Kitchen Warehouse Christmas Magazine 2020

CHRISTMAS FREE | November 2020

THE ONLY TRIFLE RECIPE YOU NEED THIS FESTIVE SEASON

LET’S

Raspberry & white choc tiramisu trifle See page 12

CELEBRATE

• Easy entertaining • Show-stopping desserts • Expert tips • Homemade gifts

ULTIMATE VERSATILITY & OPTIMAL SPACE SAVING COOK IT

Click

BAKE IT

SERVE IT

STORE IT

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IN THE ISSUE

WELCOME T

he decorations are going up, the champagne’s chilling and we’re starting

Photography Jeremy Simons Styling Vivien Walsh Food preparation Kerrie Ray

the celebrations by launching our brand-new magazine. Here at Kitchen Warehouse, we share your passion for home cooking and our aim is to help make your Christmas easier. From choosing what to cook to ticking off your gift list, you’ll find all the recipe inspiration and kitchen essentials you need here.

We’re feeling grateful for the simple things that make an Aussie Christmas special. Like a perfect prawn, picked from the platter and dipped into homemade seafood sauce (p20). Or a trip to the beach after making and demolishing our wattle-clad gingerbread house (p26).

If you’re dreaming of a traditional celebration, turn over for our classic menu featuring glazed ham and pork with crispy crackling, or fire up the barbie for an alfresco feast (p14). Whichever menu you choose, you’re in for a dessert to remember. Our bombe alaska is also a great excuse to add an ice cream maker to your kitchen (p22).

When it comes to great gifts, we definitely have you covered, with DIY recipes (p28), our picks of the newest and best buys in store and online (p32), plus lots more ideas throughout the issue.

As a family-owned business we enjoy bringing people together through amazing food, and we know what a difference quality products can make to the experience.

Merry Christmas!

WE L VE… Add artisanal bread to your Christmas table, made using the Mad Millie Sourdough Kit.

Make an artful arrangement of finger food on the Salisbury & Co Grove Two-Tier Stand.

The Kitchen Warehouse family The Salisbury & Co Australian Cheese Board & Knife Set makes a fun gift for cheese-lovers.

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Classic menu

Make memories Enjoy an unforgettable Christmas feast around a traditional table laden with show-stoppers – think glazed ham, roast pork and tipsy trifle.

Recipes Sarah Hobbs Photography Ben Dearnley Styling Steve Pearce Food preparation Jessica Brook

CLASSIC CHRISTMAS MENU

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STARTER PASTRY STARS WITH BEETROOT & GOAT’S CHEESE Makes about 30 Prep 10 mins (+ cooling time) Cooking 15 mins 2 sheets butter puff pastry 1 egg yolk, lightly whisked 1 tbs milk 2 tsp sesame seeds 150g beetroot dip 50g marinated goat’s cheese, drained Chopped dill, to serve Lemon zest, to serve

1. Preheat oven to 200°C. Line

MOST LOVED Salt & Pepper Winston Jug

TRY THIS Add fresh berries, lime slices, mint sprigs and ice to a jug, then fill with sparkling water and top up as needed.

2 baking trays with baking paper. Place the pastry on a clean work surface.

Combine the egg yolk and milk in a small bowl. Use a pastry brush to brush the egg mixture evenly over the pastry sheets. Sprinkle with sesame seeds.

2. Use a 6.5cm star pastry cutter to cut star shapes from the pastry.

Arrange the pastry stars on the lined trays. Bake for 10-12 mins or until golden and puffed. Set aside to cool.

3. Top the pastry stars with beetroot dip and goat’s cheese. Sprinkle with dill. Decorate with lemon zest.

WHAT YOU NEED

Give pastry a golden finish with egg wash, applied with the natural-bristled Wild Wood Pastry Brush.

You need baking trays for everything from canapés to cookies and our pick is the Bakemaster Non Stick Baking Tray.

CLASSIC CHRISTMAS MENU

Pastry stars with beetroot & goat’s cheese

MOST LOVED Salisbury & Co Classic Rectangular Platter

MOST LOVED Salisbury & Co Byron Rectangular Placemat

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CLASSIC CHRISTMAS MENU

Mixed beans & peas with sesame (see recipe p10)

MOST LOVED Salisbury & Co Graze Mango Wood Salad Servers

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MOST LOVED Salisbury & Co Classic Ramekin

MOST LOVED Salisbury & Co Classic Square Platter

Roast pork stuffed with prunes, hazelnuts & thyme (recipe over page)

CLASSIC CHRISTMAS MENU

SIDE MIXED BEANS & PEAS WITH SESAME Serves 6-8 Prep 10 mins Cooking 5 mins

1. Cook the combined beans, sugar snap peas, peas and broad beans in a large saucepan of boiling water for 3 mins or until al dente. Drain well.

