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  • Homemade Pasta

    Homemade Pasta

    Ingredients


    • 200g ‘00’ pasta flour
    • 1 egg
    • 1 egg yolk
    • Pinch of salt
    • Water

    Method

    Place the flour on your work surface & make a well in the centre. Add the salt, egg & egg yolk & add a little water. Mix together to form a dough & knead for a few minutes until smooth. Wrap in plastic wrap & chill for half an hour. Cut the dough into 2 pieces & flatten it with your hands. Dust with flour & using a pasta machine roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length you will need to cut the lengths to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out.          


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  • Spring pasta

    Spring pasta

    Ingredients

    • 500g fusilli pasta
    • 1 bunch broccolini, blanched and roughly chopped
    • 80g peas
    • 500g broad beans, peeled and blanched
    • 1 bunch asparagus, blanched and sliced
    • 1 chilli, sliced
    • 3 garlic cloves, chopped
    • Pecorino, grated to garnish
    • ¼ bunch parsley, chopped
    • 1 lemon zest and juice
    • 1 lemon segments, chopped
    • 100ml chicken stock


    Method
    Boil the pasta in a pot of salted water until cooked and drain. In a large frypan add a little oil and sauté the chilli and garlic, add the drained pasta stock and toss, add the brocollini, peas, broad beans asparagus. Add the lemon zest and juice lemon segments and parsley and season to taste.          

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  • Pasta Machine Instructions

    Pasta Machine Instructions

    Setting Up Your Machine

    1.  Before first use, wipe machine and working area with a damp cloth.
    2.  Use the clamp to fix the pasta machine to the the bench and insert crank ready for use.
    3.  Pull out the thickness control dial and turn it to Position 7. This will open the two rollers,
        now youre ready to start rolling pasta!

    Rolling Dough
    While the machine is set to position 7, turn the crank handle, and pass a small piece of dough through the machine, repeat this process 5-6 times, folding the dough over each time and adding flour if necessary. Once the dough has reached an even thickness, set dial to Position 6 and pass it through the rollers once. Do the same for Position 5 and so on, until the pasta dough has reached your desired thickness.


    Tips
    1. If the rollers will not cut your pasta cleanly try adding flour as the dough maybe too soft.
    2. If the dough is too dry, or is not caught by the cutting rollers, add a little water before passing it through the smooth rollers several times.

    3. Use a few drops of vegetable oil to lubricate the ends of the cutting rollers.
    4. Never rinse your pasta machine under running water or put into the dishwasher. Use a pastry brush to brush clean.

    Check out our exclusive recipes on our website.

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  • Spring Time Pasta

    Spring Time Pasta

    (serves 8-10)
    Ingredients              

    1 packet cassarecia or fussili pasta

    100g peas

    1 packet frozen broad beans (outer skin removed) or fresh if available

    2 bunches of asparagus cut into 1 in lengths

    1 bunch broccolini, chopped

    1 tsp chilli flakes

    1 zucchini, diced

    120g parmesan cheese, grated

    olive oil

    2 garlic cloves, chopped

    ¼ bunch parsley, chopped

    ¼ bunch dill, chopped

    1 lemon, cut into thin slices

    salt and pepper to taste
     

    Method

    Cook the pasta in salted water until tender. Add the asparagus and broccolini and drain, reserving some of the cooking liquid. In a large frying pan heat a little oil and fry the garlic, add the zucchini and sauté for a few minutes, add the peas, broad beans and the chilli flakes. Add the pasta and toss to combine, adding a little cooking liquid if needed. Add the lemon, fresh herbs and parmesan and season to taste.

