In partnership with Grill Mates and Stubb’s BBQ Sauce.

As the final notes rang out across the Byron Events Farm on Easter Sunday, Bluesfest 2025 cemented itself as one of the most memorable editions in the festival’s rich 35-year history. Across four sun-drenched days from April 17 to 20, over 80 acts delivered pure magic to thousands of music lovers — but it wasn’t just the music that had tongues wagging.

This year, the sweet, smoky scent of southern BBQ became an unofficial stage, thanks to a crowd-pleasing activation from Grill Mates and Stubb’s BBQ Sauce. The sizzling pop-up was impossible to miss (or resist), with festival-goers lining up for smoked beef briskets and barbecued chicken flavoured with Stubb’s sauces and Grill Mates seasonings. The combo of bold flavours and good vibes made the BBQ tent one of the most talked-about hangouts of the weekend — the unofficial meeting point for mates between sets and the perfect pairing for a cold one in hand.

Musically, Bluesfest 2025 delivered the goods in spades. From the legendary Chaka Khan’s soul-drenched set on Sunday night to the thunderous riffs of Tom Morello on Friday, there was no shortage of jaw-dropping moments. Crowded House returned home to a rapturous welcome, playing to a packed-out crowd who sang every lyric like gospel. Vance Joy, ever the crowd-pleaser, delivered a golden hour set that felt tailor-made for Byron’s balmy autumn air, while The Cat Empire brought their signature genre-blending energy to a sweaty, stomping dance floor.

Gary Clark Jr. was a standout, melting faces and hearts with a set that swung from blues to psychedelic rock to gospel, while local legends like CW Stoneking and King Stingray kept the Aussie roots strong and soulful.

The weather, too, came to the party — delivering that perfect Byron blend of warm days and cool, clear nights. It was gumboots-optional all weekend, with sunsets casting a golden glow over the hills and punters sprawled on picnic blankets, sipping local brews and soaking in the soundtrack.

But more than just a festival, Bluesfest has always been about community — and this year that spirit felt stronger than ever. Whether you were front row for your favourite artist, vibing in the dance tent, or swapping stories over pulled pork and coleslaw, there was an unmistakable feeling of connection and celebration.

And just as the last amps cooled down, organisers gave fans something else to cheer about: the announcement that Bluesfest will return in 2026. After a few turbulent years and whispers about the festival’s future, it’s official — the music (and BBQ) will play on.

In partnership with Grill Mates and Stubb’s BBQ Sauce.

There’s something unmistakably raw about William Crighton. It’s there in his voice—deep, cracked, like bark peeling from a eucalypt—and in the stories he tells, steeped in red dirt, rolling hills, and river ghosts. But beyond the music, there’s another side to Crighton that’s just as grounded in the Australian bush: cooking.

To him, the fire pit and the fretboard aren’t all that different. “I approach music similar to how I approach cooking ,” he says, “which is, I don’t know too much, and going back to that childhood curiosity and wonder.”

Bush Songs and Backyard Smoke

Crighton’s music is often shaped by time spent in nature—walking through scrubland, sitting by creeks, or staring into campfire flames. His songs are rooted in place, and so is his food. He’s not about complicated recipes or kitchen gadgets; his ideal cooking set-up is a cast iron grill over coals, a sharp knife, and the open sky.

“There’s something about the bush that strips things back to what matters,” he says. “It’s the same with cooking. When you’re out there, it’s just you, the fire, and whatever you’ve got on hand. That’s where the magic is.”

And while Crighton’s approach is humble, it’s far from bland. A believer in bold, honest flavour, he’s quick to call out two essentials in his campfire toolkit: Grill Mates seasoning and Stubb’s BBQ Sauce.

“I’m not a chef, but I know what tastes good,” he laughs. “Grill Mates have that smoky hit that just works with anything—lamb chops, kangaroo, even a grilled zucchini. And Stubb’s? That stuff’s got soul.”

Smoke and Soul

For Crighton, cooking is more than just survival—it’s ceremony. Whether he’s on tour or out bush with his family, there’s a rhythm to it. Gather wood. Light the fire. Let it burn down. Season the meat. Cook it slow. Sit, talk, eat, listen. It’s the same process as writing a song, he says. “You don’t rush it. You let it build. You taste as you go.”

That sense of time, patience, and presence defines both his music and his meals. There’s no room for distractions when you’re working with fire and feeling your way through a song. It’s tactile. Sensory. Honest.

“A little bit of not knowing, that’s where the best s*** comes,” he says. “Too much heat, too much spice, too many words—it’ll burn out or fall flat. But when you hit it just right? It’s unforgettable.”

Music, Meat, and Meaning

Ask Crighton about the perfect cook-up, and he won’t talk about sous-vide machines or reverse searing. He’ll talk about standing barefoot in the dust, his guitar nearby, kids running around, a bit of Stubb’s soaking into a thick ribeye as the sun drops low.

It’s not just about what’s on the plate—it’s who you’re sharing it with, what the day’s been like, what you’re listening to Will tells us. “Food and music are both about creating a moment. That’s the stuff people remember.”

As his songs continue to resonate around the world, from the stages of Nashville to the paddocks of New South Wales, William Crighton remains committed to that core philosophy: stay grounded, keep it simple, and always cook with heart.

Because whether he’s crafting a haunting verse or searing a steak, Crighton knows—the good stuff happens when you let the fire do its thing.

Sydney’s nightlife (or lack thereof) has long been quite the contentious subject. Instead of pulsing with energy late into the night like most major cities, it turns into a ghost town after dark – unless perhaps Vivid Sydney is on, or Fred again.. is doing a surprise show at The Domain.

That’s why, when a new late-night venue like JŌJI opens its doors, we can’t help but feel excited. Could it have all the ingredients to help, even if just a little, shake up Sydney’s nightlife?

A stunning rooftop destination? Check. A world-class cocktail bar? Check. Live DJ sets, vinyl sessions, and a 2am license? It’s got it all.

Recently, we had the pleasure of experiencing this Japanese gem, perched right above the Cartier building on George Street, aka the heart of the city. Brought to life by the team at ESCA Group (Nour, Aalia, Itō, LILYMU) the space feels like a refined yet sexy retreat that allows you to soak in sweeping views of the Sydney skyline.

The co-founder, Ibby Moubadder, envisioned a space that combines Sydney’s urban energy with a calming, Japanese-inspired vibe, and it shows. As you step inside JŌJI, you are met with a space that blends Japanese minimalism with urban chic: rich burgundy tones, sleek metallics, and warm Tasmanian blackwood interiors create an atmosphere that effortlessly shifts from calm afternoons to lively late nights.

Then there is the food. The glorious food.

Thanks to Executive Chef Paul Farag’s inspired menu, each dish is a creative mix of Japanese flavours with a contemporary twist. Some personal favourites included the scallop and bug sando with pickled cabbage mayo—chef’s kiss. The king prawn with bonito cream and pickled ginger in a crisp lettuce “taco” also hit the mark. It’s playful, fresh and perfectly balanced. As for dessert, the Okinawa brown sugar purin, a velvety custard delight, is a dish we’ve been dreaming of ever since trying it.

