Williams-Sonoma Autumn 2013 Australia

NOW OPEN Oxford Street Mall & Grosvenor Street, Bondi Junction

Inspiring Cooks Everywhere

Established in 1956 Autumn 2013

Since Chuck Williams opened his fi rst store in Sonoma, California, in 1956, Williams-Sonoma has helped shape the way Americans cook and entertain. From a humble hardware store that began selling a small array of cookware and equipment imported from France, we have grown to offer thousands of hand-selected products from around the world. Today, you’ll fi nd a wide variety of cookware, bakeware, kitchen utensils, tableware, specialty foods and

California made, Australia bound.

1956 1958 1959 1961TH E F I R S TW I L L I A M S - S O N O M ASTO R E O P E N SAfter returning from a culinary trip to Europe, an inspired Chuck purchases a hardware store in downtown Sonoma and converts it into a store specialising in French cookware.

W I L L I A M S - S O N O M A O P E N S I N S A N F R A N C I S C OSince many of Williams-Sonoma’s fi rst customers live in nearby San Francisco, it becomes apparent that a move to the city would allow Chuck to display the cookware he’s discovered overseas. His new showcase store is just a couple blocks from Union Square, the centre of San Francisco’s shopping district.

C H U C K B E G I N S B UY I N G T R I P S TO E U R O P EOn his trips to France and beyond, Chuck discovers and begins importing copper cookware from Mauviel, porcelain from Apilco and Pillivuyt, and enamelled cast iron from Le Creuset. This begins a tradition of introducing the world’s most enduring brands to American home cooks.

C H U C K & J U L I AThe 1960s usher in a renaissance in the way Americans think about and cook food, and no one is more infl uential than “The French Chef” host Julia Child. After each show, customers come into Williams-Sonoma to buy the products she featured on the program.

more, all characterised by our commitment to premium quality, artisanal craftsmanship and cutting-edge innovation. Experience our passion for cooking fi rst-hand by participating in our daily product demonstrations and hands-on cooking classes. We’re thrilled to be opening our fi rst store in Australia, as we know Australians are just as passionate about home cooking and entertaining as we are. We hope that we inspire you to cook every day – because we believe that gathering around the table for a shared meal is one of life’s greatest pleasures.

1973 1978 2003 2013I M P O RT I N G C UT T I N G -E D G E T E C H N O L O GYThrough American culinary icon James Beard, Chuck discovers the French food processor and arranges to have it manufactured for and imported into the U.S. under the name Cuisinart. Chuck goes on to import revolutionary cookware from All-Clad, the KitchenAid stand mixer and Wüsthof cutlery.

A RT I S A N F O O D S C O M E TO T H E S TAT E SChuck travels to Italy and gets his fi rst taste of Fini Aceto Balsamico. He places an order, and soon the condiment’s popularity soars worldwide. He goes on to import many of the foods that are now part of a home cook’s arsenal, like Parmigiano-Reggiano cheese and Nielsen-Massey vanilla.

E X P A N D I N G T H E S TO R EA newer, larger Williams-Sonoma store is designed with room for broad product selections and areas where customers can learn about and interact with products.

W I L L I A M S - S O N O M A C O M E S TO A U STR A L I AOur fi rst Australian store opens in Sydney, featuring all of the best-quality cooking and entertaining products found in our U.S. stores, plus our fi rst-ever Williams-Sonoma Cooking School.

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W O O D E N U T E N S I L SLong-lasting and durableLittledeer wooden utensils are essential for stirring, sautéing and mixing. Made in Canada.

S A U C E P A N SUse these Williams-Sonoma saucepans daily for making sauces, boiling water and cooking vegetables. Made in Italy.

C H E F ’ S K N I F EYou’ll use this every day, for

chopping, slicing, cutting and more. Choose a high-quality

model like this one from Shun, made in Japan.

W O O D E N C UT T I N G B O A R D SFor everything from slicing

vegetables to trimming meat to kneading dough.

Made in the USA.

BEST BASICSA smartly-stocked kitchen is the fi rst step to great home cooking. We’ve made it our mission to search the globe for the highest-quality, best-performing cookware and cooking tools available; all you have to do is choose your favourite shapes, colours and styles (and clear a space to proudly display your new wares).

STOCK YOUR KITCHEN

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S TA N D M I X E RThe Breville stand mixer is

a baking essential for making breads, pizza, cakes, cookies —

any kind of pastry or dough. Made in Australia. K I TC H E N TO W E L S

You’ll use these every day to clean up counters and dry pots and pans. Made in Turkey.

F R Y P A NWilliams-Sonoma fry pans are made to expertly sear meat and quickly heat and cook vegetables. Made in Italy.

A Williams-Sonoma Thermo-Clad™ Stainless-Steel Covered SaucepanNew & Exclusive

1.4 L #454280 $140.00

3.8 L #454314 $325.00

B Littledeer Maple Utensils Exclusive Designed by master woodworker Tom Littledeer.

Omelette Spatula #3194917 $38.00

Serving Scoop #5404991 $38.00

Pan Paddle #5404975 $32.00

Tongs #5405014 $35.00

Straining Scoop #2198976 $38.00

C Cutting BoardsArtisan Maple Bread Board #7256886 $39.95

J. K. Adams Artisan Maple Cutting Board#8470551 $79.95

Acacia Cutting Board #6376750 $129.95

D Shun Haru 20 cm Chef’s KnifeNew & Exclusive #312702 $139.95

E Breville Scraper Mixer Pro Stand Mixer #2208627 $549.95

F Williams-Sonoma Thermo-Clad™ Stainless-Steel 25 cm Fry Pan #164889 $180.00

G Williams-Sonoma Towels See page 6.


ESSENTIALS

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Williams-Sonoma Tea TowelsExclusive Cotton. Navy, Claret, Mustard or Khaki. Sets of four. Seasonal colours available.

Small Striped $11.95

Large Striped $23.95

Large Logo $23.95

All-Purpose Kitchen Tea TowelsExclusive Cotton. White. Set of four. $23.95

STOCK YOUR KITCHEN

KITCHEN STAPLESOur iconic tea towels are often imitated, but these are the

original — and we think they’re the best. Indispensable in the kitchen, they pick up spills, dry pots and pans and clean surfaces quickly and effi ciently.

Plus, they add a cheerful pop of colour to your countertops.


TEA TOWELS

A Williams-Sonoma Thermo-Clad™ Stainless-Steel Nonstick Covered Fry Pan Exclusive High-performance pan for everything from cooking omelettes to braising.

25 cm Fry Pan with Traditional Lid #165175 $149.95

30 cm Fry Pan with Traditional Lid#165191 $179.95

ONLY AT WILLIAMS-SONOMA

OVER 50 YEARS IN THE MAKING

Williams-Sonoma Thermo-Clad™ Stainless-Steel cookware is the result of our years of experience using the highest-quality cookware from around the world.

We designed it from the ground up to be the very best for the home cook – it’s the only cookware collection we’d put our name on.