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  • Tuna and Zucchini Pasta

    Tuna and Zucchini Pasta

    Ingredients

    (serves 6-8)

    • 2 tuna steaks
    • 1x375g packet good quality penne
    • 2 thick slices fresh sourdough bread
    • 1 handful green beans, blanched & cut in half
    • 2 tbsp fresh thyme, chopped
    • 3 tbsp parsley, chopped
    • 40g pine nuts, roasted
    • A few leaves fresh mint, washed & picked
    • A few leaves parsley, washed & picked
    • 3 zucchinis, sliced
    • 40g capers, rinsed
    • 2 garlic cloves, crushed
    • 3 red onions, sliced thickly
    • Splash red wine vinegar
    • Pinch saffron
    • 10 sprigs fresh thyme
    • 1 lemon zest & juice
    • Olive oil

    For the Basil Dressing

    • ½ bunch basil
    • 1 clove garlic
    • Olive oil
    • Salt to taste

    Method


    Place the bread in a food processor along with the garlic & pulse to chunky breadcrumbs. Add the parsley & thyme. Lightly fry in a pan with olive oil until golden & crisp. Set aside. Marinate the tuna in 1 lemon zest & juice, a drizzle of olive oil, salt & pepper for about ½ hour. In a pan add a little olive oil, the sliced zucchini & saffron & toss for a few minutes until lightly golden. Season with salt & pepper. Cut the red onions into thick slices, place on a tray and drizzle with olive oil, salt and pepper a good splash of red wine vinegar & fresh thyme. Place in the oven and roast until tender. Cook the pasta in salted water & drain just before use. Heat pan & sear the tuna on both sides for about 2 minutes. Set aside to rest before cutting into large chunks. In a large bowl combine the pasta, beans, fresh herbs, capers, zucchini, the basil dressing to taste & the red onion. Sprinkle through some bread crumbs, pine nuts & tuna & toss. Place into a serving bowl & garnish with remaining breadcrumbs.


    For the Basil Dressing


    In a food processor blend the garlic and the basil. Add the oil and season to taste. Set aside.          


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  • Spinach Stuffed Pasta Shells

    Spinach Stuffed Pasta Shells

    Makes 2 large baking dishes
    Serves 10-12

    750g frozen leaf spinach defrosted and chopped

    400g ricotta

    1 onion finely chopped

    1 chilli finely sliced

    Freshly grated nutmeg

    2 garlic cloves finely chopped

    80g grated parmesan

    80g grated provolone picante

    Salt and pepper to taste

    200g bococcini balls

    600ml tomato passata (fresh tomato sauce)

    500g large pasta shells – cooked in salted water until tender. drain


    Sauté the onion, chilli and garlic in a little olive oil until soft. In a bowl combine the spinach, ricotta, grated cheeses and add the onion mix and season well with salt pepper and fresh nutmeg.


    Grease 2 baking dishes and then stuff the pasta shells with spinach filling.  Repeat and place in baking dishes. Drizzle over the tomato sauce and sprinkle over a little extra grated cheese and dot over torn bococcini. Bake in a hot oven until golden on top. Serve hot with a crisp green salad


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  • PASTA MAKER Stainless Steel

    PASTA MAKER Stainless Steel

    There is nothing better than homemade pasta! Make your own lasagne sheets, fettuccine, and narrow tagliolini with this Pasta Machine and pair them with your favourite sauces. 


    • High-quality chrome steel
    • Designed for both elegance and function
    • Can be clamped to work bench


    • $69.95
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  • RAVIOLI CUTTER Set/2

    RAVIOLI CUTTER Set/2

    Make authentic Italian Ravioli pasta at home!


    • Set of 2
    • Made from stainless steel and wood
    • Measures 14.5cm x 11.5cm x 7cm
    • Makes square and round raviolis
    • Ergonomic handle
    • Hand wash only
    • $16.95
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  • Mushroom Ravioli

    Mushroom Ravioli

    Ingredients

    (Serves 4-6)
    Pasta Dough

    • 200g ‘00’ pasta flour
    • 1 egg
    • 1 egg yolk
    • Pinch of salt
    • Water

