Our last Workshop for the Term, Seafood Cooking, we cooked a bunch of recipes from my books. It is actually is not an excessive amount of food, it is a taste of everything and nothing goes to waste or at least the chooks are well fed. But I do like to pack a good variety of different techniques and products into the day. The lunch ends up pretty fancy we go though a lot of ideas for inspiration for our everyday home cooking. How to keep it simple, so we actually do it as cooking our own food is so important for our health.

We shucked oysters, made pasta, made bread and pastry, filleted fish, cleaned octopus and cooked up a feast:

Herb and garlic pull apart (Recipe from Tasmania Pantry 2)
Fish Chowder (Seafood Everyday)
Crayfish Pate Cocktail (Seafood Everyday)
Baked Octopus (Tasmania pantry)
Salmon Fettuchini (Seafood Everyday)
Squid with lemon myrtle and bush pepper (Seafood Everyday 2 -in production!)
Parrot Fish Hong Kong Steamed (Tasmania Pantry 2)
Bay Trumpeter With Skordallia (Seafood Everyday)
Oysters red wine vinegar and capers (Seafood Everyday)
Honey mustard Broccoli salad and prawns (Packed)
Lavender Lemon Tart (Celebrate)

Term 2 dates are available to book. To book click through and pay or send me a message and pay cash or card on the day or closer. Enquire about dates for private groups for 6 or more people.