We are at Salamanca tomorrow site 34 on the hill near St David’s park with cookbooks and workshop vouchers. We can gift wrap any gifts purchased from us and include a cute card. Is it too early for Christmas shopping yet? The year has gone too quick!

If you have been thinking of joining me in my kitchen studio in Glenorchy, Old School Kitchen, for a workshop we only have 3 workshops left with spots available this year! Including our evening Seafood Cooking Class for those who work 9-5.

Friday 20th October Twilight Seafood Cooking starts at 5.30 PM
Thursday 9th November Seafood Cooking
Thursday 23rd November Tasmanian Cooking Experience

You can read more about the workshops on my website, we spend a few hours cooking and then our guest sit down and enjoy out beautiful cooking over a long lunch feast of around 10 recipes from my cookbooks. $195 for the Seafood Cooking and Tasmanian Cooking Experience workshops and guests get to take home a cookbook.

 and we have the 3 NEW Masterclasses with spots available.

Friday 27^th October Stock Making Master Class and we will make scallops in noodle broth
Friday 10^th November Salad Dressing Master Class and we will make quail with a honey and mustard dressed apple salad
Friday 24^th November pasta making and we will make lasagne

I decided to try this out so we can spend a bit of time on a few important kitchen basics. The first one is on

Friday 27th October for ‘Stock/bone broth Making Master Class’ and we will make scallops in noodle broth to taste. We will fillet a fish and debone a chook and I will show my guests how much more economical it is to make our own stock, every process to the real food will cost you. Then we will make stock which is the base to so many good dishes, soups, risotto, gravy and sauces and so much more. I hope these classes are popular as there are a lot of simple things I can teach people that will help them cook good, delicious healthy food more often at home. At $59 for a 1.5 hour class they are a bargain too!!

The second Masterclass is Salad Dressing and we will make the honey and mustard Rannoch Farm quail salad to sample. We will also make a yogurt based salad dressing, aioli and mayonnaise. I am not sure how we got conned by the packet food industry into thinking mixing Extra virgin Olive oil and vinegar together was hard? and time consuming, or was it when they removed the Fat (excellent for us) extra virgin olive oil and replaced it with sugar and other shit?

Anyway, the reasons I mostly always make my own are:

*extra virgin olive oil is a fresh product and its best used up as quickly as we can after opening so we can make small batches.

*Home made is better for us without rancid veg oils (what is it 29 different chemical processes to become oil- yet extra virgin olive oil is just juice from the olive).

* it Tastes so much better.

*I don’t want to consume something that is sitting on a shelf, maybe in plastic in the sun for a few years.

*it is actually fun to come up with different combinations and flavours and try out fancy vinegars.

*I can support producers I like

*I am yet to find a mayo to buy made with extra virgin olive oil and there are not many salad dressings.

*it is more economical and less waste

Book into all three of my first masterclasses and I will include a copy of Packed cookbook as you’ll want this after the classes it has all the recipes. At $59 a class the masterclasses are a bargain!

Read more and book http://www.eloiseemmett.com

We filleted fish, shucked oysters, split scallops and abalone, made bread, pasta and pastry and cooked beautiful fresh Tasmanian seafood into 10 recipes from my books yesterday. Maggie suggested that we serve the scallops last so that they would all be full and there would be more leftovers. My favourite dish of the day was my new salmon dish for my new cookbook, It is a simple one tray bake with delicious punchy flavours from chilli, rosemary and capers . How gorgeous is my bunch of roses picked from my garden! 3 different types and they smell incredible. Next workshop with space available is our Twilight Seafood cooking workshop, I thought this time my suit a few book early so you do not miss out.

I am excited for our Master classes these will be shorter over an hour and a half, also in the evening. Any level of cook will learn a lot here. If you book into all three I will include a copy of Packed cookbook where you will find a lot of the basic recipes.