/ Nov 04, 2026
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Pallavi Mathur

Pallavi Mathur is the founder and editor of Crumb Wire. She cut her teeth in PR before turning her lifelong passion for food into a full time gig. Pallavi brings readers a daily digest of what's hot in food and drink, covering restaurants, retail and features rooted firmly in food culture.

Macca’s opens new location in Sydney’s Crows Nest

Pallavi Mathur04 mins

McDonald’s Australia has opened in Crows Nest, investing more than $5 million into the local economy and offering more than 80 jobs across crew, barista, management and maintenance roles. The restaurant at 31 Willoughby Road will celebrate with a grand opening event on Friday, November 20, featuring an appearance from Ronald McDonald, cakes and balloons for customers. Local licensee Bernard Kelly owns and operates the new Macca’s, nearly 30 years after starting with the chain as a crew member. He now employs more than 700 people across seven North Shore restaurants: Victoria Cross, Gordon, North Ryde, Chatswood Interchange, Chatswood Concourse, St Leonards and Crows Nest. Chatswood East will soon join his restaurant network. “We’re excited to have opened the doors to Macca’s Crows Nest and to be creating more than 80 new jobs, along with training and development opportunities for people in the local community,” said Kelly. “The new restaurant gives customers a friendly and convenient place to enjoy their Macca’s favourites, whether they’re stopping by for a morning coffee, grabbing a quick meal or sitting down with family and friends. “As a local business, we are proud to support local charities and groups that are important to our customers and people, including Ronald McDonald House. “We look forward to serving up our great tasting, great quality menu and providing feel good moments for our customers.” The Crows Nest restaurant includes a McCafé and modern décor, and opens from 7 am to 10 pm Monday to Saturday and 7 am to 8 pm on Sundays and public holidays. Kelly also supports staff development through training and career opportunities. “McDonald’s invests millions of dollars into training and development initiatives each year, offering nationally recognised certifications in the food and retail sectors. “Having started my own McDonald’s journey as a crew member, I know first-hand the skills and opportunities a job at Macca’s can provide. We’re passionate about supporting our people to develop skills they can take with them throughout their careers,” Kelly said. McDonald’s is currently hiring for crew, barista, management and maintenance roles across Sydney’s North Shore. Find more food and drink news on Crumb Wire.

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Pizza Hut adds pepperoni to its cheese-filled Stuffed Crust

Pallavi Mathur02 mins

Pizza Hut is putting pepperoni inside the crust as well as on the pizza, adding 20 slices alongside melted cheese in its new Pepperoni Stuffed Crust. As one of the leading pizza chains in the country – and globally – Pizza Hut continues to keep up with the demand for novelty and relevance with its innovations. The chain’s pizza-inside-a-pizza proposition takes its familiar cheese-filled edges one ingredient further. The upgrade is available on any large pizza*, so customers can keep their usual toppings and get the extra pepperoni around the outside. “We’re the OGs of Stuffed Crust. We invented it back in 1995, so we reckon we’ve earned the right to get a little carried away,” said Pizza Hut Australia’s Chief Marketing Officer, Nora-Kate O’Connell. “Thirty years on, we thought cheese alone was getting a little too comfortable. So, we threw 20 slices of pepperoni in there too. Have we gone a little overboard? Maybe.” Stuffed Crust already gave the edges a reason to compete with the toppings. Adding pepperoni makes that competition a little less fair, particularly on a pizza ordered by someone who usually treats the crust as a handle and leaves it on the plate. Pepperoni Stuffed Crust is available for a limited time from November 2, 2026, for an additional RRP $4.95. It can be ordered through the Pizza Hut app, online at pizzahut.com.au or in-store. Find more food and drink news on Crumb Wire.

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Cocktail trees and G&Ts to feature in Fever-Tree’s summer Social Club

