Award winning Author, Chef, Food Stylist, Publisher & Photographer 

Gourmand World Cookbook Awards National Winner Best Woman Chef & Best Fish and Seafood Book for Seafood Everyday 2017

Gourmand World Cookbook Awards, Third Place- Best Seafood or Fish Book 2017

Seafood Everyday wins 3rd best Seafood Cookbook in the world



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 work from home  on the Tasman Peninsula and in my studio in Hobart as a recipe developer, food stylist and food photographer for cookbooks, restaurants, websites, products and other advertising and publications. I also run my online Kitchen store where I can retail all the kitchen products that I love and recommend, that makes cooking more enjoyable and easier, and gorgeous gift packs full of gorgeous Tasmanian products. Raising my family is my priority so I love that i have created employment for my self I can do around my children and they don’t miss out on too much.

After 20 years of planning, saving and dreaming about it I finally self published my first cookbook  The Real Food for Kids Cookbook in 2015. My second book Seafood Everyday is now also available you can  buy your copy now it has 80 original well tried and tested recipes, lots of the recipes served at the restaurants I have worked in, economical weeknight meals to special occasion meals. I have just about finished the Tasmanian Pantry Cookbook, it is with the book designer and off to the printers soon, soft cover and user friendly filled, with amazing delicious recipes supplied by Tasmanian Cooks and producers this book is for the kitchen bench top it has so many recipes families will want to cook all the time! Available December 2017 just in time for a christmas gift or 2!  Pre order your copy now!! by pre ordering you are not only guaranteeing yourself a first print run copy or getting some christmas shopping organised you are also assisting with the printing and production costs.



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. 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.

I loved every minute of my 7 years owning the Mussel Boys restaurant but I chose to close the restaurant almost 2 years after the birth of my first child to focus on raising my family. I found the hours that I was required to work to successfully run the restaurant were impossible with a family, and the replacement wages for my position(s) were unaffordable for the business (basically I couldn’t find anyone who would work for me for $5 a hour like I had done for 7 years!!).

In 2013 I co-authored the successful Bream Creek Farmers Market Cookbook, working on recipe development and cooking and also produced two recipe calendars.

My Husband Brendan, who is a fisherman, and I have 3 children Maggie, Stephanie and Oscar.

If you do love one of my recipes please take the time to share the original post from my website.

book cover 3 (1 of 1)

Book Mockup_02




3 thoughts on “About

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s