Tell an Australian guest not to bring anything along to a party or casual hang, and watch them do it anyway. New research commissioned by Smith’s has confirmed what most of us already suspected: only 15% of guests actually take “don’t bring a thing” at face value. The rest show up with a bag of chips (30%), something homemade to overachieve quietly (23%), or just anything at all so they’re not the one guest standing there empty-handed (33%). Interestingly, of all Aussies, Gen Z are the most generous party guests, with 91% choosing to bring something; a third (33%) reporting that they will bring something casual like a bag of chips, or something they’ve made to impress their friends (31%), while 27% will bring something so they are not ‘that guest’ who doesn’t bring anything It’s a fitting insight for Smith’s to be sitting on right now, with the brand marking 95 years in Australia and gearing up for National Potato Day on 19 August. But the bigger story buried in the data is about how Australians are hosting in the first place, and the answer is: a lot less formally than they used to. Katherine Twomey, Senior Marketing Manager at PepsiCo ANZ, said the findings reflect a broader cultural shift taking place in Australian homes. “Australians are taking the pressure off hosting. People are swapping perfectly curated tables for more relaxed get-togethers where everyone feels comfortable, and that’s creating more opportunities to connect. “For 95 years, Smith’s has been part of those moments – from family celebrations to spontaneous catch-ups – and while the way we host has evolved, the simple joy of sharing good food with good company hasn’t changed.” Nobody’s trying to impress anyone anymore Almost half (47%) of hosts say having people over at home has become their new normal, more common now than going out. Gone are the days of stressing over a three-course menu and fancy dinner sets, apparently. Hosts across every generation are prioritising keeping costs down (19%), having good ingredients on hand (15%) and general ease (15%), well ahead of trying anything new. Only 5% said experimenting with a new recipe was their top priority, which tracks with 44% saying they’d rather host something smaller and lower-key than attempt a big production. The generational breakdown is where things get interesting, as it would seem staying in has become the new going out. Nearly half of Gen Z (49%) and Gen X (47%) hosts, and more than half of Millennials (54%), now stay in more than they step out for social events, with Baby Boomers not far behind at 37%. It’s less about the spread, more about the company Most say it comes down to comfort, casual and relaxed as opposed to overproduced (74%), and a chance to make things feel personal for their guests (66%). But there’s a quieter motivation running underneath the data too. Gen Z and Millennials are roughly three times more likely than older generations to say they host because they’re feeling lonely, 14% of each, compared with 3% of Gen X and 5% of Baby Boomers. Whatever the reason, the top motivations skew a lot more wholesome: building connection (44%), a genuine love of entertaining (42%) and, let’s be honest, the fact that it’s cheaper than going out (42%). Some hosting rules are still sacred While it reigns as the new norm, relaxed hosting hasn’t killed off old-school etiquette entirely. Ask a Baby Boomer and asking for money at a gathering is still a serious faux pas (63% agree), while Gen Z mostly shrugs it off (39%). Double-dipping remains contentious among Gen X (52%) and Baby Boomers (56%), and finger-licking after a shared bowl of chips is where things get truly divided: 60% of Baby Boomers consider it poor form, trailed by Gen X (57%) and a slightly more forgiving Millennial cohort (46%). Having been in the market for almost a century, Smith’s has been in the unique position of witnessing and trying its best to cater to every shift in hosting trends, without ever risking its brand identity. Source: Omincom Find more food culture updates on Crumb Wire.

