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1. Dissolve the yeast in warm water and add to the other ingredients in a bowl and process to a homogeneous dough using the dough hook of a food processor. Let it rise in a warm place for 10 minutes. 2. Knead the dough again with your hands and let it rest in a covered bowl in the fridge for at least 20 hours. 3. Preheat the oven with the baking stone on shelf position 1 to 250°C for at least 20 minutes on top and bottom heating function. 4. Carefully turn the dough out onto a floured work surface and cut it in half. Flour the surface well and carefully stretch out the dough and knead and shape into baguettes. 5. Two minutes before cooking the baguettes in the oven, turn on VarioSteam medium level. Use the floured wooden paddle to place the baguettes on the stone. Reduce heat to 220°C, and cook for 25-30 minutes.

Carrot cake cinnamon scrolls Combining two old favourites - carrot cake and cinnamon scrolls - this recipe is one that will delight your sweet tooth. Made in just one tin using Dough Proving and VarioSteam functions, enjoy a golden-brown scroll with tastes of carrot, cinnamon and cardamom and cream cheese icing. This recipe is best shared over coffee with friends! Carrot walnut cake It’s hard to go past a good carrot cake. And with thick cream cheese icing and fluffy, cakey goodness, NEFF’s take on the classic recipe is one the whole family will enjoy. Whether you’re hosting the grandparents for afternoon tea or packing a piece into a school lunchbox, this recipe is both delicious and nutritious. And it can be prepped and served within the hour using NEFF’s CircoTherm® function. Yum! Oven-baked sweet potato dhal with garam masala carrots Our oven-baked sweet potato dhal is a sure-fire winter warmer. With a hearty base of sweet potato, cherry tomatoes including turmeric and cumin, this dish feels like a hug in a bowl. Delicious baked carrots add an extra layer of crunch and richness (thanks, NEFF VarioSteam) that will have your guests (or kids) asking for more! Carrot chips If you’re looking for an alternative to the traditional potato chip, look no further than the tasty carrot chip. Or if you have fussy kids, carrot chips are a healthy alternative to normal potato chip and a great way to get them to eat their vegetables! Enjoy. Carrot, cumin and honey dip This recipe great for people with a gluten-free diet and bakes the carrots in a tantalising mixture of honey, cumin and other spices before whizzing up the carrots with cream cheese and fresh coriander. The result? A nutritious and flavourful addition to your Middle Eastern banquet prepared in only 45 minutes with NEFF’s CircoRoasting® function. Looking to upgrade your appliances? Book a free NEFF demonstration today and see how our range could suit your cooking style. NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to create meaningful connections, express your creativity and make memories. Because real life happens in the kitchen. Learn more about NEFF here.

Here's your guide to picking the perfect kitchen sink. Undermount Undermount sinks are a safe and sleek bet in any kitchen. Their hidden nature means they look neat and won’t detract from your overall style – be it modern, eclectic or industrial.  Undermount sinks don’t usually have an attached drying panel, meaning more bench space and less visual clutter – which can be good for apartments or smaller kitchens. However, you will likely have to invest in a drying mat or rack to put on the side. If you’re going for that barely there look – NEFF’s fully integrated dishwasher is a great addition too.   Top Mount Historically, top mount sinks were the common household style. And while they’re not as popular today, they’re still a practical choice when renovating a kitchen. With a perimeter to rest your soap or dishwashing liquid, and often a built-in panel for drying, top mount sinks can be fitted to most benchtops. And the visibility of the design means they can tie in with the aesthetics of your appliances. From traditional stainless steel to matte black and copper – top mount sinks can pick up on other kitchen elements such as NEFF’s built-in stainless steel oven, a feature light or cabinetry door handles. Top mount sinks typically go with modern or traditional kitchen aesthetics, but can also work with other styles like minimalist or industrial looks.   Farmhouse They’ve been in vogue for a few years now, and the oversized farmhouse sink is still trending in kitchens across Australia. Taking inspiration from the Hampton’s style– which combines country aesthetics with modern elegance - the exposed front of the sink makes an instant statement piece. Farmhouse sinks are also highly practical, with extra space and durability too. They typically come as white sinks, grey sinks and black sinks.   Double Sink Nowadays, most sinks come with the option of a double. And with greater space and double the capacity, they can be great for hiding your after-dinner dishes or drying them out of sight. If you’re someone who likes to rinse their dishes after a soapy wash, then a double sink might be for you!   A tip from us…  When renovating your kitchen, it’s important to think about the location of your sink in comparison to other appliances – such as your dishwasher or oven. Consider where it will be easiest to rinse, stack or unstack your dishes (as well as where your plumbing is) for an efficient space. Depending on the layout of your space, this can differ. For example, if you’re building a new home, this may mean installing the sink on your island bench or a secondary sink in your butler’s pantry. If you live in an apartment, the centre of your one-wall bench may be more practical.  After more advice? Check out this article on 6 renovation tips from NEFF customer. Or read this piece on what to save and splurge on.   About NEFF     NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to creative meaningful connections, express your creativity and make memories. Because real life happens in the kitchen.     Learn more about NEFF here.   

