Kitchen Warehouse

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The KitchenAid KSM180 Stand Mixer in Evergreen features a gorgeous walnut wood bowl, and is both a statement piece and a culinary powerhouse.
For a limited time only, we’re offering it at a market-leading $899.95 (25% OFF RRP)
These beauties won’t last, grab one before they sell out. Click the link to shop now💚 https://bit.ly/4ft3YLR

Say hello to effortless chopping with the ultra-convenient Kitchen Pro Rechargeable Mini Food Chopper. Think pesto, guacamole or salsa! With it's 250mL bowl, this whiz kid has all the little things covered. Click the link to shop now❤️ https://bit.ly/4f3d95Q

Pantry restocks have never looked this good.

BPA-free, clear and stackable - OXO Good Grips Pop Containers let you keep stock of your pantry favourites with ease.

Organise your pantry this October with OXO and take advantage of the ‘Buy one, get the second 50% off RRP*’ offer on their entire range. Plus, purchase any OXO product during the month of October for the chance to go in the draw to win $10,000.
Click the link in bio to shop OXO at Kitchen Warehouse❤️

*50% discount on RRP will apply to the item of equal or lesser value.

Spice up your meals with this quick hot and spicy mayo! Perfect for your next sandwich. Whip it up in minutes using the limited edition Bamix SwissLine 70th Anniversary Hand Blender in Swiss Flag Red. Plus, cleanup is super simple! Click the link for the recipe❤️ https://bit.ly/48nxEYk

Freedom from fatigue. OXO’s Good Grips Swivel Peeler is razor sharp and ultra-comfortable - so you can complete essential tasks with ease.

Its pivoting blade allows for quick and easy peeling while an ergonomic, non-slip Santoprene handle keeps you safe and comfortable.

Cinnamon and Apple Focaccia recipe🍏

Ingredients
- 500g strong bread flour
- 350ml water
- 5g instant dry yeast
- 10g honey
- 50ml lukewarm water (115F / 46c)
- 10g non-iodised sea salt
- 50ml extra virgin olive oil

For the emulsion
- 50ml water
- 50ml olive oil
- 1 tsp ground cinnamon

For the apple topping
- 1 large green apple, peeled and cut into small cubes
- 1 tbsp olive oil
- 1 tbsp brown sugar

Method
1. Gently mix 500g flour and 350ml water until just combined. Cover and leave to rest for one hour.
2. 15 minutes before the dough has finished resting, add the yeast, honey, and lukewarm water to a bowl. Whisk to combine and let it rest for 10 to 15 minutes. This mix should get foamy/bubbly on top - if it doesn’t, your yeast is probably dead/expired.
3. Add the yeast mixture to the rested dough and use your hands to cut the mixture in until just combined. Imagine squeezing a big squishy stress ball, clenching your fist as you do - that’s the motion I use.
4. Add the salt and again, use your hands to cut this into the dough for a solid 10 minutes.
5. Add the olive oil and repeat the cutting motion, mixing with your hands until the dough is smooth and the oil has incorporated.
6. Transfer the dough to an oiled container or bowl, cover with a damp tea towel, shower cap or clingfilm and rest for 45 minutes before performing your first stretch and fold:
- Wet your hands with water and scoop underneath one side of the dough
- Stretch that portion of the dough upwards, then fold it over towards the centre of the bowl
- Rotate the bowl 45 degrees and repeat until you’ve gone around all sides of the dough
7. Cover the dough again, and let it rest for another 45 minutes.
8. Repeat another set of stretch and folds.
9. Cover the dough again and rest for 1 hour in a warm spot.
10. Add a drizzle of olive oil to the base of your baking tray and rub evenly all over.
11. Use baking paper to line the base of the tray, then add 2 to 3 tablespoons of olive oil on top of that - spread over evenly - this is to stop your focaccia from sticking to the tray.
12. Carefully release the dough onto the tray, using wet hands, fold the top edge and bottom edge to meet in the middle, rotate the dough 45 degrees so the long edges align with the long sides of the pan, and flip so the seam is now on the base of the pan. You can use wet hands to gently pull the corners from underneath to help coax it out to the shape of the pan, gently jiggle it and carefully encourage it into a uniform shape. Don’t worry if it’s not perfect.
13. Next, allow the dough to have a final proof in the tray - anywhere between 30 to 60 minutes depending on the temperature - until the dough has plumped up and spread out more evenly across the tray. It should be looking bubbly and jiggly at this point. While the dough is having its final proof, preheat the oven to 230C (210C fan forced).
14. Make the apple topping by mixing the cubed apple pieces with olive oil and brown sugar and set aside.
15. Make the cinnamon emulsion by whisking together water, olive oil and cinnamon.
16. Drizzle the emulsion all over the focaccia.
17. Dab a little bit of the oil on your fingers and rub all over your hands before pressing your fingers deep into the dough - continue doing this all over.
18. Air bubbles will form in places - try not to pop them!
19. Top with the apple pieces.
20. Place on the lower shelf of your oven and bake for 25 to 30 minutes, until the top is deep golden in colour. You can place the tray on the top shelf for the final few minutes to help the top colour nicely if needs be.
21. Remove from the oven and let sit in the baking tray for a few minutes, before transferring the focaccia out of the tray and onto a wire rack to cool.
22. Try and let the focaccia cool for about 20 minutes before enjoying.

