Sub-Zero & Wolf is holding a series of events, which it says will give architects and designers the opportunity to learn about its New Generation range of appliances.
The first phase for the brand's New Generation range of appliances was launched in Milan in April 2014 and will continue until mid-2016, making it the largest product roll-out in the company's 70-year history.
The events are open to all architects and designers and are designed to offer advice on how to easily specify and procure Sub-Zero & Wolf appliances as well as have greater knowledge of the products when speaking to clients.
“I’m delighted to offer Sub-Zero & Wolf’s ‘Brunch & Learn’ days, which offer the busy architect and interior designer an ideal opportunity to experience firsthand what really makes these appliances great and why they should be specifying them into their projects,” said managing director Craig Davies. “These brunch dates offer the perfect moment to see and feel the build quality, performance, design and ease of installation, in a fun way, over a relatively short space of time.”
Stand-out features of the New Generation range that look set to appeal to architects and designers include Sub-Zero's integrated refrigeration in new widths from 610-914mm with features such as nano-spill technology shelving and air purification system based on technology developed for NASA; and Wolf's new M Series oven with 125-litre capacity, patented dual verticross convection system and Wolf’s exclusive gourmet automatic cooking mode.
The brunches are taking place on Thursday 7th May, Wednesday 20th May and Tuesday 2nd June from 10.30am-12pm.
Kährs has launched its new interactive site featuring a virtual showroom, which is designed to allow Kährs' products to be showcased within decorated room sets to aid in specification.
The website is designed to provide inspiration to retailers, designers, specifiers and homeowners. Its combined floorfinder and virtual showroom allows a user to choose and install a floor within a virtual room set to compare designs at ease.
A new pattern-laying tool can also be used within the virtual showroom, allowing a user to ‘lay’ floors from Kährs' new Bloc pattern range and then calculate the required floor quantity.
Alongside its interactive showroom, the site also provides typical product-based content including different wood species, environmental information and construction benefits.
The InterContinental Hotel Group – IHG – has selected shower enclosures created and supplied by Fetim Group brand Aqualux for the Holiday Inn Express brand.
IHG currently operates around 674,000 guest rooms across its nine hotel brands, and claims to serve more than 150 million guests per year.
The contract was awarded to Aqualux following a successful six-month collaboration with IHG architects and the Fetim product design team. Collectively, the brands created a new concept for Holiday Inn Express bathrooms, namely an 8mm reinforced glass shower door and custom glass blade panel.
“This is not the first time that Fetim have created a bespoke product for IHG, having supplied the original shower screen for them,” said Fleur Fowler, pictured, national specification manager for Fetim UK. “On this occasion, IHG had originally wanted a small shower screen divider but there were issues with attaching the screen to a side wall.
“Following a constructive meeting in Athens, at the IHG Conference, our design team were able to overcome the technical issues and they were delighted with the solution,” she added.
The Institute of Kitchen, Bedroom & Bathroom Installers – iKBBI – is collaborating with Which? Trusted Traders, as part of its plans to increase consumer confidence within the KBB industry.
The iKBBI says the partnership will involve supporting reputable KBB installation businesses and offering them access to specialist advice and legislative guidance.
iKBBI founder Damian Walters, pictured right, said: “Our relationship with Which? Trusted Traders will help us to spread the word to consumers that our organisation represents the very best of the KBB installation industry.”
Penny Rumford, UK product specialist manager for the Electrolux brands, has celebrated 30 years of service with AEG, Electrolux and Zanussi.
Having begun her career as the AEG home economist in 1985, Rumford now manages promotion of the three Electrolux brands through product training and demonstrations.
“Penny’s dedication, expert knowledge, experience and passion for our brands is infectious,” said Electrolux UK and IE national training manager Raymond Laidlaw. “Her dedication and commitment is flawless; she is a special asset to the company.”
In a Q&A on the Electrolux site, Rumford revealed that the biggest change in training she has seen in her 30-year career is that so much now is electronically driven. “From a business perspective, the challenge is much greater today as the consumer has access to much more information, therefore the retailer is challenged and wants more information and, in turn, as a trainer I need more in-depth information,” she said.
Michelin-star chef John Campbell has chosen Dekton by Cosentino work surfaces for his cookery school and restaurant, The Woodspeen, near Newbury.
A dozen slabs of Dekton by Cosentino in Danae are installed in the cookery school, while a five-metre long pass features in the restaurant.
