grill issue 1 - the art of grilling - november 2013
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GRILLISSUE THE ART OF GRILLING NOVEMBER 20131
1
THE ART OF
OuTdOOR GRILLING
2
sTEAk sEcRETs
3
AN OuTdOOR kITcHEN
IN yOuR bAckyARd
4
cHEF ROb WILsON
ON FIREpOWER, FLAIR
ANd FLAvOuR
5
TOOLs OF THE TRAdE
6
uNdER THE HOOd
THE dcs GRILL RANGE
THE ART OF OuTdOOR
GRILLING
Grilling is all about power — this is cooking with fire after all — and that intense heat is what you need to sear successfully. From steak to chicken to delicate zucchini, the result you’re after is crusty and seasoned on the outside, moist and succulent within. And those graphic charred lines etched into the surface – that’s when lesser grills are blitzed by premium ones. you need distributed, constant and powerful heat so that where the food hits the grill, you achieve a good sear, allowing you to turn the meat quickly leaving it tender and moist inside. Grills that don’t have the precision power of a dcs take too long to char on the outside so the meat is overcooked by the time you’ve coloured the surface.
The grill isn’t just for the perfect steak; deft handling of the grill means you can cook every course from appetisers to dessert. While the dcs is made for searing, these flexible, robust grills also rotisserie, roast and slow cook — in our multi-course dinner for eight, we show you the range and flexibility of the dcs Grill. The ample space on the grill means you can cook for a crowd and, since you are in your outside kitchen, clean-up is a cinch. With summer just a few weeks away, now’s the perfect chance to turn
up the heat and impress with your gourmet grilling.
sTEAk sEcRETs FROm cHEF bEN FARLEy
Sydney
Ben Farley is a highly regarded, internationally
trained Michelin Star chef who now spends the
majority of his time working with the public to
showcase how best to produce that all-impor-
tant gourmet BBQ. He created the BBQ School
in Australia to showcase the ease and versatility
of getting the most out of your barbeque. Here,
he talks grilling and shares his tips and tricks
for cooking the perfect medium-rare steak
WHy dId yOu sTART yOuR bAR-bE scHOOL?
We’ve all been to a barbecue where the fare
is burnt snags, charred onions, overcooked
steak, a bread roll and a salad. My view was
that we could give people the confidence and
the ability to get the most out of cooking on
their grills by showcasing a range of dishes
they can achieve while still enjoying their time
with their guests.
WHAT dO pEOpLE mOsT FREquENTLy GET
WRONG WITH bARbEcuING?
In the first instance, people turn their barbe-
cues up as raging hot and high as possible. And
then they attempt to cook on those surfaces
and are staggered that they burn everything.
So the first thing is to know your grill. Heat it
up but then turn it down prior to cooking; this
will allow the residual heat to cook it through
without that burning or charring. It’s about
understanding why you would allow food to
be slightly undercooked so that, by the time it
goes on the plate, it will be perfect. And I don’t
mean serving raw food: it’s about working with
the food and its timing to get a perfect result.
IT’s dIFFIcuLT TO bALANcE cOOkING
ANd HOsTING; HOW dO yOu GET THE
bALANcE RIGHT?
Many people, when they are hosts, tend not
to enjoy entertaining because they’re running
around all over the place, offering drinks, cook-
ing… As chefs, we’re trained to learn how to
plate up and put together flavour profiles that
work; so, my idea was to put together a range
of classes to show people the simple things
like how to cook a steak perfectly and what
sort of flavours and ingredients would go well
with various dishes.
WHAT Is pARTIcuLARLy spEcIAL AbOuT THE
AussIE bARbEcuE?
In Australia we benefit from two amazing
things: one is the weather. We have a wonder-
ful climate so many people choose to entertain
outdoors and what could be better than a grill?
The other is that we have such an abundance of
fresh produce, particularly seafood; equally, we
have such wonderful pasture for grass-fed beef.
