/ Oct 04, 2026
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2026

Australian shopping baskets are filling up this Lunar New Year: Gong Grocer

Pallavi Mathur07 mins

The Year of the Horse arrives on February 17, ushering in Lunar New Year celebrations across Australia’s Asian communities and beyond. For Linh Trinh Nguyen, co-founder of Asian supermarket Gong Grocer, the first day of the lunar calendar still follows a non-negotiable rule. No matter how busy life in Australia gets, everyone comes home for dinner. “I make sure that on the first day of the new year of the lunar calendar, everybody comes home for dinner. The whole family, no matter how busy they are,” says Nguyen. “They always come home for dinner, and then I give them the traditional red bags to wish them a happy, healthy and lucky new year.” Affectionately known as “Linh Jie”, Nguyen is more than just the co-founder of Gong Grocer Asian Supermarket – she’s the matriarch of the operation. A proud Hainanese-Vietnamese immigrant, Linh has over 30 years of experience in the supermarket retail industry, stemming from her family’s legacy at Thai Kee. Having celebrated the festival in Vietnam, America and now Australia, Nguyen’s table looks much the same each year. A whole chicken symbolises health, while fish represents prosperity. Crispy spring rolls resemble gold bars, denoting wealth and sweet rice balls stand for unity. Tradition, respect and evolution Lunar New Year marks the beginning of the lunisolar calendar and is celebrated across many East and Southeast Asian cultures. While customs vary, food remains central to the festival’s symbolism and rituals. This year, as the Year of the Horse begins, Nguyen says tradition itself does not change, but the way Australia celebrates continues to evolve. “In recent years, the local celebrations have gotten bigger and bigger. I think locals have become increasingly exposed to and aware of the Lunar calendar and Lunar New Year. They’ve seen lion dancing and other performances, and even Chinatown has all the decorations now. People have definitely become more aware, which is good.” Shopping lists meet symbolism Through the aisles of Gong Grocer, Nguyen sees those traditions reflected in real time – Students stocking up on hot pot ingredients for shared dinners, older generations filling baskets with dumplings and rice balls that symbolise togetherness and shelves stacked with red-wrapped sweets and pastries, chosen as much for colour and meaning as for taste. For many shoppers, fruit becomes just as symbolic as the main meal. Fruits are purchased not just for freshness but often for what their names suggest in different dialects. “The pronunciation symbolises prosperity and having enough for the year. Apples are like that. The word for apple sounds like health, so we include them for that reason,” she explains. There are a few superstitions that continue to guide what makes it into the trolley. Certain vegetables and foods are avoided at this time of year, while others are considered essential. The result is not just a festive meal but a table layered with intention. New Year Newbies Inside Gong Grocer, Nguyen notices a shift in who is shopping, including international students, young families and more non-Asian Australians picking up their first red envelopes or assembling a fruit basket after being invited to celebrate with friends. For those celebrating with friends for the first time this year, Nguyen shares an easy tip that guarantees you’ll fit right in. “Let’s say, if you’re Australian, and you get invited by an Asian family to spend the New Year together with them, always remember to bring, like, a fruit basket or a basket with symbolic Chinese New Year items wrapped in red cellophane wrap. It acts as a show of respect for the culture and tradition. Don’t forget to also wish them good luck for the new year.” While Lunar New Year may look different in Sydney than it did over a decade ago in Vietnam, one thing remains fixed: On the first day of the lunar calendar, the table fills, the red envelopes come out and the year begins with family at its core. Find more food and drink features on Crumb Wire.

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Farmers Union Yogurt to host morning rave at Cali Beach Club

