The CHAMBORD® coffee maker impresses with its easy handling and its classic design. The successful series by BODUM was changed in recent years only in minor design details and has always been a classic with great popularity. Quickly and without much effort you can conjure up an aromatic cup of coffee for yourself or your whole family.
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Perfect your cocktail making skills with the Gentlemen's Hardware Bartender's Mixology Kit. Create delicious concoctions and become a master of libations with the muddler, 15ml / 30ml jigger and 500ml / 6.9 fl oz cocktail shaker featuring a contemporary black and grey speckled pattern print. From mojitos to martinis, this Bartender's Mixology Kit contains all the essentials needed to create the perfect tipple.
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We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?
In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.
Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.
About the Author
Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia's first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney's best restaurants. In 2019, his work was also recognized by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.
'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver, chef and author
'There’s no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!' – Matty Matheson, chef and author
'Here’s one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again — these pages are sure to be worn down quick.' – Rene Redzepi, chef and author
'If you love cooking fish, this book will be a revelation. You'll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish's mouth!' – Rick Stein, chef and author
'Well that was a smack around the head! This book is a game changer! Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. This is a very, very special book and in many years to come, I will look back at this moment in time and say to myself, "Remember that time when Josh from Saint Peter brought that book out and we all had to rethink the way we prepared and cooked fish and seafood forever?" Thanks Josh and to all the team at Saint Peter for sharing this knowledge with us! – Nathan Outlaw, chef and author
'Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland's honest and pure approach to all things fish is inspiring. The Whole Fish Cookbook beautifully articulates the entire animal approach while methodically opening the reader's mind to how responsibility and innovation coexist.' – Grant Achatz, chef and author
'Josh Niland is a genius.' – Nigella Lawson, author
'To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In The Whole Fish Cookbook he offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.' – Bo Bech, chef and author
'I have followed Josh for such a long time and adore him and his use of every part of a fish – what a trailblazer he is … this book is for home cooks as much as chefs and I applaud it.' – Maggie Beer, author
'Josh Niland's uncompromising discipline combined with his unique scale-to-tail, sustainable seafood philosophy has led to a revolution in the way we think, feel, prepare and eat seafood.' – Kylie Kwong, chef and author
'I have been racking my brain trying to think of an American restaurant that comes close to the inventiveness and deep consideration that seafood is afforded at Saint Peter, to no avail ... Saint Peter is proof that when it comes to the modern dedicated seafood restaurant, Australia does it best.' – Besha Rodell, The New York Times
'Josh Niland can coax deliciousness from fish eyeballs, swim bladders and even fish blood with confidence and elegance ... his endeavours, sometimes hauntingly visceral, other times plainly cheeky, [are] always beautiful and restrained. His approach is going to change the way the world thinks about cooking and eating seafood.' – Melanie Hansche, Food & Wine
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The BISTRO Blade Grinder takes coffee beans from coarse to fine quickly and efficiently for fresh brewing.
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Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready.
These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way:
S – short on time: less than 30 minutes
I – 10 ingredients or less
M – make ahead
P – pantry
L – lazy
E – easier than you think
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The M Shaker is ideal for measured Cocktail Making and is used worldwide by Professional Bartenders for efficient Bartending.
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FEATURES:
Shop at your favourite store, select Afterpay as your payment method.
Use your debit or credit card. Get Instant approval and your items straight away!
Your payments are split into 4 simple automated payments, every 2 weeks.
CARE AND USE:
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Use your debit or credit card. Get Instant approval and your items straight away!
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"Cico" is another example of Stefano Giovannoni's more figurative, anthropomorphic and zoomorphic narrative approach.
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Über ProMegJig™ is the dual volume jigger to accurately and consistently measure alcohol responsibly; minimizing waste.
The ProMegJig™ is ideal for measured Cocktail Making and is used worldwide by Professional Bartenders for efficient Bartending.
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NB: Please note that the SALE of CLEARANCE ITEMS are firm and final. OPUS does not offer any exchanges or refunds for these items.
case in point: whimsical stirrers make any beverage more festive. in a mix of black and cream, this set is finished off with clever finials and is ready to nab the nearest olive or cherry.
