The role of dairy in Middle East cuisine has been boosted by an innovative recipe handbook concept being launched by Fonterra.

Fonterra, one of the world’s leading dairy companies, is taking part in this year’s World Association of Chefs Societies (WACS) Congress in Dubai, being held until May 15.

The handbook, known as the Fonterra Chef’s Companion, will provide Executive chefs throughout the GCC region with dairy-based recipes across a range of key categories including starters, main courses, desserts, sauces and salads.

Fonterra Brands Middle East-Africa general manager Amr Farghal said the dairy specialist is strengthening its commitment to the region’s foodservices industry by assisting chefs to utilise one of the world’s most natural and nutritious ingredients - dairy.

“Dairy has always been a big part of the diet in the Middle East, but we’re showing the industry that dairy is a multi-faceted ingredient that can be used in a range of dishes and recipes. Dairy is more than just a kilogram of butter, a block of cheese and a litre of milk – it is an ingredient that can be used at all stages of a dining experience,” said Farghal.

Farghal said Fonterra prided itself on partnering chefs and the foodservices industry, as well as utilizing its dairy expertise to identify dairy industry trends and provide customers with unique insights.

“Moving forward, using concepts such as the Fonterra Chef’s Companion, we will become even closer to our clients and reciprocate the support they have consistently shown us.” 

Fonterra is utilising the event to generate interest in the Chef’s Companion booklet and to research the needs of the industry and chefs.

“The handbook is developed to assist Executive Chefs better manage the dynamic and competitive environment they work in,” he said.

“The handbook was developed to inspire, provide new ideas and be a hassle free reference when training or directing junior chefs. The entire process was modeled on the needs of these talented individuals and will continue to be developed to meet the changing needs of the industry. Overall, the booklet is interactive, creative, and inspiring,” said Fonterra Foodservices chef consultant Peter Hallmans.

As part of Fonterra’s future plans to develop dairy in the foodservices industry, a host of initiatives will be held throughout the year including the launch of a foodservices Innovation Centre in the third quarter of 2008; and a series of new, innovative product launches over the course of 2008 and 2009. – TradeArabia News Service