Posts Tagged ‘live with ILVE’

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!


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



5 tablespoons hoisin sauce

1 tablespoon soy sauce

1 teaspoon chilli sauce

¼ teaspoon five

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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



-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

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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.





For more information log onto or call 1300 MY ILVE (69 4583).


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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.


The new ILVE Pizza Oven is

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available from selected retailers and on display at ILVE showrooms nationally. RRP $3899.

For more information log onto or call (02) 8569 4600.


Industry recognition

AV Hub



ILVE defines straight sexy lines


Designed to perfection, the flush line HP 123 120cm Gas Cooktop from ILVE is space saving and poised to excite home chefs country wide. Its stunning Italian design, amazing burner options, and ILVE’s renowned hand crafted commercial quality, will bring an authentic touch of Italy to any Australian kitchen.


The latest horizontal cooktop from ILVE is perfect for smaller, inner city kitchens where space is at a premium. Picture a galley style kitchen with a wall mounted oven and it can be hard to envisage where a standard cooktop will fit unobtrusively on the long thin bench tops. This is where the HP123 flush line really comes into its own, whether you are renovating an already small space or designing a sleek kitchen island.

The horizontal four burner construction boasts an impressive quad ring wok super burner, flame control accuracy, pressure thermostat readings and cast iron trivets.

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In addition, one simmer and two medium gas burners guarantee there is nothing that can’t be cooked on this cutting edge cooktop.

All gas burners are fitted with flame failure cut out safety devices. Its horizontal design adds to the cooktop’s functionality and safety by eliminating the need to reach over when cooking to the rear burners, as with standard configurations. Cleaning is a cinch with removable trivets, burners and single piece sealed hob.




The ILVE flush line HP 123 cooktop is available from selected retailers and on display at ILVE showrooms nationally.

For more information log onto or call 1300 MY ILVE (69 4583).


ILVE working tirelessly behind the scenes

We’re heading behind the scenes with our latest release of concealed rangehoods. The new ILVE CU-79 and T29NF provide the perfect extraction system for kitchens keeping up with the latest in integrated appliance trends.

Both models are available in three sizes and are purpose built to suit all ILVE appliances.

The CU-79 features a single fan motor with three-speed variation. With either a traditional ducted or recirculating operation available, it fits easily into an existing kitchen’s structure or supplies the perfect solution for renovations involving absolute kitchen relocation.

At the other end, T29NF features Online casino an intelligent auto fire shutdown sensor and filter-cleaning indicator. The smart four choice timer function provides an automatic turn off option for the powerful 1200m3/h double turbine fan with cast iron casing.

Extremely fine filters to trap airborne cooking grime and halogen lighting for natural brightness are common to the new release CU-79 & T29NF. Add to that a streamlined electronic control panel, and whisper quiet air extraction is available at fingers length.

Working hard behind the scenes to ensure you’ll never even notice their existence, the

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suckers keep your kitchen odour, smoke and vapour free.

Breath easy folks!



CU-79 (60cm) – $889

CU-79 (70cm) – $899

CU-79 (90cm) – $979

T29NF (80cm) – $2,059

T29NF (100cm) – $2,279

T29NF (120cm) – $2,499


Our new, extended collection of concealed rangehoods is available from selected retailers and on display at ILVE showrooms nationally.

For more information log onto or call 1300 MY ILVE (69 4583).


live with ILVE welcomes Chocolate Chilli Mango

At ILVE, we’re always on the look out for delicious recipes. A quick online search will transport you to a world where cookbooks penned or TV challengers won can come in second to the number of blog subscribers or twitter followers a talented cook has. What better place then than the livewithILVE blog to bring to you some of the webs most culinary gifted!

Our newest guest is Viviane Buzzi, creator of the wonderfully scrumptious Chocolate Chilli Mango blog site. And if that’s not enough, you can also find her on Twitter and Facebook – a true online star!

But enough from us, over to you Viviane…

To say I was surprised to be invited to contribute a guest post here on the ILVE blog is a serious understatement. Simply to have been noticed and on ILVE’s blog radar is a massive compliment. Thank you, ILVE, for the opportunity to be a guest amongst such distinguished and much more qualified company! I’m overjoyed at the prospect of sharing a cherished recipe with you.

The timing, in fact, could not be more perfect. Call it serendipity … or merely the onset of autumn.

As summer transitions into autumn one is often left with mixed feelings. It can be a sad farewell to long, sunny days and balmy nights. Farewell also to glorious seasonal stone fruits, succulent fresh berries, and mangoes. I think we miss mangoes most of all here in Australia … or possibly apricots.

But we get ready to welcome in the first chestnuts and quinces of the season, new season apples and pears, a last hoorah for plump, tart raspberries, and figs. Nothing says trans-seasonal like a perfectly ripe fig.

The fig season is relatively short, lasting from late summer to mid autumn. They deserve to be considered a true luxury. So it pays to make the most of them at their peak.