    Mushroom Filling

    • 1 onion finely diced
    • 2 cloves garlic crushed
    • 3 fresh bay leaves
    • 4 sprigs fresh thyme
    • 2-3 tbsp chopped parsley
    • 3-4 tbsp quark or ricotta
    • 500g mushrooms (swiss brown & white button) finely diced
    • 30g finely grated parmesan

    To Assemble

    • 6 slices pancetta
    • 125g soft goats curd
    • 50g butter
    • ½ bunch sage leaves picked
    • 1 lemon
    • Parmesan cheese to garnish
    • 250g mixed mushroom sliced (pine, swiss brown, button)
    • 2 cloves garlic roughly chopped
    • 1 handful baby spinach

    Method


    Pasta Dough Method


    Place the flour on your work surface & make a well in the centre. Add the salt, egg & egg yolk & add a little water. Mix together to form a dough & knead for a few minutes until smooth. Wrap in plastic wrap & chill for half an hour. Cut the dough into 2 pieces & flatten it with your hands. Dust with flour & using a pasta machine roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length you will need to cut the lengths to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out.


    Mushroom Filling Method


    Heat a little oil in a pan & add the onion, garlic & sauté on low heat until soft. Add bay leaves, mushrooms & fresh thyme & sauté until soft. Allow to cool in the pan, add quark, parmesan, parsley & season to taste. Gently place a sheet of pasta on the ravioli board & place a small spoonful of filling in the holes. Brush between the ravioli and the edges with a little egg wash & then carefully place a sheet of rolled pasta on top. Gently roll over the top to cut the raviolis. Bring a pot of salted water to the boil & add the ravioli. Cook for a few minutes & drain carefully.


    To Assemble


    Place the pancetta on a lined baking tray & bake until crisp. Set aside. Heat a little oil in a pan & sauté the mushrooms. Add the garlic, and cook for a few minutes, season with salt and pepper. While the pasta is cooking, melt the butter in a pan & add the sage. Cook until the sage is crisp and the butter is ragrant & nut brown. Add a squeeze of lemon juice & season with salt & pepper. Arrange the spinach on a plate & top with the cooked mushrooms. Arrange the ravioli & spoon over the butter & sage. Spoon over a small tspn of goats curd, add crisp pancetta & sprinkle with grated parmesan…          


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  • STORAGE JAR  Glass with Oak Wood Lid 1.70L XX Large

    STORAGE JAR Glass with Oak Wood Lid 1.70L XX Large

    Be a part of the Kitchen Organisation Revolution! Not only will this canister keep your pasta, rice and flour fresh and within reach, it will also look amazing in your kitchen! It has a beautifully crafted oak lid, with inner air-tight seal.


    • Keeps ingredients fresh
    • Modern design
    • Hand wash only
    • 1.7L
    • Made of Glass
    • $24.95
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  • STORAGE JAR Glass with Oak Wood Lid 1.30L Litres X Large

    STORAGE JAR Glass with Oak Wood Lid 1.30L Litres X Large

    Be a part of the Kitchen Organisation Revolution! Not only will this canister keep your pasta, rice and flour fresh and within reach, it will also look amazing in your kitchen! It has a beautifully crafted oak lid, with inner air-tight seal.


    • Keeps ingredients fresh
    • Modern design
    • Hand wash only
    • 1.3L
    • Made of Glass
    • $23.95
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  • GNOCCHI BOARD Rubberwood

    GNOCCHI BOARD Rubberwood

    A simple wooden gadget, it will add the all-important ridges to your gnocchi and pasta, creating the perfect shape for the sauce to cling to.


    • Easy to use
    • Hand wash only
    • $6.95
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  • STORAGE JAR Glass with S/S Press Lid  1.7L X-Large

    STORAGE JAR Glass with S/S Press Lid 1.7L X-Large

    Be a part of the Kitchen Organisation Revolution! Not only will this canister keep your pasta, rice, or other ingredients fresh and within reach, it will also look amazing in your kitchen!


