A Girl, a Gay & a Thermo

Salt. Pepper. The OG power couple.This week we’re putting the ultimate seasoning duo front and centre—think crispy salt & pepper squid, rich Tuscan pepper beef, golden salt rosemary bread and a cheeky salted caramel sauce. We’re diving into salts, seasoning secrets and finishing it all off with a Bloody Mary (obviously). Simple ingredients, seriously iconic flavour.Sichuan pepper and chilli salt squidhttps://cookidoo.com.au/recipes/recipe/en-AU/r118792Tuscan Peppered Beefhttps://cookidoo.com.au/recipes/recipe/en-AU/r925782Rosemary and Sea Salt Breadhttps://cookidoo.com.au/recipes/recipe/en-AU/r825582Salted caramel saucehttps://cookidoo.com.au/recipes/recipe/en-AU/r80203Lemon pepper seasoninghttps://cookidoo.com.au/recipes/recipe/en-AU/r152078Vegetable Salthttps://cookidoo.com.au/recipes/recipe/en-AU/r755595Celery salthttps://cookidoo.com.au/recipes/recipe/en-AU/r718207Bloody Maryhttps://cookidoo.com.au/recipes/recipe/en-AU/r124923You can find Bronte and Erin at;https://www.instagram.com/a_girl_a_gay_and_a_thermo/https://www.instagram.com/illhavewhatshesmixinghttps://www.instagram.com/homo_with_a_thermo/

This week we're building the ultimate Easter table - and you're invited. Whether you're feeding seafood lovers, die-hard carnivores or the token veggie (we see you), we've got you covered with mix and match ideas for every part of the menu. From starters to the main event, some side ideas and a throwback to last week's chocolate episode, consider this an Easter choose-your-own adventure. No one-size-fits-all menu here, just solid options so you can curate the exact spread your crowd will demolish.And because we're us, we wrap things up with what might be our greatest invention to date; The Thermomix Hot Cross Bun Espresso Martini. You're welcome.Smoked salmon and preserved lemon choux bunshttps://cookidoo.com.au/recipes/recipe/en-AU/r277386Parmesan gelatohttps://cookidoo.com.au/recipes/recipe/en-AU/r98838Whole Chicken and Tabbouleh with Tomato and Minthttps://cookidoo.com.au/recipes/recipe/en-AU/r912339Baked whole-side of salmon with yoghurt dressinghttps://cookidoo.com.au/recipes/recipe/en-AU/r821764Roasted Cauliflower Steaks with Salsa and Puréehttps://cookidoo.com.au/recipes/recipe/en-AU/r337702Aussie potato saladhttps://cookidoo.com.au/recipes/recipe/en-AU/r90890You can find Bronte and Erin at;https://www.instagram.com/a_girl_a_gay_and_a_thermo/https://www.instagram.com/illhavewhatshesmixinghttps://www.instagram.com/homo_with_a_thermo/

This week we're diving into chocolate. How much is too much? We're talking about a very seductive choc orange tart, some fudgy pistachio, white chocolate and raspberry brownies and pears drowned in a spicy chocolate sauce. We also confess some of our guilty pleasures that don't involve chocolate... This episode is a goody in the lead up to Easter and planning some scrummy, chocolate desserts.Choc it like it's hot dawgs.Bitter Chocolate and Orange Liqueur Tart with Honeycomb Dusthttps://cookidoo.com.au/recipes/recipe/en-AU/r130206Easter eggshttps://cookidoo.com.au/recipes/recipe/en-AU/r148933White Chocolate, Raspberry and Pistachio Brownies (Gluten Free)https://cookidoo.com.au/recipes/recipe/en-AU/r132259Assorted chocolate truffleshttps://cookidoo.com.au/recipes/recipe/en-AU/r491297Steamed Pears with Chocolate Cardamom Saucehttps://cookidoo.com.au/recipes/recipe/en-AU/r150933You can find Bronte and Erin at;https://www.instagram.com/a_girl_a_gay_and_a_thermo/https://www.instagram.com/illhavewhatshesmixinghttps://www.instagram.com/homo_with_a_thermo/

After a few weeks in the weeds of manual mode, we're back where we belong with some of our fave segments.What's for dinner? A couple of weeknight winners.Accessory of the Week (we look at the latest doo dah the Nester)Cookidoo Roulette (Bronte has bookmarked something truly disturbing)What did your Husband fuck up?Then we wrap it all up with a strawberry daiquiri. All in a day's work here at Pod HQ (aka Bronte's lounge room).Salmon with ginger sauce and spiced cashewshttps://cookidoo.com.au/recipes/recipe/en-AU/r70567Filo chicken piehttps://cookidoo.com.au/recipes/recipe/en-AU/r924863Poached Eggshttps://cookidoo.com.au/recipes/recipe/en-AU/r930015Curry Chicken Quichehttps://cookidoo.com.au/recipes/recipe/en-AU/r928975Liver Cakehttps://cookidoo.com.au/recipes/recipe/en-AU/r732005Frozen strawberry daiquirihttps://cookidoo.com.au/recipes/recipe/en-AU/r126704Bec's fries seasoninghttps://becs-table.com.au/fries-or-chips-sprinkle/You can find Bronte and Erin at;https://www.instagram.com/a_girl_a_gay_and_a_thermo/https://www.instagram.com/illhavewhatshesmixinghttps://www.instagram.com/homo_with_a_thermo/

