The team behind Port Macquarie cafe Little Shack has opened The Shack Evans Head, a new sister cafe and takeaway shop in the Northern Rivers. Now open inside the Reflections Holidays kiosk, the new venue is serving coffee, snacks and meals with views across the river, plus a local-first approach to staffing and suppliers. “We’ve hired staff locally, including our head barista, Jordie, and we’re sourcing our meat products from Metcalf Quality Meats in Evans Head and our bread from Simply Sourdough in Lismore, and supporting local wherever we can in the future,” said Paul Schulte, co-founder of The Shack Group. “We’re looking forward to becoming a part of the local fabric at Evans.” Alongside the cafe, The Shack Evans Head will also include Little Shop, a takeaway offering stocked with a curated selection of Northern NSW products and essentials. The shop will carry fresh bread, veggies and staples, giving Reflections guests and the local community a place to pick up the basics without leaving the area. “The concept has been built around convenience, simplicity and a genuine commitment to supporting regional producers,” Schulte said. The kiosk is positioned within Reflections Evans Head, giving holiday park guests and locals access to morning coffee, snacks and meals by the river. Reflections Evans Head park manager Jen Scott said the new cafe was appreciated by the community throughout every season, positioned ideally for the enjoyment of Reflections guests but also the broader community. “The kiosk site is loved by locals, particularly families given the wide-open space for kids to enjoy, and our guests are always appreciative of its presence for snacks and meals and of course morning coffees while enjoying the spectacular views,” she said. Reflections Holidays is the largest holiday park group in New South Wales, operating 40 holiday parks from the coast to the country and caring for 47 community reserves. Reflections is a certified social enterprise and reinvests profits back into its holiday parks and the community reserves in its care. Find more food and drink news on Crumb Wire.

Tupperware is back in Australia, with the iconic kitchenware brand returning to local shelves for the first time since its temporary exit from the market. The kitchenware brand first arrived in Australia in the early 1960s, becoming a household name through its famous parties, colourful containers and that unmistakable airtight seal. After ceasing local operations in December 2024, the brand is now returning to Australian shelves with a new range spanning storage, meal prep, lunchboxes, and water bottles, featuring designs made for fridges, pantries, freezers, microwaves, school lunches, and life on the go. Tupperware Australia Distributor’s Director of Sales and Head of Product, Daniel Grundmann, said the brand’s return taps into a long history with Australian households. “For 60 years, Tupperware has been a fixture in Australian kitchens, and for so many of us, it’s tied to memories of family dinners, school lunches and the unmistakable pop of a perfect seal. “We’re thrilled to bring that legacy back with a range that holds onto everything people loved about the original while being built for the way Australians cook, store and live today.” The lineup includes new colours, sizes and designs made using durable materials free from BPA, PFAS, PFOA and PTFE. The Tupperware Australia range includes: Modular – Stackable, airtight containers and bowls with clear-view windows, made to maximise fridge and pantry space, keep food fresher for longer and bring more organisation to everyday storage. Freezable – Flexible, airtight containers with an arched base for faster, even freezing, made to prevent freezer burn and keep the freezer organised. Microwavable – Heat-resistant containers with a steam-release valve and secure lids, made for mess-free reheating and portioned meal prep. Heritage – Classic Tupperware storage solutions featuring the brand’s iconic sunburst lid and instant seal, made for prepping, storing and serving. Original – The all-purpose Tupperware bowl that dates back to 1946, featuring an airtight, leak-proof seal and easy-open lid for prepping, storing, serving and transporting meals. Divided – Compact three-compartment containers with an airtight lid, made to keep meals fresh and portioned for lunches, snacks and life on the go. Eco – Durable, leak-proof water bottles with an ergonomic, easy-drink design, made for hydration at work, school, the gym or on the go. The Australian relaunch arrives as Tupperware celebrates its 80th anniversary globally. The brand traces its origins to the 1940s, when chemist Earl Tupper was inspired to create an airtight seal for plastic containers, a breakthrough that changed how food was stored, served and prepared around the world. “Aussie Tupperware fans have been beating the door down for the iconic brand to return, and we know they’re going to love the new range. It heroes the iconic designs the brand is known for, while incorporating new, fun colours and features that reflect our belief that food storage doesn’t have to be boring”, Grundmann said. The Tupperware range is now available in-store and online. Source: Zonnio’s & Hunt Find more food retail updates on Crumb Wire.

Krispy Kreme Australia has launched a limited-edition Movie Night range, bringing three cinema-inspired doughnuts to stores for cosy winter streaming sessions. The range arrives as movie nights move firmly back to the couch, with new and recent releases like Disney’s Avatar: Fire and Ash and Netflix rom-com Voicemails for Isabelle giving Australians another excuse to line up the snacks. Instead of the usual popcorn bowl, Krispy Kreme has turned classic cinema flavours into three new doughnuts, with caramel popcorn, sour blue raspberry and sweet-and-salty caramel all getting a limited-time run. The Movie Night lineup includes: Caramel Popcorn – A shell doughnut filled with rich caramel, dipped in white truffle icing and topped with caramel popcorn. Sour Blue Raspberry – The Original Glazed doughnut with sour blue raspberry icing and sour blue sugar crystals. Sweet & Salty – A shell doughnut filled with butterscotch kreme, topped with salted caramel and biscuit pieces, then finished with a caramel truffle drizzle. The launch follows a run of flavour updates from Krispy Kreme Australia, including its Matcha Moment collection earlier this year and Pistachio Papi, which has become a permanent menu item after first launching in 2025. The limited-edition Movie Night range is available from Wednesday, July 1, until Tuesday, July 28, at Krispy Kreme Australia stores. Source: Sling & Stone Find more food and drink news on Crumb Wire.