    • Keeps ingredients fresh
    • Classic design
    • Suits any decor
    • Glass with Stainless Steel lid
    • Press-fit lid
    • Hand wash only
    • 1.7L
    • H 29cm D 10.5cm
    • $22.95
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  • COLANDER Iron Powder Coat White 24x13.2cm

    COLANDER Iron Powder Coat White 24x13.2cm

    Make rinsing vegetables or draining pasta a more glamorous experience with this white powder coated colander.

    • Iron Powder Coat
    • 24x13.2cm
    • Not for use in oven, microwave or freezer.
    • $24.95
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  • Noodle paella

    Noodle paella

    (serves 12-14)


    8 tablespoons olive oil

    400g angel hair pasta, (spagettini) broken into 3 lengths
    salt and pepper, to taste

    3 bay leaves
    a good pinch of saffron threads
    5 cloves garlic, crushed

    2 chillies finely, sliced

    3 celery stalks, finely diced

    ½ fennel, finely diced (optional)

    2 onions, finely diced

    1 large red capsicum 

    6 diced tomatoes or 1 can crushed tomatoes
    400g cockles, rinsed

    300g calamari, sliced

    ½ tsp chilli powder

    1 tablespoon smoked paprika
    1 litre chicken or vegetable stock, or water
    300g medium Australian prawn meat
    ½ bunch fresh dill, chopped

    ½ bunch fresh parsley, leaves chopped
    lemon or lime wedges
    1 lemon zest


    Crush 2 cloves of garlic add 2 tablespoons olive oil, lemon zest, chilli powder and combine. Add the prawns and calamari and allow to marinate while you prepare the rest of the dish.


    Heat 4 tablespoons of oil in a paella pan, and add the broken pasta in batches until lightly golden and remove. Heat the remaining oil and add the onion, garlic, celery, fennel chilli and capsicum and sauté until soft. Add the tomatoes, bay leaves, saffron, smoked paprika and season with salt and pepper. Add the stock and then the fried pasta and cook on gentle heat until al dente. Add the cockles, prawns and calamari and cover and simmer for about 5 minutes until the seafood is cooked, the pasta is tender and the stock has absorbed.


    Allow to rest for 5-10minutes and then add lemon/lime wedges and sprinkle with chopped herbs.

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  • CAST IRON CASSEROLE Round 32.5cm pale blue

    CAST IRON CASSEROLE Round 32.5cm pale blue

    Our Cast Iron Pot is great for slow-cooking recipes. Also for cooking warm-hearty soups, pasta and sauces, whole chicken, curries, slow roasting, rice dishes, homemade breads, and desserts. From pork knuckle to vegetable soups, lamb legs to pasta dishes, briyani to poaching pears, they are an absolute must for every household.


    Great serving size for 4-8 people. To be used on the stove-top, in the oven and under the grill. Suitable for use on all heat sources including electric, gas, ceramic, halogen and induction. Cast iron is one of the most efficient forms of cooking as it holds and distributes heat evenly, longer, slower cooking times maximise the flavour, producing delicious, moist and succulent meals.

    • Hand wash only once cool
    • Not suitable for microwave or dishwasher
    • Please refer to our care instructions for best results, and online for recipe ideas...
    • $159.95
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  • CAST IRON POT Round 25.5cm pale blue

    CAST IRON POT Round 25.5cm pale blue

    Our Cast Iron Pot is great for slow-cooking recipes. Also for cooking warm-hearty soups, pasta and sauces, whole chicken, curries, slow roasting, rice dishes, homemade breads, and desserts. From pork knuckle to vegetable soups, lamb legs to pasta dishes, briyani to poaching pears, they are an absolute must for every household.


    Great serving size for 4-8 people. To be used on the stove-top, in the oven and under the grill. Suitable for use on all heat sources including electric, gas, ceramic, halogen and induction. Cast iron is one of the most efficient forms of cooking as it holds and distributes heat evenly, longer, slower cooking times maximise the flavour, producing delicious, moist and succulent meals.

