/ Jul 27, 2026
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Kebabs with zing: KFC serves up new limited edition item in Australia

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KFC Australia has introduced the Zinger Kebab, available nationwide from Tuesday, August 5, for a limited time only. The new release wraps a classic Zinger fillet in flatbread alongside lettuce, tabouli, garlic sauce and Supercharged Sauce – combining some familiar KFC heat with kebab-style richness. Group Marketing Director, Sally Spriggs, said: “At KFC, we’re passionate about crafting unforgettable taste experiences and innovating our iconic flavours, and the Zinger Kebab is a testament to that. Balancing the iconic Zinger kick with the vibrant freshness of premium ingredients, resulting in a flavour journey that’s both bold and incredibly satisfying.” The Zinger Kebab will be available in-store, via delivery, or as part of a Combo or Box. It joins the menu as a limited-time release and will be available nationwide until Monday, September 8.

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Australia’s largest inland oyster festival comes to Rooty Hill

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More than 250,000 oysters to be savoured during month-long Western Sydney Shell-ebration. In a bold move that “flips the coastal monopoly for festivals honouring the Mollusc on its shell”, West HQ and Australia’s very own Oyster King, Sean Connolly, who partners with the venue’s Steak & Oyster Co outlet – have developed the inaugural Western Sydney Oyster Festival concept based on the success of its Oyster promotion over the past two years. West HQ Chief Executive Officer Richard Errington said Connolly had been a strong advocate for supporting the Sydney Rock Oysters industry and, in the past two years, has led a month-long promotion in August to make the silky delicacy an affordable luxury. Errington said: “The promotion we ran over the past couple of years at Steak and Oyster Co by Sean Connolly was a hit – with more than 175,000 oysters devoured in August last year alone – and made us realise we could do more to support Aussie Aquaculture and help further promote Western Sydney as a culinary destination. “That’s why we’re bringing the Western Sydney Oyster Festival to life, which has events, information displays about the delicious Bivalves and a range of limited-edition dishes across our premium food brands right here in West HQ, the Heart of Western Sydney,” he added. Aligning with World Oyster Day, the Western Sydney Oyster Festival is supported by Sydney Rock Oyster Specialist East 33 (part of the Yumbah Aquaculture Group), who are supplying NSW-grown Sydney Rock Oysters for the Festival. Minister for Jobs and Tourism Steve Kamper said Western Sydney’s vibrant restaurants, festivals and fresh produce were elevating the region as Australia’s new gourmet gateway. “Seasonal events such as the Western Sydney Oyster Festival show that Sydney has something to offer all year round. The region is a leading destination for both domestic and international visitors, with foodies travelling in droves to taste the finest and freshest produce Australia has to offer.” East 33’s Head of Farming, Matt Toan, said the Western Sydney Oyster Festival was a welcome initiative to demonstrate the support the industry had from the community after a challenging year. “Despite the wild weather impacting the industry this year, we are excited to be showcasing the beauty of the Sydney Rock Oysters, which are rich in flavour, with that signature salty-sweet balance it is known for,” Toan said. The month-long Western Sydney Oyster Festival promises a shucking good time for the whole family and will include: The festival runs until August 31 at 33 Railway Street, Rooty Hill NSW 2766.

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New Appetise update helps shoppers track ingredient costs in real time

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With no clear end in sight to the cost-of-living crunch in Australia and New Zealand, meal planning app Appetise has rolled out a new feature aimed at helping shoppers gain better visibility on ingredient prices during their weekly grocery runs. Every recipe on the Appetise app will now show users the exact cost per serve of each ingredient before it is added to their shopping list. This will allow shoppers to compare recipes based on personal budget, choose their preferred supermarkets and keep an eye on when the dollar value next to their shopping cart goes up. The feature also accounts for discounts and specials at participating stores and supermarkets. In a social media post, Appetise Co-Founder and COO Elise Hilliam says: “With the cost of living getting more expensive each day, we knew we had to make budgeting for groceries easier (and smarter). “We provide real prices from local grocery stores, so meal planning is not just delicious, it’s also realistic and money-savvy.” The new priced recipes feature is now available across the app’s collection of over 2000+ recipes.

