Take your guests to the sun-kissed coastlines of Greece with this zesty pasta salad. Each portion bursts with fresh, vibrant flavors that mingle perfectly in individual cups. Crunchy cucumber, sweet tomatoes, briny olives, and creamy feta come together with our secret touches – marinated capsicum and silky artichokes. Finished with a classic lemon, olive oil & herb dressing, this dish is bright and irresistibly satisfying.
In today’s competitive foodservice landscape, standing out is essential. Whether you’re running a bustling pub kitchen, a local club bistro, or a high-volume takeaway outlet,
Summer is the time to add lamb to your specials. By leveraging the iconic “Share the Lamb” campaign and using Naturalaz sous vide racks, venues can tap into national demand with a premium, shareable product that ensures kitchen consistency during the busiest season.
When tourist towns hit peak season, smart menu engineering keeps kitchens moving and profits strong. Family share plates, bar snacks and grab and go items speed service, satisfy crowds and help venues maximise margins even when already trading at full capacity during busy summer periods
What better way to enhance the flavour of meat than to preserve it with salt, otherwise known as dry brining. A new staple of summer dining, this technique for BBQ’d meats can help the protein retain moisture and give it the ultimate juicy texture before cooking.
Google Trends from 2025 show a large spike in searches for ‘savoury desserts’, particularly focussed on seasonal events.
With summer dining around the corner, it’s the perfect time to capitalise on this trend and the increased customer demand.
Think basil cheesecakes, or miso
caramel cookies with pumpkin.
Southern-style cooking is spreading across Australia, from Darwin’s Food Mafia to Adelaide’s Nola and Sydney’s Kickin’ Inn, as chefs and operators embrace seafood boils, shared plates and the slow, smoky charm of America’s Deep South.
Lucy Baker grew up around Hobart pubs and later returned to help at her father’s venues, eventually taking on a Moonah warehouse and turning it into St Albi – a contemporary, welcoming restaurant built on genuine hospitality.
Executive Chef Cory Hyde shares practical ways for chefs to stay mentally healthy through the summer rush – from rest, boundaries and lifestyle habits to teamwork, recognition and seeking support through The Burnt Chef Project.
Richard Cornish traces the evolution of the steak house – from London chop houses to mid-century Manhattan – showing how fire, ritual and restraint shaped a global institution built on confidence, appetite and the promise of a perfectly cooked steak.