    • Hand wash only once cool
    • Not suitable for microwave or dishwasher
    • Please refer to our care instructions for best results, and online for recipe ideas...
    • $139.95
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  • HOMEMADE JARS Set/6 250ml

    HOMEMADE JARS Set/6 250ml

    This set of 6 preserving jars is perfect for reliable food storage up to 250 ml. The lid has a traditional pattern for that decorative touch. These jars can store homemade jams, pasta, or baking ingredients. 


    • 250ml
    • Set of 6
    • 2-part lid
    • Also use as a drinking glass
    • $19.95
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  • PRESERVING JARS Mason Set/6 500ml

    PRESERVING JARS Mason Set/6 500ml

    This set of 6 preserving jars is perfect for reliable food storage up to 500 ml. The lid has a traditional pattern for that decorative touch. These jars can store homemade jams, pasta, or baking ingredients. 


    • 500ml
    • Set of 6
    • 2-part lid
    • Also use as a drinking glass
    • $24.95
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  • CASSEROLE POT Round Cast Iron Grape 32.5cm 7L
    • SALE!

    CASSEROLE POT Round Cast Iron Grape 32.5cm 7L

    Our Cast Iron Pot is great for slow-cooking recipes. Also for cooking warm-hearty soups, pasta and sauces, whole chicken, curries, slow roasting, rice dishes, homemade breads, and desserts. From pork knuckle to vegetable soups, lamb legs to pasta dishes, briyani to poaching pears, they are an absolute must for every household.


    Great serving size for 4-8 people. To be used on the stove-top, in the oven and under the grill. Suitable for use on all heat sources including electric, gas, ceramic, halogen and induction. Cast iron (Chasseur Pots) is one of the most efficient forms of cooking as it holds and distributes heat evenly, longer, slower cooking times maximise the flavour, producing delicious, moist and succulent meals.

    • Hand wash only once cool
    • Not suitable for microwave or dishwasher
    • Please refer to our care instructions for best results, and online for recipe ideas...
    • $76.00 $159.95
      • SALE!
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  • CASSEROLE POT Round Cast Iron Grape 25.5cm 4.6L
    • SALE!

    CASSEROLE POT Round Cast Iron Grape 25.5cm 4.6L

    Our Cast Iron Pot is great for slow-cooking recipes. Also for cooking warm-hearty soups, pasta and sauces, whole chicken, curries, slow roasting, rice dishes, homemade breads, and desserts. From pork knuckle to vegetable soups, lamb legs to pasta dishes, briyani to poaching pears, they are an absolute must for every household.


    Great serving size for 4-8 people. To be used on the stove-top, in the oven and under the grill. Suitable for use on all heat sources including electric, gas, ceramic, halogen and induction. Cast iron (Chasseur Pots) is one of the most efficient forms of cooking as it holds and distributes heat evenly, longer, slower cooking times maximise the flavour, producing delicious, moist and succulent meals.

    • Hand wash only once cool
    • Not suitable for microwave or dishwasher
    • Please refer to our care instructions for best results, and online for recipe ideas...


    • $60.00 $139.95
      • SALE!
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  • OIL DISPENSER Glass with Ceramic Lid 2L

    OIL DISPENSER Glass with Ceramic Lid 2L

    Our latest addition to our condiment range. These stylish oil and vinegar bottles  are perfect for use kitchen to table.

    Easy to fill and pour, start creating your own flavoured oils and vinegars ready  to use as a drizzle for a salad, pizza or pasta, dumplings or noodles, or  any number of your favourite dishes.

    • $24.95
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  • OIL JAR 450ml

    OIL JAR 450ml

    Our latest addition to our condiment range. These stylish oil and vinegar bottles  are perfect for use kitchen to table.

    Easy to fill and pour, start creating your own flavoured oils and vinegars ready  to use as a drizzle for a salad, pizza or pasta, dumplings or noodles, or  any number of your favourite dishes.

    • $9.95
    More
  • OIL JAR Round Base 450ml

    OIL JAR Round Base 450ml

    Our latest addition to our condiment range. These stylish oil and vinegar bottles  are perfect for use kitchen to table.

