Resources

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.

This succulent slow cooked BBQ beef brisket recipe will make this tasting plate a hit with any crowd.

The club sandwich is a decadent lunch alternative that will impress and delight your diners. It can also be served with toasted or fresh bread, cut in quarters or halves or layered with an additional slice of bread.

Despite being super simple to make, this spicy carrot and ginger soup is such a comforting and delicious winter treat and a sure crowd pleaser. With a creamy smooth texture, fragrant aroma and earthy, slightly sweet flavour it’s one of those soups that will lift your diner’s spirits on even the coldest winter evening.

Breakfast just keeps on getting better! With all day breakfast on the rise our Smokey Maple Glazed Bacon & Egg on a contemporary square roll hits the spot any time of the day.

As restaurateurs the world over are discovering, the public is increasingly concerned about where their vegetables are grown, what their produce is sprayed with and how many miles their meat has travelled.

The crunch of crumble with melt in your mouth French toast and creamy mascarpone will make this a breakfast treat every time.