Great team, great service. I get disposables, advice on equipment and pricing is good. The hours…read moreare really good and they have pick up and delivery.

I found a 44L aluminium boiler for $140 advertised on their website. I called the company to…read moreconfirm that the product was available in store. I then went down that same day and met the same person I spoke to on the phone (Miro). He had difficulty finding the product on their database, so I helped him by giving him the product code and pointing out the correct item on their stock list. At this point, I happened to see on the screen that their cost for that product is $105 (profit margin 33%). Miro went and spoked to the warehouse staff. He came back with the product and advised that $140 was the wrong price and the best he could do was $198. I advised him that he cannot advertise a false price online, confirm that price over the phone, then demand more money in person. I said that I could go online right now and get it for $140. At that point, in front of me, he changed their internal systems so that the product now cost over $200 on their website. He said that they had a business to run; I told him it was not a business, but a shoddy operation that scams customers. I would have some sympathy if they had incorrectly priced it below cost, but the fact is they weren't happy with the profit margin and changed it on the spot despite confirming the original price to me three times (once on their website, once on the phone, once in person when checking their database). Terrible terrible business ethics, will never do business with them again. To make it worse, I could hear him talking to the warehouse staff and telling them "he has a screenshot of the website price". Horrible.

Proudly stating that they were established in 1912, Johnson's is the place to outfit the kitchen…read moreprofessional (or even wannabe) in your life. They supply those in the trade, and us regular folk. I don't have much use for the uniforms, but I have wandered through the kitchenware showroom many times, eyeing up lethal looking knives, those cone shaped sieves used for making superior sauces, and lovely teapots and microplane graters. The high quality brands stocked means it isn't exactly cheap, but the prices seems a lot better than a few other places I could mention. The staff are very friendly and looking to help. Ooh! I know! One of those little blowtorches! I can't eat creme brulee but I want one anyway!

From the owner: Providing premium quality uniforms and cooking equipment to the hospitality industry and domestic…read morecooks since 1912!

With our first kitchen, we were impressed with The Kitchen House's design and price…read more All the tradesmen turned up in the specified time except for the occasional delays that were out of their control. Subsequently, we had 2 more kitchens at different times and locations. The Designer, the tradesmen and the installer worked well together and the projects were completed on time and the [property was rented as scheduled. The owners are very involved, hands-on and attentive. The end results are fantastic!

We renovated our kitchen recently and we could not be more delighted with the result. What a…read morefabulous local business! From the start of the design process to the end result everything went smoothly! A truly professional operation with a great knowledge and experience in kitchen design and renovation. Highly recommend!

The BBQ Seafood class at The Sydney Seafood School on Saturday, 11 April 2026, from 11:00 am to…read more2:00 pm was exceptional! The presenters and host were highly skilled and engaging, making the learning experience immersive, interactive and informative. The location is exceptional, and the state-of-the-art cooking school further inspired our love of food, culture and connection with others. Please maintain this gold standard so many can enjoy it.

The excitement learning that not only would we be going to The Sydney Seafood School but that the…read morechef of the evening was none other than the head chef from Cho Cho San had me buzzing into the Pyrmont-based fish markets. It'd always been one of those things I'd meant to do when I lived in Sydney but for whatever reason never got around to. So I'm going to say that it was that buzz that got me through the class. I should clarify that the class itself was pretty great. We got to watch the chefs in action, learning how to fillet squid and the best way to cook fish collars, but with a starting time of 6:30pm you need to know that you won't get to eat til around 9pm after you and your cooking buddies have then recreated the meals demonstrated. Pro Tip: make time to snack or dine before you arrive. If you've eaten prior to coming then you're going to be a-okay. If, like our team, you were unaware of the format and trundled into class on an empty stomach, you may experience feelings of hanger, cold sweats and irritability. Perhaps pack a snack in your pocket?