Quick Bite Allen’s Green Frogs are back from the lolly graveyard hand in hand with a few long-lost friends. The fan-requested lolly is hopping back onto supermarket shelves for a limited time, joined by fellow nostalgia hits Black Cats, Mad About Teeth, Spearmint Leaves and Bananas. The return follows years of fans asking Allen’s to bring Green Frogs back, giving one of Australia’s most missed supermarket lollies another run. Nestlé Head of Marketing Confectionery Shannon Wright said Allen’s fans had been vocal about wanting nostalgic lollies back. “When it comes to nostalgic lollies, Allen’s fans are passionate for their return,” she said. “At Allen’s, we love creating new treats, but occasionally it’s fun to dip back into the lolly archives to bring back some fan favourites. “These come-back lollies are all about giving fans a chance to reconnect with nostalgic treats and sweet memories. Some lollies are simply too iconic to stay in retirement!” Green Frogs, Black Cats, Mad About Teeth and Spearmint Leaves will be available at Woolworths nationwide for a limited time, while Allen’s Bananas will be available exclusively at Coles in a 300g value pack. The comeback range is designed to tap into the kind of lolly nostalgia that makes people remember party bags, corner shops and the very specific childhood joy of picking favourites from a mixed bag. For Allen’s fans, the window to stock up is limited. The returning classics will only be available while eager lolly lovers snap them up. Source: Omnicom Find more food retail updates on Crumb Wire.

Jack Daniel’s is bringing its 10 Years Old Tennessee Whiskey back to Australia after last year’s 3,000-bottle allocation sold out in under a week. The Jack Daniel Distillery will release Batch 05 locally from August 13, with another 3,000 bottles available across select retailers and venues nationally. The release continues Jack Daniel’s revival of its age-stated whiskey programme, with each annual batch showing how barrel selection, maturation and craftsmanship can shift the final pour. This year’s Batch 05 was crafted by Chris Fletcher, who was named 2026 Master Distiller of the Year. “Since we first reintroduced our age-stated whiskey a few years ago, the journey of honouring Jack’s legacy has only grown more meaningful,” he said. “As we release Batch 05 of our Jack Daniel’s 10 Years Old in Australia, we’re proud to see how this expression has become so highly anticipated globally, offering the signature complexity and depth that only ten Lynchburg summers can provide.” The 10 Years Old Tennessee Whiskey spends a decade maturing in Lynchburg, Tennessee, after being made with Jack Daniel’s classic mash bill of 80 per cent corn, 12 per cent malted barley and 8 per cent rye. It is also mellowed drop by drop through 10 feet of sugar maple charcoal before ageing, giving the whiskey its Tennessee character before the extra years in barrel do their thing. In the glass, Jack Daniel’s says Batch 05 brings aromas of cooked apple and caramel with soft oak on the nose, followed by rich molasses, chocolate and barrel spice notes with a long, warm finish. The return lands as Australian whiskey drinkers continue to chase premium, rare and highly allocated bottles, especially releases that come with heritage, craftsmanship and limited supply. Jack Daniel’s 10 Years Old Tennessee Whiskey Batch 05 is bottled at 97 proof, or 48.5 per cent ABV and will be available from August 13, 2026 at select in-store and online retailers and on-premise venues across Australia for a recommended retail price of $180. With only 3,000 bottles available nationally, this is one for whiskey drinkers who know the good stuff does not tend to wait politely on shelves. Source: We Are Different Find more food retail updates on Crumb Wire.

Manly Fast Ferry passengers can now order Felons beer on the ferry service between Circular Quay and Manly as the Australian-owned brewery joins the onboard drinks menu. This will also be the first place customers can buy Felons’ Japanese Rice Lager in a can. To celebrate the launch, all Felons beers will be available for $6 aboard Manly Fast Ferry from August 10 to August 16. The range includes Crisp Lager, Australian Pale Ale, Galaxy Haze, Crisp Light, Jinga Ginger Beer and Japanese Rice Lager. The Japanese Rice Lager is the one with the harbour give-back built in. Every can purchased aboard will help remove plastic and microplastics from Sydney Harbour through Felons’ ongoing partnership with Seabin. The beer was developed specifically for Manly and is brewed with jasmine rice and barley. Through Felons’ partnership with Seabin, the initiative has already helped remove more than 25,000 pieces of plastic and microplastics from Sydney Harbour. For passengers, it means the ferry ride from Circular Quay to Manly now comes with the option of a beer that is tied back to the harbour itself. Dean Romeo, Brand Director of Felons Brewing Co., said Manly’s connection to the harbour made the partnership a natural fit. “Manly is a place where people have a genuine connection to the harbour, whether they’re commuting, catching up with friends or spending the weekend by the water,” said Romeo. “This partnership comes at a defining moment for us as we prepare to brew our very first beers from our new state-of-the-art brewery at Manly Wharf. Soon, people will be able to enjoy a taste of Manly from Circular Quay before arriving at the brewery, or continue the experience with a beer in hand as they head back across the harbour. “Every can of our Japanese Rice Lager supports our partnership with Seabin, making it an easy way to give back to the harbour that brings us all together.” Alongside Felons’ beers, the onboard range will also include Australian-made food and drinks from CopperTree Farms Beef Chips, Hiatus non-alcoholic lager, Ester Spirits Aperitivo Spritz, Papa Salt Paloma and SomeWhen Wines. The ferry partnership also adds to Felons’ growing presence in Manly since opening at Manly Wharf in October 2024. Since then, the brewery has contributed more than $150,000 to local charities and community organisations, donated more than 6,500 cans of beer to community initiatives and events, and supported groups including LocalKind Northern Beaches, Bold & Beautiful Swim, Manly Surf Life Saving Club and Seabin. Neil Ellsmere, Chief Operating Officer at NRMA Marine, said the partnership reflects a shared commitment to community, sustainability and Sydney Harbour. “The journey to Manly is one of Sydney’s great ferry experiences, enjoyed by locals and visitors every day,” said Ellsmere. “Partnering with Felons enhances that experience with quality Australian products while supporting an initiative that helps protect the harbour itself. We’re proud to be the first place passengers can purchase Felons’ Japanese Rice Lager in cans and be part of a partnership that gives back to the waterway we all value.” The partnership will continue throughout the year with seasonal onboard experiences and community activations. Source: The Cru Agency Find more food and drink news on Crumb Wire.

