Food can be creative as well as fun.


On the surface, the concept of food is rather simple – we need its nourishment to survive. However, food is also a creative portal as people across the world develop weird, wacky and downright crazy culinary creations.

Food is an emotional experience that can make us feel things we have never felt before. As such, it’s always interesting to take a journey from continent to continent to discover what new trends are developing.

For Kenvale College commercial cookery students, creativity is a core ingredient – so where can we take our inspiration from next?

Europe – Chocolate Crumpets

Although chocolate for breakfast is not a new trend, the sheer genius who decided to combine chocolate and crumpets deserves a massive pat on the back. Developed by the smart team at Knead’s buttery at Selfridges Food Hall in England, the chocolate crumpet could be our new favourite way to wake up.

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Have this morning treat plain or toast it and add butter, just to take it to the next level. Of course, chocolate crumpets are probably equally as great as a morning tea snack or as lunch dessert!

North America – Blueberries and corn

The southern states of America have provided the culinary world with many great dishes over the years, from fried chicken to buttermilk biscuits. This said, you might be able to add a new creation to the list – the combination of blueberries and corn.

While both blueberries and corn are common muffin ingredients, chefs in the southern states are taking these flavours to a new level. Think about sweet corn and blueberry ice cream, corn and blueberry creme brulee or even blueberry corn quinoa salads, using the light acidity of the blueberries and mixing with the starchy sweetness of the corn – it tastes as good as it sounds!

Asia – Cauliflower steak

In recent times, more and more Australians have turned towards vegetarianism. This has provided the opportunity to explore more creative culinary dishes in the vegetable department. One interesting example to come to light last year was the cauliflower steak.

This creation is exactly what its name suggests – a large piece of cauliflower cooked in a pan as you would normally a steak. This said, it will depend on what is served with the steak that will make the biggest difference to the final dish. The steak could be the main part of a stir-fry with ginger-soy sauce or accompanied by plain yogurt and Dijon mustard for a subtle spicy kick.

Australia – Alternative pizza toppings

Australia has a long and proud relationship with Italy, with many families immigrating down over the course of the 19th and 20th centuries It’s hard to miss the influence of Italy on our cuisine and many of our favourite dishes hail from the nation. This said, there is a little room to produce pizzas with an Australian twist.

To celebrate Australia Day, Melbourne restaurant Small Print Pizza Bar decided to serve a couple of new pizzas – both with interesting toppings, to say the least.

This included a Milo, Caramello Koala and Tim Tam pizza, incorporating many of classic Australian sweet treats, while those looking for a savoury alternative were treated to a Vegemite and cheese pizza option. Although these options are off the menu, it highlights how creative our chefs in Australia can really be.

To become part of this crazy world of culinary creations, reach out to the team at Kenvale College today.

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Thank you for inviting us – we really did appreciate it. I must say I was really impressed by the Briar Ridge team – one of them (… Aiden) did a really great job explaining who they were, what they were about etc., and really took the time to give us the background on the person behind it all (Gwyn Olsen). He’d clearly immersed himself in the project, and I think she’d have been really pleased if she’d seen that. Happy to reach out and tell her so if you think it would help pave the way for future events.

- Anonymous, Winefest Guest 2015

I just wanted to express thanks and congratulations to all at Kenvale for the magnificent lunch provided on Thursday.

I have been to many hatted restaurants this year and can honestly say that they would have struggled to produce such fantastic dishes.

The lunch was a credit to your students and your staff.  It would be a privilege to enjoy another visit next year.

Best wishes to your graduating students for success in their career and to your staff to continue to guide students to reach such a high standard.

- Anonymous public guest at Kenvale Restaurant 2015

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