/ Oct 02, 2026
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2026

Bacardi report reveals the cocktail trends shaping 2026

Pallavi Mathur05 mins

Cocktail culture is shifting again, with earlier nights, local flavours and more theatrical drinks set to shape how Australians drink in 2026. Those changes are outlined in the latest Bacardi Cocktail Trends Report, released by Bacardi Limited in partnership with The Future Laboratory (TFL). Now in its seventh year, the report draws on consumer surveys, bartender insights and trend forecasting to examine how cocktail experiences and drinking habits are evolving. Drinking earlier, not harder One of the clearest shifts identified in the report is the move towards earlier, more intentional drinking occasions. Late-afternoon cocktails are increasingly replacing late-night excess, with smaller serves, spritz-style drinks and mood-led cocktails fitting more easily into everyday routines. Younger Legal Drinking Age drinkers are leading this change, reshaping when and how social drinking happens. Sean Kerry, Vice President for Global On-Trade for Bacardi, says Gen Z is approaching alcohol differently. “Gen Z isn’t drinking less, they’re simply drinking earlier, lighter and with more intention,” he says. “Around the world, we’re seeing a move towards more meaningful drinking moments, whether that means in-person get-togethers with friends, discovering flavours rooted in local culture or embracing new forms of creative expression through cocktails.” Less screen time, more connection The report also points to a growing appetite for more meaningful, offline social experiences. As digital fatigue sets in, bars are responding with spaces and rituals designed to encourage real-world connection, from communal serves to screen-free settings that prioritise conversation and presence over performance. Martin Raymond, Co-Founder of The Future Laboratory, says: “Consumers are moving from curating experiences to cultivating connections. The pendulum has swung from digital convenience to human creativity, and the drinks industry sits at the centre of that shift. “In 2026, value will be defined not by scarcity or status, but by depth: the provenance of ingredients, the stories behind serves and the ability to transform a moment into meaning.” Local flavour takes centre stage Local sourcing continues to influence cocktail menus, with bars leaning into regional ingredients and transparent supply chains. Rather than replacing global spirits, local produce is being used to add context and character through garnishes, flavour accents and production techniques, reflecting growing consumer interest in provenance and process. Cocktails as experiences Cocktails are increasingly being positioned as lifestyle experiences rather than just drinks. The report highlights a growing crossover between drinks, fashion, music, design and travel, with immersive menus, storytelling and multi-sensory elements becoming part of the bar experience, particularly for younger audiences. Maximalism returns behind the bar After years of pared-back aesthetics, bold and theatrical cocktails are making a comeback. Visually striking serves with dramatic presentation, layered flavours and statement glassware are gaining momentum, driven by demand for memorable, high-impact moments rather than understated minimalism. According to the report, the top ten cocktails globally will be: Together, the trends point to a year where cocktails are less about volume and more about timing, connection and experience. Source: Burson Find more food and drink updates on Crumb Wire.

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GYG formalises Double Protein option across menu

Pallavi Mathur03 mins

Guzman y Gomez has officially added a ‘Double Protein’ option to its menu, formalising a long-running customer habit of ordering extra filling. The move comes as more Australians focus on protein intake, with GYG noting that 18% of guests who order bowls already double their protein. Starting now, customers can add an extra serve of filling across the menu rather than customising off-menu. Double Protein is available across all GYG fillings, including free-range grilled chicken, ground beef, shredded beef brisket, pulled pork and plant-based options such as pulled shiitake mushroom and sautéed vegetables with guacamole. Customers can also mix and match fillings instead of doubling the same protein. The option is positioned as a food-first way to increase protein intake. The recommended daily intake for protein is 64 grams for Australian men and 46 grams for women. Kayla Janides, Accredited Practising Dietitian (@nutrition.by.kayla), says Australians are increasingly prioritising protein to support energy levels, muscle recovery and feeling fuller for longer throughout the day. “While protein powders and bars can be convenient in some situations, they are often ultra-processed and shouldn’t replace whole foods as the primary source of protein. “GYG’s menu offers a range of quality protein options, including 100% Free Range Chicken, Ground Beef, Pulled Pork and plant-based fillings like Pulled Shiitake Mushroom, making it easier for people to meet their protein needs using real, nourishing ingredients. “As a dietitian, having the option to add extra filling through GYG’s Double Protein offering is a practical, food-first way to support protein intake, and one of the reasons GYG is one of my go-to fast food options.” Protein levels vary by filling. A regular double serving of free-range grilled chicken provides 54.4 grams of protein, while shredded beef brisket delivers 54.8 grams and pulled pork delivers 51 grams. Plant-based pulled shiitake mushroom provides 22.4 grams of protein in a regular double serve, with smaller amounts available in mini servings. Double Protein can be added across the Guzman y Gomez menu when ordering in-store or online. Find more food and drink news on Crumb Wire.

