front
Seriously South Australian
Meet the Chefs delivering a legacy of great food
A French affair
Trocadero keeps it casual
Best in Class
Lincoln ovens make a lasting impression
Kitchen Solutions
A simple guide to finding the right cooking range for you
Are you being served?
Cambro heats up Aged Care
Brought to you from the world of Comcater
SUMMER 2013
BURNER
A Quarterly News Publication for the Foodservice Industry
For your nearest Dealer call 1800 035 327
or visit www.comcater.com.au
from the world of Comcater
Contents
Editor’s
Note
News & Editorial
Rational Focus
Page 4-5
Page 16-18
Happy New Year and
d welcome to the summer
edition of Front Burner Magazine! We greet
the New Year with a great deal of excitement
and determination, ready to take on the
opportunities and challenges that await us.
Lincoln ovens - Best in Class
Extra Bits
Page 6-7
Page 19
Chef Focus
Page 8-9 Tony Hart, Executive Chef
InterContinental Adelaide,
South Australia
Customer Focus
Page 10-11 The Warradale Hotel,
South Australa
Product Focus
Page 20-21 Cambro Meal Delivery Systems
Page 22-23 FRIMA VarioCooking Center
MULTIFICIENCY®
Page 24-26 Deciding the right cooking
range for you
Mareno, Garland, Trueheat
Dealer Focus
Page 12-13 Commercial Food Equipment,
South Australia
Consultant Focus
Page 28-29 Sangster Design Group,
New South Wales
Customer Focus
Meet some of our new staff
Page 14-15 Trocadero, Victoria
Page 30
This year, Comcater celebrates 34 years of
dedicated service to the Australian foodservice
industry. During this time, we have been part
of the industry’s evolution, affirming Australia
as a food capital of the world. Despite our
industry’s success, foodservice operators
are burdened with products being sold and
distributed that do not comply to Australian
standards, leading to potentially devastating
consequences.
Comcater would like to reaffirm that all
our products undergo rigorous product
certification testing to ensure they meet
Australian standards and approval
requirements by all governing bodies. This
is a time consuming, regulated, and costly
investment but we wouldn’t have it any other
way, as the safety of users of products we
distribute will always come first.
Front Burner was born out of the desire to
share the real stories of real people working
in our industry today, sharing the issues and
successes of foodservice operators at every
level. We wish to inspire you, share with you
new products and ideas to make your kitchens
more productive and cost effective and to
bring you enjoyment in reading.
Editor
Michael Wood
Creative Director/Sub Editor
Susanna Song
Managing Editor
Anna Mariani
Production Co-ordinator
Janelle Frencham
Contributors
Special Thank you to: Dan Forrest, Bill Binnings,
Tony Hart, Tony Burton, Gary Rule, Nick Bennett,
Gary Johnson, Judy Carter, Grant Clonan,
David Conway, Peter Sweet and Ken Sangster.
For any comments or
suggestions, email:
[email protected]
Staff Contributors
Special Thank you to: Paul Robinson, Ross Cannell
Jamie Patullo, Craig Haksteeg, Grant McGregor,
Simon Edwards, David Field, Marck Masden,
Mark Sweeting and David Elsum.
This issue, we bring you news from across the
country including the story behind our very first
Australian installation of the award winning
FRIMA VarioCooking Center MULTIFICIENCY®.
From the team at Comcater, best wishes for the
New Year. Bon appetit.
Michael Wood
www.comcater.com.au
Publisher: Comcater Pty Ltd ABN 53 005 974 185 (Incorporating Rational Australia Pty Ltd and FRIMA Australia Pty Ltd)
156 Swann Drive, Derrimut, Vic 3030, Australia Ph: +61 (0)3 8369 4600 l Fax +61 (0)3 8369 4699
Front Burner I Summer 2013
4
News & Editorial
News & Editorial
What’s Cooking in 2013
Food trucks, diner-food, better burgers and the
reinvention of pub dining are amongst the food
trends we have seen come and go. While some were
gone before we could finish our plate, others have
changed our dining landscape indefinitely.
Looking to 2013, here is a taste of what’s trending.
As we move towards establishing healthier
lifestyles, vegetables are tipped to become the
“centrepiece of aussie meals” predicts PR agency
Weber Shanwick, who conducted a recent study of
over 1000 consumers. This sentiment is echoed by
Food writer and Epicure columnist Jill Dupleix.
“Rising meat costs are contributing to vegetables
taking centre stage and more families are growing
their own food and helping out in community and
school vegetable gardens.”
Novelty dining will be big in 2013 according to
the report, with food trucks and the “casualisation”
of menus speeding up the death of the
“entrée-main-dessert” style of
dining.
Restaurant critic Terry Durack
explains “We just don’t need
to eat that much anymore
and we don’t have the time or
money for a three-course meal.
It’s more accessible and flexible to
cover the table with small share plates
and everyone has what they want, pays less,
and leaves earlier.”
Food trucks will continue to rev up Australian
streets with the move to further diversify our food
scene and bring better options to late-night dining.
This year, Sydneysiders will be spoilt for choice
with even more food trucks, including vendors of
dim sum (Let’s Do Yum Cha), pastizzi (Bite-Sized
Delights), Italian food (Urban Pasta), Asian street
food (Tsuru) and vegetarian eats (The Veggie Patch).
How do you take your tacos? Topped with wagyu
beef and a side of kimchi? This could be made
possible in 2013 with South American and Asian
flavours tipped to boom. “Korean, wagyu and
Peruvian restaurants; spicy food from northern
China; and kimchi – a fermented Korean dish
made of vegetables are among the flavours set to
captivate the nation” Weber Shanwick reports.
Co-owner and chef Elvis Abrahanowicz behind
the Spanish tapas bar Bodega and the Argentinian
restaurant Porteno in Sydney says Latin American
cuisine is an obvious choice for Australia. “Our
climates are very similar which means the
available produce is also very similar.”
“There is now a generation of people
who didn’t necessarily grow up
eating at the table every evening.
They are comfortable with a kimchi
pork burger from a food truck
one night, to sitting up at the
bar having a snack and a glass of
wine the next” Weber Shanwick
concludes.
Top Job: Comcater takes out
Rational Service Partner of
the Year Award 2012
Rational pride themselves on delivering the
finest customer and technical service support
to their global customer base. To ensure these
high standards are maintained, global service
partners, including Comcater, are regularly
audited to ensure they deliver and maintain
the same standards of service and continue to
support the Rational quality philosophy.
Key performance indicators include technical
knowledge of service technicians, warranty
handling and management of parts stock.
The Service, Parts and Product Support team at
Comcater received an impressive 100% in the
2012 audit.
On the back of a successful audit, Comcater
joined 32 service partners from America, Asia,
Africa & Oceania, running in contention for the
Rational Service Partner of the Year awards. The
competition ran for 6 months and included an
evaluation of customer satisfaction surveys, an
audit of our systems and an evaluation of our use
of the Rational service portal.
We are proud to announce
that Comcater have
taken
out this
ta
prestigious
award,
p
honoured with the
title of “Rational
Service Partner of
the Year” for 2012.
Congratulations
to everyone at
Comcater
and a
C
huge
hu thank you to our
customers,
dealers and
cust
agent
agen network for your
ongoing
support.
ong
The Average Australian:
now and in 2025
This was the appropriately named title given to a recent
research project conducted by IBISWorld, one of Australia’s
most trusted sources of analytics.
The results presented insight into who we are today and
who we’ll be in 2025, we present to you a snapshot of the
fascinating findings.
