Many steak fans say dry-aged steaks taste the best from the grill. The smoky aroma underscores the taste components excellently. If you do not have time to wait for the grill to heat up, the dry-age steaks can also be put into the pan. Because with some skill, it tastes at least as delicious as grilled.

Keep warm during winter, why not add a twist to the traditional steak flavour by putting it in a Sous Vide water bath. Cooking in a water bath keeps flavours locked in and retains moisture making a Sous Vide steak a tasty alternative to regularly grilling it.

Under the Government’s new legislation, there is an opportunity for you to claim immediate deductions for newly purchased business assets of up to $5000.

If you are thinking of buying new equipment for your kitchen, this would be the perfect time to do it! Give your accountant a call to find out more details about the Low Value Asset Depreciation and give us a call for the products you need.

Previously, we had published 5 recipes using a Kopa Charcoal Oven which generated quite some interest on charcoal cooking so we thought we’d publish four more delicious dishes from chefs at Kopa kitchens.

New Zealand will soon move from Level 4 Alert into Level 3 and most establishments will be able to start operating to provide food for takeaways and deliveries. People have been eating home cooked meals every day for the past few weeks and will be raring to eat something different.

For those of us who are running a commercial kitchen or bakery but have been out of action, it is important to remember that most the equipment in your business have been made for constant everyday use. Therefore, it is important to have all your food and beverage equipment properly cleaned before your start using them to prepare products for your customers.

After weeks of not using the grease trap, there has been no water flowing through the grease convertor or grease trap and this will have caused some fat, oil, grease (FOG) to congeal. There is a good chance that bacteria has built up around the seals and in the PVC piping.

Here is a simple guide to ensure that you remove all harmful bacteria and breakdown the FOG and get it flowing out. There are many brands of grease converters/traps, these points will cover most types.

After weeks of your dishwasher being inactive, there will be a lot of built up bacteria around the door seals, wash tank and in the drain pipes. The stagnant water in the drains will have a bad odour. It is very important that you clean your dishwasher thoroughly before you start using it normally.

This step-by-step guide will help you ready your dishwasher for normal use.

After weeks of not using the ice machine there has been no water flowing through the hoses and dispenser, so bacteria will be present throughout the insulated bin and dispenser. Most ice machines have an automatic cleaning cycle, but in this case it is important to manually clean all exposed areas inside and out.

Here is a step by step guide on how to clean and what to check before starting up the ice machine.

Dear Fellow Kiwis,

We have done extraordinarily well over the past two weeks by staying at home and keeping within our respective bubbles. Southern Hospitality has had the privilege of supporting a wide range of essential services with our products so that they can continue their work with minimal disruption.

Now We Can Ship Essential Products To Your Home!

After the recent announcement from the NZ Government confirming COVID-19 Alert Level 4 will be taking effect March 25^th, we would like to update you on the situation here at Southern Hospitality.

We will work to the Government guidelines to support these essential services and help keep people safe. Alert Level 4 calls for essential services to be supported throughout this period, as a supplier of key products to essential areas such as NZ Defence Force, NZ Police, Healthcare, Food Manufacturing, Supermarkets and Aged Care Facilities throughout New Zealand parts of our business will remain open.