George Calombaris’ The Press Club restaurant, run by Head Chef Luke Croston, recently featured prominently on Australian television.
As innovators in molecular gastronomy, The Press Club kitchens utilise scientific equipment to pursue unique texture and taste experiences for hundreds of happy diners.
Check out this gallery with choice cuts of: freeze dryers, vacuum pump, lab chillers and a centrifuge we’ve supplied…
Of course our thanks goes out to key partners who manufacture premium instrumentation we’ve installed at The Press Club:
Want to see more gastronomy in the kitchen? See our previous article on The Press Club