Author: Eloise Emmett

Grape Picking long table lunch at Bangor and Quail honey mustard dressed salad

~ Eloise Emmett ~ 1 Comment

I had the best fun yesterday cooking a long table lunch organised by my friend Vanessa for the pickers on the last day of picking the grapes for this year. Bangor is the most beautiful spot and the table looked stunning in the vineyard with the water views!  I also got to test 4 recipes from my new book that I am working on out on the public with awesome feedback! My friend Isobel who is making a gluten, nut and dairy free brownie also tested her product out and that was a hit too. It turned out to be a amazing day all the kids had a fun time playing and the wine was sensational as always.

The menu:

Seafood chowder & freshly baked bread
Fullham Oysters (fresh from the farm you can see from the vineyard)

Octopus with a Greek style salad & red wine vinegar dressing
Smoked Rannoch quail with a apple, walnut, blue cheese salad and honey mustard dressing
Seafood lasagne with fennel and tarragon
smoked salmon & local pinkeye salad

Apple & rhubarb Crumble cake
Brownies by Isobel
cream puffs with chocolate cream patiserre
poached pears with a red wine syrup
cheese Platters

 

_I7U2017

_I7U2023_I7U2030_I7U2037

_I7U2040

_I7U2043

_I7U2044_I7U2035_I7U2045_I7U2052_I7U2055

_I7U2056

_I7U2059_I7U2061

_I7U2065

_I7U2068_I7U2075_I7U2078

_I7U2081_I7U2082_I7U2095

_I7U2084_I7U2086

_I7U2086-2 _I7U2087

_I7U2088

_I7U2089_I7U2090_I7U2091_I7U2103 _I7U2120IMG_1015IMG_1035_I7U2116

IMG_1024

IMG_1045

You can buy quail direct from Rannoch Farm they do not have a shop so make sure you call Bruce to make sure he will be there.

Quail with a walnut, apple and blue cheese salad and honey mustard dressing

4 partially boned quail (leg and wing bone in) or smoked quail
2 cups of salad leaves
150 grams of blue cheese
100 grams walnuts
2 medium apples

Dressing
20 ml white wine vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
40 ml olive oil

To make the dressing mix all ingredients together (put them in a jar with a lid and give a good shake).

To cook quail, season with salt and pepper and seal both sides in a hot pan with a little oil, then finish cooking in a moderate oven(180 degrees) skin side down for about 10 minutes . Or skin side down on a medium heat on the BBQ with the lid closed for about 10 minutes. Or if you are using smoked quail just pull it all apart.

To make the salad, chop the walnuts and cheese and slice the apple, toss altogether with the leaves and half of the dressing. Serve immediately with the hot quail and the rest of the dressing on top of the quail.

 

please see my  work with me page to see if we can work together to promote your food business or product.

 

 

Smoked Salmon with a Dill and Fetta omlette & Breakfast at the tessellated Pavement

~ Eloise Emmett ~ 6 Comments

I had a fun morning with a few friends on the Tessellated pavement in Eaglehawk neck we decided to combine some photography practise for Tafe with Breakfast. It is always nice to go a bit over board with some cooking and food-styling as I am normally cooking a lot of boring looking family food!

It was a lovely morning apart from one small hiccup of a loud, obnoxious, bogan ‘local’ she thought we were ‘inconsiderate tourists’ by being in the way on the pavement (although there was PLENTY of space for her to pass, no one else had a problem and most stopped for a chat) and we had specifically set up in a position as to not get in the way of other photographers and tourists! Aside from this being quite funny as I have lived here for over 10 years, I am not sure why if tourists were putting effort into taking some pics to promote our beautiful state, even if it is only to their own small friendship group or over social media WHY anybody would think this would be a problem? Such a shame that the local, state and even federal tourism bodies put such effort and expense into marketing our beautiful state for the small minority of inbred bogan locals to practically tell them to buggar off when they get here- treating them as if they are a inconvinence! The Tourism industry is probably the biggest employer in the area so it is pretty bloody important to the Tasman Peninsula! Any way she gave us something to laugh about during the morning.

Break fast Menu:

Home made ciabatta & Butter (I will link to Arwen’s Recipe when she posts it)
King Island Brie
steamed dill and fetta omelette and Tassal smoked salmon
Strawberries
Lavender Earl Grey Tea
Bangor Sparkling- we had opened it before sunrise, props but still a first for me!

IMG_0561

IMG_0599 IMG_0577  _I7U1480

And here is the Delicious  omelette recipe that Arwen and I created together:

1 clove garlic
2 tablespoon fresh dill
8 eggs 100 grams cream
100 grams Fetta
salt and pepper
200 grams salmon and more dill to serve

IN the Thermomix: add the peeled garlic clove, dill, eggs and cream to the bowl and a pinch of salt and pepper blend speed 8/10 sec.

Spread a sheet of baking paper on the top tray of the varoma, pour the mix onto the baking paper and sprinkle fetta on top, half fill the bowl with water then put the varoma in place and steam speed 4 14 minutes/ varoma temp)

Serve hot, warm or cold topped with the salmon and dill.

If you don’t have a thermomix whisk the ingredients together and cook the omelette on a pan on the stove top or in the oven.
Breakfast Tessellated pavement

_I7U1411

IMG_0586

8 AM sparkling wine  but I couldn’t waste perfectly good wine!IMG_0583 IMG_0580

Visit Arwen’s blog for her post on the breakfast Arwen’s Thermo pics

_I7U1456 There was not a huge amount of colour in the sky but I captured a tiny bit of colour in the reflection in the pic _I7U1440

Potential Cook book cover for my new book Seafood everyday  it will be available in November

_I7U1429 _I7U1425 _I7U1480 IMG_0561

Like this post? See my work with me page to see if there is a way I can help you promote your business or help with your publishing project