The Best Food Processors According to 14 Local Chefs, Bakers and Cooking Pros

A food processor is one of those kitchen appliances that can easily go unappreciated. That is, until you have one.

Then, almost overnight, the soffritto that used to eat up half an hour becomes a five-minute job. You’re blitzing more pesto than a nonna on a Sunday. And you’re making pastry from scratch without breaking a sweat. 

From compact machines that sit tidily on the bench to elaborate all-in-ones that practically cook dinner for you, the market is crowded and the price range is huge. Fourteen top Australian chefs and bakers share the food processors they actually use – at work and at home.

Their picks span the full baking bowl. There’s a $150 machine that one chef has reached for almost every day for a decade, along with elite Thermomixes bought new and second-hand. Either way, the experts agreed on one thing: buy well, treat it with a little respect and your food processor will outlast almost everything else in your kitchen.

Here are the best food processors to shop, according to the chefs, bakers and pros who use them most. 

Mitch Velo, group executive chef at Yolk Group (Ophelia, Terror Twilight, Convoy, Hi Fi), Melbourne

What do you love about it?

For a small “low-tech” food processor, it simply gets the job done. It’s easy to clean, versatile in preparation uses, and extremely lightweight. I used the previous model almost every day for 10 years and only recently upgraded to the next size up. Serious bang for your buck.

There’s no need for a user manual on this one. There are two speeds and an on button. What more do you need?

Anything to note before buying?

This is a simple piece of kit; it doesn’t heat up, it doesn’t have a timer setting, or variable speeds – which some might want. However, for $150, I don’t think you could ask for much more.

It also comes in a five-cup which could be handy for larger families.

What do you use it for at home?

This processor is our go-to for grating big batches of parmesan, chopping bulk vegetables for soffritto, making dressings, starting pastry doughs and pureeing baby food.

Sandra Seah, chef and founder, Six-Eyed Scorpion, Melbourne

What do you love about it?

It’s an older model and no longer sold, so there isn’t an official product link anymore. But this is the newest version. It’s not a typical food processor, but I use it as one and all the time, and it doubles up as my blender.

[I love] being able to control temperature, speed and time. You can make herb oils, bring sauces up to a specific temperature, or do something like a hollandaise, all in the one vessel without jumping between equipment. Less dishes, which always makes me happy.

It’s super sturdy and durable. It can handle heavy use without falling apart. I actually got mine second-hand and it’s still going strong years later.

[I also love the] retractable cable. [It’s a] small thing, but it keeps your bench tidy. No messy wires everywhere.

Anything to note before buying?

It’s definitely an investment. Not cheap and probably overkill if you’re only cooking occasionally at home. It also takes up a fair bit of bench space, so you need to be realistic about whether you’ll actually use it enough to justify it.

What do you use it for at home?

I mainly use it for bringing sauces up to temperature, herb oils, emulsified sauces, curry pastes and smoothies. It’s one of those things where once it’s on your bench, you end up reaching for it without really thinking about it.

Natalie Paull, pastry chef, cookbook author, Melbourne

What do you love about it?

It’s the perfect size to put away and get out easily. It crushes praline like it’s a walk in the park. Finally, the French elegance of three simple buttons: go, stop and pulse.

What makes it stand out?

A 30-year warranty on the motor! The three sizes of bowls with a mini blade to blitz spices or make small mayonnaise batches. Having handled a few food processors in my life, the bowl design is straightforward. I don’t feel like I need a degree in engineering to attach the lid.

Anything to note before buying?

It’s up there in price, but it is a buy-it-once appliance. I had the big 5200XL in commercial usage for the 12-year duration of [Beatrix Bakes]. It was in constant use every day and never failed.

The blade, made by French knife company Sabatier, is super sharp. I’ve bled a few times while cleaning it.

What do you use it for at home?

Whizzing nuts for cakes (always pulse for even consistency), de-clumping icing sugar, pureeing fruit or fixing a split ganache. Making a smooth Basque cheesecake mix, slicing apples for fruit mince, grating carrot for carrot cakes. Also, making mayonnaise, shredding cabbage or slicing potatoes for gratin. 

Hyoju Park, co-founder, head pastry chef, Madeleine De Proust, Melbourne

What do you love about it?

It combines chopping, blending, mixing and even cooking in one machine. It’s very efficient, especially when space and time are limited. You can control temperature, speed and time precisely. This is especially useful for pastry components where consistency is key, like curd, ganache or emulsions. There are many built-in functions, from simple tasks like boiling eggs to cooking soups or porridge. The guided cooking system is useful, as it provides step-by-step instructions. The built-in heating also sets it apart. It allows you to cook and process at the same time, which a traditional food processor can’t do.

Anything to note before buying?

