Rhondasmix - Rhonda Palmer Thermomix Consultant

22/02/2026

Sunday Slices cooking session today……Two different flavours of Flourless Almond Cake.

19/02/2026

19/02/2026

https://us02web.zoom.us/meeting/register/6lg89Np8Q1eDVBFirKgtiw

We’re bringing the garage party to YOU -- To celebrate 25 years of Thermomix® in Australia, we’re hosting a special Virtual Garage Cooking Experience and magazine launch — and you’re invited! Join us from your own kitchen, cook along, watch, or just enjoy the fun. No travel, no pressure —...

14/02/2026

This chocolate ripple cheesecake tower is delicious, give it a go for your Valentine ❤️

14/02/2026

Please invite your customers to our Valentines Day Sunday Slices its a cook a long where we make 2 dishes and chew the fat very casual and fun

Valentines Day - yes Saturday Sticky Drumettes and Chocolate Ripple Cheesecake Tower

28/01/2026

28/01/2026

Well this little chart took me into the wee hours of the morning! 😅
I hope it’s a helpful resource and that you’re inspired to try this amazing **Sous-Vide mode**, available on the **TM6 and TM7**. It really does deliver restaurant-quality results with very little hands-on time.

I poured a lot of time (and love!) into creating this sous-vide guide 💚
If it helped you or inspired you, please feel free to share it — you might just help a friend have their aha moment with their Thermomix! 🙏

A few extra tips to help you get the most out of sous vide:

Prep smart
* Season proteins simply before bagging (salt is essential; go easy on garlic and herbs)
* Add 1 tsp olive oil to the bag for chicken or fish
* Vacuum seal or use a good-quality zip-lock with the water-displacement method
* Re-usable silicon sous vide bags can be purchased if you don't want plastic - check Amazon.
* Add some lemon juice to the water to prevent blade oxidization
* Add tap hot water to the bowl to speed things up
*Use your blade cover - no blade coverm=, you can sous vide in the simmering basket
* Thickness matters more than weight — thicker cuts: add time, not temperature
Temperature = doneness
Time = thickness & tenderness

Cook ahead with confidence
* Sous vide is perfect for prepping in advance
* Once cooked, chill bags quickly in iced water, then refrigerate for up to 2 days
* Reheat gently in the Thermomix at the original cooking temperature - same temp, just long enough to heat the centre - as a guide: Steaks : 30–45 minutes, Chicken breast or thighs: 45 minutes, Fish fillets: 20 minutes, Shellfish: 10 minutes

Searing = flavour, not cooking
* Sous vide cooks the food perfectly — the sear is just for colour and flavour
* Pat protein **very dry** before searing
* Use a very hot pan and sear briefly (60 seconds per side)

Resting
Resting isn’t essential with sous vide, but a short rest after searing helps juices settle

Once you try sous vide, it’s hard to go back — it’s precise, stress-free, and incredibly consistent. You just need to know what temp and how long! 💚

👩‍🍳 Collette Mitrega – Thermomix® Consultant, Australia-wide
📱0439 873 901
🌐 thermiekitchen.com

Order your TM7 now and join by inner community 👉 https://tinyurl.com/tm74me

Thanks for your comments, likes and shares 🙏

16/01/2026

Tomato Relish, while the tomatoes are plentiful!!