This roti making class in Sydney could be your next group activity

Pallavi MathurOctober 2, 2026

Mozzarella making, pasta rolling and chocolate tempering have all proven themselves as solid date and girls’ night options, but there’s a new kid on the social-classes block deserving of our attention. Kafe Kooks in Ultimo is putting roti paratha forward as a contender, with in-house Roti Master Suresh Rajandra teaching small groups how to stretch, flip and fold dough before finishing it with the all-important smash that gives the bread its flaky layers. Rajandra said, “I love that the classes are kept to small groups because it creates a really relaxed atmosphere. People feel comfortable asking questions and getting involved in a way that’s much harder to do in a big group. Before long, everyone is competing to see who can stretch their dough the best.” The process has all the ingredients of a good class to take with friends, family or a special someone. There is enough technique involved to make getting it right feel satisfying, but plenty of opportunity to get your hands dirty and room for things to go sideways once the dough starts flying. “My favourite part is bringing out a freshly cooked roti and showing everyone how to give it a good smash to make it beautifully flaky,” adds Rajandra. “You can see everyone’s faces light up when they see it happen, and then there’s the smell of that hot roti straight off the grill, with all that incredible sweetness and aroma from the ghee. That moment never gets old.” Customers who have previously attended sessions with the Roti Master have also raved about the sensory aspect and Kafe Kooks’ overall hospitality. One attendee called the experience “a night to remember” and singled out the roti throwing and folding session, while another said the class was “a lot of fun” and the food “absolutely delicious”. It helps that roti making is not yet one of those default things people think to do with their hands on a night out. The flipping, stretching and smashing still feels novel, but the five-course Malaysian banquet and cocktails are holding their own too. Once the class wraps, guests sit down to a five-course shared Malaysian feast, with the option to make the evening bottomless. That makes the format feel less like a cooking lesson with dinner tacked on and more like a proper night out where the activity happens to involve learning how not to tear a sheet of roti dough. Keeping it Klassy For owner Andrew Ray, the classes have also opened up conversations that rarely happen during normal restaurant service. For an Asian restaurant effectively designed as a love song dedicated to David Bowie – decor, memorabilia, pillows, you name it – the curiosity writes itself. “I get asked everything from how I first became fascinated by roti, to why I started Kafe Kooks and even the connection between David Bowie and the business,” Ray said. “It gives me a chance to connect with people in a much more personal way than you normally get to during the day-to-day running of a restaurant. “And of course, we love watching everyone have a go at flipping their roti. There’s always plenty of laughter, and we’ve captured some great moments on camera. Seeing people go from being a little nervous about handling the dough to getting stuck into it is a big part of the fun.” Kafe Kooks’ upcoming Roti Masterclasses are scheduled on October 8, October 22, December 3 and December 17 from 6 pm to 8.30 pm at 63 Mountain Street, Ultimo. Tickets are $95 plus a booking fee, or $125 plus a booking fee for the bottomless option. Find more food and drink features on Crumb Wire.

Gelato Messina goes international with new soft serve destination in NYC

Pallavi MathurOctober 1, 2026

Gelato Messina has finally made it to New York, but its first store in the city won’t look much like a standard gelato counter. Opening on the Lower East Side, Softville is a new soft serve concept created with long-time collaborator Studio Jeremyville, pairing Messina’s made-from-scratch gelato approach with an art-filled space designed to function as much like a creative hangout as a dessert shop. “We’ve had our sights set on New York for a long time, and we didn’t want to open just another dessert shop. Most soft serve starts with a pre-made mix. Ours starts with fresh milk and the same techniques we’ve spent more than 20 years perfecting with gelato. Doing it with our friends at Studio Jeremyville, who have been part of Messina from the very beginning, makes New York feel like home,” said Messina founder Nick Palumbo. The soft serve itself sticks closely to the way Messina has always worked. There are no pre-made mixes, with each batch made fresh using milk from Ronnybrook Farm Dairy in the Hudson Valley. Non-dairy options will also be available. Five signature sundaes lead the opening menu, including a very Australian Pavlova Sundae with mango and yoghurt soft serve, baked meringue, raspberry gel, passionfruit gel, vanilla pudding and macerated strawberries. The Dulce con Churros Sundae will be familiar to Messina regulars, combining dulce de leche soft serve with dulce flan, milk crumb, warm chocolate sauce, hot cinnamon churros and sea salt. Customers can also build their own, choosing from a rotating selection of sauces, crunches, baked additions and toppings made daily in the open kitchen. The menu will keep changing after opening, with seasonal specials led by Eva Wintersteen, formerly Executive Pastry Chef across the Il Buco restaurants and Head Chef at Supermoon Bakehouse. She is working alongside Gelato Messina Executive Chef Tom Mitchell, bringing a New York pastry perspective into Messina’s gelato world. Softville itself stretches across 2,500 square feet behind an original 1920s curved glass shopfront at 137 Orchard Street. Interiors by Sarah Carpenter mix sculpture, art installations, collectable ceramics and designer objects with rotating exhibitions from Jeremyville and guest artists. The location puts it among some serious Lower East Side company, close to Perrotin New York, The Merchant, Wildair and Russ & Daughters. The Jeremyville connection goes back more than two decades. Since Messina opened its first Sydney store in 2002, the studio has created murals and artwork for its venues, often drawing directly from the neighbourhood around each store. More recently, Studio Jeremyville also led the design direction for Messina’s supermarket gelato range. “This is a new cultural destination that blends art, community and cult desserts in a way that’s never been done before in New York City,” said Megan Mair, Creative Director and Co-Founder of Studio Jeremyville. “Softville is about creating a space where people can gather, experience creativity in unexpected ways, and leave feeling inspired.” That relationship will become even more visible in New York through the Softville Creative Club, which will host drawing clubs, creative workshops and cultural programming led by Jeremyville and guest artists. Softville opens at 137 Orchard Street on October 1. Find more food and drink news on Crumb Wire.

