A century of De’Longhi

De’Longhi products are the quiet achievers in our homes. Maybe your benchtop features the sleek lines of a De’Longhi kettle or perhaps you toast your toes on a De’Longhi oil heater during the winter months. You might make your morning cappuccino with a De’Longhi coffee machine but the chances are, you’ve never given much thought to where your De’Longhi products came from.

The Early Days

De’Longhi’s Italian heritage is the key to why De’Longhi products look great, perform even better and last long enough to be passed down through generations.

De’Longhi was founded in 1902 in Treviso, Italy; and the company is still headquartered there today. It began as an artisan workshop where high-quality components and finished products were manufactured for other brands.

A New Era

It was not until 1974, that the owner’s enterprising son, Giuseppe De’Longhi, began to transform the company into the De’Longhi we know today.

Giuseppe saw an opportunity to help families stay warm during world’s first oil crisis – so he launched the first product under the De’Longhi name; an innovative new oil heater. The heater was a huge success and was soon followed with a wide range of versatile heaters. The De’Longhi name quickly became associated with innovation, quality and performance.

Throughout the 1970s and ‘80s, De’Longhi branched into kitchen appliances and portable air conditioners, still with the same emphasis on quality and performance. The 1990’s saw global expansion – and in 1993, new ground was broken with the first De’Longhi espresso machine.

It didn’t take long for De’Longhi coffee machines to become the world’s best-selling brand of espresso coffee makers.

The Present

Today, De’Longhi is a global business that employs more than 6,000 staff; it operates 13 production facilities and 30 international subsidiaries, that support sales to 75 countries worldwide. De’Longhi also owns the Kenwood appliance brand, and the right to manufacture Braun household appliances.

A far cry from the little workshop in Treviso. But, surprisingly, the company is still a family-run business. De’Longhi’s Chairman is Giuseppe De’Longhi – the man who had the vision to take De’Longhi from its artisan roots, to global leadership. Giuseppe’s son Fabio is the company’s current CEO.

De’Longhi has always been recognised for excellent design and performance. And, it’s not hard to see how these qualities are linked to De’Longhi’s Italian heritage. Style and quality are deeply rooted in Italian culture and encapsulated in the idea of the ‘bella figura’.

The bella figura is a concept that’s hardwired in Italians and hard to explain to outsiders. Directly translated ‘bella figura’ means ‘a beautiful figure’. While style is important, a bella figura is also about courtesy, commitment, pride and attention to detail.

So, next time you’re making your morning cappuccino, perhaps you’ll pause for a moment to enjoy the clean lines and high performance that come with a century of Italian passion for quality and and commitment to style.

Next Article

Anzac Cookie Recipe

Anzac cookie ingredients

Rolled Oats – 1 cup

Plain Flour – 1 cup

Brown Sugar – 2/3 cup

Shredded Coconut – 2/3 cup

Unsalted Butter – 125g

Golden Syrup – 2 tbsp

Bicarbonate of Soda – ½ tsp

How to make Anzac Cookies

1. Add the oats, flour, shredded coconut and brown sugar to a large mixing bowl and mix together using a wooden spoon.

2. Use a frying pan and a medium to low heat to melt the butter. Mix in the golden syrup and bicarbonate of soda and stir/heat until fully melted and slightly frothy.

3. Pour the butter, syrup and bicarbonate of soda mix over the dry mixture and stir with a wooden spoon until all the oats are covered.

4. Once the mix is cool, pat the mixture into cookie shapes roughly 4cm in diameter and 1/2 cm thick. Place into your De’Longhi Multicuisine with roughly 2 cm space between each cookie (they will expand as they cook).

5. Set your Multicuisine to bake (the small cake symbol) then use the plus and minus buttons on the right of the machine to set it to 12 minutes bake time. If you do not own a Multicuisine, preheat your oven to 170 degrees and bake for 12 minutes or until golden brown.

6. Use tongs to remove cookies from the Multicuisine and place on a plate to cool. Then make yourself a nice cup of Earl Grey tea and enjoy!

Next Article

Australia's Love Affair With Coffee – A Brief History

Australia is renowned for many things. We are home to good cricket, great weather, superb beaches, world-class surfing, and the Great Barrier Reef - to name just a few. But in recent years, our booming coffee scene has started to gain almost as much international attention as our more established charms.