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THE COOKWARE GUIDE

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B Williams-Sonoma Thermo-Clad™ Stainless-Steel Covered SaucepanNew & Exclusive

B1 1.4 L #454280 $140.00

B2 1.9 L #418061 $270.00

B3 3.8 L #454314 $325.00

C Williams-Sonoma Thermo-Clad™ Stainless-Steel Fry Pan C1 25 cm #164889 $180.00

C2 30 cm #164798 $240.00

D Williams-Sonoma Thermo-Clad™ Stainless-Steel 7.5 L Covered Stockpot New & Exclusive #461798 $500.00

E Williams-Sonoma Thermo-Clad™ Stainless-Steel 4.25 L Sauté Pan New & Exclusive #454652 $425.00

WILLIAMS-SONOMA COOKWARE

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BEST TOOLS. BETTER COOKING.

We developed each of our signature stainless-steel tools to perform every cooking function better and more effi ciently. Designed to act as a natural extension

of your hand, they provide maximum comfort in the kitchen.

B A L L O O N W H I S KInnovative tine design

provides up to 30% more aeration.

S P I D E R Hand-tied wire

mesh for tossing, scooping and lifting foods.

F I S H S P ATU L AGently curved, fl exible

head for turning and serving delicate fi llets.

ONLY AT WILLIAMS-SONOMA

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MUST-HAVE TOOLS

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A Williams-Sonoma Stainless-Steel Tools Exclusive

A1 Balloon Whisk, 18 cm. #9956400 $51.00

A2 Deep Spoon #9951484 $51.00

A3 Spider, 13 cm diam. #9954942 $64.00

A4 Fish Spatula #9951203 $51.00

B Williams-Sonoma Stainless-Steel Kitchen Tool Sets Exclusive

B1 Spoon Set, deep, slotted and sauté. #87205 $127.00

B2 Bain Marie Set, deep spoon, pasta fork, classic spatula, 100 g ladle and bain marie. #87080 $204.00

B3 Spatula Set, fi sh, burger and classic. #87130 $127.00

C L A S S I C S P ATU L ASharp bevelled edges smoothly slip under foods of all textures.

L A D L ECapacity marked

inside the bowl.

S P O O N S E T

B A I N M A R I E S E T

S P ATU L A S E T

B2

B3

B1

C Komin Grill PanNew & Exclusive High ridges sear foods; extra-wide loop handles. 25 cm diam. Crafted in Japan.#1009349 $125.00

A Komin Dutch OvenNew & Exclusive Stainless-steel lid (not shown); extra-wide loop handles. 5.2 L. Crafted in Japan. #1009554 $275.00

B Komin Fry PanNew & Exclusive Heats up rapidly, transfers heat uniformly and responds quickly to changes in temperature. 25 cm diam. Crafted in Japan. #1009703 $100.00

T E M P E R ATU R E R E S P O N S EHeats up and cools down faster than traditional cast iron, and still retains heat.

COLD COMFORTSWhen the weather turns chilly, what could be more satisfying (and soothing) than a hearty braise or a gorgeous roast chicken? Lightweight cast iron from Komin, Staub cocottes and

All-Clad cookware guarantee a perfectly comforting and warming meal every time.

L I G H T W E I G H TUnlike most other

cast-iron cookware, Komin is lightweight and easy to handle.

S L E E K & M O D E R NAn innovative design for kitchen-to-table presentation.

THE COOKWARE GUIDE

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NEW & EXCLUSIVE

PREP TIME 10 MIN COOK TIME 10 MIN SERVES 4

Brush cast-iron grill pan with 1 tsp. vegetable oil; heat over medium-high heat until hot. In small bowl, combine 1⁄2 tsp. each garlic powder and onion powder, 1⁄4 tsp. each paprika, dried oregano and pepper and 2 tsp. salt. Rub mixture evenly onto both sides of two 550 g New York strip steaks. In another bowl, combine 200 g grape or cherry tomatoes, 2 Tbs. olive oil, 11⁄2 tsp. red wine vinegar and 2 Tbs. chopped basil. Season with salt and pepper. Grill steaks 4–5 minutes per side for medium-rare, adding tomato mixture to pan during last 2 minutes of cooking. Let steaks rest 5 minutes, then slice and serve with tomatoes.

–Williams-Sonoma Kitchen

GRILLED STEAKS with CHERRY TOMATOES and BASIL

SPICY SEARED BROCCOLINI with GARLIC PREP TIME 10 MIN COOK TIME 10 MIN SERVES 4

Peel stems of 450 g broccolini; cut spears in half lengthwise. In small cast-iron fry pan over medium-high heat, warm 2 tsp. olive oil until almost smoking. Add half of broccolini; cook, stirring occasionally, until lightly charred and crisp-tender, 3–4 minutes. Season with salt; transfer to plate. Warm 2 tsp. olive oil in pan; cook remaining broccolini. Season with salt; add 2 minced garlic cloves and pinch of dried chilli fl akes. Cook, stirring constantly, for 1 minute. Return fi rst batch of broccolini to pan; toss to rewarm, about 30 seconds. Serve immediately.


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KOMIN CAST IRON

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C

MADE IN FRANCE SINCE 1974, STAUB COOKWARE HAS AN INNOVATIVE QUARTZ-INFUSED BLACK ENAMEL

COOKING SURFACE THAT EXPERTLY BROWNS AND CARAMELISES FOOD. A TIGHT-FITTING LID SEALS

IN FLAVOUR, WITH SELF-BASTING SPIKES FOR TENDER RESULTS. THE GLOSSY ENAMEL FINISH IS

CHIP-RESISTANT AND SHOWCASES FOOD AT THE TABLE.

staub

A 5.6 L Round Wide Cocotte Exclusive #9644634 $517.00


THE COOKWARE GUIDE

ROUND OVENS Exclusive

2.6 L #102509 $356.00

5.2 L #105346 $499.00

6.6 L #105379 $552.00

8.5 L #105387 $644.00

5.6 L ROUND WIDE COCOTTEExclusive #9644634 $517.00Also shown at left

5.4 L OVAL OVEN Exclusive #102426 $540.00

FRY PANSExclusive

25 cm #102343 $299.00

30 cm #102350 $379.00

3.8 L OVAL WIDE COCOTTEExclusive #9668781 $449.00

GRILL PAN & PRESS25 cm Pan #102368 $195.00

30 cm Pan #102376 $299.00

Grill Press #4253415 $150.00

STAUB

C Fry Pan 25 cm #102343 $299.00

30 cm #102350 $379.00

B 3.8 L Oval Wide Cocotte Exclusive #9668781 $449.00

COLOURS

Emerald(Exclusive)

Red(Exclusive)

Sapphire Blue Black

Colour selection varies by item.

ROAST PORK LOIN with ARTICHOKES, POTATOES and MUSTARD SAUCEPREP TIME 20 MIN COOK TIME 1 HR SERVES 6–8

1 boneless pork loin roast, about 1.5 kg

Kosher salt and freshly ground pepper, to taste

2 lemons

6 baby artichokes

2 Tbs. olive oil

450 g baby potatoes, about 2.5 cm diameter

4 eschalots, peeled, halved lengthwise

6 garlic cloves, peeled

2 small thyme sprigs

4 small rosemary sprigs 1⁄4 cup dry white wine1⁄4 cup whole-grain mustard1⁄2 cup chicken stock

1. Tie pork roast at 5 cm intervals. Season with salt and pepper. Let stand at room temperature 1 hour. Cut 1 lemon into 8 wedges. Cut other lemon in half; squeeze juice into bowl of water. Trim artichokes, halve them and remove choke. Place in acidulated water.

