Watsons Bay Hotel is transforming its Sunset Room into a winter dumpling and cocktail destination, with Pan-Asian chef Missy K taking over from June 4 to August 29. The collaboration, Missy K x Watsons Bay, is a deliberate pivot away from the venue’s summer identity, creating a warm indoor space designed for sharing plates and long nights by the harbour. Leading it is chef Kim Udomdj, better known as Missy K, who brings more than three decades of Pan-Asian culinary experience and a loyal Sydney following to the harbourfront. The menu is built for grazing, with handmade dumplings, vibrant small plates and warming dishes at its core. Guests can order à la carte or opt for the $55 pp banquet, which includes Peking duck pancakes, handmade dumplings, prawn laksa, barramundi in Thai green curry sauce, soft-shell crab bao, and fried rice. Laundy Hotels Group Executive Chef Tanoy Biswas said, “The inspiration behind Missy K comes from comfort food – dumplings, curry and laksa with modern flavours. We wanted to use Asian inspiration with local produce to create dishes that tell a story people remember. “The menu delivers bold flavours with just the right spice and warmth for winter, while fresh ingredients and vibrant textures keep things light and balanced. The dumplings are something we’re incredibly proud of, with everything made from scratch. “More than anything, we want guests to feel connected to both the food and the venue – comfortable, engaged and wanting to return to try the next dish.” On Saturdays, the Missy K Bottomless Brunch brings the same flavours together with bottomless drinks. Missy K x Watsons Bay runs Thursday, June 4 to Saturday, August 29 at Watsons Bay Hotel. Source: Pendulum Communications Find more food and drink news on Crumb Wire.

Baja Cantina’s Jonathan Villa is opening Angelica, a new Mexican restaurant in Norwest, on June 6. Villa was born and raised in Guadalajara, Mexico, and it shows. With 20 years in hospitality behind him, including time at Merivale and Sydney venues The Collaroy and Queen Chow, Villa has spent his career translating the regional flavours of his home country into something that works on a modern plate. Angelica is his most personal project yet, landing in Norwest Quarter with house-made tortillas pressed fresh daily and a menu that doesn’t compromise on either authenticity or ambition. Villa said, “I’m passionate about taking traditional recipes and giving them a modern, refined expression. It’s all about bold flavours and big energy, creating an experience the local community will connect with, bringing a slice of what people love about Baja Cantina to Norwest.” Reimagined Mexican favourites The menu heroes regional Mexican favourites reimagined with a contemporary edge, with house-made tortillas prepared fresh daily. Bold, flavour-driven plates include Duck Mole, Barbacoa Slow-Cooked Short Rib and Wagyu Tacos, alongside Fajitas Angelica with Molcajete Guacamole, Torres de Mariscos, a seafood dish local to Guadalajara, Slow-Cooked Birria Tacos and handmade Tetelas de Queso Oaxaca. The drinks list leads with classic and signature margaritas, including the Clásico, Tommy’s and Jalapeño, house-made sangria and a tequila selection featuring Jose Cuervo Reserva de la Familia, Patrón Reposado, 1800 Cristalino and Don Julio 1942, available as curated flights. Desserts include Tres Leches with salted cream and strawberries, Lechera Panna Cotta, Orange Mezcal Granita and traditional Churros. Owner Jeff Lee said, “Norwest is a thriving area, and we wanted to create a space that reflects that energy. Angelica is so much more than a restaurant, whether you’re joining us for a quick lunch or a big celebration, we’re bringing lively energy, culture and a real sense of occasion to the dining scene. Our passion is creating a welcoming experience for this growing community.” Angelica is located at Shop 103/42 Solent Circuit, Norwest NSW 2153, approximately two minutes from Norwest Metro Station. Source: Curated Agency Find more dining out updates on Crumb Wire.

