| |
 |
 |
"I use the Clifton waterbath for numerous cooking applications, not only for meat and fish but also for fruit and vegetables. The flavour and quality is incomparable." Sid Sahrawat, Executive Chef, Sidart Restaurant, Ponsonby, Auckland |
 |
“If I had to pick one piece of equipment that has totally revolutionized my cooking it would be the Clifton water bath. The results speak for themselves with unsurpassed consistency in temperature control, texture and flavor. “ Simon Wright, Executive Chef, The French Café, Symonds St Auckland |
 |
"After being introduced to Clifton waterbaths in the UK, I knew when I returned to New Zealand that they would become a key piece of equipment for my restaurant. We utilise the baths for a wide range of applications. From meat, fish and poultry to fruits, vegetables, stocks and sauces. The baths are in use constantly for big batch cooking and individual portion cooking for service. The baths enable me to get exact results every time and textures not possible by any other method of cookery. I would recommend Clifton waterbaths to any chef looking for consistently perfect results." Ryan Tattersall, Chef/Owner, Cobar Restaurant, Days Bay, Wellington |
 |
"The introduction of the Clifton water bath has transformed our kitchen. The slow controlled cooking of protein has provided our chefs with more flexibilty with their mis en place and service. The resulting use of the bath has meant a more consistent cuisine product which was previously difficult to achieve. I would regard this piece of equipment as an essential part of the modern kitchen and would recommend it to chefs who are serious about providing the best for their customers." John Allred, Executive Chef, Arbitrageur Wine Room and Restaurant, Wellington |
 |
Award winning restaurant uses Clifton Food Range baths. Michael Meredith, Executive Chef, Merediths Restaurant, Mt Eden Valley, Auckland |
 |
"Since first using the Clifton waterbath in our restaurant, it has become a key part of our equipment. We use it for many applications from cooking meats and fish for a la carte service, to slow braising meats, vegetables and fruits. The accuracy of the Clifton bath allows us to provide our diners with consistent and precisely cooked dishes. The Clifton baths do not take up a huge amount of space and are easy to keep clean. I would recommend the Clifton bath to any chef looking for consistency and flexibility in their menus and cooking methods." Adrian Brett-Chinnery, Executive Chef, Bracu Restaurant, Bombay, South Auckland |
 |
"My Clifton water bath is the most used and important piece of equipment in my kitchen. From cooking all meats and most fish, it is a great way to totally control cooking and get the result perfect everytime. I use the Clifton bath to cook protein and vegetables in a number of variations whether it be à la Grecque style or just straight poaching. I slow braise over night for up to 72 hours. The Clifton bath is a great way to find textures never realised before." Hayden McMillan, Tribeca Restaurant, Newmarket, Auckland |
 |
"Clifton water baths have revolutionised my kitchen. They give me complete control, accuracy and consistency and that's what it's all about. I’d be lost without my Clifton bath." Kevin Hopgood, Head Chef, Hopgood's Restaurant, Nelson |
 |
"We have a 28L Clifton water bath at the Foodstore which gets used everyday. We sous vide lamb legs with herbs and stock for 24 hours to get the maximum tenderness and flavour out of the lamb. We also cook duck breasts and slow poach eggs. Clifton water baths are the best way of controlling temperatures so that food can be consistently cooked to perfection every time by anyone. The Clifton is a great piece of equipment and a must in the new era of modern cookery." Mark Southon, Head Chef, The Foodstore Restaurant, Viaduct Harbour, Auckland |
|
"The only way to cook under pressure! The Clifton water bath is a must have in a serious kitchen, precision cooking, no wastage. At Mudbrick we use the Duobath around the clock." Andreas Lindberg, Head Chef, Mudbrick Vineyard and Restaurant, Waiheke Island |
|
"The precision, versatility and consistency offered by the Clifton Water Baths is fantastic. It has allowed us to do justice to our Texel Lamb and is partly responsible for all the rave reviews it gets. I have absolutely no hesitation in recommending this range to any serious chef who wants to do justice to his craft. I have been using the water baths for more than a year now and they are an indispensable part of my kitchen” Amit Laud, Executive Chef, Wharakaukau Country Estate, Palliser Bay, Featherston |
|
"Having been introduced to the Clifton food range water baths a few years ago it has fast become an essential piece of equipment within the kitchen. The water baths are easy to use and the customer service and support is second to none! The versatility of the Clifton water bath allows you to bring out the best in ingredients consistently and accurately and has changed the way you perceive certain produce. Clifton's range and pricing also means it has something to suit every kitchen!" Ben Batterbury, Head Chef, The Rees True South Restaurant, Queenstown |
