Online Cooking Workshops join in your own home.

Online family cooking workshops for you to follow along and join in your own home!

Closing all the cooking serving dinners and events and workshops at Little Norfolk Bay has given me time to start thinking about another idea that has been brewing in my brain for a while. I am starting out this week with facebook Live cooking workshops, with my kids helping, there may be a better way to deliver them but I will work that out as I go.

Yesterday we made pasta to make Tongola Cheese ravioli, brown Butter and sage. You can find and watch the demonstration on my facebook page.

Week: Monday 23rd to Sunday 28th March

Tuesday 3 pm Cabbage rolls
Wednesday 10 am Herb and garlic Pull apart bread, and bread basics.
Thursday 8 am Smoothie bowls and unboxed Breakfast chat
Friday 10 am Cabbage soup and stock basics
Sunday Lamb Roast 3PM and Apple and quince Pie

This week I am going to fumble along doing 5 more recipes and giving you the ingredients list as close to the workshop as I can,  improving the filming and workshop delivery (as much as I would love it if it was, it will not professionally filmed its my iPhone for now but I am looking in to this and I could have better filming soon).

Then for the week starting Monday 30th March  I will have the week planned in advance with all shopping lists out on the Thursday26th to start the next week cooking workshops on the Monday 30th. I will start with 5 recipes a week a mix of meals, breakfast, snacks also covering loads of cooking skills and handy hints and tips for the kitchen. Easy weeknight recipes and we will prepare some fancy dinner party food too!

I have thought about the best way to set it up so I can sell my workshops affordably and so I can earn a wage. Also making the online workshops available to everyone as I know some people will not be able to afford to pay anything at this time. Thinking of a system that will Not  require a bucket load of cash to set up or time or more complication (more work) into it with fancy online store management systems (that would make the price more expensive and then not available to everyone, and my brain like everyone else now is hurting just getting by each day, so I couldn’t operate a complicated system anyway, I just want to teach people how to cook!).  I have decided  starting out  asking for a donation of what you can afford as a honesty system transferred to my account (as a guide I am thinking a few dollars per 1/2 hour to 1 hr workshop, or  $5-$10 for the 5 recipe workshops a week ). I will post the shopping lists and recipes each week on this website on  Thursday so you can be prepared for the following Monday workshop. I will be spending a lot of time preparing the recipes, workshops and ingredients lists and then planning and delivering the workshop, so if I can scrape in minimum hourly wage or something near that  for the hours I spend on these online workshops so that I can justify spending all the time on it (eg not doing stuff for and with my own children, or other paid work or writing, editing and photographing recipes for my new book!), then I will be VERY happy! BSB 633 000 Acc:157454059

And with the   school holidays coming up if your kids are still at school or if you have the kids at home, it will be really handy to have access to these workshops to educate and entertain the kids, and what a great time for the kids to learn to cook!

If you are joining in Tuesday at 3pm we will be making cabbage rolls and talking about pre prepared meals we can make for the freezer. The cabbage rolls are delicious and who doesn’t LOVE a veggie packed one tray dinner! Now is the time to be supporting all Tasmanian producers where we can so think carefully where you shop, there is lots of great seasonal veggie boxes available now.

For Tuesday Cabbage Rolls you will need:

1 large cabbage

300 grams  beef mince
2 onions
1 leek
4 cloves garlic
2 medium zucchini
2 large carrots
100 grams long grain rice

for the Sauce

800 grams tomato chopped or pureed- a tin will do
2 large onions
6 cloves garlic
50 ml Robust Extra virgin olive oil
300 ml stock (chicken, beef or veg)
2 tablespoon basil
2 tablespoon oregano

Marinated feta to serve

Wednesday 10 am Herb and garlic Pull apart bread, and bread basics.

500 grams flour
teaspoon sugar
teaspoon salt
teaspoon yeast
fresh or dried herbs

Thursday 8 am Smoothie bowls and unboxed Breakfast chat

frozen fruit of your choice -berries, banana, mango, pineapple

Friday 10 am Cabbage soup and stock basics
veg or chicken stock

Sunday Lamb Roast 3PM and Apple and quince Pie

leg of lamb
vegetables of your choice to roast
and some greens to steam

self raising flour

Please get in contact if you want me to demonstrate a recipe of mine or see a cooking technique, octopus is on the list for the following week. Please share. Thanks Eloise

Ok and the reality 🤣There will be mess! but cooking really is a great activity if you want a activity for kids of different ages with the bonus of ending in delicious food!!

