Wobbly Boot Vineyard -Asparagus Salmon Nori Roulade


Yesterday was a lovely day for a drive in the Tasmanian country side for a trip to Wobbly Boot vineyard. Wobbly Boot Vineyard is in a very quiet and peaceful location in Campania just outside of Richmond, owned and operated by Paul and Lynda Williams, they do not have a cellar door open all the time, but they do open for groups & functions and they will occasionally open at other times, so make sure you follow their Facebook page to see when they will be open. I will popping back in over summer for a picnic with friends for sure, there are  so many gorgeous spots to settle in with some wine and a picnic,  and you can find some delicious Tasmanian produce on the way from Richmond, Cambridge and the Coal Valley region for the picnic. Paul and Lynda have shared a favorite recipe of theirs with us that is easy to whip up for entertaining, it is healthy, it suits a variety of dietary requirements and is delicious too! img_0100img_0101img_0102img_0104img_0105img_0108img_0109img_0110img_0112img_0113img_0115

When you have a toddler or any kids, a family friendly place like this is heaven for a group booking!img_0116img_0118img_0119img_0121img_0122img_0126

This gorgeous room can be hired for functions and groups for tastings.img_0127img_0128

Asparagus Salmon Nori

16 asparagus spears
1 nori sheet
16 slices of smoked salmon (250g approximately)

Cook the asparagus in a large saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold water. Drain.

Cut each nori sheet in half to make two rectangles. Cut each rectangle crossways into 8 short strips.

Wrap 1 slice of salmon around each asparagus spear, then wrap in a strip of nori, shiny-side up. Place, seam-side down, on a serving platter


Tasmanian chefs & food and beverage producers if you have a recipe you would like to share on this website for my Tasmanian food Experience project please contact me info@eloiseemmett.com

Doo Town Eaglehawk Neck

How do you like the new lounge room in our house reno, it’ll DOO-for-us? Pretty amazing view. No, we did not come up with the name of our house, we didn’t even realise our house was in Doo town until we got our land tax bill, DOOFORUS is actually on the address, cracked us up! Such a  peaceful place to live and a hotspot for tourists visiting  the Tasman Peninsula in Tasmania, with its close location to the Port Arthur Historic Site. I can actually remember visiting Doo Town when I was a kid and giggling about at all the house names.


According to wikipedia Doo Town started in in 1935 when one shack owner put Doo/99 on his house name plate and then neighbours put name plates on their own shacks, Doo Me and Doo us, then the trend caught on and most houses now have a plate with the house name that starts with Doo. img_0012-1gunnadooeloiseemmett-com-we-dooeloiseemmett-com-rumdoeloiseemmett-com-drdoolittleeloiseemmett-com-doo-town-9eloiseemmett-com-doo-town-8eloiseemmett-com-doo-town-7eloiseemmett-com-doo-town-6eloiseemmett-com-doo-town-4eloiseemmett-com-do-for-noweloiseemmett-com-2dootown-12doo-town-2doo-town-1My husband and I had very different opinions on what Doo-Towns most eligible bachelor’s house name plate implied? I was thinking not working to hard?! doo-drop-in-eloiseemmett-comeloiseemmett-com-thistle-doo


At the Blow Hole carpark at the end of Doo Town you will find what has been called some of Australia’s best fish and chips. Phil and Bev have been running the Doo-lishus food van as long as I have been living on the peninsula so over 11 years, it started with Ice cream and drinks but with Phil’s experience as a fisherman, I’m guessing it naturally moved into fish and chips too. It is always local well cooked fish and my kids love it, it would have to be some of the best views in Tasmania for lunch too!doolisious-doo-towndoo-lishus-3-doo-towndoo-lishus-2-doo-towneloiseemmett-com-blow-hole-2eloiseemmett-comeloiseemmett-com-vipThe VIP lounge


perfect rainbow over Doo-town Pirates bay

Seafood Everyday Cookbook launch

Seafood Everyday book launch 26th November 5.30 to 7pm
The Founders Room- Salamanca Arts centre (entry of woobys lane)
everyone welcome to come along and have a glass of bubbles to celebrate the launch of the book- Please let me know if you are coming so I make sure I have enough wine! info@eloiseemmett.com
if you want to pre order a book to collect at the launch you can do so here

Seafood everyday launch dinner from 7.30pm
The Founders Room- Salamanca Arts centre (entry of woobys lane)
buy your ticket here

Seated at  long tables we will serve shared platters of recipes from the book including some of my most popular recipes (as long as available fresh!)

fresh baked bread and local olive oil
Ellie’s famous creamy seafood chowder

oysters natural, topped with tomato tabasco and vodka and topped with smoked salmon and creme fraiche.
pickled octopus with a greek style salad
caper tart with red onion jam and salmon
smoked salmon and pinkeye potato salad
mussels with home made fettuchini proscuittio and capers
Macadamia crusted fresh fish
seafood lasagna
and others depending on what is best and freshest at the time!

followed by a selection of deserts and cheeses platters


Bangor Vineyard will be providing a bar service offering their delicious award winning wines, craft beer, cider and ginger beer to purchase during the dinner.

