Time-saving features will serve up breakfast just the way you like it

Whether you’re making tea and toast for breakfast or crumpets for afternoon tea, the new toasters and kettles in the Electrolux Ergosense breakfast range are an essential item for every home. Available in stainless steel, white, red or liquorice, the Ergosense breakfast range includes innovative features and is a stylish addition to any kitchen bench.

ERGOSENSE ELECTRONIC KETTLES 

Introducing the new jug shape electronic kettle with 1.7L capacity, thanks to its intuitive design and custom heat setting, you can now have even more control in the kitchen.

The Ergosense ‘keep warm’ function allows you to maintain a selected water temperature for up to 30 minutes, so you can walk away from the kettle without having to worry about re-boiling it again when you return.

Thanks to the quieter operation from the concealed heating element, you won’t even notice that the kettle is hard at work, except for an attractive and easy to read colour LED illumination, which clearly displays the heating progress.

With maximum power for fast boiling, the new Ergosense electronic kettle can be programmed to one of five preset temperatures, from 50 to 100 degrees Celsius, allowing you easy and precise  temperate control, making the whole process even more user friendly

 For those after a more simple yet stylish option, the new kettle is also available in a traditional and compact shape with 1L capacity. Featuring fast heat up time and quieter operation, this attractive kettle is designed to fit effortlessly into any modern home.

ERGOSENSE TOASTERS

Whether you prefer multigrain or white bread, muffins or crumpets, the new Ergosense 2-slot and 4-slot toasters, with extra wide and self centring slots, allow a variety of breads to be toasted evenly every time.

Optimum electronic controls ensure that the browning of the toast will always be consistent toast after toast. It also allows you to stop the toaster and pop up the bread at anytime, reheat or toast without the risk of over cooking or defrost and toast straight from the freezer. Six setting electronic browning controls ensure consistent results, so you can have your toast exactly the way you like it.

An easy front access control panel with backlit buttons and a high lift lever to safely remove toast means little hands can help in the kitchen too.

Product Marketing Manager of Electrolux Small Appliances Australia, Marine Pestel said, “Electronic controls such as temperature settings and LED displays, will ensure consistent results and allow you to have your breakfast just the way you like it. With their efficient features, these stylish appliances may even leave you with time to treat yourself to some extra shut-eye in the morning.”

The Ergosense electronic kettles and 2-slot toaster will be available in store now. The Ergosense 4-slot toaster will be available from June 2013. The range is available nationally from Harvey Norman, Myer and The Good Guys. For stockist details please call 1300 366 366.

Recommended Retail Prices:

• Electrolux Ergosense Kettle (EEK5203) RRP $79.95
• Electrolux Ergosense Kettle (EEK6603) RRP $119.95
• Electrolux 2-slot toaster (ETS5203) RRP $79.95
• Electrolux 4-slot toaster (ETS5403) RRP $119.95

AEG, an innovative appliance manufacturer, offers a prestigious range of appliances that combine German engineering precision with the ultimate in stylish and graceful design. The AEG Neue Kollektion includes MaxiKlasse™ Ovens, ProCombi™ Steam Ovens, Induction, Gas and Ceramic Cooktops, Designer Rangehoods, Built-in Coffee Machines and ProClean® Dishwashers.

Mr Best said, “I’m a huge fan of AEG appliances – I recently installed the range in my newly renovated kitchen and it has been a fantastic addition to my home. Using high levels of technology, the AEG appliances bring the same level of professional quality that I’m used to in commercial kitchens, into the domestic kitchen.”

Mr Best opened his award winning, French cuisine inspired restaurant Marque in 1999. Over this time his creative, contemporary style of cooking has seen the restaurant receive 10 consecutive 3 Chefs Hat awards and is ranked 61 in the World’s 50 Best Restaurants list. Mr Best’s latest restaurant, Pei Modern, opened in Melbourne in 2012. Since opening, the new restaurant has been awarded Good Food Guide 2013 Best New Restaurant.

John Brown, Electrolux Managing Director said, “Mark Best has received numerous accolades over the past year and brings his individual expertise and cooking style to his role as a brand ambassador for AEG. Mark’s innovative approach to cooking and his creativity is inspiring and we look forward to working with him.”

As part of his role as an AEG brand ambassador, Mr Best is one of six brand mentors in the Winning Appliances Best Home Chef competition. Best Home Chef is a community where food lovers can share recipes, cooking tips and ideas. In May 2013, the top chef, as judged by brand mentors and the community, will take home $50,000 worth of kitchen appliances.

For more information on the AEG range or stockist details please visit www.aeg.com/au

The competition that has generated innovative concepts including the floating air cleaner, Aeroball, the stain tackling, Portable Spot Cleaner, and a portable heating and cooking device, The Snail returns for its 11^th year and today announces the new theme for 2013.  This year, the Electrolux Design Lab competition invites the public to get more involved and join the innovative design journey of creating ground-breaking products and solutions of the future.

