/ Oct 02, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

2026

HexClad partners with Massimo Bottura’s Food for Soul

Pallavi Mathur04 mins

HexClad has signed a three-year global partnership with Food for Soul, the nonprofit founded by three-Michelin-starred chef Massimo Bottura and Lara Gilmore. The cookware brand will support Food for Soul’s Refettorio network through cookware donations, financial contributions, volunteer engagement, advocacy and storytelling around food waste, food insecurity and social inclusion. Food for Soul has spent the past decade building Refettorios around the world, turning surplus ingredients into high-quality meals for local communities. The first opened in Milan during Expo 2015, with further locations now operating in cities including London, Harlem, San Francisco and Sydney. Each Refettorio is developed with local organisations, using food, hospitality and design to create spaces where people can eat, connect and feel welcomed. Daniel Winer, CEO and Co-Founder of HexClad, said, “We believe great cooking can have an impact beyond the kitchen. “This partnership is about supporting a proven model that transforms surplus ingredients into exceptional meals while creating spaces where people feel welcomed and valued.” For HexClad, the partnership puts its cookware into working community kitchens rather than only home kitchens or chef-led content. The brand will equip Refettorio kitchens with cookware and tools designed to support daily service, consistency and efficiency. The partnership will also involve HexClad’s network of chefs, culinary professionals and creators, with plans for volunteer programs, fundraising, storytelling and future Refettorio openings. Lara Gilmore, Founder and President of Food for Soul, said, “Food has the power to bring people together. “With HexClad’s support, we strengthen the capacity of our Refettorio Partners, helping them to nourish more communities and demonstrate hospitality as a means of care and connection towards social change.” Food for Soul was created to reduce food waste while addressing social isolation and food insecurity through shared meals. Its work brings together chefs, artists, designers and community organisations to rethink what a meal service can look like when care and dignity are part of the brief. The HexClad and Food for Soul partnership will roll out globally across the Refettorio network over the next three years. Source: Neon Black Find more food and drink updates on Crumb Wire.

Read More

Gelatissimo’s new Biscoff cheesecake slice is already drawing queues

Pallavi Mathur04 mins

Another day, another brilliant Biscoff collab. Gelatissimo has turned the internet’s Biscoff cheesecake obsession into a $13.50 gelato slice. The Cheesecake Slice made with Biscoff launched nationally on Friday, September 4 and drew queues at Gelatissimo’s Circular Quay flagship over the weekend, as Sydneysiders lined up to try it. The launch lands as Biscoff cheesecake continues to have a very real hold on Australian dessert culture. According to Gelatissimo, ‘Biscoff cheesecake’ is Australia’s number-one breakout food search of the past 12 months, while creator videos and first-taste posts have helped push the trend from home kitchens into dessert stores. Sydney creators 2 Hungry Guys (@2hungryguys) and The Food Inbox (@thefoodinbox) were among the first to try the slice over launch weekend, with videos spreading across TikTok and Instagram as customers started getting their own hands on it. Luke Calopedos of 2 Hungry Guys said, “It’s rich, creamy and properly Biscoff-y, with the cheesecake gelato, smooth Biscoff spread and crunchy biscuit giving you a bit of everything in every spoonful. I loved it enough to go back for seconds.” Kat and Alex of The Food Inbox added, “We love any dessert with Biscoff in it, so this was a winner instantly – and the creamy cheesecake gelato and whipped cream balanced out all the Biscoff spread, biscuit, drizzle and crumb beautifully. It’s VERY moreish; we finished ours and immediately wanted another.” Gelatissimo’s version is handmade fresh in store, using cheesecake gelato churned with crushed Biscoff biscuits, a thick layer of smooth Biscoff spread, Biscoff crumb, Biscoff drizzle, whipped cream, a whole Biscoff biscuit and a Gelatissimo wafer. The cheesecake tang comes from Italian quark, giving the slice a point of difference from frozen versions of the dessert. The launch also sits inside a bigger social-led dessert pattern. New research shared by Gelatissimo found 35 per cent of Gen Z and 26 per cent of Millennials have bought a dessert after seeing it featured or trending on social media. Eleanor Bruinenberg, Head of Marketing at Gelatissimo, said, “Biscoff has become one of the most requested flavours we hear about, so we wanted to give it the premium gelato treatment it deserves – made fresh in store, with a whole layer of Biscoff spread and a whole Biscoff biscuit in every serve. It’s a proper handmade dessert, and we’re thrilled people are making the trip in for it.” The Cheesecake Slice made with Biscoff is available now at Gelatissimo stores nationwide. Find more food and drink news on Crumb Wire.

