/ 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.

Gami Chicken eyes regional expansion with new Albury restaurant

Pallavi Mathur05 mins

Korean chicken chain Gami Chicken has opened its newest restaurant in Albury, marking its first foray into the vibrant border region. Located in the heart of Albury’s dining precinct, the new venue brings Gami’s signature shared chicken plates, casual social dining and strong community spirit to the region. Gami Chicken Executive Director Jun Lee said that the increasing demand for Korean cuisine in Australia was being fuelled by the global phenomenon of K-pop and the cultural wave known as Hallyu, which had driven a 60% revenue increase year-on-year in the Korean Delights range. “The continued rise of K-culture in Australia has created a wonderful platform for us to introduce our offering to mainstream markets and regional areas such as Albury,” Lee said. “For Gami, 2025 is about delivering more flavour, more innovation, and more reasons for customers to keep coming back.” The new venue is being launched by Albury local, Stuart Fontana, who spent over a decade working in defence contracting in Australia and overseas. Now back in his hometown, Stuart is investing in the community with a business that reflects his passion for food, people and local connection. Fontana said: “I’ve always had entrepreneurial energy, and after years away, I wanted to come home and build something meaningful. Gami’s offering is fantastic, and the heart and passion of the people behind it make it even better. This town deserves a place like this – great food, a social vibe, and a space that brings people together.” According to Fontana, the town is already feeling the buzz. “We’re in the busiest part of Albury, and we’re here to support the community, especially local kids. I want this to be a place where people feel welcome, where staff are mentored and trained well, and where we give back,” he said. Gami Albury is committed to building long-term ties with the community with half of all tips donated to local clubs and associations. Customers can nominate groups for donations via an in-store board and plans to collaborate with schools, sports clubs, and worker groups for future events and sponsorships. “I want to offer opportunities to young people here to build a better casual dining industry,” Fontana said. “This community has a strong appetite for quality food and social dining, and we’re excited to be part of its evolving culinary scene.” The Albury restaurant will roll out the brand’s new K-Street menu, bringing the buzz of Korean street food to the table with appetisers similar to what would be found in the markets in Korea. Featuring quality local ingredients and a fresh take on traditional flavours, the new dishes include Cupbap, an affordable, on-the-go option that delivers on flavour and value, Seoul Tteokbokki, K-Street Army Stew, Bulgogi Hotpot and the Gami Platter of crispy fried chicken for which Gami is renowned. “As Gami continues to expand and evolve, we remain committed to delivering an authentic Korean experience with exciting and delicious cuisine that meets the changing tastes of customers,” said Lee. “Casual dining is where Australians connect. We’re creating spaces that feel social, inclusive, and exciting – whether you’re here for a quick bite or a full feast.” Source: Niche Marketing Group

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Dee Why Hotel unveils $3m makeover with new sports bar, bistro and main bar

Pallavi Mathur04 mins

Dee Why Hotel has unveiled a $3 million transformation with three new areas: Mr B’s, a sports bar with the largest TV sports wall on Sydney’s Northern Beaches, Jade’s, a greenhouse-inspired bistro that doubles as a private event space, and a refreshed main bar. The landmark pub has been fully renovated with a mix of retro glamour, nostalgic details and art-deco finishes. Mr B’s, named after the original sports bar from the 90s, now features a 10-metre TV wall. Raised booths and high tables offer prime viewing, while geometric patterns, sports memorabilia and 70s-inspired prints link the redesign back to the venue’s earlier days. Jade’s, named after the Bayfield family’s first grandchild and the hotel’s 80s bistro, is styled with an earthy palette of turmeric, eucalyptus green, pink sand and natural timbers. The main bar has also been reworked, with blue and brown patterned carpets, pink accents, wood panelling and terracotta and chocolate-toned tiles. A timber and brass back bar and pendant lighting complete the upgrade. Still independently run by the Bayfield family since 1977, the renovation acknowledges the original owner and patriarch, Neville Bayfield. A house lager brewed with 4 Pines – Nev’s Lager – and a new cocktail, Nev’s Negroni, both nod to his legacy. “This is a locals’ pub at its core,” said Kaine Bayfield, Chief Operating Officer and grandson of Neville Bayfield. “Over the years, the Dee Why community has changed and as Northern Beaches locals ourselves, we wanted to create a pub experience that truly resonates with both long-time regulars and new visitors. “We’ve restored original elements and added playful energy into every corner. We’ve created spaces where you can cheer on your team in Mr B’s, linger over a long lunch at Jade’s or just settle in for a great burger.” Dee Why Hotel continues its reputation for burgers, including the Double Smash Burger and the Famous Tufflenator. The menu also covers char-grilled skewers, stone-baked pizzas, pub classics and daily specials. The cocktail list has been refreshed with a mix of classic and signature serves, such as Jade’s with gin, peach, apple and mint, and The Glider Room with bourbon, St-Germain, honey, lemon, pomegranate and bitters. Alongside Dee Why Hotel, the Bayfield Hotel Group also runs The Belrose Hotel and Bayfield’s Liquor Superstore at Dee Why and Belrose, as well as its online business. Source: Papaya PR

