Available in-store only
Steak Knife Caffe
Steak Knife Caffe
Precision & elegance
Experience culinary finesse with our Sleek Stainless Steel Steak Knife. Meticulously forged from top-tier stainless steel, it guarantees enduring sharpness for smooth cutting. The handle's ergonomic design provides a comfortable hold, seamlessly blending style and practicality. Elevate your dining occasions with this stylish and dependable steak knifeāa versatile choice for both daily meals and celebratory gatherings.
PREMIUM 18/10 STAINLESS STEEL
Our 18/10 cutlery & serving utensils are made from top-grade 18/10 stainless steel, known for its exceptional durability, resistance to rust, and long-lasting shine. You can trust that these utensils will stand the test of time, even with daily use.
Materials:Ā 18/10 Stainless Steel
Dimensions:Ā 23cm
Care instructions:
- Dry with soft cloth directly after washing
Made in Korea
Product Specifications
Product Specifications
Material: Stainless Steel
Weight: 124g
Length: 22.8cm
Country of Origin: China
Care Instructions
Care Instructions
Dishwasher safe
Shipping & Returns
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.
BUY WITH PEACE OF MIND
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.
WEBSITE: Contact Us Here
EMAIL: website@wheelandbarrow.com.au
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SKU:40518
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COQ AU VIN
Serves 4-6 Ā INGREDIENTS 8 chicken thighs, boneāin (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish Ā METHOD 1. Prepare the chicken Place the chicken pieces in a large dish Ā pour over the red wine. Cover Ā refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine Ā pat dry. Reserve the wine. Preheat the oven to 180Ā°C. 2. Coat Ā braise the chicken Heat a large castāiron pot over mediumālow heat. Add the speck Ā cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to mediumāhigh. In a bowl, mix the flour with salt Ā pepper. Working in batches, coat the chicken pieces in the seasoned flour Ā cook in the pot, turning once, until golden on both sides (about 4ā5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot Ā cook until softened. Add the garlic Ā cook for 1ā2 minutes until fragrant. Add the pearl onions (or halved onions) Ā mushrooms Ā cook for a further 3ā4 minutes. Stir in the tomato paste Ā cook for about 2 minutes, allowing it to darken slightly. Add the brandy Ā deglaze the pot, scraping up any browning from the base. 4. Combine Ā cook Return the chicken Ā speck to the pot. Pour in the reserved wine Ā add the bay leaves Ā thyme. Bring to a gentle simmer. Cover the pot Ā transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through Ā the vegetables are soft. Remove from the oven. Discard the herbs Ā bay leaves, then remove the chicken Ā set aside. Place the pot back on the stovetop Ā simmer the sauce to reduce Ā thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce Ā warm through. Ā TO SERVE Serve garnished with chopped parsley Ā a creamy bed of mashed potatoes. Ā
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Roasted Cauliflower With Hummus
Serves 4-6Ā INGREDIENTS 1 cauliflowerĀ head, outer leaves removed 60mLĀ olive oil, plus extra for drizzling Salt &Ā freshly ground black pepper, to taste 450g hummus (weĀ recommendĀ pine nut hummus,Ā for extraĀ flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallotsĀ METHODĀ PreheatĀ Ā Preheat the oven to 220Ā°C.Ā ParĀ cookĀ & seasonĀ Place the cauliflower in the microwaveĀ &Ā cook on high for 8 minutes, or until just tender.Ā Transfer the cauliflower to a baking tray lined with baking paper. Rub allĀ over withĀ 60mLĀ ofĀ olive oilĀ &Ā season generously with saltĀ &Ā pepper.Ā RoastĀ RoastĀ in the preheated ovenĀ for 30 minutes, or until deeply goldenĀ &Ā crisp on the outside.Ā TO SERVEĀ Spread the hummus onto aĀ largeĀ serving plate,Ā running the hummus around the edge. Sprinkle with toasted cumin seedsĀ &Ā fried shallots.Ā Place the roasted cauliflower in theĀ centreĀ of the plateĀ &Ā finish with a drizzle of olive oil.Ā Serve warm as aĀ sharingĀ platter or side dish.Ā Ā TOOLSĀ Non Stick Oven TrayĀ Glass Oil BottleĀ Acacia Wood Salt & Pepper MillĀ
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