Roasted pork and fennel meatball and vegetable soup  This recipe is one for when you’ve got an abundance of vegetables and don’t know what to do with them.   With a tomato soup base, chop up whatever’s in your fridge and pop them into this warming bowl of goodness.   The secret ingredient is the roasted pork and fennel meatballs which are easily made from sausages and cooked effortlessly thanks to the NEFF Slide&Hide® oven.   They’re sure to become a household favourite. Yum!  Potato & Leek Soup with Thai Spice  Blended into a bowl of hearty goodness, this potato and leek soup is perfect for warming your soul on a cold winter evening.   With a mix of vegetables and spices including paprika, turmeric and cumin, there’s an explosion of different tastes in every mouthful.   This recipe takes a little bit of preparing – but we promise it’s well and truly worth the effort. And as a bonus, it will have your house smelling like a spice shop for hours!   Moroccan Roasted Vegetable & Chicken Soup  It’s just like Mum made when you were sick as a kid – but with a tangy Moroccan twist.   Packed with roasted vegetables and pieces of mouth-watering sliced chicken, this chicken soup dish will have you feeling better in no time.  And the best bit? It can be prepped and ready to eat in just over an hour using NEFF’s induction cooktop and the CircoTherm® and CircoRoasting® functions. The latter circulates hot air around the oven to give your food perfect consistency – taking the guesswork out.   Pumpkin Soup  When it comes to soups, it’s hard to beat the ever-loved pumpkin soup.   It’s the epitome of soup recipes – perfect for lunch or dinner, at home or on the go. It can be shared with friends or family, served as an entrée or frozen for later.  Our take on the crowd favourite has all the traditional elements you love – and a little extra pizzaz in the form of a drizzle of basil oil.   And with less than 10 ingredients you can (mostly) whip this one up with from items in your pantry.  Asian Chicken Meatball Soup with Noodles and Vegetables  If you’ve been searching for a quick, tasty and fulfilling soup recipe then look no further.   This Asian-inspired chicken meatball soup has meat and noodles for substance, vegetables for goodness and will fast become your winter go-to.   And with its fresh tastes of ginger, chilli, lemongrass and coriander, this sumptuous meal with leave you feeling warm on the inside.   Did we mention it only takes half an hour to make? Including only 12 minutes to cook using your NEFF FullSteam oven function, which helps retain the nutritious elements of your meal. The tried and tested steam technique cooks soup to perfection without burning so you can sit back, relax and enjoy.   Thank us later.  Gazpacho and Tomato Soup  Have you heard of gazpacho? Perhaps not?   Well, it’s pretty similar to your standard tomato soup… only it’s served cold.   The raw soup hails from Spain and Portugal and can be made without a stovetop.   Simply blend all your ingredients together in a food processor and pop in the fridge!    Planning to upgrade your kitchen appliances or replace an old oven? Book a free demonstration with a NEFF Cooking expert to learn more about the right appliance for you.     About NEFF     NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to creative meaningful connections, express your creativity and make memories. Because real life happens in the kitchen.     Learn more about NEFF here.   

Builder: @maxa_group  Photography: @joel.noon   Interior design: @vision.design.studio   This incredible kitchen renovation in the Melbourne suburb of Kew is the epitome of winter 2023 style! The team behind the 100-year-old Spanish Mission style home’s revamp opted for a bold mint green colour palette and patterned splashback tiles. And we love how they’ve seamlessly incorporated a power combination of our NEFF built-in oven and built-in microwave into their cabinetry too. A real wow-factor kitchen.   Builder: @kustom_joinery  Photography: @alx.mlr  Architect/ Interior design: @ply_architecture  Timber, timber and more timber feature in this Adelaide kitchen. With a curved island bench and superb attention to detail, we love how warm this kitchen space feels – even in winter! They’ve also added two of our NEFF ovens, which blend in perfectly. Gold accents including tapware and lights add to the dreamy feel of the space.   Builder: @gia_renovations  Interior design: @kasa__design  It’s modern industrial at its best. This sleek yet eye-catching kitchen in Victoria has been well thought out – and it stands out! With dark panelling, terrazzo features, timber floors and lots of light, the heart of the home looks like the perfect spot to entertain or cook up a feast for the family. The combination of our NEFF ovens and gas cooktop make the space functional, while their proximity to other appliances means the whole space is cohesive and ready for someone to cook up a storm!  Building and design:  @theblock @karlieandwill  This one is a bit of a look back in time but we feel like Karlie and Will from The Block were ahead of their time when they designed this moody kitchen back in 2016! It’s got everything we love – dark cabinetry, timber features and a spacious island bench. Can you spot 3 (!) of our NEFF ovens and the build-in coffee machine too? A home chef’s dream!    About NEFF     NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to creative meaningful connections, express your creativity and make memories. Because real life happens in the kitchen.     Learn more about NEFF here.  