Read More

Grill’d comes for Aussies’ lunch breaks with new wraps range

Pallavi Mathur03 mins

Grill’d has spent more than two decades building street cred by selling Australians some unforgettable burgers. Now, it wants a bigger slice of the lunch break. The Melbourne-founded chain has launched its first wraps range nationally, with four new options designed for weekday lunch and available from $12.90. The move takes Grill’d into a more grab-and-go part of the midday market, while keeping the menu close to the ingredients people already expect from the brand: grilled chicken, Healthy Fried Chicken tenders, avocado, cos lettuce, pickles, chickpeas, pumpkin seeds and sauces including Green Goddess, Caesar and egg mayo. Simon Crowe, Founder of Grill’d, said, “We’ve spent more than 22 years obsessing over burgers, but what we’ve really been passionate about is serving great food made with high-quality ingredients. As customer lunch habits continue to evolve, we saw an opportunity to deliver everything people love about Grill’d in a new way. “These wraps aren’t about moving away from burgers. They’re about giving our guests another way to enjoy Grill’d, particularly at lunch, and like our burgers, they taste incredible and don’t leave you with any regrets.” The new wraps include: The Classic: Healthy Fried Chicken tenders, cos lettuce, egg mayo and pickles. Bacon Club: Grilled RSPCA Certified chicken, crispy bacon, vintage cheese, avocado, tomatoes, cos lettuce, herb croutons, egg mayo and Green Goddess dressing. Cali Green Goddess: Grilled chicken, avocado, cos lettuce, cucumber, chickpeas, toasted pumpkin seeds, red peppers and Green Goddess dressing. Tender Caesar: Healthy Fried Chicken tenders, crispy bacon, parmesan, cos lettuce, croutons, Spanish onion, black pepper and Caesar dressing. Grill’d has also launched a Lunch Wrapped offer until October 6, 2026, giving customers the option to add mini Famous Chips to any wrap for $1, bringing the lunch option to $13.90. The offer is available for dine in, takeaway, online pickup ordering, phone pickup ordering and order at table, excluding delivery orders. The new wraps range is available now at Grill’d restaurants nationwide until 5 pm daily. Find more food and drink news on Crumb Wire.

Read More

Biscoff’s new frozen range lands at Coles and Woolworths

Pallavi Mathur03 mins

Biscoff has launched its biggest frozen range in Australia to date, adding an ice cream sandwich and a 425ml tub to supermarket and convenience freezers nationally. The new range gives the caramelised biscuit brand a bigger presence in the freezer aisle, after years of Biscoff showing up in cheesecakes, milkshakes, café desserts and home baking. According to the brand, Biscoff has inspired more than two billion TikTok views worldwide, while Biscoff and related terms generate more than 200,000 searches each month in Australia. Andrea Hamori, Head of Marketing at Peters Ice Cream, said, “Interest in Biscoff has more than doubled in Australia over the past five years, proving it’s far more than a biscuit, it’s become a genuine obsession. “We’ve seen Australians embrace Biscoff in everything from cafés and desserts to home baking, so we’re excited to bring that iconic taste to ice cream freezers in two delicious new formats. Whether you’re grabbing a Sandwich on the go or enjoying a Tub at home, there’s now a Biscoff frozen treat for every occasion.” The new range includes: Biscoff Sandwich: Smooth Biscoff frozen dessert served between two Biscoff biscuits. Biscoff 425ml Tub: Creamy Biscoff frozen dessert with Biscoff swirls and crunchy biscuit pieces. The Biscoff Sandwich and Biscoff 425ml Tub are available from September at Coles, Woolworths and independent supermarkets, with the Lotus Biscoff Sandwich 4-pack and 425ml Tub retailing for RRP $11.50. The Lotus Biscoff Sandwich is also available individually at petrol and convenience retailers for RRP $5.60, while the 425ml Tub is available through petrol and convenience retailers for RRP $12.50. Source: Wired Co. Find more food retail updates on Crumb Wire.

