I love Thermomix and I love restaurants. Thermomix Restaurant Club is a way of bringing these two passions together and sharing them over a lovely meal in a top restaurant. It’s a great excuse to catch up, frock up and enjoy great Thermomix cooking. I host the events and the chefs create a menu especially for us, using Thermomix in every dish. Diners are treated to a five-course degustation dinner with matched wines and a question-andanswersession with our chefs. We hear their thinking behind the menu and the way they use Thermomix in their professional kitchens. There’s also the opportunity to ask questions – and take some cheeky selfies! To ensure the night need never end, guests even go home with recipes for some of the dishes they’ve enjoyed.
- 26-page eBook
- 12 recipes
- dishes from Daniel Wilson (Huxtable, Melbourne), Sean McConnell (Monster, Canberra), Pierre Roelofs (Melbourne), Mark Best (ex-Pei Modern, Sydney), Philip Johnson and Simon Palmer (E’cco, Brisbane), George Calombaris and Alex Xinis (Hellenic Republic, Melbourne)
- entrees, mains and desserts served in some of Australia’s best restaurants
- highlights include 72-hour beef short rib with spiced butter & tuna tartare with miso-cured egg yolk
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