/ Oct 03, 2026
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2026

Nespresso is serving up an immersive coffee experience through February

Pallavi Mathur05 mins

Nespresso is launching an immersive iced coffee pop-up in Sydney, opening The Nespresso Lab at its Pitt Street boutique with a month-long series of free Saturday events. Running every Saturday in February from 10 am to 2 pm, the pop-up brings Nespresso’s Happy Hour concept into a daytime format, combining iced coffee tastings with food pairings, DJs and casual walk-in sessions. The events centre on the brand’s Made for Ice range, including limited-edition flavours such as Pistachio Vanilla and Coconut Vanilla, alongside Ice Leggero. Food collaborations form a central part of the program, with gelato pairings from Gelato Messina and baked treats by Sydney bakery Shadow Baking. A rotating line-up of Australian DJs provides the soundtrack each week, while arcade-style games and giveaways add a playful layer to the experience. Monique Dean, Nespresso Coffee Ambassador, says: “We know coffee is integral to Australia’s social fabric, and in recent years, iced coffee has been growing in popularity. “The Happy Hour series at The Nespresso Lab allows visitors to explore the quality and versatility of Nespresso’s Made for Ice range in a vibrant and social context that is true to how they want to experience it this summer – as a fun moment of indulgence, enjoyed with friends. The best part is that all the coffee recipes can be easily recreated at home so the party can continue.” The Nespresso Lab line-up: Saturday 7 FebruarySips: Classic Iced LatteEats: Pistachio and Vanilla Affogatos by Nespresso x MessinaBeats: DJ Karina Enever and Running Touch Saturday 14 FebruarySips: Nespresso Mocha ColadaEats: Milk Chocolate and Coconut Tart by Shadow BakingBeats: DJs Tigerlilly and Ebony Boadu Saturday 21 FebruarySips: Nespresso Salted Coconut Iced LatteEats: Caramel Custard Gelato with whipped cream and cocoa nib praline by MessinaBeats: DJs Kinder and Thandi Phoenix Saturday 28 FebruarySips: Mocktail by mixologists Matt Whiley and Luke WheartyEats: Vanilla and Caramel Pain Suisse by Shadow BakingBeats: DJ Young Franco and Yes Boone Beyond Sydney, Nespresso is extending the activation nationally with affogato stations set to appear at 14 boutiques across Australia in March. The pop-ups will offer complimentary Pistachio and Vanilla affogatos on select Saturdays. Affogato stations across Australia: 7 March, 2026Nespresso Chatswood ChaseNespresso ChadstoneNespresso BooragoonNespresso Adelaide 14 March, 2026Nespresso CanberraNespresso Bondi JunctionNespresso HighpointNespresso ChermsideNespresso Karrinyup 21 March, 2026Nespresso MirandaNespresso Emporium 28 March, 2026Nespresso Castle HillNespresso DoncasterNespresso Robina Commenting on the menu choices, Tom Mitchell, Gelato Messina executive chef and Shadow Baking owner, says:“At Messina and Shadow, we are constantly creating and testing new menu ideas. Pistachio and vanilla are two of our most loved flavours at the moment, so we know what guests will be enjoying is going to be a hit. We have eaten a lot of them in the testing phase.” The launch coincides with research commissioned by Nespresso, which found Australians are increasingly seeking in-person social occasions, with coffee identified as the country’s preferred social drink. The data also shows a continued rise in at-home coffee consumption, driven largely by cost considerations. The Nespresso Lab operates on a first-come, first-served basis with limited capacity. Entry is restricted to guests aged 18 and over. Source: POEM Find more food retail updates on Crumb Wire.

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OpenTable reveals Valentine’s dining trends and top 50 romantic spots for 2026

