I cooked a dinner with the brilliant people at Bruny Island Wines on the 26th August, the first of 3 dinners I have organised to promote my books and website. I was pretty spoilt and Mark and Eliza the chefs had done all the ordering and organised the prep. I took the opportunity over their lunch service to take some photographs for the book I am working on with them. They are making a gorgeous little soft cover book with about 40 recipes and all the stories of living on Bruny Island. Bernice Woolley the owner, parents had some of the first apple orchards on the Island. The book will be available next year and they will start taking orders soon, I will post more details on how to pre order a copy as soon as I have the infomation. It’s a brilliant way to promote their product creating lots of contents for there social media channels along the way, if they need to use it, ending up with a beautiful book- brilliant lasting long term advertising. Please contact me if you want to chat about your own book project.
The menu was from Seafood Everyday and The Tasmanian Pantry cookbooks
Oysters -tobacco, tomato and vodka
-Gherkin, and red wine
Pickled Octopus with a Greek style salad
grilled Octopus with pea, cabbage and fetta
Fresh baked bread
Hand made gnocchi and salmon, caper cream sauce
mussels, capers, proscuttio and tomato and handmade fettuccini
Gremolata crusted blue eye
double cooked beef
Roast veg and spinach salad
Apple crumble and homemade ice-cream for dessert
We had a fun night and guests loved it and a great turn out for a cold winters night I’m sure we will do it again, maybe even in the vineyard in summer??
Purchase a copy of Seafood Everyday or pre order a copy of the Tasmanian Pantry where you will find all these much loved recipes, Thanks Ellie
I was super excited to Find out that at the Gourmand world cookbook awards, Seafood Every day has won third place in the Best Fish and Seafood category! I was absolutely amazed that my soft cover user friendly book, self published with my recipes and photography designed by Ian Wallace and writing and editing by Katherine Burke and Sarah Carless had won the national award, then shortlisted but It was soooooo exciting to see that it was the 3rd best seafood cookbook in the world! The top 3 books get to use the best in the world branding, exciting!!! The book won the national catergory for Best woman chef too and made it to the shortlist of 7.
Another book that I contributed to in 2015, in a volunteer role to raise funds for the Koonya Garlic festival, Garlic Feast by Janice Sutton, won the best self published catergory! Brilliant work Janice! Garlic feast is a beautiful big book with 12 of my recipes and recipes from other chefs and cooks involved in the festival, and other famous chefs who Janice somehow convinced to submit recipes such as Maggie Beer and Sally wise. I also helped Janice with some of the photography & styling about one third of the 100 recipe photos in the book are mine. It’s so good to see that our self published books produced in Tasmania, promoting Tasmania and Tasmanian produce stack up against all those other books!!
I’m just about finished The Tasmanian Pantry cookbook so I’ll be looking for a new project soon,so if you are thinking of self publishing please get in touch! If you have the right platform to sell your book from it can be profitable plus long lasting advertising for your business or fundraising organisation. email@example.com
10% off winter sale now on! Pre order the Tasmanian Pantry cookbook
4391 Bruny Island Main road Lunawanna Tas 7150
A big thank you to Bernice and Richard Woolley and Chef Mark Rogers from Bruny Island Premium Wines Bar and Grill for the recipe for The Tasmanian Pantry Cookbook, and how good does it look?! I can assure you all that it tastes fantastic, but you will have to wait until the book comes out in December to cook it yourself! How lucky am I to be able to test out all the gorgeous recipes for the book using all the amazing produce we have available in Tasmanian?!
While waiting for the book to be launched in December and to try this delicious recipe at home yourself, why not go into Bruny Island wines Bar and Grill at Lunawanna for a delicious meal. Bruny Island Wines Bar and Grill raise all thier own meat on the farm and use the whole animal, As much of the other produce that is on the menu is sourced locally you will find, oysters, salmon, cheeses, beer and other locally grown and produced products. The Bar and Grill is open 11am to 5 pm more often in Summer with evening meals too. They also have a amazing selection of desserts that always impress my girls!
Bernice and her family has a long history of growing fruit on the Island. Bernice and Richard started the vineyard in 1997 and opened the cellar door in 2007 and they also operate accomodation on the Island. You can find out more and see the current menu here
It is too late to submit a recipe to the book if you have not already committed to doing so, the recipes are currently with the editors, but you can still squeeze in a advertisement, it is excellent value, call or email me for more information 0416220505 firstname.lastname@example.org.
I have just finished adding some excellent value kitchen products to my store eloiseemmett.com , so now along with gorgeous Tasmanian food products and cook books you can also find all my favourite kitchen tools. You can find a gift for every occasion and it is sooooo easy, I can gift wrap and post anywhere in Australia!! Gift a copy of the Tasmanian Produced Seafood Everyday – Australia’s Best Seafood cookbook (gourmand world cookbook awards 2017).
We have a MOTHER’S Day Special
* Bonus Mug filled with freshly baked treats with every order over $50 before mother’s day (or until sold out)
*Free Post anywhere in Australia for orders over $100- find the code on the ‘Terms’ page
Check the ‘terms’ page for codes so you don’t get charged shipping when collecting from me at Patrick Street Hobart or Eaglehawk Neck
This method to make oven baked chips is super simple! We are so lucky in Tasmanian with all the amazing produce we have available. When I had The Mussel Boys restaurant open people from other states and countries just loved our Pink eye potatoes, and Pink eyes make the best Potato chips!
You will need:
Pinkeyes Potatoes or other good chip potatoes. I like to use sweet potatos sometimes too, they are delicious but not as crisp.
Scrub the potatoes (peel if you prefer but I don’t if they are clean) and cut them into about a 1 cm thick slice then cut each slice into a 1 cm ish thick chip. Put the chips in a plastic bag with a drizzle of oil and give them a good shake to coat the chips. Pour the chips out of the bag onto a baking tray covered in baking paper and bake in a moderate to hot oven (180 C) for about 20 minutes or until cooked and crisp and soft on the inside and season with sea salt.
You can find a crinkle cutter knife at my online store eloiseemmett.com