So where did our vibrant coffee scene come from?

Like so many good things in the Lucky Country, it began with a handful of hard-working entrepreneurs - including two hard-working brothers from Greece. The Andronicus brothers established Australia’s first coffee shop in 1910, on Sydney’s George Street. They imported Australia’s first Italian espresso machine, and started a coffee roasting business, importing beans from Arabia, Africa, India, Brazil and New Guinea. The business thrived, and they traded through the Depression and two World Wars, eventually selling the business to Nestle in 1986.

Coffee culture really hit the mainstream with an influx of Europeans after the Second World War. During the post-war years, independent Greek and Italian cafe's sprang up throughout Sydney and Melbourne, catering to European migrants seeking an authentic coffee experience.

Today there are independent coffee shops and roasters all over Australia. In fact, 95 per cent of the 6,700 cafe's and coffee shops in Australia are independently owned – and no one company has a dominant market share. This is in stark contrast to the coffee scene in the USA or the UK, where chains like Starbucks and Costa Coffee rule the roost.

With its multicultural roots and independent outlook, Australia’s coffee scene is the ideal meeting point and a melting pot for our vibrant and diverse society. From kid-friendly coffee shops to hipster hangouts, there’s truly something for everyone. The growing trend towards remote work means that your local cafe' is likely to have more than one freelancer tapping away at a laptop while enjoying the convenience of caffeine on tap (WiFi is of course, a must).

One of our most famous exports, Hugh Jackman, is an ambassador for World Vision Australia. Inspired by a young coffee farmer he met in Ethiopia; Hugh launched the Laughing Man Cafe' in New York, to support farmers in developing countries. The Laughing Man Cafe' serves Australian-style coffee to appreciative New Yorkers. Meanwhile, Aussie-style coffee shops are taking root in London – some even serve Lamingtons and Anzac biscuits.

As Australian coffee takes the world by storm, maybe we should take a moment to sit back and appreciate our brilliant baristas and bustling pavement cafe's – we are a lucky country indeed.

Next Article

Easter Recipes

There’s so much more to Easter fare than chocolate eggs and hot cross buns. To prove it, we’ve brought together some of our favourite Easter recipes for you to try at home.


Why should the kids have all the fun? These sophisticated Easter treats will impress your dinner party guests or loved one.

Taralli Dolci Di Pasqua

These sweet little donut-shaped cookies come from Southern Italy, where they are traditionally eaten at Easter (Pasqua is the Italian word for Easter). With their citrus and vanilla flavours, they make a refreshing change from chocolate over the Easter period. They’re also perfect for dipping in your coffee and you’ll love how pretty they look arranged on a platter – so very Instagramable!

Get the recipe

Chocolate Mousse Eggs

Create a truly decadent dessert that looks as delightful as it tastes. These chocolate egg cases are created by dipping balloons in melted chocolate, then allowing them to cool. Once cooled, the chocolate ‘eggs’ can be filled with almost anything – but a smooth and creamy chocolate mousse certainly gets our vote. After all, you can never have too much chocolate - especially at Easter!

Get the recipe


Kids already overdosed on chocolate? Here are some chocolate-free Easter treats that will have your little people jumping for joy.

Rainbow Easter Eggs

Try these rainbow jelly eggs for a colourful, off-beat Easter treat for the kids. They will require a trip to the shops, plus 24 hours to chill once they’re made - so don’t leave them until the last minute. We’ve found a great video that shows you how to make them – just substitute the American Jell-o for an Australian brand.

Video: how to make rainbow Easter eggs

Yoghurt-Dipped Strawberry Carrots

Give your little Easter bunnies (or yourself) a healthy treat, with these yummy faux carrots. All you need are strawberries, yoghurt, orange food colouring and wax paper. Ten minutes to assemble, 20 minutes in the freezer, and you’ve got a healthy, frozen, Easter-themed treat that the kids will love.

Get the recipe


Need an Easter treat that will appeal to everyone, from the kids to Auntie Beryl? Look no further with these Easter recipes that are perfect for entertaining.

Chocolate Nests

This is a lovely simple recipe to make with the kids, or whip up to take to the office for an Easter morning tea. You can fill your chocolate nests with chocolate eggs or fluffy chicks. Just be sure to make plenty of them – they’re bound to be popular.

