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connection ISSUE ONE | 2026

A NEWS BULLETIN BY THE MOFFAT GROUP FOR THE FOOD INDUSTRY

NEW STADIUM EXPANDS POSSIBILITIES WALDORF REVEALED NZICC OPENS THE TEACHERS CHOICE OUR NEW COMBI

ON T HE COV ER

ONE NEW ZEALAND STADIUM, OFFERING A LOT MORE THAN SPORT. PAGE 4.

The oven you’ve always wanted is here.

Moffat Pty Limited - Australia moffat.com.au Victoria/Tasmania 740 Springvale Road, Mulgrave, Victoria 3170 Phone 03-9518 3888 Fax 03-9518 3833 vsales@moffat.com.au New South Wales Phone 02-8833 4111 nswsales@moffat.com.au South Australia Phone 03-9518 3888 vsales@moffat.com.au Queensland / Northern Territory Phone 07-3630 8600 qldsales@moffat.com.au Western Australia Phone 08-9413 2400 wasales@moffat.com.au Moffat Limited - New Zealand moffat.co.nz Christchurch 45 Illinois Drive, Izone Business Hub, Rolleston 7675 Phone 03-983 6600 Fax 03-983 6660 sales@moffat.co.nz Auckland Phone 09-574 3150 sales@moffat.co.nz Blue Seal Limited - United Kingdom www.blue-seal.co.uk Unit 67, Gravelly Business Park Gravelly, Birmingham, B248TQ Phone 0121 327 5575 Fax 0121 327 9711 sales@blue-seal.co.uk Moffat Inc - United States of America www.moffatusa.com 3756 Champion Boulevard Winston-Salem, North Carolina 27105 Phone 336 661 0257 Fax 336 661 0946 sales@moffat.com

Connection | W E L C O M E

CONTENTS 4. One New Zealand Stadium at Te Kaha A shining new icon for Christchurch 10. Advertorial Waldorf Continuum Series 12. New Zealand International Convention Centre The wait is over 18. Thai Puka A new home for a family tradition 22. Christchurch Casino Embracing sustainability 26. Chef Profile Richard Hingston 30. Advertorial The new Turbofan Combi 40 Series 33. Northcote College Professional from the start 36. Bakes on Lakes Award winning pit-stop 40. The Stables Pizza in Padstow 44. Rolleston College Learning ‘right’ from the start 48. Misty’s Salted Caramel A labour of love 51. London’s Regent’s University Fueling the brain 55. Exceter College From culinary school to restaurant 59. Bocuse D’or Testing their skill-set 62. Skills Institute Empowering the next generation 66. London Spuds A little bit of London downunder 70. Famous Amos Malaysia Cookies in demand 72. Summerset St Johns Keeping service speedy 76. Our People UK, Australia and New Zealand From management to night shift

WELCOME TO OUR LATEST CONNECTION Where to start? This edition is packed with success stories from our customers around the globe. We’ve been involved in many stand-out projects in recent times, and sharing this news is always a pleasure. One such example is the recently opened One New Zealand Stadium in Christchurch. I was fortunate to visit this state-of-the-art destination with our partners Wildfire just before it opened. It’s a true ‘game changer’, and will deliver great benefits to the economy for many years to come. I cannot wait until I‘m able to attend an event there. Then there’s the New Zealand International Convention Centre. From within the heart of Auckland this world-class facility will provide significant rewards to all industries in the region. While smaller in scale there have been many developments that are no less important to those involved. The transformation of the Thai Puka restaurant in Albury will allow this family-run business will continue to serve traditional Northern Thailand cuisine to their many customers. London Spuds have invested in technology that will allow them to continue to grow their reputation for delicious baked potatoes. Finally, there are the educational facilities we’ve worked with. From Rolleston and Northcote Colleges and the Skills Institute in the Southern Hemisphere to Exeter College and Regents University in the Northern one, the next generation have the right tools for their training. Our investment in R&D has never been stronger. At the forefront of all development is a focus on minimising environmental impact while maximising customer operations. New features and improved technical specifications deliver significant reduction in operating costs, enhanced speed, and greater adaptability in use. To meet these needs we have significantly expanded our induction and electric ranges of equipment. Washtech, Convotherm, Scotsman, Merrychef, Turbofan Combi and others have continued to evolve.

Looking ahead, we are excited to launch the next generation of Waldorf gas and electric equipment at Fine Food Australia in Melbourne. This is a completely new range incorporating advanced features. The event will provide the perfect stage to debut the performance of this innovative equipment. We cannot continue to grow without the support of our stakeholders. Working together, our project partners and Moffat staff have delivered an exemplary level of service. The trust of our customers and their investment in our equipment is never taken for granted. We’ve got a truly great team. At a personal level, this will be my last introduction for the Connection. I am retiring from my current position at the end of August and will assume the role of Group Chairman. On behalf of Moffat, I am delighted to introduce Stuart Murray as our new Group Managing Director. Stuart has many years of invaluable senior management experience and expertise at Moffat. He is the ideal man for the job. We have never been stronger globally and are now well positioned to take advantage of the many opportunities ahead. With the ongoing support of the Ali/Welbilt Group, Moffat will continue to deliver outstanding results for our customers. Finally, thank you all for your support over the years. I am proud of the work we’ve done and what we’ve accomplished together. It has been immensely satisfying helping empower positive change. I’m looking forward to making new connections in the future. Greg O’Connell MOFFAT GROUP MANAGING DIRECTOR

Connection | N E W Z E A L A N D

THE GAME CHANGER

Designed to host 30,000 people for sporting events and 35,000 people for concerts.

After years of keen anticipation, One New Zealand Stadium at Te Kaha has well and truly arrived in the spotlight. A shining new icon of Christchurch, the stadium is now delivering plenty of thrills on the pitch and equal amounts of delicious food off it.

News of Ōtautahi Christchurch’s vibrant culinary scene has echoed across the country in recent years, and with good reason. Local eateries have been raising the bar, with the likes of Riverside Market becoming a popular hub for hungry Cantabrians and visitors alike. The sentiment is clear – Cantabrians appreciate quality food and drink. Never has this been more apparent than with the arrival of One New Zealand Stadium at Te Kaha, where the grandeur of the design is matched with a befitting culinary experience. Designed to host 30,000 people for sporting events and 37,000 people for concerts, One New Zealand Stadium at Te Kaha now offers its visitors a more refined and altogether more appetising approach to the food and beverage experience often found at a large-scale stadium. Gone are the days of anemic-looking pottles of fries and floppy hotdogs. It’s out with the beige and banal food and in with the bold, big flavours.

Creating facilities fit for purpose was no mean feat, especially on such a large scale. Local food vendors are filling the bellies of hungry patrons with renowned fare. Favourites like Bacon Bros Burgers, Black Burger, Arbour Woodfired Pizza, Fush, Sheffield Pies, Smokey T’s, Little Fish Co, Korea House Chicken, Papa’s Hot Dogs, Pedro’s Lamb, and Co-Lab all feature in the stadium. Add in sushi, ice cream, gourmet burgers, fried chicken and, of course, the classic pie, and those in search of quality eating will not be disappointed. With the majority of vendors situated around the level one concourse everything is accessible to the crowd too, reducing the time spent on long treks and queues.

A sizable production kitchen and storage facility on the western ground floor acts as the central point for receiving all products.

A sizable production kitchen and storage facility on the western ground floor acts as the central point for receiving all products. Event and culinary services company Venues Ōtautahi, the operator of One New Zealand Stadium, are responsible for all kitchen operations, catering for the various large-scale functions held in the stadium away from the big events, and servicing all premium hospitality areas. The ability to serve these big crowds over a short space of time makes this production kitchen an invaluable asset, ensuring event planning can take place with 100% confidence in the quality, quantity, and rapidity of food on offer. Creating facilities fit for purpose was no mean feat, especially on such a large scale. Craig Cunningham, Project Lead for Wildfire Commercial Kitchens & Bars, worked tirelessly alongside his team to ensure the fit-out was match fit. Cunningham believes it’s the largest project of its kind in New Zealand’s history. “Eden Park was close, but still not on this scale. That (installation) was just one and a half stands, not a full build like this one was,” he says.

Caroline Harvie-Teare, Chief Executive of Venues Ōtautahi, was a strong advocate for “having the operator embedded early in the design process.” “It was incredibly important for us that the kitchen and food service design reflected how we actually operate,” says HarvieTeare. “From our perspective, it was wonderful to work with Wildfire throughout the course of design and construction. They listened, adapted, and ensured our key operational ways of working were embedded into the design.” Wildfire Project Manager Matt Spillane agrees that the project’s size made it both interesting and challenging. “The sheer scale of the job and how far apart the different kitchen areas were from each other made it quite an interesting scope,” says Spillane. “Watching the site change from the early stages of construction to a finished stadium was just awe-inspiring.” Installation began mid 2024 and at the end of 2025 everything was on site, in place, and ready for commissioning. With work of this scale, nothing could be left to chance. “Timeframe and budget were huge drivers

in this project,” says Cunningham. “This meant we had to be buying early and storing until the site was ready.” “We managed this from a warehouse on the outskirts of town and delivered to site as each area was ready for us. Having local support really assisted in the phase – Moffat was a big help during scoping and fit-out and have been equally valuable with equipment training too.” “This staff training was vital, especially around the Tagliavini Oven, Metos kettles and the Waldorf Jump,” says Cunningham. “Everyone needed peace of mind that the food goes out to the highest standard.” Like the rest of Te Kaha, the scale of this training was considerable. It has paid off – the food at One New Zealand Stadium is a clear matchwinner for the city. The economic impact of the inaugural Super Rugby Pacific Super Round in April more than doubled what was predicted. Visitor spend and bed nights have exceeded expectations, with $13.1 million being spent in the city over the course of the first big tournament. With reviews excitedly proclaiming ‘stadiyum’, Christchurch’s culinary reputation continues to score big.

“It all had to be electric – we couldn’t specify anything gas,” he says. “With this in mind, Moffat then created a fanfocused electric fryer specifically for the volume of product required.”

IN THE KITCHEN Moffat’s equipment was fully put to the test when One New Zealand Stadium hosted Super Rugby Pacific Super Round over ANZAC weekend, the three-day attracting over 73,000 spectators. Wildfire’s Craig Cunningham says the work put in over the course of the project ensures quantity of food is matched by quality. A non-negotiable brief spurred a new approach for a stadium workhorse.

These 51 Waldorf electric fryers certainly prevent any soggy chip catastrophes. The venue also houses 16 Waldorf electric griddles of varying sizes, 12 Convotherm combi steam ovens, 7 Waldorf electric cooktops, 2 Waldorf multi-pans, 17 chip scuttles, 4 Rancilio coffee machines, and a 60 litre Bear Varimixer. There’s also a range of bench tops, as well as Metos Viking kettles, OEM double tunnel pizza oven, and a Tagliavini bakery rack oven and prover. On Site Manager Matt Spillane described the project as “logistically challenging”. “Moving the equipment and materials around the stadium, craned between floors and up and down lifts and stairs was always tricky,” he says. “We ended up with zero damage to any of the equipment, which is a credit to the way the product was packaged and dispatched.”

“The Moffat team were excellent to deal with, from technicians right through to management. Help was only a phone call away if needed,” he says. For Venues Ōtautahi Chief Executive Caroline Harvie-Teare, this collaborative approach was indicative of the wider project. “As an event and venue management company with our own in-house catering, we needed a facility that supported efficiency, sustainability and scale from day one,” she says. “With Wildfire’s expertise and Moffat’s industry-leading technology we have delivered a truly future-focused facility.”

