A new food and drink publication, Crumb Wire, has launched in Australia with a focus on accessible, everyday food culture.
The site covers restaurant news, features, profiles, events and retail updates, while also tracking social media’s role in shaping food trends.
Founder and editor Pallavi Mathur has a background in communications, with roles at Clear Hayes Consulting, the National Library of Australia and hospitality businesses in both Australia and India. Writing, she said, was her first passion.
Mathur said: “To me, food is inherently egalitarian – it doesn’t discriminate and it should never be gatekept. Australia’s food culture is so rich and diverse, spanning everything from a good old Sunday sausage sizzle to a fine dining rating system unique to the country.
“Crumb Wire was built to reflect that spirit, just as it lives and breathes here: on our social feeds, in our suburbs and in our conversations.”
“My Nani (grandmother) ran a small-batch pickle business in North India, building recipes that were treasured in the community. She had over 15 recipes of Indian pickles – everything from mango, turnip and carrot to jackfruit and stuffed chilli. I remember the wonderfully chaotic energy of the kitchen when we’d visit in the summer months.
“So much of our bond was built around food. Before she passed, she willed her handwritten recipe books to me. I like to think that legacy lives on through Crumb Wire.”
Prior to launching Crumb Wire, Mathur built her career in communications, having previously worked as a Public Relations Consultant for Clear Hayes Consulting and the National Library of Australia.
Crumb Wire publishes five days a week, Monday to Friday, with a newsletter in development. The title is building its commercial network and is seeking founding advertisers.