Thermofest 2016 in Sydney

Thermofest 2016 in Sydney

Thermofest is a reward trip for Thermomix consultants that have been successful (In this case it was July – Nov 2015) I only just made it in to qualify on the last day of November! This year it was also a celebration of Thermomix in Australia’s 15th birthday! What better place to celebrate than Sydney!!

Day 1 Monday 7th March

Everyone arrives from their various states & even some people came from NZ. Our flight from Hobart was delayed so we were the last to arrive at 4.30pm. We were collected at the airport & driven to our Hotel – The Sofitel Sydney Wentworth. We collected our goodie bags & checked into our rooms, with just enough time to get ready for our masquerade ball.

Saying Hi to Grace Mazur – Managing Director of Thermomix in Australia

Surprise – Dani Valent is here too!!

So excited to finally meet my bestie from the Marketing department -Krystle, she was also my personal photographer 🙂 I can’t wait to see the photos she took!

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All our 12 Tassie girls all wore the same mask a red one & we all wore black dresses. We were dropped off & had to walk towards the Opera House, where they had a marquee set up right on the water front in front of the Opera House. We were starving so luckily there was lots of food including my 2 favourites – the prawns & freshly shucked oysters – shucked right in front of you & you could choose if you wanted lemon or tabasco or natural YUM!! The even served Janz – Tasmanian sparkling wine so we were in heaven. I loved meeting new people & catching up with friends I had made on the Emerald Class Trip to Paris in September 2015. We also had entertainment, music & dancing!!

(Thanks to Sam for letting me share some of her photos in this post)

Day 2 – Full day seminar

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We got to find out about some new Thermomix news, including new products like the gorgeous Thermomix aprons we are modeling – available in May for Mother’s Day. There was Thermomix branded Lindt chocolate too! We all got a copy of Dr Igor Tabrizian’s new book Staying Healthy. We had David Koch do a mentoring session & The Futurist, Rose Herceg – so insightful, thought provoking & inspirational!

But my favourite parts were the cooking segments from top Chef Mark Best with Dani Valent who was announcing the launch of her new cooking video site Dani Valent Cooking – I have signed up already but it is due to be launched in May – So exciting!! Mark Best’s orange ice cream with orange sherbet recipe will be on the recipe community soon.

Donato Toce from Gelato Messina did a presentation & cooking demo for us too, it’s great to see how passionate he is about creating the best quality & everything made from scratch, we all got to try one of his creations too – So awesome!! I love hearing how chefs use the Thermomix & being inspired to try new things. Gelato Messina also run cooking classes using the Thermomix – I would so love to go to one of those.

Then there were awards & recognition, so many high achievers in the room & they certainly deserved to be thanked for all their hard work & effort.

Harbour Dinner Cruise – Nautical theme, I instantly thought Pirate because I love pirates & Johnny Depp (I was born on his birthday!) And I think because everyone was dressed up we had even more fun with some crazy dance moves coming out!! Belinda even did the splits!!

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Day 3: We had a free day due to having to cancel a breakfast event, so after 3 of us missing the Manly ferry we decided to go to Watsons Bay for a relaxing lunch. Another Ferry ride out to the Star Casino to sample some Gelato Messina, and stop into Zumbo’s.

Sam, Arwen & Rebecca we found our letters!!

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Then it was the Gala Dinner!! Some ladies had spent all day getting their hair & make up done!!

It started with a laser show, there was a photo booth but every time we got close to the start of the line we had to go back in for more presentations & awards. When we finally got to go into the booth – they were having technical difficulties so we had to take our own photo!! We had a yummy 3 course sit down dinner but due to the lighting you couldn’t get any good food pictures! The top awards for all of Australia were presented – congrats to everyone’s massive achievements! Then it was time for one last night of dancing, we had Frankie J Holden & Kate Ceberano to entertain us & then our awesome DJ & singer from the cruise again.

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What a fantastic Thermofest, so great to meet so many inspiring consultants, group leaders, managers & special guests, to reconnect with friends & have a great time. I’m so grateful to have been on board for this Thermofest. Thank you Thermomix in Australia for organising this awesome event! I wonder where the next Thermofest will be??

 

 

 

 

 

 

The all amazingly awesome Thermomix!!

The all amazingly awesome Thermomix!!

Kitchen 3Yes I love the Thermomix!! Yes I have 3 (no I don’t need 3) Yes they have names!! And they have eyes!! This is my kitchen, I don’t have a built in cooktop, just a single plug in one – It will be the kitchen of the future 🙂

Yes I am a Therrmomix consultant (have been for over 4 years now)

So why do I love the Thermomix?!

It’s a moveable kitchen.

You can make so many things from scratch so quickly & easily. So of course the food has amazing flavour!!

It gets used multiple times every day.

Yes I love cooking but it suits people who love to cook or people that want to spend less time in the kitchen and people who are time poor & want dinner in a flash.

My favourite functions are milling whole spices; you heat them up first in the Thermomix & then mill them. It’s perfect for curries & dips. I always mill cinnamon sticks too. I love how it cooks & stirs for you while you do something else. I love the kneading function & the steaming function. I even love the latest feature for the model 5 – the guided recipes, which is perfect for those times when you can’t be bothered thinking!! (Admit it we all have times like that?!)

