/ Sep 24, 2026
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Crumb Wire

Love Food: NSW EPA launches Free Food Waste Challenge

Crumb Wire04 mins

The New South Wales Environment Protection Authority is calling on NSW households to take part in the Love Food Challenge this spring – a free, fun and practical online program designed to help people reduce food waste, save money and cut greenhouse gas emissions. The program, titled ‘Love Food Hate Waste’, runs throughout September and into early October, guiding participants through simple food saving tips and habits across four weekly themes: Food Waste Warrior, Storage Superhero, Planning Pro and Portion Perfectionist. Participants who sign up between 9 and 25 August will receive weekly advice direct to their inbox and a free kit of food-saving goodies delivered to their door. NSW EPA Manager Organics, Amanda Kane, said reducing food waste is one of the easiest ways households can save money and help the environment. “The average NSW household throws out nearly 220kg of food each year, costing around $2,100,” she said. “Food waste is one of the biggest carbon emitters. Every tonne of food waste in landfill creates around 1.5 tonnes of greenhouse gas emissions.” A few food waste facts the EPA believes every household should know are as follows: Kane adds, “Even just storing your fruit and vegetables properly can save you money, reduce waste and keep good food out of the bin. This is a great opportunity to build simple, lasting habits that make a real difference,” Ms Kane said. The challenge is open to everyone in NSW, with a particular focus on young adults (18 to 24) and families with young children – two groups that tend to waste the most food. Those who sign up by August 25 via the EPA website stand to receive a free kit of food-saving tools delivered straight to their homes. Source: NSW Environment Protection Authority (EPA)

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‘Made & Grown’ event showcases biotechnologies shaping Aussie food system

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The future of food is set to be placed under a microscope this week at ‘Made & Grown: The Future of Food’. The one-day event in Canberra will bring together leading voices in biotechnology, agriculture and innovation. Hosted by Cellular Agriculture Australia in partnership with the Agrifood Innovation Institute, the event will be held at the Australian National University (ANU). In a LinkedIn post, Cellular Agriculture Australia claimed: “Innovation and necessity are driving an evolution of how we produce food, in both new and traditional industries. As our food system changes, Australia has the potential to capitalise on a multibillion-dollar opportunity and become a global biomanufacturing leader.” As such, the purpose of the event is to help legislators, policymakers and regulators to understand the technologies, applications and products that are changing how food is produced and reshaping the food system to be more resilient. Event speakers include industry luminaries such as James Ryall of James Ryall Consulting and Darren Platt, Synbio Lead at Bioplatforms Australia, who will discuss the science and technology behind Made & Grown. Also taking the stage will be Mmartjin Wilder, Chair of the National Reconstruction Fund Corporation, Emerald Scofield, Associate at Main Sequence and Anthony Chow, a cell agriculture enthusiast, tackling the question of who will pay for the progress – public or private? The line-up of speakers also includes Caitlin Byrt, Co-Founder of Membrane Transporter Engineers, Glen Jacob, Food and Beverage Industry Manager at Rockwell Automation and many more. Beyond the panel discussions, attendees will also get a taste of the future — literally. The catering will feature canapés showcasing Forged cultured quail by Sydney-based cultured meat company, Vow, giving participants a chance to try one of Australia’s most talked-about food tech innovations. Made & Grown: The Future of Food will run from 9 am ti 5 pm at Lotus Hall Auditorium Theatre, ANU, Canberra. Source: LinkedIn

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Teppanyaki on the Gold Coast: Kuroki to hit Sanctuary Cove