Winter’s short window for lingering over a steamer basket is closing fast. There’s something about the cold that makes a dumpling feel non-negotiable, whether it’s the steam rising off a fresh basket or the warmth of a bowl of chilli oil. Yum cha will always be incomparable when it comes to dumplings, but Sydney has plenty of other dumpling stars worth exploring – the kind you may not go looking for but are worth stumbling on when you do. Here are eight spots to squeeze in before winter wraps up. Ashe, Sydney CBD Ashe, the new Southeast Asian grill from The Bentley Group’s executive chef Khanh Nguyen in the CBD, isn’t primarily a dumpling destination, but its fried oxtail dumplings, served with smoked bone marrow, rendang curry and fermented chilli, are exactly the kind of rich, warming plate winter calls for. They sit alongside shellfish plates and a dry-aged bungalow sweet pork cutlet on a menu led by the grill. Gyuniku, Haymarket Gyuniku, the all-you-can-eat Japanese BBQ spot in Haymarket, isn’t a dumpling restaurant in the traditional sense, but its crispy gyoza, straight off the grill, are the kind of hot, quick-fire bite that suits a cold night out. Order them alongside the wagyu beef and self-serve sushi and sashimi station. Buffet options run from $48.99 to $78.99, depending on the tier, with full-blood wagyu MB7–9+ among the higher-end picks. Lilymu, Parramatta At Lilymu in Parramatta Square, the tom yum prawn dumplings bring their own kind of winter warmth, a Chinese-Thai crossover from ex-Mr Wong chef Brendan Fong, served swimming in a bright soy, lime and chilli dressing that cuts through the cold. They sit alongside other stars on the menu, such as the Pacific oysters with a tangy nahm jim dressing and a whole snapper goreng with green mango and sambal. Lotus Barangaroo, Barangaroo At Lotus Barangaroo, the steamed pork wontons, BBQ duck and spinach dumplings, and prawn, calamari and ginger dumplings are the ones diners keep coming back for on a cold night by the harbour. The kitchen’s signature – the one the crowds rush in for – is the lobster, scallop, prawns and squid ink dumpling. The medley of seafood stands out owing to its ‘deconstructed bisque’-like flavour. Lotus Dumpling Bar, Circular Quay and Summer Hill With locations in Circular Quay and Summer Hill, Lotus Dumpling Bar keeps things focused on the classics: pork xiao long bao, crispy prawn dumplings and beef and leek dumplings are the most ordered on the menu. The Sichuan pork and prawn wonton, served with sesame paste and chilli oil, is the best seller, and its warming heat makes it a natural winter order. Missy K at Horse & Jockey, Homebush and Watsons Bay Hotel Missy K’s outpost at Horse & Jockey has built a following on its rotating lineup of house-made dumplings, with the Zi-Zhuan pork and chilli peanut wontons, wild mushroom, truffle and thyme dumplings, and lamb and leek dumplings among the most popular on the menu. The standout, though, is the pork and apple cider pot sticker, Missy K’s best seller and a dish that embraces the season with its warm, spiced apple notes. Over at Watsons Bay Hotel, Missy K is running its dumpling menu until 29 August, so there’s a hard deadline on this one before winter, and the season, are both over. Diners are gravitating toward the chicken and garlic chive, shiitake mushroom, and pork and cabbage gyoza, while the crab, snow pea and XO dumpling holds the title of best seller. Woollahra Hotel, Woollahra Art deco or not, a pub isn’t the first place that comes to mind for a dumpling run. It would seem Woollahra Hotel‘s Monday dumpling nights have made quite a splash, with the decision to list pork xiao long bao, mushroom and chestnut dumplings, and prawn har gow as regular menu fixtures. The prawn har gow takes the title of best seller – a straightforward pick that’s earned its place. Find more food and drink features on Crumb Wire.

