Coca-Cola Australia has signed a three-year partnership with the National Rugby League as the official non-alcoholic ready-to-drink beverage partner of the NRL Telstra Premiership and NRL Telstra Women’s Premiership. The deal marks a new chapter in the brand’s long-standing connection with the sport, spanning the full season across blockbuster clashes, State of Origin, the Finals Series and national team sponsorship for both the NRL and NRLW. To mark the partnership, Coca-Cola has launched a 500ml NRL Superfan Edition can, now a permanent addition to its range. Specially marked cans will unlock instant prizes and entries into a draw for one winner and seven friends to attend State of Origin 2026 Game 3 at Suncorp Stadium, with premium Open Air Box seating and $1,500 Visa travel cards per guest. Later in the season, fans will also have the chance to win tickets to the Telstra Premiership NRL Grand Final. The Superfan Edition cans are available now at participating service stations and convenience retailers including Ampol, Euro Garages, Metro Petroleum, Night Owl, Reddy Express, On The Run, Chevron and United Petroleum. Andrew Abdo, CEO of the National Rugby League, said: “Coca-Cola is one of the most recognisable brands in the world, and it’s great to welcome them back to the NRL. “Rugby league continues to grow right across Australia, New Zealand, the Pacific and beyond, and this partnership allows us to build on that momentum in new and creative ways. This partnership reflects the continued growth of our game and the strong value the NRL delivers for leading brands.” Ahmed Rady, Vice President & General Manager, Coca-Cola Australia & New Zealand, added: “Rugby league is part of the fabric of Australian and New Zealand life. It’s where friends cheer side by side, families come together, and communities feel that shared pride. “We’re excited to celebrate the game with fans all season long, and especially through experiences like State of Origin where the atmosphere is electric and unforgettable. It’s all about being there for the moments that matter, and we can’t wait to be part of those memories with the NRL and NRLW.” Further details on fan activities, prizes and special events will be revealed throughout the 2026 season. Source: Ogilvy PR Find more food retail updates on Crumb Wire.

With #hazelnut racking up over 1.9 million posts on social media, Krispy Kreme is riding the wave to launch a new range titled Hazelnut Duo. The range spans two flavours: Choc Hazelnut Dream: A shell doughnut filled with choc hazelnut kreme, hand-dipped in crunchy choc hazelnut spread and finished with caramelised hazelnuts. White Hazelnut Dream: A shell doughnut filled with white choc hazelnut kreme, dipped in white choc hazelnut spread and topped with caramelised hazelnuts. The drop moves well beyond the classic glaze, leaning into the kind of maximalist dessert energy that has been dominating food culture globally. Hazelnut has long been a staple of European confectionery, from Italian gianduja to the spread that launched a thousand breakfast debates, and its social media resurgence suggests a new generation is rediscovering it on their own terms. It is also a savvy read of the room from a brand that has been tracking the cultural conversation closely. Earlier this year, Krispy Kreme rolled out a matcha collection, tapping into the #matchaholic moment sweeping social platforms, before bringing back its pistachio line in response to customer demand. Most recently, the brand threw a curveball with the rollout of a limited-edition Original Glazed Cinnamon Scroll, combining its signature dough with a cinnamon filling, hand-rolled and finished with its Original Glaze. It was only a matter of time before hazelnuts got their time in the spotlight. The Hazelnut Duo is available now, with the 4-pack retailing at $15.95 and individual doughnuts priced at $4.80 each. Source: Sling & Stone Find more food retail updates on Crumb Wire.

