Teresa Cutter made a huge hit at our Melville and Preston stores where she introduced her new book, the Healthy Chef. Her latest cookbook is brimming with healthy, nutritious recipes that follow Teresa’s philosophy of eating well. The sold out event continues the Kitchen Warehouse practice of providing expert advice through inclusive in-store experiences for our customers.
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Fun, cheeky and real, Jody Allen, reveals how to live well on a tight budget.
Kitchen Warehouse is proud to introduce favourite mummy blogger, Stay at Home Mum Jody Allen, author of The $50 Weekly Shop. At this special event Jody will reveal her tips to get your grocery bill way down, and share favourite recipes that embrace her philosophy of eating well on a budget.
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Manu Feildel joins kitchen warehouse for an exclusive meet & greet and cooking demonstration in-store May 2016. Continue reading “Manu Feildel at Kitchen Warehouse”
Over the weekend we had the bright and beautiful Cake Queen, Katherine Sabbath visit four Kitchen Warehouse stores to demonstrate her Upside-Down-Cream-Cone-Cake! We invited Bryony from bryonyeats.com along to share what her and over 150 other fans got to experience and take away from the 2 hour workshop. Continue reading “Katherine Sabbath Visits Kitchen Warehouse”
The Perth Champagne Club was launched in August 2013 and is fast becoming one of the leading suppliers of Champagne and fine wine in Australia, striving to take on the world! The club values each customer, from local Perth clients to shoppers in the UK. The first online Champagne & wine store in the world to accept Bitcoin for payment, the Perth Champagne Club offers the best Champagne that France has to offer, delivered to your doorstep. Continue reading “Perth Champagne Club Top Tips”
Let me tell you about the time I got to fly over to Sydney to meet one of my heroes. You see, I’ve been a massive Jamie Oliver fan since before the dawn of time. Jamie’s approach to flavour packed simple food and having a little fun in the kitchen is what appeals the most. His recipes are achievable and won’t take you two days to prepare and perhaps most importantly there’s no obscure ingredients that can only be found in the eastern mountains of Tibet. Jamie inspires the good kind of cooking, there’s no yelling, no pans flying across the kitchen, it’s all just a bit of fun.
Continue reading “Jamie’s Food Revolution Live at the Sydney Opera House”