Author: Annika Raffay

During the British Raj, between 1858 and 1947, the fussy British colonists and soldiers were steadfastly determined to eat according to their traditions. This required that a soup course be part of the dining experience. Technically, there isn’t an Indian soup, so the resourceful Indian cooks invented one – a watered down version of milagu thanni or literally pepper water. The British, not overly precious about getting the local Tamil pronounciation right, nicknamed the soup Mulligatawny. As it is known today. The soup is derived from…

In our ongoing series on innovations in care catering and food safety, SoupedUp was delighted to speak with Nicola Michelon, CEO of UNOX, Italy, about the Evereo Hot Fridge, which combines the concept of slow food and fast service, without compromising taste, texture or food safety. Q. What was the driving force behind the invention of the Hot Fridge? A. For those of you who love to cook with chocolate, you may know that when you put chocolate into a…

This article has been prepared by Nutritious Cuisine: a dynamic food manufacturer using state-of-the-art techniques and equipment to produce delicious clean label food service solutions for the health and aged care sector. The enjoyment of preparing and eating a variety of foods is the zest for life. Sadly, this can be a major loss for many people when they enter aged care. That’s why empowering residents with the ability to choose food that ensures a wholesome and nourishing dining experience…

Make the most of the freshest seasonal vegetables as you plan your Winter menus and save some dollars and the environment in the process! Here’s what’s in season right now. Try this delicious recipe from the #SoupedUp Kitchen for a chicken and vegetable curry, served with fluffy basmati rice and coriander. Suitable for pureeing too for IDDSI Level 4 textures. Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook! Method 1….

Allergies are on the rise and they can be fatal. Four million Australians are affected by allergies and it is one of the fastest growing illnesses. At the same time, allergic reactions are increasing in their complexity and severity. Cathy Thesing, Accredited Practising Dietitian at Leading Nutrition, delves into her passion topic and shares some of her first-hand knowledge on how to manage allergens in an aged care setting. Over the past three years there has been a five-fold increase…

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