No Manhattan but I'll be keen to see what everyone else says, yum!

Liviam - my demonstrator had a handout to look at areas you can save money by using a TMX. I took that home and had a look and worked out some area I could save. Big ones for us are no more buying packaged things - a sauce that cost a couple of dollars (marinade, bolognese etc) I can make for much less than that.

I just made some hot cross buns, for probably about 50c of flour, some butter, one egg, maybe a dollar (or less) of sultanas/currants and spices and done. We buy them for what, four or five dollars from the bakery for six? And I make a dozen.

There are heaps of savings. It's all about how you use it.

Something that someone wise once said to me often rings in my head... You don't have to use it every single day to make gourmet meals and whizz bang food. You can use it to enhance your current cooking. I use it cut everything up when I make bolognese sauce but cook the sauce on the stove. But the time it saves me in slicing and dicing and chopping is awesome.