All Entries in the "Food Stories" Category
Fresh veggies versus frozen
Going the frozen option can actually help a kitchen’s budget – with the veggies being able to be stored for longer, meaning less wastage – and seasonality can be ignored. Think veggies, plucked fresh from the farm and delivered straight to your door, are best? Not always. Most vegetables in frozen and canned form are [...]
Herbs-less known power players
Following the story ‘White Hat: Green Thumb!’ In this article BISTRO is bringing to the reader’s attention some of the lesser-known herb varieties. They can be flavour power players when used appropriately. White or Blue Borage The whole plant is edible, and the leaves and flowers taste similar to fresh cucumber. Just lightly chop it [...]
The good oil on truffles
Dubbed “the diamond of the kitchen” by 18th-century French gastronome Jean Anthelme Brillat-Savarin, truffles remain highly-prized food. The fungal fruiting bodies that are truffles develop underground and are usually found growing in close association with trees. The first mention of the fungus stretches as far back as the third millennium BC. There are now truffle-growing [...]
YOU’RE GUARANTEED A CHAMPION CUT OF BEEF
When it comes to beef, Steven Adams from Moo Moo Hospitality Group Pty Ltd knows what he’s talking about and prides himself on sourcing the best quality cuts of beef for his restaurants. This was top of mind for him on Wednesday when he bid at Auction and won the Grand Champion Junior Led Steer [...]
Keeping the flame alive
BISTRO ask three chefs at three Aussie pubs to share with us their views on how best to keep the flame of the Sunday roast alive.
Magic of pudding
When it comes to one thick, soft dessert and its attraction for clientele, the proof is in the pudding.
WHAT’S HOT on your menu?
Sizzle up your winter menu with curry-based dishes and watch the customers flock in.
Cheap cuts plus clever cooking
Are chefs overlooking the cheap and cheerful cuts of yesteryear, or the more unusual by-products that with creative flair can become delicious menu stars? Researchers have found that the cuts of meat our grandparents regularly ate are ignored by today’s under-35s. Our mothers and grandmothers were experts at making what little they had go a [...]
Better the soup you know
As the credit crunch tightens its grip on spending for both kitchens and customers, soups are set to be this winter’s hottest-selling menu item. They’re inexpensive, convenient and tasty – but will the classic recipes be enough to satisfy discerning modern day diners? Jodie McLeod finds out how to maximise soup sales this season. For [...]
Pasta aplenty
Pasta satisfies three big requirements for the bistro and the customer: it’s cheap, fast and versatile. Pasta is pure pleasure for those who love it. And it stacks up as a favourite with everyone from children to seniors. Originally from Italy – or so the story goes – it’s a favourite not just in Europe, [...]
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