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Sef Gaspar

Sef is a writer, mum, and Kitchen Warehouse's content manager. She loves storytelling and cooking, which makes this blog the perfect playground.

What We Can Learn From the Sex Life of Bees

Posted on 07/08/201812/08/2018 by Sef Gaspar
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Sex life of bees

Whoever thought of the phrase “The birds and the bees” was certainly onto something. Continue reading “What We Can Learn From the Sex Life of Bees”

Why You Should Try Heirloom Vegetables

Posted on 02/08/201830/05/2019 by Sef Gaspar
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Heirloom vegetables - tomatoes

How do you like your tomato, firm or soft? Round or pear-shaped? Bright red or almost black? There is so much more tomato variety than what you see on your supermarket shelf; so much more variety of all produce in fact. Continue reading “Why You Should Try Heirloom Vegetables”

Four Things You Need for Growing Plants at Home

Posted on 16/07/201825/07/2018 by Sef Gaspar
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Four Things You Need for Growing Plants with Paul Beveridge of Perth Hills Veggie Co

Having a green thumb is not only a matter of inherent talent. There is a simple science behind successfully growing plants anyone can learn. Continue reading “Four Things You Need for Growing Plants at Home”

Five Creative Ways to Use Edible Flowers

Posted on 15/07/201830/05/2019 by Sef Gaspar
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Root to Bloom Jocelyn Cross and Mat Pember

In this edited extract from their beautiful book Root to Bloom, authors Jocelyn Cross and Mat Pember write about the medicinal, magical, and culinary properties of edible flowers. Continue reading “Five Creative Ways to Use Edible Flowers”

Crystallised Edible Flowers Recipe

Posted on 15/07/201830/05/2019 by Sef Gaspar
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For cakes and desserts that are truly unique, garnish them with crystallised edible flowers. These are pretty simple to make, yet will give you maximum wow factor every time. Continue reading “Crystallised Edible Flowers Recipe”

Beef Jerky Recipe

Posted on 13/07/201802/03/2021 by Sef Gaspar
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Beef Jerky recipe at Kitchen Warehouse

The family behind Kitchen Warehouse—the Macaulays and Murphys—are full of enthusiastic cooks, avid entertainers, and devoted foodies so it was only natural that they ended up in the business of kitchenware over 20 years ago. Matteo Murphy, eldest grandson of patriarch and founder John Macaulay, is certainly following in his family’s footsteps.

Continue reading “Beef Jerky Recipe”

John’s Limoncello

Posted on 13/07/201805/05/2022 by Sef Gaspar
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Limoncello recipe by John Macaulay of Kitchen Warehouse

When life gives you lemons, better make limoncello! Continue reading “John’s Limoncello”

Italian Sausage Recipe

Posted on 12/07/201818/05/2020 by Sef Gaspar
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Chris Murphy Italian sausage recipe for Kitchen Warehouse

The love of food, from growing to making it, cooking to eating it, runs deeply in the Kitchen Warehouse family. Chris Murphy, company director, co-owner and chef, shares his recipe for Italian sausage, which he regularly makes for the family using meat fresh from the family farm.

Continue reading “Italian Sausage Recipe”

Nori Omelette with Miso Mushroom Broth Recipe

Posted on 09/07/201830/05/2019 by Sef Gaspar
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Nori omelette with miso mushroom broth by Jodie Vassallo

Best-selling cookbook author and globe-trotting foodie Jody Vassallo shares a warming recipe featuring a savoury and healthful mushroom broth that is perfect for winter from her book Beautiful Food. Continue reading “Nori Omelette with Miso Mushroom Broth Recipe”

Beef Massaman Curry Recipe

Posted on 06/06/201815/07/2019 by Sef Gaspar
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Beef Massaman Curry by Olivia Galletly for KitchenAid

The cold weather has me craving hot, filling meals. But a hot soup doesn’t cut it; I want something deliciously aromatic and intensely flavourful, preferably with a thick sauce. A curry sounds perfect, right? Beef massaman curry, to be exact. Continue reading “Beef Massaman Curry Recipe”

