You’re invited to the FIRST EVER Venix Demonstration Day at Hope St Radio on Wednesday the 3rd of May!
The FREE event will be hosted by Vanrooy Machinery and Ex Michelin Star Chef, Matteo Fiorotto, and will also feature special guest appearances from our Venix Ambassadors, Chef Matt Stone, and Chef Elijah Holland.
With an exciting line-up of recipes to highlight the multifaceted capabilities of the Venexia San Giorgio Convection Ovens and the Squero Combi Bakery Ovens; plus tastings, complimentary beverages, live music, and a bonus demonstration on our brand new FirEnace Charcoal Equipment range, this event is ideal for anyone in the food-industry looking to take their products to the next level with ease.
- When: Wednesday the 3rd of May, 3 pm – 6pm
- Where: Hope St Radio, located at 35 Johnston Street, Collingwood, Victoria, 3066
- Who: Vanrooy Machinery, Matteo Fiorotto, Chef Matt Stone and Chef Elijah Holland
- How: Please email [email protected]
A little bit about the range:
The Squero Combi Range
The Venix Range of Italian-made combi ovens is built to improve your product range and decrease the time spent on your production. The Squero Venix Australia Combi Bakery Oven range features an advanced touchscreen control panel for the ultimate flexibility, performance, self-cleaning and power-saving capabilities. Click here to learn more.
The Venexia San Giorgio Convection Range:
The Venexia San Giorgio Convection Oven Range is an expression of the most advanced technology, specifically designed to meet the needs of patisseries, bakeries and supermarkets whilst simplifying work in the kitchen and guaranteeing the highest levels of performance and safety. Click here to learn more.
Get to know Matteo Fiorotto:
Matteo is passionate about food and has great knowledge in terms of ingredients, cooking techniques and menu planning. He is also very creative and always looks for new and innovative ways to prepare food. In addition to his work at Venix, Matteo also teaches cooking classes and is involved in several charity initiatives with the aim of promoting healthy eating and lifestyle. He has been featured in several magazines, newspapers, and television programs where he gives interviews and talks about his work and experience.
Get to know Matt Stone:
Margaret River-born Matt Stone has gone on to become one of Australia’s leading sustainable chefs. Forming an early connection with restaurateur and sustainability champion Joost Bakker, Stone has collaborated on several projects with an environmental angle, from hyper-local Greenhouse Perth, to zero-waste Silo in Melbourne. In 2015, Stone was named executive chef at Oakridge in the Yarra Valley, where he, alongside Jo Barrett, forged a new identity for the restaurant, founded in a connection to the land, and site-grown or locally sourced ingredients. In 2021, he departed to collaborate with Bakker on Future Food System, a pioneering closed-loop home and restaurant in Melbourne’s Federation Square. Stone’s most recent project is the highly anticipated Ciao Mate in Byron Bay, where he is the owner and chef.
Get to know Elijah Holland:
Widely described as a modern-day hunter and gatherer, Elijah Holland has made a global mark with his encyclopaedic knowledge and ingenuity in procuring and cooking with wild ingredients around the world and, as a result, has forged an impressive career and gained a substantial following in a short space of time. Last year, Elijah left South Melbourne Fine Diner, Lume, to take the position of Executive Chef at Loti St Kilda, a new European-style seaside restaurant with hyperlocal foraged ingredients. Now, Elijah is continuing his profession in Byron Bay. All of this, coming straight from a 4-year stint in China where he ran a large group of restaurants across the country, namely Botanik, that earned him multiple awards and accolades; including attending the World’s Top 50 Restaurant Awards and Asia’s Top 50 Restaurant Awards as an honorary guest for two consecutive years. Elijah has also worked for Noma Australia as head forager & chef, Aria, Jonahs, Quay, Fishface and Darren Simpson among others, across his 18 years of cooking.
Please email [email protected] to register your attendance for FREE today!
