Book L & M Event Hire for your next function!

LM Event Hire Logo Portrait (2)

We have a range of equipment for you to hire for your next event, including, but not limited to:

  • Trestle tables (1.2m & 1.8m)
  • Cafe chairs & tables (in red, black or white)
  • Bar stools & bar tables (in red, black or white)
  • Black fabric event chairs
  • Tablecloths
  • Wine buckets
  • Brochure stands
  • AV equipment (e.g. TV’s, PA systems, mixers, speakers)
  • TV stands
  • Eskies

FREE delivery is provided to most areas and our delivery days and times are very flexible.

For all enquiries, contact us on 07 5592 3344 or send us an email at sales@lmgoldstar.com.au for a fast and obligation free quote.

Stay tuned for photos of our products which will be uploaded very soon to our Facebook page and website!

And remember, here at L & M Gold Star, we pride ourselves on service. If there’s a product that you want for your event that we don’t have, let us know and we’ll can see what we can do. Your vision is our mission.

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The hidden appliance that may have the greatest impact on your household

The InSinkErator is rarely thought of, because it is never seen. However, it’s a product that we consider a must-have for any household and here’s why:

  • Sick of trying to shove the garbage bags further into the bin, with fingers crossed that the garbage collectors will take it? Worry no more! Think of all of the food waste that you put in the bin now…. and imagine putting all of this (with some exceptions) straight down the sink instead.
  • Sick of having smells linger in the kitchen from the food waste in your bin…those nasty fish smells perhaps? The InSinkErator prevents this, because all of the food waste is taken away from the home straight away via the plumbing. This has the added bonus of making your kitchen more hygienic, plus it reduces food handling.
  • The InSinkErator is very energy efficient, and it only costs about $1.50 per year to run!
  • It’s also water efficient, equating to only one extra toilet flush per day.
  • The InSinkerErator is environmentally friendly, and there’s waste plants that actually convert the waste into renewable energy.
  • Modern technology has allowed the InSinkErator to be built with very quiet motors – you’ll most definitely be surprised at how quiet they are.

We have the full range of InSinkErators in our showroom. Come in and have a look – you’re sure to be impressed, especially with the price (it’s a small appliance with prices to match).

Watch this video for more information:

What is Sous Vide Cooking?

You may have heard of Sous Vide cooking, but have no idea why people are raving about it. Watch this video to get some inspiration from Mark Best, who is the Ambassador for AEG, as well as the chef/owner of the well renowned Sydney restaurant, Marque.

The Sous Vide method involves cooking food in an airtight plastic bag. Traditionally, the cooking has taken place in a water bath, but now, thanks to the fantastic steam ovens that are on the market, all the cooking can be done in the oven!

Benefits of Sous Vide cooking:

  • Maximises the nutritional value of your food;
  • Saves you time (you can prepare multiple meals at one time and freeze them in the air tight bags to cook at a later date);
  • No more mess!!! Cooking in a bag means all the juices are contained in the bag, not on the walls of your oven;
  • Foolproof cooking…. set the temperature on the oven and walk away
  • Bring out the natural flavours in your food. When the food retains its’ juices, the flavours are enhanced.

The options are endless for this type of cooking – red meat, poultry, olives (create your own marinade flavour), infuse fruit with alcohol, desserts, eggs, sauces, soups… just to name a few.

Come into our showroom and have a chat with our friendly and knowledgeable sales staff. Let’s unlock your kitchen’s potential.

Caprese stuffed garlic butter mushrooms

Caprese Stuffed Garlic Butter Portobellos | http://cafedelites.com
Author: Karina – Cafe Delites
Serves: 5
INGREDIENTS
Garlic butter
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley
Mushrooms:
  • 5 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  • fresh basil, shredded to garnish
Balsamic Glaze: (you can use store bought, or this recipe)
  • ¼ cup balsamic vinegar
  • 2 teaspoons brown sugar

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 INSTRUCTIONS

  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
  3. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
  1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.

Zucchini Lasagne Rolls

Zucchini Lasagna Rolls | Use zucchini instead of pasta in this healthy, gluten free lasagna recipe!

Serves: 3 – 4

Prep Time: 25 min Prep Time

Cook Time25 min

Ricotta Filling
    • 220g part skim ricotta cheese
    • 110g low fat cottage cheese
    • 3 tablespoons parmesan cheese
    • 2 tablespoons fresh flat leaf parsley
    • 1 tablespoon fresh basil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon red pepper flakes (optional)
    • Black pepper to taste
Other Ingredients:
  • 2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices
  • 1 mild Italian turkey sausage, cooked and crumbled (optional)
  • 1 cup marinara sauce, store bought or homemade
  • 1/2 cup shredded part skim mozzarella cheese

Instructions

Ricotta Filling
    1. Add all of the ingredients to a blender and blend until smooth.
    2. Pour into a bowl and refrigerate until ready to use.
Grilled Zucchini
    1. Heat a grill or grill pan to medium high heat.
    2. While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
    3. Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper.
    4. Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable.
    5. Remove from the grill and cool until they can be handled.
Assembling the Zucchini Lasagna Rolls
  1. Preheat oven to 190 degrees celsius.
  2. Spray a 10.5 x 7″ casserole dish or similar size with cooking spray.
  3. Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.
  4. Blot any excess liquid off of the cooled planks of zucchini with paper towels.
  5. Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer.
  6. Sprinkle a few of the cooked sausage crumbles on top of the filling.
  7. Roll up the zucchini and place them seam side down in the casserole dish.
  8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese.
  9. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.

