Spread some Christmas cheer!
Chef and hospitality mentor Paul Rifkin shares how small gestures – from personalised cards to thoughtful gifts – can inspire loyalty and build stronger hospitality teams
Blog.
Meat the expert: pork belly
Tom Cooper shares why pork belly has become a favourite in Australian kitchens, from its versatility and stable pricing to its luxurious flavour and texture.
5 retro ice cream recipes to delight every age
There is something timeless about ice cream that it doesn’t matter if your customers are 8 or 80 years old, everyone enjoys the simple pleasure of digging into a delicious scoop – or two! Here are 5 retro ice cream recipes that can be dressed up or down, and will undoubtedly bring a bit of dairy goodness and dining joy to any venue.
5 superb cheese dishes for any menu
Cheese has an incredible way of bringing comfort and indulgence to any dish. From the creamy tang of feta to the melt-in-your-mouth richness of cheddar, these cheeses turn simple dishes into irresistible meals. Whether you’re crafting a cheeky ham and cheese croissant or putting together a hearty ploughman’s, there’s always room for more cheese in your kitchen. Here are five delightfully cheesy recipe ideas that showcase the rich dairy goodness of cheese.
The secret to baking with cream
When it comes to baking, there are lots of recipes where cream isn’t just the star ingredient but also the secret behind silky textures and rich flavours that make every bite memorable. Beyond being simply delicious, cream is also used to create dishes that are as tempting to the eyes as they are to the taste buds.
Create dietary catering solutions using fruit purées
While the need to meet specific nutritional and allergen requirements is apparent, serving delicious and wholesome food is equally important. Available in pure apple, as well as strawberry, apricot and banana flavours, Dewfresh fruit purées are a perfect pantry item for bulk-catering operations. Ideal for preparing cakes, muffins, biscuits, pastries, cocktails, smoothies, desserts, ice creams and more, the products have been crafted with school canteens, camp kitchens, bakeries, cafés and aged and healthcare facilities specifically in mind.
Why butter makes everything better
Butter is the secret ingredient that turns the everyday into gourmet. Imagine a golden blanket of hollandaise, resting on a perfectly cooked eggs benedict. Or creamy mashed potatoes to mop up sausages and gravy. And feather-light cakes or crumbly biscuits that melt like sunny mornings in your mouth. The key ingredient that gives all these delicious dishes their rich mouthfeel, lush texture and lingering flavour is butter! Butter makes everything better. And Yarde Farm makes butter better!
Rethinking breakfast: beyond bacon and eggs
Discover the evolution of breakfast culture in Australia: a $10 billion culinary experience. From bacon and eggs to breakfast pizza and Japanese katsu, Australian breakfasts embrace global influences. While bacon and eggs will remain a staple, we explore exciting additions like Venezuelan arepas, Malaysian roti canai and Chinese jianbing pancakes. Join the breakfast revolution and savour tantalizing flavours and creative twists.
What are you whiting for?
Looking for a sustainable and crowd-pleasing addition to your menu? Australian whiting is the answer. With its succulent texture, delicate flavor, and white flesh, it’s a true favorite. Whiting is abundant off our shores and is considered a better choice by seafood sustainability experts. Caught in a humane and controlled manner, the fish is quickly frozen to preserve its taste and texture. These fillets can be served in various ways, from classic fish and chips to spicy fish sandwiches or as a gourmet salad topping. Don’t wait any longer to discover the endless possibilities of Australian whiting.
Lamb springs to the rescue
When selecting lamb cuts, many chefs stick with primary options like racks or cutlets. But secondary cuts, like lamb shoulder racks, can deliver great flavour at a fraction of the cost. One standout is the lamb shoulder rack – tender and full of flavour when slow-cooked. Lamb ribs, neck, and shoulder also offer incredible value and versatility, from BBQ finger food to stews and slow-cooked showstoppers. These cuts are budget-friendly and crowd-pleasing, perfect for showcasing the full potential of spring lamb in your menu while boosting your margins.