JŌJI’s cocktail menu, meanwhile, is led by Group Bar Manager Kerry Burgess, and it’s just as thoughtful, drawing on Japanese principles of simplicity, creativity, and embracing imperfection. The Bamboo cocktail—a surprising mix of tequila, tomato, and apricot—was a standout that managed to feel both bold and balanced.

With a late-night license till 2am and nightly DJs spinning 7 days a week, JŌJI certainly does feel like it’s set to shake up Sydney’s nightlife. It’s more than a bar—it’s an experience, one we believe ticks all the boxes to secure itself a spot among the world’s best bars. It’s only a matter of time.

If you’re looking for a place that combines elegance with a bit of edge, JŌJI is a must visit. With its incredible food, inventive cocktails, and dedication to quality, it’s primed to be a standout on Sydney’s dining and nightlife scene.

Visit JŌJI here.

In Partnership with American Apparel® 

If you were scrolling online over the weekend, you would have caught snippets inside Rolling Stone House at SXSW Sydney – a three-day festival of Australia’s favourite musicians and new emerging artists. 

Iconic fashion brand American Apparel® sponsored the event, which saw Hockey Dad, The Grogans and Full Flower Moon Band open on Wednesday 16th October. As the night went on, Teen Jesus and the Jean Teasers closed out with a DJ set that had the entire UTS Underground venue on their feet. 

Beyond the music, guests and performers lined up for an American Apparel® custom T-Shirt printing station. Perfectly positioned between the stage and the bar, the station was a hit for creating one-of-a-kind designs on classic tees. 

Night two brought something for everyone, from the melodic indie-rock of The Buoys to the soulful Bri Clark, and the pop-punk of Bakers Eddy. But it was Voice of Baceprot who stole the show. The female, hijab-wearing metal group from Indonesia wowed the audience and solidified their place on international lineups. 

The American Apparel® nostalgic claw machine made another appearance, after becoming a show stealer at previous events. Between sets, people eagerly lined up to try their luck at the arcade game and win exclusive merch. 

The third and final night delivered an eclectic mix of talent. Ayesha Madon, daste., and Dayshawn kept the vibe going, among many other incredible performances. As the final party progressed into the late hours, the American Apparel® custom tee station and claw machine remained popular, with attendees vying to score their merch until the very end of the night. 

It’s safe to say, American Apparel® and SXSW go hand in hand. Music, fashion, and culture all combined to create a one-of-a-kind experience for all. Fresh off their Australian market relaunch, the brand’s activation at Rolling Stone House was a reminder of how American Apparel® continues to build upon their signature creativity, self-expression and timeless style. 

Shop the latest American Apparel® collection at americanapparel.com.au.

In Partnership with Old El Paso

With the 2024 Paris Olympics fast approaching, it’s time to start thinking about how we’ll keep our bodies in peak physical condition for hours of shouting at the screen and cheering on our champions. With the athletes on training and diet regimens longer than the Australian Pole Vaulting team’s gold-medal winning poles, we supporters need to be thinking easy, fun, delicious, and nutritious (to maximise our cheer-squad abilities … hey, we all need to do our bit).

While the Summer Games might be played out before our eyes in the most romantic city in the world, cassoulet is too fiddly for couch food, crépes aren’t dinner, and bourguignon takes too long.

That’s why we’re taking our taste-buds to flavour town.

Old El Paso—the OG household name when it comes to at-home (sorry, en casa) tacos—is here to satiate your hunger during the games. What better way to feed the people while enjoying weird and wonderful sports that only pop up once every Olympiad (Greco-Roman wrestling, we’re looking at you)?

We decided it was high-time to add to that list and invent a few new games to the ever-contentious list of Olympic Sports. Skateboarding got the nod from the IOC back in 2020—why shouldn’t ours?

We asked Sydney singer-songwriter (and all-round funnyman) Go-Jo to hit the streets with a microphone, a camera, and Old El Paso’s range of salsas to test the taste buds of some unsuspecting passers-by.

@rollingstoneaus

Can you handle the heat? @heyimgojo hits the streets of Sydney to test @oldelpasoanz’s hot salsas – from mild, to medium to hot! What is your spice tolerance

♬ original sound – Rolling Stone AU/NZ – Rolling Stone AU/NZ

See our brave tasting panel dip their toes into the Rio Grande of spice with the mild salsa from  Old El Paso (proving there’s Mexican-inspired flavour to be enjoyed by all—even if chilli isn’t your thing). Be amazed at the daring feats as they hook into a freshly-cracked jar of medium salsa—the perfect dip for your chip if you want to play it spicy but safe.

And watch in awe as our heroes finish with the hot salsa from Old El Paso —made with maximum flavour and a nice hit of chilli for those who prefer it muy picanté. Eating dip might not be an official sport, but it is a delicious one.

Old El Paso has officially partnered with the Australian Olympic Team to support our sporting heroes as they head to France, so grabbing a taco kit and making it Mexican for your viewing party, TV dinner, or Opening Ceremony Grand Buffet (El Buffet Grande?) is doing more than just giving your taste buds a treat, it’s giving our heroes a hi-5 as they strive for gold.

In Partnership with Old El Paso

With the 2024 Paris Olympics fast approaching, it’s time to start thinking about how we’ll keep our bodies in peak physical condition for hours of shouting at the screen and cheering on our champions. With the athletes on strict diets tighter than budgies on Bondi, we supporters need to be thinking easy, fun, delicious, and nutritious (to maximise our cheer-squad abilities … hey, we all need to do our bit).

While the Summer Games might be played out before our eyes in the most romantic city in the world, coq au vin is too fiddly for couch food, soufflé is too hard basket, and snails are… well, they’re gross. There, we said it. Sorry, Marco-Pierre.

That’s why we’re taking our taste buds to flavour town.

Old El Paso – the OG household name when it comes to at-home (sorry, en casa) tacos – is here to satiate your hunger during the games. What better way to feed the people while enjoying weird and wonderful sports that only pop up once every Olympiad?

We decided it was high time to add to that list and invent a few new games to the ever-contentious list of Olympic Sports. Skateboarding got the nod from the IOC back in 2020 – why shouldn’t ours?

We asked Sydney singer-songwriter (and all-round funnyman) Go-Jo to hit the streets with a microphone, a camera, all the fixins for some delicious burritos, plus some Old El Paso freebies for those willing to rise to the challenge.

@rollingstoneaus Track & field with a touch of spice: The Burrito Relay, aka the world’s most delicious sport has arrived hosted by none other than @heyimgojo In partnership with @oldelpasoanz #oldelpaso ♬ original sound – Rolling Stone AU/NZ

The sport in question? An, old-fashioned burrito relay. Okay, we made it up on the day but whatever – burritos are loved ubiquitously and let’s be real here, track and field sports could use more spice. We’ve retired the aluminium batons and replaced relay runners with freshly-stocked food stations to give our contestants the ingredients for a stunning victory.

Watch our randomly-selected champions as they delicately lay down the Mexican rice, layer the beans, grate the queso, and engineer their burritos for maximum enjoyment (read: minimum spontaneous deconstruction mid-bite… whilst wearing white jeans). It might not be an official sport, but it is a delicious one.

