/ Nov 05, 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.

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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Varsity’s first Melbourne venue opens in Ringwood this November

Pallavi Mathur05 mins

After 13 years and 10 venues in WA, Varsity is making its first move east with a 2,800-square-metre Ringwood venue built for burgers, beers, live sport, bowling and arcade chaos under one roof. Opening on November 13 in the former Jooce nightclub site, Varsity Ringwood will have a licensed capacity of 1,100, making it the brand’s biggest venue yet. A 70-foot bar pouring 52 taps sits at the centre of the space, surrounded by more than 30 screens, including three mega screens dedicated to live sport. The arcade alone covers 440 square metres and has more than 70 games, with 27 appearing at a Varsity venue for the first time. Hydraulic racing games, virtual reality, coin pushers, ticket and prize games sit alongside Pokémon and Metallica pinball, with a walk-through prize shop at the exit stocked with collectables, figurines, skate decks and movie memorabilia. Eight tenpin bowling lanes sit beneath a full-width HD LED video wall, while a dedicated pool room keeps a little of Varsity’s old-school dive-bar DNA in the mix. Three separate function spaces have also been built for private events, watch parties and sports team functions. Varsity Head of Marketing Abby Rohde said the idea was to bring the full Varsity experience together in one place. “Varsity has been built around creating epic experiences. Whether you’re here to catch the game, get stuck into a burger, challenge your mates in the arcade or settle in for a big night, we bring it all together.” Large-scale murals by artist Michael Hartley run through the venue and across the exterior façade, giving the new site its own look rather than simply transplanting the WA venues into Melbourne. “Ringwood is a massive milestone for us. Every part of this venue has been designed to deliver the ultimate Varsity line-up,” Rohde said. Varsity’s American-style burgers and bar classics are making the trip east too, alongside the rotating Burger of the Month that has become known for limited-edition collaborations and slightly unhinged builds. With two free car parks offering more than 100 spaces, the venue is set up for everything from a quick burger and a game to a full night of sport, bowling, arcade runs and drinks. Opening weekend Varsity Ringwood opens on Friday, November 13, with live art from Sindy Sinn, $8 pints during Happy Hour from 5 pm to 6 pm and DJs playing from 6 pm to 10 pm on both Friday and Saturday. Arcade giveaways will run across the weekend. Machine will be live screen printing from 3 pm on Saturday, with a Varsity Lager pint and shirt combo available for $40, while a Red Bull Replica Formula 1 Car will be parked inside the venue for the full opening weekend. Source: Kate Co. Find more dining out updates on Crumb Wire.

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Messina’s cake range gets its first major refresh in eight years

Pallavi Mathur04 mins

Eight years after its last cake line-up, Gelato Messina has rebuilt the range with new flavours, new fillings and four cakes ready for birthdays, Christmas tables and everything in between. Messina last refreshed its cake range in 2018, and the same in-house single-origin chocolate, fresh Jersey milk and pastry-chef-made additions are still at the heart of it. This time, the development team has revisited years of customer feedback and what it learned since the last launch to rework the range, rather than simply give the old cakes a new look. Dr Evil’s Magic Mushroom returns as Madame Mushroom, inspired by the Triple Whammy gelato special and keeping the familiar red glaze and white chocolate dots. Inside, it now has chocolate malt gelato and Messinatella mousse. Miss Pavalaska brings Bombe Alaska and pavlova together, while Dr Beez and Sir Choc-A-Lot are completely new additions. Dr Beez goes all in on honey, while Sir Choc-A-Lot is Messina’s most chocolate-heavy cake to date and the only semifreddo in the new range. Customers still have the choice of three traditional frozen gelato cakes or a semifreddo, which can be served straight from the freezer or fridge for a softer, mousse-style texture. Hitting refresh on the range The new and improved Gelato Messina cake range includes: Madame Mushroom (frozen) – $130, serves 16–20Malt whipped ganache, Messinatella mousse, milk chocolate and hazelnut fudge, chocolate cookies, chocolate malt gelato and chocolate sponge, finished with red chocolate glaze and white chocolate dots. Miss Pavalaska (frozen) – $99, serves 12–16Passionfruit and mango gelato, vanilla gelato, raspberry and passionfruit sauce, baked meringue and raspberry glaze, finished with torched passionfruit Italian meringue. Dr Beez (frozen) – $90, serves 10–14Honey brûlée mousse, honey custard gelato, honeycomb gelato, vanilla caramel, hokey pokey crunch and chocolate sponge, finished with velvet chocolate spray. Sir Choc-A-Lot (semifreddo) – $90, serves 10–14Dark chocolate mousse, chocolate brownie with cocoa nibs, chocolate sponge and salted caramel cremeux, finished with chocolate glaze and chocolate garnishes. The new cake range will be available in all Gelato Messina stores and online from November 10, with cakes available to order ahead for pick-up or grab directly from store cabinets. Customers will also be collect points on cake purchases through the Messina App. Find more food retail updates on Crumb Wire.

