Father’s Day doesn’t have to mean power tools, sixpacks of beer and random golf gifts. I’m much more about the food, so hopefully any fathers in your life are too! Here are some ideas for treating Dad at any time of day: there’s breakfast all the way through to a nightcap. Of course, a Dani Valent membership is a gift that will bring any Thermomix-loving dad joy and inspiration for a whole year (and great stuff for you to eat, natch).
Ready to start cooking? Join here!
Happy cooking and happy Father’s Day!
Breakfast in bed
Lunch or dinner for Dad
Chef (and proud dad) Shane Delia’s fancy roasted Cauliflower Hummus pairs brilliantly with sauteed spiced beef mince. It’s lovely with Turkish pide.
A fresh and funky seafood salad from Shane Delia. These grilled prawn kofte are partnered with funky basturma (air-dried beef) and purslane but you can just as easily use prosciutto and baby spinach – I love the flexibility of this salad and Dad is sure to fall for it as well.
Melbourne based Thai chef, Pla Liamthong‘s southern Thai curry paste can be used in stir-fries, jungle curries and (as here) in an unconventional coconut curry with chicken, bamboo shoots and – what? – chick peas. She makes it for her husband because he wants extra protein! Pla’s message is: don’t worry too much about authenticity, use what you’ve got and keep life simple and delicious.
Dad will be so impressed if you make this rolled beef dish for Father’s Day. Steak is rolled with pesto and steamed in the Varoma over stock, which is then the base for a mustard sauce. It’s a great spin on porterhouse!
It’s a sauce, it’s a dip, it’s heaven in a bowl. 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.
We start with a basic mayonnaise recipe then flavour it with smoked Mexican chillies. After that, I show you how to clean and cook calamari – it’s so good with this mayo.
Two recipes from Grant Achatz, the legendary US chef who brought us edible balloons: dark, fluffy pretzels and golden, crisp pierogies. Both are lovely and best eaten with hot mustard. Just in case Dad wants to spend Father’s Day in front of the box, he’ll be pretty happy with this couch potato delivery!
Inspired by sauce running down my elbow at Momofuku in New York, the creation of these steamed bao for Thermomix has been a tasty victory. The bao are fluffy fold-over pouches and they’re filled with ginger-marinated duck, fresh vegetables, a lusciously punchy sauce and shatter-crisp duck skin.
I reckon this recipe should come with a warning: make it once and your tribe will clamour for it over and over again. Luckily, the pork can be marinated and frozen, or even roasted and frozen, so pork buns never need to be far in your future.
Christy Tania leads us through part two of her dessert masterclass – and this Choc Top is the reward. You won’t believe that something so impressive appears from your own kitchen!
Chai is one thing but wet chai takes it to the next level! We first make a spiced tea mix then jumble it together with honey and fresh ginger, lending sweet, zesty notes and a dewy dampness to the classic brew base. The rum-spiked version will be a Father’s Day hit!