customers,” said Soul Origin co-founder and Managing Director Hao Quach. Closer to home, its second drive-through is expected to open in Cranbourne West, Victoria in February 2027. Two more hybrid service-centre locations with Ampol are also expected before the end of 2026. Regional growth is being explored across New South Wales, Queensland and Victoria following the performance of stores in Darwin and Cairns. The expansion also comes with a change at the top. Current Chief Financial Officer George Gebran will become CEO, while Quach will focus on long-term strategy and future growth. “Each format gives us an opportunity to reach customers at a different point in their day. We will draw on customer insights and the experience gained across our network to tailor the menu, service model and operations while keeping fresh food and specialty coffee at the centre of the offer,” Gebran said. The scale of the business is already significant, with around 22 million customer visits a year and more than 30,000 coffees served daily. Soul Origin also topped the December 2025 Fonto customer satisfaction rankings for QSRs. Quach originally spotted a gap in shopping centres for fresher food and specialty coffee that could still be served quickly, and roughly 70 per cent of that original menu remains available today. “Two of the soups that became staples of our menu came from my mum’s recipes, and many of the products we developed in those early years remain on the menu today,” Quach said. Dinner, matcha and potato gems Soul Origin is working on a dinner menu, rolling potato gems out more widely after testing them through its drive-throughs and expanding its iced drinks and matcha range as younger customers drive demand. More than 80 per cent of stores now use FLOW, which gives baristas live information on each coffee extraction and helps track consistency and training. Soul Origin has allocated $1 million to technology in 2026, with a rebuilt app, upgraded loyalty platform and digital menu boards also underway. Breads, prepared chicken, sauces and proprietary dressings are produced centrally before reaching stores, reducing some of the more complex cooking, cooling and food-safety processes at store level. The central production model gives Soul Origin more control over consistency and supply as the network grows, while store teams can focus on preparing food, building displays and serving customers. “As Soul Origin has grown, we have retained the close relationships and personal support of a family business while drawing on the scale, systems and resources of a much larger network. I am incredibly proud of what we have achieved together,” Quach said. Source: Narrative Communications Find more food and drink news on Crumb Wire.

Read More

A touch of Tuscany hits Martin Place as The Heritage Room opens its doors

Pallavi Mathur04 mins

The Heritage Room has opened its doors in Sydney’s Martin Place, bringing more than 200 wines and a touch of Tuscany to the CBD. The 35-seat venue is the latest from family-run Esper Group, which also operates nearby Rovollo, and has taken over the corner site at 25 Martin Place. Floor-to-ceiling windows wrap around the space, while inside, a curved rosa marble bar sits at the centre of the room. Tasmanian Blackwood finishes, French wash walls, vintage banquettes and large-scale custom artworks give the space its old-world Italian feel. There are two smaller areas off the main bar. One leads through to the working wine cellar, while the other is a private dining room hidden behind floor-to-ceiling wooden doors. A very Tuscan wine list Head sommelier Giulia Ceruzzi, formerly of LuMi, The International and Fratelli Paradiso, has worked with 15 suppliers to build a list of more than 200 bottles, including 38 wines by the glass. Tuscany features heavily, with vermentino for $18, Vernaccia di San Gimignano for $22 and Chianti Classico for $26 among the by-the-glass options. The list also includes Brunello di Montalcino, Super Tuscans and a mix of Italian, French and Australian wines, alongside magnums, half bottles and vintage pours. Ceruzzi, who was named one of Australia’s top 50 sommeliers in 2026, has also sourced a selection of rare white wines made from red Italian grapes, including wines grown on the volcanic slopes of Mount Etna. The cocktail list comes from Esper Group head of bars Alissa Gabriel, a former bartender of the year, with drinks including a Lime Leaf Gimlet, Strawberry Boulevardier and Heritage Martini. How many pasta trials?! The antipasti menu includes imported meats and cheeses such as Prosciutto Toscano and truffle pecorino, while executive chef Cami Feliciano’s larger dishes make use of the Josper oven and grill behind the bar. A signature beef short rib schiacciata is slow-roasted for 12 hours and served with Tuscan cheese fondue. There’s also a deconstructed lasagne made with wild boar ragu and house-made Tuscan kale pasta sheets, which took 20 different pasta trials to get right. Much of the produce has been sourced from Tuscany, including prosciutto, cheeses and olive oils, with the food designed to pair closely with the wine list. The private dining room offers four set menus with more of a focus on the grill, including Tuscan bistecca and infused, dry-aged steaks. It can seat up to 25 people, while the full venue can also be booked for larger events. The Heritage Room is open from midday until late, Tuesday to Saturday, with bookings and walk-ins available. Source: Wineglass Media Find more dining out updates on Crumb Wire.

Read More

Maxibon and Barney Banana team up for a nostalgic new release

Pallavi Mathur04 mins

Barney Banana is making another comeback, but not in the form most fans will remember. This time, the nostalgic freezer favourite has been folded into a Maxibon, combining banana-flavoured ice cream with choc biscuits and choc vanilla biscuit crumb. Barney Banana first launched in 1958 and has had a stop-start life on supermarket shelves ever since. Fan demand helped bring it back for limited-edition runs in 2009 and 2017, and the requests clearly never went away, with petitions, Reddit threads and comment sections still calling for another return. “Barney Banana is one of those products Aussies have an incredible amount of nostalgia for. We knew if we were going to bring him back, we had to do it in a way they wouldn’t expect,” said Peters Ice Cream Head of Marketing Andrea Hamori. This time, instead of simply re-releasing the original, Peters has paired it with Maxibon for what it says is a first for both brands. The new Maxibon Barney Banana features banana-flavoured ice cream between two choc biscuits, with the other end dipped in choc vanilla biscuit crumb. “Pairing that iconic banana flavour with Maxibon felt like the perfect way to give an Aussie favourite a new lease on life. We think longtime Barney fans are going to go bananas for it, while those meeting the Aussie icon for the first time might just discover a new freezer favourite. It might even turn the heads of a few banana deniers along the way,” Hamori said. The launch has already started making the rounds with food creators. @nickvavitiss called it the “perfect balance of choc and banana”, while @nectoriouspapi’s review has pulled in hundreds of comments from people keen to try it. Nostalgic food releases have been everywhere lately, with old favourites repeatedly returning in new formats. Research cited by the brand found 42% of consumers are motivated to try familiar favourites with a fresh twist. Maxibon Barney Banana is now rolling out nationwide in multipacks at Coles, Woolworths and independent grocery stores for RRP $5.60, as well as loose packs in petrol, convenience and impulse stores for RRP $11.50. For longtime Barney Banana fans, it is another chance to revisit a freezer classic. For everyone who missed it the first few times around, it makes for a a fairly chaotic introduction. Source: Wired Co. Find more food culture updates on Crumb Wire.

Read More

Quick Links

Follow Us

Contact us

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