HOW dO yOu TELL WHEN sTEAk Is dONE?
A meat thermometer is a non-chef preferred
way to test. For rare, you want an internal
temperature 45–50°C, for medium-rare, we’re
looking at about 55–60°C. Medium is around
60–65°C and well done is over 70°C. As chefs,
though, we can do it by touch.
sO LET us IN ON yOuR sEcRETs TO GRILLING THE
pERFEcT sTEAk…
1
LET THE sTEAk cOmE TO ROOm
TEmpERATuRE bEFORE GRILLING..
2
FIRE up THE GRILL FuRNAcE-HOT.
We want the grill to be really hot.
We hope everyone cleans their
barbecues but, God forbid, some
people don’t. By getting it really hot,
it does a few things: first it kills all
the bacteria that might be on the
surfaces and allows for the cooking
surface to be nice and hot so, when
you do go to cook, you will have a
surface that instantly caramelises and
seals the food in. However, as I said
before, it’s important to turn the grill
down just before cooking, probably
by half. The DCS certainly has a lot
more consistent temperature across
the board, there’s no question about
that, but turning it down right before
you cook won’t drop the temperature
of the surface instantly. What it will
do is remove that dry heat which
comes from underneath the grill.
3
LIGHTLy OIL THE sTEAk.
We want to put a bit of oil, some sea
salt and some cracked black pepper
on the steak before grilling, only. You
don’t want it to be laden with oil, you
want just a light slick to make sure it
doesn’t stick.
4
puT THE sTEAk ON THE GRILL
ANd sTEp AWAy.
Apply the steak to the grill surface
then put your tongs down and take
a step back. Now, I say that because
most people tend to put their meat
on the grill then move it 40 times.
It’s important to the integrity of the
meat to allow it to seal, to allow it
to caramelise.
RAREInternal temperature: 45–50°C.
mEdIum RAREInternal temperature: 55–60°C.
mEdIumInternal temperature: 60–65°C.
WELL dONEInternal temperature: 70°C+.
5
TuRN THE sTEAk 90°
AFTER TWO mINuTEs.
After about the two-minute mark,
we’re going to try to achieve those
fancy criss-cross lines. We’re going to
keep the raw side still facing up, but
we’re going to move the steak 90°.
Steak will tend to need to be cooked
for more time on the first side than
on the second side.
6
WHEN yOu sEE ‘bEAdING’, FLIp IT.
We wait for a process called beading
or pearling, where the steak looks like
it has little blood droplets coming
to the surface of the steak (around
four minutes). What that means is
that the heat has penetrated all the
way through and it’s ready to turn
over – this is to achieve a medium-
rare steak.
7
sEAL THE sEcONd sIdE.
At this stage, all we’re going to do
is seal the second side for probably
a minute and a half, maximum. All
we’re doing is locking in the mois-
ture and caramelising the base of
the steak, so it can come off the grill.
8
REsT.
Steak needs to be rested. Resting
achieves a couple of things: it can
naturally tenderise and, secondly,
you’re allowing it to finish the
cooking process. When you take it
off, it will be rare, and you’re trying
to allow it to get to medium rare. You
need to rest your steak for at least
half the cooking time. So, if you’ve
cooked this steak for five-and-a-half
minutes up to six minutes, you need
to rest it for three minutes and then
it’s perfect to serve.
AN OuTdOOR kITcHEN IN
yOuR bAckyARd
Nicole Stock, text
Patrick Reynolds, images
The deck comes of age with specially designed spaces that make the grill the feature of a sheltered outdoor kitchen.
Once we were content with a stretch of lawn
and a clothes line, simply resigning ourselves
to moving back indoors with scorching after-
noon sun or fickle rain. But as our entertaining
habits and architectural inspirations have
changed, so too have our expectations of our
outdoor spaces. Architects are now creating
areas that blur the space between inside and
outside, creating sheltered outdoor rooms that
allow us to dwell outside throughout the year.
