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22.01.2022 Day 1 of 12 Days of Christmas Giveaways! Today we are giving away one of our Cast Iron Mini Rectangle Servers and a Cookbook! (Together valued at $79.90)... 1. Follow @lodgecastiron_australia 2. Like this photo 3. Comment a yellow heart and tag 2 friends (each comment is one entry) Good Luck! The giveaway ends on Wednesday 02/12/2020 at 9am AEDT (Sydney Time) The winner will be contacted via Instagram DM. Open to Australian Residents only.
21.01.2022 Who loves Fried Rice? We do!! Especially when loaded with veggies like @_nihala.parveen_ has done here with her Lodge cast iron skillet!
20.01.2022 Chocolate Chip Pecan cookie skillet, Yum! By Crumb Top Baking
19.01.2022 Whatever the question, pizza is the answer! Skillet Pizza credits to @rebeccabrinkworth
12.01.2022 Creamy Pork, Tomato & Chilli Pasta Bake by @karen.foodlove Head over to Karen's page for the delicious recipe!
12.01.2022 What’s your favourite meal to cook in Cast Iron?? This chicken Saltimbocca is by the very talented Cooking with Tenina
12.01.2022 This cold weather in Sydney has us craving warm hearty food!! @tasiaandgracia.mkr used their Lodge Dutch oven to create this mouthwatering dish.
12.01.2022 Nachos are definitely an isolation essential if you ask us! @jashes3 made these mouthwatering Pulled Pork nachos using one of the Lodge Cast Iron skillets!
09.01.2022 This super simple and delicious seafood gratin takes about 15 minutes and is made with @thespicetailor.austl Keralan Coconut Curry. Recipe and video from @thespicetailor.austl Ingredients ... - 1 packet of the Spice Tailor Keralan Coconut Curry - 1 tsp. vegetable oil - 300g cod loin, cut into 4 equal pieces - or other firm white fish - 150g large prawns, shelled, deveined and washed - 1 spring onion, green parts finely sliced - 2 small handfuls baby spinach - 60g soft white breadcrumbs - 40g butter - 2 tbs. crème fraiche (optional for added richness) Method 1. Preheat the oven on at 200C. 2. Heat the butter in a wide oven-proof sauté pan or deep-frying pan (if you don’t have one, you can transfer from here to a baking dish) and once it has melted, pour over the breadcrumbs and stir well to mix in. Set aside in a bowl. 3. Add the oil to the pan (you don’t need to wipe it), add the spices from the sachet in the kit and cook for 10 seconds. 4. Add the sauce from the pouch, as well as 100ml water and bring to a simmer. Add the fish, spinach, spring onions and crème fraiche (if using). Give the whole thing a stir, making sure the sauce coats the fish. Bring to a gentle simmer and cook for 3 minutes. Take off the heat. 5. Add in the prawns, spreading them evenly around the pan and the sprinkle the breadcrumbs evenly on top. 6. Place in the oven and cook for another 8-10 minutes - or until the fish has cooked through and flakes easily. Enjoy!
06.01.2022 We’ve teamed up with Big Bark Hunter BBQ for an awesome giveaway! Head over to their page to enter!! Pictured here is the Blacklock Cast Iron 12inch Skillet.
02.01.2022 Chicken Thighs with Spices and Caramelised Apples using one of the Lodge Cast Iron Skillets. Link for Skillets https://lodgecookware.com.au/cast-iron-skillets/
