/ Oct 04, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

2026

A chicken version joins Grill’d’s Oscar Piastri Burger line-up

Pallavi Mathur05 mins

Healthy burger chain Grill’d is expanding its Oscar Piastri Burger range ahead of the Formula 1 Australian Grand Prix, adding a new chicken option to the line-up. The update builds on last year’s collaboration with Melbourne-born Formula 1 driver Oscar Piastri, following strong demand for the original wagyu burger, which has since secured a permanent place on the Grill’d menu. The latest addition introduces a chicken version of the Oscar Piastri Burger, offering a high-protein alternative designed to sit alongside the existing wagyu option. The move also signals the continuation of Grill’d’s partnership with Piastri as the Formula 1 season kicks off in Melbourne. Founder Simon Crowe says the year-long partnership is about celebrating a homegrown talent and continuing the momentum from last year. “We’re incredibly proud to be extending our partnership with Oscar for another year. He represents everything we believe in: precision, commitment and performing at the highest level. Oscar’s an Aussie hero and we’re stoked to be entering the next lap of this collaboration together.” “After the incredible response to the first Oscar burger, we wanted to go even bigger this year, adding a new chicken option. It’s high-protein, full of flavour and built for performance, without compromising on taste. We can’t wait for customers to try it – it may even be our best burger yet.” The new Oscar Piastri Chicken Burger flaunts an RSPCA-approved chicken breast on a charcoal bun with crispy bacon, aged cheddar, shredded carrot, cos lettuce, avocado, Spanish onion, OP chipotle mayo and native Davidson plum barbecue sauce. The burger is served in motorsport-inspired packaging and priced at $18.90. Customers can also order the chicken burger as part of the Oscar Piastri Pack, which includes Grill’d Snack Chips, Lipton Peach Iced Tea and the OP Chipotle Mayo dip. For fans of the original Oscar Piastri Wagyu Burger, the existing version remains on the menu permanently following continued popularity. Oscar Piastri said the new burger is the perfect way to celebrate the season ahead. “I loved seeing how fans got around the first burger, so it’s been really fun teaming up with Grill’d again to create something new. “I’ve genuinely always loved Grill’d burgers; they’ve been a go-to for me, so getting to work together on this one has been pretty special. This year is a fresh take, it’s packed with flavour, and I can’t wait for everyone to try it ahead of the GP.” The partnership is also extending into retail, with Grill’d launching the Oscar Piastri Wagyu Burger at Coles. A limited-time two-pack (330g) including the OP chipotle mayo sachet is also available for $12. The Oscar Piastri Chicken Burger is available now at Grill’d restaurants nationwide. Source: ID Collective Find more food and drink updates on Crumb Wire.

Read More

Macca’s turns up the heat with new honey sriracha breakfast range

Pallavi Mathur03 mins

Breakfast at Macca’s is getting a sweet-and-spicy update with the launch of a Honey Sriracha range. The limited-edition drop brings honey and sriracha into the morning line-up across a handful of familiar Big Brekkie favourites, while Macca’s has also extended breakfast hours in restaurants until 11:30 am. The Honey Sriracha Big Brekkie range lands nationwide from February 11 and includes three breakfast items, each finished with Honey Sriracha sauce, including: Honey Sriracha Big Brekkie Burger – Two beef patties, a crispy hash brown, cheese, two rashers of bacon and a freshly cracked egg in a toasted sesame bun, finished with Honey Sriracha sauce. Honey Sriracha Mighty McMuffin – An English McMuffin stacked with two rashers of bacon, a sausage patty, egg, cheese and a drizzle of Honey Sriracha. Honey Sriracha Mega Brekkie McWrap – A sweet-and-spicy take on the Mega Brekkie McWrap, packed with two sausage patties, two slices of bacon, an egg, crispy hash brown, cheese and Honey Sriracha sauce, wrapped in a large white tortilla. “Breakfast sets the tone for the whole day, and we know Aussies love bold flavours that fuel them for whatever comes next,” said Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia. “With the new Honey Sriracha Big Brekkie Range, we’re bringing a sweet-heat twist to our Big Brekkie classic menu icons, designed to satisfy and make mornings easy, no matter how busy everyone is. “We’re excited for Aussies to give this delicious breakfast line-up a try – and it’s even better when paired with a freshly brewed McCafé coffee.” Alongside the new breakfast range, Macca’s is also running a limited-time McCafé offer, with a free McPop available with any Medium or Large McCafé drink, excluding Frappés. The Honey Sriracha Big Brekkie range and McPop offer will be available for a limited time from February 11 across drive-thru, front counter, kiosk and the MyMacca’s app. Source: Omnicom Find more food and drink news on Crumb Wire.

