Kitchen Updates

A casual feed of recipes tweaks, portion updates and everything in between.

And because we thrive on your feedback for menu ideas,
feel free to suggest a recipe or vote for your favourite one.

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#9 Small Batch of Paprika Chicken on Trial

We’re currently experimenting with cutting the chicken breast differently. Same part of the chicken breast, except it is sliced parallel to the table in one swift zig-zag motion from right to left.  They’re almost like butterflies when opened! We found this results in better overall texture when chewing, and allows for the salt-paprika marinade to […]
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#7 Creamed Spinach Improves

We’ve heard that the Creamed Spinach (found in the legendary Duck Confit dish), can be a little watery at times, when not defrosted fully prior to heating. The preparation process has been adjusted to steaming, instead of blanching the spinach. The creamed sauce has also been refreshed with more garlic and subjected to a longer […]
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#6 New Keto Bun Recipe!

While our keto-friendly, carb free burgers seem to be going great, we always felt more could be done to the bun. The new recipe allows for a much softer, fluffier bun texture that resembles the familiar regular flour+yeast bun. Try it, let us know what you think!
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#5 Salmon & Celeriac Cakes Tweaks

#5: The Salmon & Celeriac Cakes have undergone a major recipe tweaks on the balance of citrus and salt. Previous batch contained a fairly generous amount of citrus, which required more input from the salty, savoury side. We’ve since isolated the salt only when poaching the salmon belly, and used lemons when adding the dill […]
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#4 On the Paprika Chicken Breast Cook

#4: We’ve changed the Paprika Chicken Breast recipe to include a longer process of cooking via a lower temperature. All chicken breast at Fresher is now first cooked via the sous vide method of using a temperature maintained water bath. The Paprika Chicken Breast is then seared on high heat for a few seconds to […]
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