Win a KitchenAid Mixer

Visit my blog and win a Kitchenaid from Kitchenware Direct
Win a KitchenAid mixer in the colour of your choice

There are two schools on foodprocessors. There are the KitchenAid people and the Kenwood people. It all depends whether you want a mixer that looks like a boot or one that is truly beautiful.

I don’t often do giveaways and, unless it is something really cool, or for one of my advertisers such as Kitchenware Direct. This competition I’m happy to say combined both – a really cool prize and my supporter Kitchenware Direct for this blog’s 6th birthday on July 11 2011.

To be precise, to celebrateKitchenware Direct is donating a KitchenAid KSM150 worth nearly $700 in the colour of your choice and will ship it anywhere in Australia. Only Australia, I’m afraid.

So how do you go about winning this? Well, I want ideas and to be impressed. I’m not sure how to celebrate six years of blogging and over one million page views. And I want to know what to do next with this blog (an trolls, no I won’t close it).

This year I’m dedicating a couple of days a week to improve this blog and ramp up what I offer in a mix of reviews, recipes and loads of other stuff and I’d also like to increase my Facebook, Twitter and email following- as well as readers of this blog.

The rules

1. Kitchenware Direct will only deliver the KitchenAid to Australian addresses.

2. The competition runs until midnight May 30 2011.

2. My decision is final.

3. Impress me with ideas or recipes. Bake a cake, post a recipe…tell me a story. I’m looking for creativity and effort.

4. You can post these anywhere – your own blog, Twitter, Flickr, Youtube or Tumblr. You just need me to know via comments that you’ve entered and what your entry is.

5. You have to follow me on either email, Twitter to be eligible to enter.

6. Ensure you let me know your entry in comments below.

7. Pass it on to your friends, ideally through Twitter below.

8. Entries will not be accepted from grammar Nazis.

9. Any questions, I can be contacted via email here.

10. You’ve got nearly two months to enter. Take your time and get thinking! Good luck!

11. To reiterate, the prize is a KitchenAid KSM150 worth nearly $700 in the colour of your choice posted to anywhere in Australia.


  1. i am the Mother of five lovey children, all have inherited my love for cooking. One is even training to be a chef !They would all love to have my empire red kitchen aid -a last present from my late Father , but I am not ready to stop cooking anytime soon ! Id love to win one and pass on the joy of the kitchen aid experience to one of my children as I don’t think that I will ever have the thousands of dollars to buy 5 machines for them !

  2. Wow! Thanks everybody for the entries and all the enthusiasm many of you have shown, especially on Twitter. It’s going to take me a few days to process all the entries as I deliberately didn’t look any specific ones until the competition had closed to be fair. I hope to announce a winner by Monday. Thanks again.

  3. My entry, 10 minutes before the comp ends. It’s like I’m back at uni! I hope you’re impressed.

  4. Having just begun a blog I have been thinking about ways to get people to visit my site. This is where you come in, here is my idea:
    Each Saturday you have a “This is on my mind” day and people with blogs can tell you what is on their mind by putting a link to their blog where they have written all about it. A link from my blog to yours would also be added. Therefore people who possibly wouldn’t have visited your blog would have the opportunity to see yours. Also I would have the interest of others who add to the Whats on my mind, as we visit each others blogs. Its a mutually benificial arrangement and the interest generated would be fascinating. Thanks for your time.

  5. Oh and I am following you on Twitter. My username is guyofgisborne. thanks

  6. My grandmother cannot cook a dinner for the life of her, but when it comes to deserts, she’s a legend in our family and often turns up with one of them at birthday parties and they go quicker than the cake. Here’s her ‘Lemon Meringue Pie’ recipe that’s been handed down to me:
    1/2 x 250g packet of plain crushed biscuits OR part of packet of white wings crunchy biscuit base
    60g melted butter
    400g can sweetened condensed milk
    1/2 cup fresh lemon juice
    3 eggs (separated), be careful not to get any egg yolks into the whites
    1/4 cup caster sugar
    pinch of salt

    Combine biscuits and melted butter
    press into a 23cm (9 inch) pie plate and chill
    Blend together condensed milk and lemon juice
    Add lightly beaten egg yolks and mix well
    Pour into chilled crumb crust.
    Beat egg whites (with a pinch of salt) till stiff, gradually add caster sugar.
    Spoon meringue on top of filling
    Bake in a preheated oven at 180 deg celcius for 10 mins until golden.
    (The secret’s out lol)

  7. Tomorrow is a very important day in this house. My daughter’s 8th birthday! It is the one day a year at school she is able to enjoy eating cake due to the anaphylaxis rules as she allergic to every single nut that this wonderful world produces and not allowed to eat what other parents send in. So the challenge was set apparently that I have to be the coolest and unique Mum to impress the Year 2 class. Red Velvet Cupcakes was what I was asked to produce. So for the past week I’ve been hard at it trying to make the most perfect cupcake ever! After 12 dozen batches so far YES I’ve finally got my routine down after can I tell you trying the recipe below with 6 different types of cocoa powder to finally find one that didn’t set off a mild allergic reaction in her!

    Grrrrrr then the unthinkable happened. Disaster struck! Butter and sugar mixed just added the paste of red colouring, vanilla essence and cocoa powder and what’s that I see… NOOOOOOO smoke! The trusty old cheapo (bought only just over 12 months ago – darn it typical just out of the warranty) sunbeam motor smoking away! Just like you see on TV when someone claps their hands and the lights go out well my entire house now has no electricity.