Read More

Mary’s spins off a pizza sibling in Sydney’s Entertainment Quarter

Pallavi Mathur08 mins

Sydney burger institution Mary’s has added a new sibling to the family, opening Mary’s Hot Pizza at the Entertainment Quarter in Moore Park. Located next door to the original Mary’s, the new venue marks co-founders Jake Smyth and Kenny Graham’s return to pizza, serving Detroit-style square slices and New York-style round pies by the slice or whole. The new spot is built for fast service and good value, with dine-in and takeaway aimed squarely at locals, families and the steady flow of gig-goers and sports fans moving through the precinct. A shift from the original The idea isn’t new territory for the Mary’s team. Pizza has long been part of the group’s back catalogue, with earlier projects now reworked into a dedicated venue that stays true to Mary’s reputation for “elevated trash food”. “Mary’s Hot Pizza is definitely a big shift away from its more moody big sister. The room is golden, warm, bright and energetic,” says Graham. “It’s a letter of appreciation to the classic old New York-style pizza joint from its Sydney-based pen pal. It celebrates Sydney’s history with pizza and all the influences that have come before, while still having a big fat boot planted in 2026. “Bring your partner, mates or family, it’s a place for all. If breaking bread is the ultimate thing to do with those you love, then come try it already broken into four or eight slices. There isn’t an app for that. Yet.” Starting with sourdough At the heart of the menu is a dough program led by head of culinary Jesse Warkentin, whose background spans Odd Culture, Continental Deli and the opening team at Vin-Cenzo’s. “We wanted New York-style pizza you can eat a lot of, and often,” says Warkentin. “That meant building a dough with flavour and texture, but also balance.” The New York-style round pizza is built on a natural sourdough base using a blend of three flours sourced primarily from Gunnedah-based Wholegrain Milling Co, including wholewheat. Fermented for up to 48 hours, the dough is designed to be lighter, crispier and easier to eat in volume. “For me, the process was guided more by my background in sourdough bread than traditional pizza,” Warkentin adds. “That helped shape how we approached fermentation and structure.” Ingredients are tightly curated, with cheeses from Vannella in Marrickville, salumi from Pino’s Dolce Vita in Kingsgrove and an Italian whole peeled tomato chosen to deliver a clean, bright and umami-driven sauce. The Detroit-style square draws on a recipe first developed by the founders years ago at the Lansdowne Hotel. “Jake and Kenny had already created a great product, so our focus was refining the recipe and reworking the cooking process for our new ovens,” says Warkentin. The focaccia-style dough, made with 00 flour and olive oil, is baked in custom blue-steel pans to achieve the signature crispy cheese edge, known as frico, while still keeping the slice light and airy. Across both styles, the menu mixes revived favourites with new combinations, featuring toppings like stracciatella, nduja, Olasagasti anchovies, smallgoods from Pinot’s and LP’s Quality Meats, and classic New York ‘roni cups. Quick eating Slices are priced between $6 and $7.50, with larger-format pies stretching up to 18 inches for $39. The slice format was a deliberate decision by the founders, allowing customers to grab something quickly before or after events. Drinks lean into Mary’s familiar territory, with a list spanning natural wines, beers and cocktails designed to sit comfortably alongside pizza. Expect house-made limoncello, an olive oil fat-washed martini and rotating weekly food and drink specials, including $10 prosecco, with updates shared via the venue’s Instagram. Located within the Entertainment Quarter, the venue occupies a site the team had been watching for several years. The space sits apart from its Mary’s counterpart, with a brighter, warmer interior and splashes of colour. “Mary’s is coming up to its 13th birthday, which is something we never imagined when we first put together a dive bar in the back streets of Newtown,” say Smyth and Graham. “Over time, it became something bigger than we ever planned. As our lives have changed, our priorities, ambitions and perspectives, so has the way we think about Mary’s and what it can be. Having young families has definitely shaped how we see the business today and what it’s capable of.” Mary’s Hot Pizza is now open, serving slices, full pizzas and drinks late into the night at the Entertainment Quarter. Source: Electric Collective Find more dining out news on Crumb Wire.

