There comes a point in every kitchen where you look in the utility drawer and think:
How did I end up with all this?
Bent spoons.
Bulky tools.
Bits and pieces that sort of do the job.
Utensils you’ve collected over the years because they seemed useful at the time — but now they take up space, don’t stack neatly, and somehow still leave you rummaging for the right thing.
Chef Ian knows that feeling well.
After more than 49 years in hospitality, he has used just about every kitchen utensil, spoon, slicer, opener and gadget you can imagine. So when something genuinely different comes along, it stands out.
So, how do you know a kitchen tool is worth having? You keep reaching for it. Not because it looks clever, but because it makes life easier every single time you cook. Less mess on the bench. Better scraping. More control. Real heat tolerance. Strong, sturdy design. These Dreamfarm tools don’t just look different — they work differently, and that’s exactly why Chef Ian is replacing his old collection with them.
These are the tools he demonstrates, explaining what makes each one different, why he loves them, and why they’ve started replacing his old collection of spoons and utensils.
In other words:
big clean-up happening in the utility drawer.
Because they all solve a real problem.
That’s what Chef Ian looks for in a kitchen tool. Not whether it’s trendy. Not whether it looks clever on a shelf. But whether it actually improves the cooking experience.
And Dreamfarm has done something rare — they’ve taken familiar everyday kitchen tools and rethought them properly and re-engineered them to work better, store better, and make life in the kitchen easier.
This is the big point.
This is what Chef Ian loves — tools that actually make you want to clear out the old and simplify the kitchen.
If there’s a standout favourite, this is it.
Chef Ian has said it himself:
“I haven’t seen anything like that in my 40+ years in hospitality.”
That is high praise.
The Fluicer takes the idea of a citrus juicer and completely rethinks it. Instead of being bulky, awkward and annoying to store, it folds flatter and feels smart, smooth and efficient in the hand.
It’s the kind of tool that makes you wonder why citrus juicers weren’t designed this way from the beginning.
And because it’s easy to use and easy to store, you’re more likely to actually reach for it — which means more fresh lemon, lime and citrus in your cooking.
That means brighter dressings, fresher seafood, better marinades, sharper sauces and more flavour all round.
No wonder it tops Chef Ian’s list.
“The best part is you can use both arms to squeeze it together, so it’s easier on the body and gives you more power behind it. Honestly, I’ve never seen so much juice come out of a gadget — and it catches the pips too. What’s not to love?”
The Fladle is exactly the sort of clever thinking that makes Dreamfarm stand out.
At its core, it combines two genuinely useful tools in one smart design — a spoon and a ladle — making it incredibly handy for soups, sauces, stews and anything else that needs both stirring and serving.
But Dreamfarm didn’t stop there.
The built-in ¼ cup and ½ cup measurements make it especially useful for portioning and serving, which is such a practical touch in a busy kitchen. Whether you’re ladling soup, serving sauce, or portioning something more precisely, those measurements add another layer of convenience without needing to reach for extra tools.
That’s what Chef Ian loves about it — it’s not clever for the sake of it. It’s clever because it makes everyday kitchen jobs easier.
Instead of switching between utensils or guessing your portions, the Fladle gives you a smarter, more streamlined way to do the job.
“What I love about the Fladle is that it’s not just a spoon and a ladle in one — it also measures. The built-in quarter cup and half cup markings make it really handy for portioning and serving.”
The Brizzle is one of those tools that makes you wonder why basting brushes have always been so fiddly.
Most brushes work on a dip-and-brush method. You dip into the marinade, butter or glaze, brush it on, then go back and dip again. It works, but it can be messy, awkward and stop-start.
The Brizzle takes a much smarter approach.
Chef Ian loves the built-in scoop, which holds the basting liquid, butter, marinade or glaze, then lets it drip through the holes into the brush for a more constant flow as you work. That means you’re not constantly going back and forward between the bowl and the food. Instead, you can scoop and baste in one motion.
It’s a simple idea, but a very clever one.
That steady flow makes basting easier, neater and much more efficient — whether you’re glazing meat, brushing oil over vegetables, buttering pastry, or adding a finishing coat to something on the grill or in the oven.
This is exactly the kind of design Chef Ian appreciates: taking an everyday kitchen tool and improving the way it actually works.
“What I love about the Brizzle is the scoop. It fills up with your basting mixture, then lets it drip through into the brush so you get a constant flow. It’s not dip and brush — it’s scoop and baste. Brilliant idea.”
The Nocutu is one of those tools that makes slicing feel far less fiddly and far more controlled.
What Chef Ian really loves about it is the way it has been designed for ease of use. The holder is easy to grip, the food slides securely in the tracks, and you simply run it up and down without needing to apply a lot of pressure. That makes it feel far more manageable and far less awkward than many traditional slicers or mandolines.
And the clever part? The guard keeps working right down to the very last slice.
So when we say it slices the whole potato, tomato or other ingredient, it really does. You get consistent slices at the same thickness all the way through — right down to the final piece — with less waste and more confidence.
