Brighten your menu with a kale, cucumber, and pomegranate salad topped with a chilli oil dressing. Featuring in-season produce, this salad is fresh, vibrant and cost-effective. Add a house-made chilli dressing using Solero Canola Oil for a bold, flavourful finish that complements the natural sweetness of the ingredients. Perfect as a stand-alone dish or a versatile side for autumn menus.
Delight your customers with classic beer-battered fish and chips paired with house-made tartare sauce. As a premium alternative, try Oli & Vine Aioli. To achieve the crispiest batter, use ice-cold beer. The shock of cold hitting the hot Crisco Canola Oil you are frying in creates a light, crunchy texture that stays crispy for longer. Opt for coated chips to ensure maximum crunch and hold.
Elevate your menu with slow-cooked lamb rolls that are both delicious and efficient. Using pre-cooked pulled lamb is a time-saving option that reduces labour while maintaining rich flavour. To elevate the QBA ciabatta roll, brush it with a touch of Crisco Canola Oil before par-baking, ensuring a glossy, golden finish that adds to the roll’s appeal. Combine harissa paste with Oli & Vine Whole Egg Mayonnaise to create a tangy harissa mayo that complements the richness of the lamb perfectly.
Being smarter about how you use this essential commodity could save your hospitality business some money.
Perfectly golden, delightfully crisp, deep fried goodness is one of the eternal comfort foods. We run through the tips of the trade to ensure your frying hits the mark every time.
Chef Rory has revealed the steps to his delicious Karaage Chicken Burger recipe in great detail. Perfect as a dine in option or for takeaway, add it to your menu today.
Need to refreshen up your breakfast or brunch menu? Using fresh and tasty produce, this corn fritter recipe will win the hearts of your customers.
How to correctly use canola oil, vegetable oil & sunflower oil when cooking to maximise the flavour across your dishes. Find out the best cooking oil to use when cooking with red meat, chicken, fried dishes, salads and baked sweets.
Brisket is on an on trend cut of meat that’s delicious and affordable. Add it to a pie to liven up your menu and get the best of both worlds – an on trend cut and an all time favourite comfort food for the cooler months.
Chef Andy Bowden from Saga in Enmore is renowned for his delicious desserts, now he has shared the ins and outs of his famous Pumpkin Pie Donuts. Check out his step-by-step recipe and send them out nice and hot, ready for delivery.
The emotional tale of one sunflower seeds journey from the field to your deep fryer.
Potato croquettes are trending on menus across Australia. Now, Chef Kai has given the dish an overhaul with the incorporation of smoked trout.