Award winning Author, Chef, Food Stylist, Publisher & Photographer
Gourmand World Cookbook Award National Winner 2021 Best Mediterranean -Dun Gifford Award for The Tasmania Pantry 2 Cookbook
Gourmand World Cookbook Awards National Winner 2018 awards: Best Local Cuisine Cookbook for The Tasmania Pantry Cookbook and Best Series for The Tasmania Pantry and Seafood Everyday
Gourmand World Cookbook Awards National Winner 2017: Best Woman Chef & Best Fish and Seafood Book for Seafood Everyday
Gourmand World Cookbook Awards, Third Place- Best Seafood or Fish Book 2017
I am Eloise Emmett (Baker), I love cooking, developing recipes, shopping for props at op shops and markets and styling and taking photos of food. I live on the Tasman Peninsula in Tasmania and I truly appreciate how lucky I am to have access to so much amazing Tasmanian produce. I am the owner and chef of Little Norfolk Bay Events and Chalets on the Tasman Peninsula, I cook degustation dinners cooked from the best Tasmanian produce for guests staying regularly as part of their Indulgence weekend packages. I teach cooking, food styling and photography form my kitchen studio at Little Norfolk Bay Events and Chalets. I have Published 5 Cookbooks and helped many other people publish their own books, from providing a few recipes and photography to project management of the publication.
I am a experienced and qualified stylist and photographer. I have completed a Diploma in Visual arts- Photography. I have photographed and styled award winning cookbooks for myself and clients, food for advertising, products for advertising and websites and luxury accommodation.
I am a trade qualified chef with over 20 years’ experience working in commercial kitchens, including seven years as chef of my own popular restaurant ‘The Mussel Boys’ in Taranna, Tasmania. I also built 4 luxury studio apartments alongside the restaurant and operated them as well. The restaurant was reported as ‘one of the best country eateries in the state’ by respected food writer and restaurant critic Graeme Phillips for its inspirational menu and emphasis on using fresh local produce. Other career highlights were a chef de partie position on Bedarra Island resort, creating innovative menus daily for the exclusive resort restaurant that catered for a maximum of 15 couples, and Head chef positions at the Astor Grill and T42 both in Hobart.
My Husband Brendan, who is a fisherman, and I have 3 children Maggie, Stephanie and Oscar.