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A great cup of coffee in the morning can be the difference between a wonderful day and one that makes you want to crawl back under the covers before lunch time. For most of us, that first cup of coffee comes from our favourite local café, but with the NEFF coffee machine you can have a barista-worthy brew before you’ve even put your pants on. Whether you’re currently in the process of renovating your kitchen or simply want to be able to brew a better cup of coffee in your own home, we have 8 great reasons you need a NEFF coffee machine. It can free up bench space The NEFF coffee machine is built-in, so it doesn’t take up space on your already cluttered bench top. This is especially great news for people with small kitchens where bench space is at a premium who don’t want to be pulling their coffee machine out of the cupboard every morning. You can enhance your bean blends with the best temperature  The brewing temperature of coffee should be between 90-95°C to achieve the optimal aroma extraction. The unique SensoFlow system always heats the water to this temperature for simple, fast and completely irresistible coffee every time. It can help you find your perfect coffee Most of us have been drinking the same coffee since we first discovered the dark drink, but we might be missing out on our perfect brew by not experimenting. With the NEFF coffee machine, you can sample different coffee types until you find one that is right for you – or you can switch it up and try something new. You don’t need any special skills to get the perfect foam with the NEFF coffee machine For those wanting a deliciously creamy milk froth crown for their coffee, the CreamCentre blends milk, steam and air to create perfect foam without the need for you to develop any special skills. It can blend in with the rest of your kitchen With its sleek design the NEFF coffee machine is at home in any kitchen – and that goes double if you’ve already got other NEFF appliances. Since it doesn’t need to be hooked up to a water supply or refrigeration, installation is nice and easy. The minimalist nature of the NEFF coffee machine makes it a stylish option for your morning cup of joe. You can clean your machine at the touch of a button With the AutoMilk Clean system, you can maintain optimum hygiene of your machine at the touch of a button. This system automatically flushes your milk unit with hot water to make it even easier to clean every day. It is whisper quiet  Thanks to the silent ceram drive, the ceramic coffee bean grinding mechanism makes the NEFF Coffee Centre exceptionally quiet. With three sophisticated grinding zones, you can ensure the beans are ground perfectly every time. Your order can be difficult, without the raised eyebrows  Whether you like your coffee strong, piping hot or with specific requirements for your milk, you’ve no doubt experienced judgement from your local barista. With the NEFF coffee machine, you can edit your coffee order with your own specifications so that it is made exactly how you like it. The best bit? You can save up to 8 coffee orders so you never need to enter them again! There are so many ways your in-built coffee machine can give you a new appreciation for coffee. If you’re considering buying NEFF products, you can book a product demonstration with one of our home economists to help you learn all about the unique features of our appliances.

Do you know the difference between a piccolo and a latte? Maybe you’ve heard someone else order a macchiato but you never quite understood what that coffee type actually was. Ahead we’ll go through the different types of coffee orders to help you understand which is right for your tastebuds. What is an espresso? While espresso tends to be the catch-all term for coffee these days, if you’re going to order this black brew it is best to know what you’re in for. An espresso (also known as a short black) is a single 30ml shot of coffee, served piping hot (60 degrees) and without any milk. What is a ristretto? The translation of this Italian word means to restrict, which is basically what you’re doing with this black coffee order. A ristretto is made by pulling a smaller quantity of liquid through the same amount of coffee beans to give you between 15 -25mls of liquid instead of a standard shot. Due to the incredibly small amount of coffee you get with this order, some coffee shops will only offer a double shot ristretto. What is a long black? Similar to the espresso, a long black is perfect for people who like their coffee black. A long black is a single 30ml shot of coffee that is poured over 120-160mls of hot (not boiling) water. By pouring the coffee over the water you’re able to keep the crema intact, which makes for a richer flavour as well as a slightly cooler temperature. What is an Americano? Much like a long black, an Americano is made by combining your single coffee shot with hot water. However, with an Americano the coffee shot is poured first to intentionally disturb the crema when the hot water is added. By mixing it this way you have a milder flavour, but can still enjoy the integrity and perfume of your bean blend. What is a flat white? One of the most popular coffee orders in Australia has a lot of people perplexed. A flat white is made with a single shot of espresso with steamed milk, and is usually served in a 250ml porcelain cup. A key element of a flat white is that none of the milk froth is added, keeping the milk ‘flat’. What is a latte? While a latte is very similar to a flat white, there are a couple of key differences. Generally served in a glass, a latte has a higher milk to coffee ratio than a flat white with a small amount of milk foam added to the top. Lattes are very common in Australia but not in the rest of the world – order a latte in Italy and you’ll just get a cup of milk. What is a piccolo? Piccolos are a popular drink among baristas who find it difficult to drink multiple full-sized coffees in a day. Also known as a baby latte, a piccolo is a single shot ristretto (approximately 15ml) served with warm milk in a 100ml glass. What is a cappuccino? This popular brew combines a single shot of espresso, with equal parts warm steamed milk and milk foam. It is generally served in a porcelain cup with a dusting of chocolate powder on top. What is a macchiato? The macchiato is perfect for people who want to go easy on milk but don’t quite want a black coffee. It is a single 30ml shot of espresso served with a dash of warm milk foam. What is an affogato? Not all coffee orders are going to be part of your morning routine. An affogato adds an element of dessert to your caffeine fix. It is a scoop of vanilla ice-cream with a single 30ml shot of espresso poured over the top. If you’re wanting to explore these types of coffee, they can be made using your NEFF coffee machine. Alternatively, you can head out and explore some of your local coffee shops to experience the different types of coffee when made by a barista.

