Nibble Edge + Australia’s best chefs to put Hellmann’s to Real Pressure Tests in social series for Unilever Food Solutions

Hellmann’s has launched Real Pressure Tests, a new chef-led social series created by Nibble Edge that challenges one of hospitality’s most versatile ingredients in a range of unexpected scenarios.

Featuring respected chefs from across Australia’s hospitality industry, the series combines expert opinion, hands-on experimentation and a healthy dose of friendly competition to explore how Hellmann’s performs when put under pressure.

The group included Jamie Gannon, Culinary Director of Feros Group, Tony Moss, State Executive Chef for ALH Victoria and Tasmania, Shayne Mansfield, Executive Chef of The Star Brisbane and Alexander McIntosh, Executive Chef of Melbourne Park.

Says Stacy Yoro, Customer Marketing Manager at Unilever Food Solutions: “Commercial kitchens are under more pressure than ever before, with rising costs, dietary requirements, and the need for speed and reliability combining. That’s why chefs increasingly turn to condiments they don’t have to think about. From extreme heat to bun performance, the Real Pressure Tests show how Hellmann’s delivers the consistency, stability and versatility chefs need.”

The Hellmann’s Real Pressure Test series comprises four dynamic challenges:
– The Infinite Sauces Test: How will Hellmann’s cope when the chefs let their imaginations run wild with a table full of ingredients?
– The Mix Test: How does Hellmann’s stand up as a versatile base for signature sauces?
– The Heat Test: Can Hellmann’s maintain its integrity when exposed to high temperatures?
– The Soggy Bun Test: Can a bun hold its structure and appeal when Hellmann’s is applied generously and left to sit?

Adds Deepika Rodrigo, Managing Director at Nibble Edge: “We needed to find a way to stand behind Hellmann’s commitment of a mayonnaise range that meets every diner’s needs. The Pressure Test series made a lot of sense as we know that chefs lead a crazy busy life and are notoriously hard to reach but that they do listen and follow other chefs for inspiration and guidance.”

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