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FEATURE // Equipment

The essentials Quality kitchen equipment is just as vital to a five-star dish as the produce it’s made from. WORDS Monique Ceccato THE TOOLS USED to create a dish can have a significant impact on

what you send out to the customer. Not to mention, quality equipment can considerably improve a kitchen’s prep, cooking and cleaning time, whether it’s a simple hand-held gadget or a multi-function tool.

Hospitality asks chefs Amy Hamilton, Kenny McHardy, Melissa Palinkas,

Nic Wood and Russell Blaikie to share their new purchases, tried and tested favourites and the non-negotiable essentials in their kitchens.

Amy Hamilton Liberté “Some of my favourite pieces of kitchen equipment are the cheapest and most random,” says Amy Hamilton, head chef and owner of Albany bar and restaurant

Liberté. It’s nothing fancy, but a simple green bean

splitter she picked up in an op shop is in top rotation. “You push a green bean through a handheld gadget

with three blades that simultaneously skin the outside of the bean and slice [it] in half lengthways,” says

Hamilton. “If a chef had to do it manually with a knife, I’d probably end up with a far more inferior product and be broke by now.”

For Hamilton, some of the most-used and essential

items in her kitchen are the simplest. She admits the

fast pace of Liberté wouldn’t run without a couple of

“good, non-stick pans for the tonnes of crab noodles,

our steamer for baos and puddings [and] our blue kiwi julienne peeler we use to shred everything.”

Hamilton also encourages chefs to

think about cost versus reward. “I think it’s

important to ask yourself whether the kitchen

equipment you’re buying improves the longer-

term day-to-day running of the kitchen and the

quality and efficiency of the food coming out of

it,” she says. “If it does, those purchases are always

important. Hamilton answered the question herself with the purchase of a new 32-cup rice cooker

that recently arrived at the restaurant. “It’s easy to overspend on gadgets that might be useful for one dish but don’t benefit your operation in the long run.”

“I think it’s important to ask yourself whether the kitchen equipment you’re buying improves the longer-term day-to-day running of the kitchen and the quality and efficiency of the food coming out of it.” – Amy Hamilton 46 | Hospitality

Profile for The Intermedia Group

Hospitality August 2021  

Hospitality is the magazine for chefs, restaurant operators and foodservice professionals across Australia. It combines the latest industry...

Hospitality August 2021  

Hospitality is the magazine for chefs, restaurant operators and foodservice professionals across Australia. It combines the latest industry...

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