Posts Tagged ‘ILVE’

ILVE’s Unbelievable Giveaway

If you’ve been looking for a time to buy your newest ILVE appliances, the perfect opportunity has arisen. From March 1st until the end of May, ILVE has a very special giveaway available to our customers when they purchase new ILVE goods from one of our retailers.

By spending $4000 on ILVE appliances, you will be eligible for a free IV600FSM microwave. Buy $7000 worth of ILVE appliances and receive a free IVFIX fully integrated dishwasher. And last but not least, if you purchase ILVE appliances with a total of more than $10,000, you will receive a free IVCSZ40 wine cabinet. Who can resist that?

Please note that the offer is limited to one free product per offer.

Want to Win a Free ILVE Wine Cooler?

To celebrate the airing of our latest ILVE video at the recent Bruno Mars concerts in Australia, we are running a brand new Instagram competition. Our newest video shows our fabulous ILVE model getting lost in the moment and now we want to see what happens when you get lost in the moment.

So if you would like to get your hands on a free ILVE wine cabinet, all you have to do is take a picture of yourself getting lost in the moment in your kitchen and use the hash tag #LiveWithILVE.

How do you get lost in the moment in the kitchen? Is it by fixing a perfect soufflé, or by the pure satisfaction from finally cleaning those nooks and crannies in your oven? Show us on Instagram and you might just win a brand new wine cabinet.

Don’t forget to follow us on Instagram either. You can find us at @ILVE_appliances where we post everything to do with delightful design, gorgeous kitchens to inspire you, and of course, everything ILVE.

The winner will be drawn on 27/3/14 so don’t leave it too late to enter the competition!

A Class For Energy Saving

Australia is often seen as a leader in technology but when it comes to being energy efficient, we’re lagging behind our European counterparts. For reasons unknown, Australia does not enforce energy efficiency rating systems for a range of products on the market, such as ovens and cookers. Without ratings it’s tough to stay energy conscious when buying kitchen appliances.

As ILVE products are manufactured in Campodarsego, a small town near Venice, their ratings are under the scrutiny of European standards. Luckily, ILVE Quadra Collection is highly rated, with an A class rating. This makes it one of the most energy efficient ovens in the world market place.

What makes ILVE Quadra collection so efficient is the incredible and innovative design that has energy saving in mind. The first thing that one notices about the ovens is the heating draw at the bottom. Unlike other ovens that let the heat go to waste, ILVE have incorporated a heating draw that recycles heat and is extremely practical when cooking a range of different dishes at once.

The pre heat function adds to overall cutting edge technology as ILVE Quadra Collection only takes 8 minutes to heat up compared to conventional ovens that can take anytime from 18-30 minutes. With one of the quickest warm up times, ILVE guarantees reduction of overall energy consumption and cooking time.

Fan-forced ovens and high-density reflective insulation distributes heat evenly within the chamber of the oven attest an even temperature and perfectly cooked dishes. The days of burnt and undercooked meals are over with ILVE. Cooking is revolutionized and one is able to be green while also using pioneering technology that guarantees a fun time in the kitchen!

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 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 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 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.

 

Char-grilled zucchini and mozzarella piadine

“Piadine or Piada is a thin Italian flatbread, typically prepared in the Romagna. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnolo dialect), although nowadays flat pans or electric griddles are commonly used.” – Wikipedia

Serves 6 – 8 as a light meal

Cooking time   35 minutes

If you have time, rest the dough in the refrigerator overnight

 

Ingredients

3 1/3 Cups 00 Flour

100g melted butter

Rice bran oil for brushing

2 buffalo mozzarella (200g each), coarsely torn

Coarsely torn basil, to serve

 

Marinated zucchini

3 zucchini, thinly sliced lengthways on a mandolin

120ml extra-virgin olive oil

3 garlic cloves, thinly sliced

2 small red chillies, thinly sliced

2 tablespoons lemon juice

 

Method

Combine flour, butter and 2 teaspoon sea salt in the bowl of an electric mixer fitted with a dough hook and mix to combine. With motor running, gradually add 200ml hot water, then knead until smooth and elastic (2-3 minutes).

Meanwhile, for marinated zucchini, preheat a char-grill pan over high heat, brush zucchini slices on both sides with a little oil and char-grill in batches, turning once, until tender and golden (1 minute each side).

Heat remaining oil in a saucepan over medium-high heat, add garlic and chilli, cook to infuse (1-2 minutes), remove from heat, add lemon juice, season to taste, add zucchini and set aside to marinate.

Preheat oven to 120°C. Divide dough into 6 pieces and, working with one piece at a time, roll out into a rough 3mm-thick rectangle, brush both sides with a little olive oil and cook on tepanyaki plate over high heat, turning once, until golden (2-3 minutes), then place on an oven tray lined with baking paper and keep warm in oven. Repeat with remaining dough.

 

Serve piadine scattered with marinated zucchini, mozzarella and torn basil.

 

ILVE appliances 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).

 

CHOCOLATE AND RASPBERRY DESSERT PIZZA

Here is a sweet holiday treat straight from our talented showroom cooks!

Chocolate and Raspberry Dessert pizza

 

Ingredients pizza dough:

3 cups 000 flour (plain flour can be used)

1 teaspoon salt

1 sachet dried yeast (approx 7g or 2 teaspoons)

1 cup warm water

3 table spoons olive oil

Dough will make 3 pizza’s

 

Toppings

3-4 Tablespoons nuttella

¾ cup frozen or fresh raspberries

½ cup shredded coconut

¾ cup chocolate cake crumbs

¼ cup raw sugar

Raspberry couli and cream, to serve

 

Method:

1)    Preheat pizza stone turn oven to mode 1, place pizza on shelf position 2 and set thermostat to 250ᵒc, allow 15mins to heat the stone.

