Baked Camembert Cheese

Baked Camembert Cheese

This divine presentation of camembert takes this tangy cheese into another realm of taste sensations. Camembert became firmly associated with French culture after being issued to the French troops during World War I. The colour of the rind was originally a matter of choice, most commonly blue-grey with brown spots but has been mostly white since the 1970’s. In 1890 M.Ridel designed the classic wooden box to carry the cheese and send it longer distances. Camembert cheese is enjoyed at room temperature, deep fried with cranberry sauce, or baked and eaten with crusty fresh bread.
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Mother’s Day recipes from 10 awesome Australian bloggers #passdownthelove

This Mother’s Day, choose a recipe from someone else’s Mum to spoil your own.

So many of our treasured memories of Mum are created in the kitchen and many of our favourite recipes we learnt from Mum or at least a Mum! At Kitchen Warehouse we celebrate Mother’s Day this year by asking 10 outstanding food bloggers to share recipes they learnt from the significant mother in their lives.
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Scones

Scone Recipe for Mother’s Day high tea

This delectable, but simple Scone recipe is best eaten with your favourite jam and a dollop of whipped cream, and served on the best china. Enjoy your scones as part of a high tea or on their own for a Devonshire tea. Making hot, fluffy scones is super simple and quick, and is an effortless way to impress Mum or Mum-in-law! This recipe can be made with or without added fruit.
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