/ Oct 05, 2026
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2026

Sweet, spicy and back on the menu: Pizza Hut’s hot honey range returns

Pallavi Mathur02 mins

Pizza Hut is bringing its Hot Honey range back to menus nationwide from February 23, almost a year after the chilli-infused honey drizzle became one of the chain’s most talked-about launches. The original July 2024 release tapped into what has become one of the bigger food trends of recent years. Hot honey, the sweet and spicy pairing that hits sweet first and heat second, has racked up 407 million views under #HotHoney on TikTok, with hot honey recipes accounting for 182.4 million videos on the platform. Demand for the Pizza Hut version was significant enough that the chain’s Australian stores reportedly fielded ongoing requests for its return throughout the year. The range centres on the Hot Honey Drizzle, a chilli-infused honey that can be added to any order for $1.50. The returning menu items are: – Stuffed Crust Hot Honey Pepperoni Pizza, from $16.40 – Hot Honey Wings, from $9.95 – Hot Honey Drizzle (add on), $1.50 Pizza Hut Australia CMO Wendy Leung says the return was driven by customer demand. “We’ve listened to our customers and we’re bringing back the 2024 OG Hot Honey with the sweet-heat flavour sensation Australians fell in love with,” she says. “We’ve perfected that irresistible balance of sticky sweetness and fiery kick. Whether you’re Hot Honey-obsessed or missed out the first time, this is your moment. Get ready to taste the comeback.” All three items are now available nationwide via the Pizza Hut website or app. Source: WiredCo. Find more food and drink updates on Crumb Wire.

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Kolkata Social x Table Tok to mark Indian festival of colours with a seven-course collab

Pallavi Mathur03 mins

Kolkata Social is marking Holi with a one-night-only collaboration dinner on March 4, bringing together Executive Chef Ahana Dutt and Shishir, the Bangali home cook and founder of supper club Table Tok. The Indian-Bengali restaurant by Plate it Forward has built a reputation for celebrating Indian culture and customs through special menus and experiences, with festivals like Durga Puja and Diwali often providing the backdrop for dedicated events. Holi, the festival of colours that welcomes spring in India, feels like a natural fit for a dinner that sits at the intersection of culture and food. Shishir runs Table Tok, a monthly supper club that has built a loyal following for its deeply personal approach to Bengali cooking. Where much subcontinental dining in Australia skews toward the flavours of North India, Table Tok takes a sharp right on the map, drawing on the home kitchens of ‘Bangladeshi Bangalis’ and the kinds of recipes that don’t often make it onto restaurant menus. Themes of food, migration and identity run through every sitting, and her zero-waste, intuitive cooking style has become something of a signature. For the Kolkata Social collaboration, Shishir brings that same approach into Chef Ahana Dutt’s kitchen for one celebratory evening. The seven-course menu is priced at $60 per person and draws on Bangali flavours, memory and tradition. Dishes include chicken jhal roast, paturi and vermicelli custard, with a raw mango and black pepper cocktail on arrival to set the tone. Kolkata Social is located at 528 King St, Newtown NSW. Given the one-night-only format, bookings are strongly recommended. Source: Electric Collective Find more dining out updates on Crumb Wire.

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Zinger Nachos are back at KFC and they’ve brought friends

Pallavi Mathur03 mins

KFC is bringing back its Zinger Nachos to menus nationwide from today, February 24, available for a limited time until March 23. The dish features a Zinger fillet sitting on a bed of crispy corn chips, topped with tomato salsa, creamy guacamole and a drizzle of both Supercharged and Nacho Cheese sauces. The whole thing is designed to be eaten completely fork-free, which is either a selling point or a warning depending on outfit choices. This time around, KFC is expanding the range with two new additions. For those with a serious appetite, or who are open to sharing, the Jumbo Nachos are piled twice as high as the Zinger Nachos and built for two. To sweeten (not literally) the deal, there’s also the Nachos Twister, which takes the same ingredients and wraps them in a warm tortilla for eating on the go, whenever hunger hits. KFC Australia CMO Vanessa Rowed says the return was always on the cards. “We love to challenge expectations and craft truly unique food experiences for our fans,” she says. “For Zinger Nachos, we’ve taken the beloved concept of loaded nachos and reimagined it with a KFC twist. Aussies absolutely loved it the first time, so we knew Zinger Nachos had to make a return to menus in 2026.” All three are available at participating restaurants across Australia either as a standalone or in a combo with chips and a drink, and can be ordered via the KFC app for delivery or pickup. Source: Ogilvy PR Find more food and drink news on Crumb Wire.

