/ Mar 30, 2026
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Crumb Wire

Bar Patrón reshapes menu; leans into name

Crumb Wire03 mins

Bar Patrón has always had one thing no one else could claim – it’s the world’s only dedicated Patrón tequila bar. Now, this Circular Quay venue is drawing further on that identity, switching up its menu to bring cocktails the the centre of the experience. Since opening in 2018, Bar Patrón has seen a few lives – first launched by Neil Perry and Rockpool, paused during COVID, then brought back under Hunter St. Hospitality. The latest version dials down the formality and dials up the tequila, with Mexican food that plays the supporting act to what’s happening behind the bar. The drinks list leans heavily on regional inspiration. Bar Manager Andori Sanchez (ex-El Primo Sanchez) and Hunter St. Hospitality Beverage Director Ali Toghani have developed seven signature cocktails, each one tied to a different part of Mexico – from the citrus groves of Puebla to the smoky heartland of Oaxaca. Guests can expect tropical, zesty combinations built around Patrón Reposado, alongside darker, spiced takes that layer mezcal notes with fruit. Each drink has been designed to highlight a different expression of Patrón and a distinct regional character, making tequila the real headline act here. On the food front, Hunter St. Culinary Director Santiago Aristizabal (Rockpool, 24 York) keeps things regional and produce-led. The menu is designed to complement the cocktails, with plates like wagyu cheek, prawn and pork barbacoa, chicharrones and tuna tostada. Larger plates are also on offer, including a Glacier 51 toothfish with adobo and a rich short rib birria. Most menu items sit under the $35 mark. The venue is also offering a long lunch option at $115 from Friday to Sunday. The experience offers eight dishes with 90 minutes of signature cocktails, wine and beer. For drop-ins, Patrón Hour runs Monday to Friday from 5–6pm, serving $15 margaritas and palomas, $12 wines and $8 beers. Bar Patrón is open Tuesday – Thursday from 12 to 10 pm, Friday – Saturday from 12 to 11 pm, and Sunday -Monday from 12 to 9 pm at 2 Phillip Street, Sydney.

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Profile: Javed Khan on 18 years of Delhi ‘O’ Delhi and food as cultural bridge

