Wilmax Asia Pacific

12/01/2026

12/01/2026

Wilmax England

Simple, fresh, and truly impressive!
The vibrant Thai salad Yam Som O by Nastasya Suslina is a true celebration of freshness from . Each bite delivers a perfect harmony: juicy pomelo sweetness, chili heat, savory fish sauce, and irresistible crunch.
Ingredients
🔸1 pomelo
🔸1 small onion (about 100 g)
🔸1 tbsp olive oil
🔸2 tbsp coconut flakes
🔸1 tbsp unsalted peanuts
🔸1 chili pepper
🔸1 tbsp palm sugar
🔸2 tbsp fish sauce
🔸1 lime
🔸Cilantro and mint, to taste
Method:
Peel the pomelo, remove the membranes, and gently shred the flesh. Reserve a few small whole pieces for garnish.
Finely chop the onion and fry it in olive oil until golden and crisp. Transfer to a paper towel to absorb excess oil.
Toast the coconut flakes in a clean, dry pan over medium heat until lightly golden, stirring constantly.
Toast the peanuts in a dry pan, then roughly chop them.
Finely chop or crush the chili in a mortar. Add palm sugar, fish sauce, and the juice of half a lime, stirring until the sugar fully dissolves.
In a large bowl, combine the pomelo, crispy onion, coconut flakes, peanuts, and chopped herbs. Drizzle with the dressing and gently toss using two spoons.
Arrange the salad on a platter, garnish with reserved pomelo pieces, lime wedges, and fresh mint, and serve immediately.
🍽 Smooth white porcelain is the ideal backdrop for this dish as it enhances the vibrant colors without overpowering them, letting the freshness shine. Enjoy cooking, and don’t forget to share your creations served in Wilmax tableware! ✨
📸 In the photo:

WL-991391 · Dessert plate, 20 cm
WL-992680 · Platter, 22 × 22 cm
WL-992686 · Sauceboat, 7 cm

WL-999403 · Ilona tablespoon, 21 cm

09/01/2026

Wilmax England

Thick, rich, and wonderfully warming — Irish beef stew 🍲
Not just a classic, but a signature version by Nastasya Suslina (), designed for elegant individual servings. And the true stars of this dish? The snow-white ramekins 🤍
Beautiful yet incredibly practical, these ramekins go straight from oven to microwave to table. Their clean design and perfect size make them an essential kitchen staple for both everyday meals and special occasions.
Ingredients (for 4 ramekins, 200 g each):
•⁠ ~400 g beef (chuck, chuck eye, or farmer’s steak)
•⁠ ⁠1 small carrot (~80 g)
•⁠ ⁠1 celery stalk (~80 g)
•⁠ ⁠1 small onion (~70 g)
•⁠ ⁠2 garlic cloves
•⁠ ⁠~150 g mushrooms
•⁠ ⁠60 g frozen peas
•⁠ ⁠20 g olive oil
•⁠ ⁠10 g butter
•⁠ ⁠250 g stock
•⁠ ⁠70 g Guinness
•⁠ ⁠1 tbsp Worcestershire sauce
•⁠ ⁠1 tbsp tomato paste
•⁠ ⁠10 g cornstarch
•⁠ ⁠Salt, ground pepper, thyme — to taste
•⁠ ⁠Puff pastry sheet (~300 g)
•⁠ ⁠1 egg yolk (for brushing)
Method below in the comments ⤵️
🍽️Paired with Vintage Mosaic plates, the table setting feels warm, cozy, and effortlessly European. These plates are more than just trivets; they’re part of the story.
📸 In the photo:

WL-671302 · Round Plate, Vintage Mosaic, 19 cm
WL-671351 · Rectangular Dish, Vintage Mosaic, 23.5 × 17 cm

WL-996121 · Set of 2 Ramekins, 260 ml

WL-999404 · Tea/Coffee Spoon, Ilona, 14.5 cm

08/01/2026

Wilmax England

🧘‍♀️From relaxation to celebration🥳 — we continue. ✨
Our journey from a soothing tea latte to a warming hot chocolate is a gentle reminder that even before the New Year, it’s important to take time for yourself, to recharge for the brightest celebration ahead.
Have you already planned your quiet moments amid the pre-New Year bustle?🥂🎇

