My first experience of Thermomix was when I was approached by a Thermomix Team Leader in 2014 or 2015 to do a choux pastry class for her team of Consultants. At the time, I didn’t have a Thermomix and didn’t have much of an idea of how it worked. But I said yes because I had heard of the brand and was curious. I’d always thought of it more for savoury as opposed to sweet. But knowing its functionality – and we are talking about the TM31 back then – I thought that, by principal, choux pastry should work in Thermomix. So, I said I’d do it.

I’d been travelling up to the day before the class, so I only arrived 5 hours before it was set to begin. I got there, looked at the Thermomix and said “Ok, show me what you can do!” And I was so surprised because it was totally amazing – way more than I imagined. I didn’t know Grace (the founder of Thermomix in Australia) was there – I didn’t know who was there but I was so amazed I couldn’t stop talking about ‘him’ (I gave him a name, ‘Harry’). They kept saying “you don’t have to sell us a Thermomix, we’re Consultants!” but I couldn’t stop raving because I’d only know him for 5 hours and it was incredible. Grace came up to me at the end of the presentation and said, ‘You don’t have a Thermomix. We’re going to change that!’ That was my TM31 – and that guy is still with me, working every day in my kitchen. I also now have a TM5 and TM6. I use Thermomix for everything – chocolate sculpture (modelling chocolate) straight from chocolate, without any fillers like corn syrup, for ganache, crème anglaise, sorbet and ice cream from start to finish, almond meals. Quite basically, everything.