Starter preparation: Day 1 Mix 20g of organic whole wheat flour with 20 g of room temperature filtered water, transfer the paste into a clean jar, with lid, and do not seal totally. Leave on the bench overnight. Day 2 Mix 40g of organic whole wheat flour with 40g of room temperature filtered water and all of yesterday’s starter. Transfer into a bigger jar if necessary, with lid, and do not seal totally. Leave on the bench overnight. Day 3 Mix 50g of whole wheat flour and 50g of room temperature filtered water with 60g of the starter, discard the remaining starter. Mix and keep it in a jar, with lid, and do not seal totally. Leave on the bench. Day 4 Mix another 25g of rye flour and 25g baker’s flour, 50g of water and 60g of starter and discard the remaining starter. Your starter is hopefully alive, but it needs to grow and to have more strength. Feed it twice a day for the next three days following the amounts of day 4. This does seem wasteful but it helps to ensure the success of the starter. Day 8 In the morning, take 60g of your starter, 50g flour and 50g water and keep this to make more bread. The starter will get stronger and stronger with time, making better bread. Now make your levain. Levain is the rising agent for your sourdough bread. Take 60g of your starter, 120g baker’s flour and 120g water, mix together in a jug and cover with plastic wrap. Four to five hours later your levain should be at its peak, and will have nearly double in size: you can now start your sourdough bread. Making the sourdough bread: Step 1 Place the flours and water in a bowl of a large stand mixer and knead with dough hook for 10 minutes. Cover bowl and stand for 1 hour. This is the Autolyse stage - hydration of the flour. Step 2 Make sure your levain is at its peak. Add the salt and all of the levain to the stand mixer and knead for 10 minutes. Cover bowl and stand for 1 hour. Step 3 ‘First Lamination’ Wet bench top with water and with wet hands turn dough onto the bench. Press and gently stretch the dough into a large rectangle. Fold the dough into thirds lengthways and roll each short end of the dough to the centre to form a ball. Transfer the dough into a large square plastic container with a lid. Leave dough to stand for 30 minutes in a warm place. Step 4 ‘Folding’ Lift the dough gently with both hands from the middle, slightly tug the dough towards yourself so it tucks underneath itself. Turn the container 90 degrees and repeat this action three times then cover and return the dough to a warm place for 30 min. This builds the strength of the dough. Repeat the folding step three times, every 30 minutes. Step 5 ‘Second Lamination’ Turn the dough onto a wet bench and divide the dough into two equal parts using a dough scraper, repeat ‘lamination’ step with wet hands, see step 3. Place shaped dough on a lightly floured bench and dust top with flour. Cover with a tea towel and rest for 30 minutes. Step 6 ‘Shaping’ Flip the dough upside down and grab the outer edges and stretch it back into the centre. Place it in the breadbasket, seam side up (banneton basket) which has been dusted with flour and sprinkled with seeds if desired. Dust the top of dough with extra flour. Cover the loaves with a tea towel and then place in the refrigerator overnight Step 7 ‘Cooking’ Take the loaves out of the refrigerator and stand on bench while preheating the oven. Preheat oven on Bread baking 240°C and place universal tray in oven on shelf level 2. Cut two pieces of baking paper which are a bit bigger the loaf size. Turn each basket on to the prepared paper. Score the tops of the dough with a sharp knife. Place in oven and add VarioSteam medium, cook for 15 minutes. Reduce oven temperature to 220°C with VarioSteam medium and cook for a further 15 minutes. Turn off VarioSteam and vent oven by opening oven door and cook for a further 5 minutes or desired colour. Allow to cool before slicing.

