DailyStraits.com Reports: Food

Piastri Burger Returns

Grill’d has teamed up again with Australian F1 star Oscar Piastri to relaunch the limited-edition Oscar Piastri 81 Burger.
Available from September 8, 2025, the burger features a grass-fed beef patty, charcoal bun with papaya sesame seeds, bacon, cheddar, carrot, lettuce, onion and OP chipotle mayo, delivering 61 per cent of the recommended daily protein intake.
Fans can also grab the Oscar Piastri 81 Pack, which includes the burger, Grill’d snack chips, chipotle dip and a Remedy Blood Orange Sodaly.
The relaunch follows strong demand after the burger’s earlier debut this year.

Nacho Pie Launch

It’s fiesta season at Ferguson Plarre Bakehouses, with the Victorian icon unveiling a new limited-edition creation that combines two comfort food favourites — the Aussie meat pie and Mexican flavours.
Launching on September 9, the Chunky Beef Nacho Pie is packed with slow-cooked pulled beef simmered in Mexican sauce, layered with creamy nacho cheese, and finished with crushed corn chips and tasty cheese. The result is a fusion treat designed to satisfy pie traditionalists and adventurous eaters alike.
Ferguson Plarre CEO Steve Plarre said the new product marks the first time the family-owned bakery has drawn inspiration from Mexican cuisine.
“We are proud to stock a wide range of pie and pastry flavours, with over 20 fillings to choose from. This is the first time we’ve tapped into Mexican flavours, and it has certainly paid off,” Steve said.
“Mexican spices and signature dishes are bold, vibrant and flavourful. We wanted to borrow from these qualities, while putting our own bakery spin on it. Our new pie is a fusion that celebrates the inspiration we took from Mexican cuisine with Aussies’ love of a good meat pie.
“Whether it’s a unique addition to a taco Tuesday dinner spread, an elevated snack for watching the Grand Final with some mates or a quick lunch on the go, the Chunky Beef Nacho Pie is one not to be missed.”
The pie will be available for just one month, from September 9 to October 5, both in-store and online across Ferguson Plarre Bakehouses.

Sydney Markets Turns 50

Sydney Markets Limited is marking a major milestone this week, celebrating 50 years since its official opening at Flemington on 12 September 1975.
To commemorate the anniversary, the market is honouring the “Class of 75” — 39 original tenants who continue to operate today. Together with thousands of growers and businesses, they help move more than 2.5 million tonnes of fresh fruit, vegetables and flowers through Sydney Markets each year, supplying New South Wales and the ACT.
Now recognised as the largest wholesale produce and community market in Australia, and one of the biggest food distribution centres in the Southern Hemisphere, Sydney Markets has grown into a cornerstone of the fresh food industry.
Among the long-standing traders is John Antico of Antico International, who remembers the challenges of opening day. “We looked at these modules here, we said, oh, my God, how are we ever going to fill those,” he said.
“When we came up here, we were exporters. We were one of the first air freight because we were working with Qantas for 20 years. Qantas was growing and they wanted to fill the bottom of the aircraft. Together we developed air freight.”
Another original tenant, Don Varacalli, reflected on his journey. “I left school at 16 years old and I went to work in the market. I got my first job in the market,” he said. “My job is selling fruit and vegetables to the public. I’ve been doing that for 50 years.”
Sydney Markets Acting CEO Dale Doonan said the anniversary highlights the resilience and dedication of the traders who have shaped the market’s history. “Over the past 50 years, Sydney Markets has been built on the dedication of our traders and their families,” he said.
“Our traders are the cornerstone of everything we do, bringing fresh produce, flowers, and community spirit to life every single day. We thank our Class of 75, as well as our current cohort of tenants for their dedication, resilience, and entrepreneurial spirit that has kept Sydney Markets at the forefront of the industry and will carry us into the future.”
Stories from the Class of 75 are being shared on Sydney Markets’ social channels, including Instagram and Facebook.

Froyo Gets Spicy

A new frozen yoghurt spot has landed in Auburn, with FRO-BOWL opening its doors this August and bringing a bold twist to the dessert game.
The premium froyo bar serves six rotating flavours — from natural yoghurt and mango to toasted coconut and pistachio — with dairy-free options always available. Customers can load up on eight toppings, including fresh fruit, buttery crumble, and sauces like chocolate fudge and strawberry syrup. Pricing is by weight, giving diners full control over their creations.
In a global exclusive, FRO-BOWL is also the first in Australia to serve Cloud 23’s cult Hot Habanero Sauce, co-founded by Brooklyn Beckham. The fiery sauce, which has never before been available locally, pairs with froyo to create a sweet-meets-spicy flavour mash-up.
“It’s the kind of flavour that surprises you, and then becomes a craving. It’s the winter kick you didn’t know you needed,” says FRO-BOWL founder Haydar Rady.
The store design leans into terrazzo counters, citrus tones, and a relaxed, open-plan layout built for after-school meet-ups, weekend visits, and post-gym stops. Rady said the concept reflects his local roots. “I grew up in Auburn, I know what it’s like to want something fun and fresh in your own neighbourhood, a place that gets you. I’m there every day, handing out samples, chatting to locals, and making sure everyone leaves feeling a little lighter than when they walked in.”
Beyond serving dessert, FRO-BOWL aims to support the local community through youth employment opportunities and by offering a welcoming space that mirrors Auburn’s diversity and spirit.

Redefining Modern Masculinity

Wild Secrets and Arcwave hosted Man Meets Flame last night, an exclusive event that blended fire, food, and conversation to mark the launch of the Arcwave Zing.
Designed as a counterpoint to the way masculinity is often portrayed through the lens of toxicity, the evening created a space for openness and reflection. Guests were encouraged to explore new perspectives on what it means to be male in today’s society, with an emphasis on warmth, connection, and modern expression.
A highlight of the evening was a live fire cooking demonstration led by Ross Magnaye of Serai Kitchen. As flames roared and meat sizzled, Ross shared not only his culinary expertise but also stories that sparked wider discussions on leadership, vulnerability, identity, and the creative power of working with one’s hands.
The night unfolded with mulled wine, cider, and music, but it was the intimate and inclusive conversations that left the strongest impression.
“Masculinity can be intelligent without bravado, intimate without machismo, and celebrated without cliché,” was the underlying message that resonated as guests departed.
The event was more than just a product launch — it was a statement on the importance of discussing masculinity with nuance, positivity, and pride.