KILCOY GLOBAL FOODS


Global meat exporter Kilcoy Global Foods’ new R&D facility is the first of its kind in the Australian meat industry, featuring a show kitchen, a research butchery, a bar and an aging room. Amicus Design project manager Mark Hohnen and John Thomas FCSI tell Elly Earls how they brought it all together in a building originally used as office space


A paddock-to-plate project T


he CEO of Kilcoy Global Foods (KGF), Dean Goode, is exactly the sort of client Amicus Design likes to work with. “He’s the kind of guy who wakes up in the middle of the night with a big vision and says, ‘We should do this!’,” smiles Mark Hohnen, Amicus’s national pre-construction manager, who oversaw the design of the global meat exporter’s


new R&D facility on Australia’s Sunshine Coast. Previously, global clients who had come to Queensland were able to visit KGF’s paddocks, abattoirs and processing facilities. Now, the idea was they would be able to complete the journey from paddock to plate in a centralized space with a hospitality element, the first of its kind in the Australian meat industry. “We had an office building and we had to turn it into a butcher shop, commercial kitchen, laboratory and a bar,” recalls Hohnen. There would also be a walk-in cool room, a freezer and a wash and dry room.


Visually stunning and functional Almost immediately, Amicus decided to enlist the services of foodservice consultant John Thomas


FCSI of Sangster Design to design all food, beverage and butchery areas. “What John does really well is that he grabs the brief and turns it into the best use for the space,” Hohnen says. “We decided to let him do his thing and he came back with something magnificent.”


Thomas remembers that the original brief called for a basic functional facility to be used for pure research and development. But after inspecting the premises and considering the high-end target market and the open nature of the kitchen, he proposed upgrading the facility from something functional to something visually stunning too. “I wanted to create a facility that would allow


strong user interface so all participants could feel as if they were almost in the kitchen themselves,” he says. “So, we moved away from a straight cooking line and designed a central solid cooking block with access on all sides.” The client was receptive to the changes, secured


the necessary funding from their partners to make the idea a reality, and from detailed design to completion, the whole process only took six months. Inspired by the elements of richly marbled meats and the rural farm paddock setting, the final design


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Above: John Thomas FCSI Opposite page top: The aging room is a stunning feature and funtional. Below: Diners can almost feel they are in the kitchen themselves


ASIA PAC


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