Campbell said: "The worktop needed to tick all the boxes a commercial kitchen has; strength, durability and longevity, but it also has to be tactile as this is what you see and touch the most so it has to be right. The thin dimensions and finish of the Dekton surface has all of these qualities, as well as being heat and impact resistant, so it was the perfect fit for the cookery school.”
Ah! Lemon juice. I would put on my iced tea, pressing on my salad and sprinkle fried fish to help reduce fat. Lemon juice has many uses besides being a tasty food and drink additive that can not know. Here are 10 fantastic uses for lemon juice, probably he never thought!
1. Give your hair a beautiful shine
You probably know that spritzing the hair lemon juice, and then go out in the sunlight will give natural-looking reflections. But did you rinse your hair with lemon juice will know too bright? You've probably never thought of that! The acidic juice will remove the residue built from shampoo and hair care products. To give your hair a healthy shine, mix a quarter cup of lemon juice in a glass of water.
2. removing copper spots and brass
Mix one cup of table salt and juice just enough to make a quarter lemon pulp. Then apply a layer of the same throughout tarnished copper or brass pots, pans and other items you may have. Let the necklace / lemon juice salt provides for five to ten minutes. Then wash clothes in warm water and rinse well. Use a soft, clean cloth to dry polish. If any stain remains, repeat the process.
3. Use lemon juice to get you going
Every time someone in your home is constipated, it can reach a laxative store bought. But did you know that lemon juice is a natural laxative that has no side effects? You've probably never thought of that! Just pour two tablespoons of fresh lemon juice in a glass of eight ounces of warm water. Drinking in the morning when you wake up. Citrus juice will help regulate your digestive system.
In one of his previous books, fitness guru Richard Simmons recommend doing this as a way to lose weight!
Mix a difficult solution of lemon juice and tap water, and stove, countertops and appliances will shine like new. it's fantastic! Pour ¼ cup lemon juice in a spray bottle and fill it with tap water. Stir a few times to mix the solution and use it to remove stubborn fat.
5. Disinfect the kitchen cutting board
You a little diced onion and some birds for dinner tonight at the cutting board. Once you have done, you washed with hot water and soap, but his own cup truth table? If you spray lightly with pure lemon juice, then rinse thoroughly. Leave the cutting board dry completely before storing, bacterial and onion odors- should disappear.
6. Remove pine tar sticky hands
A friend of mine was made decorative wreaths using fresh pine branches. The work was fun, but complained that the disaster was pine tar on his hands. I suggested he rubs his hands with a mixture of lemon juice and table salt. Voila! Pine tar came right!
This fantastic lemon juice use to soothe a dry cough and soothe throat raw. Simply mix two tablespoons of lemon juice and half a teaspoon of honey together. Swallow the tasty mix and you should feel better soon. Repeat the process if necessary, in thirty minutes
More than a quarter of young adults – 24% – are looking to YouTube videos for DIY inspiration and guidance, according to the research by Towergate Insurance, and people are 25% more likely to consult a video tutorial than a qualified friend or family member.
But the research has revealed that young adults are paying the price for relying on YouTube for DIY advice. Of the under 24s who have turned to YouTube for guidance, one in five have admitted having to call in an expert to fix a disaster – at a cost of £5,000, double the national average in the UK.
London topped the list of the most costly DIY disasters, at an average of £6,079 to fix, followed by the West Midlands at £5,592 and East Anglia at £3,312. Scotland came in lowest at £230.
Drew Wotherspoon, at Towergate Insurance, said: “With the emergence of YouTube as a key educational resource, it’s understandable that people are naturally turning to video tutorials for guidance on DIY work. However, as our research shows, undertaking ambitious projects with little to no formal training can have serious repercussions financially.”
Kitchen retailers are among 5,025 small business owners in the UK who have backed the Conservatives in an open letter sent to The Daily Telegraph.
The letter states that David Cameron is 'genuinely committed to making sure Britain is open for business'. It goes on to say that the Tories have 'managed to get the economy moving again by tackling the deficit, helping to keep interest rates low and inflation down' and that small businesses have been 'helped by their steps to lower taxes, reduce red tape, simplify employment law and get the banks lending'.
Orchestrated by The Apprentice star and the Conservatives' small business ambassador Karren Brady, the letter warns that a 'change now would be far too risky and would undo all the good work of the last five years'.
The Guardian reports that the letter includes the signatories of 32 business leaders who have donated more than £9m to the Conservatives.
