Wedding menus are getting a personality makeover, and Pinterest‘s 2026 Wedding Trends Report has the data to prove it. It would seem the days of rotating pigs in a blanket, gourmet tartlets and the age-old question of “chicken or fish?” are behind us. According to Pinterest’s Wedding Trends Report 2026, which draws on more than 7 billion wedding-related searches and 16.7 billion saved wedding ideas globally in the past year, food has become one of the most considered elements of a modern wedding, sitting alongside décor, fashion and venue as a primary expression of the couple’s identity. Jace Molan, Pinterest’s Head of Content Partnerships, said the numbers reflect a deeper cultural change in how couples approach their wedding day food. “Pinterest 2026 Wedding Report found that couples are no longer treating food as a background detail. Looking at what Pinners are gravitating towards in the last 12 months, menus are now designed the same way venues, outfits, or music have been traditionally considered by couples: food has become a storytelling tool that creates feeling and memory.” The quirky cake era Nowhere is that shift more visible than in the wedding cake. The formal tiered centrepiece is being replaced by something far more interesting: cakes that look like flower pots, tiramisu towers, tarot cards and doughnut stacks. Searches for flower pot cake ideas are up 715%, and wedding cake tiramisu is up 635%, with kitsch cake searches up 545% and lyrics cakes up 355%. “Rather than serving as a formal finale, desserts now feel expressive, custom-made to the couple’s story, offering more delight and personality for the unique wedding experience,” Molan said. “When it comes to food, Australian couples are closely aligned with global trends, especially around quirky, personality-led cakes. “Like pinners around the world, Australians are stepping away from traditional wedding cakes and instead treating dessert as a moment of self expression. Cakes are being designed to spark conversation and reflect personal humour or nostalgia, which is driving interest in more unconventional options like doughnut tower or tarot cakes.” “Ultimately, interactive and unconventional cakes underscore how wedding food in 2026 is about more than taste or presentation. It’s about participation and feeling. Couples want their guests to experience the moment, to remember how it made them feel and quirky cakes is a perfect trend from the report bringing that philosophy to life.” The interactive wedding table The bigger shift in 2026 is toward more performative menus that ask guests to participate. Lavish carving stations, DIY dessert bars, drink towers and interactive food displays are replacing the structured three-course sit-down, driven by couples who want their reception to feel less like a formal dinner and more like a shared experience. Molan said, “One of the biggest shifts we’re seeing is toward interactive, experience-led dining. Elements such as shared tables, roaming starters, live cooking moments, or DIY food stations are rising in popularity because they’re formats that invite participation for the guests. “It’s less about a structured, traditional three-course menu and more about flow, movement and discovery throughout the celebration.” To bring this to life, Pinterest hosted its first-ever live and legal wedding at its Sydney headquarters earlier this year, using a real couple’s Pinterest board to shape every element of the day, including the food. “We created our very first live and legal wedding at Pinterest Sydney HQ to bring this to life. Using a real couple’s board, we brought their vision to life – including interactive food trends like a bespoke tiramisu tower, jamon carving station and oyster and champagne station – alongside the key trends from our 2026 report,” Molan said. “It demonstrated how Pinterest helps couples move seamlessly from digital inspiration to tangible, real-world moments.” Food as feeling The sensory element extends to how tables are styled. The report identifies a Sensory Styling trend where produce-based centrepieces, flower bars, herb arrangements, citrus garlands and perfume stations are turning the table into something guests can smell and touch as much as see. Searches for flower bar set ups are up 870% and vegetable centrepieces up 380%, suggesting the boundary between décor and dining is becoming increasingly blurred. Molan said, “Trends like quirky cakes and analogue keepsakes go beyond aesthetics by actively involving both the couple and their guests. These moments give people something to touch, taste and talk about, turning what used to be formal rituals into shared experiences and memories. “Couples want their wedding to feel unmistakably theirs, and food is becoming a powerful vehicle for that – whether through unexpected flavours, playful presentation or interactive moments that disrupt the traditional flow of the day in favour of something more joyful and ‘them.'” Going by the Pinterest 2026 Wedding Trends Report, wedding food is lifting more weight than ever before. Not only does it need to make an impression through taste, but it also needs to put on a show. Modern couples seem to be up for the challenge, though – raising the bar one flower pot cake at a time. Find more food and drink features on Crumb Wire.