Please Share,

Thanks Eloise, Maggie, Steph and Oscar (little chef)

Seafood Cooking Workshop November 2019

Last Friday I had the last workshop for 2019 held in my Kitchen Studio Workshop space at Little Norfolk Bay Events and Chalets. It is a great space for the workshops I have all my beautiful props and table wares on display and to use, I have a coffee machine, there is plenty of space and lots of different spots we can set the table for lunch depending on the weather, heaps of parking and our attendees can make a weekend out of it and stay on for the weekend in our luxury Chalets!

In 2020 I will be continuing with one workshop listed a month, a few months in advance, mostly Seafood and Tasman Peninsula Cooking, as these have been the most popular. Other workshops by request. I have 3 people interested in my Party & Event Planning workshop so I will list a workshop date soon.  I will also list one Indulgence weekend each month and 2 cooking retreat weekends in 2020, a seafood cooking weekend and another Baking Retreat. There will be at least one workshop and Indulgence Weekend each month all year listed a few months in advance. We are also taking bookings on other dates for private groups for fun or for team building for corporate clients and creating bespoke cooking retreat weekends for groups. We are posting out beautiful printed gift vouchers for workshops, retreats, Indulgence weekends or for any amount, Beautiful Gift Experiences!

I was excited to move my pots of flowers I keep hidden from the animals to the front porch entry, it is not quite the flower farm of my dreams but it is a start!!


Hope to see you at Little Norfolk Bay in 2020!

Rannoch Farm Quail with a quinoa, citrus and herb salad

At this time of year, I am not harvesting a lot from my garden but I do have a lot of mint and parsley, some silver beet and lemons on my tree!! An absolute miracle, this lemon tree at little Norfolk Bay started out its life in a pot on my deck at my home at Dodges Ferry and then moved to Taranna. Anyway after a few tough years with the wildlife this tree is finely producing a few lemons! So exciting!

I’ve always found quinoa an interesting grain to cook with, some suggest serving it in place of rice. The quinoa is Tasmanian grown and nutrient dense, so of course I want to cook with it. But I have found it a bit too strong in flavour used in place of rice, on the side of a stew or curry. It is a popular grain of choice for salads and and when served in a good ratio, delicious. This salad, simple citrus and fresh herbs with a good dash of a robust peppery Extra Virgin Olive oil, I used Lauriston Grove Frantoio, mix well with the strong flavoured quinoa beautifully.

I am working towards producing The Tasmania Pantry 2 Cookbook in 2020, it’s great to test my new recipes out on my guests at Little Norfolk Bay for the Indulgence Weekends and Events, and this recipe was very well received last weekend!

Quail from Rannoch Farm is always great, it’s not at all hard to cook and easy to cook on the BBQ. Bruce the farm owner and I have a difference of opinion on how long to cook the little boned butterflied birds, I don’t mind them slightly pink. If cooking them is not something you feel comfortable doing or you have a lot of guests to feed and you don’t want the pressure, then purchase the smoked quail, an exceptional product!

4 Rannoch Farm Quail Boned and butterflied
2 tablespoons EVVO (I used Lauriston Grove Frantoio)

1 lemon
2 oranges
small clove garlic
8 large mint leaves
4 small silver beet leaves (or spinach or lettuce)
2 tablespoons parsley
sea salt
1 cup cooked quinoa (I use the kindred organics)- cooked to the packet directions and cooled.

To make the salad segment the oranges and lemons or simply peel the fruit and dice the flesh up, depending on how fancy you are feeling. Mix in the crushed garlic clove, sliced mint, parsley and silver beet leaves then mix in the cooked and cooled quinoa and dress with one tablespoon of the olive oil and a good pinch of cracked black pepper and sea salt.

To cook the quail, heat a heavy based pan to a medium high heat and add the remaining EVOO and add the quail skin side down, turn once or twice mostly skin side down  and lower the heat, cook for about 6 minutes until the birds are just cooked through. Serve the hot birds with the salad.


I served this quail last weekend for our Indulgence Weekend 7 course degustation dinner and as pictured above as part of our Sunday Lunch, sharing platter style. chalet 4

Only 3 Indulgence weekend dates left for 2019 and one is next weekend 4th-6th October! Or choose the one night on the Saturday night and 7 course dinner option. I will be listing dates for more Sunday Lunch events soon. 

