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

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

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 a thicker dressing, line simmering basket with a nut milk bag or muslin cloth and place over a large bowl. Transfer Harissa yoghurt dressing into lined simmering basket and place into refrigerator to drain for 12 hours.

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.

Mark Olive headlined our Consultant incentive event, ThermoFest, in 2022 when it was held in Uluru. Mark showcased this recipe on-stage for our Consultants alongside two others. Check out the other Mark Olive recipes in this collection. Mark has been a chef for over 25 years and is known for his charismatic style and focus on indigenous Australian ingredients. He has starred in his own television series, ‘The Outback Café” as well as multiple lifestyle and travel shows.

For a less spicy version, reduce bird's eye chillies to 6 pieces and add 6 fresh red chillies in step 1.

Zighinì is a unique dish of Ethiopian cuisine. It is a meat stew accompanied by various legumes and vegetables. The Berbere spice blend is known for various spices, which give strong and one of a kind aroma and taste. Ethiopian spice blends are rich and include many spices, but is balanced by simplicity and humbleness of other ingredients, resulting in a original and extraoridinary dishes.

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.

Add back 1-2 tablespoons cooking liquid when shredding the pork.

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.

Chicken can be replaced with chicken parts of your choice. Adjust cooking time in step 2 accordingly.

For best results and to avoid crushing ingredients or getting the spirals tangled in the blade, the vegetables and fruit pieces should be at least 4 cm long and maximum 10-11 cm long. Keep this in mind when shopping and preparing your ingredients so as to choose and cut them accordingly.

For best results, cut vegetables into pieces about the length of the spiralizer pusher. Use vegetables and fruits with a maximum diameter of 2 inches or cut with knife to fit through cutter feeder. Trim ends so vegetables sit flat on the disc. To avoid crushing ingredients, or getting ingredient spirals tangled in the blade, it is recommended to use fruit and vegetables with a diameter of 2 inches. The minimum length for ingredients processed with Spiralizer should measure approximately 2 inches, while the maximum length should measure approximately 4 inches. Keep these lengths in mind when shopping (e.g. look for longer beets or ensure long squash or cucumbers are cut in half before using).

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.

Loomi is a lime that has lost its water content, usually after spending a majority of their drying time in the sun. They are used whole, sliced or ground as a spice in Middle Eastern dishes. Loomi can be replaced with regular lime or lemon.

Traditionally this dish requires pork belly to be deep fried before cooking and some oil to sauté fermented bean curd. With Thermomix®, no additional oil is required as the fat from pork belly is sufficient to prepare this dish.

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.

You can replace the Madeira with dry sherry in this recipe, if desired.