Inside My Pantry

So what do you have in your pantry? That is kind of a personal question; well I am quite happy of what is in my pantry, because I make almost everything from scratch using my Thermomix. I am also lucky enough to be a member of a food co-op, most of the food we source is organic too. I always need to have lots of ingredients ready to go for recipe testing & cooking up a storm at the last minute!!


Vinegars: Balsamic vinegar, apple cider vinegar, rice wine vinegar, red wine vinegar, white wine vinegar, malt vinegar.

Oils: Extra virgin olive oil, coconut oil, macadamia oil, avocado oil, truffle oil, grapeseed oil, sesame oil, tallow.

Sauces: Soy sauce, fish sauce (my favourite brand is Red Boat), pomegranate molasses, tamari, mirin.

Waters: Rose water, orange blossom water.

Dry ingredients: Raw sugar, white sugar, coconut sugar, rapadura sugar, brown sugar, shredded coconut, coconut flour, sesame seeds, black sesame seeds, pepitas, sunflower seeds, linseeds, chia seeds, raw buckwheat, brown rice, aborio rice, sushi rice, basmati rice, dried porcini, baker’s flour, self-raising flour, raw cacao powder, dark chocolate, white chocolate, psyllium husks, sultanas, currants, dates, dried figs, oats, golden syrup, maple syrup, rice paper rolls, nori sheets, honey, baking powder, cream of tartar, bi-carb soda, red lentils, chickpeas, white beans, milk powder, gelatine, gelatine sheets, dry yeast, spelt grains.

Nuts: raw almonds, raw cashews, raw hazelnuts, raw walnuts, raw macadamia nuts, raw pine nuts (I actually store my nuts in the fridge)

Staples: red onions, brown onions, fresh garlic, fresh ginger, fresh turmeric, fresh chilli (the last 3 I store in the freezer in case of emergency)

Spices & herbs: I like to mill as many of my own spices as I can so I keep, coriander seeds, cumin seeds & cinnamon sticks whole & mill them in 250g lots as I use these all the time in my cooking. Whole nutmeg, fennel seeds, truffle salt, smoked paprika, sweet paprika, smoked chipotle, chilli powder, cayenne pepper, dried whole chillies, chilli flakes, turmeric, ginger, cardamom pods, cardamom seeds, star anise, Schwan pepper, native pepper berries, black pepper, saffron, Chinese 5 spice, dried thyme, dried basil leaves, dried oregano, Himalayan rock salt, vanilla beans, wasabi, dried rosebuds, homemade dukkah, dulse (seaweed) flakes, Tasman sea salt flakes (for textured salt for food styling & photography)

Fresh herbs growing in the garden: mint, parsley, rosemary, lemon thyme, oregano, kaffir lime leaves, bay leaves.

Tins & jars: Tomatoes, tomato paste, pole caught tuna in water or olive oil, sardines, anchovies, white beans, chickpeas, homemade jams & relish, vegemite.

Other fresh ingredients I always have in the fridge – eggs, milk, cream, butter & cheeses, veggie stock paste.

Coffee beans & an assortment of teas (I will leave that list for another post).

I just love a pull out panrty!

I just love a pull out panrty!


Pantry level 2


These ingredients are some of the best I can’t live without, extra virgin olive oil, Tasman sea salt, eggs & my pink chook filled with my salt mix made in the Thermomix – pink Himalayan rock salt & dulse flakes.

Blackberry Chutney

Freshly picked blackberries from next door made into a delicious chutney to go with cheese.

Blackberry Chutney

Blackberry Chutney
Recipe type: Chutney
Prep time: 
Cook time: 
Total time: 
Serves: 2 medium jars
  • 60g Fresh Ginger (or to taste)
  • 150g Red Onions, peeled & chopped in half
  • 500g Fresh Blackberries
  • 150g Sugar
  • 150g Apple Cider Vinegar
  • Salt & Pepper to taste
  1. Place ginger slices into the TM bowl & chop for 5 secs speed 7, scrape down & repeat if needed.
  2. Add onion & chop for 5 secs speed 5.
  3. Add remaining ingredients & cook for 30 mins 100 degrees, reverse, soft speed with the simmering basket on top of the lid instead of the MC.
  4. You may like to cook for a bit longer, the chutney is still a bit runny.
  5. Pour into sterilized jars & open after about a week or more.


Veggie Stock Paste

Veggie Stock Paste is the first thing you make when you buy a Thermomix. I will spend an hour with you teaching you how to use your Thermomix & we will cook this amazing recipe together as part of your training. This stock paste is a good base for a lot of recipes – 1 tablespoon is equivalent to 1 stock cube.

Because of the salt content it will keep for up to 6 months in the fridge.

This recipe is really adaptable, if you are missing a couple of the ingredients it won’t matter. You may also like to add leek or mushrooms to the recipe.

Please have all your ingredients ready as per the picture shown – you don’t need to cut things up too much now that you own a Thermomix 🙂

Thermomix Veggie Stock Paste

Veggie Stock Paste

Veggie Stock Paste
Prep time: 
Cook time: 
Total time: 
Serves: 1 litre
  • 200g celery, chopped into thirds - keep light coloured leaves on
  • 2 carrots, chopped into rough pieces
  • 1 onion, peeled halved
  • 1 tomato, halved
  • 1 l large zucchini, chopped roughly into pieces
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 1 bunch parsley, fresh
  • few leaves basil,fresh
  • few leaves sage, fresh
  • 1 sprig rosemary
  • 150 grams rock salt
  • 1 tbsp extra virgin olive oil
  1. We will follow the guided recipe to cook this recipe - Instructions are in the Basic Cook Book.


Thermie Green Quiche

This is the first recipe I posted on the Thermomix recipe community & I started with a Thermie Green theme, all my recipes were the colour green!! I love this recipe because it is so quick & easy. And we normally have a lot of silver beet in the garden to use up. My mum used to make a version of this recipe when I was little, she made it with a wholemeal pastry though & steamed the silver beet first. Oh & my first Thermomix you tube video is of me making this recipe – it’s a bit embarrassing!







Thermie Green Quiche
Recipe type: Savoury baking
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
  • 150g spinach leaves, fresh or 1 bunch of
  • silverbeet
  • 50g parmesan cheese
  • 250g cream cheese
  • 4 eggs
  • 1 clove garlic
  • to taste salt & pepper
  • 1 sprig dill, fresh optional
  • olive oil to grease quiche dish
  1. Heat oven to 180 degrees (for fan forced) - 200 degrees.
  2. Place Parmesan cheese into TM bowl process for 5 seconds on speed 10. Set cheese aside.
  3. Add garlic clove process for 3 seconds on speed 7.
  4. Add spinach leaves or silverbeet leaves, cream cheese, eggs, salt & pepper & dill (if using) process for 5 seconds on speed 7. You may need to scape down the sides of the bowl & repeat.
  5. Pour mixture into greased quiche dish.
  6. Sprinkle with reserved parmesan cheese.
  7. Bake for 20 - 25 until lightly brown on top.
  8. You can always put this mix on top of your favourite pastry or mountain bread - it also is a great filling for mini quiche.