Marc Graham, from Ausmont Catering Equipment, says the big demand is from Chefs not only looking to infuse smoke into dishes, but cooking with solid fuels.
“Everyone wants charcoal pits or wood fired rotisseries, not just for the flavour but for the whole theatre of cooking this style of food,” he says.
“Presentation is at the forefront, so things like the ‘jewellery box’ sushi refrigeration that showcases and treats the food as ‘precious’ are also popular.”
That is reflected in the set-up of Rockpool Dining Group’s new Sake at Manly Wharf in Sydney, which includes both a custom made smoker and jewellery box cabinet.
Other on trend equipment includes:
Using charcoal and smoke to add flavour has been around for millennia. But it’s never been easier as chefs can now use hand-held smokers to infuse flavours in meats and liquids.
From making nut milks from scratch to infusing simple syrups, liquid flavours will be on the rise: as served at Pendolino in Sydney, in the Nougat, Ligurian Honey and Almond Milk Semifreddo, Vienna Candied Almonds and Crostoli.
Expect more sous vide machines, centrifuges, dehydrators, and cryogenic freezers. This will make “molecular gastronomy” more accessible to the average chef, not just Heston.
It evaporates, distills, separates and purifies liquids so you can add more intense concentrated essences of herbs or combine the flavours and aromas of fruits and vegetables. This has been seen for some time in the kitchens of Attica and George Calombaris’ Made Group.