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"The only way to cook under pressure! The Clifton water bath is a must have in a serious kitchen, precision cooking, no wastage. At Mudbrick we use the Duobath around the clock." Andreas Lindberg, Head Chef, Mudbrick Vineyard and Restaurant, Waiheke Island |
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"The introduction of the Clifton water bath has transformed our kitchen. The slow controlled cooking of protein has provided our chefs with more flexibilty with their mis en place and service. The resulting use of the bath has meant a more consistent cuisine product which was previously difficult to achieve. I would regard this piece of equipment as an essential part of the modern kitchen and would recommend it to chefs who are serious about providing the best for their customers." John Allred, Executive Chef, Arbitrageur Wine Room and Restaurant, Wellington |
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"The precision, versatility and consistency offered by the Clifton Water Baths is fantastic. It has allowed us to do justice to our Texel Lamb and is partly responsible for all the rave reviews it gets. I have absolutely no hesitation in recommending this range to any serious chef who wants to do justice to his craft. I have been using the water baths for more than a year now and they are an indispensable part of my kitchen” Amit Laud, Executive Chef, Wharakaukau Country Estate, Palliser Bay, Featherston |
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"Having been introduced to the Clifton food range water baths a few years ago it has fast become an essential piece of equipment within the kitchen. The water baths are easy to use and the customer service and support is second to none! The versatility of the Clifton water bath allows you to bring out the best in ingredients consistently and accurately and has changed the way you perceive certain produce. Clifton's range and pricing also means it has something to suit every kitchen!" Ben Batterbury, Head Chef, The Rees True South Restaurant, Queenstown
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