About Everyday Delicious Kitchen

 

About Everyday Delicious Kitchen

The Everyday Delicious Kitchen (formerly Kraft Kitchens) has been creating recipes for the home cook using an amazing array of trusted food products for many years now. Favourites such as:, Vegemite, Philadelphia, Peanut Butter and Salad dressings are familiar additions to the  fridge door and pantry shelves in many homes around the country.

So who dreams up the recipes I hear you ask?

Trish McKenzie is The Food Design Manager of the Everyday Delicious Kitchen. A passionate foodie, she and her team of qualified Food Design Consultants work together to create mouth-watering recipes to suit almost any occasion, ranging from weekday dinner to Christmas dinner and beyond. Keeping an eye out for new food trends as well as interesting ingredients, means there is always something cooking in the kitchen.

Recipe development can be a complex business…first you need to start with the product required. Next the team needs to be clear on whom it is we are developing the recipe for and why? The research and concept stage is then completed, then we agree on what needs to be tested. Often recipes will be tested at least 2 or 3 times to make sure they are just right, before presenting them to the brand teams within our organisation.

The appearance of food influences its actual crave ability…in other words we eat with our eyes. Creating the beautiful imagery to support our products and our recipes is the next step in the process. Trish and the team get their creative juices flowing at the photography studio where the recipe is once again prepared with the freshest of ingredients. It is then suitably propped and styled in collaboration with some of the best food photographers in Melbourne to produce a mouth-watering result. These beautiful images are then used often in a number of ways: on the website, in cookbooks for example the Simply Heaven Series, on pamphlets and booklets in the supermarket and often in a magazine or two.

The team are also involved with developing new products in conjunction with our R&D departments as well as new flavours for products that already exist on the supermarket shelf.

Comments

Post a Comment

Popular posts from this blog

Pasta e Fagioli (Pasta and Beans Soup)

Image
  This pasta fagioli recipe (pasta and beans soup) is made with canned white beans, pasta, and veggies for a fast and hearty Italian soup singing with flavor. Advertisement I can’t stop making soups. Recipes like my Grandma’s minestrone, tomato basil soup, and my favorite broccoli cheddar soup, are all staples I have in my rotation, but there’s a newbie to the bunch—this Pasta Fagioli. In Italy, it’s called “pasta e fagioli” (pasta and beans) and features small pasta—usually ditalini—and yep, you guessed it, beans. There are lots of different iterations of Pasta Fagioli out there. Some versions have more veggies than others, some have greens, some do not, some have tomatoes and others don’t. I’ve read that in Tuscany some cooks purée the beans to thicken the soup while in the north they’re left whole. Traditional versions use dried beans, but because time can get tight, canned beans are a true timesaver. I keep my Pasta Fagioli simple in execution but big on flavor, a
Read more

Thai Chicken Larb

Image
  This Thai chicken larb is light but filling, loaded with zingy fresh flavor, and takes only 20 minutes to make, for an appetizer or served with rice as a main meal. Advertisement After two trips to Thailand, I am a devout Thai food lover and I crave these bright, bold flavors all of the time. That’s why you’ll find a treasure trove of beloved Thai recipes on my blog, like my  Thai turkey meatballs in coconut red curry sauce, Pad Thai, and my Thai garlic and black pepper tofu with mushrooms. But it’s chicken larb that’s one of my all-time favorite Thai dishes. Because of its fresh flavors and simple ingredients, this classic Thai dish is light, bright, and totally satisfying. Minced chicken gets the Thai zing with onion, garlic, chiles, fish sauce, soy, and fresh lime—the key to this larb’s amazing flavor. The dish is brightened up with plenty of fresh chopped cilantro and mint with the crunch of chopped peanuts. Don’t be timid about the fish sauce—the salty umami it
Read more

Orzo Salad with Asparagus, Artichoke Hearts and Feta

Image
  Teeming with fresh herbs, bright lemon, tangy feta, crunchy salted pistachios, artichoke hearts, and tender asparagus, this orzo salad is the perfect spring side dish. Advertisement  Salads of all kinds are my jam. From grain salads like my healthy quinoa salad and potato salads like my Greek potato salad to pasta varieties like this Nicoise pasta salad, I love them all. This orzo salad is a prime example of my favorite kind of salad because it has everything—fresh veggies with bright herby zings alongside the salty crunch of roasted pistachios, and tangy feta cheese. And it couldn’t be simpler to make. The orzo is cooked al dente with a quick blanch of the asparagus so it’s tender but still has a firm bite and keeps its pretty bright green color. Lemon juice, lemon zest, garlic, and olive oil make up the salad’s bright and zingy vinaigrette that doubles as a marinade for the canned artichoke hearts. Plenty of fresh dill and mint brings an herbaceous punch, feta
Read more