Chefs Claire van Vuuren, Markus Werner, and Gary Johnson are championing fruit as a winter menu essential, using it far beyond the dessert course. From kumquat achar on schnitzel to roasted pears with goat’s cheese, pickled grapes, native plum powders, and fruit-based meat tenderisers like papaya and kiwi, these chefs are embracing fruit’s versatility. Whether fermented, poached, or powdered, seasonal and native fruits are adding sweet-sour depth, texture, and vibrant contrast to savoury dishes—proving that fruit deserves a permanent place in the cold-weather culinary spotlight.
Seafood is still as popular as ever on our foodservice menus, with presentation styles having evolved away from old school batters and towards lighter crumbs, often with an Asian influence. At the same time, the growing awareness among consumers of the importance of seafood sustainability has led to a greater focus on provenance – where the seafood is sourced from, and how it’s caught and processed. This presents an opportunity to differentiate your menu offerings from the competition by telling the story of how the customer’s meal has reached their plate.
Fruit has always been a key ingredient in desserts, but such is its versatility across savoury as well as sweet dishes and its ability to complement the flavours of heavier meat-based dishes that it’s also a must-have ingredient for the ‘winter warmer’ menu.
