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.


 

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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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.

 

 

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

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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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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 Universal credit repair companies is a reform so big it has been a passion for Mr Duncan Smith for a decade. 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.

 

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ILVE Designer Showcase @ Maserati Sydney – Italian style at its finest!

This week, the Maserati showroom played host to a range of VIP guests, including the media and those in the building industry, for an exclusive preview of our 2013 product releases!

It was 5-star

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all the way – Sydney’s stunning Maserati Showroom, signature ILVE blue carpet, delicious Italian Solerno cocktail on arrival…

The high end event showcased a stunning new range of cooktops, ovens, dishwashers and wine fridges that, true to ILVE’S promise, have all been handcrafted in Italy with the best quality materials.

The newest product collection on display were our new wine fridges. Available in both built–in and freestanding – sure to become an ILVE classic! (you”ll have to visit a showroom to see online casino these!)

And if the decadence provided by the new products and Maserati masterpieces weren’t enough, guests were treated to a special performance by Italian Opera

singer Donna Cain. Donna delighted guests in her floor length sequined dress with 2 beautiful renditions of Italian opera classics!

Special thank you again to all who attended, our generous event sponsors, and especially to the Maserati team.

Salute!

ILVE’s range of handcrafted Italian kitchen appliances are available from selected retailers and on display at ILVE showrooms nationally.

Meat Free Week – a guest blog

If you haven’t heard about Meat Free Week, read on. Running March 18 – 24, it’s not about giving up meat forever – at ILVE we could never recommend this! – it’s about thinking about the amount of meat you eat and most importantly, where that meat comes from!

We think it’s a great initiative, and we’re lucky enough to have the Meat Free Week team provide us a guest blog, as well as a delicious meat free recipe from renowned foodie Belinda Jeffrey!

Meat Free Week – over to you… Buon appetito!

 

 

Asking people who love food to cut down on meat seems a bit of contentious issue. Yet with Meat Free Week we recognised the importance of reaching those who are passionate about food. Why? Because we believe that it’s “foodies” who can influence the way we view meat and specifically, how much of it we eat. And when we’re talking foodies, we’re not just talking chefs, we also mean people like you, because you’re most likely to be inspired to create delicious and exciting meat free meals, ones that expand our palette and are celebrated in their own right.

We also believe that change is needed. As our population and affluence have grown, so too has the amount of meat we eat. We’ve seen the tradition of eating meat every day, and often at every meal, become widespread and commonplace. We believe that modern farming and retailing has resulted in a disconnect between what we eat and where it comes from. It has also created the need for factory farming – the industrialised farming of animals, namely chickens, pigs, ducks, turkeys and rabbits.

Meat Free Week is not about encouraging people to become vegetarian or give up meat for life. Rather it’s an opportunity for people to sign up for the challenge of taking a seven day break from eating meat and discover some fantastic meat free meals. It’s also a chance to consider the impact excessive meat consumption has on animal welfare, the environment and human health.

We have secured the support of some Australia’s most celebrated chefs and home cooks who have donated delicious meat free recipes https://meatfreeweek.com/recipes. So whether you’re looking for an easy mid-week dinner or something a little more challenging, you can’t go past this great collection.

By understanding the benefits of eating less meat, we hope people will choose to make a commitment to reducing their meat consumption. And that when they do eat meat, only choose meat that is ethically produced and sourced.

We hope you enjoy this fabulous Saffron, Basil and Ricotta Tart from renowned foodie Belinda Jeffery.

Visit meatfreeweek.com for information on the campaign as well as delicious meat free recipes. Get involved by signing up for the challenge and in doing so raise funds for Voiceless, the animal protection institute. Thanks, Lainie & Melissa – Meat Free Week.

 

Belinda Jeffrey’s SAFFRON, BASIL AND RICOTTA TART

“At one stage in my career, I was very fortunate to work in a wonderful Italian restaurant in Sydney, called Taylors. I spent much of my time making desserts and antipasti, including this wonderful tart. It’s perfect for this time of year when lovely, fat bunches of basil appear in the markets. And with its gorgeous sunshine-yellow filling flecked with vivid green basil, it makes a fabulous main course with a tomato salad.” – Belinda Jeffrey.

P.S. Just remember to use the best ricotta that you can buy – I usually try to get it from a deli where they sell it fresh from the hoop colanders – as the flavour is all-important.

Ingredients – serves 6

-100ml dry white wine

-2 generous pinches (about ¾ teaspoon) of saffron threads

-1 pre-baked 25-26cm pastry shell

-3 x 70g eggs

-700g fresh ricotta

-100g freshly grated parmesan cheese

-¼ cup (about 15g) firmly packed basil leaves or 2-3 heaped tablespoons basil pesto, or more to taste

-Sea salt flakes and freshly ground black pepper, to taste

-100g unsalted butter, melted and cooled

-Small basil leaves, to garnish

Method

-Before you do anything else, gently warm the wine (I do this in the microwave in a heatproof jug) and add the saffron threads to it. Mix well, then leave the mixture to steep for 30 minutes.

-In the meantime, preheat your oven to 180C. Sit the tart tin with the pastry shell on a baking tray.

-Pour the saffron mixture into a food processor. Add the eggs, ricotta, parmesan, basil (or pesto), sea salt and pepper and whiz everything together. With the motor running, pour in the melted butter. Mix it in, stopping and scraping down the

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sides once or twice as you go, until the mixture is thick and smooth. (I use a large food processor for this, which will mix it all in one hit, however if you don’t have a large one, it may be best to do it in batches.)

-Scrape the ricotta mixture into the tart shell and shake it gently to even out the top. Pop the tray with the tart into the oven and bake it for 30 minutes or so, until it is puffed and a speckled dark-golden brown on top, and feels set when you gently press your fingers on the surface and jiggle it.

-Remove the tart tin to a rack and leave it to settle for 5 minutes or so before sliding the tart onto a serving platter. Garnish with a sprinkling of small basil leaves. Although it looks rather resplendently puffed when it comes out of the oven, I’m afraid it sinks as it cools, however the flavour is wonderful.

 

 

 

 

 

 

 

Desserts is Belinda Jeffrey’s newest cookbook. Published by Penguin Australia. RRP$49.99. Available in all good bookstores from November 8.

 

Recipe image courtesy of Rodney Weidland.

 

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