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Subway celebrates 60 years with a $25K shout for its biggest Aussie fan

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Subway is celebrating its 60th anniversary by launching an Australia-wide search for its biggest fan, offering a reward of free Subway orders for life, valued at $25,000. For a shot at the grand prize, Subway Australia is asking fans to tag them in unique, creative content across Instagram, Facebook or TikTok under the hashtag #Fanversary. Suggested thought starters include singing a sub-inspired song, getting a Subway tattoo or filming a TikTok tribute – creativity is a must. The new campaign is a celebration of Subway Footlong sub obsessions, quirky customisations, nostalgic lunch breaks and the flavour-filled memories that only Subway fans can understand. Director of marketing for Subway Australia and New Zealand, Rodica Titeica, said this milestone is all about celebrating a sandwich legacy that’s still on a roll. “Subway’s heritage is deeply rooted in more than just sandwiches – it’s always been about the people; the loyal lunchbreak regulars, the cookie lovers, the Sandwich Artists, and the Subway fans,” she said. “We want to turn the spotlight on the legends who’ve loved us through every bite by celebrating the passion and personality they bring to the iconic Subway Footlong sub. Through #Fanversary, we’re giving every fan permission to share the beautiful, bold, and even downright brazen ways they express their love for Subway.” “Crowning our biggest fan and serving them with $25k in prize money to eat Subway for life feels like the ultimate way to say a big footlong thank you.” The #Fanversary competition opens on Monday, August 4 and closes on Sunday, August 17. The winner and official biggest fan of Subway Australia will be crowned on the brand’s global 60th birthday, Thursday, August 28. Throughout August, the brand’s global birthday month, Subway Australia will also be popping up across the country with surprise and delight cookie giveaways.

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Grill’d heads to supermarket shelves with new Coles-exclusive range

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There’s big news for home chefs: Grill’d, is heading to the supermarket aisle for the very first time. From August 4, customers across the country will be able to enjoy Grill’d’s healthy, delicious burger patties at home, thanks to a brand-new retail range landing exclusively in Coles supermarkets nationally. The healthy burger restaurant chain is bringing the restaurant experience to Aussie households, kicking off its retail debut with three mouth-watering options made for busy families who want to serve up something healthy, quick, easy and full of quality ingredients. The full Grill’d retail range will be available in the fresh meat section at Coles stores across Australia fromMonday, August 4. To mark this major milestone, Grill’d is teaming up with some big personalities. Comedy duo Will &Woody will kick off the festivities on Tuesday, August 5, with a limited-release burger, The Lot – a juicy, over-the-top burger stacked with personality and flavour, available exclusively at Grill’d Hawthorn for launch day. On the same day, Grill’d’s flagship Melbourne restaurant on Glenferrie Road in Hawthorn will be reimagined as a hybrid space, equal parts restaurant and living room. Guests can expect Coles-stocked fridges, cosylounge-style details, and a chance to meet the star-studded guest behind the limited-release burgers. On August 6, MasterChef favourite Declan Cleary will fire up the grill with his limited-edition burger creation, The Cleary Chomper – a bold, flavour-packed tribute to his punchy cooking style and love for fresh, Aussie ingredients, available exclusively at Grill’d World Square, Sydney. The CBD spot will follow suit with the same immersive experience, plus a coastal twist. The in-restaurant transformations will kick on for two weeks post-launch. Source: ID Collective

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Food science levels up for National Science Week with beer experiments, chocolate science and more