Jane Aimer of Scarlet Architects has watched
this evolution over her career and has become
an expert in creating threshold spaces that al-
low you to grill outside while they shelter you
from the elements and the neighbours.
“I think the most interesting thing about these
outdoor spaces that we are designing now is
the evolution that we’ve gone through to reach
this point. When you think about a few years
ago, people had nothing in their backyards:
not a chair to sit on. There was really nothing
out the back apart from lawn, vegetables and a
clothes line, I suppose,” she explains. “Then, for
a long time, once we started to realise that it
was nice to have a space that, opened off your
kitchen and living areas, people just had a deck.
It wasn’t usually roofed and you sat out there
in the blazing heat and were burnt to a crisp.
Now, very few people are prepared, to quite
the same extent, to sit outside in the heat of
the sun. What we’re finding is that people really
do want to have some kind of roof structure
in this transitional space to protect them from
sun and rain — especially in this part of the
world where we’ve got a climate which allows
us to sit outside all year round, if you make the
environment more sheltered.”
Where the deck used to be very much part of
the yard — the transition line was firmly at the
back door — this outdoor room blurs the divide
between house and yard. “These days, we tend
to see the first space out of the house as more
house than landscape. It is very much linked to
the house in style and very much part of that
experience of the house. You flow out of the
house into a space that is like the house; it has
a roof and perhaps has walls — walls of shutters
or glazing. And you see people start to use this
space often so you realise it’s good to heat it
as well so you put a fire in. Then, to contain the
grill somewhere so it’s not floating around on a
manky old timber thing with a gas bottle that
always run out, you decide on a permanent
position with permanent gas.”
The extension of the outdoor kitchen — with
the grill as the centrepiece — into this out-
door room has been a big part of the design
progression of this type of space. The way we
entertain, what we cook, and how we cook it
have changed. As well as grilling, the DCS can
be used like a pizza oven and the rotisserie
gives home cooks even more options for out-
door entertaining.
These days we tend to see the first space out of the house as more house than landscape.
In this house, Jane Aimer continued the line of
the kitchen inside out onto the enclosed deck
creating a permanent enclave where the DCS
Grill can reside. The built-in grill is placed within
a tiled alcove for fireproofing with the worktop
giving some space to rest tools during cooking.
Above the grill is a built-in extractor so that
smoke and vapours from the grill don’t waft
into the house, despite the side-by-side plan.
“We do a lot of these combined barbecue-
fireplace walls; you can use them to give
yourself shelter from the wind and privacy
from the neighbours,” she explains. “We try to
make an easy transition between the indoor
kitchen and the outdoor kitchen. Also, for the
person working on the grill, they’re not down
the other end of the garden under a torch; that
proximity means they’re part of the experience
of the other people working in the kitchen.”
A great outdoor kitchen has to lead off a great
indoor kitchen, so the design of each space in-
fluences the other. That our lives have become
less formal and less partitioned is also seen
in how house design has been transformed.
Aimer says, “We virtually never get a brief for
a formal dining room. We’re much more likely
to have a brief for a sheltered, semi-enclosed
outdoor dining-room space, so I think people
do entertain in a different way now. It’s much
more casual and it’s much more related to the
kitchen and the living room.”
“We do a lot of these combined barbecue-fireplace walls; you can use them to give yourself shelter from the wind and privacy from the neighbours.”
But, of course, the kitchen space that is the
centre of the home where everyone gathers
is also inclined to be messy and chaotic and
so the layout and planning of this whole
area — kitchen, family and outdoor area — have
changed as well. “Years ago we started getting
requests for this ubiquitous family room next
to the kitchen but it was always a bit messy.
