Table Spoon Elite
Table Spoon Elite
In stock
Add a touch of sophistication to your dining
Introducing our Modern Stainless Steel Table Spoon—a contemporary twist on culinary essentials. Crafted with precision from high-quality stainless steel, this spoon seamlessly combines durability with a sleek design. Its minimalist aesthetic and brushed finish make it a statement piece for any dining occasion, adding a touch of sophistication to your table setting.
The ergonomically designed handle ensures a comfortable and balanced grip, allowing you to effortlessly navigate through soups, salads, and everything in between. Whether you're hosting a chic dinner party or enjoying a casual family meal, this stainless steel table spoon complements any culinary style. Elevate your dining experience with the refined charm of the Modern Stainless Steel Table Spoon—a must-have for those who appreciate the marriage of functionality and contemporary elegance.
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: 18/10 Stainless Steel
Dimensions: 21cm
Care instructions:
- Dry with soft cloth directly after washing
Made in China
Product Specifications
Product Specifications
Material: Stainless Steel
Weight: 73g
Length: 21cm
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:40039
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Serves 4-6 INGREDIENTS 8 chicken thighs, bone‑in (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 METHOD 1. Prepare the chicken Place the chicken pieces in a large dish pour over the red wine. Cover refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt pepper. Working in batches, coat the chicken pieces in the seasoned flour cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot cook until softened. Add the garlic cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions) mushrooms cook for a further 3–4 minutes. Stir in the tomato paste cook for about 2 minutes, allowing it to darken slightly. Add the brandy deglaze the pot, scraping up any browning from the base. 4. Combine cook Return the chicken speck to the pot. Pour in the reserved wine add the bay leaves thyme. Bring to a gentle simmer. Cover the pot transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through the vegetables are soft. Remove from the oven. Discard the herbs bay leaves, then remove the chicken set aside. Place the pot back on the stovetop simmer the sauce to reduce thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce warm through. TO SERVE Serve garnished with chopped parsley a creamy bed of mashed potatoes.
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Serves 4-6 INGREDIENTS 1 cauliflower head, outer leaves removed 60mL olive oil, plus extra for drizzling Salt & freshly ground black pepper, to taste 450g hummus (we recommend pine nut hummus, for extra flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallots METHOD Preheat Preheat the oven to 220°C. Par cook & season Place the cauliflower in the microwave & cook on high for 8 minutes, or until just tender. Transfer the cauliflower to a baking tray lined with baking paper. Rub all over with 60mL of olive oil & season generously with salt & pepper. Roast Roast in the preheated oven for 30 minutes, or until deeply golden & crisp on the outside. TO SERVE Spread the hummus onto a large serving plate, running the hummus around the edge. Sprinkle with toasted cumin seeds & fried shallots. Place the roasted cauliflower in the centre of the plate & finish with a drizzle of olive oil. Serve warm as a sharing platter or side dish. TOOLS Non Stick Oven Tray Glass Oil Bottle Acacia Wood Salt & Pepper Mill
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