Kitchen Warehouse Autumn 2021 Magazine

YO UR FREE MAG AZIN E

Season’s BEST

Make our

CHICKEN & LEEK PIE Using Le Creuset Signature cast iron round skillet

Plus

RECIPE IDEAS CHEF’S TIPS SHOPPING INSPIRATION

The Autumn ISSUE PASTA PERFECTION

Julia Busuttil Nishimura

One-pot wonder

COMFORT FOOD

MOTHER’S DAY

breakfast refresh

Beatrix’s BAKING ESSENTIALS

T H E F I R S T. T H E F I N E S T. T H E FAVO U R I T E .

www.lecreuset.com.au

CONTENTS

4

The

AUTUMN ISSUE

Welcome

Mother’s Day breakfast

16

THE LEAVES ARE CHANGING COLOUR and there is a chill

in the air. The days are shorter and it’s the season to spend some time with those we love in the comfort of our homes. We believe that so many memories are made in the kitchen and we want to help you create them for your family. So, for our Autumn Issue, and with Mother’s Day coming up, the Kitchen Warehouse team decided to ask a few of our favourite mums what they love to eat — and cook.

For our first story, we spent the day with Natasha Morgan and her young daughter and son on their small farm just outside Melbourne.

Natasha’s kids love to cook and you will find it impossible to resist their homemade crumpets dripping with honey in our Mother’s Day breakfast on page 4. Julia Busuttil Nishimura, another young mum, remembers her aunty making pasta and today her eldest little boy loves helping her do the same thing. This talented cookbook author reveals her secrets in Pasta Master on page 16.

Take a look at the bottom of this page and you will see one of our latest sweet obsessions ­­— mini pancakes called poffertjes. Dusted with icing sugar, these Dutch treats are delicious and have an interesting history as you will discover on page 10.

And finally, you will find the recipe for the chicken and leek skillet pie on our cover on page 14. Happy cooking!

Julia’s pasta class

COOK from the heart

We hope you are inspired by our new quarterly magazine. Please visit our website or stores to shop all that you see inside, including special offers.

14

Cover star: chicken and leek skillet pie

THE KITCHEN WAREHOUSE FAMILY

kitchenwarehouse.com.au

f

facebook.com/ kitchenwarehouse

V

instagram/ kitchenwarehouse

y

youtube.com/ kitchenwarehouseaust

J

blog.kitchen warehouse.com.au

BREAKFAST

MADE with love How are you going to show mum how much you love her this Start by giving her breakfast in bed.

Mother' s Day?

Oliver and Saffron making pastry.

Ecology Staples Foundry butter dish.

4

AUTUMN ISSUE

cook MAGAZINE

kitchenwarehouse.com.au

IT’S EARLY MORNING on the second Sunday in May and the kids are in the kitchen. The homemade crumpets are coming out of the toaster ready for honey and lashings of butter, the freshly laid eggs are in their egg cups, a beautiful timber platter for brunch is on the bench and the kettle has just boiled. There is excitement in the air in lots of kitchens just like this one around Australia as families get ready to show the mums in their lives just how much they love them.

Luckily, cooking is something these children — Saffron,10, and her eight-year-old brother Oliver — love to do. “Making me breakfast in bed is something they take pride in. Saffron will collect eggs from her hens in the orchard and there are always heartfelt (and secretly organised) handmade cards from both kids,” explains Natasha Morgan, who runs bespoke garden and produce workshops at Oak and Monkey Puzzle, her property at Spargo Creek near Daylesford in Victoria.

This family’s Mother’s Day is all about good food and spending time together. “It’s a lovely informal day of three generations coming together. We always arrive at my mum’s with armfuls of just-picked garden blooms, homemade cards from the children and special little artworks they have also made — it’s just about spending time together,” she says.

Avanti wooden rolling pin; Wild Wood wooden heart spoon; Appetito wooden egg timer; Chasseur La Cuisson utensil jar in antique cream; Le Creuset Stoneware egg cups in Marseille blue; Salisbury & Co Mona 12 piece dinner set. All remaining items, stylist’s own.

SOFT-BOILED EGGS SOURDOUGH SOLDIERS

with

Serves 2 Prep: 2 minutes Cook: 10 minutes

4 free-range eggs, at room temperature 3 thick slices sourdough bread Salted butter

1. Fill a medium-sized saucepan with water and bring it to a rolling boil.

Reduce the heat to a simmer and carefully lower the eggs into the water with a slotted spoon. This needs to be done gently as you don’t want to crack the eggs.

2. Set a timer for 5 minutes for perfectly jammy yolks. In the meantime, heat a heavy-based griddle pan over medium-high heat and toast the bread for 2 minutes on each side. Spread generously with butter. Cut into soldiers and divide between serving plates.

3. Place the eggs in egg cups on each serving plate. Using a butter knife, hit the side of your egg with a few quick whacks. This will cut through the shell and egg and you will be able to remove the top, ready to season and dip.

BREAKFAST

CRUMPETS HONEY BUTTER

with

Makes 10–12 Prep: 10 minutes (+1 hour resting) Cook: 20 minutes

14g (2 sachets) dried yeast 1 tsp caster sugar 350ml warm milk 350g plain flour ½ tsp bicarbonate of soda 1 tsp sea salt 200ml water 2 tbsp olive oil 1 tbsp butter 250g butter, softened 60ml (¼ cup) honey

Chef's note

Crumpets are best cooked over lower heat for a longer period to ensure they're not too dark when cooked through.

TOP: Chef Inox rotary egg beater; Chasseur La Cuisson mixing jug in antique cream.

ABOVE: Salisbury & Co Mona plate.

1. Combine the yeast, sugar and milk in a jug and whisk well to combine.

Set aside in a warm place for 5 minutes to allow the yeast to activate.

2. Combine the flour, bicarb soda and salt in a large bowl. Make a well in the centre and add the wet yeast mixture and water. Whisk well and then set aside, covered, for an hour.

3. Heat half the olive oil in a heavy-based frying pan over medium-low heat.

Grease four 8cm crumpet rings. Place the greased rings into the pan and fill each three-quarters full with batter.

4. Turn the heat down to low and cook for 6–8 minutes, or until the bubbles on the surface pop and stay open. Carefully turn the crumpets over and continue to cook for a further 1 minute. Repeat with remaining oil and batter.

5. For the honey butter, put the butter and honey in a large bowl and whisk using egg beaters for 5 minutes, or until the butter is light and airy.

6. Serve the crumpets hot with a big dollop of honey butter.

Salisbury & Co Siena bowl in light grey; Stanley Rogers Piper spoon in satin; Salisbury & Co Grove rectangular serving platter.

GRANOLA CINNAMON YOGHURT & FIGS

with

Serves 6 Prep: 10 hours 15 minutes (+ overnight setting) Cook: 20 minutes You will need a Davis & Waddell yoghurt maker for this recipe.