Pallavi Mathur04 mins

Fever-Tree is bringing spritz menus, bottomless brunches and cocktail trees to bars and restaurants across Australia this summer with Social Club. The national program takes inspiration from European summer afternoons spent over drinks with friends. Fever-Tree is working with venues across Sydney, Melbourne, Brisbane, Adelaide and Perth on G&T Gardens, happy-hour menus and sundowner sessions, with each venue offering its own version of Social Club. At selected venues, groups can order Spritz Trees, colourful, tiered displays holding a selection of cocktails to share. “Australians have really embraced the spritz, but we’re now seeing people look beyond the classics and explore something new. There’s a growing appetite for lighter, more refreshing cocktails, and that’s opening up some exciting possibilities,” said Darren Dalzell, Senior Marketing & Partnerships Manager at Fever-Tree Australia. “Citrus and grapefruit flavours are proving particularly popular, alongside more floral and botanical combinations like elderflower. Taste has always been at the heart of Fever-Tree, and our mixers use naturally sourced ingredients to bring out the best in these flavours.” The drinks include familiar spritzes alongside a Paloma and a Mediterranean G&T: Limoncello Spritz – Italian limoncello brings sweetness, balanced by sparkling wine and Fever-Tree Sicilian Lemon Soda for a bright, zesty drink. Hugo Spritz – Elderflower liqueur, prosecco, mint and Fever-Tree Elderflower Tonic Water make a light, floral combination. Paloma – Tequila and tangy grapefruit combine with Fever-Tree Pink Grapefruit Soda for a crisp citrus finish. Lime & Yuzu Spritz – Vodka and Fever-Tree Lime & Yuzu Soda combine sharp lime zest with delicate floral notes from Japanese yuzu. Mediterranean G&T – Gin is paired with Fever-Tree Mediterranean Tonic Water, adding delicate herbal and botanical notes to the classic. Participating venues include Botanic House in Sydney and House of Bungalow in Surry Hills, plus Melbourne’s Rooftop Bar, Fleet Rooftop and Blossom Rooftop. In Adelaide, Merrymaker Rooftop Bar and Crowne Plaza are taking part. The program also includes Burly Bar in Currumbin Waters, Sofitel Brisbane and Cabarita Beach Bowls and Sports Club, along with Western Australia’s Bather’s Beach House in Fremantle, Island Brewhouse in Perth and Westin Perth. Social Club will run throughout the 2026/27 summer season. Source: Moxee Find more food and drink news on Crumb Wire.

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Corelle extends its chip warranty to five years in brand refresh

Pallavi Mathur03 mins

Corelle has introduced a five-year chip warranty as part of a brand refresh that includes a new logo, updated packaging and dinnerware it says is five times more durable than before. The refresh arrives ahead of the festive entertaining season, with classic patterns and seasonal designs for everyday meals and special occasions. The plates and bowls are lightweight and stack compactly, leaving more cupboard space for the rest of the hosting kit. Dean Grice, Director of Marketing ANZ, Global Kitchen Brands, said, “Corelle has long been valued for its lasting durability, lightweight design and everyday affordability. “This brand refresh builds on those strengths, introducing a new 5-Year Chip Warranty (increased from the existing 3-year warranty), to give Australian consumers greater confidence. From busy family meals to entertaining, our focus remains on making quality, versatile dinnerware that is accessible and suited to the needs of Australian households.” Corelle has been made exclusively in Corning, upstate New York, since 1970. Its proprietary glass-forming process was invented there, and the company says it remains the only dinnerware maker in the world to use it. Its Vitrelle construction combines three layers of ultra-tough tempered glass to keep the dinnerware light while making it highly resistant to chips and cracks. Non-porous surfaces also resist staining, giving the range practical appeal for family breakfasts, weeknight dinners and tables crowded with guests. The low weight and compact size make the plates and bowls easier to pack for outdoor meals, picnics and camping trips than heavier ceramic alternatives. Corelle also presents durability as a sustainability benefit: fewer chipped or broken dishes mean fewer replacements. The updated packaging puts the warranty and durability claims front and centre, making those details easier to spot when shopping. The refresh began rolling out on October 12, 2026. Corelle dinner sets start at RRP $79 and are available through Global Kitchen Brands, Spotlight, BIG W and Amazon. Source: Closer Communications Find more food retail updates on Crumb Wire.

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Robots are delivering gnocchi on the Gold Coast through DoorDash

