/ Nov 07, 2026
Facebook-f Twitter Instagram Youtube Vimeo-v

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.

The Famous Berry Donut Van is hitting the Sydney Marathon

Pallavi Mathur03 mins

The Famous Berry Donut Van is taking its hot cinnamon donuts to the TCS Sydney Marathon 2026. On Sunday, August 30, The Berry Donut Van on Tour will serve fresh-fried cinnamon donuts to runners, families, volunteers and spectators as the marathon takes over Sydney. It is a very different kind of finish-line treat from a protein bar or a sad banana, but honestly, a hot cinnamon donut after 42 kilometres feels pretty reasonable. The original Famous Berry Donut Van has been pulling people into the South Coast town of Berry for more than 50 years, becoming one of those food stops people actually plan a drive around. Now, its travelling version is bringing the same donuts to bigger crowds without the road trip south. The Berry Donut Van on Tour launched last year and has since appeared at festivals, food events and major celebrations around the country. “We’re excited to bring the Famous Berry Donut Van to the TCS Sydney Marathon and be part of such a memorable day,” said Teresa Nazareth, owner of the Famous Berry Donut Van. “Whether it’s a reward after crossing the finish line, a treat for family and friends, or simply something delicious to enjoy while soaking up the atmosphere, we’re looking forward to sharing our fresh hot cinnamon donuts with everyone at the event.” At the marathon, the van will serve its cinnamon donuts alongside Nutella donuts, coffee, hot dogs, smoothies and milkshakes. The TCS Sydney Marathon is Australia’s only Abbott World Marathon Major, with a route crossing the Sydney Harbour Bridge, moving through The Rocks and Centennial Park, and finishing at the Sydney Opera House Forecourt. With thousands of runners and spectators expected, the Berry Donut Van is adding a bit of South Coast road-trip nostalgia to one of Sydney’s biggest event days. Source: Edition PR Find more food retail updates on Crumb Wire.

Read More

Here’s what was on Macca’s billion-dollar Aussie shopping list last year

Pallavi Mathur06 mins

McDonald’s Australia has revealed just how much local produce goes into a year of Macca’s runs, with its 2025 Aussie Shopping List topping 347 million kilograms of Australian ingredients. The fast food giant spent more than $1 billion with Australian farmers and suppliers last year, with more than 90 per cent of its produce and products now sourced locally. That local network supports more than 15,000 farmers across the country, covering everything from Victorian potatoes for Fries and Hash Browns to Queensland beef for burgers. The biggest number on the list is potatoes, because of course it is. McDonald’s sourced 140 million kilograms of Australian potatoes in 2025, keeping Fries and Hash Browns firmly at the top of the ingredient pile. Beef followed with 89 million kilograms used for burgers in Australian and international restaurants, while fresh milk reached 51 million litres across coffees, shakes and desserts. The full list also includes 23 million kilograms of chicken for burgers and sides, 21 million kilograms of wheat flour for buns, wraps and bakery items, and 6.8 million kilograms of canola oil for cooking. Breakfast did plenty of heavy lifting too. McDonald’s sourced 5.2 million kilograms of eggs, or about 89 million eggs, for McMuffins, while growth in fresh milk and eggs reflected demand across breakfast and McCafé. Apples recorded the strongest growth of any ingredient, increasing almost 15 per cent year on year through Apple Pies and Apple Slices. The shopping list also shows how limited-time launches can create new demand for local growers. Beetroot made the list through special menu items like the McOz, with McDonald’s sourcing 50,000 kilograms for limited-time burgers. Other ingredients included 3.3 million kilograms of lettuce for burgers and wraps, 2.6 million kilograms of Australian sugarcane for sugar sachets, 1.6 million kilograms of cucumbers for pickles, 1.5 million kilograms of tomatoes, 1 million kilograms of onions, and 240,000 kilograms of oats and 130,000 kilograms of almonds for dairy alternative milk. Australian beef and chicken also saw strong growth, helped by core menu demand and newer products including McCrispy, McWings and the Big Arch. Jeanelle Boyce, Director of Supply Chain at McDonald’s Australia, said, “Great-tasting menu items start with great-quality ingredients, and our Shopping List showcases the Australian farmers and suppliers behind many of the customer favourites Australians enjoy every day. “The quality of our menu starts long before ingredients reach our restaurants. It begins with the care, expertise and dedication of Australian farmers and suppliers across the country. “We’re incredibly proud of our long-standing partnerships with Australian farming communities, whose commitment helps us serve great-quality, great-tasting food and drinks to millions of Australians every year.” Toowoomba lettuce farmer and McDonald’s supplier Geoffrey Story said, “Growing lettuce for McDonald’s means our hard work on the farm ends up in millions of meals across the country. “There’s real pride in seeing Aussie-grown lettuce feature in something as iconic as Macca’s Big Mac burgers, and partnerships like this give us the confidence to invest back into our farms and our communities.” McDonald’s has worked with Australian farmers and suppliers for more than 50 years, but the 2025 list gives the scale of that relationship a number. Behind the burgers, coffees, nuggets and late-night fries is a very large grocery order, and a lot of it is being filled close to home. Find more food and drink news on Crumb Wire.

