We had another great workshop on Friday the 5th of April baking lots of delicious bread. and I was pretty chuffed that one of the Attendees Helen choose the workshop as a gift to herself to celebrate her 70th birthday.
We made loaves, scrolls, pizza, fougasse, grissni, hot cross buns and more. I served a beautiful local seasonal lunch, thinking of the juiciest dishes that I could to be soaked up by the freshly baked bread. Including chicken liver pate, Tassal smoked salmon, baked quince and blue cheese, baked octopus and apple balsamic baked beef.
I teach on or two workshops from home each month. Lots of fun people love to come with friends or alone and meet new friends. A few hours of sitting around my big kitchen bench learning ways to cook delicious food and practical tips to make cooking in the home kitchen easier, and then sit down for a delicious lunch! I have coming up:
May: Friday 17th Seafood Cooking
Friday 31st Phone Photography and food styling
June: Friday 14th Tasman Peninsula cooking experience
Friday 28th Game cooking
July: Friday 26th Seafood cooking
August: Friday 9th Tasman Peninsula cooking experience
Friday 23rd Game cooking
September: Friday 13th Tasman Peninsula cooking experience
Friday 27th Phone photography and food styling
October: Friday 18th Party and event planning
November:Friday 1st Tasman Peninsula cooking experience
Friday 29th Seafood cooking
to read more details about my workshops pop over to my workshop page and then to book click through to my online.
I first learnt how to make taramasalata dip in a greek restaurant on the Hobart waterfront many years ago. Traditionally made from a salted cod roe paste called tarama. This Tarama stuff generally comes in huge buckets imported from somewhere that would take you about 12 months in a commercial kitchen to use. If you’ve attended my workshops or been following me for a while you’ll know I am all about how to make things easy in the home kitchen and practical. Would would you do with the other 400 tablespoon serves of tarama paste at the end of the recipe! And, of course, I aways do like to support Tasmanian producers.
This version uses salmon roe ( I will make a version with salmon roe I cure myself one day) and hot smoked salmon try to get the fatty middle bit of the hot smoked salmon side. Also a great to use up stale bread, I always pop he crusts in a bag in the freezer so I have some to make a dip like this (see my parsley dip recipe) or for bread crumbs or crusts. Remember if you use or like my recipe please take the time to share the recipe, or take pic of what you cook and share it so your friends can find it too!
100 grams salmon roe
150 grams Tassal hot smoked salmon
2 cloves garlic
juice of one lemon
1 tablespoon white wine vinegar
4 slices bread into crumbs
approximately 200 ml olive oil
We are using the same emulsion style method to make this dip just like we would when making mayo/aioli. In the TM or food processor add the salmon, roe, garlic, lemon juice, vinegar, salt, pepper and crumbs and blend until smooth. then add the oil in a slow drizzle while blending, stop and taste often until until it becomes a smooth pink thick and creamy dip. season with salt and pepper. Serve with home cut fat chips and battered fish.
We’ve only just finished cleaning up from our last Indulgence weekend and now to start planning to do it all again this weekend! We are not sure what we will be serving yet?
Last weekend for our guests arrival on Friday, we left chicken liver pate, salmon, aged cheddar with cherry chutney and apple paste and a bottle of Tasmanian sparkling in the fridge in the chalet. We also left a fish pie in the fridge for dinner so that our guests could simply heat it in the oven when they were ready for it.
for Saturday nights 7 course degustation in our Event house we served:
Oysters cooked Hong Kong Style
Sautéed Scallops, cauliflower puree and seaweed butter
Tassal Salmon poached with cream and thyme and dutch cream gnocchi
Quince baked with blue cheese and vino cotto
Smoked quail, apple and honey mustard
Venison goats cheese and beetroot with cherry chutney
Apple and quince crumble
Each dish paired with a Tasmanian wine we served a Sparkling, Sauvignon Blanc, Rose, Riesling, Pinot Noir and Cabernet Merlot. with plenty of delicious non-alcoholic choices too.
On Sunday, a beautiful day, we set the table in the garden in the sunshine for breakfast of scrambled eggs, home-made croissants, cheeses, Tassal smoked salmon, preserves, coffee, tea and juices.
We are looking forward to doing it all again this weekend!!
This dish is a combo from recipes from Seafood Everyday, a salmon steak poached in the creamy pasta sauce is always delicious, here with mushrooms and thyme and dutch cream gnocchi. I even grew the spuds!
On the 30th of March we had a fun night celebrating Sharee’s 20 years in business! Gary and Anita, along with Mick played some fun music and I cooked up a 3 course dinner. As it was a party we served grazing platters of chicken liver pate, cold meats, smoked salmon, cheese, olives, bread and dips so everyone could have a chat and a graze while listening to music then later the guests sat down and we served a Main course- a choice of quail with apple and honey mustard, twice cooked honey stout beef or Tassal salmon and saffron butter. Dessert was apple and quince crumble. It was a fun night with some games and dancing and I heard a few didn’t want to get of the hired bus when it reached their home…