SCK Blog

School Students Cookery Kits

Posted by: Neil Willis |  Wednesday, April 23, 2014

School Student Kits are now available through SCK.

An ideal kit for any cookery student or any young person with an interest in cookery. This comprehensive selection of utensils is ideal for all manner of cooking tasks, from cutting to baking

These School Student Kits include

 

  • Aussi Chef Utility Box
  • Hygiplas Cooks Knife 220mm
  • Hygiplas Palette Knife 200mm
  • Hygiplas Paring Knife 70mm
  • Hygiplas Peeling Knife 65mm
  • Pasty Bag 340mm
  • Star Tubes 7 & 13
  • Plain Tube 11
  • Vogue Speed Peeler
  • Vogue Basting Spoon 280mm
  • Vogue Steel 250mm
  • Double Paris Cutter 22/30mm
  • Natural Bristle Pastry Brush 38mm
  • Vogue Wooden Spoon 250mm
  • Dough Scraper Plastic
  • Vogue Wire Whisk 250mm
  • Stainless Steel Tongs


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San Pellegrino Top 100 Restaurants 2013

Posted by: Neil Willis |  Wednesday, April 16, 2014

Only 3 Aussie restaurants made the cut this time, well 4 if you count Aussie ex-patriot chef Brett Graham, who’s London Restaurant The Ledbury featured at position 13. We can still claim him right?

  • 1 EL CELLER DE CAN ROCA, GIRONA, SPAIN
  • 2 NOMA, COPENHAGEN, DENMARK
  • 3 OSTERIA FRANCESCANA, MODENA, ITALY
  • 4 MUGARITZ, SAN SEBASTIÁN, SPAIN
  • 5 ELEVEN MADISON PARK, NEW YORK, USA
  • 6 D.O.M, SÁO PAULO, BRAZIL
  • 7 DINNER BY HESTON BLUMENTHAL, LONDON, UK
  • 8 ARZAK, SAN SEBASTIÁN, SPAIN
  • 9 STEIRERECK, VIENNA, AUSTRIA
  • 10 VENDÔME, BERGISCH GLADBACH, GERMANY
  • 11 PER SE, NEW YORK, USA
  • 12 RESTAURANT FRANTZÉN, STOCKHOLM, SWEDEN
  • 13 THE LEDBURY, LONDON, UK
  • 14 ASTRID Y GASTÓN, LIMA, PERU
  • 15 ALINEA, CHICAGO, USA
  • 16 L'ARPÉGE, PARIS, FRANCE
  • 17 PUJOL, MEXICO CITY, MEXICO
  • 18 LE CHATEAUBRIAND, PARIS, FRANCE
  • 19 LE BERNARDIN, NEW YORK, USA
  • 20 NARISAWA, TOKYO, JAPAN
  • 21 ATTICA, MELBOURNE, AUSTRALIA - Ben Shewry

    CUISINE: NATIVE ANTIPODEAN

    Signature dish: Snow Crab (potato cooked in the earth in which it was grown)

    Offering a dining experience unlike any other, Melbourne’s Attica is one of the world’s most innovative new restaurants.

    Executive Chef Ben Shewry’s style is highly idiosyncratic and involves handpicking raw ingredients daily close to the shoreline near his home on the Bellarine Peninsula.

    His meticulously crafted and finely balanced food is entirely harmonious with nature with a seasonal menu that includes red kangaroo with herbs, marron (crayfish) with ground greens and raw strawberry jam for dessert. On Tuesdays, clients also have the opportunity to trial some of the kitchen’s latest cooking adventures at the Chef’s Table.

