The Pantry in Melbourne started 30 years ago in a little milk bar on Church street in Brighton. Since then, it has slowly bought each shop on the block to now be five times the size, sitting 250 people. “There’s a bit of a running joke around here that we’re taking over church street,” says […]

Hinchcliff House in Sydney’s historic Circular Quay is the perfect combination of colonial Sydney charm and modern technology. Set on four floors of an 1860s woolshed, the original raw sandstone and brickwork have been preserved while seamlessly incorporating modern commercial kitchen technology. Hinchcliff House seats 455 customers, with 40 chefs in the three kitchens. The […]

In April 2018 one of Australia’s most awarded restaurants Quay paused for service to undergo a major redevelopment.

We are now at the end of another hot summer in Australia, with temperatures pretty mild across the country. There’s no doubt that many restaurants and cafes got good use out of their blast chillers to keep food cool and ensure safe storage.

Once regarded only suitable for large production kitchens we explore how any sized kitchen can save time, money and resources through incorporating blast chilling to their operations.

The trick with technology is that it never stands still for long, advancing and pushing the conventional boundaries at every turn. At Comcater, we welcome progress and are delighted to announce Tecnomac’s new ‘eVent’ series, an improved range of commercial blast chillers and freezers.

Bendigo is definitely reinventing itself; food is the new gold and locals and visitors alike are flocking to the former goldfields to enjoy the gourmet treats on offer.

It doesn’t matter if you’re young or old, it’s fair to say that most Australians have a sweet tooth. Over the last year, 93 per cent of consumers purchased ice cream, according to Nielsen Homescan, highlighting our love for this frozen dessert option.

One of the biggest projects in recent Queensland history was the redevelopment of the Gladstone Entertainment Convention Centre (GECC), which was completed in an attempt to establish it as one of regional Queensland’s premier entertainment venues, attracting new entertainment, conferences and events.

When there are 270 hungry students to serve in 15 minutes, commercial kitchen equipment that makes a kitchen up to 50% more efficient was a smart choice for the Trippas White Group at Scots College in Bellevue Hill in Sydney.