Old El Paso has officially partnered with the Australian Olympic Team to support our sporting heroes as they head to France, so grabbing a taco kit and making it Mexican-inspired for your viewing party, TV dinner, or Opening Ceremony Grand Buffet (El Buffet Grande?) is doing more than just giving your taste buds a treat – it’s giving our heroes a high five as they strive for gold.

In Partnership with Old El Paso

With the 2024 Paris Olympics fast approaching, it’s time to start thinking about how we’ll keep our bodies in peak physical condition for hours of shouting at the screen and cheering on our champions. With the athletes on strict diets more tailored than THAT Sydney 2000 race suit, we supporters need to be thinking easy, fun, delicious, and nutritious (to maximise our cheer-squad abilities… hey, we all need to do our bit).

While the Summer Games might be played out before our eyes in the most romantic city in the world, foie gras is too expensive for couch food, soufflé is too hard basket, and croissant flakes in between the cushions isn’t a vibe. Which is why we’re taking our taste buds to flavour town.

Old El Paso—the OG household name when it comes to at-home (sorry, en casa) tacos—is here to satiate your hunger during the games. What better way to feed the people while enjoying weird and wonderful sports that only pop up once every Olympiad?

We decided it was high time to add to that list and invent a few new games to the ever-contentious list of Olympic Sports. Skateboarding got the nod from the IOC back in 2020 – why shouldn’t ours?

We paired Sydney singer-songwriter (and all-round funnyman) Go-Jo and Aussie champion beatboxer Joel Turner to hit the streets with a microphone, a camera, and some Old El Paso freebies for those willing to rise to the challenge.

First new sport off the list? Raps for Wraps. Ad-lib some fresh lines over the inimitable human drum machine that is Turner on the mic and score tonight’s dinner in the form of Old El Paso tacos (some assembly required). If you had one chance – one opportunity like this – would you capture it, or let it slip? Tonight, it’s tacos on the menu, Tuesday or not.

@rollingstoneaus

Drop a Rhyme, It’s Taco Time – We let @heyimgojo and @thejoelturner loose with Old El Paso wraps (for raps) – what would your rap for a wrap verse be? #ad #OldElPasoAustralia

♬ original sound – Rolling Stone AU/NZ – Rolling Stone AU/NZ

Watch as Go-Jo and Joel’s vox pop verb-spitters rap their way to flavour town after being put on the spot with nothing but their vocabularies and fast-thinking to secure their place on the podium of yum. Will Dre be signing a contract anytime soon? Maybe (okay, definitely not). But we’re here for the brave efforts of our randomly-selected rappers and can safely say they earned their dinner.

Old El Paso has officially partnered with the Australian Olympic Team to support our sporting heroes as they head to France, so grabbing a taco kit and making it Mexican-inspired for your viewing party, TV dinner, or Opening Ceremony Grand Buffet (El Buffet Grande?) is doing more than just giving your taste buds a treat – it’s giving our heroes a high five as they strive for gold.

In the quest for tasty yet budget-friendly dinner options, Providoor’s new gourmet frozen meal delivery emerges as the wallet-saving hero you didn’t know you needed. 

Each dish is created by a lineup of culinary experts, like George Colambaris, Gary Mehigan, Christine Manfield, Silvia Colloca and Manu Fiedel. Then, it’s prepared in Providoor’s impressive Sydney kitchens, using the best quality ingredients. 

No more last-minute grocery store runs and tedious meal prepping – now, all you have to do is pick a meal, heat it up, and enjoy. The best part? We’re extending an exclusive 30% off to our readers. Simply use code 9PROVIDOORFRIENDS30 at checkout to seize this limited-time offer and try gourmet meals at an unbeatable price.

Here, find five delicious Providoor frozen dishes, all priced under $10 per person after applying the exclusive 30% discount. 

1. Taco Party Pack – $70, serves 6

$8.16 per person after 30% off discount

Indulge in a fiesta of flavours with Justin Narayan’s Taco Party Pack. Priced at $70 for six people, each person’s share comes down to a wallet-friendly $8.16 after applying the exclusive 30% discount. Enjoy the vibrant medley of Mexican and Indian ingredients, with pulled lamb, pulled pork, sweet potato, chilli and coriander chutney and tomatillo salsa.

2. Classic Italian Family Lasagne – $38, serves 4  

$6.65 per person after 30% off discount

This is about as delicious a traditional lasagne gets. Featuring layers of fresh pasta and slow cooked beef ragu, this dish can be shared with the family for just $38 for four people, each serving is a mere $6.65 post-discount. Rich and savoury, created by the Lasagna-queen Silvia Colloca, this lasagne brings the taste of Italy straight to your dining table without breaking the bank. 

3. Spicy Diavola Pizza – $22, serves 2 

$7.70 per person after 30% off discount

Experience the fiery kick of Silvia Colloca’s Spicy Diavola Pizza. At $22 for two people, this g0-to pizza becomes an even more tempting $7.70 per person after the exclusive 30% discount. Get stuck into the perfect blend of Italian sausage and fermented chillies. 

4. Middle Eastern Style Lamb Kofta with Sugo – $25, serves 2 

$8.75 per person after 30% off discount

Created by Gary Mehigan, made fresh in the Providoor kitchen, this Lamb Kofta will transport your taste buds straight to the Middle East. Priced at $25 for two people, each serving costs just $8.75 after applying the exclusive discount. Who says you can’t indulge in an aromatic blend of spices and succulent lamb for a regular midweek meal? 

5. Coconut Beetroot Curry – $24, serves 2 

$8.40 per person after 30% off discount

For a vegetarian delight, delve into Christine Manfiel’s gorgeous Coconut Beetroot Curry. Inspired by the sweet earthiness of beetroot, with a subtle spike of green chilli. At $24 for two people, each portion costs a pocket-friendly $8.40 after the exclusive 30% discount. 

Ready to have a taste? Use code 9PROVIDOORFRIENDS30 at checkout. 

Remember, this code is a one-time treat per person, valid until Midnight on December 31, 2023. It cannot be combined with any other promotions, and the discount value cannot surpass $500. It’s time to redefine your dining experience – Providoor style.

In Partnership with 7-Eleven

We’re well and truly in the thick of summer now, sweltering through sticky days and enjoying those long hot nights. 

Like many of us, Sydney local Lola Scott spends her summer taking it slow and enjoying some nostalgic favourites.

“My favourite parts of summer are my nan’s pavlova, dog beaches, snorkelling, and naps after lunch,” she says. 

Landing on the scene in 2018 with her debut EP ¼ Life Crisis, Lola has just released her new single High School Drama and has spent much of the year touring. She’s still managing to fit a couple more in before the end of the year though, finishing 2023 with a bang.

“I have a few other gigs before the end of the year that I’m super excited to play! On the 22nd December I’ll be playing a super fun Christmas gig at Bendigo Hotel with a few of my besties including BLOKBSTR and OSWRLD,” she says. 

“I’m really looking forward to playing Look Out Festival and sharing the stage with Queens Of The Stone Age, Spiderbait, POND, Gut Health and The Chats. I’m also super excited to be playing some shows in WA next year and really looking forward to that, but they are still unannounced so shhh!”

Brisbane-based indie artist Yb. also had a massive 2023, and he’s looking forward to spending the summer in the water. 

