"Our customers have noticed a sharp increase in pubs and restaurants serving fare such as pulled pork burgers with apple and celeriac remoulade, hamburgers with blue cheese sauce and bacon, smoky St Louis ribs, and curly fries with cheese" says Kitchen Warehouse Director, Peter Macaulay. "They are keen to learn how best to prepare and cook these types of dishes at home."
The customers of Kitchen Warehouse are not alone. Of the seven most anticipated restaurant openings of 2016**, three are driven by American flavours, including a fried chicken shack. According to an OECD-FAO 2015* report Australians now eat 170grams more meat per person than Americans; and the big winners are chicken and pork. Consumption of chicken is higher than beef and lamb, and pork consumption has significantly increased, whilst beef and lamb has sharply declined.
"Since visiting America, I’ve wanted to eat some of the dishes I loved but cook them at home so I have control over the ingredients," says Jennifer Customer, a Kitchen Warehouse regular, "but I didn’t really know much about deep frying correctly and nothing about using a smoker box. I’m looking forward to bringing back great memories by cooking southern deep fried chicken and smoking BBQ ribs but my way."
Peter says customers have been buying up deep fryers, griddles and smoker boxes but asking for recipes, cooking tips and cleaning methods.
"People who love to cook at home do like to try different recipes and sometimes you need different equipment," says Peter Macaulay. "By matching recipes with equipment we can show customers how to maximize their cooking, and their tastebuds."
Kitchen Warehouse will be rolling out the red, white and blue, Australian-style, throughout July.