MILKLAB is giving Australian cafés a summer drinks menu that borrows a few ideas from baked goods, including iced lamington, cinnamon scroll and banoffee pie lattes. Registrations are open for Sensations 2026/27, the brand’s seasonal signature drinks campaign, which runs in more than 1,000 cafés nationwide. The six-drink menu covers coffee, chai and matcha, using milks across the MILKLAB range: Iced Brown Sugar Shaken Almond Espresso Iced Dirty Chai Soy Iced Cinnamon Scroll Almond Latte Iced Lamington Coconut Latte Iced Banoffee Pie Lactose Free Latte Iced Strawberry Candy Oat Matcha “As cafés head into summer, we want to make it easy for them to entice customers through the door. That’s why MILKLAB has done the homework and knows what’s going to be trending this summer, so we’ve curated six ready-to-go iced drink recipes and everything a café needs to launch them, without adding complexity to the day,” said Natalie Latimore, General Manager, Marketing at Noumi. The dessert-inspired flavours come as MILKLAB research finds 81 per cent of Australians aged 18–34 surveyed are open to trying new drinks, while 55 per cent want more cold drinks on café menus. New flavours and visual appeal were among the top reasons for ordering an unfamiliar café drink, at 31 per cent and 25 per cent respectively, ahead of ads or promotions at 10 per cent. Iced lattes remain popular: 51 per cent of Gen Z café-goers ordered one in the previous six months. Matcha wasn’t far behind, with 39 per cent having ordered matcha and 35 per cent a flavoured iced matcha. One in three respondents, or 33 per cent, usually preferred an iced drink, rising to 39 per cent among 18–24-year-olds. The free implementation kit includes six recipe cards, a window decal, social media assets, six strut cards and 100 branded 16oz iced takeaway cups with lids. The recipes and materials are intended to make the summer menu easier to launch, attract new customers and encourage regulars to try something different. MILKLAB also sees premium cold drinks as an opportunity to increase spending per transaction and improve café margins. Its research found that milk itself matters to customers, with 62 per cent of respondents saying the brand influenced which café they chose. Latimore said, “MILKLAB has been built in collaboration with baristas and cafés since we launched more than 10 years ago, and that partnership still guides everything we do. We started the Sensations campaign to back cafés with the ideas, tools and support they need to make the most of summer.” Cafés that launch the menu can also enter a competition to win $15,000 for their business. To enter, they must register for the free kit, launch the drinks and upload a photo or video to Instagram, tagging @milklabco and using #MILKLABSensations. Entries close on February 2, 2027, with the winner announced via social media on February 15, 2027. Source: Blue Planet PR Find more food and drink news on Crumb Wire.

Australian chef and author Matt Stone will take the helm at Taronga Zoo’s Me-Gal restaurant, bringing his approach to sustainable Australian cooking to a dining room overlooking Sydney Harbour. The Mosman restaurant will relaunch as Me-Gal by Matt Stone, with a new seasonal menu and interiors inspired by the surrounding landscape. Beside the Wildlife Retreat at Taronga, it has views across the harbour to the Opera House and Harbour Bridge, placing Stone’s next venture somewhere rather different from the usual Sydney restaurant address. “There aren’t many places in Sydney where you can sit surrounded by nature and look straight across to the Opera House. We wanted the food to be worthy of that view, without getting in its way,” says Stone. “Good food should feel generous, not intimidating. Come for a long lunch, stay for the afternoon.” Stone is working with hospitality group Trippas White Group on the relaunch. Having built a career challenging conventional approaches to food, he is known for reducing waste and making the most of every ingredient. At Me-Gal, diners will choose between à la carte dining and a shared chef’s menu, changing with the seasons and drawing on Australian growers and producers. “I cook produce-first. Find the best Australian ingredients, respect the people who grow them, and let them do the talking,” says Stone. His cooking draws on traditional methods, preparing ingredients from scratch and using fermentation, pickling and dehydration to preserve produce. Ingredients will be used across both the kitchen and bar menus to minimise waste, an approach that connects the restaurant to the conservation work of its zoo neighbours. Executive Director of Taronga Zoo, Nick Boyle, says, “At Taronga, conservation and sustainability are at our core. From protecting wildlife and wild places to inspiring people to make more sustainable choices in their everyday lives.” “Matt’s philosophy is closely aligned with these values. His commitment to ethical sourcing, reducing food waste, celebrating local producers and creating menus that tread lightly on the environment reflects the approach we strive to take across our organisation. “We’re delighted to welcome Matt to Me-Gal, where his innovative approach to food will help create a dining experience that not only showcases exceptional Australian produce but also encourages a deeper connection with nature and the importance of protecting it.” The wine list will continue its focus on sustainable and considered winemaking, with female winemakers accounting for 50 per cent of the list, alongside biodynamic, organic and carbon-neutral producers. First Nations-owned wine businesses Mt Yengo, Munda Wines and Bidja Wines will be added, along with selections from Stone’s own label, Wines by Matt Stone. Kat Thompson of Five Foot One is reimagining the interiors through earthy tones and natural textures inspired by the meeting of land and water. Me-Gal was named with guidance from Traditional Custodians and references the saltwater and ocean surrounding this part of Mosman. The design reflects that connection, with the surrounding sky and harbour forming part of the experience. For Trippas White Group, the partnership is an opportunity to build on Me-Gal’s setting and establish the restaurant as a destination for Sydney diners. Paul Romanella, Executive General Manager – Retail & Events at Trippas White Group, says, “Matt Stone is one of Australia’s most exciting culinary talents, bringing a distinctive approach to Australian cuisine and a genuine commitment to sustainability. “Partnering with Matt marks an exciting new chapter for Me-Gal, with a simple ambition: to create one of Sydney’s great dining destinations, set against one of the world’s most spectacular backdrops,” Me-Gal by Matt Stone will launch on Tuesday, December 15, 2026, welcoming locals and visitors to Mosman. Source: Electric Collective Find more dining out updates on Crumb Wire.

