Over the past few months I’ve been asked so many times what appliances and equipment I have in my kitchen, so I’ve compiled a little list of what and why.
These aren’t in any particular order and its taken me a while to build this to its epic state.
High speed blender – I bought a Vitamix from Myer (during a random sale) with credit card points. I also got the dry bowl for free as a bonus. The stars definitely aligned on this one and I love it to bits. It’s noisy, but it does the job for all things liquid smoothies, nut butter and milling flours etc. I also really appreciate you can buy it from Myer.. with credit card points and that it has a 10 year warranty.
Thermomix – my pride and joy. It chops, grates, cooks, blends, weighs, mills all in a mere matter of seconds and the list goes on.
Jars – like about 30 of them. From 200mL up to 3L. I use the smaller ones for salad dressings, smoothies, soup, random leftovers and to make muesli/oats when I’m on the go. I use 1L capacity for my yoghurt and for nut milks. 2L and 3L for brewing kombucha.
A great knife – and a great sharpener, you really only need one. Depending how much you chop, sharpen daily or weekly. This will keep your knife it great shape and last longer.
A bread knife – for those times when you forget to ask your bakery to slice your bread. I also use when I make banana bread or soda bread.
A great wooden chopping board – again, only 1 is required. Take the time to oil it before the first use and regularly. I like this article by The Kitchn.
Cast iron pan – my favourite to cook in. I’ll admit it was very difficult to transition from non-stick to cast iron a few years back. There was a fair amount of burning and sticking going on. But the best part about cast iron is they hold in the heat, which means you can cook on a lower temperature.
A big pot – for big soups and stews.
Slow cooker – for lazy soups and stews.
Mandolin – the best thing ever. I found it really difficult and scary to use at first but once you get the hang of it, you’ll never want to use a knife again.
Spiraliser – the one I have is fairly temperamental, but when it works gee whiz those zucchini spirals are pretty impressive.
Scissors – for cutting herbs in my cute balcony apartment veggie garden.
Baking tins – loaf tin, for banana bread. 30cmx30cm for roasting veggies. Round tin for cakes and chocolate.
Spatula – for flipping things
Brush – for effectively and evenly oil food without wasting the oil.
Nut milk bag – mine is from Honest to Goodness which is a really great size. You can also use cheesecloth which works well but I found it much harder to clean. Or use a clean stocking.
I also use nut milk bags to make labneh cheese.
Microplane – I love my microplane. Perfect for getting the zest from citrus. Plus working magic on garlic, turmeric and ginger.
By popular request I’ve started running cooking classes again. These are held in my private kitchen in North Sydney. The numbers are kept very small so you can get the most of your time in the kitchen.
Sweet Healthy Treats
Saturday 22 August
11.30am – 2.3opm
Click to find out more.
Saturday 29 August
11.30am – 2.30pm
Click to find out more.