‘Xmas with ILVE’ Pinterest Competition


We are very excited to announce the launch of our first Pinterest Competition – Xmas with ILVE!

Show us your idea of celebrating the festival season in style for your chance to win an ILVE Coffee Machine (valued at $4,000) plus a gourmet coffee pack from Avanti and Campos Coffee.

Head over to our Pinterest Page and check out the ‘Xmas with ILVE Competition’ board for more information.

Read on for full Terms & Conditions:

By entering the Xmas with ILVE Pin it to win it competition you agree to the following terms and conditions:

  1. To enter you must: (1) Follow ILVE on Pinterest – www.pinterest.com/ilve (2) Create a board and name it “Xmas with ILVE” (3) Repin an ILVE Oven from the ‘ILVE Ovens’ Board. (4) Pin a range of images the encapsulate your idea of celebrating the festive season in style, making sure you add the #ILVEXmas hashtag to all pins (5) Comment on the original promotion pin with a link to your ‘Xmas with ILVE’ Board to enter the prize draw.
  2. Competition runs between from 27th November 2013 to 23rd December 2013 inclusive.
  3. Competition and prize draws are open to all residents of Australia aged 18 and over, excluding employees of Eurolinx, ILVE Appliances, their families, agents or anyone else connected with the competition.
  4. There will be 1 winner, winning 1 x ILVE S-CM6 Coffee Machine, 8 bags of Campos Coffee and 1 x 8-piece set of Avanti Caffe Twin Wall Glasses. The winner will be chosen on and notified on 23rd December 2013. The winners will then have 14 days to provide their contact details to umm… communications who will be managing the competition on ILVE’s behalf. The prize will be dispatched within 4 weeks of receiving these details.
  5. Winner will be chosen based on creativity and originality of entry.
  6. Prizes are non transferable, non refundable and non negotiable. There is no cash alternative.
  7. Winner must claim prize by close of business 15th January 2014.
  8. The Promoter is Eurolinx (ABN: 57 905 954 026) trading as ILVE Privacy Policy.
  9. It is your responsibility to ensure that your entry does not infringe the intellectual property rights or other rights of any third party, Pinterest terms and conditions or any laws. You warrant that the entry is your own work and that you own the intellectual property.
  10. Entry into the competition is deemed acceptance of these terms and conditions.
  11. The decision of the promoter is final and binding. No correspondence will be entered into.
  12. By submitting your contact details in connection with your winning board, you agree that ILVE Appliances and umm.. communications may use your details to contact you about your prize. By entering this competition, you also agree that your repined items, name and location may be used for future promotional purposes including on social media channels, online and press activity.
  13. ILVE Appliances reserves the right to (i) cancel this promotion, (ii) cancel or refuse any individual’s entry and (iii) amend these terms and conditions (and will use reasonable endeavors to notify changes to entrants and potential
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    entrants).

Karen Martini Book Giveaway – Winners Announced!

Congratulations to ­­­­­Terry Jones, Nicole M & Jason Bertovic you have all won a signed copy of Karen Martini’s brand new cookbook ‘Everyday’ thanks to Shearer’s Bookshop and Pan Macmillan!

Make sure you check your email so we can arrange the delivery of your prize.

Thank you to everyone who took the time to enter the competition, it was a very pick the winners! To show our gratitude for all the wonderful entries here is another great recipe from Karen’s new book. Enjoy!

Karen Martini’s Ocean Trout with smoky eggplant & minted walnut salad

INGREDIENTS

2 large eggplants

salt flakes and freshly ground

black pepper

2 tablespoons plain yoghurt

2 tablespoons tahini

1 garlic clove, finely grated

juice of of 1/23 lemon

2 1/2 tablespoons extra virgin olive oil

6 ocean

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trout escalopes cut on an angle, about 150 g each

MINTED WALNUT SALAD

4 spring onions, thinly sliced

100 g walnuts, toasted and chopped

75 g frozen peas

6 mint sprigs, leaves picked and

shredded

1/4 teaspoon dried chilli flakes

1 tablespoon red wine vinegar

juice of of 1/2 lemon

4 tablespoons extra virgin olive oil

METHOD

Preheat the oven to

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180°C fan-forced (200°C conventional).

Turn your largest burner on high – if you have induction use a griddle plate – and rest your eggplants directly on the flames, rotating every 3 minutes until all sides are blackened. It should take about 9 minutes.

If you have no direct flame or griddle plate, you can prick the eggplants and roast them in the oven for 45 minutes, which will give you the desired consistency but not the smoky flavour.