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Is there a sound more satisfying than the pop of a Is there a sound more satisfying than the pop of a toaster or the flick of a kettle? We think not! @smegaustralia appliances know how to make our morning rituals a thing of beauty 🤍 Tap to shop!
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When cooler days come knocking, call on enamelled When cooler days come knocking, call on enamelled cast iron cookware to help warm your soul 🥰The cookware's high heat retention is the secret behind low n' slow aromatic meals full of flavour and, whether you're cooking on the stove or in the oven, food will stay warm long after everyone has gathered around the table 🥘 Need some inspiration? Shake up your weekly rotation with this comforting and succulent Beef Massaman Curry 🤤 Recipe below 👇⁠
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Ingredients⁠
For the massaman paste⁠
1 brown onion, roughly chopped⁠
4 garlic cloves, peeled⁠
3 long red chillies, roughly chopped⁠
3cm piece ginger, peeled and roughly chopped⁠
1 lemongrass stalk, roughly chopped⁠
1 tbsp fish sauce⁠
1 tbsp brown sugar⁠
¼ cup roasted peanuts⁠
2 tbsp coriander roots and stems, roughly chopped⁠
1 tbsp ground cumin⁠
2 tsp ground coriander⁠
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For the curry⁠
2 tbsp vegetable oil⁠
1kg chuck steak, diced into 5cm cubes⁠
50g cornflour⁠
500ml beef stock⁠
400g can coconut milk⁠
500g cocktail potatoes, halved⁠
2 tbsp brown sugar, to taste⁠
1 lime, zest and juice, to taste⁠
Sea salt and pepper, to taste⁠
Jasmine rice, sliced chilli, coriander and peanuts, to serve⁠
⁠
Method⁠
Place all massaman paste ingredients in a food processor, blitz to a fine paste and set aside.⁠
⁠
Pour the oil into the casserole and place it over a medium-high heat. Toss the beef through the cornflour, then sauté in batches until well browned.⁠
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Return the beef to the casserole and stir through the prepared curry paste. Cook, stirring, over a medium heat for 2 minutes until fragrant. Deglaze the pan with the beef stock and coconut milk, scraping the bottom to release all the stuck-on flavour. Turn the heat down to low and simmer, covered, for 1 ½ hours.⁠
⁠
After 1 ½ hours, add the potatoes then transfer the pot to a preheated 170°C oven and continue to cook for 2 hours.⁠
Season the curry to taste with brown sugar, lime juice and zest.⁠
Divide the curry between serving bowls, garnish with chilli, coriander and peanuts and serve with fresh steamed rice. Enjoy 👏
GIVEAWAY ALERT 🚨 We're giving away two Wolstead GIVEAWAY ALERT 🚨 We're giving away two Wolstead Pro Swift Digital Air Fryer Ovens 12L (Valued at RRP $249.95 each) - one for you and a one for a friend 🔥😱⁠
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ENTER NOW by following these steps👇⁠
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⭐ LIKE this post!⁠
⭐ FOLLOW @kitchenwarehouse and @wolsteadofficial⁠
⭐ TAG a friend who would love to win the second air fryer! One tag per comment, enter as many times as you like!⁠
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GOOD LUCK✨⁠
⁠
*Competition is open to Australian residents only and ends on 5 June 2022 5pm AWST time. The winner will be selected randomly and contacted via direct message. This giveaway is in no way sponsored or endorsed by Instagram.⁠ For full T&C's check the link in our bio.
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Tag a friend who loves @kitchenaidausnz 🙋🥰⁠
We've done it! Say hello to the BEST cinnamon scro We've done it! Say hello to the BEST cinnamon scrolls in town 😍😱 The best part about them? This delicious dessert is cooked using a slow cooker! We used the Sunbeam SecretChef Sear and Slow Cooker (On sale for $159.95, shop using the link in our bio!) Click SAVE to try the recipe... we promise you won't regret it 😏⁠
⁠
Ingredients⁠
¾ cup (185ml) milk, warmed⁠
7g (1 packet) instant yeast⁠
¼ cup (55g) caster sugar⁠
400g plain flour⁠
½ tsp sea salt⁠
60g butter, melted⁠
1 large egg, whisked⁠
⁠
For the filling⁠
80g butter, softened⁠
1 tbsp ground cinnamon⁠
⅓ cup (70g) caster sugar⁠
⁠
For the glaze⁠