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Kolkata Social launches Thali Tuesdays in Newtown

Pallavi Mathur02 mins

Kolkata Social has introduced Thali Tuesdays – a weekly three-course feast of nine dishes for $45, running every Tuesday night on King Street. A thali (meaning “plate” in Hindi) is a traditional way of dining across India: a platter-like spread of small portions that balance sweet, sour, spicy and savoury flavours. On the new Kolkata Social Thali menu, guests can expect papad and chutney with chilli chicken to start, followed by birista pulao, dal, barramundi kalia (with the option to upgrade to goat kasha for +$10), begun er tok and spiced aloo kabli. Dessert rounds things out with a crème caramel – a Kolkata-meets-classic finish. To drink, the bar is pouring collab beers with Mountain Culture for $5 alongside $9 house wines. The recently opened Bengali restaurant is part of Plate It Forward Hospitality Group and is led by chef Ahana Dutt, whose career spans Firedoor and Raja. Drawing on her Kolkata upbringing and traditional family recipes, Dutt’s menu at Kolkata Social goes beyond the north Indian dishes most often seen in the West, highlighting the depth and complexity of India’s eastern cuisine. Source: Electric Collective

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Merivale debuts in Melbourne with LB’s Record Bar

Pallavi Mathur03 mins

Justin Hemmes’ Merivale has planted its first flag in Melbourne, taking over the former Lily Blacks site on Meyers Place with the launch of LB’s Record Bar. The new venue tips its hat to the beloved Lily Blacks with its name, while opening a new chapter for one of the city’s best-known laneways. The project will be led by Zara and Michael Madrusan – the husband and wife duo behind The Everleigh and Bar Margaux – with a cocktail program built around agave spirits. The vinyl-only will feature a collection sourced from Melbourne’s independent record stores, curated by Nick van Tiel and brought to life by local music talent and DJs. “We’re committed to a long-term investment in Melbourne’s hospitality scene and community,” Merivale CEO Justin Hemmes said. “Opening our first venue here is just the beginning and we’re grateful for the opportunity to collaborate with talented local operators like Zara and Michael on this project.” Zara Madrusan said: “We look forward to working with Merivale on integrating into Melbourne with a venue that has been created in conversation with a city that we are still so proud to serve, 15 years on.” Michael Madrusan added: “We’ve always loved Lily Blacks and the unofficial Little Latin precinct that is Meyer’s Place. We’re excited at the opportunity to breathe new life into this iconic space with the support of some superstar alumni from The Everleigh and Bar Margaux.” For Merivale, LB’s marks not just its Melbourne debut but the start of a bigger play in the city. The hospitality group already runs some of Sydney’s most recognisable bars and restaurants, including JAM Record Bar, Establishment and Little Felix, alongside dozens more pubs, clubs and venues. Source: Merivale

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Maybe Sammy, SK and Apollo Inn team up for Grey Goose Tiny Tini flights