2. Preheat oven to 190°C. Drain artichokes. In large bowl, toss artichokes with 1 Tbs. oil, lemon wedges, potatoes, eschalots, garlic, thyme, rosemary, salt and pepper. In 5.2 L round Dutch oven over medium-high heat, warm 1 Tbs. oil. Sear pork, fat side down, about 4 minutes. Transfer to plate. Add artichoke mixture to pot. Cook, stirring, 2–3 minutes.

3. Place pork, fat side up, on top of vegetables. Roast in oven until instant-read thermometer registers 63°C, about 45 minutes. Transfer pork to carving board; tent with foil. Let rest 10 minutes. If vegetables are not tender, continue roasting.

4. Place pot with vegetables on stovetop over medium-high heat. Add wine and mustard; simmer 2–3 minutes. Add stock; cook 2–3 minutes. Carve pork; serve with vegetables and sauce.


STAUB

all-cladHANDCRAFTED IN THE USA SINCE 1971

AND DESIGNED FOR FLAWLESS PERFORMANCE, ALL-CLAD COOKWARE

SHOWCASES A PATENTED BONDED TECHNOLOGY IN COLLECTIONS CUSTOMISED

FOR A RANGE OF COOKING STYLES.


THE COOKWARE GUIDE


A

C All-Clad d5 Stainless-Steel 10-Piece SetExclusive Visit www.williams-sonoma.com.au for set confi guration. #1577881 $1099.95

B All-Clad 1.9 L Stainless-Steel Teakettle The perfect accent to any All-Clad collection. #895912 $140.00

A All-Clad Stainless-Steel Flared Round RoasterNew & Exclusive 25 cm diam. #1253962 $200.00

COOKWARE SETS Exclusive

7-Piece Set #8019143 $1349.95

10-Piece Set #8019184 $1900.00

15-Piece Set #8246175 $2999.95

Exclusive

10-Piece Set #1577881 $1099.95

Nonstick 10-Piece Set #8801540 $1399.95

15-Piece Set #1510338 $1999.95

FRY PANS 20 cm #2769651 $200.00

25 cm #2769669 $290.00

30 cm #2769677 $345.00

Exclusive

20 cm #1507458 $145.00

25 cm #1507433 $170.00

30 cm #1507441 $240.00

Exclusive

20 cm Nonstick #1507367 $165.00

25 cm Nonstick #1507342 $215.00

30 cm Nonstick #1507359 $290.00

SAUCEPANS 1.4 L #2787133 $220.00

1.9 L #2769685 $350.00

2.8 L #2769693 $450.00

3.8 L #2769701 $500.00

Exclusive

1.4 L #1506732 $140.00

1.9 L #1506740 $250.00

2.8 L #1506757 $275.00

3.8 L #1506765 $325.00

ESSENTIAL, SAUTÉ & SAUTÉ/SIMMER PANS

2.8 L Sauté/Simmer Pan#1823806 $279.95

3.8 L Deep Sauté Pan with splatter screen #8223620 $479.95

5.7 L Deep Sauté Pan with basket and tongs #1566298 $399.95

Exclusive

3.8 L Sauté/Simmer Pan #1577790 $250.00

3.8 L Essential Pan #6189690 $199.95

5.7 L Essential Pan #9608514 $279.95

SOUP POTS & STOCKPOTS Exclusive 3.8 L Soup Pot with ladle #8175515 $385.00

7.6 L Stockpot #2769727 $640.00

Exclusive 3.8 L Soup Pot with ladle #1510247 $249.95

Exclusive 7.6 L Stockpot#1577980 $480.00

D5 STAINLESS-STEEL COPPER-CORE

ALL-CLAD

B C

ROAST CHICKEN with ESCHALOTS and BAYPREP TIME 10 MIN COOK TIME 1 HRSERVES 4

1 chicken, 1.6–1.8 kg

2 Tbs. olive oil1⁄4 tsp. dried thyme1⁄4 tsp. dried rosemary


4 eschalots, unpeeled, halved lengthwise

2 or 3 bay leaves

1. Preheat oven to 220°C. Pat chicken dry with paper towels. Truss chicken; brush with 1 Tbs. oil. Rub outside of chicken with thyme and rosemary. Generously season inside and out with salt and pepper.

2. In small bowl, toss eschalots and bay leaves with 1 Tbs. oil; season with salt and pepper. Transfer to fl ared roaster. Place chicken, breast side up, on top of eschalots. Roast until instant-read thermometer inserted into thickest part of thigh, away from bone, registers 80°C, 1–11⁄4 hours.

3. Transfer chicken to carving board; tent with foil. Let rest 10–15 minutes. Carve chicken; serve with eschalots.


PERFECT PORCELAIN

Chuck Williams began importing porcelain from French brands Apilco and Pillivuyt in the 1950s, so

Americans could experience its clean and classic look. Now we’re bringing it to you, so you can have the

fi nest porcelain on your table, every day.

E

SECTION


ENTERTAINING

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C

D2

A Apilco Oval Serving PlatterMade in France.

Medium #3612819 $57.00

Large #3610243 $69.00

B Apilco Lion’s Head ServewareMade in France.

Soup Bowl with Lid #6822241 $46.00

Tureen with Lid #32334 $161.00

C Pillivuyt Eclectique DinnerwareExclusive Made in France.

Dinner Plate #4307690 $33.00

Salad/Dessert Plate #4307732 $31.00

Soup Plate #4307369 $31.00

Bread Plate #4307658 $17.00

D Riedel GlasswareD1 Vinum Sauvignon Blanc #4055695 $44.95

D2 “O” ChardonnaySet of 3. #235325 $45.00

D3 Grape Chardonnay #8180390 $49.95

D4 Grape Champagne Coupe #4217733 $49.95

E Washed Linen NapkinsLinen. Charcoal. Set of four. #276386 $57.95

F Flute CutleryExclusive Made in USA. #9730839 $42.00

MUST-HAVES

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C

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D4

D3

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COLOUR IN THE KITCHEN

Meet your forever dinnerware. Crafted in France since 1857, Jars Céramistes continues its mission to turn day-to-day objects into

works of art. Every piece is made using only natural materials and pigments. Our exclusive Cantine collection is as well suited

for special occasions as it is for everyday dining.

NEW & EXCLUSIVEENTERTAINING

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A Cantine DinnerwareExclusive Glazed stoneware. Made in France. Grey, Yellow, White, Orange or Light Blue. See next page.

B Littledeer Serving ScoopExclusive Handcrafted from a single piece of North American maple. #5404991 $38.00

C O L O U R W I T H C H A R A CT E REvery piece in the Cantine collection is glazed individually, resulting in variations in the depth and intensity of colour. This gives each piece a distinct, artful appearance.