    Boo hoo hoo sob sob sob sniff sniff snuffle stomp stomp stomp open door stomp stomp stomp to the wheelie bin smash smash smash old mixer poof you’re gone never to return to try and burn down my house again. Pouring with rain in the pitch black sort out that short circuit electricity board of mine.

    Back to the grind stone… breathe… breathe…. breathe… count to 10 once, twice, right I’m ready to take on the world again. The mixture looks horrendous and now I’ve got to finish by hand I know for certain I won’t be doing any dumbbells this week. 30 kids in the class and I’ve only just started the first dozen.

    For those who are well into the lastest craze to hit the streets of OZ here’s the recipe I hunt down and found to be the best and have been using.
    60 g Unsalted Butter, room temp
    150 g Caster Sugar
    1 large Egg, lightly beaten
    10 g Cocoa Powder
    25 mls Red Food colouring
    1/2 teaspoon Vanilla Extract
    120 ml Buttermilk
    150 g Plain flour
    1/2 teaspoon Salt
    1/2 teaspoon Bicarb Soda
    1 1/2 teaspoon White Wine Vinegar
    Makes 12
    As for the icing… we’re going with simple chocolate. Yummy.
    1. Preheat the oven to 170.
    2. Place butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy. Slowly add the egg and beat until everything is well mixed.
    3. In a small bowl, mix the food colouring, cocoa powder and vanilla extract until it makes a thick paste.
    4. Add the paste to the butter mixture and beat thoroughly until the colour is mixed evenly through the batter. Be sure to scrape down any stray batter from the sides of the bowl with a rubber spatula. The mix should be a deep rose pink/red.
    5. On slow speed, slowly add half the buttermilk until well mixed then add half the flour until well mixed. Repeat for the remaining milk and flour, beating until the mixture is smooth.
    6. Add the salt, bicarb and vinegar, turning up the speed and beating for a couple more minutes.
    7. Spoon a heaped tablespoon of mixture into each paper cases until no more than two-thirds full.
    8. Bake for 20-25 minutes, or until the top of a cupcake bounces back when lightly touched.
    For those after a cream cheese frosting – here you go
    300 g Icing sugar, sifted
    50 g Unsalted butter, room temp
    125 g Cream Cheese, slightly softened

    • In a food processor or electric mixer, beat the icing sugar and butter until well mixed.
    • Dice the cream cheese into smaller cubes then add to the mix, beating until completely combined.
    • On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes.
    • When the cupcakes are cold, pipe the cream cheese frosting on top or dollop it on.

    When are we going to see a blog or a site that shows the worst nightmares and disasters that a kitchen and their equipment has to offer? Horrible stories of stuff ups. Perhaps one persons mishap and their story will prevent others from making the same mistakes and oh yes, give others a laugh! How about a 6 tier cake iced to perfection and then in transit it is dropped or it falls off the table because the leg broke? What about an amazing BBQ where the thing catches on fire and burns down half the pergola – yes I know that this has happened and is true! How about sitting down outside to a scrumptious fish and chips dinner wrapped in your own newspaper only to find that you’ve left the oil on the cooktop on and it catching on fire to the kitchen. At your mighty fine dinner party you’ve got that big bowl of soup you’re walking to the table and you trip and it goes all over your nice cream carpet. That’s one entrée you all will be missing out on. On Masterchef the other serving up frozen snapper when you’re trying to impress oh what a mess! There’s just a few but I’m positive there is more down sides to cooking than up sides to those who are starting out or when you’re daring to different.

    Better luck baking than I everybody.

  8. I’d love to know where to eat and drink. As a vegetarian I feel like I’m in a culinary wasteland compared to Europe. I’d like to know what’s safe to eat in the supermarket and also which retailers are actually vegetarian (E.g. coffee club and pizza places often say stuff is vegetarian but it’s covered in rennet in the form of parmesan). YuM!

  9. Hi there
    I must admit I get confused on a lot of Food & Recipe sites – too much variety, too many choices & directions to go in.

    My suggestion is to present the Blog with a monthly (or fortnightly) theme – Thai Month, Italian Month etc etc – Reviews of relevant retaurants, ingredients & recipes, wines to match. Perhaps even a list of home ingredients & spices that readers can use to cook in that theme for a month – Nothing worse than buying that special bottle of sauce for a recipe & then never using it again!

    Maybe you could run promotions with prize donations from companies that match the month’s theme whether it be food products, clothing or special utensils that are relevant for that month?

    Best wishes!

  10. Hi & congrats on your 6 years of food-bloggery. I am a new food blogger, just getting started and trying to find the tone of my blog. I have been following your blog (and also your Twitter) for a few months now.

    My entry is a the story of a gingerbread creation which I made at the beginning of the year. Enjoy!

  11. Oh and Ed:

    After submitting my entry, I had another little idea of how you could follow on from this to directly celebrate your blogiversary.

    In each of the the 6 weeks leading up to your anniversary, you could post a review or a recipe centred around locally sourced and seasonal food. This would both give readers an idea of the places in Melbourne to go to for this sort of dining, and you could also put a call out (in comments) for readers so post their own recipes and ideas for using whatever is in season at the time and/or whatever produce your recipe or review focussed on.

    Just an idea 🙂 I may just use it if/when I get my project up and running!

