Inspired by the pairing of lamb and cumin, this dish is a combination of Middle Eastern flavours and classic French technique. Sous-vide cooking ensures this lamb rump is stress-free and beautifully cooked every time.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.

If you’re looking for an impressive centrepiece for your Christmas table, look no further than this majestic fish pie. A French adaptation of a traditional Russian recipe, Coulibiac contains layers of rice, mushrooms, eggs, and salmon, all wrapped in rich, buttery shortcrust pastry. This is a real festive showstopper!

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

Please refer to The Basic Cookbook for the Chicken Stock Paste recipe.

This is a good dish for entertaining as it can be prepared ahead of time and baked when guests arrive.

The duck breasts in this recipe are gently steamed and then pan-seared, resulting in tender meat that is beautifully infused with spices. The sweet and sour glaze, together with the vegetables and rice, make this a complete main dish. And do try the vegetarian version with tofu – an excellent alternative to duck.

Longer rashers of streaky bacon work best for this recipe.

Please refer to The Basic Cookbook for the Chicken Stock Paste recipe.

The duck breasts in this recipe are gently steamed and then pan-seared, resulting in tender meat that is beautifully infused with spices. The sweet and sour glaze and the vegetables and rice make this a complete and festive main dish. And do try the vegetarian version with tofu – an excellent alternative to duck.

A perfectly cooked fillet of beef, encased in flaky, buttery puff pastry. Accompanied by fluffy mashed potato and delicately steamed carrots, this is the ultimate dinner party centrepiece.

The word Roulade originates from the French word rouler , which means "to roll". Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling such as cheese, vegetables, or other meats. This traditional Polish recipe is highly appreciated around the world. It is a different way to enjoy meat because it is carefully stuffed with ham, bacon, gherkins and mustard, and then served with a mushroom, wine and vegetable sauce.

Ray Capaldi is an icon in the restaurant world and best known by Melburnians for his role at the Sofitel in the 90s. His knowledge and use of Thermomix® supersedes that. However, his most recent connection with us was at our 2023 ThermoFest event, an exclusive reward event for our Thermomix® Consultants, where they are given the opportunity to enjoy heaps of incredible experiences. Ray showcased this recipe for Consultants on stage, alongside his Quince and burnt tahini custard recipe. Be sure to look for his other recipes in the collection.

Use rubber gloves to peel the salsify as it releases a milky juice that discolours the hands.

Please refer to The Basic Cookbook for the Chicken Stock Paste recipe.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.