Read More

Lunar New Year dining at The Star Sydney

Pallavi Mathur03 mins

The Star Sydney is marking Lunar New Year with a precinct-wide dining program offering Japanese, grill, Italian and banquet-style offerings across several of its signature venues. The Lunar New Year line-up runs across Sokyo, BLACK Bar & Grill, Cucina Porto, Fat Noodle, Food Quarter and G&Tea, offering multiple ways to celebrate across the precinct. Sokyo At Sokyo, Lunar New Year is marked with limited-edition dishes that combine Japanese technique with symbolic ingredients. Highlights include the Prosperity Hoseki Bako, a jewellery-box-style presentation of premium sashimi finished with gold leaf, and a deep-fried whole red snapper served with a coriander-and-orange salad and sweet-and-sour shiso dressing. Traditionally associated with abundance and good fortune, the whole fish is designed for sharing as a centrepiece dish. LACK Bar & Grill BLACK Bar & Grill leans into celebratory dining with premium, indulgent offerings. The menu includes the Good Fortune Pancake and Caviar, combining mussels, mung bean and crème fraîche, alongside the Dragon’s Feast Lobster, paired with bone marrow, finger lime and gochujang beurre blanc – designed for shared feasting. Cucina Porto Cucina Porto brings an Italian touch to Lunar New Year with a menu of limited-time specials inspired by traditional symbolism. Among the highlights is the Lo Hei all’ Italiana, featuring salmon crudo, smoked caviar, plum gel, baby cos lettuce and fried bread, referencing the traditional prosperity toss. Beyond the restaurants, Fat Noodle offers a traditional Lunar New Year banquet-style experience with chef Luke Nguyen centred on shared dishes and symbolic flavours. Meanwhile, Food Quarter features a crowd-favourite XO seafood noodle with scallop, prawn, calamari, shiitake mushroom and gai lan. G&Tea rounds out the celebrations with a Lunar New Year High Tea, paired with sparkling wine and a selection of savoury and sweet items inspired by Lunar symbolism. Together, the program positions The Star Sydney as a multi-venue destination for Lunar New Year dining, from premium seafood feasts and set menus to relaxed daytime gatherings. Source: Tonic Communications Find more dining out updates on Crumb Wire.