  12. This comment is for Donna:

    I actually just found out about the CERES produce swap, when I mentioned my entry/idea to a friend. I will definitely check it out! My idea is very much the same, however I think having an online forum that facilitates produce exchange, without having to be at a certain place/certain time, or without having to have produce of your own (eg. i put out figs from my garden, and you pass on your recipes/feedback/advice on how to use them) would also have it’s place 🙂
    But I’ll definitely look into the CERES one more 🙂

  13. Happy 6th Birthday Ed!
    I love birthdays as it gets me in the kitchen concocting crazy customised cakes for my friends and family. Unfortunately I have very few appliances of my own, so am constantly borrowing my Mum’s Sunbeam Mixer – that she got as a Wedding gift 38 years ago!! It certainly is a trooper, though I think it’s getting a little fragile in it’s old age, and should probably just stay home. I bought my first home at the end of last year and have been yearning to house a KitchenAid for all of my wacky baking aspirations. I have emailed you some pics of aforementioned CCCs (crazy customised cakes), I hope you enjoy them as much as my friends and family did! Thanks, Belinda

  14. Great website and congrats on 6 years.
    My competition input is an idea.
    You have so much interesting articles and information on your websites that sometimes I get all muddled up. So I thought maybe condense your website up with a new layout, so its one clean front page with some dynamic colours and fresh logo and then people can navigate around with just the navigation links on top, which maybe can involve Recipes, Reviews etc so you can know exactly where to look.

    Launch of the new website maybe can be on July 11th with a full on build up till the day like NYE a countdown. Till then maybe run a tomato comp with people submitting a tomato based recipe with photo and the new website will feature the best 6 recipes. Im getting excited thinking about it all lol. Anyway good luck and happy blogging : )

  15. Ooops, also forgot to let you know that I’m following on twitter @petuniapocket, and I’ve shared the comp on my feed. I’m also signed up for email. Thanks! 🙂

  16. This is my mum’s best slow cooker stew. Feeds 2-4 people.

    250-500g Lean stewing steak or lamb
    1/2 plain flour
    1 onion, coarsely diced
    1-3 carrots, peeled largely chopped
    1-3 potatoes, peeled and largely chopped
    2 beef stock cubes
    1 tablespoon Worcestershire sauce
    2 tablespoon tomato sauce
    1 tablespoon brown sugar
    1 heaped teaspoon minced garlic
    2-3 cups hot water
    1 packet Continental French Onion simmer soup.

    Coat the beef or lamb in the flour and place down the bottom of the slow cooker. Discard the rest of the flour. Next add in the chopped potato, then carrots, then onion in that order. In a jug mix the rest of the ingredients together with the water. When combined, pour over the top of the meat and veg so that it sits just under the top of the veggies but doesn’t cover them completely. If more liquid is needed then top it up a bit with some more hot water. Do not stir!

    Cook it on low for about 7hrs. You can stir it once or twice after it’s been cooking for 3 or 4 hours, but try not to stir it too much.

    It’s incredibly simple, but the French onion soup gives it the most amazing flavour. Perfect for cold winter nights, served with bread rolls or garlic or herb bread to soak up the juices.

  17. Comment for Rosemary, sorry to post here, not sure if you have a blog? There are already established produce swaps. CERES do a swap in Melbourne, they also have interstate swap details on their site see this link …

  18. Rosemary Englert

    This comment is for Sarah DH
    Your community fruit and veg community markets idea is excellent
    Are you simply allowed to purchase produce not swap. Is there an update of times or any new sites in Adelaide please. ???
    There is a recipe for Fig Jam in the Green and Gold cookery book but it is not in metric

  19. This is for Sarah DH, CERES do a community produce swap if you’re interested in checking it out

  20. Here is my entry to win a KitchenAid mixer.

    I won’t be sharing a recipe but a suggestions for your updated version of your site. Please feature recipes that take less than 30 minutes with minimal ingredients needed. Also for fussy eaters and for those who are lactose-intolerant variations of recipes of favourites such as lactose-free ice-cream, lactose-free cheesecake and etc.

    Hope this helps me win a fab mixer for my new house pls!!! Sascha

  21. Hi Ed, Congratulations for 6 years of blogging! I’ve nearly done a year and that feels like a long time! My suggestion for celebrating the 6 years is to do a tomatothon, and here is how I think you should do it

  22. Hi again 🙂

    Here is the link to my entry i mentioned in my comment above:

    I’d love to hear from anyone who tries out any of the recipes (the lemon cake and fig jam are favourites!), but also any feedback on my idea for the online garden/recipe/advice sharing community 🙂


  23. Here’s my entry, a tas-scrum-wonder-licious chocolate cake:

    Wonderful, sure, but would it be better if I’d had a Kitchenaid Mixer? I’ll leave you to be the judge! 😛

    I’m following you on Twitter as NTFancy

    kate1485 at

  24. lynne lillington

    My recipe for a good mixer.
    1 cup of reputation
    1 cup of quality
    a spoon of customer service
    a spoon of style and colour
    a dash of warranty
    and a sprinkle of attachments.
    mix together with a touch of performance
    and you have the perfect recipe for
    KitchenAide Mixer

  25. Lee-Anne Turley

    I would like to share with you my favourite Lemon Meringue Pie recipe, along with a few tips that I have learnt in ‘the kitchen of hard-knocks – ie: the one I use to feed my family!’ for averting disaster.

    This recipe has three parts, the short crust pastry, lemon filling and the meringue.

    First tip for averting disaster: Plan ahead!!! Taking short cuts along the way will spoil the end result.