The kitchen was messy; the family room was
messy. That was the space to which everybody
came to hang out — you couldn’t get people
into a formal living room or a formal dining
room,” she explains. “Now we tend to make
that room a really fabulous room, and the
kitchen really fabulous; and perhaps, if we can
possibly arrange it, we have scullery spaces
off the kitchen where you can put all your
mess if you need to. So the kitchen becomes
very much part of the whole experience; so as
people come in and they’re hanging around
the kitchen, it’s an easy transition to the
outdoor living space.
Other factors have influenced the design of
these luxurious outdoor rooms. Where a few
years ago, architecturally designed houses
would invariably lead out to the pool, new
swimming-pool-fencing regulations have made
that more difficult and inspired architects to
create more layered outdoor spaces. The pool
becomes more for playtime: a space that is
nice to look on to, but sheltered areas which
are designed specifically for grilling and
entertaining have filled that in-between space
between house and pool and other landscaping.
Aimer agrees with this, saying, “Now that you
have to really fence the swimming pool off
from everything else, there’s not the same im-
petus to flow the house out onto the courtyard
and straight to the pool as we used to do. Now
you have to create a distance from the house
to the pool. So that really worked for us at this
house because the floor level was up higher
and the pool down lower; that meant you could
actually sit up on your outdoor veranda and
look out over the pool fencing and it wasn’t
up in your face at all.”
Every house is different and will inspire a
different design solution. The similarity that
Aimer is finding though, is this move beyond
the deck to a sheltered, enclosed terrace or
lanai. “We do these outdoor rooms quite often,
and they’re all different depending on what
you’re starting with: whether it’s a new house or
we’re working with the existing vocabulary. But
we are really seeing them as outdoor rooms
rather than decks; they have ceilings, they have
walls, they have lighting and heating; they even
often have speakers in the ceilings. They really
are spaces that are easy to close up and control
the wind and privacy conditions.”
Product shown here may differ from product available in your
market. Visit fisherpaykel.com/grill for our available range or talk
to one of our dealers listed at the back of the magazine.
cHEF ROb WILsON
Executive Chef
Montage Laguna Beach
When I called Chef Rob, his voice,
despite the crackle of the long-
distance line, sounded sunny and
languid as though he had just
come inside from the afternoon
autumn sunshine.
Autumn is a good time of year in
California. Chef Rob tells me that
Alaskan Toothfish is in season and as
it is fall, mushrooms will start appear-
ing at the farmers’ markets shortly,
followed by a seemingly infinite
variety of Californian citrus. However
Chef Rob admits his emphasis on
seasonality is made easier as Califor-
nia’s warm climate means that many
seasonal foods like tomatoes are able
to be grown year-round. That climate
also compels people outside, and the
outdoor grill comes into its own here.
Chef Rob lives in Laguna Niguel
where he is the executive chef for
Montage Laguna Beach. While in
this role, his training in classic French
cuisine comes to the fore; at home,
on the grill, the ingredient list may
be simplified and the flavour profiles
sharpened but the basic techniques
stay the same. And it is this straight-
forward and bold approach to grilling
that is earning him recognition, not
just in the food industry but also with
his neighbours.
“I trained with classic French chefs
for most of my career, so you adapt
those classic techniques to modern
cooking. Californian cuisine is sort of
a confusion. It’s a little melting pot;
we have German influences and Jap-
anese influences and even Hawaiian
influences. But I just try to cook sea-
sonally and allow the natural beauty
of the products shine through. Keep
it simple. Cooking does not need to
be complicated.”
It might not need to be complicated,
but you do need a little confidence.
Grilling is straightforward — it’s all
about temperature and timing. “The
more people increase their skills
cooking, the more adventurous they
will be on the grill. There are a lot of
people who grill hamburgers and
hotdogs, that’s very simple, but when
it comes to grilling pizzas or a nice
steak, they are a little more appre-
hensive because they have paid quite
a bit for it.”