Electrolux Design Lab 2013 calls on design students worldwide to compete for a six-month paid internship and prize money by submitting ideas for a design solution that considers evolving challenges set to shape our future.  This year’s theme, Inspired Urban Living, has been influenced by the growth of ‘urbanisation’, where space is becoming limited as an increasing number of the population shift from living in open rural locations into densely populated areas. The question to be answered is what role can design play to ensure that we are prepared and equipped for this social adaptation?

For the first time this design competition with a heritage of ten years is offering the applicants three focus areas to choose from within the theme of ‘urbanisation’, these are social cooking, natural air and effortless cleaning. Plus, in 2013, the brief goes beyond the traditional ‘industrial design’ category and includes consumables and services.

“For us at Electrolux it is important to view design from a broad perspective; all design solutions that enhance the lifestyles and living environments of our consumers are relevant for us to explore. This is why we want to expand the Design Lab competition in 2013 and invite ideas for products, accessories, consumables and services within three key focus areas for future households; social cooking, natural air and effortless cleaning”, explains the Chief Design Officer, Stefano Marzano.

Key Developments for Design Lab 2013

• Taking concepts from further afield:

The entry can be a product, accessory, consumable or service, thus allowing design students from different fields of design to be creative in their approach in finding innovative design solutions for future households.

• Online competition hub:

The best submissions will be published online, offering the students and the public a chance to promote their submissions through social media.

• The concept development process:

The competition divides the design process into stages, allowing the applicants to concentrate on different areas throughout the process. The first focus is on creating the concept, leading through to the visual presentation and technical specifications, allowing the top submissions to continue to develop during the competition.

• Feedback from Electrolux professionals:

As the judging is being conducted in different stages, only the best entrants are given access to the next round and go forward in the competition. The Electrolux professionals will be part of the selection process and they will choose the best submissions and engage themselves in the competition by giving feedback to the entrants and encourage them throughout the process.

The Final

Within the final stage, eight finalists will be invited to participate in a concluding event, where they will present their entries to a jury of world renowned professionals. The jury will consider entries based on intuitive design, innovation and consumer insight when awarding the first prize of a six-month paid internship at an Electrolux global design centre and 5,000 Euros. A second prize of 3,000 Euros and third prize of 2,000 Euros are also available and the public favourite chosen by online votes will be awarded with 1, 000 Euros.

The submission deadline for the first competition stage, a concept description and a sketch, is 15 March 2013. More information about the competition can be found on the Design Lab blog electrolux.com/electroluxdesignlab.

Learn more about Design Lab in Electrolux social media channels:

Design Lab blog:electrolux.com/electroluxdesignlab

Twitter: twitter.com/Electrolux

Flickr: flickr.com/photos/electrolux-design-lab

Pinterest: pinterest.com/electrolux

Instagram: Instagram.com/electrolux

World renowned chef and Electrolux cooking ambassador, Peter Gilmore of Quay Restaurant, encourages everyone to be prepared and stay calm when it comes to cooking meals this Christmas.

“Hosting Christmas Day lunches and dinner parties doesn’t have to become stressful for the host. My advice is to keep it simple and prepare as much as you can in the lead up to cooking your Christmas meal so there is less to do on the day,” said Peter.

Peter provides his advice on how to take the stress out of festive cooking while still impressing guests with a restaurant quality menu:

1. Plan ahead for the festive season menu. Try to do as much as possible the day before so it is not too stressful on the day.
2. Include dishes on your menu that can be made a few days ahead of time.
3. Using high quality seasonal ingredients means you can do less preparation and yet achieve spectacular results.
4. Incorporating a little tradition in a modern way has the effect of maintaining the essence of Christmas but making it new and exciting.
5. Using the right kitchen appliances, such as the Electrolux Compact Combination Steam Oven or the Electrolux Induction Cooktop, will help you save time, create less of a mess and take the heat out of the kitchen.
6. The resting of a large piece of meat is just as important as the correct cooking. Carving a piece of meat too soon may result in losing all of the precious juices.
7. Using a small amount of a luxury ingredient like fresh truffles really gives your festive menu a sense of occasion.

Peter has created the perfect menu that can be shared with loved ones this Christmas:

• Steamed fresh water marron with herb butter, aioli, young leaf and flower salad
• Roasted rib of prime Angus beef with young steamed vegetables, truffle and potato gratin, classic Béarnaise sauce
• Christmas pudding ice cream with caramelised fresh figs

Peter Gilmore’s Festive Season Menu

Steamed fresh water Marron with herb butter, aioli, young leaf and flower salad

Serves 8

 8 x 250 gm live marron
120gms softened unsalted butter
¼ chervil leaves
¼ cup young flat leaf parsley leaves
¼ cup finely sliced chives
Sea salt
Ground black pepper
1 teas fresh lemon juice
½ cup good quality aioli mayonnaise
16 small nasturtium leaves
16 small sorrel leaves
Punnet baby watercress
Punnet baby parsley
Punnet baby celery leaf
16 fresh pea flowers
16 native violets
16 radish flowers
4 small French breakfast radishes
2 tabs extra virgin olive oil

METHOD
Plunge the fresh live marrons into a bucket of iced water. Chill well for 15 minutes. Remove the marron from the iced water, they should be in a cold induced coma. This is the most humane way to dispatch them. Place a sharp knife between the eyes and cut into the head which will kill the marron.