McDonald’s Australia has opened in Crows Nest, investing more than $5 million into the local economy and offering more than 80 jobs across crew, barista, management and maintenance roles. The restaurant at 31 Willoughby Road will celebrate with a grand opening event on Friday, November 20, featuring an appearance from Ronald McDonald, cakes and balloons for customers. Local licensee Bernard Kelly owns and operates the new Macca’s, nearly 30 years after starting with the chain as a crew member. He now employs more than 700 people across seven North Shore restaurants: Victoria Cross, Gordon, North Ryde, Chatswood Interchange, Chatswood Concourse, St Leonards and Crows Nest. Chatswood East will soon join his restaurant network. “We’re excited to have opened the doors to Macca’s Crows Nest and to be creating more than 80 new jobs, along with training and development opportunities for people in the local community,” said Kelly. “The new restaurant gives customers a friendly and convenient place to enjoy their Macca’s favourites, whether they’re stopping by for a morning coffee, grabbing a quick meal or sitting down with family and friends. “As a local business, we are proud to support local charities and groups that are important to our customers and people, including Ronald McDonald House. “We look forward to serving up our great tasting, great quality menu and providing feel good moments for our customers.” The Crows Nest restaurant includes a McCafé and modern décor, and opens from 7 am to 10 pm Monday to Saturday and 7 am to 8 pm on Sundays and public holidays. Kelly also supports staff development through training and career opportunities. “McDonald’s invests millions of dollars into training and development initiatives each year, offering nationally recognised certifications in the food and retail sectors. “Having started my own McDonald’s journey as a crew member, I know first-hand the skills and opportunities a job at Macca’s can provide. We’re passionate about supporting our people to develop skills they can take with them throughout their careers,” Kelly said. McDonald’s is currently hiring for crew, barista, management and maintenance roles across Sydney’s North Shore. Find more food and drink news on Crumb Wire.

Pizza Hut is putting pepperoni inside the crust as well as on the pizza, adding 20 slices alongside melted cheese in its new Pepperoni Stuffed Crust. As one of the leading pizza chains in the country – and globally – Pizza Hut continues to keep up with the demand for novelty and relevance with its innovations. The chain’s pizza-inside-a-pizza proposition takes its familiar cheese-filled edges one ingredient further. The upgrade is available on any large pizza*, so customers can keep their usual toppings and get the extra pepperoni around the outside. “We’re the OGs of Stuffed Crust. We invented it back in 1995, so we reckon we’ve earned the right to get a little carried away,” said Pizza Hut Australia’s Chief Marketing Officer, Nora-Kate O’Connell. “Thirty years on, we thought cheese alone was getting a little too comfortable. So, we threw 20 slices of pepperoni in there too. Have we gone a little overboard? Maybe.” Stuffed Crust already gave the edges a reason to compete with the toppings. Adding pepperoni makes that competition a little less fair, particularly on a pizza ordered by someone who usually treats the crust as a handle and leaves it on the plate. Pepperoni Stuffed Crust is available for a limited time from November 2, 2026, for an additional RRP $4.95. It can be ordered through the Pizza Hut app, online at pizzahut.com.au or in-store. Find more food and drink news on Crumb Wire.