2. Whisk the soy sauce, vinegar, mirin, sugar, ginger and oil in a small bowl.

3. Place the bean mixture in a serving dish. Drizzle with the dressing. Sprinkle with green onion and sesame seeds.

MAIN ROAST PORK STUFFED WITH PRUNES, HAZELNUTS & THYME Serves 6-8 Prep 15 mins (+ overnight standing & 15 mins resting time) Cooking 2 hours 5 mins 2kg rolled pork loin roast 20g butter 1 leek, pale section only, thinly sliced 2 pancetta slices, finely chopped 1 cup (70g) sourdough breadcrumbs ¼ cup (35g) toasted hazelnuts, chopped ¼ cup (40g) prunes, chopped 1 tbs finely chopped thyme

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WHAT YOU NEED

1. Use paper towel to pat the rind

200g green beans, ends trimmed 100g yellow beans, ends trimmed 200g sugar snap peas, ends trimmed, halved lengthways 1½ cups (180g) frozen peas 1 cup (150g) frozen broad beans, thawed, peeled 2 tbs soy sauce 1 tbs rice wine vinegar 1 tbs mirin 2 tsp caster sugar 5cm-piece ginger, cut into matchsticks 2 tsp sesame oil Thinly sliced green onion, to serve Toasted sesame seeds, to serve

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1 egg, lightly whisked 1 tbs olive oil ¼ cup (35g) plain flour 1 cup (250ml) apple cider 1 cup (250ml) chicken stock

of the pork dry. Place in the fridge, uncovered, overnight to dry.

2. Preheat oven to 230°C. Place a wire rack in a large roasting pan.

3. Melt the butter in a medium frying pan over medium heat. Add the leek and pancetta and cook, stirring, for 5 mins or until leek softens. Transfer to a large heatproof bowl. Add the breadcrumbs, hazelnut, prune, thyme and egg and stir to combine. Season well with salt and pepper.

4. Place the pork on a clean work surface, rind-side down. Remove the string and open the pork. Use a large sharp knife to cut a vertical slit through the thickest part without cutting all the way through. Open out the pork to form one large piece. Press the leek mixture along the centre of the pork.

Roll up to enclose as much of the stuffing as possible. Secure with kitchen string at 5cm intervals.

5. Place the pork, rind-side up, in the roasting pan. Pat dry with paper towel.

Brush with the oil and rub rind with salt.

Roast pork for 30 mins. Reduce oven to 180°C. Roast for 1½ hours or until rind is crisp and pork is just cooked through.

Transfer to a plate and loosely cover with foil. Set aside for 15 mins to rest.

6. Meanwhile, drain the fat from the roasting pan, reserving 1 tbs. Place the pan over medium heat. Add the flour and reserved fat and stir with a wooden spoon until the mixture appears grainy. Add the cider and stock and whisk until well combined.

Increase heat to high and bring to the boil. Cook, stirring, for 5 mins or until the gravy thickens.

7. Place the pork on a serving platter.

Carve into thick slices and serve with the gravy.

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Serve our Asian-inspired veggie side warm like we have or try it chilled as a salad. We love the Salisbury & Co Graze Mango Wood Salad Bowl – the white interior makes the perfect background for colourful ingredients.

The Inkbird IHT-1P Waterproof Instant Read Rechargeable Thermometer lets you know in seconds if your roast or steak is cooked to perfection.

For medium-well pork, the internal temperature should be 70°C.

Made from dishwasher-safe porcelain and designed for easy pouring, the Maxwell & Williams White Basics Gravy Boat and Saucer makes an elegant addition to the Christmas table.

CLASSIC CHRISTMAS MENU

Bourbon & maple glazed ham (recipe over page)

MOST LOVED Salisbury & Co Grove Round Mango Wood Paddle Board

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CLASSIC CHRISTMAS MENU

MAIN

DESSERT

BOURBON & MAPLE GLAZED HAM

RASPBERRY & WHITE CHOC TIRAMISU TRIFLE

Serves 12 with leftovers Prep 15 mins (+ 15 mins cooling time) Cooking 1 hour 5 mins

Serves 12 Prep 20 mins (+ chilling time) Cooking 5 mins

½ cup (125ml) maple syrup ⅓ cup (80ml) bourbon whiskey or rum ⅓ cup (75g) brown sugar ⅓ cup (110g) orange marmalade 1 tbs Dijon mustard ½ tsp ground star anise ½ tsp ground cinnamon 6kg full leg ham Whole cloves, to decorate (optional)

1. Preheat oven to 180°C. Combine the maple syrup, bourbon or rum, sugar, marmalade, mustard, star anise and cinnamon in a medium saucepan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly. Set aside to cool slightly.

2. Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind, 8cm from the shank. Run a thumb under the rind to separate it from the fat. Peel back, sliding your fingers underneath the rind to remove (see tip below).

3. Use a small sharp knife to score the fat in a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove in the centre of each diamond, if using.

