LIVE COOKING WORKSHOPS week 6th – 12th April

We’ve had a lot of fun delivering our online workshops you can find all the recipes we have cooked on my Facebook page. This week we have 3 recipes scheduled:

 

Monday 6th April- 9 am Hot Cross buns

 

½ cup milk
2 teaspoons yeast
2 tablespoons sugar
4 cups plain
½ teaspoon mixed spice
1 teaspoon cinnamon
2 tablespoons butter
1 egg
½ cup dried fruits
¼ cup choc chips
jam to glaze
flour and water for the crosses

 

Wednesday 7th 8 am Apple and Quince Baked Porridge

 

400 ml milk

2 quince poached
180 ml water
2 apples
180 grams’ cups oats
1 tablespoon honey
1 teaspoon cinnamon

 

Thursday 8th 3 PM Lasagne

Meat sauce

600 grams’ mince

1 tablespoon olive oil
2 onions
4 cloves garlic
add grated carrot, zucchini, broccoli and spinach if you wish
800 grams’ tomato
1 tablespoon basil
1 tablespoon oregano

Pasta
300grams
3 eggs

Cheese sauce
2 tablespoons butter
2 tablespoons plain flour
500 ml milk
100 gams cheddar
50 grams’ parmesan
salt and pepper

 

 

I have thought about the best way to set it up so I can sell my workshops affordably and so I can earn a wage. Also making the online workshops available to everyone as I know some people will not be able to afford anything at this time. Thinking of a system that will Not  require a bucket load of cash to set up or time or more complication (more work) into it with fancy online store management systems (that would make the price more expensive and then not available to everyone, and my brain like everyone else now is hurting just getting by each day, so I couldn’t operate a complicated system anyway, I just want to teach people how to cook!).  I have decided  starting out suggesting a contribution  of what you can afford as a honesty system transferred to my account (as a guide I am thinking a few dollars per 1/2 hour to 1 hr workshop, or  $5-$10 for the 5 recipe workshops a week ). I will post the shopping lists and recipes each week on this website on  Thursday so you can be prepared for the following Monday workshop. I will be spending a lot of time preparing the recipes, workshops and ingredients lists and then planning and delivering the workshop, so if I can scrape in minimum hourly wage or something near that  for the hours I spend on these online workshops so that I can justify spending all the time on it (eg NOT doing stuff for and with my own children, or other paid work or writing, editing and photographing recipes for my new book!), then I will be VERY happy! BSB 633 000 Acc:157454059

And with the   school holidays coming up if your kids are still at school or if you have the kids at home, it will be really handy to have access to these workshops to educate and entertain the kids, and what a great time for the kids to learn to cook!

Thanks

LIVE COOKING WORKSHOP SCHEDULE Monday 30th March- Sunday 5th April

Online family cooking workshops for you to follow along and join in your own home! Visit my eloiseemmett.com facebook page to watch the live workshop

Ingredients for Recipes to be cooked in Live workshops from  Monday 30th March  until Sunday 5th April 

Monday, 3 Pm Fish and potato croquettes

6 large Kennebec or floury mashing Potatoes
1 tablespoon butter
1 onion
1 carrot
1 clove garlic
Extra Virgin olive oil for pan frying

500 grams fish (we will bw using some Tassal salmon fillet I have in the freezer)
1 zucchini
1 cup Parmesan
1 egg
salt and pepper
½ cup fresh mixed herbs
1 cup peas
1 ½ cups bread crumbs

 

Wednesday 3 PM Satay veggie curry and rice
1 cup Long grain Rice
1 Onion
2 carrot
tablespoon Olive oil
Chilli (as much as you like)

Teaspoon  garam masala
Teaspoons ground cumin
tablespoon oyster sauce

2 tablespoons Peanut Butter (old spikey bridge is the best!)

375 ml tin Coconut Milk
tablespoon Cornflour
veggie: Zucchini, broccoli, cauliflower, peas, corn, silver beat a mix of what ever you have in the fridge, pantry or freezer to make up a cup of veggies or 2 per person.

 

Thursday 10 am Fresh field grove Extra Virgin Olive Oil Cupcakes & quince (or what ever fruit you have ) cupcakes

This is Fiona’s recipe for The Tasmania Pantry 2 Cookbook. We will use quince as we have heaps coming off our trees, I will use some out of one of the many the jars we have preserved  but you could use Apricots, apple, quince, berries what ever fruit you like. If using fresh quince then they would need to be stewed until pink and cooked and cooled, or baked and cooled before assembling in the cake batter.

