Crumb Wire weekly round up: November 7, 2025

Dorsett Melbourne partners with Sucre Du Jour for an Easter-inspired high tea

Pallavi MathurApril 2, 2026

Quick Bite Dorsett Melbourne is teaming up with Sucre Du Jour for a one-off Easter high tea, set to take place on April 11 in the CBD. The collaboration brings together the hotel’s in-house offering with the Melbourne patisserie’s signature style, with a menu built around seasonal sweets and savouries. Sweet and savoury On the savoury end, the lineup includes pork and nashi pear sausage rolls, semi-dried tomato and mushroom quiche tarts, and smoked salmon with chervil, capers and crème fraîche on rye. The sweet offering is more elaborate, with a two-tiered stand featuring house-made scones alongside desserts like mango marmalade almond sponge with passionfruit and oolong mousse, and strawberry and yuzu compote layered with vanilla mousse and almond sponge. Chocolate also makes an appearance, with a hazelnut sponge topped with chocolate crèmeux, salted caramel and chocolate mousse. The event is positioned as a school holiday outing, with a family ticket option available for two adults and two children. Located within West Side Place, Dorsett Melbourne is part of the city’s central leisure and hospitality precinct, with on-site dining across Jin Bar, Port Bistro and Little Jin Coffee. The high tea will run from 1.30 pm to 3 pm at Dorsett Melbourne, at 615 Little Lonsdale Street, Melbourne VIC 3000. Bookings are essential. Find more dining out updates on Crumb Wire.

Pink and red-fleshed KISSABEL apples return for 2026

Pallavi MathurApril 2, 2026

KISSABEL apples are back for the 2026 season, with Montague Farms bringing the red and pink-fleshed variety back to Australian shelves. Originally developed through a cross between a French crabapple and a sweeter apple variety, the apples are known for their coloured flesh and range from bright pink to deep red inside. Two varieties will be available across the season. KISSABEL Summer will run from March to May, with orange skin and pink flesh and a sweeter profile, followed by KISSABEL Berry from April to August, which has a deeper red flesh and a more tangy flavour. KISSABEL apples are grown in different locations across the country. The official Montague Farms website says, “Grown to perfection in limited quantities in Stanthorpe in Queensland; Batlow in New South Wales; Harcourt, West Gippsland, Yarra Valley and Narre Warren North in Victoria; Adelaide Hills in South Australia; Tamar Valley and Huon Valley in Tasmania.” The apples have previously gained attention overseas and are returning locally for a limited run. Their colour and flavour have made them a popular ingredient across both sweet and savoury dishes, from grazing platters to desserts. Recipes using the apples include ruby red roll-ups by Alice Zaslavsky and an apple flower tart by Kirsten Tibbals. Growers are expecting a harvest of around 57,000kg for the 2026 season, with limited quantities available. The apples will be stocked at select independent greengrocers across Australia. Source: Modern Currency Find more food retail updates on Crumb Wire.

ALDI’s viral Dubai Chocolate block is back on shelves

Pallavi MathurApril 2, 2026

ALDI’s Dubai Chocolate Block is back in stores, following a wave of attention on TikTok last year. 2025 saw Dubai chocolate take on a life of its own, with pistachio-filled bars gaining traction across social media and quickly spilling into a wider category. The flavour started showing up everywhere, from cookies and brownies to other desserts riffing on the same combination of chocolate, pistachio and crunchy textures. Best eaten chilled, the ALDI version features the classic milk chocolate shell filled with pistachio cream and roasted kadayif pieces, with a 27% pistachio content. While Dubai chocolate hasn’t quite disappeared from the zeitgeist, the initial rush has eased. Its return now marks a welcome resurgence. The product is already starting to pick up again online, with creators including @NectoriousPapi and @_lianadam celebrating its return to shelves. In a recent video revisiting the viral block, @_lianadam said: “I loved it the first time, I love it the second time. The pistachio kataifi ratio to the chocolate is perfect.” @_lianadam ALDI DUBAI CHOC is back 👀🚨 #fyp #sydneyeats #sydneyfood #aldi #dubaichocolate @ALDI Australia ♬ original sound – LIANA DAM The Dubai Chocolate Block is available exclusively at ALDI for a limited two-week run, priced at $7.99. Source: Ogilvy PR Find more food media updates on Crumb Wire.

