Welcome to Crumb Wire‘s weekly round-up. Here, we’ll reshare the week’s hottest food and drink stories, launches and features.

Chef Profile: Andy Symeonakis on Greek traditions meeting Australian Natives

Between his Yia Yia’s kitchen and his family’s vineyard, for Head Chef and former owner of KALA Greek, Andy Symeonakis, food became about heritage. In this profile, he tells Crumb Wire about the journey to his Golden Plate Award, his use of locally sourced, native ingredients, and an enduring belief in letting quality ingredients speak for themselves.

Broadbeach gets a fresh taste of the Mediterranean with Meltemi Mediterrania

The Mediterranean has made itself at home on the Gold Coast with the opening of Meltemi Mediterrania, a new 120-seat restaurant in Broadbeach inspired by the flavours of coastal Europe and beyond.

Behind the project are Dino and Kate Georgakopoulos, the husband-and-wife team behind Xenia Grill at Main Beach and Coolangatta as well as hatted chef Tapos Singha (ex-Miss Moneypenny’s, est, Gowings Bar & Grill) . 

Innocent Bystander hits the road with a mobile cellar door

Victoria-based winery Innocent Bystander is taking its wines on the road with the launch of a custom-built Airstream that doubles as a travelling cellar door. The silver van will make its first stop at the Born Different Party in Melbourne on November 15 at 524 Flinders, an event designed to mark the Airstream’s debut and celebrate the winery’s offbeat, rule-breaking spirit.

Cupitt’s Estate to host Italian Wine Dinner with Lowe Wines

Cupitt’s Estate in Ulladulla will bring a taste of Italy to the South Coast this November with a one-night-only Italian Wine Dinner held in collaboration with Mudgee’s Lowe Wines and The Zin House. Set for November 12 as part of NSW Wine Month, the event will pair six Italian varietals grown in New South Wales with a six-course menu from Cupitt’s kitchen.

New coconut water gummies launch as FUNDAY joins forces with Raw C

Two Australian favourites are joining forces this summer, with FUNDAY Natural Sweets teaming up with Raw C to create Fruity Coconut Water Gummies – the first coconut water–infused gummies to hit Australian shelves.

Cinnabon Cake lands at Woolworths for a limited time

Woolworths has teamed up with Cinnabon again to release a limited edition Cinnabon Cake, which landed in stores and online on October 29. The new cake features a light sponge layered with Cinnabon’s signature cinnamon swirl and topped with cream cheese frosting.

It follows the brands’ first collaboration earlier this year, which saw the launch of Cinnabon Hot Cross Buns. 

KitKat and Allen’s lead Nestlé’s new Christmas line-up

Nestlé has unveiled its Christmas line-up for 2025, introducing a few new additions alongside returning favourites across its KitKat, Allen’s and Milkybar ranges. Leading the collection is the new KitKat 12 Breaks of Christmas Advent Calendar, which includes 12 individually wrapped treats.

The Groove Train brings its iconic wood-fired fare to Blackburn

Melbourne-based restaurant group The Groove Train has opened its newest venue in Blackburn, expanding its footprint across the city’s eastern suburbs. The Blackburn opening marks the seventh location for the group, which also operates restaurants in Cranbourne, Casey, Chirnside Park, Epping, Eastland and Greensborough.

Tom Smallwood’s upcoming recipe book explores maximum flavour, minimal effort

Maximum flavour, minimum effort: this philosophy forms the basis of celebrated social media foodie and author Tom Smallwood’s upcoming book, ‘Tom’s Diner.’

With a combined following of over a million across platforms, Smallwood’s approach to cooking has consistently been about keeping it simple. But his refusal to overcomplicate things in the kitchen isn’t about cutting corners – it’s about creating more with less: fewer ingredients, fewer steps and heaps less fuss.

OpenTable revamps its loyalty program with new rewards and Gold status

OpenTable has launched a new version of its loyalty program, OpenTable Regulars, offering diners more ways to earn and redeem rewards while helping restaurants encourage repeat visits. The free program allows diners to collect points for every reservation completed through the platform, starting at 100 points per booking, with select reservations offering up to 1,000 points. 

Chef Profile: Château Élan’s Praveen Leelavathy on cooking for Metallica and serving up simplicity

With over two decades across Asia, the Middle East and Australia, Executive Chef Praveen Leelavathy brings a refined, produce-led approach to Château Élan at The Vintage. In this Crumb Wire profile, he talks about cooking for world leaders and iconic heavy metal bands, the mentors who shaped him and why simplicity still leads his kitchen.

TV’s Chyka Keebaugh teams up with Tarago Cheese for ‘A Very Chyka White Christmas’

Aussie businesswoman and Real Housewives favourite Chyka Keebaugh is teaming up with Australian cheesemaker Tarago Cheese this November for A Very Chyka White Christmas, a one-night event celebrating artisanal cheesemaking and the art of entertaining.

Held on November 28 at the Tarago Cheese Shop in Gippsland, the evening will combine food, design and storytelling, with guests invited to wear a touch of white in keeping with the theme.

Whisky meets cinema at The Glendronach’s Melbourne film series

Scottish whisky label The Glendronach is bringing a touch of old-world glamour to Melbourne this November with a whisky-meets-film series at Palace Cinema Como in South Yarra. Running from November 12 to 14, the limited three-night event will pair rare single malts with classic films, blending cinematic storytelling with The Glendronach’s craftsmanship and heritage.

World’s first functional coconut water CocoGen contains 25% more electrolytes

A new player has stepped into the functional drinks zeitgeist with the launch of CocoGen, the world’s first ‘functional’ organic coconut water. Founded in Australia and produced using organic coconuts from Vietnam, the brand aims to combine clean hydration with added nutritional benefits.

Burleigh Pavilion team brings coastal dining to NSW with Terrigal Pavilion

Terrigal Pavilion will open on November 15 after an extensive redevelopment of the beachfront site at the southern end of Terrigal’s esplanade.

Led by hospitality operators Ben May and Rob Domjen, who also run Queensland’s Burleigh Pavilion, the venue will seat up to 760 people across three levels. It will include The Pav, The Tropic and The General Store, creating an all-day destination a little over an hour from Sydney.

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