Winter menu trends to the fore in latest Flavour Passport from Bega Foodservice
As we move into the colder months, hearty fare comes to the fore, tempered with a dash of nostalgia.
So says chef Gary Johnson, who has again partnered with Bega Foodservice to for the second in its series of seasonal ‘Flavour Passport’ downloadable resources. The Winter Flavour Passport, now available to download, showcases innovative, flavoursome recipes designed to make preparation quicker and easier while at the same time inspiring culinary creativity.
“I think in Winter we tend to turn the clock back a little and seek inspiration in the comfort food we remember from childhood,” Gary says. “At that time of year we all tend to slow down a little – we’re looking for heartwarming food and that tends to tie in to memories of meals you may have eaten with your parents or grandparents. Chefs dig out the old family recipes and look at how we can add a contemporary twist.”
Winter is ideal for slow cooked foods like casseroles, spicy curries, slow braised beef with beans, homestyle pies and shoulders of lamb. “Even fish mornays and corned beef, as simple as they sound, are terrific choices for the winter menu,” Gary emphasises. “Done well, they not only satisfy and warm your customers, they can even bring a bit of a tear to the eye. To this day I can’t make some of my grandmother’s dishes as well as she can – but I still celebrate her memory when I make them, and winter’s the time of year I bring out her old marinade and sauce recipes. I think a lot of chefs share this sense that it’s a special time.”
Hearty soups are a mainstay of the winter menu and Gary says these are a great choice because they’re relatively simple to prepare and extremely cost-effective.
“A flavoursome vegetable based soup with lentils or chickpeas, accompanied by a warm crusty bread and perhaps a little meat on the side, is always going to be popular at this time of year. Warm salads, with bold spicy flavours, are another perfect choice. We have such a dynamic culinary landscape in Australia that we can draw on diverse influences and flavours.
“For desserts, you can’t go past sticky date pudding with butterscotch sauce or chocolate mudcake, buttermilk scones fresh from the oven or perhaps a fruit crumble with custard and ice cream.”
In developing the recipes for Bega Foodservice’s Winter Flavour Passport, Gary has made liberal use of the quality Dairy Farmers products available in the Bega Foodservice range.
“I’ve been developing recipes with Dairy Farmers Cooking Cream because it’s such a fantastic product and it works so well not only for hot desserts but also sauces and casseroles. We can all afford to have a little extra cream on our cake in the winter months and Dairy Farmers Cooking Cream is the perfect accompaniment. It’s a terrific recipe ingredient because it’s low fat and it’s pre-reduced so it delivers 100 per cent yield. And it won’t split or separate – which means if you’re making an acidic sauce like a Beurre blanc, it’s a great choice. You can also use it as a base for a hot dessert sauce, then can add your own signature touch with a dash of a particular spice or your favourite liqueur.
“Dairy Farmers Shredded Tasty Cheddar, Shredded Mozzarella and Shredded Parmesan are also great choices for bakes and gratins during the winter months – whether used individually or in combination.
“And finally Dairy Farmers Thick Vanilla Custard is a wonderful ingredient for use in warming winter desserts. Thick Vanilla Custard is the perfect base which you can then customise to suit the particular dessert you’re serving it with – I’m fond of adding a little cream and liqueur to create my own signature touch.”
Bega Foodservice’s Flavour Passport Winter edition, featuring an introduction and recipes by Gary Johnson, is available for free download now from Bega Foodservice. More information: www.begafoodservice.com.au
24th June 2025
