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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it, Brown Banana in a Blanket!

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!

Check out the Facebook event gallery here.

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

 

 

A food blogging star on the rise!

p>We were very excited to hear that last week, one of our favourite food bloggers, Liz Posmyk of Bizzy Lizzy’s Good Things

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won the top prize in the Food Narrative category in a competition run by the South Australian Writer’s Centre. The competition entitled Best Australian Food Blog Food Writing Competition 2013 invited submissions from all over Australia across three food blogging categories .

Liz’s winning blog post – ‘On kakaós csiga and a moment shared’ – speaks of Liz’s intimate connection with Kakaós csiga, a.k.a. “A chocolatey snail” and offers her mother’s recipe for these mouthwatering sweets.

Clearly a food blogging star

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on the rise – Congratulations Liz!

Proof too that here at ILVE, we’re always ahead of the game! In May of this year, we invited Liz to write a blog post for LivewithILVE. Here’s what you missed:

History of award-winning Sponge Cakes
& Nougat Passionfruit Sponge Cake Recipe

Ovens for the modern world

We are very pleased to present the ILVE SLTC Range – three sleek and sophisticated built-in electric ovens. Designed with busy, contemporary lifestyles in mind, our SLTC built-in oven range combines superior Italian craftsmanship with sophisticated new electronic systems. The result? An outstandingly stylish, technologically advanced new range of ovens!

The design philosophy of the range focuses on a functional design philosophy stripping back unnecessary adornments, combining this with a chic stainless steel exterior for a clean and contemporary overall look. The range is available in three size configurations – 60cm, 70cm and 80cm – allowing it to blend seamlessly in to a range of contemporary kitchens.

We acknowledge that time is of the essence in today’s modern lifestyles so the SLTC range of ovens incorporate a quick start pre-heat mode, turbo wave cooking mode, minimising food splatter and food shrinkage, a catalytic self cleaning system and smooth vitreous enamel interior to enable you to save time on cleaning and cook with maximum efficiency.

The multifunction cooking settings, new precision thermostatic control (allowing the ovens to reach temperatures of 300 degrees – perfect for

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cooking pizza!) and touch control operation panel are sure to have all home chefs cooking like professionals!

The ILVE SLTC Oven range is available from selected retailers and on display at ILVE showrooms nationally.

For more information log onto www.ilve.com.au or call 1300 MY ILVE (69 4583).

ILVE Wine & Drink Coolers hit stores!

 

After months of anticipation we are very excited to unveil our beautiful new Wine Cellars and Beverage Centre! Being our first foray in to the world of wine storage and refrigeration we employed the help of wine storage experts Vintec to ensure we could deliver a product range of the highest quality.

Allowing you to store wine and beverages at an optimum humidity and temperature controlled environment, and boasting an impressive array of features with the sleek-look that is signature of ILVE appliances, the Wine Cellar and Beverage Centre are sure to become classics.

The increasingly humid Australian climate does not provide prime conditions for the storage of wine. It has been established that wine should be stored in a dark area, in a temperature of approximate 12 – 14 degrees and with http://www.phpaide.com/?langue=fr&id=16 a humidity level of around 70% to ensure the cork doesn’t dry out and the wine doesn’t spoil.

These conditions can be difficult to find naturally in the home, so the ILVE Wine Cellars are a great option for the long-term storage of wine, as the humidity and single temperature control feature that keeps wine stored between the Dieses mit Playtech ausgerustete Casino wird von einem Unternehmen gefuhrt, das mit uber 70 Jahren Fachkompetenz im Glucksspiel

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aufwarten kann. ideal 12 and 14 degrees ensures that wine quality is maintained as it matures.

The full collection is composed of a single zone wine cellar, a dual zone wine cellar, a built-in wine cellar and a beverage centre, intended to store beer, cans and RTDs. All of which have been designed to compliment our other appliances.

