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Practical hospitality guidance, commercial kitchen inspiration and updates from ICE Group.
Oysters can stop a table for a moment. The tray lands, shells catch the light and everyone decides whether to reach for lemon, mignonette or nothing at all. For a restaurant, hotel or bar, that little piece of...
Read moreCacciucco and bouillabaisse come from different stretches of the Mediterranean, but they share a kitchen truth Australian operators understand immediately: good seafood does not have to mean a neat fillet in the centre of a white plate. A...
Read moreFor over two decades, Luus Industries has been a leading name in Australian commercial kitchens. Established in 1998, this Melbourne-based company takes pride in crafting high-quality, Australian-made equipment designed to withstand the demanding environment of professional kitchens. But...
Read moreLamb shanks have the rare ability to feel generous before the guest takes a bite. The bone gives the plate height, the sauce signals hours of cooking and the meat should yield with almost no persuasion. It is...
Read moreSingapore chilli crab is messy in the best possible way. The sauce is glossy, sweet, savoury and gently hot; the crab demands both hands; and the steamed buns disappear almost before the first shell is cracked. For restaurants,...
Read moreThe BLT is one of those café orders that looks impossible to get wrong—until it arrives with soft toast, lukewarm bacon, slippery tomato and a tower of lettuce that escapes on the first bite. Because guests already know...
Read moreGarlic bread is often treated as something the kitchen can throw together while the real food is cooking. Guests know when that has happened. Pale bread, raw garlic and a butter puddle might fill a gap on the...
Read moreIn the competitive landscape of the restaurant industry, it's no longer enough to simply serve great food. Customers are looking for an experience that will leave a lasting impression—a feeling that goes beyond just a satisfied appetite. That's...
Read moreA commercial sandwich press or contact grill should be selected by workload, plate size, plate pattern, power, recovery time and the foods being cooked—not simply by the number of sandwiches shown in the product name. For a busy...
Read moreThe sound of a fryer basket dropping is part of the rhythm of countless Australian kitchens. Chips, calamari, arancini and fried chicken can move quickly, travel well and deliver the crunch guests expect. When the station is working...
Read moreIn the fast-paced world of commercial cooking, staying ahead of the culinary curve is crucial for success. With the constant evolution of culinary techniques and technologies, it's no wonder that combi ovens and convection ovens have become the...
Read moreDessert is the last thing a guest eats, but it is often the last part of the menu to receive serious planning. A list of crowd favourites gets assembled, the garnish grows during tasting, and then the kitchen...
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