Multimillion-dollar appetite drives Thermomix to Melbourne’s top food address

When Thermomix’s parent company Vorwerk got wind of a vacant office on level 21 in the iconic Rialto building that’s home to culinary institution Vue de Monde, it knew it had found its new “forever home”.

Twenty-five years after Thermomix first launched in Australia in Perth, business was booming on the east coast, and Vorwerk knew it was time to set up in Australia’s foodie capital Melbourne.

After all, putting itself in the heart of the country’s hottest food trends would ensure Thermomix HQ could continue developing the to-die-for recipes and technology beloved by home cooks and professional chefs alike.

“Melbourne is the epicentre of food culture in Australia, and the Rialto building is the best location I could imagine for us,” explains Vorwerk general manager Philipp Grundler.

“For us, the relocation was about being close to upcoming food trends – we’re amongst the melting pot of different cultures, from vegan to Asian to Indian and modern Australian. It’s an inspiring place to be.”

So, it makes perfect sense that it decided to toast the big move with a cocktail party at Vue de Monde, where a who’s who of Melbourne industry, local foodies and Thermomix devotees mingled to usher in the next chapter of the iconic appliance’s place in Australian kitchens.

Foodie favourite

If there’s one appliance that gets both home cooks and chefs raving, it’s the Thermomix. With its unrivalled ability to chop, steam, simmer and braise, the much-lauded “all-in-one appliance” is hailed for getting healthy, wholesome meals on the table in a flash.

“Some home cooks buy a Thermomix to save time; for others it’s about health and cooking fresh, or even the money savings you get from cooking with fresh ingredients,” Grundler says.

But what many don’t realise is just how popular the Thermomix is with professional chefs as well – Vue de Monde have two Thermomix units in constant action.

“It’s so consistent for things like emulsions, keeping the same speed, same temperature,” Vue Events head chef Raffaele Di Donna told the crowd as they enjoyed the exquisite Thermomix-prepared canapes in celebration of the company’s Rialto relocation.

“And it’s never tired, it never goes to sleep and it doesn’t make mistakes! It’s like having an extra set of hands in the kitchen, and while it’s [preparing foods], it gives us more time to work on flavour and tastes.”

It’s this exact blend of professional precision and everyday convenience that Vorwerk is doubling down on with its latest innovation. With the release of the new flagship TM7 model, Thermomix’s market domination is set to continue by upgrading features for both commercial kitchens and busy households.

“People are loving the new open-cook feature, which allows them to cook without the lid up to a certain temperature and speed,” Grundler says.

“We’ve also increased the volume of our Varoma steaming attachment by 45 per cent so you can cook bigger portions. We’ve also added special insulation that reduces the noise a lot. We’ve had mums saying it’s so quiet that they can prepare baby food while their baby is sleeping in their arms.”

Talk of the town

If you feel like Thermomix has had a big resurgence to dominate foodie conversations of late, you’re not wrong.

The relocation to the Rialto represents a multimillion-dollar commitment to the Australian market, mirroring a massive boom in local demand. Since Vorwerk acquired Thermomix in November 2024, it immediately embarked on an ambitious growth plan, increasing the consultant base by 165 per cent, which led to a rapid growth in sales.

“Between 2024 and 2025 we had a growth of roughly 80 per cent – in 2024 we sold 34,000 Thermomix appliances and last year we sold 61,000,” Grundler says.

“Our ambition for 2030 is to sell 130,000 appliances every year across Australia and New Zealand.”

And with 85 per cent of Thermomix consultants and customers located on the east coast, Grundler says they’re excited to have more contact with the faces of their business, those consultants who are direct selling to Australian home cooks and chefs.

“I am always saying that consultants should be in the middle of all of our activities,” Grundler says. “We are a person-to-person business, and our product needs to be explained. If I put you in front of a Thermomix, you would be able to use it for sure, but in order to use it to its full potential, you need to have seen a demo – and that’s where our incredible consultants come in.”

With its new corporate home hovering high above Melbourne’s culinary heart and an energised army of consultants on the ground, Thermomix is well-positioned to chase that ambitious 2030 goal. It isn’t just watching Australia’s food culture evolve from its level 21 perch, it’s actively helping to cook it.

To experience the new TM7 in action or to book a personal cooking demonstration with a local consultant, visit thermomix.com.au.