What's in for Spring with Brendan Upton
As the weather warms up and people are dusting the cobwebs off their BBQs and outdoor settings, we get a tingle of excitement at Peter Bouchier. As we do with every seasonal change, we begin to anticipate the evolving needs of our customers and what might tickle their fancy for the new season.
Ensconced in the Melbourne foodie scene, our store manager at Toorak, Brendan, is always abreast of trends and flavours. Whatever it might be that is doing the rounds in Melbourne’s restaurants, foodie blogs and media; our offering in store reflects that. Sometimes these trends are challenging to keep up with, like the beef cheek explosion of Autumn-Winter this year that saw every third customer asking for it.
Initially starting his qualification to become a chef, before transferring to butchery, Brendan keeps his typical chef-attributes close to his heart. His desire to create and try new things shines through in his everyday work. New products and exciting marinades are constantly created in store as the weather and events in Melbourne dictate the eating habits of our customers.
Brendan is an excellent resource for cooking instructions and serving suggestions. It is a familiar sight to see Brendan writing down recipes for customers behind the counter for all kinds of things: cous cous to pair with their Spring Lamb or a marinade recipe for beef ribs. For a butcher who cooks his weekend away, this is truly a passion. Brendan describes our customers as trusting and adventurous. They love to explore different cuts and are open to suggestion which allows Brendan and the team to stay inspired and resourceful, and continually have something unique to offer our loyal and long standing customers.
As we look to Spring-Summer, a change in flavours and meat cuts begin to emerge in the front window. We rejoice as spring lamb takes the forefront in demand, and rightly so, as it is hard to beat the incredible flavour that epitomises the taste of the season. Paired with seasonal fruits and veg, we are giddy with delight. The likes of asparagus and leafy vegetables particularly spinach is full of flavour this time of year and later in the season – stone fruits which Brendan recommends to grill on the barbeque and add to salads.
Stop by the store and see what Brendan and the team are working on; they will be all too thrilled to share their thoughts and ideas on what is tipped to be a wonderful season of fresh and flavoursome fanfare.