Manly Wharf is marking the Easter long weekend with a four-day program of food, music and family-friendly events. Across Good Friday to Easter Monday, the waterfront precinct will host a mix of dining, live DJs and Easter activities, with a new bottomless lunch at Felons Barrel Room among the weekend’s key additions. Launching on Saturday, April 3, the weekly bottomless will run across two 90-minute sittings at 12 pm and 2 pm, built around a Southeast Asian-style shared menu. The spread includes salt and vinegar prawn crackers, BBQ pork buns, prawn spring rolls, salt and pepper squid, crackling pork belly salad and tom yum fried rice. The drinks package includes prosecco, wines, Felons beer, soft drinks and juice, with the option to add cocktails like an Aperol spritz, Felons margarita and yuzu spritz for an extra $30. It’s priced at $85 per person and will continue weekly beyond the long weekend. Across the precinct, there’s also seafood at Felons Seafood and Hugo’s Manly, or takeaway from Manly Fish & Chips for something more casual along the waterfront. From Good Friday through to Easter Sunday, DJs will play on the jetty from 5 pm. Easter Sunday shifts towards families during the day, with a roaming Easter bunny handing out chocolate eggs, free face painting, reptile shows at Felons Barrel Room and a kids eat free offer running from 11 am to 3 pm. The precinct will trade across the full long weekend from Good Friday through to Easter Monday. On Good Friday, all venues will open from 12 pm to 10 pm, with regular trading hours across Easter Saturday, Easter Sunday and Easter Monday. The bottomless lunch launches Saturday, April 3, at Felons Barrel Room at Manly Wharf, with bookings available online. Source: The Cru Find more food and drink news on Crumb Wire.

Premium soft drink brand Fever-Tree has launched a Lemon, Lime & Bitters for the Australian market. The release brings the classic pub staple into the brand’s range, combining Sicilian lemons, Mexican limes and ANGOSTURA aromatic bitters in a non-alcoholic format. It’s a category that already holds weight locally. Lemon, Lime & Bitters is widely recognised as Australia’s “national drink” and remains one of the most ordered soft drinks in pubs, though retail shelves have largely been dominated by more mainstream versions. Grown-up soft drink With this release, Fever-Tree is moving beyond mixers and further into the non-alcoholic space, responding to growing demand for alcohol-free options that still deliver on flavour. The product is rolling out nationally through Coles Group, Woolworths Group and Dan Murphy’s, alongside independent and specialty retailers, giving it broad reach across grocery and liquor. Caroline Wood, Head of Marketing at Fever-Tree Australia, says, “Fever-Tree has built its global reputation by premiumising the mixer category, launching the world’s first premium tonic water in 2005 and redefining expectations around quality and ingredient provenance. With the launch of Lemon Lime & Bitters, we are applying the same philosophy to Australia’s most iconic grown-up soft drink. “Lemon, Lime & Bitters was the original sophisticated non-alcoholic drink, long before the category even had a name. As moderation becomes mainstream, we see a huge opportunity to elevate and reclaim it. “Outside of the bar, no one has really excelled at how to deliver that crisp, balanced bitters finish consistently, and that’s exactly what Fever-Tree is built to do,” Wood says. The opportunity is particularly strong among younger consumers, with research showing more than four in ten Lemon, Lime & Bitters drinkers aged 18–34 have the drink at least once a month. While it’s a staple on menus, take-home options remain relatively limited, leaving room for a more premium retail offer. A balance of citrus and bitters The drink itself leans on naturally sourced ingredients, with no artificial flavourings or sweeteners, and sits at 19 calories per 100ml. It’s built around a balance of citrus and bitters, with a finish that aims to mirror what you’d expect from a well-made version at the bar. Since launching in Australia in 2018, Fever-Tree has built out its presence across both venues and retail, supported by global recognition, including 11 consecutive years as a top trending mixer brand in the Drinks International Annual Brands Report. “The introduction of Lemon Lime & Bitters strengthens our position as a premium adult soft drink brand rather than solely a mixer company. It complements our existing tonic, ginger beer, soda and cocktail mixer portfolio, while unlocking incremental growth in the premium non-alcoholic segment,” Wood adds. The addition of Lemon, Lime & Bitters expands the brand’s range beyond tonic, ginger beer, soda and cocktail mixers, positioning it more clearly within the adult soft drink category. Rather than creating something new, the focus here is on refining an existing favourite, bringing a more consistent and ingredient-driven approach to a drink that’s already widely recognised. Fever-Tree Lemon, Lime & Bitters is available now nationwide. Source: In Good Company Find more food retail updates on Crumb Wire.

