Krispy Kreme Australia has launched a limited-edition Movie Night range, bringing three cinema-inspired doughnuts to stores for cosy winter streaming sessions. The range arrives as movie nights move firmly back to the couch, with new and recent releases like Disney’s Avatar: Fire and Ash and Netflix rom-com Voicemails for Isabelle giving Australians another excuse to line up the snacks. Instead of the usual popcorn bowl, Krispy Kreme has turned classic cinema flavours into three new doughnuts, with caramel popcorn, sour blue raspberry and sweet-and-salty caramel all getting a limited-time run. The Movie Night lineup includes: Caramel Popcorn – A shell doughnut filled with rich caramel, dipped in white truffle icing and topped with caramel popcorn. Sour Blue Raspberry – The Original Glazed doughnut with sour blue raspberry icing and sour blue sugar crystals. Sweet & Salty – A shell doughnut filled with butterscotch kreme, topped with salted caramel and biscuit pieces, then finished with a caramel truffle drizzle. The launch follows a run of flavour updates from Krispy Kreme Australia, including its Matcha Moment collection earlier this year and Pistachio Papi, which has become a permanent menu item after first launching in 2025. The limited-edition Movie Night range is available from Wednesday, July 1, until Tuesday, July 28, at Krispy Kreme Australia stores. Source: Sling & Stone Find more food and drink news on Crumb Wire.

After working in some of Sydney’s most celebrated kitchens like Aria and Kiln, Brad Crowle has taken his next step at Elliott’s Balmain. Now leading the neighbourhood restaurant into a new era as Head Chef, he brings a produce-led approach shaped by fine dining, open-fire cooking, and a deep respect for seasonality. In this profile, he talks to Crumb Wire about falling for the pace of the kitchen, always seeking the next challenge and how fire is set to become the heart of Elliott’s next chapter. What first sparked your love for food, and how did you get your start in the industry? Initially, hospitality was a great way to spend most of the day at the beach with mates and work at night. But I quickly became addicted to the energy and pace of the kitchen. I was drawn to the discipline, teamwork, and the very direct connection between cooking something well and making someone’s day better. What’s been your journey so far from your first job to where you are now? I started my career in Milton, a small town on the South Coast of NSW. During my apprenticeship, I decided I wanted to challenge myself in Sydney and had my heart set on working at Aria. Fortunately, I got the opportunity to join Aria and complete my apprenticeship there, and that’s where my passion for fine dining really took off. At Aria, I worked alongside people from all over the world, which opened my eyes to different cultures and cuisines. After my time there, I spent several months travelling through Europe on what was essentially a food-focused journey. Experiencing different food cultures firsthand was incredibly inspiring and helped shape the way I think about hospitality. When I returned to Sydney, I spent several years at Barangaroo House, learning to cook over fire from some of the best in the industry. The next major opportunity came when Clare Smyth announced she was opening in Sydney. Having followed her work at Restaurant Gordon Ramsay and Core, it was something I was determined to be part of. I spent the next three years there, and by the time I left, I was a Junior Sous Chef. From there, I took a year off to live and work in France. Spending time working in some great restaurants. When I returned to Sydney, I took a role as Head Chef at Kiln in Surry Hills, working with Beau Clugston as Partner Chef. Having first experienced his food as an apprentice when Noma visited Sydney, I’d followed his career for years and was excited to learn from him. More recently, the opportunity to join Elliott’s came along. It meant working alongside chefs I greatly respect and represented the next step in my journey, one that was simply too good to pass up. What have been some of your greatest achievements and challenges along the way? I’m very goal-oriented and find a great sense of achievement when I reach them. One of my earliest memories of this was desperately wanting to run the fish section at Aria. As I worked through the years of my apprenticeship, this felt like a world away, but I kept building and learning until eventually that day came. From there, I’ve always been focusing on the next goal. More recently, stepping into Elliott’s and helping shape a new direction for the restaurant has been particularly rewarding. We’ve been building the menu around the open-fire kitchen, refining the team, and creating something that feels right for Balmain. One of the ongoing challenges is finding a balance. You want food to feel thoughtful and refined, while still being generous, approachable, and enjoyable. Outside of your property, what are your current favourite food joints? I’m loving what the teams at Bessie’s and Bar Copain are doing at the moment. I recently ate at Margaret and thought it was fantastic. Mimi’s is always a great spot for lunch, followed by a drink at Will’s. I’ve also recently moved to Drummoyne and have been enjoying afternoons sitting outside by the water at the Sailing Club. Which chefs and cuisines inspire you most, past or present? I’ve taken a lot from the chefs I’ve worked alongside, particularly the discipline and ingredient focus of places like Oncore, and the fire-led, produce-first approach at Kiln. Beau Clugston’s cooking has definitely influenced the way I think about food and creativity. More broadly, I’m inspired by French technique, modern Australian cooking, and cuisines built around seasonality, simplicity, and cooking over fire. How do you think Australia’s food culture has evolved in recent years? Australia’s food culture has become more confident. Diners are more open-minded, and chefs are less tied to traditional ideas of what a “serious” restaurant needs to look like. There’s a greater focus on provenance, native ingredients, fire, fermentation, and seasonality, but also more value placed on venues that feel relaxed, local, and welcoming. People still want excellent food, but they also want warmth, energy, and places they can return to regularly. Any exciting food trends you’ve tried at home or sneaked onto the menu? Fire cooking is the obvious one for me, although I don’t really see it as a trend. It’s one of the oldest ways to cook, and there’s still so much depth to explore. At Elliott’s, the open-fire kitchen has become central to the menu. We use it across seafood, meat, and vegetables, building flavour through smoke and embers.  Native Australian ingredients have also been exciting to work with, particularly when they bring freshness, balance, or a genuine sense of place, rather than being used for novelty. And finally, what do you love doing when you’re not in the kitchen? Cooking professionally can be all-consuming, so I try to switch off whenever I can. Most weekends involve eating out, getting in the ocean for a swim, or heading out for the occasional fishing trip. More recently, I’ve started getting into endurance sports, so a lot of my spare time is spent training...