Pallavi Mathur03 mins

Farmers Union Yogurt is bringing a morning rave to Cali Beach Club on the Gold Coast on February 21. The event pairs DJs and sunrise dance-floor energy with high-protein Greek yogurt sampling. Created in partnership with Cali Beach Club and AM Social, the event reflects the growing shift toward daytime social culture, where early starts, high-energy playlists and food-fuelled rituals are replacing late nights and next-day recovery. Fuelling the dance floor is Farmers Union, widely recognised as one of Australia’s most loved Greek style yogurt brands. A long-time staple on the breakfast bench, the brand has recently expanded into a High Protein Greek Style Yogurt range designed to move from morning rituals through to post-workout recovery. Guests will be able to sample the range throughout the session, built around a creamy texture with added functional benefits. Alongside the yogurt sampling, the food offering includes Tiramisu Chia Pudding and a Japanese-style cheesecake made using Farmers Union High Protein Greek Style Yogurt, giving the morning crowd something substantial between sets. The line-up features artists embedded in Australia’s music and nightlife scenes, now shifting their sound to an earlier slot. Eggs Benny opens with groove-driven selections shaped by years of festival and hospitality performances nationwide. DJ Talisha follows with a polished mix of house and contemporary electronic, drawing on experience across clubs, fashion events and brand activations. YES BOONE closes the session with genre-blending sets and immersive builds shaped by festival stages, club nights and creative collaborations. Morning raves are gaining traction as part of a broader cultural shift. People still want to dance and connect, but without the late-night finish. The Cali Beach Club session runs from 8 am to 11.30 am on Saturday, February 21, with Farmers Union High Protein Greek Style Yogurt sampling available throughout. Source: Bastion Find more food retail updates on Crumb Wire.

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Jurassic World Funko Pop! surprises land inside Kinder Joy eggs

Pallavi Mathur02 mins

Kinder Joy has teamed up with Funko Pop! to release a Jurassic World collection, now available nationwide inside its signature two-part chocolate eggs. The limited-time range pairs the brand’s familiar creamy Kinder chocolate and crispy wafer bites with collectable Jurassic World-themed figures, turning the standard treat-and-toy format into a dinosaur dream priced at $3.30. Each egg keeps the split design. One half holds spoonable Kinder chocolate layered over crisp wafer pieces. The other contains a Funko Pop! surprise drawn from the Jurassic World universe. In total, there are 17 different figures and accessories to collect, spanning recognisable characters and prehistoric favourites. The mechanic is straightforward: chocolate on one side, collectible on the other. “Kinder Joy is all about the thrill of discovery, that moment of opening and revealing something unexpected,” says Kinder ANZ Marketing Manager, Azzurra Puricelli. “Partnering with Funko to bring the Jurassic World collection to life lets us turn that feeling into a bold, adventurous experience, where every egg unlocks a new prehistoric wonder to explore together.” The collaboration taps into the ongoing appetite for licensed crossovers in the confectionery aisle, where snack time doubles as a small-scale unboxing moment. Source: ID Collective Find more food retail updates on Crumb Wire.

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What Emirates is serving for Valentine’s Day in the air and in its lounges

Pallavi Mathur04 mins

Love is in the air with Emirates serving Valentine’s Day desserts, rosé Champagne and themed lounge menus across its global network on February 14. The airline will roll out cakes and chocolates in every cabin, pink desserts in Emirates Lounges and a romance-heavy entertainment line-up on Emirates ice, turning the day into a coordinated food and drink moment both in the air and on the ground. In Economy and Premium Economy, customers will receive a mini gift box with a raspberry chocolate brownie, while soft red lighting shifts the cabin mood. First and Business Class passengers will be served chocolate brownies and mini raspberry ganache tarts decorated with hearts, and the A380 Onboard Lounge will offer lemon and raspberry cupcakes, profiteroles and mini tarts during the flight. First Class customers will be welcomed onboard with Dom Pérignon Rosé 2009, a vintage exclusive to Emirates, first produced in 1959. Built around pinot noir, the cuvée carries notes of raspberry and cherry with layers of cassis, fig, rose, orange oil, saffron, gingerbread and liquorice. In Business Class, Moët & Chandon Rosé Impérial will be poured, known for its fruit-driven profile with flavours of wild strawberry, raspberry and red cherry, finished with subtle floral notes and spice. The Valentine’s menu continues in Emirates Lounges in Dubai from February 13 to 15. First Class guests can finish with raspberry vanilla cake, pistachio strawberry cake or red velvet cake, alongside cocktails including Love Potion and Whispered Hearts. Moët & Chandon rosé will be paired with canapés of marinated lobster en feuilleté and truffle cream éclat. Business Class lounge guests can choose red berries crunchy cake, strawberry and pistachio tart or raspberry choux, or visit the old-fashioned ice cream cart for homemade strawberry cheesecake ice cream and raspberry and rose sorbet. Across Emirates Lounges worldwide, the theme takes on local form, with heart-shaped ravioli in Rome, Valentine’s cupcakes in Cairo and chocolate-dipped strawberries in Sri Lanka. For those leaning into the mood, Emirates ice will also feature more than 100 romantic comedies and dramas, grouped into curated folders including Love Stories and Period Dramas, alongside a selection of K-dramas and romance playlists. Source: Burson Global Find more food and drink news on Crumb Wire.