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Arnott’s Cheds original recipe gets a send-off at 98 Lygon Street

Pallavi Mathur02 mins

Brunswick East bar and bistro 98 Lygon Street has launched a limited-time martini and bar snack pairing using Arnott’s Cheds made with the original recipe, following confirmation that the cracker’s recipe is changing. For a short time, the venue is serving the nostalgic cracker topped with ricotta and cod roe, paired with its signature filthy martini. The pairing is available while the original-recipe Cheds stock lasts. The move comes as Australians react online to the confirmed recipe change, with social feeds and group chats divided over updates to the long-standing snack. At 98 Lygon Street, the response is intentionally simple, offering something familiar to enjoy before it disappears. Designed as a bar snack rather than a full dish, the pairing encourages guests to drop in, sit at the bar and order a martini alongside a small plate built for snacking. Co-owner Ben Clark said, “Food icons mean a lot to Australians. This felt like the right moment to enjoy something people recognise, without overcomplicating it. Sit at the bar, order a martini and enjoy it while it lasts.” Co-owner Simon Aukett added, “This is a martini made for snacking. Salty, cold and unapologetic, it cuts straight through.” The Arnott’s Cheds Original Recipe martini pairing is available throughout service, with no bookings required. Availability is limited and dependent on remaining original-recipe stock. 98 Lygon Street is open seven days, serving food and drinks from midday until late. Source: Candid Comms Find more dining out updates on Crumb Wire.

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City of Sydney seeks feedback on changes to outdoor dining rules

Pallavi Mathur05 mins

The City of Sydney has opened public consultation on proposed changes to its outdoor dining program, which could make it easier for cafes, bars and restaurants to operate permanent outdoor dining spaces. The proposed updates build on the outdoor dining arrangements introduced during the pandemic and aim to cut red tape while giving businesses more flexibility in how they use footpaths and on-street space. If approved, the new guidelines would allow some temporary dining areas currently separated by concrete barriers to be converted into permanent footpath extensions, where suitable. The changes are intended to improve the look and function of outdoor dining while maintaining clear and accessible pedestrian pathways. Improving the outdoor dining experience Lord Mayor of Sydney Clover Moore AO said the changes were focused on improving how outdoor dining works across the city. “When the pandemic hit, we allowed businesses to set up dining areas on the road, with patrons protected by safe but unattractive concrete barriers. We want to remove those barriers and build beautiful, permanent spaces that will change not just the face of our city but how we experience it. “Making outdoor dining free and easy for businesses was a lifeline during the pandemic, and it has been incredibly popular with the community. “Last year we removed fees forever, now we’re cutting leftover red tape and making temporary spaces permanent where suitable to ensure the outdoor dining revolution is part of Sydney’s streetscape forever.” The proposals also include allowing venues to set up outdoor dining outside neighbouring properties following consultation, as well as seating on both sides of a clear walking path where space allows. Other changes focus on simplifying approvals, including removing duplicate application processes and reducing notification requirements. The guidelines would also remove certain rules around standing without a table or shelf and additional requirements related to food service, toilets and heaters. More flexibility around planter boxes and large pots for greening is also proposed, alongside longer approval periods of up to five years to give businesses greater certainty. Since 2020, when outdoor dining on footpaths and roadways was made free, nearly 1,000 applications have been approved across Sydney. The program has created an estimated 13,000 square metres of additional dining space and supported more than 860 businesses, with fee waivers valued at around $20 million. Hospitality operator Alfredo Perez from Wings and Tins, La Farmacia and Mrs Palmer’s Sandwich welcomed the proposed changes. “We think the new changes are a positive step. Outdoor dining allows customers to better enjoy Sydney’s great weather, creates a more vibrant street atmosphere and gives venues the ability to increase table numbers,” he said. “The additional flexibility these changes provide will directly support higher turnover and help hospitality businesses remain viable, especially in the current economic climate.” The proposed outdoor dining guidelines are open for public comment from January 12 to March 12. Feedback will help shape the final version before it returns to Council. Find more food and drink news on Crumb Wire.

