Are you prepared for the festive season?

WITH THE FESTIVE SEASON FAST APPROACHING, now’s the time to be planning your menu for the myriad of functions and celebrations that are sure to come – from end of year office parties and cocktail events, to Christmas dinners, New Year’s Eve celebrations and beyond. Weddings are also extremely popular during the Christmas-New Year period, which means receptions and anniversary dinners are also high on the festive catering list.

And of course, the great flavour and trusted quality of chicken from Australia’s iconic poultry products supplier makes Ingham’s products the ideal accompaniment to all festive functions. Ingham’s chicken finger food always presents attractively and is made to the high standards foodservice professionals require.

Ingham’s chicken finger food always presents attractively and is made to the high standards foodservice professionals require.

You can be sure that all products in the Ingham’s finger food range are quick and simple to prepare – minimising preparation time while helping to maintain effective portion control. Plus they’re versatile enough to serve hot or cold, on their own, in combination, and with a variety of sauces and dips.

Chicken is always a firm favourite for function catering, and the Ingham’s range includes all the popular products. Your customers will love the taste, while you’ll appreciate how quick, simple and cost-effective they are to prepare and serve.

And when stocking up for your festive season function catering, remember that if you purchase Ingham’s Teriyaki Breast Medallions, Tempura Breast Nuggets or Sweet Chilli Tenders between October 1 and December 31, you can go into the final Ingham’s 100th Birthday draw to win $10,000 worth of Visa Pre-Paid Gift Cards*.

All three products are ideal for function catering and feature the terrific taste of 100 per cent Australian chicken.

Ingham’s Teriyaki Breast Medallions are made from Australian chicken breast encased in a Teriyaki flavoured tempura style coating.

Ingham’s Tempura Breast Nuggets consist of Australian chicken breast coated in a tempura style batter, and are a firm favourite at end of year events.

Ingham’s Sweet Chilli Tenders feature Australian chicken meat that’s been shaped into tenders, then coated in a delicious sweet chilli flavoured crumb. As the name suggests, they’re ideal served with sweet chilli dipping sauce.

All three products can be quickly prepared from frozen through a variety of methods including oven bake and deep fry. And because they’re from
Ingham’s, you can be assured of consistent, reliable quality.


Chicken Teriyaki Breast Medallions with soba noodle salad and sesame dressing

Prep: 5 mins | Cook: 10 mins | Serves: 4

270g Soba Noodles
4 spring onions, thinly sliced diagonally
2 celery sticks, thinly sliced diagonally
1 Lebanese cucumber, halved, thinly sliced
2 teaspoons sesame seeds
2 teaspoons finely grated ginger
1 teaspoons Sesame Oil
12 Ingham’s Teriyaki Breast Medallions
2 tablespoons roasted sesame dressing
Coriander sprigs, to serve


1. Cook the noodles in a saucepan of boiling water following packet directions. Refresh under cold water. Drain well, then place in a large bowl. Add spring onion, celery, cucumber and sesame seeds. 

2. Combine the ginger and sesame oil in a small bowl. Add to the noodle salad. Gently toss to combine. Place in the fridge to chill.  

3. Heat olive oil in a wok or frying pan. And heat the 

Ingham’s Teriyaki Breast Medallions till warmed through.

4. Divide the chilled noodle salad among serving bowls. 

Top with 3 Ingham’s Teriyaki Breast Medallions, top with roasted sesame dressing.