The Alley founder to expand O’Donuts brand with new Haymarket store

Pallavi MathurOctober 1, 2026

After building The Alley into a global bubble tea brand, MaoTing Chiu is now expanding O’Donuts in Sydney, opening a second store in Haymarket around the Japanese-style Nama donut. The Harbour Street bakery follows O’Donuts’ Chatswood debut in March and will sit opposite Paddy’s Markets, close to Darling Square and the light rail. “Through O’Donuts, I wanted to introduce more Australians to Nama donuts, a softer, airier style of donut known for its light texture. I saw an opportunity to move beyond the traditional idea of donuts as dessert and create something that fits naturally into everyday life,” said Chiu. Nama means “fresh” in Japanese, but at O’Donuts the defining feature is texture. Pumpkin is blended into the dough before it undergoes more than 16 hours of low-temperature fermentation, helping it retain moisture and develop the soft, airy finish the bakery is known for. Everything is made in small batches in-store each day, including the dough, fillings and flavoured creams. The creams use pure dairy cream without gelatine or food stabilisers, while the team fries each day’s batches fresh rather than carrying stock over. “I’ve always admired the Japanese shokunin mindset. It’s about paying attention to the small details and always trying to make things better. That’s why we work in small batches and make everything fresh in-store every day, from the dough to the fillings,” said Chiu. More than 12 sweet and savoury flavours will be available in Haymarket. Matcha, Dark Chocolate and Pistachio are among the signatures, while the best-selling Brûlée Custard combines fresh cream and caramel pudding custard with a crisp caramelised top. The opening menu will also introduce Ube and Banana Hazelnut, alongside savoury options, including Truffle Cheese Cream, Smoked Ham and Smoked Salmon. The drinks list includes barista-made coffee, Matcha Lattes made with matcha imported from Japan, Strawberry Matcha Lattes, White Peach Oolong Tea and rotating seasonal fruit sodas. For Chiu, the move into Nama donuts follows a familiar path. He previously built The Alley from Taiwan into an international bubble tea brand and is now planning further O’Donuts stores and pop-ups around Australia, as well as the brand’s first international location in the United States. “When I started The Alley, I saw how a familiar product could be reimagined through quality, craftsmanship and the overall experience. I saw the same potential in Nama donuts. Australians already love donuts, but this softer, lighter and less sweet style is still new to many people,” said Chiu. “I’m excited to introduce our take on Nama donuts to a new audience while making sure we keep the same care and quality as we grow,” he added. The Haymarket store opens on October 10. Prices start at $5 for the original O’Donut, $7 for the cream-filled range and $8.80 for savoury options. Source: Curated Agency Find more food and drink news on Crumb Wire.