“Time frame and budget were huge drivers… we had to be buying early and storing until the site was ready.”

“There will be lots of this staff training offered, especially around the Tagliavini Oven, Metos kettles and the Waldorf Jump.”

Connection | A D V E R T O R I A L

THE NEW SHAPE OF PERFORMANCE. Waldorf’s new Continuum Series is a fusion of strength, performance, and architectural refinement that’s set to change the way we think about commercial kitchen design, says Michael Lillico, Moffat General Manager, Sales and Marketing. An expanded electric lineup, more suite matching refrigerated bases, and a wider choice of leg stands, cabinet bases, and drawers provide limitless options for configuring kitchen layout. At first glance, the most noticeable feature is an all-new curvaceous design that defines Waldorf Continuum Series with a sophisticated, enduring presence. Rounded corners and edges, full roll bullnose facings, and curved control panels are the visual hallmarks of this contemporary aesthetic, with all units now finished in heavy duty 2mm 304 stainless steel. Completing the new look are ergonomically advanced knobs and bezels. The Waldorf Bold range of hard-wearing vitreous enamel colour options in black, burgundy, or chilli red can be applied to side panels and facings of units, including cabinet base doors and refrigerated bases. The Waldorf Cue range of colour options allow for a more subtle customisation of just the control panels in our standard Bold colours. More colours are in development. Headline innovations include a redesigned modular system that allows you to make

changes to the functionality and style of your kitchen with no special tools or service technician required. Easily add or remove cabinet doors, swap out low backs and high backs, or upgrade Cue control panels when it’s time for a change of colour. Just some of the ways Continuum Series lets you move with the times. Open gas burner design now features vitreous enamelled burner caps and bowl with a removeable burner mixer tube for effortless cleaning. A new hygienic jointing system creates a seamless connection between units to prevent buildup of food traps and make cleaning easier. Cabinet rack runners are now pressed into the steel liner for smoother sliding and easy wiping. A 70mm full width recess at the rear of units provides more accessibility for service connection. “Continuum Series embodies everything you’ve come to expect from Waldorf and more,” says Michael Lillico. “Food service professionals can now look forward to having more of the tools they need in a wider range of specifications to enhance their creative expression.”

“This is the culmination of an extensive rethink in which we’ve applied new technology and clever design to present today’s food service operation with even more possibilities.”

Connection | N E W Z E A L A N D

A VIBRANT NEW HEART IN AUCKLAND

The New Zealand International Convention Centre (NZICC) is now open for business. The newest jewel in Auckland’s crown, it has been more than 11 years in the making. After unforeseeable changes and challenges provided a shock to the project team, the wait has been worth it. Now the centre promises to deliver an experience unlike any other.

New Zealand International Conference Centre (NZICC) launched it’s first ever menu 3 February 2026.

A convention centre should be at the heart of a city. As a business, cultural and events hub it needs to beat with vibrancy and vitality. It also needs to fuel a wide selection of events and an equally wide range of guests. After all, the heart requires sustenance. Surrounded by more than 8,000 hotel rooms and nestled amongst some of Auckland’s leading attractions, the NZICC is positioned at the heart of the city in every sense. Here the 32,500 square metre venue provides 33 meeting spaces along with a 2,850-seat theatre. It has the capacity to host more than 4,000 delegates. Ensuring the crowds are well-fed requires an equally impressive line-up. The facility houses three kitchens in total, each designed to accommodate every style of food service, from refined plated meals to large-scale concerts and buffet dining. With one main production kitchen on level

one and two satellite kitchens on levels three and five, the NZICC can cater for multiple events simultaneously without missing a beat. Under the direction of Executive Chef Rob Cullen, visitors can expect a memorable culinary experience showcasing the finest flavours of Aotearoa. Delivering these flavours consistently while delivering to scale requires an unerring focus. “Whether we’re serving 20 guests or 2,000, every plate needs to reflect the same quality, presentation, and intent,” says Cullen. “The new kitchen has been designed to support that through structured workflow, zoning, and equipment that allows us to standardise processes without compromising on freshness or detail.” “The combi ovens have made a significant difference across multiple areas,” he says. “They give us precision control over temperature and humidity, which is critical

“Whether we’re serving 20 guests or 2,000, every plate needs to reflect the same quality, presentation, and intent.” for proteins, large-format roasting, and regeneration during service.” The renowned chef is proud of the results, with great satisfaction drawn from “building something that brings people together at scale.” “Delivering large events successfully requires precision, teamwork, and trust across the entire operation. Seeing that come together seamlessly, while still delivering a strong food story, is what drives our team.” Southern Hospitality Manager Jeff Casey has been involved in the project since

Connection | N E W Z E A L A N D Image credits: New Zealand International Convention Centre.

early 2010, witnessing first-hand the scale, complexity, and ambition behind the build. Casey and his team worked closely with Moffat to ensure the kitchen design matched the ambition of the wider development. A standout example is the introduction of 12 fully mobile Convotherm oven units. “We came up with the design and a unique concept of creating a mobile Convotherm oven – one that could be easily moved without compromising speed and safety,” says Casey. This forward-thinking solution provides flexibility between kitchens and reduces capital expenditure, allowing key assets to be shared across multiple spaces as required. In a venue where adaptability is everything, mobility is more than a convenience; it is a strategic advantage. “Moffat went above and beyond with their support on this project,” says Casey. “They worked alongside us on commissioning

“If there is an analogy for this journey, it is that pressure creates diamonds.” and installation, and their corporate chefs delivered extensive, hands-on training for our operational team – particularly on the Convotherm ovens.” The 2019 fire made headlines across the country, presenting a significant challenge for all involved. Yet amid the pressure and uncertainty, strong partnerships were forged and strengthened. “It is difficult to describe the level of stress and responsibility everyone felt,” says Casey. “To keep moving forward required genuine commitment. Moffat and Southern Hospitality have collaborated on many projects, but this one was truly unique. Moffat’s dedication to the project should not be underestimated. If there is an analogy for this journey, it is that pressure creates diamonds.”

Equipment images taken during the installation process.

IN THE KITCHEN Across the three kitchens sits an impressive array of equipment designed to support a range of diverse events. 28 Convotherm ovens provides the power and precision necessary for major events and hungry crowds. That 12 of these ovens are fully mobile units ensures the team can have culinary capability moved to where it’s most needed. Joining the ovens are 21 freestanding Waldorf fryers, six Waldorf gas cooktops, two Waldorf griddle ovens, five Friginox blast chillers, Waldorf multi pans and Metos kettles. With this comprehensive range of quality kitchen equipment, the NZICC is exceptionally well equipped to deliver large-scale, high-quality catering. From intimate corporate functions to large-scale international conventions, the venue stands ready to present Aotearoa’s culinary excellence to guests from around the world.

“We came up with the design and a unique concept of creating a mobile Convotherm oven…”

An exciting new aesthetic for the modern world.

Waldorf Continuum Series will change the way you think about kitchen design. Grounded in the day-to-day demands for dependable performance, its rounded profiles and streamlined surfaces are a fusion of strength and architectural refinement.

The new space for Thai Puka allows this family business to thrive.

Connection | A U S T R A L I A

TRADITION FOR TOMORROW For more than two decades Thai Puka has infused the heart of Albury with the rich aromas and flavours of Northern Thailand. But, the traditional cuisine of the family-run business was threatened with a recent change in circumstances. After 22 years in their original premises, the Kongsasana family, led by matriarch Pongphan ‘Linda’ Kongsasana, and joined by her son Mon and daughterin-law Jang, faced an unexpected challenge. Their lease was ended due to plans for apartments on the site. But what could have been a setback instead became an opportunity. “We knew we had to act quickly,” says Mon Kongsasana. “An old hospitality venue became available in a central spot and we saw the potential to create something really special.

The transition has been emotional. The old Thai Puka was more than just a restaurant—it was a second home. “Our babies grew up in that restaurant while we worked hard to establish Thai Puka. Saying goodbye was tough. But this new space gives us room to grow and honour the story we’ve built.” Many elements of the original restaurant have followed them to the new restaurant - hand-picked artefacts and artwork from Nan in Northern Thailand, which Linda shipped over in a container back in 2002, now sit proudly alongside oversized paper lanterns and an exposed Thai pantry.

The refreshed brand identity and expanded cocktail list provide the space with a contemporary edge, while the kitchen’s upgrade ensures the team can keep pace with increasing demand. “Thai cooking is all about balance, heat, timing, and freshness,” explains Jang. “Moffat’s equipment gives us the consistency and power we need, service after service. While there’s new technology, the team at the heart of the restaurant remains the same.

“Our babies grew up in that restaurant while we worked hard to establish Thai Puka. Saying goodbye was tough…” To bring the vision to life, the family engaged Pollock Architecture and interior designer Kendall Young Design. Their design in “celebrating the layers the building has had over its life” echoed the tradition within the menu and the warmth within the food.

Connection | A U S T R A L I A

Authentic cooking that captures the rich culture and flavours of the owner’s hometown Nan in Northern Thailand.

“We can bake, steam and roast – it’s incredibly efficient.” IN THE KITCHEN The high-performance kitchen at Thai Puka is fitted with the latest Moffat equipment, including a Convotherm 10 tray combi with condensate hood which has proven invaluable for its precision and versatility. “We can bake, steam and roast – it’s incredibly efficient,” says Jang Kongsasana. “We’ve maintained all our crowd favourites on the menu, but we’re also exploring new specials that the combi oven allows us to execute beautifully.” Also from Moffat is a Blue Seal 8 burner cooktop, single pan deep fryer, and a robust 3 burner Cobra wok station. “The wok station in particular has been a such a great addition,” she says. “It handles high-flame stir-frying effortlessly, giving our Pad See Ew that signature sear.” Behind the pass, the deep fryer delivers the crisp golden crunch Thai Puka spring rolls and curry puffs are known for, while the gas cook top ensures soups and curries simmer to spicy mouth-watering perfection. The new Washtech ALC ensures all dishes are served on a clean and sparkling stage. “Moffat’s build quality is excellent,” says Jang. “When you run a busy kitchen, you need reliability. It (the equipment) handles the pressure without skipping a beat.”

Connection | N E W Z E A L A N D

GOING ALL IN ON ELECTRIC Christchurch Casino has committed to embedding sustainable practice across the entirety of their business model. The decision to undertake the sizable task of switching out the casino’s gas appliances to electric models seemed the right hand to play when establishing how to reduce their carbon footprint.

With three separate kitchens and an average occupancy of 1,400 – 1,500 patrons per night, Christchurch Casino’s food and beverage operation is certainly not small. Steak days on Wednesday see chefs serving up over 300 covers of steak alone. Sunday roasts are also a crowd favourite with over 290 people choosing to ditch the dishes in favour of a casino roast. Any large-scale change needed to be carefully planned. Leanne Newsome, General Manager of People, Culture and Sustainability, played a pivotal role in overseeing the transition from LPG to electric at the casino. With LPG scarcity dominating media headlines in recent years, and three existing kitchens with old equipment requiring ongoing maintenance, Newsome found herself with a naturally strong business case for switching the casino from LPG to electric. “I am always looking for ways of decarbonising our carbon emissions footprint,” she says. “It was a confluence of drivers that came together that allowed me to push forward a business case to remove LPG from the building entirely. Sometimes you get these win-wins.” Challenges are part and parcel of scoping

any project this size. However, Newsome felt the research and development stage went smoothly. There were some additional helpful factors that played a part here. Having an electrician on staff meant the business case for transitioning from LPG to electric took into consideration factors that can often be overlooked on a project of this size. “If you’re retrofitting, you need to be mindful of how much load your existing electricity switchboards and lines can handle,” says Newsome. This meant many of the casino’s switchboards required upgrading to support electrical output, adding a layer of cost and complexity to the project. However, this small challenge also offered an opportunity to upgrade and future-proof the work. Aside from reducing carbon emissions, there have been significant positive outcomes resulting from the change in energy source. Some of the unexpected benefits included no longer having to wait for the local Fire and Security provider to recheck all the gas supply and restart the system in the event of a fire alarm or evacuation.