State
NSW
VIC
QLD
WA
SA
TAS
NT
ACT
Population
2013
7.29 million
5.62 million
4.56 million
2.43 million
1.65 million
512,000
234,000
375,000
Population
2025
8.45 million
6.87 million
5.72 million
3.49 million
1.85 million
563,000
295,000
476,000
Annualised growth
(2013-2025)
3.0%
4.1%
4.6%
7.5%
2.3%
1.9%
1.8%
1.9%
Table of the expected population growth in the next 12 years.
With the Australian population hovering around
22.8 million, the IBISWorld research expects Australia to
experience a growth of 1.6% per annum, reaching
27.8 million by 2025. Driven by immigration, growing birth
rates and longer life expectancies, the coming decade will
be one of rising demand on our healthcare system.
So how will we spend our spare time? IBISWorld Australia’s
General Manager, Karen Dobie explains “Over the past ten
years there has been a huge shift in how Australians use
their leisure time, largely due to the mounting influence
of the internet, social media and e-commerce. In 2013, the
typical Australian will spend more than 20 leisure hours
online, a trend that is expected to continue right through
to 2025.”
“When we’re not online, we’ll be eating out, playing sport,
hitting the gym and watching television and movies”
added Dobie.
And our eating habits you ask? While we
traditionally consider ourselves as a
country of meat-lovers, consumption
of vegetarian meals is a growing
trend. IBISWorld estimates
around 5% of Australians
currently consider themselves
as vegetarians. By 2025, we can
expect to see vegetarians
comprising close to 7%.
In addition, the preference for
ethically and sustainably produced
meats, eggs and dairy will continue
to grow, along with organic and
local produce.
6
Lincoln ovens - Best in Class
An Oven
Worth Lovin’
Today’s customer demands higher expectations than ever before.
And they aren’t afraid to say it, with café and restaurant owners
laid bare, exposed to a minefield of food blogs and review sites
such as Urbanspoon, readily accessible from smart phones.
First impressions count - and so does the second,
and all the times that follow. For many cafes and
restaurants, the biggest challenge is getting the
consistency right; achieving the same quality
results time and time again. And this must all be
performed as quickly as possible with service just
as important as the meal itself. Faced with these
challenges, many food outlets are now looking to
their kitchens, searching for equipment that will
meet such demands.
Since Lincoln introduced the first impinger
conveyor oven over 30 years ago, chefs worldwide
have reaped the rewards, making the shift from
traditional labour-intensive batch-style cooking to
the continuous flow of conveyor cooking. Voted
the 2012 overall ‘Best in Class Award’ in conveyor
ovens by Foodservice and Equipment Suppliers
in the United States, Lincoln ovens have helped
countless businesses increase food production,
save time, labour and energy costs.
Lincoln ovens are used for rapid heating, cooking,
baking and crisping of countless menu items.
And although well-known for creating the perfect
pizza, Lincoln ovens are widely used to prepare
moist
st chicken wings,
wings tender lamb
lam cutlets, steaks,
focaccias and naan breads. It’s this exceptional
value that makes them appeal to both chefs and
business owners alike.
Lincoln ovens are capable of cooking two to
four times faster than conventional ovens
without sacrificing taste, quality and consistency.
The patent-pending FastBake™ impingement
technology unique to Lincoln is designed
to accelerate heat transfer for significant
improvement in bake quality and reduction in
bake times by as much as 30%.
When cooking with Lincoln, your ingredients become
the heroes, vital to creating that authentic look and
taste. Impingement cooking seals in the moisture
and flavour, and locks in the freshness and texture for
longer, producing a more consistent and even bake,
resulting in delicacies that have no burnt bottoms,
undercooked middles or overbrowned tops.
But as we all know, the proof of the pudding is in
the eating, so let’s ask some fellow restaurateurs
who have introduced Lincoln ovens to their
kitchen operations and see what they have to say.
The Coffee Club is Australia’s largest home-grown
café group, serving more than 40 million cups of
coffee every year and employing more than 6,000
staff in 300 stores across Australia, New Zealand
and Asia.
With a promise of ‘Good Food, Great Service,
Excellent Coffee’, The Coffee Club is the place to
go for a selection of high quality food options at
excellent prices. The menu, combining modern
Australian with café dining, offers a range of
starters, open grills, salads, gourmet wraps, light
meals, sandwiches, grills, kid’s club and most
popular is the plethora of fulfilling, healthy and
extensive breakfast options.
“For a franchise business, consistency is imperative
to our name and reputation, we try to ensure that
every customer receives the same standard of good
food and great service. That’s why Lincoln conveyor
ovens are the perfect fit for our business model”,
Maharaja Indian Restaurant situated in sunny
Noosa is a local favourite for Indian food lovers!
With authentic flavours from India, the mouth
watering menu is contemporary yet captures the
true essence of Indian cuisine. From tandoori to
tikka, the Maharaja makes truly beautiful food
using spices that nourish both the body and soul.
Maharaja uses Lincoln ovens to deliver this
wonderful food that continues to delight.
As Bill Binnings, owner of Maharaja explains,
“We no longer need a qualified chef to cook our
naan bread or staff to stand around monitoring
the cooking process. We simply set the time and
temperature and the naan comes out light and
fluffy - perfect every time. The Lincoln conveyor
oven saves us an enormous amount of time
and labour, and no burnt items means less food
wastage too.”
says Dan Forrest,
Executive Chef of
The Coffee Club.
“After many months
hs
of research and in-house
house testing,
testing
we chose the Lincoln 1304 countertop impinger
as it’s small enough to fit on our countertops,
doesn’t require expensive ventilation hoods,
provides consistent and high quality food each
time and is flexible enough for us to cook almost
all of our menu items.
“The ease of operation is also a real bonus,
meaning you don’t need a trained chef to achieve
the same quality and consistent result every time.
We are really pleased with our choice of Lincoln
ovens and can highly recommend them.”
Dan Forrest, Executive Chef Coffee Club
The flexibility off the oven also allows me to heat
up and brown other items on my menu without
having to start up another oven, translating again
to time and energy savings.
I am absolutely thrilled with our choice of the
Lincoln oven, not only am I happy with the job it
does, so too are the customers who keep returning
for more! “
Bill Binnings, Owner Maharaja Indian Restaurant, Noosa.
8
Chef Focus
InterContinental Adelaide
North Terrace, Adelaide
Ph: (08) 8238 2400
www.icadelaide.com.au
A whole lot of Hart
An interview with Tony Hart, Executive Chef, InterContinental Adelaide
Tony Hart’s enviable career has seen him travel
the world several times over, working in exotic
locations and for some of Australia’s most
influential chefs and restaurants. Today, this award
winning chef calls InterContinental Adelaide home,
where on any given night, he and his team can
expect to serve up to 1500 meals.
The path well-travelled, Tony began his hospitality
career working front of house and as a cocktail
barman. Describing himself ‘as bit of a nomad’, he
travelled extensively throughout Australia, Europe,
America, Asia and the Caribbean, taking up many
interesting jobs that he was offered and often holding
down several jobs at a time to make ends meet.
It wasn’t until Tony found himself working for a
family friend’s restaurant in Adelaide where his
passion for the food industry was ignited. He
was enrolled and accepted to study Patisserie at
Regency College, and whilst studying was offered a
job at the award winning Red Ochre Restaurant.
Regarded as pioneers of Australiana cuisine, Red
Ochre was one of the first fine dining restaurants
with a focus on bush foods. It’s a cuisine Tony is
passionate about and continues to explore with
dishes such as wattle seeds and grain mustard
Suffolk lamb leg, riverside oysters with native
finger lime dressing and lemon myrtle bavarois
appearing regularly on his menu.
