The best cheese to buy is Nimbin cheese.  It is available in slices as well as a block at all Aussie supermarkets. It is advertised as a low salt, non rennet cheese.
Also, Ardmona does salt free canned tomatoes which are Australian. I always buy the 800g tin and use half quantity. Leggos has reduced salt tomato paste.
Coles did have a lot of salt free items on their shelf.  Their homebrand doritos (mexican things) and their taco shells are no salt. Kettle baked chips are the lowest in salt as well.
My son was in pretty bad heart failure for a couple of years so we went really no salt. Havent had to adhere  as strongly for the past few years thank goodness.

This sounds great and I will give this a go.  I make a mean cheese sauce on the stove but since getting my new thermomix have used their recipe about twice and it is very gluggy.......I'm still in the process of converting my recipes to thermo as I prefer mine.  The only problem is that mine are all by sight not by weight!!!! Lets hope yours gives me the weights.

Hi. Could i please have this recipe too. thanx

Have had my thermomix for about a month now and absolutely love it. My family has always killed for leftovers the next day and the past week I have had a few issues as I am becoming more adventurous.

1.  Did bolagnaise sauce last night and for the first time used my own meat to mince.  I used rump steak and the mince looked ok except for the fact it does not combine sinew very well at all.......a good mince has to have a certain amount of fat in it but it seems that even a bit of sinew does not process very well.  On cooking, the sauce looked OK but on eating it my family all gave it a thumbs down.  I couldnt eat mine at all as the slightest bit of gristle turns my stomach.  I have worked in butchers shops before and it seems the consistency of the mince was not the same as a mincing machine.  My only option seems to be to buy fillet steak to mince which i wont do.

2.  Made the beef stroganoff from the book and added all the tweaking that was suggested in this forum and it was horrible. I make stroganoff all the time and the real flavour comes from the browning of the meat.  It seems this recipe is more a "stewing" type of process and there is no flavour.
Don't get me wrong, I love my thermomix.  I am making soups all the time, fantastic rice, great for steaming veges, great dips, pastry and cakes, LSA and the list goes on but I am very disappointed with the mincer and I think there are some dishes that it probably cant duplicate....beef stroganoff being one of them.

Any ideas