Betty the Bunny Cake leads Woolworths Easter range

Why Australian beef prices are staying high in 2026: Rabobank

Pallavi MathurMay 14, 2026

Australian beef is hitting record production levels in 2026 and prices are holding strong, according to a new report from agribusiness bank Rabobank. The bank’s annual Australian Beef Seasonal Outlook 2026 says successive years of good seasonal conditions have allowed cattle inventory to rebuild to its next cyclical peak, pushing slaughter and production volumes to record highs. Despite the volume, strong global demand, particularly from the US, is keeping export prices and domestic cattle prices at historically high levels. RaboResearch senior animal proteins analyst Angus Gidley-Baird said, “This will generate record cattle slaughter and production volumes in 2026. Despite these record volumes, a strong global market is supporting record export prices and, in turn, historically high cattle prices, particularly for finished cattle.” The outlook for the rest of 2026 is cautiously positive, though a few pressure points are worth watching. Drought is the biggest risk Weekly slaughter numbers are sitting at around 160,000 head, creeping towards the historical high of 178,000 head recorded in 2014. Australia is close to maximum processing capacity, meaning a dry season forcing producers to offload stock quickly could strain the system significantly. Gidley-Baird said, “With high cattle inventory, dry seasonal conditions – like those conditions being experienced in parts of New South Wales – could force producers to sell stock rapidly into a market flush with cattle. Slaughter volumes are already at historically high levels, adding an additional 10 per cent to these levels as we have seen in previous drought conditions would test the capacity of the system.” China’s quota is almost full China is Australia’s second-largest market for grainfed beef. The 2026 import quota of 205,000 tonnes is expected to be reached as early as May or June, which may shift where processors are selling in the short term. A new quota year begins in January 2027, which could open up fresh demand for grainfed beef and lift feeder cattle demand from September 2026. Gidley-Baird said, “China is Australia’s second-largest market for grainfed beef behind the domestic market. The commencement of a new quota year in January 2027 may provide an opportunity for increased grainfed beef exports to China in Q1 2027, which in turn may mean an uplift in demand for feeder cattle in September/October 2026.” The Middle East conflict is adding costs Higher fuel and freight costs linked to the war in Iran are filtering through to supply chains, with Asian markets more exposed given their reliance on Middle East oil. These costs represent around 10 to 15 per cent of total farm operating costs, so the impact on farm budgets is real but limited. Rising interest rates are also adding pressure. Gidley-Baird said, “Higher fuel and freight costs may impact sourcing strategies for livestock buyers. Inflationary pressures may also impact consumer-spending patterns in export markets. Asian markets are possibly more exposed, given their higher reliance on Middle East oil supplies.” What it means for prices Heavy steer prices are expected to hold around AUD 4.50/kg live weight through the rest of 2026 and into 2027. Weaner cattle prices should sit around the five-year average of AUD 4-4.50/kg live weight, with little upside but some downside risk if conditions worsen. Gidley-Baird said, “Strong export markets and demand for finished cattle should help support demand for weaner cattle and store stock. But high cattle inventory and seasonal conditions are likely to mean there is little upside movement and prices are expected to hover around the five-year average – about AUD 4-4.50/kg lwt – with potential for downside movement.” Overall, most beef producers are expecting a stable year. A Rabobank survey conducted in February also found 54 per cent of producers expect incomes to stay the same in 2026, with 31 per cent expecting them to rise and 12 per cent expecting a decline. Gidley-Baird said, “The Q1 2026 Rabobank Rural Confidence Survey, conducted in February – prior to the Iran war – indicated that 54 per cent of Australian beef producers expect incomes to be the same, with 31 per cent expecting incomes to be higher and 12 per cent expecting incomes to be lower.” Find more food and drink news on Crumb Wire.

