Krispy Kreme is celebrating 23 years in Australia by bringing back its ‘Hip Hip Hooray’ giveaway on September 17. Customers can head into participating Krispy Kreme stores, say “Hip Hip Hooray” and receive a free Original Glazed doughnut, with no purchase required. Over the years, Krispy Kreme has kept up with food culture and lifestyle trends through a steady stream of limited-edition releases. The most recent example is its Classic Desserts collection, launched on September 2, which turns Tiramisu, Chocolate Mud Cake and Raspberry Lamington into doughnuts. The range is available until September 28. “We’ve been spreading joy across Australia for 23 years, a milestone we couldn’t have reached without the incredible Aussie community that has welcomed us into their everyday moments, big or small,” said Aimee Cutajar, Chief Marketing Officer at Krispy Kreme ANZ. “Our ‘Hip Hip Hooray’ festivities are our way of saying thank you to the fans who have been with us every step of the way. To show our appreciation, we’re treating everyone to a free, irresistible Original Glazed doughnut – it’s the perfect way to celebrate, connect and share a smile. So, gather your crew and head down to your nearest Krispy Kreme shop to join the celebrations!” For the birthday promotion, the offer is limited to one Original Glazed doughnut per person and is available while stocks last. The giveaway is running at participating Krispy Kreme stores nationwide, excluding South Australia and airport locations. Store trading hours vary by location. Find more food and drink news on Crumb Wire.

Mingle Seasoning is bringing a few very familiar weeknight dinners back to Woollies shelves. The brand has launched a new Recipe Base range at Woolworths featuring Chicken Alfredo, Curried Sausages and Beef Stroganoff, along with Marry Me Chicken, the creamy chicken dish that has become a social media staple in recent years. “The response from the public to our take on these classic dinners has been strong. We sold 6,000 Chicken Alfredo packets in one day when we launched online and are so excited to now see it on supermarket shelves,” said Mingle Founder Jordyn Evans. Each Recipe Base includes the ingredients and cooking instructions needed to make a family meal in around 30 minutes, with alternative protein and extra vegetable suggestions included on pack. The launch also sees the return of Mingle’s Beef Stroganoff Recipe Base, which first hit supermarkets in 2021 before being discontinued. “We first released our Beef Stroganoff in supermarkets in 2021 but unfortunately it was discontinued. We had a huge amount of enquiries from customers, which led to a campaign involving more than 400,000 people getting on board to help bring it back in September!” Evans said. Mingle says the range is aimed at making familiar comfort food easier to cook at home. Like the brand’s other products, the Recipe Bases contain no added sugar, no preservatives and no gluten. Four Mingle Recipe Bases are now available at Woolworths stores nationwide: Chicken Alfredo – RRP $4.50Curried Sausages – RRP $4.50Beef Stroganoff – RRP $2.60Marry Me Chicken – RRP $2.60 Source: Sunday Agency Find more food retail updates on Crumb Wire.

Pizza Hut has packed an entire three-course meal into one box. Launching nationally on September 14, the ‘Triple Treat Box’ includes cheesy breadsticks, two large pizzas and a warm 8-slice Hershey’s Cookie. The return follows Pizza Hut Unboxed, which saw restaurants across the country show off their refreshed look in one night. According to Pizza Hut, thousands of people turned out, with more than 10,000 pizzas served. Pizza Hut Australia Chief Marketing Officer Nora-Kate O’Connell said, “Last week, we celebrated the transformation of Pizza Hut Australia by unboxing restaurants right across the country, with thousands of Aussies showing up to be part of it. Now, we’re continuing that energy and attitude with another way to experience the new Pizza Hut, whether you’re in our restaurants or sharing it with mates at home. “And just in time for finals season, Triple Treat takes care of the feed so you can concentrate on the footy. Grab the crew and you’ve got the starter, pizzas and dessert all sorted in one box, with plenty to share and seriously good value. “It’s another taste of where Pizza Hut is heading – good food, good value and more reasons to get together and have a good time.” The 2026 version also gets a packaging update, with the three boxes packed inside a portable sleeve with a built-in handle so the full order can be carried together. The Triple Treat Box starts from $29.95 for pickup, working out to less than $10 per course or $7.50 per person, with delivery from $36.95. The offer is pitched at group eating, from footy finals and games night to family dinner or the kind of weeknight where nobody wants to cook. The Pizza Hut Triple Treat Box is available nationally until November 2, 2026 via the Pizza Hut website and app. Find more food and drink news on Crumb Wire.

