As part of Abitalia's commitment to it's products and service, the south coast design team recently completed the appliance training course at Gaggenau's flagship showroom in Wigmore Street, London. The day was a combination of presentations and hands on experience using the appliances overseen by the Gaggenau Home Economist - the person who visits clients homes when a full set of Gaggenau appliances have been installed.
The emphasis was placed on three areas of the brand: authentic - so only the highest grade of enamel is used in their ovens; uncompromising - 10% of Gaggenau's worldwide work force are involved in research and development; and extraordinary - the pyrolytic function brings the oven to 485º, yet the quadruple glazed oven door keeps the external finish cool and safe. These three areas define the Gaggenau difference; only when you experience the quality and function of a Gaggenau appliance will this truly become apparent.
Christopher Morgan, director of Abitalia South Coast, explains "Gaggenau is the foremost luxury appliance brand. Consistently from the companies founding, it has lead the field in innovation and technology. A lot of the practices in the modern kitchen are owed to Gaggenau's r&d - the idea of separating the hob from the oven or integrating appliances into the kitchen furniture. The true beauty of these appliances become evident during the training when those on the course who hadn't used the oven before, were given tasks to complete. The intuitive touch screen display made a technically advanced product simple. Just like an iPhone - no instruction manual, yet it's almost child's play. It really showed me that Gaggenau is a professional appliance but accessible to all. Only a quality brand can do this."
Naturally the highlight of the day was the lunch. Yet lunch with a difference as the those in attendance had to create it from the ingredients supplied using the range of appliances: the Gaggenau steam oven, induction hob, single oven, tepan yaki, wok, coffee machine and fridge. Our team made the parmesan bread and stroganoff, yet our favourite was the courgette and goats cheese tart. If you have Gaggenau appliances or a steam oven, we think this dish is worth trying.
The training throughout the day noted the importance of giving the client the right product and right information. This can achieved by visiting the Gaggenau website (www.gaggenau.com), visiting our design studio in Poole, or visiting the Gaggenau's showroom in Wigmore Street. At Abitalia we aren't interested in shipping boxes, or selling appliances for the sake of selling, rather we design the kitchen around your requirements, habits and lifestyle. For example, if a Gaggenau steam oven is part of the design, clients may not realise that 75% of the tasks can be moved away from the cooktop to the steam oven - this may reduce the space devoted to cooking on a kitchen island or open up opportunities to have other types of cooktops like a tepan yaki or electric grill.
Such attention to the planning and design stages make the difference. Abitalia South Coast design luxury kitchens, then have them made by hand in Tuscany by Effeti, then installed professionally. If you are embarking on a house project or renovating your kitchen, our design studio can give you a tailored design proposal without obligation. In addition to highly bespoke luxury kitchens, we work closely with property developers with an extensive range of commercial volume based ranges that give quality, yet accessibility. In every case, our attention to detail and design echoes that of Gaggenau: authentic, uncompromising and extraordinary. Contact our design studio on 01202 618155 or email us.
Induction cooktop and Combination Steam Oven
Cooktop level 6-7 & combination steam 200°C/80% humidity
For about 1 roaster lid – 6-8 portions
- 2 tbsp butter or olive oil
- 1 large onion, sliced
- 500g courgettes, sliced
- 250g goats cheese log, sliced
- 4-6 sprigs thyme leaves stripped
- Sea salt & freshly ground black pepper
- 1 x 540g pkt puff pastry
- 1 egg beaten for brushing
Pre-heat the combination steam oven at 200°C/80% humidity. Heat the butter in the roaster lid on the induction cooktop (28cm diameter) and fry the onions until soft but not browned. Add the courgettes and fry for a further 4-5 minutes until the courgettes are just cooked. Season with salt, pepper and thyme, remove from the heat and lay the slices of the goats cheese on top. Roll pastry out to the same size as the roaster lid and lay on top of the courgette mixture, brush with the beaten egg and bake on the second shelf position from the bottom for 20 minutes or until the puff pastry is golden brown in colour and risen.
Place a large plate or board on the roaster lid and turn out the tarte.
The courgettes can be fried in olive oil instead of butter. The Tarte also tastes good made with fried leek & mushrooms and the finished tarte sprinkled with Parmesan cheese.