winter 2025

BIDFOOD appetiser black 1

this edition

The winter edition of appetiser. is all about comfort, nostalgia and fresh takes on classic dishes.
 
It celebrates the suburban chicken shop – a true Australian institution – diving into its history, evolution, and why it still matters today. We also explore the rise of newstalgia, where chefs rework old favourites with a fresh twist, from updated pub fare to forgotten techniques making a comeback. Plus, we take a look at the bible of cookery, Larousse Gastronomique – and dive into Cloudy Bay clams, corned beef and chaudfroid.

featured

Tattooed hands holding a large handful of fresh Cloudy Bay clams, with a photo inset of seafood expert Brett Patience.
Inspiration & trends

The Catch: Cloudy Bay Clams

Seafood expert Brett Patience reveals why Cloudy Bay Clams are a standout – wild, sustainable, and packed with flavour, texture and visual appeal.

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Raw corned beef silverside on butcher’s paper with carrots, onions, bay leaves, cloves and peppercorns, alongside a portrait of meat expert Tom Cooper.
Inspiration & trends

Meat the expert: corned beef convert

Often overlooked, corned beef silverside is making a comeback in restaurants across the country. Tom Cooper explains why this humble cut is winning over chefs with its flavour, value and timeless Aussie appeal.

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A chilled martini served in a coupe glass with a lemon twist, spotlighted on a dark, moody background.
Inspiration & trends

Stirred, not shaken: the martini

From speakeasies to silver screens, the martini has stood the test of time. Stirred, not shaken, Hamish Wooders of Nick and Nora’s unpacks what it takes to perfect this classic cocktail

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Chef garnishing clam chowder served in a hollowed sourdough bread bowl, with a pot of chowder and a bowl of clams on a stainless steel counter.
Recipes

New England clam chowder

Cloudy Bay Clams are perfect for making New England clam chowder. Their plump flesh is filled with the ozone freshness of the Southern Ocean. And their clean, whiting-like flavour adds an umami richness that carries every mouthful to the back of the palate.

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A plate of corned silverside, boiled kipfler potaotes, baby
Recipes

Emerald Valley corned beef silverside

Globally, corned beef usually refers to salt-cured brisket. But here in Australia, we’re talking about beef silverside, brined and tender. Whether you choose to serve it hot with potatoes, cabbage and mustard sauce, give it a modern twist, or go full throwback, it’s a dish that starts conversations and ends in clean plates.

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The beef wellington bagel. A loaded sesame seed bagel, filled with sliced rare roast beef, jamon, mushroom duxelles and beef stroganoff spice mix.
Recipes

Beef wellington bagel

Using a flavour-packed beef stroganoff spice mix, this Beef Wellington bagel brings together two nostalgic heavyweights. Ideal for cafés, coffee shops and catering outlets, the layers of rare roast beef, mushroom duxelles and jamón take this bagel to new sandwich heights.

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Cover of appetiser Winter 2025 featuring a roast chicken with charred lemons, golden chips, colourful salad, and a side of gravy.

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