House of Bungalow is getting ready to open in Surry Hills, bringing a café, restaurant and basement cocktail lounge to a single multi-level Foveaux Street address. The project comes from Bungalow Collective, the independent hospitality group behind Bungalow Petersham and has been designed as a proper day-to-night play: coffee in the morning, lunch when the day allows it, dinner when the inbox can wait, and cocktails when nobody is quite ready to go home. Leading the charge is Bungalow Collective Founder and Director Binura Jayasuriya, who has spent more than a decade travelling, building brands and collecting ideas from hospitality venues around the world. “House of Bungalow was always the plan. I’ve spent years collecting ideas, learning from different industries and travelling the world. This is where all of those experiences come together,” he said. The cafe The Cafe has already been operating on the ground floor since May, serving freshly baked pastries, sandwiches and coffee made using The Grounds beans. This is where the customer journey is intended to begin. Guests are able to sit inside or alfresco, with the café open Monday to Saturday from 7 am to 3 pm. The restaurant The Restaurant will be led by award-winning chef Gianni Moretto, whose career has moved through some big hospitality moments. Moretto launched Uma in Perth, created Western Australia’s first fine-dining plant-based restaurant at Ten Acre Block, and most recently led the kitchen at Morena inside Sydney’s historic GPO Building. At House of Bungalow, he will head up the 80-seat restaurant, opening Tuesday to Sunday for lunch and dinner. The menu is being pitched as elevated but approachable, with a hook-to-plate philosophy and modern Spanish-inspired food shaped by Asian and Latin American influences. That global mix is not just menu fluff either. Moretto’s Chilean and Italian heritage, time living in Spain and Australia, and travels through Mexico, Peru, Malaysia, Indonesia and Japan all feed into the way he cooks. “Coming from Chile with Italian heritage, then living in Spain and Australia while travelling through Mexico, Peru, Malaysia, Indonesia and Japan, every place has influenced the way I cook,” said Moretto. “That multicultural background fits House of Bungalow perfectly.” Hero dishes include Smoked Eel Gilda, Peking Duck Canelons and Mochi de Turrón, giving a first look at the restaurant’s Spanish-meets-global direction. The wine list is going big too, with a pairing-led program spanning Spain’s sherry houses and regions across France, Italy, Australia and New Zealand. It will move from approachable by-the-glass pours through to collector wines including Penfolds Grange, Pétrus and Château d’Yquem. Front of house will be led by Veronica Prieto, who has risen through Bungalow Collective after previously managing sister venue Bungalow Petersham. The basement Downstairs, The Basement is where House of Bungalow switches to night mode. The cocktail lounge will open Wednesday to Sunday with a bespoke cocktail list, VIP bottle service and a five-night music program. The space is being positioned as a late-night destination for Sydney, with Nightlife and Entertainment Manager Julieana “Julz” Togiaono leading the team after working across major venues and entertainment operators including The Star. “The Basement will bring back the energy of Sydney’s nightlife that people once knew and loved, and become the late-night destination in Sydney,” said Togiaono. “Service touchpoints like the VIP bottle service bring that international level of entertainment and hospitality in a way Sydney has never seen before. Every guest will feel like a VIP.” The design House of Bungalow is taking shape inside the former Schweppes Building, giving the team a bit of history to work with before the first cocktail is even poured. The fit-out will keep heritage details including brickwork, sandstone façade detailing and original timber elements, worked into a more contemporary hospitality setting. M Studios has led the design, using layered lighting, textural finishes, and distinct moods across the venue while keeping the café, restaurant, and basement lounge connected under a single identity. “We worked with the incredible M Studios to bring our vision to life,” said Jayasuriya. “Their brief was to create a design-led hospitality precinct that balances the building’s heritage character with contemporary interiors, using lighting, materials and atmosphere to create distinct moods across each space while maintaining one cohesive identity. They absolutely delivered on that vision.” The $2 million-plus hospitality project will take over 65–67 Foveaux Street, with the full venue set to launch in early October 2026. Source: Curated Agency Find more dining out updates on Crumb Wire.