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How to Choose the Best Ham for Your Family
Whether you're preparing a Christmas lunch, a Sunday roast, or a special family gathering, choosing the best ham for your family can make all the difference. With so many options—smoked, glazed, bone-in, boneless, honey-cured, wood-smoked—it's easy to feel overwhelmed. The good news? Once you understand the different cuts, flavours, curing styles, and serving sizes, choosing the perfect ham becomes simple. Here's everything you need to know to pick the best, juiciest, most flavourful ham for your next celebration. Key Takeaways Bone-in hams offer richer flavour and stay juicier during cooking Boneless hams are easier to slice and perfect for sandwiches Allow 250–300g per person for bone-in, 200–250g for boneless Proper storage in a ham bag keeps your ham fresh for 7–10 days Choose your glaze based on whether your family prefers sweet or savoury flavours Choose Between Bone-In vs Boneless Ham The first decision you'll make is whether to buy bone-in or boneless ham. Each has distinct advantages depending on how you plan to serve it. Bone-In Ham Best for flavour lovers. Bone-in ham delivers rich, traditional flavour and stays juicy during cooking. Benefits: Rich, traditional flavour Stays juicy during cooking Perfect for roasting or glazing Makes a great leftover bone for soups Best for: Christmas feasts, large families, roasting 💡 Key Insight: The bone helps conduct heat evenly through the meat and adds depth of flavour during cooking. Save the bone after carving to make stock or split pea soup. Boneless Ham Best for convenience. Boneless ham is easy to slice and ideal for everyday meals. Benefits: Easy to slice uniformly Cooks more quickly Great for sandwiches and platters No carving skills needed Best for: Smaller families, sandwiches, light entertaining Understand the Types of Ham Knowing the curing and smoking style helps you choose the right taste and texture for your family's preferences. Smoked Ham Smoked ham offers deep, savoury, traditional flavour. It's smoked with wood or natural smoke and ideal for roasting, glazing, or serving cold. This is the classic choice for holiday tables and pairs beautifully with both sweet and savoury glazes. Honey-Cured Ham Honey-cured ham is sweet, delicate and family friendly. It's great for glazing with extra honey or brown sugar and perfect for kids and sweeter palates. If your family enjoys milder, sweeter flavours, this is your best option. Double-Smoked Ham Double-smoked ham delivers bold flavour with amazing crisp edges when baked. It's great for those who like a stronger, more pronounced smoky taste. Natural/Uncured Ham Natural or uncured ham is less salty with a milder flavour. It still needs cooking unless the label says "ready to eat." This option works well if you're looking for a cleaner ingredient list or want to control the seasoning yourself. Decide Whether You Want Ready-to-Eat or Cook-Yourself Ham Your choice here depends on your cooking confidence and available time. Ready-to-Eat Ham Ready-to-eat hams are already fully cooked. You just heat and glaze them, making them easy for busy families and foolproof for holiday hosting. Most hams sold in Australia during the holiday season are ready-to-eat, which saves significant time and stress. Cook-Yourself Ham (Green Ham) Cook-yourself ham is raw and needs full cooking. It allows complete flavour control and is great for experienced home cooks who want to customise the cure and seasoning. 💡 Key Insight: Always check the label. If your ham is not labelled "ready to eat" or "fully cooked," it must be cooked to an internal temperature of 71°C before serving. Pick the Right Size for Your Family Use this quick guide to avoid buying too much—or running out during your celebration. Ham Type Serving Size Best For Bone-In Ham 1 kg serves 2–3 people Large gatherings, roasting Bone-In Ham (4–5 kg) Small family (8–12 people) Christmas lunch Bone-In Ham (6–8 kg) Large gatherings (15–20 people) Big celebrations Boneless Ham 1 kg serves 3–4 people Sandwiches, platters Boneless Ham (2 kg) Small family (6–8 people) Everyday meals Boneless Ham (3–4 kg) Medium group (10–15 people) Parties, buffets Tip: Always allow a little extra for leftovers. Ham makes excellent sandwiches, omelettes, toasties, salads, and breakfast boards. Check the Quality Before You Buy Quality makes a significant difference in taste and texture. When selecting your ham, look for these signs of freshness and quality: Even pink colour throughout Minimal water content Firm texture (not mushy) Natural fat layer around the outside Australian-sourced if possible Avoid hams that look grey, overly wet, or artificially bright. These are signs of poor quality or excessive processing. If you're buying from a butcher, ask about the curing method, smoking wood used, and whether the ham is locally sourced. Choose the Best Flavour for Your Family Different family members have different tastes. Here's how to match ham flavour