While there is nothing better than a steaming cup of coffee first thing in the morning, sometimes we want to get that delicious coffee flavour in more exciting ways. While coffee liqueur might not give you the same buzz as your regular brew, it does add a dash of rich flavour to your cocktails that are sure to get your tastebuds tingling. Espresso martinis might be the unofficial cocktail of Australia these days (in fact you can get our recipe and tips for making a batch of the for a crowd right here!), but having just one cocktail option at your dinner parties can get a little bit boring. These delicious cocktail recipes use a dash of coffee liqueur to get your guests buzzing. White Russian There are a couple of variations on the “Russian” cocktail, but many people see the White Russian as the best. This milky cocktail makes a great pre-bed treat or a digestif to help spur on digestion after a big meal. Ingredients: 50ml Vodka 25ml Coffee liqueur (Such as Kahlua) 30ml Pouring cream or milk Method: Fill a short glass with ice Add in your vodka and coffee liqueur Top with cream or milk Slowly stir to combine Long Island Iced Coffee Much like its more common sister cocktail, the Long Island Iced Coffee is not a drink to be taken lightly. Combining no less than 5 types of alcohol, this is the type of cocktail that is best sipped slowly over long periods. Despite the laundry list of ingredients, the flavours work together to create a smooth and delicious result. Ingredients: 15ml Baileys 15ml Kahlua 15ml Vodka 15ml Rum 15ml Tequila 60ml Coffee (Can be chilled espresso or cold drip coffee) Method: Place all ingredients in a martini shaker. Shake vigorously. Strain into a tall glass filled with ice The Revolver We know that coffee pairs well with citrus, so this cocktail with a hint of orange will make your tastebuds sing. The Revolver originated in San Francisco in the early 2000s as an alternative to the Manhattan. When ordered in a bar it may be garnished with a flaming orange peel twist to add a hint of drama, but this is a step that you can definitely skip. Ingredients: 60ml Bourbon 15ml Coffee liqueur 2 Dashes of orange bitters  Method Combine all ingredients in large mixing glass or jug. Add ice and stir until chilled. Strain into a chilled cocktail glass. Garnish with a twist of orange peel if you desire. These cocktails are sure to be a hit at your next party or function. If you’re curious about other alcoholic cocktail recipes, you can read about our espresso martinis or take a trip around the world and learn how to make your own Irish coffee. We also have all the tips for hosting your very own coffee party, an emerging trend among food enthusiasts that would pair perfectly with these cocktail recipes.

In a large bowl combine the coffee and spices and mix well. Place pork into the bowl and press the spice rub to coat the pork. Keep pressing to ensure all of the spice mixture has coated the pork. Cover the pork and marinated in the refrigerator overnight. Line the universal tray with baking paper. Place pork on the tray and press on any of the remaining spice rub. Drizzle the olive oil over the pork. Place pork in oven and select CircoTherm® 130°C and VarioSteam® medium. Cook pork for 5 hours or until the pork can be easily ‘pulled’ with a fork. Cover the pork with foil and allow to stand for 30 minutes. While pork is resting, make coffee mayonnaise and slaw. Place instant coffee and ground coffee beans in a bowl, add boiling water and stir to combine. Allow to cool. Add the mayonnaise and BBQ sauce and mix well. Combine grated beetroot, carrot, apple, onion and coriander leaves in a bowl. Add 1 tablespoon of the coffee mayonnaise and toss gently to combine. Using a fork shred or ‘pull’ the pork. Add some of the dry spice rub to the meat. Serve the pulled pork in a slider bun, top with slaw and a dollop of the coffee mayonnaise.