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Across the country, food and drink are set to be put under the microscope for National Science Week, happening from August 9 to 17, 2025. Food science enthusiasts can look forward to events that explore the science behind chocolate, a Tasmanian brew-off, a musical ode to wine and answering the big question: is the Australian outback more farmable than the surface of Mars? Here’s what to expect: ExBEERimental science – Hobart, Tasmania Four Tasmanian brewers, Moo Brew, Hopfields Brewery, Van Dieman Brewing and Kind Island Brewhouse, along with Hobart Brewers homebrew club, will serve up an identical recipe for beer, resulting in vastly different sensory traits. The event will showcase how small variations in brewing techniques impact our experience of downing a cold one. Guests will have to opportunity to learn all about the science and taste the difference with beer-loving scientists Kelsey Picard and Matthew Fielding. The live event will be hosted in Hobart at Shambles Brewery on August 15.   The science of sweet creations – Latrobe, Tasmania Food scientist and chocolate lover Chloë Nelson will delve into the fascinating relationship between reflection, light, and physics in the world of chocolate, addressing key questions such as why chocolate bars often develop white spots and whether chocolate is harmful to dogs. Nelson, who started her professional career as a research scientist and engineering student, trained at the world-renowned Savour Chocolate & Patisserie school. So if you’re wondering why your chocolate is losing its shine, she’s the one to ask why. The presentation will be held at the Latrobe Council Chambers on August 10. Entry is free. What’s cooking in 2050 and 2100? – Gladstone, Queensland If you’re curious about food innovation and daydreaming of a future with silver space suits and nutrient powders for meals, this one’s for you. A low-carbon picnic that doubles as a sustainable social experiment, this event has chefs whipping up a future food smorgasbord that features ingredients that may be grown around Gladstone in varying climates. Guests will be invited to do a taste test and vote for their favourite flavours of the future. The event will be held on August 16 (Day 2) as part of the Gladstone Art Science Innovation Festival at Canoe Point, Tannum Sands Parklands. Entry is free. Songs from the Grapevine – Adelaide, South Australia A quirky blend of vine meets vibe, the Australian Wine Research Institute and Max Savage bring their science-meets-music show to South Australia. The live event celebrates stories of wine science through Savage’s unique brand of absurdist folklore and rock swagger. The Adelaide icon will pay ode to spoilage-yeast, sesquiterpene and tractor automation, followed by a chance to chat up the AWRI scientists over a glass of wine. Savage will play at UniBar Adelaide on August 7. Tickets cost $20pp, with $10 off for students. Science in the Outback Pub – Oodnadatta, Andamooka and Copley, South Australia A fertility battle for the ages – Mars vs the Outback: Where is it easier to grow food? That is the curious question behind the Science in the Outback Pub events organised by the Outback Communities Authority in partnership with ARC Centre of Excellence in Plants for Space. Events will be organised in communities that have shown a strong interest and capability in independent food production, which encompasses controlled growing environments, community gardens, and solar and desalination facilities. The 3-day event will feature scientists from Plants for Space, who will share valuable insights on future food missions and the potential benefits of their research for Outback communities. The panels will run from August 14 to 16 in Oondnatta, Andamooka and Copely, in that order. Grow 4 Launch – Melbourne, Perth, Adelaide and national online In this weeks-long segment, Plants for Space researchers reimagine how to grow plants and cultivate food for astronauts that not only tastes good but is also something they genuinely want to eat. Participants will receive a microgreens kit that includes seeds, hydroponics gear, and test tools, along with guidance on how to change plant sensory traits like colour, taste, smell, and texture. The project also encourages participants to submit their recipes, results, and ideas for a Space food cookbook, which will feature contributions from astronauts, nutritionists, and chefs. Hosted by the Australian Research Council Centre of Excellence, the experience runs until August 17. This is a chance to find out, both literally and figuratively, how the sausage is made.

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Cherry’s Goods hits pause on Galeries storefront, heartfelt TikTok post explains why

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Just two weeks after a blockbuster debut at the Galeries in Sydney’s CBD, Charry’s Goods has temporarily closed its doors in the city. Cherry announced the news on July 30, via the official @cherrysgoods TikTok page, citing low stock and staff availability as the reason. Cherry Yap’s downtown spillover from Bondi and Darlinghurst was a highly anticipated event, attracting a large part of the community and influencers who lined up at the Galleries on July 8 for a taste of her TikTok-famous matcha and crookies (cookie-stuffed croissants), along with free cookies available on opening day. “Cherry is simply the definition of wholesome,” said a post on one of Sydney’s foremost food creator pages, @placesin sydney, with other F&B creators like @foodblogs and @ramenraff singing similar praises of the food and Yap herself. The stage was set for success, but due to stock shortages that coincided with some of the staff falling ill, everything to prep, display and sales sat on Yap’s shoulders. With the overwhelming response Cherry’s Goods received, she decided to take a step back and restrategise. Yap took to TikTok with a heartfelt ‘thank you’ to the community, saying: “We have honestly been blown away with such an amazing response. There’s been a queue every single day. The core purpose of why I started baking is [because] I want to bring you guys quality baked goods, but if this is coming at the expense of our team overworking and quality being compromised, it won’t sustain itself.” See the full video here: The Cherry’s Goods team will be taking this time to expand the pastry team, upgrade their equipment to fit the demand and possibly seek out a bigger, more point-of-sales friendly spot. In the meantime, your favourite baked goods from Cherry’s will continue to be sold at their OG locations: Up South Bondi and Kasaka Eatery in Darlinghurst.