I’m not selling them to make money, I may have called myself the crazy Thermomix lady because it is a passion & I truly believe every household should have one! (we can sell a Thermomix to anyone in Australia – so watch out!) I have seen so many people change the way they cook & eat. People that have never cooked that are now cooking with a Thermomix. People using more fresh ingredients, trying new recipes, I’ve seen people falling in love with their Thermomix! Sometimes I am even lucky enough to be a part of someone’s joy at getting a Thermomix as a surprise for a birthday or wedding gift. I have even seen people win a Thermomix from a raffle! There are lots of Chefs that use them in restaurants & cafes all over the world too!

(This post is not quite finished & will be updated with even more amazing Thermolove soon!!)

MODEL5 bush backdrop

Thermie Green Quiche

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!

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THERMIE GREEN QUICHE

Thermie Green Quiche
Author: 
Recipe type: Savoury baking
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Ingredients
  • 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
Instructions
  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.

 

NYE 2015

NYE 2015

So glad to finally have a few days off after our 3 days of fun at the Taste Theatre, I hadn’t organised anything for NYE just a quiet evening at home. About 3pm my sister rings up & says that apparently my hubby had invited them over & did we still want them to come? (It was a throw away comment at Christmas.) We thought why not it was another warm day so we thought we would throw together a BBQ. Lucky I had bought that lamb off the farmer at the market in Dec, we got some lamb chops out of the freezer. We had our tub of Quirky Cooking’s BBQ sauce I had already made the delicious cheese biscuits log & had it in the freezer, so sliced it up & baked it. We had corn chips, with homemade pesto, some leftover scrolls from the Taste Theatre session, olives, prosciutto, fresh mozzarella, plus we threw together a Greek style salad with lettuce from the garden! Some times last minute get togethers can be the best ones 🙂

NYE BBQ

HAPPY THERMOMIX NEW YEAR!!

HAPPY NY

Taste of Tasmania Inspire Cooking Demos

Taste of Tasmania Inspire Cooking Demos

We had already been booked in for 2 days for a 1 hr cooking demo each day at the Taste Theatre, then just a couple of days before hand we were asked to do another demo on The Taste of Tasmania opening day – Mon 28th Dec.

So to keep it easy & simple we decided on my soda water scones, rhubarb & raspberry jam, whipped cream, homemade butter & lemon butter. Well it went down a treat, what a perfect way to use local produce that is in season!

Day 2 was Charlie’s roti, apricot chutney & her paneer curry all completely made from scratch.

Day 3 we had my friend & local Chef Ellie Emmett promoting her latest cookbook the Real Food for Kids Cookbook with her 2 gorgeous daughters who made fresh pasta with a fresh tomato sauce & I made my pesto, pumpkin & chickpea scrolls.

We had an absolute ball over the 3 sessions & everyone enjoyed the delicious food.

Of course as it was our last session we had to celebrate & stayed on at The Taste to try some of the delicious food on offer.

What a perfect way to end an awesome year with amazing friends, delicious food & fun!

Curry

Paneer & Vegetable Curry
Author: 
Recipe type: Curry
Cuisine: Indian
 
Ingredients
  • 2 litres milk
  • 3 tbs apple cider vinegar
  • ½ tsp chilli powder (or 1 fresh chilli)
  • 1 tbs cumin seeds
  • 1 tbs coriander seeds
  • 1 ts ground ginger (or fresh ginger)
  • ½ tsp turmeric (or fresh turmeric)
  • 3 cardamon pods
  • ½ cinnamon quill
  • 6 whole black peppercorns
  • 1 tbs flour
  • 2 garlic cloves
  • 1 onion cut in half
  • 20g olive oil
  • 400g canned tomatoes
  • 40g pitted dates (optional)
  • 1 tbs of TMX veggie stock paste
  • 400g sweet potato cut into 3cm cubes
  • 500g mix of other green vegetables in season - zucchini, beans, peas, broccoli or cauliflower.
  • Salt & pepper to taste
  • 3 tbs fresh coriander chopped to garnish
  • 2 tbs fresh mint leaves chopped to garnish
Instructions
  1. Heat milk for 20 mins/90 degrees/speed 2.
  2. Add the vinegar & stir for 1 min/speed 2.
  3. Place a nut milk bag into the simmering basket into a clean sink or container and pour in the contents of the TM bowl to drain the curds from the whey.
  4. Rinse the ball off whey in the nut milk bag under some fresh water.
  5. Place this ball still in the bag & simmering basket into a container into the fridge with a weight on top to allow all the excess liquid to drain out. making sure the drained liquid will not be in contact with the whey. It is best to do this over night or for a few hours.
  6. You can then cut your paneer into pieces ready to use in the curry recipe.
  7. Place all the dry spices & plain flour into the bowl & dry roast 3 mins/Varoma/speed 1.
  8. Allow to cool for about 5mins & then mill for 1 min/speed 9.
  9. Add garlic, onion (& any optional fresh spices) chop for 3 secs/speed 7.
  10. Add oil & saute' 3 mins/Varoma/speed 1.
  11. Add tomatoes, dates, sweet potato, salt & pepper (& cauliflower if using) cook for 3 mins/100 degrees/reverse/soft speed.
  12. Add remaining veggies & cook for 15 mins/100 degrees/soft speed.
  13. Gently fold in the paneer & garnish with fresh coriander & mint.
  14. Serve with steamed rice, freshly made rotis & apricot chutney.

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