60ml (¼ cup) melted coconut oil 60ml (¼ cup) maple syrup 1 tsp vanilla extract 1 cup rolled oats ½ cup flaked coconut ½ cup whole almonds ½ cup hazelnuts ¼ cup pepitas ¼ cup dried cherries Zest of 1 orange Figs, halved, to serve CINNAMON YOGHURT 150g plain full-cream yoghurt with live cultures 1.2L full-cream milk 2 tsp ground cinnamon 1 tbsp maple syrup

kitchenwarehouse.com.au

1. Preheat the oven to 180°C. 2. To make the yoghurt, whisk the yoghurt and milk together inside the small (1.6L) yoghurt maker container.

3. Place the container inside the yoghurt maker and select the C1 program.

This setting will run for 10 hours before automatically turning off.

4. To make the granola, combine all of the ingredients except the figs in a large bowl and mix well. Spread the mixture evenly over a lined baking tray and bake for 20 minutes, rotating the tray at the halfway mark. Set the granola aside to cool and then store in an airtight container.

5. Once the 10-hour yoghurt program has finished, place the strainer inside the large (1.8L) container and decant the warm yoghurt mixture. Cover with the lid and transfer to the fridge to set overnight.

6. Tip the set yoghurt into a large bowl along with the cinnamon and maple syrup.

Whisk to combine and adjust to taste.

7. To serve, divide yoghurt between serving bowls and top with a generous sprinkle of granola and the figs. Decorate with edible flowers if you like.

Chef's note

Begin making yoghurt in the morning the day before: it can be refrigerated as soon as the program finishes and will be ready the following morning.

AUTUMN ISSUE

cook MAGAZINE

7

Rustic

TOMATO TARTS

Makes 4 Prep: 20 minutes (+ 1 hour 20 minutes chilling) Cook: 35 minutes

1 cup wholemeal flour 1 tsp sea salt 90g cold butter, cubed, plus 1 tbsp extra 1 tbsp iced water 2 brown onions, sliced ½ cup ricotta cheese 1 cup mixed heirloom tomatoes, cut into 3cm pieces if large ½ cup mixed fresh tender herbs Lemon juice and olive oil, for dressing

Chef's note

If you don’t have a food processor you can get the same result by rubbing the butter into the flour mixture with your fingers. A good quality, store-bought shortcrust pastry could be used in place of making your own.

1. Pulse the flour, salt and butter in a food processor until the mixture resembles very coarse breadcrumbs. Slowly add 1 tablespoon of iced water, then turn the mixture out onto your work surface and knead lightly. Shape into a disc, enclose in plastic wrap and put it in the fridge to chill for 1 hour.

2. Meanwhile, melt the extra butter in a large heavy-based frying pan over medium-high heat. Add onion and cook, stirring every couple of minutes, for 15 minutes, or until the onions are soft and dark brown in colour. Deglaze the pan with 2 tablespoons of water if needed. Season to taste and set aside.

3. Preheat the oven to 200°C. Divide the chilled dough into 4 even portions. Roll each portion into a 12cm round, about 3mm thick. Grease four 8cm fluted tart tins and line each with pastry. Prick the bases and return to the fridge to chill for another 20 minutes.

4. Line pastry cases with baking paper and fill with pastry weights, dried rice or beans. Blind bake for 12 minutes, then remove paper and weights. Top with ricotta, caramelised onion and tomato. Return the tarts to the oven and bake for a further 15 minutes or until the tomatoes are nicely roasted.

5. Put the herbs in a small bowl and dress with the lemon juice and olive oil. Pile high on each tart and serve immediately.

Salisbury & Co Capri salad bowl in dark blue; Wolstead Bonn end grain chopping board; Salisbury & Co Siena plate in light grey.

ESSENTIALS

CRUMPETS with HONEY BUTTER

INDULGENT HOT CHOCOLATE Coffee Culture enamel Turkish coffee pot, 850ml, $19.95; Falcon enamel milk pan, in white/blue rim, $14.95; Salisbury & Co Capri dip bowl light blue, $3.95; Salisbury & Co Mona mug (from a set of four), $14.95.

Indulgent

HOT CHOCOLATE

Serves 2 Cook: 10 minutes

Breakfast orders

Chef Inox rotary egg beater, $49.95; Wolstead Superior+ frypan with helper handle, 32cm, $89.95; Appetito, 2pc, non-stick crumpet rings, $7.95; Wild Wood honey dipper, $5.95.

SOFT-BOILED EGGS with SOURDOUGH SOLDIERS Le Creuset Stoneware egg cups, $9.75 in Marseille blue and coastal blue; Wolstead Superior+ saucepan with lid, 18cm, $79.95; Wolstead Forge bread knife, $49.95.

RUSTIC TOMATO TARTS Salisbury & Co Grove round mango wood paddle board, $49.95; Pyrex Platinum loose-bottom tartlets tin, 12cm (set of four), $17.95; Magimix 5200XL food processor in matte chrome, $849.95.

200ml milk 200ml thickened cream 100g dark chocolate, coarsely chopped Extra whipped cream and grated chocolate, to serve

1. Combine the milk and cream in a saucepan over medium heat.

Bring to a simmer and then remove from the heat.

2. Add the chocolate and whisk until melted and smooth in texture.

3. Return the pan to the heat and bring the mixture back to a simmer.

4. Divide the hot chocolate between two warmed mugs and serve with extra cream and chocolate. kitchenwarehouse.com.au

GRANOLA with CINNAMON YOGHURT & FIGS Bormioli Rocco Fido jars, 1L, $12.95 each; Falcon enamel rectangle baking tray in white/blue rim, $12.95; Davis & Waddell yoghurt maker/ fermenter 2 in 1, $39.95.

AUTUMN ISSUE

cook MAGAZINE

9

CLOCKWISE FROM ABOVE: Salisbury & Co Siena plates in light grey; Stanley Rogers Baguette cake forks; Chef Inox mesh strainer; Falcon enamel pudding basin; Wild Wood wooden spoon; Salisbury & Co old-fashioned mason jar; Salisbury & Co Chef tea towel in navy blue.

Breakfast

CLUB

Drenched in butter and icing sugar, these tiny, fluffy Dutch pancakes are a mainstay at fairs and festivals, but they originally had a higher purpose.

We

LOVE Victoria seasoned cast-iron poffertjes pancake pan $69.95

Tip

SERVING SUGGESTION:

Poffertjes are also often served with Nutella or whipped cream and berries.

PANCAKES

with BLACKBERRY JAM

Serves 4–6 Prep: 45 minutes (+1 hour resting) Cook: 45 minutes

YOU’VE PROBABLY GULPED

down a dozen warm, sweet poffertjes without ever giving a thought to their history. This Dutch treat is universally adored: cloud-like mini pancakes, served with a sweet topping — a mouthful of fun. The story behind them, however, is more serious.

