Chef Karyn whips up a quick and easy breakfast tradie sandwich, using two meats, eggs and hashbrowns. This is the classic big breakfast dish all in one sandwich.
It has a crunchy shell and creamy cinnamon filling, this Almond & Apple Pithivier is perfect for a cool, spring day served with a warm anglaise on the side. Give it a go on your menu.
Switch up your starters menu with our black garlic bread recipe. With the use of black garlic and black lava salt, it just burst of strong, tasty flavours.
Looking for a new afternoon offering for your menu? This lemon syrup cake is perfect as a sweet treat and can work all year round.
As the cooler months approach, it’s time to reinvent your seafood menu. Give this seafood pie recipe a try. You can make in bulk or individually – you choose.
With more customers following a gluten free diet, having meals free of gluten has never been more important. This burger recipe will have your customers rushing back for more.
Chef Mark Stone shares his recipe for his classic mixed berry cheesecake. Whip it up and served to your customers, all within an hour. It’s that simple!
This saffron rice pilaf with our Fortune Basmati Rice is easy and quick to make. Paired with a creamy prawn curry, it’s the perfect dinner option for your menu.
With the trend of pickled vegetables rising, this simple to follow kingfish ceviche recipe is a must-try for your menu.
Looking for a new chocolate offering on your dessert or afternoon tea menu? Check our Chef Mark’s Dark Chocolate Tart recipe today.
Looking for a creamy, flavoursome dessert for your menu? Chef Tim’s Beurre Noisette Ice Cream recipe is the answer. It’s rich in flavour and can be made in bulk, ahead of service time.
Spruce up your breakfast menu offering with this easy to follow spanner crab and wasabi eggs benedict recipe. With its rich flavours and thick sauces, it’s a dish that will keep your customer’s tastebuds bursting.