Pallavi Mathur06 mins

Three standout Australian venues recognised on the World’s 50 Best lists are teaming up this spring for a Grey Goose Tiny Tini takeover. Sydney’s Maybe Sammy, Brisbane’s SK Steak & Oyster and Melbourne’s Apollo Inn will each be serving their own takes on the martini in miniature form, with a month-long menu running from 3 September to 5 October. The collaboration will see all three bars offering Grey Goose Tiny Tini Flights for $45, giving guests the chance to try their city’s local version alongside interstate favourites. At Maybe Sammy and SK Steak & Oyster, the flights will be served on bespoke trays and feature three cocktails: the Maybe Sammy Martini, made with Grey Goose Vodka, Noilly Prat, Distillery Botanica Lemon Myrtle and bitters; the SK Martini, built with Grey Goose Vodka, a vermouth blend, Kiwami and caviar with olive brine; and the Apollo Inn Martini, a mix of Grey Goose Vodka, vermouth blend and Mildura mandarin. Apollo Inn will serve its flights one martini at a time to the table, but the line-up remains the same. Guests can expect the SK Martini, this time with Grey Goose Vodka, dry vermouth and Mount Zero smoked olive oil; the Maybe Sammy Martini with Grey Goose Vodka, Noilly Prat, lemon myrtle and bitters; and the Apollo Inn Martini featuring Grey Goose Vodka, vermouth blend and Mildura mandarin. “It’s been wonderful to have the opportunity to work alongside our peers from some of the East Coast’s best bars, and to see how each has put their own spin on the most iconic of cocktails – the martini, using a spirit as revered as Grey Goose,” said Apollo Inn bar manager Lachlan Bentley. Each bar will also offer its cocktail in full-size pours. The Maybe Sammy Martini will be priced at $26, the Apollo Inn Martini at $30, while the SK Martini will be served at $95 with a freshly shucked Gazander oyster and a bump of ARS Italica caviar. “Before Maybe Sammy even opened, I wanted to create a signature moment for our guests,” said Maybe Sammy co-owner Stefano Catino. “I’d read about Harry’s Bar in Venice serving mini cocktails and thought, ‘no one’s done this in Australia.’ So, we put it on our very first menu – tiny serves of classics, alongside reimagined forgotten recipes. Seven years on, it’s become part of our DNA: a way to enjoy multiple serves without overindulging, and a fresh take on one of the most iconic cocktails in history: the Martini. That’s why partnering with Grey Goose, Apollo Inn and SK on the Tiny Tini program feels so natural – it’s a celebration of the serve that first inspired us, brought to life with one of the world’s best vodkas.” “Our Tiny Tini is a true reflection of SK – refined, confident, and built on the best,” added St Alban’s group bar manager Tim Speechly. “At first glance, it presents with the crisp, clean silhouette of a classic martini, but beneath that clarity lies a defining difference. We fat-wash Grey Goose vodka with rendered Kiwami beef fat and Ars Italica white sturgeon caviar, then allow it to rest for two days. The result is a spirit that retains the martini’s clarity and structure while delivering a savoury, umami-laced undercurrent – a depth and richness that quietly assert the essence of SK.” The initiative brings together three bars with global recognition. Maybe Sammy holds 26th place on the World’s 50 Best Bars list, Apollo Inn is listed among the Best Discovery Bars, and SK is located within The Calile Hotel, ranked 25th on the World’s 50 Best Hotels list. Source: Sense Communications

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Mary’s North Sydney goes all in on weekend brunch

Pallavi Mathur03 mins

Mary’s North Sydney is launching a new Weekend Brunch menu from Father’s Day weekend, running every Saturday and Sunday. Taking cues from classic diner culture but with Mary’s trademark twist, the line-up spans pancake stacks, breakfast burgers, and a Bottomless Brunch option. The move follows the success of June’s ‘Wake the Hell Up’ breakfast pop-up, which introduced a one-off all-day breakfast menu. “We had such great community engagement and feedback with our brunch pop-up in June, so it’s back by popular demand and this time to stay,” said Mary’s co-founder, Jake Smyth. Bottomless Brunch ($55) leads the offering, available 9 am to 2 pm on weekends. Served as a shared set menu, it includes Mary’s brunch staples alongside unlimited Mimosas, Bloody Marys, house wine, beer and Loggerhead filter coffee. “We had such a great response to the pop-up and had so much fun creating this menu. Launching it in sync with Father’s Day weekend is just perfect timing for all those hungry, thirsty dads,” Smyth said. À la carte diners can start with Coffee & Donuts – Loggerhead Classic Roast brewed bottomless, with donuts sold individually or by the half-dozen. The savoury side pulls from diner favourites with Mary’s own spin: egg and cheese muffins, bacon and sausage stacks with house HP, or biscuits with sausage gravy. The Full Brekky Burger stacks a sausage patty, bacon, fried egg, cheese, hash brown, smoked maple syrup and house HP. For vegetarians, the Morning Glory swaps in mushrooms, egg, hash brown and smoked ketchup. Pancakes keep things sweet (or savoury). The Classic Stack comes with butter and maple, while choc-chip with honeycomb butter or maple-glazed fried chicken take things further. For bigger appetites, the Full Mary and The Widow Maker load the plate with bacon, patties, eggs and hash browns. The bar keeps the brunch energy alive with Mary’s Famous $10 Margaritas, Mimosas, Palomas and the Spicy Pickle Margarita. Mary’s North Sydney now runs extended hours: 11 am – 9 pm Monday to Wednesday, 11 am – 10 pm Thursday and Friday, 9 am – 10 pm Saturday, and 9 am – 8 pm Sunday.

