Stylist extraordinaire and Kitchen Warehouse Events Manager Jo-Anne Pabst is going bundt cake crazy. Inspired by baker and author Charlotte Ree, Jo is endeavouring to bake a recipe from Charlotte’s new book Just Desserts every week.(more…)
This festive trifle recipe is being shared by no-fuss baker, first-time author, and pun-lover Charlotte Ree from her debut book Just Desserts.
Making a trifle can be a little time-consuming but, thankfully, the process can be spread out over a few days to make your life easier. The best thing about trifles is that they are so adaptable. I have used port wine jelly and red berries here as they are the most festive, but you can alter the recipe to include your favourite fillings and flavours.Just Desserts by Charlotte Ree, published by Plum.
Beetroot in a burger is quintessentially Australian, but there are a lot more tasty uses for this root crop beyond that. Vibrantly red and extraordinarily nutritious, the humble beetroot is perfect raw or cooked and added to anything from salads to roasts to juices. You can also harness its intensely vivid colour by turning it into a delicious beetroot soup enhanced with hibiscus. (more…)
John Macaulay had already been running Kitchen Warehouse for a number years in 2003, yet nothing quite prepared him for what he was going to take on next: his first 1000-square-meter store.
“When the building was handed over to us,” recalled John, “It struck me, ‘How are we going to fill up this big, huge space?’ We’ve never experienced anything like that. To sit there wondering, ‘How is this going to happen?’”
More than a decade on and that “awesome moment”, which would define the business, remains John’s favourite memory of the lifelong adventure he has taken on with his family. (more…)