UDL has launched Double Crush 8%, its first entry into the high-strength RTD category, marking a new chapter for Australia’s original premix brand. The vodka-based range comes in 375ml cans at 8% ABV and is available now in independent bottle shops nationally and online via Sippify. Three flavours make up the launch: Orange & Mango – citrus zest and tropical sweetness for a bold, fruity profile. Guava & Lime – juicy guava and zesty lime for a sharper taste, with a more refreshing finish. Pineapple & Passionfruit – tangy pineapple and passionfruit with a clean, crisp finish. UDL has been Australia’s original premix since 1965 and the Double Crush launch is the brand’s first step into the fast-growing 8% segment, where drinkers are increasingly after higher-strength formats that actually taste good. Michael Newbold, VOK Beverages Senior Brand Manager, said: “Flavour always comes first for us. If it doesn’t taste great, people won’t pick it up again. Double Crush is about delivering a bigger experience without it being overly sweet or heavy – it’s bold, balanced and built to be enjoyed.” The launch is backed by a partnership with Australian band Playlunch across a 27-date regional tour through Victoria, New South Wales, Queensland, Western Australia and Tasmania, with on-premise activation and sampling at live music and event occasions throughout. UDL Double Crush 8% is now available in independent bottle shops nationwide and online via Sippify, priced at $33 for a 4-pack and $190 for a case of 24. Find more food retail updates on Crumb Wire.

Festa Italiana is returning to Howard Smith Wharves in Brisbane this May and June, with one of the Amalfi Coast’s most exclusive restaurants making its Australian debut. Conca del Sogno, a family run beach club and restaurant perched on Recommone Beach in Nerano between Capri and Positano, is the headline international culinary guest for 2026. Accessible primarily by boat, the venue has built a loyal following for its long Mediterranean lunches and relaxed coastal atmosphere. For Festa Italiana, its chef and host Pierluigi Guidone will travel to Brisbane to join festival culinary director Orazio D’Elia in recreating the restaurant’s iconic spaghetti alla Nerano, featuring zucchini, Provolone del Monaco, parmesan and basil, alongside its signature Sgroppino cocktail. Orazio said, “Conca del Sogno has always been a place I’ve loved, not just for the food and hospitality, but for the memories attached to it. It’s actually where I got married, so having them come to Australia and be part of Festa Italiana this year feels really special. To share a little piece of that experience with everyone here is something I’m incredibly proud of.” The festival itself transforms the Howard Smith Wharves precinct into an Italian waterfront experience across both weekends, with authentic Italian menus, spritz bars, live music, an Italian deli and coastal inspired styling. What’s on the plate Orazio’s menu runs from antipasti through to pasta, mains and desserts. On the snacking end, expect prosciutto with melon, caprese with buffalo mozzarella, tomato and basil, gorgonzola with figs, salumi misti with pickled vegetables, fritto misto of calamari and prawns with aioli and lemon, and arancini. Roman style pizzas span margherita, salamina and capricciosa. For pasta, calamarata with calamari, cherry tomatoes and chilli sits alongside malloreddus alla campidanese with pork sausage ragù, risotto cacio, pepe e gamberi with prawns, pecorino and black pepper, lasagna alla bolognese with slow braised ragù and Orazio’s signature rigatoni alla vodka. Porchetta alla Romana is available in focaccia with marinated eggplant, cos lettuce and aioli, or plated with fresh lemon. Desserts run to Sicilian chocolate cannoli, tiramisu, coda di aragosta, the classic Neapolitan lobster tail pastry with a cream filled centre, torta al cioccolato, crème brûlée and chocolate mousse cake. Gelato Messina returns with signature flavours and Italian inspired specials. What’s in the glass The drinks program spans classic Italian spritzes, wines, cocktails and digestivi, with the Aperol Spritz, Hugo Spritz, Limoncello Spritz, a peach bellini inspired by Harry’s Bar in Venice, Amaretto Sours and Italian style frozen cocktails all on offer. The Sgroppino Show sees Pierluigi Guidone serve Conca del Sogno’s iconic Venetian blend of lemon sorbet, vodka and prosecco tableside. Felons Brewing Co. has also brewed a bespoke Italian Lager created especially for the festival. Adam Flaskas, co-founder and director of Artemus Group, said: “Festa Italiana is all about bringing the energy, romance and spirit of Italy to the Brisbane River. Each year, we look for ways to elevate the experience, and welcoming Conca del Sogno to Australia alongside Orazio is a huge moment for the festival. To share one of the Amalfi Coast’s most iconic dining experiences with Brisbane is incredibly exciting.” Festa Italiana runs at Howard Smith Wharves from Thursday, May 28 to Sunday, May 31 and Thursday, June 4 to Sunday, June 7. Source: The Cru Find more food and drink news on Crumb Wire.