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Macca’s reintroduces El Maco range with new options to choose from

Pallavi Mathur03 mins

Macca’s is bringing back the El Maco range this January, with the limited-time menu returning to restaurants nationwide from January 14. The range marks the return of the El Maco Beef, alongside two new chicken options and the addition of two MILO-based desserts. First introduced to Australian menus in the 1990s, El Maco has developed a long-running following and is periodically reintroduced as a limited-time offering. The El Maco Beef is made with two 100% Australian beef patties, lettuce, tomato, cheese, El Maco salsa and sour cream, served in a sesame seed bun. Two new items are also being added to the range. The El Maco McCrispy features a RSPCA-approved chicken breast fillet with a crunchy coating, lettuce, tomato, cheese, El Maco salsa and sour cream, served on a potato bun. The El Maco Chicken McWrap includes RSPCA-approved chicken breast with lettuce, tomato, cheese, El Maco salsa and sour cream, wrapped in a soft tortilla. The dessert menu will also feature the return of the McFlurry made with MILO, alongside a new Shake made with MILO. Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia, said Aussies had been calling for the return of El Maco. “Aussies have been calling for El Maco to make a comeback and we’ve listened. This range is all about big flavours with two new twists in the El Maco McCrispy and El Maco Chicken McWrap, and for those with a sweet tooth, we’re bringing MILO into the mix with a McFlurry and Shake. “Whether you’re grabbing lunch on the go or treating yourself after a long day, this is the comeback you’ll want to sink your teeth into.” The El Maco range and MILO desserts will be available at McDonald’s Australia restaurants for a limited time from January 14. Items can be ordered via drive-thru, front counter, self-serve kiosks and the MyMacca’s app. Find more food and drink news on Crumb Wire.

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One-night-only Sri Lankan and Bengali menu coming to Kolkata Social

Pallavi Mathur04 mins

Plate It Forward Hospitality Group will host a one-night-only collaborative dinner at Kolkata Social on January 20 2026. The event brings together Sri Lankan chef Nip Liyanapathirana (@nipcooks) and Kolkata Social Executive Chef Ahana Dutt. Titled ‘Across the Water from Vanga to Lanka‘, the dinner centres on an eight-course set menu that explores the shared culinary history between Sri Lanka and Bengal. The menu draws on lineage, migration and cultural exchange, with dishes shaped by traditional techniques and seasonal produce rather than contemporary fusion. In keeping with Bengali dining customs, the meal will begin with a bitter course, followed by fried and sour dishes, sambols, and curries. Heritage ingredients feature throughout, reflecting the overlap between the two cuisines and their long-standing connections. The collaboration is inspired by the story of Prince Vijaya of Vanga, who is believed to have crossed the sea to Sri Lanka around 543 BC with a group of followers. The journey is widely regarded as marking the origins of the Sinhalese people and highlights historical links between Bengal and Sri Lanka. “This dinner started when Ahana shared the idea of exploring our shared heritage, and it immediately felt right,” says Liyanapathirana. “Growing up in Sri Lanka, I learned the story of Prince Vijaya and the arrival that shaped the origins of the Sinhalese people. This menu is rooted in Sri Lankan and Bengali flavours, focusing on seasonal produce and seafood, interpreted thoughtfully through cultural context rather than fusion for the sake of it. “It’s about exploring history, migration, and identity in a way that’s accessible and meaningful.” Dutt adds, “The story of Prince Vijaya appears in many Bengali poems, and when I mentioned the shared heritage between our cultures to Nip, the idea for this dinner came to life. Both of us are drawn to storytelling through food. “The menu reflects the confluence of flavours, techniques, and ingredients that travelled across time and space, rooted in history but remembered through memory.” The dinner will run across two seatings at 5.30 pm and 8.15 pm. Tickets are priced at $95 per person for the eight-course menu and availability is limited. Bookings are essential. Source: Electric Collective Find more dining out updates on Crumb Wire.

