Streets has launched its first new indulgent ice cream brand in more than a decade and it’s arriving in five flavours across a 1-litre tub range called Cremissimo. The range, developed and tested by Streets’ R&D team in NSW, sits under The Magnum Ice Cream Company and is built around richer bases, sauce swirls and textured inclusions throughout. The five flavours are: Vanilla with Crème Anglaise – Madagascan vanilla ice cream with swirls of vanilla crème anglaise Chocolate with Choc Flakes – Milk chocolate ice cream swirled with chocolate sauce and choc flakes Salted Caramel with Honeycomb – Vanilla ice cream with swirls of salted caramel sauce and honeycomb pieces Affogato with Cookie Crumb – Vanilla ice cream swirled with espresso sauce and cookie crumbs Pistachio with Crushed Biscuit – Pistachio flavoured ice cream with swirls of pistachio sauce and crushed biscuit Scott Mingl, General Manager ANZ at The Magnum Ice Cream Company, says, “Australians know and love our ice creams, so bringing them something completely new and indulgent is incredibly exciting. What makes Cremissimo special is the combination of creamy textures, sauce swirls and standout inclusions. It’s the kind of tub you open thinking you’ll just have a spoonful and suddenly you’re halfway through.” “We invested months developing, trialling and testing Cremissimo to make sure every flavour matches what Australians enjoy. From the creaminess of the base to the crunch of the inclusions, each element has been carefully crafted to give you that little ‘ooh’ and ‘ahh’ moment in every spoonful,” adds Luke Cartwright, R&D Lead at The Magnum Ice Cream Company. “Whether it’s the silky ribbon of crème anglaise running through our vanilla, or the crunchy biscuit pieces in the pistachio, our goal was simple: create a premium tub that feels indulgent, surprising and genuinely memorable.” Cremissimo is the first time in more than ten years that Streets has launched a completely new indulgent brand, with each 1L tub featuring richer flavours, creamier textures, and inclusions throughout. Cremissimo 1L tubs are available now at Coles, Woolworths and independent supermarkets nationwide. Source: Society Marketing Communication Find more food retail updates on Crumb Wire.

Three years after selling out in weeks, the National Pies Cheeseburger Pie has returned to Bunnings Warehouse Cafes nationwide. Tasmanian Bakeries, the company behind the National Pies brand, has confirmed the return of the limited edition pie to select Bunnings Warehouse Cafes nationwide, priced at $5.80. The original run in 2022 sold out completely within weeks, outselling the brand’s own Classic Beef pie in the process, which, for a limited edition at a hardware store cafe, is a fairly extraordinary thing to pull off. “When we first launched the Cheeseburger Pie in 2022, the response was truly tremendous,” said Geraldine Tebbutt, CEO of Tasmanian Bakeries. “We’ve been flooded with requests to bring it back ever since, as fans simply couldn’t get enough of the way it combines two absolute classics – the traditional meat pie and the iconic cheeseburger. “We felt the time was finally right to relaunch this popular limited-edition variety for those who missed out the first time and we couldn’t ask for a better partner than Bunnings to revive this fan-favourite.” The recipe takes the cheeseburger brief very seriously. National Pies uses 100% Australian beef, tomato ketchup, American-style mustard and dill pickle juice for that signature tang, finished with a rich cheese sauce. All of it sits inside National Pies’ 128-layer puff pastry shell, topped with poppy seeds and a parmesan sprinkle. The Cheeseburger Pie is available until stocks run out, which, given the history of this particular pie, could happen quickly. For those who want to explore the broader range, National Pies’ classics are stocked at Woolworths, Coles and independent retailers, including IGA and Foodworks nationally. Source: Soda Communications Find more food and drink news on Crumb Wire.

On April 29, Melbourne’s Mill Place Merchants is hosting a one-night whisky tasting in partnership with Japanese distillery Nikka Whisky. The CBD speakeasy and cocktail bar will open its doors from 6-9 pm for a guided tasting led by Nikka Whisky ambassador Marcus Parmenter, working through five expressions from one of Japan’s most respected whisky houses: Yoichi Single Malt – Produced by Nikka at their historic Yoichi Distillery in Hokkaido, established in 1934 by Masataka Taketsuru. The drink is known for its bold, “bold-smoky-fruity” profile. Miyagikyo Single Malt – A fruity, floral whisky produced in Miyagi Prefecture, known for its soft profile resulting from indirect steam distillation. Taketsuru Pure Malt – A premium Japanese blended malt whisky named after Masataka Taketsuru, the “father of Japanese whisky”. The drink features a smoky profile with a gentle, fruity base. Nikka From the Barrel – A rich Japanese blended whisky known for its intense, complex flavour, with notes of oak, caramel, dried fruits, and spice. Nikka Coffey Malt –  Produced by Nikka using 100% malted barley, distilled in traditional Coffey stills. It offers a creamy, luscious mouthfeel with tasting gourmand notes like vanilla, custard, honey and a touch of fruit.  Each pour will be matched with canapés designed to complement rather than compete with the whisky. That means Jamon Serrano Croquettes with truffle emulsion, Flash-Cured Yarra Valley Salmon Crudo and the venue’s own Lasagna Fritti with stracciatella. Mill Place Merchants has built a reputation on its heritage-led, candlelit interior and the format of the evening leans into that. This is not a loud bar event. It is the kind of thing that moves slowly and deliberately, which tends to suit the subject matter. Tickets cover the full tasting and canapé pairing. Those interested can contact the venue via email to secure a place, with pre-payment required to confirm a reservation. Source: Modern Currency Find more food and drink news on Crumb Wire.

