Promoted content: H2O Road Test: Paulig Pro

As regular readers will be aware, H2O Publishing’s regular Road Test series pairs the latest products with the sector’s best chefs, then allows them to take them for a spin! We find that this unique fusion of creativity and NPD is an ideal way to cook up some cutting-edge innovation and inspiration.

Being put through its paces this time was Paulig Pro’s new easy-to-use and versatile Santa Maria range, which comprises six high-quality products (see box) that are all suitable for vegans and lactose-free.

The bold Eastern Mediterranean sauces, seasonings and pastes help UK operators tap into today’s hottest culinary trend. Indeed, the company’s latest world flavour concept presents a compelling commercial opportunity, with new research revealing that a whopping 86% of UK consumers want to eat more of this type of cuisine when dining out.

This news comes as no surprise to Katie Forsyth, chef manager for Dine Contract Catering, who says: “It’s important to keep using new products like the Santa Maria East Mediterranean range because it allows chefs to stay creative and relevant. Flavour trends are constantly evolving, and this range makes it easy to explore bold, authentic tastes while maintaining consistency across large-scale service. It also saves time on spice blending and preparation, giving chefs more freedom to focus on flavour balance, presentation and quality.”

An incredibly flexible proposition, the range has been developed and customised for the contract catering sector, as well as others including quick-service restaurants, casual dining, out of home, grab-and-go, and pubs and bars. The versatile products enable operators to easily create authentic Eastern Mediterranean dishes such as falafel with creamy hummus and harissa spiced shakshuka, while infusing the vibrant tastes and flavours of the region into a variety of mainstream dishes including wraps, loaded fries, bowls, nachos, salads and burgers.

Forsyth was tasked with creating three dishes to showcase the incredibly versatility of the range. She demonstrated this in exemplary fashion by formulating a
pulled harissa chicken thigh with spicy slaw and a chermoula pesto salad; a shawarma-spiced fable flipz with herb salsa, rocket and chermoula dressing; and a zaatar cauliflower, preserved lemon and coriander giant couscous, finished with a tahini and harissa dressing.

“I chose these dishes to highlight how the seasonings work across both animal- and plant-based proteins,” explains Forsyth. “I also wanted to demonstrate how the range can deliver balanced, layered flavours without overpowering the ingredients.”

When asked how she found working with the products, Forsyth continues: “I was really impressed with the depth and balance of flavour across the range. Each spice blend had an authentic warmth and aroma, and they worked well together without clashing.

“The harissa had a great balance of heat and sweetness, while the chermoula and shawarma blends added freshness and complexity. The products performed consistently through cooking, mixing and dressing applications, making them ideal for both prep and service.”

They are also clearly ideal for the modern-day UK consumer, which research shows simply can’t get enough of cuisine from the Eastern Mediterranean – or ‘Levant’ – region, which spans Greece, Turkey, Lebanon, Israel, Syria and Jordan, extending into North Africa. Some 80% of us say we want to try new flavours when dining out, 76% are willing to pay more for high-quality ingredients and 44% are becoming increasingly health conscious.

“The East Mediterranean range is versatile, easy to use and helps deliver big flavour with minimal effort,” enthuses Forsyth. “It’s a great solution for kitchens that are looking to introduce global influences, reduce prep time and maintain consistency across multiple sites. I’d especially recommend them to chefs wanting to bring more colour, spice and vibrancy to their menus.”

This is no accident, as Santa Maria’s expressed mission is to empower chefs and operators to unlock a world of flavour and create exceptional dining experiences. “This means going beyond supplying excellent products and working closely with customers to create solutions that add value to their menus, from offering tailored product recommendations to developing new innovative recipes,” explains development chef Barnaby MacAdam. “We’re excited to do just that with our latest range and help customers tap into one of the most exciting and in-demand culinary trends right now.”

This was clearly the case for Forsyth, who was evidently impressed by the Santa Maria products, not to mention the whole Road Test experience. “It was a great opportunity to experiment and explore how the flavours could be used creatively across proteins and plant-based dishes,” she concludes. “It encouraged new ideas, sparked great conversations with the team and inspired ways to refresh existing menus. It was both fun and professionally valuable – a perfect blend of learning and innovation.”

The new Santa Maria products are:

• Shawarma Seasoning: A rich blend combining the warmth of paprika, earthy cumin and refreshing lemon zest with hints of coriander, cinnamon and chili.
• Zaatar Seasoning: Earthy and herbal notes paired with nuttiness from sesame and a tangy citrus hint from sumac.
• Tahini Sauce: Nutty, earthy and rich sesame notes with a slight bitterness from fresh lemon.
• Harissa Sauce: Spicy and smoky flavours with distinctive chili heat, a hint of sweetness and fresh citrus notes.
• Preserved Lemon Paste: An innovative and highly convenient paste, with a pungent aroma from the peel and more acidic notes from the pulp and juice.
• Chermoula Pesto: Rich in coriander and parsley, with a tangy kick from vinegar and a slight spiciness from chili and garlic.

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