For the vanilla sauce, mix together all the ingredients except the bay leaf and refrigerate for 2 hours. Add the bay leaf to the vanilla sauce and pour into a vacuum sealed bag. Cook using FullSteam at 80°C for 20 minutes. Leave the sauce to cool, remove the bay leaf. Core and peel apples. Cut into 4 – 5mm thick rings. Line two trays with baking paper and spread the apple across two trays. Set the oven to grill, 250 ° C. Dust the apple rings with the powdered sugar. Insert one tray at level 4, grill for 3 minutes. Remove immediately and insert the second tray. Place the caramelised apple rings in a small tower and pour over the cold vanilla sauce. Sprinkle with roasted pistachios and almonds, serve.

Peel the potatoes and cut into small cubes. Wash the eggplants, halve and cut into half-moons. Peel the onions and the clove of garlic and chop finely. Place all chopped ingredients into a bowl. Add the olive oil, raisins, honey, cumin and ras el hanout. Season to taste with salt. Line the universal pan with greaseproof paper, distribute the potato mixture on it and cook on CircoTherm, 190 °C, Added steam, high for 30-35 minutes. Rinse the parsley and peppermint, shake dry and chop coarsely. Sprinkle the herbs over the cooked potato bake. - For other popular potato recipes and more tips visit: How to make baked potato chips How to make crispy potatoes How to make Dauphinoise potato

Place the whole potatoes on the solid stainless steel tray. Select Full Steam 100°C and steam potatoes for 30 minutes. Check the potatoes are cooked by inserting a knife into the potatoes. Allow the potatoes to cool for 10 minutes before continuing. Start the tomato sauce while potatoes are cooling. Preheat oven on CircoRoast at 190°C. Line the universal tray with baking paper. Place the tomatoes and garlic on the tray and sprinkle with sugar and vinegar. Add butter, oil, salt and pepper and toss to combine. Place tray on shelf level 3 and roast for about 20 minutes. When ready to serve stir through basil leaves. Taste the sauce and add more sugar, salt and pepper if desired. Cut the potatoes in half and remove the potato flesh, mash the potato or put through a ricer or mouli. Add the parmesan, egg, salt and plain flour and gently press and squeeze mixture together to make a soft dough. Turn out dough on to a lightly floured bench and divide into four. Roll each piece into a long sausage approx. 1cm diameter. Cut sausages into 3cm long pieces. Line the large perforated stainless steel tray with baking paper. Place the gnocchi on the baking paper without them touching. Use small perforated stainless steel tray also if required. Preheat oven on Full Steam 100°C. Cook gnocchi for 10-12 minutes. Toss the gnocchi through the roasted tomatoes and basil and serve. Serve with extra parmesan cheese and crusty bread. For popular gnocchi recipes and tips visit: How to make gnocchi the Italian way Beetroot gnocchi with walnut-sage butter

While its origins are thought to be the Middle East, Gnocchi has been claimed by the Italians ever since their Roman ancestors discovered these delicious potato dumplings while conquering the world! Regionally, gnocchi is more popular in the north of Italy and will be found on many a menu in the Emilia-Romagna region. Like most Italian dishes, everyone has their own special recipe that’s better than anybody else’s so by no means is our recipe the be-all-and-end-all, but it does produce a delightful dumpling that’s the perfect combination of pasta and potato. The first thing to do is soften the potato. Some recipes will advise you to boil them until soft, or you could use the FullSteam setting on your oven if available; but for best results we recommend baking them in a bed of salt - this works to draw out some of the moisture in the potato meaning that you will add less flour later. Place your unpeeled potatoes in a tray with about a centimetre of salt spread across the bottom and place them in the oven set to 180°C until soft - usually this will take between 45 minutes and an hour depending on the size of your potatoes. Once cooked, scoop out the soft insides and pass it through a mouli or ricer to create a superfine mash. Next, add the flour a little at a time, working it through until the potato mixture takes on the feeling of a light dough. Add in salt to taste before turning the dough out onto a floured board ready to be rolled. Separate the dough into workable pieces before rolling each out into a long snake about the thickness of your thumb. Cut it into small pieces before setting them aside in a little flour to ensure they don’t stick together. Bring a pot of salted water to the boil and add the gnocchi in - they’ll sink to the bottom initially, before popping up when they’re almost ready - leave them in for another 15 seconds or so before removing them and tossing them straight into your favourite pasta sauce. If you have a NEFF FullSteam oven you can place the gnocchi onto baking paper on the large steamer tray. Put into the oven on FullSteam for 10 minutes then remove and place on a tray to cool. Gnocchi really is one of the easiest pastas to make as it only requires three ingredients - Potato, flour and salt. Of course there are variations including the addition of eggs or Parmigiano-Reggiano but why complicate something that’s already so perfect? For popular gnocchi recipes visit: Potato gnocchi with roasted tomato sauce Beetroot gnocchi with walnut-sage butter A fully functioning steamer and oven in one, our FullSteam oven allows you to cook with VarioSteam added moisture. Watch this video for more on how to use FullSteam: With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience.

