Spring into smarter cooking: kitchen hacks, seasonal flavour and product picks for Spring

Zero-waste, high-efficiency – kitchen offcuts that do double duty

Every kitchen generates offcuts, but with a smart approach, offcuts become opportunities. Think of stalks, zests and peels not as scraps, but as cost-saving flavour bombs.

Carver and his crew utilize double duty ingredients throughout spring. Broccoli stalk purée makes a velvety, green base for mains, pasta, or a fresh chilled soup.

Citrus zest syrup from unused lemon or orange peel is perfect for drizzling over spring desserts or stirring into seasonal spritzers. Or, save your cordial for later in the year when you need a summery hit.
Asparagus ends can be blanched and folded through quiche mixtures – especially delicious when paired with Pampas Pastry for light, flaky tarts and bottomless brunch dishes.

Pineapple skins kick off cocktail season when steeped in rum or vodka, the perfect start to any party.

Beyond using every bit of seasonal produce, operators can turn to Goodman Fielder’s range of pantry staples to help reduce waste and improve ordering efficiency. Look for products with long shelf life, portion control options like pre-cut La Famiglia garlic breads, and frozen goods that simplify inventory management and cut down on over-buying.

Good for you, good for the planet

Designing a menu around spring produce is one of the simplest and most impactful ways to benefit both the environment and your bottom line. By focusing on ingredients that are naturally in season – like asparagus, peas, strawberries, and spring lamb – you’re choosing foods that are abundant, require less energy to grow, and don’t need to be transported long distances.

This reduces the carbon footprint of your menu and supports local growers, strengthening the regional food economy. In terms of cost, seasonal produce is often cheaper due to its supply and freshness, helping you create vibrant, flavourful dishes without the premium price tag of imported or out-of-season ingredients. Spring’s produce is also naturally suited to lighter, simpler preparations, which can mean lower energy costs in the kitchen and faster service. Plus, diners are increasingly aware of – and excited by – seasonal menus, giving your venue a competitive edge.

Highlighting spring’s stars not only enhances the dining experience with peak flavour and nutrition, but it also communicates your commitment to sustainability. From crisp salads to bright fruit-forward desserts, a spring-focused menu proves that being environmentally conscious and cost-effective can go hand in hand with creativity and quality on the plate.

Stretch your pantry further

Combat rising costs and overheads with multi-use pantry staples that are worth their weight in gold. Take Oli & Vine Aioli and Mayonnaise, for example – swirl with lemon juice and garlic to create a zesty herbed mayo perfect for grilled chicken or fish. Use it as the base for a creamy potato salad with spring herbs and capers. Make catering a breeze when whipped into a green goddess dip for crudités or sandwich slathering or blended with roasted garlic and lemon zest for a punchy burger spread.

The value? Pre-portioned packaging reduces prep time and waste, while shelf-stable or frozen options help reduce spoilage. Plus, with just one SKU doing double (or quadruple) duty, your kitchen will run smoother and your bottom-line benefits.

Other MVPs for your spring menu include:

QBA Artisan Bread: the perfect base for tartines, bruschetta, sandwiches or croutons.
La Famiglia Garlic Bread: sliced and grilled as sides, crumbled into herbal breadcrumbs, or for scooping up that broccoli sauce.
Simply and Crisco Oils: ideal for high-heat cooking, salad dressings, and infusions.

How to lighten and brighten the menu

Spring eating is all about fresh produce, clean flavours and lighter textures. Small tweaks to your dishes can make your whole menu feel brighter. Goodman Fielder chef Anthony Carver loves to add salsa verde made with soft herbs and Cornwell’s vinegar to meats or roasted veggies and use citrus like lemon or grapefruit to add acid and freshness to otherwise rich dishes.

• Serve plates with lighter vegetables like peas, asparagus, zucchini and radish.
• Swap heavy sauces for herby O&V mayo or aioli blended with dill, parsley or basil.
• Finish with edible flowers, microgreens or vinaigrettes for a fresh, colourful spring presentation.

Need inspiration? Here are three new-season recipes perfect for brunch menus, share plates or delicate mains. “These dishes suit a spring menu beautifully because they reflect the essence of the season; lightness, freshness, and balance, while still offering complexity and comfort,” says Carver.

Prosciutto and Pear Galette

Using Pampas Pastry, this rustic tart features sweet pear, salty prosciutto, and a hit of blue cheese – a luxurious, low-waste option.

Apple Cider Vinegar-Cured Salmon on Ciabatta Crisp

Cured in Cornwell’s Apple Cider Vinegar, the salmon is served with whipped herbed mayo and a crunch of toasted QBA Ciabatta.

Roasted Pumpkin and Goat’s Cheese Tartine

A no-fuss vegetarian hero using roasted spring pumpkin, Oli & Vine Whole-egg Mayonnaise, and La Famiglia Garlic Bread, finished with a delectable vinaigrette.

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