Tasmanian Cooking Experience Old School Kitchen Workshop 9th March

We made:

Garlic and Herb Pull apart Bread (Recipe from Tasmania Pantry 2 Cookbook)
Peppered Chicken Liver Pate (Recipe from Packed Cookbook)
Oysters natural and with Red Wine Vinegar and Capers (Recipe from Seafood Everyday)
Baked Octopus (recipe from the Tasmania Pantry)

Tassal Salmon Poached in thyme and mushroom cream sauce with handmade fettuchini (recipe from Seafood Everyday)
Quail with Pear, walnuts and honey mustard( recipe from Tasmania Pantry)

Lamb Cutlets, my naturally fermented olive and hummus (hummus recipe Celebrate)

Pepperberry Venison and cherry chutney (chutney recipe Tas Pantry )

Lentil stuffed Tomato, cauliflower polenta and blue cheese sauce( Tasmania Pantry 2)

Lavender, quince and Extra Virgin Olive oil cake (Tasmania Pantry 2)

And we had crayfish pate (recipe Seafood Everyday ) for arrival morning tea.

Lucky the pull apart was good today, and it was one of my best ever! Next Thursday I have a Bread Baking Workshop on. We make pizza, scrolls, loaves, rolls, pull apart and more. Lunch is not just bread I’ll have some other food to have with the bread we make. I do not eat a huge amount of bread these days so when I do I want it to be good like the delicious pull-apart today!

The last Workshop for the term is April 6th for Seafood Cooking (sorry typo on poster!) I will have term 2 calendar out soon!!


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