Get the recipe

Easter Truffles

Deliciously smooth and rich, truffles are a lovely alternative to Easter eggs. We’ve found some colourful options that would make a beautiful eye-catching centrepiece for your Easter table

Try these Rainbow Easter Egg Truffles, decorated with colourful smarties for an easier option. Or, if you’re feeling more ambitious, you could go all-out with these luxurious, white chocolate Marbled Easter Egg Truffles from Better Homes and Gardens. Either way, your colourful Easter truffles are sure to be a hit.

Image credit: themondaybox.com

Next Article

How to choose the perfect non-dairy milk for your coffee

In today’s world, we’re spoilt for choice - and no more so than when it comes to coffee. With a dizzying array of coffee styles already on offer, we now have a multitude of alternatives to cow’s milk to choose from. But do non-dairy alternatives make a perfectly rich, satisfying coffee? How can you make sure that your non-dairy coffee is as delicious as the dairy milk variety?

If you’re keen to enjoy your daily latte or flat white - but not keen to drink cow’s milk – we’ve put together a handy guide to the best non-dairy milk for your coffee.


If you love your full cream, milky coffee, it stands to reason you need a richer, creamier non-dairy milk. With this in mind, soy milk, cashew milk or coconut milk are going to be your best bets.

Soy milk
Soy milk is nutritionally like dairy milk, being high in protein and carbohydrates. There’s some debate about whether soy milk is healthy or not, since high quantities of soy milk deliver phytonutrients that may mimic some hormones. Regardless of your view on soy milk’s health properties, it goes extremely well with coffee, adding a delightful nutty flavour and blending well, with a creamy mouth feel. Purists may not like the relatively strong aftertaste.

Cashew milk
Cashew milk is high in minerals and healthy fats, making your coffee rich, thick and creamy. Cashew milk is going to be hard to find at your local coffee shop, but it’s relatively easy to make your own cashew milk at home. It blends well with coffee, and has a milder aftertaste than soy milk.

Coconut milk
Rich, thick and creamy, coconut milk is high in healthy saturated fats, and has a texture like cream or full-fat milk. Coconut milk also blends well, without splitting or curdling in the cup. For these reasons, coconut milk is gaining in popularity across Australia as the perfect complement to coffee.


If your regular order is a skinny cappuccino, or a long black with a dash of hot milk; you might want to choose a lighter kind of non-dairy milk. If so, you should consider Almond milk or rice milk.

Almond milk
Almond milk is increasingly popular, thanks to its health benefits and nutty flavour. It’s around 50% less calorific than cow’s milk and as a result its popularity is growing and you’re more likely to be able to find it at your local coffee shop. Be aware however, that almond milk isn’t as rich in protein or the good fats found in ‘unsqueezed’ almonds. You may also find that some almond milk has added sweeteners in it which ends up defeating the object of it being low in calories.

Unfortunately, almond milk is harder for your barista to work with, often splitting from the coffee; which means you may find a layer of foamy milk at the top and a layer of watery coffee at the bottom. Cross your fingers that your local barista has mastered the art of steaming almond milk without splitting it!

Rice milk
Rice milk is low in protein, which means that you’re never going to get a decent foam on your cappuccino. On the plus side, it doesn’t have a strong taste to interfere with the delicate flavour of your boutique coffee blend. Rice milk is also very low in fat, making it ideal for the health-conscious coffee lover.


As our milk preferences evolve, baristas have a challenge on their hands, as they learn to grapple with new milk varieties and how they interact with coffee. The acidity and high temperature of espresso cause it to act as a coagulant, making many non-dairy milks split in the cup. Nevertheless, discerning coffee-lovers expect to get a great coffee, whatever kind of milk it’s served on.

To the rescue, a new generation of non-dairy milks. One innovative Australian company, MILKLAB, is working with baristas, roasters and coffee technologists, to create non-dairy milks that blend beautifully with coffee. Australia is one of the most sophisticated coffee markets in the world, so perhaps it’s only natural that we should see this kind of innovation coming from our corner of the globe.

Next Article
View More Articles
Submitting... Please wait.
Thank you for submitting your entry.
Back to De'Club