ALDI’s Dubai Chocolate Block is back in stores, following a wave of attention on TikTok last year. 2025 saw Dubai chocolate take on a life of its own, with pistachio-filled bars gaining traction across social media and quickly spilling into a wider category. The flavour started showing up everywhere, from cookies and brownies to other desserts riffing on the same combination of chocolate, pistachio and crunchy textures. Best eaten chilled, the ALDI version features the classic milk chocolate shell filled with pistachio cream and roasted kadayif pieces, with a 27% pistachio content. While Dubai chocolate hasn’t quite disappeared from the zeitgeist, the initial rush has eased. Its return now marks a welcome resurgence. The product is already starting to pick up again online, with creators including @NectoriousPapi and @_lianadam celebrating its return to shelves. In a recent video revisiting the viral block, @_lianadam said: “I loved it the first time, I love it the second time. The pistachio kataifi ratio to the chocolate is perfect.” @_lianadam ALDI DUBAI CHOC is back 👀🚨 #fyp #sydneyeats #sydneyfood #aldi #dubaichocolate @ALDI Australia ♬ original sound – LIANA DAM The Dubai Chocolate Block is available exclusively at ALDI for a limited two-week run, priced at $7.99. Source: Ogilvy PR Find more food media updates on Crumb Wire.

Daniele Terzoli learned the value of raw ingredients at his father’s butcher shop before he ever set foot in a professional kitchen. In this Crumb Wire profile, he opens up about his journey through celebrated kitchens, a one-way ticket to Australia and the establishment of The Shed Pizza & Co. in Safety Bay, WA. What first sparked your love for food, and how did you get your start in the industry? Being Italian, food has always played a central role in my life. Sitting at the table isn’t just about eating – it’s about sharing flavours and, above all, respecting them in their simplicity. Spending time in the kitchen with my mum and in our family garden with my grandfather, seeing the journey of a product from the soil to the plate, has always fascinated me and sparked my passion. What’s been your journey so far – from your first job to where you are now? It all started when I was a kid, going with my dad to his butcher shop/deli. I know it wasn’t a proper restaurant, but that’s where I truly understood the value of raw ingredients. We selected livestock from local farmers and handled the butchering ourselves. That experience taught me respect for food and the value behind even the simplest dish. What have been some of your greatest achievements and challenges along the way? Moving to Australia and establishing myself as a chef has definitely been a major achievement. Learning a new language in a fast-paced kitchen environment, where communication needs to be quick and direct, was a big challenge but also incredibly rewarding. Another milestone that I’m really proud of is my journey at La Sosta, where I started as a Chef de Partie and worked my way up to leading the entire kitchen. Outside your property/properties, what are your current favourite food joints? I think the wineries in the Margaret River region are on another level compared to places closer to the city, especially when it comes to their food offerings. The focus on seasonal produce, high-quality local ingredients, and well-crafted menus really stands out. If you’re looking for something a bit more refined and complete – not just great wine, but also a strong kitchen – that’s definitely the area to go to. Which chefs and cuisines inspire you most – past or present? I’m particularly drawn to Japanese cuisine. Despite its differences, I find it very similar to Italian cuisine, especially in the respect for ingredients that both cultures share. On our table, bread is something that can never be missing – in the same way, rice is essential in theirs. Our iconic pasta might be spaghetti, while they have a wide variety of noodles. We have filled pasta like ravioli, and they have gyoza, just to name a few examples. I find it fascinating how two cultures so distant in geography and ingredients can share so many similarities. How do you think Australia’s food culture has evolved in recent years? In recent years, with increasing immigration, many new businesses have emerged aiming to offer authentic products from their home countries. This has created more competition and raised the quality of many products, especially in areas like dairy and cured meats. With new ingredients entering the market, I think Australians are also becoming more open to flavours that were less familiar in the past. At the same time, we shouldn’t forget that Australia – and Perth in particular – is quite isolated, which makes importing authentic products more challenging. Any exciting food trends you’ve tried at home – or sneaked onto the menu? Coming from a kitchen background, I like to adapt ingredients and dishes in a way that they can work on a pizza. I always try to respect tradition, but at the same time give it a modern touch. And finally, what do you love doing when you’re not in the kitchen/at the venue? When I’m not in the kitchen, I enjoy being on the other side – sitting at a table, enjoying good food and wine, but most importantly, great company. Find more food and drink features on Crumb Wire.