Recipe by

Accurate from all angles. OXO’s Good Grips Measuring Jug makes baking an exact science. https://bit.ly/48kaKku

Tiramisu Crepe Cake recipe:

Ingredients
For the crepes
- 75g unsalted butter
- 250g all purpose flour
- 50g sugar
- 450ml whole milk
- 150ml water
- 4 large eggs
- Pinch of salt
- 1 tsp vanilla extract
- An extra 70 to 80g butter for cooking

For the tiramisu cream
- 350g thickened cream
- 250g mascarpone cheese
- 50g icing sugar
- 1 tsp vanilla extract
- 2 tbsp freshly brewed espresso

For the whipped cream topping
- 250g thickened cream
- 50g icing sugar
- Cocoa powder to dust

Method

For the crepes
1. Melt the butter and allow to cool, before adding the remaining ingredients.
2. Whisk very well until combined - if you have a hand whisker or blender use this to create the smoothest consistency. If you don’t have a blender - strain the mixture through a sieve to ensure there are no lumps.
3. Refrigerate for 30 minutes while you make the two creams.

For the tiramisu cream filling
1. Whisk thickened cream until medium peaks form - set aside.
2. In another bowl, combine mascarpone, sifted sugar, vanilla and coffee.
3. Fold the whipped cream into the mascarpone - cover and refrigerate until ready to use.

For the whipped cream topping
1. Whisk thickened cream with sifted sugar until medium peaks form - set aside/refrigerate

Cooking the crepes
1. Heat a crepe pan over a medium flame, adding a little butter.
2. Pour approx 45 to 50ml of crepe batter into the centre of the pan and immediately swirl the pan to disperse the batter to all edges and create one thin layer.
3. Cook for 1 to 2 minutes before flipping, then cook on the other side for a further 30 seconds.
4. Slide the crepe off onto a plate and repeat with the remaining batter. Yields approx 20 crepes.

Assembly
1. Once the crepes have cooled entirely, assemble the cake by spreading 2 to 3 tbsp of the tiramisu filling on a crepe before laying another crepe on top.
2. At the final crepe, top with the plain whipped cream and dust generously with cocoa powder.
3. Refrigerate for a minimum of 3 hours before slicing and serving.

Recipe by

Start your mornings right with Chris and the KitchenAid Semi Automatic Espresso Machine! Enjoy barista-quality coffee with its 58mm portafilter, large 2.5L water tank, and digital temperature control. Click the link to shop now!☕ https://bit.ly/40f6VeG

Upgrade your kitchen essentials for less this October. Buy one OXO product and get the second for 50% off RRP* all month long. https://bit.ly/3NydIbF

Marbled Spinach Pasta with Butter and Sage Sauce
Recipe:

Ingredients

For the spinach pasta
- 120g spinach
- 200g tipo 00 flour

For the plain pasta
- 200g tipo 00 flour
- 100ml water

For the butter and sage sauce
- 1/3 cup water
- 200g cold butter, cut into cubes (allow 50g butter per person)
- 15-20 sage leaves

Method

For the pasta
1. To make the spinach dough combine spinach and flour in a blender and blend on high speed for a few minutes until the spinach has broken down and you have a sand-like consistency.
2. Tip the dough mixture onto your work surface and knead for a few minutes until you have a smooth ball of dough. Cover and rest for 30 minutes.
3. To make the plain pasta dough, combine flour and water in a blender and follow the above instructions.
4. Once both doughs are made and rested, cut off a small section of each dough and roll two thick sausages. Wrap the two doughs together and roll into one uniform sausage.
5. Fold in half and press down, then fold in half again.
6. Using a rolling pin, flatten the piece until it's about 1-2cm thick. Brush each side with olive oil, then cut into strips around 1cm in width.
7. Using the palms of your hands roll each strip out into a long, round noodle. Start with your hands in the centre then work them outward, stretching the dough into a thick noodle (or spaghettoni). Keep going until your noodle is about 1/2 cm thick. Pici is a rustic shape, and irregularities are the beauty of hand rolled pasta!
8. Set each noodle aside on a baking sheet lined with fine semolina or a clean tea towel while you continue with the rest of the dough.