Pallavi Mathur08 mins

DoorDash customers on the Gold Coast can now have gnocchi delivered by a robot, as Serve Robotics and DoorDash launch Australia’s first footpath robot delivery service. The pilot starts in the Gold Coast Health and Knowledge Precinct, where Gnocchi Gnocchi in Southport is the first participating restaurant. More local restaurants will join in the coming weeks, with community feedback helping determine any future expansion. Ben Cleary-Corradini, Co-founder of Gnocchi Gnocchi Brothers, said, “We’re incredibly excited to be the first restaurant in Australia to offer robot deliveries through this partnership with Serve Robotics and DoorDash. At Gnocchi Gnocchi Brothers, we’ve always embraced technology and innovation to make great food more accessible and convenient for our customers. “We see this as an exciting glimpse into the future of food delivery and customer service, particularly for our Pronto takeaway-focused stores. “Whether someone is enjoying our gnocchi for the first time or ordering their usual favourite, our goal remains the same: delicious food, warm Italian hospitality and a great customer experience. If a friendly robot can help us deliver on that, even better!” Customers order through the DoorDash app as usual. If a participating restaurant is nearby and a robot is available, robot delivery will appear as an option at checkout, and customers can choose whether to use it. Once selected, the robot collects the food from the restaurant and travels along the footpath to the customer’s address. A notification lets the customer know it has arrived, with a unique code to open the robot’s secure compartment and collect the order. In the most sci-fi move ever, the robots will travel at a walking pace and give way to pedestrians. They are designed to navigate footpaths safely, with trained remote supervisors available to help when needed. Each robot also displays a contact number for members of the public with questions. The service is intended for short trips in relatively dense urban areas, while drivers take on longer-distance orders. It forms part of DoorDash’s approach to using different delivery technologies to give customers and local businesses more flexible and efficient delivery options. Simon Rossi, Vice President at DoorDash APAC, said, “DoorDash is focused on building a delivery platform that gives customers and merchants more choice, while continuing to support the Dashers who are central to our platform.” “This pilot program will help us understand how footpath robots can complement existing delivery options for short, local trips creating another convenient way for Gold Coast customers to access the neighbourhood businesses they love.” For participating restaurants, the pilot offers another way to reach nearby customers, particularly during busy periods. What Serve and DoorDash learn during the trial will help determine how the service grows and whether delivery zones change. City of Gold Coast Mayor Tom Tate welcomed the service. “We know that the Gold Coast’s future economy will be shaped by technologies like robotics, artificial intelligence and autonomous systems, and we want our city to be a place where those technologies are developed, tested and put to work,” said he said. “Having Serve Robotics choose the Gold Coast for its first operation outside the United States is a strong vote of confidence in our city and the innovation ecosystem we are building. Invest Gold Coast is helping drive that future economy by attracting global technology companies, connecting them with local partners and creating opportunities that translate into investment, skills and jobs for our city.” At the end of each shift, the robots return to Serve’s operations depot at Griffith University, the first university to host a Serve operations team. Serve and Griffith are also exploring internships and early-career opportunities for students and graduates in robotics, autonomous robot operations and field engineering. Craig Rowsell, Director Gold Coast Health and Knowledge Precinct, said, “It is fitting that the first robotic food deliveries in Australia will be made within one of the country’s leading innovation districts in the Gold Coast Health and Knowledge Precinct, home to over 3,000 residents and 20,000 students. Serve Robotics joins other global technology companies basing operations in our Precinct,” The Gold Coast launch is Serve’s first operation outside the United States. Its robots have completed deliveries for thousands of restaurants in US cities including Los Angeles, Miami, Dallas, Chicago and Atlanta. Serve and DoorDash have worked together in the United States since 2025. “This is the first time we’ve taken Serve beyond the United States, and the Gold Coast is the right place to start. It has the walkable neighbourhoods this technology is built for and a city that has shown it welcomes innovation. After delivering for more than 4,500 restaurants at home, we’re here to give local restaurants a new way to reach customers and to earn community trust one delivery at a time,” said Ali Kashani, CEO and Co-founder of Serve Robotics. Find more food and drink news on Crumb Wire.

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San Churro and PappaRich join Blue Light Card’s food discounts

Pallavi Mathur04 mins

Blue Light Card has added San Churro, Oakberry, Ooshman, Burger Urge and PappaRich to its discount platform for Australia’s frontline and essential workers. The five additions take its quick service restaurant (QSR) partnerships to 12, giving members more places to save on meals, coffees, snacks and treats during a shift or off duty. National acai favourite Oakberry joins a restaurant roster that already includes Yo-Chi, Top Juice, El Jannah and Zeus Street Greek, with more brands expected in the coming months. “We’re continuing to build an even stronger QSR offering for our members, bringing together brands that people genuinely know and love,” said Hamish Moline, General Manager, Blue Light Card Australia. “Having a national brand like Oakberry join the platform alongside San Churro and PappaRich is a fantastic milestone for Blue Light Card and, most importantly, gives our members even more choice and more opportunities to save. “Our members work incredibly hard to look after the community, so we want to make sure they can enjoy meaningful savings on the everyday things they love – including a good meal or well-earned treat.” Food and dining are part of Blue Light Card’s push to offer practical, everyday savings at familiar brands. The platform launched in Australia in 2022 and now has more than 200,000 members, with eligibility covering healthcare, education, aged and disability care, emergency services and defence workers. Sandesh Thapa, Community Marketing Specialist, El Jannah commented: “If a brand wants to be reaching or supporting a customer base that they may not be able to interact with regularly, Blue Light Card provides you the best opportunity to do that. “For El Jannah, since onboarding with Blue Light Card, we’ve generated almost $1M in sales and reached four times more customers and guests with the same exact offer.” In 2025, members saved more than $1.5 million across more than 750 major Australian brands, covering food, fuel, technology, fashion, travel and more. A two-year membership costs $9.95 and includes access to in-store and online offers through the Blue Light Card website and app. Members can look for Blue Light Card signage at participating restaurants and use their unique barcode in the app to claim the discount, which is applied automatically at the point of sale. Source: Bastion Find more food and drink news on Crumb Wire.