The Wine Cellars and Beverage Centre also feature a triple glazed door that keeps temperature and humidity at optimum levels on the inside and aren’t affected by temperatures generated by the weather.

The ILVE by Vintec Wine Cellars and Beverage Centre are available from selected retailers and on display at ILVE showrooms nationally.

For more information log onto www.ilve.com.au or call 1300 MY ILVE (69 4583).

 

Baking Nougat Sponge Cake: A Guest blog by Liz Posmyk of Bizzy Lizzy’s Good Things

At ILVE, we’re always on

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the hunt out for mouth watering recipes and tales of culinary adventures to share with our readers. Through the Live with ILVE blog we endeavour to inspire you to explore the wonderful and exciting possibilities of food and cooking. What better way to do that than engaging with the web’s up-and-coming food blogger extraordinares!

And without further adieu … may we present our newest guest poster Liz, a Canberra-based food enthusiast and cook who muses about all things scrumptious on her blog, Bizzy Lizzy’s Good Things. When she’s not cooking up delicious recipes, seeking out the latest fresh produce or reflecting, photographing and writing about the delightful world of food, you can find Liz sharing good things foodie and otherwise with the world on Twitter @bizzylizzycooks (one of Australia’s top 100 Food Twitterers).

Baking Nougat Sponge Cake: A Guest blog by Liz Posmyk of Bizzy Lizzy’s Good Things

A whisked sponge boasts the most delicate texture of all cakes and can reflect the mark of a good cook.

It was sponge cakes that saved the day for cooks who entered the Royal Easter Show in 1948. According to

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a snippet in Adelaide’s The Advertiser on 25 March 1948, due to the less than perfect standard of entries the cookery section judges concluded that women were ‘poor cooks’ – clipping shown below.

On scones, the verdict was that “the entries were terrible”. On light fruit cakes, there were “no entries worth consideration for any of the prizes”. And on dark fruit cakes, “no entry considered of high enough standard to be worthy of the first prize award”. Lordy! Apparently, “the only ray of hope was in the sponge cake section, where the entries received high praise from the judges”.

There are indeed some golden rules to baking feather light sponge cakes of show quality. I have learned this from a colleague — a no-frills, no-nonsense woman keen on hockey tournaments, who (to the surprise of her work mates) also happens to be a closet baker of Blue Ribbon sponge cakes. She tells me it’s essential to aerate the eggs and sugar by beating the mixture for up to ten minutes, Hence her stand mixer plays a major part in the process. Fresh eggs at room temperature are essential and getting the oven temperature spot on is also important. On that note, I have to say that in my experience as a cook and former cooking school owner, an ILVE oven produced the best quality sponge cakes I’ve ever created.

Personally, I bake for the pure pleasure of baking and sharing the delicious results with those I love, but if you are toying with the idea of entering sponge cakes into a show, then keep in mind these tips:

  • Never use a packet mix (unless the regulations allow it).
  • Use caster sugar for finer textured cakes
  • Don’t use cornflour in sponge cakes (unless this is allowed in the Schedule)
  • Weigh the sponge cake mixture to ensure even heights of layers
  • Don’t use a skewer to test if a cake is cooked, as this will leave a hole
  • Never turn your cake straight onto a cooling rack, as no ‘rack marks’ are allowed

Sponge cake recipes vary from cook to cook and generation to generation. Tracing Australia’s gastronomic heritage in her book Bold Palates, renowned food historian, Barbara Santich, notes that cookbooks at the turn of the century listed only three, four or five recipes for sponge cakes, whereas by 1937 The Coronation Cookbook included 14. Ms Santich also mentions a Passionfruit Sandwich Cake (a basic sponge cake with passionfruit filling and passionfruit icing) that featured in Miss Futter’s Australian Home Cookery in 1922.