Butter sauce
1. Bring a large pot of water to boil, season generously with salt.
2. Add a 1/3 cup of cold water to a large frying or sauté pan over a medium heat.
3. Once the water is boiling, start to drop in a few cubes of cold butter, swirling the pan and whisking continuously until the butter is emulsified and uniform.
4. Continue adding the rest of the butter, whisking, whirling and swirling. Throw in the sage leaves.
5. Remove the pan from the heat.
6. Drop the pici into the boiling water and cooking for 4-5 minutes.
7. Use tongs to remove the pici from the water, and drop directly into the butter sauce.
8. Gently whirl and toss to coat all of the pici in the sauce.

*50% discount on RRP will apply to the item of equal or lesser value.

You’re going to LOVE this Whipped Feta & Hot Honey Dip! Made effortlessly in the Bamix Australia SwissLine 70th Anniversary Hand Blender—your mini food processor for all things delicious. Click the link to get yours online at Kitchen Warehouse! https://bit.ly/3NsJCX4

Watch MasterChef favourite Snezana showcase the ultimate kitchen tool! The Microplane Premium Zester Grater isn’t just for citrus—it effortlessly handles frozen fruit, hard cheeses, and more! 🍋🧀 Shop now at Kitchen Warehouse. https://bit.ly/4eMpAmr

For just 3 days, elevate your grating game with the Microplane Premium Zester Grater in Denim Blue or Cashmere for only $29.95—that's 50% off RRP! 🎉 Enjoy ultra-fine grating of citrus, cheese, spices, and more with its sharp blade and ergonomic design. Don’t miss out, click the link to shop now! 🧀🍋 https://bit.ly/3BLk8l7

The Great Pan Exchange! 🍳✨ Ever wondered what to do with those old pots and pans cluttering your kitchen? You’re not alone! A staggering 72% of Australians toss them in the bin, sending 2.7 million pieces to landfill every year. 😱 Join us in making a change! Bring your old cookware to Kitchen Warehouse and help us recycle responsibly. Let’s keep our planet healthy, one pan at a time! 🌏♻️ Click the link to find out more: https://bit.ly/3zX4cvo

Fall in love with the season’s must-haves! Introducing Le Creuset Harvest: beautiful cast iron pumpkin casseroles and tonal stoneware, all at 20% off RRP! 🎃🍂 Perfect for cosy gatherings and festive feasts. Embrace the harvest spirit and elevate your kitchen! 🍁 https://bit.ly/4dFfxOK

Offers available until 11:59pm on Tuesday 5 November 2024 (AWST) or while stock lasts. Offers are available both in-store and online at kitchenwarehouse.com.au.

Join as he brews up deliciousness with the new KitchenAid Semi Automatic Espresso Machine! From the perfect espresso with its whisper-quiet steel burr grinder, to an afternoon matcha latte using the powerful steam wand, this machine does it all. Ready to elevate your coffee experience? Click the link to shop now!☕ https://bit.ly/4gUk6aO

Who made it into your "nice" list this year? There's still time to pop into one of our stores to tick off your list. 🎁

Come down and get your last-minute gifts so they will be under the tree in time for Christmas Day! 🎄

When it comes to Halloween snacks, we give the tricks and leave the treats to you. 👻

The Wolstead Stonetek Milk Pan lets you create perfect sweet custards or syrups for decadent desserts that will delight both kids and adults. Thanks to its double forged aluminium construction and non-stick coating, food cooks evenly without sticking.

Shop Now 👇
https://www.kitchenwarehouse.com.au/Wolstead-Stonetek-Milk-Pan-14cm

Whether you’re looking to upgrade your current pots and pans or just starting to build your cookware collection, Wolstead Stonetek will help you cook a bit healthier by using less oil when you fry, sauté, sear, or toast.

Shop Wolstead Stonetek 👉 https://bit.ly/wolstead-stonetek

Featuring three food-safe layers of quality non-stick coating, the surface of Wolstead Superior+ cookware is so smooth, food glides effortlessly on to your plate.

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Well done WA. We're back and we can't wait to see you!

From tomorrow, our WA stores will be open as per their usual trading hours but with a few measures in place to keep you healthy and safe.

HERE'S HOW WE PLAN TO KEEP YOU SAFE:
😷 Face masks are required to be worn at all times when shopping in our stores
🧍↔️🧍 Please maintain a minimum of 1.5M distance from other customers and staff
🤲 Hand sanitiser will be provided as you both enter and exit the store
🧼 Surfaces and touch points in the store will be frequently sanitised
🤧 If you feel unwell or have a fever, please stay home and seek medical advice

We also request all customers check into our stores using the WA Government’s SafeWA app by scanning the QR codes provided at each store.

To our West Australian customers,

To keep our customers and staff safe, Kitchen Warehouse is following Government advice by temporarily closing our stores and reopening on Saturday 3 July.

You will still be able to shop our full range online 24/7.

Our thoughts are with all of our West Australian customers and staff during this difficult time.

With Love,

The Kitchen Warehouse Team ❤️

When you owe the world an invitation, you can count on the warm acacia grains and generous platters of the Salisbury & Co Hudson collection to make your guests feel right at home. 😍

At your service 👉 http://bit.ly/salisburyandcohudson