 

80 ml fresh field grove Extra Virgin Olive oil
80 sugar
½ teaspoon vanilla
2 eggs
1 teaspoon lemon zest
50 ml milk
160 grams self-rising flour
pinch salt

3 bottled quinces (or cooked fruit of your choice)

 

Saturday 3 Pm Braised octopus, tomato & Weston farm paprika

(new recipe for my new book!)Serve this octopus with cooked pasta or crusty bread and salad.

Extra virgin Olive Oil
1 kilo octopus
2 onions
4 cloves garlic
2 bay leaves
2 sprigs thyme’
2 sprigs oregano
2 tablespoons Weston farm smoked paprika
2 tablespoons basil
cracked pepper
sea salt
800 grams tomato
Kalamata olives
Jalepeno pepers or hot chillies ( or add pickled jalepeno peppers to finish)

Fetta or marinated fetta and cooked pasta or crusty bread and salad

 

Sunday Lamb Roast 3PM and Apple and quince Pie
(apple pie recipe from the Tasmania Pantry Cookbook)

leg of lamb
4 sprigs of rosemary
6 cloves garlic
Extra Virgin olive oil

Pepper
vegetables of your choice to roast (potatoes, sweet potato, pumpkin, beetroot)

and some greens to steam (zucchini, broccoli, Peas)

for the gravy
few tablespoons flour
1 litre stock
few tables ons chutney

For the pie

2 cups self raising flour
¼ cup sugar
125 grams butter
3 apples
3 quince
Ice-cream to serve (get the good stuff from Sweet Envy Or VDL)

I have thought about the best way to set it up so I can sell my workshops affordably and so I can earn a wage. Also making the online workshops available to everyone as I know some people will not be able to afford anything at this time. Thinking of a system that will Not  require a bucket load of cash to set up or time or more complication (more work) into it with fancy online store management systems (that would make the price more expensive and then not available to everyone, and my brain like everyone else now is hurting just getting by each day, so I couldn’t operate a complicated system anyway, I just want to teach people how to cook!).  I have decided  starting out suggesting a contribution  of what you can afford as a honesty system transferred to my account (as a guide I am thinking a few dollars per 1/2 hour to 1 hr workshop, or  $5-$10 for the 5 recipe workshops a week ). I will post the shopping lists and recipes each week on this website on  Thursday so you can be prepared for the following Monday workshop. I will be spending a lot of time preparing the recipes, workshops and ingredients lists and then planning and delivering the workshop, so if I can scrape in minimum hourly wage or something near that  for the hours I spend on these online workshops so that I can justify spending all the time on it (eg NOT doing stuff for and with my own children, or other paid work or writing, editing and photographing recipes for my new book!), then I will be VERY happy! BSB 633 000 Acc:157454059

And with the   school holidays coming up if your kids are still at school or if you have the kids at home, it will be really handy to have access to these workshops to educate and entertain the kids, and what a great time for the kids to learn to cook.

Ok and the reality 🤣There will be mess! but cooking really is a great activity if you want a activity for kids of different ages with the bonus of ending in delicious food!!

Please Share,

Thanks Eloise, Maggie, Steph and Oscar (little chef)

 

 

Online Cooking Workshops join in your own home.

Online family cooking workshops for you to follow along and join in your own home!

Closing all the cooking serving dinners and events and workshops at Little Norfolk Bay has given me time to start thinking about another idea that has been brewing in my brain for a while. I am starting out this week with facebook Live cooking workshops, with my kids helping, there may be a better way to deliver them but I will work that out as I go.

Yesterday we made pasta to make Tongola Cheese ravioli, brown Butter and sage. You can find and watch the demonstration on my facebook page.

Week: Monday 23rd to Sunday 28th March

Tuesday 3 pm Cabbage rolls
Wednesday 10 am Herb and garlic Pull apart bread, and bread basics.
Thursday 8 am Smoothie bowls and unboxed Breakfast chat
Friday 10 am Cabbage soup and stock basics
Sunday Lamb Roast 3PM and Apple and quince Pie

This week I am going to fumble along doing 5 more recipes and giving you the ingredients list as close to the workshop as I can,  improving the filming and workshop delivery (as much as I would love it if it was, it will not professionally filmed its my iPhone for now but I am looking in to this and I could have better filming soon).

