*Two great competitions to enter
*Gnocchi Recipe
* Wusthof Winner announced
* Cooking demonstrations every weekend this month
* Up to 50% off Swiss Diamond

This month’s newsletter is created by Michael Mihaly who has been with us as our assistant manager for the last year.

Michael will be stepping into the role of Manger at the end of this month when our treasured Iris leaves Taste for the birth of her first child.

WIN a Bamix of your very own!!!

We’re very excited to announce the first of our October competitions, in which you could win a brand new Bamix of your own! All you need to do is answer the following questions (hint, go to www.cambur.com.au, Bamix’s Australian website...)

1. In what year was the Bamix invented?
2. What colours are available for the Bamix mono?
3. Which celebrity chef has teamed up with Bamix to produce “The Ultimate” model?

Send us your answers to sales@taste-online.com.au and you’re in the draw. We’ll be announcing the winner at the end of the month.

Bamix Demonstration this weekend

Bamix invented the ‘wand mixer’ or ‘stick blender’ in 1954, and many other companies have tried to recreate their own version, however few even come close. Bamix machines have an induction motor, meaning that they are extremely energy-efficient, powerful, and have fewer moving parts to go wrong. Anyone who owns a Bamix will attest to their power and longevity, swearing by it to complete many daily tasks.

Being light-weight they are easy to handle, and can be used in any vessel you wish, whether it be the Bamix beaker or your own pot of homemade soup. There are many different machines available, so there’s one that’s right for you. They vary in motor size and included attachments, so it depends on what tasks you want it to achieve. There are blades for mincing meat, combining liquids, whisking/aerating, chopping, processing and even a separate food-processor attachment, called the SliceSy.

In the second weekend of October we’ll be showing you just what you can do with a Bamix, so come see us on Saturday the 11th between about 12 and 2 and we’ll whizz up a storm for you. You’ll be surprised how quick, easy and versatile it all can be.

Road-test our top 10 Swiss Gadgets

Last weekend we featured ‘road tests’ of leading Swiss brands Kuhn Rikon and Zyliss. Both companies have been in operation for many decades, and their focus on ergonomics, simplicity, practicality and functionality ensure that they only produce the best of the best tools. Dreaded tasks such as chopping onions and crushing garlic become a breeze with these Swiss tools. Why not ask us to see the corn zipper or the one handed can opener? These companies have been given prestigious awards and titles such as multiple “Red Dot” awards, as well as having multiple pieces listed in Time magazine’s “Top 100”.

Potato Gnocchi using Kuhn Rikon’s Potato ricer

Ingredients

1kg yellow-fleshed potatoes, such as Yukon Gold
Salt to taste
1 3/4 cups unbleached all-purpose flour
1 egg yolk

Method

Scrub your potatoes, then boil or steam them until tender, taking care to not overdo them to the point of watery sponginess.

Press the potatoes through the Kuhn Rikon potato press

Add a decent pinch of salt and all the flour to the potatoes, working in the flour with a wooden spoon; then knead the dough gently for about 5 minutes on a lightly floured board or wooden work surface.

Taste the dough, kneading in more salt if you wish, but be careful not to overwork the dough - it should be soft and supple.

Divide the dough into about 6 equal pieces.

Roll each piece into a rope about 2cm in diameter. Cut each snake into regular pieces about 2cm long. Continue until all the dough has been rolled and cut.

If you wish, roll each dumpling over the large holes of a cheese grater or along the tines of a fork to impress the soft dough with a pattern.

Bring a large pot of lightly salted water to a rolling boil and drop in the gnocchi. (Do this in batches if it's easier.)

Boil the gnocchi until they rise to the top, then remove them with a slotted skimmer and transfer them to a heated platter or bowl.

Serve immediately, with a sauce of your choice (maybe Bolognese, three cheeses, ragu, matriciana… Whatever you like!)

Spoon half of the sauce over the gnocchi and mix gently, then garnish with the remaining sauce and a little grated cheese, if desired.

Taste is proud to launch Victorinox in October

The name Victorinox is synonymous with quality and real value for money. Victorinox manufactures the largest range of quality knives and accessories available in the market today. From the smallest paring knife to the largest chopping knife, there is a Victorinox tool for every job.

The extensive range of stamped blades provides a choice of ergonomic handles, from beautiful rosewood timber, to the commercial workhorse – non-slip Fibrox.