    Easy to fill and pour, start creating your own flavoured oils and vinegars ready  to use as a drizzle for a salad, pizza or pasta, dumplings or noodles, or  any number of your favourite dishes.

    • $9.95
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  • Shakshuka or Chakalaka

    Shakshuka or Chakalaka

    Ingredients

    (serves 4-6)

    • ½ tsp cumin seeds
    • 60ml olive oil
    • 1 large onions, peeled and sliced
    • 2 garlic cloves, crushed
    • 1 red capsicum cut into 2cm strips
    • 1 yellow capsicum, cut into 2cm strips
    • 1 green capsicum, cut into 2cm strips
    • 2 tsp soft brown sugar
    • 2 fresh bay leaves
    • 1 can red kidney beans, drained and rinsed
    • 4 thyme sprigs, picked and chopped
    • ¼  bunch flat-leaf parsley, chopped
    • ½ bunch fresh coriander, chopped
    • 2 large ripe tomatoes, roughly chopped
    • 1 red chilli chopped
    • ½ tsp cayenne pepper
    • 1 tsp smoked paprika
    • Salt and pepper
    • Up to 150ml water
    • 4 free-range eggs

    Method

    Dry-roast the cumin in a pan on high heat for two minutes and set aside. Add the olive oil and sauté the onions for a few minutes then add the capsicums, sugar, bay leaves, thyme, parsley, cumin and half of the coriander, and cook on high heat to get a nice colour. Add the tomatoes, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding a little water from time to time to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. Place into 4 small serving dishes, (or one large) and  make little indentations in the mixture and break an egg onto the top of each dish. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with labneh and harissa. Labneh is simply drained natural yogurt, seasoned with salt and a little crushed garlic and harissa is a chilli paste.          


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  • Marble Care Instructions

    Marble Care Instructions

    Marble is porous, soft, and chemically sensitive, it can be marked by acids, including soft drinks & juice. It can also absorb oils, other liquids & is easily stained. Clean with warm water and a soft cotton cloth. To clean any marble surface, lightly dampen a clean, absorbent cotton towel (don't get the marble soaked). Use another towel to wipe it completely dry. Never use any harsh chemical wipes, spray cleaners or dish soaps of any kind to clean up this surface.


    The best way to prevent stains is to treat the surface with a protective sealer. The sealer fills in the pores and repels spills on the surface, allowing you time to completely wipe it away. Make sure it is food safe. If left unsealed, spills and everyday stains can easily penetrate the surface.


    • Clean up spills immediately to minimize damage to your marble.

    • Use trivets or mats under hot dishes and cookware.

    • Use coasters under glasses, especially if they contain alcohol or citrus juices.


    • DO NOT wait to clean up spills on stone.

    • DO NOT place in the microwave or dishwasher, hand wash only.

    • DO NOT use cleaners that contain acid

    • DO NOT use vinegar, bleach, ammonia or other general-purpose cleaners.

    • DO NOT use abrasive cleaners such as dry cleansers or soft cleansers.

    • DO NOT use alkaline cleaners not specifically formulated for stone.

    • DO NOT use scouring powders and abrasives because they will scratch the surface.



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  • RAVIOLI MAKER

    RAVIOLI MAKER

    Love fresh ravioli? This handy ravioli maker features a non-stick plastic dome mould and metal cutter base, allowing you to make quick work of homemade pillows of delicious ravioli.


    • Measures 11cm x 2cm x 32.5cm
    • Makes 12 5cm ravioli squares
    • Includes metal cutter base and non-stick plastic dome mould
    • Hand wash only
    • $24.95
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  • PLATE Coupe Oval Porcelain White 28x20x5cm

    PLATE Coupe Oval Porcelain White 28x20x5cm

    A very versatile plate. Use it for all sorts of dishes including pavlova, pasta, salads, pies and all the cakes. Classic design, with raised edges, it won’t date and be useful for years. An affordable present to yourself or for a gift. E.g. for a housewarming or engagement.