Read More

Beresford Estate launches Classic Shiraz 2024 after global win

Pallavi Mathur04 mins

Beresford Estate has released its Classic Shiraz 2024 after a very big year for the McLaren Vale wine. The new vintage follows the international success of the Classic Shiraz 2023, which won the International Syrah Trophy and was named World’s Best Shiraz at the 2026 International Wine Challenge. That gives the 2024 release a little more attention than the usual next-vintage rollout. It is arriving after the previous bottle helped cement Beresford Estate’s reputation as one of Australia’s leading producers of contemporary McLaren Vale Shiraz. This year’s Classic Shiraz comes from a cooler, more consistent 2024 growing season, which encouraged slower flavour development across the region. For the wine, that means fruit with freshness, structure and balance rather than overblown weight. Beresford Estate Head Winemaker Natalie Cleghorn said, “The 2024 benefited from a longer, more even ripening period, which allowed flavour and tannin development to happen gradually. “That comes through in the finished wine: the fruit is bright and expressive, the tannins are fine and well formed, and there’s a natural balance through the palate.” The 2024 vintage is made from estate-grown fruit and parcels from long-standing grower partners across McLaren Vale, bringing together different parts of the region in one bottle. Fruit from richer valley-floor vineyards brings generosity and depth, while elevated sites influenced by cooling coastal breezes add freshness and lift. Together, they give the wine a broader regional expression rather than tying it to a single vineyard story. “When you have a long, even ripening period, the fruit develops beautifully,” said Cleghorn. “There’s a real harmony to the wine. Everything feels integrated, from the fruit through to the tannin structure and length.” Cleghorn said Classic Shiraz 2024 is produced from a “tapestry of vineyards” across McLaren Vale. “Working with growers across different parts of McLaren Vale gives us an incredible palette to work with. “Every vineyard contributes something unique, and blending those parcels together allows us to create a wine with balance, complexity and a genuine sense of place.” In the glass, Beresford Estate Classic Shiraz 2024 opens with vibrant red fruit aromas that move into darker blue fruits, with subtle oak complexity from maturation in French and American oak. The palate is fresh, bright and expressive, with generous fruit through the mid-palate, fine-knit tannins and a long, balanced finish. Beresford Estate Classic Shiraz 2024 is available now through Dan Murphy’s, BWS, Beresford Estate and selected independent bottle shops nationwide. The wine is vegan-friendly and retails for $25 AUD for 750ml. Source: HHPR Find more food retail updates on Crumb Wire.