After his four year stint as Pastry Chef, Tony moved
to Adelaide’s iconic Magill Estate and later The
Hilton Hotel, Adelaide. It was here that he was
fortunate to work with, and be mentored, by the
iconic Simon Bryant, of ABC’s ‘Cook and the Chef’
fame. He experienced rapid promotion through
the ranks and was later appointed to Executive
Sous Chef. But as Tony remembers, it didn’t come
easy “It was tough work, the hardest conditions I
had ever faced, and on top of this a significant pay
cut. But I knew it was all worth it. The Hilton was
forward thinking, ahead of the times, so I saw this
opportunity as an investment in my future.”
Another career highlight then followed - when he
was appointed as full-time Executive Chef at The
Hilton Fiji Beach Spa and Resort. He spent the next
five years in Fiji developing and mentoring a team
of 70 Chefs. “Finding and retaining staff can be
challenging, because you can’t train passion - you
either have it or you don’t. But when you do find
these people, you need to empower them, engage
them and enable everyone to make a contribution
- that’s what builds a great culture.”
Since returning to Adelaide two years ago, he has
taken up residence at InterContinental Adelaide,
where he is now Executive Chef. Despite his
successful and long-enduring career, Tony remains
humble and insists he is always learning. He credits
his staff as a key source of inspiration to the great
ideas that come out of the kitchen and has relished
the opportunity to give back to the community.
Most recently, Tony and his team hosted the
‘Hearts of Harvest Dinner’ that comprised of a
menu celebrating ‘The Year of the Farmer.’
The dinner raising funds for OzHarvest, a food
rescue program helping Adelaide’s disadvantaged.
Tony also joined four of Adelaide’s top chefs for
the Starlight Foundation’s ‘Five Chef Dinner’ which
raised much needed funds for the Women’s and
Children’s Hospital in Adelaide.
An industry veteran, Tony has witnessed the
evolution of the Australian food industry,
particularly in the last five years. “Thanks to the
popularity of cooking shows such as MasterChef,
everyone fancies themselves a bit of a chef
and food critic. Customers are now much more
educated about the food they are given and have
higher expectations of what a dining experience
should be.”
“For example, ten years ago no one cared about
where their coffee beans came from. Now
everyone wants to know what type they are, which
region they come from, who grows them, are they
fair trade?”
Tony also cites the advancements in cooking
equipment technology having made a significant
impact not only on his day-to-day kitchen
operations, but to his menu offering, productivity
and bottom line.
“I was first exposed to Rational combi ovens at
The Hilton Hotel, Fiji. As customer expectations
have grown and the kitchen environment
becomes more demanding, Rational continues
to innovate and grow with us. The Rational
combi oven can now be found in all of our three
kitchens, and are a big part of delivering a legacy
of great food coming out of InterContinental
Adelaide.”
When your kitchen is open 24 hours a day,
seven days a week, having equipment you can
rely on is vital. For the kitchen that never closes,
Tony counts on the Garland oven range, which
he refers to as “Bullet-Proof”, as it never lets
him down.
The latest addition to the InterContinental
kitchen has been the Tecnomac blast chiller/
freezer. “We are well-known for our commitment
to fresh, locally sourced produce. Our Tecnomac
blast chiller/freezer has allowed us to continue
this commitment while providing significant
savings on food and labour costs. What I love
is that it is HACCP compliant and the quality is
extraordinary. Once we saw how easy it was to
use, we all embraced the new technology.”
10
Customer Focus
Fit for a Foodie
The Warradale Hotel
234 Diagonal Road Warradale SA
Ph:(08) 8296 1019
www.warradalehotel.com.au
A new era for The Warradale Hotel, Adelaide
“We want to be known for our excellent food,
wonderful ambience and excellent service”,
explains The Warradale Hotel’s Business
Development Manager Tony Burton. While
some may think this is ambitious thinking from
a pub tucked away in Adelaide’s south western
suburbs, there is something very special going
on between these walls. With former Stirling’s
chef Gary Rule now on their side, the Warradale
Hotel is beating the food odds and critics,
serving up fine fare that has their customers
coming back for more.
After two years of extensive renovations, The
Warradale Hotel is all but a shell of its former
self. As you take your first steps inside, you are
immediately taken aback by the sheer size of the
venue - offering several areas to roam at your
leisure including a bar area, lounge, beer garden
and a formal dining area.
I may be showing my age, but the beer garden
immediately catches my eye. Featuring
spacious lounges, a wood fire, heating and
wheelchair access, the area is complete with
the cheeky addition of a “naughty door”; a
quick exit for anyone who dares to spoil the
serenity. It’s clear from just this space alone,
how the owners have put careful thought into
making their customers time at the Warradale a
most comfortable one.
The transformation would not be complete without
a newly designed kitchen and true to style it makes
a statement. Daring to bare all, the kitchen features
an open layout abundant with top of the range
equipment including Rational combi ovens, Garland
oven ranges, Frymaster fryers (a grand total of 6!)
and Menumaster commercial microwaves. The pièce
de résistance comes in the form of an elaborate
chocolate fountain flowing with an endless supply
of Belgium Callebaut chocolate. With business
booming, Gary now wishes he had a bigger kitchen!
“On any given Saturday night, we expect to serve
between 600-700 meals. Although our kitchen is
small, we have equipment that we can rely on and
can keep up with the pressures of preparing this
amount of meals.”
As you would expect, the menu has also received a
facelift, and while it remains true to those old time
pub favourites, it breeds new life, injected with the
flavours of Asia and the Mediterranean as inspired
by Gary’s own worldly travels. The menu is further
complimented by an extensive array of decadent
desserts, the chocolate fountain its centrepiece.
But whether he is serving up his marinated pork
san chau bow or a classic chicken bourguignon
pie served with creamy mash potatoes and mushy
peas, what matters most to Gary and his team is
consistently providing quality meals and service to
Chocolate indulgence:
The Warradale’s sweet centrepiece
each and every customer. And for Gary this begins
with the ingredients.
that is serious about serving up quality battered
products and chips should be without one.”
On the never ending search for the perfect cut
of meat to sourcing the reddest, most perfectly
formed raspberries that just beg to take a dip in the
chocolate fountain, Gary is one man who is serious
about his produce - regardless of the price tag.
When asked what equipment he values most, Gary
was quick to respond with the Rational combi oven.
“I love my Rational’s, they are the work horse of my
kitchen. What I have found most beneficial is the
variety of cooking they make possible and how it’s
all achieved with a minimal amount of effort. We can
start preparing well ahead of time, braising stocks
and sauces in the ovens overnight. When we come
in the next morning, all the work is done for us.”
“We like to make everything from scratch - be that
making our own burger patties, preparing our own
tartare sauce and baking our own cakes. To make
this possible, we only source and use the freshest
of ingredients. We replenish everything daily nothing is ever kept lying around. It’s the way I was
taught to cook and it’s a philosophy I like to instil
into my own staff. It makes all the difference to the
end result.”
Just like his ingredients, Gary is adamant
about investing in quality commercial cooking
equipment that will produce the consistent
results they aim high for.
For many pubs, it’s chips with everything. And
whilst this establishment may not be following suit,
producing perfectly beer battered fish and golden
chips is something they don’t take light-heartedly.
When it came time to decide what brand of fryers to
purchase, the decision was clear for Gary and that
was Frymaster. “I love my Frymaster fryers, no pub
In addition to Rational combi ovens, the kitchen
also has several Menumaster commercial
microwaves. “Menumaster microwaves have
helped us speed up and increase production, by
the way of heating and defrosting. They also heat
evenly, so unlike domestic microwaves you don’t
need to keep reopening and stirring. They really
are faultless.”