The Shelly Room: Manly Wharf adds new waterfront event space

Pallavi MathurSeptember 30, 2026

The Shelly Room is getting all dressed up above Manly Wharf, hoping to give smaller celebrations their own waterfront setting from December. Opening as the second dedicated venue from Manly Wharf Events, it joins the larger Freshwater Room with a more intimate option for weddings, engagements, birthdays, private dinners and corporate functions. “The Shelly Room has been designed to capture everything people love about celebrating at Manly Wharf, but in a more intimate way,” said Adam Flaskas, founder of Artemus Group. “We wanted to create a space where smaller celebrations could still feel like a major occasion, with beautiful design, incredible food and spectacular Sydney Harbour views. “I love the feel, design and location of our event space so much that I chose it for my own wedding, which was the very first event held there. It’s a space that’s incredibly special to me, and I’m excited for others to now create their own memories there too.” The room sits on the upper level overlooking the eastern side of Manly Cove, with the harbour doing much of the visual work. Inside, Venetian walls, American oak panelling and aged bronze mirrors are paired with handcrafted Murano glass chandeliers and a bespoke Moiré carpet inspired by ripples on the water. A blush onyx bar sits at the centre of the room, while the rose-toned palette continues into the powder room through cream marble, stone flooring and sculptural shell wall lights. With capacity for 120 guests seated or 200 for cocktails, the Shelly Room fills the gap between a private dining room and a full-scale function space. The existing Freshwater Room remains the bigger option, accommodating up to 300 guests across an indoor-outdoor layout designed for larger weddings, corporate events and milestone celebrations. “Not every celebration needs 300 people. Some of the best events are the ones where everyone in the room knows each other, and the Shelly Room really lends itself to that,” said Sally Pulford, director of sales at Artemus Group. “The Shelly Room brings a new sense of warmth and intimacy to our events offering, while still delivering that unmistakable Manly Wharf experience. We can already see it becoming a beautiful setting for weddings, engagements, milestone birthdays and summer celebrations.” That gives Manly Wharf Events two spaces with quite different personalities rather than one venue simply divided by guest count. The food and drinks can be shaped around the occasion, with plated menus, shared feasts and cocktail-style canapés all available across both rooms. Hosts can add seafood and oyster bars or carvery stations, while drinks packages range from wine and beer to Champagne, bespoke cocktails and non-alcoholic options. Any event confirmed at Manly Wharf Events between September 30 and December 31, 2026 and held in 2027 will go into the draw for $20,000 off the booking. The Shelly Room opens at Manly Wharf in December, with bookings now open. Source: The Cru Find more dining out updates on Crumb Wire.

Soul Origin adds Chris Lynn to its Soul Squad for new meal launch

Pallavi MathurSeptember 30, 2026

Australian cricketer Chris Lynn is fronting the launch of Soul Origin’s new ‘Big Hitter Meal‘ in his first campaign as an ambassador for the café chain. Known for clearing boundaries, Lynn joins rugby league players Jarome Luai and Jaime Chapman and footballer Ellie Carpenter in the brand’s ‘Soul Squad’. The launch also brings potato gems, previously available only at selected drive-throughs, to participating stores nationwide. “As an athlete, your body is your temple, so what you put into it matters. I want to stand behind food that is fresh and a better choice, but still fast, convenient and works when you’re on the go. Soul Origin ticks all those boxes for me,” said Lynn. “It’s a fun, wholesome brand with seriously good-tasting food, quality ingredients and no compromise on flavour. That’s something I’m genuinely happy to put my name behind.” Soul Origin’s Chief Marketing Officer Petra Orrenius said, “Chris is a natural fit for Soul Origin. He’s fun, energetic, authentic and known for going big, which aligns perfectly with what the Big Hitter Meal represents.” “We’re excited to welcome him to the Soul Squad alongside athletes like Jarome Luai, Ellie Carpenter and Jaime Chapman, and to bring our customers a campaign that combines great food, great value and a great sense of fun.” The Big Hitter Meal pairs a panini with crispy potato Hidden Gems and Soul Origin’s SO Chilli Mayo for $16.90, though prices may vary by store. “I like to go hard, whether I’m at the crease or at lunch,” Lynn shared. “The Big Hitter Meal is bold; it’s got that SO Chilli Mayo kick, and at $16.90, it’s the kind of value that’s hard to argue with. Just like a good shot, you know straight away it’s a winner.” The national rollout of Hidden Gems follows a trial at selected Soul Origin drive-throughs, where the chain says the potato gems proved popular. “We’ve been quietly testing our Hidden Gems through Drive Thru, and they’ve been a true hit, so we knew it was time to take them national,” added Orrenius. “Pair them with one of our paninis, and SO Chilli Mayo and you have what we think is the perfect Big Hitter lunch, fresh, fast, seriously tasty and great value.” Two new paninis have also made it onto the menu. The Salami Classico combines fennel and garlic salami, tomato, Kalamata olives, pickles, rocket and aioli, while The Mortadella Pesto pairs mortadella with bocconcini, rocket and basil pesto. “Our panini range has always been a customer favourite, and we are very excited to introduce the Salami Classico and Mortadella Pesto,” said Orrenius. “The new additions bring something different to the range while staying true to the quality, freshness and flavour our customers expect from Soul Origin.” The Big Hitter Meal is available for a limited time at participating Soul Origin stores nationwide, alongside Hidden Gems and the two new paninis. The Salami Classico and Mortadella Pesto will not be sold at halal stores. Find more food culture updates on Crumb Wire.