    • Made in China.
    • Made of Porcelain.
    • DISHWASHER, MICROWAVE and OVEN SAFE (up to 180 degrees Celsius).

    • $19.95
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  • Oven Baked Tagliatelle

    Oven Baked Tagliatelle

    Ingredients                 

    (serves 6-8) For the Pasta Sauce
    • 375g tagliatelle, cooked & drained
    • 1kg beef mince
    • 3 cloves of garlic, peeled & finely diced
    • 2 tins chopped tomatoes
    • 200g button mushrooms, sliced
    • 4 rashes bacon, sliced
    • 2 large tomatoes finely diced
    • 2 sticks of celery, finely diced
    • 2 onions, finely diced
    • 1 tbsp tomato paste
    • 1 chilli, finely sliced
    • 400ml water
    • 1 tsp dried oregano
    • 8 sprigs fresh thyme
    • 2 sprigs rosemary
    • 3 fresh bay leaves
    • Mozzarella, grated
    • Parmesan cheese, grated
    • Sea salt & black pepper to taste
    • Olive oil
    • 100ml cream
    For the White Sauce
    • 300g milk
    • 30g plain flour
    • 30g butter
    • 40g parmesan cheese, grated
    • Nutmeg to taste
    • Salt & pepper
    • 1 bay leaf

    Method
    For the Pasta Sauce
    Add a little oil to a deep frypan & sauté the garlic, celery, onion & chilli until soft. Add the bacon & fry for a few minutes. Add the beef mince & stir while it browns. Add the tomato paste, herbs & tinned tomatoes, water & season with salt & pepper. Add the mushrooms & allow to simmer for about 1 hour. Add the chopped tomatoes & cook for a few more minutes.          For the White SauceMelt the butter & add the flour & cook for a minute. Slowly add the milk & whisk continuously so no lumps form. Add the bay leaf & allow to simmer for about 10 minutes until the flour has cooked out. Add the nutmeg, parmesan & salt and pepper to taste. Set aside.

    To Assemble

    In a large baker add 1kg of the sauce, pasta, 100ml cream and 200g white sauce & combine together. Top with grated mozzarella & parmesan & bake at a high heat until browned. Enjoy with a fresh green salad and crusty bread.          
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  • Salmon Linguine

    Salmon Linguine

    • Serves 6-8
    • 1 leek, thinly sliced
    • 3 cloves garlic, crushed
    • 500g potatoes
    • pinch saffron
    • 150ml cream
    • 140ml sour cream/crème fraiche
    • ½ cup dill, chopped 
    • ½ cup parsley, chopped 
    • 100g baby capers
    • 180g peas
    • 1 tsp chilli flakes
    • 1 lemon zest and juice
    • 400g hot smoked salmon, broken into rough chunks
    • 200g Atlantic Salmon fillet, skin removed
    • 500g linguini
    • olive oil
    • 30g butter
    • Pangrattato, to garnish
    • Burrata (optional)- makes it quite indulgent!
    • extra lemon to serve


    Marinate Atlantic Salmon in lemon zest, a drizzle of olive oil, 1 clove crushed garlic and freshly cracked pepper.

    Wash and peel  the potatoes and cut into small cubes. Boil in salted water with saffron. Once tender remove from the cooking liquid and set aside, reserving the liquid. 

    Boil pasta in salted water until al dente and strain.


    Heat the butter and a little oil in a frying pan then add the leek and remaining garlic and cook until soft. Add the cream, sour cream, capers and chilli, then add the marinated salmon and poach for a few minutes on both sides. Remove the salmon and break into chunks  then add the peas and potato to the cream sauce and  season with a squeeze of lemon, salt and pepper.

    In a large pan combine the pasta and sauce gently toss together then add the herbs and salmon.

