Twisties and Capilano Honey have teamed up on a new Hot Chilli Honey flavour, bringing one of Australia’s biggest food trends to the snack aisle. The limited-edition flavour combines Twisties’ signature crunch with Capilano Hot Chilli Honey, arriving as sweet-and-spicy flavours continue to gain traction with Australian consumers. According to new research commissioned by Twisties, one in three Australians (33 per cent) believe sharing snacks is more intimate than going out for a fancy dinner. More than one-third of Australians (36 per cent) say someone judging their spicy or indulgent food choices is an instant red flag, while 31 per cent would swipe left on someone unwilling to share their food. Fifteen per cent of Australians say spicy food lovers make more exciting and adventurous partners. There’s science behind it, too: capsaicin, the compound responsible for chilli’s heat, triggers the same rush of adrenaline and endorphins associated with the early stages of attraction. More than one in 10 Australians (12 per cent) admit they’ve felt a stronger physical bond with someone after sharing a spicy food experience, while 22 per cent say nothing makes them feel more connected to a date than sharing a bag of snacks on the couch. Twisties Marketing Manager Michelle Sonnleitner said: “Following the fan-favourite success of Twisties Spicy Ramen, it was clear Australians weren’t ready to dial down the heat. And what better way to answer the call than by partnering with Australia’s iconic honey brand, Capilano, to create Twisties Hot Chilli Honey. Bringing together the perfect balance of sweetness and spice that reflects the adventurous spirit we’re seeing in both food culture and everyday connections.” Capilano Senior Brand Manager Skye Giles said: “Australians are embracing sweet-and-spicy flavours like never before, and Capilano Hot Chilli Honey has been a big part of that trend. We’re thrilled to partner with Twisties to bring this flavour combination to an iconic Australian snack.” Twisties is also putting the science of swicy attraction to the test, partnering with Merge Dating to host a Sweet and Spicy Singles Mixer on July 1 at Zeta Bar in Sydney’s CBD. Twisties Hot Chilli Honey lands exclusively at independent grocers nationwide from June 29, before rolling out to other retailers nationally from August. Find more food retail updates on Crumb Wire.

Restaurant booking platform First Table has opened its doors to solo diners and larger groups, rolling out its biggest format update since launch. The changes allow bookings for one person and groups of up to six at participating venues in Sydney, Melbourne, Brisbane and the Gold Coast, with other cities set to follow. Diners can also now book up to 14 days in advance. No mates? No worries Until now, First Table bookings were limited to groups of two to four and could only be made up to seven days ahead. The platform, which offers diners 50 per cent off their food bill when booking the first table of the service, has also moved its daily table release time from 9 pm to midday, making it easier to browse and book during the day. First Table CEO Alex Cappy said the update would open the platform to more diners than ever before. “Whether you’re a solo diner on a Tuesday night, a family of six celebrating a birthday, or a couple planning an anniversary two weeks out, you’ll now be able to book through First Table and save 50% on your food bill. This is a big step forward for the platform and will allow us to facilitate more bookings than ever before. “Solo diners will be able to book for the first time, which is going to be great for anyone who travels for work and those who simply enjoy their own company. We’ve also expanded group bookings to groups of up to six, opening up the platform to families, larger friend groups and corporate dinners.” More time to plan ahead The update comes as restaurants continue to grapple with rising food and ingredient costs, wage increases and changing consumer habits. In Australia, food and non-alcoholic beverages were the third largest contributor to Consumer Price Index growth (+3.1%), adding pressure to household dining budgets while venues look for new ways to fill tables. First Table National Sales Manager Australia, Sarah Reuss, said, “In Australia, the appetite for dining out remains strong. But now more than ever, people want the experience, and they want to feel smart about how they spend. First Table gives them that. “Opening the platform to solo diners and groups of up to six means there’s now a place for everyone at the table. More Australians will be able to discover new restaurants and make them a regular part of their lives.” First Table says the expanded group sizes and booking flexibility are designed to help restaurants attract more customers during quieter trading periods while giving diners more opportunities to try new venues. Among the businesses already backing the changes is Local Burleigh, part of Queensland’s Rabble Group. Head of Burleigh Operations and Performance Steve Heincke welcomed the changes. “Opening up to solo diners and groups of up to six is a genuine win for restaurants like ours. We’re always looking for ways to bring more people through the door during quieter periods, and First Table does exactly that for us. These changes mean more covers, more new faces, and more opportunities to turn a first visit into a regular. The industry needs smart solutions right now, and this is one of them. “Every one of these updates is good for restaurants. We know this will entice more diners to get out and support their local restaurants during a tough period for the hospitality industry.” First Table has seated more than five million diners since launching in 2014 and now connects more than 3.6 million diners with over 4,400 restaurants across Australia, New Zealand, the United Kingdom and Ireland. The updates are rolling out across participating venues now. Source: Little Big Deal Find more dining out updates on Crumb Wire.