    Attica, Melbourne

  • 22 NIHONRYORI RYUGIN, TOKYO, JAPAN
  • 23 L’ASTRANCE, PARIS, FRANCE
  • 24 L’ATELIER SAINT-GERMAIN DE JOËL ROBUCHON, PARIS, FRANCE
  • 25 HOF VAN CLEVE, KRUISHOUTEM, BELGIUM
  • 26 QUIQUE DACOSTA, DÉNIA, SPAIN
  • 27 LE CALANDRE, RUBANO, ITALY
  • 28 MIRAZUR, MENTON, FRANCE
  • 29 DANIEL, NEW YORK, USA
  • 30 AQUA, WOLFSBURG, GERMANY
  • 31 BIKO,MEXICO CITY, MEXICO
  • 32 NAHM, BANGKOK, THAILAND
  • 33 THE FAT DUCK, BRAY, UK
  • 34 FÄVIKEN, JÄRPEN, SWEDEN
  • 35 OUD SLUIS, SLUIS, NETHERLANDS
  • 36 AMBER, HONG KONG, CHINA
  • 37 VILA JOYA, ALBUFEIRA, PORTUGAL
  • 38 RESTAURANT ANDRE, SINGAPORE
  • 39 8½ OTTO E MEZZO BOMBANA, HONG KONG, CHINA
  • 40 COMBAL.ZERO, PIEMONTE, ITALY
  • 41 PIAZZA DUOMO, ALBA, ITALY
  • 42 SCHLOSS SCHAUENSTEIN, FÜRSTENAU, SWITZERLAND
  • 43 MR & MRS BUND, SHANGHAI, CHINA
  • 44 ASADOR ETXEBARRI, ATXONDO, SPAIN
  • 45 GERANIUM, COPENHAGEN, DENMARK
  • 46 MANI, SÃO PAULO, BRAZIL
  • 47 THE FRENCH LAUNDRY, YOUNTVILLE, USA
  • 48 QUAY, SYDNEY, AUSTRALIA – Peter Gilmore

    CUISINE: MODERN AUSTRALIAN

    Signature dishes: Pork belly with a braise of green lipped abalone, cuttlefish, hand-made tofu, Japanese mushrooms and chive flowers; eight texture chocolate cake; white nectarine snow egg

    At the forefront of the Sydney dining scene, Quay is blazing a trail with its extraordinary, innovative food.

    Chef Peter Gilmore has combed the breadths of the Australian continent sourcing rare ingredients to create dishes of exquisite flavor and texture. The spectacular fare is matched by its enviable floor-to-ceiling views of the Sydney Opera House and Harbour Bridge and, with a menu far ahead of its peers, Quay itself has become something of a Sydney landmark.

    Quay, Sydney

  • 49 SEPTIME, PARIS, FRANCE
  • 50 CENTRAL, LIMA, PERU
  • 51 PIERRE GAGNAIRE, PARIS, FRANCE
  • 52 MANRESA, LOS GATOS, USA
  • 53 THE TASTING ROOM AT LE QUARTIER FRANÇAIS, FRANSCHHOEK, SOUTH AFRICA
  • 54 LA GRÉNOUILLERE, LA MADELAINE SOUS MONTREUIL, FRANCE
  • 55 MATHIAS DAHLGREEN, STOCKHOLM, SWEDEN
  • 56 RESTAURANT RELAE, COPENHAGEN, DENMARK
  • 57 DE LIBRIJE, ZWOLLE, NETHERLANDS
  • 58 COI, SAN FRANCISCO, USA
  • 59 VIAJANTE, LONDON, UK
  • 60 ULTRAVIOLET BY PAUL PAIRET, SHANGHAI, CHINA
  • 61 THE TEST KITCHEN, CAPE TOWN, SOUTH AFRICA
  • 62 LA VIE, OSNABRÜCK, GERMANY
  • 63 BLUE HILL AT STONE BARNS, WESTCHESTER, USA
  • 64 MARTIN BERASATEGUI, LASARTE-ORIA, SPAIN
  • 65 IGGY'S, SINGAPORE
  • 66 GAGGAN, BANGKOK, THAILAND
  • 67 CHEZ DOMINIQUE, HELSINKI, FINLAND
  • 68 WAKU GHIN, SINGAPORE
  • 69 BRAS RESTAURANT, LAGUIOLE, FRANCE
  • 70 HEDONE, LONDON, UK
  • 71 ST JOHN, LONDON, UK
  • 72 IN DE WULF, DRANOUTER, BELGIUM
  • 73 CAPRICE, HONG KONG, CHINA
  • 74 DAL PESCATORE, CANNETO SULL'OGLIO, ITALY
  • 75 LUNG KING HEEN, HONG KONG, CHINA
  • 76 MALABAR, LIMA, PERU
  • 77 TICKETS, BARCELONA, SPAIN
  • 78 HERTOG JAN, BRUGES, BELGIUM
  • 79 ALAIN DUCASSE AU PLAZA ATHÉNÉÉ, PARIS, FRANCE
  • 80 ROBERTA SUDBRACK, RIO DE JANIERO, BRAZIL
  • 81 LES AMIS, SINGAPORE
  • 82 RISTORANTE CRACCO, MILAN, ITALY
  • 83 DIE SCHWARZWALDSTUBE, BAIERSBRONN, GERMANY
  • 84 POLLEN STREET SOCIAL, LONDON, UK
  • 85 TANTRIS, MUNICH, GERMANY
  • 86 MOMOFUK SSÄM BAR, NEW YORK, USA
  • 87 ZUMA, DUBAI, UAE
  • 88 HOTEL DE VILLE, CRISSIER, SWITZERLAND
  • 89 MOMOFUKU SEIOBO, SYDNEY, AUSTRALIA