    Add a little of the saffron potato water if needed to loosen the pasta. Place into a serving bowl and break open the burrata and sprinkle with  pangrattato and extra lemon on the side.


    For the pangrattato-  process a small ciabatta roll in a food processor with a clove of garlic. Add some olive oil to a frypan and add the crumbs. Fry on medium heat until golden  and crispy. season with finely grated parmesan  and a sprinkle of salt and pepper. 

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  • GRAVY LADLE Bogart 18/10 Stainless Steel 20cm

    GRAVY LADLE Bogart 18/10 Stainless Steel 20cm

    Made of 13/10 stainless steel.

    Length 21cm.

    Dry with soft cloth immediately after wash.

    Made in Korea and Vietnam.

    This cutlery range has everything you need for your fine dining experience. Made from 18/10 grade stainless steel with a shiny finish that is designed to last and be timeless. This range consists of a variety of knives, forks, spoons, teaspoons and serving utensils for everything from pasta to salads. Dry with a soft cloth after washing.

    • $15.95
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  • OYSTER FORK Bogart 18/10 Stainless Steel 14cm

    OYSTER FORK Bogart 18/10 Stainless Steel 14cm

    Made of 18/10 stainless steel.
    Length 14cm.
    Dry with soft cloth immediately after wash.
    Made in Korea and Vietnam.

    This cutlery range has everything you need for your fine dining experience. Made from 18/10 grade stainless steel with a shiny finish that is designed to last and be timeless. This range consists of a variety of knives, forks, spoons, teaspoons and serving utensils for everything from pasta to salads. Dry with a soft cloth after washing.

    • $4.95
    More
  • TABLE SPOON Bogart Stainless Steel 21.5cm

    TABLE SPOON Bogart Stainless Steel 21.5cm

    Made of 18/10 stainless steel.
    Length 21.5cm
    Dry with soft cloth immediately after wash.
    Made in Korea and Vietnam.

    This cutlery range has everything you need for your fine dining experience. Made from 18/10 grade stainless steel with a shiny finish that is designed to last and be timeless. This range consists of a variety of knives, forks, spoons, teaspoons and serving utensils for everything from pasta to salads. Dry with a soft cloth after washing.

    • $6.95
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  • SOUP LADLE 18/10 Stainless Steel 29cm Bogart

    SOUP LADLE 18/10 Stainless Steel 29cm Bogart

    Made of 18/10 stainless steel.
    Length 29cm.
    Dry with soft cloth immediately after wash.
    Made in Korea and Vietnam.

    This cutlery range has everything you need for your fine dining experience. Made from 18/10 grade stainless steel with a shiny finish that is designed to last and be timeless. This range consists of a variety of knives, forks, spoons, teaspoons and serving utensils for everything from pasta to salads. Dry with a soft cloth after washing.

    • $34.95
    More
  • DINNER SET Coupe New Bone 12pce

    DINNER SET Coupe New Bone 12pce

    Made from high quality bone china, that is dishwasher, microwave and oven safe, this dinner set is an everyday essential. The bowl is a versatile style that can be used for cereal, soup, pasta, stews; the list goes on! With the plates being a slim design, they stack perfectly in the dishwasher! 

    • 12 pce set includes
    •  4 x Dinner plate- 27cm
    •  4 x Side plate- 19cm 
    •  4 x Bowl- 17cm x 5cm (H)
    • Exclusive to Wheel&Barrow
    • $119.95
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  • STEAK KNIFE Stainless Steel Bogart 25cm

    STEAK KNIFE Stainless Steel Bogart 25cm

    Made of 18/10 stainless steel.
    Length 25cm.
    Dry with soft cloth immediately after wash.
    Made in Korea and Vietnam.

    This cutlery range has everything you need for your fine dining experience. Made from 18/10 grade stainless steel with a shiny finish that is designed to last and be timeless. This range consists of a variety of knives, forks, spoons, teaspoons and serving utensils for everything from pasta to salads. Dry with a soft cloth after washing.

    • $7.95
    More
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