New research from meal kit brand EveryPlate suggests Australians are losing patience with the viral taco trend, with most unwilling to queue, overpay or wade through garnish overload for the sake of a trending dish. The great coriander divide The coriander debate remains as divisive as ever. Nearly two-thirds of Australians (64%) would rather eat pineapple on pizza than coriander, while 24% say they’d rather step on LEGO than eat a taco topped with it. For the truly committed haters, 30% would rather eat a completely dry taco shell with no filling than tolerate even a sprinkle. Richard Lindel, a self-described coriander hater, sums it up. “To me, it tastes disgusting, almost like soap, and it doesn’t add anything to a taco. It’s my most hated herb,” he says. “I would rather eat pineapple on pizza than coriander. Actually, I would rather starve than eat a meal with coriander on it.” Viral tacos aren’t faring much better. Just 17% of Australians would wait more than 30 minutes for a social media-famous taco, while two-thirds (67%) refuse to queue that long for any taco, regardless of how trendy it is. Birria, one of the most hyped taco trends in recent years, also fails to impress, with one in five Australians (20%) saying it simply isn’t worth the wait. Rising prices are also reshaping attitudes, with 78% of Australians unwilling to pay more than $20 for a taco and just 9% prepared to pay more. What Australians actually want When it comes to what Australians actually want from a taco, the answer is fairly simple: tasty ingredients (71%), freshness (58%), easy to hold (52%) and not soggy (28%). Preferences are split on structure, with 29% favouring soft shell and 27% preferring hard shell. On flavour, 26% want spice while 23% prefer mild. Just 12% enjoy fusion tacos, suggesting classic flavours remain the preference for most. Lindel agrees. “I always see recipes for tacos that have so many ingredients and take too much time to cook,” he says. “We should go back to basics. I want simple tacos that taste good and are simple to put together.” The research was commissioned by EveryPlate in conjunction with Pureprofile and conducted online in January 2026, based on a nationally representative sample of over 1,000 Australians. Source: We Are Different Find more food and drink news on Crumb Wire.

Sydney restaurant The Botanica Vaucluse has completed its Coeliac Australia certification audit, making it one of the very few high-end venues in the country formally verified to operate a fully gluten-free menu. According to Coeliac Australia, one in 70 Australians live with coeliac disease, more than 350,000 people who must strictly avoid gluten for medical reasons. For this community, dining out carries real uncertainty. The term “gluten-friendly” remains loosely defined across much of the hospitality sector, leaving guests to navigate questions around cross-contamination and kitchen processes with little reassurance. The Botanica’s formal certification changes that. By completing the Coeliac Australia audit, the venue has demonstrated that refined, produce-driven dining and stringent dietary standards can coexist, giving guests with coeliac disease the confidence to eat without compromise. The Vaucluse restaurant was designed by globally awarded designer Evette Moran and sits within a garden-framed setting tucked away from the bustle of the city. The kitchen is led by Chefs Abby James, formerly of Quay, and Thai Sams, formerly of Bentley, with a farm-to-plate menu built around locally sourced ingredients and produce grown on-site. To mark National Coeliac Week, running from March 13 to March 20, The Botanica will donate $1 from every slice of its house-made gluten-free focaccia sold to support the coeliac community. The Botanica Vaucluse is open for lunch, dinner and private events at 2 Laguna St, Vaucluse. Source: Candid Communications Find more dining out updates on Crumb Wire.

Quick Bite Ultimo café Kafe Kooks is marking Easter with the Hot Cross Bom, a roti take on the classic hot cross bun. The Hot Cross Bom takes buttery, hand-stretched roti, flipped daily by Roti Master Suresh, and fills it with cinnamon spice and plump raisins. It makes complete sense once you know Kafe Kooks, which has built a cult following by making roti the star of its menu, from Korean Fried Chicken Roti Wraps to Thursday night masterclasses that regularly sell out. Owner Andrew Ray says roti was the natural starting point. “Roti is the perfect canvas to play with,” he says. “We’ve created a flaky, buttery take on the classic Hot Cross Bun, bringing together the delicate layers of roti with the warmth of cinnamon spice and raisins, just in time for Easter.” At $9.50, the Hot Cross Bom is available in-store only until the end of Easter. Kafe Kooks will be open across the Easter long weekend, running its usual hours of 6:00 am to 4:00 pm on Good Friday, Easter Saturday, Easter Sunday and Easter Monday, with the kitchen closing at 3:00 pm each day. Kafe Kooks is located at 63 Mountain Street, Ultimo NSW. Source: Curated Agency Find more food and drink updates on Crumb Wire.

Quick Bite Coca-Cola Australia has launched Absolut Vodka Mixed With Sprite, combining two of Australia’s most recognisable drink brands in a new ready-to-drink can. Absolut Vodka holds the top spot as Australia’s number one premium vodka brand, while Sprite leads the lemon-lime sparkling category. The collaboration brings the two together in a 330mL can at 5% ABV, available in two varieties: Absolut Vodka Mixed With Sprite and Absolut Vodka Mixed With Sprite Zero Sugar. Matthias Blume, Vice President ARTD at Coca-Cola Australia, says the launch reflects both category momentum and consumer demand. “The launch of Absolut Vodka Mixed With Sprite brings together two iconic brands to deliver a premium, refreshing ready-to-drink option for Australian consumers,” he says. “It’s an important addition to our growing ARTD portfolio and one that reflects both category momentum and consumer demand.” The range is available now in retail multipacks of 4, 10 and 6×4 as Coca-Cola Australia continues to build out its alcohol ready-to-drink portfolio. Source: Ogilvy PR Find more food retail updates on Crumb Wire.