NEFF Cooking Stage
Daily session times: 11.15am, 12.15pm, 1.45pm, 2.45pm, 3.45pm.
The NEFF Cooking Stage will leave you feeling inspired to cook a delicious three course meal when you get home! Chef Natalie Bennett from ‘Fresh TV’ will be whipping up mouth-watering dishes at each session.
*Each session runs for approximately 45 minutes.
Meet our Chef!
Natalie declared her love of all things food, from her first job in commercial kitchens at 16, evolving through creations of cakes & patisserie in notable restaurants throughout Perth both in the kitchens and with her first business “Sugarlust”.
Moving overseas to explore the world of food, she learned a diverse range of techniques and cuisines, in her time working internationally from fine food purveyor’s ‘Oliver’s’ in Hong Kong to Qatar, USA to Indonesia. Returning to Perth to raise her children, she found the simple pleasures of cooking for the family and loved to write those recipes down.
Natalie now is one of the hosts on ‘Fresh TV’, and has two new shows where she can showcase her fun, down-to-earth personality and another, her passion for wellness which are currently filming for release 2021 & 2022.
When not filming Natalie writes articles for ‘Menu Magazine’, and publishes free recipes and instructional videos on her ‘@twisted_mixerr’ and ‘@nataliebennettfood’ social media and website, to help as many people feel empowered cooking as she can. Natalie loves working with appliances that bring people closer to having their own kitchen confidence and love of food.
NEFF Cooking Stage
Check out the dishes Chef Natalie will be whipping up at the NEFF Cooking Stage!
PRAWNS AND ROSEMARYMake at home
60 ml extra-virgin olive oil (¼ cup)
6 cloves garlic, thinly sliced
2 tbsp coarsely chopped rosemary
20 medium green prawns, peeled, tails intact and veins removed (about 1kg)
1 400gm cans butter beans, drained and rinsed
250g tomberries (or small cherry tomatoes)
2 lemons, finely grated rind only
1 lemon, juice only
50 gm watercress sprigs (about 1 bunch)
To serve: lemon wedges
Heat olive oil in a frying pan over medium heat, add garlic and rosemary and cook gently for 2 minutes or until just starting
to colour. Add prawns and cook, turning occasionally for 3 minutes or until they change colour and are just cooked, then
add beans, tomberries and lemon rind, stir to combine and cook for 2 minutes or until heated through. Remove from heat,
add lemon juice and watercress sprigs, toss
RARE ROAST BEEF WITH FRESH HERBSMake at home
1 piece beef fillet, (approx. 700g)
2 tablespoons olive oil
1 teaspoon sesame oil
1 teaspoon honey
2 garlic cloves crushed
2 tablespoons soy sauce
2 teaspoons ginger grated
½ cup plum sauce
Chopped fresh herbs (coriander, mint parsley)
2 teaspoons toasted sesame seeds
Combine marinade ingredients and marinate beef for at least 1 hour or overnight.
Preheat oven on Circo Roast 210°C, select add Vario steam - medium intensity.
Insert meat probe into thickest part of beef and place tray in oven on shelf position 3. Plug probe into oven and set a core temperature of 55°C.
Once cooked, remove from oven, brush meat with plum sauce and roll in freshly chopped herbs and sesame seeds.
Leave to rest for 10 minutes before carving.
FINGER LIME AND COCONUT CAKESMake at home
125g butter, chopped
3 eggs, beaten
3/4 cup milk
1 1/2 cups self-raising flour, sifted
1 1/4 cups caster sugar
1 1/4 cups desiccated coconut
Lemon and Lime syrup
125g caster sugar
1 teaspoon vanilla bean paste
finely shredded rind and juice of 1 lemon
finely shredded rind and juice of 1 lime
To make the syrup, place sugar, vanilla, lemon rind, lime rind and water in a saucepan. Bring to boil over medium heat,
stirring until the sugar has dissolved. Add the lemon and lime juice and set aside to cool.
Lightly grease 12 pudding cups.
Melt butter in a saucepan over medium heat. Transfer to a bowl. Add eggs and milk. Stir until combined.
Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spoon mixture into prepared cups. Steam
for 28 minutes on 100°steam.
Remove cakes from pudding cups. Arrange on plates. Pour syrup over hot cakes and serve with cream.