Nan’s biscuit tin has always been a bit of a wildcard, and Drumstick is tapping into that familiar bit of family folklore for its newest flavour. Drumstick Anzac Biscuit launched earlier this week, turning the buttery, caramel flavours of the classic biscuit into a frozen dessert with a biscuit-flavoured centre, Anzac biscuit pieces, caramel syrup and extra biscuit crumb on top. The launch arrived with a fresh look at what Australians actually remember finding in those tins. Peters Ice Cream commissioned Pureprofile to survey 1,000 Australians aged 18 to 35 in September, with only 32 per cent associating Nan’s tin with biscuits or cookies and 21 per cent thinking first of sewing supplies. The stranger memories included emergency cash, jewellery, ramen noodles, magic tricks and one particularly committed stash of “100,000 knitting needles”. “Drumstick has been part of Aussie summers for more than 60 years, so we love finding new ways to bring familiar favourites into the cone,” said Andrea Hamori, Head of Marketing at Peters Ice Cream. “Drumstick Anzac Biscuit brings together two nostalgic Aussie favourites in a way that feels familiar, but completely new. It’s buttery, sweet, packed with biscuit pieces and, most importantly, it’s a treat you’d actually be happy to find waiting in Nan’s biscuit tin.” Unboxing the unexpected Queenslanders were the most likely to remember finding something unrelated to food, with 34 per cent mentioning a non-food item, while NSW Nans were more dependable when snacks were involved. Around 63 per cent of NSW respondents mentioned food or biscuits compared with 59 per cent nationally. Peters Ice Cream also secured the appropriate permit from the Department of Veterans’ Affairs to use the word ‘Anzac’ for the new flavour and has made a donation to Legacy Australia as part of the launch. “Legacy Australia is very grateful to Peters Ice Cream for their generous donation in celebration of the launch of their ANZAC biscuit inspired Drumstick. Peters Ice Cream has been an iconic part of Australian family life, and we’re proud to have their support. “This kind of generosity makes a real difference to the work we do every day, helping Legacy strengthen the wellbeing and connectedness of veterans’ families through enduring relationships,” said Graham Boyd, CEO of Legacy Australia Inc. Drumstick Anzac Biscuit four-packs are available now at Coles, Woolworths and independent grocers for RRP $9.90, with individual cones landing in convenience stores from October 19 for RRP $5. Source: Wired Co. Find more food retail updates on Crumb Wire.

Forty years ago, a group of sailors drank The Lord Nelson completely dry. The Rocks pub responded by brewing its own beer, and it hasn’t stopped since. This October long weekend, The Lord Nelson is celebrating four decades of brewing under its historic roof with a new anniversary ale, free 40th beers and three days of festivities from October 3 to October 5. The story goes back to 1986, when a particularly thirsty group of sailors cleared the bar of beer and the next delivery was still days away. The solution was to start brewing on site, turning a supply problem into a tradition that now sits at the heart of the pub. Today, natural English-style ales are still made in The Lord’s microbrewery at the back of the hotel using malt, hops, yeast and water. The beers are unfiltered and unpasteurised, travelling only a few metres from mash tun to tap. The anniversary ale still needs a name Head Brewer Gus Krug has created a limited-edition English ale for the anniversary, which will be unveiled at 11 am on October 3, but drinkers will have a hand in deciding what it is actually called. A naming competition will invite beer lovers to christen the anniversary brew, adding their own contribution to The Lord’s 40-year brewing story. The pub will also be buying a few rounds. Between 11 am and 2 pm on each day of the long weekend, every 40th beer poured will be free. When number 40 hits the bar, a bell rings, the count resets and it all starts again. The weekend kicks off a full year of anniversary celebrations running through to October 2027. Only 200 coins are up for grabs The Lord Nelson is also launching a Coin Bearers Club for the anniversary, with 200 commemorative coins available. A coin can be secured by buying a case of Three Sheets and Old Admiral from the pub or attending Sydney Beer Week’s ‘5 Ingredients of Ale’ event. Rather than sitting in a drawer as anniversary merch, the coin comes with perks for the year, including 25 per cent off food on the holder’s birthday for groups of up to eight, 10 per cent off an accommodation booking and a complimentary side or dessert with The Lord’s Shared Roast. Coin Bearers will also have their name and individual coin number added to an honour roll inside the pub. The brewing anniversary is only part of The Lord Nelson’s much longer history. Established in 1841, the Georgian building began life as the private residence of William Wells, a raconteur, highway robber and convict turned gentleman publican, before becoming The Lord Nelson Hotel in 1842. More than 185 years later, it remains Australia’s oldest continually licensed hotel operating in its original form and the country’s oldest brewery hotel. What started with an empty bar and a delayed beer delivery has lasted four decades, with the ales still being brewed only metres from where they’re poured. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