Set your Electrolux steam oven to full steam, place the marrons on a tray and steam the marrons for approximately 8 minutes.

In the meantime lightly chop the chervil and parsley leaves, add them and the chives to the softened butter. Add a couple of pinches of salt and the lemon juice and mix well.

Gently wash all the leaves and flowers in cold water, spin or pat dry.

Thinly slice the radishes and add them to the leaves.

Dress the leaves and flowers in a small amount of top quality extra virgin olive oil and season with sea salt and freshly ground black pepper.

Remove the marrons from the steamer, split them in half lengthways with a large sharp knife through the back of the shell.

TO SERVE
Place each marron on a plate and while hot spoon on some of the herb butter and season with sea salt. Place a spoonful of aioli on each plate and garnish with the leaf and flower salad.

Roasted rib of prime Angus beef with young steamed vegetables, truffle and potato gratin,

classic Béarnaise sauce

Serves 8

1 x prime 4.5kg Angus beef rib
100mls olive oil
Sea salt

Steamed baby vegetables

32 baby purple and orange carrots
16 young white turnips
16 small bulbed spring onions
16 asparagus spears
16 French breakfast radishes
1 small head of cauliflower broken into 16 florets
16 baby leeks
100gms melted butter

Potato and truffle gratin

1.5 kg desiree potatoes
1 x 50gm truffle
600ml fresh cream
1 medium brown onion
1 small clove garlic
100gms unsalted butter
Sea salt
Black pepper

Beef jus

200 mls good quality reduced beef jus

Bernaise

4 egg yolks
350gms unsalted butter
1 teas white wine vinegar
2 tabs white wine
2 eschallots finely diced
1 bunch fresh tarragon
¼ lemon|
1 to 2 teas warm water
Sea salt
Ground black pepper

METHOD
Pre heat your convection oven to 200°C.

Season and oil the beef rib well. In a large frypan seal all the surfaces of the beef then place the beef on a roasting rack with a drip tray underneath. Place the beef in the centre of the oven for 30 minutes at 200°C. Turn the oven down to 150°C, baste the beef with a little extra olive oil and continue to cook for 2 hours at 150°C. The beef is ready when the internal temperature reads 60°C. Check this with a meat thermometer. Allow the beef to rest in a warm place for 20 minutes before serving.

Potato and truffle gratin

Finely slice the brown onion and finely chop the clove of garlic. Saute the onion and garlic in 50gms of unsalted butter until transparent – put aside.

Peel and finely slice the potatoes.

Season the cream with sea salt and black pepper to taste.

In a gratin dish take 25gms of unsalted butter and smear the butter all around the base and sides of the dish.

Add one layer of potatoes with half the onion and garlic, pour on some of the seasoned cream. Add another layer of potatoes and one layer of finely sliced truffle – use half the truffle. Add one more layer of potato and some seasoned cream then the rest of the onion and garlic. Place a final layer of potato and the rest of the seasoned cream. Finish the gratin with small nobs of the remaining 25gms of butter.

Cover the gratin in aluminum foil and bake in the oven at 180°C and bake for 40 minutes.

Remove the potatoes from the oven and put aside until you are ready to serve.

Just before serving return the potatoes to a hot oven and allow to brown on top for 10 to 15 minutes. Remove from the oven and slice the remaining half truffle over the top.

Béarnaise Sauce

In a small saucepan add the white wine vinegar, white wine and the finely chopped eschallots. Reduce this mixture by half over a high heat. Remove from the stove and put aside.

Place the unsalted butter in a clean saucepan and melt over a low heat. Once the butter has completely melted remove any scum from the surface of the butter. Decant the butter by pouring into a new bowl. Discard any watery substance from the melted butter. Now your clarified butter needs to cool to luke warm – about 40°C.

In a metal bowl add the 4 egg yolks, whisk them well. Whisk in the white wine, vinegar and eschallots mixture.

Place this bowl over a saucepan of just simmering water and whisk the egg yolks continuously. Do this for about 2 minutes. Add a squeeze of lemon to the egg yolks and slowly whisk in ladle by ladle the warm clarified butter. Add another squeeze of lemon halfway through the process. Finish with 1 to 2 teaspoons of warm water.

Season with sea salt, black pepper and 1 bunch of finely sliced fresh tarragon.

Keep the béarnaise sauce warm until ready to serve but do not reheat as the sauce may split. Serve in a sauce jug accompanying the beef.

Steamed baby vegetables

Peel and trim baby carrots, white turnips, spring onions and asparagus spears.

Top and tail the baby leeks.

Wash all the vegetables well in cold water.

