Arms Length in Potts Point has appointed The Waratah and Three Blue Ducks alum Dipti Karnad as its new head chef with a newly designed menu to demonstrate her culinary chops. The New York-inspired neighbourhood wine bar and restaurant has added dishes including stracciatella with persimmon, grilled octopus with eggplant caponata and pan-fried snapper, which join signature favourites like the stuffed flatbread and milk-braised pork ragu mafaldine pasta. Karnad studied at Le Cordon Bleu and rose through the ranks at Three Blue Ducks before going on to lead the kitchen at The Waratah in Darlinghurst. She described Arms Length as her dream job, combining the neighbourhood wine bar concept she had always wanted with the chance to create technical dishes using Australian produce. “The wine bar concept is exactly what I’ve always wanted to do. There’s both that community feel and a focus on creating technical dishes that showcase beautiful Australian produce, but it isn’t restricted to fine dining.” Arms Length is owned by hospitality operators and sisters Rebecca O’Shea, Rosie O’Shea and Danielle Sue, alongside Danielle’s husband, former Ormeggio at The Spit chef Jeff Sue. The family first opened the venue in Redfern in 2021 before relocating it to a terrace house on Kellett St in Potts Point in 2024. The 60-seat restaurant is designed as a relaxed neighbourhood spot where diners can settle in over shared plates, wine and cocktails without being restricted to the formality of fine dining. Karnad said the venue’s mix of spaces also helped create that relaxed, stay-a-while feel. “The variety of the different spaces, from the front room and bar to the outdoor terrace and booths, mean you can sit for hours over a few bottles of wine and share plates and just enjoy the vibe.” Jeff Sue likened Arms Length to visiting a friend’s house for a dinner party, only with personal chefs handling the food. “There’s delicious food continually being brought to the table, but it’s not taking centre stage; the focus is on people coming together to talk and catch up. “Then you take a bite of something and it stops you in your tracks.” He described the menu as elevated comfort food, while keeping the venue open to people who might only want to stop in for a drink. “Arms Length is also the type of place where you’re welcome to come just for drinks, like you’d do in downtown New York.” The venue has an extensive wine list focused on boutique Australian producers, alongside monthly cocktail specials and a dedicated martini menu. The martini line-up includes yuzu and lychee, appletini and banana espresso martinis, with each also available as a mini. Arms Length also runs a series of weekly dining deals alongside its seasonally changing à la carte menu. There is $19 pasta and wine every Tuesday, $29 steak frites and wine on Wednesdays and a $15 create-your-own mini meal on Thursdays. Arms Length is located at 7 Kellett St, Potts Point. It is open from 4 pm until late Monday to Thursday and from 12 pm until late Friday to Sunday. Reservations are recommended, but the venue also welcomes walk-ins. Source: Wineglass Media Find more dining out updates on Crumb Wire.

This is really, truly, not a drill. Zambrero has launched a nationwide search for Australia’s Biggest Hands to mark the arrival of its new Fat Taco, with $5,000 worth of tacos up for grabs. The competition is open from July 22 to August 4 and asks Australians to measure their hands for a shot at becoming the official Face (& Hands) of the Fat Taco. The Fat Taco is the thickest taco Zambrero has developed since Dr Sam Prince founded the chain in 2005. It comes stacked with a choice of protein, pickled red onion and sour cream and has been designed to be eaten with one hand. The person found to have Australia’s Biggest Hands will take home $5,000 worth of tacos and the highly unofficial national title. Zambrero CEO Daryl McCormack said the company had first considered filling the role internally, but the team’s hands did not make the cut. “We considered filling the role internally, but after an audit of the Zambrero team’s hands, we had to admit we simply weren’t up to the task. “Somewhere out there is an XXL gloved Australian whose hands were made for this moment, and we will not rest until those hands are wrapped around a Fat Taco. The search starts now. We want every Australian to show us what they’ve got.” As far as quirky food contests go, this one is up there with Australian hall of famers like the nationwide naming competition that gave the country Vegemite iSnack 2.0 and Smith’s search for a new chip flavour through Do Us a Flavour. There is also a second prize for entrants whose hands may not have the size but still carry what Zambrero is calling Big Hand Energy. The $500 cash prize will go to the person who best embodies the spirit of carrying an entire round of drinks without spilling, bringing every shopping bag inside in one trip or opening every jar on the first try. How to enter Entrants need to place one hand flat against a ruler, measuring tape or Zambrero’s official measurement sheet, then upload a photo and their details through the Zambrero website. Hands will be measured from the tip of the middle finger to the base of the palm, where the hand meets the wrist. Stretching will result in disqualification. Entries for Big Hand Energy will run through Zambrero’s Instagram and TikTok accounts (@zambrero), where people can nominate themselves or someone else by commenting on the official competition post and explaining why they deserve the title. The search closes at 11:59 pm on August 4, with the winners of Australia’s Biggest Hands and Big Hand Energy announced on August 12. No purchase is required to participate and entries are limited to one per person. Source: Forward Agency Find more food culture updates on Crumb Wire.