Confidence comes from experience
and experience is gained only by
getting out on the grill and having a
go. A grill with some serious power
and control is also essential because
it allows the cook to achieve more
consistent results. As Rob enthuses,
“I love the firepower. You turn it on
the searing level, the highest heat,
and it’s radiant. The ceramic rods get
so hot and there’s such even cooking.
I’ve done multiple things on the grill
at once: I’ve done steaks and had
corn on the cob, and a cobbler in a
Dutch oven on one side.”
In California, the birthplace of DCS
Grills, over the recent summer, Chef
Rob has seen that grilling confi-
dence grow, from his neighbourhood
backyard buddies to a nation wide
enthusiasm for gourmet grilling.
The rise in popularity of cooking
shows and proliferation of cooking
articles and books has meant that
more people are experimenting
with different cuts of meat, all sorts
of vegetables, fish and seafood.
“I’ve seen the whole mentality of
hamburgers and hotdogs change,”
he says.
cHEF ROb WILsON
ON FIREpOWER, FLAIR ANd FLAvOuR
Ryan Teale
“I trained with classic French chefs for most of my career, so you adpat those classic techniques-modern cooking… but I just try to cook seasonally and allow the natural beauty of the products shine through. keep it simple. cooking does not need to be complicated.”
EGGpLANT ROuLAdE
Nibbles
ON A WARm summER EvENING,
THEsE smOky ANd cREAmy
EGGpLANT ROLL-ups ARE TAsTy
bITEs WITH dRINks.
I N G R E d I E N T s
2 narrow eggplants, preferably
Japanese eggplants
2 cloves garlic, peeled and
finely chopped
4 shallots, peeled and finely chopped
1 tbsp olive oil
3 tbsp pine nuts
100g goat feta
4 tbsp Greek yoghurt
Salt and pepper
Basil leaves
m E T H O d
1 Finely slice the eggplant lengthways into
strips approximately 2 – 3mm thick; brush with
olive oil and grill on medium heat until you
have dark char lines and the flesh is creamy
and soft. Turn and grill on the other side in the
same way then set aside to cool. 2 On the
flat grill over medium heat, fry the shallots
and garlic in a little olive oil until soft and
translucent. Then add in the pine nuts and
cook for a further minute. Put in a bowl and
set aside to cool. 3 In a food processor,
combine the feta and yoghurt and process
until smooth and creamy. 4 Add the cheese
mixture to the cooled shallot mixture, season
with salt and pepper and mix to combine.
5 If not using slim Japanese eggplants, cut
each piece of eggplant in half lengthways and
spread the goat’s cheese mixture two-thirds
of the way down each piece. Place one or two
basil leaves on top of the cheese then roll up
and arrange on a serving dish.
b u R G E R pAT T I E s
1kg venison mince
2 eggs, beaten lightly
Handful of breadcrumbs
Salt and pepper
I N G R E d I E N T s
Onion marmalade
16 small dinner rolls
Smoked cheddar cheese
Finely sliced red onion
Pickles
Bean sprouts
mINI vENIsONsLIdERs
Entrée
THE cLAssIc HAmbuRGER HAs
bEEN dOWNsIzEd ANd vENIsON
REpLAcEs THE TRAdITIONAL
bEEF mAkING THEsE sLIdERs
A pARTy FAvOuRITE.
m E T H O d
1 Mix all the patty ingredients together in
a large mixing bowl, cover with cling film
and chill in the fridge. 2 Once the mixture is
chilled, remove from the fridge and mould into
patties of approximately 60g each. 3 Cook
your patties on the grill on medium-high heat
until they are no longer pink in the middle.
4 While the patties are cooking, slice all your
other goodies up. 5 Remove the patties from
the grill, rest and then assemble your slider.
