Together We Mix

31/10/2026

Pop the kettle on, grab your favourite cuppa and join me for a relaxed catch-up!

Let's chat all things Thermomix, share tips, tricks, favourite recipes and what's happening in the Thermomix world.

Whether you're a longtime Thermomix owner, just getting started, or simply curious about what all the fuss is about, you're welcome!

No formal presentation, just a friendly chat, your questions and a little inspiration to make everyday cooking easier.

Bring your cuppa, your questions and come as you are!

Together We Mix – Making everyday cooking easier, together.

29/10/2026

25/10/2026

TODAY'S COOKIDOO® RECIPE HIGHLIGHT!

Some of you might already be familiar with this one! Perhaps you've cooked it yourself or experienced it at one of our cooking demonstrations.

But here's why I LOVE this recipe…

It's not necessarily about following the whole recipe. It's about how incredibly versatile it is!

This has become one of my go-to meals for a quick curry in under 30 minutes!

Whether I've got Massaman, Korma, Rogan Josh or the original Tandoori paste on hand, I use this recipe as my starting point and simply change the flavours.

And that's something I really want to encourage you to explore with your Thermomix — learning to use Cookidoo recipes as a foundation, not just something you have to follow exactly.

A little time-saving and budget-friendly tip!

If you're time-poor and don't have the ingredients or time to make your own curry paste, Aldi has some affordable curry paste options worth exploring. Just check the ingredients and choose one that suits your preferences.

Add your choice of vegetables, chicken or make it completely vegetarian, and you've got a delicious homemade curry without spending hours in the kitchen.

It's simple, adaptable, budget-friendly and perfect for those busy evenings when you want something homemade without all the fuss.

This is what I love about cooking with Thermomix. Once you understand the foundations of a recipe, you can start making it your own.

I'd love to know — have you made this one before? And are you someone who follows Cookidoo exactly, or do you like to mix things up?

https://cookidoo.com.au/recipes/recipe/en-AU/r490447

A world of Thermomix® recipes - Cookidoo® brings you delicious food all over the world. With thousands of recipes and ideas, you'll find mouth-watering inspiration every time you log in.

24/10/2026

Great visual ... makes it look all so easy

Sourdough Boule (Dutch Oven)

Ingredients

• Bread flour: 500 g
• Water: 350 g (70% hydration)
• Active sourdough starter: 100 g (20%)
• Salt: 10 g (2%)

Method

1. Mix & autolyse (45-60 min): Combine flour, water, and starter until no dry flour remains. Rest covered. Sprinkle the salt over the dough, then squeeze and fold it in until fully incorporated.
2. Bulk ferment (4-6 hours): Keep the dough at about 24-26°C. Do 4 sets of stretch and folds every 30-45 min in the first 2 hours: grab one side, stretch up, fold over, rotate a quarter turn, repeat 4 times. Then leave it undisturbed. It's ready when it has grown about 50-75%, looks airy and jiggly, and has bubbles at the edges and surface.
3. Pre-shape & bench rest: Turn the dough onto a lightly floured surface and gently fold it into a loose round. Rest 20-30 min, uncovered or lightly covered.
4. Final shape: Flip the dough, then fold the edges to the center to build tension. Flip again and drag it toward you on the bench to tighten into a tight round boule.
5. Cold proof (12-16 hours): Place seam-side up in a floured banneton (use rice flour to prevent sticking). Cover and refrigerate at about 4°C.
6. Preheat: Put the Dutch oven with its lid in the oven and preheat to 250°C for at least 45 min.
7. Score: Turn the cold dough onto parchment. Dust with a little flour and make one confident, deep slash, about 1 cm deep, at a 30-45° angle.
8. Bake:
• Carefully lower the dough in with the parchment and cover with the lid.
• 250°C, lid on: 20 min (steam builds the oven spring).
• Remove the lid, reduce to 220°C, and bake 20-25 min more until deep golden brown.
• Internal temperature should reach 96-98°C.
9. Cool: Rest on a wire rack for at least 1 hour before cutting. The crumb is still setting, and cutting early makes it gummy.

