Tuck In 2

In this edition of Tuck In Magazine, we acknowledge that while consumers face economic challenges, their desire for exciting out-of-home dining experiences remains strong. Creating memorable moments and enticing menu options is essential to keep them returning. Despite rising cooking costs, chefs continue to innovate with impressive solutions. We are dedicated to inspiring dessert menus with our confectionery brands and supporting chefs with innovative plant-based options from GARDEN GOURMET® and helpful MAGGI® products, especially during kitchen skill shortages. The industry relies on chefs to drive progress. As always, we welcome your feedback—please Tuck In and explore this year's latest trends!

Featured Tuck In 2 Recipes

Bang Bang Veggie Wrap

Impress your customers with our quick 15-minute Bang Bang Veggie Wrap, featuring GARDEN GOURMET® Sensational™ Fillet Pieces for a delicious chicken-style texture and flavor. Perfect for a standout vegetarian menu option!

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veggie poke bowl with chicken style fillet pieces

Vegetarian Poke Bowl

Elevate your menu with a vibrant Vegetarian Poke Bowl featuring Sriracha mayo. Use GARDEN GOURMET® Sensational™ Fillet Pieces for a tender, flavorful texture, or opt for the Pulled Fillet for a light complement to the dish. Perfect for impressing your customers!

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milkybar traybake with raspberries on a table

Traybake made with MILKYBAR®

This recipe features a delightful traybake with MILKYBAR®, combining creamy white chocolate and fruity raspberries. It's a simple yet premium dessert that will surely brighten your customers' day!

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KITKAT® Pancakes

This recipe features chocolate-filled American pancakes with crunchy KITKAT® Spread for a delightful twist! Simple and delicious, these pancakes include a surprising KITKAT® crunch in the middle, making them a fantastic addition to any dessert menu.

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