Hard FIZZ founding brewer Paul Wootton is launching Spark, a new vodka label he’s describing as Australia’s first liqueur with a functional ingredient. The spirit combines natural flavours with guarana, an ingredient that naturally contains energy, with hints of strawberry and grape. It’s a reimagining of FIZZ X, an early Hard FIZZ blend that took an alcoholic spin on energy drinks. The concept has been years in the making, born out of conversations with Gold Coast bartenders looking to revive shot culture. With limited options beyond vodka, tequila and party shots, Wootton saw a gap and ran with it. Paul Wootton, Founder of Spark, said: “In another role, venues around the Gold Coast were telling me they wanted to find something to bring back good old fashioned shots. Everyone I spoke to was saying the same thing: ‘We only have a few options and it’s either vodka, tequila or party shots’ – that’s when I had the idea for Spark. “It’s the functional ingredient, that being guarana, which naturally contains energy, that makes it unique. I’ve seen a few similar concepts in Brazil, but nothing in Australia. “We did FIZZ X a few years ago and that had a bit of a cult following at the time, but I always wanted to explore those functional ingredients in spirits some more, so I’ve branched out on my own with Spark. “Consumers are quite adventurous these days with their drinking palette, and willing to give new types of alcohol a go.” Gold Coast spirits scene Spark launches into a Gold Coast drinks industry that is building a reputation for premium spirits. The Burleigh area is home to six distilleries, more than any other electorate in Queensland, excluding breweries, which fall under a separate classification. While breweries dominated the conversation a few years ago, the market is shifting back towards premium spirits and Wootton believes the Gold Coast’s industrial precincts are well-suited to ride that wave. Wootton added, “The Gold Coast is really supportive of the alcohol industry. Those industrial precincts at the back of Burleigh Heads are really suited to alcohol production, so there’s definitely a scene there. “Breweries were a bit of a ‘thing’ a couple of years ago, and there’s still some great ones around, but the market is turning back to premium spirits, and I think the Gold Coast can position itself well with the right support.” Find more food retail updates on Crumb Wire.

Pappa Flock is relaunching its original Parramatta store this Friday, April 17, following a full refurbishment of the location where the brand got its start in 2023. The fried chicken tenderloin chain has grown to 12 stores across two states and recently passed 500 crew members nationwide. The Parramatta relaunch marks a return to the store that kicked it all off. Back to the beginning The refurbished fit-out includes the brand’s disco balls, a custom mural from local artist Brent Smith and a new ‘Flavour Up’ condiments station. The self-serve station is stocked with honey, pickle combo, spicy pickles, spicy seasoning and hot sauce, allowing customers to customise across sweet, sour and spicy flavour profiles at no extra cost. The most notable addition is the Crunch of Fame floor, featuring permanent plaques for six original Parramatta crew members still with the brand: Vill, CJ, Shaamal, Laura, Chell and Taylan. Rachel Korbel, Chief Marketing Officer at Pappa Flock, said: “We are absolutely nothing without our crew. To honour the O.G. Parramatta crew who are still with us today, we surprised them with their own permanent plaques in the ‘Crunch of Fame’ floor. Seeing the names of Vill, CJ, Shaamal, Laura, Chell and Taylan embedded in the restaurant is a special way to say thank you.” Same chicken, new digs Pappa Flock’s preparation process remains the same as day one, with chicken tenderloins hand-breaded every morning and 2,500 lemons hand-squeezed in every restaurant daily. The current recipe is the result of four months of development and refinement, with the lemonade developed separately over six weeks using blind tastings and customer feedback. Eddie Cofie, Head Chef at Pappa Flock, said: “Real crunch takes real work. From hand-breading our chicken tenderloins every morning to hand-squeezing 2,500 lemons in every restaurant, every day, our approach hasn’t changed. “We lost count of the exact number of recipe iterations, which is a testament to how seriously we took the development process. In total, it took four months of relentless refinement because we refused to put our name on the product until it was perfect. “Every batch taught us something new about the seasoning, crunch, and balance of flavours until we finally achieved the right result. Our lemonade was developed shortly after. We adjusted the recipe multiple times over six weeks, using blind tastings and customer feedback to help us land on the freshly-squeezed lemonade on the menu today.” To mark the reopening, Pappa Flock is offering 50% off the entire menu on April 17 only. NRL figures and podcast hosts Willie Mason and Justin Horo will be on-site between 4:30 pm and 6:30 pm. Korbel added: “We wanted to add a special feature to the O.G. location that delivers on our commitment to create the best chicken tender experience, every single time. With the new ‘Flavour Up’ station, Flockers can layer up every dish with their favourite pickles and sauces, completely on the house.” The full menu is available, including Flock Boxes, handcrafted sandwiches, loaded wraps, house-made lemonade and the signature sauce. Pappa Flock Parramatta is located at 310 Church St, Parramatta NSW 2150. Source: This is Human Find more food and drink news on Crumb Wire.

