Pizzas pulling in club market punters

Pizzas pulling in club market punters

Pizzas have long been a popular drawcard on the club scene but lately they’ve proven more popular than ever, with creative chefs using them to showcase their skills and pull in the punters. Foodservice Rep spoke to two successful club food providores who feature pizza prominently on their menus.

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Pasta inclusions abound as chefs continue to experiment with contemporary flavours

Pasta inclusions abound as chefs continue to experiment with contemporary flavours

When it comes to pasta, most chefs will tell you “fresh is best” – and that’s certainly the point of view of Mark Normoyle, the longtime Executive Chef for Anchor Food Professionals and a keen pasta proponent who featured it extensively on the menu at his most recent restaurant, Luna’s Food and Wine Bar in St Kilda.

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Presentation and quality ingredients come together to make the perfect pizza

Presentation and quality ingredients come together to make the perfect pizza

Having proven itself as a solid profit maker, pizza has evolved far from its humble origins and today the category encompasses everything from top-end gourmet pizzas to value-driven QSR offerings. It’s also become a staple of the pub and club market – and no wonder, given its cost-effectiveness and how much creative chefs have been able to do with it.

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Pasta more popular than ever on foodservice menus

Pasta more popular than ever on foodservice menus

Pasta is now a mainstay right across the foodservice sector, with innovative chefs evolving it far from its Italian origins to create contemporary spins on familiar favourites. From fresh presentation styles like pasta fusion dishes, to pairing with new flavour notes, pasta’s popularity is greater than ever – which combined with its high profit margin and relative ease of preparation makes it a safe bet on the menu.

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