Then for the week starting Monday 30th March  I will have the week planned in advance with all shopping lists out on the Thursday26th to start the next week cooking workshops on the Monday 30th. I will start with 5 recipes a week a mix of meals, breakfast, snacks also covering loads of cooking skills and handy hints and tips for the kitchen. Easy weeknight recipes and we will prepare some fancy dinner party food too!

I have thought about the best way to set it up so I can sell my workshops affordably and so I can earn a wage. Also making the online workshops available to everyone as I know some people will not be able to afford to pay anything at this time. Thinking of a system that will Not  require a bucket load of cash to set up or time or more complication (more work) into it with fancy online store management systems (that would make the price more expensive and then not available to everyone, and my brain like everyone else now is hurting just getting by each day, so I couldn’t operate a complicated system anyway, I just want to teach people how to cook!).  I have decided  starting out  asking for a donation of what you can afford as a honesty system transferred to my account (as a guide I am thinking a few dollars per 1/2 hour to 1 hr workshop, or  $5-$10 for the 5 recipe workshops a week ). I will post the shopping lists and recipes each week on this website on  Thursday so you can be prepared for the following Monday workshop. I will be spending a lot of time preparing the recipes, workshops and ingredients lists and then planning and delivering the workshop, so if I can scrape in minimum hourly wage or something near that  for the hours I spend on these online workshops so that I can justify spending all the time on it (eg not doing stuff for and with my own children, or other paid work or writing, editing and photographing recipes for my new book!), then I will be VERY happy! BSB 633 000 Acc:157454059

And with the   school holidays coming up if your kids are still at school or if you have the kids at home, it will be really handy to have access to these workshops to educate and entertain the kids, and what a great time for the kids to learn to cook!

If you are joining in Tuesday at 3pm we will be making cabbage rolls and talking about pre prepared meals we can make for the freezer. The cabbage rolls are delicious and who doesn’t LOVE a veggie packed one tray dinner! Now is the time to be supporting all Tasmanian producers where we can so think carefully where you shop, there is lots of great seasonal veggie boxes available now.

For Tuesday Cabbage Rolls you will need:

1 large cabbage

300 grams  beef mince
2 onions
1 leek
4 cloves garlic
2 medium zucchini
2 large carrots
100 grams long grain rice

for the Sauce

800 grams tomato chopped or pureed- a tin will do
2 large onions
6 cloves garlic
50 ml Robust Extra virgin olive oil
300 ml stock (chicken, beef or veg)
2 tablespoon basil
2 tablespoon oregano
salt
pepper

Marinated feta to serve

Wednesday 10 am Herb and garlic Pull apart bread, and bread basics.

500 grams flour
teaspoon sugar
teaspoon salt
teaspoon yeast
butter
fresh or dried herbs

Thursday 8 am Smoothie bowls and unboxed Breakfast chat

frozen fruit of your choice -berries, banana, mango, pineapple
almonds
yogurt
oats
milk

Friday 10 am Cabbage soup and stock basics
onion
garlic
cabbage
veg or chicken stock

Sunday Lamb Roast 3PM and Apple and quince Pie


leg of lamb
vegetables of your choice to roast
and some greens to steam
flour
stock

self raising flour
sugar
butter
eggs
apples
quince

Please get in contact if you want me to demonstrate a recipe of mine or see a cooking technique, octopus is on the list for the following week. Please share. Thanks Eloise

Ok and the reality 🤣There will be mess! but cooking really is a great activity if you want a activity for kids of different ages with the bonus of ending in delicious food!!

Please Share,

Thanks Eloise, Maggie, Steph and Oscar (little chef)

Seafood Cooking Workshop November 2019

Last Friday I had the last workshop for 2019 held in my Kitchen Studio Workshop space at Little Norfolk Bay Events and Chalets. It is a great space for the workshops I have all my beautiful props and table wares on display and to use, I have a coffee machine, there is plenty of space and lots of different spots we can set the table for lunch depending on the weather, heaps of parking and our attendees can make a weekend out of it and stay on for the weekend in our luxury Chalets!

