Daniel’s is launching a new Protein Beef & Cheese Pie this footy season, packing 30 grams of protein per serve into the classic puff pastry format. The new pie delivers nearly double the protein of a standard Daniel’s Beef & Cheese Pie, and AFL Premiership Player Beau McCreery is fronting the campaign. Known for his repeat efforts and endurance on the field, McCreery is a fitting face for a pie built around performance. This pie-led world domination mission follows Daniel’s recent launch of a limited edition coffee donut line, developed in partnership with Dare Iced Coffee. Carefully crafted fillings Known primarily for its donuts, Daniel’s has been making pies since 2016, drawing on more than 40 years of baking heritage from founder Daniel Bartalotta’s family recipes. Everything is made from scratch at their custom-built Truganina factory, from the house-made pastry to the carefully crafted fillings. The range currently sits at 14 pie varieties, three sausage rolls and two pasties: NZ Style Chunky Steak & Cheese Pie NZ Style Beef & Cheese Pie NZ Style Chunky Steak & Pepper Pie NZ Style Potato Top Pie Plain Beef Pie Plain Beef Party Pie Beef & Mushroom Pie Beef & Curry Pie Brekkie Pie Protein Beef & Cheese Pie Chicken & Leek Pie Butter Chicken Pie Chicken Burrito Pie Chicken Parma Pie Also new from April 10, the Spaghetti Bolognese Pie features slow-cooked bolognese wrapped in golden pastry, available at selected locations. Pies start from $6.90, with the High Protein range from $7.90. Daniel’s combo – any pie or sausage roll, a donut or cookie, and a regular coffee or bottled drink – comes in under $15. Daniel’s fans should note that range and prices may vary by store, and delivery and service fees may apply to online or delivery platform purchases. Daniel’s is available in-store at selected retail and petrol convenience locations, online, or via Uber Eats and DoorDash. Find more food and drink news on Crumb Wire.

Yarraville’s Gigi’s Gelato is adding authentic Italian profiteroles to the menu this May, available every Friday to Sunday throughout the month. The classic dessert is handcrafted by Le Cordon Bleu Grand Diplôme-trained chef Gigi Pozzoli, whose credentials are internationally recognised as the highest award for superior cuisine and patisserie. The profiteroles feature light, airy choux pastry filled with rich custard and finished with silky chocolate, served with fresh whipped cream in a ready-to-enjoy cup at $15. A chill bride’s wedding cake, this popular dessert is also often referred to as a ‘cream puff’. While it’s had a presence on cafe menus for a long time, the Italian sweet treat had a bit of a resurgence in the mid-2010’s, when specialty patisseries began to make profiteroles their whole personality. No shortcuts Gigi’s Gelato has been Slow Food-accredited since 2023, a nod to its commitment to premium ingredients and traditional techniques. This is owing to the fact that Pozzoli takes his art very seriously, making everything from scratch in the kitchen, no shortcuts taken. Pozzoli said: “A big part of our ethos is bringing Italian cuisine to Melbourne. We thought it was time to add authentic Italian profiteroles to the menu, done the traditional way – light, airy choux pastry with rich custard and silky chocolate.” Despite the name, gelato isn’t the only thing worth ordering. The Yarraville spot is also known for its cake menu, with the current seasonal offering being a chocolate-stracciatella cake. Profiteroles in a cup are available Friday to Sunday throughout May at Gigi’s Gelato, 15 Anderson Street, Yarraville. Source: Honey Buzz PR Find more food retail updates on Crumb Wire.

