Wendy’s is opening its first Victorian restaurant in Melbourne’s Dandenong South this month, with the chain’s first Australian drive-thru helping sweeten the deal. Launching June 24, the new restaurant marks a major milestone in Wendy’s national rollout and the first step in the brand’s Victorian growth plans for 2026, with the state expected to become a major part of its Australian expansion. The move follows Wendy’s record-breaking Queensland launch, which delivered the strongest opening week sales in Wendy’s global history and generated overwhelming demand from Australian customers. Melbourne customers have also been the most vocal nationally in calling for Wendy’s arrival. A different take on drive-thru Wendy’s Dandenong South introduces a new take on drive-thru, combining the brand’s fresh, never frozen food with a more personal approach to service. Instead of ordering through a speaker box, customers will be greeted face-to-face by crew members working directly in the drive-thru lanes. Orders are taken on handheld tablets and confirmed on screen before customers reach the collection window, a format designed to improve accuracy while creating a more welcoming customer experience. Corina Black, Chief Marketing Officer, Wendy’s ANZ, said, “The category has spent decades training customers to shout into a speaker box and hope someone gets the order right. Wendy’s is doing things differently. “We’re putting customers back at the centre of the experience from the moment they arrive. It’s a more human approach to service, designed to feel more personal, more accurate and more welcoming.” The restaurant features dine-in seating for up to 74 guests alongside the new-format drive-thru, which has been designed to deliver faster and more personal service to one of Melbourne’s fastest-growing communities. The Wendy’s factor Dandenong South customers can expect the full Wendy’s menu, built around the brand’s promise of ‘Fresh Famous Food, Made Right, For You’. Square burgers, made with fresh, never frozen beef – 100% Australian beef available in Classic Single, Double and Triple patties, because Wendy’s doesn’t cut corners. Hand-breaded chicken tenders – made with fresh 100% Australian chicken, double hand-breaded in restaurant and developed specifically for the Australian palate. The Baconmator – Wendy’s Australian burger featuring two quarter-pound patties of fresh 100% Australian beef, topped with crispy bacon, cheese, ketchup and mayo on a toasted brioche-style bun. Wendy’s Loaded Fries – available in Baconmator, Chilli Cheese or Cheese. The Original Frosty – thick enough for a spoon and smooth enough for a straw. The new Dandenong South restaurant draws on Wendy’s signature look while adapting it for the Australian market, blending traditional hospitality with quick-service dining. The interior includes subtle references to Wendy’s iconic red pigtails, while ambient lighting and music help create a warm and social atmosphere. With crew members positioned front and centre for face-to-face service alongside the reimagined drive-thru experience, the restaurant has been designed to feel both welcoming and efficient. “Dandenong South is an important milestone for Wendy’s in Australia and the first step in our Victorian growth plans. We see strong potential in the state and are excited to invest in a restaurant format that brings something genuinely different to customers while creating jobs in the local community,” said Richard Wallis, President, Flynn Group Asia Pacific. The Victorian expansion is expected to create approximately 100 jobs in the local community, with the majority of crew currently being recruited. Located within Melbourne’s fast-growing south-east corridor, the Dandenong South restaurant reflects Wendy’s confidence in Victoria as a key part of its broader national expansion strategy, with plans to open 200 restaurants across Australia over the next decade. Wendy’s Dandenong South opens on June 24 at 1A Assembly Drive, Dandenong South, Victoria. Source: Burson Global Find more food and drink news on Crumb Wire.

