I was spending $150-$200 per week on food for the four of us before thermie arrived. Now I am using up stuff in the pantry and just buy staples so I think my average spend would be around $80-$100 per week. Obviously with Xmas, spending will go up but if you are doing Xmas at your place I think you are still saving money with the thermie by making everything from scratch ie brandy custard, dips, sorbets, marinades etc. I can honestly say that my thermie is the best kitchen appliance I have  ever bought and trust me, I have a few, including my gorgeous engine red kitchen aid mixer which rarely gets a look in on the kitchen bench these days.

My husband has just told me off (jokingly) for the amount  of money we just spent on our kitchen reno when I rarely use the stove. I find the thermie much better with the warmer weather as the kitchen doesn't heat up nearly as much as with conventional cooking and washing up is a breeze!!! I wouldn't give up my thermie for anything in the world, except my adorable kids, of course!!

I didnt think that one was available in Australia. Wish it was though!!!

Does anyone know what recipes will be in the new Asian cookbook, ie if anyone has had a sneak preview, is it worth getting when it comes out?

I use this forum for 90%of the recipes I cook and the rest come from EDC, meat on the menu and the Indian one. This would have to be one of the best Internet sites on the planet, just because of all of the great advice you get, let alone the scrummy recipes.

I have Coeliac disease  and firstly I admit I haven't  done the rice milk yet as luckily we are all still dairy tolerant and choose to drink milk as my kids are still young.  I have made rice flour and almond flour etc and find overall the TM31 makes catering for gluten intolerance much cheaper than buying goods. I still have a large stockpile of gluten free flours and bread mixes that i am getting through so I haven't done the gluten free bread recipe yet in the cookbook. Our grocery bill has gone down heaps since buying the TM as we don't use nearly as much processed food and we tend to just buy only fresh meat, fruit, vegetables and staples such as sugar,eggs etc.  Admittedly, the money I save at the supermarket sometimes get spent on other things, like cookbooks, shoes etc!!! I found the TM to be very versatile in being able to cook gluten free recipes I was doing the conventional way. I cook quite a lot of meals from the meat  on the menu cookbook as I have 4yo twins and still want them to get their iron, protein etc. I also do a lot of the salads, soups etc and find that the ability to know exactly what is going into your food, controlling amount of seasoning etc is the biggest plus. You'll find that the possibilities of what you can do with your TM are endless. In my case I am the only person with Coeliac disease in the family but everyone else pretty much eats what I do and the time savings of cooking just the one meal with the TM are important for us, let alone the fact that there is far less washing up to do than I had previously.

I did the vegie stock concentrate first. Have to make the mashed potatoes, custards, sorbets first!!
Beef stroganoff is great.
Also, teriyaki chicken or mongolian lamb (both from meat on the menu cookbook)
Swedish meatballs in the Varoma
Soups are great to start with, especially the cauliflower soup or tomato soups in the EDC
When you get better acquainted with you new member of the family, try bread dough, cakes etc.
I made a batch of strawberry jam yesterday which was divine as I had just been to the Beerenberg strawberry farm in Hahndorf and picked beautiful strawberries there. I had so many left over after the family polished off a fair few whilst picking them, they were too good to waste.For a city slicker, I felt very CWA after the jam making!