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Shop: luxe cutlery

Showing all 9 results

Kuro Dipped Chopsticks Set 2 Pairs Black / Gold
$15.00 Add to cart
Kuro Dipped Chopsticks Single Set Black / Gold
$10.00 Add to cart
Kuro Dipped Cutlery Set Black / Gold
$29.00 Add to cart
Luna Dipped Chopsticks Set 2 Pairs White / Gold
$15.00 Add to cart
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
$15.00 Read more
Petale Dipped Chopsticks Single Set Rose / Gold
$10.00 Read more
Petale Dipped Cutlery Set Pink / Gold
$29.00 Add to cart

It’s time to get cosy, who’s excited for stew

It’s time to get cosy, who’s excited for stew season?? As much as I love picnics and colourful salad, nothing beats getting all cosy with a hot bowl of stew, curry or soup!

Warm yourself up from the inside out with this golden bowl of sunshine 💛 A creamy coconut Thai curry simmered with lots of succulent chicken breast, tender carrots, chickpeas and aromatic spices.

The best bit is you can throw it together in under 30 minutes! I tend to stick to pre-made curry pastes- if you find the right one, it really tastes like the real deal and is such a huge time-saver! My recommendation is to use the yellow Curry Paste from @maeploy_kitchen, then brighten it up with some fresh aromatics, fish sauce and lime juice; it honestly tastes better than any curry paste I’ve ever tried making from scratch.

RECIPE (serves 5)
- coconut oil for frying
- 1 brown onion- chopped
- 2 garlic cloves- minced
- 2 tsp fresh minced ginger
- 2 kaffir lime leaves
- 1tsp turmeric powder
- 1-1.5tbsp yellow curry paste from @maeploy_kitchen
- 1 can light coconut milk
- 1kg chicken breast- diced
- 2 tbsp lime juice
- 1 tbsp brown or palm sugar
- 2 tsp fish sauce
- 5 carrots- diced
- 1 can chickpeas
- 200g green beans, peas or broccoli

SERVE WITH
- Steamed rice or cauliflower rice
- Handful of coriander
- Cashews
- Freshly sliced chilli

TO MAKE:
Heat the oil in a large pan and place on medium-high heat. Fry the onions for 3 minutes. Add the garlic, ginger, turmeric, kaffir lime and curry paste. Stir for 2 minutes

Add the coconut milk, bring to a gentle simmer. Reduce the heat to medium

Add the chicken breast, lime juice, brown sugar, fish sauce, carrots and green beans.

Cover the lid and simmer for 7-10 minutes, stirring every 2-3 minutes until the chicken is evenly cooked through.

Ladle the curry over rice, scatter with coriander, cashews and fresh chilli. 
Serve, enjoy and keep cosy!!

Calories: 389kcal (without rice)
Carbs: 21.7g / Fat: 10.1g / Protein: 63.2g

Add a little sparkle ✨ to your morning routine w

Add a little sparkle ✨ to your morning routine with a Pomegranate & Apple Cider Vinegar Morning Tonic! If you want get some more ACV in your diet but struggle to drink it straight, this fruity & fizzy concoction is a delicious way to get your daily dose.

Some of the health benefits of Apple Cider Vinegar include its ability to support your immune system and control blood sugar levels. I make sure to always choose a high-quality ACV that contains the ‘mother’ which delivers plenty of probiotics to support a healthy gut. The ‘mother’ gives the vinegar a murky appearance, and occurs naturally as connected strand-like chains of protein enzyme molecules.

RECIPE:
1 tbsp pomegranate juice (from crushed pomegranate seeds)
1 tsp apple cider vinegar
1/2 lime- juiced
Dash of honey or maple syrup
1 cup sparkling water
1 handful of ice

Mix it all up and enjoy!

Summer’s not quite over yet in Sydney… beat th

Summer’s not quite over yet in Sydney… beat the heat with these Raspberry Frozen Yoghurt Cups… crispy peanut biscuit base with a creamy high-protein yoghurt centre, topped with chia berry jam. Recipe below!

Crust Layer
* 1 scoop @macr0mike Cookie Dough Protein Powder
* 50 g oat flour (or rolled oats blended into powder)
* pinch of salt
* 20 g smooth peanut butter (or nut butter of choice)
* 30 g honey or maple syrup (or any sweet syrup substitute)
* 1 tbsp hazelnut milk made from @ulu_hye milk base

Combine the dry ingredients in a bowl. Add the peanut butter and honey, and combine with your hands until smooth. If the mixture is too thick, add the nut milk to soften slightly. Press the crust dough firmly into 5 cupcake tins

Yoghurt Layer
* 200g @chobaniau strawberry yoghurt (or for a creamier and more decadent alternative, use half yoghurt half light cream cheese)
If using cream cheese, combine the cream cheese with yoghurt and mix until smooth- otherwise divide the yoghurt mixture evenly into the 5 cups. Place in the freezer while making the berry layer

Berry Layer
* 100 g frozen raspberries- defrosted and smashed with a fork
* 20 g chia seeds
Mash the frozen raspberries with a fork, then add the chia seeds. Stir in and set aside for 15 minutes- then stir again. Set aside for a further 30 minutes.