John Lewis has said it is focusing on its business-to-business – B2B – operations after rebranding it to John Lewis for Business.
The division offers a selection of items, including kitchen and bathroom furniture and appliances, to trade customers at a discounted price. It can also provide electrical appliances and technology in bulk, as well as business gifts and gift cards to thank staff and clients.
John Lewis for Business head Katie Papakonstantinou said: “We’re seeing clients using John Lewis for Business to give offices, commercial spaces and residential properties a design-led look and feel."
“As a department store we offer everything from sofas to wall art, so the comprehensive offering from John Lewis for Business is fast becoming a strong presence in the interiors trade market," added Papakonstantinou.
Elliotts has invested in its fleet of commercial vehicles, following the opening of its new branch in Christchurch, Dorset.
The company has bought two new Iveco Stralis lorries with HIAB cranes, which can carry up to 13.5 tonnes, bringing the number of vehicles in its commercial fleet to nearly 50.
As part of Elliotts’ commitment to minimising its carbon footprint, the vehicles feature selective catalytic reduction technology, which is said to reduce the levels of nitrogen oxide released.
MD Tom Elliott said: “We have seen an upturn in business over the last year and that has most recently been evidenced by our opening of a new branch in Christchurch. The addition of these new vehicles means we will be able to provide the same quick deliveries despite the inevitable increase in customers and demand.”
Pictured: Paul Cleary, sales director at Elliotts.
Entrepreneur Jo Malone has been announced as the keynote speaker at this year's May Design Series, which takes place at ExCeL, London, on 17-19 May.
The businesswoman, who founded high-end fragrance and cosmetics range Jo Malone, will take centre stage at the complimentary conference on Tuesday 19th May at 12.30pm.
She joins a host of speakers at the three-day seminar event, including Dulux creative director Marianne Shillingford and British Institute of Interior Design president Daniel Hopwood.
Malone also launched Jo Loves, in 2013, of which she is the creative director. She has also presented BBC One’s High Street Dreams, a programme that helps entrepreneurial individuals develop their own products for the mass market. In addition, from this month, Malone will be the Evening Standard’s new business agony aunt.
Alno UK has launched its first UK brochure, which it says aims to give customers an insight into the Alno brand and its design possibilities.
The hardback book features photos of real customer kitchens, success stories, as well as a materials section, and a comprehensive guide to interiors options, storage solutions and finishing touches.
It also includes a statement from MD Jonathon Wagstaff, who describes the materials used to create the company's kitchens as “exceptionally high quality”.
To order a copy of the brochure visit www.alnokitchens.co.uk or call 0113 3315 100.
In-toto Kitchens brought together its 50 franchisees in Spain to celebrate its 35th anniversary at its national meeting, hosted by Cosentino in Spain.
The trip in March included a tour of Cosentino headquarters in Almeria and an evening of fine dining and Flamenco lessons. In-toto also held its annual awards ceremony to recognise its best-performing franchisees.
In-toto Tunbridge Wells, In-toto Bristol and In-toto Amersham had the highest retail sales of 2014, with In-toto Tunbridge Wells and In-toto Bristol joining the ‘Millionaires Club’ for total retail sales achieved.
In-toto Cheam scooped the Customer Service Excellence Award, while In-toto Wokingham won the Local Marketing Campaign Award. The Local PR Support Award went to In-toto Ribble Valley.
The company was also celebrating achieving an all-time record for orders in February. It said it was 'poised for even greater success' in 2015 with the launch of 'innovative new design ideas for its celebration year'.
For the third Ultimate Instant Restaurant, teams return to Sydney, where Will and Steve offer their upmarket version of English Pub Food.
They begin the day by pulling into Manly on the ferry, possibly to rejuvenate Steve’s hair with the testosterone and masculinity that only a suburb named Man-ly can provide.
Their shop goes relatively smoothly, apart from the sourcing of pigeon for their entrée. It appears that every pigeon in Sydney has flown the coop. After much on the road research and ringing around, they manage to locate some pigeons at Prospect, and the prospects for their entrée greatly improve.
They return to the house to dress their Ultimate Instant Restaurant and enter the kitchen to cook, having lost only ten minutes of their prep time. The three hours is not without event, and the pressure seems to be getting mostly to Will, who manages to drop onion into the ice cream. On arrival, the guests note that Steve’s hair is coping ok, but Will’s is so saturated in sweat it will need to be surgically removed to separate it from his head.
