Tetsuya’s induction recipes

By Tetsuya Wakuda

Tetsuya is world renowned for his degustation menu, including his signature dish, Confit of Petuna Ocean Trout with Fennel Salad.

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Slow poached egg on a salad of angel hair pasta with salmon caviar

By Bridget Davis

Bridget shows you the precision and power of induction by cooking a perfect slow poached egg on a linguini pasta salad using the Electrolux Maxisense Induction Cooktop.

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Baby beetroot, goat’s cheese and roast pork

By Bridget Davis

Learn how to benefit from cooking with steam as Bridget shows you how easy it is to cook a delicious recipe of roast pork with baby beetroot and goat’s cheese using the Electrolux Combi Steam Oven.

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Crackling rich pork roast with a medley of roasted root vegetables and panned cider gravy

By Bridget Davis

Bridget shows you how to make a suculant pork roast with crispy crackling and roasted vegetables using the Electrolux E:Line Pyroluxe Oven featuring IOI (Intuitive Oven Interface) technology.

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Barbecued seafood

By Dean Jackman

Learn how to make the most of your outdoor dining experience uning the Electrolux En:V Barbecue. Cooking a variety of fresh Australian seafood including Moreton bay bugs, scampi, king prawns and scallops, Dean shows you how to bring out perfect barbecue flavours.

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Singapore chilli crab

By Dean Jackman

Dean shows you how to get the most out of cooking on the Electrolux En:V Barbecue, using the side burner and wok to create an authentic Singapore Chilli crab dish.

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