“I think the thing I love most about Australian summer is that it forces my friends and I to find water. Aussie beaches are some of the best in the world and we only really get to enjoy them in summer,” he says. 

2023 saw him drop his newest single Rollercoaster, win Emerging Artist of the Year at the 2023 Queensland Music Awards and a massive amount of touring including SPRINGTIME on the Gold Coast. 

But he won’t be spending the summer slacking off, he’s got even more gigs to prepare for in 2024.

“I have a gig at Bootleggers in Newtown, Sydney on the 5th of January and I’m currently getting ready for SXSW in Austin in March which is extremely exciting for me; being my first international showcase!”

All this touring is thirsty work, and both Lola and Yb. are massive fans of an ice cold 7-Eleven Slurpee to cool down. For Lola, it’s the excitement of a colour-changed tongue at the end of a Slurpee that keeps her coming back for more, while for Yb. it’s about returning to a childhood fave.

“The nostalgia of a Slurpee is always something that keeps me coming back to them and I can always trust that it’ll have flavour till the very end,” says Yb..

With so many iconic flavours and regular new drops, keeping that Slurpee flavour all the way to the end is super important, so it’s lucky they never let you down!

When she’s not near a 7-Eleven, Lola keeps it cool by crunching ice blocks or hitting a Hydralyte, but her other favourite summer refreshment is a little more unconventional. 

“Been craving curry puffs today I can’t lie,” she laughs. 

As for what 2024 is bringing, Lola has some new music dropping in 2024, which she’s already giving fans a taste of at her live shows. Yb. is hoping to bring in the new year with fans at his gig at Bootleggers on January 5. 

“Start your year off right with a Yb. gig! I hope to see everyone there,” he says. 

Whether you’re checking out Lola or Yb. at a gig, spending your day at the beach or just trying to beat the heat, a Slurpee is the perfect partner. Head into a 7-Eleven store before all your summer fun to Slurp up Summer!

What happens when you combine Australia’s best celebrity chefs and food personalities with heat-at-home meals? You get this: Providoor Frozen. The latest venture from a new team behind the gourmet food delivery service. 

Providoor Frozen promises a whole new at-home fine dining experience, with 3 to 4 delicious dishes created by chefs you’re used to seeing on TV – and more to be added to the roster soon. And the best part? You can get 30% off for a limited time on ALL these meals with code  8PROVIDOORFRIENDS30 at checkout!

Let’s take a look at who – and what’s – on the menu. 

George Colambaris

A Melbourne-native and household name from his stint as the full of energy Masterchef judge, George Colambaris is renowned for his expertise in modern Greek cuisine. He boasts an impressive culinary background and several acclaimed restaurants, including the recently opened Hellenic House Project. 

George’s Providoor Frozen menu:

What to expect: Bold, Greek-inspired flavours in these signature dishes. 

• 12-hour slow cooked shoulder of lamb
• Arancini of Spiced Beef Moussaka
• Greek Lamb Skewers 

Check out George’s Providoor menu here.

Gary Mehigan

Starting his career in London, Gary is the Melbourne-based chef and restaurateur known for his role on Masterchef and Plate of Origin. Sure, he’s the easy-going judge and host on TV screens, but he’s a killer in the kitchen – whipping up everything from Sticky Braised Pork Ribs to Moroccan Lamb. 

Gary’s Providoor Frozen menu:

What to expect: Flavourful Indian and Middle Eastern-inspired dishes. 

• Moroccan Lamb Tagine
• Jackfruit Rendang
• Middle Eastern Style Lamb Kofta with Sugo

Check out Gary’s Providoor menu here.

Christine Manfield

As one of Australia’s most celebrated chefs, with a career marked by award-winning books and partnerships, Christine needs no introduction. Her Providoor menu promises a total taste adventure, showcasing her influences from years of global travel and pushing the boundaries of traditional flavours.

Christine’s Providoor Frozen menu:

What to expect: A range of eclectic curries. 

• Coconut Beetroot Curry
• Pork & Eggplant Curry
• Turmeric Potato & Chickpea Curry

Check out Christine’s Providoor menu here.

Silvia Colloca

She’s the Italian sensation bringing joy to people’s plates through pasta, pizza and lasagne. An actress, six-time cookbook author and TV personality, Silvia brings authentic flavours to her menu of Providoor Frozen meals. Who doesn’t love an Italian summer? 

Silvia’s Providoor Frozen menu:

What to expect: A range of eclectic curries. 

• Classic Italian Family Lasagne
• Sicilian Arancini
• Spicy Diavola Pizza 

Check out Silvia’s Providoor menu here.

Manu Feildel

Manu brings Australian-French charm and a touch of elegance to the menu. After working in France and London, Manu’s culinary journey led him to Australia, where he became a beloved judge on shows like My Kitchen Rules. His speciality? Simple, sophisticated, comfort food you’ll find hard to believe comes frozen.  

Manu’s Providoor Frozen menu:

What to expect: Classic French cuisine, with a mix of traditional and modern dishes. 

• Coq Au Vin
• French Onion Soup
• Beef Cheek Bourguignon 

Check out Manu’s Providoor menu here.

Luke Nguyen

Celebrated for his expertise in Vietnamese cuisine, Luke Nguyen knows the vibrant flavours of Asia like the back of his hand. As an Australian-Vietnamese chef and the restaurateur behind Red Lantern Group, Botanic House Sydney and Vietnam House, Nguyen’s menu reflects his commitment to the authentic tastes of Vietnam. 

Luke’s Providoor Frozen menu:

What to expect: Delicious, elevated Vietnamese-inspired dishes packed with flavour. 

• Wagyu Cheeseburger Spring Rolls
• Tonkotsu Ramen
• Wagyu Beef Rendang 

Check out Luke’s Providoor menu here.

Ready to try these chef-created meals for yourself? We’re giving readers an exclusive 30% off Providoor Frozen meals. Simply use code 8PROVIDOORFRIENDS30 at checkout for this limited-time offer. Choose your favourite dish, or try them all!  

Remember, this code is a one-time treat per person, valid until Midnight on December 31, 2023. It cannot be combined with any other promotions, and the discount value cannot surpass $500. It’s time to redefine your dining experience – Providoor style.

Everybody loves a night out at a beautiful restaurant. Especially when there’s epic food on the menu. But sometimes, you just want to stay in – eating a hot meal on the couch, in your comfiest loungewear, without worrying about the bill or parking or small talk. 

Now you can get the best of both worlds thanks to Providoor’s newly launched gourmet frozen dishes. 

The beloved Aussie brand is taking frozen meals to a whole new level with their launch of celebrity chef-approved lunch, dinner and dessert options that are ready to heat up and eat in 8-10 minutes. 

Now you can effortlessly bring the restaurant-quality dishes you love into your kitchen. Every dish is carefully prepared by expert chefs in Providoor’s kitchens in Sydney, using only the best ingredients. No more last-minute grocery store runs and tedious meal prepping – now all you have to do is pick a meal, heat it up, and enjoy. 

The huge range of dishes are created and approved by chefs including George Colambaris, Gary Mehigan, Matt Preston, Christine Manfield, Silvia Colloca, Manu Fiedel, Luke Nguyen and Anna Polyviou. So you know they’re going to be good. 