Crumb Wire011 mins

Javed Khan has spent nearly two decades building Delhi ‘O’ Delhi into a Sydney dining institution. His vision blends the elegance of Indian fine dining with the richness of local produce, keeping tradition alive, while weaving in modern twists. In this profile, he reflects on family roots, industry milestones and the dishes that define his journey. What first sparked your love for food, and how did you get your start in the industry? Food and hospitality have been part of my life for as long as I can remember. Growing up in a big family, the kitchen was always alive with aromas, laughter and the joy of serving guests. That sense of sharing and connection stayed with me. My professional start wasn’t exactly planned. While many of my friends pursued medicine, engineering or law, my marks didn’t quite lead me down those paths – much to my parents’ disappointment as they had hoped I would become a doctor. Instead, I enrolled in a diploma in hotel and catering management – not because it was my dream at the time, but because it was the opportunity in front of me. What began as a practical choice quickly became a passion. I fell in love with the craft, the service and the way hospitality brings people together. Looking back, I am grateful- an unplanned beginning led me exactly where I was meant to be. What’s been your journey so far – from your first job to where you are now? I began with formal training at The Oberoi Grand in Kolkata, India, where I built a strong foundation in culinary and service skills. My first professional role was with the Hyatt Regency in New Delhi, where I learned the discipline, pace and precision of a luxury hotel environment. From there I worked across restaurants, hotels and catering before starting my own ventures, including Delhi ‘O’ Delhi, which has been serving guests for over 18 years. Our focus has always been to stay true to the roots of Indian cuisine while building meaningful connections, such as our collaborations with First Nations communities. I have had the privilege of working closely with OAM Aunty Beryl Van-Oploo, who has been both a collaborator and a mentor, inspiring me through her work in Indigenous cuisine and culture. Beyond the restaurant, I have served as NSW Treasurer and Management Committee Member at the Australia India Business Council, and as a NSW Management Committee Member at the Restaurant and Catering Association for over five years. From my training days to today, my journey has been guided by passion, persistence and the belief that food can bridge cultures. What have been some of your greatest achievements along the way? Running Delhi ‘O’ Delhi for over 18 years while staying authentic and relevant is something I am very proud of. Our guests have trusted us to deliver both tradition and innovation and that loyalty means a lot. Another milestone has been building connections with First Nations communities, particularly my collaboration with Aunty Beryl. Blending Indigenous and Indian culinary traditions has been both humbling and creatively inspiring. I have also valued my contributions to the industry through leadership roles with the Australia India Business Council and the Restaurant and Catering Association. On a personal note, seeing three former Delhi ‘O’ Delhi team members go on to run their own successful businesses both here and overseas has been incredibly rewarding. For me, each of these achievements reflects one belief: food and hospitality can build powerful bridges between cultures, communities and people. Outside your property/properties, what are your current favourite food joints? In Sydney, AALIA and Neptune Palace are my go-to favourites. Beyond Australia, I can never pass up Tunde Ke Kebab in Lucknow or Arsalan Biryani in Kolkata. Which chefs and cuisines inspire you most – past or present? I’ve been fortunate to draw inspiration from some incredible culinary figures. The legendary Imtiaz Qureshi, whose mastery of Dum Pukht forever changed the way I look at Indian cuisine, remains a guiding influence. Aunty Beryl Van-Oploo (OAM), my mentor and a pioneer of Indigenous food culture, continues to inspire me through her deep respect for heritage and community. And Chef Harpal Singh Sokhi – who I had the privilege of studying with at the same school – brings a positive, vibrant energy to the kitchen that’s infectious. That kind of spirit is essential in hospitality, where passion and atmosphere are just as important as the food itself. How do you think Australia’s food culture has evolved in recent years? Australia’s food culture has become far more diverse, inclusive and quality-focused. Multicultural communities have brought an incredible mix of flavours and techniques from Asia, the Middle East, Africa and Latin America, layered over traditional European roots. At Delhi ‘O’ Delhi, we’ve seen guests become more adventurous – seeking authentic regional Indian flavours and dishes that tell a cultural story. There’s also a growing focus on sustainability, local sourcing and seasonality, with Indigenous ingredients like finger lime, wattle seed and native pepper finding their way into mainstream dining. Plant-based and health-conscious options are here to stay and the rise of street food markets and hawker-style dining reflects Australia’s love for casual yet authentic food experiences. We embrace this by combining fine dining presentation with the soul of traditional Indian cooking. Any exciting food trends you’ve tried at home – or sneaked onto the menu? Modern Twist, Traditional Soul: At Delhi ‘O’ Delhi, we have been reviving treasured family recipes with a local twist – like using Australian blue peas in our Khasta Kachori instead of chickpeas or pairing an organic chicken curry with wholesome millets khichdi for rustic, earthy comfort. We have even embraced the outback’s abundant camel meat, slow-cooked with curry leaf, dry red chilli, coconut and asafoetida – South Indian style for something both exotic and deeply familiar. Street Meets Seasonal: We love taking classic Indian street food and pairing it with the best of Australian produce. From anise myrtle–kissed marinades to…

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First Table hits 2.5 million diners, 3,000 restaurant partners

Crumb Wire02 mins

First Table, the dining discovery platform, has welcomed 2.5 million diners worldwide and partnered with more than 3,000 restaurants across Australia, New Zealand and the UK. The platform, started by entrepreneur Mat Weir back in 2014, was built on a simple idea: fill restaurants’ first tables of the night with eager diners by offering 50% off the bill. What began as a win-win for restaurants and guests has since grown into an international operation connecting food lovers to venues across 50 cities. An announcement on the company’s LinkedIn page described the milestone as “a true reflection of the incredible restaurants we work with and the diners who share our love of great food.” The post went on to thank restaurant partners, the team behind the platform and the “community of diners who keep discovering, booking, and sharing their experiences.” From fine dining to neighbourhood favourites, First Table’s model has become a go-to option for those looking to try new venues at a friendlier price point, while helping restaurants create early-evening buzz. The company is now looking ahead with confidence. “Here’s to the next million diners, the next thousand restaurants, and continuing to grow the joy of dining together,” the LinkedIn post said. Source: LinkedIn

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Creator Profile: Jacob Leung on cookbook milestones, TV thrills and keeping food fun

