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Practical hospitality guidance, commercial kitchen inspiration and updates from ICE Group.
Korean fermented flavours have moved from specialist venues into mainstream Australian dining. Kimchi, gochujang and doenjang now appear in burgers, breakfast dishes, sauces, snacks and share plates because they offer something operators constantly look for: bold flavour from...
Read moreNative Australian ingredients have quietly moved from garnish to headline act. What started as a fine-dining flourish — a scattering of finger lime pearls on a $220 tasting menu — is now showing up in suburban cafés, regional...
Read moreGreat restaurants rarely begin with equipment schedules and construction drawings. They begin with a clear idea: who the venue is for, how it should feel and why people will want to return. Kazzi Beach Greek began with that...
Read moreA more efficient commercial kitchen is not created by simply buying faster equipment. The best-performing kitchens bring together workflow, menu requirements, capacity, storage, cooking, refrigeration, warewashing, utilities and service access so that people and equipment can work together...
Read moreThe Wega Rover EVD 2 Group is a commercial espresso machine for cafés, restaurants and hospitality venues that need two-group capacity, programmable dosing and a straightforward barista workflow. Its 740 mm-wide footprint, 240V 20A electrical requirement and practical...
Read moreEvery successful commercial kitchen depends on more than good ingredients and skilled staff. The cooking method chosen for each dish influences flavour, texture, nutritional quality, production time and consistency. It also determines which equipment will earn its place...
Read moreA commercial combi oven combines convection heat and steam in one appliance, giving cafés, restaurants, hotels, caterers, schools and healthcare kitchens a flexible way to roast, bake, steam, regenerate and finish food. The best model is not simply...
Read moreIf 2025 was about recovery and recalibration, 2026 is shaping up as the year hospitality gets sharper, leaner and more intentional. Across the latest hospitality outlooks, a few themes are coming through again and again: operators are embracing...
Read moreThe Enduring Appeal of Commercial Pie Ovens & Warmers Few foods carry the cultural weight and commercial reliability of the humble pie. In Australia, pies are more than a menu item — they’re part of sporting culture, café...
Read moreSweet and spicy has moved well beyond novelty. From hot honey fried chicken and chilli-lime doughnuts to spicy caramel, mango-chilli drinks and gochujang glazes, swicy has become one of the most versatile flavour ideas for cafés, restaurants and...
Read moreApfelstrudel has the kind of menu recognition hospitality operators value: guests understand it immediately, yet a well-made version still feels distinctive. Crisp pastry, warmly spiced apples and a simple sauce can deliver comfort, theatre and a strong sense...
Read moreWhole-wheat pasta is often introduced with a health claim and then asked to behave exactly like refined-flour pasta. That is where disappointment begins. The bran and germ bring colour, aroma and a firmer, more rustic texture. They also...
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