Chiko Roll made a roaring return to the motorsport scene at the 2024 Repco Bathurst 1000, and it couldn't have been more legendary. 

Rolling to Victory: Chiko Roll’s Triumphant Return to Bathurst 1000

While some restaurant owners dread a winter drop in custom, Billy Crombie is longing for snow so she can dip into her swag of marketing tactics and make the most of the chilly weather. 

One restaurant owner’s guide to thriving in winter

Looking for a high-quality, alternative protein source for burgers that have a made-from-scratch appearance?

New barramundi burger to hook customers

When is a potato not a potato? When it’s a sweet potato - a naturally sweet root vegetable packed with flavour.

Humble sweet potato brag

Most parents would be horrified if their kids regularly came home covered in red dirt, but sweet potato farmer Peter Greensill is happy that his children are carrying on a family tradition.

Chip off the old block

Fine Food Australia 2023 marked a triumphant return for the food industry post-COVID, with Simplot showcasing innovation through its VR experience and culinary delights like Edgell Plant Based Lamb Strips souvlaki, while also celebrating John West's award-winning tuna pouches, highlighting the resilience and creativity of the industry.

Fine Food Australia 2023: Reuniting Peers, Showcasing Innovation

Regularly updating your menu not only responds to changing consumer preferences but also provides opportunities for creativity and seasonal adaptation, utilizing insights from sources like point-of-sale data and innovative food suppliers, while balancing consistency for loyal customers and excitement for new ones, ultimately serving as a marketing tool to engage with patrons and stay ahead of culinary trends.

Don't let your menu go stale

As people move away from traditional mealtimes toward snacking for convenience and dietary reasons, the food industry adapts with innovations like dark kitchens and delivery services to meet the demand for anytime, anywhere dining experiences, exemplified by initiatives such as BP's Couchfood.

The Rise and Rise of Snacking

Faster Foods: Elevating Convenience in Dining Trends for 2024. Embrace technology with online ordering and AI, craft handy eats for on-the-go consumers and optimize efficiency for exceptional meals at the speed of life.

Faster Foods: Exceptional Meals at the Speed of Life

In the culinary realm, a signature dish is a chef's superpower, reflecting unique style, attracting clientele, and leaving a lasting impression by honing culinary philosophy, experimenting with flavors, and perfecting until it embodies your brand.

Signature Dish: The Tastiest Way to Establish Your Brand

Meeting the varied dietary needs of vegetarians, vegans, picky eaters, and carnivores remains challenging, with limited vegan options and occasional need for menu modifications, despite a growing demand for plant-based meals in mainstream dining.

Dietary Preferences: A diner's take on the challenge of inclusive catering

Leggo's, nestled in Echuca alongside the Murray River, produces quality tomato products rooted in heritage since 1882, sourcing locally for fresh, robust tomatoes and ensuring consistency and sustainability in its production process.

Where the Magic Happens: Behind the Scenes at Leggo's

Simplot's Rob Mason suggests thinking beyond pasta and pizza by utilizing Leggo's tomato sauces and pastes in various dishes like soups, curries, and relishes due to their versatility and flavor-enhancing qualities.

Thinking Outside the Pizza Box

Chiko Rolls, an iconic Aussie snack, have transformed into 'Loaded Chiko Rolls,' with toppings like chipotle mayo and bacon, catering to modern tastes while maintaining their classic appeal, illustrating how traditional snacks can evolve for a new generation

Chikos Roll On 

Guru Bhathal's culinary journey, from burger joint to fine dining, highlights his creativity and versatility, with a preference for I&J Crispy Battered Hoki for its lightness and versatility in crafting popular seafood dishes.

Chef Guru: Focusing on Making a Difference

Michael Parsons' culinary passion, sparked by a childhood muffin pizza, evolves into a career marked by creative dishes like fish burgers with I&J's Flathead Fillets, delivering culinary delight.

Taste of Success

Millennials, a dominant force in the restaurant scene, seek healthy, plant-based, boldly flavored, and visually appealing dishes like Bean and Grain Salad, Tikka Masala & Bhaji Burger, Edgell Plant Based Mince Bolognese, and Spicy Broccoli and Tofu Soup, while also preferring Instagram-worthy options such as Chicken Kiev With Potato Dauphinoise, shaping culinary trends and challenging chefs to cater to their preferences.

Millennials: Catering to an Influential Generation

Simplot Foodservice products empower chefs to transform classic recipes into extraordinary dishes, from Shepherd's Pie with Edgell Instant Mash to gourmet loaded fries with Diamond Cut Beer Battered Chips.

From CLASSIC to EXTRAORDINARY

As plant-based diets surge, the hospitality industry grapples with accommodating diverse dietary preferences, while innovations in plant-based proteins like Edgell Plant Based offer promising economic and culinary solutions.

