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.

McDonald’s Australia has opened in Crows Nest, investing more than $5 million into the local economy and offering more than 80 jobs across crew, barista, management and maintenance roles. The restaurant at 31 Willoughby Road will celebrate with a grand opening event on Friday, November 20, featuring an appearance from Ronald McDonald, cakes and balloons for customers. Local licensee Bernard Kelly owns and operates the new Macca’s, nearly 30 years after starting with the chain as a crew member. He now employs more than 700 people across seven North Shore restaurants: Victoria Cross, Gordon, North Ryde, Chatswood Interchange, Chatswood Concourse, St Leonards and Crows Nest. Chatswood East will soon join his restaurant network. “We’re excited to have opened the doors to Macca’s Crows Nest and to be creating more than 80 new jobs, along with training and development opportunities for people in the local community,” said Kelly. “The new restaurant gives customers a friendly and convenient place to enjoy their Macca’s favourites, whether they’re stopping by for a morning coffee, grabbing a quick meal or sitting down with family and friends. “As a local business, we are proud to support local charities and groups that are important to our customers and people, including Ronald McDonald House. “We look forward to serving up our great tasting, great quality menu and providing feel good moments for our customers.” The Crows Nest restaurant includes a McCafé and modern décor, and opens from 7 am to 10 pm Monday to Saturday and 7 am to 8 pm on Sundays and public holidays. Kelly also supports staff development through training and career opportunities. “McDonald’s invests millions of dollars into training and development initiatives each year, offering nationally recognised certifications in the food and retail sectors. “Having started my own McDonald’s journey as a crew member, I know first-hand the skills and opportunities a job at Macca’s can provide. We’re passionate about supporting our people to develop skills they can take with them throughout their careers,” Kelly said. McDonald’s is currently hiring for crew, barista, management and maintenance roles across Sydney’s North Shore. Find more food and drink news on Crumb Wire.

Pizza Hut is putting pepperoni inside the crust as well as on the pizza, adding 20 slices alongside melted cheese in its new Pepperoni Stuffed Crust. As one of the leading pizza chains in the country – and globally – Pizza Hut continues to keep up with the demand for novelty and relevance with its innovations. The chain’s pizza-inside-a-pizza proposition takes its familiar cheese-filled edges one ingredient further. The upgrade is available on any large pizza*, so customers can keep their usual toppings and get the extra pepperoni around the outside. “We’re the OGs of Stuffed Crust. We invented it back in 1995, so we reckon we’ve earned the right to get a little carried away,” said Pizza Hut Australia’s Chief Marketing Officer, Nora-Kate O’Connell. “Thirty years on, we thought cheese alone was getting a little too comfortable. So, we threw 20 slices of pepperoni in there too. Have we gone a little overboard? Maybe.” Stuffed Crust already gave the edges a reason to compete with the toppings. Adding pepperoni makes that competition a little less fair, particularly on a pizza ordered by someone who usually treats the crust as a handle and leaves it on the plate. Pepperoni Stuffed Crust is available for a limited time from November 2, 2026, for an additional RRP $4.95. It can be ordered through the Pizza Hut app, online at pizzahut.com.au or in-store. Find more food and drink news on Crumb Wire.

Fever-Tree is bringing spritz menus, bottomless brunches and cocktail trees to bars and restaurants across Australia this summer with Social Club. The national program takes inspiration from European summer afternoons spent over drinks with friends. Fever-Tree is working with venues across Sydney, Melbourne, Brisbane, Adelaide and Perth on G&T Gardens, happy-hour menus and sundowner sessions, with each venue offering its own version of Social Club. At selected venues, groups can order Spritz Trees, colourful, tiered displays holding a selection of cocktails to share. “Australians have really embraced the spritz, but we’re now seeing people look beyond the classics and explore something new. There’s a growing appetite for lighter, more refreshing cocktails, and that’s opening up some exciting possibilities,” said Darren Dalzell, Senior Marketing & Partnerships Manager at Fever-Tree Australia. “Citrus and grapefruit flavours are proving particularly popular, alongside more floral and botanical combinations like elderflower. Taste has always been at the heart of Fever-Tree, and our mixers use naturally sourced ingredients to bring out the best in these flavours.” The drinks include familiar spritzes alongside a Paloma and a Mediterranean G&T: Limoncello Spritz – Italian limoncello brings sweetness, balanced by sparkling wine and Fever-Tree Sicilian Lemon Soda for a bright, zesty drink. Hugo Spritz – Elderflower liqueur, prosecco, mint and Fever-Tree Elderflower Tonic Water make a light, floral combination. Paloma – Tequila and tangy grapefruit combine with Fever-Tree Pink Grapefruit Soda for a crisp citrus finish. Lime & Yuzu Spritz – Vodka and Fever-Tree Lime & Yuzu Soda combine sharp lime zest with delicate floral notes from Japanese yuzu. Mediterranean G&T – Gin is paired with Fever-Tree Mediterranean Tonic Water, adding delicate herbal and botanical notes to the classic. Participating venues include Botanic House in Sydney and House of Bungalow in Surry Hills, plus Melbourne’s Rooftop Bar, Fleet Rooftop and Blossom Rooftop. In Adelaide, Merrymaker Rooftop Bar and Crowne Plaza are taking part. The program also includes Burly Bar in Currumbin Waters, Sofitel Brisbane and Cabarita Beach Bowls and Sports Club, along with Western Australia’s Bather’s Beach House in Fremantle, Island Brewhouse in Perth and Westin Perth. Social Club will run throughout the 2026/27 summer season. Source: Moxee Find more food and drink news on Crumb Wire.