The Bread Board

The Bread Board

5 hearty meals for winter

Winter is so close you can feel it, literally. The days are getting shorter, the temperature is getting lower, the layers of clothes getting thicker, and the meals becoming heartier. Salads make way for soups, and a light lunch or dinner is a thing of the past.

Aside from the standard casseroles and soups, we thought we would list five of our favourite meals to have in winter, the kind you savour when you get home on a cold and blustery night.

#1 Fish Pie

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What the truck! Where did all these Food Trucks come from?

The food truck industry is growing from strength-to-strength, and we as consumers can’t get enough. But where did this trend suddenly spring from?

In the USA, their history is quite extensive and can be traced back to the 19th century Chuckwagons of old. These cart and horse purveyors were responsible for ferrying basic foodstuffs to cattleman where there was no railway access.

Chuck Wagon by Don Langeneckert

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Presenting: the small four

A classic tale of a delectable range of breads, in 4 different rolls.

Starring:

White Small Roll – Accompanied by a tasty flakey crust, and a delightfully soft filling, the white small roll is the perfect fit, for lunch and dinner!

Wholemeal Small Roll – Filled with whole grain flower, the Wholemeal roll is the healthy and high-grain hero!

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2017 food trend predictions

2017 food trend predictions

Food trends are always an exciting topic to discuss in our industry. What will reign supreme in 2017? Whilst there will never be a trend to serving good quality, delicious food – particular ingredients, dishes, techniques, styles, cuisines and methods will undoubtedly take center stage throughout the seasons.

It hasn’t been easy keeping up with the predictions of what will take the culinary world by storm in ’17, but we stumbled upon the list of all lists, thanks to Eater.com and thought we would share with you all!

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Menu engineering: how to make your menu work harder

menu engineering how to make your menu work harder

The testing. The tweaking. The long hours. The costing. The portioning. The plating. The arguments. New menus are a lot of hard work and sometimes it can all feel like it is for nothing. Your favourite dishes don’t seem to get ordered, instead the crowd pleasers keep on rolling in. Why is that?

Often the way chefs put together menus is via a labour of love. Their research and inspiration leads them to create a menu of items that they love to eat and want to cook. The dishes are an expression of the flavours and trends that they are enjoying at the time.

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