Coconut & Lime Cheesecake with Passionfruit Caramel

Coconut and lime cheesecake with passion fruit caramel
INGREDIENTS

For the base

  • Flavourless oil for greasing
  • 300g digestive biscuits
  • 50g desiccated coconut
  • 160g unsalted butter, melted
  • 25g coconut oil, melted

For the filling

  • 560g cream cheese
  • 250ml coconut cream
  • 397ml tin condensed milk
  • Juice of 4 limes
  • 4 medium free-range eggs

For the caramel

  • 100g caster sugar
  • 25g unsalted butter
  • Good splash rum
  • 75ml double cream, at room temperature
  • 1-2 pinches sea salt flakes
  • Pulp from 3 ripe passion fruits
METHOD
  1. For the base, lightly oil a 20cm diameter, 8-10cm deep loose- bottomed cake tin and set aside. Put the biscuits and coconut in a food processor and whizz to fine crumbs. With the mixer running, pour in the melted butter and coconut oil and process until combined. Tip the mixture into the prepared cake tin. Using the back of a metal spoon, press down on the crumbs to form the base, working them all the way up the sides of the tin to form a deep tart case. Smooth the base until even, then chill until needed.
  2. Remove to a wire rack, still in its tin, and cool completely, then chill (see Make Ahead). To serve, bring back to room temperature before removing from the tin.
  3. To make the caramel, put the sugar in a heavy-based frying pan and heat very gently until completely dissolved – every now and then gently stir it back and forth with a fork to distribute the sugar evenly. Turn the heat up and bubble to a rich golden-red colour, then remove from the heat quickly and add the butter and rum. It will spit, so be careful. Stir to combine everything, putting the pan back on the heat if the caramel hardens. Once smooth, stir through the double cream and the sea salt flakes.
  4. Put in a heatproof bowl, cover with a piece of cling film directly touching the surface, then leave to cool for 30 minutes. Mix the passion fruit pulp into the caramel, then serve drizzled over the cheesecake while the caramel is still a little warm.Heat the oven to 160°C/140°C fan/ gas 3. To make the filling, put the cream cheese, coconut cream and condensed milk in a large mixing bowl and beat with an electric mixer for 1-2 minutes until combined. Gradually beat in the lime juice, then the eggs. Pour the mixture into the biscuit base (don’t let it come over the sides of the biscuit). Bake for 50-60 minutes until lightly set – it should wobble in the centre a lot when gently pushed, but it will firm up in the fridge.
MAKE AHEAD
Without the caramel this will keep chilled for 6 hours or, wrapped in cling film, frozen for up to 1 month. Defrost, then drizzle with the caramel.

Roast Lamb Rack Recipe with Harissa & Herb Pistachio Crust

Cooking this dish in a combi-steam oven will give the lamb the most amazing flavour, with the majority of the moisture being retained….unheard of! Once you cook with steam, you will never cook any other way. Come into our showroom to learn about the combi-steam ovens we stock from a variety of brands.
Roast lamb rack recipe with harissa and herb pistachio crust. Tender rack of lamb roasted to a beautiful medium-rare, and coated in a flavor-packed crust.
PREP TIME : 15 mins
COOK TIME: 25 mins
TOTAL TIME: 40 mins
Author: The Mediterranean Dish
Serves: 4
INGREDIENTS
  • 2 racks of lamb (8 ribs in each rack)
  • Salt and pepper
  • Olive oil
For the Harissa and Pistachio Crust
  • 1 tbsp harrisa paste
  • ½ tsp crushed garlic (garlic paste)
  • ½ tbsp unsalted butter, softened
  • ½ tsp lemon juice
  • ⅔ cup pistachios, shelled, chopped
  • 2 tbsp Panko bread crumbs
  • 1 tbsp sesame seeds
  • ½ tbsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley leaves
  • 1 tbsp dried mint flakes
INSTRUCTIONS
  1. Take the lamb racks out of the fridge 10 minutes before cooking. When ready, trim the top fat off and spice lightly with salt and pepper.
  2. Preheat the oven to 200 degrees celsius.
  3. In a small bowl, stir the harissa, crushed garlic, softened butter and lemon juice. In a separate bowl, combine the chopped pistachios, Panko, sesame seeds, thyme, parsley and mint flakes. Set aside.
  4. Make ¼ inch slits between the ribs, but leave the racks of lamb intact.
  5. Heat 2 tbsp of olive oil in a non-stick pan or skillet on medium-high. Now brown each lamb rack on both sides. Remove the lamb racks from the pan and place on a lightly oiled baking sheet.
  6. With a spoon, spread an equal amount of the harissa mixture on each lamb rack (top only). Now, carefully press a generous amount of the pistachio mixture to cover the top. Clean any crumbs off the baking sheet.
  7. Place the baking sheet in the oven. Let the lamb racks roast for 20 minutes. Remove from heat, and carefully transfer the lamb racks to a cutting board. Let rest for 5 minutes before carving.
  8. When ready, carve each lamb rack into two portions, allowing 4 ribs per person.

This recipe is best served with roasted root vegetables or a Mediterranean salad.

NOTES
Harissa is a North African chili paste. If you prefer, you can replace the harissa mixture and use a good Dijon mustard instead. You simply need a binder to help “glue” the herb pistachio crust to the lamb rack. If you use mustard, you would eliminate the harissa, garlic, butter and lemon juice which make up the harissa mixture in the first part of step #3.