After working in some of Sydney’s most celebrated kitchens like Aria and Kiln, Brad Crowle has taken his next step at Elliott’s Balmain. Now leading the neighbourhood restaurant into a new era as Head Chef, he brings a produce-led approach shaped by fine dining, open-fire cooking, and a deep respect for seasonality. In this profile, he talks to Crumb Wire about falling for the pace of the kitchen, always seeking the next challenge and how fire is set to become the heart of Elliott’s next chapter. What first sparked your love for food, and how did you get your start in the industry? Initially, hospitality was a great way to spend most of the day at the beach with mates and work at night. But I quickly became addicted to the energy and pace of the kitchen. I was drawn to the discipline, teamwork, and the very direct connection between cooking something well and making someone’s day better. What’s been your journey so far from your first job to where you are now? I started my career in Milton, a small town on the South Coast of NSW. During my apprenticeship, I decided I wanted to challenge myself in Sydney and had my heart set on working at Aria. Fortunately, I got the opportunity to join Aria and complete my apprenticeship there, and that’s where my passion for fine dining really took off. At Aria, I worked alongside people from all over the world, which opened my eyes to different cultures and cuisines. After my time there, I spent several months travelling through Europe on what was essentially a food-focused journey. Experiencing different food cultures firsthand was incredibly inspiring and helped shape the way I think about hospitality. When I returned to Sydney, I spent several years at Barangaroo House, learning to cook over fire from some of the best in the industry. The next major opportunity came when Clare Smyth announced she was opening in Sydney. Having followed her work at Restaurant Gordon Ramsay and Core, it was something I was determined to be part of. I spent the next three years there, and by the time I left, I was a Junior Sous Chef. From there, I took a year off to live and work in France. Spending time working in some great restaurants. When I returned to Sydney, I took a role as Head Chef at Kiln in Surry Hills, working with Beau Clugston as Partner Chef. Having first experienced his food as an apprentice when Noma visited Sydney, I’d followed his career for years and was excited to learn from him. More recently, the opportunity to join Elliott’s came along. It meant working alongside chefs I greatly respect and represented the next step in my journey, one that was simply too good to pass up. What have been some of your greatest achievements and challenges along the way? I’m very goal-oriented and find a great sense of achievement when I reach them. One of my earliest memories of this was desperately wanting to run the fish section at Aria. As I worked through the years of my apprenticeship, this felt like a world away, but I kept building and learning until eventually that day came. From there, I’ve always been focusing on the next goal. More recently, stepping into Elliott’s and helping shape a new direction for the restaurant has been particularly rewarding. We’ve been building the menu around the open-fire kitchen, refining the team, and creating something that feels right for Balmain. One of the ongoing challenges is finding a balance. You want food to feel thoughtful and refined, while still being generous, approachable, and enjoyable. Outside of your property, what are your current favourite food joints? I’m loving what the teams at Bessie’s and Bar Copain are doing at the moment. I recently ate at Margaret and thought it was fantastic. Mimi’s is always a great spot for lunch, followed by a drink at Will’s. I’ve also recently moved to Drummoyne and have been enjoying afternoons sitting outside by the water at the Sailing Club. Which chefs and cuisines inspire you most, past or present? I’ve taken a lot from the chefs I’ve worked alongside, particularly the discipline and ingredient focus of places like Oncore, and the fire-led, produce-first approach at Kiln. Beau Clugston’s cooking has definitely influenced the way I think about food and creativity. More broadly, I’m inspired by French technique, modern Australian cooking, and cuisines built around seasonality, simplicity, and cooking over fire. How do you think Australia’s food culture has evolved in recent years? Australia’s food culture has become more confident. Diners are more open-minded, and chefs are less tied to traditional ideas of what a “serious” restaurant needs to look like. There’s a greater focus on provenance, native ingredients, fire, fermentation, and seasonality, but also more value placed on venues that feel relaxed, local, and welcoming. People still want excellent food, but they also want warmth, energy, and places they can return to regularly. Any exciting food trends you’ve tried at home or sneaked onto the menu? Fire cooking is the obvious one for me, although I don’t really see it as a trend. It’s one of the oldest ways to cook, and there’s still so much depth to explore. At Elliott’s, the open-fire kitchen has become central to the menu. We use it across seafood, meat, and vegetables, building flavour through smoke and embers.  Native Australian ingredients have also been exciting to work with, particularly when they bring freshness, balance, or a genuine sense of place, rather than being used for novelty. And finally, what do you love doing when you’re not in the kitchen? Cooking professionally can be all-consuming, so I try to switch off whenever I can. Most weekends involve eating out, getting in the ocean for a swim, or heading out for the occasional fishing trip. More recently, I’ve started getting into endurance sports, so a lot of my spare time is spent training...