There has been some wild caught Australian Salmon advertised at the local fish shops recently very well priced. It needs to be cooked within a few days of being caught. And it actually freezes quite well to, well handled and frozen fish, fish that has been frozen when very fresh is fine for a fish burger, fish lasagne or fish pie! you don’t need premium fish for dishes like that. I have a entire chapter in my book Seafood Everyday for economical fish meals.

This whole baked fish with potatoes tossed with feta and spinach and skordallia is one of my favourite whole baked fish recipes, you don’t need a delicate premium fish when you are covering it in garlic and other strong flavours. Our workshop guests this year LOVED this recipe I know most will cook it again now and it does look impressive on the table.

I do find it frustrating that I am hearing whinging and bitching about the cost of living and people not being able to afford healthy food but good fresh fish like this doesn’t sell?! Brendan will often sell these fish for bait, the fish shop won’t take it as they can’t sell it quickly enough. Supermarkets with there fish products that are 40 percent fish (potentially farmed in a sewer overseas) and 60 percent fillers, additives and god knows what are booming and recording record profits. And the products are expensive the nuggets and fish finger products etc are working out at up to 40 a kilo for the protein yet people think they are “cheap” as they throw them in the trolley. So much research available for us all to read about the consequences of ultra processed food on our health, it is even on the cancer council website. Ultra processed food is not cheap. It is not hard or time-consuming to cook. If you want to cook more then come along to a workshop we cook around 10 recipes from my books, it does end up as quite the fancy lunch spread to sit down and taste but guests do leave the workshops with loads of ideas and inspiration to help with everyday healthy cooking and meal planning.

TERM ONE DATES

Thursday 8th February Seafood Cooking

Wednesday 14th February -SPECIAL EVENT- Lavender cooking workshop with special guest Lisa Britzman from Campo De Flori

Thursday 22rd February Tasmanian Cooking Experience

Thursday 7th March Phone Photography and Food Styling

Thursday 21st March Bread Baking

** please enquire about other dates for private groups for Workshops they make excellent networking events and celebrations, or if you have a suggestion of a date you think we should list something on.

Book your spot or buy cookbooks www.eloiseemmett.com

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