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Lion dancers and lobster: Lunar New Year at Crown Sydney

Pallavi Mathur03 mins

Quick Bite Lion dancers will roam the marble halls of Crown Sydney through February, but the real action is happening on the plates. Crown’s Barangaroo precinct is marking Lunar New Year with banquet menus, limited dishes and zodiac-themed cocktails across its restaurants, running until February 28. This year welcomes the Year of the Horse, traditionally linked to strength and vitality, and the food offering reflects that energy in partnership with Hennessy. At Golden Century, a festive banquet is available through the month, built around dishes tied to Lunar New Year symbolism. Prosperity salad with salmon sashimi is tossed tableside to “pick up good fortune”, while braised sea cucumber with XO sauce and shallot is positioned as a dish to ensure “wishes come true”. Woodcut has introduced limited additions inspired by the Horse sign. The ash-grilled abalone and shiitake mushroom skewer is paired with shiso leaves and black vinegar sauce, and western rock lobster over ice arrives with fragrant leaves and miso dressing. Epicurean’s Lunar New Year dinners run until February 21 on a rotating menu centred on traditional favourites, including BBQ roasted duck and crispy pork, alongside double-boiled black chicken soup with ginseng and gingko nut. Teahouse is pouring zodiac-inspired cocktails throughout the celebration period, giving guests another way to mark the occasion harbourside. From February 16 to 22, roving lion dancers will appear through the Hotel Lobby, Wulugul Walk, the Casino floor, Teahouse and Golden Century in the evenings, bringing the celebrations directly into the restaurants themselves. Source: The Cru Find more dining out updates on Crumb Wire.

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Chef Profile: La Madonna’s Jacopo Degli Esposti on shaping a culinary identity