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Italian wine, Negronis and cinema come together at Bevi Italiano

Pallavi Mathur03 mins

Bevi Italiano is bringing more than 200 Italian wines, Negronis, antipasti and classic cinema to Sydney CBD for one night only. Created by wine communicator Angus Hughson and sommelier Lara Caraturo, the event brings Italian producers, importers and drinks educators together for an evening that digs into just how much there is to drink beyond the country’s best-known labels. “Bevi Italiano is about bringing people together over great wine, food and conversation, while encouraging them to explore beyond the labels they already know,” Hughson and Caraturo said. “We want people to discover just how diverse and exciting Italian wine can be, in an atmosphere that celebrates the best of Italian drinking culture.” The walk-around tasting will span regions across Italy, including Barolo and Brunello di Montalcino, the sparkling wines of Franciacorta and wines grown around the volcanic soils of Mount Etna. Importers will be on hand throughout the night, giving guests a chance to taste widely and ask questions as they go. Negronis and Canella Bellinis will sit alongside salumi and cheese from Ocello and bread from LODE Bakery by Federico Zanellato, while classic Italian films play across the venue and music runs through the evening. Hughson will host smaller wine masterclasses exploring Italian regions, grape varieties and wine culture, while Sydney bartender and drinks educator Claudio Bedini will run hands-on aperitivo sessions looking at the history and traditions behind Italian bitters and vermouths. CLASSICO tickets are $55 per person plus fees and include entry and tastings of 200 wines. RISERVA tickets are $99 per person plus fees, adding access to more than 40 premium and rare wines, a welcome cocktail and a take-home wine glass. Bevi Italiano takes over Machine Hall in Sydney’s CBD on October 26. Trade and media sessions begin from midday, with the consumer session running from 5 pm to 8 pm. Find more food and drink news on Crumb Wire.

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Coming Soon: Pony Dining to bring its wood-fired fare to Barangaroo

Pallavi Mathur04 mins

Twenty years after Pony Dining first fired up its open kitchen in The Rocks, the Sydney restaurant is getting a much bigger sibling at Barangaroo. Pony Dining Barangaroo will open on November 18 with 200 seats and 500 square metres of space, almost three times the size of the original. The new restaurant and bar will sit on the corner of Shelley Street and Barangaroo Avenue, carrying over the wood-fired cooking that has defined Pony while giving the kitchen considerably more room to play with fire, so to speak. Executive chef Neil Nolan, who has been with the family-owned group for the past two decades, will oversee a kitchen fitted with a traditional wood-fired oven, multiple wood grills and a dedicated wok section. Ironbark will remain at the heart of the cooking, but the larger set-up gives the team more ways to work with smoke, heat and char than it has had in The Rocks. “Not many modern Australian venues incorporate a wok into their cooking,” Nolan said. “For us, it’s another way we can harness the transformative power of natural fire to create flavours, aromas and textures that no other method can replicate.” The extra space will also allow Pony to bring more preparation in-house, including its own butchering and dry-ageing, while multi-tier live seafood tanks will hold fresh local produce for the kitchen. Pony was an early adopter of the open kitchen when its original restaurant launched, and Barangaroo keeps that connection between dining room and cooking front and centre. The expansive kitchen will be visible from every seat, putting the wood ovens, grills and wok in full view of diners. For Nolan, keeping the kitchen visible is “incredibly important” to the way Pony operates. “We were one of the first venues in Sydney to have an open-plan kitchen; prior to that it was always in the back, hidden from view.” Where The Rocks has built much of its character around a busy, close-quarters atmosphere, Barangaroo has been designed for longer lunches, dinners and drinks, with wall-to-wall windows offering harbour glimpses and custom booth seating across the dining room. The 200-seat venue will also have a dedicated bar with its own menu, DJs and live music, giving guests somewhere to settle in beyond dinner and pushing Pony further into late-night territory than its original location. Pony Dining Barangaroo opens November 18, with bookings now open. Find more dining out updates on Crumb Wire.