Crumb Wire06 mins

Jacob Leung, better known online as @Jacobfood, has built a career spanning food styling, TV presenting and cookbook writing, all while keeping his content playful, approachable and just a little bit fancy. In this profile, he tells Crumb Wire about his experience with live TV, recipe purists and the importance of being authentic. Let’s start with the basics – What are your handles:  Instagram – @Jacobfood YouTube – @jacobleungfood Tiktok – @Jacobfood How would you describe the content you create? Delicious food that’s fun, quick, easy and a little bit fancy. Tell us about your creator journey so far.  I started out in food preparation for food magazines and then eventually moved on to food styling for TV commercials and publications. In 2018, my cookbook was published – Jacob Food – an entertainer’s guide to food you’ll actually make. These days, I do more food presenting work for Channel 7, SBS Food and other fun foodie projects.  What have been some of your biggest achievements and challenges along the way? Publishing my cookbook was a massive milestone for me, as well as being a regular food presenter on Sunrise. I love the pressure of live television – it’s quite thrilling.  Food styling a McDonald’s shoot was also a big moment. It was the craziest shoot I have ever done – there were fries, nuggets, burgers and soft serve ice creams everywhere, but we got the shot. Phew. How has the social media food scene changed since you started? What do you love (or not love) about where it’s heading? Content is king and sometimes I just want to cook dinner without a camera (also, I sometimes have very boring dinners – hello, meat and three veg). With that said, I have loved the community that comes with social media. I have met so many great chefs, creators and found great recipe inspiration, tips and tricks. Not to mention, a plethora of restaurants I have needed to go and try.  My only potential concern is how AI may take away from the authentic nature of sharing food and recipes on social media. All to be confirmed, but I am hopeful. What do you wish people understood better about content creation? Content creation has always been a passion project for me. When I started, I was quite nervous about what people thought, but 10 years on, I just cook and share what I love. I also wish people were not so precious about recipe content. I have been crucified a few times for offending people with my recipes.  There are no rules with food. Do whatever the heck you want. Sure, I may not love cream in carbonara or pineapple on a pizza (yep, I am that guy) but f#$* –  do whatever you friggin’ want! Which food creators or pages are you following right now? Always a big fan of Marion Grasb for my Asian classics, Helena_marieee when I want to teleport to Greece, Silvia Colloca when I want simple and authentic Italian and Khan Ong when I want a good laugh.  What’s your foodie top-tip? Eat seasonal… Except ice cream. That’s good all year round! And finally, what do you enjoy doing outside of work and content creation? Going to food markets, exploring new restaurants or cafés in random suburbs and running. TBH, I only run so I can eat more.

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Chef Profile: Joanne Lee on Korean roots and leading Butchers Buffet, Gyuniku and Shabuway