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Five years on: How these food businesses bounced back from the COVID era

Pallavi Mathur014 mins

Few industries were hit harder by the 2020 lockdowns than food and hospitality. Overnight, the rhythm of cafés, pubs, and restaurants across Australia was shaken up – dining rooms went dark, staff stood down, fridges packed with produce and nowhere for it to go. While some regional venues managed to find opportunity in the surge of local tourism, for most, survival meant fast pivots, tough calls, and months of uncertainty. Some shut their doors for good, others powered through on takeaway and so many had to rethink what it meant to run a food business in a world that kept changing week to week. Now, five years on, these businesses speak to Crumb Wire about their stories of resilience and keeping up the momentum: The Rusty Rabbit – Sydney, Multiple locations Josh and Jamesray Khoury The Rusty Rabbit has been part of Sydney’s café scene for more than a decade, first opening in Darlinghurst in 2014 before expanding to Burwood, Epping, St Leonards and most recently Concord. Known for its playful twists on brunch classics, the café has built a loyal following that stuck with it through the toughest years of COVID. “We opened in November 2014 in Darlinghurst, followed by Burwood in 2017, where we operated for about five years before selling the business two years ago. Since then, we’ve opened a store in St Leonards and then most recently in Concord, which for us was a bit of a homecoming, because we’ve grown up in the inner west,” says owner Josh Khoury. The Burwood and Epping locations were most affected by the pandemic. “We had four stores going into COVID – Darlinghurst, St Leonards, Burwood and Epping – and each one was on a different journey. Darlinghurst had been around for so long and was very much a neighbourhood café, so it stayed busy with locals grabbing coffee. But newer spots like Epping didn’t have that foundation of customers yet and Burwood really struggled when all the offices didn’t come back. It ended up being very much about the community you’d built over time. That’s what pushed us through,” says owner Josh Khoury. The secret sauce to Rusty Rabbit’s comeback was consistency, according to Khoury – much like their menu, which is consistent across all locations – a deliberate choice to keep expectations the same whether you’re in Darlinghurst or the suburbs. Pancakes (both sweet and savoury) are a weekend hit, alongside shawarma tacos and the sweet potato fritters. More recently, a steak and eggs dish was added, which has quickly become a best-seller. Rusty Rabbit’s newest location is at 62 Majors Bay Road, Concord, NSW. Waterfalls Cafe & Gallery – Mt Field National Park, Tasmania Waterfalls Cafe & Gallery Tucked inside Tasmania’s Mt Field National Park, Waterfalls Café & Gallery has been part of the visitor experience since 2012, when Rachel Power and her family moved from Canberra to take over the café and souvenir shop. With a focus on all things local, including staff, produce and artists, the business has grown alongside the park, helping boost visitation from 90,000 to more than 220,000 a year before the pandemic hit. “Our COVID shutdown was the first time we had closed our business since taking ownership,” Power recalls. “It stung, but very quickly it turned into ‘where is the opportunity?’ We took advantage of a state government grant, knocked down walls, repainted and remodelled, and reopened to an excited public who had followed the journey online.” Power’s COVID experience taught her to trust her gut instinct. “I saw the shift in customers and behaviour before the shutdown happened and moved to mitigate the negative results. I chose to be nimble when we reopened, which positioned us to take advantage of the opportunities as the world emerged.” Rustic charm aside, Waterfalls Café is also growing into accommodation. “The existing product was tired and unable to cope with the growing numbers. Tour groups had nowhere to stay together if they had more than 4 people. We tried everything to get our accommodation started, everything possible, and rejection from lenders was all we faced,” says Power.  “Thankfully, the Tasmanian Government recognised that regional businesses were being hampered by traditional lending and launched the Tourism Loan Scheme – our LAST chance. We were successful, allowing us to open our first 4 pods in 2023.” The family’s long-held dream of opening Mt Field Retreat became reality in 2023 with four pods, and demand has been so strong that another eight are set to open this year. Waterfalls Café & Gallery can be found at 90 Lake Dobson Rd, Mt Field, Tasmania Adora Handmade Chocolates – Sydney, Multiple Locations Adora Handmade Chocolates Sydney’s dessert hounds can sniff good chocolate from a mile away – but what happens when they have surgical masks on? Adora Handmade Chocolates decided their solution was to level up and go hard on takeaway. “In 2019, we made the decision to take our business to the next level,” says co-owner Tina Angelidis. After opening four stores over 25 years, she and her team felt they had developed a formula that worked, so they set to work and created their next five-year plan, which included opening another four stores. Adora Oatley began to take shape by the end of 2019 – they planned to open in late February 2020. Then, in March 2020, COVID hit Sydney. “Just as we were about to launch our biggest store to date, the new government restrictions came into effect, limiting operations to essential services only. I remember coming home and thinking I’d just lost everything I worked for over the past 25 years,” says Angelidis. “Thankfully, government support came through, and we were able to continue operating as takeaway only.”  “Being in a suburban area, Oatley received strong support from locals who had started working from home. In fact, all our suburban stores performed well during COVID. Our city store, however, almost died – we were lucky that having that mix of suburban and…