25 Spices, the Haymarket restaurant from Pappa’s Stew chef Vincent Wei, has launched a ‘pay by weight’ buffet-style lunch menu built around authentic Hunan cuisine at its Market City location. The format is straightforward: head to the ground floor of Market City, pick from a rotating spread of freshly prepared Hunan dishes and pay $2.99 per 100 grams. No set menu, no waiting to order, no being locked into one dish: This is a model that, while relatively new to Sydney, has been popular across Asia for several years. The new lunch spread runs to around 13 dishes daily, covering meat, seafood and vegetarian options with both spicy and non-spicy picks. Dishes rotate, but regulars include pork with long green chilli, beef with pickled chilli and shrimp with crispy chilli. Worth noting: this isn’t a standard all-you-can-eat situation. Everything is cooked fresh daily and the pay-by-weight model means diners build their own plate and pay for exactly what they take. Vincent Wei, Chef and Founder of 25 Spices, said: “We’ve seen a clear shift in how people are dining during the week – there’s a strong demand for something that is both high-quality and efficient. This format allows us to showcase authentic Hunan flavours in a way that suits the pace of the lunch crowd, without compromising on variety or experience. “This is quite different from a traditional buffet. Everything is prepared fresh daily, and instead of an all-you-can-eat model, it’s about choice and quality – customers build their own plate and pay by weight. It’s a very common format across Asia, but still relatively new in Sydney, particularly for a cuisine like Hunan.” Sitting within Market City’s ground floor, 25 Spices is one of more than 80 restaurants and retailers at the Haymarket precinct, which has become one of the more interesting food destinations in the city Ray Khoury, Centre Manager at Market City, said: “At Market City, we’re always looking to bring new and relevant food experiences to our visitors. 25 Spices’ new pay-by-weight lunch format offers something distinctive for the precinct – authentic Hunan flavours delivered in a way that is fast, flexible and of great value.” Wei added, “Lunch can often feel rushed or limited in options. We’re removing that friction – there’s no waiting to order, no compromise on variety, and no pressure to commit to just one dish. It’s designed to be quick, but still satisfying and full of flavour.” 25 Spices is located on the ground floor of Market City, Shop 1B 9-13 Hay Street, Haymarket. The lunch service runs Monday to Friday from 11:30 am to 4:00 pm. Source: Neon Black Find more dining out updates on Crumb Wire.