Cut them open and drizzle with honey to serve alongside thick, creamy yoghurt for a simple but opulent breakfast or dessert. Serve with veils of wafer-thin prosciutto crudo and crusty bread as an antipasto or lunch. Add them to a cheese board with walnuts. Grill or poach them in a honey syrup with rose or orange blossom water for a middle-eastern treat. They also bake beautifully in cakes, muffins, and pastries, and the key

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is to keep it simple. One should never mess with a fresh fig.

I love to take a simple recipe and give it a little twist. Adding an interesting new ingredient,

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flavour or texture, without changing the essential nature of the dish.

This tart recipe I’m sharing with you is a traditional custard cream tart you’d find in any Italian or French patisserie, but with a few twists to make it interesting, and I think, extremely luscious. One of my favourite ingredients is , a sweet, syrupy version of vincotto, made with figs. It’s a lovely addition to meat and fish dishes but is amazing over ice cream, in creamy desserts, and with fruit or soft cheeses. It’s also fabulous drizzled over cheese on a cheeseboard.

Ficonero is available in specialty shops in Australia and online. If you cannot find it, you can substitute a teaspoon of pure vanilla bean extract or paste, or a little Marsala, and the tart will still be wonderful. The other twist is Rapadura sugar, an unrefined sugar made from evaporated cane juice. It has a lovely toffee flavour that gives the crust extra crunch and flakiness. It complements the Ficonero to give depth to the cream filling. Again, you can substitute a light brown sugar or coconut sugar, if you wish. However, I’d recommend giving Rapadura a try.

This recipe combines sweet, earthy figs, nestled in a Ficonero cream and a flaky crust with a hint of toffee. Aperfect trans-seasonal dessert! Serve it on its own, slightly warm or at room temperature. If you really must, add a dollop of thick cream.

Thanks ILVE, I hope you and your readers enjoy it as much as I’ve enjoyed sharing it with you.


Click here to view the Crostata di Fichi con Ficonero guest recipe for live with ILVE.



Crostata di Fichi Freschi e Ficonero

A delicious Autumn recipe from our new guest, Viviane Buzzi from Chocolate Chilli Mango

Crostata di Fichi Freschi e Ficonero

(Tart with Fresh Figs and Ficonero)


Pasta Frolla

175 grams plain flour

50 grams Rapadura sugar*

¼ teaspoon baking powder

¼ teaspoon sea salt

125 grams unsalted butter, chilled

1 large egg yolk


Crema al Ficonero

300 millilitres cream (35% fat)

60 grams Rapadura sugar*

4 large egg yolks

2 teaspoons Ficonero


5 – 6 medium to large purple figs

15 – 20 grams Rapadura sugar*

*Rapadura sugar is an unrefined sugar made from evaporated cane juice. It has a lovely toffee flavour. It is available through organic and health food suppliers and some specialty supermarkets. You could substitute a good light brown sugar or coconut sugar.



Pasta Frolla

A good tip for making pasta frolla is to have the ingredients chilled (yes, even the flour on a hot day!)

Heat the oven to 190°C. Line the base of a 23 cm loose bottomed tart tin with a circle of baking paper. Place the flour, salt, baking powder, and Rapadura sugar into the bowl of a food processor and pulse for a few seconds to aerate. Add the chilled butter, cut into cubes, and process for a few seconds just until it resembles coarse breadcrumbs. Add the egg yolk and process just until the mixture comes together to form a ball. Be careful not to over-process the dough in the processor as the machine will heat the dough and the result will be tough rather than short and flaky. Place the pastry onto a clean surface sprinkled liberally with flour. I tend to roll it out between two sheets of non-stick baking paper, sprinkled with flour, as this helps to easily lift the pastry for lining the tin. Flatten the pastry slightly and roll it out to a thickness of about 3-4mm. Using the rolling pin and baking

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paper to support the pastry, roll it up and gently unroll it over the tart tin. Press the pastry into the tin, patching any tears or holes. Roll the rolling pin over the top of the tin to remove excess pastry. Cover and chill in the freezer for 30 mins or in the refrigerator for 1 hour. Bake the pastry blind at 190°C for about 20 minutes, until the edges are just starting to colour. Remove from the oven and set onto a wire rack to cool slightly (carefully remove the weights and lining).

Crema al Ficonero

In a large bowl, combine the cream, Rapadura sugar, egg yolks, and Ficonero. Whisk until well combined. Cut each fig into quarters and arrange in neat circles on the base of the crust, with the cut sides facing upwards. Carefully pour

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the cream mixture around the figs. Lightly sprinkle the extra Rapadura sugar over the figs. This will help caramelise them a little as they cook.

Reduce the oven temperature to 180°C.

Bake for about 50 minutes or until the custard filling is set. Remove from the oven and allow to cool on a wire rack.

This tart is best served at room temperature.

Leftovers will keep, covered, for a few days in the refrigerator.