    CUISINE: Korean Degustation menu

    Chang’s signature dish steamed pork bun. The steamed bun is soft, fluffy and simply delightful. The pork was tender and was complemented beautifully by the refreshing cucumber and flavoursome hoisin sauce.

    Momofuku Seibo
    Image from SMH

  • 90 BO INNOVATION, HONG KONG, CHINA
  • 91 MASA, NEW YORK, USA
  • 92 LA PETITE MAISON, DUBAI, UAE
  • 93 MOMOFUKU KO, NEW YORK, USA
  • 94 LA MAISON TROISGROS, ROANNE, FRANCE
  • 95 QUINTESSENCE, TOKYO, JAPAN
  • 96 LE LOUIS XV, MONTE CARLO, MONACO
  • 97 SPONDI, ATHENS, GREECE
  • 98 JEAN GEORGES, NEW YORK, USA
  • 99 LE MEURICE, PARIS, FRANCE
  • 100 VARVARY, MOSCOW, RUSSIA

List compiled at http://www.theworlds50best.com/

Elite Traveler has also just released their own version of top restaurants around the world. Several Aussie restaurants made this list http://www.elitetraveler.com/

No 35. Marque, Sydney – Chef Mark Best

CUISINE: NEW AUSTRALIAN

Signature dish: ‘Chaud-froid’ egg

Minimalist in its décor, Marque Restaurant is all about the food. Electrician turned gourmet chef Mark Best approaches his cooking with original flair, providing a menu brimming with creativity. Unafraid to take risks in the kitchen, Best takes his relentless search for new combinations to the extreme, with the result that his menu is constantly evolving.

Marque Restaurant, Sydney

No 58. Vue de Monde, Melbourne – Shannon Bennett

CUISINE: FINE DINING

Signature dishes: Salt-cured wallaby; kangaroo with nettle, onion, and smoked bone marrow; smoked eggplant with onion and thyme; truffle ice cream with spiced bread

Acclaimed Australian chef Shannon Bennett’s dining stalwart brings classical fine dining fare into the modern day with a host of innovative variations. Head chef Cory Campbell injects a sense of playfulness into the menu with imaginative dishes paired with fabulous wines.

The setting makes an impression too: Vue de Monde recently moved to the 55th floor of Melbourne’s iconic Rialto building.

Vue de Monde, Melbourne

No 60. Tetsuya's, Sydney – Tetsuya Wakuda

CUISINE: JAPANESE-INSPIRED WITH NATURAL SEASONAL FLAVORS AND CLASSIC FRENCH TECHNIQUE

Signature dishes: Confit of Ocean Trout

With his insatiable curiosity and deep love of cooking, Tetsuya Wakuda is acknowledged by both his peers and his guests as one of the most influential chefs in the industry.

