Steam cooking has long suffered from an image problem, often associated with bland hospital vegetables and wellness routines. But award-winning Australian chef Matt Stone is changing that perception through a partnership with Electrolux to launch its new Steam Oven range across Australia and New Zealand.
Chef Matt Stone redefines steam cooking
Stone spent months developing recipes that feel more suited to dinner parties than detox retreats. His creations include sticky wattleseed fika buns inspired by Sweden's coffee breaks, duck breast with blackberry sauce worthy of a fine-dining menu, and buttery steamed mussels designed to be mopped up with warm bread.
"Steam gives you precision without pressure," Stone explains. "You can achieve crisp skin on duck, tender greens and soft, delicate desserts all from the same oven."
Australian kitchens embrace steam technology
The timing of the launch aligns with an identity crisis in Australian kitchens. Home cooks want healthier meals that don't taste healthy, desire to entertain more without spending hours basting, and love kitchen technology that saves time rather than adding complexity.
Electrolux's campaign line, "Steam when you need it," reflects a realistic approach in an era of appliances promising Michelin-star results. The oven offers four levels of steam: SteamBake for fluffier cakes and bread with golden crusts, SteamCrisp for juicy roasts with crackling, SteamPro for full steam on fish and vegetables, and Steamify, which automatically adjusts steam settings based on the chosen temperature.
Scandinavian design meets Australian flavours
The Swedish influence behind the range emphasizes products that make life easier. Stone's Cinnamon and Wattleseed Fika Buns borrow from Sweden's afternoon coffee ritual while incorporating native Australian wattleseed, adding notes of coffee and chocolate. Cooked using low steam at 180 degrees, the buns stay soft and fluffy.
Another standout recipe is steamed mussels with brown butter. Full steam at 100 degrees opens the mussels gently in minutes before they are tossed through nutty brown butter, garlic and herbs. The duck breast recipe uses Steamify technology with a honey and soy glaze to deliver crisp skin and a perfectly pink centre, paired with steamed greens and blackberry sauce.
"Steam cooking closes the gap between the meals we save on Instagram and the meals we actually make on a Wednesday night after work," Stone adds. "No culinary degree required. No professional kitchen necessary. Just a little steam when you need it."
Recipe: Cinnamon and Wattleseed Fika Buns
Stone's recipe for the fika buns serves 12 and includes a detailed method for dough, filling and frosting. The buns are baked using the Electrolux steam oven on Low Steam at 180 degrees for 22 minutes, resulting in soft, fluffy pastries with a crisp crust.
The Electrolux 800 Series Steam Oven is now available across Australia, combining Scandinavian design with advanced cooking technology to bring restaurant-quality results to home kitchens.