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ALDI brings back Christmas favourites and adds new festive finds

Pallavi Mathur07 mins

ALDI’s 2026 Christmas range is starting to hit shelves with more than 100 festive products, and many of them are priced under $5. The seasonal range sits alongside more than 700 everyday ALDI products already priced below $3, giving shoppers plenty of room to mix the bigger Christmas centrepieces with all the smaller things that somehow pile up in December. Belinda Grice, Group Director, Seasonal & Special Buys, ALDI Australia, said, “Whether it’s hosting family and friends, bringing a plate to Christmas lunch or stocking up on festive treats, we’ve got Christmas covered at ALDI. “This year’s range combines award-winning products, customer favourites and exciting new additions designed to help Australians celebrate in style without stretching the budget. With ALDI Prices at the heart of our Christmas range, more than half of our festive products are priced under $5, helping Australians enjoy all the magic of Christmas while keeping more money in their pocket. “Australians are looking for ways to make their money go further, especially at Christmas. That’s why we’ve focused on creating a festive range that delivers exceptional quality and value, helping customers enjoy everything from Christmas lunch to summer entertaining without compromising on the products they love.” Seafood, turkey, freezer snacks, desserts, mince pies and panettone are all starting to arrive, with more Christmas products still due before December 25. Festive freezer favourites for easy hosting New Curated Collection Prawn Toast (168g/$5.99) and Festive Selection Pork Belly Bites in Cranberry Sauce (400g/$9.99) are made for grazing plates, last-minute guests or the point in the afternoon when everyone suddenly wants “just a little something”. The freezer selection also covers entrées, mains, sides and desserts, taking some of the pressure off a Christmas spread that can very quickly turn into an all-day kitchen job. Seafood without the big price tag Curated Collection Atlantic Salmon Side with Toscana Style Herb Crust (700g/$23.99) and Curated Collection Split Rock Lobster (450g/$29.99) are among the bigger seafood options, with the lobster available in Garlic & Herb or French Style. Curated Collection Lobster Tails are back at $32.99, their lowest price since 2022 and down from $34.99 last year, while Curated Collection Croissant Prawn Puffs have dropped from $6.99 to $5.99. Turkey, turducken and Christmas mains The Curated Collection Premium Stuffed Turkey Breast Roast (1kg/$21.99) returns in Apple and Cranberry or Sage and Onion stuffing. For something a little less expected, the Curated Collection Turducken Roast (1.5kg/$32.99) layers turkey, duck and chicken with Cranberry and Apple Stuffing, giving the Christmas table a centrepiece with plenty going on before anyone even gets to the carving. Desserts and festive treats A new Curated Collection Lemon & Chantilly Cream Roulade (425g/$12.99) joins the sweets this year, while the Curated Collection Toffee and Pecan Roulade (445g/$12.99) is returning. Festive Selection Fruit Mince Pies (360g/$3.99) and Festive Selection Mini Puddings (2pk/$4.99) will also be back in the middle aisle, alongside Curated Collection Gourmet Nougat, Christmas Fudge and Luxury English Brittle at $4.99 in new flavours. ALDI has refreshed the packaging across its Curated Collection and Festive Selection ranges for 2026. “Customers will also notice a fresh new look across our Curated Collection and Festive Selection ranges, with artwork designed to bring even more Christmas cheer. While the packaging has had a festive makeover, customers can still expect the same award-winning taste they’ve come to know and love,” Grice said. The supermarket was named Finder’s Most Loved Supermarket for Christmas Groceries and has received multiple Canstar Blue awards for its Fruit Mince Pies, Plum Puddings and Mini Puddings. Its puddings have been recognised every year from 2018 to 2025. “The quality across our Christmas range continues to be recognised, with ALDI named Finder’s Most Loved Supermarket for Christmas Groceries, alongside multiple Canstar Blue awards for our Fruit Mince Pies, Plum Puddings and Mini Puddings. Our puddings have continued their winning streak every year from 2018 to 2025, reflecting our focus on delivering incredible products at the best value for Australian families at Christmas. “We believe Australians shouldn’t have to choose between quality and affordability during the festive season. From Christmas Day centrepieces to entertaining essentials, our Christmas range brings together award-winning products, customer favourites and seasonal must haves, all at prices that help customers celebrate more while spending less,” Grice said. The 2026 Christmas range is available in ALDI stores now, with more products still to arrive before Christmas Day. Find more food retail updates on Crumb Wire.

