As part of APL’s commitment to industry and future- proofing pork on menu, we recently partnered with Darren Robertson from Three Blue Ducks to create a series of educational modules for commercial cookery students. 

Featuring on-trend seasonal recipes and techniques, the modules were created to inspire and excite future chefs about working with pork. 

Darren designed the recipes using APL’s out-of-home data to feature the most popular pork meals in foodservice – including roasts and grilling, as well as favourite cuts such as cutlets, tomahawks and belly. 

These resources will be made available initially through TAFE NSW, being released over the next six months via the TAFE Digital Campus Platform for their first and second-year students. 

With pork the second most eaten protein in Australia, and featured on around 2 out of 3 menus, there is no better time to inspire, educate and engage with young chefs!