Arrange the vegetables in a steamer and steam on high for 5 minutes. Do this just before serving the beef.

Dress with melted butter and season with sea salt.

TO SERVE
You can present your beef rib whole surrounded by these baby vegetables and carve at the table accompanied by the potato and truffle gratin, beef jus and béarnaise sauce.

Christmas pudding ice cream with caramelised fresh figs

Serves 8

8 egg yolks
200gms castor sugar
1 vanilla bean
30mls amaretto
200gms dark Christmas pudding crumbled
50gms muscatel raisins
50gms dried cherries
100gms hard almond nougat
100gms caramelised almonds
1L whipped fresh cream
6 egg whites
200gms castor sugar
8 fresh ripe figs
250gms castor sugar
100gms unsalted butter diced

METHOD
Line a terrine tin with cling film.

Have the Christmas pudding, muscatel raisins, dried cherries, almond nougat and caramelised almonds roughly chopped and ready to place in a bowl.

In a separate bowl add the egg yolks, scraped vanilla bean, 200gms castor sugar and amaretto. Whisk well – cook this mixture out over a pot of simmering water whisking continuously for 4 to 5 minutes until a fluffy sabayon is made.

Remove from the heat and continue to whisk for a further 2 to 3 minutes until the bowl is cool, put aside.

Place the egg whites in a mix master bowl and whisk on high while gradually adding 200gms of castor sugar. Once the egg whites reach a nice stiff peak turn off the beater.

Add the whipped cream, cooled sabayon and egg whites together and fold gently.

Add all the dry ingredients and mix thoroughly but gently.

Place the mixture into the lined terrine tin and freeze immediately. Freeze for a minimum of 6 hours before serving.

TO SERVE
Halve the 8 figs, put aside. You will need to do these figs just before serving the ice cream.

Add 250gms of castor sugar to a large non stick fry pan. Turn the sugar into caramel over a high heat.

Once the sugar has melted and turned a light golden brown colour add the half figs cut side down then immediately add the diced unsalted butter. Be careful as the sugar will react by spitting a little.

Carefully turn the figs over in the caramel, baste the figs with the caramel using a spoon then remove the figs to a tray lined with baking paper. Discard the remaining caramel.

Turn out the ice cream terrine onto a large serving platter and remove the plastic lining.

Garnish with the warm caramelised figs. If you choose you can add extra-caramelised almonds, muscatels and dried cherries to the top of the terrine. Dust liberally with icing sugar and serve immediately.

The competition challenged industrial design students to consider how a fuller, sensory experience can be incorporated into everyday, home appliances. The top 10 were chosen from a field of 1,200 entrants across five continents. Finalists will present their concepts to a jury of industry professionals in Milan in late October.

Australian entrant, Amy Mon-Chu Liu from the Queensland University of Technology impressed the judges with her innovative ‘Treat’ entry. The ‘Treat’ combines classic food storage techniques, such as vacuum sealing, with modern remote mobile technology, to create the perfect combination of freshness and, most importantly, convenience.

Electrolux is proud to give young Australian talent the opportunity to showcase their design skills on the worldwide stage and to have their designs critiqued by a panel of industry leaders. Last year, Melbourne based university student, Enzo Kocak, was awarded the global runner-up prize.

Vice President of Design at Electrolux, Henrik Otto, said: “As we are celebrating the ten year anniversary of Electrolux Design Lab, we wanted to give the students a brief that challenged them to create a holistic sensory experience. The ten concepts that have reached to the Design Lab 2012 finals are an overview of the kind of creative design thinking that surprises and challenges us and creates discussion about the future.”

October finals at the Triennale Design Museum, Milan
The 10 finalists are representing: Australia, Brazil, China, Denmark, England, New Zealand, Norway, Poland and Spain; each will present their concepts at the Triennale Design Museum in Milan on the 25 October.

The jury, consisting of award winning chef and restaurateur Davide Oldani, renowned designer Dante Donegani, popular design blogger Kelly Beall and Vice President Design at Electrolux, Henrik Otto will consider entries based on ideas of home appliances that provide a fuller sensory experience when awarding the first prize of a six-month paid internship at an Electrolux global design centre and 5,000 Euros. There is also a second prize of 3,000 Euros and a third prize of 2,000 Euros in the competition.

The 10 finalists can be seen below (in random order).

Please contact Katrina Parker at katrina.parker@openhaus.net.au if you require any further images.

1: Treat

Country: Australia

Designer: Amy Mon-Chu Liu

School: Queensland University of Technology

Tree + Eat = Treat
The Treat seamlessly combines classic food storage techniques, such as vacuum sealing, with modern remote, mobile technology for the perfect combination of freshness and convenience that is more important than ever in our increasingly busy lives. The treat has a clever and intuitive way of communicating and warning you when your food is expiring by firstly, changing colour as the food ages and finally dropping from the tree when the food has expired. You can even access the Treat with a mobile app and tell it to preheat your meal before you even get home. Treat yourself to fresher food and more of your own valuable time with The Treat.