4. Place the ham on a wire rack in a roasting pan. Brush the ham with a little of the glaze. Wrap the shank in foil. Bake, basting with remaining glaze every 15 mins, for 1 hour or until the ham caramelises and is golden brown.

Set aside for 15 mins to cool slightly.

5. Transfer the ham to a large serving platter. Carve into slices to serve.

TIP Keep the rind for storing leftover ham – use it to cover the cut surface to keep it moist. Wrap in a ham bag, pillowcase or tea towel and store in the fridge.

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400g white chocolate, chopped ½ cup (125ml) milk 1¼ cups (310ml) Frangelico liqueur 600g fresh or frozen raspberries ¼ cup (55g) caster sugar 600g mascarpone 1 cup (250ml) thickened cream 1 tsp vanilla bean paste ⅓ cup (80ml) vanilla coffee syrup 200g sponge finger biscuits Cream, extra, whipped, to serve Raspberries, extra, to serve White chocolate curls, to serve (see tip opposite)

WHAT YOU NEED

Carve slice after succulent slice of ham using the Cuisinart Carving Set. It includes a high-quality stainless steel knife and a long-pronged fork to hold the meat steady as you slice.

1. Place the chopped chocolate, milk and ½ cup (125ml) liqueur in a large heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for 5 mins or until the chocolate melts and the mixture is smooth. Cover with plastic wrap and place in the fridge to chill.

2. Meanwhile, combine the raspberries, sugar and half the remaining liqueur in a large bowl. Set aside to macerate.

3. Place the mascarpone, white chocolate mixture, cream and vanilla in a large bowl. Use an electric mixer to whisk until firm peaks form.

4. Combine the coffee syrup and remaining liqueur in a shallow bowl.

Dip one-third of the biscuits in the syrup mixture. Arrange in a single layer over the base of a 14-cup (3.5L) trifle bowl. Spoon over one-third of the mascarpone mixture and top with half the raspberry mixture. Continue layering with the remaining biscuits, syrup mixture, mascarpone mixture and raspberry mixture. Place in the fridge for 2 hours to chill.

5. Spoon the extra cream over the trifle. Top with the extra raspberries and sprinkle with the chocolate curls.

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You’ll need to bake your ham on a rack in a roasting pan – we recommend using the Scanpan Impact Extra Large Roaster with Rack.

A stand mixer makes light work of festive desserts like trifle and pavlova.

Try the Sunbeam Mixmaster The Master One Stand Mixer Dark Canyon.

CLASSIC CHRISTMAS MENU

Raspberry & white choc tiramisu trifle

MOST LOVED Wilkie Brothers Trifle Bowl

TIP To make chocolate curls, melt white choc melts and add a little vegetable oil. Spread over a clean work surface (marble is best). Set aside until almost set. Scrape with a large sharp knife on an angle, placing the curls on a lined baking tray as you go.

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Casual menu

Come for a

BARBIE

MOST LOVED

BBQ potato & asparagus salad (see recipe p16)

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Let the gang relax and enjoy everything that an Aussie backyard Christmas has to offer – easy barbecue dishes, refreshing drinks and, of course, a full-of-fruit pavlova.

Salisbury & Co Siena Serving Bowl

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CASUAL CHRISTMAS MENU

MOST LOVED

Recipes Sarah Hobbs Photography Jeremy Simons Styling Vivien Walsh Food preparation Tracy Rutherford

Victoria Seasoned Cast Iron Reversible Grill

Butterflied BBQ paprika chicken (recipe over page)

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CASUAL CHRISTMAS MENU

BBQ POTATO & ASPARAGUS SALAD Serves 4 Prep 10 mins (+ cooling time) Cooking 15 mins 750g kipfler potatoes ⅓ cup (80ml) extra virgin olive oil 2 bunches asparagus, woody ends trimmed 150g snow peas, ends trimmed 1 red onion, cut into wedges 120g baby rocket leaves Honey mustard dressing 1 lemon, zested, juiced 1 tbs wholegrain mustard 2 tsp honey 2 tbs finely chopped chives

1. Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until just tender. Drain. Set aside to cool slightly.

2. Heat a chargrill pan on high. Use a sharp knife to cut each potato in half lengthways. Brush with a little of the oil. Season well with salt and pepper.

Cook potatoes for 2-3 mins or until lightly charred. Transfer to a plate.

3. Cook the asparagus, snow peas and onion on the grill for 2 mins or until just tender. Transfer to a plate.

4. To make the honey mustard dressing, whisk the lemon zest and juice, mustard, honey, chives and remaining oil in a small bowl. Season with salt and pepper.

5. Arrange rocket, potato, asparagus, snow peas and onion on a serving platter. Drizzle with the dressing.

WHAT YOU NEED Need a hand in the kitchen? Use the Bamix Speciality Grill & Chill BBQ 200W blender to help you whip up marinades, dressings, dips and more.