Poffertjes date from the eighteenth century, when the French Revolution was in full swing and a wheat shortage forced Europeans to get creative. They turned to buckwheat, which was easy to grow, readily available and, when combined with yeast and milk, produced a light, fluffy batter that cooked up as a morsel just right for Holy Communion.

Yes, this sublime snack has its origins in religious ceremony. Some say French monks made the mini pancakes as an alternative host for communion; others attest that we owe the treat to inventive friars at a Dutch abbey. It’s thought that Dutch merchants stumbled across the pancakes at a monastery and spread the recipe throughout the Netherlands.

In a savvy move, they also produced the specialty iron pans that are needed to cook the coin-sized pancakes.

Quickly embraced across Holland, they were first dubbed broedertjes (‘little brothers’) after the monks who made them, before earning the name poffertjes, or ‘little puffs’, from the way they quickly inflate in the hot pan. While they’re traditionally made with buckwheat flour, which has a nutty flavour, today wheat is a more common ingredient. As for how to enjoy them? There’s no end of decadent toppings, such as chocolate sauce or strawberries and whipped cream, but the classic butter and icing sugar combo really is divine.

kitchenwarehouse.com.au

JAM 500g blackberries 250g caster sugar 3 tbsp lemon juice, plus zest 2 x 350ml capacity jars, sterilised POFFERTJES 400ml warm milk 14g (2 sachets) instant yeast 1 tbsp caster sugar 250g plain flour Pinch of sea salt 1 egg, beaten 50g butter, melted Extra butter, to serve Icing sugar, to serve

1. Put three dessert spoons in the freezer to chill.

2. Combine all of the jam ingredients in a medium saucepan and stir well to coat. Set aside for 30 minutes to allow the sugar to draw out the natural blackberry juices.

3. Place the pan over medium heat and stir until the sugar has dissolved.

Increase the heat and bring the mixture to a rolling boil. Skim any scum off the surface and discard. Reduce the heat and simmer for 20 minutes.

4. To test if the jam has reached its setting point, put a dollop on a frozen spoon and draw a line through the middle. If the line remains, the jam is ready; if not, return the jam to simmer

1. OXO Good Grips precision batter dispenser, $24.95, lets you take full control of dispensing pancake batter. 2. Mason Cash Innovative kitchen measuring jug with 1L capacity, $29.95. Measure and mix in the same sturdy vessel. 3. All jam makers will love the Davis & Waddell jam maslin pan 8L, $79.95.

for a further 5 minutes and then repeat the setting test. Transfer the hot jam to sterilised jars and seal immediately.

5. To make the poffertjes, combine the warm milk, yeast and sugar in a jug and whisk well to combine. Set aside in a warm place for 5 minutes to allow the yeast to activate.

6. In a large bowl, mix together the flour and salt. Make a well in the middle and add the wet yeast mixture and egg.

Whisk well until the batter is smooth, then set aside, covered, for 1 hour or until the mixture has doubled in size.

Transfer the batter to a batter dispenser or a squeeze bottle.

7. Heat a poffertjes pan over medium heat. Once warm, brush lightly with melted butter.

8. Use the batter dispenser to fill each cavity with about 1 tablespoon of batter.

Once you start to see bubbles and the surface is looking dry, it is time to turn them over. Use the tip of a long skewer between the edge of the pancake and the pan to swiftly flip the pancake over.

9. Cook for a further 1 minute until lightly brown, then remove from the pan. The best way to do this without burning your fingers is by using the skewer to spike each pancake, removing several at a time.

10. Repeat with the remaining batter.

11. Divide poffertjes between serving plates, dollop with extra butter and some of the jam and dust with icing sugar.

Enjoy!

3

Essentials

POFFERTJES

1 2

AUTUMN ISSUE

cook MAGAZINE

11

COMFORT FOOD

Let them

EAT

PIE comfort

Nothing says as clearly as the smell of a pie baking in the oven; and nothing else is as guaranteed to impress your family and friends as this sumptuous creation arriving at the table. With its golden, buttery pastry and tender chunks of chicken, who could resist a slice? It’s the perfect dish for a cold autumn evening.

12

AUTUMN ISSUE

cook MAGAZINE

kitchenwarehouse.com.au

OPPOSITE PAGE: Avanti rolling pin; Mason Cash Innovative kitchen measuring cup (part of a set).

THIS PAGE, CLOCKWISE FROM TOP LEFT: Salisbury & Co Capri plate in light blue; Tablekraft Luxor serving spoon; Victoria seasoned cast iron skillet; Maxwell & Williams Caviar sauce dish in black; Salisbury & Co Cambridge tea towel in navy blue/ivory (from a set of three); Salisbury & Co Capri bowl in dark blue.

We

LOVE Victoria seasoned cast iron skillet $59.95

Tip

SERVING SUGGESTION:

Serve with a crisp green salad or sautéed seasonal greens.

COMFORT FOOD

Wolstead Bonn end grain chopping board; Victoria seasoned cast iron skillet; Avanti wooden rolling pin.

and

CHICKEN LEEK SKILLET PIE Serves 5 Prep: 30 minutes Cook: 60 minutes

1 tbsp olive oil 800g chicken thighs, trimmed and diced 2 tbsp flour 150g pancetta, diced 2 tbsp butter 1 brown onion, chopped 2 garlic cloves, sliced 2 thyme sprigs, picked 4 leeks, halved, washed and sliced 80ml ( cup) dry white wine 180ml (¾ cup) chicken stock 125ml (½ cup) cream 2 tbsp chives, chopped 1 sheet shortcrust pastry, defrosted 1 egg, beaten

Essentials

1. Preheat the oven to 180°C. 2. Heat the oil in a 25cm skillet over medium-high heat. Dust the chicken with flour and cook in two batches, turning until golden brown. Remove the chicken from the pan and set aside.

3. Return the pan to the heat and fry the pancetta until well rendered and crispy.

Remove the pancetta using a slotted spoon. Add the butter to the rendered pancetta oil and sauté the onion, garlic, thyme and leek. Cook, stirring, for

3

4

1

14

2

AUTUMN ISSUE

cook MAGAZINE

5 minutes until the leek has softened.

Return the chicken and pancetta to the pan and deglaze with the wine.

Allow to cook for 1 minute before adding the stock and cream.

4. Bring to the boil and simmer for 5 minutes to reduce and thicken the sauce. Remove from heat, stir through the chives and season with salt and pepper to taste. Set the pan aside for 10 minutes to cool.

5. Lay the pastry sheet over the skillet.

Trim the pastry so there is a 2cm border all around. Fold the edge under itself and crimp to seal. Use the pastry offcuts to decorate the surface of the pie. Cut a few small slits in the pastry or use a pie funnel so the steam can escape and then glaze with the egg.