to preferences. For Sweet Lovers Honey ham Maple glazed Brown sugar crust Pineapple glazed For Savoury Palates Wood-smoked Double-smoked Mustard-crusted Herb-roasted For Kids Mild honey-cured Boneless ham Lightly smoked Consider offering a glaze on the side so guests can customise their serving according to their taste. Think About How You Will Serve It Your serving style should guide your ham selection. Planning a Christmas Feast? Choose a bone-in ham with a beautiful glaze. The presentation matters, and bone-in ham creates an impressive centrepiece. Making Sandwiches for Several Days? Choose a boneless ham for easy slicing. You'll get uniform slices perfect for sandwiches, wraps, and breakfast plates. Serving Cold on Platters? Choose smoked ham, already cooked and chilled. It holds up well on charcuterie boards and buffet displays. Hosting a Big BBQ? Choose a leg ham, great for carving and sharing. The bone makes it easy to hold while carving, and everyone loves carved-to-order servings. Choose a Glaze That Elevates Your Ham Glazes make a big difference in colour, aroma, and taste. The right glaze can transform a good ham into an unforgettable one. Popular Glaze Ideas Brown sugar + honey + mustard Maple syrup + cinnamon Orange juice + cloves Pineapple + ginger Apricot + rosemary Brush your chosen glaze on during the last 30–45 minutes of heating for irresistible caramelisation. Score the fat in a diamond pattern before glazing to help the flavours penetrate. 💡 Key Insight: Don't add glaze too early. Sugar burns easily, so apply it only in the final stage of cooking when the ham is already hot throughout. Storing Your Ham Safely Proper storage is essential to keep your ham fresh and safe to eat throughout the holiday period. Best practices for ham storage: Store ham in a breathable ham bag or clean pillowcase Soak the bag in water + vinegar first Keep refrigerated at 3–5°C Refresh ham bag every 3 days Well-stored ham lasts 7–10 days Never store ham in plastic wrap or airtight containers for extended periods. Ham needs to breathe to prevent moisture buildup and bacterial growth. If you need reliable storage for your holiday preparations, explore options in our refrigeration collection or browse food storage containers designed for safe meat storage. Where to Buy the Best Ham Quality starts with where you buy. Look for these trusted sources: Local butchers Australian pork producers Farmers markets Stores with award-winning hams Buying good-quality ham supports local farmers and gives you better flavour and texture. Don't be afraid to ask questions about sourcing, curing methods, and recommendations. Many butchers will also offer custom glazing and preparation services if you want a ready-to-serve option. Making the Most of Your Ham Purchase Once you've selected the perfect ham, proper preparation ensures the best results. If you're heating and glazing your ham, you'll need the right equipment. A quality roasting pan is essential for even cooking. Browse our cookware collection for professional-grade roasting equipment. Temperature monitoring is critical for food safety and quality. Check out thermometers and timers to ensure your ham reaches the proper internal temperature. For carving, a sharp knife makes all the difference. Explore our cooks knives for precision slicing. Leftover Ham Ideas A quality ham provides meals for days. Here are popular ways to use leftover ham: Classic ham and cheese toasties Ham and pea soup using the bone Diced ham in omelettes or frittatas Ham and pineapple pizza Chopped ham in pasta carbonara Ham salad sandwiches Ham and vegetable fried rice Proper portioning and storage of leftovers extends the value of your purchase. Use gastronorm pans for organised refrigerator storage of sliced ham. Key Takeaways Choose bone-in for traditional flavour and presentation, boneless for convenience Match the ham type (smoked, honey-cured, natural) to your family's taste preferences Calculate 250–300g per person for bone-in, 200–250g for boneless Check for even pink colour, firm texture, and minimal water content Store in a breathable ham bag at 3–5°C for up to 10 days Apply glaze only in the final 30–45 minutes of cooking Frequently Asked Questions What's the best ham for Christmas? Bone-in smoked ham is the traditional choice. It has the best flavour and caramelises beautifully when glazed, creating an impressive centrepiece for your holiday table. What size ham do I need for 10 people? Aim for a 4–5 kg bone-in ham or 3 kg boneless ham. This allows approximately 300–400g per person including bone weight, with some left over. Is boneless ham real ham? Yes, boneless ham is real ham. It's simply deboned for easier slicing and storage. The meat quality is identical to bone-in ham from the same producer. What glaze works best? Brown sugar, honey, and mustard is the classic combination that pleases most palates. It balances sweetness with slight tang and creates excellent caramelisation. Can I freeze ham? Yes, you can freeze ham. Freeze slices in airtight