This article has been provided by the team at Nestle Professionals.
Imagine your favourite dishes, but with an extra touch of magic that makes the flavours pop and your senses dance with delight. That’s the wonder of gravy in the culinary world – a game-changer that chefs wield to transform ordinary meals into extraordinary experiences. Not only does gravy make food taste better, but it also adds a tempting aroma and a visual appeal that’s simply irresistible. And guess what? Adding a generous helping of gravy to your creations can turn more heads in your restaurant or food spot. People are drawn to a hearty and comforting meal that warms the heart and satisfies the soul.
Gravy is no stranger to Aussie classics like roasts and steak with mashed potatoes. It’s a culinary superstar found in many commercial kitchens. But here’s the twist: with almost 1 in 4 Australians avoiding gluten*, finding top-notch gluten-free gravy can be quite the challenge. Thankfully, the MAGGI Professional gra vy range is here to save the day. It gives chefs the superpower to cater to different dietary needs with confidence. Most of the range is gluten-free, and they even have a vegan option for those embracing a plant-based lifestyle. Whether you’re whipping up a classic roast chicken, a medley of roasted mushrooms and veggies, or a simple plate of chips or mashed spuds, there’s a gravy mix ready to meet both your creative desires and your customers’ cravings.
Let’s dive into some highlights from the MAGGI gravy lineup:
MAGGI Rich Gravy Mix: This one is the rockstar of traditional beef-style gravy. Ready in under 5 minutes, it adds a whole new layer of flavour to your dishes. Whether it’s roasts, pies, grilled meats, or those hot chips and mashed potatoes, this gravy’s got your back. It’s perfect for beef lovers and comes in sizes of 2kg and 7.5kg – plenty to go around for your culinary adventures.
MAGGI Supreme Gravy Mix: This one is for Chefs looking for a reach beefy flavoured gravy that can also cater to dietary requirements since it is a Vegan gravy! With a rich umami flavour, it’s the ideal partner for grilled meats, vegetables and roasts. Your customers will relish the intense taste it brings to their meal. Made with gluten-free goodness and approved by Coeliac Australia, it’s a winner for plant-based foodies. Available in sizes of 2kg and 7kg, it’s a delicious indulgence without compromise.
MAGGI Instant Rich Gravy Mix: Short on time or kitchen space? No worries! This instant gravy mix is your shortcut to flavour town. Just add boiling water, give it a quick whisk, and you’re set to enhance the taste of your grilled meats and roasts. It’s a lifesaver for kitchens with limited prep space. And of course, it’s gluten-free and Coeliac Australia approved. Sizes? You got it – 2kg and 7kg.
MAGGI Chicken Gravy Mix: Real chicken flavour, real satisfaction. Elevate any chicken dish on your menu with this gravy mix. Perfectly matched for chicken lovers and boasting that gluten-free stamp from Coeliac Australia, it’s available in sizes of 2kg and 7.5kg. The chicken game will never be the same.
MAGGI Golden Roast Gravy Mix: Light and gluten-free, this gem is the ideal partner for chicken or turkey roasts. It’s a savory addition that complements white meats beautifully. Stamped with the approval of Coeliac Australia, it’s gluten free. Grab it in a 2kg size and let the feasting begin.
All these gravy wonders are freezer-friendly and can handle the bain-marie action like champs. From the rich and hearty to the light and tantalizing, MAGGI’s got you covered. It’s no surprise that Australians have been savouring the deliciousness of MAGGI gravies for over 40 years. They’re your ticket to a culinary journey that’s both timeless and tasteful.
Curious to know more about this mouthwatering range? Feed your curiosity here: https://www.NestleProfessional.com.au/food/gravy.
It’s the sauce that makes the meal even more intriguing! *If you’d like more information on the number of Australians avoiding gluten in their diet, check out the research by Potter et al. (2020) in the Medical Journal of Australia, Volume 212, Issue 3, pages 126-131.
by InSeason Team 
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