CANTINE DINNERWARE

B

B

together at the table

CREATING AN INVITING TABLE DOESN’T HAVE TO BE HARD WORK. THE CANTINE COLLECTION BY JARS LOOKS ELEGANT ON ANY TABLE – YET IT’S DURABLE ENOUGH TO USE EVERY DAY. START

YOUR COLLECTION WITH A NEUTRAL SHADE AND ADD A VIBRANT COLOUR TO MIX AND MATCH.

ENTERTAINING


A

A

B

A Cantine DinnerwareExclusive Glazed stoneware. Made in France.

Dinner Plate Grey #18002 $34.00Yellow #18218 $34.00White #18127 $34.00Orange #18101 $34.00Light Blue #17988 $34.00

Salad/Dessert Plate Grey #16576 $30.00Yellow #16857 $30.00White #16725 $30.00Orange #16642 $30.00Light Blue #16550 $30.00

Individual Bowl Grey #17376 $30.00Yellow #17822 $30.00White #17723 $30.00Orange #17665 $30.00Light Blue #17137 $30.00

Mug Grey #249771 $27.00Yellow #249896 $27.00White #249870 $27.00Orange #249920 $27.00Light Blue #249904 $27.00

Mini Bowl White #27532 $18.00

Serving Bowl White #16402 $116.00

Oval Platter White #26641 $93.00

B Riedel Grape Glassware & Alton CutleryVisit www.williams-sonoma.com.au

CANTINE DINNERWARE

A Cantine TagineSmall #27177 $104.00

Large (shown) #27318 $151.00

B Washed Linen NapkinsCharcoal. Set of four. #276386 $57.95

C Morocco Tile DinnerwareExclusive Stoneware.

C1 Salad/Dessert Plates Set of four. #375915 $70.00

C2 Individual Bowls Set of four. #375972 $93.00

C3 Round Platter #375956 $93.00

D Ceramic Tagine Condiment BowlExclusive #374785 $22.00

E Cantine Salad/Dessert PlateOrange. #16642 $30.00

F Hammered Silver Urn with Lid#294652 $154.00


THE MOROCCO GUIDE

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FROMMOROCCO

WITHLOVE

We travel the globe to bring you a carefully curated selection of cookware and recipes

from the world’s most vibrant cultures. This year, we journeyed to Morocco with Chef Mourad Lahlou in search of the lush spices

and fl avours of Moroccan cuisine.


TABLETOP

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TOMATO RELISH with LEMONS PREP TIME 15 MIN COOK TIME 1 HR 10 MIN MAKES ABOUT 4 CUPS

2 lemons, ends trimmed

1 Tbs. cumin seeds, toasted

3 cinnamon sticks, each about 8 cm long

20 juniper berries

10 whole cloves1⁄2 tsp. Tellicherry peppercorns

4 cardamom pods, cracked

5 allspice berries

900 g cherry tomatoes, stemmed

2 cups sugar

2 Tbs. unsalted butter

F A S T E R C O O K I N G W I T H B R E V I L L EThe Breville food processor makes quick work of kitchen tasks, such as slicing lemons into paper-thin rounds.

1. Cut lemons in half lengthwise. Using food processor or sharp knife, cut lemons crosswise into very thin half-moons. Place spices (cumin through allspice) in piece of cheesecloth; tie to make a sachet. Set aside.

2. In large saucepan over medium-high heat, bring tomatoes, sugar and butter to a boil. Cook, stirring constantly with spatula and scraping sides and bottom of pan to prevent sugar from burning, 6–8 minutes; tomatoes will split and release juices. Add lemon slices and chilli; boil 3 minutes more.

3. Stir in vinegar, lime juice, molasses and ginger. Add spice sachet; return mixture to a boil. Reduce heat to medium-low; simmer gently until relish has reduced by half, 30–40 minutes. Stir in salt; simmer, stirring occasionally, until thickened, 10–20 minutes more. Cool to room temperature. Discard spice sachet. Transfer relish to jar; top with 1⁄2 cm layer of olive oil. Cover with lid. Refrigerate up to 1 month. To serve, spread crostini with goat cheese; top withtomato relish.

–Adapted from Mourad: New Moroccan, by Mourad Lahlou (Artisan, 2011).

1 medium chilli, preferably red, stemmed, seeded and fi nely diced

1 cup Champagne vinegar

3 Tbs. fresh lime juice

1 Tbs. molasses

1 piece fresh ginger, about 8 cm long, peeled and cut into 6 cm slices

1 tsp. kosher salt

Olive oil as needed

Crostini for serving

Goat cheese for serving


THE MOROCCO GUIDE

A

A Breville Sous Chef™ Food Processor, 16 CupExtra-wide feed chute cuts longer Extra-wide feed chute cuts longer slices and makes processing faster slices and makes processing faster and easier. Nine accessories included.and easier. Nine accessories included.#2204980 #2204980 $499.95

B Le Creuset 1.4 L Signature SaucepanExclusive Quince. Quince. #911917#911917 $330.00

FIVE WAYS USING TOMATO RELISH

with LEMONS A versatile condiment, Mourad’s Tomato

Relish with Lemons can be used:

● On crostini spread with fresh farmer’s or goat cheese

● With grilled or roasted lamb

● As a sandwich spread

● With egg dishes

● With potatoes, rice or couscous

STARTERS

B

made for sharing

THE TAGINE IS AN INGENIOUS WAY TO BRAISE MEATS AND VEGETABLES – ITS CONE-SHAPED

COVER FUNNELS CONDENSATION DIRECTLY BACK TO THE FOOD FOR MOIST, TENDER RESULTS. PASS

TAGINES AND WARM BOWLS OF COUSCOUS FAMILY-STYLE FOR AN UNFORGETTABLE

SHARED DINING EXPERIENCE.


THE MOROCCO GUIDE

C1

D

A

B

E

B

A

C2

B Cantine DinnerwareNew & Exclusive Glazed stoneware. Made in France.

Dinner Plate Orange #18101 $34.00Grey #18002 $34.00

Salad/Dessert Plate Orange #16642 $30.00Grey #16576 $30.00

C Hammered Silver ServewareNew & Exclusive

C1 Salt & Pepper Bowls with Tray #294496 $33.00

C2 Confection Tray #295303 $33.00

D Hammered CutleryNew & Exclusive 5-piece place setting. #323980 $86.00

E Moroccan Embroidered LinensNew & Exclusive Cotton. Natural. (Sorry, orange not available.)

Table Throw, 150 cm sq.#317206 $230.95

Napkins, 50 cm sq. #310235 $69.95

Runner, 270 cm x 40 cm. #310292 $80.95

F Tunisian Hand-Painted TagineNew & Exclusive Hand made in traditional style.

F1 Floral #534685 $70.00

F2 Mosaic #534628 $70.00

MAINS

A Morocco Tile DinnerwareNew & Exclusive Stoneware. Plates and bowls in four patterns.