For entrée one, the boys are preparing Pigeon Salad with Caramelized Pear and Asparagus. They did not give entrée much game plan in prep, and Steve begins filleting the pigeon after taking orders.
It is clear from their choices that Drasko and Bianca are ordering strategically. The Mt Isa girls, bless them, are just ordering according to what they like. Drasko gives his usual expert opinion on the menu, prompting Manu to say that Drasko will be a great chef one day because his ego is big, and all chefs have a big ego. Seems that many people may be qualified to be a chef.
Pete ordered the pigeon, and on serving he says the presentation is beautiful, the most beautiful dish he has ever seen on My Kitchen Rules, EVER. The flavours are gorgeous, every mouthful is spot on, and the only way he can suggest to improve it, is to get the skin on the pigeon a little crispier next time, but that this is not even a fault. Debra and Eva agree that there is nothing to fault on the dish, Drasko and Bianca however look to find fault. Their vocal criticism is met by eye-rolls around the table.
Second entrée offering is Moreton Bay Bugs with Celeriac Remoulade and Seafood Bisque. Of course Manu has gone straight for the bisque, so the pressure is on for Will to deliver. He removes the bugs a little too early from the water, and they do not brown up as well as he would like. On tasting, Manu exclaims that he loves the dish. Modest Will is in disbelief. Manu did not think all the flavours and elements would work together, but is pleasantly surprised to learn that they do. His only criticism is that the bug needed more caramelisation. Will and Steve are grateful for their entrée feedback, but also concerned because there are now major expectations for main.
|
For main one they are preparing Lamb Backstrack with Pumpkin Hummus and Charred Brussel Sprouts. On tasting, Manu says that they have done a bloody good job. If they keep cooking like this, they are not going anywhere from the competition. There is no need for sauce, because of the quality of the puree. Hold the phone. Manu not asking ‘where is the sauce?’. It must be a truly spectacular dish. Camilla can not find fault with the dish either, but more importantly Bianca, who is hoping to nit pick, cannot find fault either, claiming it is a perfect restaurant quality dish.
Their second main is an offering of Pork Belly with Apple Fennel and Colcannon. Shaz does not understand why they have to be fancy and call their cabbage and potato colcannon. The boys check on the pork, and it is cooked well, but Steve puts it under the grill because he wants the crackling even ‘cracklier’. On serving it looks like a cracker of a dish. On tasting, Pete says what is in the bowl is exactly what he dreams of – no bells or whistles, just simple flavours with beautiful technique. He says that is the secret of the competition, and they have nailed it. Steve almost smiles. When Pete calls it perfection, you can hear the ‘crackling’ of Drasko and Bianca’s hearts. The guests agree that the dish is faultless.
Unfortunately, there are now super high expectations for dessert. For dessert one the boys are preparing Almond Honeycomb Chocolate Bar. Shaz says she’s hoping it is violet crumble with almonds. Bless. On tasting, Pete asks the boys if they play cricket, because they have just scored a hat trick. He can see that it is probably not how they intended it turn out, but it is rich and bitter, the texture is phenomenal, and it is good honest quality cooking.
Manu, unfortunately, finds his dessert of Apple Tart with Rum and Raisin Ice Cream and Butterscotch Sauce, underwhelming. Compared to their entrée and main, the standard and technique has gone down. The short pastry is too short, and crumbling on the plate before it crumbles in the mouth. The ice cream is missing a hit of rum, the apple is undercooked and, oh dear, he also was served the tart base. He advises if they have any hope of winning the competition, they will have to work harder on their desserts. The guests agree, with everyone disappointed with the tart.
Time for the scores. Guest score 28/40, with Drasko and Bianca credibly not marking strategically, but giving credit where it was due. For entrée the boys score a 9 from both Pete and Manu, for main a 10 from both Pete and Manu, for dessert a 9 from Pete, and a disappointing 4 from Manu.
Total score 79/100, which puts them very much at the top of the leader board. With two teams left to cook, they are assured a place in the final four. Drasko and Bianca say that their only hope is in Mt Isa, where teams will see how Shaz and Jac’s Ultimate Instant Restaurant stacks up.
The UK domestic kitchen furniture market is forecast to grow by around 4-5% per year and could be worth £1.83bn by 2019, according to a new report by AMA Research.
The Domestic Kitchen Furniture Market Report – UK 2015-2019 Analysis estimates that the market grew by 4% last year, influenced by a move towards open-plan living, and an emphasis on aesthetics and stylish designs.
