Grill Issue 1 - The Art of Grilling - November 2013

Page 1

GRILL ISSUE 1

THE ART OF GRILLING

NOVEMBER 2013



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.


will allow the residual heat to cook it through without that burning or charring. It’s about

Steak secrets from chef ben farley Sydney

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, cooking… 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. Ben Farley is a highly regarded, internationally trained Michelin Star chef who now spends the

What is particularly special about the

majority of his time working with the public to

Aussie barbecue?

showcase how best to produce that all-impor-

In Australia we benefit from two amazing

tant gourmet BBQ. He created the BBQ School

things: one is the weather. We have a wonder-

in Australia to showcase the ease and versatility

ful climate so many people choose to entertain

of getting the most out of your barbeque. Here,

outdoors and what could be better than a grill?

he talks grilling and shares his tips and tricks

The other is that we have such an abundance of

for cooking the perfect medium-rare steak

fresh produce, particularly seafood; equally, we have such wonderful pasture for grass-fed beef.

Why did you start your Bar-Be School?

We’ve all been to a barbecue where the fare

How do you tell when steak is done?

is burnt snags, charred onions, overcooked

A meat thermometer is a non-chef preferred

steak, a bread roll and a salad. My view was

way to test. For rare, you want an internal

that we could give people the confidence and

temperature 45–50°C, for medium-rare, we’re

the ability to get the most out of cooking on

looking at about 55–60°C. Medium is around

their grills by showcasing a range of dishes

60–65°C and well done is over 70°C. As chefs,

they can achieve while still enjoying their time

though, we can do it by touch.

with their guests. So let us in on your secrets to grilling the What do people most frequently get wrong with barbecuing?

In the first instance, people turn their barbecues 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

perfect steak…



Rare

medium rare

Internal temperature: 45–50°C.

Internal temperature: 55–60°C.

1

4

Let the steak come to room

by half. The DCS certainly has a lot

Put the steak on the grill

temperature before grilling..

more consistent temperature across

and step away.

the board, there’s no question about

Apply the steak to the grill surface

2

that, but turning it down right before

then put your tongs down and take

Fire up the grill furnace-hot.

you cook won’t drop the temperature

a step back. Now, I say that because

We want the grill to be really hot.

of the surface instantly. What it will

most people tend to put their meat

We hope everyone cleans their

do is remove that dry heat which

on the grill then move it 40 times.

barbecues but, God forbid, some

comes from underneath the grill.

It’s important to the integrity of the

people don’t. By getting it really hot,

meat to allow it to seal, to allow it

it does a few things: first it kills all

3

the bacteria that might be on the

Lightly oil the steak.

surfaces and allows for the cooking

We want to put a bit of oil, some sea

surface to be nice and hot so, when

salt and some cracked black pepper

you do go to cook, you will have a

on the steak before grilling, only. You

surface that instantly caramelises and

don’t want it to be laden with oil, you

seals the food in. However, as I said

want just a light slick to make sure it

before, it’s important to turn the grill

doesn’t stick.

down just before cooking, probably

to caramelise.


medium

well done

Internal temperature: 60–65°C.

Internal temperature: 70°C+.

5

8

Turn the steak 90°

four minutes). What that means is

Rest.

after two minutes.

that the heat has penetrated all the

Steak needs to be rested. Resting

After about the two-minute mark,

way through and it’s ready to turn

achieves a couple of things: it can

we’re going to try to achieve those

over – this is to achieve a medium-

naturally tenderise and, secondly,

fancy criss-cross lines. We’re going to

rare steak.

you’re allowing it to finish the

keep the raw side still facing up, but

cooking process. When you take it

we’re going to move the steak 90°.

