Be inspired with recipes created by chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.
Chef Graham’s favourite root to stem hacks
Stretch your kitchen’s dollar further with Chef Graham’s root-to-stem hacks.
Mediterranean Bread Roll Recipe
Reinvigorate the humble dinner roll with a Mediterranean influence. Chef Sarah shows us her 'go to' when a client requires a last minute order!
The savvy chef: Veggies in a zero waste kitchen
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.
Top tips for trialing a nose-to-tail menu
Venturing out in the world of nose to tail dining? We’ve got Chef Graham’s hot hacks on how to do it.
Cinnamon Fried Donut with Yuzu and Mandarin Creme Patissiere
There is nothing quite like the smell of freshly made donuts. Chef Sarah has the next dessert for your sweet menu.
The savvy chef: How to do nose to tail dining
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!
Seared Canadian Scallop with Chipotle Mayonnaise
These Seared Canadian Scallops are great to serve as a canapé for a function, or as a larger serving for a main.
Bunny Chow Sliders with Three Bean Chilli and Burnt Ends
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.
Texas Tasting Platter with Brisket Two Ways
This succulent slow cooked BBQ beef brisket recipe will make this tasting plate a hit with any crowd.