The research says that replacement sales account for almost 80% of sales in the kitchen furniture market, while technological developments in the tap sector, such as pull-out sprays, and a growing emphasis on waste separation and recycling have added value to the market.
Higher levels of new-build housing are also set to boost growth in the market, but AMA Research says the high proportion of kitchen furniture installed in flats and smaller houses could have an impact on the average value 'in the longer term'.
It also predicts that demand for design features in the kitchen could increase the importance of both worktops and sinks, which have been slower to recover from the recent downturn in the market.
To buy the full report visit www.amaresearch.co.uk or call 01242 235 724.
Hotpoint has launched a multimillion-pound upgrade of its digital platforms, which it says will include a series of updates to help it 'become a digital masterbrand'.
The upgrade will encompass a new responsive website, which Hotpoint says will allow it to respond to Google’s changing algorithm, which now promotes 'mobile-friendly' websites.
Google's changes, which came into effect on 21st April, mean that the search engine will favour websites with bigger text, space between links and responsive web pages.
After conducting usability studies, Hotpoint says it has optimised its product page, improved navigation and information architecture 'to drive engagement and target users with relevant content'.
Hotpoint head of digital marketing Maria Murphy, who is leading the upgrade, says it will “ensure Hotpoint is at the forefront of digital innovation”.
She added: “Traffic year-on-year is up by over 50% and we are welcoming 10% more new visitors to the site every month. We expect both of these positive trends to continue to show growth due to the developments we’re implementing.”
Franke has teamed up with Great British Bake Off finalist Luis Troyano to support its More in Store retailers, who are holding showroom tea parties in aid of Marie Curie's Blooming Great Tea Party in June.
Troyano, pictured, has supplied an exclusive breakfast muffin recipe to the manufacturer, who, in collaboration with commercial baking specialist Bakels, will provide retailers with unlimited muffins for the event, completely free of charge.
He is also set to host a baking masterclass at the top fundraising showroom, where he will demonstrate recipes from his upcoming book Bake it Great, which is due for release in August, as well as share tips and answer questions.
Franke said it is hoping for the fundraising campaign to be even more successful than last year's, which raised more than £2,000 for Marie Curie after 30 More in Store retailers took part.
Marketing director Neil Clark said: “We’ve had great fun already working with Luis and I can confirm that his muffins are delicious and not to be missed!” Troyano's recipe can be downloaded exclusively from Franke's website in exchange for a donation to Marie Curie.
Participating retailers will be provided with a free resource pack, featuring posters and press release templates, to help promote the event. For more information, visit www.moreinstore.co.uk
Interior designer Laurence Llewelyn-Bowen has officially opened Bence Group's latest branch in Burton-on-the-Water, Gloucestershire, which features a kitchen and bathroom showroom and decorating centre.
MD Paul Bence said the opening of the 161-year-old family business's new showroom, Obsidian Kitchens and Bathrooms, was “part of the company's long-term strategy to develop our exciting concepts and products to the wider Cotswold area”. The company already has a kitchen and bathroom showroom in Cheltenham.
He added that Bence Decorating had also been launched after the company identified a “clear gap in the region” for a specialist decorating centre.
Llewelyn-Bowen, who became Bence Decorating's first customer when he and his wife bought a set of brushes and a Stanley knife, said: “We want our homes to be individual and to reflect our personality, something special and something different, which no one else has got. It is incredibly important that we have access to businesses like Bence Decorating and Obsidian and I am delighted that I have been asked to open this new venture for the Bence Group.”
Bence added: “We are thrilled to develop our business into the heart of the Cotswolds and believe that our knowledgeable and experienced staff will benefit the local trades and indeed the local community.”
The Furniture Industry Research Association – FIRA – has awarded its Innovation Award to a new fixing concept called Space-Plug, which is said to act as an alternative to fixing brackets.
Designed and patented by former kitchen fitter Cliff Petit, Space-Plug consists of a small, lightweight plastic spacer with a threaded telescopic body, which allows a fixing to be made from the internal front of a solid back kitchen unit.
Petit says using Space Plugs allows fitters to make fewer fixing points and use less pieces of hardware. He adds: “There is also no need to mark, you can fix while the unit is in the exact place and you will never need to move a unit. Overall it will allow a better fit, it takes less time and is simple to use.”
