Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer hendrerit orci a ipsum condimentum, id tempus arcu tristique. Etiam quis nisl mi. Pellentesque quis rhoncus magna. Nunc vulputate ligula nec ligula gravida, vitae porttitor turpis volutpat. Morbi sit amet lectus turpis.
Brand
Priestley’s
Supplier
Francisco
Category
Frozen
Classification
Bakery
Type
Sweet
Pack Size
Francisco
Featured Products
1x
REWARD POINTS
DELUXE RING DONUT 32 MB
32x45g
Allied Pinnacle
1x
REWARD POINTS
DELUXE RING DONUT 32 MB
32x45g
Allied Pinnacle
1x
REWARD POINTS
DELUXE RING DONUT 32 MB
32x45g
Allied Pinnacle
1x
REWARD POINTS
DELUXE RING DONUT 32 MB
32x45g
Allied Pinnacle
1x
REWARD POINTS
DELUXE RING DONUT 32 MB
32x45g
Allied Pinnacle
1x
REWARD POINTS
DELUXE RING DONUT 32 MB
32x45g
Allied Pinnacle
billboard1
Australia's largest food service rewards program where you earn 1 point for every $1 you spend. Know more
The Chef’s Modern Guide to Slaying the Roast: The Guide Every Chef Needs This Winter
Looking for real menu inspiration this winter?
With winter menus currently in full swing, Unilever Food Solutions ANZ has created the ultimate resource for chefs, The Chefs Modern Guide to Slaying the Roast (Low and Slow Edition). The guide is packed with trending techniques, cost-effective cuts, and flavour-forward recipes designed to help busy kitchens deliver modern comfort, creativity and profit through the colder months.
Developed with input from chefs across the country and backed by menu analysis and global research, this practical guide unpacks the top winter dining trends dominating kitchens this season. From secondary cuts to shareable plates and innovative slow-cooked dishes, it’s designed to help chefs serve up crowd-pleasing meals while navigating rising costs, labour pressures and the need for constant creativity.
Here are some of the key highlights from the Chef’s Modern Guide to Slaying the Roast (The Low and Slow Edition).
Hot ideas for the colder months
Unilever Food Solutions has been researching the local and international casual dining markets, analysing global trends and talking with chefs to uncover what we believe are the big culinary opportunities for this year’s winter menus. Here is a summary of the top five winter dish topics that are dominating current conversations!
When it comes to beef, lamb and veal, not all cuts are equal. But to relegate so-called secondary cuts to the back of the queue seriously undervalues the contribution they can make to our cooking.
This is especially so during winter, the season of warm and hearty dishes that are centred around tender, melt-in-your-mouth meats derived primarily from the belly, forequarter and neck of the animal.
These are the cuts that are the cornerstone of low-and-slow cooking. Apart from being less expensive than prime cuts, the likes of beef chuck and lamb shoulder are marbled with tissue and fat that breaks down and becomes tender when cooked at length.
Sam Burke, corporate executive chef and product & business development manager at Meat and Livestock Australia (MLA), believes the current attention on low-and-slow cooking is wholly justified, because it comes with a range of tangible benefits to kitchens.
In Unilever Food Solutions ANZ recent survey about winter menu planning, chefs expressed an eagerness to explore trending techniques and modern twists to winter dishes. So, what are some practical ideas kitchens can implement to add excitement to their cold weather classics?
0 Comments
