/ Nov 03, 2026
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Welcome to Loom Lounge: Lil’ Darlin, Sultry & Sample open new music-forward listening lounge

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Li’l Darlin is set to open a new listening lounge called Loom Lounge on Thursday, 31 July 2025. The venture has been developed in partnership with the Sydney-based entertainment collective, Sultry & Sample. Vibe: An intimate space for live performances, sound, and late-night hospitality with a food and cocktail experience designed to evolve throughout the evening. Menu Highlights: Peking duck pancakes, Pizzettas (small pizzas) and a Pinot Noir Negroni. Price: $25-$50pp for a tapas style meal + drink Dietary Considerations: Vegetarian and Gluten Free options available The food menu draws inspiration from tapas-style dining, with an emphasis on sharing plates. Bar snacks include Guacamole and Chips, Marinated Stuffed Olives and Truffle Fries. The menu also offers a variety of small plates featuring Salt and Pepper Calamari, Arancini Balls, Chicken Tacos, and Peking Duck Pancakes. Pizzetta options include a cheesy Margherita, punchy Chorizo and a Deluxe Truffle and Cheese – perfect for soaking up the made-to-order cocktails on offer. The drinks menu features elegant twists on classics such as an Aperol Margarita, Pinot Noir Negroni, Elderflower Gin and Tonic, and Espresso Fizz. The space, which has been designed by Design Director Obi Kyei, projects a focus on warm material textures and visual rhythm. Velvet seating, sculptural lighting and a patchworked textile installation made from salvaged offcuts create a layered, expressive interior. The name Loom reflects the venue’s broader concept, a space that weaves together music, people and energy in a way that feels unforced and connected. Li’l Darlin offers extensive experience in hospitality, cocktails and community culture, while Sultry & Sample brings a curatorial approach to sound and entertainment. Together, they have created a venue that elevates the music from the silent hero of ambience to the main event. Loom Lounge will operate from Thursday to Sunday, with a rotation of DJs, selectors and live musicians curated by Sultry & Sample. Walk-ins and group bookings are welcome. Source: Curated Agency

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SSP signs up Victoria’s finest for rotating coffee roster at Melbourne Airport

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SSP Australia & New Zealand has launched Coffee Capital at Melbourne’s Tullamarine Airport, Terminal 3, offering a bold new concept designed for travellers seeking more than just a quick caffeine fix. As if Melbourne’s coffee scene wasn’t already an Australian benchmark, the new service redefines traveller expectations by introducing a rotating roaster residency, showcasing some of Victoria’s finest boutique coffee roasters directly at the terminal for limited stints. A statement on SSP Australia & New Zealand’s LinkedIn page welcomed The Bean Cartel as the project’s inaugural resident. “We are thrilled to kick things off with The Bean Cartel as our inaugural resident roaster. Known for their bold flavours and passion for the craft, The Bean Cartel is here to make your final taste of Melbourne one to remember,” says the post. Travellers can expect hot and cold brews on tap, expertly prepared espresso and a selection of pastries, snacks and light bites from all participating roasters.

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Foodbank taps Volvo to launch largest-ever truck amid growing demand for food relief

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Food relief charity, Foodbank, has launched its largest-ever food truck – a Volvo Prime Mover with a refrigerated trailer. The truck enhances storage duration and capacity, supporting wider reach in the group’s mission to fight hunger across New South Wales and the Australian Capital Territory. Amid a 40% surge in demand for food relief in Australia, the new vehicle acts as a beacon of hope, helping Foodbank NSW & ACT deliver thousands of food relief orders daily, particularly to regional communities. It will help ensure quick response during emergencies and natural disasters while also reducing freight costs, enabling the charity to make the most of every dollar and aid more Australians in need. John Robertson, CEO of Foodbank NSW & ACT, says: “Our new Volvo truck is already making a difference, helping us reach isolated communities quickly during emergencies and ongoing food relief operations. With more than 50% of our deliveries going to regional areas, this is a critical investment in getting fresh food to areas where food insecurity is the most severe, with a reduced carbon footprint.”  Tom Chapman, Vice President, Volvo Trucks Australia, adds: “We’re incredibly proud to partner with Foodbank NSW & ACT. Their vital work delivers essential food relief to Australians facing hunger daily, particularly in regional and remote areas. “This new Volvo Prime Mover strengthens our connection with local communities, empowering Foodbank NSW & ACT to double their fresh produce deliveries, while cutting freight costs.” Source: volvotrucks.com.au

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Australia’s Vegan Vixens – Top plant-based creators you need to follow right now

