Every year at the Fine Food Exhibition, we showcase live cooking demonstrations to explore the culinary ideas and possibilities on some of our favourite commercial cooking equipment in the kitchen.<\/p>\n
In line with our Moffat IQ<\/a><\/span> (our one on one demonstration session), this year we have included series of exciting demonstrations from guest chefs around the world, and also special appearances from two of the top Aussie celebrity chefs today.<\/p>\n[\/spb_text_block] [\/spb_row] [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_margin_vertical=”30″ vertical_center=”true” width=”1\/1″ el_position=”first last”] [spb_image image=”2608″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/3″ el_position=”first”] [spb_text_block element_name=”Convotherm” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”2\/3″ el_position=”last”]\n Join us to explore the culinary diversity that the Convotherm 4 combi ovens<\/span><\/a> brings in the kitchen. Our renowned international guest chefs from Convotherm \u2013 Andy and Jimmy provides hands-on demonstration to showcase how some of the hot and trending menu food items today can be created. From steaming, sous vide, regenerating to smoking meat products \u2013 learn how easily it can be done with the Convotherm and the ACS system.<\/p>\nFind our more about Convotherm<\/span><\/i><\/a>\n[\/spb_text_block] [\/spb_row] [spb_divider type=”standard” text=”Go to top” top_margin=”0px” bottom_margin=”30px” fullwidth=”no” width=”1\/1″ el_position=”first last”] [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_margin_vertical=”30″ vertical_center=”true” width=”1\/1″ el_position=”first last”] [spb_image image=”2606″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/3″ el_position=”first”] [spb_text_block element_name=”Scott Pickett” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”2\/3″ el_position=”last”]\n The man behind three of the most beloved north-side restaurants, Celebrity Chef Scott Pickett shares his passion for food with the art and crafts of cooking with us at the Moffat stand.<\/p>\n A local favourite, Scott opened his first restaurant Estelle and in the first year, received a Chef\u2019s Hat of opening and solidifying it as a valued member of the Melbourne food scene. In 2013, he opened a second venue, Saint Crispin with Chef Joe Grbac. Last year, Scott introduced his third restaurant ESP \u2013 Estelle By Scott Pickett, next door to the original Estelle.<\/p>\n Scott Pickett will be cooking live on the Moffat stand – bringing his energy, passion, enthusiasm and a story to everything that he does. See Scott in action on Tuesday 13th<\/sup> September 2016 at 1pm on the Moffat stand.<\/p>\n[\/spb_text_block] [\/spb_row] [spb_divider type=”standard” text=”Go to top” top_margin=”0px” bottom_margin=”30px” fullwidth=”no” width=”1\/1″ el_position=”first last”] [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_margin_vertical=”30″ vertical_center=”true” width=”1\/1″ el_position=”first last”] [spb_image image=”2595″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/3″ el_position=”first”] [spb_text_block element_name=”Matt Sinclair” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”2\/3″ el_position=”last”]\n MasterChef Australia\u2019s 2016 runner-up Matt Sinclair will be joining us on the Moffat stand to share with us his life post the epic journey on the reality TV show and how the experiences sets him up to his new venture over at the hip East Street Markets in Queensland. Be there to meet him up for a Q&A session on Monday 12th<\/sup> September 2016 at 11am.<\/p>\n[\/spb_text_block] [\/spb_row] [spb_divider type=”standard” text=”Go to top” top_margin=”0px” bottom_margin=”30px” fullwidth=”no” width=”1\/1″ el_position=”first last”] [spb_row element_name=”Row” wrap_type=”content-width” row_bg_type=”color” color_row_height=”content-height” bg_type=”cover” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” row_top_style=”none” row_bottom_style=”none” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_padding_vertical=”0″ row_padding_horizontal=”0″ row_margin_vertical=”30″ remove_element_spacing=”no” vertical_center=”false” inner_column_height=”col-natural” row_expanding=”no” row_animation=”none” row_animation_delay=”0″ minimize_row=”yes” simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”30″ custom_css=”margin-top: 30px;margin-bottom: 30px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] [spb_image image=”2597″ image_size=”full” frame=”borderframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/3″ el_position=”first”] [spb_text_block element_name=”Moffat IQ” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”2\/3″ el_position=”last”]\n If you\u2019ve got questions, we\u2019ve got answers.<\/p>\n Moffat IQ is your companion in providing you with the support to help you solve problems: from the smallest cafe to the largest of restaurants, we help make food service business, bakeries and commercial kitchens more effective and more efficient.<\/p>\n A free service, you can have a one on one consultation session with one of our Moffat IQ Pro\u2019s – No matter what the challenge, from cooking and holding to extending the shelf life of your food, we can help you with systems, process and equipment applications so you can save on capital costs, running costs, preparation and service time.<\/p>\n Our services include: Backed by the experience reputation and resources of Moffat, Moffat IQ is a free service it\u2019s how Moffat are investing back into the industry that has supported our business.<\/p>\nConvotherm East meets West.<\/strong><\/h3>\n
Celebrity Chef: Scott Pickett<\/strong><\/h3>\n
Hot new star: Matt Sinclair<\/strong><\/h3>\n
Moffat IQ : Professionals in kitchen and baking advice.<\/strong><\/h3>\n
\n-Solving any cooking or baking problems.
\n-Advising on how to cook, bake, hold and serve better.
\n-Be more cost effective
\n-Creating better more efficient systems and processes.
\n-Reducing capital costs, running costs and labour costs.
\n-Extending shelf life.<\/p>\n