1 cup (160g) icing sugar, sifted⁠
1½ tbsp (30ml) milk⁠
⁠
Method⁠
Grease the base of the Sunbeam SecretChef Sear and Slow Cooker and line it with baking paper.⁠
⁠
Put the warm milk, yeast and 1 tsp of the sugar in a small bowl and whisk to combine. Set aside for 5 minutes to allow the yeast to activate.⁠
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Put the flour, remaining sugar, salt, butter and egg in the bowl of an electric mixer fitted with the dough hook. Add the yeast mixture and knead for 5–10 minutes until the dough is smooth and elastic and starts to pull away from the side of the bowl.⁠
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For the filling, combine the butter, cinnamon and sugar in a small bowl. Dust the work surface with flour, then roll the dough out into a 40cm x 30cm rectangle. Spread cinnamon butter evenly over the dough, then roll it up tightly starting at a short edge. Slice into 12 even rounds.⁠
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Place the scrolls inside the prepared slow cooker, cut-side down and evenly spaced. Lay paper towel over the top of the appliance and secure it with the lid: this allows the paper towel to absorb any condensation that forms during cooking. Select the Low heat setting (default: 4 hours) and press Start. Note: the buns will be cooked in 2 hours, so be sure to set a separate timer and then transfer them to a wire rack to cool.⁠
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Make the glaze by combining the icing sugar and milk in a medium bowl and stir until you have a smooth pouring consistency. Drizzle the glaze over the cooled buns before serving.⁠
⁠
Tip: Place the cooked buns on the top shelf of a preheated 180 degree oven for 5 minutes to achieve a golden brown top 💛⁠
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Crispy and crunchy, prawn toast tastes infinitely Crispy and crunchy, prawn toast tastes infinitely better when it's made at home 👌🍤 Get the recipe and all your essentials by following the link in our bio 😋
Treat yourself to dumpling delicious 😏Escape th Treat yourself to dumpling delicious 😏Escape the cold and enjoy some potsticker dumplings at home. Packed with flavour these bite-sized dumplings are the real deal (and are made easily in the Wolstead Pro Swift air fryer! Now 40% off RRP) 🥟🙌🏻⁠
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Tip: Potsticker dumplings make a great addition to soup, just like wontons 🥟⁠
⁠
Try them yourself! 👇⁠
⁠
Ingredients⁠
500g pork belly mince⁠
80g savoy cabbage, thinly sliced⁠
80g shiitake mushrooms, finely chopped⁠
3 spring onions, thinly sliced, plus extra to serve⁠
2 garlic cloves, minced⁠
3cm piece ginger, peeled and grated⁠
2 tbsp soy sauce⁠
2 tbsp cornflour⁠
1 tbsp sesame oil⁠
1 packet round dumpling (wonton) wrappers⁠
Olive oil spray⁠
Dipping sauce, sliced chilli, sesame seeds and coriander leaves, to serve⁠
⁠
Method⁠
Put all ingredients except the dumpling wrappers and olive oil spray in a large bowl and mix until very well combined.⁠
On the work surface, cover the dumpling wrappers with damp paper towel. Line a baking tray with baking paper and fill a small bowl with water.⁠
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Place 1 tablespoon of filling in the centre of 1 dumpling wrapper. Dip a finger in the water and run it along the edge of the wrapper, then fold the wrapper over the filling to create a half-moon shape. Pinch the edges together to seal, place on the prepared tray and repeat until you’ve used all the filling and wrappers.⁠
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On the Wolstead Pro Swift Digital Air Fryer, select the Preheat icon and press start. Once the 3 minute preheating setting has completed, open the drawer and spray liberally with olive oil. Place 10 dumplings on the tray, ensuring they’re evenly spaced and not touching.⁠
⁠
Close the drawer, select the Prawn icon (180°C) and set the default cooking time to 5 minutes. Press start. Transfer cooked dumplings to a serving platter and repeat with the remaining dumplings.⁠
⁠
Serve with dipping sauce, spring onion, chilli, sesame seeds and coriander leaves.
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