Archive for November, 2011

Bill Granger’s Salt & Pepper Whiting

Bill Granger shares one of his favourite recipes with ILVE, from his book Bill’s Everyday Asian, on the back of his recent visit to the Sydney ILVE showroom.

“Who really wants to start messing about with batter in the kitchen? If you marinate these little fish (or you can use fish pieces) in fish sauce then toss them in the seasoned flour and shallow-fry, they become beautifully crisp and golden. As well as the grapefruit salad you could also serve them with the green chilli mayo on page 86.”, Bill Granger.


75g (1/2 cup) plain flour


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teaspoons dried chilli flakes

2 teaspoons freshly ground black pepper

600g small white fish fillets or sliced larger white fish fillets

3 tablespoons fish sauce

light flavoured oil, for frying

grapefruit salad (see recipe below)

2 limes, cut into wedges


Combine the flour, chilli flakes and pepper in a bowl. Marinate the fish fillets in the fish sauce for 5 minutes, then drain one by one and roll in the spiced flour. Heat the oil in a deep frying pan over medium–high heat until hot. Fry the fish in batches for 2 minutes or until golden. Remove from the pan with a slotted spoon, drain well and place on paper towel to drain completely.

Serve with the grapefruit salad and lime wedges.

Serves 4


Grapefruit Salad


2 red grapefruit, cut into segments

large handful mint leaves

large handful coriander leaves

1 small red onion, cut into thin wedges

2 teaspoons fish sauce

1 tablespoon caster sugar

2 tablespoons lime juice


Combine the grapefruit, mint, coriander and onion in a bowl. Whisk the fish sauce, sugar and lime juice together in another bowl and pour over the salad.









Extract from Bill’s Everyday Asian, by Bill Granger, HarperCollins, $49.99. Available from all good bookshops.

Talking Cookery with ILVE (a guest blog)

Why is cooking so cool all of a sudden? Television and bookshops are certainly evidence of this, with chefs now established as celebrities in their own right.  hipages met Daniel Bertuccio from Italian appliance manufacturer ILVE, for an insight into this phenomenon and future trends in our kitchens.

How do you account for the high profile of cooking? Is it all down to TV?

“TV sure helps with people falling in love with the idea of cooking themselves, but online casino australia statistics show people are eating out more than ever. We are much more educated about good food and style. When people are entertaining at home, they want the flexibility of being able to cook what they want, when and how they want.”

People seem to have developed more sophisticated palates?

“Yes, we are a melting pot of cultures that allow flavours and ingredients to cross over.  Restaurants must keep up with fresh ingredients, revamping their old recipes or menus, food intolerances, fair prices and of course matching wine or beer with the menu.”

What trends are you seeing in our kitchens right now?

“Bench tops have come a long way from the laminate that used to be standard. We now have Corian, reclaimed timbers and of course natural and engineered stone.”

Continue Reading here.

This extract was reproduced with permission from Home Improvement Pages –

To view ILVE’s full selection of premium kitchen appliances visit, visit your nearest showroom or selected retailer.

Lime-Papaya Meringue Pie

In our second exclusive extract from her new cookbook , Janet De Neefe shares one of her favourite recipes with ILVE.

“One of the lovely things about living in the tropics is the abundance of exotic fresh fruit all year round. Before we extended our guesthouse we had papaya growing wild on the property. In those early days when the Honeymoon Bakery had just begun (Casa Luna, our first restaurant, came later),

I experimented with papaya in all different ways. I made papaya jam, relish, sorbet and muffins and, finally, lime-papaya meringue pie. Papaya – particularly red-fleshed rather than yellow-fleshed, which can taste a little muddy – is a fruit I am very fond of, not only for its subtle flavour and glorious colour, but also because of its health properties. It’s loaded with betacarotene, vitamins A, C and E, and a tonne of minerals, as well as containing

a powerful enzyme that – you guessed it – aids digestion. I also read that it contains rejuvenating properties to help fight premature ageing. No wonder some folk call it the fruit of angels. I drink it blended with lime juice every day and love the tangy vitality of the combination. And, let’s face it, I would do anything to capture the promise of anti-aging!