The latest range from Victorinox – Grand Maitre - is a superb collection of fully forged Chefs Knives. The balance of each knife is so perfect you will enjoy using it over long work periods. Designed by Victorinox and forged in Solingen, Germany, from a single piece of steel, they exhibit a seamless transition from the blade to the handle. Rounded edges on the ergonomically shaped handle ensure comfort for both large and small hands.

For over 100 years chefs and butchers all over the world have benefited from the expertise of the famous Swiss cutlers and craftsmen and here at Taste we’re proud to be able to offer you the same time-tested quality for your home kitchen

Save up to 50% on Swiss Diamond cookware

Swiss Diamond non-stick cookware features a titanium-based nano-composite cooking surface reinforced with diamonds. The end result is one of the world’s best cookware brands. Diamond and titanium combine to give a cooking surface that is harder than steel, meaning that you don’t need to be precious about using plastic or wooden utensils, and when it comes to cleaning; it’s a breeze. Diamond (carbon) is not only the hardest substance known to man; it is also the world’s best conductor. A cast aluminium core, along with the titanium and diamond allow the heat from your stove to be dispersed quickly and evenly across the entire surface, minimising those annoying hot spots, and ensuring faster cooking.

Not only will Swiss Diamond out-perform its rivals on the stove-top, all pieces are oven-proof to 260°C, whether they have handles, lids or knobs or not.

Cooking demonstration using Swiss Diamond

Don’t miss out on our cooking demonstration on Saturday October 25th. We’re proud to welcome back chef John Wakeling to wow you and your tastebuds with Swiss Diamond cookware, so come and see us in-store between 11am and 2pm for a real treat! Stay tuned for recipes and further updates.

WIN a Swiss Diamond casserole pot valued at $249 RRP

And here’s our second competition for the month! A piece of Swiss Diamond cookware is up for grabs, and it’s as easy as pie! A 24cm casserole pot is for the taking, all you need to do is answer the following questions for us:

1. To what temperature is Swiss Diamond cookware oven-safe?
2. Is the diamond used for heat conductivity or hardness?
3. What’s your favourite casserole to cook?

Send us your answers to sales@taste-online.com.au, and you’re in the running. Winners will be drawn in-store on Saturday the 25th of October during our cooking demonstration, and you must be here to win it!

TIPS for all non-stick cookware.

Apart from being familiar with the Care & Usage Instructions, here are the 3 rules of non-stick cookware that will keep your pan looking and cooking like new. Remember that this applies to all good quality non-stick cookware, not just Swiss Diamond.

1. Avoid High Heat Non-stick cookware is designed for regular medium to low heat cooking. Cooking frequently on high heat can result in chipping and peeling. Modern technology in Cookware these days enable the pan to generate enough heat on a medium cooking setting to seal a steak. Remember, it only takes a minute on medium heat for your pan to reach cooking temperature.

2. Avoid cooking sprays and low heat oils Cooking sprays contain micro-particles of sugar which naturally caramelises onto your pan causing a sticky surface and gradually baking onto your cookware.
Low heat oils are oils that burn at extremely low heat. Olive Oil is a prime example of low heat oil, particularly the cheap ones. We have been taught that Olive Oil is the key to a healthy life, however, once heated Olive Oil can be extremely toxic. Keep olive oil for salads, drizzling through pasta or dipping, which is what it is designed for. Some great alternatives for healthy cooking are Grape Seed Oil, Rice Bran Oil or Avocado Oil as they are able to handle high heat better.
Butter burns more easily than Olive Oil, so it should also been used only on low heat settings as the fumes from burnt butter are toxic.

3. Always clean your pan thoroughly Non stick cookware can be very deceiving. You may give it a wipe out and it looks clean, however there will still be oil residue on your pan which would result in baked on grease which would build up more and more each time you use it. By the time that you see baked on grease, it is too late, the damage has already been done. Don’t be afraid to give your pan a good scrub with some hot soapy water and a good soft scourer and that includes the base and the sides.

Winner of last months Wusthof Knife competition is Tony Xavier. Tony was the first person drawn randomly that answered the 3 questions correctly. Answers were as follows:

Wusthof was established on 1814. A Celebration Tea with Pimms at Queenies is $36 and Steve Shields weakness is a cold beer on a hot day.

Well that’s it for this month,
I look forward to seeing you in store soon

Jodie Macaulay
Owner