Distributor of premium appliance brands Liebherr, Falcon & La Cornue
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Rangehoods and the vital role they play in the kitchen.

Many years ago in what seems like a past life now, I worked on the shop floor of an electrical appliance store in the kitchens department.  Prospective buyers of major kitchen appliances such as ovens, cooktops, dishwashers and refrigerators would literally spend hours researching and viewing a range of brands to determine what would suit their household needs and their budget.  The process could take anywhere from a day (for prompt decision makers) to a month (with repeat visits to the store).  And whilst many an hour got spent on consideration for these type of appliances, there was one appliance that was often forgotten and overlooked… the humble rangehood.

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Liebherr Freezer Almost Half Century and Being Used To Help People In Need

In a day and age where we have become a somewhat disposable society, it is humbling as a brand to encounter a genuine, real life experience with a Liebherr appliance that truly encapsulates the essence of Liebherr – quality, confidence and trust. Recently Liebherr were contacted by Birgit and Vincent King who are the very proud owners of a 45 year old Liebherr freezer. At almost half a century old it is still ticking… or should we say still ‘chilling’! They felt compelled to reach out to Liebherr after their search for a new fridge (to replace their old fridge which was not a Liebherr), highlighted the “quality gem [they] have in their Liebherr freezer”.

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'Steel' A Glance At The Range Of Liebherr Appliances

When you flick through a Liebherr brochure you will come across the terminology Stainless Steel, SmartSteel and BlackSteel – but what do these ‘steels’ refer too? We give you the low down on the three steels of Liebherr.

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Falcon Induction Technology How It Works and What Cookware To Use

Whilst the sight of melted chocolate is enough to make you drool, it is definitely something none of us want to witness on our cooktop. The gooey, thick mess would be a nightmare to clean – not to mention a waste of all the brown liquid goodness. But unlike with traditional electric cooktops where you would bear witness to such a crime, if you are cooking with induction technology you need not worry about wasted chocolate (or any other food type for that matter) if you accidentally drop it over the edge of the pan. Why? Because with induction cooking only the pan is heated, not the hob surface. A magnetic field is used to generate the heat through the pan which is a more even heat when compared to ceramic or gas which are often associated with hot spots. Induction also uses precious little energy and heats up quicker than traditional ceramic zones making them very efficient when it comes to both cooking and energy consumption.

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Contributors

David Jones
David Jones
FORMER National Training Manager
Rachael Teeuw
Rachael Teeuw
Marketing Assistant
Steve Trotter
Steve Trotter
National Service & Spare Parts Manager
Joanne Edwards
Joanne Edwards
National Brand Manager - Falcon
Leanne De Bortoli
Leanne De Bortoli
De Bortoli Wines - Yarra Valley Manager
John Firrell
John Firrell
Sovereign Homes
AGA Shop Australia
AGA Shop Australia
AGA Shop Australia
Jack Mullard
Jack Mullard
Owner - Tasting Table
ID Collective
ID Collective
Agency
Paul Diamond
Paul Diamond
Selector Magazine - Publisher
Dijana Stangolev
Dijana Stangolev
Marketing Executive
Julie Chmielowski
Julie Chmielowski
National Sales Manager - Medical & Scientific