Celebrated chef Kim Udomdej has spent more than three decades sharing the flavours she grew up with in Thailand. Now the chef behind Missy K has found a new home at the Horse & Jockey in Homebush, where she’s bringing family recipes, handmade dumplings and her signature pan-Asian cooking to a new crowd. In this Crumb Wire profile, she talks tradition, evolution and why feeding people never gets old. What first sparked your love for food, and how did you get your start in the industry?  I’ve always been a creative person. Growing up, I loved art, design and watching cooking shows, so it was only natural that I fell in love with food too. I love how something as simple as sharing a meal—whether at home, at a café, or in a restaurant—can bring people together and create memories that linger long after the food is gone.  I started out with a casual job in hospitality, and it didn’t take long before I realised it was something I genuinely loved. I discovered that hospitality wasn’t just about cooking—it was about creativity, connection and bringing ideas to life. That passion eventually led me to create Missy K, where I could bring together everything I love about food, people and memorable dining experiences.  What’s been your journey so far – from your first job to where you are now?  My journey has been one of creativity, growth and reinvention. I’ve had the opportunity to create, develop and lead a variety of hospitality concepts, each with its own personality and challenges.  Every venue has taught me something different, but they’ve all reinforced the same belief—that great hospitality is about more than serving food. It’s about creating places people want to return to and experiences they’ll remember.  Today, Missy K brings together everything I’ve learned along the way. It reflects my love of handmade food, creativity and genuine hospitality, and it continues to evolve as I do.  What have been some of your greatest achievements and challenges along the way?  One of my greatest achievements has been seeing ideas grow into experiences that people genuinely connect with. Whether it’s a menu, a venue or a brand, there’s nothing more rewarding than watching people enjoy something you’ve created. Seeing Missy K continue to grow and evolve has been one of the most fulfilling parts of my journey.  Like everyone in hospitality, I’ve also faced challenges that have pushed me to adapt and grow. Looking back, those moments taught me resilience, strengthened my creativity and reminded me that every challenge brings an opportunity to learn something new.  Outside your venue, what are your current favourite food joints?  One restaurant I’d love to visit is Theodora in New York City. I admire its ingredient-driven approach, thoughtful cooking and the way it creates a dining experience that feels both refined and welcoming. It’s the kind of restaurant that inspires me as both a chef and an operator. Closer to home, I’m just as happy discovering a neighbourhood dumpling shop, a restaurant with a unique concept, or somewhere specialising in regional cuisine. Those are often the places that cook with authenticity and heart. I always leave feeling inspired—whether it’s by a new flavour combination, a simple cooking technique or the overall dining experience.  Which chefs and cuisines inspire you most, past or present?  I admire David Chang and the way he approaches Asian food. He’s always experimenting and putting his own spin on traditional flavours, which I find incredibly inspiring. I also admire René Redzepi and the way he thinks about food—from foraging for ingredients to the care and intention behind what he serves.  I’m inspired by Asian cuisines, especially Teochew cuisine, which reflects my family’s heritage with its light and delicate flavours. I also love Sichuan cuisine for its bold, fiery character. I have a real appreciation for reimagining traditional dishes in a way that feels fresh while still respecting where they came from—something I always try to bring into my own cooking.  How do you think Australia’s food culture has evolved in recent years?  Australia has become an exciting place to eat because we’re so open to different cultures, ideas and flavours. Chefs are becoming more adventurous, and customers are increasingly interested in the stories behind the food.  I think that’s wonderful because great hospitality isn’t only about what’s on the plate—it’s about the passion, the concepts and the people behind it.  Any exciting food trends you’ve tried at home – or sneaked onto the menu?  I like experimenting, but I try not to follow trends just because everyone else is. For me, it’s more about taking traditional flavours and looking at them from a different angle while still respecting where they came from.  Sometimes that means exploring new techniques, fermentation or unexpected flavour combinations, and if something really works, it might eventually find its way onto the menu. That philosophy is at the heart of Missy K—honouring tradition while giving familiar flavours a fresh and creative perspective.  And finally, what do you love doing when you’re not in the kitchen or at the venue?  Even when I’m not working, I’m usually looking for inspiration. I love exploring local markets, discovering new restaurants and travelling whenever I get the chance. Some of my best ideas come from simply observing how people gather around food.  I’m always thinking about the next dish, the next experience and how I can continue evolving Missy K into something people genuinely connect with. Find more food and drink features on Crumb Wire.

Daniel’s Donuts and Heinz Beanz have teamed up on a breakfast pie that is basically a cooked breakfast wrapped in pastry. The Full Breakfast Pie made with Heinz Beanz brings together sausage, egg, cheese and Heinz Beanz inside Daniel’s signature flaky pastry, for a good old servo breakfast plate and on-the-go experience. The collaboration launched nationally at 7-Eleven for a limited eight-week run from July 29, with exclusive discounts available for My 7-Eleven app members during August. It will also be available at participating Daniel’s Donuts stores between August 6 and August 27, with range and availability varying by store. For Daniel’s, the brief was clear: create Australia’s ultimate breakfast pie. Adam Stapleton, CEO of Daniel’s Group, said, “At Daniel’s, we love taking classic flavours and giving them a fresh twist, so teaming up with Heinz Beanz® – a brand every Aussie grew up with was a natural fit. “The Full Breakfast Pie combines snags, egg, cheese and Heinz Beanz® in our signature pastry to create a hearty, on-the-go breakfast. It’s a collaboration between two brands known for quality and innovation, and we can’t wait for Australians to try it at 7-Eleven and Daniel’s stores nationally.” The launch brings together two goated comfort foods: Heinz Beanz, the pantry staple that screams ‘breakfast’, and the classic Aussie pie. Founded in 2016, Daniel’s has grown from a family bakery into a national brand with more than 50 locations across Australia. While the donuts still do plenty of the heavy lifting, the brand has also built a reputation for handcrafted pies made fresh daily using family recipes refined over more than 40 years of baking heritage. The Full Breakfast Pie made with Heinz Beanz is available now at 7-Eleven nationally, with exclusive discounts for My 7-Eleven app members during August. Range and availability may vary between stores. Source: Onetwo Agency Find more food retail updates on Crumb Wire.