In 2020 I will be continuing with one workshop listed a month, a few months in advance, mostly Seafood and Tasman Peninsula Cooking, as these have been the most popular. Other workshops by request. I have 3 people interested in my Party & Event Planning workshop so I will list a workshop date soon.  I will also list one Indulgence weekend each month and 2 cooking retreat weekends in 2020, a seafood cooking weekend and another Baking Retreat. There will be at least one workshop and Indulgence Weekend each month all year listed a few months in advance. We are also taking bookings on other dates for private groups for fun or for team building for corporate clients and creating bespoke cooking retreat weekends for groups. We are posting out beautiful printed gift vouchers for workshops, retreats, Indulgence weekends or for any amount, Beautiful Gift Experiences!

I was excited to move my pots of flowers I keep hidden from the animals to the front porch entry, it is not quite the flower farm of my dreams but it is a start!!

 

Hope to see you at Little Norfolk Bay in 2020!

Rannoch Farm Quail with a quinoa, citrus and herb salad

At this time of year, I am not harvesting a lot from my garden but I do have a lot of mint and parsley, some silver beet and lemons on my tree!! An absolute miracle, this lemon tree at little Norfolk Bay started out its life in a pot on my deck at my home at Dodges Ferry and then moved to Taranna. Anyway after a few tough years with the wildlife this tree is finely producing a few lemons! So exciting!

I’ve always found quinoa an interesting grain to cook with, some suggest serving it in place of rice. The quinoa is Tasmanian grown and nutrient dense, so of course I want to cook with it. But I have found it a bit too strong in flavour used in place of rice, on the side of a stew or curry. It is a popular grain of choice for salads and and when served in a good ratio, delicious. This salad, simple citrus and fresh herbs with a good dash of a robust peppery Extra Virgin Olive oil, I used Lauriston Grove Frantoio, mix well with the strong flavoured quinoa beautifully.

I am working towards producing The Tasmania Pantry 2 Cookbook in 2020, it’s great to test my new recipes out on my guests at Little Norfolk Bay for the Indulgence Weekends and Events, and this recipe was very well received last weekend!

Quail from Rannoch Farm is always great, it’s not at all hard to cook and easy to cook on the BBQ. Bruce the farm owner and I have a difference of opinion on how long to cook the little boned butterflied birds, I don’t mind them slightly pink. If cooking them is not something you feel comfortable doing or you have a lot of guests to feed and you don’t want the pressure, then purchase the smoked quail, an exceptional product!

4 Rannoch Farm Quail Boned and butterflied
2 tablespoons EVVO (I used Lauriston Grove Frantoio)

1 lemon
2 oranges
small clove garlic
8 large mint leaves
4 small silver beet leaves (or spinach or lettuce)
2 tablespoons parsley
sea salt
pepper
1 cup cooked quinoa (I use the kindred organics)- cooked to the packet directions and cooled.

To make the salad segment the oranges and lemons or simply peel the fruit and dice the flesh up, depending on how fancy you are feeling. Mix in the crushed garlic clove, sliced mint, parsley and silver beet leaves then mix in the cooked and cooled quinoa and dress with one tablespoon of the olive oil and a good pinch of cracked black pepper and sea salt.

To cook the quail, heat a heavy based pan to a medium high heat and add the remaining EVOO and add the quail skin side down, turn once or twice mostly skin side down  and lower the heat, cook for about 6 minutes until the birds are just cooked through. Serve the hot birds with the salad.

IMG_9625IMG_9657

I served this quail last weekend for our Indulgence Weekend 7 course degustation dinner and as pictured above as part of our Sunday Lunch, sharing platter style. chalet 4

Only 3 Indulgence weekend dates left for 2019 and one is next weekend 4th-6th October! Or choose the one night on the Saturday night and 7 course dinner option. I will be listing dates for more Sunday Lunch events soon.

www.littlenorfolkbayeventsandchalets.com 

SPRING at Little Norfolk Bay Events and Chalets

spring

*SUNDAY LUNCH*

The first of regular dining in our event House for Spring and Summer. A lazy Sunday lunch of 3 courses, served sharing style $49 per person. There will also be a select small plates menu. We are licensed and will have local wines and beers available.

Menu (may change slightly before Sunday)
Entrée: soup, fresh breads, pate and picky bits
Main: Wallaby Ragout and Cauliflower Polenta, Fish Lasagne, Octopus salad, Quail with a Quinoa, citrus and mint salad, and local veggies
Dessert: Quince and Apple Crumble

$49 per person served sharing platters. Bookings Please to Eloise 0416220505 littlenorfolkbay@gmail.com

 

*INDULGENCE WEEKENDS*
Our speciality! Read recent reviews on trip advisor we love hosting these weekends as much as our guests love experiencing them.