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Applejack Hospitality set to kick off a new era for Opera Bar

Pallavi Mathur09 mins

A year after taking over the Sydney Opera House’s harbourside dining venues, Applejack Hospitality is unveiling the biggest transformation in Opera Bar’s history. The reopening completes the first major overhaul of the precinct under Applejack, following the arrival of Winnie’s next door in July. At Opera Bar, the familiar blue nautical styling has been retired in favour of deep green interiors, new internal and terrace bars, new furniture and lighting and an all-electric kitchen, all designed by Australian studio Luchetti Krelle. “Opera Bar is one of Australia’s most iconic venues. It’s known by people all over the world, but it also belongs to the people who live here. We wanted to create something that honours both: a venue worthy of this extraordinary location that still feels unmistakably Sydney,” said Ben Carroll, Co-Founder, Applejack Hospitality. Sydney on the menu From that new kitchen, Applejack Culinary Director Patrick Friesen and Opera Bar Precinct Executive Head Chef Daniel Cooper will serve a market-style menu that pulls together the food cultures Sydney knows well, from Asian and Middle Eastern flavours to pizza and modern Australian classics. “Sydney is the most delicious city on earth,” said Friesen. “You can travel around the world just by moving through its suburbs, and that’s what we wanted to capture at Opera Bar.” “The menu celebrates the people who make Sydney’s food culture what it is – the producers, makers and businesses doing incredible things in neighbourhoods across the city – while still being generous, approachable and exactly what you want to eat beside the harbour.” Sydney producers are worked directly into the dishes rather than simply name-checked on the menu. Pork spring rolls made by Banh Mi Bay Ngo in Bankstown are served with herbs, lettuce and fish sauce, while falafel from Basta in Bondi comes with amba and pickled turnip. La Stella’s Auburn-made Italian mozzarella is used in the pizza kitchen, where one of the signatures pairs prawns with miso, Calabrian chilli and roasted shellfish oil. Sydney rock oysters sourced through Rock Oyster Depot arrive with mignonette and hot sauce from The Fermentalists, while the fish n chips uses Young Henrys Newtowner in the beer batter. Potter Sam Gordon has made the plates for the new menu, giving each of its four sections a different coloured rim. Applejack Group Beverage Manager Matt Johnson and Opera Bar Precinct Beverage Manager James ‘Rusty’ Russell have kept the same attention on Sydney and NSW producers behind the bar. Young Henrys, Stone & Wood, Hawke’s, Mountain Culture, Yulli’s and Heaps Normal appear across the beer list, while wines come from the Hunter Valley, Orange, Mudgee, Tumbarumba and the Canberra District, alongside Champagne and Provence rosé. Applejack has commissioned its own wines from NSW producers too, including Mercer Wines Pinot Grigio and Rosato from Orange and Margan ‘Otis’ Shiraz from the Hunter Valley. A Hugo Spritz made with Papa Salt Coastal Gin sits alongside cocktails that borrow from familiar Australian flavours. The Mango Weis Bar becomes a frozen mango and coconut drink made with Sydney’s Red Mill Rum, while the Cheeky Lamington mixes coconut tequila and white chocolate and comes topped with a lamington from TOKYO Lamington. Non-alcoholic cocktails, wine and beer have their own place on the list too. “The drinks list has been designed with the same philosophy as the food – to celebrate the incredible producers we have here. We’ve brought together Australian spirits, wines and beers alongside cocktails that feel fresh, fun and distinctly Opera Bar. Whether it’s a quick drink before a show or settling in for an afternoon by the harbour, we wanted the drinks to feel considered but never complicated,” said Johnson. Precinct General Manager Holly McMahon will lead the front of house team, including Opera Bar’s Guest Experience Officers. Arts Matter will curate live music every night, and sculptor Tan Alridge will present a launch exhibition at the southern end of the venues from November 10 to December 13. Jade McKellar, Chief Customer Officer, Sydney Opera House, said “Opera Bar is where the Sydney Opera House meets the city, and this new era makes that connection stronger than ever. Just as we bring many voices and traditions together on our stages, the new Opera Bar brings that same spirit to the harbour’s edge, with a bold and diverse mix of flavours that reflects the vibrant, multicultural Sydney we call home.” “Everything we’ve done has been guided by the Sydney Opera House’s ambition to be Everyone’s House – a place for all, whether you’re here for a performance, a drink by the water or simply to take in the view. Together with Winnie’s, we’ve created two very different venues that give people even more reason to spend time here. One year into our 10-year partnership with Sydney Opera House, this is just the beginning, and we’re incredibly proud to be part of its next chapter,” added Hamish Watts, Co-Founder, Applejack Hospitality. Opera Bar and Winnie’s will celebrate the completed precinct transformation from 6 pm on November 10. Opera Bar reopens to the public on November 6, scheduled to operate 7 days a week from 11 am till late. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