 Does the future belong to plant-based foods

Greek souvlaki, cherished as the ultimate fast food, boasts succulent pork or chicken marinated in flavorful herbs, wrapped in a cone with creamy tzatziki, lettuce, onion, and tomato, a delectable blend symbolizing Greece's culinary pride in freshness and simplicity.

I Should be Souvlaki

Dale Lyman, a cookery teacher at William Angliss Institute, extols the virtues of frozen foods in professional kitchens, emphasizing their quality, consistency, convenience, and cost-effectiveness.

Making Cooking a Snap with Frozen Foods

Frozen food emerges as a game-changer for businesses, offering nutrition, waste reduction, labor efficiency, menu cost stability, and a platform for culinary creativity through the speed scratch movement.

Why Frozen Food IS FABULOUS 

Melinda Beilby, Regis Aged Care's National Catering Manager, navigates the challenge of creating nutritious meals for aged care residents, prioritizing their preferences and cherished recipes, while embracing time-saving solutions like Simplot's bite-sized vegetables to streamline kitchen operations.

Regis Aged Care's National Catering Manager: MELINDA BEILBY

This piece provides festive menu ideas with wine pairings, featuring recipes like Guacamole & Chilli Prawn Tartlets, Sweet Potato Chip Antipasto Platter, Charred Prawn Skewers, Salt & Pepper Squid with Greek Style Salad, and Vegan Passionfruit Meringue Pie.

Reimagining Christmas 

Simplot Foodservice offers a diverse range of kid-friendly menu options, including South American Flathead Fish Bites, Sweet Potato Chips, Vegetable Patties, Bean-Based Tacos, and Plant-Based Meatballs, appealing to both young and adult palates.

KID FRIENDLY menu options

The humble potato shines in global cuisine, from Ukrainian deruny to Japanese diagaku imo, offering endless culinary possibilities, while Simplot's Russet Burbank cultivar remains a staple for hot chips and French fries, cultivated in Tasmania's ideal climate and stored using advanced technology.

Endless possibilities with Potatoes

Restaurants and eateries play a significant role in Australians' high sodium intake, but reducing salt doesn't mean sacrificing flavor. By following these tips, like choosing lower-sodium options and seasoning with herbs and spices, chefs can enhance taste while cutting back on salt, promoting better health without compromising on flavor.

Less Salt but More Flavour

Toby George Jones discusses how robotics and AI are revolutionizing hospitality, from automated fast food to kitchen robots, optimizing efficiency and customer service through tasks like auto-ordering and menu recommendations based on data analysis.

Tech Talk: Would you like AI with that?

Avocado's versatility in both sweet and savory dishes, from guacamole to salad dressings and desserts, offers a nutritious addition to any menu, with frozen pulp as a convenient alternative to overcome ripeness challenges.

The Secret Ingredient: Avocado

Efficiency in the kitchen is crucial for success. Tips include optimizing layout and inventory, updating menus for cost-effectiveness, using frozen and shelf-stable products, reducing waste, and empowering staff through training and teamwork.

The Efficient Kitchen 

Beat the heat with a summer menu spotlighting seasonal ingredients and refreshing flavors inspired by Mediterranean and Southeast Asian cuisines

Cool food for hot nights

Simplot Foodservice's Culinary Team, led by Pam Tannourji, offers a diverse range of easily accessible recipes tailored for various venues, leveraging Simplot's quality products to deliver convenience, flavor, and customer satisfaction.

Recipes for Success: In conversation with Pam Tannourji

David White, Simplot’s Culinary Innovation Manager, explores how Australian chefs blend diverse cultural influences, embracing experimentation in cooking, with products like Leggo’s Napoli Sauce enabling chefs to customize traditional recipes, reflecting Australia's unique culinary landscape.

The Melting Pot: in conversation with David White

As delivery dining remains popular post-COVID, adapting menus and packaging for travel is crucial, with innovations like Simplot's Edgell Supa Crunch Delivery Chip and Detpak's Keep Crunch carton aiming to maintain food quality and set venues apart, meeting the demand for high-quality delivered meals.

Delighting your Delivery Customers 

Top That: Elevate chips with Edgell’s Supa Crunch Ultrafast chip and explore endless gourmet toppings, from traditional to dessert versions, for a memorable dining experience.

Top That: Taste Beyond the Salt Shaker

In the post-COVID era, hospitality venues must adapt to shorter work weeks and offer benefits like free uniforms and mental health support to address staff shortages, while utilizing recruitment firms and fostering relationships with local educational institutions to retain talent.

Australia's got (hospo) talent: Recruiting and retaining great hospo staff

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