Tips & Tricks in and out of the kitchen with Anita Munoz (Dining Editor / Family Entertainment)

Anita Munoz, Dining, Cooking & Homewares Editor
Contact: anita@thenextrushmagazine.com

The TM5 model by Thermomix retailed at $2,089.   The new TM6 boast 20 functions, a one stop cooking station for blending, braising, chopping, crushing, caramelising, heating, kneading, grating, grinding, juicing, mixing, milling, mincing, pureeing, weighing, whipping, stirring, steaming, sautéing, stewing, sous-vide and slow cooking.  It’s considered one of the most premium cooking appliances in the market and we’ve been lucky to have had the input of Anita who manages a number of Cooking, Dining and Travel brands on social media.

Lending her area of expertise to the direction of stories and reviews in our Dining and Kids Entertainment pages has enabled us to extend our original editorial scope of venue reviews.

Tune in to her cooking adventures and dining exploits around the city.

Here are some of our favorite recipes and visits we at The Next Rush enjoyed from her accounts:

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Try this blueberry ripple by @thewholesomehousewife by stirring frozen blueberries through yoghurt. Find the recipe for yoghurt in the EDC or BCB. #bestofthermomix

A post shared by Best of Thermomix (@bestofthermomix) on Sep 24, 2015 at 12:37am PDT

 

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To make this super green smoothie bowl by @healthy_bree, you'll need: 1 frozen banana, chopped Handful frozen mango 1/4 avocado 2 handfuls spinach leaves 200ml coconut water 1 tsp greens powder (optional) Combine all ingredients in TM bowl and blend until smooth. Top with green apple, hemp seeds, coconut, blueberries and green grapes. #bestofthermomix

A post shared by Best of Thermomix (@bestofthermomix) on Jan 24, 2017 at 6:43am PST

 

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To minimise spillage, use the thermomix lid as a funnel when pouring liquids into jars. @thermo_mel shows us how it’s done. #bestofthermomix

A post shared by Best of Thermomix (@bestofthermomix) on Aug 20, 2019 at 1:05pm PDT

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Had such a blast yesterday afternoon learning to pipe buttercream succulents at @classiccupcakeco with a bunch of great people. Thanks @eatwithmyfoodsafari for the fun birthday present.

A post shared by Anita | Supporting local (@myfoodsafari) on Jun 9, 2019 at 8:23pm PDT

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You’d need to be crazy hungry to finish the STFU at @zepickle*. Three wagyu beef patties, crispy fried chicken, triple jack cheese, jalapeño and 5 cheese fried macaroni patty, triple maple bacon, pecan wood smoked brisket, lettuce, tomato, zp sauce, smoked jalapeños, fried onion straws and slaw, served between three cheese toasties. *We shared this with the kids and still had room for the fried Oreo doughnuts.

A post shared by Anita | Supporting local (@myfoodsafari) on Jun 10, 2018 at 4:05am PDT

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Friday’s farewell cakes: Carrot and walnut cake with lemon cream cheese frosting, and vegan carrot cake cupcakes with cashew cream.

A post shared by Anita | Supporting local (@myfoodsafari) on Sep 14, 2019 at 5:39am PDT

 

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It was such an honour to make the 65th celebration cake for the CWA (no, not the Country Women’s Association, the Chinese Women’s Association). Two layer vanilla butter cake with strawberry jam and vanilla bean buttercream with vanilla buttercream flowers, lots of them! It is easily the most labour intensive cake I’ve ever made, and possibly the most stressful to transport (how do the professionals do it?!). Thanks @thida.bevington for the buttercream “discussion” (I can tend to over-think things).

A post shared by Anita | Supporting local (@myfoodsafari) on Jul 13, 2019 at 2:40am PDT