Your first step to making dishes inspired by Chef Rocco DiSpirito: this exclusive TiNDLE cookbook put together by Chef Rocco himself! It has all his tips and tricks for you to try TiNDLE in a range of sensational dishes, and experience the full versatility of TiNDLE for yourself.
These answers will help you with any questions your customers may have.
DOWNLOAD FOH GUIDEThis handy guide shares the best tips on how to present TiNDLE on your menu.
DOWNLOAD MENU GUIDEBe inspired by Chef Rocco DiSpirito’s take on TiNDLE recipes.
DOWNLOAD RECIPE INSPIRATIONSHere’s a quick guide to help you flaunt your TiNDLE creations on social media.
DOWNLOAD SOCIAL MEDIA GUIDELINESDefrost TiNDLE overnight in a fridge. Or speed-defrost by putting TiNDLE in a sealed plastic bag in cold water.
Mold TiNDLE into any shape you want, and marinate easily with your favorite coating.
Once coated, deep fry at 180°C (350°F) for 4 minutes until crispy and golden.
Fry in a hot pan until golden brown on both sides and baste for another 3 minutes.
Brush TiNDLE lightly with oil and marinade and grill on both sides.
Sear the marinated TiNDLE until it’s golden brown on all sides and add to the sauce.