2)    Place the flour, yeast and salt into a large bowl, make a well in the centre

3)    Add the combined water and oil and mix to a thick paste. (You may need some additional water)

4)    Transfer to a work bench dusted with some additional flour and knead with the ball of your hands.

5)    Roll out dough and top with your favourite toppings.

6)    Spread the nuttella over the prepared and rolled pizza dough; arrange the raspberries evenly over the nuttella.

7)    Combine the coconut, cake crumbs and sugar in a bowl and mix to form a crumble,

8)    Spread on the top of the berries keeping about 2cm in from the outside edge of the dough.

9)    Bake in the oven on pizza stone for 6-7 minutes or until browned and crisp

Serve hot with raspberry couli and cream. Bellissimo!

 


 

Bill Granger’s Beef, Mushroom & Snowpea stir fry

Following Bill Granger’s recent visit to the Sydney ILVE showroom for the launch of his new cookbook, Easy, we’re pleased to announce the two winners of our recent giveaway.

Congratulations Millie Thomas and Kym Ross – a signed copy of Easy is yours! We’ll be in touch soon to obtain your details.

Thanks to everyone who entered, we received some great submissions and only wish we had more cookbooks to giveaway. To show our appreciation, here is another recipe extract from the cookbook for you to try!

BEEF, MUSHROOM & SNOWPEA STIR FRY

“Here’s something to do with those fancy expensive mushrooms you bought at the farmers’ market.” – Bill Granger

 

Ingredients

5 tablespoons hoisin sauce

1 tablespoon soy sauce

1 teaspoon chilli sauce

¼ teaspoon five casinomilate.info spice powder

3 tablespoons light flavoured oil

600g sirloin steak

Trimmed and thinly sliced

1 tablespoon grated ginger

300g mixed mushrooms (shiitake, button, enoki), thickly sliced

200g snowpeas

600g fresh rice noodles, warmed in hot water

2 spring onions, sliced handful coriander, roughly chopped

 

Method:

-In a bowl stir together the hoisin, soy and chilli sauces with the five spice powder . Set aside.

-Heat a wok or large frying pan over high heat.

-Add 1 tablespoon of the oil and, when hot, add half the beef and stir-fry for 1–2 minutes to seal and brown.

-Remove from the wok and repeat with another tablespoon of oil and the remaining beef.

-Remove beef.

-Add the final tablespoon of oil and stir-fry the ginger and mushrooms for 2 minutes.

-Add the snowpeas and stir-fry for a further 2 minutes.

-Return the beef to the wok, tip in the sauce and cook for another minute to warm through.

-Drain the noodles and divide between four bowls. Top with the beef stir fry, spring onion and coriander.

Serves 4

 

 

 

 

 

 

 

 

© Bill Granger; This is a recipe extract from Easy by Bill Granger; HarperCollinsPublishers; Publication date: October 2012;  rrp: $49.99

 

The Pyro you want over for dinner

 

We have launched our new 60cm Pyrolytic built-in oven, which we think is sure to stir up just the perfect amount of envy amongst your friends and family! Upgrade to this from your existing wall oven and you’ll be upgrading your culinary skills to a whole new level with this stylish and sophisticated heating technology.

As the name suggests, the ILVE Pyrolytic oven features the highly sought after Pyrolytic cleaning phase technology. What’s that? It’s a process that reduces cooking splatter and food remains to ash with exposure to high temperatures. And with a heating phase in excess of 450°C, it is designed to stay locked until the high temperature process is complete.

This 60cm built-in is a true self-cleaning oven! Without the need to use abrasive or chemical cleaners, it is very low maintenance oven and bonus for the environmentally conscious. You can almost sit back and let the oven clean itself! The hardest part of your cleaning task the time of the phase – from 90 to 180 minutes!

The quintessence of Italian classic design, the newest Pyrolytic Stainless Steel 60cm oven offers a European A Class energy rating. Further features of the sophisticated built-in oven include removable oven door and inner door glass, Quadruple door glazing for safer, cooler door temperatures, twin fan cavity integrated cooling system and recessed grill element.

ILVE’s range of Pyrolytic ovens are available from selected retailers and on display at ILVE showrooms nationally.

 

RRP:

$2,499.00

 

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

 

Industry recognition

Smarthouse

Channel News

 

Pizza perfection!

The new ILVE Built-in Pizza Oven produces a 400 degree heat when in pizza mode, which cooks pizza to perfection in under three minutes.

If the early feedback is anything to go by, this is definitely one for the budding pizza chefs who would much rather conjure up a delicious topping creation at home than hit the local take-away, and is likely to have local pizzerias furiously sweating its arrival.

We have incorporated an impressive list of renowned ILVE operating features including Turbowave Quickstart preheating, bread and pastry cooking functions and control panel cooling fan. But getting back to the core feature, it is the new pizza mode that undoubtedly sets this apart from the pack.

This oven is compact in design, so it makes for the perfect specialist or second oven in the kitchen that has everything. But with a 38L capacity and everyday cooking operations, such as 10 multifunction settings and recessed grill element, it’s equally suited to be the primary oven in smaller apartment, galley or studio kitchens where space is at a premium.

Ands that’s it! Once installed, all that’s left for primo pizza cooked at home is to find a favourite dough recipe, call on friends or family and let the topping combinations run free.

Bellissimo!

The new ILVE Pizza Oven is available from selected retailers and on display at ILVE showrooms nationally. RRP $3899.

For more information log onto www.ilve.com.au or call (02) 8569 4600.

 

Industry recognition

AV Hub

InDesignLive

 

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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.