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!
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.
Visit Arwen’s blog for her post on the breakfast Arwen’s Thermo pics
Potential Cook book cover for my new book Seafood everyday it will be available in November
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