I will be at the Founders room from the Friday the 25th to the 27th 10 am to 3pm with a display of framed prints and stretched and framed canvases that will look gorgeous in your home, I will post some more information on the images closer to the day. I will also have books- Seafood Everyday & The Real Food for kids cookbooks, a calendar for 2017, and gift cards for available- so if you can’t make the launch come in and say Hi on another day. If you want to pre order a book to collect from me at The founders you you can order it here


launch ad


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lemon tart

Layered Lavender Cheesecake- Recipe by chefs Tyron & Jack from The Port Arthur Lavender Farm

Have you ever wondered how the delicious lavender desserts are made at The Port Arthur Lavender farm? Well I am lucky enough to be able to share one thanks to the friendly chefs Tyron and Jack! You can purchase the lavender oil required for the recipe from the shop at the Port Arthur lavender farm or from my online kitchen store 


The Port Arthur Lavender Farm is situated on the Arthur highway only a few minutes before the Port Arthur Historic site. They serve delicious Tasmanian produce inspired lavender creations in the café as well as great coffee and they have the loveliest gift shop, lots of the gifts have been hand crafted in Tasmania.  As a local resident living on the Tasman Peninsula I have stopped in many times to buy gifts. They distil the lavender on site so it is a unique experience for tourists as well as a popular spot for local residents. I regularly meet friends at the lavender Farm with our kids, for a glass of wine in the bean bags out the front during summer, or coffee and dessert in winter, they also have a cute cubby house and other activities for children.  I was a guest at a lovely wedding at the Lavender Farm last summer and the function was managed beautifully from the stunning presentation of the room on arrival to the delicious meals of Tasmanian produce and Tasmanian wines served. With the close location to the Port Arthur Historic Site the Bride and groom had the wedding ceremony at the open church at The Port Arthur Historic site with Tasmanian wines and beverages and then onto The Port Arthur Lavender farm for the reception. Handy for a Tasmanian wedding when there is an endless supply of gorgeous locations on The Tasman Peninsula for photos!


Thanks Again Chefs Tyron Spaulding and Jack Thompson for the recipe – and for coming out of the kitchen so I could take a photo, I know how much us chefs prefer to hide out the back behind the stove!


Layered Lavender Cheesecake – Recipe by Chefs Tyron Spaulding and Jack Thompson from The Port Arthur Lavender Farm



2 ½ cups biscuit crumb
250 grams melted butter
1 litre cream
¼ cup icing sugar
1 kg cream cheese
15 grams gelatine
1 cup boiling water
8 drops culinary lavender oil
170grams white chocolate, chopped
130 grams dark chocolate
½ cup cream
purple food colouring


line a 24cm spring tin with baking paper.

combine biscuit crumb with the melted butter and press into the tin.

Whip the 1 litre of cream with the icing sugar and then divide evenly between 3 bowls.

For the first layer melt the dark chocolate and ½ cup of cream together in a metal bowl over simmering water to make a ganache then mix this in with one of your bowls of whipped cream and icing sugar and set aside.

For the second layer combine the chopped white chocolate with another bowl of whipped cream and icing sugar and set aside.

For the top layer add purple food colouring to the last bowl of cream and set aside.

Dissolve the gelatine in the boiling water

Blend together cream cheese, gelatine and lavender oil until smooth

Place one third of the cream cheese mix into each of your 3 bowls of cream and flavourings and mix each well.

Spread the chocolate mixture over the base of the tin, then the white chocolate mixture then the purple mixture and refrigerate until set.


Chefs and lovers of Tasmanian produce who would like to submit a recipe for this website please contact me or share with a friend who you would be, Thanks!

salmon rasher cob loaf


This is my mum’s party favourite but I have introduced delicious salmon rashers instead of bacon, I have found fish eating vegetarians love salmon rashers, sooooo yum! You could use hot smoked salmon or smoked salmon and try different cheeses.

Sometimes I make this with less of the bread scooped out and 1/4 or less of the cheese mix to serve a smaller group of people with a bowl of soup as a meal.

Salmon Cob loaf

1 cob loaf

½ bunch parsley
3 large spring onions
200 grams salmon rashers (or smoked salmon or bacon)
100 grams mozzarella cheese
100 grams cream cheese
50 grams parmesan cheese
50 grams sour cream
salt and pepper


Slice the top of the cob loaf and scoop out the bread, leaving around about a strong and solid 1.5 cm walls, put the bread to the side we will heat this up later to dip bake into the cheesy goodness.


Finely slice the spring onion and chop the parsley, grate the cheeses and mix with the sour cream and cream cheese and the salmon rashers that are sliced into a 4 ml slice. season with salt and pepper.

Fill the cob with the cheese mix and wrap in foil and bake in a 160 C oven for about 20 minutes or until the cheese mix is hot and melted in the middle, wrap the extra bread from the middle in foil and heat for about 5 minutes and serve with the cob, Serve immediately.