6 minute read
MENU PLANNING: SAVOURING SUCCESS
Savouring success: the key to springtime menu planning
As the weather warms up, what food trends and preferences are taking hold in pubs?
Holly Slater investigates.
AS THE last vestiges of winter fade and the promise of spring nears, an exciting transformation takes place in Australia’s culinary scene: the unveiling of refreshing and innovative menus in venues across the country.
With pubs preparing for their annual metamorphosis, hearty stews and warming comfort food gradually give way to vibrant salads and succulent seafood. But what dishes are forecast to be a hit, and which should be left in last years’ repertoire?
Join us as we delve into the ever-evolving landscape of Australian pub cuisine, exploring the dishes that take centre stage, the creative minds behind their inception, and the impact versatility has on a venue’s success.
Adapting to food trends
When we think of spring and summer menus, our minds often drift to lighter fare – salads, grilled chicken, and seafood. Laundy Group Chef Jamie Gannon believes that pub owners should seriously consider pork and lamb for their warmweather offerings.
“Coming out of lockdown, we’ve noticed a shift in consumer preferences. There’s a change in the skill set within the industry, moving away from heavily steak-focused menus towards pork and lamb. These meats offer versatility that’s more forgiving in the kitchen.”
Pork can be adapted to a wide range of dishes suitable for the warmer months while displaying the finesse that patrons expect.
“For 32 of our menus, we had porchetta on there. It’s made with fresh veggies and is priced with a good margin in pork, especially the porchetta. And it looks good on the plate.”
Chef Gannon’s emphasis on porchetta, a seasoned and slow-roasted Italian pork dish, highlights how, through creative choices in sides and pairings, pork can be transformed into a lighter, summery option. The key is in the preparation, with fresh and vibrant ingredients that complement the meat’s richness.
Eager to dispel the myth that pork is solely reserved for roasts and heavy dishes, Gannon also stresses that while beef or chicken often feature in tacos, pork can seamlessly take their place.
“People won’t think twice about it. Even burgers and wraps can benefit from using pork, especially cuts like pork neck, which are budget-friendly without compromising on flavour.”
Momento Hospitality’s Hillside Hotel in Castle Hill is no stranger to adaptability. As a newly renovated venue offering diverse culinary outlets — including an American barbecue restaurant, Fire and Brimstone and takeaway pizzeria, Hilly’s Pizza — it’s no surprise its specialised venture has been a great success.
Momento Hospitality marketing manager Emily Sedgman speaks about Hillside’s commitment to expanding its appeal in the face of changing tastes and consumer behaviours.
“We’ve changed things based on what the market is wanting, expanding our offerings to ensure that we are a one-stop shop for your local pub goers.”
Hillside Hotel uses the warmer months to their advantage with the promotion of smaller plates, and with a barbecue restaurant, takeaway pizzas as well as their bistro, there is something for everyone.
“We understand that sharing, having a bit of everything, having a taste of everything is super appealing for a lot of people, especially coming into the warmer months. It’s 100 per cent visible on all our menus and we like to encourage guests to order like that as well.”
Navigating the plant-based wave
For pub operators, the rise of plant-based and healthier dining options presents both opportunities and challenges in Chef Gannon’s experience.
“While there’s significant hype around artificial plant-based products, like burgers and patties, they’re often expensive and heavily processed. This affects the margins for restaurants and pubs.”
Chef Gannon expresses concerns about the feasibility of including these items on menus,
“The cost of these products, often soy-based, can be prohibitive. It’s challenging to maintain profit margins when dealing with highly processed, expensive ingredients.”
Although plant-based dishes could be less cost-effective, Emily Sedgman emphasises the importance of accommodating various dietary preferences, including vegans and vegetarians.
“All of our menus have multiple options for vegans and vegetarians.”
This inclusivity allows them to cater to a wide range of patrons and keep their doors open to all. Momento Hospitality’s Cantonese fine dining restaurant, Jinja, has introduced a dedicated vegetarian menu, underscoring its commitment to making sure everyone feels welcome and well-fed.
“They can pretty much dive in as anyone else would, but just all vegetarian options. So it’s definitely at the forefront whilst we are creating the menu and definitely something that we pride ourselves on.”
Accompaniments and experimentation
Transitioning into the warmer months means more than just swapping out heavy dishes for lighter ones - it’s also about crafting a harmonious dining experience, and Chef Gannon believes that pairings are crucial in achieving this.
“It’s all about what you pair it with. Even in the summer months, people want variety. We even change the garnish; we’ll do a dish with a a fennel salad or a watermelon salad.”
By pairing meats with fresh, summery elements like watermelon and fennel, you can create a balanced and visually appealing plate that captures the essence of the season.
An easy way of giving patrons what they want, he added, is appealing to a wider customer base by adding more choice for customers, allowing them to create a bespoke dish that suits their preferences.
“We put a QR code on the menu so you can swap things out. So, you can take chicken out a dish and add tofu, or, you know, take beef out of a taco and add cauliflower.”
Sedgman also advocates for experimentation, “We can be quite experimental with what we can do out of the smoker. We’re definitely going to be looking at how we cannot just limit ourselves to the people that love their meat in this low and slow barbecue, but also try and get some vegetarians and people who like white meat and fish, something more appealing to a wider market.”
Keeping it simple
As important as experimentation is, Chef Gannon also stresses the significance of keeping things simple and focusing on quality.
“Stick to what you’re good at,” he advises. “It’s about not overextending beyond what you can achieve. There’s nothing worse than going to a pub or a restaurant where the menu reads really well but under-delivers on the plate.”
A well-executed, straightforward dish can often leave a lasting impression, ensuring that customers return for more. Gannon’s philosophy is clear: aim to overdeliver on the plate, even if it means being conservative with menu descriptions.
‘I’m really keen on being vague when listing the ingredients in the menu, but over delivering on the plate. I think it’s a better experience for the customer.”
In a competitive industry, staying adaptable, keeping it simple and delivering an experience is essential for lasting success. By keeping up with evolving culinary trends, pubs will be well positioned to thrive in the spring and summer seasons.
