Commonly associated with power lunches of the corporate world, the steakhouse is moving away from this image to something more ambient, refined and bold. From customers entering the door, to the impeccable service, to the cooking of the meat, a modern steakhouse is fast becoming a must-visit venue. We are seeing customers demanding not only the best quality product with marbling, tenderness and flavour, but a wide variety of cuts. From a marbled Angus eye fillet to a wagyu rib eye or a classic New York cut dry-aged sirloin, diners are in the market for some sizzle with their steak.
Indulgent, sweet and syrupy are the only ways to describe the Mexican caramel, Cajeta. Made by cooking sugar with goat’s milk at a low temperature, this unique ingredient can be used as a topping on everything from cakes to crêpes.
When you type into ChatGPT ‘How to create a menu’, it gives you dish ideas, detailed item descriptions and design ideas for potential layouts. AI can be a positive tool for creating dynamic menus that shift based on weather, the kitchens inventory or customer preferences. However, always be sure to double check information generated by AI.
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.
Orange, black sesame and sea salt are flavours not traditionally associated with a morning coffee, however, when infused into cold foam to enhance the flavours of the traditional morning brew, customers will be keen to try anything. First used in a traditional Viennese coffee called an ‘Einspänner’, which tops coffee with a thick layer of whipped cream, the power of social media has turned this drink into a staple of 21st-century coffee culture. The infusion of these alternative flavours adds body to the drink, balancing the bitterness of black coffee with an extra layer that gives a little sweetness.
Orange, black sesame and sea salt are flavours not traditionally associated with a morning coffee, however, when infused into cold foam to enhance the flavours of the traditional morning brew, customers will be keen to try anything. First used in a traditional Viennese coffee called an ‘Einspänner’, which tops coffee with a thick layer of whipped cream, the power of social media has turned this drink into a staple of 21st- century coffee culture. The infusion of these alternative flavours adds body to the drink, balancing the bitterness of black coffee with an extra layer that gives a little sweetness.
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.
The gelatine revival is making a comeback. No longer associated with 70’s desserts, the new age of jelly includes everything from Asian desserts like boba and mochi, to over-the-top jelly art creations.
What was once an appetiser for the elite is now on track to becoming a staple order for many Aussie diners this summer. Farmed in coastal areas, oysters are not only regenerative and sustainable, they can clean up waterways in which they are grown. Delicious for customers and good for the environment, it’s a win win.
The Cajun flavours from Southern America have reached Australia in the form of mouth watering, messy seafood boils. What better way to give your customers the perfect experiential eating experience than getting messy with a bib and gloves and diving into eating some spicy seafood? This dining format is adaptable across different types of seafood, including crab, prawns, lobster and mussels, all allowing the proteins to be cooked in a big pot with the addition of different types of spices and heat levels. All that’s left is for diners to enjoy a shared meal of bold Cajun seafood with good vibes.
Menus incorporating local ingredients have always been important, but we are now seeing diners searching for venues using hyper-local ingredients that reflect very specific places or even food cultivated by the eatery. Customers want to know they are getting quality food and where it comes from.
Customers looking for a unique dining experience need go no further than fusion pizzas. South Asian flavours are becoming a popular topping choice for the adventurous pizza eater and an opportunity to combine two powerhouse culinary cultures. Think the authentic flavours of chilli paneer or chicken tikka masala on a crispy pizza base.
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