On Monday I was lucky enough to head down to the Huon Valley to a beautiful Saffron, lavender and Olive farm Campo Di Flori to teach my food styling and photography workshop, and cook a beautiful lunch.   Lucky for us the weather was gorgeous so we could actually set and enjoy the lunch in the olive grove 💕 Lisa the farms owner, is also a very talented potter and she had made all  the gorgeous tableware and styling props for the event.

Lisa has a wood fired oven so we wanted the feature of the meal to be something baked in that, we chose a beautiful fresh whole Salmon from Tassal and Lisa made fresh butter that she infused with Saffron. When the salmon was baked we split the skin and sat the saffron butter on top so that it could melt through the fish, it really was so freaking good If I ever finishing writing Seafood everyday 2, this recipe is going in there! I think I will definitely bake the salmon like this again, it would make a great Tassie Christmas meal.

Lisa also baked saffron and lavender shortbread to style and photograph and Arwen came along with a Saffron Basque cheesecake and lavender cured Tassal Salmon. Kate another attendee turned up with a big basket of greens from her garden. The rest of the lunch spread was crickets from Rebel food Tasmania sauteed in Ras al halnot, scallops sautéed in  Campo di flori olive oil and a Thai venison salad. We also had some of Lisa’s delicious olive oil a treat from the 11 litres they produced from there young 100 tree olive grove this year with my sourdough and a sourdough fougasse baked in the wood fired oven. We also got to try Fiona from Fresh field groves gold medal winning and reserve champion olive oil  from The 2018 Hobart Fine food awards olive oil also delicious! when I say try, I mean all the food was drowned in one or both olive oils .

you can find the recipes we cooked at the lunch in my books and this website

 

I have listed a heap of workshops that I will be teaching at home on my website in 2019. This phone photography and food styling is back as well as the popular seafood cooking, game cooking, party and event planning, bread baking and a new one The Tasman peninsula cooking experience. Come alone and meet some new friends or grab a group of friends and come together. Plenty to do on The Tasman peninsula so why not make a weekend out of it? As a few of my workshop attendees did this year and loved it! we are close to The Port Arthur Historic Site, Tasman Island Cruise, Bangor Vineyard Shed, The port Arthur Lavender Farm, amazing bush walks, plenty to see and do . The workshops have made awesome gifts. Whatever workshop you choose I will have lots of fun creating a feast for you to enjoy from the best seasonal and local food available at the time!