FIRA chief operating officer Phil Reynolds said: “Our experts were impressed with Space-Plug for its ease-of-use and as an alternative to fixing brackets at an angle. We are pleased to present the Innovation Award to Space-Plug and look forward to seeing its success within the industry.”
BA Components is marking its 25th anniversary by offering dealers its bedroom door range Glidor at 1990 prices.
The promotion, which runs until the end of May 2015, offers registered BA Components dealers a 50% discount on products from the range. Sales and marketing director David Caulfield said: “We felt it would be a great idea to link the fact that this year is not only the year we launch Glidor, but the year we celebrate 25 years in business.
“We researched the pricing of our bedroom doors back in 1990 when we started business and discovered they were on average half the price similar doors are today, hence our half price offer to launch Glidor in style.”
Orders should be placed on the company's online ordering system, BA Live. To find out more visit www.byba.co.uk/glidor1990 or to become a BA Components dealer go to www.byba.co.uk/dealer or phone 028 8676 4600.
Cleaning the toilet has been revealed as the most-hated household chore among UK homeowners, according to research by sanitary systems manufacturer Geberit.
More than a third – 34% – of 1,000 homeowners surveyed said cleaning the inside of the toilet gets them 'really riled', while a further 31% complained about cleaning around the back of the toilet.
Next in the most hated of household chores was keeping the shower area sparkling clean, with 19% saying they 'really dread' it. Nearly one in 10 – 8% – moaned about cleaning the bath, while just 2% said they hate cleaning the bathroom mirror and basin.
The Swiss manufacturer said that there are ways that homeowners can help banish those bathroom blues when it comes to cleaning, and that's by opting for wall-hung sanitaryware where the floor is easily accessible, or opting for a rimless WC. It added: "With nowhere for dirt and germs to hide, the rimless design means a lot less scrubbing and far less need for abrasive toilet cleaners too."
Sanitary systems manufacturer Geberit has appointed a UK management team as part of its integration of Geberit and Twyford Bathrooms in the UK and Ireland.
Led by UK MD Mark Larden, the team has been appointed to oversee the integration of a new Geberit organisation by January 2016, which will include single sales, marketing and ordering processes. It follows Geberit's acquisition of Sanitec – parent company of Twyford and Keramag Design – which was reported to be worth $1.4bn.
The new management team for the UK includes former head of Twyford UK Brent Hudson, who becomes products and technical director, and former Geberit commercial sales director Andy Lever, who is now sales director, non residential.
Jo Edwards – formerly northern sales manager, domestic, at Twyford Bathrooms – has been promoted to residential sales director, while Geberit's former residential and AquaClean sales director Russell Wright is now sales director retail.
Geberit's former marketing director Raffaela De Vittorio becomes marketing and brands director, and Christine Chitty remains finance and administration director.
Pictured left to right: sales director retail Russell Wright, sales director non-residential Andy Lever, marketing and brands director Raffaela De Vittorio, finance and administration director Christine Chitty, products and technical director Brent Hudson, residential sales director Jo Edwards and UK MD Mark Larden.
Abode has launched a kitchen tap display promotion for retailers, which offers four of its contemporary taps at a special price.
The promotion, which runs until the end of June, applies to Abode's Verla, pictured, Linear Nero, Fliq and Atik taps in chrome finish.
The company is offering the taps for £179, alongside the normal trade price of £447.50 excluding VAT, as long as all four models are installed on display within showrooms.
Teams are to go another round, this time in the Ultimate Instant Restaurants. It is double the courses, and double the ‘steaks’ in the lead up to the MKR final four. It is time for teams to showcase what they have learned throughout the competition.
Apparently, Drasko and Bianca learned little from their first Instant Restaurant Round, and again choose an overly ambitious menu. They produce a three page shopping list alone, with unusual ingredients which makes the shop difficult. They become further impeded by bad traffic on the way home. The three-hour MKR clock clicks over in their empty kitchen as they are still stuck in their car on the road. They arrive home still needing to dress their restaurant, and start cooking with just over two hours left of their prep time.
For one of their two entrees they are preparing Bianca’s Pho Bo with Homemade Rice Noodles. Bianca is ambitiously making her own rice noodles. Her first batch sticks to the glass bowl, and are hence more glass noodles, but not in the intended way. The second batch is more successful, and she manages to plate an elegant looking dish. Pete says it is a clean little starter to a three-course meal. He picked up the spices, but the beef stock needed more time to develop. He wants their main to step it up a notch.
