Pan-Roasted John Dory with Bay Leaf Oil & Sugar Snap Peas
Top chef Phil Wood shares a versatile and fragrant herb oil to dress up a 30-minute meal. I’ve used it with a fish fillet but it’s incredibly versatile, as you’ll discover.
This vegetarian curry is an Indian classic. ‘Palak‘ means spinach and ‘paneer’ is fresh cheese made from curdled milk. I love this dish for the fun of making ghee and paneer and because we can appreciate the way Indian cooking cleverly layers flavour. Oh and, of course, because it’s so tasty!
Inside-out Chicken Parmigiana – watch this now!
An impressive but easy chicken dish, with classic pub flavours and a little extra pizzazz. It’s easy to prepare ahead, then finish off when guests arrive or the family is clamouring.
Zhoug & Salmon Salad
I love a big meal-sized salad! Flavoured with green chilli paste, this steamed salmon salad is healthy, flexible and easy to prepare.
Salmon & Rockling Poke with Furikake
Poke is a casual Hawaiian seafood salad, served over sushi rice and often topped with furikake, a delicious and versatile condiment.
During a trip to Italy, I spent the day with talented Michelin-starred chef Lorenzo Cogo. His delicate and inspired dish is a pretty assembly of cherry-flavoured pasta, pickled watermelon and ‘sea spaghetti’.
Gang Prik with Steamed Chicken
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. Pla’s message is: don’t worry too much about authenticity, use what you’ve got and keep life simple and delicious
Gang Prik with Stir Fried Kangaroo
If you’ve got Pla Liamthong’s Gang Prik curry paste in the freezer, you are five minutes away from dinner, in this case a kangaroo stir fry. Chef Pla thinks Thai curries are fantastic with kangaroo – she’s a non-traditional cook who thinks ease and flavour are way more important than playing by the rules.
Perfect as a vegetarian main course and just as good as a side dish, my favourite version of Cauliflower Rice is colourful, bountiful and full of flavour.
Kha Nhom Jeen Nam Prik
A warming coconut curry sauce to serve with prawns, rice nooodles and fresh vegetables from Thai chef Pla Liamthong. Soaking the chillies in advance means you get the flavour but the spiciness is dialled right down. This is a kind of ‘training wheels’ curry for Thai kids, building their tolerance to chilli without blasting their taste buds with spice.
Boeuf a la Ficelle
This classic French peasant dish is simple and clean and presents elegantly. The name translates as ‘beef on a string’ because, in the traditional version, the beef fillet is tied and suspended in a pot of simmering stock. Using Thermomix, we can get exactly the same result without any string sorcery.
Chicken Pot Pies
As well as being grain-free, dairy-free and gluten-free these pies from Jo Whitton of ‘Quirky Cooking’ fame are creamy and crispy in all the right places, not to mention wholesome and downright delicious.
Emergency Lentil Soup
Wouldn’t it be good to have a healthy pantry meal always on hand that you could get on the table in 20 minutes? This is that dish. It’s also gluten-free, vegan and super tasty!
Lamb Shank and Barley Casserole
Succulent lamb shanks, the goodness of barley, root veg and greens, and the bright zing of dill oil add up to a sustaining and satisfying stew.
Barolo-braised Beef with Polenta Cremoso
Chef Joseph Vargetto brings us an Italian winner dinner. Red-wine soused beef is caramelised in a pan with mushrooms then Thermomix-braised until it’s melty and succulent.
Thai Beef Ribs with Coconut Rice and Coleslaw
Meat falling off the bone. A rich braising sauce. Coconut rice. A nutty Thai-style coleslaw. This succulent main course is an all-round star.
Pistachio-crusted Lamb Cutlets with Green Tahini Sauce
A crunchy, golden crust encasing juicy and tender lamb, plus healthy grains and a herb-packed sauce: this dish has it all.
Hainanese Chicken and Egg
Chicken is brined, slowly cooked in oil then flashed in a pan. Serve it up and listen to all the swooning people ask you: ‘what on earth did you do to that chicken?’
Lamb Cutlets, Salsa Verde and Lovage Oil
The lamb is delicious but the condiments rocket this dish to a whole other level. Lavish them over chicken, beef, roast vegetables and soup too. An elegant recipe from chef Jesse McTavish.
Mackerel with Pil Pil on Olive Oil Rice
Chef Jesse Gerner puts a new spin on Thermomix risotto by emulsifying cooked rice with olive oil. It’s succulent and delicious and a great foil for poached fish.
Steamed Fish with Eggplant Miso
This recipe takes the classic Japanese combination of eggplant and miso and turns it into a sauce for steamed fish.
Chicken Tart – watch this now!
A few fun tricks come together in this freefrom tart: flavoured pastry, an easy pastry lattice and Thermomix shredded chicken among them.
Steamed Snapper, Heirloom Tomatoes and Burnt Butter Sauce
When chef Jesse McTavish told me he catches fish from his surfboard I knew I had to check it out. The snapper is then steamed in the Varoma and plated with a rustic tomato sauce and burnt butter emulsion.
This rolled beef dish is easy enough to serve for a mid-week meal and pretty enough to present at a dinner party. Steak is rolled with pesto and steamed in the Varoma over stock, which is then the base for a mustard sauce.