Read More

KFC brings its morning menu to 29 more restaurants

Pallavi Mathur03 mins

KFC is bringing breakfast to more Australian restaurants, expanding its morning menu across the Gold Coast and Melbourne CBD. The rollout follows a trial at Sydney Airport, with KFC Breakfast now available from 6 am at 16 participating restaurants across the Gold Coast and 13 participating restaurants in Melbourne CBD. The menu gives KFC a bigger run at the morning crowd, adding eggs, bacon, avocado, tomato relish, hash browns and made-to-order hot drinks to the chain’s usual chicken territory. Vanessa Rowed, CMO at KFC Australia, said, “The next chapter for KFC is about staying true to the brand’s entrepreneurial spirit while continuing to reinvent for the next generation of customers and ever-changing consumer preferences and habits. “We know Australians love their breakfast, and following the successful trial of KFC morning meals at Sydney Airports, we’re excited to roll out our new menu and give customers even more ways to enjoy KFC throughout the day.” Breakfast items include: Bacon & Egg Roll: Crispy bacon, fluffy egg and tomato relish served in a toasted Turkish bun. BLAT: Crispy bacon, sliced tomato, creamy avocado and fresh lettuce, finished with tomato relish in a toasted Turkish bun. Chicken Bacon & Egg Roll: Original Crispy fillet, crispy bacon, egg and tomato relish served in a toasted Turkish bun. Chicken Toastie: Original Crispy fillet, cheese and Pepper Mayo sauce toasted in a Turkish bun. The menu also includes Avo Toast, the Ultimate Brekkie Wrap, Bacon & Egg Pockets, the Brekkie Tower and KFC Hash Browns. For anyone who wants the chicken turned up early, meals featuring the Original Crispy fillet can be swapped to a Zinger fillet. KFC is also adding hot drinks to the breakfast menu, including cappuccino, latte, flat white, mocha, long black and espresso. The coffee is made with a full-bodied blend with notes of nut, chocolate and caramel. Black tea and hot chocolate are also available. KFC Breakfast is available now at participating Gold Coast and Melbourne CBD restaurants, in restaurant and via the KFC App. Source: Ogilvy PR Find more food and drink news on Crumb Wire.

Read More

Fine Food Australia 2026 wraps with 18,000 visitors in Melbourne

Pallavi Mathur03 mins

Fine Food Australia has wrapped its 2026 event in Melbourne, drawing more than 18,000 visitors to the Melbourne Convention and Exhibition Centre across four days. Running from August 31 to September 3, the trade-only event brought together more than 900 exhibitors across foodservice, hospitality and retail, covering everything from bakery, beverages, meat, seafood and dairy to catering equipment and hospitality technology. The 2026 edition featured exhibitors from more than 30 countries, 70 presentations across four stages, 43 speakers, four major competitions, 1,821 pies judged and six bespoke gelato flavours from six national finalists. The wins The 2026 edition also crowned new winners across four major competitions, along with a special innovation award. Australian Gelato Cup, Australia’s first winners: May Quah and Apple Robles, Oh My Gelato!, VIC The Official Great Aussie Pie Grand Champion: Orange Spot Bakery, SA 2026 Nestlé Golden Chef of the Year: Chef Ashleigh Handsaker, NSW Bake Skills Australia Apprentice Baker of the Year: Stavriana Taliadorors, Sunraysia Bread and Butter, VIC Bake Skills Australia Pastry Apprentice: Sophie Wedding, Brighton Best Bake House, TAS Innovation Award: GRILL X, an autonomous AI-powered grilling system developed by Seoul-based physical AI foodtech company Beyond Honeycomb. The system is designed to address grill staffing and consistency challenges, using multispectral sensing and artificial intelligence to read food as it cooks and respond to its cooking state in real time. Event Director Sinead Kavanagh said, “Melbourne always brings a special energy to the event. From tech innovation to new products from our official Country Partner, the US, and around the world, and connecting with industry leaders. The show was a true representation of what is impacting the industry at the moment.” Fine Food Australia remains the largest food and hospitality trade event in the Southern Hemisphere, with the show alternating annually between Melbourne and Sydney. The event brings together local and international suppliers, manufacturers, buyers and decision-makers across Australia’s food industry. Find more food and drink news on Crumb Wire.

