International flavour trends emergning on Australian menus
The sharing of food photos and recipes on social media platforms like Instagram by consumers and foodservice businesses alike is driving a faster takeup of international flavour trends than ever before – and keeping abreast of these as they emerge helps your business stay one step ahead of the competition.
That’s the word from chef Gary Johnson, who has partnered with Bega Foodservice to produce the first in a series of seasonal ‘Flavour Passport’ downloadable resources. The Autumn Flavour Passport, now available to download, showcases a range of innovative, flavoursome recipes designed to make preparation quicker and easier while at the same time inspiring culinary creativity.
Each recipe showcases a Bega Foodservice product, from Chargrill Prawn Cocktails with cocktail sauce made with Dairy Farmers Cream Cheese and Thickened Cream, to a Classic Cheese Burger featuring Zoosh Tomato Sauce and the perfect cheese complement of Dairy Farmers Hi Melt Burger Slices, and a rich Rum Raisin Bread and Butter Pudding using Dairy Farmers Cooking Cream and Thick Vanilla Custard.
Gary, who is drawing on emerging international trends in the creation of recipes for the Flavour Passport series, says Autumn is an interesting time on the foodservice calendar, marking a transitional period between lighter summer fare and the heartier, more warming dishes that come into demand with winter.
“One of the emerging international flavour trends we’re seeing on Australian menus at the moment is authentic Mexican – as opposed to the Tex-Mex that an older generation grew up with,” Gary says. “Rather than the familiar beef or chicken tacos and guacamole dips with corn chips, there’s a variety of wraps on offer in both hard and soft styles, with traditional flavours like pico di gallo, chipotle, chargrilled sweet corn, grated parmesan and lime. Restaurants like Mamasita in Melbourne are leading the way in presenting this authentic style approach, which is taking demand up a notch.”
Gary says the key to the success of this approach are big, bold flavours, which Aussies are always keen to embrace. “A great example is the Fish Tacos with Rainbow Slaw and Lime Crema recipe in the Autumn Flavour Passport.”
A focus on sustainability is another trend that’s coming strongly into play. “Customers are increasingly interested in provenance, of everything from cuts of meat to regenerative farmed seafood – and I think we’re going to see more and more emphasis on eco-friendly food practices which minimise waste and ensure humane treatment of animals. Calling this out on your menu – for example with your choice of prawns in the Autumn Flavour Passport’s Chargrilled Prawn Cocktails recipe – helps tell a story which engages customers and also boosts your business’ green credentials.”
Complementing the above is the drive towards a ‘nose to tail’ approach which ensures that every edible part of food animals are utilised as opposed to simply prime cuts. “Again, it’s about waste minimisation and it can also boost your bottom line,” Gary says, “because when you find creative ways of using every part, you’re stretching your food resources further. Nose to tail cooking in fish is currently gaining a lot of attention as smart chefs recognise ways to get more usage out of raw product.”
Showcasing local produce is a further trend which ties into sustainability and has come to prominence in recent years. “Reducing food miles and choosing locally sourced ingredients go hand in hand with sustainability,” Gary points out. “Buying produce in season is always cheaper, and is ideal for farm to table menus which highlight regional produce, especially those artisanal goods that many regional areas are justly proud of. Why pay huge freight charges when you can avail yourself of quality ingredients that are grown just down the road? I always encourage chefs to seek out local suppliers and see what’s on offer – there’s nothing like fresh-picked produce that’s grown virtually at your back door.”
Bega Foodservice’s Flavour Passport Autumn edition, featuring an introduction by Gary Johnson, is available for free download via the Bega Foodservice Instagram page @bega.foodservice. More information: www.begafoodservice.com.au
15th April 2025