2: Aeroball

Country: Poland

Designer: Jan Ankiersztajn

School: Uniwersytet Artystyczny w Poznaniu

The Aeroball is a revolutionary way to improve the spaces in which we live. In tiny bubbles that float and hover, the Aeroball cleans and filters the air while hovering in place. When filtration is not enough, the Aeroball also comes in scented varieties. Designed with inspiration from nature, the glowing shell of the sphere absorbs light during the day and radiates at night, a delicate indoor firefly always working to improve the air that we breathe. Space is such a valuable commodity these days so the Aeroball works to purify and refresh the environments we live in more precious and beautiful.

3: Easystir

Country: Norway

Designer: Lisa Frodadottir Låstad

School: Norwegian University of Science and Technology

The Easystir stirs your perfectly planned dinner for you so your hands are free to make the most of life. By utilising magnets that react to your induction stove the Easystir will literally save you time and money by never needing to be charged, batteries replaced or plugged into a wall socket. The stirring speed can be adjusted easily by the user; while the Easystir adjusts itself to fit into almost any pot. It’s compact, dishwasher safe and can be stored as simply and neatly as any other kitchen utensil. While Easystir is working hard in the kitchen you are free to spend more time with your friends and family.

4: ICE

Country: Spain

Designer: Julen Pejenaute

School: Universidad Politecnica de Valencia

ICE sheds new light on the world of cooking. ICE can not only be used as basic lamp with adjustable brightness or colour to fit the mood of any dining occasion. “Experience” is one mode used to enhance your meal by adding interactive backgrounds that react to you movements and creating dynamic links between objects on the table. When placed above any cooking or dining area ICE can scan its surroundings and assist the user in creating the best meal to suit any occasion. ICE can scan ingredients you’ve already chosen to cook and give suggestions on meals that can be made from those ingredients. The user can also access a vast database of recipes and ICE will guide you every step of the way. ICE is a great way to learn and experience a whole new world of cooking in your own home.

5: Mo’Sphere

Country: Mexico

Designer: Yunuén Hernández

School: Centro de Investigaciones de Diseño Industrial- UNAM

The excitement and adventure of creating something new is what makes cooking fun. Mo’Sphere allows the user to experiment with and experience new flavours and sensations through the exciting world of molecular cooking, which up till now has been dominated by celebrity chefs and Five Star restaurants. This molecular cooking appliance makes use of physical and chemical reactions during cooking. The result? Flash freezing, foams, frosts, gelés and even cotton candy. With Mo’Sphere your kitchen becomes a place of exciting new creations and tastes the like you’ve never known.

6: SmartPlate

Country: United Kingdom/Romania

Designer: Julian Caraulani

School: Coventry University

Share the recipe of sound with SmartPlate. SmartPlate is the world’s first intelligent dish that physically understands food and transforms it into sound, completing the circle of senses by which we understand what we eat. The plate wirelessly connects to your mobile device, then by measuring different aspects of your ingredients it identifies food and precisely attaches musical notes, harmonies and rhythm to each ingredient. The user can actively listen, compose and interact with recipes of sound, sharing the experience in the most intimate way: by music.

7: Spummy

Country: Brazil

Designer: Alexandre de Bastiani

School: Pontifícia Universidade Católica do Paraná

The Spummy is the future of flavour creation. Using nano-technology the Spummy creates edible foam with any flavour or combination of flavours you can imagine. With endless possibilities of flavour combinations this is the perfect tool for those looking to impress. Spummy is inspired by Ferran Adrià, the inventor of flavoured foam that helped win him Restaurant of the Year four years in a row. With the Spummy the future of 5 star cuisine is possible in your own home.

8: Impress

Country: New Zealand

Designer: Ben de la Roche

School: Massey University

How many times have you put left overs in the fridge and forgotten about them, only to come back a week later and find them spoiled? Impress completely transforms the way we refrigerate. Impress is a refrigeration wall that holds your food and drinks for you, out in the open and not behind closed doors so you will always remember the lunch you prepared for work or find that midnight snack with ease. Also, Impress refrigerator does not refrigerate when there is nothing in it and uses less power the fewer items are pressed into it. Waste no more leftovers, waste less space and save more money with Impress.

9: Memory


Country: 
China

Designer: WenYao Cai

School: Guangdong Industry Technical College of China

A small but important part of many people’s lives is the intimacy of having a barista who remembers who you are and more importantly how you have your coffee. Memory is a coffee maker that uses hand print recognition to make the right cup of coffee for the right person. Whether you want weak, medium or strong coffee or maybe you prefer an espresso to a ristretto. Any way that you might think the perfect cup of coffee is made, Memory will remember every time. You tell it what you want, it scans your hand and the next time you want that exact same cup of coffee Memory is ready and waiting to serve it to you.

