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Therese Spoon

cutlery

Showing all 9 results

  • Kuro Dipped Chopsticks Set 2 Pairs Black / Gold

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  • Kuro Dipped Chopsticks Single Set Black / Gold

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  • Kuro Dipped Cutlery Set Black / Gold

    $29.00     Add to cart

  • Luna Dipped Chopsticks Set 2 Pairs White / Gold

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  • Luna Dipped Chopsticks Single Set White / Gold

    $10.00     Add to cart

  • Luna Dipped Cutlery Set White / Gold

    $29.00     Add to cart

  • Petale Dipped Chopsticks Set 2 Pairs Rose / Gold

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  • Petale Dipped Chopsticks Single Set Rose / Gold

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  • Petale Dipped Cutlery Set Pink / Gold

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Baked Brie, Garlic Mushrooms & Thyme- nothing brin Baked Brie, Garlic Mushrooms & Thyme- nothing brings people together quite like oozing baked cheese topped with garlic mushrooms. I’ve created this in a series with @wusthofaustralia, and today I’m using the Classic Chai Dao. Combining the shape of a Chinese chopping knife and a Santoku, the slightly curved blade is perfect for cutting and chopping vegetables, nuts and herbs. Get 20% off any knife from the Wusthof Classic Range with my code THERESE20 RECIPE: 1 wheel of Brie 1 handful mixed mushrooms- I’ve used Oyster & Swiss Brown 1 clove garlic 4 sprigs thyme 2 tbsp chopped walnuts 1 tbsp chopped parsley Olive oil Salt + pepper Preheat the oven to 180*C. Slice the mushrooms into thick chunks, then thinly slice the garlic clove. Heat some oil in a large skillet over medium-high heat, add the mushrooms, spacing them out and leave them to cook without stirring for 3-4 minutes- this will help a golden crust form. Add in the chopped garlic, season with salt & pepper, and continue to cook until all the moisture has evaporated. Lightly score the top of the rind on the Brie and place in a small baking dish. Pour over with the cooked mushrooms, and season with salt & pepper. Bake for 10 minutes or until the cheese is oozing and soft. Scatter over with chopped walnuts and parsley. Serve immediately with your favourite crackers, or with some crusty bread.
Ginger Poached Pears; a warming & decadent treat m Ginger Poached Pears; a warming & decadent treat made with my @cuisinart_au Vertical Waffle Maker- get the full recipe below! Warm & fresh waffles are my love language; especially when served in bed for a slow Sunday start. The @cuisinart_au Vertical Waffle Maker is perfect for making golden, fluffy waffles; and with a compact vertical design (simply pour your batter in through the spout at the top!), the machine takes up very little space on my kitchen bench and folds away neatly for easy storage. RECIPE: Serves 2 Chai Spiced Waffles: - 1 cup plain flour (120g) - 1/2 tsp baking powder - 1/4 tsp baking soda - 2 Tbsp caster sugar - Pinch of salt - 1/2 teaspoon cinnamon - 1/4 teaspoon cardamom - 1/4 teaspoon ground ginger - 1/4 teaspoon nutmeg - 2 eggs - 1 cup milk - 2 Tbsp unsalted butter, melted - 1/2 tbsp lemon juice Ginger Poached Pears: - 1 large pear- cored - 1 tbsp minced ginger - 2 tbsp honey - 2 tsp ground cinnamon In a large bowl, whisk together the flour, baking powder, baking soda, caster sugar, salt & spices. In a second bowl, whisk together the eggs, milk, melted butter & lemon juice. Fold the wet ingredients into the dry ingredients and combine until smooth. Cut the pear into wedges, then combine with the ginger, honey and cinnamon in a saucepan. Cover with hot water, and stir until the honey is dissolved. Cover and simmer for 20 minutes, or until soft. Pre-heat the waffle maker (I’ve used setting 3). Pour a full cup of batter through the spout, wait for the waffle maker to beep, then carefully open & remove the waffle. Close the waffle maker and repeat with the rest of the batter. Arrange the waffles on serving plates, and spoon over with the poached pears and drizzle with honey. Top with a spoonful of vanilla yoghurt or cream.
My latest kitchen crush 💝 my gorgeous new Pink My latest kitchen crush 💝 my gorgeous new Pink Dutch Oven from @crumble. I was giddy with excitement when this landed on my doorstep; it comes packaged up with; 🍪an extra cute cookie knob 🥄a wooden spoon  🎀the most adorable Farfalle Oven Mitts 
The first thing I’m making? A huge pot of coconut & saffron mussels- watch this space, I’ll be posting the recipe soon
Kingfish crudo, creme fraiche, showered in mashed Kingfish crudo, creme fraiche, showered in mashed eggs, chives, salmon roe and black pepper. Swap the salmon roe for caviar for a truly decadent touch You’ll need; Half a boiled egg 2 tbsp creme fraiche 1 tsp lemon juice 200g sashimi grade kingfish 1 tbsp sniped chives 1 tsp salmon roe or caviar Separate the yolk from the egg white, and mash this through a sieve. Whisk the creme fraiche with the lemon juice and spoon onto a serving plate. Arrange thin slices of kingfish on top, then sprinkle with the mashed egg (or what I refer to as egg fluff), sniped chives, salt and pepper. Top with a scoop of salmon roe or caviar