That’s the kind of thoughtful design Chef Ian appreciates. It’s not just about getting neat slices. It’s about making the process feel easier, safer and more practical for everyday kitchens.
“What I love about the Nocutu is how easy it is to control. The guard is comfortable to hold, it runs smoothly in the tracks, and you don’t need to force it. Plus, it really does slice right down to the last piece — same thickness, all the way through, with very little waste.”
The Dopener is a brilliant example of Dreamfarm taking an everyday tool and making it work much harder.
This is not just a can opener. It does three very clever things, and each one solves a real kitchen annoyance.
The first big win is that it opens cans while allowing you to lock the lid in place and release it safely, so you’re not left wrestling with a loose lid or risking sharp edges cutting your fingers. You’ve got much more control over where the lid goes and how you remove it — a small detail that makes a big difference.
No more chipped nails or struggling to get enough leverage under those ring pulls. The built-in hook lifts them easily, making it much simpler to open cans without the usual fiddling and frustration.
A concealed hook hidden in the arm can be used to help break the seal on jars that feel like they’ve been welded shut. Instead of relying on brute strength, the tool helps take the pressure off and gives you an easier way in.
That’s exactly the sort of design Chef Ian loves — practical, thoughtful and solving more than one problem in the kitchen.
This is not a one-job gadget. It is a compact, clever utility tool that gives you more control, less struggle and a much easier time with some of the most annoying little tasks in the kitchen.
“The Dopener is such a clever idea. It opens cans with more control, helps with ring pulls so you’re not breaking nails, and the concealed hook works on those jars that feel welded shut. It takes the strength and frustration out of the job.”
The Lestrain is one of those tools that quickly proves how useful smart design can be in a real kitchen.
Chef Ian loves that it works across all sorts of cooking jobs. One minute it’s lifting out a delicate poached egg, the next it’s handling fried spring rolls with ease. That kind of versatility is exactly what makes a tool worth having — not something for one specific task, but something you’ll reach for again and again.
And this is where it really stands out: although many people might look at it and assume it’s just another utensil you’d keep away from higher heat, the premium, non-stick-safe nylon is heat-resistant up to 250°C / 480°F. That gives it a whole different level of practicality in the kitchen.
It scoops, strains and lifts cleanly, helping reduce mess while giving you more control, whether you’re working with simmering water or hotter cooking.
That’s what Chef Ian appreciates most — it’s clever, versatile, and designed to handle far more than people first expect.
“What I love about the Lestrain is that it works across so many jobs — from poached eggs right through to frying spring rolls. And because the premium nylon is heat-resistant up to 250°C, it’s far more capable than people might first think.”
The Supoon is one of those tools that looks simple until you realise just how much better it works than an ordinary spoon.
Chef Ian loves it because it solves a very common frustration in the kitchen: most spoons have a rounded edge, which means they never quite scrape properly. You’re forever chasing the last bit of sauce, mixture or food around the pan, bowl or jar.
The Supoon’s flat edge changes that completely.
It scrapes far more efficiently, gets right into the corners, and cleans down surfaces much more effectively than a standard rounded spoon. That makes it incredibly useful for stirring, folding, serving and scraping — all with one tool.
And it doesn’t stop there.
The Supoon also includes teaspoon and tablespoon measurements, which is one of those brilliantly practical features that makes everyday cooking easier. Recipes ask for those measurements all the time, but somehow the actual measuring spoons are never where you need them. Having them built into a tool you’re already using is a very clever touch.
Add to that the fact that the premium, non-stick-safe silicone is heat-resistant up to 260°C / 500°F, and you’ve got a spoon that is gentle on cookware, capable around heat, and far more useful than an ordinary spoon has any right to be.
That’s exactly why Chef Ian rates it so highly. It takes something basic and turns it into a genuinely smarter kitchen tool.
“What I love about the Supoon is that flat edge — it scrapes so much better than a rounded spoon. But then Dreamfarm went a step further and added teaspoon and tablespoon measures as well. Recipes ask for those all the time, and honestly, where do you find a tablespoon when you need one?”
This may be one of the most relatable parts of the whole story.
These tools are not just being added.
They are replacing.
Replacing clutter.
Replacing duplication.
Replacing old habits of keeping utensils “just in case.”
Chef Ian is streamlining his collection and backing tools that do more, work better and store neatly.
That’s a message so many home cooks will understand.
You do not need more kitchen junk.
You need better kitchen tools.
Dreamfarm’s Magnificent 7 are a perfect example of that idea.
That’s what makes these tools so valuable. They don’t just do the obvious job — they do it better. Cleaner on the bench, sturdier in the hand, more capable around heat, and designed to remove the small frustrations that make kitchen work harder than it needs to be. Once you start using them, they stop feeling like extras and start feeling essential.
After decades in hospitality, it takes a lot for a kitchen tool to stand out.
These did.
The Dreamfarm range takes everyday utensils and gives them a smarter, more useful, better-designed future. The Fluicer may be the standout favourite, but all seven of these tools have earned their place because they solve real problems and make life in the kitchen easier.
And when a tool is clever enough to replace the old clutter in your utility drawer, that’s when you know it’s worth having.
Chef Ian