Regina La Pizzeria is launching a dedicated Scrocchiarella Night in Redfern, giving Sydneysiders a weekly excuse to try the Roman-style pizza that’s starting to pop up across the city. Running every Tuesday from 5:30 pm, the new offering allows diners to order any of Regina’s signature pizza combinations on a scrocchiarella base, a paper-thin Roman pizza known for its crackling crunch and edge-to-edge crispness. Prices start from $24 for a margherita or marinara. While Neapolitan pizza has dominated Sydney’s pizza scene in recent years, scrocchiarella is beginning to gain traction locally. Neil Perry recently introduced the style at Pizzeria Sotto, while Felons Seafood in Manly has developed its own interpretation, making Regina’s dedicated weekly offering a timely addition to the growing trend. The crunch factor Unlike contemporary high-hydration pizzas, scrocchiarella is made using a low-hydration dough that is rolled thin by hand before being baked at high temperatures to create maximum crunch. For Regina co-founder and pizza chef Matteo Ernandes, the addition builds on the venue’s broader focus on exploring different styles of pizza through technique, fermentation and baking methods. A pizza playground in Redfern Located within Redfern’s Wunderlich Lane precinct, Regina has built a reputation for its technical approach to dough and pizza making. The restaurant explores multiple pizza styles across its menu, including contemporary high-hydration pizzas, padellino and twice-cooked pizzas, alongside handmade pasta and seasonal Italian dishes. The venue was awarded three slices in the 2026 Gambero Rosso Pizzerie d’Italia guide, becoming the only Sydney pizzeria to receive the publication’s highest recognition that year. Regina’s regular menu includes pizzas such as the Bocelli with four cheeses, candied walnuts and truffle honey, the Versace topped with king prawns, bottarga and confit garlic and the Bellucci, a twice-cooked pizza finished with stracciatella, mortadella and macadamia rocket pesto. Scrocchiarella Night kicks off on June 9, running every Tuesday from 5:30 pm at Regina La Pizzeria, Wunderlich Lane, Redfern. Source: The Cru Find more dining out updates on Crumb Wire.

San Churro is celebrating National Churro Day with 10,000 free churro fries, buy one get one free deals and a new 30cm-long churro launching nationwide. The dessert chain has kicked off its Big Churro Energy campaign, which includes giveaways, limited-edition merchandise and the launch of its new el Grande Churro, available in Choc Hazelnut and Pistachio flavours. To mark National Churro Day on June 6, San Churro is giving away 10,000 free churro fries with a chocolate dip across participating stores while stocks last. “This National Churro Day, we’re bringing Big Churro Energy to Australians nationwide with bigger churros, bigger giveaways and some seriously fun surprises along the way,” said San Churro spokesperson Jarrod Appleby. Customers who purchase an el Grande Churro between now and July 21 can also take part in a Spin & Win promotion by scanning an in-store QR code. Prizes include 100 pairs of limited-edition San Churro Budgy Smugglers, 1,000 free filled churros, 1,000 free small churros, 1,000 buy one get one free filled churro offers, 5,000 buy one get one free hot chocolate offers and 5,000 buy one get one free small churro offers. “We wanted to create something that felt playful, indulgent and worth leaving the house for, whether that’s scoring a free churro, sharing an el Grande with friends or getting your hands on a pair of our limited-edition Budgy Smugglers,” said Appleby. The centrepiece of the campaign is the new el Grande Churro, a 30cm filled churro available with either Choc Hazelnut or Pistachio filling. Customers can enter the promotion by visiting a participating San Churro store, purchasing an el Grande Churro and scanning the campaign QR code in-store. Prizes can be redeemed instantly while stocks last. “Just like the traditional chocolaterias of Spain, San Churro has always been about bringing people together over something sweet and National Churro Day is the perfect excuse to do exactly that,” said Appleby. The Big Churro Energy promotion runs until July 21 at participating San Churro stores nationwide. Source: Icon Agency Find more food and drink news on Crumb Wire.