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Haigh’s follows Brisbane debut queues with two more stores

Pallavi Mathur03 mins

Haigh’s Chocolates is opening two more Brisbane stores after hundreds of Queensland customers queued for the chocolate maker’s arrival at Westfield Mt Gravatt in August. The Westfield Chermside and Westfield Carindale stores will give Brisbane shoppers three locations to explore the Australian maker’s extensive artisan chocolate range, with the in-store service and complimentary tastings Haigh’s is known for. Haigh’s Chief Executive, Peter Millard, said the excitement and anticipation surrounding the first Brisbane opening had been incredible, with hundreds lining up at the Mt Gravatt store’s doors on opening day. “It was truly special to witness the enthusiastic fanfare and welcome from the community at the opening of our first Brisbane store. With Christmas fast approaching, we have no doubt the Westfield Chermside and Carindale stores will be warmly received and can’t wait to share this year’s festive range with customers,” he said. Westfield Regional Centre Experience Manager Queensland, Kylie Doulman, said: “We’re delighted to welcome Haigh’s Chocolates to two more of our Queensland destinations, Westfield Chermside and Westfield Carindale, bringing one of Australia’s most beloved chocolate makers to even more customers across Brisbane. “Following the fantastic response to the opening of Haigh’s at Westfield Mt Gravatt earlier this year, we know customers will be thrilled to have more opportunities to enjoy their favourite chocolates closer to home.” To celebrate the new openings, the first 50 customers to make a purchase at each of the Chermside and Carindale stores will receive a free Milk Chocolate Midi Frog. Customers who spend $75 or more in-store will also receive a complimentary packet of Milk Chocolate Speckles, with that offer valid from November 4 to November 8, 2026. Haigh’s Westfield Chermside opens on November 4, followed by Westfield Carindale on November 5. Source: Callie Find more food retail updates on Crumb Wire.

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Stace Cadet and Yolanda Be Cool to headline Macca’s first McHappy Day Festival

Pallavi Mathur06 mins

Macca’s is putting on Australia’s first McHappy Day Festival, turning one secret restaurant into a free fundraiser headlined by Stace Cadet and Yolanda Be Cool. The restaurant location is still under wraps, but the afternoon will include face painting, temporary tattoos and other family-friendly activities before Stace Cadet and Yolanda Be Cool take over the decks from 2 pm to 4 pm. Every donation made through the festival will support Ronald McDonald House Australia, helping families stay close while children are seriously ill or injured. Stace Cadet is best known for his ARIA Platinum-certified track ‘Energy’, while Yolanda Be Cool’s ‘We No Speak Americano’ remains a dancefloor favourite more than 16 years after its release. “We’ve played some pretty unusual venues over the years, but a Macca’s festival is a first. We can’t wait to get behind the decks, soak up the atmosphere and be part of a really fun and important day for the community. The fact it’s all in support of Ronald McDonald House Australia makes it even more special,” Yolanda Be Cool said. Stace Cadet’s connection to McHappy Day runs deeper than the music. His son Obi was diagnosed with cancer, giving him firsthand experience of the challenges families face during serious childhood illness and the support organisations such as Ronald McDonald House Australia can provide. “As a parent who’s experienced the challenges that come with a child’s serious illness, you never forget the people and support that help you through the toughest moments,” Stace Cadet said. “That’s why McHappy Day Festival means a lot to me. It’s incredible to see music being used to bring people together for such an important cause, helping Ronald McDonald House Australia continue supporting families when they need it most.” Canberra father Justin and his son Luca spent more than 33 months at Ronald McDonald House Randwick after Luca was diagnosed in 2020, aged 10, with Philadelphia chromosome-positive acute lymphoblastic leukaemia (ALL), a rare and aggressive form of leukaemia. Luca underwent treatment while the pair stayed at the House. Limited-edition McHappy Day merchandise will return for 2026, including fan-favourite Silly Socks featuring Grimace and Hamburglar for $6.50 and new Stonewash Cool Caps for $9.95. McHappy Day has raised more than $83 million since 1991, supported each year by thousands of Macca’s crew members and customers. Ronald McDonald House Australia supports more than 89,000 families annually through Ronald McDonald Houses, Family Accommodation, Family Rooms, Family Hubs, Family Retreats, Hospitality Carts and the Learning Program, providing comfort, care and connection throughout a family’s healthcare journey. Annabel Fribence, Chief Marketing Officer for McDonald’s Australia, said, “We’re known for serving Big Macs, but this McHappy Day, we’re serving up DJ sets too. “McHappy Day Festival is a celebration of everything McHappy Day stands for: having fun, giving back and supporting Ronald McDonald House Australia. With Stace Cadet and Yolanda Be Cool headlining, we’re turning one of our restaurants into Australia’s most unexpected music venues and giving the community a whole new way to get behind the cause. “Whether you’re joining us for McHappy Day Festival, grabbing a Big Mac, picking up a pair of Silly Socks or making a donation, every contribution helps families stay together when it matters most.” McHappy Day Festival takes place on Saturday November 14 at a secret Macca’s restaurant, with the location still to be revealed. Source: Omnicom Find more food culture updates on Crumb Wire.

