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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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!


“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


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


3 tablespoons pomegranate molasses


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garlic clove, grated

1 teaspoon dried chilli flakes


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)


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!

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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


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


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.


*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


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!



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


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


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.


© 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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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


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).

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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.