News
“A Day on the Reef”
Executive chefs and purchasing managers of Cairns and Port Douglas recently enjoyed a full day fishing on the Great Barrier Reef with Pantacchini’s. These trips were proudly sponsored by Pantacchini’s and some of our valued suppliers.
There were 4 planned trips; one with Steve on Monday 27 November out of Port Douglas, one with Charlie on Sunday 3 December and one with Martin on Monday 4 December 2006. View the photos here...
“The Orion sails into Cairns 19/11/05”
The brainchild of Max Pantacchini and Orion Expedition Cruises Executive Chef Marco Bilj, ‘Seafood at the Cairns Wharf” was an event attended by the leading Hospitality figures in Cairns and was enjoyed by all who attended.
The M/V Orion opened its doors to 100 of Pantacchini’s most important customers where some of Pantacchini’s finest seafood and wine suppliers from Tasmania and other states showcased their products.
On offer for the guests were fresh oysters from: Tasea and Tasmanian Quality Foods; Petuna Charr (Saltwater Brook Trout) and Ocean Trout from Petuna and Sealord; Atlantic Salmon from Tassal; Atlantic Salmon Caviar from Yarra Valley Salmon; Scallops and Mussels by Spring Bay, Yellowtail Kingfish from Cleanseas, wines by Tamar Ridge Winery and a extensive range of smoked product made famous by Pantacchini’s.
Among the distinguished guests were executive members of the Chaine des Rotisseurs, the Les Toques Blanches (North Queensland), General Managers, Purchasing Managers and Executive Chefs from the leading 5 star resorts and hotels from Far North Queensland and proprietors of some of the leading restaurants in Cairns.
“Great job Max and Françoise! Had a great time on board.”
Klaus Keller – Executive Chef Sheraton Mirage Port Douglas & President Les Toques Blanches
Tropical North Queensland.
Incorporated in the day was a tour of the new Pantacchini’s extension. Completed in September, the premises at Smithfield were extended by one third to incorporate a new packaging area, office space and cold rooms. This enables us to offer a complete ‘cool-chain’ service to our customers. The ‘cool-chain’ ensures that product is kept in a chilled environment from receivable of goods through to the delivery at a customer’s restaurant. Our refrigerated trucks back up to a sealed dock, where goods are passed directly from our chilled packaging area directly into the back of our delivery trucks. This minimizes the time product is exposed to less than ideal storage conditions.
Visitors to the Pantacchini’s premises were impressed and could see the benefit the extension will make to the quality of their seafood.