What a wonderful relaxing way to spend an afternoon – eating and drinking, learning about flavour combinations and secrets to success for homestyle cooking. See all the official photos of the day here. Lee Ho Fook meaning translates as ‘good fortune for your mouth’ and it certainly was!!
We were greeted by Dani Valent & Victor Liong and introduced to the other 8 guests. We were given a fig leaf iced tea to try (I’m going to try to make that recipe soon too) and some fried wontons to get us started. Victor talked us through our Asian sauce tasting, so we could understand the importance of balancing the flavours and we were given a ratio chart along with our recipes too. We tasted Victor’s signature dish Steamed Barramundi with Ginger & Spring Onion Oils. Victor said he bought a Thermomix just to make the Spring Onion Oil – because it is so easy to make with the Thermomix. It’s a great way to use up all the green parts of the spring onions and check out the awesome colour too!!
After a tour of the restaurant, we had a stir fry demo 2 ways – restaurant verses home. Both delicious, but it’s a little slower for us at home not having the same equipment as the restaurant.
Next we had our Martini masterclass, where we watched the Lee Ho Fook version of a Vesper Martini being made and then we had to taste test it too!! Tough day I know!! As we said our goodbyes, we were given our goodie bags with take recipes, asian dipping sauce, vesper martini and Lee Ho Fook Tea. As you can see I had lots of fun recreating the easy, delicious and adaptable recipes at home.
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
So Dani Valent told me that she was doing a ThermoBar event in Melbourne at Turning Point Ripponlea & I really wanted to go but it was just not possible this time around so we did our own at my house on the same night!!! What delicious fun we had too!! Dani was nice enough to share some of the recipes they were having at her ThermoBar night too. Unfortunately I was pretty busy & didn’t have time to take many “posh photos” on the night so I will share an album of iphone pics from everyone too. Dani even FaceTimed me so we could watch Chef Jose Chavez’s Thermomix demo of one of his recipes for the night. What a wonderful surprise!! My guests were very happy!! I had 10 friends in total that could make it on the Thursday before Easter, I even invited 2 non-thermie friends!! Although they have both been to lots of Thermie events 🙂
We had the same cocktails as they did, only we had Dani’s recipe for the Nefrozi instead of the Negroni that Nate made in Melbourne.
We made 4 of the recipes they had in Melbounre too – the Fragrant Coconut Fish Soup was so delicious!! Gazpacho Shooters, Salmon Rillettes with Vegan Mango on Crispy Croutons and the Chocolate Mousse & Whipped Ricotta, Cinnamon & Cocoa Powder Cones.
Plus we made & served extra Dani Valent recipes too like the Duck Liver Parfait, Gingerbread Crumbs & Chocolate Foam – recipe from In the Mix Cookbook by Kym Machin, it was surprising & delicious, most people’s favourite dish. One of my guests brought the Pumpkin Arancini Balls with smokey yoghurt dressing, I also made tempura vegetables, tomato shots, cheesy quinoa bites, pierogies & pretzels. My other friend brought the Parsley & Orange juice recipe as a palate cleanser, which was just perfect.
I had a dessert bar too with Tarte Tatin, Chocolate Chilli Cherry Ripe, Gingerbread, soft baked choc chip cookies, mini easter eggs, leftover frozen desserts from our Dani Valent lunch – Cherry Choc Top & White Chocolate Baileys Ice Cream with Coffee Crumb (another crowd favourite!) My friend made the ganache recipe from In the Mix using Pedro Ximenez instead of Kirsch.
Plus I was just dying to make the mango dry ice sorbet & it did not disappoint at all, probably the best sorbet I have ever tasted!! YUM!!
Mango Pina Colada
Fragrant Coconut Fish Soup
Pumpkin Arancini with Smokey Yoghurt Dressing.
Duck Liver Parfait, Gingerbread Crumbs & Chocolate Foam – recipe from In the Mix Cookbook by Kym Machin.
Cheesy Quinoa Bites
Tomato Shots (recipe by Lynette MacDonald from Dani’s In the Mix Cookbook)
I’m so excited that Dani Valent has answered my Famous ThermoFive questions. She is my foodie/Thermomix hero & she is coming to Tasmania next week & will be in Hobart for her Entertaining with Dani Valent Cooking Class on Wed 18th Oct at 6.30pm. It will be the best $70 you will spend in a long time – trust me!! Book here there only a few spots are left 🙂 (Did I mention the Entertaining with Dani Valent Cookbook is my favourite Thermomix Cookbook?!) If you can’t make it to the class, I recommend signing up to Dani Valent Cooking, Dani’s awesome online video subscription site for amazing Thermomix recipes, tips & tricks.
1. What do you love about your Thermomix?
I love the fact my Thermomix is there to help me with whatever I want to do. When I’m in a rush and just need to get dinner on the table, there it is! When I’m feeling creative and want to try new techniques or ingredients, there it is! When I need to replenish my basics – stock, pesto, flours, yoghurt, dips – there it is again. And, of course, when I need an emergency cocktail or cheesecake, there it is again!
2. What is your favourite Thermomix Cookbook or Thermomix recipe?
I’ll always have a soft spot for vegetable stock paste. It’s one of the first things I made in my Thermomix when I got my first one in 2008 and there’s barely been a day that I haven’t had some on hand since. I feel honestly unequipped to go forth through life without it! And fave book…well, I’m very fond of this lovely Entertaining book right now 😉
3. What is your top Thermomix tip?
Trust it! Your Thermomix is your best friend in the kitchen: reliable and always there for you. Let it be the confidence boost that allows you to try new dishes, flavours and experiences. I love hearing that people have made their first curry paste, or tried bread making for the first time, or felt equipped and inspired to host a dinner party – that’s what my cookbooks and videos are all about!
4. What is your quick & easy go to meal?
I’m a sucker for a grain salad – steamed grains in the Thermomix, perhaps with steamed vegies or vegies that I roast in the oven. It’s endlessly adaptable and even if I’m having a ‘oh my goodness there’s no food in the house!’ day I can still scrape together something delicious and nourishing. My secret is to always have condiments on hand – kimchi, vadouvan curry powder, furikake, chutney, for example – and then you can turn any basic meal into something special.
5. Which Thermomix recipe/s do you want to try next?
I’m thinking new cocktails for summer – my mind is buzzing with ideas. I can tell this is going to be pretty tough research!
Thanks so much Dani Valent, we are all so excited about your upcoming cooking class.