In this pie, the papaya and lime features as a curd filling with the same smooth texture and richness of a classic lemon curd. It almost tastes like it is made with mango and happens to be fantastic spread on hot buttered toast.” – Janet De Neefe




Lime-Papaya Curd

• 250 g peeled and seeded red papaya, chopped

• 200 ml water

• 220 g (I cup) white sugar

• ½ cup cornflour

• ¼ teaspoon sea salt

• 125 ml lime juice

• 1 teaspoon grated lime zest

• 60 g butter

• 4 egg yolks


Short crust Pastry

• 200 g (1½ cups) plain flour

• 50 g icing sugar

• ¼ teaspoon sea salt

• 150 g chilled unsalted butter, roughly chopped

• 1 egg



• 3 eggwhites

• sea salt

• 100 g caster sugar


Serves 8


To make the pastry, put the flour, icing sugar and salt in a food processor and blitz to combine. Add the butter and blitz until the mixture resembles coarse sand. Add the egg and blitz to form a dough. Turn the dough out onto a lightly floured surface and knead briefly, then form into a disc. Cover in plastic wrap and refrigerate for 30 minutes.

Butter a 24 cm loose-bottomed pie tin (or 8 individual tins). Roll the dough out on the floured surface to 5 mm thick and lay inside the tin. Trim off the excess pastry and refrigerate for 20 minutes.

Preheat the oven to 180°C. Cover the pastry shell with baking paper, fill with pastry weights or rice and bake blind for 15 minutes (or 10 minutes for individual pies). Remove the paper and weights and bake for a further 5–10 minutes, or until golden. Leave to cool.

To make the lime-papaya curd, put the papaya and water in a blender and blend to a smooth juice. Put the sugar, cornflour and salt in a medium saucepan and stir to combine. Stir in the papaya juice, lime juice and zest and place over medium–high heat, stirring frequently, until the mixture comes to the boil. Stir in the butter until melted, then remove from the heat.

Begin whisking the egg yolks in a bowl set over a saucepan of simmering water. Gradually whisk in the hot papaya mixture. Swap the whisk for a spoon and slowly heat, stirring constantly, for 10–20 minutes, or until the curd is thick enough to coat the back of the spoon. Pour the curd into the pastry shell.

Preheat the oven again to 180°C. Make the meringue by beating the eggwhites and a pinch of salt until foamy. Add the sugar gradually and continue to beat until you have stiff peaks. Spread the meringue over the pie right to the pastry edge. Use the back of a spoon to pull the meringue up into decorative peaks. Bake the pie for 10 minutes or until the meringue is golden brown.


Recipe courtesy of BALI: The Food of My Island Home by Janet De Neefe. Published by PLUM. RRP$59.99. Available in all good bookstores from November 8.











To view ILVE’s full selection of premium kitchen appliances visit, visit your nearest showroom or selected retailer.


Roasted Duck Breast with Tamarind-Chilli Sauce

In an exclusive extract from her new cookbook , Janet De Neefe shares one of her favourite recipes with ILVE.

“I adore the marriage of palm sugar and tamarind, two distinct, gutsy flavours: sweet and sour but decidedly complex and charming. Enter shrimp paste and you have Madame Salty with loads of personality! I decided these cheeky divas would be a great match for crisp roasted duck. The sauce is rather like the dressing for Rujak but with a dash of sesame oil. See what you think!” - Janet De Neefe


• 1 tablespoon coriander seeds

• 1 tablespoon sea salt

• slice of shrimp paste equivalent to 1 teaspoon

• 4 duck breasts, skin on (about 300g each)

• 2 baby leeks, cut into chunks

• 1 medium carrot, cut into large chunks

• 3 red shallots, peeled

• 2 lemongrass stalks, bruised

• 625ml chicken stock or water

• fried shallots to garnish


Tamarind-Chilli Sauce

• 750 ml chicken stock

• 2 tablespoons wet tamarind pulp dissolved by hand in 80 ml water, strained

• 2 tablespoons fish sauce

• ½ cup grated palm sugar

• 3 long red chillis, seeded and finely sliced

• 1 teaspoon sesame oil

Serves 4

Preheat the oven to 180°C.