Crumb Wire014 mins

From learning to cook beside her mother on a woodfire stove in South Korea to leading the kitchens of Sydney favourites Butchers Buffet, Gyuniku and Shabuway, Joanne Lee has spent more than three decades shaping global dining. She talks to Crumb Wire about her journey through five-star hotels, the influence of her heritage and why Australia’s appetite for bold Asian flavours continues to inspire her work. What first sparked your love for food, and how did you get your start in the industry? Food has always been more than just sustenance for me. It’s an experience, a way to bring people together and create lasting memories. I grew up in a big family, with four brothers and two sisters, and my mother was the heart of it all. She was a farmer and a mother of seven, constantly juggling the demands of the land and her children. Yet somehow, no matter how busy she was, she always managed to create meals that were nothing short of magical.  Everything was cooked over a wood fire stove – you wouldn’t believe the flavours that came out of that kitchen. Within an hour, she’d gather ingredients from our farm or backyard and prepare a full meal: Korean Soybean paste and potato soup, steamed rice, instant Kimchi, yummy side dishes and more. It was quick, but every bite was unforgettable. To me, she was like a magician. Being by her side in the kitchen felt like being in heaven. From a young age, I was drawn to the art of cooking, and she encouraged that by letting me help with dinner most nights. Those moments became the foundation of my love for food. That early connection – the warmth, the joy, the sense of togetherness – is what led me to the hospitality industry. Now it’s all about sharing that same feeling with others and seeing their faces light up when they enjoy a meal. What’s been your journey so far – from your first job to where you are now? My culinary journey began over 33 years ago in South Korea, where I had the privilege of working in some of the country’s most prestigious hotels, including the Grand Hyatt Seoul, Ritz-Carlton Seoul, and W Seoul. These years gave me a strong foundation in high-end hospitality and fine dining, as well as a deep respect for kitchen discipline, precision, and quality. In pursuit of broader international experience, I moved to Australia, where I spent the next 20 years refining my skills and expanding my culinary vision. I worked in leading five-star hotels such as The Westin Sydney, Shangri-La Sydney, Sheraton Grand Hyde Park, and InterContinental Sydney, where I had the opportunity to lead diverse teams, develop large-scale banquet operations, and craft menus that fused global techniques with Asian flavours. In October 2021, I joined Wannian Alliance Hospitality Group, JS Hospitality as Executive Group Chef & Quality Assurance Manager. I currently oversee the culinary operations of multiple thriving brands, including Butchers Buffet, Gyuniku and Shabuway.  My focus is on leading culinary innovation, maintaining consistency across multi-site operations and mentoring the next generation of chefs. What have been some of your greatest achievements along the way? Over the course of my career, I’ve been fortunate to achieve several milestones that I’m truly proud of. One of my most significant achievements was serving as Chef de Cuisine at some of Australia’s top five-star hotels, including Shangri-La Sydney, Sheraton Grand Sydney Hyde Park, and InterContinental Sydney, where I led high-performing kitchen teams and delivered exceptional dining experiences at the highest level. Another proud moment was co-translating the cookbook ‘Wok’ into Korean, which was later published in Korea. It was a rewarding project that helped bridge culinary knowledge between cultures and share Asian cuisine with a wider audience. I’ve also been committed to mentoring young chefs through the K-Move program, supporting Korean culinary talent as they train and work overseas. Additionally, I’ve had the honour of serving as a judge in Korean cooking competitions, helping to guide and evaluate the next generation of chefs. On top of my industry experience, I’ve formally completed training in both Commercial Cookery and Asian Cookery in Australia and Korea, reinforcing my hands-on expertise with strong academic and technical foundations. Each of these achievements has shaped me into the chef and leader I am today. Outside your property/properties, what are your current favourite food joints? Chat Thai in Haymarket – they’re great for authentic Bangkok-style dishes with consistently high-quality flavours. My go-to dishes are the Pad Thai, Tom Yum Goong, Thai Beef Salad and Thai Green Curry with chicken.  For Vietnamese Cuisine, I like Pho Mai in Eastwood. They’ve got a strong tasting, clean broth – served with perfectly crispy pork and their Crispy Pork Chop with Clear Rice Noodle Soup is a must try.  For good Italian food, I love Borrelli’s Italian Restaurant in Epping. They have quite basic and humble dishes done well – and that’s a sign the whole menu will be excellent. It’s family-run, with homestyle Italian food in a warm, authentic setting- super comforting. The classic pastas are delicious and my reason for returning.  For Yum Cha, I like to go to the classic institution ‘Golden Century’. Their Sussex Street location was my regular for over 15 years, before they just recently moved to Barangaroo. Other than them, the Royal Treasure Seafood Restaurant in Burwood is also really great because they have the classic traditional trolley-style yum cha and live seafood tanks, so you know things are fresh.  Which chefs and cuisines inspire you most – past or present? My earliest inspiration was my mother, who introduced me to the beauty of authentic, home-style Korean cuisine. Her passion for cooking and the care she put into every dish had a profound impact on me from a young age. As I entered the culinary industry in the early 1990s in Korea, I was deeply inspired by the senior executive chefs at the luxury hotels where I trained and…

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Mt Druitt Viral Food Festival relocates to Richmond