“Some of the unexpected benefits included no longer having to wait for the local Fire and Security provider to recheck all the gas supply and restart the system in the event of a fire alarm or evacuation.” Induction and electric cooktops also allow users to turn them on and off as needed, whereas previously gas burners were on constantly in the kitchens. Kitchen ventilation is no longer needed to be running 24/7 either. “It’s just a much better health and safety environment – not having gas as a hazard that we need to manage,” says Newsome. Such a change occasionally creates a small sense of reluctance from the kitchen team but the casino’s staff have taken the switch from LPG to electric all in their stride. Newsome praises the support the casino’s chefs received to feel confident with the transition.

Speak Volumes.

Whatever the scale of your operation, Waldorf Continuum Series Fryers set a new benchmark in durability, speed, and economy. Add a suite matched Chip Scuttle into your line up to really keep things moving.

The kitchens now contain a whole lot of efficient and powerful carbon-conscious equipment.

“Moffat were really good. They took us out to the demo kitchen and cooked very similar dishes to what we produce at the casino on their appliances,” she says. “Our chefs were able to see that the equipment met the same standards they’d set.” Meanwhile, patrons of the casino have been none the wiser about the switch from LPG to electric. The carbon-conscious business has been quietly working away in the background to make pragmatic, effective, and enduring commitments to sustainability and, in doing so, raising the stakes for other businesses to do the same.

IN THE KITCHEN Smart, sustainable, and altogether powerful, the full Waldorf fit-out at Christchurch Casino means the renowned venue now houses an impressive range of top-of-the-line electric and induction equipment. An electric griddle provides greater consistency and ensures chefs can cook larger quantities at a high quality, perfect for Wednesday steak nights. Induction cooktops and wok features also reduce pre-heating and cook times, and the Waldorf electric chargrill delivers 3.4 kilowatts of pure heating power. The Waldorf salamander and griddle are also fully electric, ensuring the casino can continue to deliver the highest quality without compromising an iota of sustainable efficiency.

“They took us out to the demo kitchen and cooked very similar dishes to what we produce at the casino on their appliances. Our chefs were able to see that the equipment met the same standards they’d set.” 25

Connection | C H E F P R O F I L E

SITTING DOWN WITH RICHARD HINGSTON After over 30 years in the hospitality industry, and with much of his spare time filled with mentoring, volunteering, and getting out into the New Zealand bush, Richard Hingston’s days are still filled to the brim. Despite the hectic schedule the award-winning chef is always happy to share his wisdom. We sat down with him to reflect on how things have changed over the decades. How would you describe your style? “While I’m a planner for sure, I would describe myself as a think-on-your feet kind of guy. My technique leans more traditional, but it also has to be adaptive.”

You represented New Zealand at the 2016 Culinary Olympics. How did you find that experience? “In one word… exhausting. But it was a great experience too. To carry the flag and represent New Zealand was a huge honour and as a team we learned a lot. I remember arriving at the venue for our cook off against the Singaporean team. 60 of them arrived in an air-conditioned bus, with guys carrying aprons and uniforms and everything for them. They hardly lifted a finger until they got to the kitchen. Whereas us Kiwis were doing everything ourselves. We wound up with a very high silver placing.”

You’ve worked abroad in many top locations. How did this shape you as a chef? “It was about learning as much as I possibly could. I went over to learn how to do pastry and that’s probably what has shaped me more than anything. Cooking can be a little bit of this, a little bit of that, whereas pastry has to be accurate. It shaped me with my organisation and dedication. When you work with some of these big boys you

can’t muck around. If you can get through those initial stages and show your work ethic you grow and develop from there. It’s a certain style of pressure – and it’s not for everyone.”

Looking back, how has technology changed the day-to-day operations of a commercial kitchen? “Technology has made our job easier – a lot of ovens nowadays, they’re like computers, which takes a lot of the guesswork out. And that’s what companies like Moffat are

aiming to do, to make it easier for us. When I started there was no internet access – we were hanging out for the next Cuisine magazine to come out.”

How have you found the support from Moffat over the years? “They’ve always been great to deal with. When the casino went through the changeover from gas to electric, we went out and visited their test kitchen here in Christchurch. It was incredibly valuable to have a look over the equipment before

Connection | R E C I P E

SLOW COOKED LUMINA LAMB SHOULDER SOFT TACO

SLOW COOKED LAMB • 1 x Lumina Lamb square cut shoulder • 500ml liquid chicken stock • 1 x 400g tin chopped tomatoes • 3 pieces of fresh rosemary • 2 tbsp Dijon mustard • Seasoning TACOS • Soft tortilla wraps • Shredded iceberg lettuce or rocket • Finely chopped red onion • Minted vinaigrette • Tzatziki • Micro herbs of choice • Squeeze of lemon to finish METHOD Cut the rosemary into 5cm sticks, makes incisions into the lamb all over and insert the rosemary into the incisions. Rub the lamb with the Dijon mustard and season. Place the lamb skin side up into a roasting dish, add the liquid stock and the tin tomatoes. Place into a pre heated oven at 200°C cook for 30 min uncovered, then cover with foil and turn the oven down to 140°C continue to cook for approx. 3 hours or until the lamb is very tender. Remove lamb from oven allow to rest before serving or shredding for tacos. Pull the meat from the bone and mix with the cooked tomatoes etc from the roasting tray, season and mix well, keep warm until required. Building the taco – place a soft wrap on a plate, spread some hummus on the wrap if so desired, add the shredded Lumina Lamb add the garnishes as required and or some sliced cherry tomatoes and fresh picked Italian parsley or coriander with the Tzatziki – enjoy.

we worked out exactly what we wanted. Moffat has also always been a really strong supporter of local cooking competitions too.”

You’ve judged several cooking competitions over the years. How has your role as a mentor to younger chefs developed over the years? “You really have to know the personality of the people you are working with, know who you can push and who requires a gentler approach. I once had an apprentice from a non-cooking background, but he wanted to learn, so we pushed him. He’s now a successful chef for A-list celebrities overseas. My wife is also a pastry chef and tutor at (Christchurch Polytech) Ara. Every now and then she pulls me in for a bit of mentoring. It’s really rewarding watching the growth of young up and coming chefs.”

What do you find most enjoyable about working at the casino? “The variety. It’s always changing. We always try to look at ways we can incorporate new things here and the casino has always supported me in a personal and professional capacity, allowing me to be a part of some amazing charitable events.”

Speaking of which, the casino recently supported the Plate up for a Purpose campaign. Have you done anything like this in the past? What was most rewarding about this?

“We were involved in that campaign for three years. We had a great pastry team and managed to take out the competition for two years in a row. Christchurch Casino is also a contributor to charities like Westpac Rescue helicopter, Braintree and the Child Cancer Foundation. I’ve raised tens of thousands with my work on the casino’s behalf, which is a really special thing to be able to do.”

How do you unwind in your spare time? “I’ve written recipes for NZ Hunter magazine for 15 years and do a bit of photography, which I really enjoy. I am an outdoors man at heart and love getting out with my dog, tramping, hunting, all that sort of carry on. I guess the things I do in my spare time are all related to food in some way. I also help with the Growing Future Farmers training programme, showing young farm cadets how to break down a side of lamb – that type of thing. It’s a great way for young farmers to connect with each other.

What’s next for Richard Hingston? What’s driving you forward? “I’ve got my son’s wedding in about three weeks’ time that I’m catering. The week after that I’m heading down to Omarama Station. Two weeks later I’m down to Stewart Island, hunting and chasing whitetails, which will be a good bit of downtime.”

TZATZIKI

METHOD

• ½ cucumber cut in ½ lengthwise and seeds removed and coarsely grated with skin on

Sprinkle the salt onto the cucumber and allow to sit for 3 min then squeeze the excess moisture out.

• ¼ tsp salt

Place cucumber into a mixing bowl, add the lemon juice and zest, ground cumin and the yoghurt with the chopped mint and mix well.

• 250ml pottle natural unsweetened yoghurt • 1 tsp ground cumin • ½ lemon zest and juice • A good quantity of fresh chopped mint

Building the taco – place a soft wrap on a plate, spread some hummus on the wrap if so desired, add the shredded Lumina Lamb add the garnishes as required and or some sliced cherry tomatoes and fresh picked Italian parsley or coriander with the Tzatziki – enjoy.

Powerful, clever, and endlessly capable, Turbofan Combi 40 Series brings exciting new cooking and baking possibilities to your world.

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THE BEST VALUE COMBI STEAM OVEN IS HERE. Moffat has just made cooking with a combi steam oven more accessible with the launch of the 40 Series Turbofan Touch Combi range. “This affordable new lineup of touch control combi ovens opens up a world of cooking and baking possibilities in more food service operations, from small restaurants to high volume applications,” says Michael Lillico, General Manager Sales and Marketing. “It will inspire more food service professionals to explore and expand their cooking repertoires.”

The new Touch Control models combine the capabilities of several cooking appliances in one intelligent unit. Advanced levels of automation save time and reduce stress in the kitchen by simplifying service. An intuitive touch screen interface makes it easy for people of any skill level to operate the oven. Just-in-Time mode (JIT) is a unique feature of the Touch Control range allowing multiple dishes and food types to be cooked in one oven – ensuring they are perfectly cooked and ready to serve at the same time. There’s no need for multiple timers or staggered cooking because JIT manages the process and lets you know when to put the next tray in the oven. Autoclima Active Humidity Control balances oven heat with just the right amount of steam to ensure moisture retention and even cooking throughout the oven. Vegetables emerge vibrant and crunchy, roasts are succulent to the core, and

seafood is consistently moist and tender. For bakers, Autoclima ensures a flaky crust and a tender crumb. Touch Combi makes it easy for chefs to programme and save recipes, so anyone on the team can recreate signature dishes. A low temperature steam setting enables prolonged, sous vide style cooking, while Intelligent Holding minimises shrinkage, reduces energy use, and improves yield when slow cooking overnight. The 40 Series Touch Combi is available in five, seven, ten and new 7/10 tray options, as well as twenty and forty tray roll-in models for high volume situations. “The Turbofan name has long been associated with enduring quality and performance,” says Michael Lillico. Customers can expect nothing less with this new Touch Control range. It makes service faster and empowers more food operations to achieve consistently spectacular results.”

The Just In Time Machine. From simple side dishes to complex recipes, the endlessly capable Turbofan Combi manages cook times of multiple food types so you don’t have to. Forget staggered cooking and manual timers, the Just-in-Time feature allows individual shelves to be programmed according to food type and alerts you at the precise moment it’s time to load each tray. By the end of the cycle, every item is cooked to perfection and ready to serve. An intuitive touch screen control that steps you through the cooking process means anyone on the team can achieve consistent results time after time.

At dawn on the 29th January 2026 Northcote College’s new building - Te Toka Tū Moana was officially named and opened.