These aren’t your usual frozen meals. Think: Wagyu Beef Rendang, featuring Westholme F1 Wagyu beef with layers of complex flavours and house made rendang paste, or creamy Vanilla White Chocolate Cheesecake. 

Ready to take a bite? To celebrate Providoor’s return, we’re giving readers an exclusive 30% off with code 7PROVIDOORFRIENDS30. Take advantage of this limited-time offer and experience the finest gourmet meals at an unbeatable price.  

Use code 7PROVIDOORFRIENDS30 for 30% off your first order. Promotion can only be used once per person, valid until Midnight December 31 2023. Can not be used in conjunction with any other promotion. Discount value cannot succeed $500.

El Camino Cantina is turning up the heat to bid adiós to 2023 with a fiesta that’s promising to be the stuff of legends. Hold onto your sombreros because this isn’t your average end-of-year celebration; this is El Camino’s EOY Fiesta! 

Picture this: the infectious beats of a DJ’s playlist, the clinking of glasses, and the undeniable scent of sizzling Tex-Mex favourites in the air. El Camino Cantina isn’t just a restaurant; it’s a destination where celebration is an art form. 

So come on down and reminisce on the year’s highs and lows, preferably with a taco in one hand and a Rita in the other. Because, really, could you think of a better way to say goodbye to a year that’s been such a wild ride?

Besides from serving up mouthwatering dishes that’ll make your taste buds do the cha-cha – they’ve got the kind of music that’ll make you want to abandon your table manners and dance like nobody’s watching. And hey, they won’t judge if you decide to make the tabletop your dance floor – after all, this is a celebration at El Camino Cantina.

But hold onto your party hats because the team at El Camino have a special deal in store for you. Until December 31st, 2023, El Camino has unleashed a Tex-Mex Fiesta menu that’s as tempting as a guitar solo at a rock concert. And if you bring along your El Cam fam and book for more than ten people, they’re throwing in a $100 voucher for your next visit. It’s like the encore that keeps the party going long after the last note is played. 

So, grab your party boots, don your wildest fiesta attire, and prepare for a night that’s bound to be one for the memory books. El Camino Cantina is waiting to welcome you to a fiesta that’s not just a party – it’s an experience. 

Book now through www.elcaminocantina.com.au and let the countdown to the most unforgettable night of the year begin.

Lasagne. Jam Doughnut Pie. Wagyu Beef Rendang. Butter Chicken. Sorry, this isn’t an announcement of an exciting new restaurant opening – but it can be on the menu at your place, any night of the week. 

Providoor, the gourmet food delivery sensation is reemerging with an exciting return to Melbourne, Sydney, and Brisbane. This time, the spotlight is on an all-new gourmet offering designed to impress food enthusiasts and redefine the home dining experience. 

While Providoor first earned its reputation by bringing dishes from beloved restaurants to homes during physical closures, the comeback introduces a heightened focus on quality frozen meal packs curated by big name chefs like George Colambaris, Gary Mehigan, Matt Preston, Christine Manfield, Silvia Colloca, Manu Fiedel, Luke Nguyen, and Anna Polyviou.

Yes, these dishes come frozen – and they’re just as good as a fresh meal from a restaurant. Think: Luke Nguyen’s Wagyu Beef Rendang, featuring Westholme F1 Wagyu beef with layers of complex flavours and house made rendang paste, or creamy Vanilla White Chocolate Cheesecake. 

Every dish is carefully prepared in Providoor’s kitchens in Sydney, ensuring that your order arrives at your doorstep the next day. Quality, delicious food doesn’t have to cost the world or take hours to prepare – now all you have to do is pick a meal, heat it up, and enjoy.  

To celebrate Providoor’s return, we’re giving readers an exclusive 30% off with code 6PROVIDOORFRIENDS30. Take advantage of this limited-time offer and experience the finest gourmet meals at an unbeatable price. 

Use code 6PROVIDOORFRIENDS30 for 30% off your first order. Promotion can only be used once per person, valid until Midnight December 31 2023. Can not be used in conjunction with any other promotion. Discount value cannot succeed $500. 

Forget long shopping lists, complicated recipes and 45 minute prep time – now you can order gourmet frozen dishes online and have them delivered straight to your door with Providoor’s newly launched offering.

The beloved Aussie brand is making lunch, dinner and dessert a breeze with their launch of celebrity chef-approved frozen meals that are ready to heat up and eat in 8-10 minutes. 

Now you can effortlessly bring the restaurant-quality dishes you love into your kitchen. No long wait times, booking fees or expensive Uber trips required.

More than being easy and delicious, the meals come with a twist – they’re created by celebrity chefs including George Colambaris, Gary Mehigan, Matt Preston, Christine Manfield, Silvia Colloca, Manu Fiedel, Luke Nguyen and Anna Polyviou. 

There’s a dish for every craving. From Luke Nguyen’s Butter Chicken (a modern take on an Indian classic, featuring an array of Indian spices, garam masala, cumin and ginger), to a Classic Italian Lasagne that gives Nonna a run for her money, these aren’t your average frozen dinners. 

Imagine sinking your teeth into Silvia Colloca’s Spicy Diavola Pizza, topped with Italian sausage and fermented chillies – a fiery masterpiece that’s ready to devour in under 10 minutes.

The beauty of it all? Every dish is carefully prepared in Providoor’s kitchens in Sydney, ensuring that your order arrives at your doorstep the next day. No more last-minute grocery store runs and tedious meal prepping – now, all you have to do is pick a meal, heat it up, and enjoy.  

To celebrate Providoor’s return, we’re giving readers an exclusive 30% off with code 5PROVIDOORFRIENDS30. Take advantage of this limited-time offer and experience the finest gourmet meals at an unbeatable price. Simple as that! 

Use code 5PROVIDOORFRIENDS30 for 30% off your first order. Promotion can only be used once per person, valid until Midnight December 31 2023. Can not be used in conjunction with any other promotion. Discount value cannot succeed $500.

Say goodbye to kitchen chaos, because Providoor’s latest offering brings gourmet dishes right to your doorstep and are ready to heat up and eat in 8-10 minutes. 

The gourmet food delivery service gained popularity during 2020 for its fun, finish-at-home meal kits from top restaurants. Now, it’s back and ready to take the hassle out of mid-week meals with frozen chef-prepared dishes available to order online.

In the cluttered market of Australian food delivery, Providoor takes the lead by simplifying lunches, dinners, and desserts with restaurant-quality frozen meals, perfect for nights when you don’t want to leave home. 

These aren’t your average frozen dinners. The huge range of meals are created by big names including George Colambaris, Gary Mehigan, Matt Preston, Christine Manfield, Silvia Colloca, Manu Fiedel, Luke Nguyen and Anna Polyviou.  

Imagine taking a bite of Luke Nguyen’s Butter Chicken (a modern take on an Indian classic, featuring an array of Indian spices, garam masala, cumin and ginger), or Silvia Colloca’s Classic Italian Lasagne that gives Nonna a run for her money. 

The beauty of it all? Every dish is carefully prepared in Providoor’s kitchens in Sydney, ensuring that your order arrives at your doorstep the next day. Say goodbye to last-minute grocery store runs and tedious meal prepping – now, all you have to do is pick a meal, heat it up, and enjoy.  