Spoon the berry mixture over the top of the yoghurt layer. Return the cupcake tins to the freezer for 2-3 hours or until serve 
Remove cups from freezer and leave to defrost for 10 minutes before serving 
302cal / C 18.3g / F 17.4g / P 18.9g

On our table for dinner this week; this fresh & fr

On our table for dinner this week; this fresh & fragrant Brazilian Fish Stew prepped in my @circulon.australia non-stick skillet. RECIPE BELOW!

This fish stew is deliciously comforting and perfect to make for a few days ahead. Fish fillets and prawns are simmered in coconut milk with paprika, garlic, cumin and capsicums. Add a big squeeze of lime to brighten up the stew, and a good handful of coriander and spring onions to add a herbaceous freshness to the dish.

The @circulon.australia Style range is perfect for cooking healthier meals and the non-stick surface means you need only a tiny amount of oil or butter. The pans are also oven-safe to 260°C, dishwasher safe and suitable for all cook tops!

The @circulon.australia Style Triple pack is currently available to buy at @myer at a special price - $119.95 for a limited time (RRP is $399.95)

RECIPE (serves 4) INGREDIENTS
- 4 white fish fillets (barramundi or cod)
- 300 g prawns
- 3 tbsp lime juice
- 3 garlic cloves- minced
- 1 tsp coconut oil
- 1 large red onion- roughly chopped
- 700 g red & yellow capsicum- sliced
- 1 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 can diced tomatoes
- 3 bay leaves
- 300 ml fish stock
- 400 ml coconut milk
- 1 pinch red pepper flakes
- 1 stalk sliced spring onions
- 1-2 stalks fresh coriander

INSTRUCTIONS
1. Combine the fish, prawns lime juice and minced garlic in a large bowl. Gently mix and set aside while you prep the other ingredients
2. Heat the coconut oil in the pan on medium high heat. Add the onions and capsicum and season with salt + pepper. Cook for 2 minutes until they start to soften
3. Add the paprika and cumin, stir it in until the vegetables are evenly coated and cook for a further 2 minutes
4. Add in the diced tomatoes, bay leaves, fish stock and coconut milk and bring to a gentle simmer
5. Reduce the heat to medium, add in the marinated prawns and fish and cover for 7-10 minutes or until the fish are cooked through
6. Serve and garnish with red pepper flakes, spring onions and coriander

Calories: 374kcal
Carbs: 28.7g / Fat: 9.5g / Protein: 46.5g

#circulonau #pansforlife #circulon #myer

Picture-perfect picnic platter 🥕🥕I love shar

Picture-perfect picnic platter 🥕🥕I love sharing a grazing platter with friends but always tend to over-indulge on cheese and charcuterie- 🧀cheese-addiction is real! This Easter, I’ll be balancing out all of those chocolate eggs with a healthier, produce-driven platter.

@snackablesofficial snacking carrots are the perfect addition to a snacking platter. They’re super sweet, bite-sized and SO crunchy- perfect with my red capsicum dip or with hummus. They’re also ready to eat so there’s no need for peeling or cutting- yippee for less prep time! #snackablesofficial

You can find tubs of these snacking carrots at @woolworths_au nationwide.

What are your picnic platter must-haves?

Crisp autumn air 🍂, wining 🍷, dining 🍽 an

Crisp autumn air 🍂, wining 🍷, dining 🍽 and some major R&R; here’s a highlight reel of my short weekend away to Bowral & its surrounds...

1. Mount Gilbraltar Reserve
2. Lake Alexandra
3-5. Lunch and wine tasting at @bendooleyestate
6. Breakfast in bed; pastries from @thegumnutpatisserie
7. Dinner at @eschalot_restaurant_berrima

Not pictured but worthy of a mention...
⭐️Pinot & pizzas at @artemiswines
⭐️Hunting for antique treasures at @dirtyjanes_bowral
⭐️The Chicken & Leek pies at @flourwatersaltbakery

I’m welcoming autumn with the cosiest, veggieful

I’m welcoming autumn with the cosiest, veggieful pasta plate. Casarecce, mushrooms & rosemary coated in a luscious Butternut Pumpkin sauce with shredded rotisserie chicken & toasted walnuts. I’m using @pastaromaau Casarecce; to date, this is the only gluten-free pasta that even compares to the texture of regular wheat pasta!

