Easter is still a few weeks away but we’re posting a sweet treat anyway. This traditional recipe lets you bake orange-scented Greek Easter biscuits that are perfect with a cup of coffee or tea. Firm yet tender when baked, they also make the best Easter gifts and are extra tasty with a sprinkle of sesame seeds or dust of icing sugar!(more…)
Summer is finally here and it’s the perfect time to make some homemade ice cream. It’s fresh, delicious, fun to make, and great for the family. Plus, you get to choose the flavours and put your creativity to test. But how do you get that perfectly smooth and creamy consistency that makes even better ice cream than store-bought ones? Follow these secret techniques to ice cream making at home. (more…)
Honey is best eaten in its raw, natural form. Simple sauces, dips, and dressings flavoured with honey will make the most of its unique flavour and health benefits. So we’re sharing five easy honey recipes you can enjoy for breakfast, lunch, or dinner. They’re easy to whip up and require no cooking at all!
Kitchen Warehouse chief executive Peter Macaulay may be one busy man, but he is never too busy to make a tasty dish in his kitchen. When it comes to cooking, Peter likes to keep it simple, nothing too fancy—just like this chimichurri sauce recipe he’s sharing. It’s so easy to make and pairs well with almost anything, it probably won’t last long in your fridge!
I like working with herbs when cooking or baking. I especially love how they can work wonders on the simplest of dishes. With just a few fragrant sprigs, each herb can add that special and distinct flavour. The Italians’ focaccia bread is one good example—the herbs added to the dough make it delightful to eat even on its own!
They’re sweet, tangy, crunchy—pickles are simply awesome! They add that sharp surprise every time you bite into our barbecues and burgers. But there’s really more to pickles than good barbecue. And perhaps there’s no one else around who knows them more than Brisbane-based pickle expert Mikey Hilburger of Picklehead Pickles!
The love for food, from growing to making it, cooking to eating it, runs deeply in the family behind Kitchen Warehouse. Chris Murphy, company director, co-owner and chef, shares his personal recipe for Italian sausage, which he regularly makes for his family using meat fresh from the family’s farm in Pinjarra. (more…)