packaging for up to 2–3 months. Vacuum sealing works best to prevent freezer burn. How do I know if my ham is fully cooked? Check the label. Most hams sold in Australia are labelled "ready to eat" or "fully cooked." These only need reheating. Raw hams must reach 71°C internal temperature. Should I remove the rind before glazing? Yes, remove most of the rind but leave a thin layer of fat. Score the fat in a diamond pattern before applying glaze to help flavours penetrate. Conclusion: The Best Ham Is the One That Fits Your Family Choosing the best ham for your family comes down to understanding your options and matching them to your specific needs. To choose the perfect ham: Pick your style (bone-in vs boneless) Choose flavour (smoked, honey, natural) Decide on serving style (hot, cold, glazed, sliced) Buy the right size Make sure it fits your family's tastes With the right ham and proper preparation, your holiday table or family gathering will be unforgettable. Whether you're a home cook preparing a special meal or a hospitality professional planning a commercial event, having the right equipment makes all the difference. Visit Hospitality Connect for everything you need to prepare, cook, serve, and store your perfect ham.
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How to Cook the Best Restaurant-Style Pork Ribs at Home (Step-by-Step Recipe)
Fall-off-the-bone tenderness, rich smoky flavour, and perfect caramelisation — all using professional chef equipment. If you've ever wondered how restaurants make pork ribs that are so tender they nearly fall apart, yet still have that perfectly glazed, flavour-packed finish, you're about to learn the secret. The key is proper preparation, precise cooking control, and using the same reliable commercial cooking equipment the professionals use behind the pass. In this recipe, we combine all three — and show you how to create unforgettable pork ribs using a professional boning knife, a combi oven, and commercial-grade baking trays. Key Takeaways Removing the membrane is essential for tender, flavourful ribs Combi ovens combine steam and dry heat for restaurant-quality results Low-temperature cooking (120°C) for 2.5–3 hours ensures juicy meat High-heat finishing caramelises BBQ sauce for glossy presentation Commercial-grade equipment guarantees consistent, professional outcomes Why This Method Makes Better Ribs Than Most Restaurants This recipe uses proven commercial-kitchen techniques supported by chef-preferred tools. Professional kitchens rely on three critical elements: precision knife work, controlled cooking environments, and reliable cookware. 🔪 Professional Boning Knife – Essential for Removing Rib Skin Removing the silverskin (membrane) is crucial for tender ribs. A sharp, flexible boning knife slices cleanly under the membrane, helping you pull it off quickly and safely with no tearing. This single step makes the difference between tough, chewy ribs and restaurant-quality tenderness that allows seasoning to penetrate the meat. 💡 Key Insight: Professional chefs never skip membrane removal. It's the foundation of tender ribs and allows your dry rub to penetrate both sides of the meat. 🔥 Combi Oven – Professional Precision at Home Combi ovens combine steam and dry heat for unmatched control. Steam keeps your ribs juicy during the long cooking process, while dry heat builds flavour and bark — resulting in restaurant-level tenderness. This dual-function capability is why commercial kitchens invest in combi technology. It eliminates guesswork and delivers consistent results every service. 🥘 Commercial-Grade Baking Trays – Professional Performance Commercial baking trays can handle heavy ribs, high heat, and long cook times. Superior heat distribution ensures even cooking, caramelisation, and no burnt spots. Thin domestic trays warp under sustained heat and create hot spots. Professional-grade trays maintain their structure and conduct heat evenly across the entire surface. 🍖 Ingredients 2 full racks pork ribs 2 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 2 tbsp brown sugar 1 tsp mustard powder 1 tsp salt 1 tsp cracked black pepper 1 tbsp olive oil Your favourite BBQ sauce 🔪 Step 1: Remove the Membrane Using a Boning Knife The silverskin on the back of the ribs becomes chewy if left on. This thin, translucent membrane prevents seasoning penetration and creates an unpleasant texture. Use the pointed edge of a sharp boning knife to slide under one corner of the membrane. Grip with a paper towel and pull off in one smooth motion. Why remove it? Makes ribs more tender Allows flavour to penetrate Prevents a rubbery texture Enables even seasoning on both sides 💡 Pro Tip: If the membrane tears, use the knife tip to work under another section. A paper towel provides grip on the slippery surface. 