The texture and bite is simply perfection- I’m pretty serious about getting my pasta al dente and @pastaromaau delivers on taste and texture while remaining coeliac friendly and allergen free. Their pasta range is now available in the mainstream pasta aisle at independent supermarkets.

RECIPE- Serves 4-6
For the sauce;
- 1-1.3kg butternut pumpkin- peeled and diced into 2cm cubes
- 1 tsp chilli flakes
- 2 tbsp tomato paste
- Pinch of freshly ground nutmeg
- 1 lemon- juiced & zested
- 1 cup vegetable stock

Heat the oven to 200 degrees. Place the cubed pumpkin on a sheet pan, season with salt & pepper and roast until tender- about 30-40 minutes. Remove from heat and allow to cool. Set aside a few cubes of pumpkin if you’d like to add it to the pasta in chunks at the end. Add the rest of the roasted pumpkin and the remaining ingredients to a blender, whizz until smooth and thick.

Rest of the pasta-
- 1 box of @pastaromaau Casarecce
- 2 tsp olive oil
- 1 large brown onion- finely diced
- 2 cloves garlic
- 500g brown mushrooms @mushboom.official
- 1 spring of rosemary- leaves picked
- 120g baby spinach
- Chopped walnuts- lightly toasted
- Shredded chicken (optional)

Bring a large pot of water to boil, season generously with salt. Add the pasta to the boiling water and cook for 7 minutes. Save 1/2 a cup of pasta water before draining.

Heat the olive oil over medium-high heat in a large skillet. Cook the onions and garlic for 2-3 minutes, then add the mushrooms. Season with salt and pepper, and cook until the mushrooms are lightly browned. Add the rosemary, spinach and cooked pasta and lower the heat to medium.

Pour in the butternut sauce & 2 tbsp of pasta water, toss until the pasta is evenly coated.

Transfer to serving bowls and top with roast pumpkin cubes, chopped walnuts and shredded chicken (optional).

Spiced Lamb Chops & Crispy Cauliflower Salad made

Spiced Lamb Chops & Crispy Cauliflower Salad made with my Ninja Foodi Grill @ninjakitchenapac. Living in a little apartment, I’ve always had a really tough time trying to achieve perfectly seared meat & crispy vegetables in the kitchen (my smoke alarm & I are definitely not friends!).

The Ninja Foodi Grill comes to the rescue- the super-hot grilling chamber & powerful fan circulates air all around your food- it means a perfect, even sear with absolutely no smoke (and no need to flip!). The Air-Fryer function is also super handy- I’ve made deliciously crispy cauliflower with only a tiny amount of oil. Total game-changer!

There’s also a Roast & Dehydrate function, which I’m totally excited to start experimenting with. Veggie crisps & dehydrated fruits, here I come!

SPICED LAMB CHOPS:
- 8 lamb cutlets
- 3 cloves garlic
- 1 tbsp sweet paprika
- 1/2 tbsp ground cumin seeds
- 1/2 tsp ginger- minced
- 1 tsp cayenne chilli powder
- 1/2 tsp salt
- 1 tbsp olive oil

Mix all the spices together with the olive oil. Rub the spices into the lamb cutlets, and allow to marinade for at least an hour.

Set the Ninja Foodi Grill to ‘GRILL’ on ‘MEDIUM’. Scrape off any excess marinade from the chops so that they don’t burn- then cook the lamb chops for 4 minutes. Flip them, then grill for an additional 3 minutes (or until the internal temperature has reached 75°C). Allow to rest for 10 minutes before serving.

CRISPY SPICED CAULIFLOWER:
- 1 head cauliflower- broken into 2-3cm florets
- 1/2 tbsp ground cumin seeds
- 1/2 tsp ground coriander seeds
- 1 tsp garlic powder
- 1/2 tsp salt
- Black pepper
- 1 tbsp oil
Combine the cauliflower florets with the spices, then evenly coat with the oil (or use a spray for an even application).

Set the Ninja Foodi Grill to ‘Air Fry’ on 200°C. Once heated, add the cauliflower and cook for 20 minutes. Shake the basket every 5 minutes to ensure the cauliflower crisps evenly.

YOGHURT SAUCE:
- 100g Greek yoghurt
- 120g tahini paste
- 1 clove of garlic- minced
- 2 tbsp lemon juice
- 1/2 tsp pomegranate molasses
- 120g water

Recipe continued in comments 👇🏼

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