EveryPlate has enlisted Nikki Osborne for a meal box dedicated to the nights when cooking feels like entirely too much effort. The comedian, actor and radio host has teamed up with the meal-kit brand on Nikki’s ‘CBF’ Box, a six-meal collection designed for nights when dinner needs to be quick, easy and low on effort. Each recipe can be made in four steps and takes less than 30 minutes, with prices starting from $3.19 per plate. The idea comes as plenty of younger Australians admit cooking has started to feel more complicated than it needs to. According to research cited by EveryPlate, 52 per cent say making dinner can feel more like auditioning for a cooking show, while 65 per cent struggle to pronounce terms like sous vide, confit or julienne, let alone use them in the kitchen. “I don’t know if you guys have seen, but I’ve got enough drama in my life lately. The last thing I need is for dinner to feel like a soap opera too. Give me something delicious, easy and affordable, and I’m happy. That’s why I teamed up with EveryPlate – to prove fast, fuss-free dinners don’t need the performance,” Osborne said. What’s in the CBF box? Osborne’s six picks cover everything from schnitzel and spaghetti to falafel pitas and steak: Classic Pork Schnitzel & Truffle Mash – Pork schnitzel with truffle mash, on the table in four steps. Spinach Falafel & Tzatziki Pita Pockets – Falafel, tzatziki and pita pockets for one of the lighter options in the box. BLT Sourdough Sandwich – Bacon, lettuce and tomato on sourdough. Creamy Pesto Chicken Spaghetti – Chicken spaghetti with creamy pesto. Prosciutto Wrapped Chicken – Chicken wrapped in prosciutto for a dinner that looks a little more involved than it actually is. Luxe Rump Steak & Homestyle Gravy – Rump steak with homestyle gravy for the fanciest-sounding meal of the six. And in a small nod to Osborne’s recent headlines, there are no Crown Melons included. Nikki’s ‘CBF’ Box will be available through EveryPlate from October 12 to November 8. Source: We Are Different Find more food and drink news on Crumb Wire.

Gochujang pork ribs, seafood boil and solo Korean BBQ are now on the table in Melrose Park, where Butchers Buffet has opened its sixth Sydney restaurant. The new 135-seat venue at Melrose Central serves the grilled meats, Korean dishes, hot food and sides the chain is known for, with inari and sushi rolls also joining the buffet at the new location. Selected dishes will rotate regularly, giving the spread a little movement beyond the staples. “The opening of another new venue not only emphasises the strength of our brand, our popularity and satisfaction with our food products, but it also allows us to take this chance to introduce new dishes to the buffet,” said James Sun, Chief Executive Officer of Wannian Alliance, the hospitality group behind Butchers Buffet and other Sydney venues including Arisun, Gyuniku and Mr Hotdog. The restaurant joins Melrose Central just a few weeks after the new shopping and dining precinct began trading. A full-line Coles has brought better grocery access to Melrose Park, while cafés, bakeries and restaurants are giving locals more reasons to stay in the suburb for a meal. Pricing is changing across all six Butchers Buffet restaurants too. From late September, the Lunch BBQ Buffet will cost $39.99 per adult and $19.99 per child, while dinner will be $49.99 per adult and $19.99 per child with a surcharge of 10 per cent applicable on the weekends. Children aged three and under eat free at the new venue and unlimited soft drinks are included with all buffet options at no extra cost. The weekday Express Lunch Buffet remains $25.99 per adult and $15.99 per child. Korean BBQ, table for one Solo dining is also being rolled out across all six Butchers Buffet locations, giving diners the option to settle in for Korean BBQ without assembling a group first. The format is available across lunch and dinner, opening the buffet up to quick solo lunches and midweek dinners as much as family meals and bigger celebrations. “As for growth, we have now created more jobs for Australian workers, while continuing to train our teams and develop new skills within the industry. We’ve strengthened our brand presence across Sydney, while also making it more convenient for diners to enjoy their favourite Korean BBQ buffet closer to home,” Sun said. Melrose Park joins existing Butchers Buffet restaurants in Chinatown, Strathfield, Blacktown, Cabramatta and Lidcombe. With Melrose Central still new to the suburb and its mix of food and retail continuing to fill out, Butchers Buffet adds another substantial dining option to a part of Sydney that suddenly has a lot more happening around dinner time. Source: Curated Agency Find more dining out updates on Crumb Wire.