Read More

Woolworths viral Cinnabon Cake is back for good

Pallavi Mathur03 mins

Woolworths is making its viral Cinnabon Cake a permanent addition to its in-store bakery range from February 22. The move follows a limited run last year that saw more than 55,000 cakes sold in just five days, with demand high enough that many stores sold out within hours of stock arriving. Previously available for a short time only, the Cinnabon Cake will now be stocked year-round across Woolworths Supermarkets and Metro stores nationwide. “Customers have been asking about the Cinnabon Cake’s return since the moment it left our shelves last year,” said Donald Keith, Woolworths Bakery Merchandise Manager. “The overwhelming feedback made it clear that a limited run wasn’t enough. We’ve listened, and we’re excited to finally make this iconic treat a permanent fixture in our aisles for everyone to enjoy year-round.” The cake features a light sponge swirled with Cinnabon’s cinnamon spice and finished with a layer of cream cheese frosting. It will retail for $10 (RRP). Dave Mikita, President International and Retail Channels Licensing at GoTo Foods, said, “The customer response to the Cinnabon Cake last year was exceptional. “Establishing it as a permanent offering at Woolworths is a huge moment for our brand and reflects our continued focus on bringing our iconic brands into new formats around the world. “We’re proud of the strong partnership we’ve built with Woolworths to expand how customers can experience Cinnabon.” For shoppers keen to extend the Cinnabon flavour beyond the cake, Woolworths’ Cinnabon Hot Cross Bun range remains available until Easter. Find more food retail updates on Crumb Wire.

Read More

Muffin Break flexes new protein range

Pallavi Mathur03 mins

Australian bakery café chain Muffin Break is adding a new protein range to its menu from February 11. The update introduces protein muffins, smoothies and savoury items designed to sit alongside the brand’s existing café offering, reflecting the growing interest in higher-protein meals across health, fitness and everyday food culture. The new range spans both sweet and savoury options, with items delivering between 15g and 23g of protein per serve and made using protein yoghurt and protein powder. Muffin Break Protein Range Peanut Butter Choc Protein Muffin – A bakery-style muffin combining peanut butter flavour with chocolate chips, made using protein yoghurt and protein powder and delivering 21g of protein. Strawberry Protein Smoothie – A creamy strawberry smoothie blended with protein powder, delivering 22g of protein and designed to be easy to drink on the go. Banana Protein Smoothie – Blended with real banana and protein powder, this smoothie delivers 23g of protein per serve, making it the highest-protein drink in the range. Protein Granola Pot – Layers of vanilla protein yoghurt and strawberry purée topped with a hand-made granola mix, delivering 18g of protein and positioned as a breakfast-ready option. Sweet Potato, Fetta and Dukkah Protein Frittata – A savoury grab-and-go option featuring roasted sweet potato and pumpkin, fetta, dukkah and fresh chives, delivering 21g of protein per serve. Banana Choc Chip Protein Muffin – A banana-based muffin with chocolate chips, made with protein yoghurt and protein powder and delivering 15g of protein. Pistachio and Strawberry Protein Muffin– A bakery-style muffin combining pistachio, strawberry and white chocolate chips, made with protein yoghurt and protein powder and delivering 15g of protein. Customers will also have the option to add a scoop of protein powder to selected milkshakes and milk-based frappes already on the Muffin Break menu. The protein range will be available in Muffin Break stores nationwide from February 11. Source: Grande Creative Find more food and drink news on Crumb Wire.

