Andrew will don his chef hat later this week in a cooking demonstration to a Lutheran Church group in Adelaide. The cooking demo will show the church goers the basics of cooking with native ingredients. It is sure to be very educational! If you would like Andrew to be a guest chef at your local club or organisation simply contact him directly at info@andrewfielke.com.
After so many years in the kitchen, and a lot of experience catering and consulting in remote locations, Andrew is expanding his range towards highest quality meal solutions to assist busy chefs and food operations (both high and low volume) who can't afford or retain highly qualified chefs.
Consistent and reliable quality - fixed unit food costs so you know your margins - huge labour saving benefits - cost effective inbound freight with "less packaging per dish on the plate" reduces environmental impact.
These are just some of the benefits. Keep up to speed with new product releases and innovative recipe updates & industry news by joining Andrew's Chef & Hospitality Industry E-list here.
Download the Tuckeroo Food Service product list.(PDF).
New this year, Andrew has launched an initial small range of native herbs and spices that are featured in many of his recipes. Some of his food service products will be shortly released in retail packs, along with new innovations on the drawing board.
Stay tuned with new recipe updates and product releases as they come "hot off the press" by joining Andrew's Gourmet Home Cook or Retail Outlet newsletter here.
Download the Tuckeroo Retail product list.
Yolande says:
Friday, July 1, 2011 at 11:22am
I really enjoyed your cooking demo at our church the other month. The food was sensational. I was at Drake’s Newton the other day looking for your products and no one knew what I was talking about. Where can I buy them (apart from online)
Karen says:
Sunday, October 9, 2011 at 10:05pm
Hi Andrew, Sat in on one of your demos Good Food & Wine Show, loved it your extremely good, your products are sensational. I’ll definately be getting the ironing board out next time we have garfish!!! More informative & personal session than the celebraty chefs. Well done
Karen