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Struggling to get your oven settings right? Whether you’re baking a cake, cooking dinner or steaming a home meal, each dish requires a unique mix of temperature, moisture and cooking time to taste it’s best. But never fear – you can prepare food very easily using the various automatic programs on your NEFF oven. The number of automatic programs your NEFF oven has depends on if it is a steam oven or an oven with microwave functionality. For example, the NEFF FullSteam oven comes with 30 automatic programs. These operate on cycles that are pre-programmed into the oven with the correct setting and oven temperature to ensure your dish is cooked to perfection. Some of these automatic programs will use a combination of different oven functions – so when cooking ‘roast pork with cracking’ your oven will use a combination of steam, CircoTherm, CircoRoasting and finally CircoRoasting with VarioSteam during the cooking cycle to ensure a cracking forms. There’s no need for you to change the settings – your oven does the thinking for you by choosing the correct setting and temperature every time. Automatic programs available with FullSteam Your NEFF FullSteam oven has plenty of automatic programs, from hard-boiled eggs right through to a crispy roast potatoes. To get started, find the dish you’re wanting to cook from the following categories: Vegetables Side dishes Poultry & Fish Desserts Specialties Automatic programs available with VarioSteam Unlike FullSteam cooking, VarioSteam injects steam into the oven compartment throughout the cooking process to keep your food moist. The automatic programs include mixed grain bread, whole roast chicken and fish fillets. To get started, find the dish you’re wanting to cook from the following categories: Bread Pastries Meat Poultry Fish Combination microwave automatic programs Your combination microwave oven is also capable of utilising built-in automatic programs to make cooking easier. In addition to defrost programs, you can also cook long grain rice, frozen pizza, baked potato or chicken pieces using the automatic programs.  Learn more from the NEFF home economists here

The day before Add the kombu and water together in a large bowl and let sit outside overnight. Salt the pork shoulder and tie up with butchers twine to hold it together then refrigerate overnight. Mix the soy sauce, sake and mirin together and refrigerate. Steam the eggs on FullSteam from a cold oven at 100 degrees for 6-8 minutes then remove and place in iced water to cool then peel. Once peeled, add to the soy mixture and let it sit overnight. On the day On induction level 8 or FlameSelect® level 9 colour the pork shoulder in a large pan then put into a large  ovenproof dish along with the pork ribs, chicken stock, ginger, garlic, carrots, celery, bonito flakes, spring onions and as much of the kombu water as possible (retain the excess) Set the oven to low temperature cooking at 120 degrees for 6 hours. Remove from the oven and wrap the pork shoulder in cling film to help with cutting. Cut into approximately 1 - 1.5cm slices. Strain the stock through a fine strainer or muslin cloth, discard all the food remains. Place the stock back on the cooktop and bring back to a boil then add the mirin and soy mix, noodles and eggs to heat through and serve.  Once in the bowl add the pork, bamboo shoots, nori sheet, spring onions then serve.

Slow Cooked Herb Lamb Heat a heavy based pan over a medium to high heat. Add olive oil then brown the lamb well on all sides. This will take 6 to 8 minutes. Remove the lamb from the pan & place into a large casserole dish.  Add the garlic, onions & chilli flakes to the pan & fry for 2 to 3 minutes. Reduce the heat to medium then add the red wine & stock, stirring to scrape any bits from the base of the pan. Remove from heat, add the chopped herbs & mix well. Pour the red wine & herb mix over the lamb & cover tightly with foil or a lid. Preheat oven to 120°C on the top/bottom eco function. Place casserole dish on wire rack on shelf level 1 & cook for 6 to 7 hours, or until meat falls from the bone. Remove meat from the pan & rest for 10 to 15 minutes. Strain the pan juices & place into a saucepan over a low heat to keep warm & reduce slightly. Pull the meat from the bone with 2 forks & place into a warmed serving dish. Pour pan juices over meat & toss to combine. Minted Pea Mash Place all ingredients into the unperforated steamer tray. Cook FullSteam at 100°C for 8 minutes. Transfer to heatproof jug & mash coarsely with stick blender. Place into serving dish. Drizzle with extra virgin olive oil & garnish with fresh mint.

