Food Insights

Tuck-In SS25

November 11, 2024

Your Foodservice Industry Insights for Spring/Summer 2025

In this edition of Tuck In Magazine, discover the latest food trends and inspirational recipes, highlighting playful, shareable dining experiences that attract consumers to out-of-home channels. Our chef, Paul Hawkins, has crafted new recipes for your spring/summer menus, reflecting current food trends. Look out for bold umami and spice recipes, and my personal favourite, the KitKat Tear & Share – perfect for sharing!

Featured Tuck In 4 Recipes

Mangalorean Cauliflower Curry

The Mangalorean Roasted Cauliflower Curry is an exceptional recipe that combines a fusion of aromatic spices and creamy coconut milk, resulting in a dish that is sure to impress.

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Plant-based 'Nduja Pizzetta

A recipe that combines traditional Italian ingredients with modern plant-based alternatives. The star of the dish is the Garden Gourmet® Sensational™ Vegan Burger, transformed into a tasty 'nduja with chili flakes, smoked paprika, and a hint of salt.

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Taho: Filipino Bubble Coffee with Silken Tofu

This beloved street food, cherished for centuries, fuses heritage and versatility into a dish that can be enjoyed as a breakfast, brunch, afternoon snack, or satisfying dessert choice.

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Tear and Share Brioche made with KITKAT®

This crowd-pleasing Tear and Share Brioche, made with KITKAT® and topped with chopped hazelnuts for extra texture, features a fluffy brioche dough filled with the beloved flavour of KITKAT® Sauce.

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