Zambrero’s quest to find Australia’s Biggest Hands has officially ended, with the title going to a 39-year-old flooring company director from Rosebud. The modern Mexican chain has crowned Ben Taylor, from Victoria’s Mornington Peninsula, as the official owner of Australia’s Biggest Hands after his hand measured a verified 24cm from the tip of his middle finger to the base of his palm. The search launched in July to mark the arrival of Zambrero’s Fat Taco, the chain’s thickest taco since founder Dr Sam Prince started the business in 2005. Naturally, the campaign needed a very large hand to go with it. Entries came in from every state and territory, with Australians measuring their hands against a ruler and submitting them for official consideration. Taylor, a married father of two, has said his hands have always been a talking point. “Whenever we go for a drink, I hold a pint and everyone laughs and says it’s a pot,” he said. A keen basketballer who can comfortably palm a ball, Taylor counts carrying the shopping and opening jars among his hands’ greatest strengths. The downsides are finding gloves and trying to build Lego with his kids. When asked about the win, Taylor said, “I woke my wife up to tell her – I couldn’t believe it. I’ve been dying to tell people, so it’s a relief to finally let it out. My hands have been the punchline my whole life, so it’s about time they won me something. “I’m a Zambrero regular – barbacoa beef, every time – so being the Face (& Hands) of the Fat Taco is genuinely a dream gig. First order of business? Putting these hands to work on a Fat Taco.” As the winner, Taylor has been named the official Face & Hands of Zambrero’s Fat Taco and takes home $5,000 worth of tacos. Daryl McCormack, CEO at Zambrero, said, “We said we wouldn’t rest until we found the Australian whose hands were made for this moment – and in Ben, we’ve found them. “Australians from every corner of the country put their hands up, but there could only be one winner. Ben’s hands are a national treasure, and we couldn’t think of a better pair to hold the Fat Taco. Congratulations, Ben – the tacos are on us!” The Fat Taco is available at Zambrero restaurants nationwide now from $5. Find more food culture updates on Crumb Wire.

Steersons Steakhouse has reopened at King Street Wharf with a new look, a new chef and a sharper take on waterfront dining. The Sydney steakhouse has undergone a major renovation after nearly 20 years on the harbour, with second-generation owner George Vardis reworking the interiors and dining experience for its next chapter. The refresh is guided by the restaurant’s new Salt, Fire and Water philosophy: Salt for flavour and produce, Fire for charcoal cooking, and Water for the King Street Wharf setting. George Vardis, owner and Director of Eviva Group, said, “We’re welcoming a new chapter and evolution for Steersons Steakhouse, building on two decades of heritage. “While the interiors have been thoughtfully reimagined, the reopening is equally shaped by a food philosophy that puts quality, authenticity and seasonality first.” Ergo Architecture’s Chris Kokkinis led the renovation, introducing marble, timber and other raw, natural materials into the 120-seat restaurant. The space has been opened up to make more of the waterfront, with indoor and outdoor dining across a lighter, more polished layout. In the kitchen, Executive Chef Thai Sams is leading the new menu. Sams’ résumé includes Head Chef roles at Botanica and senior positions at two-hatted Bentley Restaurant & Bar, along with one-hatted venues Shelter, The Wolfe and Restaurant Two. “Growing up in a working-class coal mining town alongside kids from farming families, I saw just how much work and life goes into producing the food we eat, giving me a deep respect for great produce,” said Sams. “My approach [at Steersons] is produce-led, fire-driven and technique-focused, drawing on classical Western foundations while embracing Eastern ingredients and methods to create layered, balanced flavours.” The food keeps steak at the centre of Steersons, but the new menu gives seafood proper room on the table too. Highlights include charred Fremantle octopus with salsa verde, butterflied Aquna Murray cod with tarragon butter, and Chinderah Bay bugs with miso butter and native finger lime. The steak line-up includes premium Australian eye fillet, sirloin, rib-eye, flat iron and T-bone, along with an exclusive Stone Axe bavette sourced locally from Vic’s Meats. The wine list has been developed by sommelier Eva Santaguida to sit alongside the new menu, with beers, cocktails and spirits also available. Steersons is also keeping one eye on the everyday lunch crowd. Positioned near Sydney’s Western Corridor, the restaurant offers a quick lunch and bar menu, alongside a dedicated kids’ menu for families dining by the water. After two decades trading on premium steaks, service and harbour views, the refreshed Steersons is trying to hold onto what people already know it for while giving the King Street Wharf dining room a cleaner, more current edge. Steersons Steakhouse is located at 17 Lime St, Sydney. Source: Curated Agency Find more dining out updates on Crumb Wire.