Food

Pistachio Fever: Why This Cult Ingredient Is Flying Off Aussie Shelves – and How to Make Your Own with Thermomix

From croissants and gelato to spreads and lattes, pistachio is the flavour of the moment. Supermarkets and bakeries across Australia are struggling to keep up with demand, with pistachio-flavoured products selling out within days of launch. Krispy Kreme’s pistachio doughnut? Gone by lunchtime. Pistachio cheesecake at Woolies? 80% sold out in three weeks.

According to The Guardian, global pistachio prices have surged by 30% this year due to poor harvests and viral demand, creating a supply crunch that’s hit Aussie shelves hard.

But instead of paying a premium or missing out entirely, you can make your own pistachio treats at home with the help of a Thermomix®. Known for transforming kitchens into gourmet playgrounds, Thermomix® makes it simple to recreate café-worthy recipes – from silky pistachio gelato to velvety nut butters – all in one appliance.

To celebrate the trend, Rachel Shanks, Recipe Development Manager at Thermomix®, has shared a trio of pistachio-inspired recipes designed to help Australians indulge in this craze from the comfort of their own kitchen.

Pistachio Butter

A silky, nutty spread perfect for toast, baking, or spooning straight from the jar.

Ingredients:

300 g unsalted pistachios (shell on)
Pinch of sea salt

Steps:

Preheat oven to 160°C. Spread pistachios on a tray and roast for 8–10 minutes until golden. Let cool.
Add roasted pistachios to the Thermomix® and blend for 30 seconds on speed 9.
Alternative: Use a high-powered blender or food processor to grind until fine.
Scrape down the sides, add salt, and blend for 3 minutes 30 seconds on speed 5 until creamy.
Transfer to a jar and refrigerate.

Pistachio Cream

A rich, velvety spread ideal for pastries, doughnuts, or layering into desserts.

Ingredients:

50 g white sugar
100 g shelled unsalted pistachios
100 g milk
100 g white chocolate (broken into pieces)
80 g salted butter

Steps:

Add sugar and pistachios to the Thermomix® and mill for 30 seconds on speed 10.
Alternative: Blend until finely ground in a food processor.
Add milk and heat for 4 minutes at 100°C on speed 3.
Alternative: Warm gently in a saucepan over medium heat, stirring constantly.
Add chocolate and butter, then mix for 3 minutes on speed 2.
Alternative: Stir into the warm mixture until melted and smooth.
Pour into sterilised jars, cool, and refrigerate.

Pistachio & Lemon Curd Cake

A zesty, nutty showstopper perfect for spring entertaining.

Ingredients:

150 g shelled pistachios
2 lemons (rind and juice)
280 g caster sugar
6 eggs
220 g unsalted butter
100 g plain flour
1 tsp baking powder
Pinch of salt

Steps:

Chop pistachios in the Thermomix® for 5 seconds on speed 6. Set aside.
Alternative: Pulse in a food processor until coarsely chopped.
Mill lemon rind and 180 g sugar for 10 seconds on speed 8. Set aside.
Alternative: Zest lemons and mix with sugar manually.
Insert butterfly whisk. Add lemon juice, 3 eggs, 100 g butter, and remaining sugar. Cook for 8 minutes at 80°C on speed 3. Chill the curd.
Alternative: Cook in a saucepan over low heat, stirring constantly until thickened.
Preheat oven to 170°C. Grease and line a 23 cm springform tin.
Chop remaining butter for 4 seconds on speed 8.
Alternative: Soften butter and beat until smooth.
Reinsert butterfly whisk. Add lemon sugar and mix for 1 minute on speed 3.5. Scrape down and repeat.
Alternative: Cream butter and sugar using a hand mixer or stand mixer.
Add remaining eggs one at a time while mixing for 30 seconds on speed 3.5.
Alternative: Beat in eggs one at a time until fully incorporated.
Add flour, baking powder, salt, and 90 g pistachios. Mix for 4 seconds on speed 2.5.
Alternative: Fold in dry ingredients and nuts gently with a spatula.
Spoon batter into tin, layer with 1 cup lemon curd, and top with remaining pistachios.
Bake for 30–35 minutes. Cool slightly before serving.