When Paul Aron opened Mary Street Bakery in Perth’s Highgate thirteen years ago, the city’s artisan bakery scene was barely a scene at all. In this Crumb Wire profile, the founder reflects on five stores, a wholesale operation and why staying ahead of the curve doesn’t mean abandoning what you’re good at. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? I grew up in country Victoria, my parents were publicans and also my grandparents. We lived in the pubs we owned.I loved this as a kid and for as long as I can remember, and knew from an early age that  I wanted to work in the industry and own my own business. Tell us about Mary Street Bakery and what makes it unique? Mary Street Bakery was one of the first artisan bakery cafes in Perth – we are known for our eclectic brunch dishes and our vast array of both American + French inspired baked goods. Everything that we sell is made by hand. From the jams to the sauces, to our bread. We even roast our own coffee. Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? We started 13 years ago at our Original  Store in Highgate on the corner of Beaufort Street and Mary Street, so having a business that continues to grow is a great achievement. We currently have 5 stores and a large production facility, where we bake everything. From there, we also run our wholesale business where we supply cafes, restaurants and grocery stores across the greater Perth area. The greatest challenge whilst scaling a business is maintaining quality and that is something that we pride ourselves on achieving, while we make products on scale. Having passionate staff who care is the key to our success. How has the Australian market responded to the brand and what has surprised you most?  Mary Street Bakery has become a trusted part of the WA hospitality scene – I’ve loved how the Perth market responded to craft bakeries, and we can see this scene really blossoming in Perth with smaller crafty bakeries popping up a lot now. What is one thing you wish more people knew about the work you do? A big part of what we do at Mary Street Bakery is to get involved in the local community. We often raise money for charities in-store via sales of donuts and baked goods. For example, this month we’ve launched an MSWA Collab Donut where one dollar from each donut goes directly to West Australians living with MS.  We also sponsor kids’ sporting clubs with game day prizes and we give prizes to as many local fundraising events as possible each year. We believe healthy communities are important!  How do you see food and drink culture in Australia evolving and how does your brand fit in?  We are seeing a lot more eating at home with friends, so coming in and grabbing boxes of mixed baked goods or ordering them via our catering portal has become increasingly popular.  Another thing is people seem to be looking for balance in their lives, be that saving time by grabbing takeaway or straying beyond the baked goods to our salads and sandwiches and sales of these are growing constantly.  We are currently doing a collab with strength and conditioning coach,  Chris Nanya from Adapt Health Club, where we have launched MSB Daily, a new range of salad bowls with protein add-ons and protein shakes and snacks, which is going really well – people are loving that they can grab a big colourful bowl without having to touch the chopping board! We always like to keep our finger on the pulse and try and be ahead of the curve while still staying true to what we do.  What keeps you inspired as a founder?  Reading books, travelling to eat and drink and surrounding myself with business people, creatives and friends that are passionate about what they do inspires me. What’s next for you and the brand? We are looking to add more grab + go stores and will continue to expand our wholesale business. And finally, what do you like to do when you’re not at work?  When I’m not working, I am at the beach or out mountain bike riding – I love to cook, so I spend a fair bit of time doing that at home Find more food features on Crumb Wire.

Whittaker’s has teamed up with Black Star Pastry, home of Sydney’s cult favourite watermelon cake, to launch a chocolate hot cross bun for Easter. Available now across Black Star Pastry locations, the limited-edition release brings together Whittaker’s chocolate with a cocoa and spice-infused dough that leans richer than the usual fruit-heavy versions. The bun is folded through with shards of Whittaker’s 72% Dark Ghana chocolate, giving it a deeper, slightly bitter edge, before opening into a milk chocolate custard centre made using Whittaker’s 33% Creamy Milk Chocolate. It reads more like a dessert than a traditional hot cross bun, but the spice is still very much in the mix. Whittaker’s co-COO Holly Whittaker says they are always looking for new ways to bring their chocolate to people in fun and innovative ways, and that partnering with Black Star Pastry allows them to showcase both Dark Ghana and Creamy Milk Chocolate in a special Easter product, with limited batches expected to be in high demand across Sydney. “We’re always looking for new ways to bring our chocolate to Chocolate Lovers in fun and innovative ways,” she says. “Partnering with Black Star Pastry allows us to showcase our Dark Ghana and Creamy Milk chocolate in a truly special Easter treat. With limited batches, we know these to be in high demand across Sydney this Easter.” Black Star Pastry Executive Chef Arnaud Vodounou says the range was designed to honour tradition while bringing a sense of excitement to the season. “We love Easter because it’s a time when people come together and share something decadent. Our hot cross buns are always a highlight of the season and working with Whittaker’s allows us to bring an incredible depth of chocolate flavour to the chocolate version.” Baked fresh daily, the buns will be available in limited batches across Sydney in the lead-up to Easter. Whittaker’s produces its chocolate at its Porirua factory in New Zealand, where all slabs and blocks are palm oil-free and made using 100% Rainforest Alliance Certified cocoa. Source: Good Appetite Find more food retail updates on Crumb Wire.