7

Steak will tend to need to be cooked

Seal the second side.

to allow it to get to medium rare. You

for more time on the first side than

At this stage, all we’re going to do

need to rest your steak for at least

on the second side.

is seal the second side for probably

half the cooking time. So, if you’ve

a minute and a half, maximum. All

cooked this steak for five-and-a-half

6

we’re doing is locking in the mois-

minutes up to six minutes, you need

When you see ‘beading’, flip it.

ture and caramelising the base of

to rest it for three minutes and then

We wait for a process called beading

the steak, so it can come off the grill.

it’s perfect to serve.

or pearling, where the steak looks like it has little blood droplets coming to the surface of the steak (around

off, it will be rare, and you’re trying



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

Now, very few people are prepared, to quite

and a clothes line, simply resigning ourselves

the same extent, to sit outside in the heat of

to moving back indoors with scorching after-

the sun. What we’re finding is that people really

noon sun or fickle rain. But as our entertaining

do want to have some kind of roof structure

habits and architectural inspirations have

in this transitional space to protect them from

changed, so too have our expectations of our

sun and rain — especially in this part of the

outdoor spaces. Architects are now creating

world where we’ve got a climate which allows

areas that blur the space between inside and

us to sit outside all year round, if you make the

outside, creating sheltered outdoor rooms that

environment more sheltered.”

allow us to dwell outside throughout the year. 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 Jane Aimer of Scarlet Architects has watched

grill somewhere so it’s not floating around on a

this evolution over her career and has become

manky old timber thing with a gas bottle that

an expert in creating threshold spaces that al-

always run out, you decide on a permanent

low you to grill outside while they shelter you

position with permanent gas.”

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

These days we tend to see the

The extension of the outdoor kitchen — with

first space out of the house as

the grill as the centrepiece — into this out-

more house than landscape.

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

a long time, once we started to realise that it

have changed. As well as grilling, the DCS can

was nice to have a space that, opened off your

be used like a pizza oven and the rotisserie

kitchen and living areas, people just had a deck.

gives home cooks even more options for out-

It wasn’t usually roofed and you sat out there

door entertaining.

in the blazing heat and were burnt to a crisp.



In this house, Jane Aimer continued the line of

A great outdoor kitchen has to lead off a great

the kitchen inside out onto the enclosed deck

indoor kitchen, so the design of each space in-

creating a permanent enclave where the DCS

fluences the other. That our lives have become

Grill can reside. The built-in grill is placed within

less formal and less partitioned is also seen

a tiled alcove for fireproofing with the worktop

in how house design has been transformed.

giving some space to rest tools during cooking.

Aimer says, “We virtually never get a brief for

Above the grill is a built-in extractor so that

a formal dining room. We’re much more likely

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

“We do a lot of these combined barbecue-

barbecue-fireplace walls; you

fireplace walls; you can use them to give

can use them to give yourself

yourself shelter from the wind and privacy

shelter from the wind and privacy

from the neighbours,” she explains. “We try to make an easy transition between the indoor

from the neighbours.”

kitchen and the outdoor kitchen. Also, for the person working on the grill, they’re not down

to have a brief for a sheltered, semi-enclosed

the other end of the garden under a torch; that

outdoor dining-room space, so I think people

proximity means they’re part of the experience

do entertain in a different way now. It’s much

of the other people working in the kitchen.”

more casual and it’s much more related to the kitchen and the living room.”


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

Every house is different and will inspire a

that more difficult and inspired architects to

different design solution. The similarity that

create more layered outdoor spaces. The pool

Aimer is finding though, is this move beyond

becomes more for playtime: a space that is

the deck to a sheltered, enclosed terrace or

nice to look on to, but sheltered areas which

lanai. “We do these outdoor rooms quite often,

are designed specifically for grilling and

and they’re all different depending on what

entertaining have filled that in-between space

you’re starting with: whether it’s a new house or

between house and pool and other landscaping.

we’re working with the existing vocabulary. But we are really seeing them as outdoor rooms

Aimer agrees with this, saying, “Now that you

rather than decks; they have ceilings, they have

have to really fence the swimming pool off

walls, they have lighting and heating; they even

from everything else, there’s not the same im-

often have speakers in the ceilings. They really

petus to flow the house out onto the courtyard

are spaces that are easy to close up and control

and straight to the pool as we used to do. Now

the wind and privacy conditions.”

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.”

