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