Salad/Dessert Plates Set of four. #375915 $70.00

Individual Bowls Set of four. #375972 $93.00

Serving Bowl#375782 $116.00

Round Platter#375956 $93.00

F1

F2B

D

C

A

B

D

4 bunches silverbeet, each 280 g

Kosher salt, to taste1⁄4 cup grapeseed or canola oil1⁄2 cup diced brown onion

1 Tbs. ras el hanout

1 Tbs. fresh lemon juice1⁄4 cup diced preserved lemon rind

11⁄2 tsp. Urfa pepper or dried chilli fl akes

Extra-virgin olive oil for drizzling (optional)

1. Cut stalks off silverbeet; set leaves aside. Trim off bottoms, narrow tops and outer edges of stalks. Cut enough stalks into 8-by-30 mm matchsticks to yield 11⁄2 cups. Cut enough of remaining stalks into 15 mm dice to yield 1 cup.

2. Bring large pot of heavily salted water to a boil over high heat. Fill large bowl with ice water. Blanch silverbeet leaves in batches until tender, 2–21⁄2 minutes. Transfer to bowl of ice water. Remove from water; squeeze out excess liquid. Coarsely chop leaves.

3. In large Dutch oven over medium heat, warm grapeseed oil. Add onion and pinch of salt; cook, stirring often, until onion begins to soften, about 5 minutes. Add silverbeet matchsticks, ras el hanout and pinch of salt; cook until matchsticks begin to soften, 4–5 minutes.

SILVERBEET with RAS EL HANOUT and PRESERVED LEMONPREP TIME 25 MIN COOK TIME 20 MIN SERVES 6

le creusetDISTINGUISHED BY ITS TRADITIONAL DESIGN AND RUSTIC

BEAUTY, LE CREUSET CAST-IRON COOKWARE HAS BEEN A MAINSTAY IN FRENCH RESTAURANTS AND HOME KITCHENS SINCE 1925. EACH PIECE IS SAND CAST FROM

A SINGLE MOULD, MAKING EACH POT UNIQUE.

Stir in diced stalks; cook until tender, about 5 minutes. Stir in leaves; cook 1 minute. Remove from heat; stir in lemon juice, preserved lemon and Urfa pepper. Drizzle with olive oil. –Adapted from Mourad: New Moroccan, by Mourad Lahlou

(Artisan, 2011).

THE MOROCCO GUIDE

COLOURS

DEEP SKILLET 25 cm #1401926 $280.0030 cm #1429729 $360.00

OVAL AU GRATIN 28 cm #2590818 $60.0035 cm #2590834 $80.00

SAUCEPANExclusive 1.4 L #911917 $330.00

DEEP SAUTÉ PAN Exclusive 4 L #911784 $400.00

SKINNY GRILL #1006675 $199.00

ROUND DUTCH OVEN4.25 L #798850 $500.007 L #798728 $640.00

GRILL PAN 25 cm sq. #911610 $280.00

Grill Press #4635009 $200.00

OVAL DUTCH OVEN5 L #798769 $570.006.3 L #798736 $670.00

CLASSIC KETTLE (enamelled steel)#911578 $175.00

HERITAGE STONEWARE

BAKERS & CASSEROLES3 L Round #7225931 $110.00

3.8 L Rectangular #2589018 $110.00

BAKING DISH23 cm x 30 cm Rectangular#2588747 $80.00

23 cm Square #2588952 $60.00

LOAF PAN Small #3540481 $55.00

Large #3540465 $85.00

Red

Marseille Blue

Ocean

Quince(Exclusive)

SIGNATURE CAST IRON

Colour selection varies by item.

A Le Creuset 6.3 L Round Wide Dutch OvenExclusive Quince. #798702 $670.00

B Moroccan Embroidered LinensNew & Exclusive See page 29.

C Olive Wood Blunt-End SpoonMade in France. #6093736 $19.00

D Morocco Tile DinnerwareSee page 29.

E Cantine DinnerwareSee page 23.


LE CREUSET

E

NEW & EXCLUSIVE

shun haruDESIGNED WITH BALANCED HANDLE

ERGONOMICS AND COMPOSITE BLADE TECHNOLOGY TO MAXIMISE CUTTING PERFORMANCE, THE

EXCEPTIONAL HARU COLLECTION IS THE BEST VALUE THAT SHUN HAS EVER PRODUCED. DEVELOPED

IN PARTNERSHIP WITH WILLIAMS-SONOMA.

THE CUTLERY GUIDE

Classic 9-Piece Block Set#8551814 $1099.95

Kaji 11-Piece Block Set#5255096 $2599.95

Kaji 4-Piece Steak Knife Set#5243084 $699.95

Classic 20 cm Hollow-Ground Chef’s Knife#9754912 $179.95

Kaji 3-Piece Knife Set#8596769 $689.95

Kaji 11 cm Paring Knife#9418708 $259.95

Classic 20 cm Chef’s Knife#2600450 $239.95

Classic Ikon 20 cm Chef’s Knife#9418880 $229.95

Precision 20 cm Chef’s Knife#9599143 $299.95

20 cm Chef’s Knife#4303418 $199.95

2-Piece Paring & Chef’s Knife Set#4302071 $329.95

8-Piece Block Set#8173528 $1399.95

A Shun Haru 6-Piece Block Set New & Exclusive Includes 9 cm paring, 15 cm utility and 20 cm chef’s knives, plus shears, honing steel and storage block with 13 slots. #520478 $399.95

S H U N C L A S S I C & K A J I

W Ü STH O F C L A S S I C , C L A S S I C I K O N & P R E C I S I O N

Z W I L L I N G J . A . H E N C K E L S P R O


SHUN, WÜSTHOF & ZWILLING

M A C A D A M I A N UTSHarness the power

of the macadamia with our nuts, nut oil and dukkah.

C R A C K E R S & B R E A D M I XBake and serve with fresh cheeses, meat and more.

S A U C E S , V I N E G A R S & M O R EEverything you need to add

fl avour to myriad types of dishes.

PANTRYPREP

Good cooking starts with a well-stocked pantry. Staples like olive oil, unique condiments and

crackers, let you make a meal or entertain anytime.

FLAVOURS FROM DOWN UNDERExplore bold new fl avours from artisanal producers in Australia.

A Murrumbooee Aussie Davidson Plum Sauce#50000200 $12.95

B Maggie Beer VerjuiceSangiovese. #50000620 $11.00

C Rainforest Bounty Plum Fruit Vinegar#50000440 $12.95

D Australian Bush SpicesRed Meat Blend. 80 g. #50000020 $10.95

Green Salad Sprinkle. 80 g.#50000010 $10.95

E Regimental Offi cers’ Mess JellyApple & Port. 110 g. #50000450 $8.95

Orange & Thyme. 110 g. #50000460 $8.95

F Maya Sunny Macadamia Crunch Honey 300 g. #50000350 $11.95

G Brookfarm Oven-Roasted MacadamiasNatural with sea salt. 100 g. #50000070 $10.95

H Brookfarm Macadamia Nut OilPremium Grade or Lemon Myrtle Infused. 250 ml. #50000040 $12.95

I Murrumbooee Wattle Seed & Macca Nut DukkahEgyptian spice blend with macadamia nuts and seeds. 200 g. #50000210 $12.95

J Tucker’s Natural Gourmet CrackersCoriander & Black Pepper. 100 g. #50000550 $6.00

K Laucke Flour Mills Bread MixBarossa Sourdough Rye. Four 600 g packets. #50000240 $9.50

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STOCKING YOUR PANTRY

B A K I N G & M O R ECupcake and bread mixes, vanilla,

spices and tea are must-have staples in your pantry.