Heat a large frying pan over a high heat, Induction level 8.  Add half the oil, then half of the beef and cook until the meat is well browned on all sides. Remove and transfer to a large saucepan then repeat with remaining oil and beef. Remove the remaining beef and reduce the temperature to medium, Induction level 6 then add the onion and garlic and cook for 2 to 3 minutes. Add the flour and mix well then remove from the heat and gradually add the wine and the stock stirring constantly until well blended. Pour this over the beef then stir in the tomato sauce, Worcestershire sauce and seasonings. Cook over a high heat, Induction level 8, stirring constantly until the mixture comes to the boil.  Reduce the temperature to low, Induction level 2 or 3, place a lid on the saucepan and allow the meat to simmer gently for 1 hour 45 minutes or until the meat is tender.  Remove the lid and increase the heat to Induction level 6. Cook a further 15 to 20 minutes, stirring regularly to reduce the liquid to a thick gravy coating the meat. Allow to cool then refrigerate until cold.     To make the pastry, place the butter and water into a medium saucepan and cook over a medium heat, Induction level 6. Bring to the boil, making sure the butter completely melts. Stir in the flour and salt and mix quickly to form a soft dough. Knead on a lightly floured surface, then wrap in plastic wrap and leave the pastry to rest and cool completely.     Preheat the oven on CircoTherm to 180°C and place the wire shelf on level 2.    Lightly grease a 20cm spring form pan. Roll the pastry between two sheets of baking paper to approximately 3mm in thickness. Line the prepared pan with the pastry, leaving the edges untrimmed. Carefully spoon the cooled meat filling into the pan and smooth the surface. Brush the edge of the pastry with egg then place the puff pastry over the pie. Trim any excess pastry and pinch the edges together to seal. Brush the surface of the puff pastry with egg and using a sharp knife, cut 6 steam vents in the pastry. Cook for 50 to 55 minutes or until golden. Allow pie to cool for 5 to 10 minutes before serving.    While the pie is cooking, prepare the pea mash by placing the peas in a medium saucepan. Cover with water and bring to the boil over a medium to high heat, Induction level 7.  Continue cooking for 3 to 4 minutes, then drain the water from the peas and add the butter and thyme to the saucepan. Season with salt and pepper and mash coarsely.     Serve with the pie with the pea mash. 

Place the cream, chocolate and coffee into a small saucepan, cook over a very low heat, Induction level 1, stirring occasionally until the chocolate is melted and the mixture is combined.     Place the egg yolks, sugar and cornflour into a medium bowl. Using a balloon whisk, mix until smooth. Gradually whisk in the milk and the cream and chocolate mixture. Transfer the mixture to a medium saucepan and cook over a medium heat, Induction level 6, whisking constantly until the mixture comes to a gentle boil. Transfer to a heatproof bowl and cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate until cooled to room temperature.    Preheat oven on Bread Baking to 220˚C with high level of VarioSteam and place the wire rack on shelf position 2.  Grease 12 standard muffin pans.    Place one sheet of pastry onto a lightly floured surface. Sprinkle with the sugar then top with the second piece of pastry. Using a rolling pin, gently roll the pastry to press the sheets together. Roll the pastry tightly to form a log then slice into 12 even pieces. Roll each piece into a 10cm circle and press gently to line the muffin pans.    Spoon the cooled custard evenly into the pastry cases. Bake for 16 to 18 minutes or until golden and cooked. Allow to cool for 3 to 5 minutes in the pan before removing.    Serve with chocolate coated coffee beans. 

Place ghee and onion in a large cooktop suitable 3L baking dish or large frying pan. Cook onions over moderate high heat, Induction level 8. Continually stir the onions to prevent burning for 10 minutes. The onions should be golden brown. Add the chicken pieces to the onion, stir to combine and cook chicken until golden on all sides, about 5 minutes. Add the garlic, ginger, spices and salt and stir to combine and cook for 1 minute. Turn off heat. If using a frying pan, transfer mixture to a shallow baking dish 3L capacity. Preheat FullSteam oven on Steam 100°C. Sprinkle peas on top and roughly mix into the onion and chicken. Top with rice and spread with a spatula to ensure rice forms a flat layer. Pour the stock over the rice. Place biryani in the preheated oven and cook for 20 minutes. While the biryani is cooking, soak the saffron in ½ cup of hot water for at least 10 minutes. Make the kachumber salad by combining all the ingredients in a small bowl. Pour the saffron water and saffron threads over the top of the biryani and continue cooking for a further 5 minutes. Remove the biryani, cover with foil and allow to stand for 10 minutes before serving. Serve biryani with kachumber, coriander, onion slices, yoghurt and lemon wedges.