Innholdsfortegnelse for Entertaining - 2502 i Australian House & Garden Specials

Our anecdotal research shows that Australians are entertaining at home more than pre-Covid days, and it is not all related to the cost-of-living crisis. Inviting family and friends to our homes Ω cooking, and presenting the best, shiniest, happiest version of ourselves and our homes Ω has always been part of the Australian DNA. In some ways things have become more relaxed, and in other ways more over the top, with at-home event preparation and styling becoming fabulous fodder for Instagram and TikTok! Take the term tablescaping. It is what we have always done to some extent, but social media and, of course, magazines, have taken this form of potent self-expression to heady new (and sometimes competitive) heights. I love using beautiful linen, tableware and foliage, and I think it…

COCONUT KING PRAWNS WITH HARISSA MAYONNAISE & LIME Prep time: 20 minutes.Cooking time: 10 minutes.Serves: 6 ½ cup gluten-free plain flour1 teaspoon smoked paprika1 large egg1 cup shredded coconut6 king green prawns, peeled, tail left onMicro herbs and lime wedges, to serve Mayonnaise ¾ cup whole-egg mayonnaise1 tablespoon harissa paste 1 Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. 2 To make mayonnaise, combine mayonnaise and harissa and season. Set aside. 3 Place flour and paprika in a small bowl and combine. In another small bowl, lightly whisk egg. Place coconut in a third small bowl. 4 Holding the tail, dip and coat each prawn in the flour mix. Tap prawns on the side of the bowl to remove excess flour. 5 Dip prawns into…

SPRING LAMB WITH HERB CRUST Prep time: 25 minutes + resting. Cooking time: 1 hour 45 minutes. Serves: 4Ω6. 2kg lamb leg, bone-in150g 2-day-old sourdough150g macadamias¼ cup rosemary leaves¼ cup thyme leaves¼ cup mint leaves1 garlic clove⅓ cup strawberry jam30ml olive oil1 brown onion, peeled, cut into wedges 1 Remove lamb from fridge 30 minutes before cooking. Preheat oven to 200˚C (180˚C fan-forced). 2 Place bread, macadamias, herbs, garlic, jam and oil in a processer. Season and process to a coarse crumb. 3 Place lamb and onion wedges into a large baking dish. Pat lamb dry with paper towel, then press crumb mixture into lamb. Add 1 cup of water to baking dish, taking care not to wet top of lamb. Cover entire tray with baking paper and seal…

BLUE-EYE COD WITH BAKED POTATO, LEEK & MACADAMIAS Prep time: 20 minutes. Cooking time: 1 hour 10 minutes. Serves: 4–6. 3 garlic cloves, roughly chopped700g washed white potatoes,1cm-thick rounds1 leek, pale section only, 1.5cm-thick rounds3 tablespoons (60ml) olive oil1 lemon, zested and juiced, extra wedges to serve700g blue-eye cod, skin off, pin-boned, sliced into 6 fillets½ cup roughly chopped salted macadamias Creamy cornichon & dill sauce 120g whole-egg mayonnaise½ lemon, juiced50g baby cornichons, finely chopped2 tablespoons finely chopped dill leaves, extra sprigs to serve 1 Preheat oven to 200ºC (180ºC fan-forced). 2 To make sauce, place mayonnaise, juice, cornichons and dill into a bowl. Season. Mix to combine and place in fridge. 3 Place garlic, potato and leek into a large baking tray. Toss with 2 tablespoons…

TOMAHAWK STEAK WITH MUSTARD SAUCE Prep time: 15 minutes + resting. Cooking time: 25 minutes. Serves: 4–6. 3 tablespoons (60ml) olive oil1 tablespoon sea salt1 tablespoon cracked pepper1 (850g) tomahawk steak, at room temperature Mustard sauce 2 tablespoons (40g) butter1 tablespoon Dijon mustard1 tablespoon (20ml) sherry vinegar1 tablespoon honey 1 Rub oil, salt and pepper into steak. 2 Preheat oven to 220ºC (200ºC fan-forced). Place an ovenproof frying pan on high heat. When frying pan is piping hot, add steak and sear for 3 minutes on each side, pressing steak with a spatula to achieve char lines. 3 Place frying pan with steak into oven for 15–18 minutes for a medium-rare steak. 4 Carefully remove frying pan from oven and allow steak to rest for 10 minutes.…

Whipping up a restaurant-quality dish from home has never been easier, thanks to the latest innovative and intuitive appliances from AEG. Now you can saute, sous-vide or steam cook delicious meals for your guests without breaking a sweat. It starts with the oven — or should we say ovens, as it’s difficult to settle on just one. The AEG SteamPro Multifunction Oven will enhance the flavour, colour and texture of your meals, with consistent results every time. For the cooktop, look to the 80cm TotalFlex Induction Cooktop with six independent cooking zones. Pair it with the whisper-quiet Inclined SilentTech Wall Canopy Rangehood, which automatically detects the light and fan speed required. As for the drinks, the Vintec 198-bottle Wine Storage Cabinet can cellar reds and whites, ensuring each guest is…