As I sit in the beer garden, a regular walks
through the door. Before he gets a chance to
sit down, his beer is already waiting for him.
The foodie takes out her camera and happily
snaps away and the kids dig into their second
helping of chocolate. Now a firm favourite for
all, The Warradale has established itself as not
only a much loved local but a destination worth
travelling across town for.
12
Dealer Focus
Meet the Team from CFE
John Harvey, Louren Hancock, Paul Sweet, Peter Sweet & Margretta Hutchison
Commercial Food
Equipment (CFE)
304 South Rd, Hilton, SA
Phone: (08) 8352 8484
www.cfesa.com.au
A passion for the food service industry and its
people, Peter Sweet always had an itching to do
something more. With a vision to provide the
very best food service equipment, complimented
with good old fashioned customer service, he
went out on his own, launching Commercial Food
Equipment in 1989.
As part of our service offering, we employ
an in-house Chef, Louren who has over 16
years’ experience in the industry. Utilising
Louren’s expertise, we run a number of cooking
demonstrations from our showroom and also
frequent our customer’s offsite, demonstrating
how they can get the most out of their equipment.
Commonly referred to as CFE, this one-stop shop
for chefs quickly grew to a 700sq shopfront in just
two short years. Today, they are regarded as one of
South Australia’s most formidable dealerships, well
known for their personalised service and extensive
knowledge, based on 95 years of combined
experience in the industry.
How does your business find and retain quality
staff?
We have fun and are a very tight knit group.
Everyone offers ideas and treats this business as
their own. We trust our team 100%.
Peter’s determination and drive has been passed
down to his son Paul, who is now Director of CFE.
After escaping his University education, Paul joined
CFE in 1995. Which we think his customers would
be very thankful for!
How do you drive customer retention and loyalty?
We are all time poor, both ourselves and our
customers. We all want immediate answers and
solutions. So we really listen to our customers.
I would say this is our biggest strength. If we can
listen to them and hear what they need, we can
provide a solution.
When you own a small business, you need to be
prepared to do anything. I do the same work as
everyone else, if I wouldn’t do it, I wouldn’t expect
my staff to.
How has the industry changed over the years?
Customers are now more aware and more
informed, primarily due to the internet. Now when
they ask for a quote, they are very specific in their
requirements. They are also much savvier.
We realise that today, we are faced with more
brands, more equipment offerings from overseas
and more competition than ever before. Finding
your competitive edge is now much tougher; you
The next generation Ollie Sweet
really need to protect your market share. And we
do this by offering great service. For example,
Commercial Food Equipment offer 24hr/7 day a
week service support and do not charge excessive
after hour rates.
What equipment sold through your business,
do you value the most?
It would have to be the Rational SelfCooking
Center, Frymaster fryers and Lincoln ovens. These
products are our best sellers, as they are world
recognised brands and top of the range. They are
asked for and specified by our clients.
Tell us briefly about your relationship with
Comcater.
Our relationship with Comcater spans almost
24 years and is one of the most crucial
relationships to our business. We see many
similarities between Comcater and ourselves and
feel as if we have grown together, both from small
family owned businesses to much larger operators.
What upcoming projects are you most looking
forward to?
The installation of a large production kitchen for the
mining industry, we plan to install two 150lt FRIMA
units, two 40 Tray Rational SelfCookingCenter’s and
two Roll-in Tecnomac blast chillers/freezers.
What is your greatest life achievement?
The birth of my 3 children Ruby, Max and Ollie!!
I’m also incredibly proud of CFE, and our longevity
in the business. I’m proud of the amount of repeat
business and word of mouth clientele, it says a lot
about the service we provide.
It hasn’t always been easy, but they say only the
strongest ones will survive, prosper and come out
the other side, and I think we have done that.
What important lessons have you learnt?
Treat people with compassion and respect. And be
patient, listen carefully to your staff and customers
and expect the unexpected.
Is there something about your business that
you want to make sure your customers know?
We want our customers to know how important
they are to us, and how much we value the support
of our staff and suppliers.
As we are a smaller team, we can give our
customers the time, the focus, and the after hour
service they really need. Whether they are after 10
teaspoons or 10 combi ovens, we will deliver.
No job is ever too big or too small.
14
Customer Focus
Casually French
Trocadero Bar / Brasserie
Arts Centre Melbourne Hamer Hall
Ph: (03) 8698 8888
www.trocadero.co
An interview with Nick Bennett, Trocadero, Melbourne
Cast your eyes across the Seine from the Eiffel Tower,
to be met by the twinkling lights of Trocadero, home
to the Palais de Chaillot. Perhaps our ancestors were
inspired by this French scene, when in the 1920’s
they renamed a popular dance hall, Trocadero, now
the site of Melbourne’s iconic Arts Centre precinct.
While the curtains may have drawn, the next act
belongs to proven operators Frank and Sharon Van
Haandel, as they launch Hamer Hall’s first brasserie,
the appropriately named, Trocadero.
The Van Haandel group own and operate some of
Australia’s most iconic and renowned restaurants,
including Stokehouse, Comme and Stokehouse Q
in Brisbane. With the presence of the Van Haandel
name, you can expect attention to detail,
wonderful food, and a focus on design - and this
is no exception for Trocadero.
splashed with red and black, framed by the floor to
ceiling windows which inhale the pretty city lights.
Despite its opulent design and postcode to match,
this modern day take on a brassiere is free from
pretension, largely thanks to the service. The
vibe is relaxed and friendly, with a menu to suit
all tastes and time constraints. Pre-theatre diners
can grab a quick snack from the bar menu while
brassiere guests can nestle in for a relaxed evening
of multiple courses. The space can seat up to 220
with a bar menu available all day and the brassiere
menu for lunch and dinner.
One of the city’s most picturesque venues, this
unique space was designed by Allan Powell, with
signage by design firm Projects of Imagination. The
main promenade entrance features a spectacular
mural, the works of Japanese street artist Jun Inoue.
Behind the menu is Head Chef, Nick Bennett,
who was most recently Senior Sous Chef at
Melbourne’s hatted Cecconi’s Cantina. The menu
sets a modern-European tone with an emphasis
on European technique and a particular focus on
French and Italian dishes. Think garfish pie with
fennel escabeche or buckwheat fettuccine with wild
boar ragu and orange. Asian flavours peek through
with dishes such as seared tuna, eggplant, citrus
mayonnaise and miso crumbs taking pride of place.
The dining and bar spaces echo the glamour of
the concert hall, referencing the concert venues
reflective, theatrical interiors with its gold, mirrored
bar and chrome pillars. The dining room is
A diverse menu such as this comes as no surprise,
given Nick’s years of experience in some of the
world’s top restaurants. With a desire to be a
chef from a young age, Nick spent much of his
Head Chef - Nick Bennett
Trocadero kitchen in action
apprenticeship admiring the likes of Charlie Trotter
and Ferran Adriá, before being taken under Geoff
Lindsay’s wing at Pearl, Melbourne.
involved in the menu design. Nick wouldn’t have it
any other way, crediting collaboration as a big part
of creating a happy and inspiring workplace.
With a celebrated list of restaurants under his
belt, including Heston’s Fat Duck Restaurant,
UK; Nick has gained a wealth of knowledge and
expertise. In 2005, as Senior Chef de Partie, Nick
was part of the team that gained Tom Aiken’s
restaurant number 8 in S.Pellegrino World’s 50 Best
Restaurants, which Nick describes as one of his
career highlights.
When your kitchen is operating seven nights a
week, from 11am to 11pm, you need a kitchen that
you can count on, equipped with high performing,
reliable and durable commercial cooking
equipment. With this in mind, the Trocadero team
insisted on the Garland Master Series for their
kitchen fit-out. Incorporating a line-up of ranges,
target tops and fryers.