Tamara Craig had the idea for VOULEZ Vodka in 2019, but it took a personal turning point to finally bring it to life. In this Crumb Wire profile, the founder shares what’s behind the bottle and why she’s in no rush to scale it just yet. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? My name is Tamara Craig, founder of VOULEZ Vodka – an ultra-premium, small-batch spirit crafted with precision and elegance. The idea for VOULEZ began in 2019 while I was living in the United States. For years, it remained a vision – a vodka inspired by high fashion, with a minimalist aesthetic and a smooth, refined profile. But like many ideas, I let fear hold me back. In 2023, after the loss of our daughter Zoë, everything shifted. Witnessing her strength and fearlessness changed my perspective entirely. I made a promise to live differently – with courage. VOULEZ was born from that promise. It is more than a brand – it is an expression of resilience, intention, and a way to celebrate life’s meaningful moments. Tell us about the product. What makes it unique? The ingredients behind VOULEZ matter deeply to me, as they reflect the values at the heart of the brand. It is crafted from a bespoke blend of locally grown potatoes and Australian wheat, chosen with intention. I selected a potato base deliberately – it represents humility, resilience, and transformation. When treated with care, it delivers exceptional softness and richness. The exceptional quality of these raw ingredients gives VOULEZ its distinctive character, allowing it to require no filtration – preserving its purity in its most natural form. VOULEZ is built on a philosophy of minimalism and honesty: nothing is added unless it serves a purpose. Every element is considered, refined, and there because it truly belongs. Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? VOULEZ started as a promise project – something that helped carry me through the loss of our daughter, giving me purpose and a way to move forward. Over time, it has evolved into a true passion project. One of the key achievements was reaching the perfect blend after nearly a year of research and development – the exact profile I had envisioned. The journey has required patience and a deep belief in myself, quietly strengthened by the unwavering support of my husband. The challenge has been building a luxury brand with intention, resisting the pressure to scale too quickly, while staying true to that original vision. How has the Australian market responded to the brand and what has surprised you most? It has been both challenging and deeply rewarding. Launching a luxury brand means putting something personal into the world and allowing it to be judged. What has been most reassuring is the response from those who truly understand quality. Hospitality professionals, sommeliers, and consumers who have experienced VOULEZ have embraced it – not because it is loud, but because it is honest. What is one thing you wish more people knew about the work you do? That it’s a craft of patience and intention. Every detail, from the liquid to the experience, is considered. It may appear effortless, but behind it is constant refinement, resilience, and an unwavering belief in creating something truly exceptional. How do you see food and drink culture in Australia evolving and how does your brand fit in? Australia’s food and drink culture is becoming more discerning, with a growing appreciation for craftsmanship, provenance, and experience over volume. There is a clear shift toward quality, intentionality, and brands that tell a meaningful story. VOULEZ fits within this evolution by offering more than just a spirit – it offers a considered experience. Rooted in precision, simplicity, and authenticity, it speaks to a consumer who values detail and quiet luxury. As the industry moves toward depth over excess, VOULEZ is designed to sit naturally within that space – refined, purposeful, and enduring. What keeps you inspired as a founder? What keeps me inspired is the promise I made to my daughter. Whenever doubt starts to creep in, I remind myself not to let fear take over. That perspective grounds me, bringing me back to why I started and giving me the strength to keep moving forward with intention. What’s next for you and the brand? What comes next is about depth, not scale. I’m focused on creating meaningful experiences around VOULEZ, such as intimate tastings, thoughtful partnerships, and moments that feel aligned with the spirit of the brand. It’s not about chasing growth for the sake of it, but about building something lasting. Something considered, quietly confident – the kind of brand that doesn’t need to announce itself. And finally, what do you like to do when you’re not at work? To be honest, I’m working most of the time. VOULEZ is my side project alongside my consultancy in transport, which has helped fund my VOULEZ dream. Right now, life is beautifully full. I’m expecting a baby boy soon, so it’s busy – but I’m deeply grateful for this second chance at motherhood. Find more food and drink features on Crumb Wire.