Goodman Fielder Food Service

Ideas

Your hub of recipes, new applications, cooking techniques, product reviews, seasonal and cuisine trends; created and inspired by Chefs.

9th October 2023

Roasted Pumpkin, Beetroot, and Persian Feta Salad with Salsa Verde

In this flavourful salad, roasted pumpkin, beetroot, and Persian feta are paired with a tangy Salsa Verde and creamy Oli & Vine whole egg mayonnaise. Topped with a variety of fresh ingredients, this salad is perfect as a light and refreshing meal or a colourful side dish.
9th October 2023

Roasted Dukkah Cauliflower Florets

Tender cauliflower florets coated in dukkah spice, roasted to perfection and served with a creamy Oli & Vine aioli dip. A delightful appetiser or side dish with a burst of flavours and textures.
9th October 2023

Southern Spiced Chicken Burger, Aioli, Slaw & Chipotle Mayo

A flavourful twist on a classic burger. Juicy fried chicken, zesty aioli, crunchy slaw, and smoky chipotle mayo come together for a mouthwatering meal.
9th October 2023

Cajun Grilled Scampi and Octopus

Succulent octopus and juicy scampi are grilled with Cajun spices, then served with creamy Oli & Vine Mayonnaise, zesty Aioli, and a sprinkle of fresh lemon thyme for a burst of bold flavours.
4th April 2023

Women in hospitality: How Claire Van Vuuren and Lisa Margan became successful chefs and businesswomen

To celebrate women in hospitality, successful chefs and businesswomen Claire Van Vuuren and Lisa Margan share their stories on reaching the top.
25th March 2023

A Chef’s Guide to Gluten Free Baking

Want to know how to turn your bakery goods into a gluten free delight? Check out our gluten free baking guide now.
25th March 2023

The Importance of Mentorships in Hospitality

The hospitality industry is changing at a pace we have never seen before. To make these challenging times slightly easier, a greater emphasis needs to be placed on mentoring and training the younger generation of chefs to ensure the future of hospitality is stronger than ever before.
21st March 2023

How Chefs can Deal with Dietary Requirements in their Kitchen

One of the key issues that many chefs face in dealing with dietary requirements in the kitchen is that it changes the nature of their dish. We spoke to some experts on how they deal with dietary requirements in their kitchens.
10th March 2023

The Rise Of Plant-Based Products And Why It's Time You Jumped On The Bandwagon

The demand for plant-based products is on the rise within the Australian food service market. So, how up-to-date is your menu offering?
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