Australian fruit grower Montague Farms is kicking off its 2026 yello apple season, with the orchard-fresh harvest hitting shelves this May. The yello apple has been quietly building a following among food lovers for its striking golden skin, tropical sweetness and low acidity. A Japanese variety with roots tracing back to 1993, it was developed at Nagano Research Centre through a cross between the Golden Delicious and the Senshu, combining the best qualities of both into a light, sweet and complex flavour with notes of cooked apple and summer blossom. Grown exclusively across Victoria’s premium fruit regions, including the Yarra Valley, Mornington Peninsula, Drouin and West Gippsland, the variety is cultivated across more than 36,500 dedicated trees, each expected to yield around 100 apples. This year’s harvest is expected to exceed 407,000 kilograms, reflecting growing demand both domestically and internationally. In the kitchen, yello has found a following beyond the fruit bowl. Its natural sweetness works across sweet and savoury dishes, from grazing platters and salads to baking and desserts. Cookbook author and TV personality Alice Zaslavsky has even called it the ‘perfect baking apple’ for its ability to hold its shape while releasing a floral aroma, showcasing it in her yello Sharlotka apple cake. yello apples are available from May through October at Costco and independent greengrocers nationwide. Source: Modern Currency Find more food retail updates on Crumb Wire.

The Westin Melbourne‘s third annual High Cheese experience is all set to be hosted at Allegro from the last week of May. The five-month residency will run Tuesday to Saturday from 5 pm, reimagining the traditional high tea format with cheese as the hero ingredient across a three-tier menu. Executive Chef Apoorva Kunte has developed the experience in collaboration with Richmond cheesemonger Supercheese, owned by Jeremy Spradbery, whose specialty store is known for sourcing niche small-batch cheeses from local and international producers, and Punt Road Wines. Kunte said, “Supercheese has an incredible eye for producers with real character. That sense of discovery is what makes this experience so special. For us, it’s about showcasing cheese in a way that feels elevated, unexpected and true to the ingredient.” Guests will move through a progression of savoury and sweet creations by Kunte, including a shared centrepiece and a final sweet flourish, each paired with a glass of Punt Road wine. The menu has been developed around cheeses defined by quality, provenance and character, in keeping with the approach at Allegro more broadly. Building on past collaborations with The Studd Siblings, Zonzo Estate and Scotchmans Hill, this year’s edition continues High Cheese’s focus on Victorian producers and local craftsmanship. The menu will also refresh mid-season in August, giving returning guests a reason to come back. High Cheese at Allegro is available from May 26 to October 17, Tuesday to Saturday from 5 pm to 9:30 pm, at $91 per person, including a glass of Punt Road Wine. Bookings are essential. Source: ID Collective Find more dining out updates on Crumb Wire.

Melbourne’s Tommy’s Booze has launched a limited-edition Kiwi liqueur, its fourth and most unexpected flavour yet. The brand was born in lockdown in 2021, when a customer dropped off a bag of lemons at Windsor’s Freddy’s Pizza and co-founder Tom Giurioli called his Nonna in Rome for her family limoncello recipe. What started as a small-batch passion project has since grown into a nationally distributed range, with the brand also set to launch in the US later this year through importer Helmsman Imports. The new Kiwi liqueur is made with just four ingredients: kiwi, pure alcohol, water and sugar, following the same minimal-ingredient approach as the rest of the range, using real fruit for a cleaner, fresher result with less sugar. Sweet, a little sour and designed to work in a spritz, a cocktail or straight from the freezer, it joins the brand’s existing lineup of Limoncello, Mandarino and Lampone. With the rising popularity of fruity drinks across formats, kiwi shines through as a relatively unexplored ‘independent’ flavour, often paired with notes of melon, strawberry or apple for support. The limited edition liqueur from Tommy Booze puts the green fruit front and centre, no frills. Tommy Booze Co-founder Tom Giurioli said, “Our original three flavours have been around for a while now, and we felt the range was ready for something new. Tommy’s has always been about doing things a little differently, so we went back to the lab and started experimenting with new fruits. “Kiwi immediately jumped out, it fit right in and it’s not something you really see in liqueurs. I had a pretty good feeling about it from the start, and judging by the reaction, I’d say that call was right.” Tommy’s Kiwi Liqueur is available for a limited time via selected stockists and online. Bottles are 700ml at 20% alcohol, priced at $65 each. Source: One Two Agency Find more food retail updates on Crumb Wire.