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Grill’d backs frontline charities with national Local Matters campaign

Pallavi Mathur05 mins

Grill’d is rolling out a national Local Matters takeover this January, with $89,000 set to be shared across three charities supporting frontline workers. Running across all 178 Grill’d restaurants nationwide, the campaign will see funds distributed between St John Ambulance Australia, the Australian College of Nursing Foundation and Police Care Australia. The initiative is designed to recognise Community Heroes, including nurses, first responders and police officers, through Grill’d’s long-running Local Matters program. Grill’d Chief Marketing Officer Julian Dunne said the campaign is about connecting communities and recognising frontline workers. “We all know a community hero – the people who show up in moments of care and crisis, often without recognition. This January, we wanted to go big and unite our communities nationally to say a genuine thank you to those who deserve it most,” he said. “Grill’d Local Matters exists to engage, connect and give back to the communities our restaurants call home. Supporting organisations that care for nurses, first responders and police feels like a powerful way to start the year together.” Throughout January, customers who purchase a burger or salad can place a token into the jar of the charity they wish to support. Each token acts as a vote, with the charity receiving the most votes awarded the largest share of the donation. At the end of the campaign, the winning charity will receive $53,400, while the two runner-up charities will each receive $17,800. The charities St John Ambulance Australia supports more than 11,900 volunteers nationwide, delivering emergency care, first aid training and community support. In the 2024–2025 financial year, the organisation supported more than three million Australians through its national services. Fairlie Tucker, spokesperson for St John Ambulance Australia, said: “The Local Matters donation directly strengthens our ability to support St John volunteers as they respond to emergencies. It helps provide the equipment, training and resources they need to deliver fast, skilled care when our community needs it most,” Tucker said. “Being part of the Local Matters Program is a powerful acknowledgement of the lifesaving work our volunteers do every day and ensures we can continue supporting communities across Australia.” The Australian College of Nursing Foundation provides scholarships, education and leadership initiatives for nurses across Australia. Since 2019, the foundation has awarded hundreds of scholarships, including more than 80 valued at over $600,000 in 2025 alone. Julijana Trifunovic, a spokesperson for the Australian College of Nursing Foundation, said the partnership would help strengthen the nursing profession. “Every Local Matters token placed in our jar helps support the nurses who care for Australians every day. Funds raised through Local Matters will help reduce financial pressures, open doors to education and leadership opportunities, and strengthen the future of Australia’s nursing workforce. When nurses are supported, entire communities benefit.” Police Care Australia delivers mental health education, counselling and crisis support for police members, former officers and their families, supporting more than 65,000 police members nationwide. Police Care Australia said the Local Matters campaign would help expand access to mental health support. “Being part of this program allows us to raise awareness about the importance of caring for the mental wellbeing of those who protect and serve every day. Supporting police wellbeing helps build safer, stronger communities for everyone.” Source: ID Collective Find more food and drink updates on Crumb Wire.

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Melbourne’s Mill Place Merchants introduces new food menu

Pallavi Mathur03 mins

Mill Place Merchants has introduced a new food menu, expanding the offering at the Melbourne cocktail bar beyond drinks alone. The CBD venue, hidden down one of the city’s laneways, is known for its prohibition-era setting, live jazz and historically accurate cocktails inspired by 19th- and early-20th-century recipes. The addition of food gives guests an incentive to stay longer, while keeping the bar’s cocktail program at the centre of the experience. The new menu The menu has been created to sit alongside the drinks list rather than compete with it, positioning Mill Place Merchants as a late-night option for both food and cocktails. The move reflects a growing appetite for venues that offer a full evening out rather than a single stop. Dishes draw on native Australian ingredients and reinterpret classic bar fare. The new menu comprises fresh Western Australian lobster and king prawn rolls, whipped butter beans layered with lemon myrtle, macadamia, heirloom tomatoes and spiced chorizo, as well as lasagna fritti served with sugo, stracciatella and pecorino. Local sourcing features throughout the menu, with burrata, blue cheese and stracciatella pecorino supplied by Victorian dairies, Yarra Valley salmon roe and Australian Blackmore Wagyu used in meatball skewers finished with a three-pepper emulsion and fresh herbs. Desserts lean toward richer flavours, including whipped Madagascar cream Chantilly with meringue and fresh berries, and a Belgian 70 per cent dark chocolate crèmeux finished with olive oil and candied hazelnuts. Culinary Director Deepak Mishra, whose experience spans kitchens in Singapore, Dubai, Calcutta and Jaipur, oversees the menu and brings an ingredient-driven approach that aligns with the bar’s established style. “The food had to feel like it belonged here. Clean flavours, balance and restraint. Dishes that complement the cocktails, not compete with them,” he said. With the addition of food, Mill Place Merchants is broadening its late-night appeal while maintaining its focus on atmosphere, craft and hospitality. Source: Modern Currency Find more dining out updates on Crumb Wire.