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BUTTERFLIED BBQ PAPRIKA CHICKEN Serves 4 Prep 15 mins (+ 1 hour marinating & 10 mins resting time) Cooking 50 mins 1.8kg whole chicken 1 tbs smoked paprika 2 tsp sweet paprika 2 garlic cloves, crushed 2 tbs chopped rosemary 2 tsp dried oregano ¼ cup (60ml) olive oil 1 lemon, zested, juiced Chargrilled lemon slices, to serve Rosemary sprigs, to serve

1. Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Place the chicken breast-side up. Press down on the breastbone to flatten. Use a large sharp

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knife to cut 3 shallow slits in each chicken breast and thigh.

2. Place the combined paprika, garlic, chopped rosemary, oregano, oil, lemon zest and lemon juice in a large glass or ceramic dish. Stir to combine. Add the chicken and turn to coat. Place in the fridge for 1 hour to develop the flavours.

3. Preheat oven to 180°C. Heat a chargrill pan on medium. Season chicken with salt and pepper. Cook on the grill for 10 mins each side. Transfer to the oven. Roast for 30 mins or until the juices run clear when the thickest part of the thigh is pierced with a skewer.

4. Transfer chicken to a serving platter.

Cover with foil and set aside for 10 mins to rest. Serve with chargrilled lemon and rosemary sprigs.

TIP For chargrilled lemon, cook lemon slices on a hot grill for 2 mins each side or until lightly charred and caramelised.

Peach melba pavlova roll (recipe over page)

MOST LOVED Salisbury & Co Classic Rectangular Platter

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CASUAL CHRISTMAS MENU

PEACH MELBA PAVLOVA ROLL

STRAWBERRY & LIME PUNCH

Serves 6 Prep 15 mins (+ cooling & 1 hour chilling time) Cooking 10 mins

Serves 6 Prep 5 mins

4 egg whites 1 cup (220g) caster sugar 2 tsp cornflour 1 tsp white vinegar 2 tbs flaked almonds Icing sugar, to dust 100g raspberries 1 tbs icing sugar mixture, extra 1 white peach, coarsely chopped 2 tbs Cointreau liqueur ¾ cup (185ml) thickened cream Cream, extra, whipped, to serve Thinly sliced peach, to serve Raspberries, extra, to serve Mint leaves, to serve

100g strawberries, thinly sliced 1 lime, thinly sliced ½ cup mint sprigs ¼ cup (60ml) elderflower cordial Crushed ice, to serve 750ml chilled sparkling rosé 2 cups (500ml) chilled lemonade

1. Combine the strawberries, lime, mint, cordial and ice in a serving jug.

2. Top up with rosé and lemonade.

1. Preheat oven to 180°C. Grease a 24cm x 30cm Swiss roll pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form.

Gradually add sugar, 1 tbs at a time, whisking constantly until sugar dissolves and the mixture is thick and glossy.

2. Add cornflour and vinegar. Use a metal spoon to gently fold to combine.

Spoon into prepared pan. Smooth the surface. Sprinkle with almonds. Bake for 10 mins or until starting to brown.

3. Place a clean tea towel on a work surface. Top with a sheet of baking paper. Dust with icing sugar. Turn the meringue, top-side down, onto the paper. Set aside for 20 mins to cool.

4. Process raspberries and extra icing sugar in a food processor until smooth.

Strain through a fine sieve into a bowl.

Combine chopped peach and 1 tbs liqueur in a bowl. Set aside to macerate.

5. Use an electric mixer to whisk cream and remaining liqueur in a bowl until soft peaks form. Add a little raspberry puree. Gently fold to marble. Spread over the pavlova. Sprinkle with peach mixture. Starting from 1 short end, carefully roll pavlova to enclose filling.

Wrap in baking paper. Place on a baking tray in the fridge for 1 hour to chill.

6. Unwrap the pavlova and dust with icing sugar. Top with extra cream and sliced peach. Drizzle with remaining raspberry puree. Decorate with extra raspberries and mint leaves.

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MOST LOVED Wilkie Brothers Livingston Glassware Drinks Dispenser

WHAT YOU NEED

Keep the drinks flowing – pass them around on the Salisbury & Co Grove Round Mango Wood Serving Tray.

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Want to add an antipasto platter?

Arrange it on the Salisbury & Co Graze Mango Wood Medium Serving Tray.

Perfect seafood platter A fresh seafood platter is an Aussie Christmas classic and it won’t be complete without a cracking seafood sauce. Here’s what you need to give yours the wow factor.

GET THE BASICS RIGHT

SEAFOOD SAUCE Makes about 2 cups Prep 5 mins (+ chilling time) 6 egg yolks 1 lemon, zested, juiced ¼ cup (60ml) tomato sauce 1 tbs Worcestershire sauce 2 drops Tabasco sauce 2 tsp Dijon mustard ½ tsp salt ¼ tsp paprika 1½ cups (375ml) sunflower or canola oil Paprika, extra, to serve

1. Place egg yolks, ¼ cup (60ml) lemon juice, tomato sauce, Worcestershire sauce, Tabasco, mustard, salt and paprika in the Vitamix. Secure the lid.