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The internet is a goldmine of vegan recipes, hacks and products that claim to be 100% plant-based – often failing to acknowledge the unmistakable aftertaste of three-day-old wheatgrass they bring to the party. That’s where this lot comes in.  Whether you’re dabbling in plant-based cooking or trying to impress a vegan mate, these ladies have you covered. Introducing an impressive lineup of five Australian vegan creators who are breaking all the stereotypes and making seitan, tofu and oat milk look seriously cool. Liz Douglas – Glow Diaries IG: @glowdiaries__ TikTok: @glowdiaries___ YouTube: @glowdiaries___ A self-proclaimed ‘former meat-loving country girl’, Liz Douglas brings her background as a food buyer and product developer to create lighthearted, feel-good content that evokes the same comfort as fresh linen on a summer day. As the author and founder behind Glow Diaries, she has built a loyal following of over 900K across Instagram, TikTok and YouTube. Douglas has carved out a niche for her content with wholesome twists on nostalgic comfort foods such as tofu schnitzel, homemade chia jam, mushroom bourguignon and sticky date pudding that make you want to curl up by the window with a hot bowl and a good book.  On all her platforms, Douglas shares hearty recipes and vegan workarounds with an aesthetic that taps into a very familiar longing for a home-cooked meal. Sarah Cobacho – Plantbaes, Sydney IG: @_ plantbaes_ TikTok: @_ plantbaes_ YouTube: @plantbaes Sarah Cobacho is an accredited nutritionist and author who specialises in plant-based nutrition. She started @plantbaes with her partner Cam in 2022, with the goal to share nutritious, plant-based recipes with the world. With a sizable following across Instagram, TikTok and YouTube, Cobacho is best known for her colourful, high-protein recipe content. Her feed is packed with vibrant, high-protein recipes like soba noodle bowls, tandoori salads, and vegan quiches – all big on flavour and easy to make.  Cobacho’s brand goes one step further than meal prep and how-to videos. She breaks down the macros, shares nutritional benefits and offers practical advice for health-conscious eaters looking to level up their plant-based menu without ever having to punish their palates. Anthea Cheng – Rainbow Nourishments IG: @rainbownourshments TikTok: @rainbownourishments You can almost smell the almond butter, Biscoff and berries all the way from Canberra on Anthea Cheng’s vegan dessert page, @rainbownourishments. With a following of almost 800K across all her platforms, Anthea posts quick and easy dessert recipes that look wildly decadent, making their plant-based composition a secondary win.  Her most frequently used format is eight to ten-step video recipes like hummingbird cake, strawberry sugar cookies and dark chocolate brownies made with sweet potatoes (let that sink in for a second), alongside clever uses for pantry staples like fruit, berries, nuts and more. A skilled food photographer and videographer on top of being a patisserie whiz, Cheng makes you want to say a big ‘yes’ to sugar in these dark, aspartame-fuelled times. Cherie Tu – Thriving On Plants IG: @thrivingonplants  TikTok: @thrivingonplants YouTube: @thrivingonplants Cherie Tu is a vegan influencer in the truest sense of the term with a following in the high six figures across Instagram, TikTok and YouTube. Since beginning her plant-based journey in 2014, her handle @thrivingonplants has slowly become one of the go-to holistic voices in the space, eventually landing her a book deal under the same name. But Tu’s page is thriving on more than just greens – Her feed is thoughtfully designed with inviting tones of green, red and ochre in every post, giving her content a visual edge. Her standout recipes include smooth pistachio butter, miso mushroom pasta and chilli lemongrass tofu. A clear Asian influence runs through many of her recipes, setting @thrivingonplants apart from the regular programming of modern Australian vegan content on social media. Renee Buckingham – World Vegan Guides IG: @sydneyveganguide, @melbveganguide, @newyorkveganguide Renee Buckingham is the founder of World Vegan Guides – a media brand and collection of Instagram accounts dedicated to making vegan food and plant-based living more accessible. A committed vegan for over 13 years, Buckingham brings both passion and polish to the space. Each of her Vegan Guide accounts features a curated selection of plant-based restaurants, products, and recipes, sprinkled with thoughtful partner collaborations and taste tests that stay true to Buckingham’s effervescent brand.  Drawing on her media background as a presenter and podcaster, Buckingham is the face of the Australian pages, while the New York guide continues to build momentum with its scroll-stopping food shots and recommendations. Source: Various

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The Curated Plate returns to the Sunshine Coast for 2025