C L A S S I C D R I N K SMake your own fl avourful

sparkling sodas at lunch and serve rich dark coffee at dessert.

C O O K I E S & C U R DClassic sugar cookies are

quick to make with our mix. Lemon curd is the perfect

accompaniment at tea.

STATESIDE STAPLESHandcrafted in the USA with the fi nest natural ingredients.

L Williams-Sonoma Meyer Lemon CurdAll-natural sweet-tart spread. 350 g. #6648489 $15.95

M Williams-Sonoma Sugar Cookie MixMakes 5 dozen classic vanilla sugar cookies. 680 g. #141093 $20.95

N Smith Teamaker TeasJasmine Silver Tip. 15 sachets. #535856 $17.95

1956 Special Blend. 15 sachets. #535849 $17.95

O Williams-Sonoma Quickbread MixMeyer Lemon Poppy Seed. 510 g. #7839186 $11.95

P Nielsen-Massey Vanilla ExtractMade with whole beans from Madagascar. 227 g. #14233 $21.95

Q Williams-Sonoma SpicesSaigon Cinnamon. 40 g. #2632818 $8.95

Pink Peppercorns. 65 g.#7565401 $13.95

R Williams-Sonoma Cupcake MixesRed Velvet. Makes 12 cupcakes. #8177818 $15.95

Vanilla. Makes 12 cupcakes.#8177719 $15.95

S Nielsen-Massey Vanilla BeansWhole vanilla bean pods. #1073659 $10.95

T Sonoma Syrup Co. Bittersweet Chocolate SyrupMake hot chocolate or blend with coffee drinks. 375 ml. #794495 $13.95

U Williams-Sonoma Soda SyrupsVanilla Cream. 375 ml.#714170 $13.95

Cherry Cola. 375 ml.#714147 $13.95

Classic Cola. 375 ml. #714154 $13.95

V La Colombe CoffeeLyon blend or Decaf. 340 g whole beans.#831081 $15.95

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ARTISAN FOODS

A Breville Juice Fountain Duo Titanium-reinforced disc juices crisp fruits and vegetables; stainless-steel disc purees delicate produce. #6926174 $449.95

B Siena Glass Tumblers Exclusive Tempered glass.

170 ml #9348574 $4.00

240 ml #9392622 $5.00

380 ml #9343435 $5.00

500 ml #9343443 $6.00

C Breville Juice Fountain Crush Low-speed juicing system slowly crushes then presses fruits and vegetables, delivering just enough pulp to give the juice more body and retain more nutrients. #497057 $499.95

D Working Glasses with Lids Durable all-purpose glasses with lids.

Small, 410 ml. #9336355 $4.95

Large, 620 ml. #9336348 $5.95

LIVE WELL. BE WELL.A balanced diet includes plenty of fresh vegetables and fruits.

Powerful juicers and sharp mandolines make quick work of creating vibrant salads, vitamin-packed juices and super-nutritious smoothies.

I N T E R C H A N G E A B L E D I S C SEnsure you get the

most juice from all of your fruits and vegetables.

L O W - S P E E D J U I C I N GCrushes then presses produce to extract the

most nutrients.

HEALTHY LIVING

CA

B

4P I N E A P P L E M A N G O

Mango + pineapple + orange juice

3M A N G O

Mango + pineapple + orange juice

2K A L E C U C U M B E R

A P P L EGrapes + citrus + cucumber + apple

+ kale + romaine + parsley

6B A N A N A P I N E A P P L E

Banana + pineapple +

coconut water

7T R O P I C A L B E R R YStrawberries + raspberries +

mango + orange juice

5B E R R Y Y O G U R TStrawberries + raspberries + blueberries +

Greek yogurt + almond milk

8B A N A N A P E A N U T

B U T T E RBanana +

peanut butter + skim milk +

honey

1C O C O A P E A N U T

B U T T E RAlmond milk + cocoa powder + peanut butter +

banana

9B L U E B E R R Y

Y O G U R TBlueberries +

yogurt + skim milk +

banana

D


JUICES & SMOOTHIES

A de Buyer Deluxe Dicing MandolineExclusive Effortlessly slice food into a wide range of shapes and thicknesses.#3333689 $255.00

CELERIAC and CARROT REMOULADEPREP TIME 15 MIN SERVES 6–8

1 cup mayonnaise

1 Tbs. whole-grain mustard

2 tsp. Dijon mustard

2 tsp. fresh lemon juice, plus more, to taste1⁄4 cup capers, drained and roughly chopped1⁄4 cup chopped fresh herbs, such as parsley, tarragon, chives, chervil and/or dill


2 medium celeriac roots, trimmed, peeled and cut into 1.2 cm julienne

4 carrots, peeled and cut into 1⁄3 cm julienne

1. In bowl, stir together mayonnaise, mustards, 2 tsp. lemon juice, capers and herbs. Season remoulade with salt and pepper.

2. In large bowl, stir together celeriac roots and carrots. Stir in remoulade to taste. Adjust seasonings with salt, pepper and lemon juice.



HEALTHY LIVING

B OXO Salad SpinnerNew & Exclusive

Small #325795 $32.00Large #325787 $38.00

C Trudeau Graviti Electric MillsExclusive Invert to grind automatically. Salt #9523796 $51.00Pepper #9048299 $51.00

D KAI KnivesNew & Exclusive High-carbon stainless steel.

Kai 15 cm Nakiri #831917 $26.00

9 cm Tomato Knife #832105 $17.00

9 cm Paring Knife#876763 $13.00

G Williams-Sonoma House Olive Oil750 ml. #8578783 $32.95

E Prepara Tabletop Oil MisterFill glass reservoir with oil, twist and pump. Sprays a thin, even coating of oil. #3089455 $26.00

F Chef’n Salad Dressing Emulsifi erExclusive Pour in ingredients, squeeze trigger and quickly emulsify dressings. #6700611 $19.00

J Dexas Flexi BoardsExclusive Set of four fl exible cutting boards (one of each colour). BPA-free plastic. #1760859 $29.95

I Microplane Herb MillQuickly mince large quantities of herbs. #2600955 $26.00

H Rösle Garlic PressLever requires minimal effort.#4517736 $58.00


SALAD TOOLS

VIETNAMESE GRILLED CHICKEN SANDWICHES PREP TIME 30 MIN COOK TIME 10 MIN SERVES 4

4 wholegrain bap rolls, split in half lengthwise

1 cup pickled carrots

2 radishes, thinly sliced1⁄4 cucumber, peeled and thinly sliced lengthwise 1⁄2 chilli, thinly sliced crosswise1⁄4 cup fresh coriander sprigs

2 boneless, skinless chicken breast halves, pounded to 1 cm thickness

11⁄2 tsp. Chinese fi ve spice powder

3 Tbs. vegetable oil

1 Tbs. fresh lime juice

2 tsp. soy sauce

2 tsp. sugar

1 tsp. fi sh sauce

2. In small bowl, combine 2 Tbs. vegetable oil, lime juice, soy sauce, sugar and fi sh sauce. Brush cut sides of rolls with mixture. Place 1 chicken piece on bottom half of each roll. Layer pickled carrots, radishes, cucumber and chilli on top; cover with top half of rolls.