Crystalbrook Kingsley has named Joey Ingram as its new Executive Chef, bringing one of the Hunter Valley’s most decorated kitchen careers to Newcastle’s luxury hotel dining scene. Ingram arrives with more than 24 years of experience across some of Australia’s most respected kitchens, including Tetsuya’s and the hatted Margan Restaurant in the Hunter Valley, as well as Michelin-starred kitchens in Paris and four consecutive years retaining a Chef’s Hat. His approach is produce-driven, shaped by both metropolitan discipline and deep regional roots. “For me, it always starts with the produce: what’s in season, what’s local, and how we can let those ingredients really shine. I’ve always believed that food should feel generous and full of life, layered flavours, beautiful to look at, but ultimately something people feel comfortable and excited to eat,” said Ingram. “Crystalbrook Kingsley already has such a strong identity. It’s design-led, culturally connected and proudly local. That really resonated with me. It felt like the right place to bring everything I’ve learnt across my career and shape something that reflects Newcastle and the wider Hunter region in a fresh way.” Designed around proximity At Roundhouse, the hotel’s rooftop restaurant, Ingram is shifting the focus toward coastal Australian dining, drawing on the region’s access to land and sea produce. The philosophy is straightforward: pair ingredients at their seasonal peak and let them do the work. From snapper caught off Newcastle heads to olive oil sourced 70km away from Pukara Estate, the menu is designed around proximity. New dishes to look forward to include an open lasagne of tiger prawns and scallop layered with shellfish bisque, Goldband snapper with smoked mussel butter and coastal greens and a fricassee of locally cultivated mushrooms with buckwheat and cavolo nero Roundhouse has also transitioned to an à la carte menu to coincide with Ingram’s appointment, giving diners more control over how they move through the menu. Beyond Roundhouse Ingram’s remit extends beyond Roundhouse. He will oversee culinary direction across all of Crystalbrook Kingsley’s venues, including Romberg’s and Ms Mary, with a consistent produce-led approach across the board. His arrival also coincided with Newcastle Food Month, during which Ingram led a series of collaborations at the hotel, including events with two-hatted chefs from EXP. and Muse, partnerships with leading Hunter Valley producers and appearances from MasterChef alumni, positioning Crystalbrook Kingsley as a central hub of the month-long program. Joining alongside Ingram is Josh Gregory, former owner of Thermidor Restaurant, who takes on the role of Head Chef. The two bring a combined depth of local knowledge and culinary experience to the hotel’s kitchen leadership. Source: We Are Different Find more dining out updates on Crumb Wire.

Streets has launched its first new indulgent ice cream brand in more than a decade and it’s arriving in five flavours across a 1-litre tub range called Cremissimo. The range, developed and tested by Streets’ R&D team in NSW, sits under The Magnum Ice Cream Company and is built around richer bases, sauce swirls and textured inclusions throughout. The five flavours are: Vanilla with Crème Anglaise – Madagascan vanilla ice cream with swirls of vanilla crème anglaise Chocolate with Choc Flakes – Milk chocolate ice cream swirled with chocolate sauce and choc flakes Salted Caramel with Honeycomb – Vanilla ice cream with swirls of salted caramel sauce and honeycomb pieces Affogato with Cookie Crumb – Vanilla ice cream swirled with espresso sauce and cookie crumbs Pistachio with Crushed Biscuit – Pistachio flavoured ice cream with swirls of pistachio sauce and crushed biscuit Scott Mingl, General Manager ANZ at The Magnum Ice Cream Company, says, “Australians know and love our ice creams, so bringing them something completely new and indulgent is incredibly exciting. What makes Cremissimo special is the combination of creamy textures, sauce swirls and standout inclusions. It’s the kind of tub you open thinking you’ll just have a spoonful and suddenly you’re halfway through.” “We invested months developing, trialling and testing Cremissimo to make sure every flavour matches what Australians enjoy. From the creaminess of the base to the crunch of the inclusions, each element has been carefully crafted to give you that little ‘ooh’ and ‘ahh’ moment in every spoonful,” adds Luke Cartwright, R&D Lead at The Magnum Ice Cream Company. “Whether it’s the silky ribbon of crème anglaise running through our vanilla, or the crunchy biscuit pieces in the pistachio, our goal was simple: create a premium tub that feels indulgent, surprising and genuinely memorable.” Cremissimo is the first time in more than ten years that Streets has launched a completely new indulgent brand, with each 1L tub featuring richer flavours, creamier textures, and inclusions throughout. Cremissimo 1L tubs are available now at Coles, Woolworths and independent supermarkets nationwide. Source: Society Marketing Communication Find more food retail updates on Crumb Wire.