To celebrate Providoor’s return, we’re giving readers an exclusive 30% off with code 4PROVIDOORFRIENDS30. Take advantage of this limited-time offer and experience the finest gourmet meals at an unbeatable price. Simple as that! 

Use code 4PROVIDOORFRIENDS30 for 30% off your first order. Promotion can only be used once per person, valid until Midnight December 31 2023. Can not be used in conjunction with any other promotion. Discount value cannot succeed $500. 

Remember Providoor? The gourmet food delivery service gained popularity during 2020 for its revolutionary finish-at-home meal kits from top restaurants. Now, it’s back with a twist.

Providoor has partnered with some of Australia’s biggest celebrity chefs for a new offering that aims to bring restaurant quality meals home in easy frozen portions. The huge range of meals are created by big names including George Colambaris, Gary Mehigan, Matt Preston, Christine Manfield, Silvia Colloca, Manu Fiedel, Luke Nguyen and Anna Polyviou.  

On the menu, you’ll find delicious dishes like Nguyen’s Butter Chicken, Manfield’s Coconut Prawn Curry, and Colloca’s Classic Italian Lasagne. Each available to order online and have delivered straight to your door for an easy mid-week treat or date night. 

There’s even a Spicy Diavola Pizza from Silvia Colloca, topped with Italian sausage and fermented chillies. It’s a fiery masterpiece we’re officially crowning the best frozen pizza ever – and it’s ready to eat in under 10 minutes.  

The best bit? All the meals are prepared in Providoor kitchens located in Sydney, so you can expect next day delivery for those mid-week cravings when you don’t want to cook. Say goodbye to extra Woolies trips and meal prepping – all you have to do is choose a meal, heat it up, and enjoy.

To celebrate Providoor’s return, we’re giving readers an exclusive 30% off with code 3PROVIDOORFRIENDS30. Take advantage of this limited-time offer and experience the finest gourmet meals at an unbeatable price. Get the table ready, dinner’s on. 

Use code 3PROVIDOORFRIENDS30 for 30% off your first order. Promotion can only be used once per person, valid until Midnight December 31 2023. Can not be used in conjunction with any other promotion. Discount value cannot succeed $500. 

Ever sat on the couch watching Masterchef and thought, ‘I could make that?’ It’s just a simple Coq Au Vin, right? We’re all guilty of it. Now, you can make those gourmet dishes at home thanks to Providoor’s new gourmet food delivery service.

Providoor has teamed up with big name chefs including George Colambaris, Gary Mehigan, Matt Preston, Christine Manfield, Silvia Colloca, Manu Fiedel, Luke Nguyen and Anna Polyviou. Together, they’ve put together an epic range of frozen meals designed to be enjoyed at home. 

On the menu, you’ll find delicious dishes like Nguyen’s Butter Chicken, Manfield’s Coconut Prawn Curry, and Colloca’s Classic Italian Lasagne. Each available to order online and have delivered straight to your door for an easy mid-week treat or date night. 

There’s even a Spicy Diavola Pizza from Silvia Colloca, topped with Italian sausage and fermented chillies. It’s a fiery masterpiece we’re officially crowning the best frozen pizza ever – and it’s ready to eat in under 10 minutes.  

The best bit? All the meals are prepared in Providoor kitchens located in Sydney, so you can expect next day delivery for those mid-week cravings when you don’t want to cook. Say goodbye to extra Woolies trips and meal prepping – all you have to do is choose a meal, heat it up, and enjoy.

To celebrate Providoor’s return, we’re giving readers an exclusive 30% off with code 2PROVIDOORFRIENDS30. Take advantage of this limited-time offer and experience the finest gourmet meals at an unbeatable price. Get the table ready, dinner’s on. 

Use code 2PROVIDOORFRIENDS30 for 30% off your first order. Promotion can only be used once per person, valid until Midnight December 31 2023. Can not be used in conjunction with any other promotion. Discount value cannot succeed $500. 

Tell your mates dinner is at your place, because Providoor, the premium meal delivery service, is making a massive comeback with 30% off new frozen gourmet meals created by some of the world’s best chefs. 

While Providoor was always known for bringing people’s favourite restaurants home during COVID-19 lockdowns, the new business model gives you a choice between hot meals delivered in 30 minutes, and gourmet frozen meal packs delivered to your door the next day. 

The relaunch is backed by top chefs like Matt Preston, George Colambaris, Silvia Colloca, Manu Fiedel and Luke Nguyen and Anna Polyviou, each one adding their signature dishes to the menu. 

Think Nguyen’s classic Wagyu Cheeseburger Spring Rolls, Anna Polyviou’s Jam Doughnut Pie and Manu Feildel’s French Onion Soup all available to order online and have delivered straight to your door for an easy mid-week treat or date night. 

The best bit? All the meals are prepared in Providoor kitchens located in Sydney, so you can expect next day delivery for those mid-week cravings when you don’t want to cook. Say goodbye to extra Woolies trips and meal prepping – all you have to do is choose a meal, heat it up, and enjoy.

To celebrate Providoor’s return, we’re giving readers an exclusive 30% off with code 1PROVIDOORFRIENDS30. Take advantage of this limited-time offer and experience the finest gourmet meals at an unbeatable price. 

Use code 1PROVIDOORFRIENDS30 for 30% off your first order. Promotion can only be used once per person, valid until Midnight December 31 2023. Can not be used in conjunction with any other promotion. Discount value cannot succeed $500.

Who doesn’t love a comeback? Providoor, the gourmet food delivery service that went viral during Australian lockdowns, is making its highly anticipated return in Melbourne, Sydney and Brisbane.

This time, with a new gourmet offering that aims to impress foodies and elevate the home dining experience. For a limited time, they’re letting you experience it all with an exclusive deal. 

While Providoor was always known for bringing people’s favourite restaurants home while physical locations were shut, the comeback unveils a tantalising twist with a focus on frozen meals created by top chefs like Matt Preston, George Colambaris, Silvia Colloca, Manu Fiedel and Luke Nguyen and Anna Polyviou. 

Think Nguyen’s classic Wagyu Cheeseburger Spring Rolls, Anna Polyviou’s Jam Doughnut Pie and Manu Feildel’s French Onion Soup all available to order online and have delivered straight to your door for an easy mid-week treat or date night. 

The best bit? All the meals are prepared in Providoor kitchens located in Sydney, so you can expect next day delivery for those mid-week cravings when you don’t want to cook. Say goodbye to extra Woolies trips and meal prepping – all you have to do is choose a meal, heat it up, and enjoy.

To celebrate Providoor’s return, we’re giving readers an exclusive 30% off with code PROVIDOORFRIENDS30. Take advantage of this limited time offer and experience the finest gourmet meals at an unbeatable price. So, dinner at your place? 

Use code PROVIDOORFRIENDS30 for 30% off your first order. Promotion can only be used once per person, valid until midnight December 31 2023. Can not be used in conjunction with any other promotion. Discount value cannot succeed $500. 

Head to Provider’s official website here. 

Celebrity chef Christine Manfield has joined the all-star team at Providoor. 

The premium meal delivery service made its return to Australia’s East Coast in October with a new investor, a new team, and some fine chefs and food personalities officially attached.