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Creator Profile: Joel Feren on nutrition myths and bringing men back into the kitchen

Pallavi Mathur08 mins

Joel Feren is a Melbourne-based media dietitian, recipe creator and content producer who makes nutrition approachable, inclusive, and fun. With brand partnerships spanning Weet-Bix to ALDI and regular appearances across TV, radio, and digital platforms, he’s built a reputation for blending credible science with real-world food. In this profile, he talks to Crumb Wire about his creator journey and the myths he’s out to bust. Let’s start with the basics – What are your handles:  IG: @the_nutritonguy How would you describe the content you create? I create engaging, evidence-based nutrition and food content that informs, inspires, and entertains. My content blends credible science with a touch of storytelling to help people improve their health and relationship with food. Whether it’s recipes, nutrition tips, or cooking hacks, my focus is on practical, achievable changes that make healthy eating enjoyable and sustainable. In particular, I aim to connect with men and families, showing them that nutritious food can be simple, delicious and deeply meaningful. Tell us about your creator journey so far.  My creator journey began in 2014 when I started my Instagram account. It’s been a slow burn ever since. What started as a creative outlet soon became a platform to share my love of food, debunk nutrition myths, and make healthy eating less complicated and more enjoyable. I’ve grown from posting casual kitchen snaps to developing content for leading food brands, health publications, and leveraging my profile to gain presenting opportunities on TV. Over time, I’ve built a community that trusts me to deliver evidence-based advice in a way that’s approachable, practical, and fun. I’m focused on men’s health, inspiring more men to get in the kitchen and cook for themselves and their families. Today, my work spans social media, TV, radio, live events, and brand partnerships – but my mission has always been the same: helping people (in particular men) enjoy nutritious food that brings meaning and joy to their lives. What have been some of your biggest achievements and challenges along the way? Since starting my Instagram in 2014, I’ve steadily built a loyal audience by sharing recipes, kitchen tips, and credible nutrition advice. This presence has led to brand deals with companies like Weet-Bix, as well as corporate work, including cooking demonstrations and live events. I’ve also appeared on national TV and radio, and developed hundreds of recipes for leading food brands and media outlets. The main challenge has been cutting through the noise of nutrition misinformation while staying true to an evidence-based approach. Social media is crowded, so consistency and clarity have been key. Balancing content creation with family life is always a juggle, but it has taught me to work smarter and focus on what matters most to my audience. How has the social media food scene changed since you started? What do you love (or not love) about where it’s heading? When I started my Instagram account, the social media food scene was all about polished, picture-perfect imagery. Now, it’s shifted towards raw, behind-the-scenes content and real content, flaws and all, that truly connects with people. I love that it feels more authentic and relatable – audiences want to see the process, the spills, and the slightly wonky meals that still deliver on taste. I’m less keen on quirky diet trends and the spread of nutrition misinformation, which can be misleading and unhelpful.  What do you wish people understood better about content creation?  Good content creation involves planning, research, recipe testing, styling, shooting, editing, and writing – all while making sure it’s accurate, engaging, and tailored to your ideal audience. It’s creative work, but it’s also strategic and time-consuming. Plus, social media can be an important tool in a creator’s marketing strategy. Which food creators or pages are you following right now?  I follow a mix of fellow dietitians, science communicators and foodie creators. Some of my favourite accounts are @dr_idz, @drkaranrajan, @andytherd, @jaxxsnax, @itsvegansis, @eitan and @dietitianrose. What’s your foodie top-tip? Building confidence in the kitchen does more than keep hunger at bay; it can transform the way you eat, the way you feel, and ultimately improve your health. My mission is to help people rediscover the power of cooking. You don’t need culinary superpowers – just a dash of curiosity, a spoonful of know-how, and a healthy appetite for trying something new. Cooking isn’t some supernatural talent reserved for chefs, so give it a go. And finally, what do you enjoy doing outside of work and content creation? I have a young family, so spending time with my wife and kids brings the ultimate joy. My kids are super active and I love scooting to the park, kicking the footy, or doing elaborate obstacle courses in the backyard with them. I also love cooking with my kids. It’s fun to create something delicious together, but it also teaches them an important life skill.  

