All Recipes

  • I first made this soup for a friend who wasn’t well and needed a chicken soup cure! I can’t promise this soup will cure all ills but it is simple and nourishing with comforting tones and a cheery promise of sunshine. These flavours and textures remind me of suburban Chinese restaurants, though I don’t at all pretend my version is traditional. I make my own creamed corn but you can also use tinned. As with all homemade dishes, the quality of the ingredients shines through. Great chicken and stock will make a big difference to the end result.
  • Ah, Anzac Crack, one of the best desserts ever! This extravagant dressing up of a classic Aussie favourite starts with a biscuit base, tops it with a caramel filling, then a passionfruit jelly and - just for good measure - chocolate mousse
  • When I think ‘vegetables’ and ‘comfort’ it’s not long before I think of creamed corn. Once heated, the starches in corn kernels thicken, turning the mixture into a creamy yellow custard. It’s delicious by itself with butter, as a side dish for sausages or grilled meats, and as a comfy bed for roasted or steamed vegetables.
  • A good matzo ball (in my opinion) is fluffy and has some texture. That's why I make my own matzo meal so I can keep some larger crumbs, and I beat my egg whites separately. My radical intervention is to add a few Vietnamese flavours, inspired by pho noodle soup
  • I recently had the pleasure of joining Miznon chef Afik Gal for a hummus workshop / worship at the Mount Zero factory in Melbourne. We were joined by 20 or so hummus acolytes with a passion for perfect puree. Afik made a batch of hummus in a mortar and pestle and another big batch in the Thermomix. One of his main messages was to make hummus that you think is delicious, adjusting lemon, salt and consistency as you go.  This is Afik's recipe but this is your hummus!
  • I am a huge fan of Alice Zaslavsky. You may have already seen her Cheesy Quinoa Bites and excellent chat on feeding kids on my site! I'm now also enjoying diving into her magnificent book, In Praise of Veg. This recipe is from there. Alice doesn't write Thermomix methods but she certainly knows her away around a TM and heartily agreed with me when I pointed out that this beetroot and cauliflower soup is made so much easier when the Thermomix is used to help with prep!
  • Fun to make, enchanting to serve and lovely to eat, this brioche-style bread is an all-round win. Making the interlocking heart shapes can be a little challenging but who said the path of true love should run smooth?
  • This magical lemony tahini saucy magnificence is brilliant with roast veg salads but it’s also incredible over grilled meats, dolloped into pides or sandwiches, or over other salads.
  • During lockdown, when I was shopping for my parents, they always put kohlrabi on their shopping list. This tart, earthy yet slightly sweet member of the cabbage family isn’t a vegetable I often bought, but I started getting one for them and one for me, gaining a new appreciation for it along the way.