The game-changing food delivery company was established during in Melbourne in 2020, offering a much-needed lifeline to the city’s struggling restaurants during the pandemic.

After going into liquidation earlier this year, Sam Benjamin, founder and managing director of Seventh Street Ventures, then acquired the company in April, and it relaunched in Sydney, Melbourne, and Brisbane last month.

And Manfield has now joined the likes of Matt Preston, Silvia Colloca, Anna Polyviou, Luke Nguyen, Gary Mehigan, Manu Feildel, Justin Narayan, George Calombaris who were part of the initial launch.

One of this country’s most celebrated chefs and restaurateurs, Manfield is an award-winning author and a regular contributor to food and travel features in print media.

“As a chef without a restaurant, this platform offers people the opportunity to access and taste some of my signature homestyle dishes from my Spice Kitchen repertoire carefully recreated by the Providoor team,” she says about joining Providoor.

As of last Friday, November 17th, you can order Manfield’s Chickpea Potato and Turmeric Curry, a nourishing and comforting vegetable curry with a gently spiced tomato & yoghurt gravy, a Coconut Prawn Curry with coconut milk, tamarind and aromatic spices blend together in perfect harmony for the prawns, or her Black Pepper Chicken Curry via Providoor’s official website.

Other mouthwatering meals include Colloca’s lush lasagne, Mehigan’s enticing Moroccan-style lamb tagine, Preston’s juicy mushroom burger, Feildel’s traditional coq au vin, Narayan’s popular Taco Family Kits, and Polyviou’s smooth white chocolate cheesecake with strawberry basil salad.

Providoor Frozen is available via the official website, while Providoor Local can be ordered through the Uber Eats app or the official website.

Premium meal delivery service Providoor is making its return to Australia.

Now with a new investor, a new team, and some fine chefs and food personalities officially attached, Providoor is ready to return to the East Coast.

The game-changing food delivery company was established during in Melbourne in 2020, offering a much-needed lifeline to the city’s struggling restaurants during the pandemic.

After going into liquidation earlier this year, Sam Benjamin, founder and managing director of Seventh Street Ventures, then acquired the company in April.

And Providoor has now relaunched in Sydney, Melbourne, and Brisbane today. Matt Preston, Silvia Colloca, Anna Polyviou, Luke Nguyen, Gary Mehigan, Manu Feildel, Justin Narayan, George Calombaris are some of the high-profile names already on board, with many more chefs and food personalities set to follow.

Customers can use Providoor Frozen in Sydney, Melbourne, and Brisbane, while Providoor Local is currently only available via the Uber Eats app in Sydney for now.

Mouthwatering meals include Colloca’s lush lasagne, Mehigan’s enticing Moroccan-style lamb tagine, Preston’s juicy mushroom burger, Feildel’s traditional coq au vin, Narayan’s popular Taco Family Kits, and Polyviou’s smooth white chocolate cheesecake with strawberry basil salad.

“The way food is prepared has not really changed for thousands of years. We have worked with famous chefs and leading food technologists to disrupt this model,” Benjamin says. “We have developed processes that allow us to prepare, store and finish restaurant quality food in a way that has never been done before.

“It’s an absolute game-changer to have this many chefs and personalised menus under one banner. It is revolutionary in stepping up the quality of food available to Australians for delivery fresh to their home.”

Customer can head to Providoor’s website to place orders. In Sydney, orders taken by midday will be ready for next day delivery, and orders in Melbourne and Brisbane will be delivered twice a week with a three day lead time. Customers will also be able to order Providoor Local meals (Sydney only) via the Uber Eats app from Tuesday, October 24th.

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Japanese food is as diverse and considered as the country is ancient and historic. From takoyaki in Osaka to gyoza in Tokyo, the culinary journey doesn’t end with the food alone but extends to the drink it’s paired with. With two premium beers and an alcoholic lemon chūhai, Monsutā is a Japanese brand that truly understands the art of giant-sized taste. Whether you’re planning a quiet monster movie night or a dinner party at home, allow us to guide you through some of the best Japanese snacks and dishes, from classic staples to adventurous treats, all perfectly paired with Monsutā’s lineup of drinks for an authentic taste of Japan in a can at home.

Wasabi Peas + Monsutā Okinawa Dry

What did sushi A say to sushi B? “Wasa B!?” A staple of any local Japanese supermarket, wasabi peas or wasabimame are a snack you can’t overlook when it comes to classic beer pairings. Roasted or fried and coated with spicy wasabi powder, these peas offer a satisfying crunch and a sinus-searing kick that complements the smooth, crisp, and bold flavour of an ice-cold Monsutā Okinawa Dry.

Surume (Dried Squid) + Monsutā Chūhai

Perhaps one for the more adventurous eaters, surume is a favourite for springtime hanami (cherry blossom picnics) and summer festivals. Surume, a dried squid otsumami (Japanese side dish) is also given as a traditional wedding gift to symbolise a long and happy marriage. Typically flavoured with soy sauce or spices, the slightly chewy texture of surume is a beautiful marriage with the clean, crisp lemon flavour of Monsutā Chūhai, making the Monsutā Chūhai an excellent palate cleanser.

Chicken Karaage – Monsutā Okinawa Supreme

Whether from a conbini (Japanese convenience store) or a local izakaya, the combo of chicken karaage (Japanese fried chicken) and beer tops the list for many visitors to Japan. Usually marinated in a mix of soy sauce, garlic, ginger, and other seasonings before being deep fried, the crunchy exterior and juicy and tender umami interior of karaage is an unbeatable match with beer. Save on the flight costs and get your izakaya experience at home with homemade karaage and Monsutā Okinawa Supreme from BWS, Dan Murphy’s or Jimmy Brings.

Senbei – Monsutā Okinawa Dry, Monsutā Okinawa Supreme, Monsutā Chahai

A classic Japanese drinking snack, the versatility of senbei makes it the ideal option for any Monsutā beer or Monsutā Chūhai. Unlike the thin rice crackers found in most Australian supermarkets, authentic senbei comes in a much wider variety of shapes, sizes, flavours, and textures. Try pairing nori (seaweed-flavoured) senbei from your local Asian supermarket with Okinawa Dry or Okinawa Supreme from BWS or Dan Murphy’s. Alternatively, experiment with spicier flavours like kimchi or curry for a refreshing contrast with Monsutā Chūhai.

Kaki no Tane x Monsutā Okinawa Dry

Kaki no tane (or kaki pi) isn’t just a favourite amongst snack-bar-going salarymen; it was officially certified as “Space Japanese Food” by the Japanese Aerospace Exploration Agency in 2017. This mix of senbei (rice crackers) and peanuts is typically flavoured with chilli pepper and soy sauce, but a variety of regional variations like lamb in Hokkaido and garlic in Tohoku have emerged over the years. The salty and spicy combination of kaki no tane leaves you craving your next sip of ice-cold beer and Monsutā Okinawa Dry has you covered. Clean, with a low bitterness and subtle malt character kept in check by its rice adjuncts, pair Monsutā Okinawa Dry with kaki no tane for a flavour combo greater than the sum of its delicious parts.

