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

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
Lavender Earl Grey Tea
Bangor Sparkling- we had opened it before sunrise, props but still a first for me!


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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



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

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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



Stephanie baking Scrolls

This is Stephanie cooking the scrolls from my book, The Real Food for Kids cookbook, we did use the thermomix to  mix the dough but she measured all the ingredients into the bowl.

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This is the ‘warm spot’ steph picked for the dough to rise! she cracks me up!


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for soft bread you can leave the dough to rise a few times, knocking back in between rises, and use warm water (not hot it will kill the yeast)


Stephanie has rolled the dough out into a large square (kind of??!) and spreads butter over 2/3rds

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then vegemite over the same 2/3 rds  (?) and sprinkle with some grated cheese



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Steph loves cutting!




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Yummy lunch of freshly baked scrolls. The rising time takes a while, but if I am home anyway for the day, they really do not take much time to make. Having the scrolls wrapped and frozen to pull out to defrost for a busy morning actually makes packing the lunches in the mornings a lot easier!!

There are heaps of different filling ideas your kids will enjoy creating their own, pizza scrolls are always a hit!

Like this? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Beetroot dip

If you are a fan of the beetroot dip from the shop you will love this, I have been practising for years and this is by far my favourite!

3 medium (400 grams) beetroot
3 cloves garlic
1 onion
olive oil
2 tablespoons brown sugar
teaspoon basil
teaspoon oregano
250 grams cream cheese

peel and dice the beetroot into about 2 cm pieces and roast in a baking tray with a little olive oil the peeled garlic and the onion peeled and diced into 2cm pieces. Roast for about 20 minutes or until the beetroot is soft  add the brown sugar sprinkled over the beetroot, onion and garlic for the last few minutes of baking to caramelise. Leave to cool.

Blend well with the cream cheese and herbs until smooth season with the salt and pepper

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

PrepPropStyleShoot food styling and photography workshop with Jennifer Jenner


On the last weekend of August I hosted a food styling and photography workshop at my accommodation in Taranna on the Tasman Peninsula. As well as a great learning experience for  the cookbook authors, bloggers and food lovers that came it was a really fantastic  and fun childfree weekend of good food, amazing wine, lots of laughs and great company!

I invited Jennifer Jenner a food stylist and photographer whose work I just love, to teach the workshop. She did a amazing job but more about all that in another post.. .now to the food!

I loved planning the menu and preparing the food and one of my Thermomix cult buddies Arwen came and was really helpful with all the cooking and the three thermies we had on the go for most of the weekend were pretty busy too!! When I find time as soon as I can I will add the recipes that are not already on this blog.


Day 1 Arrival Morning tea: fresh fruit, apple crumble cake and Tatzaki dip, pea dip and homemade lavosh crackers

The lavosh cracker recipe is here:

And you can find the crumble cake recipe here:

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Lunch: Platters to share of smoked quail, walnut, blue cheese, pear and honey mustard dressing. Smoked salmon with a potato, egg, caper and green bean salad. Pickled octopus on a greek style salad. Fresh baked and local olive oil. Bream creek Riesling. Gillispies ginger beer . ruby chai

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In the afternoon I was given the  challenge of creating a beautiful 3 layered sponge with ganache, berries and crème patisiere. I made Thermomix sponge x 3, creme patistere (all ingredients thrown in the thermomix worked perfect!) and the ganache was made in the thermomix too

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Pre dinner McHenrys gin and tonic

Mc Henrys Gin

Dinner: Camerons oysters natural , Salmon poached in mushrooms, cream and thyme sauce with handmade fettuchini. Quail roasted with proscuttio and a preserved lemon stuffing with roast pumpkin smashed with brown butter and sage

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Bream creek pinot noir, bream creek cabernet sauvingon
Breakfast smoked salmon, poached eggs, greens and hollandaise homemade brioche French toast bake jjs Green smoothie

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Poached eggs and salmon

Then for morning tea we had a really informative and fun tour of Camerons Oyster farm in eaglehawk neck, and we all gorged ourselves on freshly shucked oysters with Bream Creek Sparkling (props.. really).

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And I have to share again The shuck off between Daniel and I

We planned to have a picnic Lunch on the final day but unfortunately the weather was not great it was set up briefly out the front of my place, I had picked a gorgeous spot at the Taranna jetty but it ended up set up on the floor inside, still good fun. For lunch we enjoyed a goats cheese pumpkin tart. Bruny island cheeses pan-fried otto and tom, ham, fresh baked bread, dips, more salmon, summer berry pudding (yes I know its not summer and the berries where not very local, but Australian, it is such a pretty dessert I had to make it!!)

