Last week owner Claire was treated to a special lunch at renowned Sydney Restaurant Tetsuya’s. The lunch was celebrating the launch of Electrolux’s new Compact Steam Oven and Chef Tetsuya demonstrated how easy it is to create star quality food when you have the right tool for the job!
With French Champagne flowing Claire was introduced to the great Chef Tetsuya (pictured above) and also had the chance to meet other Cooking School owners from around Australia. Claire lost no time at all inviting Tetsuya to visit as a guest Chef at Sticky Rice Cooking School so we’ll keep you posted!
Most interesting to Claire was the the state-of-the-art about to be released induction wok ring or E:motion trivet that allows the user to cook with a round bottom wok on an induction cooktop. Tetsuya demonstrated how easy it was to cook large quantities of seafood in a flash without ‘stewing’ all thanks to the space-like design of the Electrolux wok trivet. Claire’s enthusiasm caught the eye of Tetsuya as he demonstrated delicious seared salt and pepper scampi tails. To the envy of over 30 people, Tetsuya singled her out and walked straight up to Claire in the front row offering her his tasting fork! YUM………
For more info on the New Electrolux appliance range visit their website