The oven in my kitchen is older than the ovens my Gran had in her kitchen when we were kids. Luckily for me, I get to play with some wonderful modern appliances at my clients’ houses.


In February I’m exploring the Banting way of eating, and I also started a series of cooking sessions at Miele’s studio kitchen – to Discover Miele and the benefits of using modern cooking appliances.


Last week the lovely Diana Worling, Account Manager at Miele Tygervalley, gave up half a day of her time to let me play in their ultra modern and wonderfully equipped studio kitchen. In this high tech culinary arena, Diana was the pilot and I was the co-pilot… it was very exciting when I got the reigns to program the combi oven. Yes, my friends, program the oven. Which, thanks to Miele’s ease of use, was simple enough for even me to grasp.


Our lunch menu was a Banting-inspired plate of comfort food – succulent and crispy roasted chicken with a rich mushroom coconut gravy, served with cumin infused cauli-rice and courgette noodles. I roasted a few slices of aubergine sprinkled with olive oil and umami seasoning, and served this topped with goat’s cheese and pomegranate as a side dish.  For my second accompaniment, I sauteed tenderstem broccoli in a good bit of butter, squeezed over some lemon and topped with toasted flaked almonds.


Working with the Miele appliances was an adventure into a culinary wonderland.  The gas hob has a handy feature – the ignition self-ignites when you turn the dial, no pressing down here.  Not only does the induction plate heats super fast, the oven has a rapid heat up function that heats it up in 8 to 10 minutes!  What that equates to is massive savings on time and electricity.


In my entry into the Miele environment I’ve only discovered the tip of the iceberg of what modern appliances are able to do.  Join me over the next 2 months while I share what I’m learning right here on The Food Crew’s blog.  I’m looking forward to being able to really utilise every function of this high tech equipment the next time one of my private chef clients has the Miele range in their home.


Us South Africans have yet to experience what I think is a most genius innovation, Miele Connectivity – in Germany you can program your Miele oven from your computer, and arrive home to a fully cooked meal!


Next week I will be cooking another Banting-inspired recipe cooked in the fabulous luxury of Miele’s bubble of dream appliances.  Look out for my version of gluten free hotcakes, based on a recipe from The Real Meal Revolution – the recipe book that’s revolutionising cooking and eating!