Lacking inspiration for a simple yet delicious lunch or dinner this winter? Then why not try one of our hearty soup recipes – guaranteed to warm friends and family from the inside out. From a stunning Asian chicken meatball soup to the best-ever minestrone (we’re calling it!), these memorable winter soups are just what the doctor ordered. Forget ready-made, canned soup and try these out at home. Asian chicken meatball soup Packed to the brim with flavour, this warming soup will quickly become a family favourite. Made exclusively using the NEFF Oven FullSteam function, this winter soup recipe is prepared and cooked in under half an hour, combining coriander and ginger-spiked chicken meatballs with a lemongrass infused broth packed with veggies. Steamed vermicelli noodles add bulk, ensuring this moreish recipe is as filling as it is ultra-delicious. Click for the full Asian chicken meatball soup recipe. Minestrone soup Every family has their minestrone recipe, but our flavour-packed take on the Italian classic may just take the cake. Better yet, a chunky vegetable soup is a great way to dose up on winter flu-fighting nutrition. Crispy golden pancetta and a pinch of chilli add depth of flavour, while borlotti beans and a small pasta such as orecchiette lend heartiness. Serve with a basket of crusty oven-warmed sourdough and extra olive oil for drizzling. Click for the full Minestrone soup recipe. Pumpkin soup This thick and nutritious winter soup recipe maxes out on flavour. Our secret? Roasting the pumpkin with onion and garlic on CircoRoast® for thirty minutes before cooking on the stovetop. A drizzle of basil oil to finish complements the sweet and nutty flavour of the pumpkin, elevating this midweek meal into bona fide dinner party territory. It freezes well too, so make a double recipe to keep the delicious dream alive. Click for the full Pumpkin soup recipe. Hot tomato soup A piping hot bowl of comforting tomato soup ticks all the boxes when it comes to nourishing your family this winter. A whisper of tomato paste adds intensity to the kilo of fresh tomatoes, while the classic pairing of onion, carrot and celery combined with bay leaves and a pinch of sugar rounds out the flavour profile. Blend until smooth and voila! Dinner sorted in under 45 minutes. Click for the full Hot tomato soup recipe. ___________________________________________________ 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 create meaningful connections, express your creativity and make memories. Because real life happens in the kitchen. Learn more about NEFF here.

Did you know that we hold free product demonstrations in different locations across the country? Cooking specialists will show you how to use each appliance while explaining the technology behind each feature. Each session runs for approximately two hours and you’ll get to taste some delicious recipes from around The NEFF Kitchen. But not everyone has what it takes to teach a room full of people how to use their NEFF appliances. That’s why each of our product demonstrators has real world cooking experience that will help you take your entertaining skills to the next level. The first cooking demonstrator we’d like to introduce you to is Warren Carle, a man who has been cooking up a storm since he was 15 years old. What did you do before getting involved with NEFF? I’ve been cooking for more than 20 years, so food has always been a huge part of my life. I have a background in fine dining, working in restaurants across the globe. I was trained in Alice Springs, then went to Europe for three years, getting experience in kitchens throughout England and Italy, including a Michelin Star restaurant. This is where I developed a whole new appreciation for cooking and began to understand different flavours and ingredients at a deeper level. What inspired your love of cooking? Well to be honest with you, my mum was a terrible cook which meant I had to fend for myself. And after doing some work experience as a kitchen hand at the age of 15, I knew it was the right path for me. Eventually, long hours and labour intensive work took their toll on my body and I had to look for something a little less strenuous. I had worked with NEFF appliances in kitchens before, so I knew it was a great brand. When I saw the job ad, I was certain it was a great way for me to continue sharing my love of food within a company I truly believe in. What is your favourite dish in the NEFF Kitchen this Autumn? This is such a tough choice. But if I can only pick one, it would have to be the Chinese Steamed Buns. It’s something most people think they can only eat if they go to an Asian restaurant. But in reality, it’s really easy to do using a NEFF steam oven. Do you have a favourite NEFF product or feature? It’s no secret that I love cooking with steam. Anything you can cook on a stove top, you can cook in a steam oven. And best of all, it’s impossible for it to burn or catch alight. A lot of customers think you can only cook vegetables in a steam oven but we also make a lot more complicated dishes like our risotto which you can whip up in under an hour. How do customers benefit from coming to a product demonstration? Think of it this way. There are more than 16 different functions in a NEFF oven. Even if you read the user manual cover to cover, it’s tough to grasp all of the content in one sitting. In our product demonstrations we show you how to use the appliances in real time, making dishes you will actually want to eat. Click here to book yourself into a free product demonstration near you.