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The Queensland Government has delivered another big win for state tourism, supporting one of the Sunshine Coast’s most anticipated events – The Curated Plate.  Returning from 25 July for the event’s fifth year, the 10-day celebration of local produce, restaurants and chefs is expected to attract more than 6,000 people, including more than 1,000 visitors travelling specifically for the festival.  In 2025, The Curated Plate will also feature a seafood industry collaboration with three events across the opening weekend, and a global spotlight through a partnership with Trade and Investment Queensland at an event in Singapore with Chef Josh Niland that took place earlier this year in promotion of the event.  The program will include tastings, degustation experiences and more, including ‘Sensploration – The ultimate coffee experience’ at Montville Coffee, ‘From land to sea – A culinary cruise of native flavours’ with Saltwater Eco Tours and ‘Pasta and pour’ with Spill Wine. Signature events such as the Sunshine Coast Asian Food Festival and the Mooloolaba Seafood Series are also set to return for 2025. Making Queensland the events capital of the country is one of the core pillars of the Crisafulli Government’s 20-year tourism plan, ‘Destination 2045,’ which aims to more than double visitor spending across the State to $84 billion in the next two decades.  Minister for the Environment and Tourism Andrew Powell said The Curated Plate was already a standout on Queensland’s regional events calendar and a major win for the Sunshine Coast.  “The Sunshine Coast food scene is really making a name for itself, and The Curated Plate gives us the chance to share that with the rest of the country. This year’s program is packed with flavour and fun, from a seafood industry showcase to Picnic on Kings, a new family event featuring Bluey in Caloundra,” he said. “Visitors often travel with their stomachs, and this event proves that regional Queensland can serve up the best – especially if it serves up the expected half-million-dollar boost to the local economy – and we are proud to support it.”  Source: qld.gov.au

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Dine Out with Uber Eats launches in Sydney with a one-night-only degustation

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Uber Eats has launched Dine Out in Australia, allowing Sydneysiders to find hundreds of dining deals at their favourite restaurants on the app. The feature turns the Uber Eats app into a new way to discover and claim in-person dining deals at restaurants, while also unlocking a transportation option to ‘book a ride’ from the Dine Out storefront to the restaurant. Sydney has been selected as the global launchpad for the feature, on account of the city’s thriving F&B scene and tech-savvy diners, marking the first time an Uber Eats product of this scale has been piloted down under. To celebrate the launch, Uber Eats is hosting House of Eats in Darlinghurst: a one-night-only pop-up dining experience on Friday, August 8, featuring some of Sydney’s iconic restaurants for a fun feast curated by chef Danielle Alvarez. The four-course degustation menu will feature exclusive dishes from Dine Out partner restaurants, including Rose Bay waterside institution Catalina, Italian neighbourhood favourite Fabbrica, and cult burger barons Mary’s. P&V –neighbourhood bottle shops, wine bar and liquor merchants – will also be on board to serve a verde negroni and expertly paired wines throughout the evening. “Sydney has some of the best dining in the world – a bold mix of cultures, incredible produce, emerging talent, and iconic venues that have stood the test of time. This collaboration brings that energy to the plate,” says Alvarez. “We’ve created a menu that’s playful, full of flavour, and a tribute to what makes each venue so beloved. Bringing them together was a delicious challenge – each so different, but all part of Sydney’s rich dining fabric,” she adds. Those able to secure one of the coveted spots can expect elevated twists on some of Sydney’s favourites, including Mary’s fried chicken topped with caviar served alongside bread rolls with Mary’s delectable chicken gravy for dipping. Fabbrica’s signature cacio e pepe will be reimagined with bottarga, followed by Catalina’s elevated take on fish and chips. For dessert, Alvarez’s spin on the classic Aussie pavlova with sorrel sorbet, rhubarb and yogurt mousse – It may not contain a lot of iron or fibre, but at least this way guests can claim to have eaten their greens. House of Eats is free to attend, but tickets are limited. Spots will be released in pairs at 9 am AEST on Tuesday, 29 July. There will be two sittings on Friday, 8 August (5 pm-7:30 pm or 8:30 pm-11 pm), taking place at Rainbow Studios, 348 Liverpool Street, Darlinghurst NSW.  For those who can’t make it, the crew from Harry’s Bondi will pop up with a free brekkie on Saturday, 9 August. The breakfast will feature a lemon and ricotta stuffed croissant roll with white chocolate and pistachio drizzle, topped with a pistachio crumb, alongside a mandarin coulis varietal of Harry’s famous canned matcha. “We’re incredibly privileged to be launching Dine Out in Sydney – supporting local businesses and giving people the affordable dining options they’ve been asking for. With winter often bringing a dip in foot traffic, we hope this helps drive more diners through the doors. And as a proud Melburnian, I’m making sure that Victoria’s not far behind,” says Ed Kitchen, Managing Director at Uber Eats Australia and New Zealand. Dine Out with Uber Eats is now live in the Uber Eats app. Participating venues include Nel. Restaurant, The Restaurant Pendolino, Chester White Cured Diner, Ace Hotel’s Lobby Bar, Centro 86, Arthur’s Pizza, The Cottage Balmain, Catalina, Mary’s, Fabbrica and more. Source: Uber Newsroom

