Bread Baking Workshop 5th April

We had another great workshop on Friday the 5th of April baking lots of delicious bread. and I was pretty chuffed that one of the Attendees Helen choose the workshop as a gift to herself to celebrate her 70th birthday.

We made loaves, scrolls, pizza, fougasse, grissni, hot cross buns and more. I served a beautiful local seasonal lunch, thinking of the juiciest dishes that I could to be soaked up by the freshly baked bread. Including chicken liver pate, Tassal smoked salmon, baked quince and blue cheese, baked octopus and apple balsamic baked beef.

I teach on or two workshops from home each month. Lots of fun people love to come with friends or alone and meet new friends. A few hours of sitting around my big kitchen bench learning ways to cook delicious food and practical tips to make cooking in the home kitchen easier, and then sit down for a delicious lunch! I have coming up:

May:           Friday 17th Seafood Cooking
Friday 31st Phone Photography and food styling
June:          Friday 14th Tasman Peninsula cooking experience
Friday 28th Game cooking
July:          Friday 26th Seafood cooking
August:     Friday 9th Tasman Peninsula cooking experience
Friday 23rd Game cooking
September: Friday 13th Tasman Peninsula cooking experience
Friday 27th Phone photography and food styling
October:    Friday 18th Party and event planning
November:Friday  1st Tasman Peninsula cooking experience
Friday 29th Seafood cooking

to read more details about my workshops pop over to my workshop page and then to book click through to my online.

Taramasalata dip

I first learnt how to make taramasalata dip in a greek restaurant on the Hobart waterfront many years ago. Traditionally made from a salted cod roe paste called tarama. This Tarama stuff generally comes in huge buckets imported from somewhere that would take you about 12 months in a commercial kitchen to use. If you’ve attended my workshops or been following me for a while you’ll know I am all about how to make things easy in the home kitchen and practical.  Would would you do with the other 400 tablespoon serves of tarama paste at the end of the recipe! And, of course, I aways do like to support Tasmanian producers.

This version uses salmon roe ( I will make a version with salmon roe I cure myself one day) and hot smoked salmon try to get the fatty middle bit of the hot smoked salmon side. Also a great to use up stale bread, I always pop he crusts in a bag in the freezer so I have  some to make a dip like this (see my parsley dip recipe) or for bread crumbs or crusts. Remember if you use or like my recipe please take the time to share the recipe, or take pic of what you cook and share it so your friends can find it too!

100 grams salmon roe
150 grams Tassal hot smoked salmon
2 cloves garlic
juice of one lemon
1 tablespoon white wine vinegar
sea salt
4 slices bread into crumbs

approximately 200 ml olive oil

We are using the same emulsion style method to make this dip just like we would when  making mayo/aioli. In the TM or food processor add the salmon, roe, garlic, lemon juice, vinegar, salt, pepper and crumbs and blend until smooth. then add the oil in a slow drizzle while blending, stop and taste often until until it becomes a smooth pink thick and creamy dip. season with salt and pepper. Serve with home cut fat chips and battered fish.



Indulgence Weekend in Autumn at Little Norfolk Bay Events and Chalets

We’ve only just finished cleaning up from our last Indulgence weekend and now to start planning to do it all again this weekend! We are not sure what we will be serving yet?
Last weekend for our guests arrival on Friday, we left chicken liver pate, salmon, aged cheddar with cherry chutney and apple paste and a bottle of Tasmanian sparkling in the fridge in the chalet. We also left a fish pie in the fridge for dinner so that our guests could simply heat it in the oven when they were ready for it.
for Saturday nights 7 course degustation in our Event house we served:
Oysters cooked Hong Kong Style
Sautéed Scallops, cauliflower puree and seaweed butter
Tassal Salmon poached with cream and thyme and dutch cream gnocchi
Quince baked with blue cheese and vino cotto
Smoked quail, apple and honey mustard
Venison goats cheese and beetroot with cherry chutney
Apple and quince crumble
Each dish paired with a Tasmanian wine we served a Sparkling, Sauvignon Blanc, Rose, Riesling, Pinot Noir and Cabernet Merlot. with plenty of delicious non-alcoholic choices too.
On Sunday, a beautiful day, we set the table in the garden in the sunshine for breakfast of scrambled eggs, home-made croissants, cheeses, Tassal smoked salmon, preserves, coffee, tea and juices.
We are looking forward to doing it all again this weekend!!


