Recipes, Kitchen Tips & More
This feel-good Risotto Primavera is a winner at our place. The healthy dose of nutrients from the fresh spring vegetables combined with the creamy, velvety bite of well-cooked risotto leads to instant comfort and satisfaction.
Continue reading “Risotto Primavera (Spring Vegetable Risotto)”
Making preserves at home is a rewarding hobby, not to mention very addictive. And while seasonal produce is best for preserving, having good jars on hand is also a must. In this guest post, Cornersmith founder and owner Alex Elliot-Howery shares why choosing high-quality equipment is important when preserving food.
Continue reading “Preserving Basics with Cornersmith”
Waste pollution is one of the biggest environmental challenges of our time. Australia alone generates about 67 million tonnes of waste each year—which equates to a massive 2700kg per person—according to the National Waste Policy 2018 paper. As monumental as the waste problem might seem however, each of us can make a huge impact by doing small changes in our lives. Here are simple zero waste starters.
Continue reading “Zero Waste Starter Kit Essentials”
Ever thought of giving composting a go? It’s never too late to learn how. In this guest post, composting expert Peter Critch, project manager at Subpod, excitedly shares the benefits of creating your own compost and how easy it is to try at home. His easy-to-follow tips will definitely have anyone, even beginners, just as excited to start giving back to nature by reusing our waste, rebuilding the soil, and growing our own food.
Continue reading “Composting at Home with Peter Critch”
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. Continue reading “Fathers and Sons: The Kitchen Warehouse Story”
There is something about the smell of freshly baked bread that makes me feel at home. There’s nothing quite like it. This beautiful sweet potato bread has a perfect hint of sweetness with little crunches of the caraway and ajwain seeds. It is the perfect tear-and-share or soup accompaniment. Continue reading “Sweet Potato Bread with Caraway Seeds Recipe”
For quick and easy recipes, good enough should never be your limit. Kylie Ward, owner and founder of Perth-based The Homemade Kitchen, says the secret to cooking delicious meals is in using fresh, authentic ingredients prepared with love. In this article, Kylie shares two of her not-so-secret recipes featuring her award-winning handcrafted artisan butter made from the cream of happy cows. Artisan butter is simple, fresh, and delicious product that can be a great addition to your meal without complicating the flavours. Continue reading “Quick and Delicious Dishes Using Artisan Butter”
Butter, as we all know, is a staple ingredient in the kitchen. Spread it on bread, add it to a pan for sauteing, mix it with batter, or top a stack of pancakes with it—there is no way you could hate butter. But to love it even more? Yes, there is a way. Continue reading “Why Artisan Butter Is All The Butter You Need”
When you can’t drink it straight, mix it with your food. Try these camel milk recipes from WA camel milk producer Good Earth Dairy and get on this new healthy milk trend. Continue reading “Four Must-Try Camel Milk Recipes”
Sauerkraut or fermented cabbage, is widely popular in Germany. Think bread, sausages, and beer, and you’ll find sauerkraut as the best pairing to go with these German staples. Contrary to popular belief though, sour cabbage is not an original recipe by the Germans. In fact, it was the Chinese who first fermented cabbage in rice wine some 2000 years ago. It wasn’t until the 16th century when Europeans adopted the recipe using water and salt. During winter, people fermented barrels and barrels of unshredded cabbage, then served it as is or as a side dish to meat. From then on, it became a tradition. Continue reading “Basic Sauerkraut Recipe”
