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Product Specifications
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Care Instructions
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Shipping & Returns
We deliver to anywhere inside Australia, excluding Northern Territory. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. Flat Rate Metro Delivery of $14.95 + FREE SHIPPING on all Metro orders over $149* More Info here.
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We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below* You can read our full terms and conditions here.
BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs.
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EMAIL: website@wheelandbarrow.com.au
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Winter Spiced Mulled Wine
Serves 4-6 INGREDIENTS · Peel of 2 oranges (large strips) · Peel of 1 lemon (large strips) · Peel of 1 lime (large strips) · Juice of 1 orange · 200g caster sugar · 6 whole cloves · 1 cinnamon stick · 3 fresh bay leaves · 1 whole nutmeg, for grating · 1 vanilla pod, halved lengthways · 2 star anise · 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) METHOD 1. Prepare the citrus Using a vegetable peeler, peel large sections of zest from the oranges, lemon, lime, avoiding the bitter white pith. 2. Infuse the base Place the caster sugar into a large saucepan over medium heat. Add the citrus peels squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves, about 10 fine gratings of nutmeg. Split the vanilla pod lengthways add it to the pan. 3. Dissolve the sugar with red wine Pour in just enough red wine to cover the sugar. Stir gently allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices Increase the heat bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low add the star anise remaining red wine. Gently heat for about 5 minutes until warm aromatic, making sure not to boil. TO SERVE Ladle into heatproof glasses serve warm. TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle
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Cucumber Tea Sandwiches
Makes about 15 round sandwiches. INGREDIENTS • 250g cream cheese, softened• 25g sour cream• 1½ Tbspn fresh chives, finely chopped• 1½ Tbspn fresh dill, finely chopped (plus extra fronds for garnish)• Salt and freshly ground black pepper, to taste• 15 slices soft white bread, crusts removed• 30 thin slices cucumber METHOD 1. In a small bowl, combine the cream cheese, sour cream, chives, and dill. Season with salt and pepper and mix until smooth and well combined. 2. Lay the bread slices on a board. Using a round cutter (such as a scone cutter), cut two circles from each slice of bread. 3. Spread a generous layer of the cream cheese mixture onto one side the bread round. 4. Top each with two thin slices of cucumber, then gently press together if making sandwich pairs. 5. Garnish with a small frond of fresh dill. 6. Serve immediately or cover lightly and refrigerate until ready to serve. GET THE LOOK Scone cutterCake stand
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