FROM PREFAB TO PROFESSIONAL Northcote College on Auckland’s North Shore now proudly boast the largest secondary school hospitality department in New Zealand. The purpose-built, 720 square metre complex houses four industrial kitchens, a barista training area, an on-site cafe, and flexible dining spaces for up to 80 people. It’s a far cry from the prefab classrooms the department was operating out of just a few years ago, and Northcote College’s new hospitality facility has been worth the wait. Initially triggered by a fire that destroyed the school’s Hard Materials block and then

accelerated by the rapid development of the surrounding Northcote suburb and some much-needed government funding, the project has been five years in the making. Helping to oversee the fit out was Frances Kluge, Head of Hospitality and a former chef who has worked across various restaurants and hotels. Her background

in the hospitality industry and experience in the classroom, proved to be invaluable in making sure the new facility was fit for purpose. Having come to teaching via professional kitchens and restaurants, Kluge had one key non-negotiable when she sat down with the architects and the ministry, and a very specific brief in mind.

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“I don’t want students to leave here and not be confident in a commercial environment,” she says. “I aimed as high as possible for everything so that when they leave, they know how to use the same kind of equipment they’d come across in a commercial kitchen.” That student-centered philosophy shaped every specification. No detail was missed, from a can opener recessed into the bench, through to larger items like salamander grills, pull-through dishwashers and remotecontrolled power points that descend into workstations, a dedicated chemicals room, and a purpose-built laundry. Every detail was shaped by Kluge’s own first time as a young chef standing in an unfamiliar kitchen, too intimidated to ask how to open a tin, waiting until someone else did it first so she could quietly watch. The layout was also rethought entirely. Where benches and cooktops once lined the classroom walls, the new rooms feature cooktops in the centre, arranged in two runs of three, facing each other.

Standing at the end of the room, teachers can now see every student and every pair of hands all at once.

roll, and the new spaces are a hit with students, many of whom are already producing impressive culinary dishes.

Northcote College now has around 700 students enrolled in hospitality and foodrelated learning, nearly half the school’s

“They’re so stoked that it’s theirs. It has absolutely changed the way they hold themselves, the way they produce their

“I don’t want students to leave here and not be confident in a commercial environment.”

food and their plating,” says Kluge. “They’re really, really proud.” The type of behaviour that used to occasionally require ‘a quiet conversation’ has all but disappeared. Students who were once disengaged are now invested thanks to an environment that signals that their work matters, and that their efforts are being taken seriously. The next step, as Kluge sees it, is ensuring industry employers will offer part-time and holiday work to students to make sure the channel into work clear and flowing strong.

IN THE KITCHEN A big teaching facility requires plenty of power and range. Northcote College had it covered with a carefully scoped selection of quality kitchen equipment. From the Blue Seal range 23 gas cooktops, a gas salamander, and five gas ranges were installed, all fitted with modified burners for student safety. Two Convotherm combi ovens and four Turbofan convection ovens, all with

matching stands are now also in use. The fit-out was delivered in partnership with Southern Hospitality and Moffat, with both teams sending representatives on site to run training dedicated twoto-three-hour training sessions for teaching staff. This training was a deliberate choice by Northcote Head of Hospitality Frances Kluge. “I asked for that because then my staff would see someone else teaching them instead of me,” she says. “I can’t fault anyone that was working on the project from Southern Hospitality and Moffat, through to the architects and builders. Everyone listened. It was such an awesome team.” Kluge’s praise is testament to the mindset that ran throughout this project – a clear vision for how students actually learn and how confidence is built and skill embedded.

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Whether you’re after a sausage roll or a doughnut, or just a cosy spot to enjoy a break, it’s all right here inside the Caltex Lakes Road service station.

PULL OVER HERE Conveniently located off the Kwinana Freeway in WA’s food manufacturing district, Bakes on Lakes creates all its baked goods on site, catering both to weary travellers and the nearby rural community alike.

A road trip is not complete without a satisfying pit stop, and this friendly eating house is well equipped to fill even the emptiest tank with a wide array of home baked pies, bread rolls, croissants, cakes and cookies. Paired with a gas station, the familyrun eating house also offers much needed barista coffee, making this a popular place to pause and refuel.

Bakes on Lakes employs a total of 23 staff, with the bakery managed by Darren Rowe, a pastry chef with multiple Best Pie in Australia awards under his belt including a win for Gourmet Pie at the Great Aussie Pie Competition. Darren is also a dab hand at sweet treats, holding a Guiness World Record for the largest chocolate crackle ever made as well as baking cakes for the Premier of Western Australia. Along with Head Baker Samantha Baldry, also a Bakery Industry award winner, Bakes on Lakes has plenty of talent in the kitchen.

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“We are a fast-paced business that couldn’t operate without quality machinery, with everything from mince meats for meat pies and sausage rolls made from fresh produce and from scratch.”

For Managing Director David Hobby, the location was clearly a winner, too, with both the freeway and Nambeelup food district close by. The building was two years in construction, during which time he consulted with Darren in the specification of machinery needed for efficient, high quality and high quantity baking.

Phillips to help select the ovens, provers, mixers, moulders and pastry equipment needed.

Leaning on his wealth of experience in previous roles, Darren advised Bakes on Lakes to go with Moffat for their automated bulk bakery machinery. To meet their needs, Moffat brought in Bakery sales representative Kirsty Thompson and Food Service sales representative Quentin

“We are a fast-paced business that couldn’t operate without quality machinery, with everything from mince meats for meat pies and sausage rolls made from fresh produce and from scratch,” says David, adding that reviews from customers have been heartfelt and positive.

Moffat then assisted in the set-up stage of the operation, installing all the equipment and ensuring everything was in place and operating well for opening day.

IN THE KITCHEN Working with dough and pastry involves a good deal of labour, which is made easier with top notch equipment. Bakes on Lakes uses a Rondo compass dough sheeter, with mixing helped by a Spiroforce 120kg spiral mixer and a Varimixer Bear planetary mixer. Dough is worked using a Versatile bread moulder, the Paramount 18 tray retarder provers RP1RS, and a Paramount dough divider 16 square chamber DIV20, with loaves sliced easily using the Paramount bread slicer.

Baking is quick and efficient due to the installation of a Merrychef e2s high speed oven, a Convotherm 10 tray combi oven + stand, a Turbofan convection oven and stand. High volume is achieved with the Rotel 3 deck 3 split 24 tray oven, and a Tagliavini electric rotating single rack oven RT810E-DT along with 20, 30 and 36 tray double racks. Hot meals are rustled up quickly with the Waldorf single pan fryer, 900mm gas griddle bench model GP8900G-B, and 600mm gas cooktop.

Frying and braising is eased by the installation of a Waldorf 1200mm gas tilting bratt pan and Waldorf 900mm gas cooktop, while the Thermogel 100L water chiller and electric water doser / mixer provides cooled water on tap, essential for baking and serving. When the day is done, a Washtech XU undercounter dishwasher and a PW3 wide body passthrough dishwasher makes light work of the dishes.

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Padstow, a picturesque fishing port set amidst stunning beaches, has become a must-visit foodie destination, thanks in large part to Rick Stein.

PADSTOW ’S NEW LOCAL The newest addition to The Stable’s much-loved array of sourdough pizza restaurants overlooks the bustling port in Padstow, with an expanded menu made possible thanks to an astute investment in new equipment.

With its beautiful harbourside location, it was easy to see the potential for a popular all-day casual dining restaurant in this vibrant area of Padstow. Catering to visitors and locals alike, the new location ticked a lot of boxes for the well-known dining brand although there was plenty of work to be done before the vision could be realised.

The first step was to refresh the building. The property had been extended, creating an awkward space that spanned multiple levels. It was also dated, with very little interior and aesthetic work carried out over the past 20 years. A new single storey build was planned, with a rustic look and feel that reflected surrounding buildings. This opens onto the water, perfect for summer’s days and equally a great place to cosy up and watch a storm roll by.

Superior Fire Power.

With 28MJ on demand, Continuum Series Gas Cooktops give you precise heat control across the entire spectrum – from high to low heat/simmer. New open burner design features a vitreous enamelled cast iron burner caps and bowl with removeable burner mixer tube for easier cleaning.

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“The large chrome griddle is perfect for their breakfast offering and smash burgers with fast recovery times and instant sear.” Some planning issues were worked through along the way, which meant the build took a full year to complete. The result has been lauded for its character features and modern comforts, with covered outdoor seating and intimate booths, as well as casual leaners and large, family-friendly table settings. Padstow has also proved popular for foodies. While other members of The Stable family of restaurants specialise in sourdough pizzas, washed down with a solid collection of West Country ciders and craft beers, the new spot called for the addition of a breakfast menu and a

smashed burger selection. Seating 152, this menu expansion created more variety for a wide array of customers.

who ran them through some hands-on training to ensure they were up to speed on the best practice use for both products.

The smooth transition for this menu expansion is in a large part due to the excellent work by suppliers and fabricators Blue Seal, CED Fabrications, Foster Refrigeration, Sterling Pro Refrigeration, and Maidaid, led by contractor Design All Construction and catering contractor Tailor Made.

“The large chrome griddle is perfect for their breakfast offering and smash burgers with fast recovery times and instant sear. The reliability and consistency of the fryers provides them with flexibility to produce crispy fries, fish in their signature cider batter, as well as easily catering to customers’ dietary requirements,” says James Austin.

IN THE KITCHEN Padstow’s burger and breakfast menus instigated the need for a modern electric kitchen with a chrome griddle for swiftly crisping bacon and searing patties, as well as split well fryers to prevent cross contamination across different dishes. After visiting the Blue Seal showroom, The Stable Padstow’s owners Pete Bruton and Emma Blackmore opted for a Blue Seal EP518-B griddle and two E44 fryers. They were advised by Blue Seal National Account Manager Dave Chesshire,

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SUPPORTING THE CHEFS OF TOMORROW The brief was clear when Rolleston College set about upgrading the kitchen facilities across its junior and senior campuses – equip students with access to the same tools they’ll encounter when they step into a professional kitchen. The result is an impressive purpose-built space designed to support the next generation of hospitality talent.

“More room, better equipment, and more equipment. It’s cool.” Rolleston College student

Caption Lorem ipsum dolor sit amet. Aut doloremque asperiores et fuga deleniti aut enim ipsam hic distinctio molestias eos rerum voluptatum.

The upgrade spans two teaching kitchens, each designed to accommodate full-class practical instruction with multiple student workstations. These new spaces are supporting teachers to deliver future-focused food and hospitality programmes where students prepare food for their own learning and assessment. Hospitality classes also undertake catering activities throughout the year as part of authentic, real-world learning experiences.

For Associate Principal Cameron Winsloe, the aim of the new kitchens went beyond simply replacing old equipment. “This new equipment is an opportunity for us to support a more intentional curriculum progression from junior practical learning through to senior NCEA pathways and post-school destinations,” he explains. “Students have more space to work and now have the exposure to equipment used in a setting typical of the industry. It allows learners to gain valuable experience cooking in a commercial kitchen.”

The decision to use Blue Seal kitchen equipment was an obvious choice to fit the needs of Rolleston College staff and students. Sourcing locally manufactured, industry-recognised equipment was a priority, as was ensuring everything could be readily serviced and supported within New Zealand. Non-negotiables from the outset included commercial-grade durability, compliance with gas safety and ventilation regulations, and a design that balanced industry authenticity with the realities of a supervised student environment. That

maxx pro and flexx pro are a formidable double act that bring every cooking possibility to your kitchen.

maxx pro is for steaming, combi-steaming, baking, smoking, and roasting, while flexx pro takes care of searing, frying, braising, and boiling. Operation for first time users is a breeze thanks to an intuitive menu system and touch screen control. Side-by-side, these German-engineered powerhouses may well be all the equipment you’ll ever need.