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Back to Blaq: Michelin-trained duo revive a Blue Mountains favourite

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There’s a new reason to head up the mountain – and no, it’s not just for the air that smells like eucalyptus and second chances. It’s for the food. Blaq at the Kyah Hotel in Blackheath is officially reopening on August 1 with a fresh new identity. At the helm is Alejandro Huerta, most recently head chef at Comedor in Newtown, and previously of Noma (Copenhagen) and Pujol (Mexico City). Joining him is his wife, pastry chef Galia Valadez (Lillas Pastia, No. 92). Together, the duo are steering Blaq into its next era: ingredient-led, locally anchored and globally influenced. Vibe: Modern mountain dining without the stuffiness. Fire-lit interiors, polished plating, and a menu that balances creativity with comfort. As suited to locals as it is to city escapees on a weekend recharge. Menu Highlights: Whipped nduja hash brown with leeks and chives, Skull Island tiger prawns with mussel cream and togarashi on tortilla, Duck with blood orange caramel. Price: $85–$110pp for a full meal + drink. Dietary Considerations: Vegetarian and Gluten Free options available. The menu showcases bold dishes with subtle references to the couple’s Mexican heritage. You’ll find a hash brown topped with whipped Nduja that somehow manages to be both elegant and punchy, while mushroom toast arrives heavy with XO and preserved truffle. Huerta’s fine-dining past peeks through, but the execution is relaxed and playful. The larger plates invite sharing (though no judgment if you don’t) with options like crispy fried chicken with a green curry made from native Warrigal greens, or Murray cod on a bed of borlotti beans and dill. For something richer, there’s duck with blood orange caramel and bok choy, or a smoky, comforting burnt eggplant with pumpkin and cracked wheat. “We have worked hard to give Blaq a new purpose and vision through its food and overall dining experience. We want to make sure that everyone who comes to Blaq has the best time while eating food that’s delicious and unexpected, in a good way,” says Huerta. On the pastry side, Valadez draws from the surrounding landscape and her own roots. The banana and corn cake, served with koji and crème fraîche, leans savoury. The apple pie, finished with salted cajeta, reads like a love letter to Mexican tradition. The drinks list has been curated by Jake Down (Diageo’s World Class Bartender of the Year Australia 2024), blending technique with Blue Mountains cues. Standouts include the Gala Rain (apple, cucumber, green tea, gin) and the Mountain Grapefruit (grapefruit, lime, tequila). A sharp New South Wales-focused wine list, assembled by Master Sommelier Andrés Aragón, rounds things out, with a strong non-alc program covering tea, zero-proof wine, and sodas from Mischief Brew. Blaq is now open at 13–17 Brightlands Avenue, Blackheath.

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Australian Native Food Festival to debut at Carriageworks

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Indigenous owned native food ingredients business, Indigiearth, is bringing Indigenous culture, knowledge and culinary brilliance to Carriageworks NSW from September 27 – 28, 2025. The Australian Native Food Festival promises a line-up of market stalls, live cooking demonstrations, panel discussions and special guest appearances. Spearheaded by Indigiearth Founder and Weilwan culinary expert Sharon Winsor, the festival is the first of its kind in the country, dedicated to celebrating the Indigenous tradition of storytelling through food and botanicals. The Australian Native Food Festival is free to attend. Registration is required. Source: carriageworks.com.au

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Krispy Kreme stamps “Passport to Italy” with new limited edition collection

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Krispy Kreme Passpport to Italy 12 pack Krispy Kreme Australia has launched a new limited edition collection, “Passport to Italy,” for travellers who haven’t quite been able to fulfil their European summer dreams this year. The collection is inspired by three Italian desserts, including: Cannoli Inspired – This doughnut is a take on the half-and-half with one section dipped in chocolate, drizzled with cannoli bits and the other dusted with powdered sugar. The doughnut is topped with a smooth swirl of buttercream, which draws on the airy vanilla filling of the classic Italian cannoli. Tiramisu Inspired – Italian or not, coffee and cocoa are two flavours you can never go wrong with. This twist on the signature Krispy Kreme doughnut has a tiramisu kreme filling, is topped with sweet Kreme to emulate the texture of soft mascarpone and finished with a dusting of cocoa. Limone Delight – The signature Krispy Kreme shell doughnut, dipped in a zesty lemon icing and filled with a gentle lemon delight Kreme. Topped with candied lemon, this zingy dessert hits all the spots. The doughnuts are available in packs of four, twelve, and a double dozen, available to buy in store or online for same-day pick up.

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