Three Blue Ducks is opening its flagship Southern Highlands restaurant at Burradoo Park Farm this June, bringing a multi-course farm-to-table dining experience to the 600-acre regenerative farming property. Opening on June 18, the restaurant completes the hospitality offering at Burradoo Park Farm, joining The Bakehouse and The Farmhouse by Three Blue Ducks, which launched earlier this year as part of the broader agritourism destination founded by Annie Cannon-Brookes. Set inside a restored 1823 farmhouse, the 45-seat restaurant will offer two set-menu experiences shaped by what is growing, grazing and being harvested on the property. The opening marks Three Blue Ducks’ most ambitious integration of farming and hospitality to date, with produce, livestock and ingredients from across the farm helping shape the menu. The kitchen is led by group executive chef Troy Crisante and head chef Rhys Connell, whose previous experience includes Sepia, Society, Cutler & Co and Etymon Projects. “Everything really starts with what’s coming out of the farm,” said Three Blue Ducks co-owner Andy Allen. “We’re building the menu around that and trying to use everything properly, whether it’s protein or vegetables, using it end to end and not wasting anything. It’s thoughtful cooking, but it still has to be really delicious and something people want to come back for.” Harvest menu Guests will be able to choose between a five-course Field Menu and a seven-course Harvest Menu. Early dishes include puntarelle with red-spot prawn and chilli, radicchio with brook trout roe and macadamia and a ‘cover-crop salad’ featuring sprouted grains, buttered turnips, buckwheat and garlic chives. The menu also highlights the connection between the three hospitality venues on the property. Bread is supplied by The Bakehouse, while broths are made using carcasses and bones from chickens served at The Farmhouse. The main course centres around Wiltipol lamb served with sheep’s yoghurt and shiso, while desserts showcase local produce, including Moonacres Farm rhubarb, quince and lavender. One of the final dishes on the opening menu features potatoes grown at Burradoo Park Farm and by the Hill family in nearby Robertson. The drinks program has been developed alongside the food offering, with a focus on New South Wales producers and seasonal ingredients. The opening list includes wines from Southern Highlands producer Dawning Day Farms, Werkstatt and Henschke, while cocktails feature ingredients such as clarified pear, finger lime, beetroot, fennel and pickled strawberry. The restaurant opening follows the launch of The Bakehouse by Three Blue Ducks and The Farmhouse by Three Blue Ducks earlier this year. Open daily from 7 am, The Bakehouse serves slow-fermented sourdough, pastries, sandwiches and Single O coffee. At the same time, The Farmhouse operates as a café and produce store with breakfast and lunch menus built around ingredients grown on the property. Together, the three venues create a hospitality destination designed to connect visitors with the farm, its produce and the people behind it. Three Blue Ducks at Burradoo opens on June 18 for dinner on Thursdays and lunch and dinner from Friday to Sunday. Three Blue Ducks at Burradoo is located at 6 Railway Road, Burradoo. Source: The Cru Find more dining out update on Crumb Wire.

Good Nature Hotel has taken over the former Beer Deluxe site at Federation Square, opening with a weatherproof beer garden just in time for Melbourne’s Big Freeze and King’s Birthday crowds. Opening today, June 4, the new venue brings an all-weather pub, beer garden and family-friendly social space to one of Melbourne’s busiest sporting and cultural precincts. The former Beer Deluxe site has undergone a full redesign, with greenery, native planting, natural materials and flexible indoor-outdoor spaces used throughout the venue. The revamped layout has been designed to cater to everything from pre-game catch-ups and after-work drinks to family outings and larger group gatherings. “Good Nature is about creating a place where people can come together, whether it’s for a casual lunch, after-work drinks, live sport, family outing or weekend celebration,” said Venue Manager Ebony King. “We wanted the venue to feel fresh and relaxed while still capturing the energy of Melbourne’s pub culture and Federation Square.” A major focus of the renovation is the upgraded Beer Garden, which now features a permanent weather-protected structure complete with a retractable awning, heating, umbrellas and flexible seating. Large screens and upgraded AV capabilities will also allow the space to host live sport screenings, DJs, live music and seasonal events throughout the year. Inside, the Ground Floor Pub serves as the venue’s main social hub, while the Atrium offers additional dining and function space. Upstairs, the Grove Bar & Terrace includes a children’s playground, booth seating and upgraded AV facilities, making it suitable for both families and private events. The food offering centres on elevated pub classics alongside seasonal dishes and share plates. Menu highlights include sticky soy and chilli pork ribs with crispy noodles and yuzu sesame, char-grilled lamb skewers with smoked eggplant and za’atar, fried chicken with fermented chilli mayo and guindillas, pan-fried barramundi served with Good Nature greens and roasted chats and a spanner crab and prawn spaghetti finished with confit garlic, chilli butter and chardonnay. The opening also coincides with a packed weekend of sport and entertainment across Melbourne. Alongside live sport screenings, Good Nature has planned a program of DJs, roaming musicians and family-friendly activities across the long weekend. Weekly programming will include Beer Garden DJs on Thursdays, DJs and live entertainment on Fridays and Saturdays, a $38 Sunday roast and free children’s entertainment every Sunday afternoon. Looking ahead, the venue is also planning major screenings and activations around events, including the World Cup, State of Origin and the NFL season. Source: Sense Communications Find more dining out updates on Crumb Wire.