6. Put the pan on a baking tray and bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbling around the edges.

1. Le Creuset Stoneware pie bird funnel in cerise, $11.25, helps your pie let off steam as it cooks. 2. The Salisbury & Co Chef double oven mitt in navy blue, $19.95, is thickly quilted and made from 100 per cent cotton. 3. Wild Wood's pastry brush, $6.95, is made from sustainable beech and is the essential tool when you need to apply egg wash evenly. 4. Yaxell Mon chef's knife 20cm, $118.97, is a true kitchen workhorse, crafted by artisans from high-quality stainless steel.

kitchenwarehouse.com.au

MASTERCLASS

Cast

IRON Treat your cast iron cookware the right way and you will be handing it down to your grandchildren.

These tough and durable pieces are the original kitchen heirlooms.

HOW DO I CLEAN MY CAST IRON COOKWARE? Okay, let’s get this question

over and done with, as lots of people worry about how to care for their pan or casserole. It’s actually very easy: the key thing to remember is not to leave it overnight soaking in the sink — it's not a disaster if you do, but not best practice.

Ideally, wipe the pan immediately after cooking with a damp kitchen towel, or wash with warm water if needed, and once it is clean, dry it immediately before finishing with a light coat of oil. It is very important to cool a hot pan for a few minutes before washing, as enamelled cast iron cookware can crack if plunged into cold water straight off the heat.

HOW DO I COOK WITH CAST IRON COOKWARE? Slow and steady wins the

cast iron race so please heat and cool your cookware slowly. Cast iron retains heat, which is the key to how well it cooks: it’s a great choice for searing a piece of fillet steak to medium-rare in a skillet, or for braising a casserole that needs to spend hours slow cooking in a Dutch oven.

TIPS AND TRICKS? Never preheat your

cookware to extremely high heat, because it holds the temperature so well you may end up burning your food. Heat it to the desired temperature slowly. Never place your dish on the floor of your oven as it may overheat. Always dry well and store in a well-ventilated area.

WHAT’S THE BEST THING ABOUT IT?

There are many good things, but the fact it can move from the stovetop into the oven is hard to go past. It’s the secret of the classic French tarte Tatin — named for the sisters Tatin, but that’s another story — which is so easy to make once you have the right cast iron pan in your pot drawer. Simply caramelise quartered apples with butter and sugar on the stovetop, then cover them with a sheet of pastry and pop it into the oven until the pastry is golden brown. Remove from the oven and flip onto a serving plate.

AND FINALLY, DID YOU KNOW THIS? You

should use cast iron cookware as often as you can: it simply gets better with age!

LEFT, FROM TOP: Le Creuset Signature cast iron round casserole in cerise; Victoria seasoned cast iron skillet; Victoria enamelled cast iron Dutch oven; Maxwell & Williams Caviar sauce dish in black.

BELOW: Le Creuset Signature cast iron skillets, 20cm and 26cm, in cerise; Salisbury & Co chef tea towel in navy blue.

SORPRESINE

PASTA master

Julia Busuttil Nishimura s

’ young family love the Author classic pasta sorpresine, which means ‘surprise’ in Italian.

16

AUTUMN ISSUE

cook MAGAZINE

kitchenwarehouse.com.au

PASTA has been part of cookbook

author Julia Busuttil Nishimura’s life since she was a little girl, watching her aunt cooking in the kitchen. And today it’s still on the menu for this busy mother and her two boys, Haruki, five, and one-year-old Yukito.

A stint spent living in Italy in her twenties cemented Julia’s love for Italian food. “Fresh pasta is an absolute joy to make,” she explains as she prepares for our shoot at her Melbourne home.

“Nothing really can compare to the absolute satisfaction that comes from turning eggs and flour into the most incredible and special meal.”

Here Julia shares with us the secrets of how she makes one of her favourite pasta dishes.

THIS PAGE: Salisbury & Co York tea towel in green; IconChef acacia wood salt pig; Salisbury & Co Old Fashioned oil and vinegar bottle; Cole & Mason Sherwood grinder (from a set of two) in beech; Salisbury & Co Siena dip bowl, bowls and plate in light grey; Marcato Atlas 150 pasta machine. OPPOSITE PAGE: Wolstead Bonn end grain chopping board; Mason Cash White pudding basin, pasta machine, bowls, oil bottle and salt pig as above. All remaining items, stylist’s own.

SORPRESINE

How to make

SORPRESINE PASTA See recipe on following pages for ingredients.

1. Tip the flour onto a wooden board.

Add the sea salt and mix to combine.

2. Create a well in the flour, large enough for the eggs. Crack the eggs in the centre.

3. Whisk the eggs with a fork, slowly bringing flour into the eggs.

4. Begin to bring the remaining flour into the centre with your hands.

5. Use a pastry scraper to help incorporate the flour into the eggs.

6. Knead the dough for 10 minutes until smooth. Wrap in plastic wrap and rest for 30 minutes.

7. Cut the dough in quarters.

8. Working with one piece of dough at a time, begin to feed the dough through the pasta machine, starting at the widest setting.

9. After moving through two more settings, fold the pasta sheet onto itself so it is slightly narrower than the width of the machine.

Do this three times, setting the machine back to the widest setting and roll back through the first settings again, folding and flattening the pasta dough before each roll.

10. Continue to roll the pasta dough though the settings until the sheet is around 1.5mm thick.

11. Cut the sheet into 2.5–3cm squares. Working with one square at a time, bring two opposite corners together and press to make a triangle.

12. Take the other two corners and fold them around the long side of the triangle and press so they stick together and form the sorpresine.

18

AUTUMN ISSUE

cook MAGAZINE

“The Marcato Atlas 150 is my choice of pasta machine.

It is sturdy, easy to use and reliable. It’s a brand I trust and a product that produces fantastic results every time.”

with

SORPRESINE PEAS & PANCETTA Serves 4 Prep: 60 minutes (+ 30 minutes resting) Cook: 10 minutes

100g flat pancetta, cut into lardons 150g frozen peas 150ml pure cream 30g butter Pinch of freshly grated nutmeg Sea salt and black pepper Grated parmesan, to serve

“Fresh pasta is an absolute joy to make.

Nothing really can compare to the absolute satisfaction that comes from turning eggs and flour into the most incredible and special meal.”

SORPRESINE 400g tipo 00 flour Pinch of sea salt 4 eggs Semolina flour, to dust

3

Essentials

2

1

4

20

AUTUMN ISSUE

cook MAGAZINE

1. To make the sorpresine, follow the instructions on the previous pages.

2. Place the sorpresine on a tea towel dusted with semolina flour. Repeat the rolling, cutting and shaping with the remaining dough pieces.

3. Bring a large saucepan of generously salted water to the boil.

4. Meanwhile, put the pancetta in a large frying pan over medium heat.

Cook the pancetta until beginning to colour. There is no need to add any oil, as the pancetta will release its own fat to cook in.

5. Tip the sopresine into the boiling water and cook for approximately 2 minutes until just under al dente.

After 1 minute of cooking, add the peas in with the pasta to blanch them.