07/01/2026

Wilmax England

This salmon deserves centre stage on your festive table.✨
Slow-baked until perfectly juicy and tender, then finished with a quick caramelisation for a glossy, golden crust. Served with a cool, creamy dill sauce and a vibrant cranberry topping, it looks impressive yet is surprisingly fuss-free, the ultimate holiday showstopper.🤩🥂
Ingredients
Salmon🐟
• 1.2–1.5 kg salmon fillet (skin on)
• 150 g butter
• ½ cup honey
• 3 garlic cloves, finely chopped
• 2½ tsp salt
• 1 tsp black pepper
Creamy dill sauce🌱
• 1½ cups double cream
• ½ cup fresh dill, finely chopped
• ½ small shallot, grated
• 1½ tbsp lemon zest
• ½ tsp salt
Festive topping🍊
• 1 cup dried cranberries
• 1 cup hot orange juice
• 1 cup almonds (flaked almonds work well)
• ⅓ cup parsley, finely chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
For serving🍽️
• Seeds from 1 pomegranate
• Fresh parsley
Method👩‍🍳👨‍🍳
For ease, prepare the sauce and topping in advance.
Mix the cream, dill, grated shallot, lemon zest and salt. Cover and chill until ready to serve.
Pour the hot orange juice over the cranberries and leave for 15 minutes. Drain well, then mix with toasted almonds, parsley, olive oil, salt and pepper.
Preheat the oven to 200°C.
Melt the butter and combine with honey and garlic. Line a large tray with foil and baking paper. Place the salmon skin-side down, season generously, pour over the glaze, then wrap tightly. Bake for 15–20 minutes.
Unwrap the salmon, switch to the grill, and cook for a further 7–10 minutes until beautifully caramelised.
Rest for 5 minutes before serving. Finish with the chilled dill sauce (optional), cranberry topping, and a scatter of pomegranate seeds and parsley.
‼️Tips
• Baking wrapped, then finishing under the grill guarantees juicy fish with a caramelised crust.
• Resting the salmon makes all the difference. Don’t skip it.
• The sauce and topping can be made ahead; the cranberry topping is especially good with the sweet glaze.
Celebrate the New Year in style 🥂✨

06/01/2026

Wilmax England

What if you treated focaccia as a blank canvas?💡
From there, the only limit is your imagination!
Below is a simple and reliable focaccia-art recipe using an active wheat sourdough starter; a perfect base for your culinary masterpieces.
Ingredients:
🔸600 g wheat flour
🔸460 g water🔸115 g mature sourdough starter
🔸12 g extra virgin olive oil
🔸11 g salt
Method (timings include dough preparation):
1️⃣Mixing the dough (9:00 am)
In a bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, water, salt and active sourdough starter (100% hydration). Do not add the olive oil yet. Mix on low speed for 1–2 minutes until combined, then increase speed and knead for 5 minutes until the dough comes together and becomes elastic. Let it rest for 10 minutes. Then, on low speed, gradually add the olive oil. Once fully incorporated, increase speed to 2 and knead for 1–2 minutes. Transfer the dough to a container and cover.
2️⃣Bulk fermentation (9:15–11:15)
Perform 4 sets of stretch and folds every 30 minutes to aerate the dough and develop the gluten.
3️⃣Proofing (11:15–15:15)
Carefully transfer the dough from the container to a lined baking tray (about 23×23 cm), cover with a cloth, and leave in a warm place for 4 hours. Check the dough occasionally and gently stretch it with wet hands to fill the tray evenly (no need to stretch aggressively). 30 minutes before the end of proofing, preheat the oven to 230 °C with the rack in the lower third.
4️⃣Topping and baking (15:15)
Using wet fingers, create dimples all over the dough and drizzle with olive oil. Now comes the fun part! 🤌Add your favourite herbs, cherry tomatoes, bell peppers, olives or onions, and turn your focaccia into a true edible canvas! Bake until golden brown, about 30–35 minutes. Allow the focaccia to cool slightly in the tray, then transfer to a wire rack.
Create your very own one-of-a-kind edible masterpiece!✨✨