Frozen prawn wonton ramen, tom kha noodle soup and kee mao noodles are heading into more shopping trolleys, with CP Authentic Asia securing a national range in Woolworths. The Asian freezer brand, which is already stocked nationally in Costco, is expanding its Australian retail footprint with three new products now available through Woolworths stores nationwide. The rollout includes: CP Authentic Asia Prawn Wonton Soup Ramen & Asian Veg CP Authentic Asia Prawn Wonton Tom Kha Soup Ramen & Asian Veg CP Authentic Asia Thai Spicy Prawn Wonton Kee Mao Noodles The range marks a significant milestone in the brand’s local growth strategy and reflects growing demand for convenient meal solutions that don’t sacrifice flavour, quality or cultural authenticity. As Australian shoppers continue looking for quick and satisfying meal options, Authentic Asia is positioning itself between instant noodles, standalone dumplings and traditional takeaway. “We’re seeing strong demand for products that deliver convenience, satisfaction and genuine cultural authenticity. Consumers are no longer willing to compromise on flavour or quality, even when they’re short on time,” said Andrew Turner, Director at Charoen Pokphand Foods (CPF) Australia. The gap between instant noodles and takeaway Designed for everyday eating occasions, the range combines hand-wrapped prawn wontons with rich broths, ramen and noodle bowls, delivering authentic Asian-inspired meals that are ready in minutes. Authentic Asia is also looking to challenge perceptions of the frozen convenience aisle, offering products that focus on flavour and authenticity while maintaining the convenience shoppers expect from freezer meals. “This range is about elevating the category. We’re bringing restaurant-inspired Asian dishes into a format that offers better value and convenience than takeaway, while still delivering a satisfying eating experience.” Growing its supermarket footprint Developed by global food company Charoen Pokphand Foods (CPF), the range draws on the company’s Thai heritage and international food expertise, with headquarters in Thailand and operations spanning multiple global markets. Securing national ranging in both Woolworths and Costco marks an important step in the brand’s Australian expansion and growing presence in the local FMCG market. “Expanding into Woolworths is a significant step forward for Authentic Asia in Australia,” added Turner. “It allows us to reach more consumers and continue building momentum in a category that’s evolving rapidly, particularly as shoppers look for higher-quality frozen and convenience food solutions.” The launch is supported by the campaign platform “Ditch The Passport, your shortcut to authentic Asian flavour”, reinforcing the brand’s focus on regionally inspired dishes in a format designed for modern lifestyles. “Consumers still want authentic flavour experiences at home, but they also want products that fit seamlessly into busy routines. That’s exactly where Authentic Asia sits.” With strong early momentum and increasing demand for authentic global flavours, Authentic Asia is continuing to expand its presence across Australian retail. The CP Authentic Asia range is available now in Woolworths and Costco stores nationwide. Source: Theory Crew Find more food retail updates on Crumb Wire.

Moccona has entered the protein coffee category with two new instant lattes delivering 10g of protein per serve. Available in multi-serve tins, the new Moccona Protein Latte and Moccona Protein Caramel Latte are the brand’s first instant coffee products to combine café-style coffee with added protein, giving Australians another way to increase their protein intake without changing their morning routine. The new range can be enjoyed hot or iced and arrives as protein continues to gain momentum across Australia’s food and beverage landscape. Moccona says the launch responds to growing demand for products that combine convenience with functional benefits. The Australian protein market is projected to grow at a CAGR of 6.2%, while research shows 43% of Australians aged 16–24 would purchase coffee with added functional benefits. “Coffee is one of those everyday rituals Australians cherish. With our new Moccona Protein Latte range, we’re simply bringing together that daily coffee moment with the added benefit of protein — helping people get a little more out of their day, without changing their routine,” said Hilary Pulver, Marketing and Transformation Director at Moccona. The new Moccona Protein Latte range includes: Moccona Protein Latte – a smooth café-style latte with 10g of protein per serve Moccona Protein Caramel Latte – a caramel latte with 10g of protein per serve The launch marks Moccona’s move into a growing segment of the coffee market, expanding beyond traditional at-home coffee products as consumers increasingly seek convenient ways to add protein to their diets. Each multi-serve tin contains 10g of protein per serve and has been available nationally since May 2026 for an RRP of $10. The Moccona Protein Latte range is available at leading retailers nationwide. Source: Havas Red Find more food retail updates on Crumb Wire.

Elliott’s Balmain has appointed former Kiln chef Brad Crowle as Head Chef, with his new open-fire menu now on the pass. Crowle joins the Atticus Hospitality venue after stints at some of Australia’s best-known kitchens, including Kiln, Oncore by Clare Smyth, Aria and Barangaroo House. Most recently, he worked alongside Noma alum Beau Clugston at Kiln before making the move to Balmain. The chef has wasted little time putting his stamp on the menu, with the restaurant’s open-fire kitchen now driving much of the offering. Among the new dishes are blue swimmer crab tartlets with avocado and grape, BBQ king prawns served with prawn bisque and Murray cod with parsley velouté, cucumber and makrut lime. The menu also includes butterflied chicken with warrigal greens and karkalla, alongside a dedicated steak section featuring producers from New South Wales and Victoria. Options range from Tajima Wagyu flank and Riverina Scotch Fillet through to an 800g Brooklyn Valley T-Bone from Gippsland. Desserts include whipped vanilla with melon, strawberry and hibiscus sorbet, plus a combination of chocolate, malt, coffee and hazelnut. Crowle’s cooking is shaped by a year spent working throughout France in 2024, along with experience gained across some of Australia’s most respected dining rooms. His approach centres on seasonal produce and cooking over fire, with the menu expected to evolve throughout the year as ingredients come into season. Opened by Atticus Hospitality in 2025, Elliott’s occupies the former Casa Esquina site in Balmain and combines a dining room, bar, private dining space and weatherproof courtyard. The venue also hosts regular DJs throughout the week. Elliott’s is located on the corner of Elliott Street in Balmain. Source: Pendulum Communications Find more dining out updates on Crumb Wire.