SPRING at Little Norfolk Bay Events and Chalets



The first of regular dining in our event House for Spring and Summer. A lazy Sunday lunch of 3 courses, served sharing style $49 per person. There will also be a select small plates menu. We are licensed and will have local wines and beers available.

Menu (may change slightly before Sunday)
Entrée: soup, fresh breads, pate and picky bits
Main: Wallaby Ragout and Cauliflower Polenta, Fish Lasagne, Octopus salad, Quail with a Quinoa, citrus and mint salad, and local veggies
Dessert: Quince and Apple Crumble

$49 per person served sharing platters. Bookings Please to Eloise 0416220505


Our speciality! Read recent reviews on trip advisor we love hosting these weekends as much as our guests love experiencing them.

2 nights in a Luxury Spa Chalet
welcome drinks and canapes left in your chalet
a simple home style meal in your chalet the first night
a special 7 course Tasmanian Dinner in the Event House on the Saturday night with wines or drinks
a full cooked breakfast with tea, coffee and juice on the Sunday

$680 per couple
or $440 for the Saturday night only with the dinner per couple
extra charges apply for a third person in the chalet

Friday 20th September to Sunday 22nd September
Friday 4th October to Sunday 6th October
Friday 1st November to Sunday 3rd November
Friday 22nd November to Sunday 24th November

Friday 27th September- Phone Photography and food-styling
Friday 18th October -Bread Baking
Friday 1st November -Tasman Peninsula cooking
Friday 29th November – Seafood cooking

click through to my online store to book


The last baking retreat was brilliant, a full weekend baking and learning to make sourdough, croissants and other foods. all meals and drinks included.

18th-20th October

click through to my online store to book


we will pop one of ready to heat meals such as our Seafood Lasagne in the refrigerator for guests to heat at their convenience and a bottle of Tasmanian wine for very weeknight (Sunday to Thursday) accommodation booking. Only available to booking booked directly with us through our website, please message MEAL when booking.

Book now button


Bread baking retreat August 2019 Little Norfolk Bay Events and chalets

I have had the idea to offer some cooking class retreats at Little Norfolk bay for a while now, so I was pretty excited for the first retreat last weekend. I have been teaching  my workshops from my home kitchen, and in school and workplaces, for a few years. I decided to move the classes and workshops to Little Norfolk Bay Events and Chalets we have more room there, a lot better parking, a good coffee machine and it ties in well with me running the accommodation so I can offer classes and workshops on different days.  The workshops have been great there and I have been thinking of lots and lots of ideas of food and recipes that need to be cooked over a few days at a retreat, recipes that take a little more time than what we can cover in a few hour workshop, so many ideas..

A lot of work to put the retreat together by me, but a ridiculously fun weekend!!

I taught my guests how to make sourdough bread and croissants, both quite time consuming and other yeast breads, stocks and more during the weekend.


Friday welcome drinks:
Weston farm smoked olives
green pea hummus

Friday Dinner:
French onion soup
Quails with quinoa and orange
scallops and handmade pasta, chilli and lemon
Saturday Breakfast
Baked beans and poached eggs

Saturday Lunch
Seafood chowder
salmon sashimi
pickled octopus
herb and garlic pull apart
Saturday Dinner
fresh baked sourdough
Chicken miso broth
Osso bucco
cauliflower polenta
saffron butter baked salmon and pea puree

Sunday Breakfast
fresh baked croissants with smoked salmon, brie, marinated mushrooms, spinach


port arthur accommodationoyster farm viewIMG_7532_1IMG_7487I have had such great feed back from all the guests on this weekend, read the reviews on trip advisor and my Little Norfolk Bay Events and Chalets Facebook page, so I am offering this bread baking retreat again in October 18th-20th!! I am also planning a seafood cooking retreat, dates for this will be available soon! If learning to cook is not your thing and you would prefer to be cooked for and just relax then one of our Indulgence weekend is for you! Space available the weekend of 20th – 22nd September or October 4th-6th . If a weekend away is not possible then join in a day workshop cooking or food styling then sit down to enjoy a delicious lunch.

Baking Retreat
2 nights in a luxury Spa Chalet
meals and drinks- 2 dinners, one lunch 2 breakfasts, beer, wine, coffee, tea and soft drinks
over 10 hours of cooking tuition

come on your own, with your partner or with a couple of friends!!

