In a break with tradition we have decided to open our shop on Saturdays!

Leading  up to and including

Saturday 22nd December

We will open from 10am – 4pm

Our usual hours of Monday 9.00am – Friday 5.00pm remain

22nd December will be our last trading day for 2018.

We will then begin the mammoth task of moving our shop to it’s new building … more of which to come very soon!

Tell your friends!



IMG_7666IMG_7664IMG_766510am – 4pm


We Are Moving!

As many of you  may be aware, we have been situated in Surry Hills for the bulk of our trading life, first in a warehouse on Riley St, and then in our beautiful building that we currently trade in. However, due to circumstances beyond our control the building has been sold which means we have to move.

But fear not!

We have found a new building that we think perfectly fits who we are. For now, its exact location is under wraps, but we can tell you that it is within the inner city and customers old and new will have no trouble finding us! We will divulge details on the location as soon as we get the all clear.


This means we need to clear a lot of stock from our current building in preparation to move so ….

On Saturday 24th November

we are having a one off Saturday Warehouse Sale!

Door will open at 10am

We will stay open until 4pm

We will be rolling up our warehouse door and selling off as much of our heavy stock as you can take away!  There is a lot of china and glassware, but we will also have odd bits and pieces that we’ve found in clearing up our warehouse, and some really good deals on machinery.

So, spread the word and come along with some $’s and see if you can get yourself a bargain, or a piece of Chefs’ Warehouse history!

We will then open up each Saturday in December until 22nd for Christmas trading.

more of this to follow ….



It seems almost unimaginable in the modern world of kitchen gadgetry that once upon a time, not that long ago, the tasks of chopping, dicing, slicing and pureeing were all done by hand, using just knives, moulis and tamis. Admittedly these arduous tasks performed repeatedly, probably contributed to the skills of many kitchen apprentices, and it was possibly because apprentices were assigned to these laborious and repetitive tasks that there was never any call for such a machine to be invented!

However, a canny French catering company salesman Pierre Verdun, witnessing the hours of labour attributed to these tasks in commercial kitchens, invented the first food processor and it was with the invention of this first machine that Robot Coupe the company was born, and in turn the array of machines now called ‘food processors’. These machines are now so ubiquitous in kitchens of all sizes, it’s hard to imagine what life was like before ………


Robot Coupe’ roughly translates as robotic cutting (with the added benefit of being a great brand name) and the original model, invented in the early 1960’s was basic, and only chopped ingredients to one consistency. What was revolutionary was the design of the bowl and blade. Creating a wide bowl with the blade sat at the bottom, and a machine that ran quickly, allowed for continuous chopping or blending of ingredients, without having to include extra liquid to keep the ingredients moving around the blade.

Prior to this the only way to achieve a smooth consistency was by hand (see apprentices, above!) or a blender which always needs added liquid to achieve consistency.  It seems almost fantastically simple now to invent a machine with a motor that revolved fast enough to create in seconds what used to take hours. But, necessity is indeed the mother of invention and in this case, Pierre saw an opportunity and ran with it!

From these humble beginnings Robot Coupe have gone on to become the most respected manufacturer of commercial machines and have developed various lines specifically suited to certain, single tasks. They are still made exclusively in their factory in Burgundy, the gastronomical heart of France, and they are constantly developing to supply the industry with an unbeaten array of end-product specific machines.


Chefs’ Warehouse is proudly the oldest Robot Coupe distributor in Australia. We have been selling these for well over 30 years, and so can vouch for their stability and professionalism. Due to our enduring relationship with Robot Coupe Australia, we can offer you solid advice on which machine best suits your requirements, and organise demonstrations in your kitchen using your ingredients. This is done by our Robot Coupe reps and will give you clarity and certainty that you are buying exactly what you need.

Below we will talk you through the ranges and what they are used for, but needless to say, if you’re in the market for a ‘food processor’ then Robot Coupe will have a machine to fulfill your needs!



These are effectively the workhorse of the modern kitchen. They are sold with a smooth blade as standard, which will give you the ability to coarsely and finely mince or chop, as well as make emulsions such as mayonnaise.  They can be fitted with a coarse serrated blade suitable for pastry work, or grinding nuts, or a fine serrated blade which is suitable for chopping herbs and making spice pastes.  These models range from 2.9L up to 11.5L bowls and come in both single and variable speed.


These are dual-purpose machines which give you the ability to chop ingredients as above models, but are also purchased with a vegetable processing attachment, known by us as a ‘veg head’. The veg head is attached to the motor base with your choice of disc. All veg heads are automatic eject, which means you don’t have to keep stopping to empty a bowl, instead outputting to an external container. These are sold as standard with a 2mm and 4mm slicer, a 2mm grater and a 4x4mm julienne, however there is a complete selection of 23 available discs to choose from!