With sleek Japanese décor and tranquil gardens of bonsai trees and quiet waterfalls, Tetsuya’s dining rooms offer a peaceful retreat from Sydney’s bustling cityscape.

Reinventing Japanese cuisine without losing touch with its philosophy and traditions, Tetsuya continues to inspire with his refined technique and pure flavors.

Tetsuya, Sydney



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Hospitality Industry Business Plan

Posted by: Neil Willis |  Monday, April 14, 2014

The food industry is a challenging combination of manufacturing and retail. It requires careful management, control of food and perishables, production, people, hygiene and customers.

Very few businesses include all of these variables as significant elements of success or failure.

You must understand that your restaurant or café is also a business and the skills needed to run a successful business are very different from those required to manage a successful restaurant.

Your restaurant or café cannot hope to succeed without your developing business skills in these three key areas: operational; financial and marketing.

From the very beginning it is important to remember that in business you always have two sets of customers. The first set is the customer that buys your products on a daily basis, and the second set is the customer who will eventually buy your business. Everything you do in your business should ultimately be geared to both sets of customers.

Your Business Plan

Your business plan is the future of your business. So many small business owners simply go to work each day with no real idea of where they want to be or how they intend to get there. Little wonder that the failure rate of small business is so high.

 

Write down your business plan, then keep it open, so you can change it to reflect your ever-changing business environment. It is simply a written statement of your business goals and how you expect to achieve them. Keeping it open will allow your plan to continue to reflect your current thinking.

Your business plan should be written with a particular audience in mind. This is especially true if you plan to use your business plan to impress your bank or finance company and get a loan or lease. To be effective in a financial, marketing and operational sense, your plan needs to address all aspects of your business, now and in the future.

You can download both a business plan guide and a worksheet from our website at http://www.sydneycommercialkitchens.com.au/newsletter/businessplan.htm



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Mareno Cooking Equipment

Posted by: Neil Willis |  Tuesday, April 08, 2014

The Mareno range offers the perfect blend of sophisticated European design and powerful performance to provide the ultimate cooking experience. Offering total flexibility with its ergonomic design and modular dimensions, Mareno enables Chefs to obtain the maximum performance out of every product.

Italian designed and manufactured, Mareno has been a supplier of choice to the world’s most revered restaurants and catering establishments for over 70 years. The range extends from gas and electric oven ranges to target tops, induction ranges, deep fryers, grills, pasta cookers, bainmaries, bratt pans and cabinets. Innovative and truly stylish, Mareno is the only choice for the open kitchen needs of today’s restaurants, hotels and fine food establishments.

Available in 70 Restaurant Series and 90 Heavy Duty Series to satisfy every requirement for performance, power, function and modular design.

Mareno70 series

Compact and reliable, the Mareno 70 Restaurant Series cooking range is just 730mm deep but tough enough to withstand a busy kitchen. With 1.5mm thick stainless steel tops, 23MJ open burners and a complete modular range to suit any style of menu.

Mareno 90 series

High performance and durable, the Mareno 90. Heavy Duty Series cooking range is 930mm deep and will meet the demands of the busiest kitchen. With 2mm thick stainless steel tops, 36MJ open burners and a complete modular range to suit any style of menu.

Product Summary

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. The range offers total flexibility with its ergonomic design and modular dimensions enabling Chefs to obtain the maximum performance out of every product.

With the addition of canti lever options, cleaning becomes a breeze, with the elimination of legs and plinths. 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. Plus, each series has over 130 models split into 18 product ‘families’ – satisfying every requirement for performance, power, function and modular design.



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Edesa Professional Food Handling Equipment

Posted by: Neil Willis |  Friday, April 04, 2014

Edesa Professional

FOOD DISTRIBUTION AND PREPARATION SPECIALIST

Edesa are a leading manufacturer of distribution and preparation foodservice equipment, committed to creating and providing unique solutions with our innovative, customized, durable and efficient products.