Read More

Michelin-recommended taqueria El Vilsito is coming to Australia this March

Pallavi Mathur06 mins

Mexico City taqueria El Vilsito will make its Australian debut this March as part of La Mexicana, a Mexican food festival running alongside Margarita Week. The Michelin Guide-recommended taqueria will pop up at Howard Smith Wharves in Brisbane and Manly Wharf in Sydney, with the El Vilsito team travelling to Australia to deliver an on-the-ground takeover. Two chefs from the taqueria will work alongside local culinary teams to prepare the tacos exactly as they are served in Mexico City. La Mexicana expands on Margarita Week, evolving the event into a broader celebration of Mexican food and culture. Alongside the visiting taqueria takeover, participating venues across both precincts will serve margaritas and Mexican cocktails, supported by immersive styling and entertainment designed to reflect contemporary Mexican street culture. El Vilsito In addition to being recommended by the Michelin guide, El Vilsito has received international recognition through features in The New York Times’ 36 Hours in Mexico City and Netflix’s Taco Chronicles. The taqueria is best known for its tacos al pastor, made from marinated pork cooked on a vertical spit, thinly sliced and served in corn tortillas. In Mexico City, El Vilsito operates out of a mechanic’s workshop by day, transforming each night into one of the city’s most popular taco destinations. That same approach and menu will be recreated in Australia during the limited festival run. The Australian collaboration was sparked after Howard Smith Wharves Brand Director Katie Moubarak visited Mexico City on a culinary research trip last year and experienced El Vilsito firsthand. “El Vilsito was one of those places that stays with you,” Moubarak said. “From the moment I stepped inside, the energy, the generosity and the food felt completely alive. Being able to bring their chefs and their way of cooking to Australia felt like a natural next step after experiencing it firsthand.” Moubarak has since formed a close connection with Sandra Blanco, daughter of El Vilsito owner Juan Carlos Blanco, who will travel to Australia for the festival alongside the visiting chefs. “We’ve welcomed so many Australians to El Vilsito over the years, and their love for our tacos has always stayed with us,” Blanco said. “Our family has been making food here for nearly forty years, so being able to bring our chefs and recipes to Australia and cook them in the same way we do at home feels incredibly special. We’re proud to share something that already means so much to so many Australians.” La Mexicana meets Margarita Week La Mexicana will run in parallel with Margarita Week, an 11-day celebration of the cocktail across participating venues. In partnership with Patrón, menus will feature margaritas spanning sweet, smoky, spicy and savoury styles, including Tommy’s margaritas and venue-specific variations. Adam Flaskas, co-founder and director of Artemus Group, said La Mexicana reflects the group’s commitment to delivering culturally driven food experiences. “We’ve always believed the best food experiences are grounded in culture and connection,” Flaskas said. “Having Sandra travel with the El Vilsito chefs to Australia and share not just the food, but the story behind it, allows us to celebrate Mexican culture in a way that feels honest, generous and true to where it comes from.” At Howard Smith Wharves, Margarita Week will run from March 5 to March 15. La Mexicana will take place from March 5 to March 8 and again from March 12 to March 15. At Manly Wharf, Margarita Week will be held from March 19 to March 29, with La Mexicana running from March 19 to March 22 and again from March 26 to March 29. Source: The Cru Find more food and drink updates on Crumb Wire.

Read More

Macca’s to give away five million free McPops nationwide

Pallavi Mathur03 mins

Macca’s has announced a new McCafé promotion, giving away five million free McPops nationwide. From February 11, customers can receive a free McPop with any Medium or Large McCafé drink, available all day while stocks last. The giveaway pairs McCafé drinks with McPops, McDonald’s bite-sized doughnuts available in chocolate, berry and Biscoff flavours. “As summer winds down, we know days can start to feel a little heavier, so we want to give Aussies something to smile about,” said Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia. “With five million McPops up for grabs, this deal is a fun way we’re delivering on our Year of Value commitment, making sure every visit to Macca’s feels rewarding,” she said. “Whether you’re grabbing your go to latte, powering through the afternoon slump or just enjoying a quiet coffee moment, a barista-made McCafé drink paired with a McPop is the perfect way to keep that summer feeling alive,” she said. The promotion sits within McDonald’s Year of Value, which includes a 12-month price promise covering the $6.95 McSmart Meal, the Loose Change Menu, as well as ongoing deals and rewards available through the MyMacca’s app. The free McPop offer applies across a range of drinks including iced lattes, iced deluxe lattes, hot chocolates and matcha, and excludes frappés. It is available via drive-thru, front counter, self-serve kiosks, the MyMacca’s app and Uber Eats. Source: Omnicom Find more food and drink news on Crumb Wire.