2. Start blending on low speed, then increase to high and blend for 10 secs.

3. Reduce speed to low. With the motor running, remove the plug in the lid and add the oil in a thin, steady stream or until the sauce thickens.

Transfer to an airtight container and place in the fridge to chill.

4. Transfer to a serving bowl. Top with extra paprika and lemon zest. Season.

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Recipe Sarah Hobbs Photography Jeremy Simons Styling Vivien Walsh Food preparation Tracy Rutherford

KITCHEN HERO Much more than a smoothie wizard, the Vitamix Ascent A3500i is your go-to appliance for emulsifying sauces, chopping veggies and nuts and even making pizza dough. Ultra-efficient and powerful, it has the tech to help you breeze through from prep to clean-up.

The beauty of a seafood platter is that anything goes. Start with cooked prawns – they’re a crowd-pleaser that needs almost no preparation. From there, add whatever cooked seafood you fancy, such as steamed mussels, buttery scallops and barbecued squid and lobster tails. Seize your chance to shine with a DIY dipping sauce (below), then finish with fresh herbs and lemon and lime wedges.

SEAFOOD FEAST

MOST LOVED Salisbury & Co Graze Mango Wood Lazy Susan

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ALL ABOUT

ice cream makers Got this kitchen gadget on your wish list?

Here’s what you need to know before you buy one, plus a spectacular Christmas ice cream dessert recipe to get you started.

P

icture sinking your spoon into perfect ice cream, knowing you made it yourself. Think vanilla bean ice cream with warm Christmas pudding, or a layered ice cream dessert (opposite). Making your own means you control the BOWL ingredients – great for special For even freezing, diets – and there’s no end to a double-insulated the flavour combinations. wall keeps the bowl Add mix-ins like nuts, choc cold while the mixing arm scrapes chips and biscuit pieces and the side. try other frozen treats such as sorbet, gelato or frozen yoghurt.

SPOUT

A wide opening in the top of the lid makes it easy to add ingredients while the machine is running.

HOW THEY WORK All ice cream makers churn as they freeze for a smooth and creamy result, saving you time and effort.

A basic ice cream maker uses a motor to spin a freezer bowl insert while a mixing arm scrapes the side to churn the mixture into ice cream. It can create soft ice cream in 25-35 minutes.

WHAT TO BUY The Cuisinart Ice Cream & Frozen Yoghurt Maker 2L (right) is compact, efficient and great value.

You’ll need to freeze the bowl for 6-24 hours before each batch of ice cream. If you want to be able to make ice cream at a moment’s notice, go for an ice cream maker with an internal compressor (p24).

These commercial-style machines cost more and take up extra space, but their built-in freezing ability means it’s easy to make multiple batches of ice cream.

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BASE

The base holds a heavy-duty motor to spin the freezer bowl for churning, which operates with an on/off dial.

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PLUS

Other useful features include non-slip rubber feet to keep it steady and cord storage under the base.

GUIDE TO ICE CREAM SLUG MAKERS HERE

Words Sally Paine Recipe & food preparation Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh

Bombe alaska (recipe over page)

MOST LOVED Salisbury & Co Classic Round Cake Stand

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GUIDE TO ICE CREAM MAKERS

INVESTING IN AN ICE CREAM MAKER MEANS YOU CAN ENJOY PREMIUM ICE CREAM WHENEVER YOU LIKE, PLUS IT’S A PERFECT WAY TO GET CREATIVE IN THE KITCHEN.

ICE CREAM TIPS & TRICKS To get the most from your ice cream maker, follow the manufacturer’s instructions and try these top tips.

• Stick to a recipe for best results – the balance of fat and sugar affects the texture of the ice cream as well as the flavour. A splash of liqueur also softens the texture, but too much alcohol will stop the ice cream from freezing altogether.

• Chill the mixture ahead – that way it goes in cold and can start to freeze straightaway. Place it in the fridge or, to speed up chilling, place the bowl in an iced water bath.

• Store the freezer bowl in the freezer – if you have enough space – so it’s ready to go. A spare bowl is handy for multiple batches, too.

• Check the freezer bowl is frozen solid before using. To check, give it a quick shake – you shouldn’t hear any liquid moving inside.

• Get the motor running before you pour the mixture into the ice cream maker. If the mixing arm isn’t scraping the side, you’ll end up with an icy layer on the freezer bowl.

• Keep add-ins small – about the size of a choc chip – and only add them to the ice cream in the last 5 mins so they mix through evenly.

• Don’t overchurn – stop when the ice cream reaches soft-serve consistency. If you churn too long the bowl will thaw and the ice cream may start to melt.

• Freeze before serving so the ice cream reaches a firm consistency.