6. Meanwhile, add the cream, butter and nutmeg to the pan with the pancetta and simmer for a few minutes until it begins to thicken. Drain the pasta and peas, reserving some of the pasta water, and add to the sauce. Stir to coat, adding 60­­–125ml of reserved pasta water, as needed, to create a luscious sauce. Cook for another minute or two until the pasta is al dente and the sauce is thick and creamy. Season with salt and pepper and serve topped with grated parmesan.

1. Make authentic Italian pasta with the legendary Marcato Altlas 150 pasta machine, $139.95.

2. Al Dente pasta drying rack, $21.95, for strands of homemade spaghetti.

3. Wolstead Steeltek stainless steel pasta pot (three-piece set) includes a strainer and lid, $129.95.

4. A Year of Simple Family Food recipe book, $39.99, will inspire you to cook.

kitchenwarehouse.com.au

SORPRESINE

“ “Pasta is something that I never tire of. There are so many iterations and combinations it always feels exciting and familiar all in one.”

CLOCKWISE FROM TOP LEFT: Salisbury & Co Siena dinner set in light grey; Salisbury & Co Byron rectangular placemat in striped charcoal; Stanley Rogers Manchester cutlery set; Salisbury & Co Sublime stemless wine glasses.

One POT wonder

This multifunctional kitchen gadget is so useful, you’ll wonder what you ever did without it. Here’s everything you need to know about this super-smart appliance, plus a few recipes to inspire you.

We

LOVE Instant Pot Duo Crisp + Air Fryer, 8L $349.95

Features

1. The LID automatically locks when the cooker is pressurised and releases when it’s safe to open.

Interchangeable lids allow you to use the gadget for pressure cooking or air frying. 2. The OUTER POT is easy to wipe clean while the INNER POT and accessories are dishwasher safe. 3. The DIGITAL DISPLAY allows you to customise the time and temperature and save your presets to repeat favourite recipes at the touch of a button.

COMFORT FOOD

If you’ve heard about

Instant Pot and wondered what all the hype is about,

here’s the lowdown: this isn’t just a pressure cooker, or a rice cooker, or a slow cooker. It’s all three — and then some. This smart kitchen gadget is like having a well-trained assistant by your side.

HOW IT WORKS

With multiple set-and-forget functions from sous vide to sautéing, Instant Pot allows you to get creative in the kitchen without getting stressed. Different models have a wide range of functions, but they’re all based on the same advanced electric pressure-cooker technology.

Embedded in the base is a microprocessor, which connects to sensors that monitor and regulate the inner pot’s temperature and pressure. This allows for precise and safe cooking — the microprocessor is designed to cut power if it detects any dangerous conditions.

Because Instant Pot uses pressure, which boils water past 100°C and traps steam under the lid, it slashes cooking times. But it’s not only about speedy results. The smart cooking programs automatically adjust the pot’s heat intensity, pressure and cooking duration, allowing you to slow cook one day, and whip up dinner in less than 10 minutes the next.

WHAT TO BUY

Instant Pot Duo Crisp + Air Fryer includes healthy, oil-free air frying on its long list of functions, making it a super-versatile gadget.

Use the one-button settings to pressure cook, sauté, steam, sous vide, slow cook and warm food, then switch lids to air fry, roast, bake, broil and dehydrate. This double functionality means you can use the wet and crisp functions separately, or combine them to cook a one-pot feast. Sunday roast has never been easier!

INSTANT POT TIPS ♥ When calculating how long it will take to cook your meal, bear in mind that it takes time for the pot to pressurise (five to 10 minutes) and then to safely release the pressure at the end of the cooking process (10 to 20 minutes). ♥ Use the natural release setting for meat. This allows the steam to escape slowly, keeping the food inside warm, so it’s ideal for resting meat. The quick-release valve is best for delicate food that you don’t want to overcook, like seafood. ♥ Avoid using Instant Pot underneath overhead cupboards: the steam can damage timber and paint. Place it under a rangehood or in a well-ventilated area. ♥ Instant Pot is great for meal prep. Use it to quickly hard-boil eggs, cook a batch of rice or quinoa, make stews or soups to freeze, or bake whole potatoes. ♥ Make sure there’s always at least half a cup of liquid in the pot to create the steam necessary for cooking.

OPPOSITE PAGE: Salisbury & Co Capri and Siena bowls in light grey and light blue; Salisbury & Co Cambridge tea towel (from a set of three) in green/ivory; Wolstead Forge chef's knife; Salisbury & Co Grove serving bowl. THIS PAGE: Salisbury & Co Classic round tapas dish; Salisbury & Co Mona bowl; napkin, stylist’s own.

kitchenwarehouse.com.au

AUTUMN ISSUE

cook MAGAZINE

23

COMFORT FOOD

COQ AU VIN Serves 4 Prep: 10 minutes Cook: 6 hours 35 minutes

2 tsp olive oil 200g pancetta, chopped 200g pearl onions, peeled 2 carrots, chopped 300g button mushrooms 1.5kg chicken marylands, jointed 2 tbsp plain flour 500ml (2 cups) dry white wine 500ml (2 cups) chicken stock 2 bay leaves 4 thyme sprigs Fresh parsley, to serve

Tip

Slow-cooker function

1. Using the sauté function, heat 1 teaspoon of the oil in Instant Pot and add the pancetta. Cook, stirring, for 5 minutes until well caramelised.

Use a slotted spoon to remove the pancetta and set aside. Sauté the pearl onions, carrots and button mushrooms in the same way.

2. Dust the chicken with flour, salt and pepper. Heat the remaining oil in Instant Pot and add the chicken, cooking in batches until the chicken is golden brown.

3. Deglaze the pot with the wine and stock, cooking for 5 minutes until slightly reduced. Return all

ingredients to the pot, along with the bay and thyme. Season to taste.

4. Attach the lid, select the slow-cook function and adjust the cooking time to 6 hours.

5. When the cooking time is complete, remove the lid and the chicken. Select the sauté function and simmer for 10 minutes, reducing the sauce by half.

Return the chicken to Instant Pot and cook for a further 5 minutes until heated through.

6. Divide the coq au vin between serving bowls and garnish with finely chopped fresh parsley.

Serve with crushed potatoes and steamed green beans.

Krosno Harmony white wine glass; napkin, stylist’s own; Salisbury & Co Mona dinner set; Maxwell & Williams Caviar sauce dish in Granite; Stanley Rogers Piper cutlery in black.

24

AUTUMN ISSUE

cook MAGAZINE

kitchenwarehouse.com.au

Chef's note

Cut the beef ribs in half, approximately 10cm in length. These smaller pieces are a more appropriate size for a pressure cooker.

ASIAN-STYLE BEEF SHORT RIBS

(See recipe on page 27)

CLOCKWISE FROM TOP LEFT: Salisbury & Co Unbreakable stemless wine glass; Salisbury & Co Capri plates in light blue and dark blue; Stanley Rogers Piper cutlery in black; Maxwell & Williams White Basics sauce dish; Salisbury & Co Siena bowl in light grey; Salisbury & Co Classic round tapas dish.