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Deck the aisles: Woolworths brings back Christmas hams

Pallavi Mathur06 mins

Christmas ham season has officially started at Woolworths as the supermarket brings back its Australian Half Leg Ham at $8 per kilo alongside a 14-strong festive range. That is the same price the supermarket charged for the ham 12 years ago in 2014, giving shoppers at least one familiar number as Christmas food bills start to stack up. “We know that ham is one of the most popular Christmas products on Aussie dinner tables, not just for the main feast, but for all those leftover toasties and salads throughout the festive week. With cost-of-living top of mind for so many families, getting quality Aussie products at a great price matters more than ever,” said Annette Karantoni, Managing Director for Woolworths Retail. “By keeping our Australian Half Leg Ham at $8 per kilo for the fourth Christmas in a row, our customers can enjoy their holiday traditions without stretching their Christmas budget.” The Half Leg Ham is part of a 14-strong Christmas range arriving nationally from October 22, with everything from whole legs and quarter hams to pre-sliced packs, crackling ham and a few shortcut options for anyone who would rather spend less time glazing and more time eating. “We’re also helping hosts take shortcut options without compromising on quality – introducing exciting new flavours like Australian apple cider and honey glazes, alongside pre-sliced and bake-in-tray cuts that provide added convenience in the kitchen so you can focus on enjoying the day,” Karantoni said. One of the new additions is the Apple Cider and Honey Glazed Ham, a boneless ham infused with Tasmanian apple cider from Willie Smith, smoked over mountain ash wood and finished with honey glaze, dried apple slices and fresh rosemary. Woolworths is also bringing out two Glaze & Bake Leg Hams in oven-ready trays, each weighing 840g and ready to serve in up to 60 minutes. One comes with a Honey, Fig and Rosemary Glaze, while the other uses Davidson Plum and Honey, with the Davidson plum purée and Australian honey sourced from producers in the northern regions of New South Wales. There are plenty of more traditional options too, including the Gold Collection Triple Smoked Free Range Half Leg Ham, naturally smoked with karri wood chips and a gold medal winner at the 2025 Royal Tasmanian Fine Food Awards. Smaller tables can go for the Double Smoked Quarter Leg Ham, smoked over mountain ash wood for a richer flavour without committing to a full leg. Woolworths expects Australians to get through around 1.2 million ham products from its range this season, adding up to more than 4.3 million kilos. More than 650,000 of those are expected to be Half Leg Hams alone. The classics Woolworths Half Leg Ham – $8.00 per kilo Woolworths Quarter Leg Ham – $12.50 per kilo Woolworths Double Smoked Half Leg Ham – $13.00 per kilo Woolworths Double Smoked Quarter Leg Ham – $14.50 per kilo Woolworths Gold Collection Triple Smoked Free Range Half Leg Ham – $15.50 per kilo Woolworths Gold Collection Triple Smoked Free Range Quarter Leg Ham – $17.00 per kilo Woolworths Whole Leg Ham – $7.50 per kilo Woolworths Easy Carve Shoulder Ham – $10.00 per kilo Woolworths Easy Carve Double Smoked Shoulder Ham – $11.50 per kilo Woolworths Gold Thick Sliced Ham off the Bone (500g) – $14.00 per pack Flavour packed for cooking shortcuts Woolworths Apple Cider and Honey Glazed Ham – $29.00 per kilo Woolworths Gold Collection Glaze & Bake Leg Ham with Honey, Fig and Rosemary Glaze (840g) – $27.50 per pack Woolworths Gold Collection Glaze & Bake Leg Ham with Davidson Plum and Honey Glaze (840g) – $27.50 per pack Woolworths Crackling Ham – $22.00 per kilo The full Woolworths Christmas ham range will begin rolling out in stores nationwide and online from October 22 and remain available through to Christmas Day. Find more food retail updates on Crumb Wire.

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