10 minute read
FEATURE: SUMMER MENU DESIGN
Seasonal Sizzles
As summer approaches, clubs across Australia are refreshing their menus with a blend of light, seasonal dishes and enduring classics.
WITH SUMMER APPROACHING, clubs across Australia are refreshing their menus, adding light and vibrant, seasonal dishes alongside classic dishes patrons have come to love.
At UTS Haberfield Rowers Club, the Regatta Club kiosk, bar, and restaurant – catered by Sydney’s Dedes Waterfront Group –head chef Amin Al Md is crafting a summer menu that reflects the group’s ethos of using seasonally available produce and quality seafood.
“The summer menu will feature more grilled dishes, and healthier and lighter salads,” he said.
For Al Md, the key to flavour is seasonality.
“Seasonally grown is always tastier. If you have orange in the orange season it’s tastier. You can find a mango now, but it won’t be as tasty as the mango that you’ll find in December and January It just works better,” he said.
Dedes Group general manager Peter Robinson explains that planning a summer menu requires a close consultation with suppliers.
“We’ll consult them before doing any menu planning to see what’s coming up in the next three to six months,” he said.
“We also get a lot of support from our chefs across the business as well to collaborate.”
Classic dishes still reign
While Mediterranean-inspired crudo and South American-style tacos are expected to feature on the Regatta Club’s summer menu, a prawn and mango salad with a Thai-inspired dressing is anticipated to be a standout favourite.
“It’s such an ‘80s classic, and I think it’s going to make a strong comeback,” Robinson said.
Despite the push for healthier and lighter options, Robinson acknowledged that certain dishes will never go out of style –especially when it comes to waterside dining.
“Fish and chips will always be one of our best sellers,” he said.
Al Md added, “Psychologically, when people dine next to the water, they always just feel like fish.”
But it can’t be just any deep-fried battered fish – quality needs to count for something.
“The fish has to be fresh; the oil has to be fresh; and the fish has to be freshly cooked– it has to all come together. Once you do, people love it,” he said.
Nostalgia also drives demand for classic pork dishes like roasts, pizzas, grilled meats, and stir-fries, according to Australian Pork’s Lylle Balzer-Blackstock.
“More than ever before, customers are craving the familiar and safety of nostalgia on their plate,” he said.
“We see these factors lending menus to host heroes like the pork schnitty, a pizza with pork toppings, grilled pork tacos, a classic pork cutlet or an on-trend roast application, such a pork belly poke bowl.
“Sandwiches continue to be on trend, and pork really delivers with porchetta or smallgoods like mortadella.”
Similarly, Richard Wagemaker, executive chef at The Ary Toukley on the NSW Central Coast, is exploring ways to honour tradition while still appealing to new tastes. He points out as an example that his lamb backstrap has become a permanent offering on the menu due to its popularity.
“I introduced the lamb backstrap last [summer], and it’s never left the menu,” he said.
Wagemaker is also considering making Moreton Bay bug with house-made spaghetti and Alfredo sauce a menu staple.
“The bugs are so well-priced at the moment, so if it stays at that price, I will not take it off the menu,” he said.
Though his summer menu will lean toward lighter fare such as seafood platters, poke bowls, and sesame-smoked salmon salads, Wagemaker is quick to point out that ingredients quality, availability, and costs will guide his decisions.
“I speak almost daily with all my suppliers,” Wagemaker said.
“I’m always chasing for the best price … and I always try to find what’s best in season. Once I have my core ingredient, I build the menu on this. It’s important to have trustworthy suppliers because you need to know exactly where they’re getting the food from.”
We live in a world where seasonality doesn’t really carry much weight anymore.
-Paul Breedon, Gympie RSL executive chef
To gauge customer interest, Wagemaker uses the specials board as a testing ground.
“The specials board is very good because it means we can test a dish prior to putting it on the menu. It lets us see the reaction of our members. Sometimes, we plan to run a special for the whole weekend, but it sells out on Friday night – and that’s a win,” he said.
“We also use the specials board to refine a dish and modify it, before we put it on the menu.”
When appetite speaks volumes
At Gympie RSL, executive chef Paul Breedon is taking a more pragmatic approach to designing the club’s summer menu. While he plans to introduce dishes like Korean-inspired fried chicken salad and Thai green curry, customer demand will drive his decisions more than seasonality.
“We live in a world where seasonality doesn’t really carry much weight anymore,” he said.
“I remember as a kid growing up and you look forward to summers because you can have plums, but we really live in an entitled world. If people want grapes, they can have grapes ... the expectation from customers now is that they should be able to have whatever they want, whenever they want, without worrying about the time of the year.”
While summer is typically a time for lighter meals, Breedon acknowledges that certain classic dishes remain popular year round. Interestingly, dishes like lamb shanks and roasts –traditionally considered winter fare – continue to perform well even during the summer months.
