Dairy Farmers has bottled a familiar face from the milk bar freezer, launching a Bubble O’Bill-inspired flavoured milk that combines strawberry, chocolate, caramel and bubblegum notes. The cowboy-shaped ice cream with the bubblegum nose has been part of Australian summers, after-school stops and family outings for generations. For plenty of Australians, it’s a treat tied as much to the dash to the local milk bar as the ice cream itself. Dairy Farmers has translated that familiar combination into a smooth, creamy drink, keeping the fruit, chocolate, caramel and bubblegum flavours together. The bubblegum nose might be Bubble O’Bill’s most recognisable feature, but this release takes its inspiration from the whole ice cream. “Bubble O’Bill has been a favourite Australian treat for generations, with flavours that instantly evoke summer and happy memories for many. This collaboration reimagines those familiar flavours in a new way, offering a delicious experience for both lifelong fans and those discovering Bubble O’Bill’s iconic taste for the first time,” said Anjali De Silva, Marketing Manager, Flavoured Milk and Dairy Farmers Masterbrand at Bega Group. The collaboration was facilitated by Asembl Brands on behalf of Streets Ice Cream, bringing the ice cream brand together with Dairy Farmers for a limited-time release. It’s another way for longtime fans to revisit an old favourite, or for newcomers to try the combination in flavoured milk form. Dairy Farmers Bubble O’Bill-inspired flavoured milk is available from November 9 at convenience and independent stores across Victoria, New South Wales, Queensland and South Australia, while stocks last. Find more food retail updates on Crumb Wire.

Cruise Public Bar has launched a summer menu by Head Chef Han Chen, pairing Australian seafood and native botanicals with pub favourites at its Sydney harbourside venue. Chen, winner of the 2025 AHA Metro Chef of the Year award, is using finger lime, lemon aspen, pepper berry and lemon myrtle across a menu that leaves room for both an after-work burger and a whole-lobster seafood tower. “Sydney summer means oysters, heirloom tomatoes, mango and passionfruit, all at their best right now. From there, the menu covers everything from raw bar to the grill, with plenty to share. It’s bright, fruity and generous food that suits a long afternoon by the water that leads to a flavourful dinner,” said Chen. Lemon aspen vinaigrette and finger lime pearls sharpen up the Royal Miyagi oysters, while charred pineapple and passionfruit dressing bring a sweet, tart contrast to Vannella burrata and heirloom tomatoes. The grilled U6 king prawns get smoke from the grill, romesco underneath and capsicum and tomato salsa on top. Chen pairs pan-seared Humpty Doo barramundi with macadamia cream, bush tomato ragu and crispy saltbush, combining the fish with creamy, tangy and crisp accompaniments. Blue swimmer crab rigatoni is a richer proposition, with lobster arrabbiata and lemon stracciatella. Steamed mussels invite a slower meal over a bowl of white wine and garlic or bacon, celery and fennel broth, with confit garlic bread to soak it up. A Stone Axe Wagyu burger and cornflake fried chicken burger with hot honey hold their own alongside the seafood, with a 250g chicken parmigiana and beer-battered flathead and chips keeping the pub regulars in the picture. For a shared meal, there’s a 28-day dry-aged O’Connor rib eye on the bone or the Grande Cruise Seafood Tower, piled with oysters, whole lobster, prawns, calamari and more. Passionfruit, lychee, mango and pineapple feature across the new cocktail list. The signature Aperol Sunset combines Aperol with calamansi and passionfruit, while the Yuzu Twist mixes Gordon’s Gin, yuzu, lemon, mint and tonic. Groups can share a Passionflower, made with Smirnoff, passionfruit, hibiscus and lime, or a Strawberry Rosé with rosé, Chambord, strawberry and lemon. Alcohol-free options include an Amalfi Spritz using Lyre’s non-alcoholic Italian Spritz and a Wild Berry with seasonal berries, cranberry and lime. The weekday deals The new menu sits alongside weekly specials: $40 steak and bottomless fries on Mondays, a $25 parmi or schnitty on Tuesdays and $20 burgers on Wednesdays. Thursday’s bottomless wings cost $30, followed by $25 fennel sausage orecchiette on Fridays. Both bottomless offers have a 60-minute limit. Happy hour runs from 5–7 pm on weekdays and 10 pm–midnight on Fridays and Saturdays, with $12 Aperol Spritz, $16 Classic or Spicy Margs, $10 pints and $8 house wines. Find more dining out updates on Crumb Wire.

