Thermomix’s new model TM5 – what’s new?

When the launch of the new Thermomix model TM5 was announced on the 6th September, I was on holidays in Palm Cove with my family. Due to the simultaneous World Wide release, images & video’s were available on the internet from Europe a few hours before the Australian launch, so my mobile started going crazy from about 10am.

When the new model was release I had mixed emotions. Excitement about the new model, along with curiosity about how Vorwerk could possibly make the Thermomix any better. The other half of me felt sick, especially for my customers who had only recently purchased a TM31 (previous model). I’ve read a lot of articles recently on the pro’s & con’s on how the TM5 (new model) was released in secret & I can understand & empathise with all of the arguments on both sides.  If I’d just bought a TM31 & the new model was released a week later, I would’ve been terribly upset, although the free bowl/blade/lid offer would make me feel a lot better.  I can also understand that Vorwerk did a secret launch to keep on top of the competition – there is now nothing at all on the market that even comes close to the TM5 (besides the TM31 of course).  I’ve also found it a very difficult time to be a consultant & it’s a shame in some ways that we become the personal face of Thermomix, so then cop the flak that comes from their business decisions.

Anyway, as a Thermomix Consultant (a job that I absolutely love!), it’s my job to now demonstrate the TM5, so here are my thoughts on the new model. As I mentioned, I wasn’t sure how Vorwerk could possibly improve the TM31, but they haven’t disappointed & the TM5 is very impressive.  These are some features of the new model that I’ve noticed in the last day or so.  I’m sure I’ll continue to discover more amazing features as I continue cooking…..

  • 2.2L Thermomix bowl
  • 3.3L Varoma
  • Quieter
  • Colour touchscreen display, with selector dial.  Very easy to use.
  • The scales weigh in 5g increments up to 3kg, including a visual icon on the touchscreen showing how full the bowl is getting.
  • Scales can be used while the the blades are moving & the TM5 is cooking
  • Heats to 120 degrees
  • New Basic Cookbook with 183 recipes, which is the same cookbook world wide.
  • Digital innovation called ‘Guided Cooking’.  There is a micro chip that displays all the recipes from the accompanying ‘Basic Cookbook’ along with nutritional information.  Guided Cooking lets the user cook by following step by step instructions on the screen.  All that’s needed is to add the ingredients to the bowl & the scales also automatically set to zero when ingredients are to be added.  I can imagine this feature being amazing when you are very time poor, or when someone who is not the regular ‘cook’ is cooking.  Husbands & children will easily be able to cook amazing meals!
  • More cookbooks & accompanying micro chips are promised to follow & they will be available in different languages in the future.  The touchscreen on the TM5 can also be changed to another language with the accompanying microchip.
  • Manual mode, where you simply set time, temperature & speed (like using the TM31)
  • Sleek design of the machine includes a handle.
  • Automatic locking lid
  • MC new design for easy pouring & prevents splattering
  • Automated Cooking – add all ingredients to TM5 & it automatically sets time/temperature/speed.  This includes custard with the option of runny, normal or thick & creamy consistency.  The other Automated recipe is rice by absorption method (like a rice cooker).  The blades are not in motion & the TM5 will tell you how much rice & water to add.  The final Automated recipe is ‘pot set’ yoghurt.  Add ingredients & the TM5 will cook the mixture & maintain the 37 degree temperature for 8 hours until it’s set.  Imagine – literally cooking while you sleep!

If you would like to book a demonstration of the TM5 please contact me on 0412 529 340 (Melbourne) or you can email me on to place an order for your TM5 & I will organise for a local consultant in your area to deliver your machine.

Please also contact me if you have any questions or just want to have a chat about becoming a Thermomix consultant yourself.  This is a great time to join the business with all the hype surrounding the new model & you can buy your TM5 & business kit with the interest free finance offer & pay them off as you earn commission from sales.


Beef Stir-Fry


This stir-fry is very a impressive dish & believe it or not, it’s all cooked in the Thermomix – rice, steak, omelette & vegetables.  The flavours are lovely & everything is cooked gently, so you’ll notice that the flavour, texture & colour of the vegetables in particular, are amazing.   This dish is easy enough to be made as a mid week meal, or made on the weekend to entertain guests.  This quantity easily feeds 4 adults & you can just increase the amount of steak, rice & vegetables to feed additional people.  The steak is cooked in a whole piece, then rested & sliced.  You’ll also notice the rice cooks with the steak marinade through it, which leaves it very fluffy & the flavours from the marinade infuse through the rice.  This is also a fantastic dish to make if you’re wanting to cook  more with your Varoma & there are so many elements to the recipe that you can cook separately for other meals – especially the omelette & vegetables.  It will also give you more confidence cooking in layers with your Thermomix.

I actually used a 380g pice of eye fillet for this dish & I was sceptical that it would be cooked in 20 minutes, but as you can see from the photo’s throughout this post, it was perfectly cooked.  If you hesitate to steam meat, I understand how you feel.  All I can say, is give this dish a go – you definitely won’t be disappointed!

This recipe is from Dani Valent’s cookbook ‘In the Mix – Great Thermomix Recipes’.    If you’re not familiar with Dani Valent, she is a Melbourne based food writer, who is a very keen cook & wanted to extend her Thermomix repertoire.  ‘In the Mix’ was released in August 2011 & ‘In the Mix 2’ followed 2 years later.  Dani’s recipes are from world class Chef’s all over the world & she has tested them all in her Thermomix, all in her own kitchen at home.  Her recipes are quite advanced, so not for beginners, but great for the creative cooks when they have time on their side.

2 cloves garlic
2 spring onions (white part)
30g oyster sauce
50g soy sauce
50g raw sugar
10g sesame oil
300g whole rump or porterhouse steak
3 eggs
70g rice per person (up to total 400g)
30g vegetable or oil
10g ginger
chilli (fresh, dried or paste), to taste
400g mixed vegetables such as carrots, broccoli, purple cabbage, bok choy & beans (cut into bite sized pieces)

1) First, make the steak marinade. Place garlic & spring onion in TM bowl, chop 2 seconds/speed 7.
2) Add oyster & soy sauces, sugar & sesame oil, mix 10 seconds/speed 3. Pour or rub marinade over steak & leave it in the fridge, in a zip lock bag or bowl for at least 20 minutes.

3) Without cleaning the TM bowl, put TM basket in place & weigh in rice. Reset scales & pour 1000g hot water into TM bowl over rice.
4) Place marinated steak in the Varoma dish. Line the Varoma tray with a damp piece of baking paper & pour wished eggs onto paper.

5) Cook the rice, steak & omelette for 20 minutes/Varoma temperature/speed 3.

6) Pour cooked rice into a ThermoServer along with the omelette to keep hot. Wrap the cooked steak in foil & rest.

7) In a clean, dry TM bowl, add oil & cook 2 minutes/Varoma temperature/speed 1. Add ginger & chilli, chop 4 seconds/speed 7. Scrape down the sides of the bowl.
8) Add vegetables, cook 6 minutes/Varoma temperature/reverse/speed 1.
9) To serve, mound the rice in a bowl. Slice the steak & omelette. Arrange the steak, vegetables & omelette on top.

Source: Dani Valent – In the Mix

When cooking the steak in the Varoma dish, ensure there are holes in the base of the dish that are uncovered, so the steam can travel through the Varoma dish & tray.

I have made this dish before, by slicing the steak before it’s cooked.  The result was still very good, but I highly recommend cooking the steak in one piece.  Here’s a few photo’s if your sceptical about steaming meat.  This steak is perfectly cooked!