GRILLEd pORk cHOps WITH cucumbER,
AppLE ANd FENNEL sALsA
Main
THIs AROmATIc mARINAdE
FLAvOuRs THE pORk ANd HELps
kEEp IT TENdER duRING sEARING.
yOu cAN GRILL THIs ON THE RIdGEd
OR THE FLAT GRILL pLATE; WE
OpTEd FOR THE FLAT pLATE TO
TOAsT THE ENTIRE suRFAcE
OF THE mEAT.
p O R k c H O p s
8 pork chops
4 tsp fennel seeds
4 whole, small, red, dried chillies
2 tsp whole allspice
1 cinnamon stick
2 tsp dried oregano
4 cloves garlic
¼ cup olive oil
Zest and juice of 1 orange
Salt and pepper
s A L s A
1 long cucumber
2 apples, something sweet and crisp;
we used Rose
1 large or 2 small fennel bulbs
1 red onion
1 long, green chilli
A generous handful of fresh coriander
Zest and juice of 1 lime
Salt and pepper
m E T H O d
P O R K C H O P S
1 Place all dry ingredients into a mortar and
pestle and grind to a fine paste. Add olive oil,
orange zest and juice, and mix. 2 Rub mixture
onto pork chops, cover and refrigerate for at
least two hours, or overnight. 3 Heat grill to
medium heat, cook pork chops for approxi-
mately 10 minutes each side, until well seared
but tender. Serve with salsa.
S A L S A
1 Peel and deseed cucumber and dice into
1cm cubes. 2 Peel, core and then dice apples
into 1cm pieces. 3 Finely chop fennel and
red onion. 4 Finely dice chilli, roughly chop
coriander. 5 Combine all ingredients with lime
zest and juice. Season to taste.
cHARGRILLEd pEppER, EGGpLANT ANd bAsIL sALAd
Salad
dON’T bE TOO pREcIOus WHEN
skINNING THE pEppERs; A FEW
FLEcks OF cHARREd skIN Add
FLAvOuR TO THIs summER sALAd.
I N G R E d I E N T s
2 each of large red, yellow and
orange peppers
3 medium-sized eggplants
2 cloves garlic, finely sliced
Olive oil to brush onto eggplant
3 good handfuls of fresh basil leaves
¼ cup extra virgin olive oil
5 tbsp balsamic vinegar
Salt and pepper
m E T H O d
1 Wash the peppers and place on the grill at
high heat to blacken. Once well blackened,
place in a bowl and cover with cling film. Leave
for around 20 minutes to steam the skins — this
makes them easy to remove. 2 While the
peppers are steaming, cut the eggplant into
two cm thick rounds and brush with olive oil.
3 Grill the eggplant for around five minutes
on each side until you have grill marks and the
middle is pleasantly soft. 4 Peel skins from
blackened peppers and discard. Slice peppers
into thin strips (around ½cm wide) and do the
same with the eggplant rounds. 5 In a large
bowl, combine the sliced vegetables and set
aside to cool for 10 minutes. This salad is best
served at room temperature. 6 Roughly tear
in the basil leaves. Toss with your fingers until
mixed through. 7 Combine balsamic vinegar
and olive oil, season to taste and pour over
salad. Serve alongside crusty white bread.
vbb
I N G R E d I E N T s
2 cups white wine
2 cinnamon quills
½ cup brown sugar
8 peaches, halved and stones removed
16 whole star anise
4 tbsp sliced almonds
Finely grated zest of half a lemon
Whipped cream or mascarpone to serve
GRILLEd pEAcHEs
Dessert
pOAcHEd THEN sEAREd, THEsE
pEAcHEs ARE THE pERFEcT sWEET,
TART ANd smOky FINIsH TO A
LEIsuRELy dINNER ON THE dEck.
vbb
1 Combine wine, cinnamon quills, and brown
sugar in a saucepan and boil to reduce slightly.
2 Turn down the heat until the liquid is barely
at a simmer. Add the peaches and poach
until tender — about five minutes. 3 Remove
peaches, blot dry, then place one whole star
anise into the void left from removing the
stone. On a hot grill, place peaches cut side
down on hot pan to sear the flesh. Cook for
two minutes. 4 While the peaches are grilling,
continue to cook the liquid to reduce to a light
syrup. 5 Place two peach halves in each bowl,
sprinkle with sliced almonds and lemon zest.
