Maximise menu appeal: why onion rings are your secret weapon
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,
Blog.
Share the lamb – Naturalaz
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.
Maximise margins – making the most of the summer 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
Dry brining
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.
Savoury desserts
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.
The tasty road South: how Southern American cuisine found its way Down Under
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.
Q&A: Lucy Baker – St. Albi Bar & Eatery
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.
Burnt Chef Project ambassador Cory Hyde on not burning out this summer
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.
The steak house: a temple to fire, flesh and the ritual of eating.
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.
Meat the expert with Tom Cooper: grass vs. grain fed? What’s better?
Tom Cooper compares the flavour and texture of grass-fed and grain-fed beef. His experiences show why both styles matter, depending on the cut, the cooking and the result chefs want.