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Pallavi Mathur

pallavim9893@gmail.com

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.

KFC’s new Dip & Crunch range comes with Doritos, Biscoff and garlic crunch

Pallavi MathurOctober 20, 2026

KFC is launching an Australia-first Dip & Crunch range with separate tubs of sauce and crunchy toppings made for dipping, rolling and coating every bite. The launch also brings a new version of KFC’s tenders to the menu, with the chicken reworked to be bigger, crispier and juicier than before. Each order comes with a sauce and a second tub of crunch, so diners can go for a quick dip, a light sprinkle or coat the whole tender before eating it. There are three combinations in the range: Creamy Garlic Sauce + Doritos Cheese Supreme – A rich, smooth garlic sauce paired with crushed Doritos Cheese Supreme pieces, adding a salty, cheesy crunch to the chicken. Liquid Gold + Biscoff Cookie Crumb – Velvety Liquid Gold sauce with sweet Biscoff cookie crumb, bringing fried chicken, sauce and biscuit together in one sweet-and-salty bite. Korean BBQ + Garlic Crunch – A sweet and tangy Korean BBQ glaze with crispy garlic crunch for something sharper and more savoury. Vanessa Rowed, KFC SOPAC Chief Marketing Officer, said, “We know our fans live for that next big craving, which is why we’re bringing you our biggest, crispiest, and juiciest tenders yet. To make things even more delicious, we’re launching an Australian first – Dip & Crunch – the ultimate texture-stacking experience. “It’s all about complete flavour freedom. Whether you’re dreaming of a savoury, light dusting of Doritos or an insanely satisfying, heavy coating of Biscoff Crumb, you get to create your perfect bite.” The extra tubs make the texture as customisable as the flavour, whether that means barely dusting a tender with Doritos, rolling it through Biscoff crumb or piling on the garlic crunch after a dip in Korean BBQ sauce. Dip & Crunch will be available for three weeks from today, October 20, at participating KFC restaurants across Australia and through the KFC App, including delivery. Source: Special Group Find more food and drink news on Crumb Wire.

Don Julio taps Claudette Zepeda for its Melbourne Cup Hacienda

Pallavi MathurOctober 20, 2026

Don Julio is bringing chef Claudette Zepeda to Flemington this spring to lead the food at Don Julio Hacienda, its new multi-level space inside the Birdcage Enclosure for the 2026 Melbourne Cup Carnival. Zepeda will create a menu drawing on Mexican flavours and traditions, with her take on familiar dishes served alongside Don Julio cocktails. There will also be an exclusive five-course VVIP dining experience for guests looking for something more elaborate than the usual race-day lunch. The Mexican-American chef was selected in collaboration with Curtis Stone, Don Julio’s Global Culinary Advisor, after the pair first worked together on Iron Chef. “Claudette has such a special way with food. I wanted to bring her to Australia to share that with guests at Don Julio Hacienda-her incredible cuisine alongside Don Julio cocktails, bringing the warmth and generosity of Mexican hospitality to Flemington,” said Stone. Stone delivered the invite himself, calling Zepeda from Flemington to tell her she’d be heading to Australia for the Carnival. https://videos.files.wordpress.com/d8328hsF/don-julio_vrc_cutris-stone-announcement_1x1_no-logo.mov For Zepeda, the menu is tied closely to the sense of generosity and connection she associates with Mexican hospitality. “Mexican hospitality is about making people feel welcome through incredible food, fantastic tequila cocktails and good company. That’s what I’m excited to bring to Don Julio Hacienda – a taste of my culture and the joy of coming together around the table,” said Zepeda. Food will be a major part of the new Hacienda, which has been designed as a broader celebration of Mexican hospitality, bringing together cooking, tequila and design across the venue. Zepeda will be at Don Julio Hacienda on Derby Day, Saturday, October 31, and Melbourne Cup Day, Tuesday, November 3, while her retail menu will be available throughout all four days of the Melbourne Cup Carnival. Find more dining out updates on Crumb Wire.

Baileys new white choc raspberry flavour gives summer desserts a run for their money

Pallavi MathurOctober 20, 2026

White chocolate and raspberry is one of those dessert combinations that rarely needs much convincing, and Baileys is bringing it to the drinks cabinet for summer. The new Baileys White Chocolate Flavour with Raspberry blends Baileys Original Irish Cream with white chocolate flavour and raspberry, keeping the familiar creaminess but finishing with a brighter, tart fruit note. It follows last year’s Cinnamon Scroll release and Baileys Chocolate, which started as a limited flavour before becoming a permanent part of the range. “We’re so excited to introduce this year’s limited-edition flavour, building on the success of previous launches, including last year’s Cinnamon Scroll and the now-permanent Chocolate offering,” said Sarah Shimmons, Brand and Category Director at Diageo Australia. “White Chocolate flavour with Raspberry brings together a much-loved dessert pairing that’s trending across categories, beyond liqueurs. Blended with our signature creamy Irish Cream, it’s an indulgent twist on a classic combination that we know consumers will love.” Baileys suggests pouring the 17% ABV drink over ice, drizzled over ice cream or worked into a cocktail, making it an easy addition to summer entertaining, Christmas gatherings or the kind of night when dessert comes straight from the freezer. White chocolate and raspberry have long been a staple combination in cakes, chocolates, ice creams and other sweets, giving Baileys a familiar flavour pairing to work with rather than something completely left-field. “With the festive season just around the corner, we’re excited to offer Australians a new way to indulge, whether they’re treating themselves, gifting a Baileys lover or introducing something memorable to the table for friends and family,” Shimmons added. Baileys remains Australia’s No.1 cream liqueur brand*, and the new bottle will arrive in time for the festive gifting and entertaining rush. A national marketing and in-store POS campaign will support the launch, with retailers also being encouraged to position it as a premium seasonal option. Baileys White Chocolate Flavour with Raspberry will roll out nationally from October 2026 in a 700ml bottle for RRP $49 at all major retailers. Source: Thrive Find more food retail updates on Crumb Wire.

