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.

To view

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Bill's Everyday Asian – an evening at ILVE with Bill Granger

Last night at the ILVE Sydney showroom we were honored to host a special event for our friendly Leichhardt neighbours, Shearer’s Bookshop.

A sold out assembly of 70 passionate cookbook buyers and foodies were in attendance to celebrate the new recipe collection from Sydney favourite Bill Granger, Bill’s Everyday Asian.

Bill Granger has long taken pride in presenting delicious food that is simple, fresh and irresistible to look at. Aside from some everyday kitchen tips such as removing the backbone from a whole chicken and a recommendation for the best mortar and pestle a kitchen can have, Bill bestowed upon the eager listeners his easygoing approach to food and his philosophy to cooking and ingredients, perhaps best summed up in his new book when discussing his Asian pantry…

“For those of you who know me it probably won’t come as a big surprise to learn that I’m not a great believer in using a million ‘essential’ ingredients, even for Asian-style cooking. I’ve been through the phase of wanting to be authentic down to the last detail but, these days, I’m a lot more mellow. If you’re in an ‘obsessive foodie’ phase – which, online casino nbso by the way, there’s nothing wrong with, love every minute when I’m there – then please, be my guest and trawl round your closest Chinatown looking

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for lotus root and lily buds. But otherwise the following list should carry you happily through most of the recipes in this book.” (Extract from Bill’s Everyday Asian, by Bill Granger, HarperCollins, $49.99. Available from all good bookshops.)

In Bill’s own words, it’s a philosophy that stems from the joyous flavours and simple ingredients of casino his other great food love, Mediterranean cooking. On At first sight horoscope sign seems to be sunk in financial issues and daily wants, but this impression is deceptive usually. that one, we hear you Bill!

Special thanks again to Bill and the super team at Shearer’s Bookshop for making last night happen. If you’re after a signed copy of Bill’s Everyday Asian, drop in and see the crew at Shearer’s or buy online here while stocks last.

Check out some shots from the event, it’s a shame the amazing smells of cooking don’t come across in photos!

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

For your chance to WIN a signed copy of Bill’s Everyday Asian, leave us a comment below and tell us your Asian cooking dream. Be sure to leave your name and an email address. The most creative answer wins! Entries close 5pm EST on Friday October 28. Winner will be notified via email on Monday October 31.



Rugby World Cup – SEMI FINAL

In true Rugby World Cup spirit, we have decided to document two national foods of each of the four teams in the World Cup Semi-Finals this weekend. It’s up to you to decide who the culinary finalists will be…

Semi-Final #1 – France vs Wales

FRANCE – with escargot, baguettes et. croissant

Alez les bleus! Alez les bleus!

WALES – with welsh rarebit and Online Gambling leek soup

Some of the most noteworthy dishes of

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Semi-Final #2 – Australia VS NZ

AUSTRALIA – with shrimps on the BBQ pavlova

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NEW-ZEALAND – Hangi and Pavlova

WINNER= Both countries claim the Pavlova as their own. It’s going to be a close game come Sunday!


Images courtesy of:

Global Food Festivals

We Aussies like a good festival, now that’s a fact. And, I’m sure you’ll agree that most of us love great food!

The combination of these two loves is the very reason, which sees millions of people flock together to celebrate culinary delights, at food festivals all over the world.

We thought we would share a few of our global Food Festival findings with you on this fine Friday…

The Taste Of Chicago:

The Taste of Chicago is the biggest food festival in the world, held annually

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for ten days in Grant Park, in Chicago starting the Friday before the 4th of July and ending the Sunday after. Attendance is generally over a whopping 3.5 million each year and is quite simply a gastronomical extravaganza for the taste buds!


There’s nothing like an oozy Camembert or Brie to get a cheese enthusiast excited! So, for those lovers of cheese, head to CheeseFest held Adelaide – “a celebration of mobile casino the Australian specialty cheese industry providing an opportunity for cheesemakers to promote and raise the awareness of the art of specialty cheesemaking.” BYO crackers! (Jokes).


Salon Du Chocolat:

Need we say more? This event held in Paris, is one of the largest celebrations dedicated to chocolate. Salon Du Chocolat is the link between those who grow cocao and those who consume it, showcasing demonstrations, exhibitions and of course, a lot of chocolate eating.