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Bottomless dry-aged porterhouse is now a weekly thing at 98 Lygon St

Pallavi Mathur02 mins

Brunswick East bistro 98 Lygon St Bar & Bistro is launching a weekly bottomless steak night from February 25, offering unlimited dry-aged porterhouse for the duration of the sitting. The concept, called Bottomless Steak, centres on grass-fed porterhouse sliced thick and served rare, with refills throughout the meal. Each serving comes with a signature peppercorn sauce and crisp frites, with rotating off-menu additions planned across the series to keep things interesting. Head Chef Brian Macalister, who trained in Michelin-starred kitchens, leads the kitchen and brings a modern European sensibility to the menu. Drinks are ordered on consumption rather than included in a set price. Think cellar pours by the glass, large-format bottles for the table and cocktails if the night takes that turn. 98 Lygon St Bar & Bistro has positioned the night as a midweek dining ritual, with the full bistro kitchen standards applying throughout. Co-founder Ben Clark says the concept was designed with that in mind. “Wednesday is a night people already enjoy dining out. This was about generosity, quality and creating a midweek ritual people look forward to.” Co-founder Simon Aukett echoes the sentiment. “It’s indulgent without cutting corners,” he says. “The full experience, done properly, week after week.” Bottomless Steak will run weekly on Wednesdays. Bookings are essential and seats are limited. Source: Candid Communications Find more dining out updates on Crumb Wire.

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Australia first to roll out McCafé’s biggest global drinks trial

Pallavi Mathur05 mins

Australia will be among the first markets globally to roll out one of McCafé’s biggest drinks trials to date. Ten new beverages are set to land in more than 500 McDonald’s restaurants across Victoria and Queensland from February 25, as part of a global test that will help shape the future of McCafé drinks. The trial stretches beyond traditional coffee, introducing refreshers, crafted sodas, energisers and a revamped iced coffee line-up. Cold foam, freeze-dried strawberries and popping pearls appear throughout the new drinks menu. Annabel Fribence, Chief Marketing Officer, McDonald’s Australia, said: “Macca’s is seriously stepping up the drink game and helping shape what’s next for McCafé drinks worldwide. “McCafé started in Australia as a homegrown coffee brand and is now evolving into a true beverage destination – unlocking more choice, more occasions and more reasons for customers to visit Macca’s throughout the day. “The new lineup is cold, bold and expressive – designed for what our customers actually want to drink right now. Try everything, mix it up and find the one that gets you. This is just the beginning.” Charlie Newberger, Global Category Head – Beverage & Dessert, McDonald’s Corporation, added: “We’ve been brewing, mixing and shaking things up for a while. Australia is next up to sip what’s new, becoming the second country in the world to try McDonald’s newest, most refreshing drink line-up – adapted to meet Aussie preferences. “What we learn here will help shape the future of McDonald’s global beverage strategy. This is a major moment, and Aussies are leading the way.” Here’s what’s landing. Iced & Cold Coffee Brown Sugar Shaken Espresso with Oat Milk – Smooth layers of espresso and brown sugar flavour shaken over ice and finished with oat milk, debuting globally in Australia. Iced Golden Caramel Latte – Vanilla and caramel flavours combined with espresso and whole milk, served over ice and finished with caramel topping. Iced Velvet Mocha with Cold Foam – Espresso blended with chocolate and caramel flavours, topped with cold foam and an extra drizzle of chocolate and caramel. Choc Coconut Frappé – Chocolate frappé base served with sweet coconut syrup. Refreshers Strawberry Watermelon Refresher – Strawberry and watermelon blended with lemonade over ice, finished with freeze-dried strawberries. Popping Mango Refresher – Mango and pineapple flavours with lemonade over ice, featuring strawberry popping pearls. Crafted Sodas Berry Blast & Sprite® – Blue raspberry flavour blended with Sprite®, topped with cold foam and served over ice. Popping Green Apple & Sprite® – Sprite® served over ice with green apple popping pearls. Energisers Red Bull Peach Boost Energiser – Red Bull with sweet peach flavour served over ice. Red Bull Dragonberry Energiser – Red Bull blended with blue raspberry and vanilla flavour, topped with frozen dragon fruit and served over ice. Red Bull 250mL – Classic Red Bull Energy Drink. The trial begins February 25 in Victoria and Queensland, with a broader national rollout expected to follow pending results. Source: Omnicom Find more food and drink news on Crumb Wire.

