Bevi Italiano is bringing more than 200 Italian wines, Negronis, antipasti and classic cinema to Sydney CBD for one night only. Created by wine communicator Angus Hughson and sommelier Lara Caraturo, the event brings Italian producers, importers and drinks educators together for an evening that digs into just how much there is to drink beyond the country’s best-known labels. “Bevi Italiano is about bringing people together over great wine, food and conversation, while encouraging them to explore beyond the labels they already know,” Hughson and Caraturo said. “We want people to discover just how diverse and exciting Italian wine can be, in an atmosphere that celebrates the best of Italian drinking culture.” The walk-around tasting will span regions across Italy, including Barolo and Brunello di Montalcino, the sparkling wines of Franciacorta and wines grown around the volcanic soils of Mount Etna. Importers will be on hand throughout the night, giving guests a chance to taste widely and ask questions as they go. Negronis and Canella Bellinis will sit alongside salumi and cheese from Ocello and bread from LODE Bakery by Federico Zanellato, while classic Italian films play across the venue and music runs through the evening. Hughson will host smaller wine masterclasses exploring Italian regions, grape varieties and wine culture, while Sydney bartender and drinks educator Claudio Bedini will run hands-on aperitivo sessions looking at the history and traditions behind Italian bitters and vermouths. CLASSICO tickets are $55 per person plus fees and include entry and tastings of 200 wines. RISERVA tickets are $99 per person plus fees, adding access to more than 40 premium and rare wines, a welcome cocktail and a take-home wine glass. Bevi Italiano takes over Machine Hall in Sydney’s CBD on October 26. Trade and media sessions begin from midday, with the consumer session running from 5 pm to 8 pm. Find more food and drink news on Crumb Wire.

Twenty years after Pony Dining first fired up its open kitchen in The Rocks, the Sydney restaurant is getting a much bigger sibling at Barangaroo. Pony Dining Barangaroo will open on November 18 with 200 seats and 500 square metres of space, almost three times the size of the original. The new restaurant and bar will sit on the corner of Shelley Street and Barangaroo Avenue, carrying over the wood-fired cooking that has defined Pony while giving the kitchen considerably more room to play with fire, so to speak. Executive chef Neil Nolan, who has been with the family-owned group for the past two decades, will oversee a kitchen fitted with a traditional wood-fired oven, multiple wood grills and a dedicated wok section. Ironbark will remain at the heart of the cooking, but the larger set-up gives the team more ways to work with smoke, heat and char than it has had in The Rocks. “Not many modern Australian venues incorporate a wok into their cooking,” Nolan said. “For us, it’s another way we can harness the transformative power of natural fire to create flavours, aromas and textures that no other method can replicate.” The extra space will also allow Pony to bring more preparation in-house, including its own butchering and dry-ageing, while multi-tier live seafood tanks will hold fresh local produce for the kitchen. Pony was an early adopter of the open kitchen when its original restaurant launched, and Barangaroo keeps that connection between dining room and cooking front and centre. The expansive kitchen will be visible from every seat, putting the wood ovens, grills and wok in full view of diners. For Nolan, keeping the kitchen visible is “incredibly important” to the way Pony operates. “We were one of the first venues in Sydney to have an open-plan kitchen; prior to that it was always in the back, hidden from view.” Where The Rocks has built much of its character around a busy, close-quarters atmosphere, Barangaroo has been designed for longer lunches, dinners and drinks, with wall-to-wall windows offering harbour glimpses and custom booth seating across the dining room. The 200-seat venue will also have a dedicated bar with its own menu, DJs and live music, giving guests somewhere to settle in beyond dinner and pushing Pony further into late-night territory than its original location. Pony Dining Barangaroo opens November 18, with bookings now open. Find more dining out updates on Crumb Wire.