Book through my online store


Indulgence Weekend June Little Norfolk Bay

A quick post to share some photos of this weekend, another busy weekend at Little Norfolk Bay Hosting and cooking for a Indulgence Package weekend.

Saturday Dinner in the event house was:
Winter wakame and oyster broth
Ashgrove blue twice  baked souffle and quince
Tassal salmon sashimi
Smoked Rannoch farm quail beetroot, candied walnuts and  cherry chutney
Wallaby shanks Weston Farm smoked paprika buttered parpadelle
Summerlea farm porterhouse, green peppercorn jus, baked cauiflour polenta
Apple and quince crumble with Maggie Beer Sangoviese verjuice mulled cider


2019 Indulgence Package Dates (limited to 4 couples on each date!!) please enquire about other dates. Please email or call us to arrange a extra trundle bed for your chalet for friends who want separate beds or a third person in your package for a fun weekend with friends (extra charges apply).

Friday 19th to Sunday 21st July
Friday 9th- Sunday 11th August
Friday 6th- Sunday 8th Sept SOLD OUT
Friday 20th September to Sunday 21st September
Friday 4th- Sunday 6th October
Friday 1st November to Sunday 3rd November
Friday 22nd November to Sunday 24th November 

I have also just listed my first cooking retreat! Bread baking all meals included plus hours of learning!!

please click through to my store to book your weekend!

Little Norfolk Bay Indulgence Weekend May 3rd


I have been busy this weekend cooking up a feast and hosting another Indulgence weekend at Little Norfolk Bay Events and Chalets. We had our first “lady cation” or “girls weekend” guests, 2 of our bookings this weekend actually. We popped spare beds in 2 chalets so that the chalet could sleep three. Our Indulgence packages are not just for couples they are a fun weekend away with friends. The chalets looked lovely and the guests commented that they felt the chalet was still spacious with three and the beds were very comfortable.

For our guests arrival I left a bottle of Ninth island Sparkling Rose and for arrival canapes I made Tassal Salmon Rillettes and chicken liver pate served with aged Wicked cheddar and my apple paste and quince paste. I also left in the chalet for the guests to heat at their convenience dinner a fish pie or fish lasagne or a slow cooked lamb with gnocchi. Chalet 3 does not have a oven so I left their meal in the slow cooker. I left some fresh baked breads, jams and butter in the fridge for Saturday breakfast in case our guests didn’t want to leave in the morning and we have tea and coffee in the chalets.

One of the features of our Indulgence Package is our special 7 course dinner with wines on Saturday night I cooked and served:

Breads were a sourdough fougasse, sourdough loaf and white baguette with Lauriston Grove olive oil

Tassal Salmon carpaccio with grisini
Pickled Pirates Bay octopus with Maggie Beer aged red wine vinegar
Baked Quince and aged cheddar, smoked Doo Town venison and Vino Cotto
Pumpkin (grown by me) and Bruny Island cheese Co. One Day Old Ravioli with Brown butter and sage
Apple and fennel Scottsdale Pork Belly
Baked Rannoch Farm Quail
Autumn Trifle – apple Jelly with poached quince, quince mousse and baked pear with crunchy crumble.

Ninth Island Sparkling Rose, Derwent Estate pinot gris, Bream Creek Riesling, Cape Bernier Chardonnay, Stefano Lubinana Pinot Noir, Bream Creek cabernet Merlot and I served a warm leatherwood honey spiced mulled Mercury Cider with the dessert.

Breakfast today was home made croissants, scrambled eggs, smoked salmon with some pear, quince paste and aged cheddar. I also serve south roast coffee, tea and juice.




Some of my guests this weekend are thermomix consultants on a intensive photography and social media tuition foodie mini break hosted by our famous Tasmanian Thermomix consultant  Arwen, so I wanted to share what I made in the thermomix for them. If you’ve been following me for a while you know I love my thermomix. I don’t really “cook” with it as such but I use it all the time!

Salmon rilettes
chicken liver pate (cooks and makes a super soft pate)
bread all- I fold my sourdough but it does the first knead
jams and pastes, yes even the 10 plus kilos of fruit, I just have it pottering away at the back of the bench in small batches or I finish it in a big pot once pureed on the stove.
pasta- the best pasta dough maker, much better than any commercial appliance I have make pasta in.
stuffing for quail
quince mousse
crumble mix
mulled cider
I basically have it ticking away all day.

I am looking forward to the next Indulgence Weekend in June!!