Crumb Wire04 mins

The Mt Druitt Viral Food Festival has been relocated to the Richmond Greyhound Race Track after a last-minute cancellation by Westfield. The three-day event, run by Bossman Experiences, promising a line-up of over 25 TikTok and Instagram famous vendors, was set to kick off at the Westfield Mt Druitt rooftop car park, with a line-up promising fried burgers, crookies, loaded skewers, novelty brownies, drinks and more. However, according to an announcement on organiser Bossman Experiences’ social media on Wednesday, August 27, Westfield pulled out of the event at the eleventh hour, leaving several small businesses in the lurch with no explanation. “I’ve got vendors who have spent thousands,” said Bossman Experiences Owner Kaisser Khater in an Instagram post on Wednesday. “We had a contract. We started marketing. We gave them all the documents that they wanted, and all of a sudden, just two days before the event, they say you can’t have it anymore.” “Now I just need everyone’s help. I need to find the location, and I need you guys to come out and support these vendors,” he added. Not long after, the community came through with the Richmond Greyhound Race Track offering its space for the venue. Bossman Experiences wasted no time in sharing the update on social media. Khater said in a post: “I’ve been up all night trying to find the space that we can move this event to, and the Richmond Greyhound racetrack has come through. We’re all working really hard to try to keep it in Mount Druitt, but we just couldn’t find a suitable location on such short notice.” “Massive thank you to the Richmond Greyhound Racetrack – they’re doing everything they can to make sure that these small businesses have a place to be able to sell this weekend,” he added. The new site, while over 30 kilometres away from Mt Druitt, is larger with more capacity, so Bossman Experiences is pulling out all the stops to make the event an exciting, memorable experience. “We’re going to be able to bring in rides and we’re also working on a potential fireworks show,” said Khater. The event will feature 25 small businesses that have gained popularity online. The line-up includes Spud Hole, Sammy’s Catering Co., Smoking Gringo, Dapto Big Aloha, Calli’s Grill, Teetz Eats, Toby’s Milk Bar, Skewies, Mr and Mrs Gozleme, Acai Vibez, James and Chocolate Berry, Le Crookie, Nonna Maria Tiramisu, Fluffy Crunch, Loukamma, Thicc Cookies, K-Thirst, Teelist and more. The Viral Food Festival will run from Friday, August 29 to Sunday, August 31 at the following times: Friday 29 August: 5 pm – 10 pm Saturday 30 August: 5 pm – 10.30 pm Sunday 31 August: 12 pm – 9 pm Entry is free for all. Source: Instagram

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South Coast winery Cupitt’s introduces a new generation of signature wines

Crumb Wire06 mins

New South Wales South Coast-based Cupitt’s Estate is embarking on a bold new chapter with the release of a range of six distinctive new signature varietals: Vermentino, Arneis, Fiano, Montepulciano, Sangiovese and Nebbiolo. This reflects both the evolution of the region’s character (terroir) and a new generation of winemaking at the family-run estate. Crafted by winemaker Wally Cupitt, the new wines mark both a generational shift at the family-run estate and a broader evolution of the South Coast’s reputation as a home to make and drink distinctive, climate-appropriate wines. The boutique winery, award-winning restaurant and luxury accommodation has been making wine for 18 vintages. Since 2007, it has released over 150 wines and bottled close to half a million. However, this next chapter is defined by adventurous winemaking, a focus on varieties that thrive in the Hilltops terroir, and dedication to making the South Coast a destination for wine discovery. Libby Cupitt, Strategic Partnerships Manager at Cupitt’s, Director of Destination Sydney Surrounds South and recently appointed President of the Shoalhaven Coast Wine Association, says: “We believe the future of Australian wine is growing right now in the vineyards of Hilltops, Tumbarumba, and Canberra. These Southern NSW regions are getting the recognition they deserve, with Hilltops especially showing how reds can stay beautifully balanced even as the climate changes. We’re proud to be part of the movement putting them on the national stage.” Head Winemaker, Wally Cupitt says, “We favour Mediterranean varietals like Fiano, Vermentino, Arneis, Sangiovese, and Nebbiolo, not because they’re trendy, but because they make sense for our coastal way of life. They’re fresh, textural, food-friendly, and perfectly suited to the kind of dishes we serve at the restaurant here at Cupitt’s Estate. They complement the local seafood, house-made pasta, and produce from our garden. “At Cupitt’s Estate, we work closely with growers across Southern NSW, choosing fruit from cooler, elevated sites that give us the quality and character we’re after. Being a small boutique producer means we can focus on varieties that really suit this region, and we’re inspired by what grows best in Hilltops.” Cuptt’s Signature range includes: Cupitt’s Vermentino – crisp and vibrant, with saline minerality that reflects Cupitt’s coastal home. Fresh, medium-weight and aromatic, with citrus, paired with seafood and sunshine. Cupitt’s Arneis – aromatic and textural, a rare northern Italian varietal. Cupitt’s Fiano – rich and complex with layers of citrus and nutty characters, ideal for pairing with local seafood. Cupitt’s Sangiovese – medium-bodied with bright cherry notes and savoury tannins, a versatile red. Cupitt’s Montepulciano – resilient in the vineyard and deeply lovable in the glass, with dark fruits, soft tannins and savoury complexity. Cupitt’s Nebbiolo – showing red cherry, rose and earthy notes. Fine, firm tannins give it structure, making it a classic food wine made for long lunches. The next release will come later in 2025. The new wines are available from the Cupitt’s Estate cellar door, online via the Cupitt’s website and in select venues across NSW. Whilst this season marks a renewed focus on the winery, Cupitt’s delivers a farm-to-table restaurant experience, highlighting the best local produce, seasonal, farm-fresh dining in the restaurant or a more relaxed experience in the pet-friendly wine garden. The luxury accommodation is in the form of architecturally designed stand-alone villas, allowing guests to immerse themselves in the beauty of the property and the Shoalhaven region, blending good food, wine and hospitality. Libby Cupitt says, “At the heart of Cupitt’s is the warm hospitality the South Coast is known for, from sharing a meal at our restaurant to unwinding in our boutique accommodation overlooking the rolling green hills of the estate, we want every guest to feel part of our family as they experience our wine.” Source: Melissa Grove PR

