The Marion is Canberra’s latest and most exclusive destination for weddings, private celebrations and corporate events. Situated at Regatta Point by the picturesque Lake Burley Griffin with a breathtaking view of the National Triangle along with panoramic vistas of the surrounding bushland.

The site is named in honour of Marion Mahony, an artist and pioneer of her time and one of the first licensed female Architects in the world. Marion was instrumental in the design and planning of Canberra’s iconic city and Lake Burley Griffin. The building now overlooks the city and lake forever paying homage to her life’s work.

Assaona is in Portixol, an authentic and historic fishing area that reflects the legacy of authentic Mallorca and today’s modernity. This beach club was opened in May 2018, with a team of 40 people.

From early in the morning until late at night, they offer a unique space with a personal and exclusive service at the height of the most demanding. It has various outdoor spaces and environments from which you can choose to taste their magnificent dishes. An oasis in the Balearic capital where the most modern gastronomy is seasoned with traditional touches and the best local raw material.

Assaona is opened every day of the year allowing to enjoy the sea, the beach, the cocktails and the balinesas beds in summer, as well as the most cosy chimney and the best views to the Mediterranean in winter. All this seasoned with music, cocktails, an exclusive wine list and the most succulent dishes prepared by its chef.

In Assaona you will find top quality cuisine made with the best local products from the sea and the land. The kitchen team of Assaona, led by the prestigious chef Gerhard Schwaiger, and directed by Gonzalo Chaves, carefully chooses the ingredients to offer a cuisine where tradition and modernity come together. Simple, fresh and, above all, very elaborate recipes to delight their customers with a menu based on market products at any time of the year and at any hour of the day. All presented with the wise combination of international experience and passion for Mediterranean cuisine.

Their kitchen has a Thermaline 90 cooking block, 2 6 GN 1/1 ovens, a dishwasher
of canopy, 2 refrigerated tables and 3 refrigerated cabinets. In addition to all this, the myPRO family includes a myPRO XL washer and dryer and the folding steam roller.

“This beach club chose Electrolux Professional to equip their professional kitchen because of positive references we had made in Palma de Mallorca, they knew our brand and wanted to count on us for this successful project. They were looking for a complete solution, a single supplier they could trust. They also needed all the high production equipment to be electric, which we could meet.”

List of installed equipment:

thermaline modular 90
SkyLine Ovens
Dishwasher
Refrigerated Tables
Refrigerated Cabinets
myPRO XL Washer and Dryer
myPRO Folding steam roller

Jordan Dupont, who is the creator of the brand, lived in Vietnam from 2010 to 2015, and says that one of his favorite meals during his stay in Vietnam was chicken wings. However, the wings he ate there weren’t exactly as crunchy as he wanted, and Koreans were doing it much better. Due to his fondness for palate and his passion for crispy chicken, Mr. Jordan desired to open a restaurant to serve a more crunchy version of the flavor he experienced in Korea when he returned to Turkey. Keeping its focus on the wings, he created the Coni&Co brand by adding crispy fillets and burgers to the recipes. Thus, the first chicken gourmet restaurant was born in Turkey.

“Crispy chicken is an ‘extremely chic’ meal all around the world. However, in order to consume this in the most accurate way, it must be consumed as soon as possible after taking it out of the fryer. Preparations must be “made-to-order”, that is, they must be made on order, because after the product is cooked, the rate of crispiness and juiciness decreases every second. In fact, when done using the right equipment with the right operations; product almost acquires a Michelin Star balance with the rate of its crispiness, juiciness and softness.”

The preparation process of the crispy chicken is very important. At first, they marinate the chicken, then perform the coating process consisting of flouring and spices. They cook the wing twice and chill in the Electrolux Professional Blast Chiller. And they make the coating sauce, the bread, everything themselves, they only buy the chicken from the outside.

“When opening the second branch, we decided to work with Electrolux Professional brand, which is The OnE solution partner which offers complete solutions to perform all the kitchen and service with a single brand. It was very important for us that the heat recovery feature of the Fryers were high as a Kitchen equipment. That’s why it was our primary preference to choose Electrolux Professional brand.”