SPINACH, CARAMELISED ONION & PINENUT QUICHE Prep time: 30 minutes + resting. Cooking time: 45 minutes. Serves: 6. 3 eggs1 cup (250ml) milk½ cup (125ml) thickened cream2g freshly grated nutmeg½ teaspoon salt½ teaspoon cracked pepperOlive oil spray400g shortcrust pastry (see recipe)⅓ cup finely grated parmesan250g frozen spinach, defrosted, excess water squeezed out1 cup (230g) store-bought caramelised onion½ cup (35g) pinenuts1 tablespoon thyme leaves, plus extra to serve 1 Place eggs, milk, cream, nutmeg, and salt and pepper into a medium bowl. Whisk to combine. Cover and refrigerate until needed. 2 Preheat oven to 200ºC (180ºC-forced). Grease a 30cm quiche tray with removable base with olive oil spray. Roll out pastry, first in one direction then turn 180º and roll until you get a 40cm diameter…

GRILLED ZUCCHINI & RICOTTA PASTA Prep time: 25 minutes. Cooking time : 15 minutes. Serves: 6Ω8. 2 cups (220g) gnocchetti rigati, risonior any small pasta1 cup frozen peas2 small zucchini, sliced diagonally into0.5cm-thick slices3 tablespoons (60ml) extra virgin olive oil, extra to serve250g ricotta, crumbled10g mint leaves, thinly sliced, extra leaves to serve2 lemons, zested and juiced1 bunch rocket leaves, ends trimmedSea salt and cracked pepperLemon slices, to serve 1 Cook pasta according to packet instructions. In the last 2 minutes of cooking time, add frozen peas. Drain pasta and peas and rinse with running cold water for 1 minute. Transfer to a large bowl. 2 Heat 2 tablespoons of the oil in a large frying pan over medium heat. Season zucchini generously and…

COPPER NOTES Layer copper tones and natural materials to create an inviting backdrop. A RUSTIC TABLE Handmade pieces and whimsical flowers set the scene. ALFRESCO CHIC Rattan pieces team with fresh green and blue. CURVE APPEAL Scalloped edges, organic shapes and motifs make for relaxed style. ARTIST’S TABLE Create a painterly world with thoughtfully curated pieces. STILL-LIFE STYLE Use fresh produce and shapely vessels for an instant tableau. MOOD SHIFTERS Smoky glass and dark accents set the mood for evening glam. WABI-SABI Mix rounded shapes with a dash of whimsy for organic elegance.…

ROAST PUMPKIN SALAD WITH RADICCHIO & HAZELNUTS Prep time: 20 minutes. Cooking time: 40 minutes. Serves: 4-6. 1 tablespoon ground cumin1 tablespoon honey100ml olive oil½ butternut pumpkin, skin on, deseeded,3cm-thick slices⅓ cup (50g) sultanas2 tablespoons (40ml) red wine vinegar½ radicchio, thinly sliced⅓ cup (40g) hazelnuts, roasted and roughly choppedSorrel leaves, to serve 1 Preheat oven to 200˚C (180˚C fan-forced). Place cumin, 1 teaspoon salt, honey and 2 tablespoons of the oil in a bowl and mix to combine. 2 Line a large baking tray with baking paper. Place pumpkin on tray. Spread honey mixture over pumpkin and toss to coat. Bake for 40 minutes or until tender and golden. 3 Meanwhile, place sultanas, vinegar and remaining oil in a bowl and season. Allow sultanas to…

Salty, spicy and sweet flavours pair beautifully with CRUNCHY, crumbly and creamy textures. EXPERT TIP Electrolux UltimateTaste French Door refrigerator’s TasteSealFlex compartment keeps ingredients at the optimal temperature while you cook. Available from Winnings. TOMATO BREAD WITH ANCHOVY & MARJORAM Prep time: 15 minutes + cooling. Cooking time: 4 minutes. Serves: 4–6. 3 tablespoons (60ml) extra virgin olive oil, extra to serve½ sourdough baguette2 ripe Oxheart tomatoes½ teaspoon vanilla extract1 garlic clove, sliced in half6 white anchovies in vinegar5g marjoram leaves to serve 1 Heat a frying pan over medium heat and add 2 tablespoons of the oil. Slice sourdough baguette diagonally into 6 x 1.5cm-thick slices. 2 Place bread slices in frying pan, pressing down on each side for 2 minutes to toast. Transfer…

“Maintaining balance while embracing new experiences has truly become my superpower.” Growing up in Sydney, my late Maltese grandmother and my mother were always in the kitchen, cooking and sharing their food. Whether for our family gatherings or our renowned Cordony parties, their love for food inspired my passion for creating, sharing and entertaining at home. There is no such thing as an average day, which is just the way I love it. I have two beautiful young children and work for myself, so once the kids are at school, I’ll clear my emails, make a list and head to the kitchen to start creating and testing recipes and making content for The Cordony Kitchen or brands. On event or shoot days, it’s completely different again. I enjoy working in…