Store homemade ice cream in an airtight container in the freezer for up to 2 weeks, covering the surface to prevent freezer burn.

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WHAT YOU NEED

Freeze ice cream bombes or cook traditional Christmas pudding in the non-stick Avanti Pudding Steamer 2L.

The Chef Inox Ice Cream Scoop is spring-loaded to help you dish up perfect scoops of homemade ice cream.

No pre-freezing is needed with the Cuisinart Ice Cream Machine with Compressor 1.5L and each batch is ready in about 40 mins.

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BOMBE ALASKA Serves 12 Prep 15 mins (+ chilling & freezing time) Cooking 30 mins 1 x bought white chocolate mud cake, top trimmed ¼ cup (60ml) vanilla syrup 4 egg whites 1 cup (220g) caster sugar Pink gel food colouring Pistachio ice cream 1 cup (140g) pistachios ½ cup (110g) caster sugar 3 cups (750ml) thickened cream 1 cup (250ml) milk 6 egg yolks 1 tsp almond essence Green gel food colouring Raspberry ice cream 2 cups (500ml) thickened cream ¾ cup (185ml) milk 4 egg yolks ½ cup (110g) caster sugar 250g raspberries, pureed Pink gel food colouring

1.

To make the pistachio ice cream, place the pistachios and half the sugar in a food processor. Process until finely chopped. Transfer to a saucepan with the cream and milk.

Bring to a simmer over medium heat. Remove from heat.

SLUG HERE

2. Use an electric mixer to whisk the egg yolks and remaining sugar in a heatproof bowl until very pale and creamy. Gradually add the cream mixture in a slow, steady stream, whisking constantly. Pour into a clean saucepan. Cook over medium-low heat, stirring, for 10 mins or until the custard coats the back of a spoon (or until mixture reaches 80°C on a sugar thermometer). Strain through a fine sieve into a bowl. Stir in the almond essence and a little green food colouring. Place in the fridge to chill.

3. Meanwhile, to make the raspberry ice cream, bring cream and milk to a simmer in a large saucepan over medium heat. Remove from heat.

4. Use a clean electric mixer to whisk the egg yolks and sugar in a heatproof bowl until very pale and creamy.

Gradually add cream mixture in a slow, steady stream, whisking constantly.

Pour into a clean saucepan. Cook over low heat, stirring, for 10 mins or until the custard coats the back of a spoon (or until mixture reaches 80°C on a sugar thermometer). Stir in the raspberry puree. Strain through a fine sieve into a bowl. Stir in a little food colouring. Place in the fridge to chill.

5. Line an 8-cup (2L) pudding basin with plastic wrap and place in the

freezer to chill. Churn the pistachio ice cream in an ice cream maker following manufacturer’s instructions. Spread over the base and side of the lined pan. Return to the freezer.

6. Churn the raspberry ice cream in an ice cream maker following the manufacturer’s instructions. Spoon over the pistachio ice cream in the basin. Smooth the surface. Brush the cake with vanilla syrup. Place the cake over the raspberry ice cream in the basin. Cover with foil and place in the freezer overnight or until firm.

7. Preheat oven to 200°C. Line a baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, 1 tbs at a time, whisking well after each addition. Whisk until sugar dissolves and the mixture is thick and glossy.

Tint with a little food colouring.

8. Turn the ice cream bombe onto the lined tray. Spread evenly with the meringue mixture. Bake for 10 mins or until lightly browned. Transfer to a cake stand or serving platter. Serve immediately.

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Aussie

beach house Get yourself into holiday mode and put this modern gingerbread house on your Christmas must-make list. It’s a breeze to build and decorate, beautiful to look at and absolutely delicious to eat.

MAKE THIS WITH Constructing your own dream house is child’s play with the Australian-made Gingerbread Folk Gingerbread House Kit 600g. Nut-free and suitable for vegans, the kit includes ready-to-eat gingerbread walls, roof and chimney, egg-free royal icing mix, a disposable piping bag and a sturdy silver baseboard to build on. Plus it contains no added colours, flavours or preservatives.

STEP BY STEP START WITH THE DETAILS There’s no gingerbread to bake – just prepare your icing mix, pop some in the bag and get decorating.

Pipe parallel lines on the roof for a corrugated iron effect and create a door and windows. For native flowers, tint the icing with a little food colouring.

Wrap the bag around your finger to keep it steady as you pipe. Finish decorating and let the icing dry before assembling the house.

READY TO JOIN Before you start assembling the house, pipe icing over the base and side edges of the front, back and side walls. Leave the top edges until you’re ready to add the roof.

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NOW BUILD IT Arrange the walls on the board and press the edges together. Pipe more icing along the top edges, then attach the roof pieces.

Repeat with the chimney. Set aside to dry.

THE NEW GINGERBREAD HOUSE

TRY THIS We’ve decorated our beach house with native animals and surfboards made from modelling paste tinted with food colouring.

