- In its most simple form, this is a yoghurt soup that’s thickened with rice. In the traditional version, chickpeas are incorporated into the soup - I’ve turned them into a golden topping instead, brightened with kale and chilli. I get really excited about reworking simple ingredients for new pleasures. The components of this dish are humble and modest but each finds new potential in this recipe, and thus new opportunity for diner pleasure.
- Crazy times call for BAKING CAKE. This beautiful grain and nut cake is a true favourite of mine and lockdown is definitely permission to eat cake whenever you want. So simple to make yet so unusual in flavour, this two-fruit cake is based on buckwheat and almonds, while bay leaf adds a subtle herbaceous fragrance. The cake is gluten-free, so long as the baking powder used is gluten-free too. Served with tea, it’s a nourishing, sustaining feel-good cake.
- Everybody needs a simple chicken soup in their repertoire: this one is warming, sustaining, nurturing and nourishing. Steaming a whole chicken in the Varoma is brilliant for all kinds of reasons. Firstly, the chicken juices drip over the vegetables and into the mixing bowl, flavouring everything and forming a healthy broth at the same time. Steamed chicken also remains incredibly juicy. It’s a really clean way to cook too, with very little mess to deal with at the end – love you, Thermomix!
- I tasted a peanut butter miso cookie at Falco Bakery in Smith Street, Collingwood, and instantly knew I needed to recreate the recipe at home. I absolutely love the sticky chewiness of the peanut butter underlaid with the salty funkiness of the miso. The flavours are as round as the biscuit!