ALDI’s 2026 Christmas range is starting to hit shelves with more than 100 festive products, and many of them are priced under $5. The seasonal range sits alongside more than 700 everyday ALDI products already priced below $3, giving shoppers plenty of room to mix the bigger Christmas centrepieces with all the smaller things that somehow pile up in December. Belinda Grice, Group Director, Seasonal & Special Buys, ALDI Australia, said, “Whether it’s hosting family and friends, bringing a plate to Christmas lunch or stocking up on festive treats, we’ve got Christmas covered at ALDI. “This year’s range combines award-winning products, customer favourites and exciting new additions designed to help Australians celebrate in style without stretching the budget. With ALDI Prices at the heart of our Christmas range, more than half of our festive products are priced under $5, helping Australians enjoy all the magic of Christmas while keeping more money in their pocket. “Australians are looking for ways to make their money go further, especially at Christmas. That’s why we’ve focused on creating a festive range that delivers exceptional quality and value, helping customers enjoy everything from Christmas lunch to summer entertaining without compromising on the products they love.” Seafood, turkey, freezer snacks, desserts, mince pies and panettone are all starting to arrive, with more Christmas products still due before December 25. Festive freezer favourites for easy hosting New Curated Collection Prawn Toast (168g/$5.99) and Festive Selection Pork Belly Bites in Cranberry Sauce (400g/$9.99) are made for grazing plates, last-minute guests or the point in the afternoon when everyone suddenly wants “just a little something”. The freezer selection also covers entrées, mains, sides and desserts, taking some of the pressure off a Christmas spread that can very quickly turn into an all-day kitchen job. Seafood without the big price tag Curated Collection Atlantic Salmon Side with Toscana Style Herb Crust (700g/$23.99) and Curated Collection Split Rock Lobster (450g/$29.99) are among the bigger seafood options, with the lobster available in Garlic & Herb or French Style. Curated Collection Lobster Tails are back at $32.99, their lowest price since 2022 and down from $34.99 last year, while Curated Collection Croissant Prawn Puffs have dropped from $6.99 to $5.99. Turkey, turducken and Christmas mains The Curated Collection Premium Stuffed Turkey Breast Roast (1kg/$21.99) returns in Apple and Cranberry or Sage and Onion stuffing. For something a little less expected, the Curated Collection Turducken Roast (1.5kg/$32.99) layers turkey, duck and chicken with Cranberry and Apple Stuffing, giving the Christmas table a centrepiece with plenty going on before anyone even gets to the carving. Desserts and festive treats A new Curated Collection Lemon & Chantilly Cream Roulade (425g/$12.99) joins the sweets this year, while the Curated Collection Toffee and Pecan Roulade (445g/$12.99) is returning. Festive Selection Fruit Mince Pies (360g/$3.99) and Festive Selection Mini Puddings (2pk/$4.99) will also be back in the middle aisle, alongside Curated Collection Gourmet Nougat, Christmas Fudge and Luxury English Brittle at $4.99 in new flavours. ALDI has refreshed the packaging across its Curated Collection and Festive Selection ranges for 2026. “Customers will also notice a fresh new look across our Curated Collection and Festive Selection ranges, with artwork designed to bring even more Christmas cheer. While the packaging has had a festive makeover, customers can still expect the same award-winning taste they’ve come to know and love,” Grice said. The supermarket was named Finder’s Most Loved Supermarket for Christmas Groceries and has received multiple Canstar Blue awards for its Fruit Mince Pies, Plum Puddings and Mini Puddings. Its puddings have been recognised every year from 2018 to 2025. “The quality across our Christmas range continues to be recognised, with ALDI named Finder’s Most Loved Supermarket for Christmas Groceries, alongside multiple Canstar Blue awards for our Fruit Mince Pies, Plum Puddings and Mini Puddings. Our puddings have continued their winning streak every year from 2018 to 2025, reflecting our focus on delivering incredible products at the best value for Australian families at Christmas. “We believe Australians shouldn’t have to choose between quality and affordability during the festive season. From Christmas Day centrepieces to entertaining essentials, our Christmas range brings together award-winning products, customer favourites and seasonal must haves, all at prices that help customers celebrate more while spending less,” Grice said. The 2026 Christmas range is available in ALDI stores now, with more products still to arrive before Christmas Day. Find more food retail updates on Crumb Wire.

