When it comes to pasta, most chefs will tell you “fresh is best” – and that’s certainly the point of view of Mark Normoyle, the longtime Executive Chef for Anchor Food Professionals and a keen pasta proponent who featured it extensively on the menu at his most recent restaurant, Luna’s Food and Wine Bar in St Kilda.
Having proven itself as a solid profit maker, pizza has evolved far from its humble origins and today the category encompasses everything from top-end gourmet pizzas to value-driven QSR offerings. It’s also become a staple of the pub and club market – and no wonder, given its cost-effectiveness and how much creative chefs have been able to do with it.
Pasta is now a mainstay right across the foodservice sector, with innovative chefs evolving it far from its Italian origins to create contemporary spins on familiar favourites. From fresh presentation styles like pasta fusion dishes, to pairing with new flavour notes, pasta’s popularity is greater than ever – which combined with its high profit margin and relative ease of preparation makes it a safe bet on the menu.
Pizza has long been a mainstay of the foodservice menu, but in recent times we’ve seen a move away from the old days of piled-on toppings of every conceivable ‘super supreme’ ingredient, to a ‘less is more’ approach focusing on balance flavours with lighter, tastier bases and artisan-style presentation.
