Thermomix: Creating something incredible is not just any ordinary cookbook. It’s a celebration, and marks the milestone of 20 years in Australia by telling the story of founding and building what is ‘Thermomix’ today. We share the journey through Grace Mazur’s personal stories, anecdotes, and recipe introductions and through the mouthwatering recipes themselves, which each have their own story to tell.
Our brief was to tell the story in recipes. So, we reached out far and wide in our community and collated the best of the best. You’ll find many of the classics, given a new celebratory twist, as well as brand new recipes which showcase the ease, versatility and efficiency of Thermomix in helping you to seamlessly create practically anything you could wish for in the kitchen. Whether you’re feeding a crowd or keen to simply enjoy something delicious because you can with Thermomix, the recipes in this book will rise to the occasion. Each one fit for a celebration and spanning a diversity of effort levels, you’ll find something for everyone and every moment.
This is one of our all-time classics in the Thermomix community. There are few people who haven’t whipped up this super simple, winner of a recipe for one special occasion or another. We knew it had to go in, but as such as well-known recipe, we also knew it needed it’s own special twist. Our recipe development team slaved over this recipe (poor us – we were having to be the taste testers!) to get it just right. This latest version includes a whipped ganache and a raspberry jelly for extra ‘wow’.
Smoked salmon brioche with crème fraiche and dill
Perfect breads and doughs are so seamless with Thermomix – and so easy to clean up after now that we have pre-clean mode too! They make up a massive part of our story too as mastering bread was something Grace Mazur, our founder, set her sights on from the early days. This buttery, indulgent brioche is a total winner for brunches. Make some perfect poached eggs to have alongside it too. With Thermomix, you can have it all.
Chilli crab with coconut rice & sambal
By Mark Labrooy from Three Blue Ducks
We’re so lucky to have such a beautiful community of Thermomix lovers in leading chefs and foodies from around the world. They love Thermomix and we love what they create with it. This recipe from Three Blue Ducks chef, Mark Labrooy is testament to that. Packing an incredible flavour punch and the perfect balance of spicy, sour and sweet, it tastes like it’s been made by an award-winning chef, but actually – you can do it at home, and with only 30 minutes prep time. It does come with a warning though: “Don’t wear white while you’re eating it!” Mark says.
Aperol Spritz sorbet
In the early days, the number one reason people wanted to buy Thermomix was to make sorbet and ice cream. That ‘wow’ when you mill the icing sugar and one minute later, you have sorbet is still such a key moment in a customer’s journey with Thermomix. It’s the realization that you truly can make amazing food while saving time and money in the kitchen. So, of course, we had to include a new sorbet for everyone to try and get excited about. This Aperol Spritz sorbet is it. One for celebrations to enjoy as a dessert or even in small serves in place of a cocktail or palette cleanser when entertaining, it looks and tastes the part.