Why we love kitchens...
The heart of the home
At Wood Wizards, we love kitchens. That will come as no surprise given that they’re our speciality, but here’s the reason why. They’re rooms filled with delicious smells and mouth-watering culinary delights, lovingly baked from sacred family recipes. They’re a place that communities and friends come together, rejoicing in hearty belly laughter while reminiscing over fond memories and celebrating. It’s where discussions and debates happen, giving birth to creative ideas and solving chewy problems. And what better time to revel in the magic than during the festive season, a time for family - both old and new - who’ll likely be congregating in a buzzing kitchen. Well, that’s where we’ll be. But then again, we’re bias.
As you may well know, we are a family business. Many moons ago, after a tumultuous year and a stock market crash, Tony & Cheryl Corbett put forward an offer to buy the Wizards franchise. Despite being advised against it, they jumped in head and heart first, and Wood Wizards Kitchens was officially theirs. Fast forward to 2020 - one generation, and a whole lot of kitchens later – we are now headed up by husband and wife team Jordan and Megan Corbett.
In passing the reigns to the next family member, our values remained unchanged. Wood Wizards will always be Australian owned and made; using the highest quality products and materials available to us. And our focus? People. Whether they be customers or our own team, we’re all about understanding, helping, supporting and bringing smiles to our people, one kitchen at a time.
With the festive season afoot, we thought what better way to spread some joy than by sharing our own family traditions – from our table to yours.
“We have a seafood tradition on Christmas Eve and in particular Garlic Prawns are always on the menu. We’re all about simple and easy food for summer celebrations, so we can spend more time relaxing after an always busy end to the year. This means we make it easy on ourselves, loading up the pantry with fresh produce and supporting local businesses wherever we can. For us, a trip to the Mornington Peninsula is always a must too, perfect for a day trip and a good excuse to stock up the cellar for the silly season.”
♥ SUPPORT LOCAL ♥
Fegari Seafood for the freshest prawns and seafood you can buy, brought to you by the lovely Mary and Ari
The Hamptons Bakery for a crusty loaf of bread, and why not stay for breakfast or lunch! Thanks Simon and his team for getting us through the year well-nourished and caffeinated
Wash it all down with a refreshing glass of Polperro Red Hill Chardonnay
“Nothing gets us more excited than these morsels of deliciousness on Christmas morning. They make for the perfect start to festivities and always go down nicely with the first glass of bubbly.”
♥ Recipe adapted from Nigella Lawson ♥
Featured in Nigella Christmas
INGREDIENTS
➥ Meatsmith 400g Prosciutto Di San Daniele
➥ The Source 200g Organic Dried Figs
➥ Yarra Valley Dairy 150g Goat Cheese
METHOD
Cut each slice of prosciutto into 2 to 3 strips
Remove woody stalks and slice each fig in half or quarters, depending in their size
Spread a teaspoon of goat cheese onto the cut half of each of the figs
Place the piece of fig cheese side down onto the centre of a strip of prosciutto. Then roll the fig up in the prosciutto to make it into a bundle
Sit each pink parcel so that the darkness of the fig is hidden plate-side
Enjoy with Willow Creek Vineyard Brut, Mornington Peninsula
As we round out the year, we’d like to take a moment to express a huge heartfelt thank you. For those of you who supported us in ways big and small... From building your dream kitchen, to subscribing to our newsletters. Liking and commenting on our social channels, or perhaps even taking a moment to pen an honest review on Google. As always, local businesses like ours rely on this kind of support and referrals from our valued clients & partners, and without you none of what we do would be possible.
From our family to yours, we wish you a safe and happy holiday season.