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Fixing a fault

words by Geoff Slattery

In our latest issue (Spring/Summer) we included Lesley Russell's delicious recipe for a foolproof sponge
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A new kid on the block

You’ve been introduced to our marvelous team of creative cooks and Thermomix evangelists over the last few weeks:
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A fruit sponge or cobbler

My mother loved cooking desserts, probably, I guess, because she received so many standing ovations
Reader's Recipe

The search for the perfect muffin

The search for the perfect muffin is one of my constants—not to make myself, that’s easy, and made easier with the Thermomix
Reader's Recipe

An Oldie and a Goldie

Peas and ham are the ultimate food partners, most particularly when the peas are split
Reader's Recipe

Sizzle

It’s easy to look to the Thermomix for only the tough jobs—those times when it cooks, whirrs, steams, and pulverises.
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More On Chillis

The joust between O’Keeffe and Bhogle is pretty much the discussions had between me and our head chef
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The Recipe Trail

Conceiving, testing and tasting recipes for TMix+ reminds me of my old life as a restaurant reviewer
Reader's Recipe

Crunchy Granola

We’re a committed lot at TMix+ headquarters when it comes to the Thermomix
Offbeat

What is spaghetti alla chitarra

The Italians are great ones for imagery when it comes to naming pasta: think orecchiette (little ears), penne (quills), capelli d’angelo, (angel’s hair), farfalle (butterflies)
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Cooking Pasta In The Thermomix

The pasta cut in half; dropping the pasta through the lid; waiting for the sauce; ready to eat
Essays

Eating for Life

Jemma Gray has always been inspired by cooking and sharing the spoils of her kitchen. Now she is doubly inspired to share food and recipes with a health-inspiring bias.
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Poppie Does It Again

Geoff Slattery discusses the history of Halloween, and how our video star Poppie Leonard has created a new recipe for the Thermomix—with her mum, Yolaine Corbin.
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Poppie’s yoghurt cake

All the ingredients are based on re-using the 200 grams yoghurt pot, to keep it simple for kids
Essays

What is French food?

words Edward Behr

In an excerpt from his new book, a renowned American food writer reflects on where French food has come from—and where it’s going.