The Culinary Power Couple of 2020

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If there’s one thing I can’t live without, it’s my Thermomix, that amazing piece of German engineering that has delivered a high-tech kitchen hand into homes (and commercial kitchens) around the world. Over the past decade it has helped me mix, beat, blend, whip, chop, steam, weigh, mill, knead and mince my way through thousands of recipes.

A more recent discovery has been the Gozney Roccbox, the world’s first portable wood and gas pizza oven. The defining feature of the Roccbox are the soaring high cooking temperatures that regular kitchen ovens can’t reach.  We’re talking 500 degrees celsius (932°F).  It’s no wonder it’s become such a hit with food trucks with  restaurant quality artisan pizzas ready in just sixty seconds.

Mozzarella, Bocconcini and Basil

The Thermomix and Roccbox have a lot in common; with innovative and quality design at the heart of both, they bring fun, efficiency and creativity into home cooking. Importantly, both are remarkably low maintenance; the Thermomix is practically self-cleaning and the super high temperatures achieved by the Roccbox means that every little bit of food residue and grime is incinerated into ash. A quick brush or wipe with a cloth, and you’re ready to go!

Chorizo & Olive

It’s an incredible timesaver, particularly with tight schedules juggling work and family meal planning and naturally the Roccbox has been a delight to use in experimenting its power beyond its remit of pizza. Don’t be fooled by the name – the Roccbox may be marketed as a pizza oven but it is so much more.

In minutes the Roccbox will roast par cooked potatoes, zucchinis from their raw and natural state, satay chicken sticks and a take on french toast – creme anglaise soaked panettone with roasted peaches. Halloumi gets a crispness not possible on the stovetop in less than two minutes.

All in all this  spread took less than half an hour to cook. In fact, the best thing about the Roccbox is that it’s incredibly social; set up a pizza station with pre-prepared pizza bases and a variety of toppings and let your guests make their own pizzas. It’s the future of entertaining – casual, relaxed and interactive.

Pizza Dough
This recipe will produce a soft pizza dough with high hydration that will give you a pizza base with those distinct ‘leopard spots’ you get in a traditional Napoletana style pizza.


  • 2 tsp yeast
  • 350g water, lukewarm
  • 500g bakers flour
  • 1 tsp salt


  1. Add yeast and water into TM bowl and mix for 20 sec/speed 4.
  2. Add flour and salt and mix for 6 sec/speed 6. Then knead for 3 min.
  3. Transfer dough into a bowl or board and work into a ball. Cover with a tea towel and leave in a warm, draught-free spot to prove until doubled in size.
  4. Knock down and form into four balls.
  5. Top with tomato, cheese and preferred toppings and cook to perfection in the Roccbox

Tip: To further develop the flavour of the pizza dough, refrigerate for up to three days before using. Proceed from step 3.

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