There won’t be the usual celebratory racket around the dining table at West Coolup’s Salisbury Grange farm this year but the heart of the Kitchen Warehouse empire will keep beating, just as it always has for the past 50 years.Continue reading “Easter at Salisbury Grange”
Learn how to create a perfect four-layer chocolate cake with vanilla berry frosting, chocolate ganache drip and pretty garden-fresh flowers to finish it off. Kitchen Warehouse welcomes Paula of Charles and Violet into the kitchen to share her recipe and some great basic piping techniques for beginners.Continue reading “Chocolate Semi Nude Layer Cake Recipe”
Mums are simply amazing. They can manage to be fabulous at work and still be our fun and caring mums at home. So on mum’s special day, show how much you appreciate her by treating her to a delicious breakfast, delivered right to her cosy bed! Need help in choosing the perfect recipe? Check out these hints from our super mums at Kitchen Warehouse.
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”
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”
Whenever the opportunity presents, Kitchen Warehouse CEO Peter Macaulay loves spending time at the family’s farm, Salisbury Grange. When it comes to cooking, Peter isn’t afraid to explore different cuisines —just like this chimichurri sauce recipe.
Continue reading “Pete’s Argentine Chimichurri Sauce Recipe”
Getting tired of the usual dips? It’s time you make this extraordinarily bright beetroot dip with an unforgettable sweet and spicy flavour. This vivid magenta beetroot dip will make your spread pop and add oomph to your crudités, bread, pretzels, or crackers.
The best part is this beetroot dip is a cinch to make with the new Vitamix Ascent blenders. Make it in half an hour and have enough dip to serve two dozen people. That’s how you get the party started!
Continue reading “Sweet and Spicy Beetroot Dip Recipe”
When you walk into one of our stores, you are sure to always find something cooking or brewing in our kitchen. And what you might find cooking this time of year are soft, sweet, and freshly baked hot cross buns.
Continue reading “Mini Hot Cross Buns Recipe”
Looking for a super indulgent dessert that ticks all the healthy boxes? Is that even possible?
Look no further. The lovely wellness coach Shan Cooper of My Food Religion has us salivating at the mere image of this raw peanut butter slice. It’s got no processed sugar, no flour, no dairy, nothing traditional desserts have, requires no baking, and yet tastes as sinful…but isn’t. This is a wholly vegan and gluten-free recipe with a lot of natural and whole ingredients that are good for you.
During a recent holiday, my four-year-old son decided to become a vegetarian. We were driving along the beautiful Pacific coast and saw some cows grazing. Somehow it was mentioned that beef comes from cows, which he apparently had no idea of. Then and there he decided not to eat animals anymore. Continue reading “Zoodles and Balsamic Tomatoes Recipe”