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The new Sydney Fish Market opens soon: Here’s what we know

Pallavi Mathur04 mins

The new Sydney Fish Market is set to open to the public on January 19 2026, marking one of the most significant food developments Sydney has seen in decades. Located on the harbour at Backwattle Bay, the new market replaces the ageing existing site with a purpose-built waterfront destination combining fresh seafood retail, restaurants, cafés and public space. According to the Sydney Fish Market website, annual visitation is expected to more than double to over six million people once the new venue is fully operational. More than 40 retailers are set to open at the new market, spanning seafood specialists, casual dining, dessert spots, delis and produce traders. The confirmed line-up includes Christie’s Seafood, Blackwattle Deli, Claudio’s Seafoods, Copper Hotpot, Cow and The Moon, Fisherman’s Fine Wines, FruitEzy, Gotcha Tea, La Dea Pizza, Luneburger, Nicholas Seafood Traders and Squid Inc Bar and Grill, among others. A dedicated heritage interpretation program will also run throughout the site, recognising First Nations heritage and the area’s maritime history through permanent installations and cultural storytelling. A first look from Sydney creators Much of the early excitement around the new market has been driven by food creators and influencers who have been given preview access ahead of the public opening. Early access shared by Sydney creators @placesinsydney and @anniesbucketlist offers a first look at the scale of the new Sydney Fish Market, including amphitheatre-style seating, more than 6,000 square metres of public space and a mix of returning favourites and new traders. The duo highlights Peter’s OG crab legs and lobster tails, TJ Po’s shrimp and lobster rolls, prawn toast from Touchwood and Cow and The Moon Gelato’s granita served with brioche for dipping. View this post on Instagram A post shared by Annie Nguyen (@anniesbucketlist) Another early preview from Sydney creator @feastonit_ spotlights the balance between old and new, pointedly calling out TJ Po’s oversized prawn sandwiches and lobster rolls, Istanbul-style charcoal fish sandwiches from Efendy, dry-aged salmon banh mi from Leyrd and soft-shell crab from Lua. Her walkthrough also flags non-seafood additions, such as Stitch Coffee and Mayfarm Flowers, alongside original fish market traders and experiences like Peter’s, Fish Market Cafe, Get Fish, and Sydney Seafood School‘s cooking classes. View this post on Instagram A post shared by Michelle | Sydney Creator • Food & Travel (@feastonit_) For Sydney, the new fish market represents more than a place to buy seafood. It’s an immersion of large-scale, experience-led dining, culture and tourism into a single waterfront setting. The new Sydney Fish Market opens on January 19 at Blackwattle Bay.   Find more food and drink features on Crumb Wire.

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Eat, Pray, Pizza: World Pizza Day marked with free pizza giveaway at L’Antica Pizzeria da Michele

Pallavi Mathur02 mins

World Pizza Day will be marked in Sydney this January with a giveaway from L’Antica Pizzeria da Michele. The Naples-born pizzeria is offering 300 complimentary pizzas across a six-day period. World Pizza Day is recognised annually on January 17, celebrating the history of pizza from its origins in Naples to its global popularity. In 2017, UNESCO recognised the art of Neapolitan pizza-making, il Pizzaiuolo Napoletano, as an Intangible Cultural Heritage of Humanity. To mark the occasion, L’Antica Pizzeria da Michele will offer free takeaway pizzas from January 12 to January 17. Each day, the first 50 guests in line from 11 am will receive a complimentary pizza, totalling 300 pizzas across the promotion. Guests can choose between the pizzeria’s two signature pizzas, the Margherita and the Marinara, which have defined Neapolitan pizza-making for over a century. The pizzeria, known globally for its appearance in the film Eat Pray Love, opened its first Australian location in Sydney on December 5 2025. Established in 1870, the brand boasts over 150 years of expertise in the art of pizza-making. As part of the activation, San Pellegrino will provide refreshments for guests waiting in line, while Illy will offer Italian coffee cream throughout the promotion. One lucky guest who receives a free pizza during the giveaway period will also win free pizza for the rest of 2026 at the Sydney restaurant. L’Antica Pizzeria da Michele is located at 50 Pitt Street, Sydney and is open seven days a week. Source: Agent99 Public Relations Find more dining out updates on Crumb Wire.

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