A Girl, a Gay & a Thermo

Language warning: We may have outdone ourselves this week. Some colourful language ahead (don't worry, we found the beep button).

It's a bowl new world, baby! A brand-new Thermomix offer has dropped, and we're talking all things second bowls, bread and why cooking WITHOUT a Thermo should frankly be illegal.

Bronte's got a cob loaf story involving a road trip, a husband and a missing Thermomix. Spoiler alert: things did not go smoothly.

In What's For Dinner, Erin's been travelling the world via Cookidoo, translating an Italian recipe for slow-cooked...

This week we’ve done the grocery shopping so you don’t have to. Well, sort of.

We’re diving headfirst into the October recipe offerings from Coles, Woolies and ALDI, putting 15 recipes under the microscope to answer life’s most pressing culinary questions…

Who thought a carrot cake disguised as a STEAK was a good idea?

Are viral dumpling bakes actually genius?

Has Woolies officially lost the plot with fairy bread ice-cream bao buns?

Are sausage roll scrolls the snack we didn’t know we needed?

And mos...

School holidays are FINALLY over and Erin is hanging by a thread. Between endless sleepovers, children who apparently never leave (and have individual egg orders), and Dad landing back in hospital, there’s not much left in the tank.

Meanwhile, Bronte is still waiting with bated breath for job news… but there IS cause for celebration: he’s back on the Thermo

This week we’re talking October Thermomix offers, including the very exciting Cookidoo AI review, Erin’s going rogue with nachos, and Bronte has discovered Chicken Breast Pizzaiola.

Plus, Phoning It...

THE BACHELOR’S HANDBAG

Australia’s most reliable dinner date is getting the episode it deserves.

But first… obviously we spend a completely reasonable 12 minutes reviewing Kylie’s Grand Final performance before remembering this is allegedly a food podcast.

Then we get down to chook business:

Coles vs Woolies — who’s got the superior bird?

Because there is SO much more to...

THIS ONE TIME, AT BAND CAMP…

Yes, Erin actually plays the flute. Yes, she went to band camp. And yes, this week’s chat about our kids getting into trouble somehow turned into Erin & Bronte confessing their own school misdemeanours. 

Also on this week’s completely sensible food podcast...

 And some footy recos to finis...

From Paella to Raygun 

This week we’re covering the important things: Tom & Nicole, September Thermo offers, what's for dinner and Bronte officially launching his new segment… Phoning It In.

PLUS — Alyce Alexandra has given our listeners a 20% discount code 

Cookidoo Roulette is back, Bronte is obsessed with his Kindle and Erin has fallen headfirst into the Raygun doco.

Basically… we start with dinner and somehow end up at Olympic breakdancing.

September Thermo Offers

Earn your Thermomix https://thermomix.com.au/pages/earn-yo...

Well. Hello Season 2.

For anyone who’s new around here, we’re going back to the beginning — how we became friends, how this ridiculous podcast started, and why we’re still talking about dinner all these years later.

Bronte is still somewhat phoning in dinner, while Erin is back in the kitchen with a new mac and cheese obsession and a very retro spin on risotto: apricot chicken.

We’ve also been highly influenced by rice paper dumplings, attempt to recreate the sacred culinary institution that is Sizzler cheese toast, and finish...

We're Back!

Our little two week break somehow turned into two months, so before Season 2 officially kicks off next week, we’ve got some catching up to do.

Bronte has rudely moved to the other side of town, Erin has spent far too much time in hospitals and rehab after her dad broke his leg, Erin has entered her calisthenics-mum era, and Bronte has farewelled fashion and is officially looking for his next chapter (if you're hiring, Bronte has many skills).

We also take a moment to remember some absolute icons we’ve l...

Hello gorgeous listeners,

Just popping in with a little update from us.

Life has gone a bit… sideways. Bronts is in the middle of moving house, and this week my dad had a fall and shattered his femur, so we’re suddenly spending a lot of time doing hospital runs, family things, and generally trying to work out what the new normal looks like for a minute.

So, we’re pressing pause on the pod for a couple of weeks.

We love this little show so much, and we love that y...

If Cookidoo deleted everything tomorrow, what recipes would survive?

This week it’s Erin’s turn to take the wheel and count down her all-time Thermomix greatest hits.

From the recipe that made her go “holy sh*t” (hello, Bao Buns with Braised Pork Belly) to the weeknight heroes, the hidden gems and the recipes she recommends over and over again, Erin is sharing the dishes that have genuinely earned a permanent place in her kitchen.

Expect traffic light salad, Dubai chocolate, pizza bianca, sous vide steak with hollandaise, the mac and cheese that sav...

This week, we’re handing Bronte the aux cord and counting down the recipes that have defined a generation. Well, his generation.