    Short Crust Pastry
    1/2 cup of self raising flour
    1 & 1/2 cups plain flour
    100g castor sugar
    1 egg yolk (keep the white aside to add to the meringue)
    125 gram of butter (from the fridge)
    Splash of milk if required

    Method: Cream butter and sugar. Add flour, bit by bit, making sure each bit is well mixed before adding more. Add egg yolk and mix. Test your pastry by pressing it together; the heat in your hands should make it clump, if the mixture is too dry add a splash of milk.
    Knead your pasty, wrap it in cling film and put it in the fridge for at least an hour.

    Use the time to make your lemon filling or put your feet up and have a cuppa!

    When the pastry has chilled, it is ready to be rolled out and put in a pie tin and blind baked (ie: without the filling) in a hot oven (200 c) for 15 min, turn the oven down to moderate (180 c) and bake another 10 min. Put aside to cool.

    Avoiding pastry disasters:
    • Pastry works best in a cool kitchen
    • Sift the flour before you add it
    • Turn your pasty out onto a stone bench top or board
    • Put a layer of cling film between the board and you pasty before you turn it out to roll, and another layer of cling film on the top before you start rolling the pastry out as this makes the pastry easier to work and move it into the pie plate without breaking it
    • Line your pie tin with baking paper
    • Don’t be tempted to press the pastry strait into the pie pan and bake it, let it rest in the fridge first
    • You may need to let the pastry stand in the kitchen at room temperature for few minutes, after taking it from the fridge, but the pastry should become softer and more pliable as you work it
    • Prick small holes in the bottom of the pastry before blind baking to prevent it rising unevenly

    Lemon Filling
    3 large lemons
    3 egg yolks (keep the whites for the meringue)
    ½ cup castor sugar
    2 tablespoons of corn flour (arrowroot)
    ¼ cup water
    Drop of vanilla essence

    Method: use a grater/peeler or zester gadget to remove the peel from the lemon. Juice the lemons and remove the pips. Place the sugar, egg yolks, flour and lemon zest in a pan over boiling water, gradually stir in the water and the lemon juice and a drop of vanilla essence. Keep stirring until the mixture thickens. Cool, and pour into the blind baked pie case.

    Avoiding disasters:
    • Cook the filling gently, never turn your back, or stop stirring
    • Don’t skimp on the lemon zest, you’re only robbing yourself of flavour
    make sure the zest is finely grated

    4 egg whites
    Pinch cream of tartar
    ½ cup castor sugar
    Method: put the egg whites and cream of tartar in the mixer and beat until thick and creamy. Slowly add the sugar (one or two spoonfuls at a time)and keep mixing until the merange forms peaks in the bowl. Spoon on top of the pie and bake at 180 c until it is golden brown.

    Avoiding disasters:
    • All implements used should be completely dry and absolutely spotless
    • Egg whites must not have any traces of yolk
    • Older eggs will give you a fluffier meringue
    • Eggs whites should be room temperature
    • Be gentle when adding the sugar

    Serve: with double cream and coffee
    Enjoy! 

  26. Hi Ed,
    I just sent my entry in to your email. As I mentioned, it’s my little story, interwoven with food, recipes, and my big idea that’s been floating around my mind for a while, but that this competition has inspired me to get thinking seriously about.

    Hopefully I will be able to get a link up to my entry for all your lovely readers soon, to spread these ideas and of course to share the recipes!


  27. Rosemary Englert

    An alternative is Mock Cream

    Beat 2 tablespoons butter to a cream with 2 tablespoons Icing sugar.
    Add 1 tablespoon of boiling water, beat until like whipped cream

  28. Rosemary Englert

    Butter Cream Cake Icing.
    1 tablespoon butter (softened)
    1 tablespoon Lemon Juice or sherr4 heaped tablespoons sifted Icing In your small KitchenAid bowl put your softened butter, beat gradually add icing sugar beat until fluffy. Work to spreading consistency with Lemon Juice or sherry

  29. Rosemary Englert

    Mock Chicken Sandwich Spread
    500 gr Tomatoes,
    6ogr hard cheese,
    1 small slice onion
    1 teaspoon butter
    little seasoning (Herbs, salt and pepper)
    Grate cheese, put in saucepan wuth butter.
    Peel tomatoes amd mash, add to cheese and butter.
    Beat eggs, gradually adding the other ingredients and mixing well.
    Put into a saucepan. Cook on a low heat, stirring at all times, bring to the boil, and cook for a few minutes. Use when cold.
    Acvariation fo the recipe is to use half quantity of the above, and add a small amount of curry powder

  30. Rosemary Englert

    Carrot and Orange Cake with Orange Frosting.
    Cake ingredients : 125gr butter, 1 tablespooon grated orange rind, 1/2 cup castor sugar, 2 eggs, 1 cup sultanas, 1 cup coarsely grated carrot, 1 cup Self Raising Flour, 1 teaspoon ground nutmeg, 1 taspoon mixed spice, 2 tablespoons orange juice.
    Frosting ingredients : 60gr Butter, 1 tablespoon orange juice, few drops orange food colouring (optional)
    Using a 14cm x 21cm loaf pan, line the base with baking paper and grease the sides with butter.
    Cream butter, rind, and sugar in the small bowl with your KitchenAid Mixer until light and fluffy; beat in eggs one at a time, beat until combined. Transfer mixture to large bowl, stir in sultanas and carrots, then sifted ingredients and orange juice. Spread into the prepared pan and mbake in a moderately slow oven for approx 1 1/2 hours. Stand for 5 minutes before turning on to a wire rack to cool. Top with the frosting when cake is cold.
    Orange Frosting : Beat gutter in small bowl with KitchenAid Mixer until light and fluffy, gradually beat in sifted icing sugar, then juice (and a little colouring (optional) beat until smooth.
    Keeping time: 5 days..

