autumn 2025

BIDFOOD appetiser white 2

this edition

We’re diving into the revival of Greek cuisine, the art of tempranillo and why kids’ meals deserve more attention. There’s expert advice on turning restaurant dishes into retail products, the secrets to a perfect burger and a look at how gluten-free dining has evolved over the past 25 years.
 
With new products, recipes and the latest industry trends, appetiser. magazine is full of practical ideas to bring into your kitchen or business.

featured

Selection of images of dishes from popular kids menus
Inspiration & trends

Kids’ menus: attracting young diners to your venue

What makes a great family-friendly venue? We explore how delicious food, fun play spaces and thoughtful touches like kids’ workshops and healthy menus create spaces where kids are entertained, parents relax and venues enjoy repeat business.

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Close-up view of two barramundi fillets on a bed of ice. One fillet has its skin on, displaying a pattern of scales, while the other is skinless, revealing the pinkish-white flesh. A circular inset in the top left corner features a black and white photo of a person labeled "seafood expert. Brett Patience."
Inspiration & trends

The Catch: barramundi

Barramundi is versatile and delicious, with a wide range of applications across various venues. Brett Patience discusses why he thinks it’s the perfect menu choice.

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A plate of fried stuffed olives, known as Olive all’Ascolana, on a green textured surface. The olives are breaded and fried, with one olive cut in half to show the stuffing inside.
Recipes

Olive Ascolana

A specialty of Italy’s Marche region since Roman times, Olive Ascolane are irresistible deep-fried bites that showcase the region’s cherished green olives. Pitted olives are stuffed with a savoury meat farce, crumbed, and fried until golden—perfect alongside a pre-dinner aperitif.

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Spanish Fish Stew Recipe
Recipes

Spanish fish stew

While humble in origin and with iterations in kind around the globe, it is not an understatement to say fish stew is woven into the very fabric of Spain’s culinary landscape. Rustic, simple and flavourful, the Spanish interpretation starts with a sofrito base while chorizo, saffron and sweet smoked paprika lend a characteristic Spanish inflection to the dish.

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A top-down view of a person holding a bowl of food, known as Indian Dal Tadka. The dish is garnished with fresh herbs and spices, surrounded by various ingredient containers on a rustic wooden surface.
Recipes

Yellow split pea dahl tadka

Yellow split peas are a delicious, protein-rich alternative to lentils. This hearty dahl tadka recipe is perfect for plant-based menus, offering great flavour and versatility.

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