Beresford Estate launches Classic Shiraz 2024 after global win

Pallavi MathurAugust 11, 2026

Beresford Estate has released its Classic Shiraz 2024 after a very big year for the McLaren Vale wine. The new vintage follows the international success of the Classic Shiraz 2023, which won the International Syrah Trophy and was named World’s Best Shiraz at the 2026 International Wine Challenge. That gives the 2024 release a little more attention than the usual next-vintage rollout. It is arriving after the previous bottle helped cement Beresford Estate’s reputation as one of Australia’s leading producers of contemporary McLaren Vale Shiraz. This year’s Classic Shiraz comes from a cooler, more consistent 2024 growing season, which encouraged slower flavour development across the region. For the wine, that means fruit with freshness, structure and balance rather than overblown weight. Beresford Estate Head Winemaker Natalie Cleghorn said, “The 2024 benefited from a longer, more even ripening period, which allowed flavour and tannin development to happen gradually. “That comes through in the finished wine: the fruit is bright and expressive, the tannins are fine and well formed, and there’s a natural balance through the palate.” The 2024 vintage is made from estate-grown fruit and parcels from long-standing grower partners across McLaren Vale, bringing together different parts of the region in one bottle. Fruit from richer valley-floor vineyards brings generosity and depth, while elevated sites influenced by cooling coastal breezes add freshness and lift. Together, they give the wine a broader regional expression rather than tying it to a single vineyard story. “When you have a long, even ripening period, the fruit develops beautifully,” said Cleghorn. “There’s a real harmony to the wine. Everything feels integrated, from the fruit through to the tannin structure and length.” Cleghorn said Classic Shiraz 2024 is produced from a “tapestry of vineyards” across McLaren Vale. “Working with growers across different parts of McLaren Vale gives us an incredible palette to work with. “Every vineyard contributes something unique, and blending those parcels together allows us to create a wine with balance, complexity and a genuine sense of place.” In the glass, Beresford Estate Classic Shiraz 2024 opens with vibrant red fruit aromas that move into darker blue fruits, with subtle oak complexity from maturation in French and American oak. The palate is fresh, bright and expressive, with generous fruit through the mid-palate, fine-knit tannins and a long, balanced finish. Beresford Estate Classic Shiraz 2024 is available now through Dan Murphy’s, BWS, Beresford Estate and selected independent bottle shops nationwide. The wine is vegan-friendly and retails for $25 AUD for 750ml. Source: HHPR Find more food retail updates on Crumb Wire.

New Macca’s location set to open in Crows Nest

Pallavi MathurAugust 11, 2026

Crows Nest is getting a new Macca’s, with construction now underway on a $5 million-plus restaurant on Willoughby Road. The new McDonald’s Crows Nest will create more than 180 jobs across construction and restaurant roles, adding another North Shore location to the network of local licensee Bernard Kelly. Kelly’s Macca’s story started nearly 30 years ago as a crew member. He now employs more than 650 people across Victoria Cross, Gordon, North Ryde, Chatswood Interchange, Chatswood Concourse and St Leonards, with Chatswood East and Crows Nest next to join the list. Bernard Kelly, Licensee for McDonald’s Crows Nest, said, “We are excited to start construction on a new restaurant in Crows Nest and create over 100 jobs during construction and over 80 jobs once the restaurant is open. “Macca’s Crows Nest is committed to playing an active role in the local community through providing jobs, training and development opportunities, as well as supporting local causes and groups that are important to our customers and people. “We look forward to serving up our great tasting, great quality menu when the restaurant opens later this year.” Once open, Macca’s Crows Nest will trade from 7 am to 10 pm Monday to Saturday, and from 7 am to 8 pm on Sundays and public holidays. The restaurant will include modern décor and a McCafé. The new restaurant will be located at 31 Willoughby Road and is expected to open later this year. McDonald’s is also hiring across the North Shore, with crew, barista, management and maintenance roles currently available. Find more food and drink news on Crumb Wire.

Cakes meet cocktails at Black Star Pastry’s new after-dark experience

Pallavi MathurAugust 11, 2026

Black Star Pastry is turning its Newtown store into an after-dark cake and cocktail destination from late August. The cult patisserie will launch the new Cake & Cocktail experience exclusively at Newtown, pairing its signature cakes with cocktails created to match their flavours. It gives the brand best known for its Strawberry Watermelon Cake a proper evening format, shifting the store beyond daytime pastry runs and into the kind of dessert-after-dinner territory Newtown already does really well. Black Star Pastry Head of Sales and Marketing Chérif Eldin said, “Black Star Pastry has always been about creating memorable flavour experiences and bringing people together through food. “This new concept is an exciting evolution of our brand, giving guests the opportunity to experience our signature cakes in an entirely new way. By pairing them with thoughtfully crafted cocktails and shareable bites, we’re creating an experience that’s playful, indulgent and made for lingering. Newtown, with its vibrant nightlife and thriving food scene, felt like the perfect place to bring this concept to life.” The main event is the Cake & Cocktail Flight Experience, priced at $99, with three signature cake selections matched with three bespoke cocktails. The guided tasting moves from brighter, fruit-led flavours through to richer, more decadent finishes. There will also be $35 Signature Pairings for anyone who wants to go straight to a specific cake and cocktail match. Strawberry Watermelon Cake – Matched with a Strawberry Watermelon Spritz Raspberry Lychee Cake – Paired with a Rose Lychee Martini Chocolate Oasis Cake – Served alongside a Chocolate Oasis Old Fashioned Origami Lemon Cake – Accompanied by a Yuzu Gin Fizz The evening menu also gives the experience more of a bar-snack rhythm, with sweet and savoury bites including a miniature version of Black Star Pastry’s Japanese Chicken Pie, whipped ricotta crostini, yuzu salt popcorn and smoked nut mixes. Home to the internationally celebrated Strawberry Watermelon Cake, often referred to as the world’s most Instagrammable cake, Black Star Pastry has become one of Australia’s most recognisable pastry brands. The Newtown launch makes sense for a suburb where dinner rarely has to be the last stop of the night. For Black Star Pastry, it is a way to move the cake cabinet into a later, more social setting without losing the thing people already come for. The Cake & Cocktail experience launches from late August at Black Star Pastry Newtown. Source: Good Appetite Find more food and drink news on Crumb Wire.

