A few pics and the menu from our Tasmanian Cooking Experience workshop last Thursday. At this workshop we cook around 10 recipes from my books from the best of what is in season on the day, and what ever my guest request.

The guests arrived to freshly baked scones made from the recipe from the Real Food for Kids cookbook, raspberry and apricot jams I had made in summer and cream and coffee and tea. Then we made bread, pasta, filleted fish, cleaned octopus, shucked oysters and then the guests enjoyed a lunch of all our delicious cooking.

Herb, garlic cheese Pull a part bread, recipe from The Tasmania pantry 2
Peppered Chicken Liver Pate recipe from Packed Cookbook
Oysters natural and Salt and Sichuan Peppered, recipe from Seafood Everyday
Baked Occy recipe from Tasmania Pantry Cookbook
Scallops Hummus winter veg new recipe will be in the new Seafood Cookbook
Baked Bay Trumpeter, lemon and oregano dressing and skordallia Recipe from Seafood Everyday
Hong Kong steamed Parrot Fish recipe Tasmania Pantry 2
Grilled quail honey and mustard dressing and apple salad recipe Celebrate
Slow cooked lamb and pumpkin canalloni recipe Packed cookbook
Quince and campo de Flori Lavender olive oil cake

Bread Baking Workshop a few weeks back

This is one of my favourite workshops. I enjoy all the workshops it gives me a break from recipe writing and photography and a chance to actually meet some people who use my cookbooks. I love making bread. We made:

foccaccia
grissini
jalepeno and cheese loaf
baguettes
pizza
rolls
scrolls
pizza
fruit loaf
pull apart


Sourdough at all the different stages. Sourdough takes a few days so fed the starter , started a preferment, made a dough from a preferment I had prepared and baked a loaf I had ready from the day before.

And then enjoyed a delicious lunch with our Breads

Bacon and cheese cob, recipe from Celebrate Cookbook
Garlic and Rosemary Pizza, recipe from Tas pantry 2
Herb and Garlic Pull apart recipe, from Tas Pantry 2
Fish Chowder recipe, from Seafood Everyday
Chicken Liver Pate recipe from Packed Cookbook
Quail and Honey mustard recipe from The Tasmania Pantry
Pickled Octopus recipe from Seafood Everyday
Spiced Cauliflower recipe from Tasmania Pantry 2
Lemon tart recipe from Tasmania Pantry

We have a few dates each term listed for workshops, term 4 will be listed soon so please get in contact for any date or workshop requests. We also take private group bookings for groups of 6 -12 perfect for celebrations and we already have a few booked in for Christmas parties. Workshop vouchers are available for gifts they are great Fathers Day gifts and so are my cookbooks.

Here is the recipe I created recently for the Tassie Scallop Fiesta in Bridport, where I cooked a demonstration, a fun 7-hour road trip for Steph and I. A beautiful and filling winter dish let me know how you go when you make it! Enjoy and let me know how you go when you cook it, works out to be about $7 per person

Pan fried scallops, white bean puree, dukkah and roast winter veggies.

Serves 4

My number one tip for cooking scallops or any seafood is selecting a good oil to cook it in, preferably an extra virgin olive oil, and some butter. It is pretty easy to make a simple Dukkah to have on hand in the pantry, a mild mix of spices, nuts and seeds that will liven up loads of home cooking including the roast veggies in this dish or simply buy a good quality version. Scallops are easy to cook and delicious in this hearty winter family meal.

500 grams scallops Extra virgin olive oil butter

Large sweet potato 2 large beetroot 1⁄4 pumpkin

2 cups white beans -cooked 2 tablespoons lemon juice 3 cloves garlic
Sea salt and pepper

2 tablespoon dukkah

Turn the oven on to 180 C and lightly coat the sweet potato, pumpkin and beetroot in oil, place on a baking tray and bake in the oven for about 45 minutes until cooked through.

To make the puree, blitz the peeled garlic cloves, beans, lemon juice, a splash of extra virgin olive oil and a pinch of salt and pepper together in the food processor until smooth.

To cook the scallops, heat a heavy based frying pan to a medium high heat and add a splash of extra virgin olive oil. Without crowding the pan and stewing the scallops, pan fry the scallops until they are golden brown on each side. This will only take a minute or 2 so make sure that everything else is ready before you start cooking them. There will always be a difference of opinion on what a cooked scallop is. I prefer mine opaque and on the raw side while my fisherman husband prefers them cooked all the way through. Season with sea salt and serve with the sliced sweet potato, pumpkin, beetroot and puree, a sprinkle of the dukkah and a splash of good quality extra virgin olive oil.

I will also pop this scallop dish on the menu at upcoming workshops, when I can get the fresh scallops of course. Still spots available in next Thursday the 17th Tasmanian Cooking Experience workshop. We will be making fresh bread into herb and cheese pull apart loaf, shucking oysters, cleaning and baking octopus, panfrying scallops, cooking quail and making a honey and mustard dressing, cooking a whole fish Brendan with catch fresh for us and making a lemon tart, and more. We generally cook around 10 recipes from my books and after our morning of cooking we sit down to a long lunch feast of our delicious cooking. Includes a copy of an award-winning book to take home. I’ve been busy in the garden hopefully a few of the lunch feasts will be on nice weather days and outside.

A few pics from our delicious bread baking workshop last Thursday the workshop are casual and fun!

Other workshop dates listed with spots left to book:

Thursday August 17th Tasmanian Cooking Experience
Thursday August 31st Seafood Cooking (only a few available in this one!!) Saturday September 2nd Tasmanian Cooking Experience (for everyone that asked for a weekend date!)
Thursday 28th Tasmanian Cooking Experience

Please enquire about other dates for private groups or even if you just have a few interested in a date and workshop and I can see what If I can fit it on the calendar. Private groups are already booking in for Christmas functions, we are only 10 minutes from the Hobart CBD.

Cookbooks

Price adjusted, as we are selling more direct now at Salamanca Market, through the cooking school and online store. We are at Salamanca Market once a month

or so, keep your eye on our social media for dates. Please let your visiting friends know, the books make excellent gifts and souvenirs or order them online.

http://www.eloiseemmett.com

Teralina Beach House

Take advantage of winter rates and lowered minimum stay. The house is proving to be very popular with families and fishing trip weekends so far. http://www.teralinabeachhouse.com

Little Norfolk Bay Events and Chalets

Take advantage of lowered winter rates and our popular 2night stay special- we include a fish pie to heat, breakfast provisions and wine. Booking the chalets with The Event House is great for groups with loads of room in the event house to socialise, perfect for small celebrations.

http://www.littlenorfolkbayeventsandchalets.com

Thanks Eloise