This article is sponsored content brought to you by Stoddart.

Being launched by Stoddart in March, the Kompatto contains all of the cooking modes of a great professional oven, as well as packing them all into a 519mm-wide footprint. This is space optimisation at its finest, utilising 40% less space than a conventional combi oven, allowing more work space without any loss in production.

KompattoAlthough considered to be of superior quality, “dry” steam is not always suited to every food type and desired result. When cooking large food items or food with particularly dense fibres, it is advisable to use steam with the proper degree of hydration and penetration, which will cook the food faster while preserving the tenderness. So far, only the Kompatto’s patented Steam Tuner system can deliver these options.

The Kompatto’s unique Meteo humidity control system allows for precise and efficient water consumption with minimal waste. Additionally, the water needed to reduce steam condensation is used in a more economical way, reducing consumption even further.

Like all Stoddart products, the Kompatto is a robust unit that is built to last and has therefore been confidently backed with a solid 24-month warranty.

To discover more about this unique product, or to see a demonstration in one of Stoddart’s operational demonstration kitchens in each state office, call 1300 791 954 or email

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Mediterranean-style Braised Lamb Shanks Recipe


6 lamb shanks

2 tbsp olive oil

1 medium-sized onion, roughly chopped

2 celery sticks, chopped

3 large carrots, peeled and cut into, medium diced

2 cups dry red wine

3 cups beef stock

850g crushed tomato

2 cinnamon sticks

4 springs fresh thyme

2 springs fresh rosemary

Spice Mix

2¼ tsp garlic powder

1 tsp sweet Spanish paprika

1 tsp salt

1 tsp freshly ground black pepper

¾ tsp ground nutmeg


Preheat the Kompatto oven to 160°C. Pat the lamb shanks dry and season with the spice mix on all side.

In a large pan, heat 2 tbsp olive oil over medium-high heat, seal the shanks on all sides. Transfer the shanks to a large GN tray. Return the pan to heat.

Add the onions, celery and carrots. Sauté on medium-high until the vegetables gain some colour. Deglaze with red wine and reduce by 1/3.

Add the stock, tomatoes, cinnamon sticks, thyme, and rosemary and salt & pepper. Then, add to tray with lamb shanks.

Ensuring shanks are fully submerged, cover the tray and place in Kompatto oven. Cook in the oven for 2½–3 hours* (Check periodically through cooking process just in case more liquid is needed. When the shanks finish cooking, the liquid will have reduced to about 1/3 of original amount).

* Cooking time may vary depending on size of shanks used.


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