Before heading home to Australia, Nick headed
up Geronimo Inns, a gastro pub group that saw
him in charge of 19 pubs around London. Nick
credits his extensive travel and dining experiences
throughout Europe to the enthusiasm and skill he
now brings to Trocadero.
The Garland Master Series fryers are responsible
for Trocadero’s prized triple cooked potatoes. Well
that’s what we, at Comcater like to believe anyway!
As inspired by Heston’s thrice-cooked chips, the
potatoes are boiled and fried at several heats to
achieve a golden crunch and fluffy interior before
being topped with grated truffled pecorino.
Nick is passionate about using local, seasonal
produce, which is why you will see Trocadero’s
menu change every two weeks. Trocadero
regulars never fear; Nick has been forbidden to
remove his famous garfish pie and acclaimed
caramel cooked cream from the menu.
Trocadero also offers daily specials, many of which
are the brainchild of his staff who are actively
The Trocadero kitchen is also home to two Rational
SelfCookingCenter whitefficiency ovens, where
they cop a hammering, being used 24 hours a day
for a wide range of functions, but most notably
to bake Trocadero’s daily bread. The results?
Bread just like a baker’s, you simply select the
baking mode and the Rational SelfCookingCenter
whitefficiency ovens will take care of the rest.
16
Rational Focus
RATIONALNEWS
Happy Birthday, SelfCookingCenter® whitefficiency®!
Gary Johnson - SPIRIT HOTELS
“With a new attitude towards efficiency and
conservation we need to be assured that whatever
we’re using will and can save dollars. The touch pad
on the ‘Whitefficiency’ was just marvellous. For ease
of use – it ticks all the boxes for me. Sliding your
finger across going from one step to the next, just like
you do with your iPhone is impressive. One thing I
like about Apple is that it doesn’t come with a manual
as you already know how to use it. Rational have
picked up on the same concept – so if you already
understand this technology you will understand
‘whitefficiency’. I am a big fan of Rational.”
TEAMRATIONAL
JASON
PETER
On Thursday the 7th of February Rational Australia
celebrate the first birthday of the SelfCooking
Center® whitefficiency®, a cooking appliance that
has revolutionised large-scale and commercial
kitchens all over the world. It replaces many
appliances traditionally found in a professional
kitchen, saves space, time and energy and, above
all, is intelligent.
Rational has produced nearly 40,000 SelfCooking
Center® whitefficiency® units in just one year since
being launched in Europe. Chefs all around the
world are inspired: The chef simply enters their
desired result at the push of a button, and then
simply forgets about the food until it is ready.
Whoever is preparing the food - whether it is meat,
fish, side dishes or bakery products - the results are
always uniformly great. And that’s what makes the
unit so unique!
QLD
QLD
SIMON
WA
RATIONALCOOKING LIVE DATES
Rational Cooking Live (RCL): 10am start
JANUARY
FEBRUARY
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SEPTEMBER
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Rational Chefline call: 1300 663 864
(AEST 8am - 8pm - 7 Days)
4
F
8 9
To book calendar events call: 1800 035 327
(AEST 8.30am to 5pm Mon - Fri)
3
DECEMBER
View the online calendar
www.rationalaustralia.com.au/event-calendar
18
Rational Focus
Intelligent Rational solutions for Chinese cuisine
The Rational SelfCookingCenter® whitefficiency®
incorporates useful technical inventions for
Chinese cuisine, Rational is currently the clear
market leader for modern cooking technology in
China. Annual growth rates of more than
50% and well over 10,000 units in use on the
Chinese market are impressive proof of the
enthusiasm of Chinese chefs who use these special
solutions in their day-to-day work in the kitchen.
Chinese cooking know-how!
An absolute highlight of Chinese cuisine is of course
the preparation of a perfectly roasted Peking Duck.
The secret of a good Chinese Peking Duck is the
skin, it has to be very crispy on the outside and
browned perfectly evenly. At the same time, it is
important that the duck meat is always cooked to
perfection – tender and succulent. To be able to
fulfil these requirements, the intelligent cooking
process “Peking Duck” has been developed for the
SelfCookingCenter® whitefficiency® in cooperation
with top Chinese Chefs.
Peking Duck cooked to perfection every time – by
hotels, restaurants or corporate catering services.
Just press “Peking Duck” – that’s it!
In Australia, Asian inspired cuisine continues to be
one of the most popular dining choices for foodies.
Chinese restaurants in particular have become
a natural part of the culinary variety on offer in
almost every suburb or town. Today designers
and consultants are faced more and more often
with the specific requirements of Chinese / Asian
cuisine when planning hotels and restaurants or in
their consultancy work.
Rational Australia would like to take this opportunity
to present the latest solutions developed by
Rational especially for Chinese cooking.
SelfCookingCenter® whitefficiency® with power
fresh steam
Steamed products such as original Chinese rice, Dim
Sum, Buns or special Chinese fish dishes are a major
component on every Chinese menu. Maximum
steam quantity and intensity are vital for the correct
preparation. All Rational units have a high-power
steam generator. Thanks to the extremely powerful
steam generation and the new boiling point
control feature, the maximum amount of steam
physically possible is supplied to the food in the
cooking cabinet. This steam capacity even allows
different noodle dishes to be prepared, making the
SelfCookingCenter® whitefficiency® far superior to
any traditional Chinese steamer.
The SelfCookingCenter®
whitefficiency® offers
many other intelligent
cooking processes for
typical Chinese dishes.
These include, Fried
rice, Cantonese Chicken,
Cantonese Duck and
Sea Cucumber to name
a few..
Easy-to-follow menu instructions also in Chinese
The operating instructions in the Rational
SelfCookingCenter® whitefficiency® can be set
to the respective national language; Traditional
Chinese and Chinese simplified. In addition,
Rational offers quite special accessory solutions for
most types of cooking.
The new Rational SelfCookingCenter® whitefficiency®
has many other new and useful functions for
international cuisine. Come and see for yourself at
one of our Rational CookingLive events.
Book online at
www.rationalaustralia.com.au or
Call us on 1800 035 327.
Extra Bits
Food Trivia
Q1) How many times are refried beans
actually fried?
a) Not fried
b) Once
c) Twice
d) Thrice
Q2) What percentage of air are apples
made of?
a) 25%
b) 30%
c) 35%
d) 40%
Q3) How many varieties of rice are
available?
a) Over 5,000
b) Over 10,000
c) Over 15,000
d) Over 20,000
Q4) Australians are the world’s biggest
consumer of meat pies. How many
do we eat every year?
a) Almost 45 million
b) Almost 100 million
c) Over 250 million
d) Over 375 million
Q9) True or false: Trimming the fat
eliminates most of the cholesterol
from meats.
a) True
b) False
Q5) Approximately, what is the cost for
1kg of the most expensive caviar in
the world?
a) $20,000
b) $25,000
c) $30,000
d) $35,000
Q10) What is the main ingredient used in
guacamole?
a) Avocado
b) Lemon
c) Tomato
d) Capsicum
Q6) What is the most recognised smell
in the world?
a) Garlic
b) Onion
c) Coffee
d) Mint
Q7) Chiffon, marble and bundt are types
of what?
a) Cake
b) Muffin
c) Cookie
d) Fudge
Q8) One gram of carbs contains how
many calories?
a) 2 calories
b) 4 calories
c) 7 calories
d) 9 calories
Food Trivia Answers: Q1 (b), Q2 (a), Q3 (c), Q4 (c), Q5 (d), Q6 (c), Q7 (a), Q8 (b), Q9 (b), Q10 (a)
little
known facts
“Brain freeze” was invented in 1994
by 7-Eleven to explain the pain
one feels when drinking a Slurpee
too fast. The medical term is
sphenopalatine ganglioneuralgia.