Read More

New Macca’s location set to open in Crows Nest

Pallavi Mathur03 mins

Crows Nest is getting a new Macca’s, with construction now underway on a $5 million-plus restaurant on Willoughby Road. The new McDonald’s Crows Nest will create more than 180 jobs across construction and restaurant roles, adding another North Shore location to the network of local licensee Bernard Kelly. Kelly’s Macca’s story started nearly 30 years ago as a crew member. He now employs more than 650 people across Victoria Cross, Gordon, North Ryde, Chatswood Interchange, Chatswood Concourse and St Leonards, with Chatswood East and Crows Nest next to join the list. Bernard Kelly, Licensee for McDonald’s Crows Nest, said, “We are excited to start construction on a new restaurant in Crows Nest and create over 100 jobs during construction and over 80 jobs once the restaurant is open. “Macca’s Crows Nest is committed to playing an active role in the local community through providing jobs, training and development opportunities, as well as supporting local causes and groups that are important to our customers and people. “We look forward to serving up our great tasting, great quality menu when the restaurant opens later this year.” Once open, Macca’s Crows Nest will trade from 7 am to 10 pm Monday to Saturday, and from 7 am to 8 pm on Sundays and public holidays. The restaurant will include modern décor and a McCafé. The new restaurant will be located at 31 Willoughby Road and is expected to open later this year. McDonald’s is also hiring across the North Shore, with crew, barista, management and maintenance roles currently available. Find more food and drink news on Crumb Wire.

Read More

Cakes meet cocktails at Black Star Pastry’s new after-dark experience

Pallavi Mathur04 mins

Black Star Pastry is turning its Newtown store into an after-dark cake and cocktail destination from late August. The cult patisserie will launch the new Cake & Cocktail experience exclusively at Newtown, pairing its signature cakes with cocktails created to match their flavours. It gives the brand best known for its Strawberry Watermelon Cake a proper evening format, shifting the store beyond daytime pastry runs and into the kind of dessert-after-dinner territory Newtown already does really well. Black Star Pastry Head of Sales and Marketing Chérif Eldin said, “Black Star Pastry has always been about creating memorable flavour experiences and bringing people together through food. “This new concept is an exciting evolution of our brand, giving guests the opportunity to experience our signature cakes in an entirely new way. By pairing them with thoughtfully crafted cocktails and shareable bites, we’re creating an experience that’s playful, indulgent and made for lingering. Newtown, with its vibrant nightlife and thriving food scene, felt like the perfect place to bring this concept to life.” The main event is the Cake & Cocktail Flight Experience, priced at $99, with three signature cake selections matched with three bespoke cocktails. The guided tasting moves from brighter, fruit-led flavours through to richer, more decadent finishes. There will also be $35 Signature Pairings for anyone who wants to go straight to a specific cake and cocktail match. Strawberry Watermelon Cake – Matched with a Strawberry Watermelon Spritz Raspberry Lychee Cake – Paired with a Rose Lychee Martini Chocolate Oasis Cake – Served alongside a Chocolate Oasis Old Fashioned Origami Lemon Cake – Accompanied by a Yuzu Gin Fizz The evening menu also gives the experience more of a bar-snack rhythm, with sweet and savoury bites including a miniature version of Black Star Pastry’s Japanese Chicken Pie, whipped ricotta crostini, yuzu salt popcorn and smoked nut mixes. Home to the internationally celebrated Strawberry Watermelon Cake, often referred to as the world’s most Instagrammable cake, Black Star Pastry has become one of Australia’s most recognisable pastry brands. The Newtown launch makes sense for a suburb where dinner rarely has to be the last stop of the night. For Black Star Pastry, it is a way to move the cake cabinet into a later, more social setting without losing the thing people already come for. The Cake & Cocktail experience launches from late August at Black Star Pastry Newtown. Source: Good Appetite Find more food and drink news on Crumb Wire.