Tomatina Tomato Fight
Now, we realise this isn’t necessarily about eating… but this is about as much fun as you can have with a tomato! The word famous festival (or food fight!) takes place on the fourth Wednesday in August, in the small town of Buñol, an hour outside Valencia.


The origins of the festival are unknown and, to most people who like throwing food at each other, largely unimportant. The world’s largest food fight? We’re in!
We at ILVE are involved in a number of the big food festivals on the annual Australian calendar, including Crave Sydney (, which runs during the whole month of October.



What food festival have you been to around the world? We would love

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Giovanni Pilu’s Slow Roasted Spring Lamb with Broccolini

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(Agnello arrosto con broccolini)




• ½ baby spring lamb leg, approx 3kg

• 12 garlic cloves

• 4 sprigs rosemary

• 3 tbsp olive oil

• ½ cup white wine

• ½ cup water

• 2 bunches broccolini

• 1 clove garlic, thinly sliced

• 3 tbsp extra virgin olive oil

• Salt and pepper


Serves 6-8



- Remove lamb from the refrigerator two hours before cooking

- Stud the lamb all over with garlic and rosemary

- Preheat oven to 160°C (mode 7 on ILVE ovens)

- Place lamb on a roasting rack and into a large baking tray

- Drizzle lamb with olive oil and season with salt and pepper

- Add the water and the wine to the tray

- Join two sheets of foil together and cover tray tightly**

- Roast for approx two hours

- Remove the foil and cook for a further 30 minutes

- When ready the lamb should be well done and fall away from the bone

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- Allow to rest for 10 minutes then cut into serving pieces and serve on a platter with the broccolini*

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*For the broccolini.


- Blanch

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the broccolini and sauté with sliced garlic in extra virgin olive oil

- Season with salt and pepper




** Do not allow aluminum foil to touch any enamel surface as this will

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Giovanni Pilu’s Harvey Bay Scallops with Fennel Puree and Bottarga

(Capesante con purea di finocchio e bottarga)


• 12 Harvey Bay scallops

• 3 baby fennel bulbs, sliced (retain top)

• 2 garlic cloves

• 1 small desiree potato, peeled and cubed

• 2 sprigs thyme

• 600ml fish stock

• 2 tbsp Cinzano

• 4 tbsp olive oil

• 12 slices bottarga*

• Salt and pepper

Serves 4


  • In a heavy
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    based pan heat three teaspoons of olive oil and crushed garlic.

  • Add the fennel and cook on a low heat for about 6 minutes until soft and caramelized.
  • Next combine the potatoes and thyme leaves before adding the cinzano and allowing the alcohol to evaporate.
  • Season with salt and pepper, add fish stock and cook for approx 20 minutes until soft.
  • Remove from the heat, add the blanched fennel tops and blend whilst adding the remaining olive oil. Blend until smooth.
  • Pass through a drum sieve.
  • Heat one teaspoon of oil on the ILVE tepanyaki plate or in a non stick pan.
  • Season scallops with salt and pepper and cook the scallops for about one minute on each side.
  • To serve, arrange three teaspoons of fennel puree on each plate and top with the scallops finishing with a slice of bottarga*.


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Plum Muffins


Following a recent in-store ILVE cooking demonstration with our friends at Brisbane Appliance Sales, we have received some requests to share the recipe for the delicious Plum Muffins cooked on the day.

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the wonderfully talented Home Economists at ILVE showrooms nationally, we have decided to begin including some of our scrumptious recipes within the live with ILVE blog, beginning with Brisbane based Lyn Michell’s Plum Muffins.

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Makes 10-12


2 cups of Self Raising Flour

½ cup muesli

1 teaspoon baking powder

¾ cup raw sugar

½ cup milk (a little extra may be required to make a dollop mixture and may vary with different muesli)

My the moisturizer few and and generic viagra online canadian pharmacy the little volume brands

1 teaspoon vanilla essence

2 eggs

1 cup chopped fruit: plum, apple or pear



Combine dry ingredients into a

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Make a well in the centre and add the wet ingredients and the fruit.

Mix quickly to combine.

Place into 12 cup muffin tray with paper liners if available

Bake in the Ilve Oven Mode 7 (convection) at 190°C.

Place tray on Shelf Position 3 and cook for approx 18-25 mins until cooked when tested.

To enquire about or book a place in an ILVE cooking class at any ILVE showroom nationally, click here.

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