Read More

The Dolmio Family is returning to Australian screens

Pallavi Mathur05 mins

Dolmio is bringing back the famous puppet family that helped make its pasta sauce ads part of Australian supermarket memory. More than 20 years after Papa, Mama and the rest of the Italian-inspired puppet family first appeared, Dolmio is reviving the characters in a new campaign celebrating family mealtime. The brand has long been tied to weeknight pasta in Australian households, with supermarket staples including tomato pasta sauce, bolognese, lasagne sauce and pasta bake sauce. Rachel Humphrey, Marketing Director, Mars Food & Nutrition Australia, said, “The Dolmio Family has been part of Australian households for more than two decades and remains one of the most recognisable parts of our brand’s history. “As we looked to the future of the brand, we saw an opportunity to celebrate a family that a whole generation of Aussies grew up with. Bringing them back is about reconnecting with that nostalgia, while introducing them to a new generation in a way that feels fresh, relevant and true to what made them so memorable in the first place.” The relaunch also includes the Dolmio Puppetiser, a limited-time digital experience that lets families upload photos and turn them into personalised Dolmio-style puppet portraits. Some participants will have the chance to see their puppet portraits featured on digital billboards in selected locations across Australia. The original Dolmio Family was created in Australia in 2003 by Sydney-based special effects studio Make-Up Effects Group, using handcrafted puppets, costumes and animatronics. The characters later appeared in global campaigns and became one of Australia’s most recognisable brand marketing exports. For the new campaign, Papa, Mama and the rest of the family have been recreated digitally. Actors’ performances were captured using motion technology and refined by animators, with 3D artists designing the characters to keep the puppet-like feel of the originals. The characters are also voiced by Italian-born actors. Humphrey said, “The original Dolmio Family was created to capture the joy, humour and connection that happens around the dinner table. “Our Puppetiser gives families the opportunity to become part of that story themselves. It’s a new way to celebrate what has always sat at the heart of Dolmio: bringing people together, one meal at a time.” The campaign is partly about nostalgia, but Dolmio is not just putting the puppets back on screen and calling it a comeback. Through the Puppetiser, created in partnership with oOh!media and POLY, families can place themselves inside the same visual world. Content creators will lead the initial rollout, with the campaign also running across out-of-home billboards, social content and PR activity. The idea is tied to Dolmio’s Wear the Dolmio Grin platform, celebrating the different personalities, traditions and dinner-table moments that shape family life. For anyone who remembers the original ads, the return is a very specific kind of supermarket nostalgia: red sauce jars, big family dinners and puppet faces that somehow lodged themselves in the Australian advertising memory bank. Source: Herd MSL Find more food culture updates on Crumb Wire.

Read More

Lipton Sparkling Sessions: Why The Jungle Giants are getting on the Manly Fast Ferry