Recipe courtesy of Chocolate Chilli Mango. Follow on Twitter or “like” on Facebook

The cook behind the blog, Viviane Buzzi, tells us of her love for cooking with Autumn figs here








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


Install an ILVE barista

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loves a good coffee right? At ILVE, we think this might just be the ultimate coffee machine for the home. The stylishly sleek new built-in masterpiece is the perfect mix of kitchen chic and your favourite ‘hole in the wall’ daily barista stop. ILVE’s hipster also eliminates the need for polite queue conversation before the essential morning pick-me-up!

Fully integrated into the wall, the design abolishes the trade-off of bench space for the perfect home caffeine hit!

Featured in the highest quality stainless steel, at the touch of a button, and the wand frothing of some milk if desired, you can whip up your compulsory morning flat white, latte, cappuccino, espresso or whatever brew takes your fancy.

Equipped to handle the sleepiest of users, it features combined milk frothier and hot water spout, personalised coffee presets and removable drip tray and water tank. A de-caffeinated function also ensures fabulous coffee satisfaction for the softies out there, minus the buzz!

This 60cm built in coffee machine is whisper quiet and lets you know when it requires refilling and cleaning, removing the guesswork when it comes to maintenance. Aesthetically in line with ILVE’s latest built in oven collection, it’s sure to turn heads in your kitchen with a striking, easy to use, red LED display system.


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here. Once installed however, queue-free starts to the day cannot be guaranteed!

The new ILVE Built-in coffee machine is available from selected retailers and on display at ILVE showrooms nationally.




For more information log onto or call 1300 MY ILVE (69 4583).


Industry recognition






Shhhh – ILVE Silenzio keeps kitchen quiet

The rise of portable viewing devices and the cooking show has brought a new essential to the kitchen, the need for silence! Enter ILVE’s Silenzio Rangehood, the perfect cooking partner for dutifully following your favourite chef’s recipe on the iPad or television, when the last thing welcome is a noisy exhaust in the background.

Long renowned for their state of the art design and function across their extensive collection of ovens and cooktops, ILVE continue to shape the modern cooking space in its entirety. The Silenzio brings a new level of silence to decorative hoods while maintaining optimum performance, the innovative and patented noise reduction system meaning

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normal operation, the Silenzio runs with a noise reduction of more than 35% compared to conventional rangehoods. Sleek stainless steel construction stylishly hides the inner workings of a four-speed motor, an eight-layer anti-grease filter system and superior odour filter system. An airflow deflector makes it possible to improve the intake at the inlet point, increasing the quantity of airflow and lowering the noise level.

Excessive kitchen noise, of the appliance variety, is a worry no longer with the new ILVE Silenzio Rangehood. Noisy family and friends however, are another matter!

The new ILVE Silenzio Rangehood is available in two sizes from selected retailers and on display at ILVE showrooms nationally.



60cm – $2,049.00

90cm – $2,299.00


For more information log onto or call (02) 8569 4600.


Industry recognition




This ILVE has got it all

Here is THE kitchen star for those who traditionally love a gas cooktop but have been feeling wooed of late by the slick look and technology of induction. Everyone at ILVE is happy to say it’s a choice to make no longer.

Our new Quadra freestanding collection, designed by the prestigious Chef’s Du Maison Union to withstand the rigors of a commercial cooking environment, ingeniously combines the latest gas and induction cooktop technology with ILVE’s peerless upright ovens and renowned tepanyaki hotplate.

So what’s it got…

Up top, the new 90cm dual fuel gas and induction cooktop provides a large cooking surface with the means to simmer, fry, boil or braise whatever you can throw at it! Centre stage is a two-zone induction hob that creates instantaneous heat and immediate temperature control. Sitting ingeniously above the induction zone is ILVE’s renowned tepanyaki hot plate, easily removable for a quick change between the two.

Surrounding the induction/tepanyaki zone, the ample range of gas hobs includes a triple ring all-purpose wok burner. Each hob features precision burner controls, flame failure cut-out safety devices, deep recessed spill trays and heavy duty cast iron trivets and burner caps finished in matt black.

Down below, the oven incorporates chef quality features that will delight any aspiring home chef or want-to-be kitchen master. Culinary heights once thought unobtainable are now within reach thanks to a giant 110 litre capacity and features such as the pizza, bread and pastry cooking settings, rotisserie and Quickstart preheating function, scorching from 0-180˚C in only eight minutes.

And with all these cooking options, the ease of clean is important! Luckily this cooking machine includes a catalytic cook and clean roof and interior! An inner door and control panel cooling fan and triple door glazing also ensure safer, cooler door temperatures.

In short, ILVE’s new 90cm upright is a culinary dream. If it’s not here, you probably don’t need it!


The new ILVE Dual Fuel Gas and Induction 90cm Upright Oven is available from selected retailers and on display at ILVE showrooms nationally. RRP $8599.

For more information log onto or call (02) 8569 4600.


Industry recognition



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