Crunchy sesame chilli oil- super addictive, so eas Crunchy sesame chilli oil- super addictive, so easy to make and it tastes a hundred times better than the store-bought stuff! @azaleaoils Grapeseed Oil is perfect for creating homemade oils and dressings; with a neutral taste, it makes the perfect base for letting the flavours in the other ingredients shine! AND with a high smoke point, you can really get your eschalots and garlic nice and crispy without the oil imparting an acrid, burnt taste. -ad #AzaleaMyWay To make a jar of this oil, you’ll need: 100ml @azaleaoils Grapeseed Oil 1 eschalot- finely diced 3 garlic cloves- finely diced 50g peanuts- roughly chopped 4 tbsp Japanese chilli flakes 15g toasted sesame seeds 30ml soy sauce 1 tbsp sugar 1 tsp salt Another 200ml @azaleaoils Grapeseed Oil To make the noodles: 2 tbsp homemade chilli oil 2 tsp soy sauce 1/2 tsp black vinegar 1/2 tsp sugar Spring onions- sliced diagonally 1 serving knife-cut noodles (or noodles of choice) Heat the oil on medium-high heat, then add the diced eschalots and bring to a sizzle. Once starting to browned, add the garlic & peanuts and fry for 2 minutes. Reduce the heat to low, then add the remaining ingredients, and stir until the sugar is dissolved and everything is combined. Allow to cool before transferring to a sterilised jar. Keep refrigerated for up to 1 month. Boil your noodles according to packet instructions. In the meantime, combine the soy sauce, black vinegar and sugar in a pan. Gently heat until lightly simmering, then add in the drained noodles. Toss until well combined, then transfer to a serving plate. Top with a handful of sliced spring onions and the chilli oil.
Brown Butter Miso Scallops- all of my favourite th Brown Butter Miso Scallops- all of my favourite things on one plate To make this, you’ll need; 8-12 scallops 70g Butter 10g white miso paste 1 tbsp lemon juice 1 tbsp baby capers Chopped parsley & chives Pat the scallops dry. Heat a cast-iron skillet over medium-high heat with a generous amount of oil. Season the scallop on one side with salt, then cook the scallops for 2-3 minutes- be sure not to over-crowd the scallops. Once a golden crust forms, season the other side and turn the scallops over and cook for another minute, then transfer the scallops to a plate to rest. In a small pan on low heat, melt the butter and cook until foaming and lightly golden. Whisk in the miso paste and lemon juice, and cook for a further minute. Remove from heat and add the capers and herbs. Spoon the miso butter sauce over the scallops, and serve immediately
Anchovy & Nori Butter Agnolotti; this was wildly d Anchovy & Nori Butter Agnolotti; this was wildly delicious! The filling: ricotta, parmigiano reggiano & a pinch of lemon zest The butter: softened butter, roasted nori & a dash of fish sauce Topped with a couple of juicy ‘chovies
Kingfish Sashimi & crunchy radish, topped with chi Kingfish Sashimi & crunchy radish, topped with chives & a sprinkle of shichimi togarashi; all bathed in a light & bright Yuzu & Sesame Dressing 🍋 Serve this as an easy & fresh appetiser, or with steamed rice for a more substantial meal. RECIPE: Serves 2 100g Kingfish Sashimi 1 teaspoon grated ginger 1 tsp red miso 2 tsp light soy sauce 1 tsp yuzu juice 2 tbsp sesame oil Toppings: Chives Thinly sliced radish Japanese chilli flakes Thinly slice the kingfish, and refrigerate until ready to serve. Whisk the grated ginger, red miso, soy sauce, yuzu juice and sesame oil together until smooth. Pour the dressing onto a serving plate. Arrange the slices of sashimi on top, then top with thinly sliced radish, chopped chives and Japanese chilli flakes.
Korean Kangaroo Mince Bowls!! Kangaroo is popping Korean Kangaroo Mince Bowls!! Kangaroo is popping up in lots of fine-dining restaurants and degustation menus all over Australia; it’s also very approachable and easy to prepare for any home-cook! I’m all about reducing the amount of red meat I eat, and swapping it out for more roo! Eating kangaroo is a more ethical & sustainable choice (they’re not farmed; in fact, Australia is over-populated with kangaroos. They’re technically a pest!). Kangaroo meat is also a great choice of lean protein, it’s high in iron, and as they are wild animals, kangaroo meat is free from antibiotics and hormones. I often cook with kangaroo mince as it is the most affordable and readily available; the strong game-y taste goes perfectly well with a punchy and flavourful sauce like this spicy gochujang dressing. RECIPE- Serves 8: 2 tbsp sesame oil 1 brown onion- roughly chopped 2 garlic cloves- finely chopped 1 red chilli- finely chopped (seeds discarded to make it less spicy) 1kg Kangaroo Mince 80ml soy sauce 45ml mirin 3 tbsp gochujang paste 2 tbsp korean chilli flakes 2 tbsp honey 4 stalks spring onions- cut into slices 2 tbsp toasted sesame seeds In a large wok over medium-high heat, add the sesame oil. Once heated, add the brown onions and fry for 3 minutes, then add the garlic and chilli and fry for a further 2 minutes until fragrant and soft. Add the kangaroo mince, and fry for 6 minutes, tossing constantly until browned. Lower the heat to medium, and add the soy sauce, mirin, gochujang paste, chilli flakes and honey. Gently combine with the mince, and continue to simmer for another 15 minutes, stirring every so often, until the meat is completely cooked and evenly coated in the sauce. Stir in the spring onions and sesame seeds. Transfer to serving plates or to a container to store for later. I’ve served this over a bed of warm white rice, alongside kimchi, cucumbers and carrots. The mince will also go really well with soba noodles, or tossed in with any noodle of choice.
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© 2020 Therese Spoon