For an easy twist, add homemade gingerbread biscuits made using the Mondo Australian Cookie Cutter Set (see p3).

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Gifts from the kitchen Time is precious, so it means the world when someone gives you a homemade treat. It’s even more special when it’s all wrapped up with a kitchen gift to keep forever.

Recipes Sarah Hobbs Photography Jeremy Simons Styling Vivien Walsh Food preparation Tracy Rutherford

Mango & ginger chutney (see recipe p30)

MOST LOVED Salisbury & Co Old Fashioned Mason Jar

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MADE WITH LOVE

MOST LOVED Loyal Plain 5 Star Cookie Cutter Set

Jam & almond shortbread stars (recipe over page)

MOST LOVED Old Fashioned Cookie Jar with Glass Lid

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MANGO & GINGER CHUTNEY

2. Roll out the dough on a lightly

Makes about 2½ cups Prep 10 mins (+ cooling time) Cooking 1½ hours 3 mangoes, stoned, peeled, chopped 2 brown onions, coarsely chopped 2 cups (500ml) apple cider vinegar or malt vinegar 3½ cups (770g) white sugar 1 tbs finely grated ginger 1 tbs salt 1 tsp mixed spice 1 tsp curry powder 1 tsp ground cumin ¼ tsp ground cloves

1. Place the mango, onion, vinegar, sugar, ginger, salt, mixed spice, curry powder, cumin and cloves in a large heavy-based saucepan over high heat.

Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 1½ hours or until mixture thickens. Remove from heat.

2. Ladle hot chutney among sterilised preserving jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely. Label and date.

JAM & ALMOND SHORTBREAD STARS Makes 12 Prep 15 mins (+ cooling, 30 mins chilling & 10 mins setting time) Cooking 20 mins 125g butter, softened ¼ cup (55g) caster sugar 1 cup (150g) plain flour ¼ cup (30g) almond meal 1 tsp almond essence ½ cup (160g) raspberry jam 50g dark or white chocolate melts, melted

1. Preheat oven to 160°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the flour, almond meal and almond essence.

Stir until dough just comes together.

Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 mins or until firm.

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floured surface to a 3mm-thick disc. Use a 6cm star-shaped cutter to cut 24 stars from the dough, rerolling excess. Place on the lined trays. Use a 2cm star cutter to cut out the centres of half the stars and add to the trays. Bake, swapping trays halfway through cooking, for 15 mins or until light golden. Set aside on the trays to cool.

3. Heat the jam in a small saucepan for 3 mins or until jam just melts.

Strain through a fine sieve into a bowl.

Spread a little jam over the uncut stars.

Top with the stars with cut-out centres.

Use a small spoon to fill the centres with a little extra jam. Set aside to set.

4. Place the chocolate in a small plastic bag and cut off 1 corner.

Drizzle over the biscuits. Set aside for 10 mins to set.

ROCKY ROAD Makes 12 bars Prep 10 mins (+ 1 hour chilling time) Cooking 10 mins 300g milk chocolate, chopped 200g dark chocolate, chopped 30g butter 280g pkt raspberry & vanilla marshmallows, chopped 100g mini pretzels 133g pkt Oreo cookies, chopped 50g raspberry lollies, chopped ¼ cup (35g) toasted pistachios, chopped ¼ cup (40g) toasted almonds, chopped Star-shaped marshmallows, to decorate

WHAT YOU NEED

The Kilner Jam Pan 8L makes it easy to create homemade jam, chutneys and pickles, plus it’s great for sterilising jars.

Control and measure the temperature when making jam, fudge and other sweet treats with the Acurite Candy & Deep Fry Thermometer.

Made from durable stoneware, the Salt & Pepper Beacon Mixing Bowl makes baking a joy.

1. Grease and line a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang. Place the combined chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5-6 mins or until chocolate melts and mixture is smooth. Remove from heat.

2. Fold chopped marshmallow, pretzel, Oreo, raspberry lolly, pistachio and almonds into the chocolate mixture.

Spoon into the prepared pan. Sprinkle with star-shaped marshmallows. Place in the fridge for 1 hour or until set.

Cut into bars or pieces to serve.

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Cute and easy to use, this set of Salt & Pepper Beacon Measuring Spoons makes an ideal gift for anyone who loves baking.

MADE WITH LOVE

MOST LOVED Kitchen Pro Eco Square Glass Canister with Bamboo Lid

TIP Pack it your way – cut the rocky road into bars to wrap with baking paper and string, or cut into pieces to pop into pretty jars or canisters.

Rocky road

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COOK

LOVE

GIVE

AIR FRYER FEVER

ECO GIFT solution

An air fryer is the current must-have kitchen appliance – trust us, it’s a game changer – and the Tefal Easy Fry Deluxe Air Fryer 4.2L is our number one pick. Not only does it look great on the bench, it has everything you need to make air frying easier.