Every Sydney foodies go-to annual attraction, Vivid Fire Kitchen, is moving to Barangaroo Reserve for 2026. The experience returns as one of the key food events of Vivid Sydney with a bigger program and a new waterfront set-up. Running nightly from May 22 to June 13, the free-entry precinct will bring together more than 60 chefs, producers and food personalities, with open-fire cooking, talks, tastings and live music spread across the site. Vivid Sydney Festival Director Brett Sheehy AO said,“Vivid Fire Kitchen has been reimagined for 2026 as a place you can return to again and again and have a different experience each night.  Moving to Barangaroo Reserve and expanding the program has allowed us to bring together more voices, more ideas and more ways for audiences to engage with food – from open‑fire cooking and talks to tastings, music and light.  With rotating chefs, themed nights and new stages, no two evenings are the same, and that sense of discovery is at the heart of what Vivid Sydney is about.” Fire, front and centre This year’s debut attraction is the Vivid Fire Pit, an open cooking space designed to put chefs in the spotlight. The set-up showcases four different fire-cooking methods, with a rotating line-up appearing across the festival and serving one-off dishes each night. Visitors can move freely around the space, watching chefs work up close as they prepare one-off dishes created exclusively for Vivid Fire Kitchen, available to purchase on the night. The Fire Pit line-up includes Mark Best, Annita Potter, Ben Devlin, Mindy Woods, David Moyle, Ahana Dutt, Jean-Paul El Tom, Sharon Salloum, Janina Allende, Sander Nooij, Stephen Santucci, Alastair McLeod, Racha Abou Alchamat, Remy Davis, Mark La Brooy, Bente Grysbaek, Jason Roberts, Nicola Coccia, Monty Koludrovic, Max Sovechles and more. Mark Best, executive chef of Infinity by Mark Best, takes his spot at the Fire Pit on Saturday, 30 May. “The Fire Pit is an opportunity to explore why cooking over flame is so special – it’s elemental, expressive and deeply connected to place. Fire strips cooking back to its essentials and opens space for instinct, memory and collaboration,” he said. “Creating something unique for Vivid Fire Kitchen allows me to respond to the energy of the festival and the landscape that surrounds it, telling a story through flavour, heat and timing. To do that alongside so many chefs in the program, each bringing their own voice, culture and perspective, is what makes this experience truly compelling.” Food for thought Also new is the Food for Thought stage, expanding the event beyond the grill with a series of talks, demos and panels. The program spans everything from sustainability and culture to the future of dining, bringing together chefs, restaurateurs, authors and digital creators. Featured panel hosts and guest chefs include Luke Mangan OAM, Nathan Lovett, Mike Bennie, Gary Walsh, Julie Goodwin, Adriano Zumbo, George Calombaris, Emelia Jackson, Laura Sharrad, Karima Hazim, Arrnott Olssen, Jasmin Weston and Declan Cleary, alongside appearances from New South Wales beverage leaders, including Stefano Catino from Maybe Sammy and winemakers. Guiding audiences through the nightly program is a lineup of MCs, including Costa Georgiadis, Tim Ross, Jennifer Wong, Simon Marnie, Anthony Huckstep, Myffy Rigby and Luke Carroll. Themes and sweet treats The schedule is split into themed nights, giving the program a weekly rhythm. No Taste Like Home runs on Mondays and Tuesdays, focusing on NSW produce and wine. At the same time, Wednesdays are dedicated to Gwianga – taking its name from the Dharug word for fire – a First Nations showcase presented with the National Indigenous Culinary Institute, highlighting Indigenous ingredients and cooking techniques. Over the June long weekend, a Dessert Takeover shifts the focus, with names like Adriano Zumbo, Emelia Jackson and Gelato Messina’s Donato Toce leading in focus, alongside exclusive desserts created for the event. Laura Sharrad, chef and Food for Thought guest during the Dessert Takeover, said: “I’m absolutely thrilled to be part of the Vivid Sydney line‑up this year and to cook at the incredible Vivid Fire Kitchen. There’s something so powerful about cooking over open flame – it brings people together, sparks creativity and celebrates the raw beauty of great ingredients. “To be sharing that experience in the heart of Sydney during such an iconic festival is truly special. I can’t wait to serve up something delicious and be part of the energy, flavour and fire that make Vivid such an unforgettable event.” Drinks and late-night sessions The drinks program also expands in 2026, with Battle of the Somms kicking off the week on Mondays — where leading sommeliers go head-to-head through interactive tastings – followed by winemaker-led tastings on Thursdays and extended sessions at the main bar on Fridays and Saturdays. Sundays close out with Maybe Sammy co-founder Stefano Catino and his award-winning team, presenting an exclusive cocktail menu created especially for Vivid Fire Kitchen. Food vendors will be scattered in abundance across the precinct, from Filipino barbecue specialists Hoy Pinoy and Burn City Smokers to Italian-leaning operators from Bianco Group and Antico Pizza Sandwiches, alongside desserts by Gelato Messina, KOI Dessert Bar and Bon Brûlée. Vivid Fire Kitchen, produced in partnership with Motti + Smith, runs from May 22 to June 13, 6:00 pm to 11:00 pm, with free entry at Barangaroo Reserve. Find more food and drink news on Crumb Wire.