El Jannah has launched a new Legendary Lebanese Lunch range, with three fresh chicken rolls served with chips and a drink for $14 each. To mark the launch, El Jannah has tapped some of the internet’s most relatable Aussie food personalities to put the new menu to the test, including the taco-obsessed “Por qué no los dos?” girl who has been plagued by indecision between hard and soft tacos for twenty years, the sushi-loving office worker who constantly suggests it to his colleague Carol and the iconic Fat Pizza duo, famous for their love of – well – that one should be obvious. The campaign video is available to watch online. The range The Crispy Special: Golden chicken tenders in warm Lebanese bread with El Jannah’s famous garlic sauce, crunchy coleslaw, green pickles and sweet and spicy sauce, served with small chips and a drink. The Tawouk Tabouli: Charcoal-grilled marinated chicken breast wrapped with fresh tabouli, pickles and garlic sauce in warm Lebanese bread, served with small chips and a drink. The Tawouk Fattoush: Charcoal-grilled tawouk chicken with crisp fattoush salad and garlic sauce in fresh Lebanese bread, served with small chips and a drink. All three are available for $14 each. Adam Issa, Chief Marketing Officer, said, “We know Aussies are stuck in the same lunch routine every day. This range is all about giving people something fresh, filling and seriously craveable, without slowing them down. Most lunch options are either expensive or processed, and not much in between. “Charcoal chicken sits in a different category; lean protein, cooked over open flames, served with fresh salad and Lebanese bread baked daily. Real food, fast, at a price that makes sense for lunch. That’s what we’re bringing to Aussies with this new menu.” The Legendary Lebanese Lunch range is available nationally from selected stores from 10 am to 4 pm and others from 11 am to 4 pm. Opening hours vary by store and can be confirmed directly with local El Jannah locations. Find more food and drink news on Crumb Wire.

Bundaberg Rum just sent Bundy R. Bear skydiving from 13,000 feet into the NRL Magic Round to launch its new Drop Bear Spicy Pineapple shot. The stunt played out on the big screens at Suncorp Stadium ahead of the Cronulla Sharks v Canterbury-Bankstown Bulldogs clash, with Bundy emerging from the tunnel alongside NRL legend Johnathan Thurston to deliver the first match ball of Magic Round. The pair had already met in Brisbane’s Caxton Street precinct before the game, where Thurston, who serves as Bundaberg Rum’s official ‘Drop Bear-ologist‘, shared a shot of the new release with the bear. Thurston said, “Magic Round is one of the best weekends on the footy calendar, so to see Bundy R. Bear come literally flying in with the game ball, all to celebrate the weekend and launch Drop Bear to the fans, was something else. Walking out with him and kicking the weekend off with a real bang was a pretty good way to start the weekend. Can’t wait for more Aussies to ‘drop ’em down’, although with their paws safely on the ground.” Drop Bear is Bundaberg Rum’s new Spicy Pineapple shot, inspired by Australia’s most infamous mythical creature. It blends tropical pineapple with a kick of heat and comes with its own drinking ritual: “Look up. Drop ’em down.” The launch didn’t stop at the skydive. Bundy R. Bear roamed Brisbane’s Caxton Street precinct on Saturday, surprising fans, shouting rounds and pushing the new Drop Bear serve at venues and the Bundaberg Rum container bar in the Suncorp Stadium precinct. Matthew Miles, Head of Marketing at Diageo, said, “Magic Round is one of the biggest moments on the footy calendar, bringing fans together from across the country, so it was the right time to have a bit of fun and let Bundy R. Bear loose. He loves nothing more than a bit of Forever Classic mischief, and this felt like a great opportunity to introduce Drop Bear to Aussies in a way they won’t forget.” Bundaberg Rum is the NRL’s Exclusive Official Dark Spirit and a long-term partner of the competition. This year’s Magic Round, the seventh edition of the event, drew more than 149,000 fans across 16 teams at Suncorp Stadium. Drop Bear Spicy Pineapple is available now at Dan Murphy’s, BWS, Liquor Land and independent retailers. Source: Havas Red Find more food culture stories on Crumb Wire.