Limes are one of life’s little pleasures! Whether using the whole fruit or only the juice, peel or zest, you’ll have endless opportunities to integrate limes into your meals this winter. In Australia, we’re lucky enough to grow many different varieties of lime - all with unique flavours for different uses. Some are best for marmalades, jams and chutneys while others lend themselves nicely to dressings, sauces and even punches or cocktails! Types of lime Tahitian or Persian Limes These limes are the most common variety found in supermarkets across Australia. They can be used as a mixer for drinks, in dressings and as a garnish due to their seedless flesh and because they’re very juicy but not intensely fragrant. Tip: Before using Tahitian or Persian limes, place them in hot water for a few minutes to assist in the release of oil from the skin making them more fragrant. Try using limes in our delicious coconut and lime tea cake. Serve will a dollop of cream and enjoy the mix of sweet and sour. Kaffir Limes Kaffir limes are easily recognisable by their heavy wrinkled appearance. While the fruit itself has very little juice, the zest and leaves are commonly used in Asian cooking due to their intense fragrance. Kaffir lime leaves come in pairs and can be used fresh or dried however fresh is best as the oils tend to lose their fragrance when dried or frozen. Simply add the leaves to your favourite soup or curry by throwing them in whole and leaving them to infuse flavour into the dish as it cooks. Don’t forget to remove the leaves after the cooking process as they’re far too tough to chew. Kaffir lime leaves are also a great addition to rice! When cooking your rice, simply throw in a few leaves and the oils will infuse into the rice as it cooks. Test their taste by making our steamed trout recipe with kaffir lime leaves. Kaffir lime zest is perfect for making red and green curry pastes or using as a marinade for chicken, pork or lamb dishes. To make a curry paste, start by grinding sliced lemongrass and galangal using a mortar and pestle. Next, add salt, garlic, kaffir lime zest, cilantro roots and shrimp paste followed by chilli peppers (fresh green for green curry paste or dried chilli peppers for a red curry paste). Pound the mixture until it turns into a fine paste, then simply cook your curry and enjoy! Australian Finger Limes Known as ‘the caviar of citrus’, Australian finger limes have gained in popularity over the last few years due to it’s unusual caviar like texture. Native to the rainforests of South East Queensland and NSW, the fruit boasts a lemon lime flavour with herbaceous undertones making it the perfect accompaniment for a variety of sweet or savoury dishes. Finger limes are perfect as a garnish for oysters, seared scallops or sushi, sprinkled over cooked seafood and chicken, added to desserts like pavlova or cheesecake or as a mixer for cocktails and spirits, especially the classic gin and tonic. Australian Desert Limes These limes, also native to Australia originated from the outback and are tolerant to heat, frost, drought and salinity. The fruit itself is smaller than your average lime but certainly packs a punch! Australia desert limes are great for making cordials, sauces, marmalades, pickles, and chutneys. West Indian Lime (aka Mexican, Bartender’s or Key lime) West Indian limes are small and round with a strong and complex sour-acidic flavour. They are very juicy (producing up for 40% juice) so are great for dressings, marinades or using as a curing agent for a seafood ceviche. They do however contain seeds, so make sure you pass the juice through a sieve before serving. To make a ceviche, squeeze the lime juice over diced raw fish such as kingfish or scallops and stand for 5 minutes to cure lightly or up to 30 minutes in the refrigerator if you prefer your fish cooked more thoroughly. Add some finely chopped onion, jalapeño chilli, tomato, salt and pepper and stir through. Finish with chopped avocado, tomato juice and garnish with coriander. Ceviche is great served with tostados or corn chips. Regardless of which lime you choose, select limes that are firm, plump and heavy for their size. Avoid dull-coloured, overly soft or died-out fruit with shrivelled skin as this means they’re old and their moisture content is low. Limes can be kept at room temperature for about a week or refrigerated in a plastic bag for around 10 days. Try using them in NEFF’s recipe for chilli and lime grilled prawns with potatoes and asparagus – a tasty twist on the Australian classic.  Are lime leaves edible?  In short, yes. Lime leaves can be used to infuse flavour into your cooking, including in dishes like curries, or sliced thinly and added to salads.   Did you know? Limes start green and ripen to orange and then yellow if left on the tree. The taste doesn’t actually change between these stages, however they’re primarily harvested green so consumers don’t confuse them with lemons!