Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: achookwoman on July 08, 2011, 02:10:34 am
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Yeasterday DH and I were taken out for lunch to The Point Restaurant in Albert Park, Melb. I managed to be invited into the kitchen to talk to the chef about how they used their TMX. They use it for mainly sauces, but also Creme Brulee in the Varoma. He told me that most large kitchens in Melb. have at least 1 TMX. The TMX showed signs of being WELL used. I ate Duck with Burnt Orange sauce . I think the sauce was probably made in the TMX. I will have a go as it was a perfect foil for the duck. The bread rolls were also very good. Small round ones with different flavorings, olive, herbs , plain and wholemeal. Great meal.
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How wonderful to be invited into the kitchen Chookie. Your meal sounds lovely too. You will soon be rivalling Thermomixer in his invitations etc. Good on you.
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Gosh how exciting for you. I wouldn't have wanted to leave, i would have said can i help!LOL
:)
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Hally, they had about 12 cooks in the kitchen, and were very generous in being prepared to talk to me. I have spent 1/2 the day trying to make the burnt orange sauce that i had with the duck. Think I have almost got it :-)) :-)) :-))
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What a wonderful experience for you Chookie. Did you mention to the waiter that you have a TMX and would like to have a look? You are such a clever girl to be able to get the sauce right.
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It's a wonder they didn't offer you a job Chookie - did they know who they had in their kitchen :D :D
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I bet you have nailed that sauce :)
You guys on here are sooooo clever
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Judy, ;D ;D ;D ;D