This week we are shining our ThermoFun Member Spotlight on Judy Mather! Judy is a ThermoFun Club Member and shares with us her Aquafaba Mayonnaise.  A fabulous recipe for vegans or those who cannot eat eggs in a traditional... -

Can you believe it’s already the time of year where we look back on the year that’s just gone – well almost!  To say this year has flown by is a MASSIVE understatement, and both Lucy and I have been so humbled by all of your amazing support... -

Merry Christmas! It’s been such an amazing year here at Quirky Cooking. The release of our new cookbook Life-Changing Food has given us so much to be grateful for. We’ve travelled all around Australia and met... -

Recently I asked the Skinnymixers Facebook Group which dessert they would want to see in time for celebrating Christmas… the resounding request was ‘TRIFLE!’. I have always wanted to do a trifle, but the idea of it seemed so against what... -

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Let it be known that I do not like Mango. True story.  Perhaps it\'s the flashbacks I have of mango sap burns or the unmistakeable smell of decomposing mangos from my childhood but in my opinion, mangos are only good for juice (tropical juice... -

Lemons are prolific at my house.  I have 3 trees that are so badly cared for that out of sheer spite, they seem to fruit all year long and with a vengeance.  They have rebelled against civilisation, sprouted from the root stock and are now so... -

You\'ve heard of deconstructed cheesecake right" Well this is exactly that, but with Vodka.  Because Vodka goes with everything!It\'s a bit like licking the bowl after you put your cheesecake in the fridge to set and it could definitely be the... -

This recipe is great for your meat + veg meals. Cook your potatoes in the bowl whilst steaming your veg in the Varoma. Easy! You can use any vegetables that you like of course. I like this mashed potato recipe because it’s simple (and the way I... -

When I was back in the mother country, I was hoping that my love of minimalism might be infectious and that mum would be inspired to let some things go. With some nagging, ooops, I mean encouragement, we made great inroads in the garage, the shed... -

The humble Anzac biscuit is traditionally made with rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. A delicious combination, but not really the best for your health. This recipe offers a healthier... -

I am all for home made/make from scratch/ whatever you choose to call it but at this time of year we are all time poor. What's not to like about a super quick home made gift which is sure to please. If I am entirely […] -

 Sometimes I have a recipe in mind and sometimes I wing it.  Let\'s face it cocktail recipes aren\'t too hard to figure out.  This recipe was one of those toss it all together and taste recipes.  It is loosely based on a Hurricane cocktail... -

I\'ve been keeping this secret and well, i need to get it off my chest.  Be warned though, once you realise how easy it is to give into temptation, you might just consider infidelity too!  There are many recipes for DIY Liqueurs and they are... -

There is no denying it, I’ve been in overdrive using my loaf since I got back from overseas and when I say using my loaf, I mean using my loaf tin. This Christmassy loaf was actually inspired by Nigella’s Scarlet Speckled Loaf Cake, but I... -

This simple soup was just what I felt like for lunch today. Bonus was that I didn’t have to wait too long for it to cook before I could dig in! 150g brown onion, quartered 2 garlic cloves (10g) 200g carrot, sliced 200g celery, sliced 20g extra... -

Today\'s cocktail comes courtesy of a marvellous little blunder.  Having realised that I\'ve run out of Vodka (eeeeek) I sent Mr Thermomix Me A Drink to the store to stock up.  In his all seeing wisdom, he elected to shake things up a little... -

Thick and creamy, this simple soup is perfect to have on hand ready for lunch or a snack in this chilly weather. 350g leek, sliced 1-2cm thick 30g butter (extra virgin olive oil for dairy free) 800g broccoli, broken into florets – use the stem as... -

I\'m back, after a lovely Easter break with family.  It\'s been slow on the cocktail scene, but my excuse is that it was Good Friday and I couldn\'t stomach a seafood cocktail!   My baby sister and her family came to visit over Easter to... -