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.

The Famous Berry Donut Van is taking its hot cinnamon donuts to the TCS Sydney Marathon 2026. On Sunday, August 30, The Berry Donut Van on Tour will serve fresh-fried cinnamon donuts to runners, families, volunteers and spectators as the marathon takes over Sydney. It is a very different kind of finish-line treat from a protein bar or a sad banana, but honestly, a hot cinnamon donut after 42 kilometres feels pretty reasonable. The original Famous Berry Donut Van has been pulling people into the South Coast town of Berry for more than 50 years, becoming one of those food stops people actually plan a drive around. Now, its travelling version is bringing the same donuts to bigger crowds without the road trip south. The Berry Donut Van on Tour launched last year and has since appeared at festivals, food events and major celebrations around the country. “We’re excited to bring the Famous Berry Donut Van to the TCS Sydney Marathon and be part of such a memorable day,” said Teresa Nazareth, owner of the Famous Berry Donut Van. “Whether it’s a reward after crossing the finish line, a treat for family and friends, or simply something delicious to enjoy while soaking up the atmosphere, we’re looking forward to sharing our fresh hot cinnamon donuts with everyone at the event.” At the marathon, the van will serve its cinnamon donuts alongside Nutella donuts, coffee, hot dogs, smoothies and milkshakes. The TCS Sydney Marathon is Australia’s only Abbott World Marathon Major, with a route crossing the Sydney Harbour Bridge, moving through The Rocks and Centennial Park, and finishing at the Sydney Opera House Forecourt. With thousands of runners and spectators expected, the Berry Donut Van is adding a bit of South Coast road-trip nostalgia to one of Sydney’s biggest event days. Source: Edition PR Find more food retail updates on Crumb Wire.

McDonald’s Australia has revealed just how much local produce goes into a year of Macca’s runs, with its 2025 Aussie Shopping List topping 347 million kilograms of Australian ingredients. The fast food giant spent more than $1 billion with Australian farmers and suppliers last year, with more than 90 per cent of its produce and products now sourced locally. That local network supports more than 15,000 farmers across the country, covering everything from Victorian potatoes for Fries and Hash Browns to Queensland beef for burgers. The biggest number on the list is potatoes, because of course it is. McDonald’s sourced 140 million kilograms of Australian potatoes in 2025, keeping Fries and Hash Browns firmly at the top of the ingredient pile. Beef followed with 89 million kilograms used for burgers in Australian and international restaurants, while fresh milk reached 51 million litres across coffees, shakes and desserts. The full list also includes 23 million kilograms of chicken for burgers and sides, 21 million kilograms of wheat flour for buns, wraps and bakery items, and 6.8 million kilograms of canola oil for cooking. Breakfast did plenty of heavy lifting too. McDonald’s sourced 5.2 million kilograms of eggs, or about 89 million eggs, for McMuffins, while growth in fresh milk and eggs reflected demand across breakfast and McCafé. Apples recorded the strongest growth of any ingredient, increasing almost 15 per cent year on year through Apple Pies and Apple Slices. The shopping list also shows how limited-time launches can create new demand for local growers. Beetroot made the list through special menu items like the McOz, with McDonald’s sourcing 50,000 kilograms for limited-time burgers. Other ingredients included 3.3 million kilograms of lettuce for burgers and wraps, 2.6 million kilograms of Australian sugarcane for sugar sachets, 1.6 million kilograms of cucumbers for pickles, 1.5 million kilograms of tomatoes, 1 million kilograms of onions, and 240,000 kilograms of oats and 130,000 kilograms of almonds for dairy alternative milk. Australian beef and chicken also saw strong growth, helped by core menu demand and newer products including McCrispy, McWings and the Big Arch. Jeanelle Boyce, Director of Supply Chain at McDonald’s Australia, said, “Great-tasting menu items start with great-quality ingredients, and our Shopping List showcases the Australian farmers and suppliers behind many of the customer favourites Australians enjoy every day. “The quality of our menu starts long before ingredients reach our restaurants. It begins with the care, expertise and dedication of Australian farmers and suppliers across the country. “We’re incredibly proud of our long-standing partnerships with Australian farming communities, whose commitment helps us serve great-quality, great-tasting food and drinks to millions of Australians every year.” Toowoomba lettuce farmer and McDonald’s supplier Geoffrey Story said, “Growing lettuce for McDonald’s means our hard work on the farm ends up in millions of meals across the country. “There’s real pride in seeing Aussie-grown lettuce feature in something as iconic as Macca’s Big Mac burgers, and partnerships like this give us the confidence to invest back into our farms and our communities.” McDonald’s has worked with Australian farmers and suppliers for more than 50 years, but the 2025 list gives the scale of that relationship a number. Behind the burgers, coffees, nuggets and late-night fries is a very large grocery order, and a lot of it is being filled close to home. Find more food and drink news on Crumb Wire.