Golden Gaytime and Cinnabon just made a baby

Pallavi MathurAugust 7, 2026

Golden Gaytime and Cinnabon have just announced the birth of their freezer baby. The new Golden Gaytime x Cinnabon frozen treat, nicknamed Junior, brings together Golden Gaytime’s toffee-biscuit crunch with Cinnabon’s cinnamon and cream cheese flavour. Junior is dipped in compound chocolate and coated in crunchy cinnamon biscuit crumb, with the format sitting firmly in Golden Gaytime territory: creamy centre, crunchy outside, ridiculous name, absolutely no desire to be serious. Streets Ice Cream and Cinnabon have committed to the bit in full. The brands claim Junior was “born” at the Streets Ice Cream Maternity Ward in Minto, NSW at 8:08 am on Thursday, August 6, weighing 100mL and measuring 14cm. If this sounds silly, it’s because it’s designed to be. Kalli Swaik, Marketing Director, Streets Ice Cream Australia and New Zealand, said, “The birth of Junior is the cheeky, unexpected result of two icons coming together. We wanted to create something that fans wouldn’t just see, but talk about, hunt down and share with their mates. “Golden Gaytime has always had a knack for not taking itself too seriously, so bringing this love story to life felt like the perfect way to introduce a collaboration that’s as playful as it is delicious. We can’t wait to see Australians fall in love with Junior from the very first bite.” The collaboration brings together two very different dessert codes: Golden Gaytime, the Australian servo-freezer classic, and Cinnabon, the American bakery chain known for warm cinnamon scrolls and cream cheese frosting. In Junior, that means Golden Gaytime’s toffee and vanilla ice cream base has been paired with Cinnabon’s cinnamon and cream cheese flavour, then finished with a cinnamon biscuit crumb. Dave Mikita, President of International and Licensing at GoTo Foods, said, “This collaboration captures everything fans love about Cinnabon and one of Australia’s most iconic ice creams. It’s a great example of how thoughtful licensing can extend a brand in new ways that feel authentic, memorable and genuinely exciting for consumers. “This collaboration celebrates the best of both brands, delivering the indulgent bakery-inspired flavour Cinnabon is known for in a format that’s uniquely Australian. We think it’s a match made in dessert heaven.” Golden Gaytime x Cinnabon will be available as a single serve at participating petrol and convenience stores from this week. A four-pack multipack will arrive in grocery freezer aisles nationally from August 24. Source: DEC PR Find more food retail updates on Crumb Wire.

A Westholme Wagyu degustation has landed at La Madonna

Pallavi MathurAugust 7, 2026

Wagyu in dessert? You have our attention. La Madonna has launched a limited edition Westholme Wagyu degustation at Next Hotel Melbourne. The French-influenced Italian restaurant, set on level three of Next Hotel Melbourne in the city’s Paris end, is dedicating five courses to one of Australia’s most celebrated beef producers. An Ode to Westholme Wagyu sees Michelin-trained Executive Chef Jacopo Degli Esposti build the menu around different cuts, textures and techniques, moving from lighter, more technical dishes through to richer, more savoury plates. Westholme Wagyu is raised across the rangelands of Queensland and the Northern Territory, where Japanese genetics meet Australian pasture. The herd roams across millions of acres of native Mitchell grass before being grain-finished, producing beef known for its marbling, richness and depth of flavour, with marble scores ranging from MBS 4 to 5 up to 9+. At La Madonna, that translates into a menu that moves well beyond the usual steakhouse treatment. The menu includes Westholme Wagyu tongue with jus à manger, MB5 hanger steak carpaccio with bone marrow and classic dressing, and tortellini of Westholme tenderloin in a double Wagyu consommé. For the main course, La Madonna is serving Westholme MB6 cube roll, 45-day butter dry-aged, pan-fried in butter and finished with Wagyu jus. Degli Esposti has also worked with sous chef and pastry specialist Adrianna Kolda to take Wagyu into dessert, with a Wagyu tallow crème brûlée. La Madonna’s setting offers diners a bit more theatre too. The restaurant pairs refined technique with quality produce across its regular menu, which includes dishes like scampi cappelletti, lobster risotto and caviar spaghetti, with a 150-plus bottle wine list to suit every mood. Inside, the room is moody and polished, with curved banquettes, warm lighting and a gold chain chandelier giving the five-course Wagyu menu a suitably ‘grown-up’ backdrop. An Ode to Westholme Wagyu is available Tuesday to Saturday from 5:30 pm until October 31, 2026. The menu is $220 per person, with an optional wine pairing available for $110 per person. Find more dining out updates on Crumb Wire.