Rosemary oil can be used as
a natural meat preservative.
It works better than
chemical additives.
“Confectioner’s glaze”, a common
coating on candies and pills, is
made from the bodily excretions
of an Asian beetle.
Cherries ease inflammation
and gout; and they may
even help prevent arthritis.
Butterflies taste
with their feet.
Marketers didn’t like the
name Chinese gooseberry,
so they renamed the fruit
“kiwi” after a bird that
it resembles.
20
Product Focus - Cambro Meal Delivery Systems
TriCare -
Cypress Gardens Nursing Centre
Gooding Drive, Clear Island Waters, Qld
Ph: (07) 5579 9022
www.tricare.com.au
Interview with Judy Carter – Facility Manager
It’s extraordinary to witness what goes into
managing an Aged Care Facility. As elderly
residents fall into a high risk category, it is
imperative that stringent food safety guidelines
are met to prevent the onset of bacterial infections
and food borne illnesses.
more self-sufficient when compared to a high care
resident who requires assisted feeds, and will take
longer to eat their meals.
Governed by the strictest HACCP procedures,
Aged Care workers are faced with the important
issues of temperature control, cross contamination,
food quality, consistency of food produced and
occupational health and safety standards on a
daily basis.
For these reasons, purchasing decisions are made
after a great deal of thought and consideration.
Special food trolleys and meal delivery vehicles
must be able to fit through narrow corridors
and lifts. Colour-coded trays and serving
equipment must be suitable for those with
special requirements, as well as food labeling
and temperature control solutions, all integral in
ensuring the safe serving of meals.
On top of this, there are even more factors to
consider when planning for a safe and HACCP
compliant meal delivery service. For example, the
layout of a facility plays a major part in the success
of meal service as this determines the time it takes
to deliver meals to either the dining room or to a
resident’s bedside.
TriCare is a Queensland-owned private company
with a passionate management team who
tirelessly work to improve the conditions of Aged
Care Facilities in Australia. Currently, TriCare
operates 13 residential Aged Care Nursing Centres,
as well as 4 Hostels and 8 Retirement Villages
throughout Australia.
Quite often, Aged Care Facilities are home to
both high care and low care residents. The low
care resident may find it easier to interact and be
Committed to their residents and their families,
in 2012 TriCare undertook an extensive research
project and conducted focus groups with residents
“We were amazinglyy
pleased after testing
g
and implementing the
Cambro Shoreline heated
eated
meal delivery system
m
to find a notable drop
op
of 70% in food related
ed
negative findings orr
concerns.”
regarding quality, delivery and temperature of
meal service with surveys conducted pre and post
product trials.
Judy Carter, Facility Manager for the Cypress
Gardens in Southeast Queensland, played a
major role in improving and upgrading their meal
delivery system. Not only was it Judy’s mission to
comply with HACCP guidelines but to “uplift the
overall service delivery and resident experience” as
Judy explains.
“In response to resident feedback we investigated
and trialled several delivery options in order to find
the right one to improve overall presentation of
meals and provide food of a consistent quality and
temperature to all residents.”
Judy and her team trialled Cambro’s Shoreline meal
delivery system and found that they were able
to hold meals hot for up to one hour after being
plated. “We were amazingly pleased after testing
and implementing the Cambro Shoreline heated
meal delivery system to find a notable drop of 70%
in food related negative findings or concerns.”
Cambro’s Shoreline insulated meal delivery
range is specially designed to tackle the
challenges of temperature maintenance.
It cleverly uses a heated pellet base which
is heated in a pellet heater and then placed
under the plated meal to ensure correct HACCP
temperatures are maintained throughout
service.
The Shoreline range extends to insulated
dinnerware, mugs and bowls which are perfect for
soups and hot drinks and are available with either
re-usable or disposable lids, to ensure food is not
contaminated during transportation.
Cambro has been a primary supplier of food
transport systems for Hospitals, Aged Care
Facilities and Caterers for 60 years. With a
broad range of products tested and trialled to
withstand the rigors and intense commercial
use, whilst holding their appearance and
providing a reliable solution for commercial
foodservice. Trays, dinnerware, meal delivery
carts are all designed to meet the unique
challenges of resident meal delivery.
22
Product Focus - FRIMA VarioCooking Center® MULTIFICIENCY®
NSW Meals on Wheels Office
Level 4/80 Cooper Street, Surry Hills
Ph: (02) 8219 4200
www.nswmealsonwheels.org.au
More than just a meal
Interview with Meals on Wheels Catering Manager, David Conway
Meals on Wheels may deliver an impressive
14.8 million meals each year, but for many
Australians, this iconic organisation provides much
more than a meal service. The independence,
increased wellbeing and simply the knowledge
that someone will drop by to say hello, enriches
the lives of over 53,000 Australians.
For the frail and elderly, younger Australians with
disabilities and their carers, Meals on Wheels have
enabled many to stay in their homes and to live the
lives they choose. And it’s not only the clients who
value this service. For the 78,700 Meals on Wheels
volunteers, reaching out and making a difference
in someone’s day, makes their day too.
Presiding over the Newcastle Meals on Wheels
Branch is Manager Kathleen Troughton with Catering
Manager and Nuovo Chef David Conway. Over
the past decade, the branch has witnessed many
changes, including the move from preparing meals in
7 distribution kitchens, to preparing them all in one
central catering department.
Currently based at Tighes Hill, NSW, David and
his small team of 5 employees produce up to a
staggering 1200 meals per day, 5 days a week.
Previously relying only on ovens for cooking, David
looked to purchase a pressure cooker to keep up
with demand.
To assist with the buying process, David enlisted
the help of long-time supplier, Frost Catering.
Recommended by Scott Lee at Frost Catering, the
FRIMA VarioCooking Center MULTIFICIENCY® 311
was specifically chosen for its pressure cooking
capabilities, in particular the capacity to speed up
cooking times, to tenderise and help meats keep
their form shape.
A new and innovative product to the Australian
marketplace, the FRIMA VarioCooking Center
MULTIFICIENCY® was launched at Melbourne’s Fine
Food Show in 2012, where it won the coveted best
new equipment award. Combining the functions
of a tilting pan, kettle and deep-fat fryer, this multipurpose cooking system allows you to boil, pan-fry
and deep-fry all in one compact and convenient unit.
For David and his team, the FRIMA VarioCooking
Center MULTIFICIENCY® has helped improve their
kitchen operations immensely.
“As well as speeding up production significantly,
the FRIMA unit also gives us the best possible
product for our customers. It is essential we have
a tender and juicy meat product and over the
past few months since we installed the FRIMA, we
have not had one complaint about the meat in our
meals. This is fantastic as 90% of our meals contain
meat” explains David.
David is now able to Cook…
70+ kilos of tender roast meats in 90 minutes (A saving of 2 hours)
60+ kilos of pork stew in 50 minutes
60 kilos of diced beef or lamb stew in 60 minutes
A typical meal will include an entrée, main meal,
dessert and fruit juice, for as little as $5.50. With
such tight budgets to adhere to, increasing
productivity and getting the most out of their
produce is critical.
FRIMA’s patented VarioBoost™ heating system
allows you to cook three times faster than
conventional appliances, with a perfect cooking
result achieved every time due to the uniform
heat distribution.
As fewer appliances are needed, you will also
experience space savings of up to 30%. The
VarioCooking Center’s extraordinary energy
efficiency reduces power consumption by up to
40%. The unit also delivers reductions in water
consumption, less food shrinkage and lower
fat consumption.
