Watch us on YouTube


Subscribe and WIN!

Our regular newsletter offers interesting hints, tips, feature articles, new recipes, competitions, specials, member bonuses and so much more!

e-newsletter system provided by

Previous Newsletters


"....the ease and convenience of using the Shuttle Chef is excellent...."


We are a busy family with lots of commitments and ...

read more


Yunnan Steam Pot Chicken

Yunnan Steam Pot Chicken

Yunnan (South of the Clouds) Province is the ...

read more

Pumpkin Soup

This is a creamy, rich soup with a deliciously rich colour.

40 grams of Butter.
2 tablespoons of Olive Oil.
2 diced Onions.
3 cloves of Garlic.
3 rashers of Bacon trimmed and diced.
1 Massel Vegetable Stock cube.
1 kg Pumpkin (preferably Jap) peeled and cut into fairly large chunks.
6 stalks of Parsley.
1/2 a cup of Milk or Coconut Milk Powder.
Salt and Pepper to taste.
Sour Cream and chopped Chives for a garnish when serving.
Simmering time on the stove top: 5 minutes.

Thermal cooking time: 1 hour minimum.

1. Gently fry the onions, garlic and bacon in the butter and olive oil in the pot over a medium heat.
2. Turn the heat down and add the pumpkin and enough boiling water to fill the pot to approximately 75-80% then add the stock cube, parsley, salt and pepper.
3. Bring the pot back to the boil and then simmer on a low heat for 5 minutes with the lid on.
4. Turn off the heat and transfer the pot to the outer Thermal Cooker and close the lid.
5. After atleast 1 hour remove the inner pot and puree the soup with milk or coconut milk powder.
6. Serve and garnish with the sour cream and chopped chives.