“It doesn’t matter what month it is,” he said.
“I can tell you that that’s going to be one of our biggest sellers, whether it’s January, February, or in the depths of winter. Some folks’ eating habits simply don’t change.”
For Breedon, it’s also about understanding what patrons want to eat.
“We’ve got to look after our traditional people that want the roast, and then we need to be really mindful of the people who are moving into the region who expect organic and gluten-free options,” he explained.
This duality has now shaped the menu, which boasts 50 per cent gluten-free offerings and a rotating selection of veganfriendly dishes.
Breedon also understands that in summer, patrons may not necessarily want large meals.
“I’ll always try and have some things on there that can either be an entree or a main serving because somebody can have salt and pepper calamari, order a side of chips with it, and turn that into a meal.”
No matter what time of the year it is, bistro classics are always in demand at Gympie RSL.
Sun, fun and shared plates
As summer approaches, the shift toward shareable, lighter fare is gaining momentum. Melanie Doherty, senior marketing coordinator at Edlyn, has noticed this shift.
“Patrons increasingly order tapas and share platters, which offer a casual, communal dining experience perfect for the season,” she said.
“These choices align with the vibrant, fresh produce available, providing a refreshing and healthy dining option for groups to enjoy a variety of flavours.”
Doherty also noted a surge in demand for lighter desserts, such as milkshakes and mousse, as well as sauces and condiments to complement summer share platters.
“The appeal of tapas, sides, and share platters boosts the need for flavourful condiments like relish, chutneys, and dipping sauces. Additionally, with the start of the event season, Edlyn Foods’ prestigious range of Bone Roasters Stocks and Jus are favoured for function menu creations, adding a rich, deep, and elegant flavour to various dishes,” she said.
For many clubs, pizza remains a top-seller throughout summer. Ricardo Moretti, chief executive of RDM Pizza, attributes this to its versatility, shareability, and convenience.
“Pizzas are a crowd-pleaser that offer a combination of convenience, variety, and familiarity, making them a favourite item on club menus,” he said.
The shareable nature of pizzas also makes them appealing for clubs catering to groups.
“Pizza has a high profit margin and is generally a popular item on menus, making it a good investment for businesses looking to increase revenue,” Moretti added.
“Overall, pizza is a globally renowned food item, which consumers are always looking for and provide high levels of profitability making the decision for clubs to expand their offerings and attract new customers.”
Just as seasonal produce influences other menu items, the time of year can also shape pizza preferences. During warmer months, patrons gravitate toward lighter, fresher toppings, Moretti said.
“We see favourites like Margherita with fresh tomatoes, basil, and mozzarella; prosciutto and arugula with shaved parmesan; and BBQ chicken with grilled meat and cilantro,” he said.
“Caprese with cherry tomatoes and balsamic glaze or pesto pizzas with roasted vegetables and goat cheese are also in demand.”
Moretti noted that pizza trends clubs should watch for this summer include experimenting with regional and global flavours, offering plant-based and vegan options, and focusing on health-conscious ingredients like fresh, organic, and locally sourced produce.
“Napoli-style pizza is also gaining popularity, known for its thin crust and simple, high-quality ingredients like tomatoes, fresh mozzarella, and basil,” he said.
RDM supports this trend with its snap-frozen dough balls, made using a sourdough method with mother yeast.
“Our dough is user-friendly, cooks quickly in a wide range of ovens, and provides that authentic Napoli-style look and taste,” Moretti explained.
Eugene Visione, head of sales and marketing at Birch & Waite, echoes this shift toward lighter menu options during summer.
“Whether it’s a light side dish or the star of a main meal, no summer menu is complete without a vibrant salad of fresh Australian produce. And no salad would be complete without a stunning fresh dressing that adds flavour and ties the ingredients together,” he said.
“Birch & Waite’s range of fresh chilled mayonnaise, dressings and sauces are batch-crafted from the finest Australian ingredients. Made in Australia, our range of products are crafted using authentic recipes with no added preservatives to elevate the most simple ingredient combination to a sensational summer salad.”
Summer is also a time for entertainment, and food plays a big role in these experiences. Andrew Turner, general manager at CPF Australia, points to dishes like Duck San Choi Bow, Crunchy Vietnamese Duck Salad, and CP Duck Spring Rolls as flavourful options that suit summer’s warmer weather, while remaining easy to serve in high-volume environments.
“Renowned for its high quality and versatility, CP Duck offers a competitive pricing advantage for establishments. Its adaptability allows seamless integration into existing duck recipes or serves as a versatile protein substitute in various dishes,” he said.
“Being a cooked frozen product, CP Duck proves to be a consistent, timeefficient option with an extended shelf life compared to fresh duck, making it an ideal fit for quick service restaurant kitchens.”