1. Sprinkle chicken with Chinese fi ve spice powder; let stand 15 minutes. Preheat electric panini press on “sear” setting. Coat chicken with 1 Tbs. vegetable oil; place on panini press, close lid and cook 5 minutes. Cut breasts in half crosswise. Adjust press to “panini” setting.

3. Cook sandwiches, 2 at a time, on panini press with lid closed until bread is crisp, about 2 minutes. Tuck coriander sprigs inside.


HEALTHY LIVING

B R E V I L L E P A N I N I P R E S SThis versatile appliance is perfect for

quick weeknight meals and casualentertaining, doing double duty as an

indoor grill and sandwich press.

A Breville Panini PressNonstick cast-aluminum plates ensure uniform browning. Top plate adjusts for a variety of thicknesses; accommodates up to four sandwiches at once. #2268175 $129.95

B de Buyer Viper Dicing Mandoline Exclusive Replicate cuts that professional chefs take years to master. Made in France.#9561747 $190.00

C Chef’n Panini Spatula Exclusive Wide platform with a slot simplifi es slicing then lifting sandwiches. #2719136 $26.00


PANINI

B C

A

H E A LTHY T I P : P I Z Z AWe used Cup4Cup gluten-free pizza crust mix to make this gluten-free pizza. Instead of layering on mozzarella, try sprinkling on a sharp cheese like feta or Parmesan after you bake it – you’ll use less, so you’ll get more fl avour with less fat.

HEALTHY LIV ING

E

A Cup4Cup Pizza Crust MixNew & Exclusive Made with Cup4Cup gluten-free fl our. Just add water, egg and olive oil. Makes two 30 cm (12") pizzas. 500 g. #4463535 $21.95

B Marble Rolling PinExclusive Crafted in Italy of untreated Carrara marble and beech wood and fi nished by hand. #4257267 $114.95

C Williams-Sonoma Goldtouch® Nonstick 30 cm (12") Pizza PanExclusive Extra-thick aluminised steel with Goldtouch ceramic-reinforced nonstick coating. #3931987 $32.00

D Set of 8 Prep Bowls 4 mini and 4 small. #8739781 $27.95

E Rösle Pizza Wheel Stainless steel. #7574171 $34.00

How to Make Gluten-Free

PizzasYou can easily make deliciousgluten-free pizza at home. Our

simple guide below shows how to make them quickly with our mix.

Williams-Sonoma Pizza SauceExclusive San Marzano Tomato. 510 g.#1831510 $13.95

S TA R Twith Cup4Cup gluten-free pizza crust mix.

R O L Lout dough to 1⁄2 cm thickness.

P R E B A K Eto ensure a crispy, sturdy crust.

T O Pwith vegetables, sauce, cheeses and meats, and bake.

T I M E - S A V E R


HOMEMADE PIZZA

CB

A

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BAKE IT BETTER

The secret to baking success? Using the right tools. Our baking sheets, muffi n tins and cake pans guarantee

even cooking and nonstick surfaces…so you’ll be baking like a pro in no time.

CHEESE-CENTRED MINI CORN BREADS PREP TIME 10 MIN COOK TIME 15 MINMAKES 12 MINI CORN BREADS

11⁄2 cups fi nely ground cornmeal

11⁄2 cups all-purpose fl our

11⁄2 Tbs. baking powder

11⁄2 tsp. salt

2 Tbs. sugar

2 tsp. chopped fresh rosemary

2 eggs

13⁄4 cups buttermilk

6 Tbs. (3⁄4 stick) unsalted butter, melted

155 g fontina cheese, cut into twelve 2 cm cubes

1. Preheat oven to 200ºC. Spray wells of 12-cup muffi n pan with nonstick cooking spray.

2. In large bowl, whisk together cornmeal, fl our, baking powder, salt, sugar and rosemary. Make small well in centre. In another bowl, whisk together eggs, buttermilk and butter until just blended. Pour egg mixture into well of cornmeal mixture; gently fold until batter is blended and no lumps remain.

3. Spoon about 2 Tbs. batter into each prepared well; place cheese cube in centre of each one. Spoon remaining batter evenly on top, covering cheese cubes. Bake until edges of corn bread are golden and toothpick inserted into centre comes out clean, about 15 minutes. Transfer pan to wire rack; let corn bread cool 5 minutes, then serve immediately.


THE BAKING GUIDE

W I L L I A M S - S O N O M A B A K E W A R EMade in the USA, these professional-quality pans feature heavy-gauge aluminised steel for

quick, even heating and added strength. Our exclusive Goldtouch®, Clearshield and Durashield™ nonstick

surfaces offer superior release.

A Williams-Sonoma Goldtouch Nonstick 6-Piece Essential Set Exclusive 12-well muffi n pan, baking sheet, half-sheet pan, two 23 cm cake pans and cooling rack. #1975739 $128.00

3-Piece Set, two baking sheets and cooling rack. #1975481 $64.00

B Clearshield Nonstick BakewareExclusive

Half Sheet Pan #864504 $20.00

Muffi n Pan #864447 $22.00

20 cm Square Cake Pan #864520 $14.00

23 cm Round Cake Pan #864561 $20.00

C Durashield BakewareExclusive

Half Sheet Pan #161364 $75.00

23 cm Round Cake Pan #159269 $54.00

23 cm Square Cake Pan (not shown)#159137 $64.00

Sorry, mini muffi n pan not available.

D Williams-Sonoma Goldtouch Cake PansExclusive For our complete collection, visit www.williams-sonoma.com.au

Round 20 cm #1983519 $28.0023 cm #1983535 $30.0025 cm #1983493 $32.00

Square 20 cm #1983741 $33.0023 cm #1983766 $35.00

C L E A R S H I E L DSturdy silicone coating ensures

fl awless release.

D U R A S H I E L DThe most durable and stain-resistant

nonstick coating ever.

G O L DTO U C HCeramic reinforced coating

for superior release.


BAKEWARE

B

C

A | D

3 C H E R R Y–A L MON D

2T R I P L E C I T R U S–

G I N G E R

1B L A C K B E R R Y– B R O W N S U G A R

TI M E-S A V E RDon’t have time

to bake from scratch? Find our Quickbread

Mixes at williams-sonoma.com.au


THE BAKING GUIDE

TRIPLE CITRUS–GINGER QUICK BREADPREP TIME 10 MIN COOK TIME 55 MIN MAKES 1 LOAF

A Breville CountertopConvection OvenStreamline baking and toasting with this advanced smart oven. Convection cooks food up to 30% faster. #2205938 $299.95

B Emile Henry Loaf PansCrafted in France’s Burgundy region.

