Santa Maria has teamed up with Michelin-starred chef Simon Hulstone of the Elephant restaurant in Torquay and Lee Desanges of Baked in Brick to provide operators with a series of cost- and time-saving 'hacks', and to meet the increased demand for delivery.
The free downloadable guide has been created in response to pressure that operators are currently facing with skeleton kitchen teams, tighter margins and stripped-back menus.
Barny Macadam, one of Santa Maria's development chefs, explained: "Our spice blends are a great way to add variety to a reduced menu, while still meeting consumer demand for global cuisines. In the right combinations, a slimmed-down spice cupboard and a few staple ingredients can be used to make lots of different dishes. Our Penang red curry for example, can be used as a seasoning for Thai fishcakes, added to coconut milk for a creamy Thai curry and stirred through aromatic soups and noodle dishes. And our chimichurri can be sprinkled over diced vegetables, stirred in water and oil for a fresh sauce or used as a marinade for salmon."
Desanges commented: "When you're up against it – the clever little time savers from Spice Hacks will help you get dishes off the decks and out the door. It's like having an extra pair of hands. My favourite blends are Wasabi & Sesame and Lemon Curry."
Hulstone, who has been using Santa Maria products for several years, added: "Santa Maria products enhance recipes, increase flavour and ultimately I'm using less, as the flavour is 10 times better."
Click here for the free guide.