Plenty to get through in our September Newsletter......
Did you get to the Fine Foods Australia Expo and see our AFINOX equipment in action?
If not, we've got a quick recap for you.
We're also very dessert focussed, as we check out our AFINOX blast chiller in use at Ninou's Boulangerie Pattisserie Viennoiserie in Sydney, and have a look at a fantastic new cookbook coming out from AFINOX collaborator, Darren Purchese, from Burch & Purchese Sweet Studio in Melbourne.
So please read on, and as always, get in touch if we can assist with any further info on any of our AFINOX products.
|
|
The Bulla 'Innovations in Patisserie Stage was a focal point of the expo, where we saw some fantastic demonstrations from industry leaders, such as Jessica Pedemont (Aka the Chocolate Artisan), Brett Noy (Uncle Bob's Bakery), Christy Tania (Langham Hotel) & Liz Bawden (Bakers Eleven).
However, I think the best highlights go to:
|
|
HIGHLIGHT 1
Darren Purchese, showing us how he creates one of his signature desserts, the Explosive Rasperry Tart.
|
|
|
HIGHLIGHT 2
Reigning World Pastry Champion, Emmanuelle Forcone, showing us his Dessert Innovations with Chocolate.
|
|
|
All these demo's saw the AFINOX Infinity 8 Tray Blast Chiller/Freezer in action, in use by the best in the business.
This ALL-IN-ONE model is a game changer, as not only is it capable of Blast Chilling, Blast Freezing, Thawing & Preservation cycles, it can also carry out HEATING cycles, such as Low Temp Slow Cooking (Max 85°C), Proving & Regeneration.
Available in Reach-In & Roll-In models, Infinity ALL-IN-ONE has great potential to deliver huge time / labour / energy / wastage savings, in kitchens of all sizes.
|
|
|
NEW COOKBOOK - Lamingtons and Lemon Tart
One of our esteemed AFINOX customers, Darren Purchese, of Burch & Purchese Sweet Studio, is launching a great new cook-book, titled
Sharing his renowned expertise in dessert creations, from batters, confectionary, caramel, pastry, meringues, jellies to chocolate garnish, Darren gives readers all the step by step instructions to absolutely WOW your dinner guests with some mind-blowing flavours.
|
|
|
The book is due for release on October 1st, for $50 RRP,
and will be available from all good book-stores.
|
|
is a French Boulangerie, Pâtisserie and Viennoiserie, produces premium quality French-style breads, viennoiseries, gourmet savoury food and pastries.
Located in Roseberry, in Sydney.
Get in touch if you'd like more info on their fantastic range. |
|
|
Ninou's are using the AFINOX
5 Tray All-In-One Blast Chiller/Freezer, capable of Blast Chilling, Blast Freezing, Thawing & Preservation cycles, as well as HEATING cycles, such as Low Temp Slow Cooking (Max 85°C), Proving & Regeneration. |
|
|
|
|
|
|
