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Spice on the menu: get your free copy
Spice is one of the most cost-effective ways to add variety to your menu, yet plenty of chefs hold back for fear of overpowering a dish. Edition 8 of Bega Foodservice Flavour Passport takes the guesswork out of it, with a simple framework, chef-tested recipes and dairy pairings you can put to work straight away.
Bega Foodservice Executive Chef Caroline Westmore sorts spices into three easy categories: amalgamating spices like coriander and turmeric that build a balanced base, pungent and hot spices like chilli and ginger, and sweet and warm spices like cardamom and cinnamon. Once you understand how they work together, and how dairy lengthens and carries their flavour, a whole range of new menu possibilities opens up.
Inside this edition:
A Traditional Chicken Korma that blends amalgamating, pungent and warm spices
A Harissa that puts lesser-used caraway to work alongside cumin, coriander and paprika
An Orange, Cardamom & Vanilla Cream with Ginger Snap Soil that proves spice belongs on the dessert menu too
Chef Tips on pairing spice with Dairy Farmers Cooking Cream, Sour Cream, Thickened Cream and Butter, Tasty Shredded Cheddar and Express Professional Cream Cheese
Caroline’s go-to starting ratio for blending your own signature spice mix
Whether you’re running a busy café, a pub kitchen, a catering operation or a fine dining pass, the Bega Foodservice Flavour Passport is your toolkit to spark creativity, reduce prep time and deliver flavour your customers will remember.
Register for your free copy and we’ll send Bega Foodservice Flavour Passport: Spice on the menu straight to your inbox.