They strive to imagine and build solutions that drive economic value to our partners while respecting the environment. Because serving up success is their approach to you...

Welcome to Edesa Professional, Serving Up Success

 

1 - FOOD DISTRIBUTION AND PREPARATION SPECIALIST

To be a specialist means to be focused on innovation. This belief motivates Edesa to continuously research, develop and create new answers to solve the toughest challenges in the distribution and preparation of food. Edesa’s efforts are directed to the development of practical, customer-oriented solutions.

Edesa Professional places innovation at the heart of its business strategy. This is why they are a true specialist. This is why partnering with Edesa makes perfect sense.

 

2 - FLEXIBLE AND CUSTOMIZED SOLUTIONS

Their product portfolio includes standardized, mass customized or even tailor-made solutions to address each unique requirement you might think of. We also welcome custom and OEM partners to join with us, in order to get access to our dedicated product design teams, expertise, manufacturing cost reductions, improved time-to-market and higher brand visibility.

Either if you are using, dealing or manufacturing foodservice equipment, Edesa Professional has a customized solution that can help you succeed. We’d love to learn how we can partner with you.

3 - GLOBAL MANUFACTURING BRAND

Edesa products come from seven fully-owned manufacturing sites, in five different countries from three continents. The same consistent standards of quality and processes at all locations guarantee worldwide premium products “made by Edesa”.

4 - QUALITY AND ENVIRONMENTAL SUSTAINABILITY

Edesa Professional has established an integrated Quality and Environmental Management System, certified as per UNE-EN-ISO 9001:2008 and UNE-EN-14001:2004 international standards.

Edesa believe that if something is unenvironmental, it is also uneconomical. Edesa Professional strives for reducing the environmental impact all throughout the value chain, from the direct impact of our own activities to that of our products when in operation.



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Williams Jade Pizza Prep Fridges

Posted by: Neil Willis |  Wednesday, March 26, 2014

Williams Jade Preparation Counters

The exciting range of Williams Jade Preparation Counters are now available as standard in a stunning Black finish.

 

For quick access to fresh ingredients, combined with preparation and storage space

Features are:

  • Pizza and Preparation three door counter with Blown Air Well
  • Energy saving CoolSmart controller ensures accurate temperature control
  • Designed for effective operation in high ambient 43°C environments
  • Refrigerated blown air over and under all pans
  • Polycarbonate sliding lids over blown air well
  • Fully enclosed well under pans - prevents food dropping into cabinet
  • Raised ergonomic design angled top
  • Removable cassette refrigeration system for easy servicing


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Great deals on catering equipment bundles

Posted by: Neil Willis |  Tuesday, March 25, 2014

Are you looking to purchase multiple pieces of catering equipment?

Are you looking for a great Deal?

SCK has used their buying power with the major equipment suppliers to bundle groups of equipment together to SAVE you even more money on your equipment needs?

See our catering equipment bundles

Currently we have refrigeration, cooking equipment, dishwashers, combi ovens, pizza equipment and accessories like blenders, food processors, slicers, stick blenders & microwave ovens. If you are starting a new business in the hospitality industry and you need a minimum of 3 pieces of equipment for your business then give us a call. We can help!

 

All these bundled groups of products are at a significant discount to the individual pricing, hence the need to buy multiple items.

 

We will mix and match products to suit your needs. So if you don't exactly see what you are after listed on our website, then give us a call on 02 9999 5800.

 

Please note: to access these great discounts, all your purchases need to be from one individual supplier.

SCK, where great service is just the beginning.

We save you TIME & MONEY on catering equipment



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BONN CM1600M Heavy Duty Microwave

Posted by: Neil Willis |  Thursday, March 13, 2014

Introducing the new Standard Line Range of Heavy Duty Commercial Microwave Ovens from Bonn. Developed using the same robust platform as the industry leading Bonn Heavy Duty Premium Line Range.

Massive Price Drop

Save an incredible $649.00 from the recommended retail price.

