3 Winter Warmer Recipes

It's time to get your bake on with NEW Enamelware! Whether you're slow-roasting or baking homemade cookies, our food-friendly, grill, oven, and dishwasher-safe enamelware is a must-have.

Read on for three winter warmer recipes you can make with your new trusty, durable enamelware. Want your pieces to last a lifetime of cooking adventures? Find out how with just a few simple tips to care for your enamelware.


Cheese lovers this one's for you! Straight from their debut cookbook "The Best Things in Life Are Cheese," Ellie and Sam Studd are here to share their famous Baked Cheese In Its Box Recipe.


1 x Le Duc Vacherin (200g) in its box. Sub: Le Conquerant Normandy Camembert 250gm in its box. 

1 large garlic clove, peeled 

2-3 sprigs of fresh thyme 

2 tbsp wine or cider 

1 tbs of chopped flat leaf parsley, to serve 

Freshly ground black pepper, to serve


1. Preheat the oven to 200°C conventional. 

2. In a small saucepan, blanch the garlic clove in boiling water for around one minute, until softened. Slice into 4 thin slices. 

3. Remove the cheese wax paper (if present) and return the cheese, uncovered to the wooden box. 

4. Pierce the top of the cheese four times with a small, sharp knife. 

5. Gently push the garlic and thyme into the holes, then pour over the wine or cider. Wrap the base of and top of Vacherin in foil and bake for 10 -15 mins. Remove the foil and bake for another 5 mins until bubbling and hot. 

6. Serve immediately with parsley and freshly cracked pepper. Scoop out with fresh crusty bread.


This toasty winter recipe by Torello Farm's resident foodie Fiona Hammond highlights the best of the farms seasonal harvest; sourdough crumbed cauliflower steaks with celeriac salad. 


2 ½ cups fresh sour dough breadcrumbs 

1 cup finely grated parmesan 

1/3 cup finely chopped flat-leaf parsley 

½ teaspoon sea salt 

1 large cauliflower, with tightly packed florets 

½ cup plain flour 

2 eggs, lightly beaten 

½ cup extra virgin olive oil 

600g (medium size) celeriac 

½ cup celery leaves 

¼ cup quality mayonnaise 

2 teaspoon Dijon mustard 

2 tablespoons finely chopped flat-leaf parlsey 

2 tablespoons finely chopped dill leaves 

1 lemon, cut into wedges


1. Pre-heat the oven to 170°C (150°C fan-forced). Line two baking trays with baking paper. Combine the breadcrumbs, parmesan and parsley and salt in a bowl. 

2. Remove any large tough outer leaves from the base of cauliflower. Trim the stem for the cauliflower to sit on base evenly. Cut the cauliflower across in half through the base stem, then cut two 1cm-1.5cm thick slice from each half, to create 4 steaks, making sure the stem is in place to keep slice intact. Keep the left over florets for another use. 

3. Place the flour, eggs and breadcrumb mixture in three separate deep sided plates, wide enough to lay cauliflower slices flat. Working with one piece at a time, dip into the flour to coat both sides evenly, dusting off excess flour. Then dip both sides into the egg, using a pastry brush, if needed, to coat around the florets, to coat well. Finally coat all sides in the breadcrumb mixture all over. Repeat the crumbing process with the remaining sliced cauliflower. 

4. Heat ¼ cup olive oil in a large non-stick heavy based frying pan over a medium heat. Add two cauliflower steaks and cook for 2 minutes, or until crisp and golden brown, carefully turn over and cook the other side for another 2 minutes, or until crisp and golden. Transfer to a prepared baking tray. Wipe the frying pan clean with paper towel and add the remaining oil. Repeat cooking step with the remaining cauliflower. Transfer baking trays to the oven and bake for 12-15 minutes or until cooked through. Test the stem end for doneness using point of a knife. 

5. Meanwhile, peel and slice the celeriac into julienne. Combine the mayonaise and mustard in a bowl. Add the celeriac, celery leaves and herbs. 

6. Stir to combine and coat the celeriac well. Serve the crumbed cauliflower, topped with the celeriac mixture and lemon wedges to squeeze.


Perfect for any occasion, this classic treat is easy to make and guaranteed to delight your taste buds. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible finish! 


4 apples 

1/3 cup sultanas (or substitute with rhubarb) 

1/3 cup water 

4 cloves 

2 tspn sugar 

½ cup plain flour 

½ cup sugar

60g butter 

½ tsp cinnamon 

½ tsp nutmeg 


1. Peel, core and slice apples in a baking dish. Add sultanas, cloves, and water. 

2. Mix dry ingredients together separately and rub in butter to form crumbs. Sprinkle on sugar, and cover with streusel. 

3. Bake 50 minutes at 170 degrees.