“In terms of Beverage equipment, we decided to work with the Electrolux Professional brand which has bought Unic brand, the world’s best Espresso Machine brand, because of the ‘unique’ artisanal spirit of its coffee – which we believe will provide us the best results; and so, we bought an espresso machine, an espresso grinder, and in addition, a soft ice cream dispenser. Electrolux Professional Fryers, Blast Chiller, Espresso Machine and Soft Ice Cream Dispenser make our lives more easier during our busiest days and get the fastest and highest quality results in the products. When our customers come to our place to relax and sip their coffee for treating themselves after eating their meals, it is important that espresso machines perform with high performance and the same consistent results in the process of coffee preparation. On-demand coffee grinder is easy to use and provides uniform grinding each time. The soft ice cream dispenser, which we use to make soft ice cream, also brings a variety to our menu options.”

Coni&Co is a hobby of the brand creator, which has been driven by pleasure and nurtured with confident steps. At Coni&Co, all products are prepared by their own hands every day for the purpose of bringing happiness to guests who come to the place and request takeaways by offering the service in the fastest and in a quality way.

Electrolux Professional is a prospective investment for us!

Devrim Uyguner – Coni&Co Restaurant Manager

“Electrolux Professional is the world’s largest brand for us, offering complete solutions for those who want to do their job much more professionally. With the planned conveniences in the production of devices, we accelerate the work we do in a unit of time. With the support of the Authorized Service Partner, our infrastructure becomes even stronger. Electrolux Professional is a prospective investment for us.”

List of installed equipment:

Fryer HP
Blast Chiller
Undercounter Refrigerated Table
Aura Espresso Machine
On-demand Coffee Grinder, Flat 75mm
Soft Ice Cream Dispenser

Specifically, in the Katharades area of Ierapetra, in the Prefecture of Lassithi, is the 5 * luxury resort Ostria Resort & Spa with a capacity of 1200 guests that operates seasonally (7 months out of a year), which offers high quality services that aim to meet every need of each visitor promoting at the same time the unique Cretan hospitality.

Executive Chef Manos Kokolakis in charge of the food service department of Ostria Resort & Spa for the 3rd consecutive year, from a very young age had the dream to become a Chef and to this day he loves what he does. He started his career in 1997 after graduating from Cooking School, he has enriched his knowledge in Greece working in various hotels, using new technologies and systems e.g. sous vide, HACCP, etc.

Under its supervision, a staff of 40 people, which serves the needs of the 6 themed restaurants Orion Main, Thalassa Sea Side, Vathypetro Wine & Grill, Maestro Traditional, Aeolus, Theatro Pool of Ostria Resort & Spa, as well as the other restaurants and offer among other unique gastronomic pleasures and experiences with dishes based on Mediterranean cuisine – traditional Cretan cuisine – creative Greek cuisine – international cuisine. 1200 meals, 3 times a day (all-inclusive hotel) and with a menu that is constantly updated according to the needs.

After the recent renovation of the hotel, the kitchen area was equipped with a 170-liter thermaline pressure electric braising pan for the needs of the hotel, following a suggestion by the owner Mr. George Tzarakis, the new top oven SkyLine, and other Electrolux Professional equipment.

“High performance, maximum productivity, unique quality results, fewer man-hours, economy, speed (cooking time) and infinite possibilities offered by the therma pressure braising pan, are the main reasons I use it 7 days a week“, emphasizes Chef Manos Kokolakis.

There are cases like last year when at the same time Ostria Resort & Spa offered over 2000 portions at an event at the hotel, a catering event in the village, as well as to the visitors of its a la cart restaurants, based on the cook & chill system and the Electrolux Professional other appliances and solutions.

Chef Manos Kokolakis’ discussions with Mr. Tzarakis on issues related to the continuous renewal of equipment, especially when this is the result of new technologies that offer desirable functions, result in their fast implementation.

The philosophy of the hotel is fresh products, fresh fish, fresh vegetables and fruits, which we procure ourselves daily from local markets as well as from local greenhouses in Ierapetra.

The presentation and taste of the dishes is based on the human factor especially when the Chef tries to develop his techniques through new technologies, and when there is the right machine to complete the creation of the Chef, then the result is very satisfactory to the chef, to the management and especially to the visitor “, emphasizes the Chef Manos Kokolakis.