Pallavi Mathur07 mins

Valentine’s Day dining in Australia jumped sharply last year, with new OpenTable data showing bookings rose 65% year-on-year alongside a 9% increase in average spend. The figures point to a broader shift in how Australians are celebrating the occasion, with dining out no longer limited to couples. Bookings on February 13, commonly known as Galentine’s Day, rose 71% year-on-year, while reservations for groups of six or more climbed 87%, suggesting larger, more social celebrations are becoming increasingly common. Consumer research from OpenTable shows 44% of Australians plan to dine out around Valentine’s Day this year, with 22% booking on the day itself and a further 16% opting for the surrounding weekend. Younger diners are leading the charge, with Gen Z the most likely to make a reservation, followed by Millennials and Gen X. “Valentine’s Day was the biggest dining occasion for Australians in 2025. In fact, it generated more ‘Notify Me’ alerts on OpenTable than any other holiday last year, which signals significant interest for Aussie restaurants this year,” said Drew Bowering, General Manager – Australia at OpenTable. “That insight may help explain why Australians are famously last-minute planners, as nearly half of Valentine’s Day reservations were made within five days of the holiday last year. But with the shift we’re seeing in younger diners choosing to celebrate Valentine’s Day in large groups with friends, we may see Aussies looking to book out group tables sooner rather than later.” The data also reflects a broader reframing of Valentine’s Day as a celebration of all types of relationships. Nearly half of Australians believe the day is becoming less couple-focused, with more than a third planning to mark Galentine’s or Palentine’s Day. Almost one in three diners expect to celebrate with friends or social groups, rising significantly among Gen Z and Millennials. The culture of dining out Dining out continues to play a central role in dating culture, with half of single Australians saying they would choose a restaurant for a first date on Valentine’s Day. Among single Gen Z diners, that figure rises to 60%. Solo dining is also gaining acceptance, with more than one in five Australians saying they would feel comfortable eating out alone on the day. For many diners, Valentine’s Day is also a chance to try somewhere new, with almost a quarter of Australians open to booking a restaurant they have not visited before. Italian, Australian and Japanese cuisines remain the most popular choices for the occasion. Alongside the data, OpenTable has released its diner-backed list of the Top 50 Romantic Restaurants in Australia for 2026, compiled using reviews and booking metrics to reflect where Australians are choosing to celebrate. Top 50 Romantic Restaurants in Australia 2026 New South Wales ● 99 On Park – Coffs Harbour, NSW● Bathers’ Pavilion – Mosman, NSW● Blaq – Blackheath, NSW● Glasshouse at Goonoo Goonoo Station – Timbumburi, NSW● Lucetta Dining – Orange, NSW● Neptune’s Grotto – Sydney, NSW● Osteria di Russo & Russo – Enmore, NSW● The Union Bank – Orange, NSW● Whalebone Wharf – Port Macquarie Queensland ● A Touch of Salt – Townsville, QLD● Amici Restaurant – Caloundra, QLD● Black Hide Steak & Seafood – Petrie Terrace, QLD● Bridgewater Restaurant + Botanic Bar – South Townsville, QLD● Deer Duck Bistro – Auchenflower, QLD● Doughcraft – Brisbane, QLD● Essa Restaurant – Fortitude Valley, QLD● King Ludwigs German Restaurant – Maleny, QLD● Montrachet – Bowen Hills, QLD● Mr. Vain – Fortitude Valley, QLD● Olive and Angelo – Brisbane, QLD● Palette Restaurant – Surfers Paradise, QLD● Restaurant Labart – Burleigh Heads, QLD● Sails Noosa – Noosa Heads, QLD● Secrets on the Lake – North Maleny, QLD● Sopra Cucina & Bar – Bli Bli, QLD● The Arsonist – Manly, QLD● Zinc Port Douglas – Port Douglas, QLD South Australia ● Bistro Francais – Hyde Park, SA● Boatshed Restaurant – Hallet Cove, SA● Fiore at Down The Rabbit Hole Wines – McLaren Vale, SA Victoria ● Bar Yarra – South Yarra, VIC● Bistra – Carlton, VIC● Bistro La Provence – Brighton, VIC● Blacksmith Bar and Grill – Melbourne, VIC● Cecconi’s Toorak – Toorak, VIC● Cognoscenti Food & Wine – Belgrave, VIC● Fleet Rooftop Bar – Melbourne, VIC● Funghi E Tartufo – Melbourne, VIC● Kiss & Tell – Melbourne, VIC● Love Letter – Richmond, VIC● Lui Bar – Melbourne, VIC● Maven by Morgan – Fitzroy, VIC● Rococo Point Cook – Point Cook, VIC● Rosebank North – Ringwood North, VIC● Sir Loins – Bright, VIC● The Woodhouse Bar & Grill – Bendigo, VIC● Vue de monde – Melbourne, VIC● Yugen Dining – South Yarra, VIC Western Australia ● Bali Hai Cafe – Cable Beach, WA● Masonmill – Carmel, WA Source: Praytell Find more dining out updates on Crumb Wire.