  31. Andrea Nielsen

    Mix together diced bacon, shallots cut into small bits, diced tomato, diced pepperoni, diced chicken, sliced olives, 1 tblspn olive oil, 2 cups grated cheese, 6 eggs beaten, 1/2 cup plain flour. Pour into a greased quiche tin or glass pie dish. Top with extra grated cheese bake in moderate oven for 1 hr. This dish is very easy you can add whatever you want to it and its very delicious it never fails in my family they all love it!

  32. I don’t have a website to link to, so I’ll have to post my tomato festival recipes on here… as per my earlier comment, I thought people might be interested in my home grown tomato (passata) recipes (ones that your can really taste proper tomatoes in). Minestrone soup + tomato potage:

    Tomato potage with crusty bread

    1 tablespoon olive oil
    2 onions, sliced
    3 cloves garlic, finely chopped
    800g homemade tomato passata
    1 cup (250ml) white wine
    2 cups (500ml) vegetable stock
    2 tablespoons chopped flat-leaf parsley leaves
    sea salt and cracked black pepper
    crusty bread, to serve

    Heat a saucepan over medium heat. Add the oil, onion and garlic and cook, stirring occasionally, for 8 minutes or until soft and golden. Add the tomato passata, wine and stock and simmer for 10 minutes or until thickened slightly.
    Add the parsley, salt and pepper. Spoon into bowls. Serve with crusty bread.

    Minestrone soup

    2 ham hocks (1kg)
    1 medium brown onion (150g), quartered
    1 trimmed celery stalk (100g), chopped coarsely
    1 teaspoon black peppercorns
    1 bay leaf
    4 litres (16 cups) water
    1 tablespoon olive oil
    2 trimmed celery stalks (200g), chopped finely
    1 large carrot (180g), chopped finely
    3 cloves garlic, crushed
    ¼ cup (70g) tomato paste
    500g homemade tomato passata
    1 cup (100g) small pasta shells
    ½ cup coarsely chopped fresh flat-leaf parsley
    ½ cup coarsely chopped fresh basil

    Preheat oven to 220°C/200°C fan-forced.

    Roast hocks and onion in baking dish, uncovered, 30 minutes. Combine with coarsely chopped celery, peppercorns, bay leaf and the water in large saucepan; bring to the boil. Simmer, uncovered, 2 hours.

    Remove hocks from soup. Discard solids from broth. Allow broth to cool, cover; refrigerate until cold. While warm, remove ham from bones; shred coarsely. Discard bones.

    Meanwhile, heat oil in large saucepan; cook finely chopped celery and carrot, stirring, 2 minutes. Add ham, garlic, paste and tomato passata; cook, stirring, 2 minutes.

    Discard fat from surface of broth. Place broth in measuring jug; add enough water to make 2 litres. Add broth to pan; bring to the boil. Simmer, covered, 20 minutes.

    Add pasta, bring to the boil. Simmer, uncovered, until pasta is just tender. Remove from heat; stir in herbs.


  33. Aninha Armilla

    A gorgeous young creature who is learning the kitchen
    the frying the baking and this Mixer’s bitch’en 😉
    Im feeding them all as they walk through my door
    No time for work Im well fed but poor.
    Spending my money to attack recipes
    not enough people to eat them puts me on my knees.
    What a dream for my culinary pursuit
    This KitchenAid rocks and its red to boot.
    So help a young thing get started on her path
    to feeding the masses with her very unique art.

  34. I’d say you schould keep with competitions like this one going.
    And maybe a choice with the recipes when people want to cook something to enter the ingredients they have ,and then get the recipes that need these ingredients….

  35. Hi, my entry I posted onto facebook and will tweet as well…
    Here it is and I hope you enjoy my ideas for your blog!!

    Karen Thom

    Pop over to and check out the great comp….find my entry below……in comments box 🙂

    The insiders’ guide to Melbourne restaurants, food and drink in Melbourne. — Tomato
    The insiders’ guide to Melbourne restaurants, food and drink in Melbourne.

    What I would really love to see on your blog and for your 6th birthday is now that you are dedicating a couple of days a week to improving it and seeing as Melbourne is and always will be the food capital of Australia, I would like to see you have a lot more followers interaction. I think you could run a challenge not unlike masterchef in a way where you could have followers send in videos of their creations taking people through the recipe, the successes, the failures that sort of thing. It would add a real pizazz to your blog and would up your followers on twitter and perhaps create a huge following on facebook etc. I think your blog is great and full of content, it just needs some vavoom and I think this type of idea would add just the secret ingredient. ♥♥

  36. On Smells and Mixers
    What is it about the ozone smell from the old Sunbeam mixers? It is one of the most significant memory triggers ever encountered. Turn on the Sunbeam mixer and the metallic smell, sharp and cutting fills the nostrils and turns back decades.
    Back to a time when the first powered kitchen appliances appeared in this country and the sound of electrical rotor spinning loudly and insistently.

    Yes, I am older and grew up ion the bush where many people only received household electricity in the 1950’s thereby creating an age of the electric cake mixer, sponge cakes and women working on laminex in aprons.

    Can the kitchen maid have this memory inserted?