Food & Hospitality Week is coming to Sydney’s ICC from May 25 to May 27, uniting four major industry trade shows under one roof for the first time. More than 15,000 restaurant and foodservice professionals are expected to attend the three-day event, which brings together product discovery, live competitions, free education and networking across the full breadth of the Australian hospitality sector. The four shows running across the week are: Restaurant & Foodservice Show: Australia’s longest-running foodservice trade event, evolved from the International Catering Trade Fair Sydney, which launched in 1967. Pizza, Pasta & Italian Food Show: Dedicated showcase for pizzerias, Italian restaurants and restaurants looking to add Italian flavours to their menu. Café & Coffee Show: The go-to destination for café owners, coffee shop operators, bakeries and businesses looking to add convenience grab-and-go products to their menu. RESTECH: The Hospitality Technology Show: Cutting-edge solutions shaping the future of foodservice and hospitality operations. Five live competitions will run across the show floor: Australian Professional Chef of the Year Australian Pizza Championships Australia’s Best Burger Competition Australian Emerging Pâtissier of the Year Battle of the Butchers Six stages of free education content are also on offer, with 80 sessions covering business strategy, café operations, patisserie, chef demonstrations, pizza and hospitality technology, all included in the FHW pass. The week kicks off on Monday, May 25, with the Industry Big Night Out, billed as Sydney’s biggest hospitality party of the year, headlined by The Potbelleez featuring Muma Megs. It runs as a separate ticketed co-located event. Also ticketed separately is the Aged Care Catering Summit, Australia’s only dedicated foodservice forum for aged care professionals. Food & Hospitality Week was developed by National Media following its acquisition of Foodservice Australia in May 2024, an event dating back to 1967 and the nation’s longest-running foodservice and catering industry trade event. Jono Whyman, Event Director at Food & Hospitality Week, said: “We’re breaking down the silos of the food and beverage world to get chefs, operators, and manufacturers in the same room. By mixing world-class equipment and product showcases with industry-leading conferences and social events, we’re providing the ultimate platform for the industry to network, evolve, and conduct business together. “Whether you’re a single-unit restaurant or café owner, a national QSR brand or part of a major hospitality group, FHW will serve up something for everyone.” Brad Langton, CEO of National Media, said: “Launched 58 years ago, Foodservice Australia is the nation’s longest-running foodservice and catering industry trade event. We are thrilled to be the new custodians of this iconic event and committed to returning it to its core focus, serving as a dedicated platform and hub for the hospitality and foodservice community.” Food & Hospitality Week is a trade-only event, not open to the general public. Eligible industry professionals can use code CRUMB to secure their free trade pass. Source: Bennett PR Find more food and drink news on Crumb Wire.

Mott 32, one of the world’s most celebrated Chinese restaurants, is opening its first Australian venue at Crown Melbourne in March 2027. The Hong Kong-founded restaurant holds recognition from the MICHELIN Guide, Asia’s 50 Best Restaurants and the Tatler Dining Guide, with existing locations in Vancouver, Singapore, Las Vegas and Seoul. Its arrival in Melbourne is part of a $200 million redevelopment of the Crown Southbank property, which will deliver more than 15 new restaurants, bars and casual eateries, a revitalised Riverwalk and a major upgrade of the theatre, now rebranded as Crown Live. Iconic Modern-Chinese fare Mott 32 is known for its modern Cantonese cuisine, with the 42-day applewood-roasted Peking duck as its most iconic dish, prized for its crisp skin and tableside carving. The menu also spans dim sum, smoked black cod, Iberico pork char siu glazed with mountain honey, premium wagyu and seafood, alongside an extensive drinks list. Mott 32 Founder Malcolm Wood said: “We’ve always positioned Mott 32 to show that Chinese cuisine belongs on the same stage as any cuisine in the world, in the top tiers of the most discerning global cities. Melbourne has been on our wish list for years thanks to its dynamic energy and global outlook. Partnering with Crown to bring this vision to life is a real honour, and we’re extremely excited about the future.” More to come Also confirmed is Bellevue Bar & Terrace, a waterside gastropub opening directly onto the Riverwalk in November. The venue is designed to operate as a relaxed meeting spot by day and a nightlife destination by night, serving elevated pub favourites with large screens showing major sporting events. Its position on the water is expected to draw diners, sports fans and anyone after a cold drink at any hour. Crown Melbourne CEO Ed Domingo said: “This next wave of openings signals our ambition to reimagine Crown Melbourne as a world-class entertainment destination for the next generation of guests and Melburnians. Building on a proud history of securing Australian-first brands alongside standout local icons, we’re delivering experiences you won’t find anywhere else in the country, right here on the Southbank riverfront.” Further venue announcements are expected as Crown Melbourne’s transformation continues throughout 2026 and beyond. Find more dining out updates on Crumb Wire.