{"id":5279,"date":"2024-09-19T17:34:32","date_gmt":"2024-09-19T07:34:32","guid":{"rendered":"https:\/\/www.moffat.com.au\/blog\/?p=5279"},"modified":"2024-09-30T11:10:36","modified_gmt":"2024-09-30T01:10:36","slug":"old-world-flavours-gets-a-modern-makeover","status":"publish","type":"post","link":"https:\/\/www.moffat.com.au\/blog\/working-kitchen\/australia\/vic\/old-world-flavours-gets-a-modern-makeover\/","title":{"rendered":"Old World Flavours Gets a Modern Makeover"},"content":{"rendered":"[spb_column col_sm=”12″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

\u201cWe\u2019ve had a pretty consistent food and wine offering for a long time, so people generally know what they\u2019re in for when they come into our place. It\u2019s quite a unique spot in Melbourne.\u201d<\/h1>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

The European in Melbourne is both well-known and well-regarded by those who want a little bit of European magic in their lives, without the long flights and immigration queues.<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

This iconic eatery has been a go-to destination for Melbournians and visitors alike since 1998, when current owners Josh Brisbane and Con Christopoulos joined forces to shine a continental spotlight on Melbourne\u2019s food and drink scene. That focus on European flavours was quite unique at the time and now, boasting an all-electric commercial kitchen equipment. The European is once again bringing something new to the city.<\/p>\n[\/spb_text_block] [spb_image image=”5285″ 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\/2″ el_position=”first”][\/spb_image] [spb_text_block 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=”1\/2″ el_position=”last”]\n

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The restaurant is situated next door to The City Wine Shop<\/a>, a combined wine bar, bottle shop and bistro which Con and Josh took over in 2003. The two venues happily co-existed next door to each other until recently, when a kitchen overhaul created space – literally – for a more unified offering.<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

\u201cWe had two kitchens running\u201d Josh explains. \u201cThe kitchen that serviced the wine shop was quite large, but all the equipment was well and truly past its use by date. It wasn\u2019t a big stretch to just replace all the equipment in there for brand new.<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

\u201cThe other part of this renovation was to consolidate the kitchens into one big one and to give The European more floor space for tables.\u201d<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

Moffat had a long-standing relationship with The European group of restaurants (which includes The Melbourne Supper Club), paving the way to suggest something entirely new \u2013 electric commercial food equipment.<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

Dating back to the 1800s, the historic building presented some layout challenges. These included being a narrow space and needing to upgrade utilities without damaging the building\u2019s integrity, which is integral to its charm and ambiance. Vincent Inzitari from the Trent Group helped with the redesign, and Perry Peters, who manages Moffat\u2019s Victorian and Tasmanian business, had a hospitality background that definitely helped. \u201cPerry was a hatted chef back in the day and he actually worked in the space where The Wine Shop kitchen was, so he knew it pretty well,\u201d Josh explains.<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

Along with The European\u2019s Head Chef, Josh, Vincent and Perry redesigned the kitchen to service both venues. The refit began mid-2023, and it remained business as usual with The European\u2019s kitchen taking up full service while the wine shop\u2019s kitchen underwent renovation.<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

The biggest challenge has been for the chef team, switching from gas to induction hob. \u201cThe guys have been in there since April and I think they\u2019re all quite impressed with what they\u2019ve got now,\u201d says Josh. \u201cIt\u2019s been a big change and it\u2019s still going to take a while for them to really get used to, but so far, it\u2019s been really amazing. They\u2019re all working in one area rather than splitting between two, so it\u2019s a lot more efficient too.\u201d<\/p>\n

At the end of May, the old kitchen of The European \u2013 now repurposed for additional restaurant seating \u2013 opened. The European can now seat 80, supplemented by a large outdoor area that serves both venues.<\/p>\n[\/spb_text_block] [spb_image image=”5283″ image_size=”full-width-image-gallery” 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\/1″ el_position=”first last”][\/spb_image] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

The wine bar is open seven days, whilst The European offers lunch and dinner, six days a week, with intentions to return to daily operation. The two venues share a menu and a team of staff. A cross-section of people come through the doors, including corporates, foodies, and Parliamentarians alike (they\u2019re just across the road from Parliament House), and the restaurant is always popular.<\/p>\n

\u201cWe\u2019ve had a pretty consistent food and wine offering for a long time, so people generally know what they\u2019re in for when they come into our place. It\u2019s quite a unique spot in Melbourne.\u201d<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/2″ el_position=”first”]\n

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A Melbourne institution, the City Wine Shop now houses the brand new fully electric commercial kitchen equipment which services both venues. Sitting opposite the Victorian grandeur of Parliament House, the European has gained iconic status amongst Melbournians and visitors alike.<\/p>\n

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It\u2019s like three or four times faster to cook things with the power these commercial ovens put out.<\/p><\/blockquote>\n[\/spb_text_block] [spb_image image=”5286″ 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\/2″ el_position=”last”][\/spb_image] [spb_image image=”5287″ image_size=”large-square” 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\/2″ el_position=”first”][\/spb_image] [spb_image image=”5288″ image_size=”large-square” 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\/2″ el_position=”last”][\/spb_image] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

IN THE KITCHEN<\/h2>\n

Perry Peters from Moffat suggested the move to a full range of induction kitchen equipment, and design and installation were undertaken by Trent Group.<\/p>\n

The European kitchen now includes the latest Waldorf electric equipment<\/a> \u2013 an induction convection range, as well as deep fryers, griddles, pasta cooker, solid top oven range, Wexiodisk dishwasher and Convotherm\u2019s combi steamers.<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

All-electric offers many benefits, says Perry. \u201cIt creates a cooler, safer work environment because there\u2019s less residual heat from equipment. With commercial induction cooktops<\/a> and sealed hobs, health and safety is enhanced and, of course, there\u2019s greatly improved cooking efficiency.\u201d<\/p>\n[\/spb_text_block] [spb_text_block 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=”1\/1″ el_position=”first last”]\n

And the verdict from The European? Owner Josh Brisbane agrees – \u201cit\u2019s like three or four times faster to cook things with the power these ovens put out. The kitchen team are really loving it.\u201d<\/p>\n[\/spb_text_block] [spb_image image=”5284″ 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\/1″ el_position=”first last”][\/spb_image] [\/spb_column]\n","protected":false},"excerpt":{"rendered":"

[spb_column col_sm=”12″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”] [spb_text_block 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=”1\/1″ el_position=”first last”] \u201cWe\u2019ve had a pretty consistent food and wine offering for a long time, so people generally know what they\u2019re in for when they come into our place. It\u2019s quite a unique spot in Melbourne.\u201d [\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ […]<\/p>\n","protected":false},"author":2,"featured_media":5282,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[172,41,171],"tags":[48,424,96,114,423,183,19,33,49,113],"class_list":["post-5279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-australia","category-vic","category-working-kitchen","tag-catering-equipment","tag-commercial-induction-cooktop","tag-commercial-kitchen-equipment","tag-cooking-equipment","tag-electric-cooking-equipment","tag-kitchen-equipment","tag-moffat","tag-restaurant","tag-restaurant-equipment","tag-waldorf"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=5279"}],"version-history":[{"count":22,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5279\/revisions"}],"predecessor-version":[{"id":5326,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5279\/revisions\/5326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/5282"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=5279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=5279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=5279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}