For their second entrée they are preparing Seared Scallops with Chestnut Veloute. Manu says it is a good dish to start. The veloute was a bit light on the chestnuts, the scallops were a little overcooked, but the pancetta added a nice saltiness to the dish.
Back in the kitchen, they have not even started on mains. Pete enters the kitchen to boost their moral, but on learning how much they still need to do, he can not hide his concern, which does nothing to boost their confidence. Drasko reacts by micro managing Bianca, which never ends well.
For main one they are serving Veal with Truffled Pine Nut Puree and Crispy Zucchini Flowers. Drasko is of course sous vide-ing the meat, because that is apparently the only way he knows how to cook meat. On tasting Manu says it looks amazing, the flavours are subtle and strong, but the veal needed more caramelisation. He says he is blown away by the creativity they display for amateur cooks, but they need to go back to basics and nail them before being more experimental. He adds that he believes Drasko has the potential to be a great chef.
Their second offering of main is Tea-Smoked Quail with Mushroom Cream. The cream goes into the foam canister too hot, and they do nothing to address it. On serving, the cream splits. Nothing is going right for them, and when the guests receive their main, it is three hours after entrée. On tasting, Pete says he loves the smoked element to the quail, the cream however does not work, and overall it is a small entrée, not a main. Seems like the quail has failed for another team, and Pete reinforces that what they are looking for is delicious food, not tricky food.
On to desserts, and they are making First Date Lemon Tart, the dessert they had on their first date. Bianca makes the mistake of putting the oven on grill, and the lemon tart filling does not bake. They decide they will have to serve it deconstructed. On tasting, Pete says the tart is very tart, and there is something strange going on with their sorbet. He calls it a disaster. Apparently their first date was not a disaster, even if their dessert has been.
For dessert two they are making Chocolate Delice with Mandarin Caviar. Manu says it looks beautiful, but the delice has not set. The mandarin is great, but he was expecting more from the dish.
Time for the scores. The guests score 19/40, Manu gives them a 7 for entrée, an 8 for main and 5 for dessert. Pete gives them a 7 for entrée, a 4 for main and a 1 for dessert. Overall they score 51/100 for the evening, which puts them straight on the top and bottom of the leader board. It is a very precarious score for such a point in the competition, and may see their Wild Pasture's Ultimate Instant Restaurant put them out to pasture in the competition.
Victorian housemates Jane and Emma falter at the last hurdle and fail to make the Top 5.
My Kitchen Rules' Top 5 teams have been decided with the finals series kicking off Monday, April 20 at 7.30pm following Jane and Emma's elimination of from the competition.
Returning to where it all began, Drasko and Bianca are back in the home kitchen of Wild Pastures for what they hope will be a supreme dining experience. It's time to see how much they've learnt during the competition.
“MKR is about evolving. Which teams have learnt the most and grown the most and that's what we want to know,” host Pete Evans told the teams. “And that's what we need to find out. It’s time for the ultimate instant restaurant round.”
The Top 5 teams embarking on the ultimate instant restaurant round are:
Drasko and Bianca (WA) Eva and Debra (WA) Will and Steve (NSW) Jac and Shaz (QLD) Ash and Camilla (VIC)
Jane and Emma came so close to welcoming diners back to their home, but slipped close to the finish line going down by 45 to Eva and Debra’s 51 when presenting their signature dish to the judge’s table.
Their spiced sweet potato pie with raspberry and peach sorbet was well-received and Pete and Colin Fassnidge raved about their presentation.
“That was grand final plating,” enthused Colin. “Everyone around should look at their plating. But I wanted a little bit more texture; I wanted a crust. But to look at, your plating it was stunning.”
“It was the most elegant dish we’ve had in the competition so far,” added Pete. “The pie was heavy handed with the spice is the only negative I can bring to that dish.”
It was such a close call, but Eva and Debra’s braised ox tail with roasted bone marrow was melting in the mouth and full of so much flavour that it won the entire judge’s table over. Said Guy Grossi in awarding a nine: “I think it’s a really rich, beautiful dish. I really, really enjoyed your dish.”
In accepting the praise, a teary Debra said she was proud they were able to do their dish proud for their dads. “I’m really proud of us because this dish is really close to our hearts. It’s what our dads both love to cook.”
In bidding the competition farewell, Jane said they’ll look back at the experience as one of the highlights of their lives. “We’re so proud of how far we’ve come. We’re not going home the same people; we’re stronger for this. This competition has meant so much to us. This is a life-changing experience.”