Jude’s is Potts Point’s new basement bar with serious cocktail credentials

Pallavi MathurMay 14, 2026

Watering Hole Hotels is all set to open Jude’s, a new 30-seat basement bar in Potts Point with a Michelin-star bartender and a retro cocktail list. The space sits in the basement of Penny’s Hotel off Bayswater Road, pulling from the old-world glamour of Potts Point and the grunge of Kings Cross. Inside, velvet lounge chairs, marble and wooden tables, floor-length suede curtains and an art deco mirror sit beneath a disco ball hanging from the original exposed ceiling. Jude’s licensee, Tayla Holborow, said, “Great cocktails, music and an escape from the fast-paced outside world is what we all need a little bit of right now.” Hey Jude, make it good The cocktail list comes from Matthew Cridge, known best for his role as Head Sommelier at Bibo Wine Bar in Double Bay. At Jude’s, he has turned his hand to cocktails, with the menu anchored by three signatures. Hey Jude combines Belvedere vodka, lychee, lemon and chilli, sitting somewhere between a lychee martini and a spicy margarita. The Smokin’ Paps, named after Cridge’s grandfather, sees smoked wood chips ignited beneath an inverted Nick and Nora glass before being filled with Jack Daniel’s Honey, Sazerac Rye and orange bitters. The Vesper Blush is a riff on the James Bond martini, using liquid nitrogen to rapid-chill the glass before filling it with Tanqueray gin, Grey Goose vodka and Lillet Rosé. Cridge said, “Liquid nitrogen provides a touch of refined drama behind the bar, but it also serves a purpose – chilling the glass rapidly to showcase the premium ingredients of Tanqueray gin, Grey Goose vodka and the delicate blush tones of Lillet Rosé. “Every cocktail on the list draws inspiration from the past, reimagining classic flavours and familiar serves through a modern lens while retaining a sense of nostalgia.” Bringing the list to life each night is British mixologist Danny Renwick, who headed up London’s Pergola rooftop bar and worked at Michelin-starred restaurant House of Tides. The wine list covers Australian producers alongside European styles including Champagne, Chablis and German Riesling, bold reds from Portugal, Spain and Italy and a selection of skin-contact wines. Snacks run from complimentary soy-glazed pepitas to truffle fries, baked camembert with sourdough and hot honey, cheese plates, charcuterie boards and battered artichoke hearts with nduja aioli and shaved parmesan. A vanilla crème brûlée is $10. Jude’s opens tonight, May 14, at 15 Bayswater Road, Potts Point. Source: Wine Glass Media Find more dining out updates on Crumb Wire.

Lunch is now on the menu at Brisbane’s +81 Sushi Kappo

Pallavi MathurMay 14, 2026

Brisbane’s +81 Sushi Kappo is adding lunch sittings and three new beverage pairings to its West End omakase experience. The 12-seat restaurant has built a reputation as one of Brisbane’s most intimate omakase experiences since opening in February, combining sushi and kappo, a pairing rarely found even in Japan. The kitchen is led by Tokyo-trained chef Ikuo Kobayashi, whose background spans some of Japan’s most prestigious Michelin-starred kitchens. Lunch sittings are now available on Thursdays and Fridays, alongside the existing Wednesday to Saturday evening service. The omakase menu takes a non-traditional approach to composition while remaining grounded in Japanese technique, and is free from gluten, dairy, nuts and refined sugars, framed not as a dietary restriction but as a philosophy centred on purity, balance and clarity of flavour. Pouring pairings The three new beverage programs have been developed to sit alongside the omakase menu. The Neo Cocktails, invented by Bar Manager Tony Huang and co-creator Tim Pope, are the signature of the adjoining Aizome Bar. Made through a multi-day process using freeze-integration techniques, seasonal ingredients and unconventional flavour extraction methods, they are served in a wine-style format. The Prestige Neo Experience pairs six Neo Cocktails with the omakase menu. The Prestige Neo & Sake Experience adds four premium sakes served alongside the sushi and nigiri courses. For non-drinkers, the Non-Neo Experience features six alcohol-free beverages vacuum cold-fermented using seasonal produce and premium Japanese teas, also in a wine-style format. An à la carte menu is also available, covering premium sake, Japanese whisky, champagne and a selection of Australian and international wines. In keeping with the Japanese philosophy of ichigo ichie, the idea of treasuring each encounter as a singular moment, no two visits to Sushi Kappo are intended to feel the same, with seasonal ingredients and evolving pairings shaping each service. +81 Sushi Kappo is located at 259 Montague Road, West End, Qld, 4101. Source: Sense Communications Find more dining out updates on Crumb Wire.

