Melbourne’s La Tortillería has been awarded the Sello M, Mexico’s official seal of authenticity for Mexican cuisine abroad, in a first for Australia. One of only eight businesses nationally and three in Victoria to receive the recognition, La Tortillería is also unique among the recipients in being recognised across both its Eatery and wholesale operations. The Sello M is awarded by the Secretaría de Relaciones Exteriores in collaboration with the Academia Mexicana de Gastronomía and is backed by the Mexican government. It exists to certify businesses that genuinely represent Mexican gastronomy, not just through quality but through the protection of cultural identity. To receive it, a business must demonstrate authentic Mexican recipes using traditional ingredients and techniques, employ staff with genuine knowledge of Mexican cuisine and comply with local operational standards. Food rooted in tradition La Torteilleria Co-founders Gerardo Lopez and Diana Hill opened the Kensington eatery in 2013 with a single focus: to serve traditional, authentic Mexican food. The foundation of that has always been corn tortillas made from scratch using nixtamalization, the ancient process of treating corn with an alkaline solution that has been central to Mexican cooking for thousands of years. Lopez said: “Whether someone is enjoying our tortillas at home or dining with us in the Eatery, our goal has always been the same, to share the same Mexican food I had growing up in Mexico: tasteful, vibrant, and deeply rooted in tradition. While the Eatery has served over half a million diners, the wholesale arm of the business has grown to supply other Mexican outfits and independent retailers, bringing the same tortillas to more tables across the country. Safeguarding culinary heritage The Sello M program exists to safeguard culinary heritage, combat inauthentic representations of Mexican cuisine, promote cultural diplomacy and help diners internationally identify restaurants offering genuine Mexican food. As the Mexican food scene has grown in Australia over the past 13 years, the line between authenticity and interpretation has blurred. The accreditation is a marker that cuts through the new wave to reward authenticity. “The Sello M is incredibly special because it comes from Mexico itself, and it reassures people that what they’re experiencing is real. That connection to flavour, to culture, to tradition, is what matters most to us,” adds Lopez. Other Australian recipients include La Popular Taqueria in Adelaide, recognised for representing authentic Mexican culinary traditions, Maiz Mexican in Sydney, awarded for excellence and authenticity, and La Garnacha in Perth, highlighted during the 4th Mexican Gastronomy Week for its culinary authenticity. Source: Sense Communications Find more dining out updates on Crumb Wire.

Schnitz has signed a multi-year exclusive delivery deal with Uber Eats, making it the brand’s exclusive delivery partner across Australia. For the growing number of Australians ordering Schnitz from their couch, the most immediate change is a category first. Schnitz will become the first Quick Service Restaurant (QSR) brand in the country to let Crumb Collective loyalty members earn Crumb Points when ordering through Uber Eats, meaning the rewards program works regardless of how the order is placed. The move also has implications for how Schnitz runs its business. Consolidating onto one platform is designed to simplify operations across the restaurant network, improve support for franchise partners and create more room to invest in menu innovation and promotional offers. With access to Uber Eats’ national delivery network, the brand is also looking to extend its reach to a broader audience as delivery continues to grow as a channel. Kerri Wane, CEO of Schnitz, said: “This exclusive agreement with Uber Eats marks a world class partnership for Schnitz and the next evolution of our delivery strategy. At the core of this strategy is a clear ambition: to lead through innovation across technology and convenience. “Over the next few years, we are building on an unmatched foundation powered by the largest network for food delivery. As a leading delivery partner, Uber Eats connects us with highly relevant audiences, while giving us priority access and elevation on the platform. “This allows us to simplify our operations, strengthen unit economics for our franchise partners, and deliver a faster, more seamless experience for our guests.” Ed Kitchen, Managing Director, Uber Eats Australia & New Zealand, said: “Schnitz is a much-loved brand, and this exclusive partnership is all about helping more people enjoy their favourite Schnitz meals with ease. Together, we’re focused on delivering a seamless and reliable experience, with great food arriving fresh and fast. “We’re excited to continue building on our partnership and supporting Schnitz as they grow across Australia.” Schnitz is now available for delivery via Uber Eats nationally. Source: Supplied Find more food and drink news on Crumb Wire.