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Creator Profile: In conversation with Tightarses of Melbourne

Pallavi Mathur05 mins

Lisa Lorenz swapped the music industry for Melbourne’s dining scene, building Tightarses of Melbourne into a 54,000-strong community with her partner Cam and their dog Taco. Together they’ve turned a tongue-in-cheek Instagram into a trusted guide for budget eats, happy hours and small venues worth supporting. Let’s start with the basics – What are your handles: IG: @tightarsesofmelbourne Website: http://www.tightarses.au How would you describe the content you create? We Tightarses have created a go-to guide and directory for the best deals across Melbourne. Think $2 oyster deals and happy hours to trivia, parma and steak nights, fun activities to get you out of the house, etc. You get the idea.  Tell us about your creator journey so far. Our first posts were honestly so cringe. If you scroll back far enough, you’ll find them. We were actually trying to make the photos look bad. It’s been a wild ride watching this little community grow and hearing people say they’ve found their new favourite venue or meal. We love it, honestly. What started as a bit of a joke turned into something that’s really taken off.  What have been some of your biggest achievements and challenges along the way? Our biggest achievement was hitting 50K. That was our white whale. That, and every time a venue tells us we helped them sell out right after we post. We love when that happens. The biggest challenge? Honestly, not working all the time. There’s so much behind-the-scenes work, and with so many venues and deals to cover, the admin can feel never-ending. How has the social media food scene changed since you started? What do you love (or not love) about where it’s heading? Everything is about going viral these days, and honestly, it’s a lot of pressure. We can spend hours creating something we’re really proud of, and if no one engages with it, the algorithm just buries it. Meanwhile, the simplest content sometimes blows up. We’re all just doing our best and kind of making it up as we go… or is that just me? What do you wish people understood better about content creation? It takes A LOT OF TIME.  Which food creators or pages are you following right now? I love the pages that focus on one thing and do it really well. Steakbabes is great, Sunday Roast of Melbourne always hits, and Girl About Melb absolutely kills it, she’s so good at what she does. What’s your foodie top-tip? Follow Tightarses of Melbourne and check out our Juicy Deal Directory. We have over 2,000 deals you can filter through to find the perfect venue and deal for whatever you’re craving. We might be biased, but it’s seriously good. And finally, what do you enjoy doing outside of work and content creation? We do spin classes about five times a week to work off all the food and drinks we enjoy. Since we’re out a lot for “work,” just hanging at home with the dog is honestly the best way to spend a day off.

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