Spoon over a little of the cooking liquid, top
with cream or mascarpone and serve warm.
Pepper Grinder
ALESSI
TOOLs OF THE TRAdE
Salad Servers
IITTALA
Wooden Juicer
FATHER RABBIT
Serrated Spatula
DCS
Mortar & pestle
MILTON BROOk
Mushroom Brush
REDECkER
Steel Tongs
DCS
Steel Fork
DCS
under the Hood
Californian Heritage: Originally from
Huntington Beach DCS designed North
America’s very first professional outdoor
grill. DCS continues to be the brand
against which other grills are measured.
Ultimate Cooking Surface: Full-surface
searing, rather than single zone, is made
possible through precision ported stainless-
steel burners, ceramic radiant rods and heavy-
gauge stainless-steel burner box contruction.
Intense Heat: Industrial-grade stainless-
steel burners combined with ceramic
radiant technology provide intense even
heat of up to approximately 450°C.
Professional Rotisserie: Every DCS
Grill comes with a standard integrated
rotisserie including a high-torque 3Nm
motor, 25kg-rated hexagonal spit and
dedicated infrared back burner.
Robust Construction: Heavy-
duty engineering and construction
features solid 304-grade stainless steel
throughout and heavy-gauge fittings.
Total Control: The Patented Grease
Management System reduces flare-
ups by channelling oil away from the
burner flames during grilling allowing
consistent, clean, cooking.
DCS Built-in GrillsThe entire grill surface of DCS Grills can sear
food. DCS Grills allow you to precisely control
the power of your grill from the far back corner
to the front and centre. DCS Ceramic Radiant
Technology ensures the entire grill surface
remains at the same temperature, creating
full-surface searing. Built-in grills give the same
performance while providing a permanent
architectural solution for the outdoor kitchen.
The dcs Outdoor Grill Range
36" All GrillControlled heat is the key to great outdoor
grilling. The 36" All Grill combines precision-
ported stainless-steel burners with Ceramic
Radiant Technology and double-sided cast
stainless-steel grilling grates. In addition, the
heavy-duty dedicated infrared Rotisserie is
perfect for outdoor roasting.
48" (with Side Burners)Bringing kitchen conveniences outdoors, this
unit features a 36" grill and hood, with double
side burners for a total of 48" of cooking
flexibility. The two side burners are ideal for
preparing pan and wok-based dishes. The grill
area combines precision-ported stainless steel
burners with Ceramic Radiant Technology and
cast stainless-steel grilling grates. Plus the
heavy-duty dedicated infrared Rotisserie.
48" All GrillThe ultimate in high-performance outdoor
cooking, the 48" All Grill is our largest product,
providing over half a square metre of
uninterrupted grill area.
