I was invited to do a cooking demonstration at the HEIA Tasmania (home economics industry Australia) Food Forum 2016 last Saturday. Kellie Adams a chef friend from way back, who has since having her children finished a teaching degree at university and is now a home economics teacher and on the management committee of HIEA Tasmania, invited me
I was quite chuffed, and a little (ok a lot!) intimidated, to cook alongside VET teacher and owner of chefaholic cooking school Steven lunn who is an excellent presenter I watched him at the taste of Tasmania, this guy loves food and knows what to do with it! And Paul Foreman legendary Hobart chef guru who is currently now exec chef for the Kalis group (if like me you have friends on Hobart’s eastern sure that rave about the food at the Beltana these days- that’s why!) and running own catering business black box kitchen.
I had a really fun morning and learnt a few things myself. I am totally supportive and keen to help out with anything, that through the teachers that attended the forum may; inspire a kid to enter the hospitality industry, or appreciate and use more of Tassie amazing produce or inspire a kid to cook more at home. I think that it is great that HEIA makes the effort to connect with the hospitality industry in forums like this.
They were also interested in my recent adventures in food styling and food photography, with the popularity of food in the media maybe one day food styling may need to be part of the curriculum!
I cooked: grilled quail, honey and mustard dressed apple, walnut and blue cheese salad Apple and blackberry pie (with my favourite soft pastry)
Steven Cooked: Beetroot relish on crostini with feta, olive oil and smoked salmon Caramelised beetroot and apple tarte tatin
Paul cooked: Spring bay Mussel, saffron, and baby fennel soup coconut, quinoa, saffron and pear ‘risotto’ with toasted hazelnuts
And Paul has kindly let me share his delicious mussel recipe!
Spring Bay Mussel, saffron and baby fennel soup- recipe by Paul Foreman
1 baby fennel
1 spring onion, washed and sliced (save green tops for garnish)
3 garlic cloves, Crushed
100 ml Pernod
100 ml dry white wine
1 kg mussels
2 oranges zest only
300 ml cream
200 ml mussel stock
10 saffron threads
100 ml water
1 teaspoon dashi powder
pinch ground pepper
20 ml ghee
Wash and de-beard the mussels, combine the Pernod, white wine, orange zest, dashi powder and half of the finely sliced fennel with the mussels. Heat a large heavy based pot to a hot heat and add the mussels quickly cover with a lid and shake the pot on the heat for approximately 2 minutes or until the mussels have opened and the meat has firmed.
Once the mussels are cooked strain and reserve the liquid, quickly cool but do not run under water. When cooled remove the mussels from the shell and reserve. In heavy based pot saute the finely sliced fennel bulb and white of the spring onion in the ghee until softened, add mussel stock cream and garlic and simmer for 5-8 minutes or until slightly thickened. Add saffron water and mussel meat. Remove from heat. Season with white pepper and serve with sliced spring onion and crusted garlic bread.