From the chart-topping Bolognaise Rhapsody and Filo Me Softly to perennial favourites like Thai Green Chicken Curry, Mash for Two, Greek Broccoli and the encore that never disappoints, Chocolate Chip Cookies, we’re revisiting the recipes Bronts keeps coming back to time and time again.

But this isn’t just a greatest hits album. We dig into the stories behind the recipes, the kitchen wins, the occasional disasters, and the dishes that h...

Winter has officially arrived, and frankly, we’re not thrilled about it.

This week we kick things off with the results of last week’s very important poll: what colour are Mark’s socks, and are we dealing with another blue/black white/gold dress situation? We also chat about the Kylie documentary and a slightly stroppy Russell Crowe. If you're not interested in our non-food piffle talk, jump ahead about 14 mins.

Then it’s time to embrace comfort food season. We’re talking casseroles—can the Thermomix do the heavy lifting, or is this one...

Mince. The unsung hero of the weeknight dinner. Cheap, versatile, always available… and capable of so much more than bolognese, meatballs and burgers.

This week, we’re giving mince the glow-up it deserves with smash burger tacos, pork and cabbage rolls, Mexican stuffed peppers, spiced lamb flatbreads and plenty of ideas to rescue you from your dinner rut. If you’ve got a packet of mince in the fridge and no inspiration, we’ve got you covered.

We also tackle one of life’s most pressing questions: if you were a Thermomix mode, which one...

This week on A Girl, a Gay and a Thermo, we’re diving into the viral food trends we simply HAD to Thermify.

We’re talking the Skinnymixers dumpling lasagne (and yes, it absolutely lives up to the hype), sushi in every form imaginable — baked cups, sushi waffles, even sushi lasagne — plus everyone's obsession with cottage cheese (Bronte turns it into something actually delicious). Balsamic glaze gets a look in and why we suddenly want to drizzle it over everything.

Along the way, we unpack the food trends we just can’t quit, the random...

This week on A Girl, a Gay and a Thermo, we’re grabbing life by the lunchbox handles and talking all things Grab and Go.

Because apparently adulthood is just driving between commitments while wondering if a handful of Cheezels counts as a meal.

We’re sharing the things keeping us vaguely nourished through the chaos — smoothie cubes, overnight oats, quinoa salad prep, bacon and veg frittatas, full breakfast popovers, and date & pecan protein balls that make you feel like the kind of person who says things like “gut health journey.”

PLUS: a...

This week, we’re embracing all things cosy and comforting (all with seasonal veggies) with our Easy Autumn Weeknights episode.

We’re talking the dinners getting us through the cooler months without losing the will to cook — including crispy Brussels sprouts in the Thermie, a velvety curried parsnip and apple soup, a weeknight-friendly moussaka bowl, and the ultimate mac and cheese that honestly deserves a round of applause.

Meanwhile, Bronte accidentally creates a plumbing nightmare involving Metamucil and a drain, Erin discovers Bronte’s plans to cook liver fritters and immediately questions the friendsh...

This week, we kick things off with a little MasterChef debrief—past judges, new faces, and the very important observation: Have you noticed TM7s on the contestants' benches?

Then, we get into it: what kind of mum are you feeding this Mother’s Day? From Fancy Mums to Boozy Mums (and everything in between), we’re diagnosing mum personalities and building the perfect menu to match.

Bronte fully leans into his Boozy Mum era with meatballs in a rich wine sauce, while Erin embraces her inner Fancy Mum with a shellfish nage in cha...

This week, we’re channelling Jerry Maguire and asking: can your Thermomix… complete you?

We’re talking full plate energy — cooking your protein, carbs AND veg all at once using the bowl, simmering basket and Varoma (yes, she’s working overtime). No sad side salads here.

On the menu:

Plus, a slightly confronting discovery that Erin’s kids have absolutely no idea who Kylie Minogue, John F...

This week we’re diving into the world of one of our absolute faves—Alyce Alexandra. From cookbooks (that actually get used) to her genius pantry philosophy, we unpack who she is, how she built her food empire, and why we rate her so highly.

We chat through her approach to real-life cooking—think staples that make dinner easier, not fancier—and the accessories that Thermo lovers swear by. Yes, we’ve got thoughts. We spotlight her iconic silicone mat (including the easiest prawn curry you’ll ever make), plus those dangerously cute ice cream moulds that have us...

Petrol prices are cooked, groceries are wild and suddenly we're asking... what the hell do we cook when we're poor??!

This week, we're getting budget savvy in the kitchen - how to shop smarter, stretch ingredients further, and create seriously good meals without spending a fortune. Think affordable risottos, clever ways with sausages, making every cut of meat count and how to take the sting out of the price of yoghurt. It's budget cooking, but let's make it delicious.

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Salt. Pepper. The OG power couple.