The CM-1600M offers users an economical solution to Heavy Duty High Powered heating requirements without the need for preset programming or multi stage heating. Variable power output and digitally controlled timer ensures accurate heating of food while a ‘One Touch’ express 20 second button enables instant convenient heating.

 

The Standard Line Range features a large 26 litre internal capacity capable of accommodating even the largest of dining dishes.

The CM-1600M offers a high power 1600 watt power output, twin motorised stirrer fans and dual magnetron technology. This heavy duty oven has a full stainless steel interior and exterior. The inner door is finished in toughened glass for maximum reliability against hot splattering fat and grease. The CM-1600M is stackable to enable placement of 2 ovens into the same footprint as a single CM-1600M.

Dual magnetron technology reduces the operating temperature of the magnetron by up to 50%. Reliability is increased significantly and the operating life of the oven is far longer than single magnetron microwave ovens.

The CM-1600M requires a 15amp power supply.

The Bonn CM1600M is cost effective and has a recommended daily usage of 90 minutes.



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Skope Visit to Christchurch NZ

Posted by: Neil Willis |  Wednesday, March 12, 2014

Our number 1 supplier Skope recently invited the SCK Team to visit their Christchurch facility.

We were accompanied by Peter, who is our Skope representative here in Sydney.

 

Our trip included a factory tour, where we saw one of our special project cabinets being built, plus meetings with the various teams within Skope business.

Skope wined and dined us in style and also arranged for a winery tour on the Saturday.

 

From all of us at SCK, a big thank you to Skope and all their staff, who made our trip so enjoyable. We look forward to working closely with you into the future.



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Skope Bottom Mounted Series

Posted by: Neil Willis |  Tuesday, March 11, 2014

Skope’s bottom mounted series of refrigerated cabinets are designed to fit into confined spaces. The easy to access refrigeration unit makes servicing and maintenance a breeze, and the hot air from the condenser unit is blown up the glass doors to reduce condensation.

You now have a great opportunity to SAVE money on buying the best. Currently Skope are having a runout sale on their aged inventory of Skope B600-2 standard model and the Skope B1200-2-LIT with illuminated sign panel. These cabinets are all new with the full 2 year warranty.

Take advantage of these great prices now. Only while stocks last!

 

Generic Specifcations

  • Operating temperature adjustable from +1deg;C to +4deg;C in 43deg;C ambient
  • Consistent temperatures maintained by fan-forced ducted air flow
  • Electronic controller with digital temperature display
  • Exterior: galvanised steel (powder coated white) or natural finish stainless steel (excluding galvanised steel back and top)
  • Interior: galvanised steel (powder coated white) or natural finish stainless steel
  • Self-closing, double-glazed, toughened safety-glass doors with silver anodised aluminium frames and vertical full height ergonomic handles
  • Easy plug-in, 10 Amp power supply (230-240V, 50Hz), via mains flex
  • 5 adjustable plastic coated shelves as standard
  • Energy efficient, interior vertical side lights
  • Replaceable, long-life magnetic door gaskets
  • Bottom mounted removable SKOPE Cyclone™ refrigeration system
  • Insulation: 50mm thick, high density cyclo-isopentane polyurethane foam (CFC, HCFC & HFC free)
  • R134a refrigerant (CFC & HCFC free)
  • Optional 200mm high, illuminated sign panel, please specify when ordering

Generic Specifcations for B600-2 & B1200-2

  • Stainless steel bottom spillage trays.
  • Numbered shelf support strips to assist planogram setup.
  • Fully removable motor cassette for easy servicing and transportation.
  • EMS Advanced controller with fuzzy logic to ensure chiller learns to operate to maximum energy efficiency.
  • High efficiency, high speed EC evaporator fan motor.
  • High efficiency EC condenser fan motor, with a reverse function to reduce condenser cleaning frequency.
  • Thermal expansion valve for optimised refrigerant fow control.
  • Large highly efficient refrigerant heat exchangers.
  • Easily accessible condenser coil for maintenance


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