After five years in Sydney’s Surry Hills, chef Dylan Cashman is taking The Blue Door home to the Mid-North Coast. The award-winning chef will open The Blue Door Bellingen with his wife, wine director and co-owner Angelica Nohra, bringing the restaurant’s focus on ethical produce, local farmers, whole-animal cooking and “fun-dining” closer to the region that shaped him. Opening on September 18 inside a heritage-listed former bank, the 24-seat restaurant marks a return north for Cashman, who was born and raised in Crescent Head. Cashman said, “I felt the only way for The Blue Door to grow and become its true self was to move to the countryside, where the environment surrounding the restaurant echoes the restaurant itself.” The Sydney restaurant built its reputation on close relationships with growers, ethical sourcing and a style of cooking that never sat neatly in the white-tablecloth box. In Bellingen, that approach becomes more direct: the farmers are closer, the produce is more immediate and the restaurant can follow what the region gives it week by week. The dining room keeps much of the old bank’s character, with timber floors, soft tan leather seating, colonial green and white tones, and an open kitchen. The 11 dining tables have been made by Cashman’s uncle and cousin from a single tree, one of the first trees milled at their grandfather’s timber mill after it was destroyed in the 2019 bushfires. Crockery has been commissioned from NSW ceramicists Gabs Wallington and Leia Sherbolm, while local Indigenous artist Jason Ridgeway has created a large feature artwork for the restaurant. A 100km radius At the centre of The Blue Door is an ever-changing seven-plus-course tasting menu, priced at $179 per person. Rather than writing a menu and asking farmers to meet it, Cashman and his team will cook around the best produce available each week. The team personally visits the farms it sources whole animals from, while vegetables will come from no-till and regenerative growers across the Mid-North Coast. The restaurant is aiming to source as much as possible from within about 100 kilometres of Bellingen. Cashman said, “If we have a whole animal, we use the whole animal. If the farmers have beautiful vegetables, that’s what we build the menu around. “For me, that’s what seasonality really means – it can change every week.” Bread, charcuterie and other elements will be made in-house, with every animal butchered by the team. The restaurant is not chasing a permanent signature dish, because the signature is the way it cooks: local produce, whole-animal work, honest flavours and nostalgic food that shifts with the seasons. Cashman’s own cooking has been shaped across Australian and European kitchens. He completed his apprenticeship in Bangalow in 2012 before working at Sean’s Panorama, Cottage Point Inn and Paper Daisy, followed by two-and-a-half years in Michelin-starred kitchens in Europe, including three-Michelin-starred Vendôme in Germany. At The Blue Door Bellingen, those influences come through in a modern Australian menu that can move through Asian, Middle Eastern, Indian, British, Korean, Italian and Japanese flavours, depending on what best serves the produce. The local producer list already gives a sense of the restaurant’s direction. Bello Beef supplies pasture-raised beef from Georgie and Sam Baker’s farm just down the road. Patch Organics provides organic fruit and vegetables, while Darkwood Farms brings small-scale certified organic produce grown using regenerative practices. Hogan Farm supplies regenerative pork, and Nautical Seafoods is supplying line-caught, iki jime fish. Where local sourcing is not possible, The Blue Door will continue working with ethical Australian producers, including Northern Rivers Ducks for premium Pekin ducks, and chocolate and vanilla producers from Far North Queensland. Cashman said, “We want to build a restaurant that helps to feed our community, not just in the restaurant itself but by buying all our produce from local farmers, this helps to create jobs and keeps money in our local community. “We believe that adding value to local producers who are farming in a regenerative and ethical manner is the best method for a sustainable food system.” A blue door, but make it casual The Blue Door will also have a more casual side. The six-seat bar and four-seat front patio will operate as The Blue Door Wine Bar, with walk-ins welcome and a snack menu that follows the same produce as the dining room. That could mean house-made charcuterie, beef tartare using local beef, golden potato scallops topped with smoked Ebor trout, Hogan Farm pig head croquettes, daily made pasta, fresh oysters, farm-style burgers and fried chicken. Nohra said, “The idea is that we’re inviting people into our Bellingen home. “And we want people to feel comfortable here, whether they’re coming for the full dining experience or just dropping by the bar for a quick drink and something light to eat.” Nohra’s wine list will stay firmly focused on NSW, showcasing the state’s wine regions with an emphasis on young winemakers, emerging producers, female winemakers and female-led wineries. A NSW wine pairing will be available for $90, alongside a non-alcoholic pairing for $60. Thursday evenings will run as BYO Wine Night, priced at $30 per bottle, with winemaker dinners planned throughout the year. For Cashman and Nohra, The Blue Door Bellingen is meant to be both a local restaurant and a reason for visitors to look more closely at the Mid-North Coast: a small dining room, a blue door and a menu that starts with the people growing, raising and catching the food around it. Source: Pendulum Communications Find more dining out updates on Crumb Wire.