Place the eggplants on a baking tray and bake in the oven for 10 minutes. Set aside to cool.

Cut each eggplant down the middle and scoop out the so. flesh, leaving the black shell behind. Chop the flesh to make a chunky paste, put into a bowl and season.

Mix in the yoghurt, tahini, garlic, lemon juice and half the oil. Set aside while you make the salad.

Combine all

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the salad ingredients in a large bowl and leave to marinate while you cook the trout.

Season and cover the ocean trout escalopes well with the remaining oil.

Heat a large heavy-based frying pan over high heat for 4 minutes, place the trout on it and sear for 1 minute, then turn and sear on the other side for another minute.

Put the trout on a serving plate, spoon on some eggplant and scatter over the minted walnut salad.

SERVES 4

VARIATION

This recipe also works perfectly with salmon.

‘Everyday’ by Karen Martini is published by Plum, RRP $39.99.

Karen Martini Cookbook Giveaway!

Last week, we had the pleasure of hosting Karen Martini in our Sydney showroom for the launch of her new cookbook ‘Everyday’. A delicious collection of Karen’s favourite everyday recipes, designed to help you rediscover the joys of cooking at home!

Thanks to Pan MacMillan Publishers and Shearer’s Bookshop we have 3 x signed copies Karen Martini’s ‘Everyday’ to give away to our lucky readers.

For your chance to WIN 1 of 3 signed copies, simply answer the following question in the comments field below –

If you could only eat one meal everyday for the rest of your life, what would it be and why?

Most creative & original entries will be

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rewarded!

This competition has now closed.

Winners announced here.

A recipe from Karen Martini’s new cookbook ‘Everday’

A couple of weeks back, we hosted the vivacious and talented Karen Martini in our Sydney Showroom for the launch of her new cookbook ‘Everyday’, presented by Pan Macmillan and Shearer’s Bookshop. In this cookbook Karen divulges 120 of her delicious interpretations of traditional everyday dishes, from salads to biscuits and everything in between. The perfect handbook for every kitchen!

To celebrate the launch of ‘Everyday’, Karen has been kind enough to share an excellent recipe for a Spinach, Almond & Pita Salad, served with Date & Pomegranate for all of our fans to savour at home!

KAREN MARTINI’S SPINACH, ALMOND & PITA SALAD WITH DATE & POMEGRANATE

“Inspired by a recipe from Yotam Ottolenghi and Sami Tamimi’s book, Jerusalem, this salad has exotic flavours and amazing textures. The combination of the crispy pita and date and lemon puree is unusual but delightful, and the pomegranate seeds create a pretty jeweled effect. It is wonderful served with lamb chops.”

– Karen Martini

INGREDIENTS

40 g butter

1 tablespoon olive oil

2 or 3 pita breads, torn or cut into triangles

1 tablespoon ground sumac

Salt flakes and freshly ground black pepper

2 teaspoons finely chopped preserved lemon

200g baby spinach leaves

2 handfuls of coriander leaves

1 handful of pomegranate seeds

60g blanched almonds, toasted

Dressing

3 tablespoons pomegranate molasses

½

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garlic clove, grated

1 teaspoon dried chilli flakes

salt

2 tablespoons extra virgin olive oil

Juice of 1 lemon

Date and Lemon Puree

160g fresh medjool dates, pitted and finely chopped

180 ml boiling water

Juice of 1 lemon (approximately 2 ½ tablespoons)

METHOD:

Heat the butter and oil in a large frying pan over medium–high heat and fry the pita pieces for 3 minutes until crisp. Pull off the heat and sprinkle on the sumac and some salt. Allow to cool.

To make the dressing, mix the pomegranate molasses, garlic, chilli, salt, oil and lemon juice in a small bowl, stir and set aside.

To make the puree, whiz the dates, water and lemon juice

together in a blender until smooth, then season with salt and pepper. Spread the puree on a large serving platter and sprinkle over the preserved lemon.

Toss the spinach and coriander together and arrange on the platter. Push the pieces of pita into the salad. Drizzle generously with the dressing, sprinkle on the pomegranate seeds and almonds, and serve.

SERVES 4 – 6

‘Everyday’ by Karen Martini is published by Plum, RRP $39.99

Bill’s Italian Food cookbook giveaway winners announced!

Congratulations to Samantha Farthing, Jacqui01, Karen Peacock, Joe Glavan & Fiona Rowlands you have all won a signed copy of Bill Granger’s brand new cookbook ‘Bill’s Italian Food’, courtesy of Shearer’s Bookshop and HarperCollins!