Roast pumpkin and goats cheese tart

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Bruny Island cheese co Otto

And if any one is wondering Brendan did a pretty good job of looking after the kids for the weekend, apart from a small laundry mistake of putting the babies bum wipes away with the face washers (they were all clean). They ate mcdonalds with COKE! Ate Pizza and sat around watching footy (no scheduled craft hour??) and at the end of the weekend the kids were actually excited to see me for once!

We are planning on running another workshop this year in late November and again in March. After experiencing this workshop I can see why they are so popular on the mainland. Make sure you sign up to my blog if a workshop like this is something you are interested in so you will not miss out when the dates are confirmed, I have heard  lots and lots of ‘I wish I had known it was on’ since hosting this one.

Sesame and oregano lavosh crackers

These tasty little bickies are a very fun cooking project for kids. Kids love rolling out the dough and cutting it into shapes to bake, will keep them engaged for hours… well at least 10 minutes. I will try them soon with bacon, different cheese, herbs and spices. They are great for kids lunch boxes and snacks. Also great for adults to serve with your favourite cheeses and dips and super easy.
2/3 cup wholemeal flour
2/3 cup plain flour
4 tablespoon sesame seeds
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon sesame oil
½ cup warm water
Topping for baking: Olive oil and sea salt
Turn oven on to 170 C.
Mix all ingredients in the Thermomix knead for 2 minutes or mix in the blender or mixer until it is a smooth dough. Rest for 10 minutes and roll out to 3-4 ml, you can do this through the pasta maker and cut into shapes, brush with olive oil and sprinkle with sea salt, and bake until golden brown and cooked through.

Lavosh crackers

Lavosh crackers

Stephs Lavosh crackers

Have fun making them with your kids!

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

white chocolate and apricot torte


apricot and white chocolate cake

I froze heaps of stewed apricots in summer and normally make crumbles or pies but I felt like something chocolatey and this is what I came up with! It is a delicious moist cake, serve it with double cream.

120 grams butter
150 grams white chocolate
100 grams caster sugar
50 ml milk
teaspoon vanilla essence
120 grams stewed and pureed apricot
2 eggs
270 grams self-raising flour

Turn oven on to 180 C. Melt butter and the chocolate by placing them in a large bowl and sitting the bowl on a pot that has gently simmering water in it. Stir the butter and chocolate regularly until the butter and chocolate are melted. Add the sugar and milk and beat well. Add the apricot, eggs, vanilla and self-raising flour and beat well for a few minutes. Pour into an 18 cm diameter cake tin that has been greased and floured or lined with baking paper. Bake for about 25 minutes in a 180 C oven or until golden and cooked through. Turn out onto a cake rack to cool.

In the TM. melt chocolate and chopped butter 3min/speed 1/70 C. add all other ingredients and beat speed 6/30 seconds. Pour into an 18 cm diameter cake tin that has been greased and floured or lined with baking paper. Bake for about 25 minutes in a 180 C oven or until golden and cooked through. Turn out onto a cake rack to cool.

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Green tomato and red lentil soup

Serve this delicious soup with a spoonful of natural yogurt and some flatbread. I have frozen quite a few 700 gram bags of green tomatoes so that I can make this soup during the winter months when there are not as many fresh local vegies available.

2 Cloves garlic
1 brown Onion
2 medium carrots
2 stalks celery
½ teaspoon cumin
½ teaspoon garam marsala
½ teaspoon ground coriander seed
¼ teaspoon chilli
¼ Teaspoon dry ginger
700 grams green tomatoes
150 grams red lentils
700 ml chicken stock salt and pepper

Peel and dice onion, carrot, celery and crush garlic and saute in a dash of olive oil in a heavy based pot for about 2 minutes, add spices and saute for a further 2 minutes. Add the chopped tomatoes, lentils and stock and simmer for about 40 minutes season with the salt and pepper and serve.

In the thermomix peel the onion, carrot, and garlic add to the bowl with the celery chop speed 3/ 5 seconds. Cook 2 minutes/ 100C/speed 1. Add spices and cook 2 minutes 100C speed 1. Add tomatoes, lentils and stock and cook 40 minutes/100C/speed 1. Puree 1 minute/speed 9, or if you like your soup a little chunky just chop speed5/5 seconds. Season with salt and pepper and serve.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!