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Allen’s makes a spicy new addition to Halloween line

Pallavi Mathur02 mins

Quick Bites Halloween lolly bowls are getting a little hotter this year as Allen’s launches new Swicy Beans alongside returning favourites Black Cats and Mad About Teeth. The two cult favourites already have plenty of history behind them: Mad About Teeth first broke out of Allen’s party mixes into its own bag in 2021, while Black Cats has spent years dividing lolly lovers with its unmistakable aniseed flavour. Shannon Wright, Head of Marketing Confectionery at Nestlé, said, “Halloween is all about sharing treats and having a little fun, so it’s great to be bringing back the spookier cult favourites – Black Cats and Mad About Teeth while introducing a sweet and spicy lolly – new Allen’s Swicy Beans. Lolly lovers need to get in quick as they’re all limited edition.” Swicy Beans are the new addition this year, starting sweet before a spicy kick comes through. They come in a 240g share bag containing 12 individual 20g mini bags, making them easy to split across trick-or-treat bowls. Black Cats and Mad About Teeth are both back in 170g bags, giving Halloween shoppers two familiar options alongside the new sweet-and-spicy release. Black Cats and Mad About Teeth are priced at $5 each, while Swicy Beans are $6. Allen’s Black Cats, Mad About Teeth and Swicy Beans are available now exclusively at Coles stores nationwide while stocks last. Find more food retail updates on Crumb Wire.

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Peters and 7-Eleven launch new summer mash-up

Pallavi Mathur04 mins

A raspberry Slurpee has found its way into a Drumstick cone, as 7-Eleven and Peters turn two familiar Aussie summer staples into one frozen mash-up. The new Drumstick Slurpee takes 7-Eleven’s raspberry Slurpee flavour and rebuilds it as Drumstick’s first-ever sorbet creation, combining raspberry-flavoured sorbet with smooth vanilla and fizzy candy pieces for a little extra pop and crunch. The chocolate tip has held onto its position at the bottom of the cone because, collaboration or not, some things should just remain untouched. Andrea Hamori, Head of Marketing at Peters Ice Cream, said, “Drumstick is always looking for ways to shake up the classic cone experience, and our first-ever sorbet creation is a really exciting milestone for us. “Slurpee’s raspberry flavour is already a huge hit with Aussies, so we wanted to see what would happen if we gave it the Drumstick treatment. The result is something fruity, refreshing and packed with all the fun you’d expect from both brands.” The collaboration has already been a hit overseas and has now landed in Australia, giving the classic cone a fruitier spin without losing the creamy vanilla and chocolate hit people expect from a Drumstick. More than 155 million Drumstick cones are sold annually, while millions of Slurpees are enjoyed each year, making both products a pretty familiar part of Australian summers. Research cited by the brands found 42% of Australian snack consumers agree that flavour collaborations between brands add excitement to snacks. In this case, the experiment is fairly literal: take one of 7-Eleven’s best-known Slurpee flavours, put it in a Drumstick and see what happens. “Slurpee has been part of Australian summers and weekends for generations, so seeing our signature raspberry flavour reimagined as a Drumstick cone is a fun new chapter,” said Rob Kirby, General Manager of Merchandise, 7-Eleven Australia. “This is a collaboration that brings a little nostalgia with something completely unexpected, and is exactly what 7-Eleven does best, so we can’t wait for customers to get their hands on it.” The new Drumstick Slurpee is available now exclusively at 7-Eleven stores across Australia for summer. Source: Wired Co. Find more food retail updates on Crumb Wire.

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