Pallavi Mathur08 mins

Jacopo Degli Esposti grew up in Venice, where watching his Nonna cook with just a handful of ingredients laid the foundation for an ingredient-first philosophy. In this Crumb Wire profile, the La Madonna Executive Chef shares how years in Paris, combined with his Italian roots, shape the approach he brings to his kitchen. What first sparked your love for food, and how did you get your start in the industry? It started back home in Venice. Being Italian, food was a core part of my life from the start. Some of my earliest memories were seeing my Nonna create the most delicious dishes out of just a few ingredients – often just eggs, flour, parmesan and tomatoes picked from the garden. As a teenager, I started working summer shifts in Venetian kitchens while I was still studying at the U.Follador – A.De Rossi institute.  Those early days taught me the ingredient-first philosophy that I still carry with me today and showcase at La Madonna. What’s been your journey so far – from your first job to where you are now? It’s been a bit of a whirlwind. I left Italy at 19 for Australia, then spent time travelling through Japan and India to see how other cultures handle flavour.  But the real schooling happened in Paris at Joël Robuchon’s Étoile and Restaurant Guy Savoy. After a stint reopening Robuchon in St. Barth, I felt drawn back to Australia.  Now, I’m heading up the kitchen at La Madonna in Melbourne, and it feels like the perfect place to bring all those pieces together. What have been some of your greatest achievements and challenges along the way? Working in some of the most disciplined kitchens in the world has been my biggest challenge. Paris taught me how demanding excellence really is, both mentally and physically.  My single proudest moment was Restaurant Guy Savoy being named the best restaurant in the world by La Liste in 2023. Today, shaping my own culinary identity at La Madonna feels like a particularly rewarding chapter in my life and I’m proud of what I’ve achieved and where it’s going. Outside your property/properties, what are your current favourite food joints? The Italian restaurant Osteria Ilaria on Little Bourke Street in Melbourne is one of my favourite lunch spots. The food has a simple yet refined flavour, which is just the way I like it. For dinner, Philippe on Collins Street has great traditional French cuisine. It reminds me of the Bouchon Lyonnais restaurants in Lyon, France, with their hearty and rustic vibe. Which chefs and cuisines inspire you most – past or present? Joël Robuchon has been my biggest culinary inspiration. I am still guided by his famous mantra: “simple cooking is the most complicated thing there is”.  I always approach high-quality ingredients in a very technical yet simple way to unlock the best flavours. In terms of cuisines, because of its professional impact on my life and techniques as a chef, French cuisine is my favourite. But my Italian roots still own my heart. How do you think Australia’s food culture has evolved in recent years? It’s become much more structured but also more adventurous. There is a massive appreciation for produce here that rivals Europe. For instance, the quality of the tuna and beef in Australia is something you can only dream about in Europe.  Australia gives me the perfect canvas to use advanced techniques on incredibly diverse ingredients, which is where the magic happens. Any exciting food trends you’ve tried at home – or sneaked onto the menu? While it can initially raise eyebrows, tongue is becoming increasingly popular on the dining scene, and our Tongue Assoluto with Mayura Station Wagyu has been delighting our guests. Figs are increasingly taking centre stage, and they will be woven into the Autumn menu at La Madonna. The delicate sweetness of figs is incredibly versatile, working just as well with rich meat and jus as it does with a beautiful piece of fish. I also take every opportunity to integrate my French training into Italian classics. For example, our Ravioli à la Bordelaise. Traditionally, Bordelaise is this deep, complex French sauce for beef. We’ve put that inside the ravioli. It’s a fusion of my two worlds, one bite that’s pure French technique wrapped in an Italian hug.  And finally, what do you love doing when you’re not in the kitchen/at the venue? I love anything adrenaline-packed. Specifically, I enjoy skiing and am also going for my skydiving licence. Find more food and drink features on Crumb Wire.

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Hailey Bieber’s Rhode takes over A.P. Bakery in Surry Hills

Pallavi Mathur03 mins

Hailey Bieber’s cult skincare brand Rhode has officially launched in Australia, landing at MECCA and online from today, February 12. To mark the debut, the brand has taken over A.P Bakery in Surry Hills, temporarily rebranding the space as the Rhode Bakery for a limited four-day pop-up. Rhode, which built its global following through minimalist packaging, pared-back formulas and viral Peptide Lip Treatments, has quickly become one of the most recognisable names in Gen Z beauty. The Australian launch has been highly anticipated, with early demand reportedly crashing MECCA’s website and crowds lined up outside the flagship store waiting eagerly to get their hands on the brand’s products. Rather than host a traditional retail event, the brand has leaned into food culture and Australia’s love of all things gourmand for its local debut. Baked items on offer at Rhode Bakery include: Buttermilk waffle – basted in caramelised honey and topped with blueberry ricotta chantilly, blueberry compote and thyme Panna cotta soaked lamington – filled with Moonacre’s Matsuyama blood and Davidson’s plums, coated in chocolate Coffee is available to go, alongside Rhode-branded pastry boxes, both available while stocks last. Visitors who purchase from the takeover receive a stamp card redeemable for a Rhode sample at select MECCA stores. The bakery pop-up runs alongside the wider Australian rollout, which includes the launch of a new Peptide Lip Treatment shade, Sugarberry, available exclusively in Australia and New Zealand. Sydney creator @peipiepoe, who stood in line on opening day, said: “Can confirm the @rhode beauty buttermilk waffle and lamington were super yum at @a.p.bread.” View this post on Instagram A post shared by ✨sarah (@peipiepoe)   The Rhode Bakery pop-up runs until February 15 at Shop 2/106–112 Commonwealth Street, Surry Hills.   Find more food retail updates on Crumb Wire.