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The Gold Coast dining scene is set to expand this September with the arrival of Kuroki, a bold new teppanyaki restaurant opening at Sanctuary Cove’s Marine Village. The venue comes from One Food Republic, the network behind Queensland favourites like Kamikaze Teppanyaki Coomera, Superwok Coomera, and Bam Bam Korean Fried Chicken and Beer. It promises a contemporary spin on Japanese dining, with a menu built around the drama and precision of live teppanyaki alongside sukiyaki, bento boxes, and refined à la carte plates. Design cues draw from the restaurant’s name, which translates to ‘black wood,’ with interiors marked by sculptural timber, moody lanterns, and counter seating at the teppan, complemented by intimate tables for smaller groups. Diners can choose from counter seating at the teppan or intimate tables beneath draped lanterns that echo the black wood motif. “Kuroki embodies the spirit of omotenashi, where every gesture is purposeful, every detailconsidered, and every guest treated as an honoured guest,” says One Food Republic founder, Kevin Teo. “We wanted to create more than a dining experience. At Kuroki, teppanyaki becomes a modern ritual of calm, connection, and craftsmanship.” Barry Teeling, Director of QLD Development & Asset Management at Mulpha, says: “We’re delighted to welcome Kuroki to the Marine Village. There is a growing appetite for elevated, diverse cuisine on the Gold Coast, and Sanctuary Cove is responding by attracting world-class operators. Kuroki adds something truly special to that mix.” Kuroki joins a growing roster of restaurants, positioning Sanctuary Cove as a Gold Coast dining destination.

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Chef Profile: RJ Lines on hats, hard work and why casual dining matters

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RJ Lines is the chef-owner turned consultant best known for Summer Hill’s (NSW) One Penny Red. In this Q&A, he reflects on his path from bartending in the ’90s to earning a chef’s hat, his inspirations and where he sees Australia’s food culture heading. What first sparked your love for food, and how did you get your start in the industry? It’s probably a bit clichè, but my love of food probably came from my mum at an early stage. She is a fantastic home cook and always baked treats and cooked delicious meals for the family. By the time I was 16, I was hosting dinner parties at home  I actually started my journey as a bar tender at the basement jazz club in Circular Quay in the very late 90’s, which was an incredible environment to work in and really opened me up to the world of hospitality. I would bartend by night and cook at a whole foods cafe by day in Bondi What’s been your journey so far – from your first job to where you are now? I was a bar tender for quite a few years, but always cooked at the same time, both in Australia and Europe and the U.K. After a few years, I made the decision to focus on cooking and returned to Australia. I put myself through TAFE on one of my days off while working at Longrain in Surry Hills in Sydney. It was an incredible experience – I worked my arse off for a few years and really learned “how” to be a chef in a big, busy kitchen working alongside so much talent After Longrain in 2007, I joined the recently opened Glebe Point Diner and stayed with Alex Kearns over the years, with an overseas sabbatical in Italy until I opened the Neutral Bay Diner with Alex in 2010, in my first head chef role.  In 2014, I finally took the plunge and opened my own restaurant and bar, One Penny Red, in Summer Hill (Sydney), which was an incredible journey for 10 years, including being awarded a chef’s hat by SMH. After One Penny Red in 2024, I started my own consulting and catering business, which is what I am running now. What have been some of your greatest achievements along the way? Definitely opening my own business within 10 years of being a qualified chef and also being awarded a chef’s hat along the way.  Outside your property/properties, what are your current favourite food joints? I absolutely love Ante in Newtown. Ester in Chippendale is also a favourite and one of the best restaurants in the country, hands down. Which chefs and cuisines inspire you most – past or present? I have never really idolised any chef ; however, recently I have become a fan of Ben Shewry and his approach to cooking and business, which is totally inspiring. Cuisine-wise, I think Italian and Spanish are my favourites, owing to their focus on beautiful, simple produce. How do you think Australia’s food culture has evolved in recent years? I think there has been a return to casual dining and produce-driven food with a focus on quality ingredients, really showcasing beautiful Australian produce, which I think is amazing. Any exciting food trends you’ve tried at home – or snuck onto the menu? I think the first time I heard of corn ribs, I rolled my eyes. However, after putting them on the menu at one of my venues (with curry leaf butter), I am obsessed. So moreish. The melted curry leaf butter has also become a staff snack favourite, dribbled on chips. And finally, what do you love doing when you’re not in the kitchen/at the venue?                                Whenever I’m not hanging out with my family, I try to jump on the motorbike and get out of the city. It’s my selfish happy time.