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balance was a unique consideration of the project – one achieved through a collaborative effort. The Blue Seal G54 burners were modified with ‘school safe’ burners, designed to ensure student protection without compromising the commercial integrity and everyday useability of the equipment.

“Students have more space to work and now have the exposure to equipment used in a setting typical of the industry.”

Coordinating gas, ventilation, extraction, plumbing, drainage, and heat recovery systems within the project was no small feat but careful attention here has resulted in a space that’s future-proofed to accommodate roll growth and increasing demand for food technology and hospitality pathways. The feedback from students using it daily has been equally positive, albeit in the classic understated teenage fashion. This work was delivered in partnership with Southern Hospitality, and forms part of a wider food and hospitality pathway at the college, one that takes students from foundational food preparation and safety skills at junior level right through to barista training, catering, and NCEA-aligned vocational learning at senior level.

IN THE KITCHEN A good teaching kitchen requires adaptable, powerful and 100% reliable equipment for budding chefs to combine art and science in their craft. At the heart of the Rolleston College fit-out are 26 Blue Seal G54 gas ranges — a heavy-duty, commercial-standard workhorse. This equipment is built to handle high-volume cooking and the daily demands of a busy school teaching kitchen. Each Blue Seal unit was fitted with a bespoke burner modification designed specifically for this installation, ensuring the ranges perform to commercial specifications while meeting the safety requirements of a supervised student environment.

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THE SWEET SPOT Making Misty’s Salted Caramel has been a true labour of love for founder and namesake Misty Johnston. Though, before upgrading her machinery, there were times when the labour side of the production seemed to leave little room for the love.

Since first opening in 2014, Misty Johnston knew her caramel was going places. Since then, her range of flavoured caramel sauces has won many fans both close to home and further beyond. Jars of her gooey goodness are now stocked in over 500 locations in Australia.

Moving away from a gas-powered machine also helps with the efficiency of the operation. “I trialled production on a steam kettle but it didn’t reach the high temperature required to cook caramel,” she says. “The electric heat source works perfectly for cooking caramel sauce.”

With flavours that span from the original recipe through to Mint, Gingerbread, Chilli, Peanut, Coconut, and Brandy, there’s no wonder the brand has become so cherished by many. Jars are also purchased by cafes for cakes and milkshakes, as well as by home cooks for pancake and ice cream toppings.

Learning how to use the machine was simple, with Gab Silvi from Gap Solutions ensuring the installation went smoothly, and Moffat’s Ben McInnes on hand to show Misty the ropes. With greater efficiencies in the production line and output increased, Misty can now grow the business further – which is good news for caramel lovers everywhere.

Yet despite this popularity Misty’s remains a one-woman-operation out of Adelaide. And the cooking process involves a good deal of physicality and a keen eye on timing. To help cut down on the stress and reduce the time at the coal face an upgrade in technology was desperately needed. Misty invested in a Metos Viking 4G Electric 250L Mixing Bratt Pan, sourced through Gap Solutions. As well as its shoulder-saving agitator, this equipment also features an electric tilt function, making pouring and cleaning easier. “I had been using a gas bratt pan without agitators,” says Misty. “My daily output ability has now more than doubled. What previously took me 15 hours to cook and pour, I can now achieve in 6 hours.”

Love, time and care go into each and every one of these little jars.

“My daily output ability has now more than doubled.”

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FOOD FOR THOUGHT Properly fueling hungry brains starts at the stomach. To smoothly deliver three nutritious meals per day to its student population, the prestigious Regent’s University London required an upgraded commercial kitchen.

Set on leafy, gated grounds in central London’s Regent’s Park, Regent’s University offers a range of industryleading courses in innovative, futurefocused subjects. With a significant number of international students on the roll and many living on-campus, the university’s catering team must be prepared to meet high culinary standards.

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Prior to the refurbishment, the university’s kitchen was cramped to work in and much of the equipment needed replacing. Harrison Carr was engaged to design, supply and install a new, streamlined facility to a tight deadline over the university’s summer break. They worked with Invito Design and Wyse2 to deliver on time and to budget. The bespoke design has been cleverly laid out for optimal functionality and peak labour control, using top-of-the-line commercial equipment and with fabrication finished to exceptional standards. This includes a new HVAC system and a range of high-end cooking equipment suitable for large-scale, high-end catering. The arrival of the new kitchen needed to be perfectly planned. Across the 8-week summer break, the existing kitchen was stripped out for disposal and the new kitchen installed in its place. Working with accomplished project manager Josh Wyse of Wyse2, the team

was able to progress seamlessly within the tight schedule. The new kitchen now has space for over 20 kitchen and wait staff to move around with ease, extending and embedding the catering team’s capabilities. David Chesshire, Blue Seal’s National Accounts Manager, is proud of the result. “Steve, Gavin, and the team at Harrison Carr have the experience necessary to ensure the best outcome on projects like this,” says David. “Combined with the expertise of the others on the project team, it’s this experience that’s so crucial to an effective kitchen build.” “The key thing whether you’re working in a restaurant or in mass catering is reliability. If I use the ovens as an example, it’s that they’re accurate and they’re reliable. The equipment is also easy to use. It’s all kind of pre-programmed, so as long as you’re using the right programme to cook the right product, you can be sure it’s going to come out exactly the same, every time.”

The University’s catering team, works with seasonal, organic produce where possible, sources from local, independent and familyrun suppliers.

“The key thing - whether you’re working in a restaurant or in mass catering - is reliability.”

IN THE KITCHEN Elevating Regent’s University’s kitchen to a new level of excellence involved the careful choice of products from Blue Seal’s range. The G506D oven range, GP514-LS gas griddle and G596-LS gas chargrill provide the foundation for the new capability, with a CS45E chip scuttle and G47 pasta cooker providing additional capacity across a wide-ranging menu. Profiled infill benches ensure footprint efficiency and a seamless workspace for the kitchen team. With previous equipment training this team was up to speed and ready to go with the new gear, and the new kitchen is set to feed the minds of its student population to a highest of standards for the many academic years ahead.

Connection | U N I T E D K I N G D O M Exeter College is a general further education college in Exeter, Devon

FORGING EXCELLENCE AT EXETER Big, bright, and bold, the new training facility at Exeter College provides budding chefs with a chance to hone their skills in a workspace that matches the finer kitchens they will aim for post-study. For these students the opportunity to start as they mean to go on is incredibly valuable.

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“Fitting a fully functional training kitchen into a tight space with low ceilings isn’t always easy…”

In a fast-paced industry staying up with the times is essential and Exeter understood what was needed to deliver the highest educational standards. Last designed in 2008, their existing training kitchen required an expert overhaul to ensure it could meet updated curriculum requirements without compromising the core structure and operational versatility.

Exeter College is highly regarded as a training ground for culinary arts, the Devon college providing a wideranging and comprehensive education covering menus from around the globe. Here students learn the ropes in the classroom and in the kitchen before putting their education to work at the college’s award-winning on-site restaurant, @thirty-four.

always easy,” says Purdie. “To address this, we designed four double-sided suites and one single-sided suite. With canopies over each suite and a ceiling louvre supply our custom ventilation system as carefully threaded through a maze of existing services. Prior experience certainly made it easier for Allsop & Pitts when it came time to choose the kitchen equipment.

Designed and project managed by Allsop & Pitts, the kitchen was upgraded and modernised with an eye for details and a view across the years ahead.

“We had previously used Waldorf products with great success, so we were already familiar with the quality and performance of their induction units,” says Purdie.

For Allsop & Pitts Project Designer Jon Purdie, a key focus was on transitioning the kitchen to induction hobs and integrating sustainable processes and technologies where possible.

So too did they appreciate that the Blue Seal team was ready to step up during the initial design phase.

“The design and scoping choices all needed to support energy efficiency, safety, and streamlined workflow,” he says. “These strengths are simply essential for a contemporary training environment.”

“Phil (Basson) from Blue Seal was instrumental during the initial design phase, helping to develop bespoke service chambers and a custom grill stand to ensure a perfect fit with the Waldorf range,” says Purdie.

Delivering these strengths within a relatively small footprint was a key challenge for the project team. Low ceilings required some careful planning.

“He also supported the creation of bespoke sink units and modular components, which were essential for making the most of the tight space available.”

“Fitting a fully functional training kitchen into a tight space with low ceilings isn’t

Then there was the time factor. As the new facility had to be operational before

The view of the whole kitchen through clear glass panes is enough to fascinate anybody who steps foot in the restaurant.

IN THE KITCHEN This purpose-built training kitchen at Exeter College mirrors real-world culinary environments, with cuttingedge equipment and an intuitive layout designed to bring out the very best from the next generation of leading chefs. With space for up to 16 students, each workstation includes a 4-zone induction hob, worktop, shared oven, fridge drawers, sink, and salamander grill.

the beginning of the new school term, the Waldorf equipment was airfreighted by Blue Seal, ensuring everything could be ready for the next induction of students. The result was worth the time and effort during the design and build stages. The class is led from a fully equipped chef lecturer station, one that mirrors the student set-up and includes a 10-grid combi oven that is shared by all. “The kitchen now supports the teaching of multiple cuisine styles, reflecting the diverse and comprehensive nature of the culinary curriculum at Exeter College,” says Purdie.

“We had previously used Waldorf products with great success, so we were already familiar with the quality and performance of their induction units.”

For a training environment like this to be successful, the facilities need to be second to none. Designers Allsop & Pitts specified equipment from the Waldorf Bold range. 17 Waldorf 900mm induction ranges were positioned alongside Waldorf benches and sinks. Induction hobs and refrigerated drawers were chosen to reflect the standards and style of contemporary restaurant kitchens. Finished in a bright fire red finish with bespoke kickstrips, trims, end panels and service covers, the kitchen delivers equal amounts style and substance and, in doing so, no small amount of professional pride in those learning within it.

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Connection | A U S T R A L I A Dan and his commis chef Chris Milligan were placed 16th out of 24 countries in what is known as the world’s most prestigious culinary competition.

RISING TO THE CHALLENGE OF THE BOCUSE D’OR Two teams from the southern hemisphere took to the international culinary stage at the start of 2025, the iconic Bocuse d’Or competition providing plenty of thrills for both expert competitors and the passionate crowds.

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Named after founder and renowned chef Paul Bocuse, this biennial championship is considered the gastronomy equivalent of the Olympics. Since 1987 Lyon, France, has hosted the event, with competitors from 24 countries aiming for the top prize. Entrants vie to represent their country through a rigorous application process, one that requires candidates to first excel in regional and national competitions. In 2025, Australia put forward their finest in Head Chef Dan Arnold, Commis Chef Chris Milligan, Coach Philippe Mouchel, and Scott Pickett as Tasting Jury. New Zealand entered a team led by Head Chef Will Mordido, with Ken O’Connell as Coach, Sam Linstrom as Commis Chef, Brett McGregor as Tasting Jury, and Sam Gradowski-Smith as stand-in Commis Chef.