36" All Grill
48" (with Side Burners)
48" All Grill
VICTORIA
Fisher & Paykel Showroom
1 Fisher & Paykel Court,
Derrimut, VIC 3030
0418 716 619
Camberwell Electrics
1110 Toorak Rd,
Camberwell, VIC 3124
03 9835 4343
Harvey Norman Springvale
26 / 917 Princes Hwy,
Springvale, VIC 3171
03 9931 5956
Harvey Norman Chadstone
699 Warrigal Rd,
Chadstone, VIC 3148
03 9567 6666
E&S Trading Chadstone
Level 1, 675 — 685 Warrigal Rd,
Chadstone, VIC 3148
03 9885 6432
E&S Trading Blackburn
106 Whitehorse Rd,
Blackburn, VIC 3130
03 9898 2525
E&S Trading Essendon
Building 4, Homemaker Hub,
120 Bulla Rd, Essendon, VIC 3040
03 9937 7525
E&S Trading Geelong
207 Moorabool St,
Geelong, VIC 3220
03 5221 5555
E&S Trading Moorabbin
Level 1, 970 Nepean Hwy,
Moorabbin, VIC 3189
03 9556 7777
Good Guys Brighton
681 Nepean Hwy,
Brighton, VIC 3186
03 8591 1100
NSW / ACT
Bar-Be School
491 Willoughby Rd, Willoughby,
Sydney, NSW 2068
1300 227 745
Harvey Norman Balgowlah
176 — 190 Condamine St,
Balgowlah, Sydney, NSW 2093
02 9949 0100
Harvey Norman @ Domayne Alexandria
Level 1, 84 O’Riordan St,
Alexandria, Sydney, NSW 2015
02 8339 7132
Harvey Norman Penrith
Cnr Mulgoa Rd & Wolseley Sts,
Penrith, NSW 2750
02 4737 5111
Harvey Norman Caringbah
41 — 49 Willarong Rd, Taren Point,
Sydney, NSW 2229
02 9589 8800
Winning Appliances Redfern
18 Danks St,
Redfern, NSW 2016
02 9698 8099
Winning Appliances Taren Point
12 / 120 — 126 Taren Point Rd,
Taren Point, NSW 2229
02 9589 5000
Winning Appliances Brookvale
10 — 18 Orchard Rd,
Brookvale, NSW 2100
02 9938 4733
Kastel Kitchens
14 / 7 Salisbury Rd,
Castle Hill, NSW 2154
02 9634 3395
Domayne, Fyshwick, Canberra ACT
80 Collie St,
Fyshwick, ACT 2609
02 6126 2500
SOUTH AUSTRALIA
Fisher & Paykel Showroom
297 South Rd, Mile End,
Adelaide, SA 5031
0407 750 611
Harvey Norman Gepps Cross
760 Main North Rd,
Enfield, SA 5085
08 8342 8888
Spartan Electric Campbelltown
631 Lower North East Rd,
Campbelltown, SA 5074
08 8365 3555
Spartan Electric Torrensville
140 Henley Beach Rd,
Torrensville, SA 5031
08 8352 4222
QUEENSLAND
Fisher & Paykel Showroom
8 Terrace Place,
Murarrie, QLD 4172
0418 196 974
Winning Appliances Fortitude Valley
209 Brunswick St,
Fortitude Valley, QLD 4006
07 3852 0000
Winning Appliances Indooroopilly
Unit 1, 272 Moggill Rd,
Indooroopilly, QLD 4068
07 3878 5044
Harvey Norman Bundall
29 — 45 Ashmore Rd,
Bundall (Gold Coast), QLD 4217
07 5584 3128
Harvey Norman Maroochydore
11 — 55 Maroochy Boulevarde,
Maroochydore, QLD 4558
07 5452 1522
Harvey Norman Aspley
1411 — 1419 Gympie Rd,
Aspley, QLD 4034
07 3834 1100
Harvey Norman Toowoomba
910 — 932 Ruthven St,
Toowoomba, QLD 4350
07 4636 7300
WESTERN AUSTRALIA
Fisher & Paykel Showroom
135 Hay St,
Subiaco, WA 6008
0407 750 611
Kitchen HQ — Osborne Park
22 King Edward Rd,
Osborne Park, WA 6017
08 9205 3000
Kitchen HQ — O’Connor
1 – 2 Stockdale Rd, O’Connor
(Corner of Stock Rd), WA 6163
08 6332 0000
Harvey Norman — Osborne Park
469 – 475 Scarborough Beach Rd,
Osborne Park, WA 6017
08 9441 1100
Harvey Norman — Joondalup
36 Clarke Crescent,
Joondalup, WA 6027
08 9301 3348
Australian Outdoor Kitchens — Wangara
2, 38 Buckingham Drive,
Wangara, WA 6065
0411 956 674
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