Tasting Australia presented by Journey Beyond is wrapping up its ten-day run this weekend, with the final three days bringing some of the festival’s most anticipated events to Adelaide and the regions. Now in its 19th year, Australia’s longest-running food and drink festival has taken over Victoria Square and spread across South Australia since May 8, with more than 150 events spanning long lunches, wine walks, chef collaborations and regional day trips. The final stretch runs from May 15 to 17. Town Square The festival’s free hub at Victoria Square has been the heartbeat of the program all week and this weekend is no different. Saturday, May 16, brings the brand new Latte Art Smackdown at 3 pm, where Adelaide’s best baristas go head-to-head in a single elimination competition that comes down to one pour per round. Sunday sees the return of the hotly contested Waiters’ Race, a Tasting Australia crowd favourite. Free 45-minute cooking demonstrations continue in the Homemade Kitchen across the weekend, with sessions covering pickles and ferments with Jessie Spiby, My Grandma Ben and It’s Olio, claypot creations with Jason Roberts and sausage-making with Rosa Matto, Nonna’s Cucina and Gumshire Pork. The Drinks Academy presented by Adelaide University is hosting the Aroma Bar with eight tasting stations alongside BIG GRAPE ENERGY, a wine party rounding out the weekend. Scandinavian chef collective Punk Royale closes out the festival on Sunday night at Good Neighbour in Town Square, promising a high-energy send-off to wrap ten days of eating and drinking across South Australia. In the regions The regional program this weekend includes A Taste of Time with Seppeltsfield x FINO Restaurant, Kingsford The Barossa x Vintners Bar & Grill x Kaesler Wines and the Producers Lunch at Barristers Block in Woodside on Saturday. Tasting Australia by Road heads to the Fleurieu Peninsula this weekend too. Adelaide Samos & Vines Urban Wine Walk Adelaide, Saturday, May 16 Seafood 101: From Ocean to Plate hosted by Jamie Steele, Weird & Wonderful: The Ocean’s Best Kept Secrets Gondola Gondola ft. Chef Cal Stuart-Bishop Regional South Australia Reillys Shiraz Long Table Lunch Kingsford The Barossa x Vintners Bar & Grill x Kaesler Wines Spitz and Spritz at Lot.100 A Taste of Time with Seppeltsfield x FINO Restaurant Tasting Australia presented by Journey Beyond runs until Sunday, May 17. The full program can be found online. Find more food and drink updates on Crumb Wire.

Much like Meryl and Stanley in Milan, on May 14, MasterFoods Barbecue Sauce crashed Fashion Week in Sydney to make a point about the great Australian sauce divide. Barbecue Sauce took a front row seat at Jordan Gogos’ exclusive consumer show, mingled backstage with designers and models and posed for street-style moments outside, with MasterFoods research revealing Australians see Tomato and Barbecue as personality types as much as condiments. The research also found Australians are using Barbecue Sauce in ways nobody asked for, but apparently everyone is doing, including on vanilla ice cream, pavlova, popcorn, instant noodles and spaghetti bolognese. Davina Takiari, Portfolio Marketing Manager at MasterFoods, said, “As a lifelong foodie and fan of our iconic brands, it has always been clear just how much Aussies read into their friends’ and their own food choices. Those divisions only get stronger when it comes to classics like their favourite sauces. “We see the MasterFoods Barbecue Sauce vs. MasterFoods Tomato Sauce debate play out at sports fields, local community barbecues, dinner tables and shopping aisles across the country. By bringing Barbecue to fashion week, we wanted to give this discussion a national platform – so every Aussie can ask themselves whether they are giving Barbecue Energy, or if they are more Tomato-coded.” Barbecue vs Tomato Tomato Sauce is the nation’s safe pair of hands. Australians associate it with being classic (69%) and reliable (63%), the sauce you reach for when you want to get it right. In contrast, barbecue Sauce is the wildcard – more likely to be described as adventurous (41%), creative (39%) and edgy (39%). The divide spills beyond the dinner table into how Australians think about people and relationships. Nearly half of Australians (49%) would trust a Tomato Sauce personality to dress them for an important event. But for energy and fun, Barbecue wins, with twice as many Aussies saying a Barbecue personality brings more to a dinner party (50% vs 26% for Tomato) and is more likely to keep things exciting (47% vs 26% for Tomato). That unpredictability also has an obvious downside. More than a third of Australians (35%) worry a Barbecue personality would ghost them on a dating app, rising to nearly half (49%) of Gen Z. And while Barbecue leads for dating and fun, almost half of Australians (48%) would rather settle down with a Tomato personality for long-term commitment. Beyond Fashion Week, Barbecue Sauce shared the spotlight with Lily Brown and Jett Kenny and secured an official talent listing on the Khoo Management website. Source: Herd MSL Find more food culture updates on Crumb Wire.