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Uber Eats tops Ubiqitum index as Australia’s favourite food delivery app, DoorDash close second

Crumb Wire04 mins

Australians love their food delivery apps, but not all apps are created equal. AI-native brand data platform Ubiqitum has published the findings of its latest food delivery app index, which shows Uber Eats comfortably in the lead, while DoorDash and Menulog carve out their own strong positions. The index, which tracked usage and brand response (i.e. how Australians feel about their favourite apps), scored the nation’s foremost delivery apps based on awareness and visibility, trust and reliability, experience quality, value and perceived fairness, cultural connection and momentum and advocacy. The criteria are designed to gauge how front-of-mind each app is for customers, how reliable it is, how user-friendly consumers find the interface and other key consumer-driven insights. These elements are weighted, benchmarked, and normalised to reflect sector realities. The result is a single score that balances both rational and emotional measures of favourability. Uber Eats on topUber Eats holds the crown with a score of 86.7, well ahead of its competitors. According to the findings, “Uber Eats sits on top because it scores highly across every dimension. Its visibility is unmatched, its app experience is polished, and consumers rate its reliability as best-in-class. The 86.7 reflects not just dominance in scale, but the feeling that Uber Eats is the ‘default’ for food delivery in Australia.” DoorDash closes the gapDoorDash ranks second, just a few points behind at 82.9. This position comes from perceptions of reliability and speed, according to Ubiqitum. “Consumers see it as accurate and dependable, especially in suburban and regional delivery. Its awareness trails Uber Eats slightly, but high trust scores lift its position,” the index finds. Menulog holds on to community tiesMenulog comes in third at 79.4, reflecting its deep cultural and local ties. “Its long-standing partnerships with independent restaurants score well for connection and value. But experience quality and speed trail its competitors, keeping it below Uber Eats and DoorDash,” notes Ubiqitum. Deliveroo and EASI in the niche laneThe index also shows that Deliveroo’s 74.8 shows “respectable recognition and an urban customer base, but gaps in national coverage and a weaker cultural connection lower its favourability”, whereas EASI’s 71.6 demonstrates the power of niche loyalty. “Strong cultural resonance with Asian cuisines boosts its cultural connection score, but limited visibility and weaker advocacy hold it back from higher favourability.” Ubiqitum’s scores reflect the full picture of favourability, not just how often Aussies order, but whether they trust, value, and emotionally connect with the brand delivering their meals. Source: Ubiqitum, Australia’s Favourite Food Delivery App; 18 August 2025

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Bringing green to the gram: How creators turned matcha into a lifestyle symbol