Read More

Golden Gaytime and Cinnabon just made a baby

Pallavi Mathur04 mins

Golden Gaytime and Cinnabon have just announced the birth of their freezer baby. The new Golden Gaytime x Cinnabon frozen treat, nicknamed Junior, brings together Golden Gaytime’s toffee-biscuit crunch with Cinnabon’s cinnamon and cream cheese flavour. Junior is dipped in compound chocolate and coated in crunchy cinnamon biscuit crumb, with the format sitting firmly in Golden Gaytime territory: creamy centre, crunchy outside, ridiculous name, absolutely no desire to be serious. Streets Ice Cream and Cinnabon have committed to the bit in full. The brands claim Junior was “born” at the Streets Ice Cream Maternity Ward in Minto, NSW at 8:08 am on Thursday, August 6, weighing 100mL and measuring 14cm. If this sounds silly, it’s because it’s designed to be. Kalli Swaik, Marketing Director, Streets Ice Cream Australia and New Zealand, said, “The birth of Junior is the cheeky, unexpected result of two icons coming together. We wanted to create something that fans wouldn’t just see, but talk about, hunt down and share with their mates. “Golden Gaytime has always had a knack for not taking itself too seriously, so bringing this love story to life felt like the perfect way to introduce a collaboration that’s as playful as it is delicious. We can’t wait to see Australians fall in love with Junior from the very first bite.” The collaboration brings together two very different dessert codes: Golden Gaytime, the Australian servo-freezer classic, and Cinnabon, the American bakery chain known for warm cinnamon scrolls and cream cheese frosting. In Junior, that means Golden Gaytime’s toffee and vanilla ice cream base has been paired with Cinnabon’s cinnamon and cream cheese flavour, then finished with a cinnamon biscuit crumb. Dave Mikita, President of International and Licensing at GoTo Foods, said, “This collaboration captures everything fans love about Cinnabon and one of Australia’s most iconic ice creams. It’s a great example of how thoughtful licensing can extend a brand in new ways that feel authentic, memorable and genuinely exciting for consumers. “This collaboration celebrates the best of both brands, delivering the indulgent bakery-inspired flavour Cinnabon is known for in a format that’s uniquely Australian. We think it’s a match made in dessert heaven.” Golden Gaytime x Cinnabon will be available as a single serve at participating petrol and convenience stores from this week. A four-pack multipack will arrive in grocery freezer aisles nationally from August 24. Source: DEC PR Find more food retail updates on Crumb Wire.

Read More

A Westholme Wagyu degustation has landed at La Madonna

Pallavi Mathur03 mins

Wagyu in dessert? You have our attention. La Madonna has launched a limited edition Westholme Wagyu degustation at Next Hotel Melbourne. The French-influenced Italian restaurant, set on level three of Next Hotel Melbourne in the city’s Paris end, is dedicating five courses to one of Australia’s most celebrated beef producers. An Ode to Westholme Wagyu sees Michelin-trained Executive Chef Jacopo Degli Esposti build the menu around different cuts, textures and techniques, moving from lighter, more technical dishes through to richer, more savoury plates. Westholme Wagyu is raised across the rangelands of Queensland and the Northern Territory, where Japanese genetics meet Australian pasture. The herd roams across millions of acres of native Mitchell grass before being grain-finished, producing beef known for its marbling, richness and depth of flavour, with marble scores ranging from MBS 4 to 5 up to 9+. At La Madonna, that translates into a menu that moves well beyond the usual steakhouse treatment. The menu includes Westholme Wagyu tongue with jus à manger, MB5 hanger steak carpaccio with bone marrow and classic dressing, and tortellini of Westholme tenderloin in a double Wagyu consommé. For the main course, La Madonna is serving Westholme MB6 cube roll, 45-day butter dry-aged, pan-fried in butter and finished with Wagyu jus. Degli Esposti has also worked with sous chef and pastry specialist Adrianna Kolda to take Wagyu into dessert, with a Wagyu tallow crème brûlée. La Madonna’s setting offers diners a bit more theatre too. The restaurant pairs refined technique with quality produce across its regular menu, which includes dishes like scampi cappelletti, lobster risotto and caviar spaghetti, with a 150-plus bottle wine list to suit every mood. Inside, the room is moody and polished, with curved banquettes, warm lighting and a gold chain chandelier giving the five-course Wagyu menu a suitably ‘grown-up’ backdrop. An Ode to Westholme Wagyu is available Tuesday to Saturday from 5:30 pm until October 31, 2026. The menu is $220 per person, with an optional wine pairing available for $110 per person. Find more dining out updates on Crumb Wire.