It’s an investment compared to standard food processors. It doesn’t replace specialised equipment for certain tasks, such as precise slicing or large-volume prep. The bowl capacity can also be limiting for bigger batches. That said, for home cooking and pastry preparation, it’s incredibly versatile. It’s also accessible on the second-hand market at a more reasonable price, and the software can be updated over time.

What do you use it for at home?

Chopping vegetables, making cheesecake, cooking soups, and preparing tart or cookie dough.

Zee Scott, founder Bento and Bubbles, Melbourne

What do you love about it?

As someone who works with food professionally, I love tools that save time without compromising results, and this does exactly that. It moves from baking tool to dinner prep assistant without missing a beat.

The attachments have their own storage case. It sounds simple, but not having loose blades rattling around a drawer is a big deal. It keeps everything organised and makes you more likely to use every function.

The dicing upgrade is a standout. Not every food processor dices well, and this one does a true dice. If you prep lots of vegetables and salads, or batch-cook, it’s a game changer. It doesn’t struggle with heavier doughs or bigger prep jobs, too.

What do you use it for at home?

Dips, dressings, curry pastes, sauces, even small batches of crumbs or chopped herbs. I use it for pizza dough, rough puff pastry, sausage roll fillings, pesto, dips and breadcrumbs.

Elias Salomonsson, executive chef at Circl, Melbourne

What do you love about it?

First, the flexibility. You can easily knock out emulsions, run it hot to cook, or crank it up for super-smooth purees. It covers a lot of ground without needing extra gear. Second, it’s surprisingly light, so you’re not wrestling with it every time you move it around. It’s also got a bunch of smart features that make it easy to use day-to-day. Finally, it’s user-friendly.

What do you use it for at home?

Blending: purees, dressings, emulsions. It’s also great for pastry prep when you want something quick and consistent.

Gareth Whitton, head chef, owner, Tarts Anon, Melbourne

What do you love about it?

You can fit a serious amount in there, which often makes it more practical than a blender for bulk prep. [I also love its] raw power – it’ll break down almost anything you throw at it. It takes a pretty ambitious (or poorly thought-out) job to make it struggle or overheat. Finally, its cleanability – it pulls apart into its simplest components. It’s a bit of a process, but it means you can clean it properly without leaving anything trapped in hard-to-reach spots.

What makes it stand out?

The rotating scraping blade and lid scraper with rubber attachments are a game changer. They keep everything moving and prevent build-up on the sides, so you don’t have to constantly stop and scrape down the bowl.

Anything to note before buying?

It’s not cheap – definitely an investment. It can leak if overfilled, as the fully disassemblable blade set-up isn’t completely airtight.

Megan Bowditch, co-founder, Prove Patisserie, Adelaide

What do you love about it?

It’s built to last – we used a second-hand Magimix for around three years before [we upgraded to a] commercial-grade Robot Coupe food processor. We used it to crush roasted nuts, make sauces, shred vegetables and more. It’s quiet, powerful and designed for real workflow.

Anything to note before buying?

It’s not cheap, but you pay for what you get. It is powerful and built to last. My business partner, Anna [Rogers], has had hers for 13 years and it’s still going strong. Our Magimix has been an absolute workhorse in our busy bakery. Also, it’s quite heavy, but this is because it’s built well.

What do you use it for at home?

Pesto, blending soups, grating cheese and shredding vegetables when making salads like coleslaw – so easy.

David Lakhi, head chef, owner, Little Black Pig & Sons, Melbourne

What do you love about it?

This food processor is efficient and easy to use. It’s built to last, if you take care of it and clean it after each use.

I love its precision and longevity. You get precise cuts, given [that you use] the right blade for each task. It’s reliable when it comes to getting the work done. It’s [also] versatile and is built to perform multiple tasks. Besides vegetables, you can also prepare different types of pastry dough (depending on the recipe).

Anything to note before buying?

It’s a bit heavy and can be hard to carry around or in and out of your kitchen cabinet and requires more space for storage due to its size.

What do you use it for at home?

I often use it for mirepoix when making ragus, shortcrust pastry dough, pasta dough, and to make cauliflower rice.

Ioannis Kasidokostas, owner, executive chef, Aegli and Sowl, Melbourne

What do you love about it?

The heat control? Ridiculous. I can throw a custard in there, walk away, and it doesn’t split. Do you know how nice it is not to have to babysit a sauce? It feels like cheating, but I’m not complaining.

[It] slices like it respects the ingredients. I’m not wrestling with some flimsy plastic bowl that smells like last week’s pesto. It’s stainless steel, it’s solid, it cleans fast, and it doesn’t whine at me like half the gadgets people buy and never use.