17/12/2025

Wilmax England

Cherry Brownie 🍒
Some desserts captivate not just with taste, but with their sheer aesthetics. This brownie is exactly one of those. An exclusive creation by Nastasya Suslina , it strikes the perfect balance that no sweet tooth could resist.
Ingredients (for a 16 x 16 cm tin):
🍒80 g sugar
🍒2 eggs
🍒70 g flour
🍒15 g cocoa powder
🍒1 g vanilla
🍒A pinch of salt
🍒100 g dark chocolate
🍒80 g butter
🍒100 g cherries in syrup or cherry jam
🍒Extra butter and cocoa powder for greasing the tin
Method:
1. Whisk the eggs with sugar until the sugar dissolves.
2. Combine and mix all dry ingredients: flour, cocoa powder, salt, and vanilla.
3. Melt the chocolate with butter over a bain-marie.
4. Mix the melted chocolate into the egg mixture, then fold in the dry ingredients until smooth.
5. Grease the tin with butter, dust with cocoa, and pour in half of the batter.
6. Drain the cherries and scatter them evenly over the batter. Pour over the remaining mixture and smooth gently.
7. Bake in a preheated oven at 175°C for 30–35 minutes.
8. Allow to cool completely, then carefully release from the tin, trim the edges, cut into squares, and dust with cocoa.
❕ Baking time affects the brownie’s texture. So, use a skewer to check: it should come out slightly moist in the centre.
🍽️Serve and enjoy! The deep chocolate hue pops beautifully against white porcelain, emphasising its richness. Mix, match, and play with presentation: a plate with a diamond rim, a serving tray with Saturn-like rings, and a textured spoon create a complex yet harmonious composition. The warmth of acacia wood adds a cosy touch.✨

09/12/2025

Wilmax England

Kicking off the season of flavour!🎄🎅
Friends, while you’re busy making your New Year plans, we’ve decided to take care of the most important part – a delicious and beautifully dressed festive table! We’re excited to introduce our new series: ! Ahead lies a whole selection of striking recipes, perfect for New Year’s Eve and all the celebrations that follow. Get ready to impress!
🔥 Festive salad with soft chèvre balls and pomegranate seeds
The magic of this salad is all in the presentation! Tender goat’s cheese rolled into little balls and coated in ruby pomegranate seeds look just like Christmas baubles. They instantly turn simple roasted vegetables into the most eye-catching dish on your table!
Ingredients:
🎄350 g Brussels sprouts
🎄200 g pumpkin (butternut or carnival squash works perfectly)
🎄A handful of rocket
🎄Pomegranate seeds
🎄200 g soft goat’s cheese (chèvre)
🎄2 tbsp olive oil
🎄Juice of ½ lemon
🎄½ tsp ground cardamom
🎄½ tsp ground coriander
🎄Salt and pepper, to taste
Method:
1. Prepare the vegetables.
Cut the Brussels sprouts in half and season with salt and pepper. Slice the pumpkin thinly (about 0.3–0.5 cm), sprinkle with cardamom, coriander and a pinch of salt. For even roasting, place the sprouts and pumpkin in separate trays. Drizzle lightly with oil and roast at 200°C for 25–30 minutes, until soft and lightly golden.
2. Make the cheese balls.
Remove the pomegranate seeds. Roll the chèvre into balls around 2 cm in diameter. To coat them, pour some seeds into your palm, place the cheese ball on top and gently press. Тhe seeds will naturally “stick” to the soft cheese. The softer the cheese, the easier this step becomes.
3. Assemble the salad.
Allow the roasted vegetables to cool slightly, then toss them with the freshly washed rocket. Mix the olive oil with the lemon juice and dress the salad. Place the pomegranate cheese balls on top and serve.
This salad looks incredible on white porcelain or paired with the colourful Wilmax collections 🍽 Choose whichever you love most!
Share your signature New Year dishes in the comments – let’s build our festive menu together 💛