Read More

Brown Brothers launches four new flavoured wines ahead of summer

Pallavi Mathur06 mins

Brown Brothers is making a very clear call on summer drinking: the next wave of wine drinkers wants flavour first. The family winemaker has released a new range of flavoured wines nationally, starring flavours like Cienna Velvet Chocolate, Moscato Pineapple Splash, Moscato Strawberry & Hibiscus Spritz and Prosecco Pink Grapefruit Spritz. The wines are available now at independent retailers nationally and online through Brown Brothers, with ranging across Endeavour Group and Coles Liquor Group expected from late October to early November. It is not exactly hard to see why Brown Brothers is putting more colour into the wine aisle. In Australia, the Sparkling Fruit Flavours segment is growing at 52.9 per cent year on year, while 74 per cent of Flavoured Moscato customers are new to wine. If recent tallies are to be believed, younger consumers are drinking less, drinking differently or at least being much more selective about what makes it into the glass. That makes flavoured wine feel less like a side quest and more like a rebrand of the wine aisle itself: brighter, easier to choose and nowhere near as serious as a tasting-note lecture. For Brown Brothers, that gives the new range a clear job: help younger drinkers discover wine without making the whole thing feel like homework. Brown Brothers winemaker and fourth-generation Brown family member Katherine Brown said, “Flavour is how the next generation is discovering wine; these four releases are about lowering the barriers to entry, wines that are fresh, fun and approachable, without compromising on the quality Brown Brothers is known for.” The four new wines are: Cienna Velvet Chocolate – A limited-edition wine inspired by rich European chocolate cakes. It pairs Brown Brothers’ fruity red Cienna, a variety bred in Australia with CSIRO, with melted milk chocolate flavour. The wine is rich, juicy and lightly sparkling on the finish, with Brown Brothers suggesting it be served chilled with dessert, cheese boards or chocolate. Moscato Pineapple Splash – A tropical turn on Australia’s best-selling Moscato, with ripe pineapple over a clean, fresh and balanced palate. Served well chilled, it also taps into pineapple’s rise as a key flavour trend for 2026. Moscato Strawberry & Hibiscus Spritz – A brighter, more floral take on Brown Brothers’ Sparkling Moscato, pairing juicy strawberry with delicate hibiscus in a full-sparkling spritz. It pours bright pink and is best served cold or over ice with a slice of lime and shared plates. Prosecco Pink Grapefruit Spritz – A ready-to-enjoy spritz inspired by Brown Brothers Prosecco NV, named in the release as Australia’s number one Prosecco. It combines lively bubbles with crisp pink grapefruit, pours salmon pink and is pitched at sunshine, long lunches and casual aperitivo-style drinking. Moscato Pineapple Splash and Moscato Strawberry & Hibiscus Spritz sit at 8 per cent ABV, while Cienna Velvet Chocolate and Prosecco Pink Grapefruit Spritz sit at 8.5 per cent ABV. All four wines retail at $20. For Brown Brothers, the range is less about making wine more complicated and more about doing the opposite: taking familiar flavours, lowering the stakes and giving new drinkers another way into the category. The new Brown Brothers flavoured wine range is available now at independent liquor retailers nationally and online at brownbrothers.com.au, with each product rolling out across Brown Brothers’ social and direct-to-consumer channels throughout July. Source: Theory Crew Find more food retail updates on Crumb Wire.

Read More

Uncle Tobys brings back Cheerios Low Sugar after parent-led push

Pallavi Mathur04 mins

Food retail’s generous ‘ask and you shall receive’ mantra has been evidenced yet again as Uncle Tobys Cheerios Low Sugar heads back to supermarket shelves after a parent-led push turned a discontinued breakfast cereal into a minor cause. The cereal will start returning nationally from now at Coles and August 24 at Woolworths, after close to 7,000 parents and health professionals called for it to come back. The campaign was spearheaded by paediatric dietitian Dr Kyla Smith, known online as @dr_kyla, who advocated for more practical, family-friendly breakfast cereal choices. The frustration was quite simple, really: parents wanted a cereal that was lower in sugar, easy to serve and still acceptable to children with strong opinions before 8 am. “As a paediatric dietitian, I hear from parents every day who are looking for realistic, convenient breakfast options that strike the right balance between nutrition and taste,” said Smith. “Cheerios Low Sugar filled an important gap because it contained lower sugar than many alternatives while still being a cereal that children genuinely enjoyed eating.” Cheerios Low Sugar is known for its vanilla flavour and O-shaped pieces, made with three whole grains: wheat, corn and oats. It has a 4.5 Health Star Rating, less than 10g of sugar per 100g, and key nutrients including fibre, calcium and iron. Parents and health professionals across Australia rallied for its return as an easy whole grain, low-sugar option for families. “When families found out it was being removed from shelves, the response was extraordinary,” said Smith. “Close to 7,000 parents and healthcare professionals came together to support its return, which shows just how valued this product is. I’m thrilled that families will once again have access to a breakfast option they know, trust and enjoy.” Cereal Partners Worldwide Head of Marketing Kimberley Finsten said, “At Uncle Tobys, we know families are passionate about starting their day with a delicious and nutritious breakfast, and we take that seriously. We’re delighted to bring back Cheerios Low Sugar and continue offering families a breakfast choice they know and love.” The comeback says something about the breakfast aisle too. Convenience matters, but so does the fine print, especially for families trying to find everyday options that do not turn the morning routine into a nutrition spreadsheet. Uncle Tobys Cheerios Low Sugar 450g will be available nationally from leading supermarkets from August 2026, at an RRP of $7.50. Source: Omnicom Find more food retail updates on Crumb Wire.