  37. Jazmin Edwards Hopewell

    Opps forgot to mention also put it on twitter!

  38. Jazmin Edwards Hopewell

    What a great competition. Thanks so much! Check out my entry my original white chocolate and macadamia fudge brownie recipe. How can you resist those 2 little cuties photographed with it. They’re my motivation to bake especially when the outcomes are greeted which such gorgeous grins (biased much!).

  39. After making roasted pecan fudge for my wife. She said “If I made her Turkish Delight I would be perfect”. (Her other favourite confectionary)A kitchen aid mixer would be great to stop the fudge spitting back at me, when I whip it.

  40. Marie-Ellen Dufourq

    Here is my entry; I thought I’d submit it as a comment! Happy 6th Birthday! 🙂

    I would like to share with you a recipe that comes from a little bit of history. Well, maybe a lot of history actually. You see, I was diagnosed with a disease called Interstitial Cystitis in 2008 and have been living with its symptoms since 2005. In total, it’s over 5 years now since I’ve been walking the journey of coping daily with a chronic condition. Before I continue, I urge you (or anyone who may read this comment actually) to Google this illness. We desperately need as much awareness as possible!

    Now back to the recipe, as I’m sure most of you want to know more about that! It’s a gorgeous recipe, prepared and crafted over time with much love. When I was diagnosed, I was told that one of the treatments is to drastically change diet. And so I did. But one of the foods that had to go was tomato. Beautiful, round, flavoursome tomatoes that sneaked their way into more packaged goods and traditional recipes than you could poke a stick at. It was literally the foundation of so many meals; I honestly (and quite literally) felt like I would collapse without it. It was so hard to let that one go. I had to say good-bye to coffee, chocolate, apples, strawberries, tea and so many other foods and drinks. But by far the hardest was tomato. I’ll be honest; I’m a big bolognaise fan.

    Eventually, I could no longer ignore the pain that would seep through my pelvis and back every time I had tomato. It was harder still, to ignore the fact that my bathroom trips would multiply exponentially after downing a fragrant bowl of the well-known, family meal of spaghetti bolognaise. In the end, operant conditioning won out, and like a small child who learns that fire can actually burn, I quit tomatoes cold-turkey.

    For a long time, the resulting factor was a very disgruntled shadow of my former self. I whinged and whined every time I realised I couldn’t eat something because there was tomato in it. I longed to put a pot of water to boil, rip open a box of spiral pasta and pop the lid on a can of rich, thick, tomato sauce and enjoy my favourite dish. But I couldn’t. Whether through sheer exasperation of hearing my woeful accounts or moved from a genuine place of love (I’m biased to think the later), my wondrous (and ever so patient) fiancé had an idea. Perhaps the humble capsicum may have a part to play in my life? Perhaps it may step up to the plate (excuse the pun) that only the glorified tomato had previously possessed? I pondered this. Like the tomato a red capsicum was, well, red. I didn’t mind the taste of it either. Could it work? Could I eat a bowl of pasta again?

    Over many nights, my fiancé and I began working on this recipe. We went through a fine-tuning process; adding this, swapping that. I had to give up so many foods (I won’t bore you with how many; if you did do a search on Interstitial Cystitis, you would surely have found a list) but eventually, with love, we created something beautiful and scrumptious. A delightful, refreshing take on the humble classic, spaghetti bolognaise. With much lighter notes and still managing to retain distinct Italian flavours, we mastered an Interstitial Cystitis safe (and worthy), no-tomato dish. We call our masterpiece, Capsinaise – patent pending! And when I eat this meal, I don’t miss tomatoes at all. In fact, it seems my life is much better without them.

    So without further ado, here is the recipe:



    * 5 red capsicums (cut into halves or quarters and seeds/white strips removed)
    * 2 cloves of garlic
    * 1 zucchini, grated
    * 1/2 onion
    * Olive oil
    * 125gm of ricotta cheese
    * bunch of fresh basil leaves
    * salt & ground black pepper, to taste
    * 500gm mince (leave out for a vegetarian option)
    * a packet of preferred pasta


    1. Preheat oven to 180°C. Place the capsicums on a large baking tray. Drizzle with olive oil. Cook in the oven, turning the capsicums once, for about 25-30 minutes. Once the edges start to darken, turn off the heat immediately and remove. Meanwhile, brown the mince (if you’re having meat with this dish), in a saucepan. You can opt for a vegetarian option and leave that out though. Also, in a frypan, sauté the zucchini, one of the garlic cloves (crush first) and onion in a little olive oil until cooked through. Then, set aside to cool.

    2. Put on a pot of boiling water and get some pasta cooking. Whichever is your personal preference is fine.

    3. Once the capsicums and zucchini mixture are cooled, place them both in a food processor. Add the garlic cloves, ricotta, basil leaves and a good amount of olive oil, enough to thicken into a sauce; maybe start with a ¼ cup. However, it’s best to judge this one by taste testing, rather than a fixed amount as you may need more or less, depending. You don’t want too much olive oil as to overpower the taste of the capsicums. Add salt and pepper to taste and process again.

    4. Once the sauce is processed, stir it through the browned mince until coated. At this stage, if the sauce is a little thick, add ½ cup of water and that usually does the trick. Serve over pasta with grated cheese! Enjoy!

  41. anne-marie howard

    There was a kitchenaid named Mixer
    Who spun and danced as it slipped ya,
    a moan or two from the beater as you licked her
    oozing that gorgeous chocolate elixer!

