Healthy Thermomix Recipes & Cooking Videos | Award-Winning Author

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Talking Coffee on the Today Show

While the quality of Australia’s coffee has skyrocketed in the past 20 years, what we pay for it hasn’t. Our $4 lattes are leaving producers struggling – and prices may have to soar. I wrote a feature article on the coffee industry for Good Weekend magazine’s Food Issue, and spoke about the story on Nine’s Today show.


Entertaining with Dani Valent Party

Radio Chat – I Chat ‘Death of the Dinner Party’ on 3RRR’s Eat It

I dropped into 3RRR’s weekly Eat It show to talk about dinner parties – if we have them, how do we do them, and if we don’t, what’s stopping us? This is a pretty big topic that I’m diving into with great interest. We also preview my new Signature Dish Series, exclusive behind-the-scenes events in top restaurants.



Truffle Hunting

I’m always on the hunt for my next food adventure so when I had the opportunity to go truffle hunting, I jumped at it with careful hands and an excited heart.


Chicken Liver Pate – Charlie Carrington

Chicken liver pate is nutritious and inexpensive – we should all be eating more of it! And now we all can because we have this super simple and delicious recipe from chef Charlie Carrington. Traditionally, pate is tricky and time-consuming. This method is fast, simple and foolproof. I know you’re going to love it.

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"I love leading people to great food experiences whether it's at home, a restaurant or on the road. My recipes, videos, events, restaurant reviews and journalism are all about sparking tasty adventures."

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This week's new recipe and video at is the surprisingly simple, silky and delicious Chicken Liver Pate from @charliesatlas. This is a Thermo-genius recipe - a lot of chefs love their #Thermomix because it's a great blender but Charlie goes a lot further, making the most of the capacity to heat and stir at the same time 💡 He's a creative and talented chef and it was a pleasure to hang out with him at @prahranmarket and cook. Pate is economical, nutritious and makes the most of an underloved part of the bird - wins all round. Thanks to my A-team: @jakereederphoto @declanoppenheim @jules_mckie 👏👐🙌 And thanks to @glenntebble @gthomewares for the new range of lovely plates. ...

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My cover story in today's @goodfoodau is about the reasons people don't entertain more. What are the blocks? What are the solutions? Can we bring back the dinner party? #comefordinner **** REPOST Why don't we say 'come dine with me' as often as we used to? @danivalent is on a mission to save the dinner party from extinction. Polish your cutlery and take the pressure off with these 10 stress-free dinner party themes and 50+ easy entertaining recipes #linkinprofile. It can be as simple as smashing your own avo, to this Melbourne student supper club inspired by @chefstablenetflix pic: @scottmcnaughton #dinnerparty #dinnerpartyideas #easyentertaining #entertainingathome Reposted from @goodfoodau ...

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Chefs at work: @mrniland @perrychef and @chef_andrewmcconnell plating up salt-baked hapuka during the launch lunch for Josh Niland's game-changing #thewholefishcookbook at @supernormal_180 earlier this week. ...

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Join me and just nine other people for a behind-the-scenes insider experience to launch my Signature Dish Series, a new monthly event that takes participants into restaurant kitchens to learn from leading chefs (and eat snacks and drink wine😊). We're kicking off at @vuedemonde and it's going to be amazing. Link in bio to find out more and secure tix. Thanks @jakereederphoto @declanoppenheim @gregelmsphoto for the tasty vid, especially that butter basting beauty shot 😍 ...

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I've just launched a new monthly event called Signature Dish Series 😃 Join me for the first one at @vuedemonde on October 8. Chef @hughsallen will welcome you and just 9 other people into his restaurant kitchen for a unique behind-the-scenes experience during the afternoon when the restaurant is closed to the public 🕵️‍♀️ You'll learn how to make this signature marron curry with wattleseed damper. You'll be able to ask any questions you like. You'll get an insight into how great restaurants work. Oh, and you'll get snacks, wine, the recipe and goodies to take home 🎁 Unique. Fascinating. Educational. Fun. Link in bio. Pic @gregelmsphoto ...

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Dulce de Leche Espresso Martini! I’m always looking for new spins on classic cocktails and this one is super fun! The idea comes from saffron farmer @bygamila who starts with saffron-infused dulce de leche, then takes it on an espresso martini adventure. The caramel notes of the dulce de leche and the dark rum combine beautifully here, and the bitterness of the coffee cuts through a treat. As you’ll see in the video, we have a ‘cocktail race’ between shaker and @thermomixaus. You know the good thing? Everybody wins because we all end up with martinis! Pic @jakereederphoto @declanoppenheim Styling @jules_mckie Location @prahranmarket 👏 ...

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Have you made my Butter Chicken? One of my members, Mandy, has a daughter who calls it "the best dinner ever in the whole world". Can't really argue. Link in bio 😃 ...

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Sprung bad eating caramel straight from the jar... This week's new member recipe at is Dulce de Leche, the milk caramel that takes hours of stirring in a pot or you can just kick back while your Thermomix does all the hard yards. If you're not a straight-from-the-jar person (?!) you can also layer up Dulce de Leche in celebration cakes, set it in tart shells, drizzle it over pancakes, waffles or ice cream, and dip churros into it. Plus next week I'll show you how to use it in a cocktail! ...

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What the actual is going on with brunch in Melbourne when this is what a poached egg brekkie dish looks like? Salmon rillettes, a perfectly cooked just-pink mini fillet of salmon with textbook crisp skin, caviar, three different creamy saucy bits, a pickle...An exceptional balance of flavours, textures and techniques for $20-ish at @ascotfoodstore, an unassuming neighbourhood cafe. Respect @chefdavestewart, nice place you got there. ❣️ Melbourne ...

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Genfo! Today's new recipe and video at is an Ethiopian barley porridge with berbere butter. It's such a great dish - we mill whole barley into barley flour, cook it up into sustaining porridge then drizzle it with spiced butter. It's SO GOOD! Berbere is a complex key to Ethiopian and Eritrean cuisine: a bit of a kapow and a lot of fragrant subtleties. There are heaps of great ways to use it (spicy garlic bread! berbere corn!) and I've shared a bunch with my members today. You can also garnish genfo Aussie-style with fruit and yoghurt - it's gluten-free and very adaptable. ...

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More reasons to love Melbourne: 3D-printed chocolates at @fed.square @tokyotina_ #sensoryunderground temporary restaurant underneath Federation Square, and accessible via Platform 13 at Flinders Street Station. You don't need a Myki but you do need a ticket. The meal is an exploration of what we might be eating in 2045: crickets, nose-to-tail, tinned food and technology-driven eats like these gorgeous 3D-printed chocolates. The event is part of the #anythingbutsquare festival. Tickets: ...

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