🌶️ Step 2: Apply the Dry Rub Mix all dry ingredients in a bowl until thoroughly combined. The brown sugar balances the savoury spices and aids caramelisation during the high-heat finish. Massage the rub into both sides of the ribs, ensuring complete coverage. Let rest 20–60 minutes at room temperature, or overnight in the fridge for deeper flavour penetration. Place the ribs on a commercial-grade baking tray — strong enough to hold heavy cuts and ensure even heat distribution throughout the cooking process. ♨️ Step 3: Slow Cook in the Combi Oven This step is where your ribs become melt-in-your-mouth tender. The combination of steam and dry heat breaks down connective tissue while maintaining moisture. Combi Oven Settings: Setting Value Temperature 120°C Humidity 60% steam / 40% dry heat Cook Time 2.5–3 hours The combi oven maintains consistent humidity and temperature throughout the cooking cycle, eliminating the risk of dryness or uneven cooking. This controlled environment is why professional kitchens can serve perfect ribs during every service, regardless of volume or timing. 🍯 Step 4: Glaze & Caramelise Remove the ribs from the oven and brush generously with BBQ sauce on both sides. The ribs should be tender at this point, with the meat pulling back from the bone ends. Switch the oven to 200°C, dry heat only, and roast for 10–15 minutes until the sauce caramelises. Watch carefully during this stage — the sugar in the sauce can burn quickly. Using commercial-grade bakeware ensures even browning without burning, as the heavy-gauge material distributes intense heat uniformly. 🍽️ Step 5: Rest & Slice Let the ribs rest for 5–10 minutes after removing from the oven. This allows juices to redistribute throughout the meat, preventing dry streaks when you slice. Slice between bones using a sharp knife for clean, professional presentation. Each portion should separate easily if the ribs are properly cooked. Serve with coleslaw, chips, grilled corn, or your favourite sides. The combination of tender meat, smoky rub, and caramelised glaze delivers restaurant-quality results. 🔥 Chef Tips for the Best Ribs Removing the membrane is non-negotiable for tender results Slow low-temperature steaming keeps ribs juicy throughout cooking A high-heat finish creates sticky, glossy caramelisation Letting ribs rest prevents moisture loss when slicing Using a combi oven ensures consistency every time Commercial baking trays prevent warping and hot spots Apply sauce only after slow cooking to prevent burning 💡 Equipment Matters: The difference between home and restaurant ribs often comes down to equipment. Combi ovens and commercial-grade cookware provide the control professionals rely on for consistent results. Cooking Method Comparison Method Time Result Combi Oven (60% steam) 2.5–3 hours Restaurant-quality: tender, juicy, consistent Standard Oven (covered) 3–3.5 hours Good: requires monitoring, less consistent BBQ Smoker 4–6 hours Excellent flavour: weather-dependent, high skill ❓ FAQ: How to Make the Best Pork Ribs 1. Why do I need to remove the membrane? It helps the seasoning penetrate and prevents a tough, chewy texture. The membrane acts as a barrier that blocks flavour and creates an unpleasant rubbery layer. A sharp boning knife makes this step simple and safe. 2. Do I need a combi oven for restaurant-quality ribs? A combi oven is ideal because the combination of steam and dry heat guarantees tender, evenly cooked ribs. However, you can adapt the recipe for a standard oven by adding a water tray for moisture and covering the ribs with foil. 3. How long do pork ribs take to cook? Using a combi oven: 2.5–3 hours at 120°C with steam. Standard oven: 3–3.5 hours covered with foil at 150°C. The meat should pull back from the bone ends when done. 4. What baking tray should I use? Commercial-grade baking trays ensure even heat distribution and prevent burning during caramelisation. They're designed to withstand sustained high temperatures without warping, unlike thin domestic trays. 5. Which knife is best for rib preparation and slicing? A boning knife — designed for precision, flexibility, and effortless trimming. The thin, sharp blade slides under membranes and between bones for clean separation. 6. Can I make the ribs ahead of time? Yes. Slow cook them a day ahead, refrigerate, and caramelise just before serving. This actually improves flavour as the rub has more time to penetrate the meat. 7. What BBQ sauce works best? Sweet and smoky sauces caramelise beautifully at high heat, creating glossy, sticky ribs. Look for sauces with molasses or brown sugar as the base for best results. Ready to Cook Restaurant-Quality Ribs? Now you have the complete method professionals use to create fall-off-the-bone pork ribs. The combination of proper technique and commercial-grade equipment makes consistent, restaurant-quality results achievable in any kitchen. From membrane removal to precise temperature control, each step builds toward tender, flavourful ribs with perfect caramelisation. Whether you're cooking for family or preparing for service, this method delivers every time. Explore our full range of professional cooking equipment and commercial cookware to bring restaurant techniques into your kitchen.
