Recipes, Kitchen Tips & More
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!
Continue reading “Herbed Focaccia Recipe”
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!
Continue reading “Why Pickles Are Awesome”
There’s no shortage of delicious food we can make with a good jar of honey. So when you have extra honey to spare, put it to good use and make the drink of gods—mead. Continue reading “Divine Mead Recipe”
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”
Who doesn’t love having spoonfuls of comforting risotto during the cold months? It’s delicious, warm, velvety, and yes, it does take some patience to make. But with a good old pressure cooker, did you know you can have this Italian classic ready in just 5 minutes?
Pizza is always welcome any time of the day. It gets even better when baking it is made easier with the help of a pizza oven. Satisfy sudden pizza cravings, have the freshest ingredients ready, and give this margherita pizza recipe a go!
Which Dad doesn’t love a hearty fry-up for breakfast, complete with bacon, sausages, eggs, mushrooms, tomatoes, beans, and a nice hot cup of tea? And to make your sausages special for Father’s Day, give the Mad Millie Sausage Making Kit a go. Nothing beats homemade snags after all!
If you wake up in the morning and feel like making fluffy buttermilk pancakes but don’t have buttermilk in the fridge, what do you do? Simply make your own!
Traditional buttermilk refers to the liquid left over after churning butter out of cream. Leaving the milk to sit before skimming off the cream creates a naturally occurring lactic acid-producing bacteria which gives the buttermilk a tart taste.
Cultured buttermilk is produced by adding culture to pasteurised and homogenised milk. A version of this called acidified buttermilk is made by adding acid to milk, such as lemon juice or vinegar and leaving for 10 minutes to curdle.
Buttermilk is an amazing ingredient that works wonders to an otherwise ordinary pancake recipe. Its acidic content reacts with your leavening agent (like baking powder or baking soda) to produce tiny bubbles or gas. These bubbles keep your pancakes light and airy as they cook. Buttermilk also breaks down the gluten in your batter to produce a more tender crumb. Finally, it gives that subtle tanginess and flavour in pancakes that we all love.
While you can easily make fluffy pancakes with store-bought buttermilk, making it from scratch is easy. You only need two ingredients plus a few minutes of waiting.
Love eating pizza? We do, too! And it tastes even better when made with a crisp crust done from scratch. It’s a good thing making one at home is quite simple even without the help of a mixer.
Continue reading “Pizza Dough Recipe”
Quesadillas are so easy, anyone can make them at home. And when paired with homemade refried beans, they become even more tasty. If you’re looking for an easy lunch, try this recipe at home.