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Krispy Kreme’s Pistachio Overload is here to stay

Pallavi Mathur03 mins

Quick Bite Krispy Kreme has made its Pistachio Overload doughnut a permanent menu item. The decision follows two record-breaking limited runs, during which almost 80 per cent of stores across Australia sold out within the first week, fuelled by strong customer demand after the May drop. At its core is Krispy Kreme’s signature fluffy doughnut filled with pistachio mousse, dipped in Pistachio Papi spread, sprinkled with caramelised pistachios and finished with a white chocolate drizzle. Originally launched as a collaboration with Pistachio Papi, the flavour quickly developed a following nationwide, with fans calling for its return across social media. “Bring back the Pistachio Overload please,” wrote one customer, while another added, “I wish the pistachio doughnut was part of the normal menu. I loved it sm.” Originally launched as a collaboration with Pistachio Papi, the flavour quickly developed a following nationwide, with fans calling for its return across social media. Pistachio Papi Founder Mark Abdelmalik said, “We always knew our viral pistachio spread and Krispy Kreme’s iconic doughnuts were a match made in heaven – but the response from the community absolutely blew us away and the demand to bring it back was hard to ignore. “What started as a limited drop is now a permanent menu item, and that is huge for us! We’re honoured to officially join the Krispy Kreme family. The taste of Italy is here to stay, and our community got what they wanted – the fact that we can now have it available for everyone to enjoy every day is a dream come true.” Pistachio Overload is now a permanent fixture on the Krispy Kreme menu nationwide. Source: Sling & Stone Find more food and drink news on Crumb Wire.

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The Collagen Co. turns Weis and Splice into limited-edition shakes

Pallavi Mathur02 mins

The Collagen Co. has partnered with Streets to turn two of Australia’s most nostalgic ice cream flavours into limited-edition Glow Shakes. The Melbourne-founded wellness brand has reworked Weis Mango & Ice Cream and Splice Pine Lime into its collagen-based meal replacement format, blending mango and vanilla ice cream notes or lime and sweet pineapple into a creamy shake designed to keep customers fuller for longer. Retailing at $79, the Glow Shakes sit within The Collagen Co.’s functional nutrition range, positioning indulgent, recognisable flavours inside a nutritionally balanced formula. “When it comes to long-term weight management, adherence is everything, and taste plays a far bigger role than most people realise. If a product feels repetitive, it becomes much harder to stay consistent,” explains Millie Padula, The Collagen Co.’s Resident Dietitian & Nutritionist. “By introducing nostalgic flavours like Mango Weiss and Splice, we’re tapping into familiar, enjoyable taste experiences that make healthy habits easier to maintain. Sustainable results come from routines that don’t make you feel like you’re missing out!” The collaboration taps into the continued crossover between wellness and comfort food, reimagining supermarket freezer classics as beauty-forward nutrition products. The limited-edition Weis Mango & Ice Cream Collagen Meal Replacement and Splice Pine Lime Ice Cream Collagen Meal Replacement are available now at thecollagen.co and Chemist Warehouse stores nationwide. Find more food retail updates on Crumb Wire.