Make sure

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check your email so we can arrange the delivery of your signed copy of Bill’s Italian Food.

We loved reading every entry, so to show our appreciation here is another recipe from Bill’s Italian Food for you to try at home.

Buon appetito!

Bill’s Orecchiette, broccolini* and chilli


Ingredients:

350g dried orecchiette

350g broccolini, roughly chopped

30g butter

4 tablespoons olive oil

1/2 teaspoon dried chilli flakes

2 garlic cloves, crushed

90g (1 cup) fine fresh breadcrumbs

freshly grated parmesan cheese, to serve

Method:

Bring a large saucepan of salted water to the boil.

Tip in the orecchiette and broccolini and cook the pasta according to the instructions on the packet, until al dente. Drain.

While the pasta is cooking, heat the butter and 1 tablespoon of the olive oil in a large frying pan over medium heat. When the butter has melted and starts sizzling, stir in the chilli flakes and half the garlic. Tip in the breadcrumbs and fry, stirring, until golden. Transfer to a plate and return the pan to the heat.

Heat the remaining oil and garlic over high heat. Stir for a few seconds, then add the drained pasta and toss until well coated, breaking up the broccolini.

Serve scattered with the golden breadcrumbs and the parmesan.

SERVES 4

*Bill’s note: I try to blanch vegetables very briefly,

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dish works best when the broccolini is cooked until completely soft (and throwing it in with the pasta saves you dirtying another pan). The toasted golden breadcrumbs provide the crunch here.


 

Win a signed copy of Bill Granger’s new cookbook ‘Bill’s Italian Food’

A couple of months back, we hosted Bill Granger in our Sydney showroom for the launch of

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his new cook book ‘Bill’s Italian Food’. The book is filled with scrumptious and simple recipes inspired by Bill’s love affair with all things Italian – food, passion and family. ‘Bill’s Italian Food’ is sure to inspire home chefs everywhere to bring a slice of Italy into their own kitchens!

Thanks to

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Shearer’s Bookshop and HarperCollins, we have 5 signed copies of ‘Bill’s Italian Food’ to giveaway!

For your chance to WIN 1 of 5 signed copies, simply answer the following question in the comments field below -

If we could whisk you away to any stunning Italian location to have a mouthwatering Italian dish, where would you be and what would you be eating?

Don’t hold back, let your imagination run wild with possibilities, the most original answers will be rewarded!

This competition has now closed.

 

Winners of the Father’s Day Scanpan Giveaway Announced!

p>We received an overwhelming amount of wonderful entries for the Father’s Day Scanpan Giveaway.

Some moved us, some made us laugh and pretty much all of them made us hungry – there are some very lucky dads out there!

But without further adieu, let us present the winners –

Julie Driver

Omelette with the lot
Will hit Dad’s gastronomic spot
We kids will saute, toss and fry
Cause Dad’s the apple of our culinary eye
And just like the Induction Scanpan on the flame
We’ll Induct him into our Father’s Day Hall of Fame

Wildash

If I had a new Induction Plus Frypan from Scanpan, I would make the ultimate Brown Banana in a Blanket, my traditional father’s day breakfast.

I take a beautifully light crepe, cooked to perfection and lay it flat. Then I’d place a halved

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banana that has been gently fried in butter until lightly caramelised, spoon over warmed chocolate sauce and roll it up. Finish it off with a delicious drizzle of pure maple syrup and add a dob of whipped butter on the top, and there you have

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YUM!

Pauline

My hubby loves his meat so I will be making him a bacon turtle this Fathers Day. That’s a hamburger with bacon woven around it with sausages for the turtle head & legs. I made him a woven bacon basket for his birthday & filled it with scrambled eggs. It’s a cooked breakfast with a difference!

Make sure you check your email so we can arrange the delivery of your new Scanpan Induction Plus Fry Pan.

Thank-you to everyone who took part in the competition!

 

Bill Granger’s Chicken, Green Olives, Pine Nuts & Garlic

p>We were pleased to host the launch of Bill Granger’s latest cookbook “Bill’s Italian Food”, presented by Shearer’s Bookshop in our Sydney showroom last week.

Bill was kind enough to share a delicious recipe for a simple, yet sophisticated Italian dish from the new book for all of ILVE’s fans to enjoy. Bon Appetit!

