Using a flavour-packed beef stroganoff spice mix, this Beef Wellington bagel brings together two nostalgic heavyweights. Ideal for cafés, coffee shops and catering outlets, the layers of rare roast beef, mushroom duxelles and jamón take this bagel to new sandwich heights.
Welsh rarebit gets a stylish upgrade with rich cheese sauce, cured meat and a sprinkle of chives — comfort food reimagined for today’s flavour-driven menus.
Larousse Gastronomique is well known among older chefs as the culinary bible once required for all trade school students — but this iconic reference is relevant for all chefs, capturing the essence of classical French cuisine.
Palabok, the Philippines most loved noodle dish, is one of contradictions; noisy, discordant, a conflicting jumble of influences, somehow knitting culinary and cultural history into something unexpectedly good.
Carrot cake with cream cheese icing is universally loved, deliciously moist, moreish and pretty much fail proof. This version gets an extra gold star for also being gluten free.
From the fields of Ballarat to the kitchens of Barossa, McCain’s commitment to supporting local growers and operators is at the heart of everything they do. For over 50 years, they’ve backed Aussie farmers and the venues that turn their spuds into something special.
Five café menu ideas to maximise margins without compromising quality. From lamb koftas to shredded bolognese ragout, these dishes are crafted to balance cost, flavour, and customer appeal.
Inspired by modern Mexican foods, try serving this delicious Tex Mex chicken burger with McCain SureCrispTM 13mm Fries and lashings of spiced guacamole!
What does it take to earn the MSC blue tick? Behind that little label is a powerful Chain of Custody system that tracks every step—ensuring your seafood is as sustainable and traceable as it claims to be. Here’s why it matters more than ever.
The Seacrest range of premium raw seafood is designed for chefs and foodservice professionals who take pride in every plate.
