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MISTRAL SUPERSMART PRO KITCHEN MACHINE Recipe APR 2026

April 14, 2026

About the Mistral Supersmart Pro Kitchen Machine

 

The Mistral Supersmart Pro Kitchen Machine (Model MKM1059) is the ultimate all-in-one smart cooking appliance for Australian home cooks who demand premium performance without the premium price tag. Whether you’re meal-prepping for the week, entertaining guests, or teaching the family to cook, the Supersmart Pro Kitchen Machine is engineered to make every step faster, smarter, and more enjoyable.

Combining the power of a food processor, blender, steamer, slow cooker, sous vide machine, knead master, and guided recipe system into a single sleek countertop unit, the Mistral Supersmart Pro replaces a cluttered bench full of single-purpose appliances. With its 10-inch TFT touchscreen, built-in Wi-Fi, and the Mistral Connected app, you have full control of your kitchen from anywhere in the home.

 

Recipes

 

Roasted Garlic & Cauliflower Soup

A velvety, restaurant-worthy soup made entirely in the Supersmart Pro Kitchen Machine. The machine handles the chopping, cooking, and blending all in one bowl. Minimal washing up, maximum flavour.

 

Prep Time: 10 min  •  Cook Time: 35 min  •  Total: 45 min  •  Serves: 4–6  •  Difficulty: Easy

 

FUNCTIONS USED

  • Chop (Automatic Program)
  • Sauté / Heat (Manual Cooking – 120°C, Speed 2)
  • Cook / Stir (Manual Cooking – 100°C, Speed 1–2)
  • Blend (Manual Cooking – Speed 8–10)
 

INGREDIENTS

  • 1 large head of cauliflower, cut into florets (~800g)
  • 1 whole head of garlic
  • 2 tbsp olive oil
  • 1 large brown onion, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 1 litre (4 cups) chicken or vegetable stock
  • 200ml thickened cream
  • 1 tsp ground cumin
  • Salt and white pepper to taste
  • To serve: toasted sourdough, chilli flakes, extra virgin olive oil
 

METHOD

  1. Preheat your oven to 200°C. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30 minutes until golden and soft. Set aside to cool, then squeeze the roasted cloves from their skins.
  2. Add the onion and celery to the bowl. Secure the lid. Select the Chop automatic program and run for 10-15 seconds until finely diced.
  3. Add 1 tbsp olive oil to the bowl. Set to Manual Cooking at 120°C, Speed 2, for 5 minutes to sauté the vegetables until softened and fragrant. Scrape down the sides of the bowl.
  4. Add the cauliflower florets, roasted garlic, cumin, and stock. Set to 100°C, Speed 2, for 20 minutes until the cauliflower is completely tender.
  5. Allow the machine to cool for 3–5 minutes with the lid ajar. Then set to Speed 8–10 for 60 seconds, building slowly, until the soup is completely smooth and velvety. Take care with the hot lid, and open the lid cap slightly to allow steam to release before blending at high speed.
  6. Reduce to Speed 2, add the cream, and heat at 80°C for 2-3 minutes until warmed through. Season generously with salt and white pepper.
  7. Serve in deep bowls with a drizzle of extra virgin olive oil, a pinch of chilli flakes, and toasted sourdough on the side.
 

Slow-Cooked Beef Massaman Curry

A deeply fragrant, fall-apart tender beef curry that uses the Supersmart Pro’s Slow Cook program to build extraordinary depth of flavour. Set it up in the morning and return to a ready-made dinner, perfect for busy Australian families.

Prep Time: 15 min  •  Cook Time: 5-6 hours  •  Total: ~6 hours  •  Serves: 4  •  Difficulty: Easy

 

FUNCTIONS USED

  • Chop (Automatic Program)
  • Sauté / Heat (Manual Cooking – 120°C, Speed 1)
  • Slow Cook (Automatic Program – 90°C, 5–6 hours)
 

INGREDIENTS

  • 800g beef chuck or brisket, cut into 4cm cubes
  • 3 tbsp massaman curry paste
  • 1 x 400ml can of coconut cream
  • 1 x 400ml can of coconut milk
  • 300ml beef stock
  • 2 medium potatoes, peeled and cut into 3cm chunks
  • 1 brown onion, roughly chopped
  • 3 cloves of garlic
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar or palm sugar
  • Juice of 1 lime
  • 50g roasted peanuts (unsalted)
  • To serve: jasmine rice, fresh coriander, sliced red chilli, lime wedges
 