Before the competition, Managing Director of Convotherm Claus Pedersen and Director of Product Management Arndt Manter met with the teams to ensure they understood exactly what the team required from their equipment. As Convotherm was the main supplier at Bocuse d’Or (for the 25th event in a row), the teams needed every opportunity to hone their craft before traveling to France. The work put in before the event is crucial due to the pressure cooker environment of the competition. In the contest teams have five and a half hours to create two dishes representing their local gastronomy using mandatory ingredients and following strict requirements. The main component in 2025 was a venison shoulder and foie gras pie, wrapped in a crispy pastry and presented whole, with foie gras evident in the taste

and appearance of the dish. The second garnish needed to feature a fruit from the team’s home country, and the third was 16 closed, bi-colored ravioli, served hot with a clarified venison consommé infused with tea. This year, Australia’s team placed an impressive 16th, with New Zealand coming in 20th. The NZ team also received the Bocuse d’Or Social Commitment Award for their partnership with Brown Buttabean Motivation, which works to combat diabetes in Maori and Pasifika people. The winning team was led by Paul Marcon of France, with Sebastian Holberg Svendsgaard of Denmark in second, and Gustav Leonhardt of Sweden in third.

This is the second time Dan has competed in the Bocuse d’Or, the first time was in 2017 while working with Michelin-starred chef Serge Vieira in France.

It is a testament to the skill level of both the Australian and New Zealand teams to first reach the standard of entry into the highly coveted event before executing their vision with passion and precision. For Head Chef Dan Arnold, the competition was perfect to “bring Australian produce and talent to the world stage.” “The exciting thing about Bocuse d’Or is that is always evolving,” he says. “This year the conditions were a lot tougher, and the bar was even higher than when I competed eight years ago. It’s the ultimate test of a chef’s skill, creativity and ingenuity under pressure. Moffat is very proud to support the teams and encouraged them to use Convotherm in our test kitchens for training before being on the world stage.

Connection | N E W Z E A L A N D

THE SKILLS TO PAY THE BILLS Change is a constant in the culinary world, and the tools of the trade are evolving just as quickly. That’s why training kitchens are rethinking their approach to cooking equipment, seeking out greater speed and efficiency without sacrificing control and precision. For Skills Institute in Auckland, that meant finding the right balance between a long-standing kitchen staple, the gas range, and its modern counterpart, the induction cooktop.

Jasbir Kaur, Skills Institute’s Head of Partnership and Strategy.

Skills Institute is one of New Zealand’s largest private training establishments, offering practical, industry-focused cookery programmes from its campus in Wiri, Auckland. Here students can train alongside experienced chefs, complete internships, and develop the hands-on skill and insightful acumen needed for future success in the industry. Empowering this next generation of chefs is Jasbir Kaur, Skills Institute’s Head of Partnership and Strategy. With a resume that reads like a culinary world tour, Kaur is certainly not short on experience – she has worked in the UK, USA, Spain, Taiwan, and Malaysia. In Spain her time was spent at Barcelona’s Disfrutar, the Michelin three-star restaurant proving valuable for expanding her culinary boundaries. So when she suggested introducing induction cooktops at Skills Institute, it’s safe to say people paid attention. Skills Institute was in the process of developing a new degree-level culinary programme and redesigning their demonstration kitchen. Rather than a simple like-for-like replacement of old gas units, Kaur suggested a different approach.

“As we already had a kitchen that utilised gas kitchen equipment I thought, let’s go with something modern like induction.” “I knew it would benefit the students to experience and learn cooking techniques using both gas and induction,” she says. “As we already had a kitchen that utilised gas kitchen equipment I thought, let’s go with something modern like induction.” Around that time Moffat had given a presentation to the New Zealand Chefs Association, where Kaur is Vice President. The Blue Seal induction range

caught her eye. Having worked with induction equipment in Spain, she already understood its potential and could see how that same technology could provide valuable experience to her students. The decision to introduce induction equipment wasn’t about dismissing gas. Rather it was about giving students the skills to cook on both. Kaur wanted to expose students to a range of cooking techniques, equipping them for the diverse kitchens they’ll be working in. The practical benefits of induction are hard to argue with. Precise temperature control makes it ideal for tasks like melting chocolate without burning, achieving the perfect simmer for sauces, and the delicate handling of fish and emulsions. “You can’t burn stuff as easily,” says Kaur. “For students learning these techniques

for the first time, having a little initial margin for error matters.” Beyond precision, induction brings cleaner energy use, easier cleaning, and cooler kitchen environments – all practical advantages that matter when you’re running a busy training kitchen. With students now working in the kitchen Kaur is happy with the upgrade, despite the initial scepticism of some. “A few chefs might still argue that induction is not better than gas,” she acknowledges. “But once you start working with it you can see the difference. So why not use it?” As Moffat’s National Key Account Manager Erin Hall puts it, “Induction is the new gas for the modern chef. Speed, power, better control, clean energy and easy cleaning make it a great weapon of choice.”

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Skills Institute, is where real-world training meets an individuals career goals.

IN THE KITCHEN The installation of the Blue Seal induction cooktops has been carefully managed from start to finish. With the cooktops supplied through Nisbets, and Moffat providing on-site training for staff, the project went smoothly. Moffat also allowed the demonstration to be recorded and uploaded to Skills Institute’s online learning platform so students could familiarise themselves with the equipment before using it. As a result, students arrived at the new kitchen already informed, prepared, and ready to get started. For Moffat’s Erin Hall, this kind of partnership with training institutions is important. “Quality training is the future of the industry,” he says. “We go above and beyond to support schools like this. It ensures students are training on equipment they’re likely to be using in the real world once they graduate, and it’s a great way to give back to the industry.”

“Quality training is the future of the industry.”

Connection | A U S T R A L I A

A TASTE OF LONDON With their product moving as quickly as a children’s game of hot potato, London Spuds required a scalable commercial kitchen to support their mobile food truck operation.

Spuds owner Michael Tassis. “We were looking to be able to scale up and cook more often, without it being as labour intensive.” To meet the needs of the market, the familyowned business knew they had to invest in state-of-the-art cooking machinery to kit out this kitchen. They initially engaged in rigorous online research, during which they weighed up value propositions on different brands and models.

Inspired by popular food stands in England, Brisbane-based London Spuds sells delicious hot baked potatoes from their three, eyecatching Union Jack painted trucks. Their themed menu spans from the ‘Prince Harry’ (with chili beef) to the ‘Harry Potter’ (with bolognese), with fillings freshly made daily. When order numbers began to overtake the capability of the trucks, the owners began planning for a commercial kitchen that could operate as the business HQ. Located in the bustling suburb of Mansfield, the new kitchen space now takes care of most of the baking and prep work while also operating as a hole-in-the-wall store taking takeaway and on-site orders. “A dedicated commercial kitchen was built to support existing and future infrastructure, allowing us to be as efficient as possible with our cooking methods,” says London

They then consulted with a local Moffat representative, who invited them to visit a Moffat demonstration kitchen to test the equipment, an experience which sealed the deal on their selection of a Moffat kettle for prepping and cooking fillings and sauces, and a Moffat oven for baking spuds. Equipment was purchased through local dealer QCC Hospitality Supplies East Brisbane, with Moffat taking staff through training so they could hit the ground running when the kitchen opened. After over nine months of planning the kitchen space, it took just 16 weeks before they were ready to fire up the ovens and get baking. Now with over 30 staff employed, London Spuds shows no signs of slowing their operation down. “We will continue to expand and scale up ready to secure catering contracts for the 2032 Olympics, and then globally. One spud at a time!” says Tassis.

Behold the new Dish Masters. The Washtech Professional range redefines dishwasher technology with smarter functionality, a more intuitive user experience, and options to suit any kitchen operation. Its high-definition Touchscreen puts you in command of an expanded range of functions, from mode cycle selection and wash cycle customisation to auto drain and diagnostic reporting. Softstart gently increases water temperature to prevent glass breakage. Heavy-duty stainless-steel construction and componentry ensures the longevity of service that has made Washtech the No.1 name in dishwashers since 1981.

Connection | A U S T R A L I A All food is prepared and cooked in a Brisbane City Council approved 5 star commercial kitchen and distributed in our mobile food truck kitchens!

IN THE KITCHEN Prior to the installation of their new Moffat Proveno 400L Combi Jacketed Steam Heated Kettle and the Moffat Turbofan E32 oven, which is installed in one of the trucks, London Spuds had to manually chop and stir their meats. With the Proveno kettle now doing this work for them, this process has been reduced from a 12-hour operation for five staff to a manageable 5-hour operation for just two staff. The machinery also makes it easier to clean up afterwards and ensures a more hygienic cooking process. Installation of the new oven into the food truck has increased spud cooking capacity from 45 spuds to 180 spuds per batch. This is great news for those in Brisbane looking for a quick, delicious hot meal like those so regularly enjoyed on the streets of London.

“We were looking to be able to scale up and cook more often, without it being as labour intensive.”

Connection | M A L AY S I A

Famous Amos cookies are a versatile quality gift option for many occasions.

ENGINEERING THE PERFECT COOKIE The humble home baker knows well that baking is both an art and a science. Which is why, when it comes to running a high-performing retail cookie chain, the science has to be exact across every batch, every outlet, every time.

Founded in Los Angeles 1975 by Wally Amos, Famous Amos made its Malaysia debut in 1983. Today the brand operates in Malaysia and Brunei, with Malaysia home to a thriving network of over 100 retail outlets that continue to pull in loyal cookie lovers. For any food & beverage chain looking to grow, consistency is always the biggest challenge. A cookie that tastes perfect in one outlet needs to taste identical in the next. Achieving this at scale, without sacrificing quality or driving up cost, requires more than a good recipe. It calls for standout and steadfast technology and close collaboration between the customer, distributor, and manufacturer to ensure the equipment is properly specified, installed, and supported for long-term success. In October 2018, Famous Amos Malaysia began working with Allied Foodservice Equipment to address the challenge of enduring consistency. The solution was the Moffat Turbofan E32D5, which was first introduced to new stores then progressively rolled out as a standard replacement across all existing outlets. It was a systematic approach that paid off: over 100 Turbofan units are now in operation across Famous Amos Malaysia’s network and the results have been impressive.

“It’s been great watching them grow over the years,” says Brent Cleland, Moffat Export Sales Manager, Asia. “The Turbofan is the perfect choice for their needs here. It’s ideal for ensuring consistency of quality time after time again. Which certainly helps when it comes to making such delicious cookies.”

IN THE KITCHEN Cookie lovers know exactly what to expect every time they make a Famous Amos purchase: that signature crunch that gives way to a melt-in-your-mouth finish. The Moffat Turbofan E32D5 is helping to deliver that experience across dozens of outlets, the fan-forced convection ensuring every tray bakes uniformly, with no hot spots. Whether a customer walks into an outlet in Kuala Lumpur or Penang, the cookie in their hand will be identical.

and manufacturer which is what keeps the cookies coming. THE PER FECT R ECIPE FOR PARTNERSHIP The collaboration between Famous Amos Malaysia, Allied Foodservice Equipment, and Moffat showcases what’s possible when customer needs, distributor capabilities, and manufacturer expertise are aligned. It reinforces Moffat’s credibility, strengthens Allied Foodservice Equipment’s role as a reliable partner, and most importantly, helps Famous Amos continue delivering the freshly baked cookies Malaysians can’t resist.

“It’s been great watching them grow over the years.”

