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Search Cookidoo® for our Summer Southern BBQ collection to make your own BBQ Sauce and Seasonings.

You may replace parboiled basmati rice with basmati rice.

Sealed pickles will keep in the fridge for up to 1 month.

All pans are shaped differently. Ensure the pan you're using fits into Varoma dish and Varoma lid closes properly.

Steaming stuffed acorn squash in your Thermomix® will free up oven space for other holiday roasting or baking.

If you forget to soak your beans overnight, place them in water (enough to let them expand at least double) and bring them to a boil for 2 minutes. Then let them sit covered for at least 1 hour. Rinse and use.

Burghul is a versatile Middle Eastern staple; it's a wheat that has been steamed or parboiled, dried and ground (meaning it requires very little preparation). It is available at some major supermarkets, gourmet food stores or online.

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 100°C/212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free

Spiral sliced hams are precooked. Allow approximately 10-12 minutes per pound or until the internal temperature, registered on an inserted meat thermometer, reaches 140°F. Alternatively, if using another type of ham, follow the cooking instructions listed on the packaging.

Soak the dried abalone in cold water for 24 hours. The next day, clean and brush thoroughly cover with boiling water for 15 minutes. Let cool completely before step 5.

Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the centre of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

Cooking the turkey in a cast iron dish, which is a great conductor of heat and distributes it evenly, will slow the evaporation of water in the dish, resulting in more roasting juices for the gravy and more moisture in the turkey.

Best served with roasted spice chicken, grilled beef, salteg egg, fish cracker and golden roasted coconut.

If using two turkey breasts place one in the Varoma tray and one in the Varoma dish, half way through the cooking swap them around. You may need to increase the cooking time.

We have revisited a classic Polish dish to include millet as well as mushrooms. When you taste it, the first thought on your mind won’t be that this is a nutrient-rich, vegetarian alternative to meat - which it undoubtedly is. Our guess is your thoughts will be closer to “yum!” and “may I have some more?”

A great recipe for when you have guests over as the ribs can be cooking in the oven in advance and then finished off on the barbecue just before you are ready to sit down to eat.

For best results, use good quality chorizo. For a spicy version, choose a spicy type of chorizo.

Lotus leaf buns are Asian fluffy white steamed buns. They are delicious and can be used as sandwich to fill with meat, vegetables, seafood and sauces.

To serve as part of a cold lunch, allow ham to cool for 15-20 minutes, then transfer into the refrigerator to cool completely. Serve ham sliced on a cold meat platter.

To cut parchment to fit Varoma tray: tear off a piece of parchment paper wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to shape. Lay parchment flat onto Varoma tray, keeping the side vents clear for steam to circulate.

Our version of this traditional recipe involves boiling the ham in a savoury broth bursting with festive flavours, then brushing it with a spicy, sweet Maple Syrup Glaze. Baked until golden and caramelized, this ham is delicious served hot or cold.