Tips

• Use the starter at its peak (doubled, bubbly, floats in water).
• If the crumb is dense, extend the bulk ferment; if it spreads flat, shorten it or tighten your shaping.
• For a crispier crust, bake the last 5 min with the oven door slightly ajar.
• Dough that's too sticky? Wet your hands rather than adding flour.
゚viralシ

23/10/2026

Together We Mix — A Fresh Chapter, 16 Years in the Making!

Our Thermomix journey began back in 2010. Sixteen years ago!

And when I say it changed our lives, I really mean it.

Over the years, we've seen machines evolve, recipes change, technology advance and the way we cook transform. But one thing I never want us to lose is what made this journey so special in the first place.

The connection. The learning. The confidence. And the people.

I remember when being a consultant was about so much more than demonstrating a machine. It was about walking alongside people as they discovered what they could do in their own kitchens.

Helping someone go from following a recipe step by step to confidently adapting it, experimenting and making it their own.

And that's what I want to bring back to Together We Mix! 💚

Because everyone is at a different stage of their Thermomix journey.

Some of you are just beginning. Some have been cooking with us for years. Some love Cookidoo and guided cooking, while others want to explore everything their machine can do beyond it.

So we're introducing dedicated days to our page!

Not because we want to make things complicated, but because we want to make it easier for you to find the inspiration, learning and support that matters to you.

🍲 Monday — Recipe of the Week

💡 Tuesday — Thermie Tip Tuesday

🎥 Wednesday — Live Cooking & Kitchen Chats

📖 Thursday — Beyond the Guided Cook

❤️ Friday — Friday Favourites

💬 Saturday — Let's Mix Together

🌿 Sunday — Sunday Prep & Plan

And that's just the beginning!

We'll also be bringing you special events, collaborations, practical masterclasses, live Q&As and opportunities to host a Thermomix class from the comfort of your own home.

Matt will be joining me for some cooking adventures, lives and demonstrations too!

Our hope is that Together We Mix becomes a place where you don't just collect recipes — you grow in confidence, ask questions, try new things and feel supported along the way.

Because it's never just been about the machine.

It's about what becomes possible when you know how to use it.

Whether you've been with us since 2010 or you've only just found our page, we'd love you to be part of this next chapter.

Tell us below what year did your Thermomix journey begin?

23/10/2026

We're back! Together We Mix is back in the kitchen!

Although, you probably didn't even realise we'd left!

After a little time away, I've officially re-signed as a Thermomix Consultant!

And yes, we're still Together We Mix! Matt will still be joining me for demos, lives and plenty of kitchen adventures, but I'll be your consultant.

Firstly, I want to say sorry to those who have followed us for years and wondered why we suddenly went MIA.

The last five months have been a lot personally. Between mediation, wills, ongoing ACCC and consumer issues with our faulty car (which we haven't had since June!), and everything else life has thrown our way, quite a few things had to go on hold.

Sometimes life requires us to put things down for a season.

But here we are! And I'm actually excited to give this page a fresh new direction.

I still love the name Together We Mix, because that's exactly what I want this space to be about.

One thing I've really missed is the old-school approach to being a Thermomix Consultant.

When we first started many years ago, it wasn't just about selling a machine or showing someone how to follow a guided recipe.

It was about coming alongside people, spending time in their kitchens, helping them understand their Thermomix and building their confidence.

Helping them get to the point where they could open the fridge, see what ingredients they had and think, "I know what I can make with that!"

Where they weren't afraid to experiment, adapt a family favourite or go beyond guided cooking.

Because knowing how to follow a recipe is one thing. Understanding how to really use your Thermomix is something else entirely.

And that's what I'd love to bring back!

More practical tips, more everyday cooking, more learning together, more experimenting and probably a few kitchen mishaps along the way.

Whether you've had your Thermomix for years, have one sitting on the bench that you barely use, or are just curious about what it can do, I'd love this page to be a place where we learn and share together.

So I'm thinking it's time for a little Together We Mix makeover!

Same name. Same love of cooking. Just a fresh approach, with a little more of what brought us here in the first place.

I'd love to hear from you!

What would you like to see more of? Are you confident using your Thermomix beyond guided cooking, or would you love to learn how?

And what do you think shall we give Together We Mix a fresh new look?

💚 Deb & Matt

Together We Mix more than recipes, let's build confidence in the kitchen

22/09/2026

Yeh at long last !!!!