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Source: Stock It’s the middle of Australian winter and yet iced matchas are everywhere.  Not just in cafes, but across our feeds – there they are. Tumblers dripping with condensation, clutched in manicured hands, swirling gradients of oat milk and powdered green, some with colourful toppings. In a landscape of endlessly shifting lifestyle trends, matcha has proven remarkably sticky. The Japanese green tea powder started having a moment back in 2023 as a traditional drink, long revered for its cultural context, that also happened to be what all the ‘clean-girls’ ‘green-godesses’ were drinking to balance their guts. Like all good trends, it eventually started to wobble with complaints about the flavour and the boom of alternative health drinks and immunity shots that threatened to knock it off its symbolic perch. Except it didn’t go anywhere. It simply rebranded and made a comeback so big, Japan is now dealing with a matcha supply crisis.  What’s happened more recently is curious. Matcha isn’t being sold as a health drink anymore, but rather as a Gen Z symbol for good taste and better vibes.  Recent edits include matcha montages and day-in-the-life style short videos set to trending Instagram and TikTok sounds like the one that quips, ‘If matcha tastes like grass, I am simply a cow.’  Matcha has slipped from centrepiece to signature, no longer primarily the subject of tutorials or wellness posts, but a quiet fixture in the frame. It shows up in travel diaries, BookTok recommendations, even the front seat of a car, mid hot take about Labubus.  The whisk shots are on their way out; in their place, a green drink that says everything without needing to be explained. If you fancy a game of ‘Where’s Wally – Matcha Edition,’ here’s where you can start looking: In the passenger seat  Often appearing during a rant or thought dump that simply couldn’t wait until after the drive home, you’ll find a cup of matcha in the holder or being waved at the camera or even being sipped mid-sentence. You’re not watching for the drink, but it’s an accessory that only pretends to be in the background. #BookTok It’s the first shot in a #BookTok reset or a Sunday vlog. The swirl, the pour, the green on glass, gently placed next to a hardbound book. You may also find it cupped in the hands of your go-to booktok creators as they share their favourite reads of the season. Matcha sets the new aesthetic tone: calm, conscious, clean, with a pop of green in a content universe that until recently went hand in hand with coffee stains and latte art.  Weekly carousel dump  Scroll through any creator’s carousel of weekend snaps or ‘camera roll clears’ and odds are, there’s a cold matcha somewhere near the front. Lit just right, being stirred in slo-mo to capture the clouds of oat milk rising as it blends.  A trend that’s inspired many to subtly drop their own love affairs with matcha on their feeds, it makes for the perfect hook in an amateur creator’s virality toolkit. As filler B-roll  Even when the content is about something else entirely, matcha somehow still finds its way in. Stirring, sipping, resting on a windowsill. No one’s talking about the drink in their hands as they get on the mall escalator or stroll down the esplanade – and that’s the whole point. Matcha is now a mood, not a menu item. Matcha has become the young, hot cousin from out of town that’s featured in fun little brunches with the girls, wellness goals, coffee dates and window shopping. So while this has been a low-yield year for the tea, we reckon it isn’t going anywhere soon. The flat white ought to watch its back.

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Chatime teams up with Maybelline for a limited-edition collab

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Bubble tea meets beauty this August as Chatime partners with Maybelline for a two-week giveaway that brings lashes and lattes together. From August 12–25, ordering a large size of one of four limited-edition Chatime × Maybelline drinks will score you a scratch card for the chance to win a full-size Maybelline mascara or a $3 Chemist Warehouse voucher. Rachel Druce, Marketing Manager, Chatime, said: “Chatime’s collaboration with Maybelline marks a bold new chapter in its history of successful brand crossovers. This partnership celebrates the launch of Maybelline’s latest cult-favorite innovation – the Colossal Bubble Mascara, which delivers inflated yet lightweight volume- by blending the playful world of bubble tea with cutting-edge beauty.” The lineup includes: Maybelline Sugar SwirlA brown sugar milk tea with black pearls, this rich, velvety sip is all about indulgence – and pairs with the “lightweight feel” of Maybelline’s lash lift formula. Bubbllicious Mango FruityA sweet-tart tea with bold mango flavour. The golden hue matches Maybelline’s yellow mascara tube, while the “magic” is in the bright, summery punch it delivers. Colossal Mango Passion FrozenA frozen mango-and-passionfruit tea topped with mango popping pearls. The bold, juicy hit is designed to lift your mood (and match Maybelline’s volume-boosting promise). Maybe It’s Peach FruityA playful nod to “Maybe she’s born with it” – this juicy peach tea brings a fresh, sunny pop of flavour to the collection. “We are always looking for exciting ways to connect with our customers. This collaboration with Maybelline allows us to blend beauty and beverage culture in a way that feels fresh, fun, and on-brand for Chatime,” added Druce. The collection is available nationwide until August 25 or while supplies last, with prizes up for grabs on the spot.

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Sydney’s Opera Bar set for a makeover as new owner takes the reins