The recipe I’m sharing with you is an old fashioned style of sponge cake, reminiscent of country cottages with rambling gardens, heirloom china and shabby chic furnishings. It’s baked with fresh eggs, melted butter, warm milk and a dash of custard powder; then filled with whipped cream and topped with lip-smacking passionfruit icing.

Thank you ILVE for inviting me to contribute this guest post to the Live with ILVE blog. I feel honoured to be included among such esteemed company. I wish your readers happy baking and hope they will enjoy this Nougat Passionfruit Sponge as much as my family and I do.

Click here for Bizzy Lizzy’s delicious Nougat Passionfruit Sponge recipe for Live with ILVE.

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

 

 

Nougat Passionfruit Sponge Cake

A mouthwatering recipe for Nougat Passionfruit Sponge Cake from our latest guest, Liz Posmyk of Bizzy Lizzy”s Good Things

 

NOUGAT PASSIONFRUIT SPONGE

Ingredients:

4 eggs at room temperature

¾ cup / 165g vanilla infused raw caster sugar

1 cup / 110g self raising flour

1 tablespoon custard powder

1 teaspoon unsalted butter, melted

3 tablespoons warm milk

extra butter, for greasing

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the pans

Passionfruit icing:

1 tablespoon unsalted butter, melted

6 tablespoons pure icing sugar

pulp and juice of three passionfruit

Filling:

¾ cup sweetened whipped cream

Method:

Preheat your oven to 180 degrees C. Grease two 18cm* sandwich pans with unsalted butter. Separate the egg whites from the yolks. In a stand mixer, beat the egg whites until stiff, then gradually beat in the caster sugar until the sugar has dissolved; and then the egg yolks, one at a time, beating briefly after each addition.

Combine the flour and custard powder in bowl and run a balloon whisk through the mixture, breaking up any lumps (or use a sifter). Gently and slowly fold this through the egg and sugar mixture (taking care not to beat out all the air), then fold in the melted butter and warm milk.

Pour into the two greased pans. If there are any air bubbles at the top of the batter, tap the cake pan on a counter three or four times. Bake for 20 minutes on the centre shelf of the casino online oven until the sponge cakes are golden brown and spring back when gently touched. Turn out immediately onto cooling racks lined with baking paper or clean tea towels. Handle the cakes with a little bit of care, as at this point their souffle like texture can settle and shrink quickly. When the cakes are cool, fill with slightly sweetened whipped cream and assemble. Spread the passionfruit icing over the top.

To make the icing, combine the ingredients in a small bowl, beat until smooth and then chill in a blast chiller or pop into the freezer to allow the mixture to set slightly. Smooth the icing over the top of the cake.

*Note: I use two 22cm pans, as I prefer a lower rise sponge cake.

 

Recipe courtesy of Bizzy Lizzy”s Good Things. You can follow Bizzy Lizzy”s Good Things on Twitter here.

The cook behind the blog, Liz Posmyk, gives us tips and insights in to the world of award winning sponge cakes here.

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

 

Winter Warmers Masterclass for charity @ ILVE QLD Showroom

We have a ‘Winter Warmers’ themed Masterclass coming up at this May 16th at our Brisbane Showroom to raise money for Seeing Eye Dogs Australia.

Seeing Eye Dogs Australia is a wonderful initiative providing mobility dogs for free to the vision impaired throughout Australia.

The Masterclasses requires a donation of $25 per person and all money raised goes to the Seeing Eye Dogs Australia Puppy Training Program. The dog we are sponsoring through the initiative is the adorable Urban, pictured below.

These classes have been a great success in the past, raising $827.00 in 2012, which was given to Urban and his carer Sam to further benefit his training and development as a Seeing Eye Dog.

Our resident Home Economist Lyn Michell will be conducting the Masterclass, demonstrating how to create some delicious winter delights right in time for the colder months.

If you are based in Queensland would enjoy seeing ILVE Appliances in action whilst also raising money for a great cause, get in contact with the Queensland office on (07) 3397 0900 to secure your booking. Places are

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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.