Put the coriander seeds, salt and shrimp paste in a mortar and grind to a mixture resembling coarse sand. Rub the mixture all over the duck breasts.

Put the leek, carrot, whole shallots and lemongrass in a baking dish. Pour in the stock or water and add the duck breasts skin- side up on top of the vegetables. Roast in the oven for 11⁄2 hours. Top the dish up with a little water during cooking if it looks dry (although the juices should reduce as they will be added to the sauce to give depth).

While the duck is cooking, prepare the sauce. Put the stock, tamarind liquid, fish sauce and palm sugar in a saucepan and bring to the boil. Reduce the heat to a simmer and cook until reduced to a glossy, gravy-like sauce.

When the duck is cooked, remove it from the dish and cover with foil. Pour the juices from the dish into the sauce and add the chilli and sesame oil. Simmer for another minute and taste for a good balance of flavours.

Serve the duck breasts drizzled with the sauce and topped with fried shallots.


Recipe courtesy of BALI: The Food of My Island Home by Janet De Neefe. Published by PLUM. RRP$59.99. Available in all good bookstores from November 8.










WIN a signed copy of BALI each day from November 7 to 11 on the ILVE Facebook.

To view ILVE’s full selection of premium kitchen appliances visit, visit your nearest showroom or selected retailer.






An ILVE look at – Bali: The Food of my Island Home

It is of little doubt that Bali is one of our most popular travel destinations. It is a country full of warm and welcoming people, a culture rich in tradition and, of course, an array of mouth-watering foods…

At ILVE, we are very excited to have been able to get a sneak peek at the new cookbook from Janet De Neefe – , prior to it’s national launch on November 8th. We are also very happy to say that from November 7th, we will we featuring two recipe extracts on the ILVE blog, as well as be giving away a signed copy of the book each day for the working week, via the ILVE Facebook page. Stay tuned for that! Special thanks also to Pan MacMillan and Plum for the books and recipes to come!

Here’s how Janet came to be such a renowned figure in the culinary world…

26 years ago, Janet De Neefe travelled from Melbourne to Bali, and never quite made it back home. Janet fell in love – with the people, the culture, the cuisine and since then, she has been collecting Balinese and Indonesian recipes, teaching local cooking methods and immersing herself in the colour and vibrancy of all that Balinese food has to offer. Janet owns two of Ubud’s top restaurants, Casa Luna and Indus, and is the director of the annual Ubud Writers and Readers Festival.

In Bali: The Food of my Island Home, Janet explores the daily life and culture of her much-loved island paradise and its colourful cuisine. It is the perfect summer entertaining cookbook, with several dishes to be prepared and eaten together.

Recipes are accompanied by insights into the local culture, while key Balinese ingredients – such as kencur, candlenuts and shrimp paste – are explained in an extensive glossary. There are the well-known dishes such as Gado Gado and Chicken Satay, while more unusual offerings include Pork Spare Ribs with Tomato Sambal, Minced Prawns and Coconut in Banana Leaves, and Black Rice and Tangerine Tart.

More than simply a cookbook, Bali is

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also an incredible photographic journey. The accompanying recipe images are simply stunning. Here is a couple to see what we mean!


Book cover and images courtesy of BALI : The Food of My Island Home by Janet De Neefe, published by PLUM. RRP$59.99. Available in all good bookstores from November 8.

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ILVE’s full selection of premium kitchen appliances visit, visit your nearest showroom or selected retailer.


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