Edamame – Monsutā Chūhai

Like a pair of well-worn Vans, edamame is elegant in its simplicity and pairs nicely with just about anything, but Monsutā Chūhai takes the crown. As we head into warmer months, a light sprinkling of salt on the outside of the soybeans brings out their earthy and nutty flavours perfectly harmonising with the slightly sweet, lemony aroma of the Monsutā Chūhai. Perfect as a side dish or as an easy snack while doing a sumo wrestling deep-dive on YouTube. Sip, pop, repeat.

Kappa Ebisen – Monsutā Okinawa Supreme

Search your local Asian supermarket and it won’t be long until you stumble across a bag of Calbee’s Kappa Ebisen. These beloved prawn-flavoured chips, originating in the 60s have gained popularity worldwide, particularly as a light and crunchy, savoury companion to a full-flavoured beer to cut through the saltiness. The delicate, airy crunch and robust prawn flavour couple nicely with the lightly toasted caramel and malt notes of Monsutā Okinawa Supreme.

Sapporo Ichiban Instant Ramen – Monsutā Chūhai

As synonymous with Japan as Mt Fuji, instant ramen is a crowd favourite no matter where you are in the world. Of the various brands and flavours found on Asian supermarket shelves, our personal favourite is Sapporo Ichiban shio (salt) flavoured instant ramen for its firm noodle texture, richly-flavoured broth, and affinity for a Monsutā Chūhai. Keeping your tastebuds cool and invigorated, the clean crisp flavour of Monsutā Chūhai coupled with a piping hot bowl of ramen makes for the ideal fusion of comfort and refreshment.

Gyoza – Monsutā Okinawa Dry

Whether grabbed from your local Japanese restaurant or made at home with your friends, if there’s one thing for certain about this Japanese dumpling is that it gyoz-a well with beer. Pan-fried gyoza, with its crispy bottom and juicy, savoury filling, benefits from the touch of a smooth, crisp, and cold Monsutā Okinawa Dry cutting through any residual oiliness, leaving your palate refreshed and ready for the next plate. Vegan and dessert options are easy hand-made substitutes to your typical pork dumplings, making for a hands-on get-together at home.

Sashimi – Monsutā Chūhai

While nihonshu (Japanese sake) or straight shochu might be the more traditional pairings for sashimi, mixing things up with Monsutā Chūhai is a game changer. The mellow notes of vodka and shochu allow the delicate notes of fatty tuna, hotate (scallops) or buttery uni (sea urchin) to shine while the subtle sweetness and slightly savoury lemon finish adds a new dimension to the natural flavours of the raw seafood. With many local fish markets selling sashimi-grade salmon, and Monsutā Chūhai available at your local Dan Murphy’s, BWS or Jimmy Brings, you can have an authentic sashimi experience at home without the need for Duolingo.

Takoyaki x Monsutā Okinawa Supreme

Bring a taste of Osaka’s Dotonbori district home with you and experience the classic pairing of takoyaki and beer. With their crunchy outer shell, soft, molten centre, and rich umami flavour, these octopus-filled balls are a Japanese street food staple best paired with the lightly toasted caramel malt notes and crisp and dry finish of Monsutā Okinawa Supreme. With a giant octopus monster adorning the can, there’s no better accompaniment than an ice-cold glass of Monsutā Okinawa Supreme to rival takoyaki’s bold flavours.

These authentic Japanese snacks are as easy to come by at your local Asian supermarket as your favourite anime on Netflix. And with Monsutā’s lineup of drinks available at your local BWS and Dan Murphy’s or from Jimmy Brings for a night in, you don’t need to travel far to experience these classic Japanese food and drink pairings at home.

The Campari Academy unveiled their AFTERLIFE Agave Cocktail Competition in June, delving deep into Mexico’s captivating history, vibrant culture, intriguing rituals, and the enchanting world of Agave spirits.

The competition offered one fortunate bartending winner the opportunity of a lifetime—a journey to the heart of Mexico!

The national cocktail competition, the first time it was held in seven years, was led by Krystal Hart alongside Jay Lambert, Matt Linklater, and Tom Sinclair, who knew what they were looking for: a drink that embodied the essence of the Oaxacan proverb, “Tequila to wake the Living, Mezcal to wake the Dead.”

The Campari Academy challenged participants to fashion a cocktail using ESPOLON BLANCO, REPOSADO, or ANEJO that celebrated life, exudes luminosity, and incorporated a touch of theatricality. Alternatively, entrants were able to craft a libation with MONTELOBOS ESPADIN, drawing inspiration from darkness, the nocturnal realm, and the afterlife while incorporating an element of ritual. Nice and simple then!

After the competition closed at the end of June, the judges – Sam Bygrave (Boothby Media), Jane Ryan (Diffords Guide), and Reece Griffiths (Agave Cartel) – carefully deliberated over the bartender’s original cocktail concoctions. The trio had over 130 entries received from 87 venues across the country to decide from – thirsty work!

After six finalists were eventually decided upon, one winner eventually emerged: Omar Alvarez for his entry cocktail ‘2 de Noviembre’. The drink’s description was as follows:

“The celebration of the Day of the Dead has great significance in the life of the Indigenous communities of Mexico, the fusion of pre-Hispanic religious rites and Catholic festivals brings together two universes. This is ‘2 de Noviembre’.”

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Omar’s winning cocktail on the night of the national final was his Santo Sepulcro (translating to Holy Grave or Holy Tomb). As winner of the AFTERLIFE competition, Omar now gets to embark on the trip of a lifetime to Mexico courtesy of Campari Academy.

For more information about Campari Academy, head here.

Do you like your crisp flavours weird? The weirder, the better? Well, you’re in luck, because two Aussie snack giants have joined forces for a special crossover. 

The beloved Twisties has teamed up with Aussie donut empire, Donut King, to give snack fans the… Donut King Cinnamon Donut.

The unique creation offers Aussies the delicious sweet treat from ‘the home of the hot cinnamon donut’ in the form of a Twistie. It’s pretty self-explanatory.

True to its name, the Twisties Donut King Cinnamon Donut offers rich cinnamon spice notes combined with a delicately sweet undertone, inspired by the aforementioned Donut King hot cinnamon donut.

“The anticipation and excitement from Twisties fans to get their hands on Twisties Donut King Cinnamon Donut flavour has been next level,” says Twisties Brand Manager Melanie Saluni.

“Over the past few weeks, we’ve seen a wave of fans taking to social media to express their excitement to try our new flavour – so we’re super excited for fans to finally be able to try!

“The new Twisties Donut King Cinnamon Donut flavour is unlike any snack you’ve tried before and we can’t wait for our consumers to try them for the first time.

The Twisties Donut King Cinnamon Donut Flavour is available across Australia now at Donut King (of course), Woolworth’s, Coles, IGA, BP, Coles Express (Viva), and selected independent retailers. And priced at just $2.70 (80g), there’s really no excuse to not try out the curious creation.

You can also head to Twisties’ TikTok to find out more.

The Twisties and Donut King crossover isn’t the only exciting food news Down Under this month. Last week, Macca’s dropped sauces inspired by the FIFA Women’s World Cup. The limited edition ‘Sauces Around the World’ are set to take the Chicken McNuggets dipping experience to a whole new level.

For more on this topic, follow the Food & Drink Observer.

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