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
- Wine buckets
- Brochure stands
- AV equipment (e.g. TV’s, PA systems, mixers, speakers)
- TV stands
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 firstname.lastname@example.org 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.
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:
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.
Serves: 3 – 4
Prep Time: 25 min Prep Time
Cook Time25 min
- 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
- 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
- Add all of the ingredients to a blender and blend until smooth.
- Pour into a bowl and refrigerate until ready to use.
- Heat a grill or grill pan to medium high heat.
- While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
- Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper.
- Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable.
- Remove from the grill and cool until they can be handled.
Assembling the Zucchini Lasagna Rolls
- Preheat oven to 190 degrees celsius.
- Spray a 10.5 x 7″ casserole dish or similar size with cooking spray.
- Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.
- Blot any excess liquid off of the cooled planks of zucchini with paper towels.
- Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer.
- Sprinkle a few of the cooked sausage crumbles on top of the filling.
- Roll up the zucchini and place them seam side down in the casserole dish.
- Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese.
- Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
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.
Author: The Mediterranean Dish
- 2 racks of lamb (8 ribs in each rack)
- Salt and pepper
- Olive oil
- 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
- 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.
- Preheat the oven to 200 degrees celsius.
- 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.
- Make ¼ inch slits between the ribs, but leave the racks of lamb intact.
- 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.
- 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.
- 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.
- 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.
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.
There is such an incredible selection of rangehoods these days – here is a downdraft range which is imbedded in your benchtop or a highly decorative Sirius.
Thanks to Falcon for this great winter warmer