A Taste of HQ is returning to Hollywood Quarter for Vivid Sydney 2026

Pallavi MathurMay 13, 2026

Hollywood Quarter is closing Foster and Hunt Streets to traffic on May 30 during Vivid Sydney 2026 for A Taste of HQ: Street Eats Edition. The food event returns for 2026 after last year’s edition doubled normal weekend trade for the precinct. From 4 pm to 11 pm, chefs from Firedoor, Nel, Chin Chin, Kiln and Butter will serve everything from cult burgers and lobster rolls to late-night bites and reimagined comfort food. Minister for Jobs and Tourism Steve Kamper said, “Vivid Sydney delivers a major boost to Sydney’s visitor and night-time economies, supporting precincts like Hollywood Quarter during the typically quieter winter months. The tantalising offerings at A Taste of HQ will draw visitors to one of Sydney’s most dynamic precincts, supporting local jobs and businesses. “Events like HQ After Hours also showcase Sydney’s growing reputation as a vibrant global city with a diverse and thriving after-dark culture.” New for 2026 is Creatives’ Quarter, taking over Hunt Street with hands-on workshops, live music, street performers and pop-up creative activities including sneaker art workshops, drag-led neon life drawing, clay sculpting, face painting and caricature artists. Nine Sydney chefs The line-up reflects a cross-section of Sydney’s dining repertoire, spanning fire-led cooking and menus that celebrate spice, street culture and narrative focused dining. Lennox Hastie leads Firedoor, Australia’s first fully wood-fired restaurant, and Gildas, his Basque-inspired wine bar. Remy Davis of Bessie’s brings fire-led seasonal cooking shaped by time at Elkano, Sabor and OMA. Lakhan Bhounsie of Nomad is known for bold wood-fire cooking with Mediterranean influence and spice-driven flavour. Matthew MacLeod brings Chin Chin’s high-energy Thai and Southeast Asian approach to the street. Julian Cincotta is the co-founder of Butter Sydney, where fried chicken, hip-hop, sneakers and champagne have made it one of the city’s defining street culture venues. Michael Shafran founded Brooklyn Boy Bagels on authentic New York-style bagels and a street-level approach to hospitality. Nelly Robinson of Nel is known for immersive, narrative-led dining that blends nostalgia and seasonal Australian produce. Josh Raine of 40Res is a produce-led chef whose approach has been shaped by Michelin-starred kitchens across Europe and Australia. Isobel Whelan-Little is the Culinary Director of Ace Hotel Sydney, overseeing Kiln and Loam, known for live-fire cooking. Precinct Manager Lorraine Lock said, “We love being part of Vivid Sydney, it’s when the whole city comes alive. For us, A Taste of HQ is about bringing our venues out onto the street and showcasing the talent within this precinct. It’s local, collaborative and captures the energy of Hollywood Quarter in a way that feels open and distinctly Sydney.” Julian Cincotta, Chef and Co-founder of Butter Sydney and menu curator for A Taste of HQ: Street Eats Edition, said, “There’s an incredible concentration of talent in Hollywood Quarter, so bringing this group of chefs together was a natural fit. It’s about translating what we do in our venues to the street, giving people the chance to experience multiple venues in one place, in a format that’s fun but still grounded in serious cooking.” Minister for Transport, Minister for Music and the Night-Time Economy John Graham, added, “The Hollywood Quarter really embraces the concept of open streets, bringing its high-calibre local businesses – including some of the best chefs in Sydney – together in this free event, which already has a history of attracting a large crowd. “Last year’s event doubled normal weekend trade, proving again that the community is sold on well-managed street parties where everyone feels welcome.” The broader HQ Vivid Sydney program continues across the precinct, with late-night activations inside surrounding venues running into the early hours. A Taste of HQ: Street Eats Edition takes place Saturday, May 30, at Hollywood Quarter, Foster and Hunt Streets, Sydney. Source: Electric Collective Find more food and drink news on Crumb Wire.

