Issue #5 of our much-loved Thermomix Everyday Magazine is our biggest and best yet. Celebrating our 25th anniversary of Thermomix® in Australia, we’ve packed in more recipes than ever, alongside the community stories and tips we all love.
Our 25th anniversary issue, we’re celebrating the ‘Then. Now. Always’ legacy of Thermomix®. Be sure to check out our ‘Best of…’ chapter, which showcases our most loved recipes from over the years in both their original form and reinvented. Love the chocolate Torta caprese? Try it now with lemon and white chocolate. What about our Murgh makhani (butter chicken)? We’ve made it a vegetarian meal to die for, with tandoori-style cauliflower and crispy kale.
Our Consultant Showcase spotlights 10 of our Consultants and Team Leaders from across Australia and New Zealand, each sharing one of their favourite recipes, with everything from an Espresso martini with Milo® mousse, to a Smashed gyoza taco.
And of course, you can’t go past our cover recipe. The more-ish Tropical mille feuille is the perfect example of recipes you can easily create with Thermomix® that few would attempt without it. Follow the prep ahead guide to make this spectacular dessert with all the ‘wow’ and none of the fuss, perfect for any celebration event.
You’ll find all your faves, like Weeknights for mid-week meals in 45 minutes or less and In Season, showcasing humble seasonal ingredients to make them shine, and Last Bite, with delicious giftable flavoured meringues.
Look out for a few familiar faces from our community, from Consultants sharing their Thermomix® Hacks, to chef Emelia Jackson in our ‘In the kitchen with…’ and our Recipe & Publications team, each with a signature recipe feature.
It’s the “collectors’ edition” for a reason – there are so many things you will not want to miss.
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You may recognise Emelia from her two seasons of MasterChef Australia. Now, the author of three baking cookbooks, the creator of a sell-out cake mix and of course, a prolific Thermomix® user, Emelia shares three of her favourite sweet baking recipes, converted to Thermomix®.
Sample the deliciousness of Sydney and Adelaide’s Shadow Baking in our ‘Best of…’ feature,with their rich and decadent Brookie served with Gelato Messina’s peanut butter gelato.
We all know our Thermomix® Consultants are the holders of so much knowledge, expertise and deliciousness. Be it their own recipes or those they love (and tweak!) from our recipe platform, Cookidoo®. Meet 10 of our Consultants and Team Leaders from across Australia and New Zealand in our Consultant Showcase and cook and taste these beautiful recipes from (in order of appearance) Li Jing Sun, Billie Bellinger, Jeremy Spindler, Ash Coombes, Sarah Bocuzzi, Peta Dixon, Charmaine Tokic, Laura McLeary, Belle Wood, Tsehai Compton.
As we celebrate our 25 years in Australia, 17 in New Zealand and an incredible 55 years of Thermomix® around the world, we’ve included recipes to suit all models from TM31 through to our latest and greatest, Thermomix® TM7. Look out for the compatibility list of the recipe noted TM31/TM5/TM6/TM7 and happy cooking!
Love the magazine! My autoimmune health has deteriorated and my beloved husband is using the TM6. He loves grinding the coffee, Tuscan Bean Soup, vegetable soup and Artisan Gluten Free Bread which we make for Ash Wednesday and Maundy Thursday Services at our church. He likes the magazine as well.
Love these magazines! I just wished they came out more often.
I have been a fan of Thermomix since my early days of the TM31. Progressing from there through the TM6 to my latest TM7, l love the machine, the support, the Cookidoo community recipes and the time saved by this machine.
Love it
Always a “must get” in my house, and this edition delivered highly as I expected. So many delicious recipes to try, and many more to follow. Can recommend cooking the cover, Tropical Mille-feuille as well as the Mini cotton cheesecakes with yuzu curd and black sesame praline. Next on my list is the Monkey bread with cheesy dip. I think it will be a big hit at my next bookclub.
