Simple, fresh, delicious – and coming at ya fast. That’s the deal at Depot, Al Brown’s new restaurant in Federal Street, Auckland, which opened its do...

Behind every great restaurant is a great kitchen.

Sue Fea talks to leading chefs about the kitchen must-haves they wouldn’t do without while some of our top kitchen designers and technology leaders reveal the latest equipment trends.

The type of tablecloth, cutlery, crockery, napery and centrepiece you use can either attract or deter customers. So if it’s time to update your table top look, then don’t go past these products and suggestions that are bound to impress.

Take a look behind the scenes at Auckland’s newly refitted Euro Bar to see the latest refrigeration innovations designed to help save time, money and energy.

Refrigeration, obviously, was a major consideration when Auckland’s Euro Bar underwent a major refit recently. With the restaurant near doubled in size, it stood to reason the fridge and freezer capacity had to expand to a similar degree.

Some expert tips from chefs and designers to help you build or upgrade your kitchen.

By Sue Fea

The kitchen is the lifeblood of any good restaurant and bar – if it’s running smoothly so is the business, but if the heat is on in the kitchen, you could just have a recipe for disaster.