The hotel operates at 35-40% max due to the pandemic, so that it is able to offer high quality services with priority on health and safety. Note that 100% occupancy (1200 people) means that not only we but also the customers must manage the distances and the rules of health and safety, for that reason the decision was made for limited occupancy.

Ostria Resort & Spa is not reminiscent of the classic all-inclusive hotel. The logic of recreating new dishes from everyday meals does not exist. Every day we offer new dishes and options. Especially during the pandemic that we have been living for months, although our buffets are half full (and in fact with additional protection for safety), we offer top dishes and service to each visitor trying to make his visit an unforgettable experience.

“Providing security to guests through daily feeding was not a difficult task for us at all. Gastronomy is not bothered by the pandemic. It is difficult for us what we just want to present only. We have always had spotless kitchens and we always operate according to HACCP standards. We maintain hygiene and safety in our premises using gloves, masks, keeping distances as much as possible, continuous disinfection, etc. For us it was not something new “, emphasizes Chef Manos Kokolakis.

The next day in the restaurant business remains difficult because it is difficult for us to present our work through windows. We must all work together to overcome the difficult days we live in, so that we can offer what we have been trained for and what we really want to deliver. It’s unfair to fight with your team all day to sample only your potential. Many companies have a problem with the pandemic. Imagine that when operating costs are increased by 20% and occupancy is reduced by 50%, it is impossible for a business to be profitable these days.

Chef Manos Kokolakis – Ostria Resort & Spa

“We have confidence in Electrolux Professional and the solutions it offers. Electrolux Professional solutions cover me for the needs of the hotel but also for the quality and result of the dishes I want to make. The appliances themselves are smart devices, very easy to use and help me tremendously in my work “

List of installed equipment:

thermaline Brasing Pan

SkyLine Ovens

On the top floor of the award-winning Brooke Street Pier on Hobart’s majestic waterfront sits Aloft. With its spectacular views over the harbour, it is a popular hub for Hobart locals who love the relaxed vibe, the convivial atmosphere and of course, the amazing food.

Designed with a spacious, airy feel, the heart of the restaurant is the open kitchen where the talented Chefs rustle up freshly prepared dishes from a Pan Pacific Asian inspired menu with a unique Tasmanian twist that simply bursts with flavour.

Heading up the amazing team is head chef Christian Ryan, who has been cooking for 14 years and did part of his training in the Savoy Grill in London with the infamous UK chef, Gordon Ramsay.

Christian and his team are passionate about the local produce and are committed to working with some of Tasmania’s best producers. The menu is designed to reflect the changing seasons and showcases the best and freshest local produce.

One thing that makes Aloft unusual is that the restaurant doesn’t have a gas supply. The innovative Brooke Street Pier is not just a building but a four-storey floating pontoon. It rises and falls with the tide without a stable connection to the land, therefore unable to connect to the gas mains. This meant that Aloft had to build a kitchen based around electricity, which posed a problem as an Asian kitchen generally relies heavily on cooking with high heat generated by gas.

The adaptable team at Electrolux Professional was able to help Aloft create an open plan kitchen that was streamlined, aesthetically pleasing and functional. An Electrolux Professional Combi oven became a giant bamboo steamer for the perfect steaming of dumplings, greens and proteins whilst the modular flat top proved invaluable and substituted for the pan-frying of dumplings.

Christian is thrilled at how the open kitchen turned out as well as the level of service and training on received the equipment. In the three years since the restaurant was fitted with an Electrolux Professional kitchen, the team have not experienced any problems with the equipment at all.

Christian adds, “Electrolux has a strong brand name. Everywhere I’ve worked, we’ve had Electrolux of some degree in the kitchen. It is a name that everybody knows and it’s reliable …. I’d recommend Electrolux to anyone opening a kitchen.”

In July 2020, the restaurant is set to open its doors again following the enforced shutdown due to COVID-19. So, if you’ve never been to Aloft before, it’s time to find out what makes Aloft so special. Expect fine food, fun music and a relaxed ambience – and of course, don’t forget those spectacular views. Aloft isn’t just a restaurant – it’s an experience.

Established in 2008, The Agrarian Kitchen became Tasmania’s first farm-based cooking school. Offering paddock-to-plate cooking experiences in a 19th century schoolhouse surrounded by five acres of scenic lush land, it was the brainchild of Rodney Dunn and wife Séverine Demanet who had always dreamt to reconnect with the earth – to grow and cook authentic food with real ingredients.