Tip

Store leftover doughnuts for up to three days in an airtight container.

Salisbury & Co Cambridge tea towel (from a set of three) in green/ivory; Salisbury & Co Capri dinner plate in light blue; Bakemaster nonstick brownie pan; Stanley Rogers Piper cutlery in black; Salisbury & Co Capri mugs in light blue and dark blue.

COMFORT FOOD

Pressure-cooker function ASIAN-STYLE BEEF SHORT RIBS Serves 4 Prep: 10 minutes Cook: 1 hour 10 minutes

1 tbsp olive oil 1.5kg beef short ribs, trimmed of fat 2 Asian shallots, sliced 4 garlic cloves, crushed 3cm piece of ginger, thinly sliced 2 whole star anise 1 cinnamon stick 2 tbsp Shaoxing wine 60ml (¼ cup) soy sauce 500ml (2 cups) beef stock 2 tbsp brown sugar 2 long red chillies, sliced 1 bunch coriander, leaves picked ¼ cup roasted peanuts, chopped Steamed jasmine rice, to serve

Air-fryer function CINNAMON DOUGHNUTS

Makes 12 Prep: 15 minutes (+90 minutes resting) Cook: 20 minutes

190ml milk, warmed 14g (2 sachets) dried yeast ¼ cup caster sugar 350g 00 flour Pinch of sea salt 1 egg, beaten 1 tsp vanilla extract Zest of 1 orange 2 tbsp ground cinnamon ¾ cup white sugar

kitchenwarehouse.com.au

1. Using the sauté function, heat the oil in Instant Pot. Season the ribs with salt and pepper and cook in batches until golden brown and caramelised.

Remove the ribs, leaving the rendered oil, and set aside.

2. Sauté the shallots, garlic, ginger, star anise and cinnamon for 2 minutes or until the shallots have softened. Deglaze the Pot with Shaoxing wine, then add the soy sauce, stock and sugar. Return the ribs to the Pot and attach the lid.

3. Select the pressure-cooker function and adjust cooking time to 45 minutes.

4. When the cooking time is complete, remove the lid and the ribs and then skim any fat off the surface. Select the SERVING sauté function and simmer the sauce SUGGESTION: for a further 12 minutes, reducing Shred the beef and serve the sauce by half. Return the ribs to the with freshly steamed pot and coat with the thickened sauce. bao buns (found 5. Serve the short ribs scattered with in the freezer section of your local Asian chilli, coriander and roasted peanuts, supermarket). with steamed jasmine rice on the side.

Tip

1. Combine the milk, yeast and 1 teaspoon of the caster sugar together in a jug and whisk well to combine.

Set aside in a warm place for 5 minutes to allow the yeast to activate.

2. Using a stand mixer with a dough hook attachment, combine the flour, remaining sugar, sea salt, egg, vanilla, orange zest and the milk mixture.

Beat for 5 minutes or until the dough is smooth and elastic and comes away from the edges of the bowl.

If the dough is too sticky, add an extra tablespoon of flour. Transfer the dough to a clean, oiled bowl and set aside, covered, for 1 hour or until the dough has doubled in size.

3. Transfer the dough to a lightly floured work surface. Roll the dough out to a thickness of 1.5cm and then cut it into 8cm rounds using a circle cutter and a 2cm cutter to make the central holes. Any scraps of dough can

be collected, re-rolled and cut until all the dough has been shaped.

4. Carefully place the doughnuts on a lined baking tray. Cover the tray with a tea towel and set aside in a warm place for 30 minutes or until doubled in size.

5. Select the air-fryer function on Instant Pot, set it to 150°C and adjust the cooking time to 5 minutes. Spray the base with cooking oil and place as many doughnuts as you can in the base without them touching. Spray the doughnuts again with a light coating of cooking oil. Attach Instant Pot Air Fryer lid and press start.

6. Combine the cinnamon and sugar in a large bowl and mix well. Spread the mixture out in a deep-sided tray.

As soon as the doughnuts are cooked, toss them through the cinnamon sugar.

7. Repeat this process until all of the doughnuts have been cooked and dusted in cinnamon sugar. Enjoy!

AUTUMN ISSUE

cook MAGAZINE

27

BEATRIX BAKES Natalie Paull enjoys a tea break (and a delicious slice of cake) with a friend in her shop in North Melbourne.

On a

ROLL Beatrix

Nat Paull, baker-in-chief at Melbourne’s shares how she fell in love with baking from scratch.

SHE MAY HAVE ONLY BEEN SEVEN YEARS OLD,

CLOCKWISE FROM TOP LEFT: Wild Wood pastry brush; Chef Inox mesh strainer; Falcon enamel pudding basin; Wild Wood wooden spoons; Salad Bar glass juicer.

kitchenwarehouse.com.au

but when Natalie Paull first made a butter cake for her mother it was a lightbulb moment ­­— she had found her calling. That little girl went on to work for culinary icons Stephanie Alexander and Maggie Beer, and today she is the woman behind the Melbourne bakery Beatrix.

Natalie opened the tiny cake shop in 2011 and has since gained a cult following for the magical creations that emerge from her ovens. How do you decide between the hazelnut and raspberry chiffon layer cake with salted honeycomb and mascarpone and the two-bite peach jam tart? After reading a daily cake menu like that, it’s no surprise that people queue up on the footpath outside the shop, waiting for the doors to open.

Key to Natalie’s success is her relentless commitment to sourcing only the best ingredients: St David Dairy butter, pure cream and buttermilk, Milawa freerange eggs, Laucke flour and Lindt chocolate are always at the top of the shopping list. The Beatrix team are also dedicated to buying seasonal fruit direct from farmers whenever they can — and for our sponge roll recipe on the following pages, this passionate baker suggests looking even closer to home.

“Try to find backyard lemons for this recipe … it takes it to next-level lemon loveliness,” she says.

It’s time to slow down and discover the simpler things in life — and one of those pleasures is the joy of making a cake for those you love. Just ask Natalie, who gets to eat cake every single day — sometimes even for breakfast!

Beatrix is at 688 Queensberry Street, North Melbourne, Victoria.

AUTUMN ISSUE

cook MAGAZINE

29

“

Sponge rolls are fluffy,

creamy, dreamy and tangy all at once and they are the cakes of my dreams. They hold the lemon curd and cream, but always welcome some fresh raspberries or passionfruit strewn on top of the cream. Don’t fear sponges: make this part of your baking repertoire for life! Do adopt the scales as the ‘weigh’ to better baking — even your eggs and liquids will be more accurately measured and bring sweet kitchen success to all you do.