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PHAARC: Decoding Australia’s post-holiday food habits

Pallavi Mathur04 mins

Data from ready meal delivery service Youfoodz suggests 43% of Australians are finding it difficult to bounce back after time off, while nearly a third say they feel overwhelmed, stressed or burnt out when they would expect to feel refreshed. The brand has labelled this post-holiday slump PHAARC, short for Post-Holiday Acute Aggravated Rebound Condition, to describe the mix of fatigue, low motivation and mental fog many are experiencing. Common symptoms reported include low energy levels, poor concentration, mental fog, disrupted sleep patterns, and missed alarms. For many, the shift back into routine is proving more jarring than expected after an extended break. Impact on diet One of the first habits to fall away is diet. More than four in ten Australians say their eating routine is the last thing to recover after a holiday, with decision fatigue playing a major role. Almost 20% admit they are turning to takeaway more often, while more than half say they are buying lunch every few days or more instead of bringing food from home. Lunch, in particular, has become a daily pressure point, with one in five Australians reporting ongoing stress around deciding what to eat or forgetting lunch altogether during the workday. In response to these patterns, Youfoodz has partnered with psychiatrist Dr Kieran Kennedy to develop a PHAARC Recovery Guide focused on easing the transition back into routine. “After time off, the brain doesn’t love being thrown straight back into routines, deadlines and decision-making,” says Dr Kennedy. “Getting back into work or study can feel overwhelming, so it helps to ease in gradually, take regular breaks, move your body, prioritise sleep, and structure your day to reduce decision fatigue. And of course, fuel yourself with regular, healthy meals to keep energy, focus, and mood steady. The company has also released three new meal bundles positioned around common return-to-work needs, including options designed to help reset routines, lift mood and simplify weekday lunches. Kiara Hardy, Product Developer and Nutritionist at Youfoodz, says: “When you’ve got PHAARC, even choosing what to eat can feel like a full-time job. We wanted to take one everyday decision off Aussies’ plates so they can focus on getting back into the swing of work, school and uni.” While PHAARC is a branded term rather than a medical diagnosis, the behaviours behind it are familiar. As Australians ease back into work, everyday choices like what to eat for lunch are emerging as a quiet but persistent source of post-holiday stress. Source: We Are Different Find more food and drink news on Crumb Wire.

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+81 Sushi Kappo opens a 12-seat omakase in Brisbane’s West End

Pallavi Mathur04 mins

+81 Sushi Kappo is opening in Brisbane’s West End today, February 5, offering a 12-seat omakase experience led by Tokyo-trained chef Ikuo Kobayashi. The restaurant sits alongside Aizome Bar and represents the most pared-back expression of the +81 group to date. The focus here is on technique, restraint and the exchange between chef and guest. Kobayashi trained at Kyubey in Tokyo before joining the founding team at Sushi Kanesaka and later working alongside chefs connected to Sushi Saito and Sushi Iwa. That lineage informs a style grounded in traditional Edomae sushi, delivered without performance or excess. The experience follows a kappo format, with each course prepared at the counter in front of guests. The seafood-focused omakase begins from $450 per person and shifts with local micro-seasons, supported by select specialty ingredients sourced from Japan. The room is intentionally minimal, using dark neutral tones, soft metal finishes and low lighting to keep attention on the food and the rhythm of service. There is no fixed signature style, with the menu guided instead by season, balance and temperature. A defining element of the menu is Kobayashi’s signature sushi shari, served in only one other venue globally at Rusutsu Resort in Hokkaido. By removing sugar, mirin and salt, the rice is rebuilt into two expressions: a charcoal shari and a blue shari enriched with spirulina, chosen for its clean flavour and naturally occurring vitamins and minerals. The menu is designed to feel indulgent without excess, with reduced use of refined sugar, wheat and dairy. Unusually for a restaurant of this style, +81 Sushi Kappo is entirely gluten-free. The omakase is supported by a beverage program featuring artisanal sake, rare Japanese whisky, champagne and a curated selection of Australian and international wines. A 100-reference sake list spans producers from Hokkaido to Fukuoka, with rotating pairing options available for those who prefer not to commit to a full bottle. After the meal, guests can move into the adjoining lounge for Japanese whisky and liqueurs, offering a quieter way to close out the evening. The name +81, Japan’s international dialling code, reflects the group’s focus on cultural exchange and craftsmanship, which underpins both the food and the pacing of the experience. The restaurant is located at 259 Montague Road, West End, Qld, 4101. Source: Sense Communications Find more dining out updates on Crumb Wire.