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After more than two decades under Matt Moran and hospitality group Solotel, the Sydney Opera House’s most famous harbourside hangout is getting a shake-up. Applejack Hospitality – the crew behind spots like Bopp & Tone, RAFI and The Butler – will take over both Opera Bar and neighbouring House Canteen in a major 10-year deal with the Opera House. Sydney Opera House Chief Customer Officer, Jade McKellar, said that Applejack had delivered “a compelling, vibrant vision for this community space that thousands of locals and visitors enjoy every year.” “We’re thrilled to have appointed Applejack Hospitality to run the Opera House’s popular harbourside venues, Opera Bar and House Canteen, for the next 10 years,” she said. The Opera House team also thanked the existing operator, Solotel, as well as Matt Moran and General Manager John Gallas, for their outstanding contributions over 24 memorable years. “Solotel has been instrumental to the success of these iconic Sydney venues, creating unforgettable experiences for locals and tourists over decades and contributing to the vitality of Sydney’s hospitality scene. We’re incredibly proud of what we’ve delivered together over this long-standing partnership. We thank them for their significant contribution and acknowledge their lasting legacy,” McKellar said. Applejack Co-founders Ben Carroll and Hamish Watts called the opportunity “a dream come true for the entire team.” They added: “To be entrusted as custodians of venues at the Sydney Opera House – the world’s most iconic cultural stage – is both humbling and inspiring. We can’t wait to share the exciting new concepts we’ve developed for both locals and visitors while honouring this extraordinary location.” The changeover starts mid-September for Opera Bar, with House Canteen following in November, just in time for the summer crowds. Both venues will continue to trade as usual before Applejack puts its stamp on the spaces, with refurbishments planned for 2026. Expect a fresh vision for the waterfront icons – Opera Bar is set to channel Sydney’s cultural food scene with a lively, all-day offering, while House Canteen will lean into a relaxed café vibe. It’s a big changing of the guard for two of the country’s most recognisable venues, promising new menus, fresh interiors and a renewed focus on creating spaces locals will want to visit as much as tourists. Source: Applejack Hospitality

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Ferragosto 2025: Five Dock’s Italian feast hits the streets

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Five Dock’s biggest street party is back on Sunday, August 17, bringing with it an 800-metre stretch of Italian food, wine and festive chaos. From 10 am to 5 pm, Great North Road will turn into a celebration of Italian-Australian culture. More than 150+ stalls will be dishing up everything from arancini and antipasto to cannoli, pasta and wood-fired pizza. Sandhurst Australia will transform First Avenue into Via Sandhurst – a VIP space where guests can taste antipasti, pastas and nibbles. Also a key installation this year is the FerraCucina stage, where chefs from La Favola, Nonno in the Kitchen and Cicerone will share their takes on Italian staples, followed by an aperitivo hour with peak-Italian apertif brand Aperol and Sandhurst. Aperol will also take over Garfield Street with Terrazza Aperol, an orange-washed Mediterranean oasis serving Aperol Spritz, antipasti and the chance to win a trip for two to Italy. Ferragosto began in 1998 as a small car park event and has since grown into one of Sydney’s most popular multicultural festivals. Now stretching from Queens Road to Lyons Road, it’s a full-scale immersion in Italian food, music and culture. “Ferragosto is a celebration of Five Dock’s heritage, vibrant local businesses and the contributions that Italian migrants have brought to the area over the years,” says City of Canada Bay Mayor Michael Megna. “The event is a community favourite and this year we have really upped the ante. We welcome you to join us to celebrate, enjoy delicious food and experience the world-famous Italian hospitality.” The festival will also serve up wine tastings, roving entertainment, Italian vehicle displays and free rides for kids. Entry is free, with shuttle buses running from surrounding suburbs all day. Source: City of Canaday Bay

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Schnitz jumps on the Mexican wave with a limited-time parma

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Schnitz Australia has given its classic parma a Mexican makeover, rolling out the new Mexican Parma & Chips at stores nationwide until September 8. The limited-time dish swaps out the usual Napoli base for tangy salsa, adds jalapeños and chillies for heat, then layers on mozzarella, sour cream and smashed avocado. It’s served with the chain’s signature golden chips, with the option to turn up the heat by adding extra jalapeños or opting for spicy crumbs. The dish joins a growing wave of Mexican-inspired menu items across Australian chains this year – though for Schnitz, it’s a temporary guest star. The Mexican Parma is available in-store, online, via the Schnitz app, or for delivery. Members of Schnitz Australia’s Crumb Collective loyalty program are eligible to score double points on the dish from August 1 to 7.

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