La Madonna, the refined Italian-French restaurant at Next Hotel Melbourne, has opened its doors for lunch. Previously operating for dinner only, the Little Collins Street restaurant is now serving Tuesday to Friday from 12 pm to 2 pm, with a menu from Michelin-trained Executive Chef Jacopo Degli Esposti. Reservations are offered within a 40-minute window, making it a practical option for office workers and business lunches, with two courses priced at $35 and three at $45. La Lunch Menu The menu leans into classic French-Italian flavours with a lighter touch suited to the middle of the day. Mains include steak frites with sauce poivre, poached and roasted octopus with caponata and gremolata, beef cheek bourguignonne and gnocchi with king prawns and fried sage. Entrees include stracciatella with basil oil and pickled eggplant, while desserts include tiramisu and lemon popsicle. Sides such as cauliflower gratin are available to add on. Esposti says the lunch menu is a condensed version of what La Madonna delivers by night. “For this menu, we have created something which exemplifies the considered, flavour-filled French-Italian cuisine La Madonna is known for by night, but a condensed version, knowing that people are more time conscious at lunch. “We’ve also focused on delivering lunch at a sharp price point, as we know affordability is top of mind for many. The result is a well-rounded two-or three-course dining experience enjoyed in under an hour, in a relaxed yet stylish setting, at a very reasonable price.” La Madonna is located on Level 3 at Next Hotel, 103 Little Collins Street, Melbourne. Find more dining out updates on Crumb Wire.

Gami Chicken is spilling the secret sauce behind its golden crunchy chips, which have just been ranked second across 18 major Australian fast-food franchises by a major food and drink guide. The Korean fast-dining chain, which has grown from a Melbourne laneway to more than 20 stores nationally since its founding in 2006, has been fielding a surge of attention since the ranking landed. Founder Jun Lee says the response has been welcome but not entirely surprising. “Australians love our Korean flavour and our chips have had a loyal following for a number of years. Australians also love crunch and these chips were developed to deliver the same sense of crispness that people associate with Gami chicken.” Crunch that lasts The chips are double-fried, finger-thick and wrapped in a light golden batter built around a single goal: crunch that lasts. They are the most frequently ordered item alongside Gami’s Korean fried chicken, with approximately 20 tons served nationally over the past 12 months. The recipe draws on Korean street food technique, where crispiness and contrast are non-negotiable. The cut was chosen to hold enough potato flavour while keeping its crunch well after frying. “To achieve this, the batter was developed with the goal of creating a chip that is crispy on the outside while still allowing the potato flavour to come through on the inside,” says Lee. “We wanted a cut that would hold enough potato flavour, while also keeping its crunch for longer – even after frying. The unique texture isn’t an accident. It’s inspired by Korean street-food techniques that prioritise crispiness, contrast and pure eating joy. “The thinking was to create chips that were not just a side, but with their own texture, structure and flavour to stand alongside Gami’s famous Korean fried chicken.” Gami’s potato supplier sits in the middle of a farming region, with potatoes processed close to harvest, often on the same day. “Our supplier’s factory is located in the middle of a potato farming region, which means the potatoes can be processed very close to harvest – in many cases on the same day. This was important to us because we wanted to retain as much of the potato’s natural flavour as possible,” says Lee. “Korean food is all about texture, comfort and fun,” says Lee. “There’s an increasing demand for Korean cuisine in Australia and this has been fuelled by the global phenomenon of K-culture. “It has created a wonderful platform for us to introduce our offering to mainstream markets. We aim to make quality Korean food accessible, convenient, and a favourite of every household.” Gami Chicken can be found at more than 20 locations across Australia. Find more food and drink news on Crumb Wire.

Woolworths is giving Everyday Rewards members the chance to earn premium German cookware brand, Fissler, through their regular shop. Regular shoppers will earn one Cookware Credit for every $20 spent in a single transaction in-store or online by scanning their Everyday Rewards card. Credits can be redeemed against a six-piece stainless steel cookware set compatible with all cooktops, including induction. Woolworths expects to give away millions of products over the course of the promotion. Bonus credits will be available throughout the promotion on participating items in-store and online, and members can track their balance at the bottom of their receipt or via the Everyday Rewards app. For those wanting to complete their set sooner, a Credits + Pay option allows members to use their credits to get 50% off the range. The promotion comes as new research from Woolworths found that 84% of Australians believe the quality of their cooking tools directly impacts their results in the kitchen, while 42% consider owning quality cookware an important adulting milestone. Cost remains a barrier, with one in five Australians not having replaced their cookware in the past three years. Quality cookware Robert Glenn, Head of Collectibles at Woolworths, said: “We are always looking at how we can give our customers more value when they shop with us. With fresh food at the heart of our offer, what better way to help our customers than with free, quality cookware to bring their home-cooked meals to life. “It’s clear – and our research shows – that our customers want quality cookware, but cost can get in the way of that. Fissler is a world-class brand, meaning our customers have the chance to get their hands on premium cookware as a bonus when they shop.” Hayden Quinn, Cook and Woolworths ambassador, said: “As someone who spends a lot of time in the kitchen, I know first hand the difference it makes when you’re using high-quality cookware. It’s a game-changer that Woolies is now giving customers the chance to own this level of quality, with stainless steel products, for free.” The range Fissler 20cm Frying Pan – Suitable for stovetop and oven use, oven-safe up to 230°C. Fissler 16cm Saucepan – For sauces, boiling eggs or reheating small batches. Fissler 28cm Wok – Compatible with all stovetops, including induction, suited to high-heat cooking. Fissler 24cm Casserole with Lid – Transfers from stovetop to oven with sturdy handles. Fissler 28cm Frying Pan (Uncoated) – Uncoated stainless steel surface for searing and crisping. Fissler Turner – Designed to complement the range. The Fissler cookware promotion is running now until July 7 2026. Find more food retail updates on Crumb Wire.

Melbourne’s Miilk Cake Studio is releasing a Honey Soy Cake this weekend, timed to coincide with the Melbourne Food and Wine Festival. The cake combines layers of vanilla sponge with a buttercream infused with honey and Japanese soy sauce, topped with a crumble of Honey Soy Chicken chips for texture. Only 50 will be made, available in-store on Saturday, March 28 and Sunday, March 29. The flavour came out of Miilk’s Dream Flavour Competition, which invited Melbourne cake lovers to submit their ideas for a chance to see them realised. After hundreds of submissions and weeks of testing, Honey Soy was chosen as the winner. A love for ‘swavory’ foods Sweet and savoury combinations have long existed on the fringes of food culture, the kind of thing people tried once on a dare and then couldn’t stop ordering. Chicken and waffles, fries dipped in soft serve, salted caramel: combinations that once seemed odd enough to be novelties have gradually become menu staples. What was once filed under “weird combos that shouldn’t work” has moved firmly into the mainstream, with soy sauce in particular finding a new home in dessert applications, adding an umami depth that plays against sweetness in ways that are hard to put down. Founded on family baking traditions with a Southeast Asian influence, Miilk Cake Studio has built a following in Melbourne for its creative approach to dessert. Source: Modern Currency Find more food retail updates on Crumb Wire.