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    Inspired by the herby freshness and spicy kick of Vietnamese food, this salad pairs tender lamb with fresh, healthy crunch. A jaunty pineapple marinade is magicked into a fab dressing to tie it all together
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    I just love these jiggly, silky, buttery tarts with their silk custard filling encased by crisp, shortcrust pastry. They're a Hong Kong classic, a favourite for yum cha feasting and really easy to make at home. Chef and cookery teacher Tony Tan has kindly allowed me to share this recipe from his book Hong Kong Food City and adapt it for Thermomix
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    This savoury steamed egg custard is such a satisfying, comforting dish and one that is endlessly adaptable. Tony says he rustles in the refrigerator and pantry and puts in just about anything he finds.
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    Slow-cooked chicken in 30 minutes? Sounds crazy, right? But that’s what we get with this Mexican chicken: after just half an hour, you end up with shredded chicken that looks and tastes like it’s been slow-cooked for hours. Serve it with your own tortillas and a vibrant salsa and you’ve got a simple but special meal on your hands.
  • Making my mornings manageable and keeping their tummies sated and brains concentrated throughout the day.
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    My recipes are about great dishes and satisfying meals but they're also about building a repertoire of skills and techniques. Curing and smoking the fish for this delicious salad is sure to spark your own ideas for curing and smoking other ingredients and partnering them with other fresh produce.
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    My own version of the classic Aussie burger starts by grating fresh beetroot into kangaroo mince before layering it up with other favourite flavours. So good!
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    These are my go-to bread rolls for burgers, barbecues and school lunches. I love how easy they are: once the dough is kneaded, you shape the bread, pop it in a low oven and then crank it up. That is, you don't touch the bread again until it's fluffy and hot and ready to rip into!
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    Sometimes a classic dish, loved for centuries, seems as though it was conceived precisely for the Thermomix. That’s the case with Vitello Tonnato, a venerable Italian meat platter, made by layering poached veal with a tuna sauce. It’s so easy to poach the meat in the Thermomix and then use the flavoursome poaching liquid as a base for the sauce.