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A fan-made KFC jingle is going viral on TikTok

Pallavi Mathur03 mins

A KFC jingle created by an Australian TikTok artist has gone viral, following the momentum of the Dr Pepper jingle posted by @romeosshow. Less than a week ago, the creator behind @komiti_music posted a KFC jingle to TikTok for KFC Australia. The video has since taken off, with more than 5.1 million views and 333,000 likes. The jingle caught the attention of KFC Australia, with the brand commenting: “okay you’ve got Australia’s attention. 100k likes and you get ours”. The clip quickly passed 100,000 likes, and other brands, including Hungry Jacks and Red Rooster also joined the comments, requesting jingles of their own. At the centre of the video is a simple, tongue-in-cheek set of lyrics celebrating KFC’s menu and flavour cues: “Chicken, thighs, drumsticks and wingsChicken so good makes me wanna singHerbs and spices, secret recipeNothing tastes better than KFC” @komiti_music Can only shoot my shot. 😅 @kfcaustralia #kfc #drpepper #jingle #sing #romeo ♬ original sound – Komiti Music A KFC spokesperson said: “We love supporting Aussie artists and when Komiti’s KFC jingle hit our feeds, we knew instantly we’d heard something special. “The whole country’s been singing along and trust us, we’ve been listening. Fans have spoken and they want more of this Komiti x KFC crossover, so keep your eyes peeled because you never know where this local legend will pop up next.” The moment is another example of how creator-led audio trends are shaping fast food marketing in real time, with brands using comments sections to amplify momentum as it happens. Source: Ogilvy PR Find more food media updates on Crumb Wire.

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Paper Daisy names Baxter Newstead as its new Executive Chef

Pallavi Mathur04 mins

Halcyon House has appointed Baxter Newstead as Executive Chef of Paper Daisy, the hotel’s hatted restaurant in the Northern Rivers. Newstead brings more than 18 years’ experience across Australian and international kitchens, with a cooking style shaped by seasonality, local produce and a strong sense of place. His appointment signals the next chapter for Paper Daisy as it continues to refine its regionally driven approach. He joins the restaurant following an extended period at Stockholm’s Michelin-starred Ekstedt, where he worked under chef Niklas Ekstedt. During his time there, Newstead held senior leadership roles across multiple international venues, including operations in Stockholm, London and aboard the MSC World Europa cruise ship, deepening his grounding in Nordic cooking philosophies. That experience shaped a focus on fire-based cooking and fermentation, techniques used to highlight ingredients at their peak and respond closely to season and environment. These principles continue to inform Newstead’s restrained, produce-first style. His career also includes time in some of Australia’s most respected kitchens, including Vue de Monde, Wildflower, Saffire Freycinet and Noma Australia, where he further developed an appreciation for native ingredients and regional cuisine. At Paper Daisy, Newstead will focus on a seasonally led menu shaped by close relationships with Northern Rivers growers, fishermen and producers. Ingredients will be drawn from the surrounding coastline, hinterland and nearby farms, allowing the region to guide the direction of each menu. “Paper Daisy has a strong sense of place and an ease that really resonates with me,” says Newstead. “After years working internationally, I was drawn to the opportunity to cook in a way that feels grounded and intuitive, while still pushing myself creatively. The produce in this region is extraordinary, and I’m excited to let the landscape, the seasons and the people behind the ingredients guide the food.” Halcyon House General Manager Magnus Hojden says the appointment reflects the continued evolution of both Paper Daisy and Halcyon House. Hojden says: “Baxter brings a depth of experience, a clear creative point of view and a very considered leadership style. “He understands what it takes to deliver food at the highest level, while still creating an experience that feels relaxed and genuine. His approach is a natural fit for Paper Daisy, and we’re excited about where he will take the restaurant next.” Source: Wanderlust Union Find more dining out updates on Crumb Wire.