  42. Congratulations! I am so impressed with people that have a way with words that can write a poem, a story, a song, or blog for 6 years…. It really is a talent to write.
    I may not have that talent but what I do have is that I am the eldest of 4 girls to a simple country mum who taught me and all my sisters to cook by watching and helping her. There is nothing like homemade, and I think the best thing at a birthday party is a homemade birthday cake, made with love and from mum.
    My mum also makes pickled onions, tomato sauce, tomato chutney, green tomato pickles, and some sort of jam every year. And I hope that my baby girl Dana who is only one at the moment, will be just as enthusiastic with creating and baking as we all were.

  43. I would really love a red one, please see my 1st post on comfort food on my new blog.

  44. I’d love to see a park party with tables of six. Similar to some other ideas, it would be a bring a dish event, but with dishes to have six ingredients, let the theme continue.

    For main; perhaps a 6-hour shoulder of pork? With onions, carrots, celery, a bulb of garlic and bay leaves – making the number of ingredients six.

    Perhaps a Deep Six to drink? With lime juice, dark rum, sugar syrup and champagne, it would begin TomatoMSix event on a tipsy note. For those with beer tastes, a six-pack anyone?

    A French ‘Quatre quarts’ for dessert, with the help of a KitchenAid, the eggs, flour, sugar and butter would be lovingly tended, and two decadent toppings would be applied, bring the Six shaped cake to be the rather un-sixy crescendo to a Six-themed meal.

    Congratulations on six years and one-million views and growing.

  45. hi i have noticed you do need a bit of colour on this website, just to make it a little more interesting

  46. Rosemary Englert

    maria Romeo, I know the feeling or al least my late Mother did!!
    My Mother made cakes every week without fail. They were eaten at weekends for morning and afternoon tea. Dad took a thick (and I mean thick) slice of cake to work every day for Smoko as they called in the garage he worked in. Come a birthday amongst any of the relatives, it always Mum who made the cakes and sponges – beaten by hand – as was the cream until I was about 10 years old. Dad bought her an electric Mixer instead of putting another strip of cement in the rather rough (boggy in winter) driveway. After dad bought the electric mixer, Mum also made our icecream. On one occasion she beat cake icing, adding disolved gelatin because which for some unknown reason the icing went runny and adding extra icing had not been successful. No other extended family suggestions worked. It was a “long night of trial and error” The original electric mixer also had a mincer attachment, great for mincing melons and lemons (complete with rinds) for Melon and Lemon Jam;;; also Tomatoes and Onions for Tomato Chutney.

  47. Let me tell you a story about a wonderfully creative woman. She always loved to cook; to create; to make something new and different that drew oohs and aahhs from her guests. Tart berry mousses and light sponges for summer, or delicious tarts and rich chocolate puddings for winter. But, sadly, one day her beloved mixer broke, and she lost the will to mix. Whisks, blenders and wooden spoons just didn’t work the same way. So, she lost the will to create…. Maybe KitchenAid can bring it back.

  48. And if I have the kitchenaid I could provide the bread component of “bread and wine” for the continuing memorial, in keeping with tradition, of course.

  49. Oh boy, Sorry I should have proof read it. Novice alert!!

  50. Rosemary Englert

    My late Mother made all of her own cakes, including those for birthday parties (sonetimes there was up to 25 people there mainly elderly). She also made an unfrozen version of icecream. The recipe is as follows:
    1 can of chilled evaporated milk
    2 tablespoons of sugar and 1 tablespoon gelatine in a small amount of hot water and let it cool a little.
    1 dessertpoon vanilla essence or to taste. (less or more) ***
    Beat the milk on Low speed, gradually increasing as you add the other ingredients until the mixture is thickened. Set in an airtight container in refigerator. The essence acts as ap preservative.
    *** You can use other flavouring if you wish.
    During the depression during and after WW2, my late Grandma used this recipe and stored it in n underground cellar to keep it cool., as indeed they did custards. I have seen the cellar where such foods were kept, and the house is still standing. (it was built in the aearly 1900s.

  51. Make a sacrifice to the blogging gods and do a spit roast.

    No better way to celebrate in my book, than with meat on a wood fired spit.

  52. I received a Kenwood as a tresent for 15 years. Bowl’s cracked and knobs have broken off. Maybe time for a change.
    I’m always interested on how a recipe evolves from family to family, generations, or when people move to a different country……So that’s my theme. Cheers Doolz

  53. I received a Kenwood as a tresent for 15 years. Bowl’s cracked and knobs have broken off. Maybe time for a change.
    I’m always interested on how a recipe evolves from family to family, generations, or when people move to a different country……So that’s my theme. I’ll email it.

  54. Oops, my embedded image didn’t turn up in my post. Here’s the link:

  55. Sometimes tinned sardines on toast drizzled with a little lemon-infused olive oil is a meal worth celebrating…

  56. Hi Tomatom

    My current KitchenAid is a whisk! Sadly I limit my cooking to the hand beating level.

    I propose, if the KitchenAid was to live at my house, I would bake something beautiful (and unusual) once a month and post pictures on your blog and mine. We’re talking profiteroles, cupcakes, buns, meringues, more meringues, flummery (remember that!) and a whole lot of whipped cream to go with. Then I would donate the food to someone in need – someone hungry or someone who needs a pep up via food love.

