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
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
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.
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.
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!
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.
For breakfast the next morning I made French toast with salmon rashers, preparing it was another chance for some prep pics.
we also had baked apples made by JJ the recipe is on her site with toasted muesli for breakfast.
This muesli recipe is from my book The Real Food for Kids cookbooka
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.