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.
