summer 25/26

this edition

The summer edition of appetiser. is out now, and it’s a must-read for every American-food enthusiast. Around 15 years ago, Australian hospo took a turn westward, embracing the freedom and flavours of U.S. dining culture. Food trucks, fried chicken, pitmasters and punchy condiments quickly became part of our culinary DNA.

In this issue, we dive into seafood boils, Cajun and Creole cooking, Tennessee whiskey and the dishes that shaped a generation of Aussie chefs – traversing Australia’s own Route 66 of American cuisine and exploring how these influences continue to inspire local cooks today. Y’all enjoy the read now!

featured

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.

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.

A woman in a red dress holding a ceramic plate with a slice of Welsh rarebit topped with cured meat and chives.

Recipes

Welsh rarebit recipe: a stylish upgrade to this nostalgic classic

Welsh rarebit gets a stylish upgrade with rich cheese sauce, cured meat and a sprinkle of chives — comfort food reimagined for today’s flavour-driven menus.

aMag Win25 Blog Larousse

Inspiration & trends

Larousse Gastronomique: the culinary bible

Larousse Gastronomique is well known among older chefs as the culinary bible once required for all trade school students — but this iconic reference is relevant for all chefs, capturing the essence of classical French cuisine.

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.

Lachlan Allen is the winemaker and owner at Barristers Block

Inspiration & trends

Liquor expert: tempranillo – the other autumn red

Tempranillo is a versatile, medium-bodied Spanish red wine grape that thrives in Australia’s vineyards. With rich flavours and balanced acidity, it’s perfect for autumn dishes, from roasted meats to Mediterranean-inspired fare.

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.

Close-up of a hamburger with lettuce, pickles, a beef patty, melted cheese, bacon, and sauce, with a label featuring Tom Cooper and the text "meat the expert. Tom Cooper."

Industry

Meat the expert: the perfect hamburger

Discover Tom Cooper’s secrets to crafting the perfect hamburger. Learn the secrets behind the Bounty Premium Angus Burger Pattie.

Menu inspiration delivered straight to your inbox

catch-up