10: Tastee


Country: Denmark

Designer: Christopher Holm-Hansen

School: Technical University of Denmark

Don’t you wish you had the sophisticated palette of a professional chef? The Electrolux Tastee is a taste indicator that is used when cooking to assist the chef in bringing out the flavours in the meal. The Tastee is the shape and size of a regular spoon but with one main difference, The Tastee tastes for you. Using receptors based on the human taste bud the Tastee tells you what you need, what you don’t and maybe even something you would never imagine. Tastee helps you make the perfectly balanced, flavourful meal for you and your family to enjoy.

World-renowned chef and Electrolux Cooking Ambassador, Tetsuya Wakuda, is passionate about developing the talents of the next generation of young chefs, encouraging children to get involved in the kitchen and extend their cooking skills.

Tetsuya said, “Cooking is an essential skill for all young children. It teaches them the importance of preparing meals using fresh ingredients and encourages them to lead a healthy lifestyle.

“It’s important to support the enthusiasm our budding young chefs are showing towards food and cooking. Giving passionate young foodies the chance to cook more complex dishes allows them to advance their creativity and gives them a sense of achievement.”

Tetsuya recommends the following when cooking with your kids:

• If a child is learning to cook, keep it simple. As they progress, give them new recipes to ensure they continue developing their skills and expertise
• Help children understand different ingredients, where they come from and why they are used
• Encourage children to try different foods from an early age to develop their palates
• Use appropriate appliances. Electrolux Induction Cooktops are great for cooking with children because there is no open flame and as the surface heats the pan rather than the surface area, it is cool to touch, reducing the risk of burnt fingers
• No matter what their skill level, supervision is a must. Be aware of what your children are doing at all times

For children who are eager to help but are still learning the basics of cooking, Tetsuya’s scrambled eggs with ricotta & creamed corn recipe is a simple dish, perfect for spoiling the family.

If your child is more ambitious when it comes to cooking, why not try Tetsuya’s delicious twice-cooked chicken with bread sauce. This is a perfect recipe for strengthening the skills of any mini masterchef, while also treating the family to a restaurant quality meal at home.

Scrambled Eggs with Ricotta & Creamed Corn

Serves 2

Ingredients

4 Eggs

1-2 Teaspoons Creamed corn

80ml Cream

4 tsp Grated Parmesan Cheese

Pinch of Salt & Pepper

1 tsp Extra Virgin Olive Oil

25g Butter

100 grams Ricotta Cheese

Chives to garnish

Pinch Truffle Salt (Optional)

Method

Crack four eggs into a bowl and cut the egg yolks with a fork, don’t whisk.

Add 1-2 tsp creamed corn, cream and parmesan cheese. Season with salt.

Heat the pan with olive oil and butter.

Add eggs and gently stir with spatula.

Once the eggs begin to scramble, remove them from the heat and add ricotta.

To serve

Portion onto plates and garnish with chives. Season with truffle salt.

Chef’s note

Induction cooking is ideal for reaching and holding constant temperatures that require precise temperatures that will not fluctuate whilst cooking, enabling you to cook like a professional at home.

Click the link to see Tetsuya’s how to video – http://www.youtube.com/watch?v=ETk-0SsUkCw&feature=channel&list=UL

Twice-cooked Chicken with Bread Sauce

Serves 4

Ingredients

4 x 500 g chicken breasts

120 ml duck fat

½ teaspoon salt

½ teaspoon white pepper

1 pinch sea salt

3 cloves garlic, thinly sliced

4 small sprigs of thyme

Chicken Jus

500 ml chicken stock

1 pinch salt

2 teaspoons soy sauce

½ teaspoon olive oil

1 teaspoon mirin

Bread Sauce

6 slices white bread, crusts removed

1 clove garlic

pinch of salt

pinch of white pepper

pinch of sugar

250 ml grapeseed oil

Parsley Oil

100 g parsley leaves

60 ml grapeseed oil

Daikon

1 medium-sized daikon , peeled and left whole

500 ml chicken stock

1 pinch salt

1 x 4 cm (1½ in) piece konbu

Garnish

100g white beans, blanched

100g green beans blanched

100g snow peas blanched, and split in two pieces

100g fresh soybeans

4 small pink fir apple potatoes, peeled and boiled

Method

Place a large saucepan of water on the stove and bring to 70°C – (setting 2 on an Electrolux induction cooktop is the ideal setting for 70°C) or test temperature with a thermometer.

Whilst water is heating, sprinkle a small pinch of white pepper on the chicken breast.

Place one tablespoon of duck fat into a freezer bag, then gently push your chicken breast into the corner of the bag, add a few slices of garlic and a small sprig of thyme.

Remove as much air as possible from the freezer bag, being careful not to make any holes. Twist the bag forming a rope with the rest of the bag, tie a knot as close to the chicken as possible, then tie a second knot as tight as you can for good measure.  Repeat with the rest of the chicken until you have four parcels.

Gently put all parcels into your pot of heated water. Place a plate or weight on top of the chicken making sure it is weighted down and won’t float to the top. Cook for 60 to 90 minutes.  Make sure your water temperature is maintained at 70°C throughout the cooking process.