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M&M’S celebrates Crunchy Cookie launch with a Peter Alexander collab

Pallavi Mathur03 mins

M&M’S is marking the launch of its new locally developed flavour, Crunchy Cookie, through a limited-time partnership with sleepwear brand Peter Alexander. The new flavour, made in Ballarat, Victoria, combines M&M’S milk chocolate and colourful candy shells with crunchy cookie pieces. It has been developed for at-home occasions such as movie nights and late-night snacking, adding a new texture-driven option to the brand’s line-up. To celebrate the release, M&M’S has partnered with Peter Alexander on a limited-edition pyjama collection timed to land ahead of Valentine’s Day. The collaboration extends the flavour launch beyond the chocolate aisle, tapping into gifting and matching moments. The seven-piece sleepwear range translates M&M’S recognisable colours and spokescandy characters into relaxed styles designed to be worn and shared with partners, family and friends. The collection includes PJ sets, shorts and tops for both men and women, with selected styles packaged in collectable M&M’S-themed boxes. Available online and in stores across Australia and New Zealand, the range comes in women’s sizes 6–26 and men’s XS–XXL, with prices starting from $59.95. Individual pieces span oversized tees, boxer shorts and matching shortie PJ sets, alongside pocket tees and mid-length shorts in multiple designs. Deborah Tran, M&M’S Lead Australia, said, “Aussies continue to tell us how much they love the M&M’S brand – from exploring new flavours like Crunchy Cookie, to engaging with our playful world and characters beyond chocolate. “Partnering with Peter Alexander felt like the perfect way to further ignite the M&M’S fandom and inject more fun into our everyday routine.” M&M’S Crunchy Cookie is available now across major grocery retailers, leading independent stores and convenience outlets, alongside the limited-edition M&M’S x Peter Alexander sleepwear collection. Source: Weber Shandwick Find more food retail updates on Crumb Wire.

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Now open: Darling Glebe takes over historic Darling Mills site

Pallavi Mathur07 mins

Darling Glebe opens today, February 4, inside one of Sydney’s most storied restaurant sites, taking over the former Darling Mills address on Glebe Point Road. The new 100-seat brasserie marks chef and restaurateur Jeff Schroeter’s return to the neighbourhood after four decades working across some of the world’s major dining cities. Set below street level, the venue unfolds across five distinct rooms carved from convict-chipped sandstone, reclaimed heritage brick and vaulted ceilings originally designed by Edmund Blackett for St John’s Church. Grand, vintage and a bit moody The space leans into atmosphere and discovery, with each room revealing a different mood, from velvet-wrapped colonnades and vintage crystal to hand-etched glass and a serious kitchen at its core. Guests can begin or end the night in the Ferrari Martini Lounge, named after Roman-born stonemason Sergio Ferrari, who spent more than a decade excavating and shaping the site by hand. The lounge anchors the bar program, helmed by award-winning bartender Charlie Ainsbury, with Schroeter’s Chef’s Martini returning to the cocktail list. The dining room sits beyond a grand hallway, centred around white-clothed wooden tables commissioned more than 30 years ago and crafted from a single, 13-metre coachwood tree. Surrounding the space are antique crystal decanters and vintage silk Hermès scarves, setting the tone for menus that draw on Schroeter’s time in Michelin-starred kitchens and international dining rooms, including London’s The Savoy, The Royalton Hotel in New York and Sydney institutions Bistro Moncur and Bayswater Brasserie. Schroeter, who has cooked privately for everyone from the late Queen Elizabeth II to Anna Wintour and Madonna, says Darling Glebe’s menu is the culmination of everything he’s learned. “It’s 40 years of discipline and instinct moving between kitchens around the world and bringing it home. I’m still on the pans every night because that’s where the joy is for me,” he says. “Cooking with care and serving people something they’ll enjoy.” The menu The menu combines revived historical recipes with long-standing signatures, including a 130-year-old oyster Rockefeller, escargot en cocotte with a puff pastry lid, strawberry foie gras, and duck à l’orange finished with an orange-kumquat glaze, all paired with Archie Rose Sunrise Lime Gin. Much of the produce is sourced from Darling Mills Farm, still owned and operated by the Adey family, with inspiration also drawn from the farm’s 35-year-old cookbook. On Wednesday and Thursday nights, Schroeter offers a French omakase-style Chef’s Table for up to four guests. The experience is shaped around diners’ preferences and the most special produce available on the day, often ingredients too rare or fleeting for the main menu. “On quieter nights, it’s such a pleasure to take the time to talk to guests, understand their palate and their threshold for experimentation, and create something completely for them,” Schroeter says. “The thrill is in the creativity and sharing the stories with the table, whether it’s one person dining solo or a close-knit group.” The wine program spans classic, food-driven styles alongside cellar-worthy icons, with Charles Heidsieck Brut Réserve as the house champagne. Downstairs, a purpose-built wine cave with capacity for up to 2,800 bottles sits within the Adey Private Wine Cellar, an intimate function space for up to 60 guests. Upstairs, the Dybka Room offers seating for eight and features two original etched-glass windows by Anne Dybka OAM. Not everything is announced. Some details are left to be discovered, from 100-year-old hand-painted art deco bread plates to vintage Hermès Papillon bow ties worn by the waitstaff. “The bow ties aren’t really a uniform,” Schroeter says. “They’re a wink, a little something that lets people smile when their waiter arrives at the table.” Darling Glebe is open from 5 pm Wednesday to Sunday, with lunch service from noon on Fridays. Source: Wine Glass Media Find more dining out updates on Crumb Wire.