R ELI ABILIT Y TH AT SUPPORTS DA ILY OPER ATIONS Equally important for a highperforming operation like Famous Amos is reliability. Downtime in a busy retail bakery is inconvenient and costly. The Moffat Turbofan E32D5 robust build is designed for sustained daily commercial use, and Allied Foodservice Equipment provides ongoing technical support and after-sales service. It’s the quiet, steady partnership between brand, distributor

Connection | N E W Z E A L A N D

WHY SUMMERSET VALUES THE STRENGTH OF CONNECTION Food has a unique way of bringing people together by creating moments of comfort and familiarity, the shared experience with our loved ones a time to cherish. Now, with help from Merrychef and KitchenConnect, a popular NZ retirement village brand is ensuring the food within these moments is always to the highest standard.

Summerset St Johns, Auckland. This brandnew village offers spectacular views towards the sea, city and neighbouring bush.

“Improved consistency, reduced preparation times, and an elevated cafe experience mean happier staff and happier customers.”

With over 38 villages across New Zealand, Summerset Retirement Villages offer a range of living options for people aged over 70.

home to around 300 residents, plus a steady flow of family and friends visiting each day providing consistent, high-quality service is key to keeping everyone happy.

At the heart of these villages are the Summerset cafes, which serve as social hubs for residents, their families and the wider community.

For Summerset Hospitality Lead Shrey Kamerkar, the focus is always on “providing residents and their friends and family with a homely cafe experience.” While the cafes were already equipped with high performing equipment, Kamerkar recognised the need to explore new technology to support consistency across all locations.

Each cafe offers a selection of brunch, lunch and cabinet food, all focused on delivering high quality, home-style meals. With an average Summerset village being

As a result, Merrychef conneX high speed ovens have now been installed in Summerset’s larger villages, with immediate benefits for the day-to-day operations in the cafes. The KitchenConnect platform used by Merrychef conneX ovens allows them to be monitored and updated in real time from anywhere, providing invaluable production data, and allowing for remote control across multiple sites.

Next generation high speed ovens Store accessories on top of unit

State-of-the-art, easy to use 7” high definition touchscreen

Speed Up Service.

Highly robust glass surround

Faster Fast Food.

Easy to clean, stainless steel cavity with rounded corners and smooth surfaces

Maximise Your Profits. Reduce Those Queues.

Constantly cool-to-touch exterior walls, eliminates clearance needed around the equipment

The conneX® range introduces the next generation, digitally connected controller with an easy to use touchscreen allowing everyone in your team to deliver consistent, high quality, hot food that customers demand.

Easy access front-mounted air filter

kitchenconnect®

Expanding Your Opportunities

305mm x 305mm (12”x12”) cavity, within a 357mm wide oven

7474

405mm x 405mm (16”x16”) cavity, within a 459mm wide oven

Below; The Merrychef conneX® oven, simply select your menu, Press and Go!

preparation times, and an elevated cafe experience mean happier staff and happier customers.” Along with the ability to connect and control remotely, the high speed, energy efficient Merrychef conneX ovens have significantly reduced preparation times, allowing cafes to serve items like a coffee and a hot pie together, with both prepared in roughly the same amount of time. This speedy service speed has also led to a natural increase in resident satisfaction, with much of the feedback centered around the cafes’ new top seller – a Kiwi classic: the toastie.

Operations across the café network have become smoother and significantly more efficient for staff. Kamerkar has only had positive feedback from cafe staff on the increased efficiency the new ovens and connected technology has provided. “The addition of the Merrychef range is a great example of technology meaningfully improving hospitality operations,” he says. “Improved consistency, reduced

Breakfast

Lunch

Dinner

“We were not expecting to produce one of the best toasties from a high-speed oven,” says Kamerkar. “So that’s been a pleasant surprise and a real crowd favourite.” Moffat has played a key role in supporting this elevated cafe experience for staff and customers. “They (Moffat) have been excellent to work with,” says Kamerkar. “They’ve been prompt with staff training and quick to respond to any technical issues we had during the initial stages. It has been a strong partnership for us.”

Pizza

Panini

Jacket Potatoes

Spring Rolls

Salmon

Mac & Cheese

Cinnamon Roll

Muffin

Connection | M A N A G E R P R O F I L E

UNITED KINGDOM

THE DYNAMO After just a few minutes with Glenn Danks, it’s clear to see how passionate he is about his work. Having progressed through the ranks since 1988, our UK Branch Manager undoubtedly has a big picture view of the business – ensuring he can deliver the work with both invaluable experience and vital energy.

The world has changed a lot over the last four decades, particularly within the hospitality sector where culture and technology have adapted to new challenges within a fast-paced environment. For Glenn Danks the years have flown by. We sat down with our UK Branch Manager to talk through how the industry has evolved, what this means for the modern kitchen, and, after many years in the business, how he finds the energy to stay at the forefront of new trends and to the highest standards of quality service.

SIXTH MAN IN… Moffat was just starting in the UK back in the late 80s and the operation was small and almost unrecognisable from what it is today. Glenn was just the sixth person to join the team when he began, and the role was “incredibly varied”.

“It was a different time back then,” he says. “I was doing everything from typing up invoices to loading and unloading wagons to sweeping the warehouse.”

becoming branch manager in 2011 and his role took him around the world, with trips across the UK, Europe, America and into the southern hemisphere.

While his unofficial job description was longer than most, Glenn credits the demanding but disciplined start as providing a solid foundation for his career.

“I’ve been all over for the job, everywhere from Russia to Australia,” he says. “There are regular R&D trips back to New Zealand to catch up with the team there. I’m very lucky.”

“I was young back then and the original manager seemed a little scary at the time – this ex-navy Yorkshireman. But the discipline he provided and the grounding this gave to the work was incredibly value.” The new role also allowed him to travel for sales. “Going out on the road as a 23-year-old was definitely exciting,” he says. “I had the company car, the region to cover, the people to meet – it was a big new world.” In subsequent years the map was expanded. Glenn progressed to

MAKING YOUR OWN LUCK Of course, Glenn’s ‘luck’ is well-earned, the consistent effort behind the scenes evoking a famous golfer’s statement: “the more I practice, the luckier I get.” The attention to detail is important to get right, as is the capability the equipment provides. “A big part of Moffat’s ongoing success is the value of our products over time. We offer products that are at a higher level of

quality. And we’re always ready to put in the extra effort to ensure customers get what’s exactly right.” Glenn backs this strength with nonnegotiable service standards. “Our business model relies on having immediate stock,” he says. “That’s a reason we have such loyal customers – because of our service support, the warranty, and the same-day parts delivery.” “I think that every second a product is not working reflects badly on us. Which is why we have to get it right – we’re not the only player in the game after all.”

THE ENERGY EQUATION While Glenn’s energy may have remained constant over his years, the power sources used by the equipment have shifted. The gas versus induction equation is one that now needs careful consideration he says, and “delivering the right technology for their (the client’s) needs is vital.” Glenn says that induction technology has increased in popularity in the UK due to its efficiency and reduced environmental impact. With initiatives requiring detailed documentation of supply chains “there has been an accelerating focus on the reduction of carbon footprint and a boost in sustainability thinking over the last two years.”

“Another benefit of induction cooktops – the vast difference in cleaning time when compared to gas equipment. This all adds up. Minutes become hours, and annually you’re looking at days of cleaning time that’s no longer needed (with induction equipment).”

“Moffat are continuously introducing new products, and our R&D commitment is second to none – so it’s important that we’ve got somewhere for people to see it in action.”

“For many the spectacle and romantic appeal of the flame is still important – particularly as open kitchens have become more popular,” he says. “Yet induction (equipment) has also become increasingly popular with good reason.”

This energetic approach extends to his life outside of work. Not one to slow down when he walks away from the office, Glenn can be found playing regional-level squash three times a week, undertaking regular yoga sessions, and engaging in five-a-side football.

TEAMWORK AND DREAMWORK

HEALTH IS WEALTH

Ask Glenn about his average day and it’s clear that “typical is untypical”. He is no stranger to a packed calendar and nonstop work week.

“The yoga’s brilliant for a strong core physically,” he says. “But I think it’s as much about mental health as it is physical fitness.”

With a 22-strong team his focus as a manager (“I’m not a fan of the ivory tower management style”) is both on overall guidance and stepping in to help when and where he can.

It’s lucky he can maintain his energy at a high level, as Glenn’s work with the Australian and New Zealand arms of the company mean he often needs to attend online meetings at odd hours.

“We’re a small team but we definitely punch above our weight. There’s a huge amount of experience here. I’m lucky to have the team I do.”

In the coming years he’ll once more swap the screen for in-person meetings, travelling to Australia first for the Ashes matches and then, a few years later, to New Zealand for the Lions tour.

Customers find the Birmingham location helpful too. “We do get a lot of distributors who come in and spend the day. They might have a sales meeting and then we spend time with them training because we’ve got a great showroom and test kitchen here.”

Until then, Glenn will be looking to beat last year’s figures, with projected record sales for the current financial year thanks to “great products, that we deliver on our promises, and the strong team I’ve got with me.”

Food Travels Better in First Class.

The SDX Thermobox range of food transportation units ensures your dishes arrive at their destination as fresh as the moment they departed. Convection heating, compressor cooling, or a combination of both. SDX enables Cook-chill or Cook-serve to be carried out all from a single trolley.

Superior Hygiene (HACCP Compliance). All SDX models have fully welded stainless steel interior with pressed (deep drawn) tray guides. Extreme Durability. The exterior is made with impact-resistant ABS plastic with protective bumpers. The interior is reinforced with high-pressure polyurethane foam.

AUSTR ALIA

OUR PEOPLE

Mark Fetting

David Emberton

It’s certainly helpful when our people know their work inside and out. Mark Fetting represented three major ice machine brands in Australia before taking on the role of Australian Sales Manager, Ice Production Equipment at Moffat seven years ago.

A pastry chef and baker by trade, David Emberton came to Moffat 14 years ago after many years as a commercial bakery manager. Now working as National Product Manager for Warewashing, he is responsible for growing sales for these brands and acting as a conduit between Moffat and various factories.

With 21 years of experience in the ice machine industry, Mark has a cool head for problem solving and logistical thinking, which is key to working with these highly technical pieces of equipment. His work involves sales and technical support of Scotsman ice products for Moffat’s sales managers, dealer network, and design consultants. He is also responsible for identifying new product opportunities and working with Scotsman on research and development of new products, as well as ensuring stock is readily available across distribution network. Looking to the future, Mark hopes to put this specialist knowledge to good use by creating an e-book on the importance of location, proper maintenance, and installation for commercial ice machines. On his off-hours, Mark loves spending time with his sons, and also enjoys getting out for a healthy round of golf.

David’s role spans a wide range of responsibilities, from working alongside marketing on key messaging to designing individualised dishwashing systems for customers. His background means he appreciates one perk of the job in particular: being able to visit some of the best kitchens in the country. Being well versed in the business of food production means he is also able to offer sage advice around products and systems, while also delivering operational and technical training when and where it’s needed. A true people person, David prides himself on being a good listener in both his professional and personal life. On the weekends he loves spending time outdoors with his family or sharing the excitement of a live football game with friends. He is also a keen runner and hiker, reaching new heights whenever he can.

Connection | O U R P E O P L E

AUSTR ALIA

FROM THE HEART Tim Browne our New South Wales Food Service Account Manager is busy each day working with chefs, venues and distribution partners to ensure they’ve got the ideal kitchen technology. While the work is a slight pivot from Tim’s previous career, this equipment specialist has the perfect skillset and mindset to deliver the right result.