These machines also allow for the attachment of 2 types of juicer. A citrus press and sauce or ‘coulis’ attachment for other fruits.



These machines have been developed to specifically process vegetables and have no chopping blade or bowl. The blades are covered by the head of the machine and vegetables are processed into an external container.  The main difference between the CL range of vegetable processors and the R series with the veg head is the speed of the motor. Optimum results are achieved through a slow running motor. These machines have a running speed of only 375 rpm, which allows for vegetables to be fed into the disc and processed with extreme precision. The running speed allows for the CL machines to not only slice, grate and julienne, but also dice, chip and waffle cut, which cannot be done in the ‘R’ series attachment.

These machines are generally sold without discs. There are over 50 different options and as most customers require a specific type of cut or grate or dice, this choice is made  at the time of purchase.

The CL40 is the starter model which will process around 50kg per hour. They then go upwards from here to large machines with the capacity to process up to 800kg per hour.

Apart from the vast array of available discs, there is also a Mashed Potato attachment for the bigger CL50 model which allows for two different discs depending on your required texture and has the capacity to process up to 10kg of mash in just 2minutes (watch a fascinating video here!) .

Imagine the time that would take in a hand cranked mouli !!!



Just as the CL series has been designed exclusively for vegetable processing, the BLIXER series is designed to process very fine and consistent purees.

This is achieved by the fast running motor of 3000rpm and the inclusion of internal bowl scrapers that continually force the ingredients back down onto the blades, thus ensuring a smooth and even texture in the finished product. There are both set speed and variable speed machines available. These start at the BLIXER 2 which has a bowl capacity of 2.9L and again head upwards into a terrifyingly large model that holds 60L.

blixer 60
Your output and required end product would determine which machine would be suitable for you.



Robot Coupe have recently development their Robot Cook.

Robot Cook is effectively a little of the ‘R’ series and BLIXER, with the added ability heat and cook up to 140 degrees. It has a variable speed function from 100 to 3500rpm and has a variable reverse speed. It is supplied with a smooth and a fine serrated blade for extra functionality.

Robot Coupe also have an extensive line of stick blenders, some which can be fitted with whisk attachments, and juicers and planetary mixers.

So, as you can see there is nothing that needs doing that Robot Coupe haven’t thought about and designed a machine for. Drop in a see our machines in store….


We will generally be the cheapest in Sydney and have the expertise available to advise you on the correct purchase for your business. See you soon!

CW_LOGO_CMYK111-115 Albion Street, Surry Hills 2010    T: 02 9211 4555


As some of our readers may be aware, there has been an unfortunate amount of misinformation flying around that we are closing down. This has caused no end of grief for us, but more importantly our customers. It is with pleasure that we can put these wicked rumors to bed once and for all!


Chefs’ Warehouse founders Christopher and David have built an unparalleled reputation supplying Sydney’s kitchens. They have enhanced this city’s reputation as Australia’s culinary capital, and their commitment to the industry is renowned. However, after 38 years of service to the industry, it was time to call it a day.  And so with their retirement came the decision to put the business up for sale. There was quite a bit of interest from the industry, but it was ultimately decided to sell it to one of the long standing staff members, who just couldn’t bear the thought of it not existing in its current form.

And so we will continue as we have, unchanged apart from a few tweaks here and there, and with plans to modernise the business, with a website no less! Unfortunately our beautiful building in Surry Hills has been sold, and so a move is one the cards. We are working on a new building and this news will be announced as this is confirmed.

We are looking forward to a seamless transition, an exciting new location, and the next chapter in one of Sydney’s finest institutions!

Stand by ……..


We have stocked the Italian-made Imperia pasta-rolling machines for many years now, and know them to be vastly superior in performance and reliability to the many similar machines now on the market which are made in Asia.

The Imperia is made in two sizes.

The small domestic machine enables the user to roll out a sheet of pasta 15cm wide which may be used for lasagna etc or fed back through either of the two supplied roller cutters for taglierini or fettuccine.

The commercial model, available in both manual and electric versions, has 22cm wide rollers. This machine operates in a similar fashion to the domestic model, but there is a choice of 6 different cutters of various widths.

Also, we had increasingly become aware that there was a certain lack locally of the various bits & pieces of equipment that serious pasta makers like to have in order to produce the best possible result. When in Italy earlier in the year, principally to visit our old friends at the Musso Icecream Machine factory, we sought out and found some manufacturers of traditional pasta-making aids & accessories. 

In short, we now have on our shelves a wide selection of ravioli cutters in various shapes and sizes, including spring loaded ones for easy release of the pasta.


Our cappelletti cutters are beautifully made and are similarly spring loaded.

PC034    PC033 **Sorry,  currently out of stock

They are a most unusual device, used in the making of cappelletti , or “little hats”– a kind of tortellini. This is a traditional North Italian winter dish generally served in a delicious, rich broth.