Thanks to Tefal’s innovative technology, you can cut added oil back to a minimum and still achieve crisp perfection with your favourite foods. We also love the convenient preset cooking modes on the digital display.

And here’s another big plus – the non-stick bowl-and-grid basket system is dishwasher safe to make clean-up a cinch.

What do you get for someone who can’t live without good coffee? The Frank Green Original Gift Set lets you indulge with less impact on the environment. It includes a medium-size reusable coffee cup plus a water bottle to help you stay hydrated all day. They’re both dishwasher-safe and fully recyclable, too.

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Now’s the time to tick off your Christmas gift list – and to reward yourself for the year’s efforts, too!

Take your pick from our top buys.

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SHOP & SHARE

FESTIVE COCKTAIL HOUR Fans of the Riedel O Series know how it feels to swirl a stemless wine glass in hand and release the aromas of a good drop. Now lovers of premium gin can do the same with the Riedel Optical O Gin Glass Set (4 piece).

Made from sturdy dishwasher-safe crystal with a stylish blown-glass look, the tulip-shaped tumblers are designed to make the most of the fragrant botanicals in your gin.

It’s also a great gift idea and a wonderful way to upgrade your G & T.

Editor’s pick

POP ME

under the tree Snack on air-popped popcorn anytime with the Peak Popcorn Popper. Just add 5 tbs popcorn kernels to the popper with an optional spoonful of oil or melted butter. Microwave on high, checking every 30 seconds, for 2-4 minutes or until the popping stops. Then sprinkle with your favourite toppings. BPA-free and dishwasher-safe, the popper is collapsible so you can store it easily.

SHOP & SHARE

RACK ’EM UP Put your passion for wine on display with the Australian-made Wine Stash 12 Bottle Wine Rack.

Designed to blend in with the rest of your home décor, this wine storage system is sleek and practical, plus it’s easy to add extra pieces to expand your collection.

A top gift idea for wine-lovers, it’s also a great way to keep your favourite bottles close at hand for festive entertaining.

bliss

BOWL Farewell single-use takeaway containers and welcome the W&P Porter Ceramic Lunch Bowl. It’s an ideal Christmas gift and a handy bring-a-plate solution for the party season. Pop your salad in the non-slip bowl, secure the lid with the silicone strap and you’re good to go. Available in Blush, Charcoal, Mint and Slate, the BPA-free bowl has a 1-litre capacity and is microwave and dishwasher safe.

TRY THESE SUMMER FAVOURITES THE NEW HOME BREW

YOUR OWN JUICE BAR

Here’s a DIY you have to try – make your own delicious probiotic drinks with the Davis & Waddell Homemade Co Kombucha Kit. It contains everything you need to brew kombucha from scratch. If artisan cocktails are more your style, the range also includes a Gin Kit you can use to infuse bought gin with fruit or spices.

A super-fresh smoothie is a sure-fire pick-me-up and here’s how you can enjoy one whenever you want, wherever you are.

Press one button and the Sunbeam FitBlend Rechargeable Portable Blender blitzes through frozen berries, soft fruits and powders to make a tasty drink.

When the battery gets low, just power it up via the USB cable.

SHOP & SHARE

LET’S GO FOR A PICNIC Spending afternoons outdoors grazing on good food and sipping cool drinks are what the warmer months were made for. We love the Salisbury & Co Picnic Folding Table – it can safely hold a bottle and four glasses to prevent accidental spills. Pack what you need in the handcrafted Salisbury & Co Province Picnic Basket. The basket, made from natural materials, has large shoulder straps to make carrying easy.

Photography Jeremy Simons & Ben Dearnley Styling Berni Smithies & Steve Pearce Food preparation Tracy Rutherford & Jessica Brook

COOL gift idea It could be the colour palette that catches your eye about the smart Corkcicle Classic Canteen range, with shades such as rose quartz, turquoise, flamingo and cobalt to choose from. Good looks are just the start – these on-trend travel bottles also make themselves very useful. Made from triple-insulated stainless steel, they can keep drinks chilled for hours no matter how hot the weather. The regular 475ml bottle is great for sipping water throughout the day, and the larger 750ml bottle is also the perfect size for keeping wine cool at your picnic. The necks are wide enough for you to pop in a few ice cubes if you like, and the non-slip silicone bases help avoid spills too.

Published by Medium Rare Content Agency Pty Ltd, ABN 83 169 879 921, Upper Ground Suite 58, 26-32 Pirrama Rd, Pyrmont, NSW 2009 for Kitchen Warehouse Pty Ltd, ABN 14 093 407 419, 46 Discovery Dve, Bibra Lake WA 6163. © 2020 All rights reserved.

Please forward any queries or feedback to: Kitchen Warehouse Customer Service Team, Att: Kitchen Warehouse Magazine Team (Kitchen Warehouse Christmas Magazine November 2020), 46 Discovery Dve, Bibra Lake WA 6163.

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