Plant Based Blog

For many pubs, clubs and RSLs, dessert is the last section of the menu to get a vegan option. That’s understandable. Main courses are usually whe...

Most cafes keep marshmallows tucked away behind the coffee machine for winter hot chocolates. Once the warmer weather rolls around, the bag usual...

Summer drinks should work harder than simply looking refreshing. They need to be quick to serve, easy to cost, attractive on the menu and flexibl...

Changing a kitchen’s core stock or gravy can feel riskier than it looks on paper. These products sit underneath soups, sauces, braises, pies, fill...

Australian café culture has a new green hero. Pistachio matcha is moving from an eye-catching trend to a highly versatile menu flavour, combining...

Selecting a commercial vegan pesto involves more than checking flavour and price. Procurement teams need a product that supports consistent servi...

Cafés assessing vegan pastries wholesale need clear information on range, ingredients, allergen controls, storage, pricing and supply. Oh My Days...

For many Australian venues, allergen management is strongest during the main course. A dish can be adapted with a different protein, sauce or sid...

In a busy commercial kitchen, the most useful ingredients are often the ones you reach for every day. A reliable spread can be part of breakfast ...

For food manufacturers, nutritional yeast is rarely the biggest line item in a formulation. But when it is missing, the impact can be much bigger...

For a bakery, patisserie or pastry program, changing your butter or pastry fat is not a small decision. The right product affects everything from...

Running a commercial kitchen, cafe, school canteen, or hospital catering service is a masterclass in juggling moving parts. Between managing staf...