METHOD

  1. Add onion and garlic to the bowl. Select the Chop automatic program and pulse for 8-10 seconds until roughly chopped.
  2. Add 1 tbsp of oil. Set to Manual Cooking at 120°C, Speed 1, for 3 minutes to sauté the onion and garlic. Add the massaman paste and cook for a further 2 minutes, stirring at Speed 1, until aromatic.
  3. Add the beef cubes, coconut cream, coconut milk, beef stock, fish sauce, and brown sugar. Stir briefly with the spatula.
  4. Select the Slow Cook automatic program. Set the temperature to 90°C and the time to 5 hours (up to 6 hours for ultra-tender beef). Set speed to 1 (reverse) to gently agitate the curry without breaking up the beef.
  5. At the 4-hour mark, add the potato chunks through the bowl lid opening and replace the lid securely. Allow to cook for the remaining 1-2 hours until the potato is tender and the beef falls apart when pressed with a spoon.
  6. When cooking is complete, squeeze in the lime juice and check the seasoning. Adjust with extra fish sauce, sugar, or lime as desired.
  7. Serve over jasmine rice, topped with roasted peanuts, fresh coriander, sliced chilli, and lime wedges.
 

Rosemary & Sea Salt Focaccia

The Supersmart Pro’s kneading function delivers an airy, golden focaccia with a beautiful, chewy crumb. The machine takes the hard work out of bread-making. No sticky hands, no guesswork, just exceptional results every time.

Prep Time: 15 min  •  Proof Time: 1.5-2 hours  •  Bake Time: 25 min  •  Total: ~2.5 hours  •  Serves: 8-10  •  Difficulty: Easy

 

FUNCTIONS USED

  • Knead Dough (Automatic Program – 3 min, Speed 3)
 

INGREDIENTS – DOUGH

  • 500g plain flour (or baker’s flour for extra chew)
  • 7g (1 sachet) instant dried yeast
  • 2 tsp fine sea salt
  • 1 tsp caster sugar
  • 350ml warm water (approx. 37-40°C)
  • 3 tbsp extra virgin olive oil, plus extra for the tin and topping
 

INGREDIENTS – TOPPING

  • 2 tbsp extra virgin olive oil
  • 2 tsp flaky sea salt (e.g. Murray River pink salt)
  • 3-4 sprigs fresh rosemary
  • Optional: sliced olives, cherry tomatoes, or caramelised onion
 

METHOD

  1. Add the warm water, sugar, and yeast to the bowl. Stir briefly with the spatula and leave for 5 minutes until the yeast becomes foamy and fragrant. This confirms the yeast is active.
  2. Add the flour, fine sea salt, and olive oil to the bowl. Secure the lid and the measuring cup firmly in the lid cap.
  3. Select the Knead Dough automatic program (3 minutes, Speed 3, 0°C). The machine will knead the dough until it is smooth, elastic, and pulling away from the sides of the bowl.
  4. Remove the dough from the bowl onto a lightly floured surface. Shape it into a smooth ball and place it in a large oiled bowl. Cover with a damp tea towel and leave to prove in a warm spot for 1 to 1.5 hours, until doubled in size.
  5. Generously oil a 30 x 40cm baking tray. Tip the proved dough into the tray and gently stretch it to fill the tin. Drizzle with 2 tbsp of olive oil. Cover loosely and leave to prove for a further 30 minutes.
  6. Preheat your oven to 220°C (200°C fan-forced). Use your fingertips to dimple the dough deeply all over the surface. Scatter with rosemary sprigs, press them gently into the dough, and finish with a generous pinch of flaky sea salt.
  7. Bake for 22-25 minutes until deep golden brown. Remove from the oven and drizzle immediately with a little extra olive oil. Allow to cool for at least 10 minutes before slicing.
 

Lemongrass & Ginger Steamed Fish with Bok Choy

A light, fragrant, and healthy mid-week dinner that showcases the Supersmart Pro’s steaming capability. Perfectly cooked fish and crisp greens in under 30 minutes, no oils, no fuss, just pure flavour.