Youfoodz packages winning recipe from The Block

Pallavi MathurOctober 16, 2026

Youfoodz has turned a winning dish from The Block into a limited-edition ready meal, bringing Lisa and Rosco’s Meatballs & Chorizo Pasta from the show straight into fridges around the country. The couple are competing on the 2026 season of The Block, where contestants usually spend their days racing through room reveals, renovation deadlines and life on site. During a special Youfoodz cooking challenge, however, the power tools were swapped for pots and pans as celebrity chef Shane Delia tasked the teams with creating a meal worthy of the Youfoodz range. Lisa and Rosco came out on top with a hearty pasta made with tender beef meatballs, smoky chorizo, parmesan and fusilli coated in a rich tomato and capsicum ragù. “Lando’s Meatballs & Chorizo Pasta is a really special one for us. It was inspired by our family, our son Lando, and the kind of hearty meal we loved enjoying after a real day on the tools,” said Lisa and Rosco. “We had so much fun creating it for the Youfoodz challenge, so to now see it brought to life as a real Youfoodz meal is pretty surreal. We’re absolutely stoked that people around Australia can give it a try and get a little taste of our family and our time on The Block.” Lando’s Meatballs & Chorizo Pasta The dish is named after the couple’s son Lando and was created while Lisa and Rosco were expecting their second child, giving the winning meal a family connection that goes well beyond the challenge itself. The Youfoodz version keeps all the comfort-food bits that helped it win: juicy beef meatballs, smoky chorizo, parmesan and twists of fusilli, all coated in that rich tomato and capsicum ragù. Each serve also packs 40g of protein. “Cooking under pressure is a bit like building on The Block – you’ve got a clock ticking, plenty of opinions flying around and you need to pull everything together when it counts,” said Shane Delia, celebrity chef and challenge judge. “Lisa and Rosco’s Lando’s Meatballs & Chorizo Pasta really hit the brief. It’s packed with flavour, feels like the kind of meal you actually want to sit down to after a big day, and most importantly, it delivered when the pressure was on.” It is the kind of meal that makes sense in the world of The Block, where contestants are regularly eating around renovation schedules, long days and whatever time they can find between jobs. Youfoodz has been the official meal partner of The Block throughout 2026, fuelling contestants with 6,000 meals across fridges, microwaves and vans as they work through the long days and tight timelines of life on site. Lando’s Meatballs & Chorizo Pasta with Tomato Capsicum Sauce will be available for a limited time from October 15. Find more food and drink news on Crumb Wire.

Nth Degree Club brings its private dining membership to Australia

Pallavi MathurOctober 15, 2026

Nth Degree Club is bringing its private dining membership model to Australia, offering access to restaurant experiences, events and member introductions for $2,250 a year. Founded in London in 2013 by hospitality figure Robert Walton MBE, the club has built its community around food, hospitality, travel and shared experiences, with members meeting through private dinners and events rather than traditional business networking. The Australian chapter is being led by founding partner Carly Falconer, with membership providing access to the club’s programme of private dining experiences, events, introductions and the wider Nth Degree community. “Food has always been one of the most natural ways to bring people together,” said Falconer. “Nth Degree is about creating the opportunity to meet interesting people in beautiful settings, share a great meal and have conversations that continue long after lunch is over. We want to build a community in Australia that feels genuine and enjoyable, not transactional.” The club works with chefs, restaurants, producers, wine partners and hospitality personalities across both intimate dining experiences and larger events, giving members a more personal way into food and hospitality than a standard networking calendar. Members also receive reciprocal access to Nth Degree’s London community. Nth Degree Club Australia officially launched in Sydney on October 8, with its inaugural gathering held at Icebergs Dining Room & Bar in Bondi. “At Icebergs, we believe that a memorable dining experience is about the whole occasion, the food, the setting and the people around the table,” said Brittany Smith of Icebergs Dining Room & Bar. “Bringing a diverse group together through a shared appreciation of hospitality and good conversation is a wonderful fit for what we do. It was a pleasure to welcome Nth Degree Club Australia and be part of its launch in such a special Sydney setting.” Source: Doyen PR Find more dining out updates on Crumb Wire.

KFC’s new Dip & Crunch range comes with Doritos, Biscoff and garlic crunch

Don Julio taps Claudette Zepeda for its Melbourne Cup Hacienda

Baileys new white choc raspberry flavour gives summer desserts a run for their money

Youfoodz packages winning recipe from The Block

Nth Degree Club brings its private dining membership to Australia

Jack Daniel’s is turning Sydney Harbour into a honky tonk