HelloFresh recently launched a limited-edition K-Pop Dinner Hunters Box in collaboration with Korean-Australian artist Dami Im, tapping into the growing appetite for Korean food in Australia. The box brings together three Korean-inspired dishes designed for midweek cooking, landing as Korean cuisine continues to move further into the Australian mainstream. Crumb Wire had the opportunity to look into the box. Speedy Sweet Chilli Beef & Sesame Salad with Crunchy Fried Noodles and Mint Beef strips are cooked fast and hot in batches to keep the meat tender, then brought back together in the pan with sweet chilli sauce and soy until sticky and coated. The base is a sesame slaw of julienned carrot, shredded cabbage, mixed salad leaves, cucumber and spring onion, dressed and tossed before the beef goes on top. Crunchy fried noodles and fresh mint finish the bowl, with a garlic aioli on the side to bring it all together. This is a fifteen minute dish that looks like it took longer. Korean-Style Chicken & Kimchi Aioli Tacos with Salad, Cucumber & Pickled Chilli Soft flour tortillas loaded with garlic-soy-honey chicken, kimchi aioli and a quick-pickled chilli. This is the Korean-meets-Mexican crossover that makes complete sense on paper and even more on the plate. Chicken breast is sliced into strips, coated in a honey soy mixture with garlic and plant-based kimchi, then cooked until browned and caramelised. The kimchi aioli comes together separately, mixing garlic aioli with plant-based kimchi for a tangy, creamy spread that goes straight onto each tortilla. The salad is kept simple: grated carrot, sliced cucumber and mixed salad leaves tossed with a drizzle of vinegar, salt and pepper. The chilli is quick-pickled before going on top, giving the finished taco a sharp, bright hit against the richness of the chicken and aioli. Crispy shallots go over everything at the end. Prep time for this meal is 30 to 40 minutes. Umami Tofu, Kimchi & Mixed Greens Bowl with Ginger Rice & Crispy Shallots The highest rated dish in the box, this is the plant-based option. The base is ginger rice, cooked in butter and olive oil with ginger paste until fragrant and fluffy, which gives it a warmth that plain steamed rice doesn’t have. The tofu is cut into 2cm chunks and pan-fried until golden, then hit with sweet chilli sauce, soy and garlic for a sticky, caramelised finish. Broccoli and green beans bring crunch, Asian greens add a softer leafy texture and plant-based kimchi goes over everything for that fermented, tangy punch that holds the whole bowl together. Crispy shallots (surprise, surprise) are added on top for texture. Ready in 30 to 40 minutes, HelloFresh says this meal is Calorie smart and protein rich. While the promotion wraps up this week, Crumb Wire expects these recipes to be ones foodies will want to hold on to. The K-Pop Dinner Hunters Box is part of HelloFresh’s ongoing effort to bring international cuisines to Australian dinner tables, with the platform regularly refreshing its menu to reflect global food culture. Find more food and drink news on Crumb Wire.

UDL has launched Double Crush 8%, its first entry into the high-strength RTD category, marking a new chapter for Australia’s original premix brand. The vodka-based range comes in 375ml cans at 8% ABV and is available now in independent bottle shops nationally and online via Sippify. Three flavours make up the launch: Orange & Mango – citrus zest and tropical sweetness for a bold, fruity profile. Guava & Lime – juicy guava and zesty lime for a sharper taste, with a more refreshing finish. Pineapple & Passionfruit – tangy pineapple and passionfruit with a clean, crisp finish. UDL has been Australia’s original premix since 1965 and the Double Crush launch is the brand’s first step into the fast-growing 8% segment, where drinkers are increasingly after higher-strength formats that actually taste good. Michael Newbold, VOK Beverages Senior Brand Manager, said: “Flavour always comes first for us. If it doesn’t taste great, people won’t pick it up again. Double Crush is about delivering a bigger experience without it being overly sweet or heavy – it’s bold, balanced and built to be enjoyed.” The launch is backed by a partnership with Australian band Playlunch across a 27-date regional tour through Victoria, New South Wales, Queensland, Western Australia and Tasmania, with on-premise activation and sampling at live music and event occasions throughout. UDL Double Crush 8% is now available in independent bottle shops nationwide and online via Sippify, priced at $33 for a 4-pack and $190 for a case of 24. Find more food retail updates on Crumb Wire.