In our industry, experience is the best base for delivering quality education. You can’t guide chefs to the right destination without first having walked the path yourself. With over 32 years in the food service industry there’s not a lot that Tim Browne hasn’t seen or done. From working in small restaurants, clubs, and hotels through to major catering venues and time spent serving at the Olympics in Nagano, Japan, he knows the value of a well-oiled machine. We sat down for a chat with Tim about what can turn a good chef into a great one and how, no matter the size, style, or location of the kitchen, following one fundamental rule delivers ultimate satisfaction for a chef. WHAT DREW YOU TO THE ROLE AT MOFFAT? I’ve always been privileged to use quality equipment, and I know the difference it can make to what ends up on the plate. I was

looking for a new challenge outside the kitchen, one where I could use my skills and knowledge to help others, and this role was ideal.

WHAT DOES YOUR TYPICAL DAY-TO-DAY LOOK LIKE? Typically, no two days are ever the same – which is how I like it. I could be conducting demonstrations in our showroom for clients or distribution partners, or scoping and quoting major projects, or out on the road training chefs on how they can get the best results out of their equipment.

WHAT ROLES OR VENUES SHAPED YOU THE MOST? I’d say it was my time leading large kitchen operations for Sydney Showground over the course of 16 years. Here we catered to major events with the 23,000-seat stadium – everything from AFL and cricket games to concerts and The Sydney Royal Easter Show which, with over 900,000 attendees

was the biggest ticketed event in the southern hemisphere. The largest dinner we executed was a 4000 pax three-course dinner. That’s 12,000 plates served in 90 minutes.

HOW DOES YOUR PREVIOUS EXPERIENCE HELP WITH THIS WORK? Working in fast paced kitchens I learned how to best multitask, prioritise, and adapt to changes. To ensure the right planning and execution you need unwavering focus and the support from both team and technology. Now I’m the position to share my experience with our customers, helping them find the very best solution for their unique requirements.

WHAT DOES THE MODERN KITCHEN OFTEN SUFFER FROM? Poor workflow and coordination. It’s mise en place that can separate the good from the great chefs.

Tim’s experience includes leading large kitchen operations for Sydney Showground over the course of 16 years.

DO YOU THINK THERE’S ANY EQUIPMENT THAT CHEFS UNDERUTILISE? I’d say it’s the combi oven, and the efficiencies that can be gained from ‘low and slow’ overnight cooking. Why not get the big task done while you sleep?

AWAY FROM WORK, WHAT DO YOU LOVE COOKING FOR YOUR FAMILY AT HOME? Sushi night is a common event in the Browne house. I’ll source a variety of whole fresh fish, prawns and crabs from the Sydney fish market and the family create maki, which means ‘to roll’ your own. On a recent camping holiday on the south coast of NSW, we caught bonito, mackerel, trevally and I went diving for sea urchins. That was a sushi night to remember.

IS COOKING AT HOME DIFFERENT FROM COOKING PROFESSIONALLY? When you cook from the heart, the satisfaction of creation is the same. The only real difference, of course, is that cooking at home provides hugs and kisses.

Connection | O U R P E O P L E

AUSTR ALIA

UNITED KINGDOM

OUR PEOPLE

Brad Dance

Ben McInnes

Mike Green

David Chesshire

A 4th generation baker, tradequalified in the industry, Brad Dance’s success as both Mimac Product Manager Australia and Bakery Territory Manager Queensland comes down to a wealth of experience and enthusiasm.

For many a hospitality career is one of many different paths across the same similar landscape, and Ben McInnes is no exception. His journey began the way many do – working as a dishwasher from the age of 15. From there he worked his way through a chef’s apprenticeship, where he built a hands-on understanding of what commercial kitchens demand of their equipment before transitioning into sales.

Coming from a background of video games and point-of-sale display design, 3D Visualiser Mike Green enjoys finding unique, interesting, and engaging methods in how he illustrates Moffat’s products.

Of the many hats worn by UK National Accounts Manager David Chesshire, the most common is the ‘client assistance and empowerment’ one, which sees him helping larger businesses develop and grow their capabilities on a grand scale.

On a day-to-day basis, Brad puts this rich background to work managing direct customer and dealer enquiries on bakery products, advising on upgrades and helping customers save money through automation. This means deftly counselling clients about the benefits of new equipment, ensuring the decisions made can provide immediate solutions while saving costs in the long term. After an impressive 24 years with Moffat, he knows his way around the equipment on offer, making him a trusted source of knowledge for both his colleagues and his customers. A keen follower of sports, including NRL, F1, cricket and golf, Brad knows what a difference focused, regular training makes. That’s why he’s always looking for ways to upskill and grow his knowledge. It’s how, through listening carefully to what his clients are looking for and keeping an open mind, he is a trusted source for expert insight and exceptional advice.

After 13 years selling Moffat equipment via several distributors, joining the company directly was a natural next step. Now, as State Sales Manager for Food Service in South Australia, Ben brings invaluable knowledge and experience to his everyday work. He has both the intricate technical details and the broader industry understanding of commercial kitchen operations. For Ben, the best part of the job is working alongside like-minded people who share a passion for making the most of their time in the kitchen. Outside of work you’ll find him out on the mountain bike or setting up camp somewhere off the beaten track. As with his career, out here he continues to forge ahead.

The ability to multi-task is essential to Mike’s work, as he often has many projects on the go. His to-do list can span from creating 3D renders of Moffat units for stock images and publicity, to the creation of props for restaurant settings, or the insertion of products into imagery of real kitchens. He is also responsible for transforming CAD drawings from the New Zealand-based design team into rendered, 3D images, and creating props and imagery for trade show kiosks. Always up for the challenge, Mike combines his art, mathematical and programming skills in his daily work. His love of drawing goes beyond the workday too, with cartoon-style animation a much-loved hobby. History is another special interest, so many a weekend can be spent browsing museums and visiting historical places, often with a sketchpad within close reach.

His multifaceted role also includes undertaking product training with sales teams, overseeing equipment demos in the test kitchen and showroom, and even donning a writer’s cap for industry publications and platforms. David stepped up to this role seven years ago after over 29 years working here. Backed by this abundance of experience, he thrives on exercising his excellent communication and negotiation skills to help customers find the right solutions, ensuring they can stay ahead of the competition with confidence in their equipment. A great weekend off involves hats of a different kind, as David loves nothing more than spending time in the hills mountain biking, shooting, and fishing with his family.

NEW ZEALAND

Tony Crump

Sam Lemalie

Richard Neale

Jaycel Neri

Moving to Moffat from managing an Auckland bakery, our National Sales Manager comes from a rich hospitality background. A qualified chef, he worked for a family-run catering company for many years before shifting his focus to baking.

Excellent time management and people skills are key to Sam Lemalie’s success, both at work and at home. As Night Shift Team Leader for the past two years, Sam oversees the press shop and fabrication teams, acting as a link between day and night shifts and coordinating between management teams to ensure targets are met with confidence.

Drawn to Moffat for the big-picture scope of our operation, Richard Neale brings valuable critical thinking and problem-solving abilities to his role as National Sales Manager, Food Service.

A good Quality Assurance Manager is worth their weight in gold, their ability to see the big picture while managing the small details is vital for any forward-thinking business. Jaycel runs a tight ship here as our QA captain, ensuring our systems are compliant with ISO standards, monitoring quality performance, and supporting improvements across the business.

His initial role was Bakery Product Manager, which involved a new mindset for sales. Here, his respect for the quality of Moffat equipment was of obvious value. Having used these products for many years, Tony knew the difference quality engineering and innovative technology could make. Since then, he has gone from strength to strength. Be it working alongside a baker before dawn or negotiating production line solutions with investors, Tony’s affability and approachability makes him a huge asset for our company. Behind the scenes, he enjoys researching industry trends and developing effective strategies to solve the challenges faced by his clients. Tony lives for variety and aims for continuous development, both in his professional and personal life. Outside of work, this is reflected by a passion for hiking, which he shares with his wife, as well as adventure motorcycling and travel.

Working with empathy and understanding, Sam begins each shift by ensuring his staff are in a good headspace for a productive night, calling for meetings when required to discuss any issues or changes of procedure. While he aims to have a big picture view on the work at hand, he also never hesitates to step in to work alongside both teams to get the job done. Back home, he begins a different sort of shift, taking over so his wife can head to work. Life is busy for Sam – he also co-leads the Canterbury Pasifika Autism Acceptance Trust (CPAAT), which aims to support and advocate for Pasifika families with autistic children. To relax, Sam loves to kick a ball around the park, and to host barbecues with family and friends.

While a relatively fresh face at Moffat, having joined in 2024, Richard has arrived with an invaluable history in the industry. Previous roles include key account management within the retail kitchen appliance sector and leadership roles in domestic building businesses. Richard now deftly manages relationships with our dealer network and key customer accounts, which means keeping a keen eye on opportunities for Moffat within the marketplace as well as tracking competitor activity. Trends change quickly, and he is always on the lookout for the ways and means by which our company can react accordingly to stay ahead of the needs of our customers. Outside of work, he keeps an eye on the forecast too, particularly the snow report in winter to ensure he can make the most of time on the ski-fields. Summer will often see him getting stuck into some DIY renovations and tending to his homemade gin distillery.

Properly addressing any quality issues requires keen problemsolving skills, an in-depth understanding of industry standards and performance needs, and the ability to build a collaborative environment. Jaycel works closely with her team to carefully investigate before implementing corrective actions with pace and precision. Her experience in this work is vital. After working as a Quality Engineer in the Philippines for half a decade she initially began as a Process Engineer here at Moffat, holding this role for four years before moving into management in 2024. After a busy workday Jaycel enjoys winding down with a good movie, a burst of karaoke, or a good walk out in nature.

Waldorf Continuum Series introduces a new 900mm Open Base for unimpeded access to cookware storage.

Create a more streamlined look and prevent buildup of debris underneath the units with new modular kick panel accessory.

The 900mm Target Top delivers continuum of heat for instantaneous recovery and temperature control. 450mm single and twin pan electric Fryers are suite matched with a low back.

New 900mm 6 zone Induction Cooktop features 6 x 2.5kW zones.

Suite matched infill Bench Tops, selected bases now with a GN 1/1 drawer option.

Life is Grand on the Island.

Waldorf Continuum’s full roll bullnose protects curved control panels. Rounded cabinet and drawer handles add to the aesthetic. Cabinet Bases are available with or without doors and can be converted between the two. Suite matched Refrigerated Base with 2 GN 1/1 drawers.

Gas Cooktops with new open burners and burner venturi tubes that can be removed entirely for easy cleaning. A master of continuous production, the Pasta Cooker is built for speed.

The 20mm solid Griddle plate spreads heat evenly across the entire surface.

Lifting handles on the Electric Chargrill provide easier access to the water pan below.

THE RIGHT PART. In a time-critical industry, knowing the right part can be found and installed fast makes all the difference. That’s why OEM spare parts are central to Moffat’s service. From exact-match orders to expert advice on the best solution, Moffat’s OEM spare parts team keeps you moving. With fast picking, packaging and multiple daily dispatch options, we deliver the parts, and the confidence, you need, without delay.

RIGHT NOW. Buy genuine Moffat accessories and spare parts online. parts.moffat.com.au parts.moffat.co.nz

Work smarter from start to finish. The Metos Viking 4G and Viking 4G Combi kettles deliver safe, reliable, and efficient food production for professional kitchens. Combining cooking, mixing, and optional cooling in a single unit, they streamline workflow, reduce labour, and increase productivity.

Christchurch’s One New Zealand Stadium at Te Kaka officially opened Anzac Weekend 2026.