Innovations that inspire

If you were to make a list of the innovations you use personally, and have changed your life… what would they be?

For our long-standing brand ambassador, Shannon Bennett, innovations in kitchen experience technology have allowed him to bring his passion for cooking to life in both his restaurant and home kitchens.

As one of Australia’s most respected chefs, Shannon is best known for his restaurant success with his award-winning Melbourne restaurant, Vue de monde. With his career now taking him well beyond the kitchen and chef whites, Shannon says he still craves the same level of commercial technology found in his restaurants when whipping up dishes with friends and family, and Miele allows him to experience this in his home.

Working with Miele for over 10 years, Shannon says inspiration really comes from the core Miele values of technology and classic, timeless design. “The design is incredibly important in that it integrates so well into home décor [and] it sends a very important message about sustainability – you’re not putting something into landfill in 10 years’ time.”

Shannon’s appreciation for Miele lies in its ability to not only make life a lot easier, but exciting, allowing anyone to give dishes (and their own kitchen at home) that “little polish or touch”.

“If you’re doing something that’s wanting that little extra edge, Miele appliances can give it to you,” he adds.

Shannon Bennett’s Honey crème brûlée:


500g cream

120g egg yolks (approximately 6 yolks)
1 vanilla bean
50g honey
Castor sugar


  1. Place the cream and the scraped vanilla beans into a mixing bowl and Steam at 100˚C for 2 minutes.
  2. In a large mixing bowl, whisk the eggs and honey until slightly pale. Pour the cream mixture over the eggs and whisk to combine.
  3. Place the brûlée dishes (uncovered) onto a perforated steam tray. Select Combination Mode. Select Conventional at 120°C + 20 minutes + 60% moisture.

To serve

  1. Pour castor sugar evenly and very thinly over the top of the brûlée.
  2. With a blow torch, caramelise the sugar; caramelise until the top of the brûlée is evenly coloured.

Hints and tips

  1. We have used 150ml brûlée dishes, 12cm x 3cm, cooking times may need to be adjusted slightly if deeper dishes are used.
  2. This recipe can also be steamed by placing the brûlée dishes onto a perforated steam tray, Steam covered at 90˚C for 20 minutes.