Red Rooster is launching a new everyday value menu, with six items priced under $5 up for grabs. The CHOOK CHANGE range rolls out nationally from today, July 22, giving customers access to snacks, sides and Red Rooster favourites starting from $2. The pocket-friendly menu includes: Small Chips – $2 1 Piece Original Fried Chicken – $2.95 BBQ Cheeseburger – $3.95 Small Chicken Pops – $3.95 4 Chicken Nuggets – $3.95 4 Cheesy Nuggets – $3.95 Red Rooster chief marketing officer Allan Collins said the permanent menu was designed around customers looking for reliable value whenever they visit. “Customers are looking for great value every day, and that’s exactly what CHOOK CHANGE delivers. “Whether it’s a quick snack, lunch on the go or one of your favourite Red Rooster menu items, CHOOK CHANGE makes it easier to enjoy quality Australian chicken without spending a fortune.” Collins said the aim was to create a menu customers could rely on beyond a short promotional window. “We wanted to create a menu that customers know they can rely on every day, not just during a promotional period. CHOOK CHANGE is here to stay.” CHOOK CHANGE follows Red Rooster’s recent expansion of its $10 Whole Roast Chicken deal, which was extended across the full week after initially running from Monday to Wednesday. Unlike that limited-time promotion, the under $5 menu is staying put. The CHOOK CHANGE line will be available for purchase at participating Red Rooster restaurants nationwide, excluding airport locations. Customers can order in-restaurant, through self-service kiosks or click & collect only, with no minimum spend or purchase limits. The menu is not available through delivery at this time. Find more food and drink news on Crumb Wire.

Nearly half of Australians say buying local matters when grocery shopping, but price and convenience still decide what ends up in the trolley. A YouGov study commissioned by retail technology company Shopfully found 49 per cent of Australians consider supporting local suppliers and small businesses important when buying groceries. The findings show shoppers want more local and sustainable options, but they still expect those products to be easy to find, competitively priced and available through the supermarkets they already use. Shopfully Australia country manager Brendan Straw said Australians wanted to support local producers, but those choices still had to fit within the realities of everyday life. “Australians clearly have a strong affinity with local producers and small businesses, but conscious consumption still needs to work within the realities of everyday life. “Shoppers aren’t necessarily looking to abandon the convenience of their local supermarket. Instead, they want more opportunities to choose local and sustainable products in the places they already shop. And larger retailers have the resources needed to accommodate this.” One in five shoppers, or 21 per cent, said buying local was very important and that they consistently prioritised local products because they believed they were fresher or better quality. Another 29 per cent said they would choose local products when they were easy to find and priced competitively. Farmers’ markets and local markets are still part of the mix, with 24 per cent of shoppers buying groceries from them. The habit was most common among Australians aged 25 to 34. Straw said farmers’ markets would continue to connect communities with local producers, but shoppers should not need to visit a separate destination to find products that reflected their values. “Large grocery retailers have the reach, scale and existing customer relationships to bring more of these choices into the mainstream. “By placing carefully selected local and sustainable products alongside familiar national brands, retailers can give shoppers greater choice without adding complexity to their routines.” That could mean expanding beyond locally grown produce and Australian-made pantry staples to include organic products, shampoo bars, refillable household items and lower-impact cleaning products. According to Straw, shoppers who currently visit markets or specialist stores for local honey, handmade soap or environmentally conscious cleaning products may be open to buying those items during a regular supermarket visit when the quality, origin and value are clear. Affordability remains one of the biggest barriers. The research found many Australians would choose local products when they were competitively priced and convenient, but even shoppers with strong intentions may struggle to justify paying a significant premium. Straw said promotions, loyalty rewards and introductory offers could make local, sustainable and ethically sourced products easier to try. “Temporary price reductions, multibuy offers and loyalty rewards could help lower the barrier for shoppers purchasing a product for the first time.” Visibility also matters before customers reach the aisle. Straw said catalogues could introduce shoppers to locally made products, seasonal Australian produce and lower-waste household alternatives before they entered a store, while digital channels could provide more detail about the products. The research found interest in local products was not limited to one demographic. Australians were motivated by a mix of community support, product quality, environmental impact, convenience and price. “The retailers that respond most effectively will speak to all of these motivations rather than treating conscious consumption as relevant to only one type of shopper.” Shopfully says retailers that address all of those factors could make local and sustainable products a more regular part of the weekly grocery shop. Expanding product ranges, supporting nearby suppliers and promoting those options more clearly could also help retailers stand out, strengthen ties with local communities and give shoppers another reason to visit. Straw said Australians had already shown they valued local businesses and more responsible choices. “The next step is to ensure those choices are available, affordable and visible wherever shoppers are planning and completing their purchases. “This can benefit consumers and suppliers while also helping retailers differentiate their offer, strengthen community connections and give shoppers another reason to visit their stores.” Source: Hotwire Find more food retail updates on Crumb Wire.