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Lifestyle : My Kitchen
1HERSA1 0020 ophisticated Italian kitchen and wardrobe designs, expertly crafted in Australia. Kitchens average between $16,000 and $22,000. Visit us at Brookvale 202-204 Harbord Rd T 9932 3333 or online www.salvarani.com.au LONDON | BARCELONA | MONACO | MILAN | ROME | SEOUL | OSAKA | SYDNEY Spaces to enrich your soul. SA1556 20 Tuesday, November 16, 2010 smh.com.au good living kitchen gadgets special report Help is at hand Five food professionals reveal their favourite things to Kate Gibbs. Just as a workman needs the right tools to get the job done properly, domestic cooks benefit from the best kitchen gadgets. The trouble is, it can be hard to know which ones are really useful until they come home and are put to the test. Five food industry experts pull open their kitchen drawers and cupboards to show the contraptions they love and couldn't do without. Maggie Beer often reaches for a little metal gadget in her sunny Barossa Valley kitchen. It doesn't have a label on it and it's had more than 20 years of bangs and scrapes in kitchen drawers, making it slightly worn like any well-loved, well-used object. Given to her by her mother, the little jar opener has a thin piece of stainless steel that grips around any size jar. Having tried many other brands and shapes of jar openers, as arthritis in her hands often makes jars hard to open, Beer says nothing comes close to the original she's had for so many years. The head chef at Sydney restaurant Sepia, Daniel Puskas, has commandeered a SodaStream his partner was given as a birthday present. A gift from her parents, he suspects it's really a present for him. ''I think I got more excited about it than she did,'' he says. The contraption, popular with kids in the 1970s and 1980s when it was used to mix sugary bought syrups, forces carbon dioxide gas into water, making it fizzy. But for Puskas, it's a means to create new recipes at home. ''You could do a cured kingfish with a sparkling fennel soda at the bottom, semi-sweet with lots of pepper and lemon juice but fizzy,'' he says. ''You could do a fizzy tomato gazpacho with salted cucumber and cured fish. Just something cold, obviously.'' Inspired by his new kitchen