Nine years later in 2017, Rodney and Séverine expanded on the same concept to open The Agrarian Kitchen Eatery in a beautiful Bronte building in nearby New Norfolk’s Willow Court – the town’s old mental asylum. With its expansive spaces, large windows and high ceilings, The Eatery offers a memorable dining experience in a majestic heritage setting.

Everything at The Eatery is made on site, from the bread, butter and cheese to cured meats, preserves and pickles. With locally sourced lamb and Highland cattle beef plus pork that comes from Rodney and Séverine’s own farm. The goats, chickens and bees provide the milk, eggs and honey and their abundant supply of fruit and vegetables come from the community garden, which is literally opposite the restaurant.

When Rodney decided to open The Eatery, he wasn’t set on the menu but was certain that he wanted to give diners the chance to experience simple but beautifully cooked food using fresh locally grown produce.

Electrolux Professional seemed like an obvious choice for the commercial kitchen equipment. Rodney was not only familiar with the brand from his previous culinary roles but also confident in the quality and durability an Electrolux Professional kitchen would offer.

The kitchen designed around the existing space with Electrolux Professional’s modular cooking equipment arranged in such a way to provide Rodney and his kitchen brigade maximum space and flexibility. The deep fryers are on constantly to produce one of The Eatery’s favorite dishes – Sour Dough Potato Cakes, these light and fluffy pillows of deliciousness are not like any potato cakes you have ever tasted.

The pasta cookers get a real workout producing beautifully cooked house made pasta as well as perfectly blanched seasonal vegetables. The combi oven is reliable and versatile, used daily to pump out menu items and handy for the bulk preservation of out of season produce when used in conjunction with the Electrolux Professional bratt pan.

In fact, every week during the summer months, you will find one of the Chefs either pickling, fermenting, curing or making jam in the dedicated preservation kitchen – as Dunn says, “the pans make light work of turning a ton and a half tomatoes into chutney and preserves – as you can do it in one hit”.

If you would like to know why The Eatery won two Hats within four months of opening and voted the best regional restaurant in Australia by the Good Food Guide, why not book a table at their restaurant or sample something from their takeout menu? After an enforced shutdown during the COVID-19 pandemic, The Eatery is now open for business again with a set-menu offering for dine-in guests. Their new Takeaway Kiosk is also open on weekends and you’ll also get a chance to sample some of their wine, sweet treats and preserves.

The Agrarian Kitchen Eatery is in New Norfolk, just a 35 minutes’ drive out of Hobart in the beautiful Derwent Valley.

Breathing new life into Sydney’s progressive dining scene, nel. restaurant is pioneering a global-infused culinary experience that is setting Sydneysiders taste buds alight.

Spearheading the kitchen is chef Nelly Robinson, celebrated for his contemporary interpretations of modern Australian dishes. Inspired by past experiences within Michelin-starred venues in the UK, Nelly’s robust understanding and appreciation of the best seasonal produce is showcased with an ever-changing seasonal degustation menu.

Showcasing a full suite of Electrolux Professional kitchen equipment. Seasonal set menus are paired with organic wines and sakes. The dishes have a Japanese bent, but the philosophy behind them is really about reducing human intervention with foraged produce and age-old cooking processes.

Situated on Hobart’s historic Franklin Wharf is the architecturally designed Frank Restaurant and Bar. The venue boasts high ceilings and tall glazed windows that perfectly frame the picturesque waterfront views.

Frank Restaurant takes great pride in sourcing the very best produce Tasmania has to offer, along with wine from local friends as well as trusted specialists from vineyards around the globe.

Frank offers contemporary South American influenced cuisine in a lively dinning atmosphere. Inspired by flavours of Argentina and her nearest neighbours, the menu also reflects the Australian love affair with the barbecue. The carefully selected range of professional cooking equipment play an essential part to the menu design.

The versatile Electrolux air-o-steam Touchline combi oven serves up a variety of dishes with speed and consistency. The chargrill infuses smoky flavours into foods whilst the chrome grill sears meat to perfection every time.

Electrolux Professional are proud to provide a range of customised cooking equipment that help the team at Frank Restaurant focus on doing what they do best.