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


steak, they are a little more apprehensive because they have paid quite a bit for it.”

chef Rob Wilson

Confidence comes from experience

on firepower,

and experience is gained only by getting out on the grill and having a

fLAIR and flavour

go. A grill with some serious power and control is also essential because it allows the cook to achieve more

Ryan Teale

consistent results. As Rob enthuses, “I love the firepower. You turn it on When I called Chef Rob, his voice,

“I trained with classic French chefs

the searing level, the highest heat,

despite the crackle of the long-

for most of my career, so you adapt

and it’s radiant. The ceramic rods get

distance line, sounded sunny and

those classic techniques to modern

so hot and there’s such even cooking.

languid as though he had just

cooking. Californian cuisine is sort of

I’ve done multiple things on the grill

come inside from the afternoon

a confusion. It’s a little melting pot;

at once: I’ve done steaks and had

autumn sunshine.

we have German influences and Jap-

corn on the cob, and a cobbler in a

anese influences and even Hawaiian

Dutch oven on one side.”

Autumn is a good time of year in

influences. But I just try to cook sea-

California. Chef Rob tells me that

sonally and allow the natural beauty

In California, the birthplace of DCS

Alaskan Toothfish is in season and as

of the products shine through. Keep

Grills, over the recent summer, Chef

it is fall, mushrooms will start appear-

it simple. Cooking does not need to

Rob has seen that grilling confi-

ing at the farmers’ markets shortly,

be complicated.”

dence grow, from his neighbourhood backyard buddies to a nation wide

followed by a seemingly infinite It might not need to be complicated,

enthusiasm for gourmet grilling.

Chef Rob admits his emphasis on

but you do need a little confidence.

The rise in popularity of cooking

seasonality is made easier as Califor-

Grilling is straightforward — it’s all

shows and proliferation of cooking

nia’s warm climate means that many

about temperature and timing. “The

articles and books has meant that

seasonal foods like tomatoes are able

more people increase their skills

more people are experimenting

variety of Californian citrus. However

to be grown year-round. That climate

cooking, the more adventurous they

with different cuts of meat, all sorts

also compels people outside, and the

will be on the grill. There are a lot of

of vegetables, fish and seafood.

outdoor grill comes into its own here.

people who grill hamburgers and

“I’ve seen the whole mentality of

hotdogs, that’s very simple, but when

hamburgers and hotdogs change,”

it comes to grilling pizzas or a nice

he says.

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

“I trained with classic French chefs

cuisine comes to the fore; at home,

for most of my career, so you

on the grill, the ingredient list may be simplified and the flavour profiles

adpat those classic techniques-

sharpened but the basic techniques

modern cooking… But I just try

stay the same. And it is this straight-

to cook seasonally and allow the

forward and bold approach to grilling that is earning him recognition, not

natural beauty of the products shine

just in the food industry but also with

through. Keep it simple. Cooking

his neighbours.

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.


m etho 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.

ingre d ient 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


Mini Venison sliders EntrĂŠe

The classic hamburger has been downsized and venison replaces the traditional beef making these sliders a party favourite.

B u rger Pattie s 1kg venison mince 2 eggs, beaten lightly Handful of breadcrumbs Salt and pepper

ingre d ient s Onion marmalade 16 small dinner rolls Smoked cheddar cheese Finely sliced red onion Pickles Bean sprouts


m etho 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.


m etho d PORK CHOPS

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 approximately 10 minutes each side, until well seared but tender. Serve with salsa. SALSA Por k Cho p s 8 pork chops

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

4 tsp fennel seeds

red onion. 4  Finely dice chilli, roughly chop

4 whole, small, red, dried chillies

coriander. 5  Combine all ingredients with lime

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

Sal 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

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.


ingre d ient 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 etho 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

grilled peaches Dessert

Poached then seared, these peaches are the perfect sweet, tart and smoky finish to a leisurely dinner on the deck.

ingre d ient 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


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.


Tools of the Trade Serrated Spatula DCS

Pepper Grinder ALESSI

Wooden Juicer Father Rabbit

Salad Servers IITTALA


Steel Tongs DCS

Mushroom Brush Redecker

Steel Fork DCS

Mortar & pestle Milton Brook


Under the Hood


Californian Heritage: Originally from

Intense Heat: Industrial-grade stainless-

Robust Construction: Heavy-

Huntington Beach DCS designed North

steel burners combined with ceramic

duty engineering and construction

America’s very first professional outdoor

radiant technology provide intense even

features solid 304-grade stainless steel

grill. DCS continues to be the brand

heat of up to approximately 450°C.

throughout and heavy-gauge fittings.

against which other grills are measured.