This week we’re putting the ultimate seasoning duo front and centre—think crispy salt & pepper squid, rich Tuscan pepper beef, golden salt rosemary bread and a cheeky salted caramel sauce. We’re diving into salts, seasoning secrets and finishing it all off with a Bloody Mary (obviously). Simple ingredients, seriously iconic flavour.

Sichuan pepper and chilli salt squid

https://cookidoo.com.au/recipes/recipe/en-AU/r118792

Tuscan Peppered Beef

https://cookidoo.com.au/recipes/recipe/en-AU/r925782

Rosema...

This week we're building the ultimate Easter table - and you're invited. Whether you're feeding seafood lovers, die-hard carnivores or the token veggie (we see you), we've got you covered with mix and match ideas for every part of the menu. From starters to the main event, some side ideas and a throwback to last week's chocolate episode, consider this an Easter choose-your-own adventure. No one-size-fits-all menu here, just solid options so you can curate the exact spread your crowd will demolish.

And because we're us, we wrap things up with what might be our greatest...

This week we're diving into chocolate. How much is too much? We're talking about a very seductive choc orange tart, some fudgy pistachio, white chocolate and raspberry brownies and pears drowned in a spicy chocolate sauce. We also confess some of our guilty pleasures that don't involve chocolate... This episode is a goody in the lead up to Easter and planning some scrummy, chocolate desserts.Choc it like it's hot dawgs.

Bitter Chocolate and Orange Liqueur Tart with Honeycomb Dust

https://cookidoo.com.au/recipes/recipe/en-AU/r130206

Easter eggs

After a few weeks in the weeds of manual mode, we're back where we belong with some of our fave segments.

Then we wrap it all up with a strawberry daiquiri. All in a day's work here at Pod HQ (aka Bronte's lounge room).

Salmon with ginger sauce and spiced cashews

https://cookidoo.com.au/recipes/recipe...

This week we dive into the delicious world of RecipeTin Eats and tackle a couple of Nagi's iconic recipes in the Thermomix. We chat about how to convert her stovetop methods into Thermie-friendly steps, what works brilliantly in the bowl and where using your machine manually is the key to recipe conversion. If you've ever looked at a RecipeTin Eats recipe and wondered 'can I do this in my Thermie?' - this episode is for you.

Featuring recipes from Nagi Maehashi of RecipeTin Eats.

You can follow Nagi at;

https...

You've heard us talk manual mode, now we're breaking it down. In this bonus episode, we unpack the modes on your Thermomix - what they actually do, when to use them and which ones we secretly love. From the ever expanding chop mode, to turbo, to sous vide, this is your no-recipe, no-pressure guide to understanding your machine properly. Whether you're cooking from Cookidoo or adapting recipes like we did last week with Chrissie Swan (and next week with Recipe Tin Eats), this ep will boost your knowledge and your confidence. And, find out who George Tropicana is.

This week we are bowing down to the queen herself - Chrissie Swan - as we cook from her new cookbook The Shortcut Queen and Thermify some of her recipes (yes, we made up Thermify). We tackle her chicken soup, pasta alla vodka, have a hot minute about her quiches and boldly attempt a rice pilaf - all using the machine manually and talking through how to adapt each recipe for the Thermo. Also, Erin is... not well. The fangirling is strong and Bronte is trying to keep her together.

Can you turn a stovetop shortcut into...

This week we're diving fork-first into STEAK. We're talking all the classics - Diane, peppercorn, red wine jus, mushroom... plus the beauty of butter on a steak. We're debating surf & turf (iconic or a crime?), steak tartare (refined or just raw mince on a plate?) and the terrifying moment Erin told us what a carpet bag steak is (it's a lot).

We're in our Meat Era. Tune in!

Diane sauce

https://cookidoo.com.au/recipes/recipe/en-AU/r270100

Peppercorn sauce

https://cookidoo.com.au/recipes/recipe...

After surviving the great laptop disaster of 2026 (RIP Erin's computer), we are officially back in the recording saddle - and what better way to return than by galloping straight into the Luna New Year? As we say goodbye to the Year of the Snake and welcome in the Year of the Fire Horse, we also discuss;

Thanks for tuning in, we're thrilled to be recording...

Bad news: No ep today.

Worse news: Bronte's been away, he's flying Jetstar and Erin has been unsupervised and without her Gay for far too long.

Good news: We're recording tomorrow and a new episode drops Wednesday.

Best news: It'll be worth the wait.

Thanks for sticking with us while we juggle the chaos of the last month. Back in your ears very soon xx

You can find Bronte and Erin at;

https://www.instagram.com/a_girl_a_gay_and_a_thermo/

Valentine's Day is on the horizon and we're bringing back one of our all-time fave episodes - with a fresh intro from us because we have thoughts on the whole romantic nonsense of it all.