Clare Country Club is relaunching as Peppers Clare Valley, with new restaurant Clara putting South Australian produce on the menu under Head Chef Matthew Sanderson. The property’s new identity gives visitors a base for exploring one of South Australia’s best-known wine regions, with its wineries, landscapes and local food all part of the appeal. Clara will welcome locals as well as hotel guests, making the restaurant part of a Clare Valley visit without requiring an overnight stay. “This relaunch marks a significant milestone for the property and an opportunity to further strengthen one of South Australia’s great regional tourism destinations,” said Tony Fehon, Executive Director of Kyron Capital and Chairman of Kyron’s Hotel Fund. “The introduction of the Peppers brand and the opening of Clara are part of a significant investment in the hotel, designed to showcase the best of the Clare Valley and attract more visitors to the region. “Across Kyron’s hotel portfolio, we continue to invest in destinations that have strong local character, enhancing facilities, guest experiences and long-term value for the communities and investors we serve.” Sanderson began his career at the hatted restaurant Cavau in Wollongong before taking on senior culinary roles at Orpheus Island Lodge and Lizard Island Resort. At Clara, he will work with local farmers, growers and producers on seasonal, refined dishes that reflect the region and the people behind its ingredients. ‘My vision for Clara is to showcase the very best of South Australian produce’, Sanderson said. ‘I want to work closely with local farmers, growers and producers, letting exceptional ingredients lead the way and creating food that is seasonal, refined and connected to the region.’ Sustainability and careful sourcing will guide the menu, bringing the relationships between the kitchen and its suppliers into the dining experience. The restaurant opens alongside the introduction of the Peppers brand to the former Clare Country Club. Together, they build on the property’s history as a country escape, with a renewed focus on the Clare Valley’s food, wine and hospitality. Adrian Williams, Chief Operating Officer for Accor in the Pacific region, said: “Peppers Clare Valley is a wonderful addition to our collection of Peppers properties and perfectly captures what makes the brand so special: memorable destinations, authentic local experiences and warm hospitality. “Together with Clara, it creates a place where guests can slow down, savour the region’s incredible food and wine, and experience the Clare Valley at its very best.” Find more dining out updates on Crumb Wire.

British bean brand Bold Bean Co, a favourite of Jamie Oliver and Nigella Lawson, is making its Australian debut at Woolworths with four varieties of its slow-cooked beans. Amelia Christie-Miller founded the business in 2021 on the belief that beans deserved better than their uninspiring pantry reputation. Its Queen™ range puts them at the centre of the plate, with careful sourcing and slow cooking intended to make the beans worth eating on their own. “We’ve always believed that beans deserve to be treated with the same care and attention as any other ingredient,” said Christie-Miller, Founder of Bold Bean Co. “We started Bold Bean Co because we wanted to change the way people think about beans – from something you might have sitting at the back of the cupboard to something you genuinely crave. We’re so excited to bring our QueenTM range to Australia and hopefully create a whole new community of bean obsessives.” The brand sources each variety from the climate where it grows best and selects beans from every harvest. Each batch is tested for la cochura, or how well the beans cook, assessing texture, minimal splitting and skins that are barely noticeable. The beans are cooked low and slow and seasoned throughout the process, much as a home cook would prepare them. Queen™ is Bold Bean Co’s quality trademark, identifying beans selected and cooked for a creamy texture and full flavour, with the same everyday versatility as tinned beans. Four products will be available in Australia, each in a 570g jar: Queen™ Butter Beans – Creamy and tender enough to eat straight from the jar, or fold through salads, pastas and stews. Queen™ Chickpeas – Plump and flavoursome, with a creamy centre and delicate skin. Queen™ White Beans – Buttery, flavourful beans for soups, stews, smashed beans and salads. Queen™ Black Beans – Rich and creamy, adding depth and texture to tacos, bowls and salads. Bold Bean Co’s community of bean obsessives now includes more than 300,000 followers across its social channels. The brand has also received over 2,000 five-star reviews and released two Sunday Times best-selling cookbooks. A certified B Corp, the company describes a commitment to improving its practices across the business. Its products contain fibre, vitamins and plant protein, and are sulphite free. The Bold Bean Co Queen™ range will be available in the specialty section of Woolworths stores nationwide from early November 2026, at $10 per jar. Source: Grande Collective Find more food retail updates on Crumb Wire.