Brisbane’s slice of Italy – Olive and Angelos

Brisbane’s slice of Italy – Olive and Angelos

Olive and Angelos is an authentic Italian restaurant in the heart of sunny Brisbane. Parsley, rosemary and chillis grow in their garden courtyard amongst the 140 seated patrons. They rely on quality, fresh ingredients for their seasonal menu. Pizzas are cooked in the traditional Neapolitan style, with the dough aged for a minimum of 48 hours. Fresh, simple and quality food is at the essence of their philosophy.

Olive and Angelos have been serving Brisbanites for over three years. On a typical Saturday night, they have 240 covers, with 100 on weeknights. The nine kitchen staff are currently trialling their hearty winter menu including seared scallops for entree, Risotto Salsiccia Funghi Parmigiano and Gnocchi Alla Sorrentina.

Head chef and owner Angelo Leonforte paired with Comcater when planning his kitchen, and the partnership continues today. All desserts, pane, pasta and gnocchi are made fresh on the premises, and the Trueheat range was selected to efficiently deliver their menu.

“Te Trueheat range is fantastic. The heat is quite intense. You need that when cooking with pans,” says Angelo.

Olive and Angelos installed the Trueheat range, pasta boiler, chargrill, hotplate and 10 individual burners. As Trueheat is modular, the Comcater team helped customise their kitchen to maximise the available space while providing the equipment to suit their menu and staffing arrangements.

Olive and Angelos cook all their pasta fresh on-site. So the pasta boiler is indispensable to them.

“The pasta boiler boils within minutes. We cook our pasta fresh to order for each portion. So you need the water to be constantly boiling at a rapid rate.”

The pasta boiler maintains a boiling temperature to cook any pasta al dente. It also comes with six pasta baskets for individual portions. Made from stainless steel, it’s durable, and water is plumbed straight into the cooker. So, the risk of scalds from carrying pots of boiling water is significantly reduced.

The Trueheat cooktop is rugged enough to stand up to the daily pressures of any demanding restaurant. The powerful 24MJ burners create intense heat quickly, which is essential in any commercial kitchen. The cast iron trivets and burners are flush, so heavy pots can be dragged across the cooktop. Individual pilots and flame failure adds another level of safety in a busy kitchen.

Another essential piece of equipment Angelo relies on is the RATIONAL iCombi oven.

“RATIONAL is a fantastic piece of equipment. It cooks very precisely. It makes our life very easy and simple.”

Angelo steams potatoes overnight in the iCombi. So, in the morning, they’re ready to peel and use for 150kg of fresh gnocchi.

“We pull them out, start peeling them, and we’re away and running.”

Lamb shoulder is also slowly roasted for 12 hours in the iCombi.

“They come out spectacular.”

The iCombi roasts vegetables to compliment the meat and crisp up perfectly.

Comcater continues to partner with Olive and Angelos with after sales support including service. They provide free demonstrations in Brisbane for Angelo and his staff to get the most from their Trueheat and RATIONAL equipment.

Angelo says,” Listen to the experts. They know their equipment very well and can fit your need perfectly.


Speak to Comcater about how we can help customise your kitchen to match your unique menu, clients and staff.


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