2 nights in a Luxury Spa Chalet
welcome drinks and canapes left in your chalet
a simple home style meal in your chalet the first night
a special 7 course Tasmanian Dinner in the Event House on the Saturday night with wines or drinks
a full cooked breakfast with tea, coffee and juice on the Sunday

$680 per couple
or $440 for the Saturday night only with the dinner per couple
extra charges apply for a third person in the chalet

Friday 20th September to Sunday 22nd September
Friday 4th October to Sunday 6th October
Friday 1st November to Sunday 3rd November
Friday 22nd November to Sunday 24th November

*WORKSHOPS*
Friday 27th September- Phone Photography and food-styling
Friday 18th October -Bread Baking
Friday 1st November -Tasman Peninsula cooking
Friday 29th November – Seafood cooking

click through to my online store to book

*BREAD BAKING RETREAT*

The last baking retreat was brilliant, a full weekend baking and learning to make sourdough, croissants and other foods. all meals and drinks included.

18th-20th October

click through to my online store to book

*WEEKNIGHT ACCOMMODATION SPECIAL*

we will pop one of ready to heat meals such as our Seafood Lasagne in the refrigerator for guests to heat at their convenience and a bottle of Tasmanian wine for very weeknight (Sunday to Thursday) accommodation booking. Only available to booking booked directly with us through our website, please message MEAL when booking. http://www.littlenorfolkbayeventsandchalets.com

Book now button

 

Bread baking retreat August 2019 Little Norfolk Bay Events and chalets

I have had the idea to offer some cooking class retreats at Little Norfolk bay for a while now, so I was pretty excited for the first retreat last weekend. I have been teaching  my workshops from my home kitchen, and in school and workplaces, for a few years. I decided to move the classes and workshops to Little Norfolk Bay Events and Chalets we have more room there, a lot better parking, a good coffee machine and it ties in well with me running the accommodation so I can offer classes and workshops on different days.  The workshops have been great there and I have been thinking of lots and lots of ideas of food and recipes that need to be cooked over a few days at a retreat, recipes that take a little more time than what we can cover in a few hour workshop, so many ideas..

A lot of work to put the retreat together by me, but a ridiculously fun weekend!!

I taught my guests how to make sourdough bread and croissants, both quite time consuming and other yeast breads, stocks and more during the weekend.

Menu

Friday welcome drinks:
Weston farm smoked olives
green pea hummus
Oysters
cheeses

Friday Dinner:
French onion soup
Quails with quinoa and orange
scallops and handmade pasta, chilli and lemon
Saturday Breakfast
Baked beans and poached eggs

Saturday Lunch
Seafood chowder
salmon sashimi
pickled octopus
herb and garlic pull apart
Saturday Dinner
fresh baked sourdough
Chicken miso broth
Osso bucco
cauliflower polenta
saffron butter baked salmon and pea puree

Sunday Breakfast
fresh baked croissants with smoked salmon, brie, marinated mushrooms, spinach

IMG_9522IMG_9525IMG_9527IMG_9529IMG_9535IMG_9539IMG_9540IMG_9551IMG_9553IMG_9554IMG_9555IMG_9557IMG_9561IMG_9564IMG_9565IMG_9571IMG_9572IMG_9574

port arthur accommodationoyster farm viewIMG_7532_1IMG_7487I have had such great feed back from all the guests on this weekend, read the reviews on trip advisor and my Little Norfolk Bay Events and Chalets Facebook page, so I am offering this bread baking retreat again in October 18th-20th!! I am also planning a seafood cooking retreat, dates for this will be available soon! If learning to cook is not your thing and you would prefer to be cooked for and just relax then one of our Indulgence weekend is for you! Space available the weekend of 20th – 22nd September or October 4th-6th . If a weekend away is not possible then join in a day workshop cooking or food styling then sit down to enjoy a delicious lunch.

Baking Retreat
2 nights in a luxury Spa Chalet
meals and drinks- 2 dinners, one lunch 2 breakfasts, beer, wine, coffee, tea and soft drinks
over 10 hours of cooking tuition

come on your own, with your partner or with a couple of friends!!

Book through my online store