Summer brings longer days, more outdoor dining and new expectations from your guests. It’s the perfect time to update your menu with seasonal, fresh and trending dishes that deliver both flavour and visual appeal.
These four easy summer recipes are ideal for restaurants, cafés and small caterers who want to refresh their menu without adding hours to prep time.
With the right in your kitchen, preparing these crowd-pleasers becomes even more efficient, helping you deliver quality at speed during the busiest months.
1. Iced matcha lemonade
This vibrant drink combines the smooth taste of matcha with the bright flavour of fresh lemon. It’s a perfect low-caffeine alternative to iced coffee and ideal for warm-weather menus.
Its two-tone appearance also makes it an eye-catching addition to your drinks list.
Ingredients (per serving):
- 2 tsp matcha powder
- 60ml hot water (approx. 80°C)
- 250ml fresh lemonade
- Ice cubes
- Lemon slices and mint (for garnish)
Prep method:
- Mix matcha powder with hot water until fully blended. Use a matcha whisk or frother for best results.
- Fill a tall glass with ice, then add lemonade. Slowly pour in the matcha for a layered look.
- Garnish with lemon and mint.
Why it's trending:
- Non-alcoholic and profitable
- Quick to prepare
- Offers visual appeal for social sharing
Maxima recommends:
Use a Maxima to maintain a consistent 80°C water supply for perfect matcha and a to serve chilled lemonade in volume, especially for terrace service.
2. Grilled peach and burrata salad
This dish brings together grilled stone fruit, creamy burrata and peppery greens. It’s quick to assemble but looks and tastes like a premium menu item, making it perfect as a starter or part of a lunch menu.
Ingredients (serves 2):
- 2 ripe peaches
- 1 tbsp olive oil
- 100g rocket leaves
- 1 burrata (125g ball)
- Handful of walnuts (toasted)
- Balsamic glaze
- Fresh basil
- Salt and pepper
Prep method:
- Cut peaches in half, remove stones and brush with oil.
- Grill on high heat for 2-3 minutes until lightly charred.
- Plate rocket, peach slices, torn burrata and toasted nuts.
- Add glaze, fresh basil, salt and pepper to finish.
Why it's trending:
- Adds variety without complex prep
- Easily scalable for plated or buffet service
- Combines seasonal and trending ingredients
Maxima recommends:
Use a for even searing and caramelisation. With double-sided heating, it reduces prep time during busy shifts.
3. Spicy mango fish tacos
These tacos combine flaky white fish with a fresh mango salsa and a sharp lime crema—perfect for light lunch specials, street food events or tapas menus. They’re colourful, flavourful and easy to customise.
Ingredients (serves 4):
Fish:
- 400g white fish fillet (e.g. cod or tilapia)
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp cumin
- 1 tbsp oil
- Salt to taste
Salsa:
- 1 ripe mango, diced
- ½ red onion, finely chopped
- ½ red chilli, chopped
- Juice of 1 lime
- Chopped coriander (optional)
Lime crema:
- 100g sour cream or Greek yoghurt
- Juice of ½ lime
- Pinch of salt
Additional:
- Small corn tortillas
- Shredded red cabbage
Prep method:
- Rub fish with oil and spices. Grill or pan-fry until flaky.
- Mix salsa ingredients and chill.
- Stir lime juice into cream/yoghurt for crema.
- Warm tortillas. Fill with cabbage, fish, salsa and sauce.
Why it's trending:
- Easy to prep in advance
- Popular with younger diners
- Gluten-free options available
Maxima recommends:
Cook fish evenly with an , which offers precision control and fast heat-up. They are also portable and ideal for food trucks.
4. No-bake lemon and elderflower cheesecake
This chilled dessert offers the perfect end to a summer meal. With its floral notes and creamy texture, it’s ideal for tasting menus, pre-portioned fridge display or plated service. No baking means it’s kitchen-friendly on hot days too.
Ingredients (yields one 20cm cake):
Base:
- 200g digestive biscuits
- 100g melted butter
Filling:
- 300g cream cheese
- 200ml double cream
- Zest and juice of 1 lemon
- 2 tbsp elderflower cordial
- 75g icing sugar
Optional garnish:
- Lemon zest, edible flowers
Prep method:
- Crush biscuits, mix with butter and press into a springform tin. Chill for 30 minutes.
- Mix cream cheese, lemon zest and juice, cordial and sugar.
- Whip the cream separately and fold in gently.
- Spoon filling over base. Smooth and chill for 4-6 hours.
Why it's trending:
- No oven required
- Ideal for batch prep
- Long fridge life, holds shape well
Maxima recommends:
Use a Maxima for smooth blending and perfect whipped cream. Our help set the dessert quickly during prep rushes or just before service.
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These four trending summer recipes are more than just delicious—they’re practical. Each one brings high impact with low effort, helping your kitchen team stay efficient and your customers satisfied.
Maxima’s professional kitchen equipment is built for businesses like yours. Whether you run a restaurant, café, or small catering service, our machines are user-friendly, easy to clean and designed to handle daily use.
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Get the most out of your summer and shop Maxima's