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Valentine’s Day 2026: Twelve dining experiences in Sydney and Melbourne

Pallavi Mathur011 mins

It’s almost time to start looking at set menus, $200 bills and your partners, of course, through rose-tinted glasses again. Valentine’s Day 2026 is around the corner and we’re rounding up some of this year’s best dining experiences across Sydney and Melbourne. If you haven’t made a booking yet, here’s hoping we can help you spark some ideas. Añada Bar & Restaurant – Melbourne Añada’s cosy Fitzroy dining room has long been one of Melbourne’s most intimate spots, with warm service, soulful Spanish cooking and just the right amount of buzz for a memorable date night. Valentine’s offer: A four-course Valentine’s menu for $110 per person on February 14, with early and late sittings available. Expect classic Spanish flavours with modern touches, perfectly suited to sharing and lingering over wine. Book here Bistrot Bisou – Melbourne Warm, cosy and built for lingering conversations, Bistrot Bisou is an intimate French bistro where low lighting, attentive service and refined plates set the tone for a long Valentine’s dinner. The dining room feels made for deep chats and slow pacing, with food that encourages you to stay put a little longer. Valentine’s offer: Bistrot Bisou is offering a five-course Valentine’s Day dinner for $95 per person on February 14, showcasing French-inspired dishes and seasonal produce. For those wanting to extend the night, the restaurant is located within Hotel Indigo Melbourne on Flinders, with Valentine’s stay packages available separately. Book here BLACK Bar & Grill – The Star Sydney For couples who prefer bold flavours and a little theatre, BLACK Bar & Grill delivers a high-energy steakhouse setting with flame-grilled drama and a moody, date-night feel. Valentine’s offer: Flame & Elegance is a four-course Valentine’s menu by Executive Chef Insup Kim, priced at $180 per person. The menu pairs premium steak with seafood and indulgent sides, with highlights including a Berkshire pork donut and Wagyu flank steak finished with café de paris butter. Book here Cucina Porto – The Star Sydney Warm, generous and built for sharing, Cucina Porto channels relaxed Italian romance with a dining room that encourages lingering over plates, wine and conversation. Valentine’s offer: Chef Martino Pulito’s Love in Every Bubble is an $89 per person share-style Italian menu, starting with oysters and optional Ferrari D.O.C., followed by antipasti, shared mains including cannelloni and stuffed calamari, and a chocolate and passionfruit tart to finish. Book here Jimmy’s Kitchen – Sydney Tucked into The Rocks with sandstone walls, low lighting and just 22 seats, Jimmy’s Kitchen feels like a neighbourhood Greek taverna accidentally dropped into one of Sydney’s most iconic pockets. Step outside for harbour views, then settle in for an intimate, buzzy night that’s all about atmosphere. Valentine’s offer: À la carte dining on February 14 with Greek classics and seafood highlights, plus a five per cent discount on final bills for early 5 pm and 5:30 pm bookings. Seating is limited and bookings are essential. Book here La Madonna – Melbourne Set at the Paris end of Melbourne’s CBD, La Madonna balances elegance with warmth, pairing moody stone walls and low lighting with curved banquettes and attentive, unpretentious service. It’s intimate without feeling stiff, and indulgent without overdoing it. Valentine’s offer: An eight-course Valentine’s Day dinner on February 14 for $95 per person, curated by Executive Chef Jacopo Degli Esposti. Optional upgrades include caviar or freshly shucked oysters, with the option to extend the night into a stay at Next Hotel Melbourne from $341 per night. Book here Luke’s Kitchen – Sydney Housed inside the heritage-listed Kimpton Margot Sydney, Luke’s Kitchen brings moody Art Deco interiors together with refined, seasonal cooking that feels celebratory without being over the top. Valentine’s offer: A three-course Valentine’s Day dinner from 5 pm on February 14 for $135 per person, with optional Valentine’s cocktails available. Expect polished plates, generous mains and indulgent desserts designed for a slow evening in the city. Book here Rasā House – Sydney Set right on the waterfront in Rose Bay, Rasā House pairs harbour views with bold South and South East Asian flavours in a space that feels vibrant without tipping into chaos. It’s relaxed enough for a long lunch, polished enough for a proper date night, and made for lingering over shared plates as the sun goes down. Valentine’s offer: A $99 per person share-style set menu for lunch and dinner on February 14, featuring Rasā favourites like kingfish kinilaw, prawn katsu bao, crab-stuffed momos and a pistachio saffron ice cream sandwich, with Australian wines available to match. Book here The Meat & Wine Co – Nationwide If you’re after something classic, polished and reliably indulgent, The Meat & Wine Co delivers a warm, elegant setting that’s built for steak, seafood and an unhurried night out. Valentine’s offer: A three-course Valentine’s Day set menu available across all locations from 5 pm on February 14, priced at $189 per person, with a choice of a Valentine’s cocktail or non-alcoholic beverage on arrival. Book here The Showroom Bar at The Royce – Melbourne All Art Deco glamour and candlelit indulgence, The Showroom Bar offers a Valentine’s setting that leans fully into old-school romance, complete with live jazz and a sense that time has slowed right down. Valentine’s offer: A one-night-only three-course Valentine’s dinner on February 14 for $255 per person, featuring live jazz entertainment, with the option to extend the evening into a romantic stay featuring room discounts, cocktails and breakfast with champagne. Book here Toki Bistro & Bar – Sydney In the heart of North Sydney, Toki blends French technique with Asian flavours in a refined, low-lit space that suits couples who like their Valentine’s dinners calm, considered and food-focused. Valentine’s offer: A five-course Valentine’s tasting menu available from February 7 to 14 for $160 per person, including a complimentary sparkling wine or cocktail on arrival. Dinner only, with à la carte available at lunch. Book here Sokyo – The Star Sydney Inside The Star Sydney, Sokyo sets the scene for a polished, quietly romantic evening that leans…

