Former Restaurant Balzac and The Square chef Ryan Smith has joined the kitchen crew at Cupitt’s Estate as Executive Chef. He returns to the NSW South Coast after significant time spent in Sydney and London, including a stint at Rick Stein’s Bannisters, and will now lead the kitchen at the Milton-based winery and restaurant. His arrival comes as the region continues to draw chefs out of major cities, with dining numbers on the South Coast up 15–16 per cent in January and February compared to the previous year, reflecting growing demand for locally driven dining. Smith’s background spans Sydney restaurants including Banc and Restaurant Balzac, as well as London’s Michelin-starred scene at The Square. He has also cooked at events for the British Royal Family and held a Head Chef role within the Bill Granger restaurant group in the UK. He has longstanding ties to the region, with family in the area, and was a regular at Cupitt’s Estate before joining the team. Smith says his focus at Cupitt’s Estate will centre on local produce and the surrounding region. “Regional dining works when you embrace what’s around you. For us, that’s the local seafood and produce and the people farming and growing it. The closer you can get ingredients to the plate, the better the result.” At Cupitt’s, his approach centres on a produce-led style of cooking, with an emphasis on seafood and seasonal ingredients sourced from the surrounding region. South Coast on the rise The Milton and Ulladulla area has built a growing reputation for dining, with venues like Milkhaus, Bay Yuki and Nomah shaping a local scene that’s increasingly being driven by chefs stepping away from city kitchens. Libby Cupitt, Strategic Partnerships Manager at Cupitt’s and Director of Destination Sydney Surrounds South, says, “The South Coast dining scene has evolved significantly in recent years and we see Cupitt’s Estate as playing a key role in that continued growth. The regional food scene here is stronger than ever. “There’s great producers, passionate chefs and a real appreciation from diners for quality local food matched to great wine.” Smith’s cooking at Cupitt’s will also be shaped by the winery setting, with a focus on how dishes sit alongside the estate’s wines rather than competing with them. “You’ve got to think about flavours that marry well with the wines,” he says. “It’s another dimension for the menu, and it opens up opportunities for special events like wine-paired dinners and seasonal menus built around the estate’s wines.” Seafood remains a key focus in his cooking. He advocates for letting the fish speak for itself with mere assistance from its garnishes. “With fish, you can create lighter dishes with lots of garnishes and layers of flavour. It’s something I’ve always loved working with. Take yellowfin tuna, which is known as a local hero in Ulladulla, we pair it with seasonal ruby grapefruit, passionfruit and fresh herbs from the garden. It’s about keeping it bright, seasonal and letting the fish speak.” The kitchen is also looking to incorporate more produce grown on-site, including herbs, fruit and ingredients from the estate’s kitchen garden. “I’m excited to work closely with our Gardener Gav to grow even more for our upcoming dishes and expand the kitchen garden. We’ve already been talking about growing more micro herbs and bringing more produce like our basil and figs from the property onto the menu.” Cupitt’s Estate sits between Milton and Ulladulla on the South Coast, combining a winery, restaurant and on-site accommodation overlooking vineyards, wetlands and the Budawang ranges. Find more dining out updates on Crumb Wire.