How Does Dry Aging Work? Can You Dry Age Any Type of Meat?
Dry aging meat is a centuries-old technique that transforms beef into a premium culinary experience. But how exactly does dry aging work, and can you use any type of meat? For Australian restaurants, steakhouses, and commercial kitchens, understanding this process is essential for delivering exceptional results.In this guide, we'll explore the science behind dry aging, which meats are suitable, and the key equipment factors you need to consider before attempting it in your kitchen.What Is Dry Aging?Dry aging is the process of storing meat in a controlled environment where temperature, humidity, and air circulation are closely monitored. Over time—typically between 14 and 60 days—natural enzymes break down muscle tissue, improving texture.Simultaneously, moisture evaporation concentrates the meat's flavour, resulting in a richer, more intense taste. This technique requires specialised commercial refrigeration equipment to maintain precise conditions throughout the aging period. 💡 Key Insight: Dry aging can result in 15–30% weight loss due to moisture evaporation, but the concentrated flavour and improved tenderness make it highly valuable for premium menu offerings.The Science Behind Dry AgingUnderstanding what happens during the dry aging process helps you optimise results and avoid costly mistakes. Here's the breakdown:Enzyme BreakdownNatural enzymes in the meat begin to break down connective tissue and proteins, making the meat significantly more tender. This enzymatic action is what separates dry-aged beef from conventionally stored cuts.Moisture LossSurface moisture evaporates in the controlled environment, concentrating the beef's natural flavours. This dehydration process intensifies the umami characteristics that premium diners expect.Crust FormationA hard outer crust, called the pellicle, develops on the meat's surface. This protective layer is trimmed away before cooking, leaving the tender, flavourful interior. Proper meat preparation equipment is essential for efficient trimming. Key Takeaways: Dry Aging Process Enzymatic breakdown tenderises muscle fibres over 14–60 days Controlled moisture loss concentrates natural beef flavours Protective crust formation requires proper trimming before service Precise environmental control prevents spoilage and contamination Can You Dry Age Any Type of Meat?In short, no—not all meats are ideal for dry aging. Success depends on several factors including fat content, cut size, and muscle composition.Best Choice: BeefBeef is by far the best candidate for dry aging. Specifically, large primal cuts like bone-in ribeye, sirloin, or strip loin are ideal. These cuts have the size, fat content, and bone structure needed to withstand extended aging periods.The intramuscular fat (marbling) protects the meat during aging and contributes significantly to flavour development. Choose only high-grade, well-marbled beef for optimal results.Lamb and PorkWhile technically possible, these meats do not benefit from dry aging in the same way as beef. They tend to spoil faster due to lower fat content and different muscle composition.Most commercial kitchens avoid dry aging lamb and pork because the risk outweighs the modest improvement in flavour or texture.Poultry and FishThese proteins are not suitable for dry aging due to high spoilage risk and low fat content. The bacterial risk and rapid degradation make them poor candidates for this technique. 💡 Key Insight: Only use bone-in primal cuts weighing at least 5–7 kg. Smaller or boneless cuts dry out too quickly and develop off-flavours rather than the desired intensity.Meat Selection Criteria for Dry Aging Meat Type Suitability Reason Beef (primal cuts) Excellent High fat content, large size, protective bone structure Lamb Poor Lower fat content, faster spoilage, minimal benefit Pork Poor Different muscle composition, limited improvement Poultry Not suitable High spoilage risk, low fat content Fish Not suitable Rapid bacterial growth, unsuitable muscle structure Quality of Meat MattersOnly high-grade, well-marbled meat should be used for dry aging. The intramuscular fat (marbling) protects the meat during the aging process and contributes to flavour development.Low-grade cuts with minimal marbling