Read More

Maxwell & Williams launches new 30th anniversary range

Pallavi Mathur06 mins

Maxwell & Williams is celebrating 30 years in Australian kitchens with new anniversary ranges to mark the milestone. Founded in 1996 by Max Grundmann and William Ryan, the Melbourne-based homewares brand has sold more than 212 million pieces of dinnerware, serveware, glassware and kitchenware to homes and kitchens around the world. The brand’s staying power is probably clearest in White Basics. First sold in 1998, the range is still Maxwell & Williams’ best seller nearly three decades later, with more than 66 million White Basics products used in kitchens globally. Maxwell & Williams remains family-owned and is now in its third generation, with Grundmann’s sons Daniel and Michael running the business alongside their father. Maxwell & Williams founder Max Grundmann said, “For more than three decades I’ve believed that the dining table is one of the most important pieces of furniture in any home. It’s where families celebrate, friends reconnect, ideas are shared and memories are created. If our products have played even a small part in those moments, then we’ve done our job.” Grundmann said the brand was built for a shift he saw coming in the way Australians entertain at home. “Thirty years ago people bought a dinner set for life and reserved it for special occasions, but that all changed very quickly. Houses moved towards open-plan living, and with that shift the kitchen and dining room became the epicentre of the family home. The dining table became where families reconnect and friends gather, rather than just where meals are served. “We wanted our customers to be able to have flair that was fair, and to be able to put on a beautiful spread without the cost or the fuss, and we’re proud that we’ve been able to stay true to that mission for three decades.” The anniversary also lands with a sizeable archive of artist collaborations. Since its inception, Maxwell & Williams has worked with 34 artists, producing collections that have sold more than 22 million pieces. Its longest-running partnership is with the Royal Botanic Gardens Victoria, now in its 21st year. The collaboration has produced 17 ranges and raised more than $1.3 million for the gardens. The anniversary ranges To mark the milestone, Maxwell & Williams is releasing a series of new ranges, including updates to White Basics, a Royal Botanic Gardens Victoria partnership and two nature-inspired collections. White Basics Edge – Available mid-September. The White Basics Edge collection adds subtle texture and a fresh hit of colour to the White Basics look. Crafted from premium porcelain, each piece is finished with a delicate green rim and embossed detailing while keeping the clean, classic feel of the original range. Royal Botanic Gardens Foxglove – Drawn from the archives of the Royal Botanic Gardens Victoria, the Foxglove collection brings Marie Wehl’s botanical artwork to porcelain. The archival illustrations have been reimagined in a delicate hand-painted style, with subtle embossed detailing and a soft, nature-inspired palette. Available from mid-September. Lunara – Inspired by the coast, Lunara features soft organic forms and a layered reactive glaze, making each piece unique. The range is designed for everyday dining and gatherings. Available now. Fluttering Meadow – Inspired by nature in full bloom, Fluttering Meadow captures the feel of an early morning garden, with flowers, bees and butterflies worked into a hand-illustrated design. The collection features soft botanical forms and delicate linework against a gentle sky-blue palette. Available now. Thirty years on, even with the evolution of family dining culture and design trends, Maxwell & Williams seems to be exactly where it was all those years ago – asking for nothing more than its usual seat at the dining table. Source: Zonnios & Hunt Find more food retail updates on Crumb Wire.

Read More

Quick Links

Follow Us

Contact us

©2025- All Rights Reserved. Developed by Infutive Pvt. Ltd.