Coles has launched a new 100% Australian No Added Hormones Beef Flat Iron Sharing Steak, giving shoppers the chance to cook the same cut featured on Monday night’s episode of MasterChef Australia. The steak starred in a 60-minute challenge set by Coles Ambassador and Michelin-starred chef Curtis Stone, with contestants tasked with turning the versatile cut into a standout dish. The challenge saw Vinnie create Flat Iron Two Ways, pairing tartare with crispy potato and crostini, plus hibachi-grilled flat iron with salsa verde, fennel and orange salad. Pat also took on the cut with a barbecue flat iron steak served with cheesy polenta, tomato and bread salad and green herb sauce. Coles General Manager Meat, Deli, Seafood & Convenience Karen O’Connor said the new product gives customers the opportunity to get inspired in their own kitchens. “At Coles, we’re always looking for ways to bring exciting new products to our customers, and we’re proud to be the first major supermarket to range flat iron steak nationally. “Made from 100 per cent Australian beef with no added hormones, this steak cut is renowned for its tenderness, flavour and versatility. “After seeing the incredible dishes created on MasterChef Australia, we’re excited to give customers the opportunity to try the steak for themselves and enjoy cooking with it at home.” Curtis Stone said the flat iron steak is one of Australia’s best-kept beef secrets. “The flat iron steak is something really special. It’s one of those cuts that chefs love because it’s incredibly tender, packed with rich beef flavour and has beautiful marbling. “MasterChef Australia contestants got the opportunity to showcase just how versatile it can be, and now the rest of Australia can discover it too. “Whether you’re grilling it on the barbecue or cooking it in a hot pan, it’s a fantastic steak that delivers every time.” Coles says the flat iron steak is known for its tenderness, flavour, versatility and marbling, making it suited to both barbecuing and cooking in a hot pan. The supermarket says it is the first major supermarket to range flat iron steak nationally. The new Coles Australian No Added Hormones Beef Flat Iron Sharing Steak is made from 100 per cent Australian beef with no added hormones. The launch forms part of Coles’ partnership with MasterChef Australia, bringing an ingredient featured in the MasterChef kitchen to supermarket shelves the next day. Paramount Australia Director of National Advertising Partnerships, Tamar Hovagimian, said the partnership continues to connect Australians with the food they see on screen. “One of the things audiences love most about MasterChef Australia is discovering new ingredients and techniques that inspire them in their own kitchens. “We’re delighted to partner with Coles to bring the flat iron steak from the MasterChef kitchen to supermarket shelves, giving fans the opportunity to experience this exceptional cut for themselves.” The Coles Australian No Added Hormones Beef Flat Iron Sharing Steak is available from Tuesday, June 23 in store and online at Coles supermarkets nationally for $36 per kilogram while stocks last. Find more food retail updates on Crumb Wire.

Bundjalung chef, restaurateur and author Mindy Woods and the Aquaculture Stewardship Council have teamed up on a free recipe booklet celebrating Indigenous ingredients and responsibly farmed Australian seafood, launching during NAIDOC Week. Celebrating Sea Country is available to download throughout July via the ASC website, featuring recipes created by Woods using native ingredients alongside ASC labelled barramundi, salmon and prawns available in Australian supermarkets. The ASC label provides assurance that seafood comes from farms that have met the ASC’s social and environmental standards. Printed copies will also be available at the Australian National Maritime Museum throughout July while stocks last. Mindy Woods said, “NAIDOC Week is an opportunity to honour First Nations culture, knowledge and connection to Country. Through this collaboration, we want Australians to explore the native foods on their doorsteps and think about the impact of the choices they make every day. “Sustainable seafood isn’t just about preserving our oceans; it’s about honouring the deep connection between land, sea, and culture. I strive to champion responsible aquaculture that respects both the environment and the communities it supports.” During NAIDOC Week, visitors to the museum can try a selection of the recipes firsthand at HarbourWatch Café, with the Prawn Sando and Barramundi Fish and Chips with Moray available as limited-time menu specials. HarbourWatch Café recently achieved ASC Chain of Custody certification, meaning the ASC labelled seafood it serves can be traced back through every stage of the supply chain to responsibly certified farms. Humpty Doo Barramundi from the NT will also feature on the venue’s new menu. Alessandro Intini, Food & Beverage Director at SRG Hospitality, said, “Understanding where ingredients come from and how they are sourced helps support responsible producers, protect marine ecosystems and gives our customers confidence in the food they enjoy.” Ellie Dixon, ASC Australia’s Market Development Manager, said, “Choosing change is a collective responsibility. When producers, chefs, retailers, food service providers and seafood lovers work together, we can help drive meaningful and lasting impact for people and the planet. “The ASC label provides assurance to consumers that their seafood comes from farms that have met the ASC’s robust social and environmental standards.” Ms Daryl Karp AM, Director and CEO of the Australian National Maritime Museum, said, “As a maritime museum, we seek to champion the importance of healthy oceans not only through our exhibitions and programs, but through the choices we make every day. This collaboration brings together culture, food and sustainability in a way that is engaging, accessible and meaningful for visitors.” For home cooks, more than 100 ASC labelled seafood products are now available in Australian supermarkets across chilled, frozen and ambient categories. Celebrating Sea Country can be downloaded throughout July via the ASC website, while complimentary printed copies will be available at the Australian National Maritime Museum. Source: Ponder Find more food and drink news on Crumb Wire.