This dish is a combo from recipes from Seafood Everyday, a salmon steak poached in the creamy pasta sauce is always delicious, here with mushrooms and thyme and dutch cream gnocchi. I even grew the spuds!


Sharee’s 20 years in business at Endless Waves Dunalley celebration at LNB

On the 30th of March we had a fun night celebrating Sharee’s 20 years in business! Gary and Anita, along with Mick played some fun music and I cooked up a 3 course dinner. As it was a party we served grazing platters of chicken liver pate, cold meats, smoked salmon, cheese, olives, bread and dips so everyone could have a chat and a graze while listening to music then later the guests sat down and we served a Main course- a choice of quail with apple and honey mustard, twice cooked honey stout beef or Tassal salmon and saffron butter. Dessert was apple and quince crumble. It was a fun night with some games and dancing and I heard a few didn’t want to get of the hired bus when it reached their home…


Salmon Ceviche

This is my ceviche recipe I served at the Little Norfolk Bay Events and Chalets launch at the beginning of the month. This is a classic dish, best with the freshest seafood you can get your hands on! The ideas for flavouring are limitless swap around different vinegar and oils and fresh herbs and condiments to serve with it, I change it up all the time soy and lime works well too.  How long you cure the seafood for is totally up to your personal preference. I have seen others marinate the seafood in the jars for days to fully cure.  For delicious fresh Tassal salmon my choice would be no longer than five minutes as I don’t want the salmon to cook at all and I still want to be able to taste the salmon. I cooked a version of this recipe at the Wooden Boat festival Kitchen theatre with scallop meat roe on, and it was loved by the audience. The recipe is actually adapted from my Book seafood everyday in the book I serve it with oysters, you could let them cure for longer and cook the oyster. It really is the easiest no fuss but delicious and impressive entree or canapés for a dinner party!

Tassal Salmon Ceviche
serves 6 for a entree
400 grams salmon fillet, head or middle where the fillet is fatter
2 tablespoons capers
2 tablespoons pickled cucumbers use a jar to keep it simple.
60 ml red wine vinegar
juice of one lemon
4 sprigs thyme
2 tablespoons olive oil
sea salt
cracked pepper

Slice the salmon into thin slices and lay onto plates. sprinkle finely chopped capers, pickled cucumbers and herbs over the fish. Squeeze the lemon juice over and then drizzle the vinegar and oil. Season with cracked pepper and sea salt.




Indulgence Package weekend Little Norfolk Bay March 2019

After a hectic week at Little Norfolk Bay Events and Chalets of moving in,  launch party events last weekend and organising accommodation bookings & cleaning we welcomed our first Indulgence Package weekend guests on Friday!

The guests arrived on Friday to find a bottle of local bubbles in the chalet fridge and a platter of Tassal Salmon, cheese and smoked oysters ( I had smoked myself) and their  dinner -wallaby ragout and a cabbage, pea and fetta salad, ready for them to pop in the oven when they were ready.

Saturday Dinner included in the package is a private seven course dinner in the Event House. Guests dine privately on there own table unless they request to sit with friends. On Saturday two of the couples chose to sit together.  I cooked and served:

Hong Kong Steamed oysters and Bream Creek sparkling wine
Sautéed lentil filled baked tomato and mushroom polenta with Bangor Pinot Gris
Crusted Baked mussels and Bream Creek Riesling
Smoked oyster pate and Tassal salmon parcel with baked carrots  with Bangor Rose
Quail honey and Apple and blue cheese with Cape Bernier Pinot Noir
Venison, goats cheese and beetroot and cherry chutney with Bream Creek Cabernet Merlot
And for dessert as I have nacho pears, 3 apples varieties and quinces ripening on my trees. So I served poached quince, apple jelly, apple chips, blue cheese and crunchy nacho pear.

The guests came back in for breakfast today as well as another couple staying in the chalets but not joining in on the Indulgence weekend package. I served home made croissants with scrambled eggs, brie and smoked salmon with homemade jams, juices and coffee and tea.

At this stage we have one Indulgence weekend on each month visit my other website to see the dates and book a weekend!












