April 2010

Fine Food NZ 13-15 June 2010

Momentum is building for the very first Fine Food New Zealand exhibition being held from 13 -15 June at the ASB Showgrounds, Greenlane, Auckland. Fine Food New Zealand represents a real break from the past that will deliver the kind of event exhibitors and visitors have been crying out for over many years, according to the organisers.

Bell Technology Ltd will be exhibiting their famous Clifton FoodRange Sous-Vide baths at this inaugural event. This is a good opportunity for chefs to inspect the baths first hand and discuss with the experts how Clifton Sous-Vide baths will transform your kitchen, like they have done so in many leading New Zealand. Australian and European restaurants. Visit Stand J1.

March 2010

Clifton Food Range Lands a Leading Role in Major New UK TV Series 'Iron Chef'

Clifton Food Range is delighted to announce it has provided three FLD-8/8 Digital Duo Baths for 'Iron Chef', the smash hit TV cookery show from the US and Japan, scheduled for airing on Channel 4 on 26th April 2010. The Digital Duo Baths will enable the show’s battling chefs to execute the latest in advanced sous vide cookery, as they clash in the program’s Kitchen Arena, to secure their position as the victorious Iron Chef.

The program is destined to be the next scheduling triumph on British TV, being positioned before 'Deal or no Deal' and the FLD-8/8 Digital Duo Baths will benefit from maximum exposure as they feature alongside the country’s leading chefs.

The Clifton Food Range, designed specifically for use by chefs demanding the very best in specific temperature control equipment, manufactures the water baths that are perfect for sous vide and low temperature cooking, the innovative cookery technique of the moment. The FLD-8/8 Digital Duo Bath’s precise temperature control has proven an outstanding success with professional chefs, enabling their ability to enhance both the flavours and texture of a wide range of ingredients.

Melvin Dickson, Managing Director, states, “It is our pleasure to provide Iron Chef with three of our water baths and we are delighted that our advanced technology is enabling the expansion of sous vide as the cutting-edge method of cookery.”

February 2010

Restaurant Magazine

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