I love this one-pot method of making lemon curd. The sugar protects the egg yolks from overcooking to scrambled egg.” – Natalie Paull

LEMON SPONGE ROLL Serves 6–8 Prep: 1 hour 25 minutes Cook: 20 minutes

2 large lemons, finely grated zest and juice 260g caster sugar plus 50g extra, for rolling 5 eggs, separated, plus 2 extra yolks for the curd 25g butter, softened 25g vegetable oil 25g milk 130g self-raising flour 2g (¼ teaspoon) fine sea salt 2g (¼ teaspoon) cream of tartar 250g mascarpone 200ml thickened cream

1. Preheat the oven to 180°C. Lightly spray a 40cm x 30cm x 2cm deep tin with baking spray and line the base and sides with baking paper.

2. To make the lemon curd, put the finely grated zest and juice of 1 lemon in a small non-reactive saucepan with 60g of the caster sugar, 2 egg yolks and the butter. Add a tiny pinch of salt flakes. Heat, whisking constantly, over medium-high heat until the curd just reaches a bubbling boil. Remove the pan from the heat, transfer the curd to a small bowl or container and gently press a piece of plastic wrap onto the surface. Chill until ready to use.

3. To prepare the sponge batter, put the remaining lemon zest and juice in a small bowl with the oil and milk.

with ONE-POT LEMON CURD and MASCARPONE Set aside. Weigh the flour and salt together and set aside.

4. Put the egg whites and cream of tartar into a large bowl. Using an electric mixer, beat on high speed for 5 minutes until they change from foamy yellow to white stiff peaks. Gradually add the remaining caster sugar, a tablespoon at a time, until you have a super-stiff, glossy meringue.

Add the remaining egg yolks and beat on medium speed until just combined.

5. Sift half the flour mixture over the meringue and use a balloon whisk to fold it in, for maximum air retention.

Sift the remaining flour over and fold it in. Fold in the lemony milk mixture and combine gently, ensuring the batter is beautifully homogenised.

6. Scrape the mixture into the prepared tin and even out the top of the batter with an offset spatula. Bake for 12–15 minutes until pale golden and springy when touched.

7. Meanwhile, prepare a large tray (big enough to hold the sponge) with a light coating of baking spray and line it with a 60cm long sheet of baking paper. When the sponge is cooked, scatter extra caster sugar on top of the sponge and use oven mitts to hold the hot tin as you bravely flip the sponge out onto the tray.

8. Gently peel the baking paper off the back of the sponge and set aside to cool for 5 minutes before rolling. This will prevent the sponge from getting too hot and sweaty.

9. Position the sponge with the shortest edge towards you and with lots of baking

paper overhang closest to you. This overhang will roll up inside the warm sponge and stop it sticking. Swiftly roll the cake up with the paper inside the roll. Don’t roll too tightly and squish the sponge into submission, or the sponge will be hot and compressed and turn from fluffy to flabby and dense.

10. Set aside at room temperature to cool for 30 minutes, so the cream doesn’t melt as you fill the roll. While it cools, whisk the mascarpone and cream together to firm, yet billowy peaks and keep it cool. If mascarpone gets warm, it becomes grainy and clumpy.

11. Unfurl the cooled roll: it will be nice and flexible. Trim a tiny strip of crust off each side and set aside for your snacks!

Thinly spread the lemon curd on the sponge and then the mascarpone cream.

Leave a 2cm strip mostly free of filling at the end furthest from you. This is the seal for the roll so it needs to be a little less creamy to stick well.

12. Begin to roll and tuck, with your fingers, gently and tightly. After you have a nice tight start, continue rolling the sponge, using the baking paper to help roll (but don’t roll it inside the sponge this time). Employ a little lifting action with your rolling to get a nice shape.

Finish with the seal side down, dust with icing sugar and eat delightfully large slices. Best eaten on the day, but leftovers can be kept in an airtight container in the fridge for 1 day.

Find Nat’s best recipes in her book Beatrix Bakes (Hardie Grant Publishing, $45).

BEATRIX BAKES

Tip

Try to find backyard lemons for this recipe.

It takes it to next-level lemon loveliness.

kitchenwarehouse.com.au

AUTUMN ISSUE

cook MAGAZINE

31

BEATRIX BAKES FROM TOP: Salisbury & Co York apron in green; Salad Bar glass juicer; Wild Wood wooden spoon; Mason Cash Colour Mix bowl in cream; D.Line marble pastry board.

“The feel of ceramics sets home baking apart (I use practical stainless steel in the Beatrix kitchen). This is a beautiful bowl to cradle while you stir, yet it’s heavy enough to stay stable on the counter too.”

Mason Cash Colour Mix mixing bowl 29cm, $59.95.

Natalie, in her shop, shares her baking esentials here.

“Soehnle has been my favourite home scale for a long time. So reliable, and they go up to 10kg so I can weigh straight into my Dutch oven.

And also love that they weigh in 1g increments, so I can be superaccurate with freshly ground cinnamon.

Scales are the ‘weigh’ to better baking.”

“I love this size as it will hold my entire Swiss roll without it flopping over the sides.”

Wish list

8

Wiltshire Easybake cooling rack, $12.95.

7 “Beautiful cakes need beautiful serving platters and plates, even when it’s just you eating them. Be proud of your best baking.”

Ecology Speckle dinner set (12pc), $79.95.

6

Soehnle Page Comfort 400 digital kitchen scales, $49.95.

1 “Perfect for yeasty scrolls or Swiss rolls and looks pretty to bake with.”

4 5

“As I say in my book, Beatrix Bakes, it’s as essential to life as air and underpants and will make every step of the roll even and professional.”

“Handsome chopping boards make an ordinary job so nice. This is a dream board.”

Chef Inox cranked spatula, $5.95.

Wolstead Bonn long grain chopping board 35x50cm, $69.95.

“How ingenious! I love to employ a little heat when whipping foams for sponges (or if I have forgotten to take my butter out of the refrigerator). You can easily adapt a recipe from a stand mixer to hand beaters by increasing the beating time a smidge.”

MasterPro Professional Vitreous enamel baking tray, $29.95.

2

Sunbeam Mixmaster Heatsoft hand mixer, $88.95.

“I am never baking without a silicone spatula that can scrape up every dollop of delicious batter.”

3

Wild Wood spatula with silicone head, $6.95.

Natalie Paull’s book Beatrix Bakes.

kitchenwarehouse.com.au

AUTUMN ISSUE

cook MAGAZINE

33

INSPIRATION

SHOP EAT LOVE GIVE

We

LOVE Swissmar Valais 8-person raclette party grill $164.95

Wolstead Bonn end-grain chopping board; Salisbury & Co Capri dinner set in dark blue; Salisbury & Co old-fashioned mason jar; Maxwell & Williams Caviar sauce dish in black.

34

AUTUMN ISSUE

cook MAGAZINE

kitchenwarehouse.com.au

Dreaming of a trip to Switzerland?

