The future of alternative proteins will be decided by chefs.
As animal meat prices grow, inflation runs rampant and sustainably sourced food becomes more of a chefs focus, it’s time to get serious about what the future of what real food looks like and the role of plant protein, which is still undecided.
Inspired by meat, Bloom Providore plant protein has been created exclusively for chefs with a progressive mindset, who know how to hero proteins. It isn’t just another bloody plant-based burger said everyone, everywhere. No, it’s the protein chefs need to make the food we love, not the food we love to hate.
The protein range is the complete solution, minces inspired by Beef, Lamb, Pork, Chicken, Duck and Fish. The product is designed to perform like its real meat alternative but comes with less cost and carbon.
All G Foods CEO Jan Pacas said: “With more Australians opting for plant protein options, the market has crowded with too many plant-based burger patties. That has left a major gap for chefs who want to use alternative ingredients, such as plant protein, to cater to their diners’ preferences and create dishes that leave a lasting impression.”
Launching first with Bloom Providore plant protein is Asia-Pacific’s most plant forward restaurants at Ovolo Hotel Group headed by chef Ian Curley.
“Ovolo Hotels restaurants set the benchmark for a sustainable food future and have been inspiring chefs across the globe to rethink fine dining and the need for animal proteins. With the right ingredients, flavours and texture, a chef can create beautiful things and with Bloom it further enhances that creativity.” Mr Pacas said.
Ovolo Hotels culinary director chef, Ian Curley said: “Bloom Providore is a game-changer in the commercial kitchen. I am always looking for high quality ingredients that empowers the chefs to push boundaries and challenge their creativity. We are excited to explore the endless opportunities that will come with Bloom Providore.”
Ian and his team have created twelve new dishes with Bloom Providore mince and will be available for guests from October. Example dishes include:
- Verde Stuffed Pepper, Bloom Providore™ Mince Inspired by Beef, banana pepper, eggplant kasundi, poached taro. Created by chef Michael Jackson, ZAZATA Kitchen.
- Plant-based Parcels, Bloom Providore™ Mince Inspired by Beef, cabbage, apple compote, kimchi and sriracha butter emulsion. Created by chef Matthew Bentley, Monster Kitchen & Bar.
- Tortelloni Non Tradizionali – Bloom Providore™ Mince Inspired by Beef, tortelloni, seasonal vegetables, saffron. Created by chef Jiwon Do, Alibi Bar & Kitchen.
- Botanical Tagine – Bloom Providore™ Mince Inspired by Beef, ras el hanout, d’espelette, gremolata. Created by chef Isa Raku, Lona Misa.