We also have a whole lot of new pasta cutters and associated implements.

PC025                                              MP108

TG403                                                                                       PC020

We have 3 different types of ribbed pasta board.

PA256 (top)     PA5053 ** Sorry, currently out of stock

One of these is the old standard gnocchi board found in many Italian kitchens, and which can now be fairly readily located in good kitchen shops in this country. It is common practice simply to roll gnocchi with the fingers against a fork, but the ribbing on this board improves the ability of the pasta to hold its sauce. The malloreddus bat is a small, racquet-shaped board used for making the Sardinian variation on gnochhetti. Each of these three boards is made from beechwood, a timber whose many virtues we have outlined in a previous blog.

** Sorry, currently out of stock


The gnocchi board’s (slightly) bigger brother, the garganelli board is a little harder to find. Similar in appearance to penne, the garganelli is made by rolling the pasta into a tube up the ribs of the board, using a tiny rolling pin to do so. Whilst it’d be quite a challenge to handmake penne, garganelli-making is a breeze with this board!

Another useful beechwood item which arrived in the same shipment is a 700mm x 500mm board used for rolling out large sheets of pasta which can then be cut to suit.

BD424 (board)    PA374 (brush)

The board can be used on any suitably sized available surface in the kitchen, is easy to move if necessary, and means that valuable bench space is not congested or covered with pasta ingredients. Needless to say, we have a range of rolling pins (also beech) of various lengths, made specifically for rolling out pasta.

Also in the rolling pin department is a remarkable ravioli roller/cutter made entirely of – surprise! – beechwood, which is a work of art in itself.


Our pasta “guitar” is used in the making of spaghetti alla chitarra, which is said to have originated in the Abruzzo region. A sheet of pasta is laid over the multi-strings of this “instrument”, then forced through the strings which cut the pasta into a type of square-sectioned spaghetti. This is usually served with the typically regional dish of mixed meat ragu.


Pasta drying racks of different designs are now widely available. We’ve always found that a couple of broomsticks across the backs of 2 kitchen chairs were perfectly adequate & furthermore, easy to store. However, there has been a certain  demand to which we’ve succumbed, and that was for pasta drying trays. These are stackable frames with mesh stretched across the base, so that the pasta can be draped across the tray with the adequate ventilation allowing the pasta to dry evenly.

We have 2 types of tray.

One has a stainless steel frame with a stainless mesh.      ST960

The other has wooden frame and nylon mesh.    ST955

If you would like to pursue the art of pasta making, including wonderful explanations of the above equipment and  how best  to use your pasta, we suggest you get yourself a copy of Marcella Hazan’s  ‘The Essentials of Classic Italian Cooking’.  It gives a complete description of how to make pasta using either a machine or rolling pin, along with a substantial chapter of sauce recipes to accompany your newly made pasta.

Should you wish to enquire about any of the above, please call us (you can find our details in the CONTACT page) and quote the product code you are interested in.

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More Bannetons have arrived!

There has been talk for some time now about our new shipment of bannetons.  Our first order sold out quickly, leading us to conclude that we had misjudged the popularity of this product.

We became intrigued by these pretty things years ago as it seemed to be the product of choice for the serious baker. When some of us dabbled in home baking, we discovered that these baskets made the job so easy, having used straw hats and tea-towels before. However we found them to be very expensive when purchased from our usual sources. In true Chefs’ Warehouse fashion we began the relentless task of tracking down a manufacturer in Europe to supply us directly. This took some time, but our efforts paid off and we now have direct contact with the craftsmen who have been making these baskets for generations.

We now have in stock a full complement of shapes and sizes.

Round bannetons come in 4 sizes.

MB5231   0.5kg     MB5232  1kg    MB5233  1.5kg   MB5234  2kg

Long oval bannetons come in 4 sizes

MB5200  0.3kg   MB5202  1kg  MB 5203  1.5kg  MB5204  2kg

Wider oval bennetons come in 2 sizes.

MB5201  0.5kg   MB5224  2kg

Rose Levy Beranbaum, sage of all things baking has this to say about them in her book ‘the bread bible’….

“Bannetons are round or oblong baskets or containers used for shaping bread doughs while they are rising. They may be beautiful willow baskets…..The unlined willow basket leaves an attractive design on the crust of the bread. It is important to have a porous container so that the dough can breathe: otherwise, the moisture of the dough may cause it to stick…and the dough will collapse and deflate when unmoulded.”

Cane bannetons, although porous, still require flouring to keep the dough from sticking initially.

We also sell couche cloth which is another useful tool in bread proofing.  

