From smoky pumpkin soups to duck cassoulet and slow-cooked lamb shoulder, consultant chef Adam Moore and Catering HQ's Steve Sidd reveal what's driving winter menu success across restaurants and registered clubs.
Read More“Foodservice operators are under a lot of pressure due to labour shortages, time constraints and rising costs and at the same time are expected to offer extra options for people with specific dietary requirements. So any products which help them maintain quality, consistency and speed of service are in demand right now, and finished sauces are a great example.”
Read MoreMade by chefs for chefs, Oli & Vine is a premium range of chilled fresh products from Goodman Fielder Foodservice. Its products utilise the highest quality ingredients, ensuring not only exceptional taste but reliability and consistency you can count on.
Read MoreWith the winter months again upon us, soups are once again a staple of the menu – and presentation is key to their success. That’s the word from chef Gary Johnson, who calls out tableside pouring as a means of spicing up soups with a bit of theatre designed to boost customer engagement.
Read MoreConsumers are no longer wanting the heavy, stock-based sauces of the past – and chefs are responding accordingly by focusing on lighter versions, which focus on extracting as much flavour as possible out of fresh ingredients like fruits and vegetables to create vibrant contemporary stylings.
Read MoreWith the arrival of the winter months, it’s the perfect time of year to add more comfort meals to the menu – hot desserts, slow cooked mains and of course soups, which are being reinvented by creative chefs and presented as complete meals, increasingly with lots of chunky inclusions. To find out more about the growth of the category we spoke to three of our consultant chefs.
Read MoreThe secret’s out: sauces are a cost-effective way to add a variety of different flavours to your dishes, helping to extend the menu. Their broad applicability and relatively cheap ingredient cost makes them an ideal choice to broaden your offering and at the same time add distinctive signature touches to your food.
Read MoreWinter is once again upon us, which makes warming foods such as soups a must-have on the foodservice menu. And with so many commercial kitchens facing ongoing rising costs, soups are often an ideal choice because given their relative ease of preparation and potential profit margin. We spoke to three chefs to get their input on which soups are potentially strong additions to the menu.
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