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FUNDAY Natural Sweets launches its first chocolate range

Pallavi Mathur03 mins

FUNDAY Natural Sweets is expanding beyond lollies with the launch of its first chocolate range. The upcoming release responds to long-running customer demand for a better-for-you chocolate option. Developed in FUNDAY’s own lolly lab and made in Australia, the new range introduces four chocolate products that pair smooth chocolate with fruity, gummy centres. The move marks a new category for the brand, which has built a following around nostalgic flavours with modern ingredient choices. Rather than following the typical better-for-you chocolate formula, the range avoids added sugar and sugar alcohols, an approach the brand says allows the products to deliver indulgent flavour without relying on substitutes that can compromise taste or texture. FUNDAY Founder Daniel Kitay says: “Chocolate has been one of our most requested products since day one, so we took our time to get it right. This range is smooth, fruity and seriously moreish, without added sugar or sugar alcohols. “It’s all about spreading a little more fun and joy through chocolate, and we’re so excited to finally share it with FUNDAY fans.” The chocolate range launches with four products, each available in 50g bags from $6: ● Milk Chocolate Raspberry Bullets● White Chocolate Raspberry Bullets● Milk Chocolate Banana Bites● Dark Chocolate Strawberry Bites As with the rest of the FUNDAY range, the chocolates are made with no added sugar, no sugar alcohols and include prebiotic fibre, alongside natural colours and flavours. All products are gluten-free. The FUNDAY Chocolate range will be available from Woolworths, Chemist Warehouse and independent grocers from February 9. Source: Sunday Agency Find more food retail updates on Crumb Wire.

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