Quick Bite Ultimo café Kafe Kooks is marking Easter with the Hot Cross Bom, a roti take on the classic hot cross bun. The Hot Cross Bom takes buttery, hand-stretched roti, flipped daily by Roti Master Suresh, and fills it with cinnamon spice and plump raisins. It makes complete sense once you know Kafe Kooks, which has built a cult following by making roti the star of its menu, from Korean Fried Chicken Roti Wraps to Thursday night masterclasses that regularly sell out. Owner Andrew Ray says roti was the natural starting point. “Roti is the perfect canvas to play with,” he says. “We’ve created a flaky, buttery take on the classic Hot Cross Bun, bringing together the delicate layers of roti with the warmth of cinnamon spice and raisins, just in time for Easter.” At $9.50, the Hot Cross Bom is available in-store only until the end of Easter. Kafe Kooks will be open across the Easter long weekend, running its usual hours of 6:00 am to 4:00 pm on Good Friday, Easter Saturday, Easter Sunday and Easter Monday, with the kitchen closing at 3:00 pm each day. Kafe Kooks is located at 63 Mountain Street, Ultimo NSW. Source: Curated Agency Find more food and drink updates on Crumb Wire.

Quick Bite Coca-Cola Australia has launched Absolut Vodka Mixed With Sprite, combining two of Australia’s most recognisable drink brands in a new ready-to-drink can. Absolut Vodka holds the top spot as Australia’s number one premium vodka brand, while Sprite leads the lemon-lime sparkling category. The collaboration brings the two together in a 330mL can at 5% ABV, available in two varieties: Absolut Vodka Mixed With Sprite and Absolut Vodka Mixed With Sprite Zero Sugar. Matthias Blume, Vice President ARTD at Coca-Cola Australia, says the launch reflects both category momentum and consumer demand. “The launch of Absolut Vodka Mixed With Sprite brings together two iconic brands to deliver a premium, refreshing ready-to-drink option for Australian consumers,” he says. “It’s an important addition to our growing ARTD portfolio and one that reflects both category momentum and consumer demand.” The range is available now in retail multipacks of 4, 10 and 6×4 as Coca-Cola Australia continues to build out its alcohol ready-to-drink portfolio. Source: Ogilvy PR Find more food retail updates on Crumb Wire.

Coogee Bay Hotel is now serving breakfast from 7 am, adding a full sit-down morning service at Beach Bar & Dining. Running daily until 11 am, the new offering has been developed by Executive Chef Justin Schott, formerly of Mimi’s, and brings coastal plates alongside more substantial breakfast staples. Chef Schott said: “We’re thrilled to be now dishing up meals from sunrise to sunset. We wanted to offer a relaxed early service for all our local swimmers, dog walkers, families, and visitors who are up with the sun.” “That means fresh coastal plates like our Eggs Benedict with house-cured salmon or Coconut Chia Pudding for something lighter, alongside more substantial favourites such as the Spicy Sausage and Egg Roll or the Beach Bar Breakfast when you’re after something hearty. “And then there’s the cocktails. A Morning Margarita, a Seaside Bloody Mary or a seasonal mimosa topped with a freshly shucked oyster turns breakfast into brunch.” Early service cocktails The Morning Margarita blends 1800 coconut tequila with orange, pineapple, lime, agave and orange bitters. The Seaside Bloody Mary mixes vodka with tomato and lemon juice, Worcestershire, jalapeño Tabasco, baby capers and celery salt. The Bayside Hard Tea combines jasmine iced tea, vodka, elderflower liqueur, apple, lemon and honey. Mimosas are poured with prosecco and rotating flavour pairings, with the option to add a freshly shucked oyster. In addition, non-alcoholic options include the Miss Paloma with mezcal, pink grapefruit, blood orange, lime and agave, and the Spiced South Pacific Spritz with Sammy Piquaint South Pacific Spritz, lime and star anise. Breakfast menu On the food menu, Eggs Benedict comes with poached eggs, toasted English muffin, cultured butter, spinach and hollandaise, with prosciutto or house-cured salmon available. The Beach Bar Breakfast brings leg ham, avocado, pickles, eggs your way, cheese, herbs, salad, sourdough roll and CopperTree Farms butter. There’s also a Spicy Sausage and Egg Roll with hash brown, onion relish and jalapeño mayo, a Golden Cheese and Leek Toastie with mature cheddar, mozzarella, braised leeks and onion relish, and Coconut Chia Pudding topped with strawberry compote, toasted coconut, almonds and maple syrup. For a venue long associated with afternoons and late nights, the new service marks a shift toward sunrise trade, catching swimmers and early risers before the sand heats up. Breakfast runs daily from 7 am to 11 am at Beach Bar & Dining, Coogee Bay Hotel. Source: Original Spin Find more food and drink news on Crumb Wire.

Kyiv Social is lighting up its Chippendale laneway this March, bringing two Inner West cult chefs behind the grill for a pop-up live fire series. The Ukrainian social enterprise kitchen, known for serving traditional dishes while providing training and employment pathways for newly arrived refugees, is handing over the flames across two Sundays as part of the Kyiv Laneway Live Fire Series, supported by Plate it Forward and Young Henrys. Each chef curates both the menu and the soundtrack, with no repeats. Sunday, March 8, kicks off with Olympic Meats founder Tim Cassimatis stepping outside his usual format. Guests can expect BBQ mackerel politiko kebabs with yoghurt tartare and saganaki, Aussie-style banh mi layered with pork devon and pâté, and chicken donair stacked onto custom Brickfields rolls with HSP sauce. On Sunday, March 15, Rico’s Tacos and Ghostboy Cantina’s Toby Wilson takes over. His line-up spans flame-grilled bolalot tacos wrapped in betel leaf with nuoc cham, pork neck al pastor carved from the upright spit with roast peach and Thai basil, kingfish kokonda tostadas with coconut and makrut, and churros finished with pandan ice cream. Kyiv Social operates as a social enterprise, donating two meals for every set menu ordered, one locally and one in Ukraine, with the laneway series continuing that community focus in a different format. Both events run from midday until sold out at 202 Broadway, Chippendale. Source: Electric Collective Find more dining out updates on Crumb Wire.