Christina Tosi is bringing Milk Bar to Sydney for the first time, touching down in Australia as part of American Express delicious. Month Out (AEDMO) this May. The New York pastry chef and Milk Bar founder will transform Ace Hotel Sydney’s Surry Hills laneway cafe Good Chemistry into Milk Bar from May 1-3, running daily from 8 am to 2 pm. Rumour has it that Tosi will also be making a special appearance on the first two mornings of the takeover. On the menu: Tosi’s renowned Cereal Milk soft serve, signature cookies and a yet-to-be-revealed limited-edition dessert inspired by classic Australian flavours with a signature Milk Bar spin. The first 100 American Express Card Members through the door each day will receive a complimentary serving. Tosi says, “I’m so excited to be bringing Milk Bar to Ace Hotel Sydney in partnership with American Express. I can’t wait to share some of our most-loved creations, along with a dessert for this moment – an homage to the flavours Australians know and love, with a signature Milk Bar twist.” Seven years: Good luck, great deals Now in its seventh year, AEDMO runs nationally throughout May. The Card Member offer is available at over 65,000 participating venues across Sydney, Melbourne, Brisbane, Adelaide, Perth and Canberra from April 28 to May 31, offering 20% back up to $25 per card. Since launching in 2020, the campaign has contributed over $216 million to the local dining industry. Last year, 68% of Amex spend at participating venues came from Card Members who hadn’t visited that venue in the prior six months. Naysla Edwards, Vice President of Brand, Marketing and Member Experience at American Express, said: “We’re thrilled to be celebrating the return of AEDMO 2026 alongside Christina Tosi. “We’re proud of the role this campaign continues to play in supporting the Australian dining industry and the way our Card Members get behind it each year. At its heart, AEDMO is about encouraging people to dine out, whether that’s at their favourite restaurant or venturing out somewhere new.” AEDMO sits alongside other American Express small business programs, including Shop Small, now in its fourteenth year. Krysia Bonkowski, Content Director of delicious., said: “AEDMO is back, and we’re thrilled to once again be part of a campaign that supports one of our most important industries. “Together with American Express and trusted hospitality partners, we will spend the month encouraging diners to get out, stay out and rediscover all the many things that make Australia’s dining scene one of the most exciting in the world.” AEDMO kicks off on April 28, with more deals, events and offers expected to come to light over the next few days. Find more food and drink news on Crumb Wire.

Hard FIZZ founding brewer Paul Wootton is launching Spark, a new vodka label he’s describing as Australia’s first liqueur with a functional ingredient. The spirit combines natural flavours with guarana, an ingredient that naturally contains energy, with hints of strawberry and grape. It’s a reimagining of FIZZ X, an early Hard FIZZ blend that took an alcoholic spin on energy drinks. The concept has been years in the making, born out of conversations with Gold Coast bartenders looking to revive shot culture. With limited options beyond vodka, tequila and party shots, Wootton saw a gap and ran with it. Paul Wootton, Founder of Spark, said: “In another role, venues around the Gold Coast were telling me they wanted to find something to bring back good old fashioned shots. Everyone I spoke to was saying the same thing: ‘We only have a few options and it’s either vodka, tequila or party shots’ – that’s when I had the idea for Spark. “It’s the functional ingredient, that being guarana, which naturally contains energy, that makes it unique. I’ve seen a few similar concepts in Brazil, but nothing in Australia. “We did FIZZ X a few years ago and that had a bit of a cult following at the time, but I always wanted to explore those functional ingredients in spirits some more, so I’ve branched out on my own with Spark. “Consumers are quite adventurous these days with their drinking palette, and willing to give new types of alcohol a go.” Gold Coast spirits scene Spark launches into a Gold Coast drinks industry that is building a reputation for premium spirits. The Burleigh area is home to six distilleries, more than any other electorate in Queensland, excluding breweries, which fall under a separate classification. While breweries dominated the conversation a few years ago, the market is shifting back towards premium spirits and Wootton believes the Gold Coast’s industrial precincts are well-suited to ride that wave. Wootton added, “The Gold Coast is really supportive of the alcohol industry. Those industrial precincts at the back of Burleigh Heads are really suited to alcohol production, so there’s definitely a scene there. “Breweries were a bit of a ‘thing’ a couple of years ago, and there’s still some great ones around, but the market is turning back to premium spirits, and I think the Gold Coast can position itself well with the right support.” Find more food retail updates on Crumb Wire.