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A little bit country: Savour the Flavour returns to Hawkesbury

Crumb Wire02 mins

Savour the Flavour is back in 2025 with a generous helping of country flair. Celebrating the region’s past and present as the food bowl of Sydney, Savour the Flavour will showcase the food and beverages made locally in the Hawkesbury. Visitors and locals will have the chance to sample and purchase delicious food, produce and beverages from local farmers, primary producers and businesses from 50 stalls. Guests can also expect cooking demonstrations, live band entertainment, roving entertainers including Phat Brass, carnival rides, giveaways, free face painting and kids workshops and more. Boot scooting workshops will kick off in the afternoon, followed by a spread of market stalls serving hot meals, sweet snacks and drinks. As the sun sets, musician James Van Cooper, joined by his band The Jimmys, will bring a dose of country rock while people eat, drink and gather under the lights at Richmond Oval. The hotly contested apple pie-eating competition will also make its triumphant return. Parking is available at Hawkesbury Showground, Richmond Marketplace and around the town centre and the Savour the Flavour Hawkesbury website also features a wide variety of accommodation options for people visiting from out of town. The event will be held at Richmond Oval on Saturday, 18 October 202,5 from 4 pm to 9 pm.

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Northern Rivers’ Tumbulgum Tavern set for new chapter under Epochal Hotels

Crumb Wire03 mins

Epochal Hotels, the group behind some of Australia’s best-known coastal pubs, including The Scarborough Hotel, Merewether’s Beach Hotel and Freshwater’s Harbord Hotel, has added another icon to its portfolio – the Tumbulgum Tavern. Sitting on the banks of the Tweed River, the pub has been a community landmark since 1887. The venue was listed earlier this year for $7 million and will now settle under the joint ownership of Epochal Hotels CEO Glenn Piper and Northern Rivers investor William Nicholson, alongside a syndicate of local backers. “The Tumbulgum Tavern is one of those rare pubs that seems to hold a thousand stories within its walls. Its history, its architecture, its riverfront location, it’s all incredibly special,” says Piper. “The Northern Rivers is a region I already feel connected to – my family and I spend time here every year after beach volleyball tournaments in nearby Coolangatta – so to now play a role in shaping the future of this pub is a great honour.” Nicholson added: “The Tavern has always been a true community anchor. By joining forces with Glenn and the Epochal team, we’re ensuring that it not only continues to thrive, but evolves in a way that honours its roots while looking to the future.” Epochal says its plan is to make “thoughtful enhancements” to the tavern over time, with a focus on refining the offering and highlighting the best of the local region. “We want to build on what locals already love, while inspiring visitors from further afield to discover why the Tavern means so much to this community,” Piper says. The tavern will officially settle later this year, joining Epochal’s growing lineup of pubs. The group is also preparing to reopen Sydney’s Commodore Hotel at McMahons Point following a major restoration.

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