Soup-ersize your menu this winter

This winter, Mure’s Lower Deck is dishing up the famous seafood chowder inside a toasted cob loaf, and it’s selling out quickly. “It’s a bigger serve so it’s made for two to four people, but some people don’t want to share!” says Eve.

At Mure’s Lower Deck, the chowder special in a cob loaf to share is $54, or diners can choose the regular chowder with crusty bread for $25. A more premium version of the soup is served on the à la carte menu at Mure’s Upper Deck for $28.

This approach demonstrates soup’s versatility — it can be served in a range of portions to hit different price points. From a tiny amuse bouche adding value to a set menu, to entrée or main size, and right up to sharing bowls, soup can be priced to suit any budget.

Meanwhile, using offcuts of protein and vegetables that would otherwise go to waste is a great way to keep cost of goods down. Adding small amounts of extra protein like a diced bacon garnish boosts flavour and adds value for the diner.

“I think a big tip for venues is to look at all the products you are using and explore your options,” says Eve. In the seafood space she says there are many under-utilised species that deserve a place on the menu.

“Everything is increasing in price, but harder to source. However there are different options, and it’s a matter of educating the diners to try something they haven’t necessarily heard of,” she comments. “For example, Blue Eye is Tasmania’s premium fish and it’s very famous, but it’s almost $80 a kilo at the moment. King Morwong is better priced but equally delicious.”

Not every venue has its own fishing fleet, but regularly connecting with suppliers at every level is a great way to keep in touch with seasonal specials and underutilised cuts and ingredients.