Australian supermarkets are pushing discounted processed foods while shoppers are trying to eat better, and new research shows the gap is widening. A YouGov survey of more than 1,000 Australians, commissioned by retail technology company Shopfully, found 78% of shoppers have gone to the supermarket intending to buy healthy food, only to end up putting something less nutritious in the trolley because it was on special. It’s not a one-off either: 15% say it happens often and 43% say it happens occasionally. The demand for change is almost unanimous. More than eight in ten Australians (83%) want supermarkets to promote healthy products like fresh fruit, vegetables and organic foods more frequently, with 52% strongly agreeing, a rare level of consensus in consumer research. But the reality on the shelves looks different. More than half of Australians (51%) believe supermarket promotions are primarily focused on processed foods like soft drinks, snacks and baked goods. Fewer than one in five (19%) feel that healthier products get the same promotional treatment. Two in three Australians (67%) go further, saying supermarket promotions actively encourage greater consumption of processed foods. Brendan Straw, Country Manager at Shopfully Australia, said, “These results show Australians aren’t asking supermarkets to choose between affordability and health. They’re asking for both, and right now, many feel that balance just isn’t there.” The specials trap The generational split is telling. Gen X and Baby Boomers are the most sceptical, far more likely to believe promotions favour processed foods, while younger shoppers and city dwellers are slightly more optimistic. Gen Z and Gen X shoppers are also among the most likely to abandon healthy intentions at the checkout due to price promotions, as are families and unmarried households. Straw said, “Promotions don’t just influence what people spend, they influence how people eat. When ultra-processed foods are consistently the most visible and discounted options, they naturally win, even when shoppers have the best intentions.” The access problem The research points to accessibility rather than motivation as the core issue. Just 2% of Australians actively disagree with the idea of more promotions on healthy food, suggesting the appetite is there. When healthier options aren’t prominently promoted or competitively priced, shoppers default to what’s cheaper and more visible, regardless of what they came in planning to buy. “This is a real opportunity for retailers. Australians are telling us they want help making healthier choices without stretching the budget. Retailers that respond by making healthier options more visible, affordable and easier to plan around will be better placed to build trust and loyalty in a highly competitive market,” Straw said. As cost-of-living pressures continue into 2026, the research suggests Australians are no longer willing to choose between value and health, and are increasingly expecting supermarkets to bridge that gap. “When healthier options are easier to find, compare and plan around, behaviour can shift. Retailers have an opportunity to bring value-led, healthier promotions earlier into the shopping journey, and then reinforce them through retail media and in-store visibility. That consistency is what helps turn intent into action at the final point of purchase.” Source: Hotwire Find more food retail updates on Crumb Wire.

The National Pies Cheeseburger Pie that has been selling out at Bunnings cafes is now being stocked on Woolworths shelves. First introduced in 2022, the pie quickly became National Pies’ best-performing limited release, outselling even the brand’s iconic Classic Beef Pie. It returned for a limited run at Bunnings in March 2026, before Tasmanian Bakeries, the company behind National Pies, decided the time was right to take it retail. Tasmanian Bakeries CEO Geraldine Tebbutt said, “We’re delighted the Cheeseburger Pie has once again become a best-selling limited time offer at Bunnings, which allows us to expand its run so fans can conveniently enjoy this delicious pie at home. “Making the Cheeseburger Pie available for consumers to enjoy at home has been in development for some time. Its recent limited run at Bunnings Warehouse confirmed for all of us that the timing is right. “We’re hearing more and more that convenience and quality are key when it comes to home meal preparation, which is why the Cheeseburger Pie can be found in the refrigerated or ready-meals aisles. The pies are delivered direct to Woolworths, fresh-sealed from our Tasmanian bakery, and can be baked at home in an air fryer or conventional oven in just 15 minutes.” The Woolworths version comes in twin packs, sitting in the refrigerated or ready-made meals aisles, and is ready in 15 minutes via air fryer or conventional oven. Tasmanian Bakeries uses an air-removal packaging technology that locks in bakery-fresh quality without freezing, allowing the pies to be delivered directly from its Hobart bakery to Woolworths’ fridges with an extended shelf life. The recipe features 100% Australian beef, tomato ketchup, American-style mustard, dill pickle juice and a rich cheese sauce, all wrapped in National Pies’ 128 layers of crispy puff pastry and finished with poppy seeds and parmesan cheese. National Pies’ wider range is available at Coles, Woolworths and independent retailers, including IGA and Foodworks nationwide. Source: Soda Communications Find more food and drink news on Crumb Wire.