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Fire, food and lion dancers: Lunar New Year lands at Queen’s Wharf Brisbane

Pallavi Mathur07 mins

Queen’s Wharf Brisbane is marking Lunar New Year with a six-day celebration across the precinct from February 17. The program welcomes the Year of the Fire Horse with large-scale performances, open-air dining and cultural moments unfolding from the riverfront right up to the skyline. Cultural moments The headline act is a nightly fire ceremony staged on the 12,000sqm Leisure Deck. Running six times each evening from February 17 to February 22, the free show centres on a five-metre steel horse sculpture that ignites in flame, set to an original four-minute score by Australian Chinese composer Ray Lin and shaped by cultural adviser Courtney Stewart, Artistic Director and CEO of La Boite Theatre. Visitors can expect dragon and lion dancers weaving through the crowd, lanterns overhead and pop-up bars pouring while Lunar New Year dishes make the rounds. Stewart said the celebration was designed to feel immersive and accessible for the city. “Lunar New Year is about renewal, dreaming big and looking forward. What excites me most about this celebration is how it opens that moment up to everyone, creating something that is inclusive, spectacular and deeply culturally resonant, while still feeling welcoming to the whole city. “Everything has been curated through the lens of audience experience, how people move through the space, where they naturally gather, how storytelling unfolds through projection, music and light. It’s not just a performance you watch; it’s something you move through together. “This celebration feels like a step toward something that could become a landmark event on Brisbane’s calendar, something the whole city looks forward to every year.” Lin described the project as deeply personal. “This piece is written as a journey. You’ll hear musical themes return and evolve, just as we look back on the year that’s passed and move forward into the year ahead. “By blending Western orchestral music with traditional Chinese instruments and percussion, the score reflects both my heritage and the multicultural spirit of Brisbane, different cultures existing together in harmony. “The Fire Horse symbolises renewal and forward motion. There’s a lot of percussion in this piece, from the sound of movement, of hooves, of energy, because it’s about drive and optimism for the year ahead.” Lin’s soundtrack blends Western orchestral elements with traditional Chinese instruments and percussion. More than 20 instruments feature in the piece, with rhythms designed to echo galloping hooves and lean into the Fire Horse’s energy and forward momentum. Lunar New Year menus Food is a major part of the drawcard, with Lunar New Year menus landing across four key venues. At Sokyo, Executive Chef Alex Yu is rolling out a three-course lobster experience for two. It starts with lobster sashimi finished with gold leaf, moves to a panko-crumbed lobster head with prawn mousse, and wraps with lobster and prawn udon in a shellfish bisque. Fat Noodle is offering a seven-course banquet by Luke Nguyen, running from February 1 to February 28, 2026. The line-up spans Moreton Bay Bug siu mai and duck spring rolls through to slow-cooked pork belly, poached chicken with Asian greens, beef brisket with green mango and Vietnamese herbs, finishing with mango trifle with coconut tapioca and matcha. On Level 4, Luc Lac and Hua are hosting a Lunar New Year Family Portrait Studio, giving guests the option of a printed keepsake in a themed card case or a digital memento. Skyline Cinema will also screen Crouching Tiger, Hidden Dragon and Turning Red across two special nights later in February for those keen to stretch the celebrations a little longer. Chris Milligan, Queen’s Wharf Brisbane General Manager, Marketing, said the event reflects the broader vision for the precinct. “From street level to the skyline, this celebration reflects our vision for the precinct as a destination where Brisbane comes together to mark meaningful moments and create new traditions.” Craig Davidson, CEO of Tourism and Events Queensland, said events like this help position the state on the cultural calendar. “Experiences that combine art, food, and storytelling not only resonate with locals but also enhance Brisbane’s reputation as a must-visit destination for travellers to our fantastic state.” Running through to February 28, 2026, the broader program turns Queen’s Wharf Brisbane into a multi-level Lunar New Year hangout, blending flame, food and late-summer energy across the entire precinct. Source: Pressed PR Find more food and drink updates on Crumb Wire.

