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.

Hungry Jack’s collectable glasses are back for a sixth year, giving the usual meal-and-drink order a fruity souvenir to take home. The limited-edition collection features four designs: Watermelon, Lemon, Cherry and Passionfruit. Customers receive a free glass with any large meal, whether the order is a flame-grilled Whopper, Jack’s Fried Chicken or another favourite. Hungry Jack’s has released several collectable glass ranges over the years, including coloured Coca-Cola glasses and its more recent summer collections. This year’s fruit designs follow 2025’s Wild Summer range, which featured sloths, toucans, flamingos and butterflies. There are four weeks to collect the set, so anyone hoping to fill a cupboard with all four has a relatively short window. Unlike the meal, the glasses are intended to stick around well after the last bite. Hungry Jack’s Marketing Director, Luke Pavan, said the collection rewards loyal guests with something extra to take home alongside the flame-grilled flavour the chain is known for. “It’s about giving our guests a little more value and something special to take home, with four vibrant fruit designs made for Summer. Get in quick to collect all four, with Watermelon tipped as a summer favourite and Lemon the one to track down.” The glasses are available at participating Hungry Jack’s restaurants for four weeks from this week, in-store or via drive-thru, while stocks last. Source: Wrights Communications Find more food and drink news on Crumb Wire.

MILKLAB is giving Australian cafés a summer drinks menu that borrows a few ideas from baked goods, including iced lamington, cinnamon scroll and banoffee pie lattes. Registrations are open for Sensations 2026/27, the brand’s seasonal signature drinks campaign, which runs in more than 1,000 cafés nationwide. The six-drink menu covers coffee, chai and matcha, using milks across the MILKLAB range: Iced Brown Sugar Shaken Almond Espresso Iced Dirty Chai Soy Iced Cinnamon Scroll Almond Latte Iced Lamington Coconut Latte Iced Banoffee Pie Lactose Free Latte Iced Strawberry Candy Oat Matcha “As cafés head into summer, we want to make it easy for them to entice customers through the door. That’s why MILKLAB has done the homework and knows what’s going to be trending this summer, so we’ve curated six ready-to-go iced drink recipes and everything a café needs to launch them, without adding complexity to the day,” said Natalie Latimore, General Manager, Marketing at Noumi. The dessert-inspired flavours come as MILKLAB research finds 81 per cent of Australians aged 18–34 surveyed are open to trying new drinks, while 55 per cent want more cold drinks on café menus. New flavours and visual appeal were among the top reasons for ordering an unfamiliar café drink, at 31 per cent and 25 per cent respectively, ahead of ads or promotions at 10 per cent. Iced lattes remain popular: 51 per cent of Gen Z café-goers ordered one in the previous six months. Matcha wasn’t far behind, with 39 per cent having ordered matcha and 35 per cent a flavoured iced matcha. One in three respondents, or 33 per cent, usually preferred an iced drink, rising to 39 per cent among 18–24-year-olds. The free implementation kit includes six recipe cards, a window decal, social media assets, six strut cards and 100 branded 16oz iced takeaway cups with lids. The recipes and materials are intended to make the summer menu easier to launch, attract new customers and encourage regulars to try something different. MILKLAB also sees premium cold drinks as an opportunity to increase spending per transaction and improve café margins. Its research found that milk itself matters to customers, with 62 per cent of respondents saying the brand influenced which café they chose. Latimore said, “MILKLAB has been built in collaboration with baristas and cafés since we launched more than 10 years ago, and that partnership still guides everything we do. We started the Sensations campaign to back cafés with the ideas, tools and support they need to make the most of summer.” Cafés that launch the menu can also enter a competition to win $15,000 for their business. To enter, they must register for the free kit, launch the drinks and upload a photo or video to Instagram, tagging @milklabco and using #MILKLABSensations. Entries close on February 2, 2027, with the winner announced via social media on February 15, 2027. Source: Blue Planet PR Find more food and drink news on Crumb Wire.

Australian chef and author Matt Stone will take the helm at Taronga Zoo’s Me-Gal restaurant, bringing his approach to sustainable Australian cooking to a dining room overlooking Sydney Harbour. The Mosman restaurant will relaunch as Me-Gal by Matt Stone, with a new seasonal menu and interiors inspired by the surrounding landscape. Beside the Wildlife Retreat at Taronga, it has views across the harbour to the Opera House and Harbour Bridge, placing Stone’s next venture somewhere rather different from the usual Sydney restaurant address. “There aren’t many places in Sydney where you can sit surrounded by nature and look straight across to the Opera House. We wanted the food to be worthy of that view, without getting in its way,” says Stone. “Good food should feel generous, not intimidating. Come for a long lunch, stay for the afternoon.” Stone is working with hospitality group Trippas White Group on the relaunch. Having built a career challenging conventional approaches to food, he is known for reducing waste and making the most of every ingredient. At Me-Gal, diners will choose between à la carte dining and a shared chef’s menu, changing with the seasons and drawing on Australian growers and producers. “I cook produce-first. Find the best Australian ingredients, respect the people who grow them, and let them do the talking,” says Stone. His cooking draws on traditional methods, preparing ingredients from scratch and using fermentation, pickling and dehydration to preserve produce. Ingredients will be used across both the kitchen and bar menus to minimise waste, an approach that connects the restaurant to the conservation work of its zoo neighbours. Executive Director of Taronga Zoo, Nick Boyle, says, “At Taronga, conservation and sustainability are at our core. From protecting wildlife and wild places to inspiring people to make more sustainable choices in their everyday lives.” “Matt’s philosophy is closely aligned with these values. His commitment to ethical sourcing, reducing food waste, celebrating local producers and creating menus that tread lightly on the environment reflects the approach we strive to take across our organisation. “We’re delighted to welcome Matt to Me-Gal, where his innovative approach to food will help create a dining experience that not only showcases exceptional Australian produce but also encourages a deeper connection with nature and the importance of protecting it.” The wine list will continue its focus on sustainable and considered winemaking, with female winemakers accounting for 50 per cent of the list, alongside biodynamic, organic and carbon-neutral producers. First Nations-owned wine businesses Mt Yengo, Munda Wines and Bidja Wines will be added, along with selections from Stone’s own label, Wines by Matt Stone. Kat Thompson of Five Foot One is reimagining the interiors through earthy tones and natural textures inspired by the meeting of land and water. Me-Gal was named with guidance from Traditional Custodians and references the saltwater and ocean surrounding this part of Mosman. The design reflects that connection, with the surrounding sky and harbour forming part of the experience. For Trippas White Group, the partnership is an opportunity to build on Me-Gal’s setting and establish the restaurant as a destination for Sydney diners. Paul Romanella, Executive General Manager – Retail & Events at Trippas White Group, says, “Matt Stone is one of Australia’s most exciting culinary talents, bringing a distinctive approach to Australian cuisine and a genuine commitment to sustainability. “Partnering with Matt marks an exciting new chapter for Me-Gal, with a simple ambition: to create one of Sydney’s great dining destinations, set against one of the world’s most spectacular backdrops,” Me-Gal by Matt Stone will launch on Tuesday, December 15, 2026, welcoming locals and visitors to Mosman. Source: Electric Collective Find more dining out updates on Crumb Wire.