A year after taking over the Sydney Opera House’s harbourside dining venues, Applejack Hospitality is unveiling the biggest transformation in Opera Bar’s history. The reopening completes the first major overhaul of the precinct under Applejack, following the arrival of Winnie’s next door in July. At Opera Bar, the familiar blue nautical styling has been retired in favour of deep green interiors, new internal and terrace bars, new furniture and lighting and an all-electric kitchen, all designed by Australian studio Luchetti Krelle. “Opera Bar is one of Australia’s most iconic venues. It’s known by people all over the world, but it also belongs to the people who live here. We wanted to create something that honours both: a venue worthy of this extraordinary location that still feels unmistakably Sydney,” said Ben Carroll, Co-Founder, Applejack Hospitality. Sydney on the menu From that new kitchen, Applejack Culinary Director Patrick Friesen and Opera Bar Precinct Executive Head Chef Daniel Cooper will serve a market-style menu that pulls together the food cultures Sydney knows well, from Asian and Middle Eastern flavours to pizza and modern Australian classics. “Sydney is the most delicious city on earth,” said Friesen. “You can travel around the world just by moving through its suburbs, and that’s what we wanted to capture at Opera Bar.” “The menu celebrates the people who make Sydney’s food culture what it is – the producers, makers and businesses doing incredible things in neighbourhoods across the city – while still being generous, approachable and exactly what you want to eat beside the harbour.” Sydney producers are worked directly into the dishes rather than simply name-checked on the menu. Pork spring rolls made by Banh Mi Bay Ngo in Bankstown are served with herbs, lettuce and fish sauce, while falafel from Basta in Bondi comes with amba and pickled turnip. La Stella’s Auburn-made Italian mozzarella is used in the pizza kitchen, where one of the signatures pairs prawns with miso, Calabrian chilli and roasted shellfish oil. Sydney rock oysters sourced through Rock Oyster Depot arrive with mignonette and hot sauce from The Fermentalists, while the fish n chips uses Young Henrys Newtowner in the beer batter. Potter Sam Gordon has made the plates for the new menu, giving each of its four sections a different coloured rim. Applejack Group Beverage Manager Matt Johnson and Opera Bar Precinct Beverage Manager James ‘Rusty’ Russell have kept the same attention on Sydney and NSW producers behind the bar. Young Henrys, Stone & Wood, Hawke’s, Mountain Culture, Yulli’s and Heaps Normal appear across the beer list, while wines come from the Hunter Valley, Orange, Mudgee, Tumbarumba and the Canberra District, alongside Champagne and Provence rosé. Applejack has commissioned its own wines from NSW producers too, including Mercer Wines Pinot Grigio and Rosato from Orange and Margan ‘Otis’ Shiraz from the Hunter Valley. A Hugo Spritz made with Papa Salt Coastal Gin sits alongside cocktails that borrow from familiar Australian flavours. The Mango Weis Bar becomes a frozen mango and coconut drink made with Sydney’s Red Mill Rum, while the Cheeky Lamington mixes coconut tequila and white chocolate and comes topped with a lamington from TOKYO Lamington. Non-alcoholic cocktails, wine and beer have their own place on the list too. “The drinks list has been designed with the same philosophy as the food – to celebrate the incredible producers we have here. We’ve brought together Australian spirits, wines and beers alongside cocktails that feel fresh, fun and distinctly Opera Bar. Whether it’s a quick drink before a show or settling in for an afternoon by the harbour, we wanted the drinks to feel considered but never complicated,” said Johnson. Precinct General Manager Holly McMahon will lead the front of house team, including Opera Bar’s Guest Experience Officers. Arts Matter will curate live music every night, and sculptor Tan Alridge will present a launch exhibition at the southern end of the venues from November 10 to December 13. Jade McKellar, Chief Customer Officer, Sydney Opera House, said “Opera Bar is where the Sydney Opera House meets the city, and this new era makes that connection stronger than ever. Just as we bring many voices and traditions together on our stages, the new Opera Bar brings that same spirit to the harbour’s edge, with a bold and diverse mix of flavours that reflects the vibrant, multicultural Sydney we call home.” “Everything we’ve done has been guided by the Sydney Opera House’s ambition to be Everyone’s House – a place for all, whether you’re here for a performance, a drink by the water or simply to take in the view. Together with Winnie’s, we’ve created two very different venues that give people even more reason to spend time here. One year into our 10-year partnership with Sydney Opera House, this is just the beginning, and we’re incredibly proud to be part of its next chapter,” added Hamish Watts, Co-Founder, Applejack Hospitality. Opera Bar and Winnie’s will celebrate the completed precinct transformation from 6 pm on November 10. Opera Bar reopens to the public on November 6, scheduled to operate 7 days a week from 11 am till late. Source: Pendulum Communications Find more dining out updates on Crumb Wire.