Introducing two new intense flavours in the CHEF range

Monday, 26 October, 2020

Much of the CHEF range captures trending, powerful flavours in easy-to-use formats to assist you in bringing variety and memorable dining experiences at your restaurant or food service business. In that same vein, the latest two are sure to pack a punch when it comes to adding quality flavours to your meals.

Restaurants, gastro-pubs and hotels need the right ingredients on hand

With one-quarter of the Australian population moving towards plant-based or flexitarian lifestyles, it's important that you have the right culinary ingredients at your disposal when delivering memorable experiences to your diners. 

The CHEF range of products allow chefs to enhance meals by infusing in-depth flavours through quality ingredients. We have just introduced two new flavour-packed variants to the range:

•    CHEF Asian Liquid Concentrate 190mL
•    CHEF Fermented Pepper Paste 450g 

CHEF Fermented Pepper Paste

Delivering a well-balanced aromatic flavour of pepper and fermented notes. This quality product is made from Indian green peppercorns that are heat treated till they turn dark and then naturally fermented in brine. It is then turned into a paste with brown sugar, shallot puree, cognac and salt to further drive taste.

  •     Vegan 
  •     Gluten free, endorsed by Coeliac Australia
     

Watch the below recipe video to see how this ingredient is used in a clever Vegan take on a classic Chili Con Carne

The fermentation process helps achieve the following: 

  • Mellows out the intensity of heat when delivering peppery flavours
  • Maintains the pepper flavour and wholeness of the peppercorns
  • Increases acidity in the flavour

How do you use this product in your kitchen?

A quick way to introduce this paste to your kitchen is to use it on meals that you would add pepper to when cooking. The CHEF Fermented Black Pepper paste takes pepper as you know it, and injects nuances and complexity of flavour to thrill your diners. 

  • Variety of sauces e.g. pepper or mushroom sauce
  • As a rub or marinade e.g. rub onto meat, poultry and fish before cooking
  • Add to salad dressings with salt, olive oil and cider vinegar
  • Be adventurous and uplift strawberries and pineapple with pepper 
  • Use as a flavour dip, salsa and cold sauces
  • And more...

Pepper, what's all the fuss?

This native berry (Piper Nigrum) to the Asian continent has always been one of the most popular spices in the way it provides heat and an earthy depth of flavour to any meal. Used in practically every single style of cuisine imaginable pepper is the most traded spice worldwide and makes up 20% of the world’s total spice trade. Black, white and green pepper aren't three different species of pepper. 

Black pepper refers to the whole dried berry. Green pepper is the unripe fruit and White pepper consists of the peeled seed with it's black shell removed. 

Black pepper in a mortar and pestle

Why is fermentation on trend?

At the crux of it, fermentation of foods has grown in popularity due to the process and its close association to natural health and wellbeing. It refers to the anaerobic process involving the application of Natural bacteria feeding on the starch and sugar present in the food to produce lactic acidity. The acid buildup then helps preserve and extend the shelf-life of the ingredient. 

Popular Chefs like Rene Redzepi who have a great degree of influence on the global culinary scene have also contributed to the education around food and fermentation. In addition to this, fermented food and drink items like Tempeh, Kimchi and Kombucha are increasingly consumed by Flexitarians and those who opt for plant-based diets and lifestyles. 

CHEF Asian Liquid Concentrate

Has the distinctive aroma and flavour of coriander, lemongrass and Kaffir lime with a hint of chilli and coconut flavours. 

  • Makes 6.3L prepared stock
  • Vegan
  • Gluten Free, endorsed by Coeliac Australia
     

Modern Australian cuisine also draws inspiration from South East Asian Flavours

One of the most beautiful things about modern Australian cuisine is the absence of restriction due to tradition. While experimentaiton is encouraged in other cuisines, the contemporary nature of an Australian chef and the lack of a deep culinary history provides freedom of expression. With a multiculturally diverse population, it's no secret that South East Asian cuisines have definitely become one of the most in demand flavours locally.

Key characteristics of South-East Asian flavour profiles include: 

  • Hints of coriander, lemongrass, Kaffir lime, chili and coconut
  • Predominately originate from Thailand, Cambodia, Laos, Singapore and Indonesia
  • Trending on Australian menus

Watch the below recipe video to see how the CHEF Asian concentrate is used to prepare a simple but authentic South East Asian Noodle Broth

Southeast Asian cuisine is known for its colour, frangrance and vibrance 

Fusing some of these elements into your menu should no longer be difficult with this flavour concentrate. Here are a few ways to use CHEF Asian Liquid Concentrate on your menu:

  • Any Asian inspired dishes i.e. curries, soups, dressings, marinades, stir fries and wok dishes
  • Curries - Thai Green, Balinese curry, Jungle curry, etc. 
  • Add flavour to any dish at any time during the cooking process
     

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