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Mary Street Bakery teams up with Chris Nayna on MSB Daily launch

Pallavi Mathur05 mins

Mary Street Bakery has launched MSB Daily, a new macro-friendly range developed in collaboration with Perth strength and conditioning coach Chris Nayna. The 14-year-old bakery has introduced a line-up of super bowls, protein shakes and reworked desserts aimed at customers looking for more nutritionally balanced options without sacrificing flavour. The range is now available across all Mary Street Bakery stores. Owner Paul Aron says the move reflects the bakery’s long-standing approach to collaboration and customer feedback. “Two things that have contributed to Mary Street Bakery’s success and longevity over the years is our eagerness to collaborate with like-minded individuals and our willingness to listen to what our customers want,” he says. “And that’s exactly what we’ve done here with our new offering with Chris, who has been a regular at Mary Street Bakery for a while now. We discussed ways to elevate our salads and to create more nutritionally rounded meals, especially in our city stores. “We found a lot of our customers might have forgotten to pack their lunch or ran out of time during the week to meal prep.” Refining recipes At the centre of the menu are The Power Bowl, a vegetarian super bowl built for sustained energy, and the MSB Mac Bowl, Nayna’s take on the classic Big Mac format. The bowls sit alongside protein-led snacks, including chocolate Adapt Balls and fruit-infused Adapt Slice. Paul, Nayna and the Mary Street Bakery team spent months refining recipes across bowls, shakes and desserts to meet macro-friendly targets while maintaining flavour. “A lot of people have this misconception that nutritionally balanced means less flavour, but that’s not the case at all,” says Nayna. The drinks menu leans functional, with Adapt Shakes available in mocha protein, vanilla protein, chocolate protein and salted caramel protein. “As a father of three and a business owner, while also managing the physical demands of coaching clients and my own training load, it can be difficult to stay on top of everything without the right knowledge and systems in place, particularly when it comes to meal prep,” Nayna says. “In my experience working with busy clients, people often gravitate towards convenient options that lack substance, skip meals altogether, or overindulge later in the day. As a result, energy drops, general performance suffers and training becomes lacklustre. “Our goal was to remove that friction. We wanted to offer a macro-friendly, nutrient-dense option helping people ‘eat the rainbow’ that supports energy, performance and consistency without the stress of meal prep. “The result is the ability to delegate that responsibility to someone like MSB, who can prepare food fresh in minutes, be transparent about the macronutrient profile and, most importantly, not compromise on flavour.” MSB Daily is available now at all Mary Street Bakery locations. Source: Studio Musaicu Find more food and drink updates on Crumb Wire.

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Olive oil ice cream and khajoor milk win at 2026 Sydney Royal Dairy Show

Pallavi Mathur04 mins

The 2026 Sydney Royal Cheese & Dairy Produce Show has crowned its champions. The winners emerge from over 600 dairy products judged this year, with fourteen ultimately named best in class across milk, butter, cheese, dessert and ice cream categories. Unexpected flavour profiles featured strongly. Cow & The Moon’s Olive Oil, Honey, Lemon and Thyme ice cream won Champion Low-Fat Ice Cream or Gelato, while Sharma’s Kitchen’s Khajoor Milk claimed Champion Flavoured Milk. “Tonight was a chance to celebrate our 2026 champions and shine a light on our industry as a whole,” said Sydney Royal Cheese & Dairy Produce Show Chair of Judges, Tiffany Beer. “Judging provides producers with the opportunity to showcase their products, whether that is innovative new offerings or homegrown classics, and receive expert feedback from food and dairy specialists.” Buffalo dairy also had a moment this year. Borghi’s Dairy secured Champion Butter for its Del Bocia Australian Herb Butter, and its Del Bocia Buffalo Cream Butter was named Champion Sheep, Goat, Buffalo or Camel Milk Product. Judges reported more buffalo entries this year beyond mozzarella, including butter, ghee, curd and milk. “We saw an increase in buffalo products, which was exciting for the judges. Buffalo Cheese is the most common entry; however, this year judges also evaluated butter, ghee, curd and milk, with the buffalo butter proving exceptional.” Little Big Dairy Company walked away with two titles, winning Champion Milk for its Non-Homogenised Full Cream Milk and Champion Cream for its Pure Double Cream. In dessert, V’s Dessert Gluten Free secured Champion Dessert for its Original Basque Cheesecake. Scoopanova’s chocolate and liquorice ‘2019 Event Horizon’ won Champion Full Cream Ice Cream and Gelato. Beer said, “Over the past two years, we’ve seen continued growth in innovative and culturally diverse flavour profiles, such as date and cardamom. This trend was again reflected across various categories, including the flavoured milk category – with Sharma’s Kitchen winning Champion Flavoured Milk for its Khajoor Milk.” On the cheese front, Berrys Creek Gourmet Cheese’s Riverine Blue was named Champion Cheese of Show. Milawa Cheese Company’s King River Gold took Champion Specialty Cheese, while Bega Cheese’s Bega Rindless Cheddar claimed both Champion Cheddar Cheese and Champion Cow Milk Cheese. “For the producer, a Sydney Royal medal signifies to consumers that their product is at the top of its game.” Fourteen champions were named in total, with the full list including cheeses selected for the Australian Cheeseboard. All gold, silver, and bronze medal winners are listed on the official RANSW website. Find more food and drink news on Crumb Wire.

