All Recipes

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    I’m a total sucker for dark chocolate and chilli. I also love peanut butter, so this combination pushes all my buttons, and when it’s presented in such a pretty package, I am completely jelly-kneed.
  • 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
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    Aligot is a French-style mash that doesn't quite know if it's cheesy mash or potatoey cheese. Think equal quantities of dairy and spud combined in a wonderful romance. It's ooey-gooey delicious and you need it in your life...though probably not every day!   
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    This is cheesemonger Anthony Femia's favourite dip! Anthony reckons it's a great one to eat on the couch while watching sport on TV. Keep it simple with crackers and crudités or take it to the next level with buffalo wings. Of course, it's just as lovely to eat at the table, before or after dinner
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    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
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    It was heap of fun to visit Ratio Cocoa Roasters to make these delicious truffles. The mixture of dark chocolate, orange and cardamom is incredibly seductive and exotic. The pistachios add crunch and reinforce the Middle Eastern flavour profile. Enjoy them for Easter, yes, but any time of year is good for chocolate
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    Chef Shaun Quade from Melbourne’s Lûmé restaurant makes a playful corn and crab dish: it's textural, beautifully balanced and something of an adventure to eat
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    What a cheeky idea to add vodka to a hearty pasta sauce. The vodka brings another dimension, a mysterious tang and heady lift. When you think about it, tomatoes and vodka already made friends in Bloody Marys, so it’s not even that strange.
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    Risotto is a Thermomix classic! It's one of the first dishes many people see when they encounter Thermomix and it's a reliable stand-by for easy dinners. When I first got my Thermomix (back in the misty days of 2008) I made a lot of risottos, so many that I got a little jaded. But it's time to reignite the risotto spark. With a few tweaks to the method and a little makeover of the accompaniments, risotto turns from stand-by to star!