World Pinot Noir Day is the perfect excuse for winery Tamar Ridge to put wine lovers in the driver’s seat, launching its new Winemaker for a Day: Pinot Noir Blending Experience. The hands-on session, set in Tasmania’s Tamar Valley, invites guests to step into the winemaker’s shoes for a few hours, tasting individual Pinot Noir clones and parcels from Tamar Ridge’s vineyards before blending a wine of their own. Guided by the Tamar Ridge cellar door team, guests will work through the distinctive characteristics of each parcel, learning how factors like clone, vineyard site and individual wine components shape the aroma, flavour, structure and balance of a finished Pinot Noir. From there, guests have two options: use the Tamar Ridge Reserve Pinot Noir as a reference point and experiment with different components to see how the final wine comes together, or throw the rulebook out and trust their own palate to create something entirely their own. Katherine Brown, Luxury Portfolio Manager for Brown Family Wine Group, said the experience offers wine lovers a rare opportunity to better understand the craft behind the bottle. “It’s a great chance for a hands-on experience where guests really get to understand the influence each parcel can have on a finished wine,” Ms Brown said. “Pinot Noir is particularly fascinating to explore in this way because each component brings something different to the blend. Guests can taste those differences for themselves and then see what happens when they begin bringing the parcels together.” The experience is designed as an approachable introduction to the decisions winemakers make when crafting premium Pinot Noir, while also giving guests a look at the diversity and character of fruit grown across Tamar Ridge’s Tamar Valley vineyards. Whether guests end up recreating the style and balance of the Tamar Ridge Reserve Pinot Noir or heading off in a completely different direction, the Winemaker for a Day: Pinot Noir Blending Experience puts the final call in their hands. The experience will run at Tamar Ridge in the Tamar Valley, Tasmania, priced at $110 per person. Source: littleBig Marketing Find more food and drink news on Crumb Wire.

Two days, 30 First Nations businesses, and a lineup of chefs deep enough to put guests in an enviable dilemma. The Australian Native Food Festival is returning to Carriageworks on 26 and 27 September 2026, for its second year. The event brings together Indigenous and non-Indigenous chefs, cooks and business owners around native ingredients, culture and connection. The festival is presented by Indigiearth and led by Weilwan woman Sharon Winsor. On the demonstration stage, Rayleen Brown, Aunty Beryl Van Oploo OAM, Kerrie Saunders, Mindy Woods, Zach Green and Bruce Pascoe will each draw on their own expertise and connection to native ingredients. They’re joined by Kylie Kwong, Nat Thaipun, Adam Liaw, Lucy Tweed, Karima Hazim, Colin Fassnidge, Jason Roberts and Amber Doig, all cooks with their own long-running relationship to native foods. The market floor The market floor hosts 30 First Nations owned and run businesses from across the country, selling native spices, bush beauty products, chocolate, native wild tea, bush beef jerky and handcrafted weaving pieces. Each day of the festival includes a weaving workshop from Ngumpie Weaving, the NSW-based, First Nations, female-led company founded by Barapa Barapa and Barkindji woman Tegan Murdock, where guests can learn traditional Aboriginal basket weaving. New for 2026 are Ngangkari Healing Treatment Sessions, led by Debbie Watson, a Pitjantjatjara healer from the APY Lands in South Australia. The sessions are one-on-one, offering a traditional hands-on treatment for physical, emotional and spiritual wellbeing, and bookings are required. Two days on the demonstration stage On Saturday, the chef demonstration program opens with 2024 MasterChef Australia winner and Vue de Monde chef Nat Thaipun, who draws on the Thai cooking traditions passed down by her mother and late grandmother alongside her own curiosity for global flavours. Sydney food stylist and three-time cookbook author Lucy Tweed takes the stage with Ben Tyler, owner and founder of Kakadu Kitchen, for a conversation swapping stories with the audience. Later, chef and restaurateur Colin Fassnidge joins Indigiearth founder Sharon Winsor for a demonstration on swapping everyday ingredients for native ones, promising plenty of banter along the way. Sunday, and the festival, closes with Adam Liaw. The cook, writer and broadcaster behind The Cook Up with Adam Liaw and Who The Bloody Hell Are We? on SBS has written ten cookbooks, and his closing demonstration is full of tips for bringing native ingredients into home cooking. A number of last year’s chefs are back too: Karima Hazim, founder of Sunday Kitchen and co-author of Sofra; Rayleen Brown, founder of Kungkas Can Cook; proud Gamilaroi Elder Aunty Beryl Van Oploo OAM, founder of Yaama Barrgay; chef and author Kylie Kwong; author and agricultural thinker Bruce Pascoe; and proud Bundjalung woman, chef, author and educator Mindy Woods, among others. The festival is supported by ANZ, Breville and AV1, both for a second year, alongside the Department of Aboriginal Affairs and the NSW Government through Destination NSW. Find more food and drink news on Crumb Wire.