Read More

Judging begins for the 2026 Sydney Royal Cheese and Dairy Produce Show

Pallavi Mathur02 mins

Judging is underway for the 2026 Sydney Royal Cheese & Dairy Produce Show, with hundreds of Australian dairy products now being assessed for top honours at Sydney Showground. Running across four days from February 9 to February 12, expert judges from around the country are evaluating entries spanning cheese, milk, yoghurt, ice cream and a wide range of other dairy products. Judging takes place daily from 9 am at The Dome, Sydney Showground, Sydney Olympic Park. This year’s competition features entries across 94 classes, assessed on presentation, aroma, flavour, texture and body. Each product receives a score out of 20, with gold, silver and bronze medals awarded to those meeting benchmark standards. Gold medal winners will then progress to compete for one of sixteen champion trophies. While the Sydney Royal Cheese & Dairy Produce Show has operated in its current format since 1994, dairy judging by the Royal Agricultural Society of NSW dates back much further. Butter and cheese classes were first introduced in 1858, with the competition evolving alongside the growth of Australia’s dairy industry. Today’s show reflects that evolution, featuring both traditional and emerging categories. Alongside established cheese and dairy staples, judges are also assessing products made from sheep, goat, buffalo and camel milk, highlighting the increasing diversity of Australia’s dairy sector. The results of the 2026 Sydney Royal Cheese & Dairy Produce Show will be announced at an awards night on February 19 at Sydney Showground, Sydney Olympic Park. Find more food and drink news on Crumb Wire.

Read More

Staff picks: The Nutella team shares its favourite recipes

Pallavi Mathur04 mins

Straight from the jar – that’s how we like our Nutella here at Crumb Wire. But it would seem there are a few more creative and far less basic ways to enjoy the product’s hazelnutty goodness. Or so the Australian team behind the cult chocolate-hazelnut spread would have us believe. We spoke to a handful of Nutella Australia brand and marketing staffers about their favourite recipes and how they’re actually incorporating it into their meals. Safe to say, the answers absolutely shook us and our jar-to-mouth sensibilities.   Kat Sabbath – Brand Ambassador, Nutella ANZ “My favourite Nutella bites are part of a tasting plate I’ve recently curated, inspired by the recipes and creations that have shaped by own Nutella memories. My Nutella Cheesecake, Nutella & Strawberry Mochi, and Nutella Lamingtons are just a few of my all-time favourite Nutella creations that demonstrate just how one beloved ingredient can inspire in the kitchen.” Kat’s recipe video: View this post on Instagram A post shared by Katherine Sabbath (@katherine_sabbath) Annie – Assistant Brand Manager, Nutella ANZ “The Toasted Sourdough with Nutella, Strawberries, Passionfruit & Mint recipe is my go-to whenever I’m craving something comforting. The fruit and Nutella are a great combo. It’s simple to prepare but feels incredibly special every time, making it a treat I love sharing with friends and family.” Recipe video: https://www.youtube.com/watch?v=K5Fja7Ljqi0 Wendy – Brand Manager, Nutella ANZ “Zeus Street Greek’s warm, golden Loukoumades drizzled with Nutella and walnuts are an absolute favourite of mine. The Nutella adds just the right amount of sweetness and ties everything together, making it a treat I find myself coming back to time and time again – particularly as Zeus features in our Top 50 Nutella Venues list for 2026!” Zeus Street Greek’s video: @zeusstreetgreek It’s time to try a classic, a real fan favourite. 💙⚡️🤤 Zeus Loukoumades are golden Greek donuts smothered in a range of sweet toppings, with crushed walnuts for that perfect warm crunch. So what are you craving? Nutella, honey or maple syrup? #ZeusStreetGreek #Loukoumades #MadeForMortals ♬ original sound – Zeus Street Greek Antony – Marketing Manager, Nutella ANZ “The Sweet Focaccia layered with Nutella is top-tier for me because it perfectly blends savoury and sweet flavours. It’s a simple concept, but it’s one of my standout Nutella-inspired treats.” Recipe here. Find more food and drink features on Crumb Wire.

Read More

Quick Links

Follow Us

Contact us

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