Caramel #6150437 $41.00

Pometerra #6150445 $41.00

Mini Ruffl edExclusive Olive Green #3604212 $24.00Red #155754 $24.00

2 cups all-purpose fl our

1 cup sugar

2 tsp. baking powder1⁄2 tsp. salt

Zest of 1 orange

Zest of 1 lemon

Zest of 1 lime

1⁄2 cup fi nely diced candied ginger3⁄4 cup milk

2 eggs

8 Tbs. (1 stick) unsalted butter, melted and cooled

1 tsp. vanilla extract

1. Preheat oven to 180ºC. Lightly grease a 20 x 10 cm loaf pan.

2. In large bowl, whisk fl our, sugar, baking powder and salt. Add citrus zests and candied ginger; toss to distribute evenly. In another bowl, whisk milk, eggs, butter and vanilla. Add to fl our mixture; stir until combined. Do not overmix.

3. Pour batter into prepared pan. Bake until toothpick inserted into centre comes out clean, 55–60 minutes. Transfer pan to wire rack; let cool 10 minutes. Turn loaf out onto rack; let cool completely.

Blackberry–Brown Sugar Quick Bread: Omit citrus zests. Substitute 1 cup fi rmly packed light brown

sugar for granulated sugar; substitute 1 cup frozen blackberries (do not thaw) for candied ginger.

Cherry-Almond Quick Bread: Omit citrus zests. Substitute 1⁄2 cup chopped dried tart cherries for candied ginger; substitute 1 tsp. almond extract for vanilla extract.

–Recipe courtesy of The Invisible Chef

QUICK BREAD

A | B

GET THE SCOOPNothing beats the texture and fl avour of homemade ice cream after

a cosy dinner (or any time of day!). The new Compressor from Brevillemakes every kind of frozen treat – from ice cream to gelato

to sorbet – in less than an hour. Let the scooping begin!


SWEET TREATS

A Breville Smart Scoop™ Ice Cream Compressor Fully automatic with 12 settings, from super soft to extra fi rm. #2209013 $399.95

B Williams-Sonoma Salted Caramel & Hot Fudge SaucesExclusive 500 ml each (about 20 servings). Made in USA.

B1 Salted Caramel #9598418 $17.95

B2 Hot Fudge #9598491 $17.95

ICE CREAM

B2B1

A

TH E F R E S H E S T I N G R E D I E N T SOur cooking school focuses on

seasonal, organic produce, meat, fi sh and dairy sourced from

local and sustainable farms.5 0 W W W. W I L L I A M S - S O N O M A . C O M . AU 8 0 0 1 5 0 0 5 5 5 5

ORDERING INFORMATION

Return Policy At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. If, within 90 days, you are not completely satisfied with your purchase for any reason, please return the item for an exchange or refund of the merchandise value.The following policies apply to all returns:

• An original receipt or gift receipt is required for all returns.

• Returns with the original purchase receipt will be exchanged or refunded in the original tender.

• Returns with a gift receipt will be exchanged or refunded with a merchandise credit for the value indicated on the gift receipt.

• We cannot accept returns of final-sale items indicated by a price ending in “.97”. To return or exchange an item, follow the instructions on the packing slip enclosed with your order, or call our Customer Service Department at 800 15005555. For complete details on our return policy for all items, visit williams-sonoma.com.au/returnpolicy

Privacy Policy Occasionally we make portions of our mailing list available to carefully

screened companies. If you do not want your name and mailing address made available, call 800 15005555. Williams-Sonoma is committed to respecting your privacy. The purpose of our privacy policy is to inform you of what personal information we may collect from you, how we use such information and the choices you have regarding our use of and your ability to review and correct the information. To review our full privacy policy, visit williams-sonoma.com.au/privacypolicy

Prices & Sales Tax The prices displayed in this catalogue may differ from prices that are available in stores or on our website, and our pricing may differ from store to store. All prices include Australian GST (where applicable).

Shipping charges:

$0 to $250 $12.95

$250 to $500 $24.95

$500 to $1,000 $39.95

$1,000 to $1,500 $69.95

$1,500 to $2,000 $89.95

$2,000 & over $119.95

for orders totalling: include: for orders totalling: include:

OUR PHILOSOPHYWe believe that everyone should experience the joy of cooking and sharing delicious meals at home. We’ve opened our fi rst cooking school to teach you everything we’ve learned from over 50 years in the kitchen. With a focus on local, organic and sustainable ingredients, our classes are open to beginners and advanced cooks alike.

OUR CLASSESIn each class, small groups of students will prepare, cook and share meals together in our fully-outfi tted kitchen with expert demonstrations and hands-on instruction from our resident professional chefs. Classes will be held several times a week and are divided into:

5-hour weekend intensives: classes on subjects such as bread-making, pastry, butchery and raw food cooking.

3-hour weekday single-subject: classes on specifi c topics like pizza and pasta, stocks and sauces, and knife skills.

2-hour weekday equipment-focused: courses that will help you make the most of your home cooking equipment.

For a memorable, personalised cooking experience, we can even create fully-customised private classes or host your special events.

View our current class schedule and enrol at www.williams-sonoma.com.au/cookingschool

Vladimir Niza, head of Williams-Sonoma’s culinary programs, has worked as a professional chef and consultant for Michelin-starred restaurants, and was the Director of the Cookery School at Daylesford Farm in Gloucestershire, England.

Williams-Sonoma Cooking School

COOK WITH USCome experience our passion for food by taking a class at our fi rst cooking

school. Open to all skill levels – from beginners to advanced cooks – our classes offer a fun, relaxing setting to learn and master new techniques and recipes.

Source Code: WS Autumn 2013

Salmat. Helpdesk 1300 131 276. Competition opens 1/5/13 at 08:00 (AEST) and closes 30/6/13 at 19:00 (AEST). Total prize pool value is $5,000. Winners drawn at 14:30 (AEST) on 3/7/13 at Salmat Digital Pty Ltd, Level 2, 116 Miller Street, North Sydney NSW 2060. Winners notifi ed by mail and published in The Australian on 19/7/13. Permit numbers NSW: LTPS/13/02395, ACT: TP 13/01176. Terms and conditions available at www.williams-sonoma.com.au. Williams-Sonoma Australia Pty Ltd (ABN: 75 157 917 783) of c/o DLA Piper, Level 38, 201 Elizabeth Street, Sydney NSW 2000, Australia, Phone +61(02) 9286 8509.

Enter now at www.williams-sonoma.com.au

One lucky grand prize winner will receive a $5,000 gift card to

spend at Pottery Barn, Pottery Barn Kids,

West Elm and Williams-Sonoma

enter to

WIN A $5,000HOME

MAKEOVER

ON THE COVER

Williams-Sonoma Thermo-Clad™ Stainless-Steel Nonstick CookwareExclusive High-performance cookware for everything from cooking omelettes to braising. See page 8.

ON THIS PAGE

Pure and Simple CollectionExclusive Scented with pure essential oils of grapefruit and lavender.

Hand Soap #755215 $18.95

Dish Soap #757575 $14.95

Diffuser #758300 $43.95

Candle #758482 $21.95

Hand Lotion #755512 $18.95

Williams-Sonoma Autumn 2013 Australia

Documents

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