Pallavi Mathur04 mins

Lipton is putting The Jungle Giants on the Manly Fast Ferry for a one-afternoon floating gig on Sydney Harbour. On Thursday, September 10, the Brisbane band will perform across multiple afternoon ferry crossings as part of Sparkling Sessions, an activation tied to the launch of Lipton’s new Zero Sugar Sparkling Iced Tea range. For Sydney commuters, the set turns the usual ferry ride home into something closer to a tour send-off. The band is coming off its Australian tour and the release of its fifth album, Experiencing Feelings of Joy, before heading to the US. The Jungle Giants have also been getting attention for their triple j Like A Version cover of Underworld’s Born Slippy, which became a fan favourite and sparked calls for an official release. Commuters on board may hear it live, alongside songs from the new album and some of the band’s biggest tracks. The activation is tied to Lipton’s research on commute boredom and the role music already plays in getting through the trip. The research found 59 per cent of Gen Z call the commute one of the most boring parts of their day, while 62 per cent have found ways to avoid it altogether, including chucking a sickie, making up an excuse to work from home or even turning down a job. It also found 77 per cent of Gen Z listen to music while travelling, 30 per cent say a great song has completely changed their mood, and 17 per cent believe live entertainment would make the daily commute better. Sam Hales, lead singer of The Jungle Giants, said, “We’ve played some pretty wild places over the years, but never on the high seas, so this is going to be a fun new experience. Absolutely loving the idea of livening up everyone’s daily commute with a live show. “We’re about to head off to the US, so getting to squeeze in one last show on a ferry, on Sydney Harbour of all places, feels like the perfect send-off.” DJ Mistah Cee will also play between crossings, while passengers will be able to try Lipton’s new Sparkling Iced Tea range on board. The new Zero Sugar Sparkling Iced Tea is made with real tea leaves and comes in three flavours: Lemon Lime, Berry and Tropical. It is available now at major supermarkets nationally for RRP $4.00 for a 1.25L bottle. Sparkling Sessions will take over the Manly Fast Ferry on Thursday, September 10. Lipton will reveal clues about which ferry to catch via its Instagram handle – @liptoniceteaanz. Source: Akcelo Find more food culture updates on Crumb Wire.

Read More

Berry’s famous donut van is rolling into Canberra for Floriade 2026

Pallavi Mathur03 mins

The Famous Berry Donut Van is taking its hot cinnamon donuts from Berry to Canberra for Floriade 2026. The touring van will roll into Commonwealth Park from September 12 to October 11, serving its signature donuts as part of this year’s Feast of Flowers program. The event will bring more than one million blooms to the park, alongside food, entertainment, workshops, talks and family-friendly activities. For the Berry Donut Van, the Canberra stop brings the travelling version of the business to one of the country’s biggest spring events. The original van has been part of Berry for more than 50 years, drawing locals, road-trippers and visitors for freshly made cinnamon donuts. The dedicated touring van has spent the past year taking those donuts to food festivals, music festivals and major events around Australia. There is also a bit of history in the road trip. Before the original Donut Van settled permanently in Berry in 1974, it travelled the streets of Australia serving fresh donuts to different communities. Teresa Nazareth, owner of The Famous Berry Donut Van, said, “We love that Berry Donut Van On Tour allows us to take something that has been such a big part of Berry’s history and share it with people all over Australia. “Floriade is such a vibrant celebration of spring, with incredible flowers, food and an atmosphere that brings people together, so we’re thrilled to be part of it this year.” At Floriade, the van will serve its signature hot cinnamon donuts alongside Nutella donuts, coffee, hotdogs, smoothies and milkshakes. This year’s Feast of Flowers theme celebrates the connection between nature, food and community, giving the travelling van a Canberra stop that actually makes sense for spring. Find more food and drink news on Crumb Wire.

Read More

Uncle Tobys Roll-Ups turns kids’ slang into tongue prints

Pallavi Mathur02 mins

“6-7” has been crowned Australia’s family word of the year, and Uncle Tobys Roll-Ups is putting the phrase where plenty of schoolyard jokes already end up: on kids’ tongues. The cult fruit leather snack has added new edible tongue prints to its Strawberry and Apple varieties, with designs featuring phrases including “6-7”, “No Cap”, “Delulu” and “Aura”. The launch follows Uncle Tobys research showing plenty of parents are not exactly fluent. According to the brand, 63 per cent of Australian parents say they do not understand the lingo their children use, while 40 per cent have had to ask their child to explain modern slang. Uncle Tobys Marketing Manager Jessica Barnes said, “Every generation has its own language, and right now kids are having fun with phrases like ‘6-7’ and ‘No cap’. With the new Roll Up tongue prints, we’re giving families a fun way to get in on the conversation. “Roll Ups have always been about imagination, and this launch brings that spirit into today’s culture – with a nostalgic snack Aussie parents grew up with, reimagined for the next generation.” Uncle Tobys is also asking Roll-Ups fans to vote on the next tongue print design via the brand’s Instagram comments. The Tongue Print varieties are made with real fruit and available now at leading supermarkets nationally for RRP $5.50. Source: Omnicom Find more food retail updates on Crumb Wire.

Read More

Quick Links

Follow Us

Contact us

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