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This set of measuring spoons is attached to a handy hanging loop for convenient storage, yet each measure can also be removed when required.
Includes beechwood tablespoon and silicone teaspoon, 1/2 teaspoon, 1/8 teaspoon and 1/4 teaspoon.
COLOR: Cream/Grey/Pale Blue/Green/Natural
SIZE: 0.625ml/1.25ml/2.5ml/5ml/15ml
WHATS IN BOX: 1 X Measuring Spoon Set With Five Spoons
MATERIAL COMPOSITION: Made From Silicone And Beechwood.
EXTRA FEATURES: It Is BPA Free, Heat Resistance Up To 250 Degree Celsius.
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The follow up to the classic bestseller from Australian's favourite cookbook author full of inspiring delicious new recipes
Donna Hay, Australia's most trusted and bestselling cookbook author, returns with a follow up to her much-loved bestselling classic, Basics to Brilliance.
When Donna Hay first launched her visually-stunning hardcover book Basics to Brilliance in 2016, she had no idea its pages would become home to some of her (and the country's!) most cherished cult recipes, including that failproof fall-apart slow-cooked beef brisket and the most addictive molten choc-chunk brownies.
In Even More Basics to Brilliance, you'll find many more of those much-loved foundation recipes everyone needs in their cooking repertoire, with simple flavour switch-ups and shortcuts to take you from basics to brilliance in the kitchen, including simple and nourishing base stock for ramen (hello, bowls of umami), the tastiest oven-roasted tomato sauce (say goodbye to stirring at the stove-top!) and the easiest, serve-with-everything yoghurt flatbreads, not to mention the fluffiest foolproof carrot cake and a show-stopping Basque cheesecake.
Each recipe is followed by clever variations and flavour shortcuts to make them even easier to master, while giving home cooks the confidence to elevate their cooking to delicious new heights. And in true Donna style, there are plenty of clever change-ups along the way!
Format: Hardback
Number of pages: 272
Width (mm): 222
Height (mm): 272
Depth (mm): 30
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Jamie's most popular cookbook goes Mediterranean in this mouth-watering follow-up.
People keep asking Jamie for another 5 Ingredients book and this is the answer. Over 120 utterly delicious, easy-to-follow recipes, this time inspired by Jamie's travels to the Mediterranean. It's all about making every day cooking super-exciting, with minimal fuss, while transporting you to sunnier climes.
Recipes that empower you to make big-flavour food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free and all offer maximum flavour. With chapters on Veg, Pasta, Fish, Seafood, Pies and Parcels, Soups and Sarnies, Meat, Chicken and Sweet Things, it will have readers coming back for more, seven days a week.
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A luscious rich blend of ylang-ylang essential oil and natural soy way to bring peace, serenity and softness to the air.
Vegan-friendly, cruelty-free and made in Australia.
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CARE AND USE:
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Give it your best shot with the Gentlemen's Hardware Shot Paddle & Glasses, an acacia wood serving plank with a painted black handle, a real leather tie for hanging and space for the four shot glasses. Cheers, Salute, Gambie, Prost!
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Savour perfectly brewed coffee every day with the BRAZIL French press coffee maker. Part of Bodum’s iconic French press brewing range, this superb coffee maker has certainly stood the test of time; it’s been brewing seriously good coffee since the 1980s.
Like other products in our French press range, the BRAZIL coffee maker uses premium quality borosilicate glass for the carafe and a reusable stainless steel filter to extract the full flavour from your precious beans. However, its lightweight, BPA-free plastic body, handle and lid look stylish while epitomizing our motto that ‘good design doesn’t have to be expensive’.
Combining affordable design with a simple, environmentally friendly brewing system, the BRAZIL French press coffee maker offers everybody the chance to appreciate one of life’s great pleasures: a delicious cup of joe!
FEATURES & BENEFITS:
HOW IT WORKS:
The French press system is the simplest way to brew rich, flavorful coffee.
USE & CARE:
Wash in warm, soapy water before first use and dry thoroughly. All parts are dishwasher safe.
*All of our coffee and tea makers are measured in European cup sizes: 1 Cup = about 4oz.
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Excl. Furniture, Prints & Some Home Decor*