David and his team now heavily rely on the FRIMA
VarioCooking Center MULTIFICIENCY®, cooking
the majority of the meals in the unit, including;
roast meats, steamed vegetables, rice, pastas, chat
potatoes, casseroles, braises and sauces.
“Interestingly, when cooking diced meats in the FRIMA
unit, we add mixed vegetables at the start of the cook.
The meat is juicy and tender and the vegetables are
soft but hold their shape perfectly” says David.
“This process has saved 4 hours on cook times as we
were previously slow cooking the meat in the ovens,
making a sauce separately and then combining.
On top of all this, the FRIMA is whisper quiet during
operation, making the work environment more
pleasant, and it is very simple and easy to clean.
I would be happy to recommend it to anyone looking
to increase food quality and decrease production
times in their operation. Put simply, it’s the best
purchase we have ever made” explains David.
The FRIMA Australia team felt privileged to
supply the first FRIMA VarioCooking Center sold
in Australia to the Meals on Wheels, Newcastle
branch. As David Elsum, FRIMA Australia Manager
explains “Having worked in the industry for 20
years as a chef seeing how innovative cooking
equipment such as FRIMA can make lives easier in
the kitchen by giving 100% customer satisfaction
is truly rewarding. Having the first FRIMA installed
in Australia into a business that gives back to the
community is indeed a privilege for us.”
Experience the FRIMA difference today. Gain
maximum benefits and rediscover the pleasures
of cooking with FRIMA - the new name in quality
cooking and performance. To register for a free
product demonstration, visit www.frima-australia.
com.au or call 1800 035 327.
24
Product Focus - Deciding the right cooking range for you
The Perfect Match
A simple guide to finding the right cooking range for you
The core element of all commercial kitchens, a quality
cooking range can transform not only your menu, but your
entire kitchen operation. If you have ever been in the market
for a commercial cooking range, you’ve likely done a lot of
research before deciding on your investment.
But with so many options available on the market, choosing
the right oven and cooking range can be overwhelming.
With brand, model, size, price and application to consider, it
can send you into a spin, leaving you saying ‘Hang on, I just
want an oven range that suits me!’
You don’t need the biggest or the most expensive cooking
range, you need a cooking range that suits the individual
kitchen needs of your business. At Comcater we understand
this, and that’s why we proudly offer three unique cooking
ranges. So let’s take a look.
The trend towards the open kitchen has exploded
onto the Australian food scene and is presenting,
new challenges for both Chefs and Business Owners.
Customers are out to view the show, wetting the
appetite with the sounds, sights and smells of the
kitchen. Conscious of what can be seen; chefs have
turned to the Mareno range, providing the perfect
blend of functionality and design.
Upon first glance it’s immediately evident why the
Mareno range works so well in an open kitchen.
Designed for the modern kitchen that is always on
show, the Mareno range offers the perfect blend
of sophisticated European design and powerful
performance to provide the ultimate cooking
experience.
For a successful foodservice operation, it is
absolutely essential that the kitchen design and
functionality of each product allows the chef
to efficiently, and without much movement,
complete their task. Mareno offers total flexibility
with its ergonomic design, providing the incredible
freedom of a modular system. With each module
fitting seamlessly into the next, a beautifully
put together and professional cooking line up is
created.
Mareno understands that no two kitchens are the
same and offers the Mareno 70 Restaurant series,
perfect for smaller and compact kitchens and
the Mareno 90 Heavy Duty Restaurant series, a
welcomed addition to any large and heavy duty
kitchen operation. Both series can be mixed and
matched together, satisfying every requirement
for performance, power, space, functionality and
modular design.
After a hardworking day, every chef can come to
dread the next hour when they must clean their
station and the floors before they can leave. With
the clean down process in mind, the Mareno range
includes the larger use of pressed tops and deep
drawn tanks. The cooking bank can be cantilevered
off a deep spine wall which is not only aesthetically
pleasing, housing all electrical, gas and water
services but also offers ease of cleaning with the
elimination of legs and plinths.
As cooking trends and heat sources change, the
Mareno range will be with you every step of the
way. Featuring an extensive range of over 140 gas
and electric appliances, your Mareno range will
evolve with you over time, fit into any space and be
the perfect partner for your cooking style.
If you are working from an industrial kitchen or
are amongst the growing number of restaurants
offering all day dining, your equipment needs to
be as hardworking as you are. For heavy to extra
heavy duty application, the Garland cooking
range is up for the challenge, offering reliability,
high performance and durability for years of
dependable use.
Garland was introduced to the Australian
marketplace in 1979. Often referred to as the
‘Tank’, the Garland range is built to last, designed
with proven and premium quality components
to withstand even the harshest and toughest
cooking conditions. Attesting to this is the
Garland Master Series range that was installed
at Jupiter’s Casino in Queensland, which after 25
years is still going strong.
When using a Garland, precision and power
are guaranteed. The magic is in the exclusive
patented cast-iron ‘Starfire Pro’ burners that
deliver heat evenly to the base of the pan, not
the sides to produce uniform cooking results.
Whether you require a gentle simmer for the
most delicate of sauces to a full power boil,
accurate temperature control and fast recovery
is guaranteed.
The protected individual burner pilots eliminate
spillover outages, while split ergonomic grates and
two-piece burners make cleaning easy and safe.
When you’re preparing hundreds of meals per day,
everyday of the week, you need a cooking range
that will compliment your production style and
deliver. What makes Garland the perfect choice
for large production kitchens is that it saves time,
money and best of all can be designed to suit your
cooking style.
At 692mm deep, the Garland Heavy Duty Restaurant
range has the largest usable cooking surface in the
industry. The new grate design allows the pots to
slide easily across the surface from burner to burner,
fitting six by 300mm pots easily. In addition, the
Garland’s chef oven is so large it holds standard
full size sheet pans in either direction. These clever
features enable kitchens to prepare large quantities
at a much quicker rate, providing significant energy,
labour and time savings.
With over 140 years of experience, and three
distinct series - Heavy Duty Restaurant, Extra Heavy
Duty Master and Heavy Duty Electric - available
to suit your large production needs, Garland will
handle even the busiest food service with ease.
26
Product Focus - Deciding the right cooking range for you
For small and medium foodservice operators the
last thing you want to be worrying about is the
maintenance of your equipment. Often relying on a
small team, there is never enough hours in the day.
What you need is equipment that you can rely on,
that is durable and won’t blow the budget.
Designed with Australian commercial kitchens
in mind, Trueheat’s all-purpose gas cooking
equipment meets today’s demand for chefs to
provide a menu that suits the diverse and ever
changing Australian food landscape. With flexible
open burners and grill combinations available,
Trueheat equipment is modular in design. Giving
chefs the flexibility to roast, pan-fry, grill, boil and
simmer, Trueheat combines power and performance
with a value for money commercial kitchen solution.
Featuring powerful 24mj open burners, Trueheat
delivers consistent performance and efficient heat
transfer. Flame failure cut-off devices are standard
across the Trueheat range for peace of mind that the
gas supply is off when the flames are extinguished.
The cast iron enamelled burners and trivets provide
durability and strength and are complimented with
stainless steel build and an oven interior coated
with black vitreous enamel for an easier and more
efficient clean.
Trueheat gas cooking equipment is backed by
Comcater’s 24 hour/7 day a week service support
hotline, with our knowledgeable product support
team on hand to answer your questions and offer
solutions regarding the operation and performance
of the equipment. Comcater also offers a planned
maintenance program which can further contribute
to the running life of your equipment and generate
an improved return on your investment.