Hungry Jack’s has launched an exclusive partnership with Uber Eats, marking the deal with a week of half-price offers across burgers, chicken and its wider menu. The promotion starts with 50 per cent off the full Hungry Jack’s menu from June 22 to June 25 and is available anywhere in Australia where Uber Eats delivers Hungry Jack’s. The offer covers breakfast, lunch, dinner and late-night orders from more than 480 Hungry Jack’s restaurants nationwide. Customers can order everything from a Brekky Wrap and cappuccino through to family meals and late-night snacks at half price during the four-day promotion. “This is about giving customers a genuine break at a time when they need it most,” said Hungry Jack’s Delivery Manager Angus Pragnell. “The unprecedented 50% off everything*celebrates Hungry Jack’s new exclusive partnership with Uber Eats, and a partnership this big needs a big statement, which offers a huge reward to all our customers at more than 480 restaurants across the country.” “We understand that our loyal fans will be right onto this, as should anyone with an eye for value and great tasting food,” said Pragnell. Once the full-menu promotion wraps up, the spotlight shifts to category-specific deals. Beef burgers, including the Whopper, will be available at half price on June 26, followed by 50 per cent off the chicken range, including Jack’s Fried Chicken, across June 27 and June 28. The promotion is available nationwide through Uber Eats until June 28. Source: Wrights Communication Find more food and drink news on Crumb Wire.

Born and raised in Taiwan, Steve Wu developed a deep respect for food through family traditions and the region’s rich culinary culture. Since moving to Sydney in 2012, he has risen through the ranks of Lotus Dining Group to become Executive Chef. In this profile, he talks to Crumb Wire about how a ten-minute walk to work led to a ten-hour flight and a celebrated culinary career. What first sparked your love for food, and how did you get your start in the industry? My love for food started at home in Taiwan. Growing up, I spent a lot of time helping my mum prepare traditional foods for major festivals and family celebrations. During Lunar New Year, we would make rice cakes (nian gao), and during the Dragon Boat Festival, we would spend hours making dumplings and rice dumplings (zongzi) together. Looking back, those experiences taught me many of the fundamentals that are essential in professional kitchens today: patience, attention to detail, preparation and the importance of sharing food with others. I didn’t realise it at the time, but those early memories laid the foundation for my career and made my journey through the industry much smoother. What’s been your journey so far – from your first job to where you are now? My first job in hospitality was at a small local restaurant in Taiwan. It was only a ten-minute walk from my home. At the time, I never imagined that my career would eventually take me across the world. Today, I work in Sydney, and every time I visit home, I have to take a ten-hour flight to get there. When I look back, the distance between those two places reflects the journey I’ve taken throughout my career. Every workplace, every service and every challenge has contributed to who I am as a chef today. Whether it was a small neighbourhood restaurant or a high-profile venue in Sydney, each experience has been an essential part of my development. None of those jobs was wasted, every single one helped shape my skills, leadership style and understanding of hospitality. What have been some of your greatest achievements and challenges along the way? One of the achievements I’m most proud of is building Sydney’s dumpling-making classes from the ground up. When I first started, there were very few people running dumpling-making classes at the scale we do today. It took a lot of time and effort to introduce the concept, build interest, and create an experience that people genuinely enjoyed. Today, whenever I launch a new class, tickets often sell out quickly, and we regularly have long waiting lists. Seeing people connect with food, learn new skills and enjoy the experience together is incredibly rewarding. Like any project, there were challenges along the way. Building awareness, maintaining quality, and continuously improving the experience required persistence and commitment. But those challenges made the success even more meaningful. Outside your property/properties, what are your current favourite food joints? Two of my favourite restaurants in Sydney are Cafe Paci and Ester. Neither of them is a Chinese restaurant, but I really admire their creativity and approach to food. Every time I visit, there always seems to be something unexpected on the menu. They have a great ability to combine ingredients and flavours in ways that feel original while still making perfect sense. As a chef, I find that very inspiring because it reminds me that great food doesn’t always have to be complicated; it just needs thoughtful execution and a willingness to think differently. Which chefs and cuisines inspire you most – past or present? Before I came to Australia, the person who influenced my cooking the most was definitely my mother. She taught me many of the traditional cooking techniques and values that I still carry with me today. Through cooking alongside her, I learned the importance of patience, respect for ingredients and cooking with care for the people you’re feeding. After moving to Australia, my first Head Chef, Benjamin Haywood, had a huge impact on my development. He gave me my first real introduction to Australian produce and taught me how to appreciate local ingredients in a completely different way. That experience opened my eyes to a new style of cooking and helped shape the chef I am today. How do you think Australia’s food culture has evolved in recent years? Australia’s food culture has become more diverse, more sophisticated and more ingredient focused. Guests today are far more knowledgeable and adventurous; they’re interested in authenticity, sustainability, and the story behind the food. We’ve also seen a greater appreciation for Asian cuisines and regional cooking styles that were previously less understood by the broader market. At the same time, casual dining has improved significantly. People now expect restaurant-quality food and service across all levels of hospitality, which has raised standards throughout the industry. Any exciting food trends you’ve tried at home – or sneaked onto the menu? To be honest, I’m a big fan of soup. From the traditional free-range chicken soups that my mum taught me to make when I was growing up, to the beautiful seafood soups I make here in Australia, soup has always been one of my favourite things to cook. Australia has access to incredible seafood, and I love making simple broths with fresh seafood, ginger and spring onion, allowing the natural sweetness and flavour of the seafood to shine through. I also enjoy making slow-cooked beef soups using high-quality Australian beef. These aren’t necessarily trendy dishes, but they’re the kinds of food I genuinely enjoy cooking and eating at home because they focus on quality ingredients and honest flavours. And finally, what do you love doing when you’re not in the kitchen/at the venue? I enjoy visiting different markets to see what’s available and discover new products, trends, and ideas. I also spend a lot of time in the gym when I’m not working. I strongly believe that chefs need to look after their own health and...