Couche (French for bed) is coarse woven linen that is folded to make a bed for the rising dough. This is useful for making longer bread shapes such as baguettes.  Similar to the bannetons,  it requires  flouring before use and can be used to line bannetons if desired.  This results in losing some of the pretty patterns created by the bannetons, though it does eliminate any chance of the dough sticking to the cane.

If you would like any further information on the above products, or would like to enquire about pricing, please call us and quote the product number you are interested in. Our contact details can be found in ‘CONTACT’.




This product is made by Potieries Renault in Berry, established in 1847.  We can recall meeting  Monsieur  Renault in the mid seventies, wearing the traditional plus-four like breeches of his region, striding though his paddocks, checking the kilns, the ‘green’ pottery within and the wood fuel prior to firing. They are more than 30-year-old suppliers of ours.

Our particular favourites are the gratin dishes, terrines and casseroles.

Large oval gratin CH255  Rectangular terrine CH254    Small oval gratin CH287


 Oval casseroles CH262 CH268 CH272

These are wonderfully versatile and can be used as both cookware and serving ware, as can all the earthenware products.


We are quite probably the only ones to carry snail dishes in Sydney!

Mixing bowls come in sizes  12/18/24/30/36/39cms

Confit pots are available in 2 sizes. 7.5L – CH282 and 10L – CH283.

Traditionally confit was stored in these pots as they have the depth required to immerse the meat entirely and do not let any light come in contact with the contents.  They do not come with lids as the seal was created using fat.  Here is an extract from Larousse Gastronomique about confit…

“Goose is most commonly used for making confit as its meat is often too tough to roast…The confit is stored in stoneware pots (called toupins), which are preferable to glass jars as no light can get in. Either goose fat or dripping is used to make a hermetic seal.”

Of course they can be utilised for many other things, such as storing our lovely beechwood utensils!


The huge bowls and confit pots are fired in brick kilns, standing like small haystacks in open fields.  They are generally salt glazed in the ancient tradition. Salt is thrown directly into the wood fuelled kilns at the hot end of the process and miraculously forms the lovely dark-honey glaze.



We believe this material to be the ultimate one for wooden utensils.

We have consistently stocked  wooden spoons, spatulas and rolling pins from our French manufacturers from whom we have been importing from for years.

We have just received mountains of new stock.

The flat, round end spatulas are preferred as they can be scraped clean on the edge of the pan, without any danger of little unstirred lumps escaping the mix.

These smaller spatulas are perfect for use in non-stick pans.

Wooden spoons are available in sizes from 30cm up to 45cm.


Beech trees are carefully harvested, one by one, from the huge beech forests 100km north of Paris. No clear-felling allowed or contemplated here, thereby keeping that true European deep forest and reaping its wonderful resource. Beechwood does not easily splinter and we believe the spoons and spatulas will withstand a normal domestic dishwasher .  And they come out so clean!


Mauviel Copper

As many of our existing customers may know, we have been importing Mauviel copperware since the early 1970s. Because we import the goods ourselves we are able to offer the products to you at reasonable prices. We have a substantial range of the Mauviel heavy duty stovetop work pans which are favoured by professional cooks the world over. In our latest shipment we received a good cross-section of products including copper egg white bowls, braising pans, saucepans and lids, sugar and jam pans, plus of course the wonderful frypans and sauteuses.

A selection of our copper egg white bowls.

Copper Braising Pans

                  SC127   24cm                                                           SC128   28cm

Copper Saucepans

     SC403-20cm                 SC402-18cm           SC401-16cm         SC400-14cm

Copper Sugar pans

        SC496-20cm              SC495-16cm               SC494-14cm            SC493-12cm

Copper Jam Pan

                                                                  SC411  40cm

Please call to find out what we have available and prices. Please quote the product code that is attached to the image.


The Mauviel factory is in Villedieu-les-Poêles in Normandy, north-western France, where working with copper began in the 14th century using techniques learned from Arabian artisans. Until relatively recently, coppersmithing required that the copper sheeting be annealed, softened so it could be shaped, then once formed, hardened by hammering. Villedieu’s inhabitants are known as sourdins from the French sourd meaning deaf, as many of the people involved in the manufacturing of copper pans would lose their hearing due to the din caused by the repeated hammering of the metal.

Some examples of our hand beaten copper….

This process has largely given way to more modern techniques, but the nickname remains. We were told years ago that the workers preferred to endure that noise rather than suffer the loneliness of working in a sound-proof booth. Sounds like a bit of management justification! Now modern presses and hydraulic mandrels do all the hard work, but the salmon & turbot kettles and braising pans are still hand formed before being hand wiped with pure tin. It is truly amazing to watch this magical wiping process. The tin lining can eventually wear off, and the pan must then be retinned.

Most copper work pans today have a stainless steel lining and are therefore very hard wearing. Interestingly, this heavy duty copper/stainless steel laminate only became available after being developed for the manufacture of power station switchgear.