Ideas

Onion jam and chipotle mayo give this Steak Sandwich layers of flavour - could this be the next staple on your menu?

Stretch your kitchen’s dollar further with Chef Graham’s root-to-stem hacks.

Reinvigorate the humble dinner roll with a Mediterranean influence. Chef Sarah shows us her 'go to' when a client requires a last minute order!

Become a zero waste chef! Learn the tricks of the trade and save your bottom line with Chef Graham’s tips on using the entire vegetable.

Venturing out in the world of nose to tail dining? We’ve got Chef Graham’s hot hacks on how to do it.

There is nothing quite like the smell of freshly made donuts. Chef Sarah has the next dessert for your sweet menu.

Nose to tail dining is an emerging trend that could help you reduce waste, save some money for your back pocket and keep your menu interesting. Want to know more? Enter: Chef Graham!

These Seared Canadian Scallops are great to serve as a canapé for a function, or as a larger serving for a main.

An innovative way to use up the burnt end from the brisket. Spicy, crunchy and fresh this slider will be a hit at your next event.