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 | WOOTEN SPATULA
WOODEN SPATULS
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 | WOODEN LADLES
WOODEN SERVING LADLES
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 | MORTARS AND PESTLES
Freshly ground spices have more flavour! Make them when you need them with one of our four sizes of pestle and mortar sets. As well as dry ingredients, the pestle and mortar can be used to puree garlic and other ingredients.
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 | BAMBOO / WOODEN SPATULAS
A range of wooden spatulas for turning food as it cooks and lifting it from the pan. The slots allow the food to drain, and being wooden, these spatulas will not damage non-stick surfaces.
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 | STAINLESS STEEL and IRON SPATULAS
These stainless steel and iron spatulas are the ideal shape for stir frying, as they fit the curve of a wok perfectly. A range of three sizes is available.
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 | STAINLESS STEEL and IRON LADLES
Ladles, gentlemen, are used for adding ingredients or seasonings to the wok, stirring and turning the food as it cooks, and transferring it to the serving dish.
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 | SPATULA AND LADLE SETS
If you have a wok, you should have a spatula for stir-frying and a ladle to lift the food out. You might want a skimmer as well. Choose whichever of these sets suits.
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 | WIRE and BRASS SKIMMERS
These bamboo handled skimmers are just right for removing deep fried or boiled foods from the wok, and come in a range of sizes from five inches to twelve inches.
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 | VARIOUS STRAINERS
Used to remove deep fried or boiled foods from the wok, these perforated metal strainers with wooden handles will leave the stock or oil behind.
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 | S/S STRAINER
Used to remove deep fried or boiled foods from the wok, these large perforated metal strainers will leave the stock or oil behind.
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 | NOODLE SKIMMER
Our four inch and five inch noodle skimmers have bamboo handles, so your hands are not burned while you scoop noodles out of the boiling water.
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 | SCOOPS
These mesh scoops are used with our Chinese hotpot, to hold food while it is cooking in the stock, so you will need one per person. We have two types, stainless steel and brass.
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 | RICE PADDLE
The traditional Chinese spoons used to serve rice.
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 | MEAT PREPERATION UTENSILS
A range of useful meat preparation utensils, including meat scissors, duck fur pincer, fish de-scaler and handles.
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 | MEAT HOLDERS
A range of meat holders. There are meat hooks from four inches long all the way up to a five foot long fork for cooking a whole pig, as well as specialised hooks for cooking ducks.
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 | BAMBOO SCEWERS
Packs of bamboo skewers ranging in length from 5", ideal for small satays, to 12" for a good sized kebab.
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 | TEMPURA RACKS
The tempura rack attaches to your wok, and holds food that has finished cooking, so that it stays warm until you have finished cooking the whole batch. The oil drains back into the wok.
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 | CURRY STIRRING PADDLES
The shape of these paddles ensures they get right into the corner of the curry pan, and the range of sizes, up to four feet long, means they can be used for even the biggest restaurant curry.
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 | CHIP/FRYING BASKETS
Light and heavy duty frying baskets for use with our deep frying pans. You can do chips in them, or anything else that needs deep frying.
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 | COLANDERS
Polished stainless steel colanders in three sizes, for straining and draining food.
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 | MIXING BOWLS
Stylish stainless steel mixing bowls, good looking and easy to clean, too. Available in a range of sizes.
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 | WIDE MESH SKIMMER
Made in four widths, from 6 to 9 inches, these skimmers make removing larger pieces of food from hot oil or stock easy.
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 | SIEVES
A multitude of uses, from draining vegetables to getting the lumps out of sauces, make sieves a necessity in any kitchen. These have wooden handles for comfort.
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 | NOODLE SIEVE---NS1
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 | VEGTABLE SIEVE
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 | VEGTABLE SIEVE
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 | FLOUR SIEVE
DOUBLE FINE MESH STAINLESS STEEL FLOUR SIEVE
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 | FINE MESH SKIMMERS
Just the job for removing deep fried or boiled food from the wok, and leaving the liquid behind. These skimmers have a smaller mesh size for removing smaller particles of food.
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 | WHISKS
Build up your arm muscles! Whisking doesn't just mix the food, it also adds air, the ultimate diet ingredient. Professional chefs tend to use these instead of blenders, because they get better results that way.
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