I'm Arwen, I'm passionate about food. I love cooking and experimenting with flavours and different cuisines from all around the world. I also have dreams of one day having my own cooking show. It was this dream and my love of food that lead me to an exciting Thermomix career in 2011.
I love using my Thermomix, often using it multiple times a day to quickly whip up delicious meals and treats at home for family and friends. I source fresh, local produce and ingredients whenever I can, including harvesting produce from my own kitchen garden. I love cooking every single element of a dish from scratch so I am guaranteed to get maximum flavour into my food.
I get a real buzz out of inspiring others to get the most out of their Thermomix by trying new recipes. I have been lucky enough to do some recipe testing & I enjoy food styling & photography. You can also find me on instragram and the Thermomix recipe community.
Don’t tell me you have never heard of a “Truffle Off”?? Ok so I made it up, because my friend Rita & I both bought a 20g truffle at the same time & didn’t realise it so we decided to have a truffle off & cook as many different things as we could with our truffles. I will update my pics as I go through the delicious challenge. Bring it on!! YUM!! (If you need more truffle drooling see post from 2017 truffle season)
Leek, Potato and Truffle Soup recipe by Dani Valent
Truffle & cheese sourdough pizza
Barolo Braised Beef with Polenta Cremoso – Joseph Vargetto recipe from the Dani Valent site – I also used my truffled polenta for this recipe to lift it to the next level!!
Truffled Scrambled Eggs
Cauliflower & Truffle Soup – Peter Gilmore recipe from the In the Mix 2 Cookbook by Dani Valent
Nico Moretti At The Emerald Class Thermomix trip to Lake Como – Italy, making Crostata di Ricotta (Almond & Ricotta Tart)
I first met Nico Moretti when he did a Cooking Class in Hobart about 4 years ago, it was a wonderfully delicious & inspiring class. I was very excited to get my copies of his amazing cookbooks signed too 🙂 Nico runs a cooking school in Perth, which he started in 2002. Nico & his wife Belinda run Cuisine & Culture Tours around the world – they even have some in Tassie too. Nico was our guide at the Thermomix Emerald Class trip to Lake Como in Italy last year. And this May I’m joining their tour of Japan with my hubby & I’m so excited!! Thanks so much to Nico for answering my Famous ThermoFive questions 🙂 Check out some of Nico’s awesome recipes on the Thermomix Recipe community here. I love all of his recipes but my favourite that I have made the most is the Frozen Mojito!!
1. What do you love about your Thermomix?
When I got my first Thermomix in 2002 I didn’t do much baking, but the Thermomix opened up a whole new world of recipes that I would never have attempted without one such as Italian focaccia like my mother would make, to shortcrust pastry for sweet and savoury dishes, and to profiteroles. One of the first things I made with my Thermomix back then was a “Croquembouche” for my daughter. It was so easy to make choux pastry and creme patisserie with the TM that I have never looked back.
2. What is your favourite Thermomix Cookbook or Thermomix recipe?
I’m most familiar with the recipes in our own “Delicious Journeys” and “Food for Friends” cookbooks, so they tend to get a work out at our place. We continually get friends asking us to bring along our Nico’s Butter Chicken or White Chocolate Pannacotta dishes from these cookbooks, if asked to bring something along for a gathering. When I’m away, Belinda always turns to the Prawn & Saffron Risotto recipe from “Delicious Journeys”.
3. What is your top Thermomix tip?
I always tell my Thermomix clients to “cook for flavour, not for speed”. This is especially true for sautéing things like onions as a base for sauces like my Tomato Pasta Sauce, where you want to take the time to cook down the onions. I believe you can’t sauté an onion in 2-3 minutes, and always cook them for a minimum of 10, sometimes up to 15 minutes, to let those flavours develop. If you don’t cook them for that long, the raw taste of the onion and other base flavours will carry through to the end result.
4. What is your quick & easy go to meal?
We always have a batch of my Tomato Pasta Sauce (Ragu di Pomodoro), from our “Delicious Journeys” Cookbook in the freezer. We make a batch of it at least every 2-3 weeks and as it has already taken the time to cook down to become wonderfully rich and sweet, you can use it either straight as it is on your favourite pasta or pizza, or simply sauté up some chilli, chopped bacon or chorizo, or some sliced mushrooms then simmer the Tomato Pasta Sauce with it for a few minutes until heated through. Too easy!!
5. Which Thermomix recipe/s do you want to try next?
Having just come back from researching our “Discover Sri Lanka” Cuisine & Culture experience for next March, I am working on some new Sri Lankan recipes including a Sri Lankan Chicken Curry and a Godhamba Roti which is used to make one of my favourite Sri Lankan “short eats” called Kottu.
Thanks so much Nico!! You can see more Famous ThermoFive interviews here.
Welcome drinks with Nico Moretti on the first night of the Emerald Class Lake Como trip.