Australia’s biggest supermarkets and seafood producers have been recognised at the 2026 Sustainable Seafood Awards, with ALDI, Coles and Woolworths among the major winners. Run by the Aquaculture Stewardship Council (ASC) and the Marine Stewardship Council (MSC), the awards highlight businesses and producers working across sustainable seafood, from farming and fishing through to retail. The awards come as demand for seafood continues to grow globally, with sustainability and traceability becoming a bigger focus across the industry. More than 500 ASC and MSC-labelled seafood products are now available across Australian retail shelves. Who’s leading the pack ALDI took out ASC Best Responsible Seafood Retailer for the fourth year in a row, while Coles was named MSC Best Sustainable Seafood Supermarket. Woolworths picked up two awards, including MSC Community Champion and ASC Aquaculture Champion. Beyond the major retailers, Humpty Doo Barramundi was recognised as ASC Best Responsible Producer, while I&J was awarded Best Responsible Seafood Brand. Little Tuna was named MSC Best Sustainable Seafood Brand following a public vote. ASC Market Development Manager Ellie Dixon says: “As expectations from customers, NGOs, regulators and investors continue to rise, transparency, traceability and credible assurance have become more important than ever. “These trailblazing businesses are demonstrating leadership through the adoption of independent, science-based standards.” MSC Program Director for Oceania and Singapore Anne Gabriel adds that Australians increasingly want confidence that their seafood comes from sustainable sources. “At a time when sustainability claims are under increasing scrutiny and concerns about greenwashing are growing, credible, science-based certification is more important than ever,” she says. “The winners recognised this year are helping build confidence across seafood supply chains and among the public.” Seafood industry expert John Susman AM says: “The initiatives and dedication of this year’s nominees demonstrate significant industry progress. “Across both farmed and wild seafood, we’re seeing producers, retailers, scientists and innovators working together to lift standards, ensuring Australians can enjoy seafood with confidence while protecting our marine environments.” With more than 60 per cent of seafood now farmed globally and fish stocks under increasing pressure, the role of certification and responsible production is becoming more central to how seafood is sourced and sold. The full list of winners is below: ASC Awards ASC Best Responsible Seafood Retailer – ALDI AustraliaASC Best Responsible Seafood Brand – I&JASC Best Responsible Producer – Humpty Doo BarramundiASC Best Responsible Seafood Product – Birds Eye Steam Fresh Prawns, Garlic Butter & OilASC Changemaker – Bidfood AustraliaASC Making Waves – Skretting AustraliaASC Young Person in Aquaculture – Ryan Stallard (Skretting Australia)ASC Young Person in Aquaculture – Laura Hodge (Tassal Group)ASC Aquaculture Champion – Woolworths Group MSC Awards MSC Best Sustainable Seafood Supermarket – Coles SupermarketsMSC Best Sustainable Seafood Product – Walker’s Tuna Preserved Australian Albacore Tuna 3kg PouchesMSC Sustainable Fishing Hero – Grant Walter (Tasmanian Seafoods)MSC Community Champion – Woolworths Group and John West ‘Trace your Tuna’MSC Lifetime Achievement – Paul Maguire (Taronga Zoo)MSC Best Sustainable Seafood Brand – Little Tuna Source: Ponder PR Find more food and drink news on Crumb Wire.

IFTAR Merrylands is keeping its evening service going beyond Ramadan, following strong demand during the fasting period. The Western Sydney restaurant first introduced after-dark dining to coincide with iftar, the breaking of the fast at sunset, quickly becoming a go-to for families and larger groups. Beyond Ramadan With IFTAR Nights now continuing, the venue has also expanded its menu with a run of new dishes designed for evening service, including: Mansaf rice: Slow-braised lamb shoulder served over spiced rice, finished with toasted almonds and walnuts, alongside a minty garlic cucumber yoghurt. Burning cheese: A slab of halloumi with warm honey, paired with caramelised figs and dates, made for sharing at the table. Sambousek cigars: Crisp pastry cigars filled with sumac-spiced lamb and pomegranate molasses. Fried fish sando: Panko-crumbed whiting with onion and coriander tahini in a toasted brioche bun. Cheese and sojuk manoush: Fresh flatbread topped with melted cheese and spicy sojuk sausage. Batata harra: Cubed potatoes fried in tallow and tossed through a chilli and coriander mix. Founder Jeremy Agha says, “People kept asking if we’d keep opening at night once Ramadan finished. We were fully booked every single night, and there were a lot of people disappointed they couldn’t get in. It quickly became clear there was real demand for something like this in the area.” IFTAR takes its name from the Arabic word for the breaking of the fast during Ramadan. Agha grew up working in his family’s Lebanese bakery in Guildford before opening the Merrylands restaurant. With evening service now continuing and new dishes rolling out, the venue is moving beyond its daytime roots into a regular night-time dining spot for Western Sydney. Find more dining out updates on Crumb Wire.

The Yarra Valley Grand Hotel is getting a major renovation, with works now underway on the 1888 pub in Yarra Glen. The update will focus on refreshing the venue while holding onto its heritage features, with changes across the dining room, bistro and bar, alongside an extended beer garden and deck. There are also plans for a larger kids’ playground, pointing to a more family-friendly setup alongside the existing pub offering. The changes speak to a familiar balancing act for long-running pubs, updating the experience while keeping the details locals recognise. Originally built as the Burgoyne Hotel before being renamed in 1905, the Yarra Valley Grand Hotel has long been part of the Yarra Glen circuit, serving locals and visitors moving through the region. Joel Cargill, Yarra Valley Grand Venue Manager, says the renovation is aimed at balancing the venue’s history with its next phase. “This is about honouring our past while securing our future and serving our local community,” he says. “For nearly 140 years, this pub has been the heart of our community. We’re modernising the experience while respecting our heritage.” Works began this week, with the pub continuing to trade during the renovation. More details on the updated venue and reopening timeline are expected in the coming months. The Yarra Valley Grand Hotel is located at 19 Bell Street Service Road in Yarra Glen. Source: Sense Communications Find more dining out updates on Crumb Wire.