Make other components of the dish whilst your chicken parcels are cooking.

Test your chicken by pushing your finger into the flesh, it should just give slightly, the flesh should be soft.  Once cooked, allow to rest until you are ready to serve.

Chicken jus

To make the chicken jus, place chicken stock in a saucepan. Over a high heat reduce by one third to a syrupy consistency. Add salt, soy sauce, mirin and olive oil. Set aside.

Bread sauce

To make the bread sauce, place all the ingredients, except the oil, in a food processor and process until crumbed.  Whilst the blades are running on a high speed, slowly drizzle in the oil until a thick paste forms. Set aside.

Parsley oil

To make the parsley oil, place the parsley leaves into a blender whilst the blades are running on a high speed and slowly add the oil. Blend until a smooth liquid forms, strain through an oil strainer or muslin cloth.  Set aside.

Daikon

To prepare the daikon, place all ingredients in a saucepan, place a sheet of greaseproof paper under the lid (this will minimise any vibration) bring to the boil, then lower the heat and cook until tender. Remove the daikon and slice into 1 cm (½ in) thick discs.

Garnish

To prepare the garnish, blanch the green and white beans, snap peas and soybeans in boiling water, remove from boiling water immediately and plunge into cold water to stop the cooking process.

To serve

Heat your grill, open bags and remove the chicken. Place on a baking tray, season with salt and pepper, place under a hot grill for a few minutes until just golden brown.

To plate

Place a slice of daikon in the middle of each plate, spoon over some bread sauce (about two tablespoons) and spoon some chicken jus around the bottom of the dish.

Add green and white beans around the daikon drizzle with parsley oil and sprinkle with soybeans.

Place the grilled chicken on top of the daikon and bread sauce.  Arrange two potatoes and two snow peas on the side of each plate. Sprinkle a little sea salt on top of each chicken.

The chicken can be cooked a few hours in advance and grilled when ready to serve.

Chef’s note

Induction cooking is ideal for reaching and holding constant temperatures that require precise temperatures that will not fluctuate whilst cooking, enabling you to cook like a professional at home.

Click the link to see Tetsuya’s how to video – http://youtu.be/e1LVArWY14A

The Awards set out to find those restaurants that are pushing the boundaries and exciting patrons with something different and unique, recognising a number of aspects of distinction, from design to dishes.

Quay restaurant, of which Peter Gilmore is the Executive Chef, won ‘Hottest Dish’ for the Smoked and confit pig cheek, shiitake, shaved scallop, Jerusalem artichoke, juniper, bay.Peter Gilmore is one of the few true originals of the Australian dining scene, spending time on the produce – growing it, sourcing it, seeking out ingredients unique to a handful of elite restaurants – and then transforming them into something ravishing on the plate.

Tetsuya’s in Sydney was voted ‘Hottest Wine Experience’ for a wine experience that is seriously exhilarating – from the impressive house wine program to the sake list, enlightened BYO policy, and everything in between.

Electrolux is proud to have two world class chefs as its cooking ambassadors and applauds Tetsuya and Peter for their recognition in The Australian Hot 50 Restaurant Awards.

For further information, please contact Open Haus:

Katrina Parker (02) 8353 5703 / katrina.parker@openhaus.net.au

This year, chefs faced an additional challenge: create a dish using ingredients from a Mystery Basket (selected by ALMA, the International School of Italian Cuisine founded by Gualtiero Marchesi.) At daybreak, Venice’s famed Rialto market again played host to chefs hand selecting ingredients from the mystery list.

Inside the Cooking is a race within a race involving ten boats and ten crews, each with an on-board chef representing countries where the S.Pellegrino brand is marketed: Italy, China, Belgium, Luxembourg, Australia, Russia, the Netherlands, the United Arab Emirates, Israel and Sweden.

Representing Australia, Richard Ousby (2011 Electrolux Young Chef of the Year winner) was a great protagonist, also winning the Acqua Panna & S.Pellegrino Young Chef of the Year 2012 Award. This ambitious Australian chef, whose food philosophy centres around the sourcing of premium local seasonal produce available, impressed the Jury during two of the event’s crowning moments.

First, on Friday 22 June, the eve of the regatta, he prepared his “signature dish” – Lardo and prawn dumpling with shaved asparagus, local clams and summer herbs for guests and judges at the Hilton Molino Stucky Hotel. The Jury was again impressed when Ousby presented his dish based on ingredients from the Mystery Basket – “Chard mackerel with garlic custard, split peas, onion and roasted rice” from the ingredients. The Jury evaluated each chef’s dish according to four criteria: presentation, difficulty of execution, taste and proper pairing with wine and water.

“I am very proud of this Award and I thank all the people that helped me to get to this trophy today. In my opinion, what impressed the judges is that, coming from Australia, I have a different style and therefore used the Mystery Basket ingredients in a different way from the other chefs, expressing an interesting mix in the approach of multicultural Australian food,” said Ousby

John Brown, Managing Director of Electrolux Home Products, said, “On behalf of Electrolux I would like to congratulate Electrolux Young Chef Richard Ousby. We couldn’t be more proud of such an exciting achievement.”