This week we dive into the delicious world of RecipeTin Eats and tackle a couple of Nagi's iconic recipes in the Thermomix. We chat about how to convert her stovetop methods into Thermie-friendly steps, what works brilliantly in the bowl and where using your machine manually is the key to recipe conversion. If you've ever looked at a RecipeTin Eats recipe and wondered 'can I do this in my Thermie?' - this episode is for you. Featuring recipes from Nagi Maehashi of RecipeTin Eats.You can follow Nagi at;https://www.instagram.com/recipe_tin/You can find Bronte and Erin at;https://www.instagram.com/a_girl_a_gay_and_a_thermo/https://www.instagram.com/illhavewhatshesmixinghttps://www.instagram.com/homo_with_a_thermo/

You've heard us talk manual mode, now we're breaking it down. In this bonus episode, we unpack the modes on your Thermomix - what they actually do, when to use them and which ones we secretly love. From the ever expanding chop mode, to turbo, to sous vide, this is your no-recipe, no-pressure guide to understanding your machine properly. Whether you're cooking from Cookidoo or adapting recipes like we did last week with Chrissie Swan (and next week with Recipe Tin Eats), this ep will boost your knowledge and your confidence. And, find out who George Tropicana is.You can find Bronte and Erin at;https://www.instagram.com/a_girl_a_gay_and_a_thermo/https://www.instagram.com/illhavewhatshesmixinghttps://www.instagram.com/homo_with_a_thermo/

This week we are bowing down to the queen herself - Chrissie Swan - as we cook from her new cookbook The Shortcut Queen and Thermify some of her recipes (yes, we made up Thermify). We tackle her chicken soup, pasta alla vodka, have a hot minute about her quiches and boldly attempt a rice pilaf - all using the machine manually and talking through how to adapt each recipe for the Thermo. Also, Erin is... not well. The fangirling is strong and Bronte is trying to keep her together.Can you turn a stovetop shortcut into a blade spinning masterpiece? Tune in to find out.You can find Chrissie Swan at;https://www.instagram.com/chrissieswan/?hl=enYou can find Bronte and Erin at;https://www.instagram.com/a_girl_a_gay_and_a_thermo/https://www.instagram.com/illhavewhatshesmixinghttps://www.instagram.com/homo_with_a_thermo/

This week we're diving fork-first into STEAK. We're talking all the classics - Diane, peppercorn, red wine jus, mushroom... plus the beauty of butter on a steak. We're debating surf & turf (iconic or a crime?), steak tartare (refined or just raw mince on a plate?) and the terrifying moment Erin told us what a carpet bag steak is (it's a lot).We're in our Meat Era. Tune in!Diane saucehttps://cookidoo.com.au/recipes/recipe/en-AU/r270100Peppercorn saucehttps://cookidoo.com.au/recipes/recipe/en-AU/r108250Red wine jushttps://cookidoo.com.au/recipes/recipe/en-AU/r265317Mushroom saucehttps://cookidoo.com.au/recipes/recipe/en-AU/r547139Cafe de Paris butterhttps://cookidoo.com.au/recipes/recipe/en-AU/r374374Gin and peppercorn saucehttps://cookidoo.com.au/recipes/recipe/en-AU/r704487Steak tartarehttps://cookidoo.com.au/recipes/recipe/en-AU/r150491Surf and turfhttps://cookidoo.com.au/recipes/recipe/en-AU/r678280You can find Bronte and Erin at;https://www.instagram.com/a_girl_a_gay_and_a_thermo/https://www.instagram.com/illhavewhatshesmixinghttps://www.instagram.com/homo_with_a_thermo/

After surviving the great laptop disaster of 2026 (RIP Erin's computer), we are officially back in the recording saddle - and what better way to return than by galloping straight into the Luna New Year? As we say goodbye to the Year of the Snake and welcome in the Year of the Fire Horse, we also discuss;Traditional Chinese New Year dishes and what they symbolise.Growing up at our local Chinese restaurants.A couple of scrumptious prawn recipes, steaming a giant bird and the BEST bao buns ever.Thanks for tuning in, we're thrilled to be recording again :)Prawn spring rollshttps://cookidoo.com.au/recipes/recipe/en-AU/r314184Prawn toasthttps://cookidoo.com.au/recipes/recipe/en-AU/r497099Qing zheng yu (steamed fish with ABC soup)https://cookidoo.com.au/recipes/recipe/en-AU/r542626Guangxi-Style Steamed Whole Chicken with Chives Saucehttps://cookidoo.com.au/recipes/recipe/en-AU/r729762Gua bao (braised pork belly in bao buns)https://cookidoo.com.au/recipes/recipe/en-AU/r758051Fortune cookieshttps://cookidoo.com.au/recipes/recipe/en-AU/r118830Traditional Chinese peanut cookieshttps://cookidoo.com.au/recipes/recipe/en-AU/r631057You can find Bronte and Erin at;https://www.instagram.com/a_girl_a_gay_and_a_thermo/https://www.instagram.com/illhavewhatshesmixinghttps://www.instagram.com/homo_with_a_thermo/