Chef Profile: The Shed Pizza & Co’s Daniele Terzoli on mixing Italian tradition with the West Coast lifestyle

Pallavi MathurApril 1, 2026

Daniele Terzoli learned the value of raw ingredients at his father’s butcher shop before he ever set foot in a professional kitchen. In this Crumb Wire profile, he opens up about his journey through celebrated kitchens, a one-way ticket to Australia and the establishment of The Shed Pizza & Co. in Safety Bay, WA. What first sparked your love for food, and how did you get your start in the industry? Being Italian, food has always played a central role in my life. Sitting at the table isn’t just about eating – it’s about sharing flavours and, above all, respecting them in their simplicity. Spending time in the kitchen with my mum and in our family garden with my grandfather, seeing the journey of a product from the soil to the plate, has always fascinated me and sparked my passion. What’s been your journey so far – from your first job to where you are now? It all started when I was a kid, going with my dad to his butcher shop/deli. I know it wasn’t a proper restaurant, but that’s where I truly understood the value of raw ingredients. We selected livestock from local farmers and handled the butchering ourselves. That experience taught me respect for food and the value behind even the simplest dish. What have been some of your greatest achievements and challenges along the way? Moving to Australia and establishing myself as a chef has definitely been a major achievement. Learning a new language in a fast-paced kitchen environment, where communication needs to be quick and direct, was a big challenge but also incredibly rewarding. Another milestone that I’m really proud of is my journey at La Sosta, where I started as a Chef de Partie and worked my way up to leading the entire kitchen. Outside your property/properties, what are your current favourite food joints? I think the wineries in the Margaret River region are on another level compared to places closer to the city, especially when it comes to their food offerings. The focus on seasonal produce, high-quality local ingredients, and well-crafted menus really stands out. If you’re looking for something a bit more refined and complete – not just great wine, but also a strong kitchen – that’s definitely the area to go to. Which chefs and cuisines inspire you most – past or present? I’m particularly drawn to Japanese cuisine. Despite its differences, I find it very similar to Italian cuisine, especially in the respect for ingredients that both cultures share. On our table, bread is something that can never be missing – in the same way, rice is essential in theirs. Our iconic pasta might be spaghetti, while they have a wide variety of noodles. We have filled pasta like ravioli, and they have gyoza, just to name a few examples. I find it fascinating how two cultures so distant in geography and ingredients can share so many similarities. How do you think Australia’s food culture has evolved in recent years? In recent years, with increasing immigration, many new businesses have emerged aiming to offer authentic products from their home countries. This has created more competition and raised the quality of many products, especially in areas like dairy and cured meats. With new ingredients entering the market, I think Australians are also becoming more open to flavours that were less familiar in the past. At the same time, we shouldn’t forget that Australia – and Perth in particular – is quite isolated, which makes importing authentic products more challenging. Any exciting food trends you’ve tried at home – or sneaked onto the menu? Coming from a kitchen background, I like to adapt ingredients and dishes in a way that they can work on a pizza. I always try to respect tradition, but at the same time give it a modern touch. And finally, what do you love doing when you’re not in the kitchen/at the venue? When I’m not in the kitchen, I enjoy being on the other side – sitting at a table, enjoying good food and wine, but most importantly, great company. Find more food and drink features on Crumb Wire.

Bizza is here: Arnott’s Shapes drops a new flavour-mashup

Pallavi MathurApril 1, 2026

Arnott’s Shapes has announced a new flavour combining two of its established varieties, Barbecue and Pizza, into a single product called Bizza Shapes. The company says the new flavour came in response to consumer demand, with fans having long asked for a combination of the two. Bizza Shapes features the tangy tomato, herbs and spices characteristic of Shapes Barbecue alongside the tomato sauce and melted cheese flavour associated with Shapes Pizza on the brand’s standard cracker base. The announcement follows the brand’s March release of Shapes Light & Crispy, a four-flavour range that drew considerable attention online for its health credentials. The line came in Sour Cream & Chives, Balsamic Vinegar & Sea Salt, Honey Soy Chicken, and Cheddar Cheese varieties, each with under 120 calories per serve and a 3.5 Health Star Rating. Like the rest of the Shapes range, the new variety is oven-baked rather than fried. The product is being positioned as a snack suitable for social occasions, travel and watching sport. Liz Whitbread, Global Marketing Lead at Arnott’s Shapes, says: “We’ve heard the dreams; we’ve heard the cries; we’ve heard people ask, ‘What if Shapes actually combined its iconic flavours into one delicious Shape?’ And today, we can officially confirm that Bizza Shapes will soon be available, going over and above Shapes’ legendary status as a snack with flavour you can see. “We know Aussies love these iconic Shapes flavours, and now they no longer need to pick one or the other, but they can have both in every single bite. To celebrate this mash-up, make sure to head to our socials to see how you could be amongst the first to try Bizza Shapes.” Bizza Shapes will be available nationally in the coming months through all major supermarkets, priced at an RRP of $4.00. Find more food retail updates on Crumb Wire.

Dorsett Melbourne partners with Sucre Du Jour for an Easter-inspired high tea

Pink and red-fleshed KISSABEL apples return for 2026

ALDI’s viral Dubai Chocolate block is back on shelves

Chef Profile: The Shed Pizza & Co’s Daniele Terzoli on mixing Italian tradition with the West Coast lifestyle

Bizza is here: Arnott’s Shapes drops a new flavour-mashup

Night Feast returns with winter edition at Brisbane Powerhouse