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From Amalfi to the reef: Cairns Italian Festival returns to the tropics for 2025

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From July 23 to August 3, Cairns will play host to the best of Italian cuisine and entertainment as locals and travellers gear up for the Cairns Italian Festival. A highly anticipated annual event on the Cairns calendar, the festival is now in its fourth year. Events on the 2025 program include the big ‘La Festa – Food and Wine Day’ at Fogarty Park, luscious degustation dinners celebrating Italian flavours and culinary techniques, the Mareeba Salami and Sausage Festa and the Carnevale Cocktail Party with a masquerade twist. In a statement to Cairns Local News, Festival President Claudio Di Bartolomeo said: “La Festa is coming back, it’s our biggest day, we are expecting 15 to 17,000 people through the door. Last year, we had a lot of people from down south at the event, so this is bringing visitation to Cairns.” Early birds get the worm with a six-course long lunch at Cairns’ only hatted restaurant, Ollie’s Italian. La Dolce Vita – The Long Lunch has been co-created by Ollie’s Chef Giuseppe Morabito (ex Michelin-starred Capri Palace) and guest Chef Dario Manca. Guests can expect a chilled Aperol Spritz or Peroni Red as their welcome drink, followed by each modern Italian course paired with hand-picked Italian and Australian wines by The Wine Tradition. Di Bartolomeo added: “La Dolce Vita – The Long Lunch is all about celebrating the sweet life. Amazing food, beautiful wines, great people. What more could you want? “We have a lot of support from the local community, from the Cairns Regional Council, from our sponsors and people are really excited for another year.” This year’s festival sponsors include the Ray White Cairns, Cairns and & Great Barrier Reef, Cairns Regional Council, The Benson Hotel, Borgo Salumi, Villa Romana Trattoria, Vitalia’s, The Wine Tradition and a whole host more. Source: cairnsitalianfestival.com.au, Cairns Local News

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Coca-Cola to release a new product in US; no changes to Aussie recipe

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Coca-Cola announced this week that it will be offering a new variant of the product – a change Australia has found itself ahead of. Reportedly influenced by US President Donald Trump, the new American recipe will use US cane sugar to sweeten the drink instead of high-fructose corn syrup. Trump’s social media post on July 16 read: “Speaking to Coca-Cola about using REAL Cane Sugar in Coke in the United States. They have agreed to do so.” In a statement released on July 22, Coca-Cola confirmed plans for the new launch, saying: “This addition is designed to complement the company’s strong core portfolio and offer more choices across occasions and preferences.” The Australian market will not see any changes to the recipe as the local formula has always been manufactured with cane sugar. The company started using corn syrup in its products years ago because it is less expensive than cane sugar. Source: msn

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Pilu sets sights on the harbour with Flaminia: a tribute to family, seafood and the coast

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Italian-Australian Chef Giovanni Pilu and his wife and business partner, Marilyn Annecchini, are on their marks and ready to launch Italian restaurant Flaminia at the Pullman Quay Grand, Sydney Harbour. Due to open in November 2025, Flaminia will embrace the waterfront dining blueprint that defines the iconic Pilu at Freshwater – just as it did with the couple’s first restaurant, Cala Luna at the Spit. With a touch of sentimentality, the restaurant has been named after the ship that first brought the Pilu family from Italy to Australia in 1959. “It represents our journey, leaving one coast behind and arriving on another, and everything that’s come from it,” says Giovanni Pilu. “Naming the restaurant Flaminia is a way of honouring that story of food, family and finding a new home.” The menu will draw on the distinct food culture of Italy’s port towns like Venice, Catania, Genoa, Cagliari and Portofino and Porto Venere. Seafood lovers can expect to be wooed by a dedicated crudo bar, freshly shucked oysters, coastal antipasti and seafood pastas. “It’s the spirit of the ports, brought to life with incredible local produce, right on Sydney Harbour,” says Pilu.

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