Prep Time: 10 min  •  Cook Time: 18 min  •  Total: 28 min  •  Serves: 2  •  Difficulty: Easy

 

 

FUNCTIONS USED

  • Steam (Automatic Program – 120°C, 20 min)
 

INGREDIENTS

  • 2 firm white fish fillets (barramundi, snapper, or basa – approx. 150-180g each)
  • 2 stalks lemongrass, bruised and cut into 5cm lengths
  • 4cm knob of fresh ginger, peeled and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar or dry sherry
  • 1 tsp caster sugar
  • 2-3 baby bok choy, halved lengthways
  • 2 spring onions, finely sliced
  • Small handful of fresh coriander leaves
  • 1 long red chilli, thinly sliced (optional)
  • 600ml water (for the steaming bowl)
 

METHOD

  1. Combine the soy sauce, sesame oil, rice wine vinegar, and sugar in a small bowl. Stir to dissolve the sugar and set aside as your dressing.
  2. Add 600ml of water to the Supersmart Pro bowl. Select the Steam automatic program (120°C). Allow the water to heat while you prepare the steamer basket.
  3. Line the large steamer basket with a few lengths of lemongrass. Place the fish fillets on top and scatter the ginger and garlic over the fish. Place the bok choy halves around the fish.
  4. Once the water is steaming, carefully place the prepared steamer basket over the bowl and secure the steamer lid.
  5. Steam for 15-18 minutes, until the fish is opaque and flakes easily when pressed gently with a fork. Bok choy should be bright green and just tender.
  6. Carefully remove the steamer basket using oven gloves. Use the spatula hook as directed in the manual to handle the basket safely.
  7. Transfer the fish and bok choy to plates. Drizzle generously with the soy dressing. Top with spring onions, fresh coriander, and chilli if using. Serve immediately with steamed jasmine rice.
 

Decadent Dark Chocolate Lava Puddings

Impress guests effortlessly with these show-stopping warm chocolate puddings with a molten centre. The Supersmart Pro’s butterfly whisk and precise temperature control handle the batter preparation flawlessly, giving you more time to enjoy the moment.

Prep Time: 15 min  •  Chill Time: 30 min  •  Bake Time: 12 min  •  Total: ~1 hour  •  Serves: 4  •  Difficulty: Medium

 

FUNCTIONS USED

  • Heat / Melt (Manual Cooking – 60°C, Speed 2, Butterfly Whisk)
  • Mix (Manual Cooking – Speed 4, Butterfly Whisk)
  • Weigh (Automatic Program)
  •  

INGREDIENTS

  • 180g good-quality dark chocolate (70% cocoa), roughly broken
  • 150g unsalted butter, cubed, plus extra for greasing
  • 3 whole eggs
  • 3 egg yolks (in addition to the 3 whole eggs)
  • 100g caster sugar
  • 60g plain flour, sifted
  • 1 tsp vanilla extract
  • Pinch of fine salt
  • 2 tbsp Dutch-processed cocoa, for dusting
  • To serve: vanilla bean ice cream, fresh raspberries, icing sugar
  •  

METHOD

  1. Grease 4 individual ramekins (approx. 180ml capacity) generously with butter, then dust with cocoa powder, tapping out any excess. Place in the freezer while you prepare the batter.
  2. Use the Weighing function to measure the chocolate and butter directly into the Supersmart Pro bowl. Insert the butterfly whisk. Set to Manual Cooking at 60°C, Speed 2, for 5–6 minutes until the chocolate and butter are completely melted and combined. Allow to cool for 5 minutes.
  3. Add the whole eggs, egg yolks, caster sugar, and vanilla extract to the bowl. Mix on Speed 4 with the butterfly whisk for 90 seconds until the mixture is pale, thick, and ribbony.
  4. Remove the butterfly whisk. Add the sifted flour and salt. Fold gently by hand using the spatula until just combined; do not overmix.
  5. Divide the batter evenly among the prepared ramekins. Cover with cling film and refrigerate for at least 30 minutes (or up to 24 hours, they are even better made the day before).
  6. When ready to serve, preheat your oven to 200°C (180°C fan-forced). Bake the puddings for 11–13 minutes: the edges should be set and pulling away from the sides, but the centre should still wobble when gently shaken.
  7. Run a small knife around the edge of each ramekin, then confidently invert onto serving plates. Dust with icing sugar, add a scoop of vanilla ice cream and fresh raspberries, and serve immediately.
Product Mentioned
Supersmart Pro Kitchen Machine

$999.00

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