“It’s this joy of life and respect for food that I resolve to take home with me every time I visit (Italy). Yes, the Italians really know how to live.” – Bill Granger

INGREDIENTS

2 tablespoons olive oil

4 chicken marylands, thighs and

drumsticks separated

10 shallots, peeled

4 garlic cloves, sliced

2 bay leaves

160ml (2⁄3 cup) dry white wine

1 tablespoon white wine vinegar

1 teaspoon soft brown sugar

310ml (11/4 cups) chicken stock

90g (1/2 cup) green olives

50g (1⁄3 cup) toasted pine nuts

handful flat-leaf parsley, roughly chopped

METHOD

Heat the olive oil in a large frying pan over medium–high heat. Season the chicken with sea salt and freshly ground black pepper and brown the pieces all over for 15 minutes, or until golden brown. Add the shallots and cook for 2–3 minutes, turning them occasionally until they start taking on some colour. Add the garlic, bay leaves and wine. Let bubble for a few minutes and scrape the bottom of the pan to collect up the flavours. Pour in the vinegar, sugar, stock and olives. Bring to the boil then partially cover and simmer for 45 minutes, or until the chicken is very tender. Scatter over the pine nuts and parsley before serving.

SERVES 4

© Bill Granger;

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This is a recipe extract from Bill’s Italian Food by Bill Granger; HarperCollinsPublishers; Publication date: August 2013; rrp: $49.99

 

 

Father’s Day Giveaway – WIN an Induction Plus Fry Pan from Scanpan!

To celebrate Father’s Day next weekend, we have 3 amazing new Induction Plus Fry pans to give away from our friends at Scanpan!

These 26cm pans feature Scanpan’s exclusive Ceramic Titanium non-stick surface, bakelite handles, and squeeze cast aluminium for quick and even heat distribution. They are suitable for use on most cooktops, including Induction, and are oven safe up to 260°C.

A perfect Father’s Day present for those Foodie Dad’s out there!

For your chance to WIN 1 of 3 of these incredible Induction Plus Fry pans from Scanpan, simply answer the following question in the field

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below.

If you had online bingo Scanpan’s new Induction Plus Frypan, what interesting breakfast would you cook Dad for Father’s Day?

Be sure to make Dad’s brekkie description sound delicious, creative and original – we will be rewarding more than just bacon & eggs!

Winners will be announced here Wednesday 28th August, so make sure you check back.

This competition has now closed.

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Melbourne experiences ILVE's Ultimate Degustation

p>

Wednesday night, 24th July, marked the first of four Ultimate Degustation events taking place in capital cities around Australia over the coming months!

Kicking off in style at our beautiful showroom in Melbourne, guests were treated to a delectable and interactive 6-course degustation all cooked with ILVE Appliances of course, by our resident chef Neecia Pinkster.

Arriving at 6.30pm, guests were greeted with bruschetta, arancini balls and a glass of Prosecco, courtesy of our sponsor Civielle Wines. As the Prosecco started to flow, the chatter soon followed as everyone got better acquainted with each other and our Melbourne Showroom.

Neecia then directed everyone upstairs to the kitchen to sit around a long table centering upon the kitchen where the action would be happening. As guests pull up to the table, they notice that ILVE aprons are waiting for all of them on their seats. It is at this point that Neecia revealed that everyone will be getting their hands at little dirty this evening – not only eating, but

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also preparing tonight’s 6-courses using all the available ILVE Appliances! That’s when the real fun began.

 

First up on the menu was pizza and one by one the pizzas flew out of the ILVE Pizza oven, every 3 minutes! Pizza was followed by grilled eggplant filled with tomato, bocconcini & basil, tomato soup with grilled prawns, veal scallopini, roman gnocchi, steamed ricotta cheesecake with passion fruit and strawberries and an affogato with a side of cantucci to top it all off!

After a few hours of devouring and preparing a range of delicious Italian dishes new friendships were forged and promises for a reunion made (at a café soon to be opened by one of our guests!), everyone left with full bellies and arms filled with a range of goodies, including a non-stick pan from Scanpan and selection of delicious Italian treats from Casa Italia Gourmet Food & Wines . A delicious success – NEXT UP SYDNEY!

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To those people in Sydney, Brisbane and Perth, it”s not too late to enter – click here.

 

 

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INFORMATION

This is what ILVE is all about. We are passionate about cooking, about food, about cooking great food and maybe failing in the first efforts. Everything to do with cooking and eating is an experience to be celebrated and shared. We believe in getting lost in a food moment and making sure as many people know about is as possible. From recipes to kitchen design, live with ILVE will feature guest content, reviews, images, tips and more from many walks of life.