Gaming meets coffee with The Three Thousands x Griffiths Bros new collab

Pallavi MathurMay 13, 2026

Melbourne gaming and creative studio The Three Thousands has partnered with Griffiths Bros Coffee Roasters to launch two co-branded blends, adding another string to the studio’s bow. While the two brands may not make for the most obvious friendship, this collaboration is a natural extension for The Three Thousands, which has built its reputation on games, a merch label and content creation under Melbourne’s 3000 postcode. Research from the National Coffee Association shows Gen Z and Millennials are now drinking more speciality coffee each week than any other age group, yet most established roasting brands still speak to an older demographic. The studio worked directly with Griffiths Bros from concept to cupping to develop both blends. The Three Thousands CEO Joseph Donoghue said, “Nobody knows coffee like Melbourne, and the city’s culture is at the heart of our studio – we even named ourselves after the postcode – so it was a natural extension. We know how our community rolls: how they shop, how they socialise and most importantly, how they like their coffee. “Unlike the early morning commuter, we know Gen Z likes to take mornings easy and play on well into the night, meaning daily habits like enjoying a brew range from afternoon pick-me-ups to a midnight cap. It’s not just about another good flat white, we’re here for the home baristas, pre-workout caffeinators, office coffee aficionados, the cold brewers, the flavour-shot mixologists and the coffee-spiked cocktailers. “The spots that breathe life and culture into our city, like the iconic Hosier Lane aren’t polished – they’re tagged, layered, loud. That’s the energy we wanted for our collaboration, and it’s reflected in our design, which combines inspiration from the city’s urban street art with our bold brand identity.” The blends The Laneway Blend is the more approachable of the two. A light-medium roast with notes of milk chocolate and candied nuts and a smooth toffee finish, it works well with milk and sits comfortably as a daily drinker. The After Dark Blend is a darker, fuller espresso roast with notes of dark chocolate, cocoa and roasted nuts, made for late nights and strong preferences. Griffiths Bros Managing Director Peter Patisteas said, “Our Laneway Blend is inspired by the city’s hidden cafe corridors. It’s a smooth and sweet blend that captures Melbourne’s coffee culture in every cup. Overflowing with cafe-quality character, it delivers personality without overpowering, making for a reliable daily ritual. “In contrast, our After Dark blend is a rich and strong espresso that’s bold, full-bodied and brimming with flavour. Inspired by the city after dark, this one is perfect for nocturnal adventure seekers, who thrive after sunset and are drawn to the pulse of nightlife.” Both come in 250g sustainable tins at $18 each, available in the customer’s preferred grind and ordered fresh from the roastery. The soundtrack To mark the launch, The Three Thousands has produced two DJ mixes on its YouTube channel, featuring a mix of Melbourne/Naarm-based and global artists. The After Dark mix draws from Melbourne’s warehouse and late-night music scene with hard beats and rolling drums. The Laneway mix moves through neo-soul, dusty hip-hop and broken-beat jazz. The rollout spans TikTok, Instagram and YouTube, with street-level activations planned across Melbourne’s laneways, partnerships with automotive and lifestyle brands and a presence at major cultural events. The packaging references Melbourne’s street art scene, drawing from the layered aesthetic of spots like Hosier Lane. “Our Melbourne-inspired collaboration with The Three Thousands was built on a shared passion for great coffee, game culture and connecting with a new wave of coffee drinkers. We loved working with Joseph and the team – introducing them to the world of coffee roasting and crafting custom blends that strike a perfect note for next gen brews,” Patisteas added. The Three Thousands x Griffiths Bros blends are available now exclusively online through Griffiths Bros. Source: Soda Communications Find more food culture updates on Crumb Wire.

Why Australian beef prices are staying high in 2026: Rabobank

Jude’s is Potts Point’s new basement bar with serious cocktail credentials

Lunch is now on the menu at Brisbane’s +81 Sushi Kappo

A Taste of HQ is returning to Hollywood Quarter for Vivid Sydney 2026

Gaming meets coffee with The Three Thousands x Griffiths Bros new collab

Grill’d sauces are now available at Coles supermarkets nationwide