will simply dry out rather than develop the characteristic nutty, complex flavours associated with properly dry-aged beef.Cut Size and Bone StructureThicker, bone-in cuts retain moisture better and age more evenly. The bone acts as a natural shield, protecting portions of the meat from excessive moisture loss.Thin or boneless cuts can dry out too quickly or develop off flavours. For commercial operations, this means investing in larger primal cuts that can be portioned after aging.Essential Equipment and Environmental FactorsSuccessful dry aging requires precise control over several environmental variables. Commercial kitchens need dedicated equipment to maintain these conditions consistently.Temperature ControlThe ideal temperature range is 1°C to 3°C (34°F to 38°F). Even slight variations can accelerate spoilage or slow the enzymatic process. Invest in commercial refrigeration with accurate digital controls.Humidity ManagementHumidity should be maintained between 80% and 85%. Too low, and the meat dries excessively; too high, and bacterial growth becomes a risk. Many commercial operations use specialised dry aging fridges with built-in humidity monitoring.Air CirculationConsistent air circulation is essential for even aging and to prevent spoilage. Stagnant air pockets can create bacterial hotspots that ruin entire cuts. Ensure your refrigeration setup includes proper fan circulation.Sanitation and Dedicated SpaceA dedicated, sterile environment is crucial. Contamination can ruin the entire process and potentially waste thousands of dollars in premium beef. Use stainless steel work benches and maintain strict hygiene protocols. 💡 Key Insight: Never dry age meat in a standard commercial fridge alongside other products. Cross-contamination and odour transfer will compromise both the aging meat and your other inventory.Optimal Aging Timeline Aging Period Flavour Profile Best For 14–21 days Mild improvement, increased tenderness Entry-level dry aging, cost-conscious menus 28–35 days Noticeable funk, enhanced umami Standard premium offerings 45–60 days Intense, complex, nutty characteristics Ultra-premium, signature dishes 60+ days Very strong, polarising flavour Specialty markets, experienced diners only Commercial Kitchen ConsiderationsFor Australian hospitality businesses considering dry aging programs, several practical factors deserve attention beyond the basic science.Cost vs. Benefit AnalysisDry aging results in significant weight loss (15–30%) and requires trimming the outer crust. Calculate whether your menu pricing can support these losses while maintaining profit margins.Storage and Space RequirementsDedicated refrigeration units take up valuable kitchen real estate. Ensure you have adequate space and that your commercial shelving can accommodate the specific needs of dry aging.Menu IntegrationDry-aged beef works best as a premium menu item with appropriate pricing. Consider how it fits your overall concept and whether your customer base will appreciate the investment. Key Takeaways: Commercial Dry Aging Requires dedicated refrigeration with precise temperature and humidity control Only use high-grade, bone-in beef primal cuts weighing 5+ kg Expect 15–30% weight loss plus additional trimming waste Aging periods between 28–45 days deliver optimal flavour for most markets Strict sanitation protocols prevent contamination and spoilage Premium pricing is essential to offset product loss and equipment investment Final ThoughtsDry aging transforms beef into a premium culinary experience—but it's not for every cut or every type of meat. Success requires high-quality, well-marbled beef cuts, precise environmental control, and dedicated equipment.For Australian commercial kitchens, restaurants, and steakhouses, understanding how dry aging works is the first step to unlocking richer, more complex meat flavours that justify premium menu pricing.Whether you're launching a dry aging program or refining your existing process, investing in proper food preparation equipment and maintaining strict protocols will ensure consistent, exceptional results.Ready to elevate your kitchen's meat preparation capabilities? Explore our range of commercial refrigeration and food preparation equipment designed for Australian hospitality professionals.