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Christchurch Town Hall

12/07/2019 2:46 pm

The Christchurch Town Hall is one of the City’s most recognisable pieces of architecture and one of New Zealand’s premier performance venues. Three years of restoration work includes strengthening to 100% of the new building standard, reinstating its iconic heritage features as well as a significant upgrade and overall refurbishment. This world-class performance venue will offers multi-functional conferencing options and a dramatic backdrop for gala dinners, cocktail functions and special events.

Southern Hospitality takes great pride in being a part of this revamp in collaboration with Project Mechanical Services and Project Stainless Ltd.

Southern Hospitality Commercial Kitchen Design

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Tirohia Marae

9/07/2019 8:21 am

Tirohia marae is located 7 kilometres south of Paeroa. It belongs to Ngāti Hako and sits under the gaze of their maunga, Te Rae o Te Papa, beside the Waihou River. It maintains a tohora tradition. The marae consists of the wharenui Te Kotahitanga, the wharekai Te Oranga and restroom facilities, Te Āhuru.

Southern Hospitality along with Project Mechanical Ltd and Project Design International is proud to have worked with the marae to refurbish their kitchen.

Southern Hospitality Commercial Kitchen Design

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Shirley Boys and Avonside Girls

26/06/2019 12:26 pm

Avonside Girls’ High School and Shirley Boys’ High School is a brand new, state of the art campus, which will become a crucial asset for the east of Christchurch.

Southern Hospitality along with Project Design International Ltd, Project Mechanical Ltd and Project Stainless is proud to have worked on this project in collaboration with Southbase construction, CPB construction and Spotless Services to help the next generation of Kiwis train to be a part of the New Zealand Hospitality industry.

Southern Hospitality Commercial Kitchen Design

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Tokyo Sour

24/06/2019 9:09 am

Tokyo Sour This cocktail is a beautiful and elegant twist on the classic Gin Sour, allowing the culinary botanicals in the Japanese Gin to shine with notes of yuzu, toasted sesame, cucumber, sansho pepper and shiso, and it is made using a Grant Sous Vide. The result is moreish and complex with stunning flavours that are well integrated.

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Red Wall 1939

21/06/2019 11:08 am

Red Wall 1939 is Auckland’s newest Chinese dining experience. Housed in a beautiful, newly-renovated heritage building in the iconic Parnell Rose Garden, Red Wall 1939’s menu is based on a traditional, formal style of banquet dining, founded in Beijing’s famous sacred palace, the Forbidden City. Featuring both an A-LA-CARTE Menu and Dinner degustation menu, it brings a modern twist and is designed to showcase the stunning NZ produce, while retaining the essence of centuries of state banquets and traditional Chinese cooking methods.

Southern Hospitality along with Project Design International Ltd, Project Mechanical Ltd and Project Stainless Ltd is proud to have worked with Red Wall 1939 in bringing this kitchen to life.

Southern Hospitality Commercial Kitchen Design

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Using the Kopa charcoal oven

14/06/2019 11:37 am

Charcoal ovens are very poplar now a days. With Kopa Charcoal Ovens, you can prepare almost any type of food – from delicious pizzas to stakes with the perfect smoky aroma. The charcoal oven contains built-in ash pan, grease tray and heat-resistant stainless steel handle. Here are 5 recipes using a Kopa Charcoal oven.

Southern Hospitality Commercial Kitchen Design

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The Wreck

12/06/2019 3:54 pm

The Wreck is the resident watering hole at the Auckland Fish Market at Wynyard Quarter in Auckland. They serve craft beers, a wide range of New Zealand wine, and delicious cocktails! Southern Hospitality along with Project Stainless and Project Design International is proud to have helped bring this place brimming with life and excitement.

Southern Hospitality Commercial Kitchen Design

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Grant's Sous Vide cooking equipment is precision temperature cooking - the most consistent way of cooking!

The principle of cooking food sous vide is simple: food (e.g. a cut of meat) is vacuum sealed in a pouch with/without an accompanying sauce or seasoning, and then cooked in a precision temperature controlled bath at comparatively low temperatures (typically around 70°C). Sous vide cooking method is mainly used for cooking meat and fish, vegetables and fruit and offers a range of key benefits...

Beef & Lamb

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SOHO

14/05/2019 10:33 am

SOHO is the latest eatery at Smales Farm and it takes the art of traditional Thai cooking and gives it a modern twist. They pride themselves on preparing food from scratch, and creating dishes full of flavour and freshness. Centre stage is their rotisserie, roasting the finest local chicken, duck, wagyu beef and kurobuta pork.

SOHO’s chefs dedicate their love and experience of food to doing things differently, delivering an all-star experience for the taste buds. Southern Hospitality along with Project Stainless and Project Mechanical is proud to have worked with SOHO to bring their kitchen up and ready.

Southern Hospitality Commercial Kitchen Design

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Robot Coupe J80 Ultra Juicer

14/05/2019 9:47 am

This Robot Coupe J80 Juicer is a 3000rpm centrifugal juicer with pulp extraction and automatic feed mechanism. It is suited to bars, restaurants, caterers, cafes and more.

This Robot Coupe J80 Juicer has a polycarbonate lid and stainless steel motor base. Other features include a 2.5mm grating disc, filter basket, bowl with anti-spout and a 6.5L waste container. The noise levels of the J80 are so low that it can be used right in front of the customer.

J80 Ultra Juicers

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