Thermadore

30/10/2026

💚 A little plea from the heart…

Behind Thermadore is just me, in my kitchen, sharing recipes, tips and a love of making everyday cooking easier. And I’ve got a goal I’d love your help with!

I’m hoping to reach **1,000 followers by 15 November** so I can apply for a course to help me create even better content for you. More kitchen inspiration, useful tips and delicious things to try — we all benefit! 😂💚

**If you enjoy being here, would you invite a friend to follow my page or join our group?** Someone who’s always asking “what’s for dinner?”, loves a recipe, or could use a little kitchen confidence.

You don’t need to own a Thermomix to feel welcome here — and helping me costs nothing but a few taps.

Every invitation, share and follow helps my little business grow. Thank you for being part of it. It means so much. 🥰

Love, Jacquie x

12/10/2026

12/10/2026

Saving with Thermomix.

02/10/2026

🌼 **What’s the hardest part of getting dinner on your table?**

💚 Thinking of something different?
💚 Keeping the grocery bill down?
💚 Using the vegetables already in your fridge?
💚 Finding something everyone will eat?

Last night I combined a little AI help with some budget-minded cooking! 😂

ChatGPT helped me organise our spring meal plan, and Cookidoo Assistant helped find recipe ideas to fit.

On the menu: **Spicy coriander prawns with zucchini noodles**… except we used chicken, because that suited our budget better! 😆

A new recipe, plenty of veg and a little adapting to suit our household—that’s the sort of everyday cooking I’ll be sharing this month.

**Tell me your biggest dinner headache below.** Whether you already own a Thermomix or you’re having a curious peek, I’d love to make this little stall useful for YOU.

Jacquie x
🌿 **Thermadore | Made with Love**

17/09/2026

🍌 Shhhh… here’s one of my little kitchen secrets!

Casey asked for something butterscotch-y for dessert…

So naturally I somehow ended up making banoffee tartlets 😂

But here’s the useful bit.

Halfway through making them I realised I needed golden syrup.

And, of course, there wasn’t any in the cupboard.

Now ordinarily that means one of two things:

🚗 back to the shops
or
🤷‍♀️ change the recipe

Except… you can actually make golden syrup yourself.

And when you’ve already got sugar in the pantry, it costs a fraction of buying another bottle — plus it saves the emergency supermarket run.

THAT is one of the things I love about cooking from scratch.

It’s not always about making something fancy.

Sometimes it’s just realising that something you’ve always automatically bought… you can actually make yourself.The Thermomix makes jobs like that ridiculously easy, but the bigger lesson is simply this:

💚 before you abandon a recipe because you’re missing something, have a quick look and see if you can MAKE the missing ingredient.

You might be surprised what’s possible.

And yes… the banoffee tartlets disappeared rather quickly. 😆

What’s something you’ve always bought that you’d love to learn how to make yourself?

12/09/2026

💚 You know those days where you come home with about 15 things you suddenly want to cook? 😂

That was me today.

I went to a fantastic cooking class at Fullarton with Annie Xavier, Christine Chui and Christy Chang — who I first met in Singapore.

And this is exactly the sort of thing I love about being part of the Thermomix world.

You’re constantly exposed to people who cook differently from you, know different cuisines, use different techniques — and suddenly your own kitchen gets a whole lot bigger.

Christy actually contributed the KL Hokkien Noodles recipe to Cookidoo, which I think is just fabulous.And sitting there today watching these dishes come together really reinforced something for me:with the right recipe and the Thermomix guiding you through it, almost any style of cooking becomes approachable.

Not because the food is “dumbed down”.

Because the difficult bits are broken into manageable steps.

That’s a big difference.

And now, of course, I’ve come home with another list of recipes I want to make. 😂

If I recreated ONE dish from today for the group, what sort of thing would you want to see first?

10/09/2026

🥔 Did you know a whole tray of potatoes can be sliced in about 9 seconds?

Potato bake tonight — and this is one of those Thermomix jobs that makes me ridiculously happy. 😂

Instead of standing there slicing potato after potato after potato…

9 seconds. Done.

Even slices, ready for the dish.

And that matters because evenly sliced potatoes cook more evenly too — so it’s not just faster, it actually makes the whole recipe easier.

This month there’s also a Cutter bundle available with the TM7 for $60 👀

Mine cost me even less…

because I earned it. 😆💚
And that is very much a story for another post.

For now, I’m just appreciating that something which used to be a fairly boring prep job is now over before I’ve had time to complain about it.

What kitchen prep job would you happily never do by hand again?

07/09/2026

🥧 Did you know a Thermomix can do THIS?

Tonight’s dinner was oxtail shepherd’s pie — and honestly, if ever there was a dish that showed me what the TM7 is capable of, this was it.

The oxtail was:

🔥 sautéed on high heat
⏱️ then cooked gently for around 4½ hours
🥔 while the leek & potato mash was made for the topping

All in the Thermomix.

And because I’m fortunate enough to have a second machine, I simply started the mash in the other one while the oxtail kept cooking.

That meant no stopping, no swapping bowls, no waiting around.

Just one long, slow, rich cook happening in one machine while the second got on with the topping.

And THIS is what I mean when I say the TM7 is not just for quick meals.

It can sauté.
It can slow cook.
It can mash.
It can cook open-bowl.
It can quietly get on with dinner while you get on with life. 💚

And the finished result?

Rich, comforting, proper winter food. 😍

What’s the longest-cooking dish you’ve ever made in your Thermomix?

02/09/2026

🌿 $6.50 for 200g oregano… or around $3.50 for just 25g at the supermarket.

That’s the sort of maths that makes me stop and think. 😂

Yesterday I went to Gaganis Bros and stocked up on herbs and spices — but I also deliberately bought quite a few of them whole.

Whole nutmeg.
Whole cinnamon.
Whole spices.

Why?

Because my Thermomix can grind them down when I actually need them.

That means:

✨ fresher flavour
✨ stronger aroma
✨ less sitting around already ground and losing its punch
✨ and often a much better price when you buy wisely

To me, this is another part of the whole Thermomix story that gets overlooked.

It isn’t just a machine that follows recipes.

It can also give you a little bit of the manufacturer’s power on your own bench.

You decide what goes in.
You decide how much to make.
You decide how fresh you want it.

And the taste? SO much better. 💚
What’s one spice you always buy ground that you’d be tempted to try whole instead?

31/08/2026

$1.87 for a whole hand of bananas… why wouldn’t you?

They were already heading toward that lovely spotted stage where some people walk straight past them.

Me?

I saw banana bread. 😂

One of the things I love most about cooking with a Thermomix is being able to look at what’s cheap, what needs using, or what I already have — and turn it into something useful.

A few bananas, pantry basics and a couple of minutes with the TM7 later…

➡️ mix made
➡️ loaf tin filled
➡️ banana bread in the oven
➡️ afternoon tea sorted

And I’d much rather spend $1.87 on bananas thatneed using than throw $8–$10 at something similar from the shops.

💚 What’s your favourite thing to make when the bananas start getting spotty?