Smoked Salmon with a Dill and Fetta omlette & Breakfast at the tessellated Pavement

I had a fun morning with a few friends on the Tessellated pavement in Eaglehawk neck we decided to combine some photography practise for Tafe with Breakfast. It is always nice to go a bit over board with some cooking and food-styling as I am normally cooking a lot of boring looking family food!

It was a lovely morning apart from one small hiccup of a loud, obnoxious, bogan ‘local’ she thought we were ‘inconsiderate tourists’ by being in the way on the pavement (although there was PLENTY of space for her to pass, no one else had a problem and most stopped for a chat) and we had specifically set up in a position as to not get in the way of other photographers and tourists! Aside from this being quite funny as I have lived here for over 10 years, I am not sure why if tourists were putting effort into taking some pics to promote our beautiful state, even if it is only to their own small friendship group or over social media WHY anybody would think this would be a problem? Such a shame that the local, state and even federal tourism bodies put such effort and expense into marketing our beautiful state for the small minority of inbred bogan locals to practically tell them to buggar off when they get here- treating them as if they are a inconvinence! The Tourism industry is probably the biggest employer in the area so it is pretty bloody important to the Tasman Peninsula! Any way she gave us something to laugh about during the morning.

Break fast Menu:

Home made ciabatta & Butter (I will link to Arwen’s Recipe when she posts it)
King Island Brie
steamed dill and fetta omelette and Tassal smoked salmon
Lavender Earl Grey Tea
Bangor Sparkling- we had opened it before sunrise, props but still a first for me!


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And here is the Delicious  omelette recipe that Arwen and I created together:

1 clove garlic
2 tablespoon fresh dill
8 eggs 100 grams cream
100 grams Fetta
salt and pepper
200 grams salmon and more dill to serve

IN the Thermomix: add the peeled garlic clove, dill, eggs and cream to the bowl and a pinch of salt and pepper blend speed 8/10 sec.

Spread a sheet of baking paper on the top tray of the varoma, pour the mix onto the baking paper and sprinkle fetta on top, half fill the bowl with water then put the varoma in place and steam speed 4 14 minutes/ varoma temp)

Serve hot, warm or cold topped with the salmon and dill.

If you don’t have a thermomix whisk the ingredients together and cook the omelette on a pan on the stove top or in the oven.
Breakfast Tessellated pavement



8 AM sparkling wine  but I couldn’t waste perfectly good wine!IMG_0583 IMG_0580

Visit Arwen’s blog for her post on the breakfast Arwen’s Thermo pics

_I7U1456 There was not a huge amount of colour in the sky but I captured a tiny bit of colour in the reflection in the pic _I7U1440

Potential Cook book cover for my new book Seafood everyday  it will be available in November

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Tomato roasted with thyme, white bean & polenta tart. Prep Prop Style Shoot -food styling and photography workshop

I hosted and catered for a food styling and photography workshop last weekend with Jennifer Jenner. Lots of work to organise- but so much fun!  At the Bream Creek farmers market (on every 1st Sunday of the month) the weekend before I purchased some goat back straps from leap farm, and Tongola goats cheese I can not remember the cheese name but it was soft like a chevre? Leap farms goat milk goes to Tongola dairy to be made into cheese. I bought wines from Bream Creek vineyard Sauvignon Blanc, and Pinot Noir and Cabernet Sauvignon and some ginger beer from Gillespies and honey from Tasman Honey who also supplied us with the beautiful honey comb in the pictures at the workshop.

During the week I found the most gorgeous location to hold the workshop a peaceful CWA hall in Highcroft with amazing light and beautiful tables. I also went on a mission to find a nice spot for a picnic and Scott Hanssen kindly let us set up in his beautiful orchard amongst the pear trees that are still full of fruit. His orchard is in white beach where you can buy fresh vegies and fruit from the farmgate on a honestly system and the apples and pears are always $3 for 2 kilo, this is especially great when the apples from the cool store are $6 when not in season at the supermarket!! Our veggies came from grown for taste in Saltwater river picked and delivered on Friday afternoon including baby carrots, gold and red beetroot, tomatoes & greens amongst other lovely fruits and vegies. My husband Brendan was sent on a octopus and fish mission. We collected fresh from the oyster farm Fullham oysters  which we collected with a bottle of their  sparkling wine from Bangor shed on the Saturday. Again I am reminded how lucky we are on the Tasman Peninsula with our amazing local produce!



We had a vegan guest attending so I created this tart for her
Thyme roast tomato, white bean and polenta tart.

2 cloves garlic
1 onion
2 rashers bacon (just kidding Denise!!)
750 ml veggie stock
180 grams polenta

2 cloves garlic
1 tin white beans
1 tablespoon olive oil
salt and pepper

500 grams tomatoes
2 tablespoon thyme
salt and pepper
olive oil

to cook the polenta: crush the garlic and finely dice the onion and saute in a dash of olive oil. add stock and bring to a gentle boil add polenta and stir well until well cooked (it should not feel gritty when rubbed between your fingers. season with salt and pepper and lay out in a tart dish to cool and set.

**Polenta is super easy in the thermomix I will post the directions soon I think I have another post on here somewhere??

to make the puree blend all the ingredients together in the food processor or thermomix

To roast the tomatoes cut them in half, drizzle with the finely chopped thyme, salt and pepper and a drizzle of olive oil in a 180 C oven for about 10 minutes so they are cooked but still firm. arrange the puree on top of the polenta and then the cooled tomatoes sprinkle with fresh chopped parsley and olive oil to serve. I served it cold but it would be nice warm too.

tom tart (1 of 1)


Pip and Ally having a tea break CWA style. Pip has a great blog with her sister Two Houses and Ally runs Huon Valley Meat Co and another local long time blogger Helen came to the workshop so lots of blogging and food chat and inspiration.

lunch day 1 (1 of 1)
the beautiful vegetables form grown for taste made of all the meals amazing. This lunch was tomato tart, fresh baked bread, octopus & Greek style salad and a roast baby carrot and pumpkin salad.



Fullham oysters and sparkling wine in the early evening from Bangor Shed.


this was my dream dinner party set up, just a shame I did not pack the other 1300 fairy lights I own!

fairy lights 3 (1 of 1)

Leap farm beef in  fennel & pepper berry with a Tongola goats cheese, roast beetroot and halzelnut salad- recipe coming soon. Soy Balsamic marinated shark and Asian style salad and hot smoked salmon on a potato salad dressed with seed mustard and apple cider vinegar.

fairy lights (1 of 1)

For breakfast the next morning I made French toast with salmon rashers, preparing it was another chance for some prep pics.


breakfast (1 of 1)

we also had baked apples made by JJ the recipe is on her site with toasted muesli for breakfast.







muslieThis muesli recipe is from my book The Real Food for Kids cookbooka

breakfast (1 of 1)

and you couldn’t spend a weekend with Arwen without her whipping up something amazing in the Thermomix, here she is making a blackberry, cucumber and sour cherry tea smoothie for breakfast.