Placegetters in the competition were Swedish Chef, Jacob Holmstrom with Italian, Lorenzo Cogo in third place. The People’s Choice Award, which allows the average foodie, guests of the inaugural dinner, to vote along with great gourmet experts on their favourite signature dish, went to Chef David Frenkel, from Israel S.Pellegrino and Acqua Panna, ambassadors of Italian style and the art of living and synonymous with the global gourmet food and wine culture continue to uphold their commitment to the promotion of emerging talents.

The riveting 12th edition of the S.Pellegrino Cooking Cup came to a close when 33 boats competed for the best sailing time and culinary performance in a 12-mile race from the Lido of Venice to the Island of San Giorgio, organised in collaboration with the historic Venetian yacht club, Compagnia della Vela.

The winners were announced at the end of a windy but exciting day on the Venetian Lagoon.

To share in the excitement, tune into finedininglovers.com – the web community for food enthusiasts from all over the world, proudly endorsed by S.Pellegrino and Acqua Panna natural mineral waters. The site will play host to a special reportage with info, photos and videos of the chefs and Jury members.

About S.Pellegrino and Acqua Panna

S.Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Sanpellegrino S.p.A. which is based in Milan, Italy.Distributed in over 120 countries through branches and distributors in all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas.

As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.

Located in The Yard, the newly refurbished food section at The Fremantle Markets, the cooking school offers a range of simple, modern and fun classes that showcase the variety of quality, seasonal, local and organic produce available from the markets.

The new school is proudly owned and operated by Alison Clarke, Editor of one of Australia’s premier food magazines, Cravings. The collaboration between Alison, Electrolux and The Fremantle Markets will give locals the chance to learn from some of Western Australia’s finest cooking talent including Paul Macnish and other guest chefs.

The newly built kitchen at the cooking school will showcase the best of Electrolux kitchen appliances, including induction cook tops and other products from the popular Electrolux E:Line collection, providing participants with the very latest in cooking technology.

An extensive repertoire of classes have been designed that would be suitable for any foodie. Classes include Explore and Create, where participants design recipes using produce sourced straight from the market stalls; Time For Thai, exploring the very aromatic world of modern Thai cookery; and Yes Chef!, a six week course teaching the fundamentals of great cookery skills such as julienne, brunoise, dice and mirepoix.

“Electrolux shares the same enthusiasm for fresh produce as Fremantle Markets and is thrilled to announce its partnership with such an inspiring and innovative cooking school. The newly built school will give leading chefs the chance to demonstrate their professional expertise to locals, using fresh produce and innovative Electrolux cooking appliances,” says John Brown, Managing Director, Electrolux Home Products.

The Markets’ food section – The Yard – has been extensively upgraded, and along with the new cooking school, now features a wide range of local produce, organic fruit and vegetables, freshly baked breads and pastries straight from the ovens, quality local cheeses, an Olive Oil Depot, Vinegar Depot, live seafood shop and butcher.

The Fremantle Markets has also opened The Kitchen Shed in The Yard. This shed is home to a great range of the latest cookbooks, unique and funky cooking utensils and regional products and produce.

Prices at the cooking school range from $40 to $110 per class. To book online or for more information about the classes, visit www.fremantlecookingschool.com.au

Electrolux Fabric Care Ambassador and Australia’s most glamorous fashion designer, Alex Perry, shares his expert fashion and fabric care knowledge to ensure you are ready for winter.

Alex Perry’s winter style guide

The chilly season is perfect for soft, warm tactile clothing. My suggestions for keeping warm and looking glam all winter are:

• Cashmere knits and soft lamb’s wool jumpers are the perfect items to pair with tight jeans and some nude pumps
• A simple pashmina looks great and keeps you gorgeously warm at the same time
• Chic tailored suits and tuxedo style looks are a must-have this season
• Shear dark lace tops, cut close to the body are timeless and incredibly sexy
• Draped jersey dresses in black and smouldering smoky colours are perfect for an evening out but during the day choose nude, olive and dark jewel tones to finesse your look

Caring for your winter wardrobe

As a fashion designer, I use an array of materials and each fabric has to be treated in a different way. By being fabric savvy, you can ensure your winter wardrobe favourites will last and always look fab, not drab.

• Start the season off by hand washing your woolies in a quality wool mix detergent and softener. If you’re not one for hand washing, the Electrolux Time Manager Washer has a setting to suit your every washing need. The hand wash setting is one of my all time favourites, I even use it to wash my gowns and the results are amazing
• Always remember to dry your knits flat to minimise stretching
• Try folding your items rather than hanging them, to help keep their shape
• A good rule to follow when washing your winter clothes is to treat them like you would your intimates – with a little extra care
• Use the ‘refresh’ cycle, as featured on the Electrolux Iron Aid Dryer, to freshen up your garments prior to and in-between wears, this will remove any ‘cupboard odours’