My Kitchen Rules airs Monday to Wednesday at 7.30pm and Sunday at 7.00pm on Channel Seven.
Bespoke handmade furniture company Lewis Alderson is opening its first kitchen showroom in Hartley Wintney, Hampshire.
Located in a Grade II listed building on the high street, the showroom has been designed to resemble the downstairs of a country house, featuring a breakfast room, large fully equipped kitchen, utility and boot room.
Director Tom Edmonds, who set up the company together with director Neil Matthews in 2010, said: “It has taken us a while to find the perfect location, but when we discovered this fabulous former brewery in the beautiful village of Hartley Wintney in Hampshire, we knew we had discovered our new home.”
The company says it creates bespoke, individually designed furniture for its customers, with a focus on kitchens, pantries, boot rooms and bedrooms.
This pie combines some of my favorite ingredients - puff pastry, spinach and curry powder in Japanese. An unexpected combination, I know. But I promise that this pie is incredibly delicious! The spinach artichoke filling is soft and creamy, beautiful stained yellow from the curry powder and topped with puff pastry, golden pie crust.
I created this recipe from a desire to convert the classic spinach artichoke dip into a complete meal. But I also wanted it more interesting, so I added a bit of curry powder. My curry powder curry powder choice is S & B. It is soft filling, very complete and perfect creamy spinach artichoke. I tried many curry powder and I think that one of the most. If you can not find S & B, use mild curry powder on hand.
I use a good cast iron skillet to fill this pie, and then I shot the mass just above the pan and bake. A dish with very little cleaning required is easy. If you do not have an oven proof skillet, transfer the spinach filling an oven-proof dish, place the puff pastry on top and bake. You can also make meat pies in individual dishes. However you do it, just make sure to put the pie on a baking sheet, because the liner may overflow.
Skillet Pot Pie with Spinach and Artichoke Recipe
Serves 2-3
Ingredients
1 frozen puff pastry sheet
1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, peeled and chopped
2 cups frozen spinach
1/2 cup canned, drained, quartered artichoke hearts
2 small carrots, cubed
2 teaspoons Japanese style curry powder
2 cups whole milk
2 tablespoons flour
1/4 cup grated parmesan, optional
Salt
Preheat oven to 400 degrees F
Method
1. Leave the puff pastry sheet out to thaw at room temperature. It will take about 20 minutes to thaw. While the puff pastry is thawing, work on the spinach filling.
2. Heat oil in a 9-inch cast iron skillet or other oven proof skillet. Add the onions. Cook on medium heat until they are soft. Then add the garlic and stir for 30 seconds.
3. Throw in the spinach, artichoke hearts, carrot, and curry powder. Cook for 1 minute.
4. Whisk the milk and flour together in a small bowl until there are no lumps. Pour it over the spinach. Crank the heat up to high and let the sauce come to a boil.
5. Add Parmesan and salt. Mix well and turn off the heat.
6. Cut the puff pastry so that it fits over the skillet with a bit of over hang. Carefully place the puff pastry on top of the skillet. Gently the press it onto the rim of the skillet. Pierce the middle of the puff pastry with a sharp knife to allow steam to escape.
7. Place the skillet on a baking sheet (to catch any filling that bubbles over) and place in the oven. Bake for 10 minutes or till the puff pastry is golden.
Staff from the Bathroom Manufacturers Association – BMA – are climbing the highest mountains in England, Scotland and Wales this August to raise funds for the Children's Burns Trust – CBT.
Marketing manager Amy Kirk and technical director Chris Taylor-Hamlin are taking on the Three Peaks Challenge – which will see them scale Ben Nevis in Scotland, Scafell Pike in England and Snowdon in Wales – to fundraise for the BMA's chosen charity.
They are also hoping to raise awareness of the dangers of hot water in the home by doing the 42km, three-day trek. The BMA joined forces with the CBT at the launch of the Hot Water Burns Like Fire at its conference in October last year.
As well as welcoming donations on a JustGiving page, the BMA is offering members and affiliate members the chance to sponsor the team t-shirts. Three of 16 available sponsorship slots – which include being mentioned in all social media leading up to the event and featuring on the finish line banner – have already been taken by Twyfords, Crosswater and Pegler Yorkshire.
Visit www.justgiving.com/hwblf to donate or contact amy.kirk@bathroom-association.org.uk for sponsorship enquiries.