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Ramadan Nights 2026 hits Lakemba: Here’s what to expect

Pallavi Mathur04 mins

Ramadan Nights kicks off in Lakemba tonight, with Haldon Street transforming into a late-night global food bazaar from 6 pm. Running Thursday to Sunday until March 15, the annual multicultural event will see up to 60 stalls line Haldon Street and The Boulevarde, drawing families and friends together for iftar and after-dark grazing. Like every year, street food takes centre stage with vendors on the strip serving up the best of Iftar food from Ramadan-observing countries including Bangladesh, Turkey, Indonesia, Pakistan, India and Saudi Arabia, to name a few. Here’s what’s cooking Pizza Cone will serve bite-sized pizza cones, knafeh cones and Dubai chocolate, while Fusion Feast plates up samosa chaat, dahi puri and mango lassi. Island Dreams Cafe brings satay, noodles, curry puffs and roti curry, and Mynt Halal Mojitos pours dragon fruit, watermelon and lemon mint mocktails. Turkish Gozleme House will turn out spinach, beef and chicken gozleme, while Bangladeshi Street Food dishes up tandoori chicken wraps, BBQ corn and lochi. Snacks World TS offers knafeh, potato sticks and fresh fruit ice cream, and Falcha serves chicken jhol, masala sausage and chatpate. Madura Satay focuses on chicken and lamb skewers with pickles and sauce, and Yummy Yummy Knafeh layers the classic dessert with ice cream or syrup. Crispy Cult leans into tenders and loaded fries, Fajita Station fires up sizzling tortillas with peppers and onions, and Shahi Dastarkhwan plates chicken 65, haryali and creamy wraps. Desi Fusion rolls Pakistani chicken shawarma and chai, while Kebab ex Lover loads beef and chicken kebabs with toppings. Desi Food covers tikka, murtaba and BBQ corn, and Tebu Sugarcane Juice presses fresh cane juice alongside mocktails and frappes. Sweet options extend to Rocket Kulfi with mango, cashew, pistachio and almond flavours, Macau Sweet Street Bites with tanghulu, pom pom waffles and icy bingsu, and Syrian Sweets serving knafeh, baklava and Arabic coffee. B’Kreamy brings muttabak, bun kebab and BBQ skewers, Mandi King dishes haleem, chicken 65 and tikka, and Bakso Malang offers bakso soup with grilled meatballs and cendol. Chips on a Stick rounds out the line-up. As the sun sets each night, the crowds are set to roll in. For Muslims, it’s a place to break the fast with family and community. For the rest of Sydney, it’s that time of year again when people happily park five kilometres away just to grab a camel burger and a plate of biryani. Ramadan Nights runs every Thursday to Sunday from 6 pm to 2 am until March 15 along Haldon Street and The Boulevarde in Lakemba. Find more food and drink updates on Crumb Wire.

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