International travel is off the menu these days for most of us, but why not bring some Swiss flavours into your home entertaining and host a raclette dinner party — it's so easy. Start by buying the cheese. Raclette, a semihard cow’s cheese with a mild flavour, is your first choice but others, such as cheddar or gouda, can be used. Next step is to prepare the vegetables and meats that you will dip into the melted cheese. Place the grill in the centre of the table and your guests can start cooking. Simple and stylish, this is a dinner everyone will remember.

Trend

The Great Indoors

1

GETTING SORTED

3

1. Sunbeam black classics vertical waffle maker, $124.95. 2. Leaf & Bean Naples tea pot with acacia lid and infuser, 1.2L, $42.95. 3. Vitamix Ascent A2300i High Performance blender in white, $699.95. 4. Smeg 50’s Retro Style 2 slice toaster in Union Jack, $299.95.

Inspo

Sunbeam Pie Magic traditional 4 up pie maker, $69.95.

2

WHAT’S FOR BREAKFAST?

Why not invite your friends over this weekend for a fabulous café-style breakfast at home? Make delicious golden waffles in Sunbeam’s stylish waffle maker and serve with fruit smoothies blended in Vitamix’s popular blender. Get ready to take the orders!

PIE IN THE SKY

It really is as easy as making apple pie if you have this pie maker in the cupboard.

Try savoury pies such as beef bourguignon or chicken and leek, as well as sweet treats such as a blueberry and apple pie that is sure to get your nan's tick of approval!

A well-organised pantry is one of the keys to enjoying cooking — nothing is worse than struggling to find that essential ingredient at the back of a shelf. And the key to a tidy cupboard is good storage canisters like this Kitchen Pro set, below. Our tip? Clear containers are best so you can easily see the contents.

Kitchen Pro Denny 12-piece spice storage canister set, $39.95.

4

WELL PRESERVED It’s autumn, and one of the nicest things about this time of year is the abundance of pears. There are three main varieties grown in Australia — Williams, Packham and Beurre Bosc ­— ­ and 90 per cent come from Victoria’s Goulburn Valley. Delicious served with cereal for breakfast or topped with cream for dessert, this fruit is ideal for perserving so you can eat it all year round. For more information about pears, go to australianpears.com.au

ALL ABOARD

Salami and brie no longer play the starring roles on grazing platters. Try serving desserts on boards like Salisbury & Co’s Grove rectangular platter with stand (above), $79.95 or Salisbury & Co’s Graze lazy Susan, $69.97 (below) at

Salisbury & Co Old Fashioned, 7 piece mason jar set, $29.95.

In Season

your next family gathering — guaranteed to look stunning.

What's for breakfast?

Sweet and savoury options on Salisbury & Co’s Grove round mango wood paddle board, $49.95.

COOKIE SECRETS

Tired of the mess of greasing your biscuit trays? We have the answer for you: the D.Line non-stick reusable baking liner, $9.95. Lay it directly on your baking tray, top with biscuit dough and pop it into the oven.

Clean and reuseable, it makes baking a whole lot easier.

GOING GREEN

Yes, we know, you can barely keep a pot plant alive — but this home growing kit will change your gardening life. With its clever irrigation and nutrient application system, the Urbotanica UrbiPod Full Spectrum Model gardening kit, $229.95, makes growing herbs and salad greens achievable. You’ll soon be enjoying homegrown produce all year.

36

AUTUMN ISSUE

cook MAGAZINE

kitchenwarehouse.com.au

Drink

INSPIRATION

Ecology Twill highball glasses (set of six); Salisbury & Co Graze mango wood coaster set (set of four); Winex 30/15ml double jigger.

BELOW: SodaStream Source Element drink maker, in black, $119.95.

ON THE GO

Make sure you are well prepared for your next camping trip and pack the Avanti double-wall insulated wine traveller set, $49.95. Lightweight and durable, the bottle and cups are so easy to take on a picnic.

For those who prefer a beer after a long walk, it's hard to go past the Stanley Classic Easy Pour beer growler, $99.95, which can keep drinks ice-cold for 24 hours.

LET’S CELEBRATE!

The right glass can make all the difference and Salisbury & Co Sublime champagne flute, 6 piece set, $29.95, will help you enjoy maximum bubble for as long as possible. For cocktail lovers, the Salisbury & Co Hemingway hammered cocktail shaker, $24.95, is an elegant choice, especially when paired with the Hemingway hammered champagne bowl, $49.95.

Australiano Spritz THE RIGHT MIX When Griffin Tom Blumer and Jesse Tom Kennedy decided to open a bar in Sydney’s inner west in 2015, the 25-year-olds didn’t have to think too long about what to call it: they both share the same middle name and so the enfant terrible of Australian distilling, Poor Toms, was born. 6 Chalder Avenue, Marrickville NSW. poortoms.com

Serves 2 Prep: 5 minutes

120ml Poor Toms Imbroglio Amaro 120ml sweet vermouth 200ml SodaStream soda water Orange slice, to serve

1. Divide the Imbroglio and sweet vermouth between two tall glasses filled with ice.

2. Top with SodaStream soda water and garnish with a slice of orange.

KITCHEN WAREHOUSE, COOK from the heart magazine

Designed and produced by FLOW (flow-studio.com.au) on behalf of Kitchen Warehouse Pty Ltd. ABN 14093 407 419.

ADDRESS: 46 Discovery Drive, Bibra Lake WA 6163. © 2021 All rights reserved. Published quarterly. ENQUIRIES: Kitchen Warehouse Customer Sevice Team, call toll-free: 1800 332 934 (9am–8pm AEDT). To view Security and Privacy Policy, refer to the ‘Contact Us’ section WWW.KITCHENWAREHOUSE.COM.AU.

Please note: Products featured are on offer whilst stocks last. Prices available from 19/04/2021 to 06/06/2021. Some products may not be available at all Kitchen Warehouse stores but may be ordered. Certain products pictured may have additional varieties available. This publication is not for sale.

INSPIRATION

We

LOVE

Down to earth

TOP STACK FROM BOTTOM TO TOP: Classic Pure plate in white; Capri plate in light blue; Siena bowl in light grey, all Salisbury & Co. FAR RIGHT: Salisbury & Co Capri dip bowl in dark blue.

BOTTOM STACK FROM BOTTOM TO TOP: Cambridge tea towel (from a set of three) in green; Capri plate in dark blue; Mona bowl; Siena dip bowl in light grey; Capri bowl in light blue, all Salisbury & Co. Stanley Rogers Piper cutlery in black.

JOIN OUR FAMILY

Psst..

In a colour palette inspired by nature, we’re mixing shale grey ceramics with a hint of eggshell cream for table tops this autumn.

Are you ready to make your time in the kitchen even more rewarding?

We’ve been working on a very special surprise for our loyal customers and we can’t wait to share the details with you in late April. To make sure you stay in the loop, sign up in store or online, or keep an eye on your inbox if you’re already a member.

SCAN TO JOIN

38

AUTUMN ISSUE

cook MAGAZINE

kitchenwarehouse.com.au