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Krispy Kreme’s Lunar New Year Lucky Dozen comes with 100 red pockets

Pallavi Mathur03 mins

Krispy Kreme is marking Lunar New Year with a limited-edition ‘Lucky Dozen’ collection, landing in stores from February 16 to February 22. The short-run range introduces two red-hued doughnuts inspired by themes of prosperity and good fortune, timed to the Year of the Horse celebrations. The Lucky Dozen includes: Prosperity Fireworks – the brand’s Original Glazed doughnut dipped in red truffle icing, finished with a caramel truffle drizzle and biscuit crumb. Fortune Lanterns – a shell doughnut filled with vanilla Kreme, dipped in red truffle icing, drizzled with caramel truffle and topped with a Peach Blossom flower. In addition to the themed doughnuts, customers who purchase any Lunar New Year dozen will have the chance to find one of 100 Lucky Red Pockets hidden in boxes nationwide. Each red pocket contains a voucher for a free Original Glazed Dozen. One Golden Ticket will also be placed in Australia, awarding the winner a year’s supply of Krispy Kreme doughnuts. Krispy Kreme ANZ Marketing Director Aimee Cutajar said the collection draws on the spirit of the celebration. “The Year of the Horse celebrates energy, optimism and heart. To honour that spirit, we’re leaning into the tradition of sharing luck and prosperity and adding our own sweet touch to the celebration. From family gatherings to office treat runs, doughnuts have a way of turning everyday moments into something joyful. “This Lunar New Year, we’re spreading the joy even further with a few fun surprises, including one seriously lucky fan set up with doughnuts for the year ahead. It’s the ultimate way to kick off the year on a sweet note.” The Lucky Dozen is available for a limited time at participating Krispy Kreme stores, excluding South Australia, and online. Source: Sling & Stone Find more food and drink updates on Crumb Wire.

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Something old, something new: Paddington’s Captain Cook Hotel is back

Pallavi Mathur05 mins

The Captain Cook Hotel is reopening in Paddington today, February 11, marking the next phase for one of the suburb’s most recognisable pubs. Now under the custodianship of hospitality group Bird & Bear, the 1882 venue has been restored with its original character intact while introducing a new Italian-leaning food offering. Operating continuously as a hotel since the late 19th century, the current building was designed by architect John Burcham Clamp and rebuilt in 1914 after a fire destroyed the original structure. Bird & Bear took over the pub in December 2025, adding it to a portfolio that includes The Village Inn and The Navy Bear in Rushcutters Bay. Heritage features, including the central round bar, have been retained, while the former pokies room has been converted into Joe’s Kitchen. The light-filled space fronts Josephson Lane and opens onto a reimagined, dog-friendly beer garden framed by greenery and soft lighting. Italian inspired At the centre of Joe’s is Roman-style pizza, or pinsa, known for its airy crust and soft centre. The dough has been developed by Bird & Bear’s Head of Culinary Eric Tan and Head Chef Gil Dela Cueva in collaboration with Rome-born chef Alessandro Sistopaoli and Italian supplier Alberto Facci of Quality Centre. It is cold-fermented and refined using Australian flour blends and traditional Roman techniques. Toppings range from The Farmer with Italian sausage, tomato, stracciatella, pesto and hot honey to Verdure Verdi with silverbeet, garlic confit, eggplant and Taleggio. Weekly blackboard specials lean Italian, including stuffed zucchini flowers, pork cotoletta and mafaldini in vodka tomato sauce. The wine list spans Australian and Italian varietals, while spritzes including Aperol, Limoncello and Hugo anchor long lunches and evening sessions. Tan said the approach at Joe’s was about creating a base suited to its setting. “At Joe’s, we wanted a pizza that eats differently – something that feels right in a casual pub and laneway setting. The base is a crisp, yet airy Roman-style base made with all Australian flours: light and structured, yet full of flavour. “From there, it’s about rispetto: quality ingredients, used with restraint, so the base stays the hero. It’s relaxed, flavour-driven food, designed to be enjoyed slice after slice.” Inside, the Sports Bar sits just steps from the SCG and Allianz Stadium, pouring Resch’s, Carlton, Balter Eazy Hazy and XPA, along with Heaps Normal Quiet XPA on tap. The adjoining Bistro delivers Italian-leaning pub classics designed for sharing and repeat visits, from house-made focaccia and Roman-style arancini to burrata with charred seasonal fruit and a porchetta pinsa sandwich layered with salsa verde, rocket and pickles. Pub staples such as a 250g herb-crumbed chicken schnitzel and eggplant parmigiana remain on the menu. With Joe’s Kitchen, a revitalised laneway and a sports-led front bar, The Captain Cook Hotel reopens as a Paddington local built for pre-game pints, long lunches and neighbourhood nights. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

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