Place wire rack on shelf level 2 and preheat the oven on Steam at 100⁰C. Grease and line three 20 cm round cake tins. Place all of the cake ingredients, except the boiling water into a large mixing bowl. Using a wire whisk, whisk the mixture until well combined. Add the boiling water and whisk together. Pour the cake mixture evenly into the prepared cake tins. Cook the cakes for 20 minutes. Remove the cakes from the oven and allow to cool in the tins for 10 minutes. Remove the cakes from the tins and allow to cool uncovered. For the white chocolate ganache: place chocolate and cream in small solid stainless steel tray. Cover with plastic wrap. Place in oven and select Steam 50⁰C. Melt chocolate for 10 minutes. Whisk the mixture until smooth and glossy. Place in the refrigerator until ganache is of a spreadable consistency, stir every 5 minutes. To assemble cake: place one cake layer on to serving plate. Using a knife, even the top of the cake if required. Spread 1/3 of the ganache on the cake and top with another layer of cake. Spread another 1/3 of the ganache and top with the third layer of cake. Gently press layers together, making the ganache come out at the edges. Use a palette knife to even the ganache. Make a cake collar with a piece of baking paper greater than the circumference of the cake. Fold the paper into thirds, length ways. Wrap collar around the cake and press gently to the sides. The collar will keep the cake secure while setting in the refrigerator. Refrigerate for a ½ hour. Leave the last 1/3 of the ganache on the bench. Use remaining ganache to coat the top of the cake and sides. Decorate with white chocolate truffles.

With short days and icy evenings, winter’s true fans can be few and far between. But when the warm aroma of a delicious roast lamb wafts out from the kitchen, the single-figure temperatures can seem somewhat worth it… Remember, no family roast dinner is complete without an array of salads and sides to accompany your favourite cuts of meat. From bright vegetables to fresh grains and leafy salads, the NEFF kitchen table is overflowing with colourful and classic additions to your menu: Caramalised carrots and pine nuts These sweet and nutty honey-roasted carrots are irrestistable – especially when paired with a scrumptious roast pork. Doused in maple syrup, sumac and thyme, the flavours in the golden glaze are sure to leave mouths watering. Click here for the recipe. Classic potato salad recipe Nothing says home like a great potato salad recipe. Easy to prepare in advance in a FullSteam NEFF oven, the baby potatoes pair beautifully with fresh shallots, capers, chives and a surprise salty side of bacon. Plus, we’d swear by Fransje Garland-Frost’s mayonnaise recipe at all other times too! Click here for the recipe. Colourful roast vegetables with grains Autumn may be coming to an end but our favourite root vegetables are still thriving in season. Bring out the best of Australia’s fresh produce with this delicious roast vegetable salad – perfect as a side to a roast chicken or as a vegetarian option on the dinner table. Click here for the recipe. Cheesy pull-apart garlic bread Nothing says Sunday roast like a good side of garlic bread – and this cheesy rendition is sure to be the star of your menu. Guests of all ages will love tucking into the delicious herbs and melted cheese with a slice of slow-roasted beef brisket on the side. Click here for the recipe. Colourful winter salad with fresh greens Looking for something a little more leafy? This delicious winter salad is an excellent light addition to the menu, featuring colourful root vegetables and seasonal greens. The dressing is a NEFF favourite – walnut oil, rapeseed oil, white wine vinegar and black pepper. Click here for the recipe.