Arnott’s Shapes has announced a new flavour combining two of its established varieties, Barbecue and Pizza, into a single product called Bizza Shapes. The company says the new flavour came in response to consumer demand, with fans having long asked for a combination of the two. Bizza Shapes features the tangy tomato, herbs and spices characteristic of Shapes Barbecue alongside the tomato sauce and melted cheese flavour associated with Shapes Pizza on the brand’s standard cracker base. The announcement follows the brand’s March release of Shapes Light & Crispy, a four-flavour range that drew considerable attention online for its health credentials. The line came in Sour Cream & Chives, Balsamic Vinegar & Sea Salt, Honey Soy Chicken, and Cheddar Cheese varieties, each with under 120 calories per serve and a 3.5 Health Star Rating. Like the rest of the Shapes range, the new variety is oven-baked rather than fried. The product is being positioned as a snack suitable for social occasions, travel and watching sport. Liz Whitbread, Global Marketing Lead at Arnott’s Shapes, says: “We’ve heard the dreams; we’ve heard the cries; we’ve heard people ask, ‘What if Shapes actually combined its iconic flavours into one delicious Shape?’ And today, we can officially confirm that Bizza Shapes will soon be available, going over and above Shapes’ legendary status as a snack with flavour you can see. “We know Aussies love these iconic Shapes flavours, and now they no longer need to pick one or the other, but they can have both in every single bite. To celebrate this mash-up, make sure to head to our socials to see how you could be amongst the first to try Bizza Shapes.” Bizza Shapes will be available nationally in the coming months through all major supermarkets, priced at an RRP of $4.00. Find more food retail updates on Crumb Wire.

Brisbane culinary festival, Night Feast, is returning this year with a new winter edition at the Brisbane Powerhouse. The event will run from July 29 to August 23, bringing its mix of food, art and music into the cooler months, with food cooked over flame and open-air dining back in focus. The riverside precinct will once again be taken over with festival-only dishes, menus and installations, as the colder season shifts the way the event is experienced. Better off Red New to this year’s program is Better Off Red, a one-day-long lunch on August 16 bringing together Brisbane venues Bosco and Blackbird. Set on the Performance Lawn, the daytime event will centre on a shared menu led by Bosco’s Simon Hill and Blackbird Executive Chef Jake Nicholson, built around flame cooking and slower, more layered dishes. The menu moves through dishes like jamón serrano with fire-roasted peppers and migas, grilled tiger prawns with romesco and cider-glazed chorizo, alongside larger cuts including Angus rib eye with red wine jus and cumin-spiced spring lamb with quince and mint. It’s designed to unfold across the table, with seasonal sides and matched pours from D’Arenberg rounding out the experience. “As if Night Feast wasn’t indulgent enough, Better Off Red is an opportunity to push things even further. By bringing together the very best of Bosco and Blackbird and dialling every culinary element up to its fullest expression, Better Off Red will be a bold, multi-sensory food and wine experience that’s set to become a true centrepiece of the festival,” says Hill. Live performances Beyond the food, the long lunch will also run alongside a series of live performances. “For my first season at the helm of Night Feast, we wanted to challenge the traditional festival format by introducing a truly visceral, daylight dimension to our program,” says Louise Bezzina, CEO and Artistic Director at Brisbane Powerhouse. “Better Off Red is more than a long lunch; it is a theatrical collision of fine dining and performance art that embodies the Night Feast spirit, even under the midday sun. “By bringing together culinary heavyweights like Simon Hill and Jake Nicolson, we are offering our guests an intimate, all-sensory experience that bridges the gap between plate and stage. It’s bold, it’s crimson and it’s just a taste of the new direction we’re taking for Night Feast this year.” Tickets for Better Off Red are priced at $269, including food, a three-hour beverage package and performances. General public sales open today, April 1. Source: Common State Find more food and drink news on Crumb Wire.