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.