Professional Rotisserie: Every DCS

Total Control: The Patented Grease

Ultimate Cooking Surface: Full-surface

Grill comes with a standard integrated

Management System reduces flare-

searing, rather than single zone, is made

rotisserie including a high-torque 3Nm

ups by channelling oil away from the

possible through precision ported stainless-

motor, 25kg-rated hexagonal spit and

burner flames during grilling allowing

steel burners, ceramic radiant rods and heavy-

dedicated infrared back burner.

consistent, clean, cooking.

gauge stainless-steel burner box contruction.


The DCS Outdoor Grill Range

DCS Built-in Grills The 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.


36" All Grill

48" (with Side Burners)

48" All Grill

Controlled heat is the key to great outdoor

Bringing kitchen conveniences outdoors, this

The ultimate in high-performance outdoor

grilling. The 36" All Grill combines precision-

unit features a 36" grill and hood, with double

cooking, the 48" All Grill is our largest product,

ported stainless-steel burners with Ceramic

side burners for a total of 48" of cooking

providing over half a square metre of

Radiant Technology and double-sided cast

flexibility. The two side burners are ideal for

uninterrupted grill area.

stainless-steel grilling grates. In addition, the

preparing pan and wok-based dishes. The grill

heavy-duty dedicated infrared Rotisserie is

area combines precision-ported stainless steel

perfect for outdoor roasting.

burners with Ceramic Radiant Technology and cast stainless-steel grilling grates. Plus the heavy-duty dedicated infrared Rotisserie.

36" All Grill

48" (with Side Burners)

48" All Grill


NSW / ACT

QUEENSLAND

VICTORIA

Bar-Be School

Fisher & Paykel Showroom

Fisher & Paykel Showroom

491 Willoughby Rd, Willoughby,

8 Terrace Place,

1 Fisher & Paykel Court,

Sydney, NSW 2068

Murarrie, QLD 4172

Derrimut, VIC 3030

1300 227 745

0418 196 974

0418 716 619

Harvey Norman Balgowlah

Winning Appliances Fortitude Valley

Camberwell Electrics

176 — 190 Condamine St,

209 Brunswick St,

1110 Toorak Rd,

Balgowlah, Sydney, NSW 2093

Fortitude Valley, QLD 4006

Camberwell, VIC 3124

02 9949 0100

07 3852 0000

03 9835 4343

Harvey Norman @ Domayne Alexandria

Winning Appliances Indooroopilly

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Level 1, 84 O’Riordan St,

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Harvey Norman Bundall

Harvey Norman Chadstone

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Harvey Norman Maroochydore

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Fisher & Paykel Showroom

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0407 750 611 Kastel Kitchens

E&S Trading Moorabbin

14 / 7 Salisbury Rd,

Kitchen HQ — Osborne Park

Level 1, 970 Nepean Hwy,

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02 9634 3395

Osborne Park, WA 6017

03 9556 7777

08 9205 3000 Domayne, Fyshwick, Canberra ACT

Good Guys Brighton

80 Collie St,

Kitchen HQ — O’Connor

681 Nepean Hwy,

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1 – 2 Stockdale Rd, O’Connor

Brighton, VIC 3186

02 6126 2500

(Corner of Stock Rd), WA 6163

03 8591 1100

08 6332 0000 SOUTH AUSTRALIA Fisher & Paykel Showroom

Harvey Norman — Osborne Park

297 South Rd, Mile End,

469 – 475 Scarborough Beach Rd,

Adelaide, SA 5031

Osborne Park, WA 6017

0407 750 611

08 9441 1100

Harvey Norman Gepps Cross

Harvey Norman — Joondalup

760 Main North Rd,

36 Clarke Crescent,

Enfield, SA 5085

Joondalup, WA 6027

08 8342 8888

08 9301 3348

Spartan Electric Campbelltown

Australian Outdoor Kitchens — Wangara

631 Lower North East Rd,

2, 38 Buckingham Drive,

Campbelltown, SA 5074

Wangara, WA 6065

08 8365 3555

0411 956 674

Spartan Electric Torrensville 140 Henley Beach Rd, Torrensville, SA 5031 08 8352 4222




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