Tasman Peninsula Cooking Experience February 2019

My first workshop for 2019 at my home in Eaglehawk Neck today with a small group of lovely ladies, not that it bothered them at all being a small group more individual time for each person and of course… more food! I have switched my workshop date from a extremely popular Sunday to Friday. I will be flat out on Sunday’s at Little Norfolk Bay Events and Chalets cooking breakfast for my indulgence weekend guests, cleaning chalets and tidying up after events. I will still teach the workshop or class with just one booking, and I would still offer the variety. With three kids no food goes to waste at my house, and anyway, Maggie would not be happy if she arrived home from school and I hadn’t saved her a quail and some Tongola cheese!

I plan many different cooking techniques into the workshop and a variety of local food, I actually grew ALL the veggies for todays workshop, lettuce, tomatoes, potatoes, silverbeet, garlic, sage, thyme, bayleaf, basil, oregano, radishes, rosemary and carrots. That may only happen once or twice a year, I LOVE gardening and I can grow nice food I am still learning how to organise the garden to produce food all year. My friends George and Hilary from “grown for taste” at saltwater river are consulting on the development of my big veggie patch at Little Norfolk Bay Events and chalets. Speaking of Little Norfolk Bay events and Chalets, if you’ve been wondering what the 7 course degustation dinner included in the weekend indulgence packages it is going to be like, it will be similar to what we cooked today. Although this seems like a lot of food one attendee commented today it is not actually a excessive amount of food, she said she didn’t  leave feeling full and uncomfortable. Generally  I find when dining out it is the “cheap fillers” that make you feel full and uncomfortable, eg big portions of cheap bread, cheap pasta, fried chips fried in bad oil. What we cooked today, and what will be on the 7 course dinners, is multiple ‘tasting size portions’ of fresh, local, delicious, nutrient rich food!

So today, first we made bread that we served with Ashbolt olive oil then we made pasta. Some of pasta for fettuccine for our squid and some into ravioli. The ravioli was plump pockets of Tongola Goats cheese sautéed in brown butter and sage, delicious. We made venison carpaccio and Tassal’s one pot Salmon, both recipes are from the Tasmania Pantry. We shucked Fullham oysters and made the tangy shallot dressing recipe again from The Tasmania Pantry. And we grilled Rannoch Farm  quail with King Island endeavour blue and honey and mustard. I tried a new dish today, rather than my own sautéed squid pasta dish from my cookbooks, I decided to cook a dish inspired by what Rodney Dunn cooked at the Wooden Boat festival kitchen theatre. I have not cooked squid like this before but have done a similar tomato braise with occy dish, the squid today was delicious! Brendan had caught the squid and it had been vac packed frozen, unlike some proteins that lose quality with freezing there is nothing wrong with freezing cephalopods before cooking,  in fact it actually helps tenderise them. I also served a green tomato sweet pickle with a sea lettuce and cauliflower kimchi i made a few weeks ago. The green tomatoes were from a branch I accidentally pulled from the garden yesterday and the leaves made a beautiful table decoration with some purple potato flowers and thyme and oregano flowers. We finished with a apple pie using the recipe from The Tasmania Pantry cookbook, everyone loves this simple delicious pastry recipe and you can use loads of different fruit combinations.

Tasman Peninsula produce

Tomato branch table decorationIMG_6836


The beautiful side plate is by Lisa Britzman of Campo de flori.


I had fresh baked scones with my jams ready for the attendees with tea and coffee on arrival.


Doo town (I can see the paddocks from my home!!) venison carpaccio recipe in The Tasmania Pantry cookbook.IMG_6843

We made this baguette and served it with Ashbolt olive oil


Fulham Oysters and a tangy shallot sauce.IMG_6846

Rannoch Farm Quail and King Island endeavour blue, apple, honey & mustard on gorgeous Ridgeline pottery.IMG_6847

Plump pockets of tongola curdy, brown butter, garlic and sage simple perfection!IMG_6848

Tassal Salmon one pot salmon from the Tasmania pantry easy enough for a weeknight meal delicious for a special occasion, beautiful rosemary and garlic flavours.


green tomato pickle with oscars radishes he grew himself and sea lettuce and cauliflower kimchi


Squid braised in tomato and garlic with fresh basil and oreganoIMG_6854

apple pie and Valhalla Ice-cream.

The next workshop is on the 29th of March go to my workshop page to read about it and book a spot!