We're talking romantic gestures, the petty little acts that somehow keep long-term relationships alive, and why Valentine's Day in restaurants is an absolute circle of hell. Bronte shares his most risqué Valentine's gift, and we ask the question - is gifting a Thermomix actually romantic, or a massive red flag? Jump back to episode 12 for all the recipe links that we c...

Well... plot twist.

Due to a catastrophic computer failure (RIP), we've lost our upcoming episodes and need a few weeks to regroup, recover and emotionally process. Instead of disappearing, we're pivoting - and replaying some of our absolute fave episodes while we get back on track. First up, we're wingin' it (literally) with one of our faves; Wingin' It. All things chicken wings - sauces, methods, mess and why wings are elite party food. Thanks for sticking with us while we sort our tech sh*t out. Normal programming will resume - eventually :)

<...

Quinoa... we know. It's got a reputation, but we're here to change your mind. This week, we're talking about the quinoa we actually like, how to cook it so it's fluffy (not soggy and bitter), and all the ways it can be genuinely delicious. Think savoury muffins, crunchy crackers, fresh salads, salmon burgers that don't taste 'healthy', and a surprisingly decadent chocolate cake that no one will guess is quinoa. If quinoa has ever let you down before, this is it's comeback tour.

Ham and cheese quinoa muffins

https://cookidoo.com.au/recipes/recipe...

This week we're taking the barbie beyond snags and chops and levelling things up just a little. Bronte is bringing the more upmarket BBQ bites plus a cheats sriracha that will make you question every sauce you've ever bought. Erin's going full domestic goddess with homemade tomato sauce, classic damper and nostalgic icy poles that prove the BBQ doesn't end when the grill turns off. Less sausage sizzle, more main character energy - this is BBQ cooking with confidence.

Zucchini bites with charred tomato dressing

https://cookidoo.com.au/recipes/recipe/en-AU/r417111

This episode, we're talking stone fruit in all its glory. From sauces, jams, pastes and chutneys to show-stopping salads and flatbreads, we are sending a love letter to our fave summer stone fruits. We get fancy with herb-infused sorbet (just wait till you hear Bronte's thoughts on herbs and fruit), a silky panna cotta and a cherry hand pie with sour cream pastry that would make Maggie Beer do a double take. We also look at our 'Word of the Year' for 2026 and have thoughts and feelings on Stranger Things. Grab yourself a peach, apricot, plum or cherry and...

Our first ep of the year is less cook-along and more catch-up. We unpack why Christmas felt like a full speed game of Mario Kart 🏎️ 💨, what to actually do with leftover panettone (besides keep picking at it) and we rope in Bronte's hubby Mark for a surprise cameo and a bit of husband intel. Plus we look back at our most cooked recipes in 2025. Pop it on while you're easing back into real life - no shopping list required.

You can find Bronte and Erin at;

https://www.instagram.com/a_girl_a_gay_and_a_th...

It's the episode that pretends to be about New Year... but it's actually all about Bronte's birthday 🥳

Dropping just before the 31st, we're celebrating Bronte turning another year hotter on 30/12 with a birthday BBQ where he's eating exactly what he wants; fancy burgers, a very smug cauliflower hummus and prawn skewers with a zesty dressing. Erin is bringing the party snacks with a whipped brie creation, plus Monte Carlos because birthdays deserve nostalgic bikkies. Along the way, we somehow end up talking about tradies, pornos, a surprisingly decent booze alternative, and the world's gayest cake.

We've reached the grand finale: desserts - the true reason anyone wears stretchy pants on Christmas Day. This week, we're dishing up a slightly non-traditional plum pudding, a decadent Black Forest Yule log, the classic Pav that sparks family debates, custard in all it's silky glory (Bronte's kink is custard skin), and of course we get knee deep in trifle. Do you mince pie or gingerbread? Can you be bothered? And if you've absolutely cooked your run time and have next to nothing planned, we'll show you how Aldi can save the day. Pour the custard, pass the cherries...

It's time for the real stars of Christmas lunch; the sides and the saucy bits that make the meal actually memorable. We're talking crispy potatoes, roast veg that even sprout-haters will eat, family tradition faves, and a very passionate debate about gravy vs all the other sauces (yes, apple, cranberry and mint are all invited).

And because it's December, we're also diving into Carols by Candlelight - where the frocks can be questionable and the notes even more so. Grab a plate, pour the gravy generously and join us for the most delicious supporting acts of...

We're launching our Christmas trilogy with the dishes that make the biggest entrance: starters and mains! Think cheesy showstoppers, seafood sensations, and roasts that'll have your guests pretending they're not going back for thirds. The thermo is working overtime and Mariah is both our festive queen and our seasonal stress trigger. Join us as we lean into the sparkle, embrace the chaos and get Christmas dinner sorted - one delicious dish at a time.

Festive camembert wreath

https://cookidoo.com.au/recipes/recipe/en-AU/r790134

Camembert with cranberries and almonds

...