What gets me is how quietly it does everything. I can prep a soup, blitz a pesto or steam veggies without sounding like I’m running a construction site. It’s the one machine that doesn’t make me feel like I’m compromising just because I’m cooking at home. When I finish, and I don’t want to have it in my kitchen sink, I throw it in the dishwasher, then I’m ready to enjoy a glass of wine with some creative homemade food before work.

Alec Lowe, pastry chef, Jocelyn’s Provisions, Brisbane

What do you love about it?

It reduces the amount of equipment I need – I can blend, heat, and emulsify in one bowl, which cuts down on washing up. It combines blending with controlled heat. Being able to cook something, like a custard or sauce, directly in it without moving between pans and machines is quite practical. It also works well for small quantities, which is good, as I rarely make large batches at home.

Anything to note before buying?

It’s not designed for volume, so if you’re cooking in larger quantities, it’s not the right tool. But it suits most home cooks.

What do you use it for at home?

Pesto, sauces, custards, emulsions, purees, nut pastes, some cakes and cheesecakes.

Matt Forbes, pastry chef, director, Cobb Lane, Melbourne

What do you love about it?

We have a very old Kitchenaid and there’s no link, I’m sorry, because they don’t make them anymore! This model came with all the attachments, from graters to slicers to juicing attachments. They make life much easier, especially if you don’t have great knife skills. It’s really well built and never skips a beat. It makes school lunches and meal prep a breeze.

What’s your favourite dish to use it for at home?

I like to make pasta with the kids – ricotta ravioli is a hit.

Blaze Young, executive chef, Foxtrot Hospitality, Perth

What do you love about it?

In a working kitchen, things take a beating, but it’s incredibly resilient. The parts are easy to disassemble and dishwasher-safe, and replacement parts are available. My machine has been in constant use for five years. Aside from replacing the lid once, it hasn’t missed a beat.

The ability to heat ingredients to exact temperatures makes it a powerful tool for more technical cooking – we couldn’t run a pastry section without it. Even simple things, like gently warming a sauce without splitting it, or heating milk without scalding, become effortless. It takes a lot of guesswork out of cooking.

The ability to set the timer and walk away is invaluable. It’s also easy to clean, which is a huge plus.

Anything to note before buying?

The main consideration is the price. It’s definitely an investment, so it’s worth thinking about how often you’ll use it. It also takes up a fair bit of bench space, which can be a factor in smaller kitchens.

What do you use it for at home?

Homemade mayonnaise, it’s a simple way to elevate a dish and easier than people think. I also make flavoured butters: garlic and chive butter or salted and whipped honey butter. For something more adventurous, I’ll make duck liver parfait. You can really whip the mixture, incorporating plenty of air before cooking, which gives the final result that light, mousse-like texture. And it’s the quickest way to pull together a last-minute brandy custard.

Giorgia McAllister Forte, owner-operator, Monforte Viennoiserie, Melbourne

What do you love about it?

It’s a good size, it’s high-powered, and it comes with attachments for smaller batches – so I can make shortcrust batches, blitz parmesan to a crumbly texture, and make the most of citrus season.

It’s got a super strong motor and has never overheated, even with batches of pastry dough. The large feed tube allows you to prep whole fruits and vegetables while using the slicer attachment.

Anything to note before buying?

I have the Cook Expert version, which has an additional jug and the option to cook recipes such as custards/ice-cream bases. However, for big batches, it can’t always reach the set temperature and struggles to blend thicker recipes. I’d recommend the regular food processor version over the Cook Expert.

What do you use it for?

Gremolata and salsa verde for good dinner accompaniments, flavoured salts, and batch-juicing oranges and lemons.

How should you take care of your food processor?

Food processors are built to last – but only if you treat them well. The golden rule, according to most chefs and bakers we spoke to, is not to overload it. Work in batches, exercise a little patience, and the motor will thank you. As Whitton says, “The harder the motor has to work, the quicker it’ll wear out – not unlike myself.” Seah agrees: “Even though it has a set capacity, avoid filling it right to the brim so it can actually perform properly.”

For Paull, it’s all about “reading the motor” while you’re cooking. “If it’s really labouring hard and heating up, your processor isn’t coping, so reduce the batch size or pre-chop,” she says.

The dishwasher question is more divisive. Bowditch is firmly in the handwash camp: “The more often you wash the plastic in the dishwasher, the more brittle the plastic will become. Like a good knife, always handwash and dry [so you don’t] blunt the blades.” Mazzer, on the other hand, has religiously dishwashed her blender parts for years without a single warped bowl or dulled blade to show for it. Her verdict? “Save yourself the risk of injury and use the dishwasher.” So, perhaps follow your gut on that one. (Bowditch also noted that some knife-sharpening places will sharpen Magimix blades.)

Beyond that, it really comes down to basic respect for your equipment. Don’t be rough with it, keep it clean, and it will keep showing up for you.

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