Ef­fort­less en­ter­tain­ing

Belle - - Woman -

Read­ers were treated to a spe­cial even­ing hosted by Gourmet Trav­eller, Belle and Win­ning Ap­pli­ances to hear pro­fes­sional tips on en­ter­tain­ing with a focus on Easter.

Win­ning Ap­pli­ances’ state-of-the-art show­room in Syd­ney’s Red­fern was the el­e­gant set­ting for an in­ti­mate even­ing fo­cus­ing on the art of en­ter­tain­ing, with read­ers gath­er­ing to learn tips and tricks from the pro­fes­sion­als.

Gourmet Trav­eller’s food and style di­rec­tor, Emma Knowles, demon­strated recipes from a three-course menu for a no-fuss yet im­pres­sive din­ner party. First up was pea soup with mint and crème fraîche; the main course was ocean trout with a fen­nel and dill crust with lemon po­ta­toes; and, for the grand fi­nale, Emma whipped up creamy choco­late pots, a sure­fire crowd-pleaser of a dessert. The guests, mean­while, were served drinks and canapés in­clud­ing crushed pea and mint cros­tini with bur­rata and lemon, and bal­samic-glazed fig tartlets with can­died wal­nuts and gor­gonzola dol­celatte.

Belle ed­i­tor Tanya Buchanan and de­sign ed­i­tor Lucy McCabe styled the venue and spoke about the lat­est trends in in­te­ri­ors, and the im­por­tance of choos­ing your cook­ing ap­pli­ances wisely. One lucky guest, Yvonne Cleme­sha, won a per­sonal styling ses­sion with the pair, plus a Vin­tec Wine Cab­i­net from Win­ning Ap­pli­ances. It was a win­ning night all round.

A good oven from Win­ning Ap­pli­ances takes care of busi­ness, while you spend more time with your guests.

WIN­NING EX­PER­TISE Clock­wise: Win­ning Ap­pli­ances’ stylish show­room in Syd­ney’s Red­fern show­cases the lat­est and smartest kitchen ap­pli­ances; ta­ble set­ting de­sign by ed­i­tor Tanya Buchanan; Gourmet Trav­eller’s pea soup; John Win­ning, Win­ning Group CEO (left) David Wooll­cott, Win­ning Ap­pli­ances CEO.

Belle

WIN­NING FOR­MULA

Clock­wise: Gourmet Trav­eller’s Emma Knowles demon­strates a three-course menu; fen­nel and dill-crusted ocean trout; guests were served drinks and canapés, in­clud­ing crushed pea and mint cros­tini with bur­rata and lemon, and bal­samic-glazed fig tartlets with can­died wal­nuts and gor­gonzola dol­celatte. Belle’s Lucy McCabe and Tanya Buchanan with Mar­garet Rad­ford and Chris­tine Lester.

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