MENU SOLUTIONS
FULLY LOADED FOR BRUNCH & BEYOND
Menu Solutions: Fully Loaded for Brunch & Beyond brings together culinary expertise, trusted supplier partnerships, and innovative products to help you build better menus.
Designed for today’s foodservice challenges, this collection showcases versatile, high-impact recipes that deliver on flavour, consistency, and efficiency — without compromise.
From elevating classic favourites to introducing bold new ideas, Menu Solutions is here to inspire, simplify operations, and unlock growth, helping your business stand out and succeed.
FRANK’S HOT HONEY CHICKEN WAFFLES
Ingredients:
Method:
1. Mix Honey and Franks hot sauce together
2. Cook chicken to 75°C
3. Heat waffles and place on serving plate
4. Top waffles with chicken and drizzle with honey mix
5. Garnish with chives and bacon bits
LOADED HASH
BROWN
Ingredients:
FRANK’S CHICKEN DAWG
Ingredients:
HENDERSON
AVIKO ROSTIKO TRIANGLES HASH BROWNS FRYER - 4 X 2.5kg
972587 SANTA MARIA FROZEN GUACAMOLE - 6 X 1kg
995929 FRENCH’S CATTLEMENS KANSAS BBQ SAUCE - 2.15 Ltr
445660 BIG AL’S PULLED PORK IN BARBECUE SAUCE - 4 X 1kg
HENDERSON
SIDE SLICED WHITE HOT DOG ROLL - 6.5 inch 6 X 12 1 986915
AL’S BATTERED CHICKEN GOUJONS - 5 X 1kg
REDHOT SPICY MAYO - 6 X 1Ltr
985476 AMBROSI GRANA PADANO CHEESE APPROX - 1kg
Method:
1. Defrost guacamole prior to service
2. Cook pork until 75°C is reached
3. Cook hash browns as per packaging instructions
4. Place cooked hash browns in centre of plate and top with pulled pork
5. Drizzle with BBQ sauce and topped with finely grated cheese and a side of guacamole
035967
Method:
1. Cook chicken to 75°C
2. Toast bun
3. Place slaw into toasted bun and top with cooked chicken
4. Drizzle with spicy mayo and top with crispy onions
HARISSA CHICKEN DOG
CAROLINA GOLD CHICKEN DAWG
Ingredients:
Ingredients:
Method:
1. Cook chicken to
2. Toast bun
3. Place cabbage into toasted bun
and top with cooked chicken
4. Drizzle with Harissa sauce
and top with sliced spring onions
Method:
1. Cook chicken to 75°C
2. Toast bun
3. Place cabbage into toasted bun and top with cooked chicken
4. Drizzle with BBQ Sauce and top with crushed tortilla chips
FRANKS SPICY SHAKER
BBQ SHAKER
Ingredients:
Method:
1. Cook chicken & puff to 75°C
2. Place seasoning in bottom of serving pot and top with chicken and potato puffs
3. Drizzle with sauce
4. Place lid on top and give to customer to shake
Ingredients:
Method:
1. Cook chicken & puff to 75°C
2. Place seasoning in bottom of serving pot and top with chicken and potato puffs
3. Drizzle with sauce
4. Place lid on top and give to customer to shake
SHAWARMA SHAKER
Ingredients:
PRODUCT
HENDERSON DESCRIPTION AMOUNT CODE
LAMB WESTON POTATO PUFFS - 10 X 1kg 150g 995522
DIGGERS POPCORN CHICKEN - 5X1kg 60g 982194
SANTA MARIA SHAWARMA SEASONING - 6 X 370g 5g 685906
SANTA MARIA HARISSA SAUCE - 6 X 1KG 50g 685904
Method:
1. Cook chicken & puff to 75°C
2. Place seasoning in bottom of serving pot
and top with chicken and potato puffs
3. Drizzle with sauce
4. Place lid on top and give to customer to shake