    Steph x

  57. 6 years is an awesome total,some blog ideas:
    What’s a hot prediction/direction for food now, “in” ingredients and where to get them.
    Homecook heros – the ones who get away who are the shining lights of the kitchen away from reality fame

  58. My current mixer has alot of history & memories behind it. Its a Sunbeam stand mixer & I remember my grandma showing me how to use it when I was a 5 year old. 40 years later, the mixer is still going but needs a motor rebuild…

  59. Pingback: 6 days left to enter KitchenAid competition

  60. i love this mixer great tool in the kitchen , ibake alot of cakes and pastries for the family

  61. wow i have been eyeing off this mixers for such a long time and i love to cook with my son and we cook from scratch as i feel it is important and how great to have a new flashy mixer for us to share and use for many years ahead.

  62. what a dream to have a helper like this in my kitchen I must make the most cakes of any other person I know everyone tells me please bring one of your cakes but I have gone though 10 hand mixes in my married life wish that grand machine could be mine what a feast Iwould make

  63. I’d love to see recipes using old fashioned ingredients .

    My childern suffer from sensitivities to preservatives and colors and my 4yr old ” bounces off the walls ” if he eats foods with them in them.It makes it very hard to eat out or travel and I’m tired of the looks from bystanders , I know what they are thinking ” why can’t she control that child”

    I’d like to see them try and subdue “cyclone Jordie” when he hits..the challenge is on…
    School canteens are also an issue selling so called ” healthy foods” that effect the kids concentration. Would love to see what happens if they went failsafe. I’m tipping behaviour would get better as would grades.

    What has happened to scones, goldern syrup dumplings and the likes.???? And the good old meat and three veg ???

  64. Ive wanted a kitchenAid mixer for so long now, but i can never afford one.
    There so good though, and also very retro.
    Best kitchen appliance.

  65. love KitchenAid Mixer i used them before when i study hospitality and will love to win one to have one at home and to prepare things for my family , some nice cakes and savoury things for my little one!
    im thinking in preparing some rolls with egg whites, only couple of yolks and veggies with onions and TOMATOES mmmm yummy

  66. 6 years of blogging and 1 million page reads is really something for you to be extremely proud of. Well Done!!

    Now, how to celebrate…….
    What about throwing a fabulous dinner party for all your best friends at your place, but first blog the menu and drinks list so that all your loyal fans (that includes me!) can cook up the same dishes on the same day and see what it’s like to eat like a food writer?
    Of course, we’d all love to see some pics and some comments from your guests too but I think it would be son much fun…..a kind of virtual party for all to enjoy!

    Moving forward for the next six years, I d love to hear about your local Food Hero’s – who rocks your world and where should be be shopping? Also, try featuring a write up on the new up and coming young chefs that will change the shape of Aussie restaurants.
    I don’t know about you but when I get back from my travels I love to try to re0create my favourite holidays dishes, so what about sharing some of yours – triumphs and fails please!

    Most importantly……keep writing. I love to read your thoughts mixed with acid wit…..nice work!!!

  67. The Kitchenaid mixer is red hot!
    would inspire me to bake,
    muffins or a chocolate cake,
    and some to donate.

  68. After 35 years cooking for the family, extended family and the comunity fund raising stalls using a sunbeam hand mixer, I think I deserved to win a wonderful KitchenAid Mixer


  70. I thought I’d talk about the thing that is hardest for me to get right without a good mixer – those pesky but wonderful macarons. Congratulations on six years! Even in 2011 that is quite an achievement – most people don’t stick with a blog longer than a few months. A friend referred me to you recently and I’m catching up on posts in between changing oven trays over x

    P.S – Maybe you could do an occasional feature on tricky recipes and how to troubleshoot! I know I love learning about behind the recipe – the science of food 🙂

  71. Bring your heritage tomato branding alive – host your own tomato festival to celebrate. You could use it to lead the real tomato revolution, asking everyone to share their best tomato-based recipes among other things!
    Here are my home grown tomatoes pulverized to passata (recently revitalised in my special minestrone soup) to kick things off:

  72. BTW my blog is…. to see my entry (not sure if you got that first time)

  73. It’s a KitchenAid it’s a cake it’s a KitchenAid Cake. Please see my entry (me with fingers crossed)

  74. Hmmm I seem to be having problems commenting, hope this attempt works!

    Congrats on 6 years and a million pageviews, that’s awesome!

    I’ve blogged a cooking-with-kids recipe, that would be even easier with a KitchenAid 😉

  75. I’ve blogged an easy recipe that we love at our place, that would be insanely quick with a KitchenAid 😉

    Am following on Twitter, and about to tweet this comp too.

    Congrats on a million page reads and 6 years!! Awesome effort 😀

  76. Checkout my original recipe in celebration of a million page reads at Tomato – congrats!

  77. Tweeted and added some photos of a recent baking experiment here – I do it all by hand so skip recipes with too much creaming and whisking.. a KitchenAid would help heaps!

  78. I have used an old hand
    mixer for years This Kitchenaid
    would make my cooking so
    much easier on my hands

  79. Hmmm I wouldn’t mind a kitchenaid even if I find I really like using an electric hand mixer. I’ll have to put some thought into what I would do to enter this competition.

  80. i’ve lost count how many times i’ve seen a KitchenAid Mixer being blogged to be won now. they must be good and do you get one to keep for promoting it too? i think your 6th blog combined with your more than a million page views could be celebrated like the 6 million dollar man. maybe a blog about what would he be eating and where would he be dining if he was still around today 🙂 or perhaps instead of the 7 wonders of the world you do a story about the 6 wonders of the gastronomy world. happy 6th blog in advance.