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Max the Thermomix

Learn to make the most of this amazing machine.
More and more Australian kitchens have a Thermomix’ on their kitchen bench
and we want you to use yours to the max.

Max the Thermomix

Technique Workshop


This is a seasonal class that is only scheduled twice a year.

 More and more Australian kitchens have a Thermomix on their bench. We want you to use yours to the max.

Discover how much time you can save by incorporating the machine in every day cooking and the healthy options you’ll have at the flick of a switch.

We have a wealth of knowledge that you can share in and this class will reveal that your machine was worth every cent.

Some of the components made and methods used to create these delicious recipes are only achievable in the Thermomix. This is when this machine becomes exciting. Professional techniques can assist you to create restaurant-style food in your home kitchen.

The techniques in this class are for new Thermomix owners (or people who are interested in becoming a TMX owner) who want to take their skills and know-how to the next level.

Included in this class

  • Mojito ‘Slushie’ Cocktail on arrival
  • Hot and Sour Chinese Chicken, Steamed Asian Greens, Fragrant Rice
  • Sous-Vide Beef, Roasted Tomatoes, Caramelized Rosemary Sweet Potato, Leaves, Snap Peas, Wholegrain Mustard Mayonnaise
  • Hazelnut Praline Mousse

Techniques you will learn to master in your Thermomix include

  • Cocktail Making
  • Varoma to the Max
  • Cook Sous-Vide!
  • Other uses of Thermoserver than serving food
  • How to make fresh mayonnaise
  • How to make the most AWESOME hazelnut praline paste (10,000 times better than Nutella)
  • How to make light sweet mousse dessert using the butterfly attachment
  • Plus we want to share all our TM tips and hints with you!

Listen to what clients are saying…              What to Expect and FAQ               Terms and Conditions

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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