Everyone loves a good Singapore noodles recipe - but that’s not all the country has to offer in the way of classic dishes. In fact, the coastal city is a true melting pot of cultures and cuisines, filled with the aromas and flavours of Chinese, Indian, Malaysian and Indonesian food traditions. This culinary diversity is a result of Sinagpore’s bustling harbour: an historic entry point for migration and merchants all over Asia Pacific. As the host of the 50 Best Restaurants competition this year, Singapore’s streets will be coming alive with classic Asian dishes over winter. But here are some delicious local dishes that you can recreate at home – wherever you are in the world: Roast duck with crispy skin Thanks to Singapore’s abundance of Cantonese roast meat restaurants, the city is overflowing with smoky spices and golden, charred cuts of tender poultry. Roast duck is a firm favourite, especially when paired with perfectly crispy skin and fragrant rice. Feeling inspired? Try roasting your own duck at home. Street-style Singapore laksa Not a dish unique to Singapore, but nonetheless one of the most popular, laksa is a rich and fragrant noodle soup packed with delicious cuts of meat and Asian vegetables. Often made with a coconut milk broth, this noodle dish is sure to transport your guests to the site of the 50 Best in just one spoonful. Kaya toast with coconut butter custard  Who said breakfast had to be boring? This buttery toastie is a common favourite in coffee shops – oozing with a lemon curd-like jam made from coconut milk, eggs, pandan leaves and light sugar. Sweet yet sophisticated, kaya toast is often paired with eggs in a signature breakfast dish that your brunch guests will rave about for weeks. Pork ribs in a flavoursome broth A late night classic across Malaysia and Singapore, Bak Kut Teh is a Chinese soup known for its comforting herbs and warm textures – perfect for those chilly winter nights at home with family and friends. Serve with rice and fresh chilli for the authentic experience!

Every parent knows how difficult it can be to get their children to consume the recommended intake of five vegetables per day. Rather than present a plate full of leafy greens, perhaps you should take a more subtle approach. We’ve put together a list of four ways to sneak vegetables into your child’s dinner and make sure they are getting all the nutrients they need, without a dinner time showdown. These dishes are so tasty that fussy eaters will never know that you have snuck vegetables into their favourite meals. Give them the cheesy goodness they want As these cold, wintery days start creeping into the weather forecast, it’s time to start preparing hearty meals to share with the family. And when it comes to winter warmers, it’s hard to go past a delicious dish of macaroni cheese. The baked dish is full of cheesy goodness, and its distinctive creamy colour, makes it perfect for camouflaging starchy winter vegetables. For the truly tricky eaters, cauliflower blends perfectly with the pasta for the ultimate camoflauge. Or try adding pureed pumpkin to your mozzarella and cheddar cheese to make the tasty meal more nutritious.Here is a recipe for our three cheese macaroni, that you can prepare in one dish using your FullSteam Oven – how you add more vegetables is up to you. Roll them up A quintessentially Australian dish, sausage rolls are always a crowd pleaser. While it’s convenient to buy them from a supermarket freezer, and chuck them in an oven, nothing beats a homemade version, sprinkled with sesame seeds on top. These rich and flaky baked treats are perfect for vegetable smuggling as the flavour of the mince will overpower the vegetables. Finely grated carrot, zucchini and fennel will fly right under your child’s veggie radar while providing them with the valuable vitamins and minerals they need to thrive, even if they’re smothering them in tomato sauce. Click here for our simple sausage rolls recipe to use as a base. Pizza night works a treat Pizza really is a dish that is loved by people both young and old. While you will likely have no trouble convincing your children to eat a margarita pizza, you may have less luck serving a base full of mushrooms, capsicums, zucchinis and other roasted vegetables. So why not put these wholesome foods in a food processor and blitz them until they become a thick paste that you can mix with tomato paste and cover in mozzarella cheese? Full of fibre, and good for the gut they’ll make your kids happy and healthy while not resembling vegetables in any way. Don’t worry, your secret is safe with us. Click here for our own pizza recipe. Make dinner fun with meatballs Have you got a little vegetable dodger on your hands? Don’t despair, meatballs will completely transform dinner time. They’re easy to make, pack nicely in lunch boxes and pair with so many sides making them a triple threat when it comes to feeding the kids. But what makes this dish truly incredible is how easy it is to hide veggies. Yep, get your trusty blender out of the cupboard and blend handfuls of carrot, zucchini and spinach. The trick is choosing veggies without intense flavours so that your meatball still tastes like a real meatball. Serving them with twirly spaghetti and smoothing them in a rich sauce will also help your kids forget that there’s even a possibility of vegetables. Click here for our meatball recipe.