With a model to suit any application or budget,
Trueheat gas cooking equipment provides true
value for cafes, small restaurants, caterers, fast food
establishments, sporting clubs and smaller
aged care facilities.
Trueheat - the ideal equipment range for chefs who
want to get the job done with a minimum of fuss
and consistent results each and every time!
Designed and manufactured in Italy to world class specications, Mareno offers a stylish range of cooking
equipment solutions that delivers high efciency, appeal, reliability and versatility. The range is completely
modular and offers cantilever and island options.
Both the Mareno 70 Restaurant Series and the Mareno 90 Heavy Duty Series consist of a wide
range of appliances from gas and electric ovens to deep fryers, griddle plates, pasta cookers,
bain maries, chrome grills and induction ranges.
28
Consultant Focus
Ken Sangster & Ian McAlister
Sangster Design Group
Discussion with Ken Sangster, Principal, Sangter Design Group Pty Ltd
“The difference between something good and
something great is attention to detail.” It’s this
philosophy that inspires Ken Sangster and his
talented team at the Sangster Design Group,
who work alongside their clients to create
foodservice facilities that encapsulate the
spirit of each and every client and their very
individual foodservice businesses.
Sangster Design understands that every customer
is different. As Ken explains “Some of our clients
have a very clear understanding of their foodservice
operation needs and provide detailed information
in the early stages of the project. Often, these
operators are Hoteliers, Restaurateurs and sectors
of the Healthcare industry who have a clear
understanding of what outcomes they are seeking.
On the other hand, there are clients who are
comfortable to leave the designs and facility
requirements solely to our team. These projects
can be more complex, requiring the joint approach
of operational and design consultancy. We start
by writing a comprehensive client brief which
outlines the project, the facility, method of
operation, the menu outline, operating costs,
spatial requirements, bulk services loads and most
importantly, a preliminary budget estimate.”
Ken and his team then work through this brief with
the client and from this, a more comprehensive
design process can be worked through. “It’s always
an exciting challenge to ensure that the initial vision
is implemented successfully given there are so many
twists and turns along the way” Ken explains.
In many Foodservice businesses, the chef is
made responsible for the design of the kitchen
which is an enormous undertaking for just one
person. “I like to suggest that to win a Formula
One race requires the combination of a car
designer and the skill of the driver to deliver
that podium finish. At Sangster Design, we work
alongside the chef to create a kitchen tailored
to their needs. Giving them the confidence and
time to deliver the end result.”
Deepesh Wig & John Thomas
49/1-9 Palmer Street, Parramatta, NSW
Ph: (02) 9630 0148
www.sangsterdesign.com.au
With over 100 years of combined experience in
the foodservice industry, the Sangster Design
Group understands the importance of establishing
realistic briefs for each project and budget. A
great deal of thought goes into quoting the
requirements of catering facilities and proposed
operational costs.
“Our reputation is built on being able to deliver
projects on time, on brief and to budget – and we
believe in integrity and honesty, meaning that
we need to prepare credible budgets at the very
early stages of the project. Clients should not
have to expect or pay for many and ongoing onsite variations.
People establish and run businesses in order to
make a profit and that starts right from the initial
concept stage with the architect, project manager
and developer, right through to the client and
their team. No-one wins when the project is
compromised by the elimination of a profit
margin. Sadly, it is usually the operator who will
bear the consequences for years to come and we
are dedicated to ensuring this does not happen
to our clients.”
Ken believes all consultants have a responsibility
to ensure their clients have the opportunity to
incorporate the most advanced technology, in
energy saving appliances and labour efficient
operations. This means we should be learning
all the time and making ourselves aware of what
is happening around the world with product
innovation and new technologies.
“We rely on a number of ways to keep us
informed – from talking constantly with
suppliers, attending trade exhibitions and
seminars both in Australia and overseas, visiting
operating premises and talking with other
consultants. I see our relationship with suppliers
such as Comcater, through their representatives
(in our case, Mr Craig Haksteeg) as critical
to maintaining the high expectations our
customers know us for.”
30
Meet some of our new staff
Grant McGregor
Simon Edwards
David Field
Marck Madsen
FRIMA Chef - Sales - NSW
Rational Chef - Sales - WA
Area Sales Manager - SA
Area Sales Manager - QLD
An Adelaide boy born
and bred, I began my
cooking career over 13
years ago. After learning
the finesse of patisseries
at The Hilton Adelaide, I
began working under the
tutelage of Celebrity Chef,
Simon Bryant and was
instrumental in launching
a seriously South
Australian theme into The
Brassiere Restaurant. After
that, I worked for both The
Hilton Sydney & The Hilton
Amsterdam.
Originally from Midlands,
England, I immigrated
to Australia 2 years ago
with my wife and son.
Previously we had owned
a pub in New Forest,
Hampshire. Juggling a
kitchen, being a landlord
of a village pub and
having a newborn was
both a rewarding and very
challenging experience.
My career began as an
apprentice Chef some 23
years ago. Once qualified,
I sought to improve my
culinary skills in many and
varied restaurants around
Adelaide. These included
Mt Lofty House and
The Casino.
Originally from Denmark, I
hold a Bachelor of Science
in Export Engineering.
I moved to Australia in
July 2012 seeking new
opportunities. Prior to
that I worked as an Area
Sales Manager selling
processing equipment
to the confectionery and
bakery industry in the
Middle East, Africa, India
and Sri Lanka.
One of my most memorable
experiences was catering
a function for 20 media
personalities in Roberto’s
Restaurant at The Hilton
Amsterdam, to promote
truffle season. We used 1kg
of white Alba Truffles from
Piemonte in Italy (valued
at 3500 euros) for their five
course menu. Truly amazing
to see and taste.
The move to Comcater has
been a dream come true,
working for an industry
leader and using my skills
to showcase the benefits
of FRIMA to the Australian
hospitality industry.
After four years, we moved
to Perth and haven’t
looked back (even after
a near fatal motorbike
accident a year ago). Like
many chefs, I had tried
leaving the industry to
gain that work/life balance
we all crave, but the lure of
the kitchen kept dragging
me back in.
I’m enjoying the challenges
of a new career working at
Comcater, especially as no
two days are the same.
I then joined the team at
The Stamford Grand. This
was to be the start of a
successful 16 year working
relationship, culminating
in my appointment to the
position of Executive Chef
at The Stamford Plaza.
As is expected, we evolve
and my circumstances
changed - I was blessed
with a new young family.
It’s amazing how becoming
a Dad for the first time
changes your priorities.
After reviewing my
options, I was successful in
securing positions in sales
and accounts, specialising
in hotel and hospitality
products.
I now look forward with
great enthusiasm to an
exciting new chapter,
working with the team at
Comcater.
I thoroughly enjoy
working in the foodservice
industry; the people are
genuine and generally
enjoy life. One thing that
makes this industry so
great is that you can relate
to the end product, that
being food in some form.
With my experience in
selling capital equipment
to the food service
industry, I feel confident
that I can contribute to
Comcater’s future growth
in expanding existing and
investigating new markets.
Behind every great menu...
COMCATER brings you the world's leading brands
in commercial foodservice equipment:
• Cooking Equipment
• Handling & Storage
• Holding & Transport
• Warewashing
• Preparation
• Refrigeration
• Countertop
• Front Of House Presentation
& Display
Australian owned and operated, Comcater brings you the world’s leading commercial kitchen and
catering equipment brands. Our extensive product range is distinguished by cutting-edge technology,
quality, performance, reliability and value.
Comcater also offers expert advice, total service support and has trained technicians to service
your needs 24 hours a day, 7 days a week, anywhere in Australia.
Our products are distributed via our vast dealer network comprising
of over 140 locations throughout Australia.