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.

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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 

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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

 

Hobart Fine Food Awards 2019

dave and annette

Pictured: Annette Emmett and Richard Langdon Best exhibit in show winner Dave Deacon

There were nearly 1000 entries in this years awards. Over 50 judges judge the food over 4 days. The awards are run by the Hobart Agricultural society at the Hobart Showgrounds and a volunteer committee made up of myself, Annette Emmett the chair, Henry Burbury who runs the pantry probably the biggest job out there. Henry has been on the committee since it started 23 years ago!! Barry Stubbs, Richard Weston, Barbara and Sally Tame

There are 18 catering at the awards spread along the grand pavilion at the Showgrounds including, Olive oil, coffee, tea, beverages, savoury preserves, sweet preserves, sweet baked, savoury baked, seafood, delicatessen, dairy, goat and other dairy, ice cream, breads, other products. A category for all foods, if it sold commercially it can entered! Of each of these categories a champion and reserve champion are chosen from the top golds in each category based on the highest points.

Then a group of 5 judges need to judge who is the Richard Langdon best exhibit in show and the best Tasmanian exhibit in show. This is a hard job we are choosing between 18 perfect or near perfect products!

This year the Richard Langdon trophy was won by David Deacon with a gorgeous chutney “Kiwi Dave’s Bombay Brinjal” (I’m onto my third jar) it was good to see the award has helped him get his chutney on the shelves at Hill Street Grocer!!

 

 

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

 

Indulgence Weekend June Little Norfolk Bay

A quick post to share some photos of this weekend, another busy weekend at Little Norfolk Bay Hosting and cooking for a Indulgence Package weekend.

Saturday Dinner in the event house was:
Winter wakame and oyster broth
Ashgrove blue twice  baked souffle and quince
Tassal salmon sashimi
Smoked Rannoch farm quail beetroot, candied walnuts and  cherry chutney
Wallaby shanks Weston Farm smoked paprika buttered parpadelle
Summerlea farm porterhouse, green peppercorn jus, baked cauiflour polenta
Apple and quince crumble with Maggie Beer Sangoviese verjuice mulled cider

 

2019 Indulgence Package Dates (limited to 4 couples on each date!!) please enquire about other dates. Please email or call us to arrange a extra trundle bed for your chalet for friends who want separate beds or a third person in your package for a fun weekend with friends (extra charges apply).

Friday 19th to Sunday 21st July
Friday 9th- Sunday 11th August
Friday 6th- Sunday 8th Sept SOLD OUT
Friday 20th September to Sunday 21st September
Friday 4th- Sunday 6th October
Friday 1st November to Sunday 3rd November
Friday 22nd November to Sunday 24th November 

I have also just listed my first cooking retreat! Bread baking all meals included plus hours of learning!!

please click through to my store to book your weekend!

Little Norfolk Bay Indulgence Weekend May 3rd

 

I have been busy this weekend cooking up a feast and hosting another Indulgence weekend at Little Norfolk Bay Events and Chalets. We had our first “lady cation” or “girls weekend” guests, 2 of our bookings this weekend actually. We popped spare beds in 2 chalets so that the chalet could sleep three. Our Indulgence packages are not just for couples they are a fun weekend away with friends. The chalets looked lovely and the guests commented that they felt the chalet was still spacious with three and the beds were very comfortable.

For our guests arrival I left a bottle of Ninth island Sparkling Rose and for arrival canapes I made Tassal Salmon Rillettes and chicken liver pate served with aged Wicked cheddar and my apple paste and quince paste. I also left in the chalet for the guests to heat at their convenience dinner a fish pie or fish lasagne or a slow cooked lamb with gnocchi. Chalet 3 does not have a oven so I left their meal in the slow cooker. I left some fresh baked breads, jams and butter in the fridge for Saturday breakfast in case our guests didn’t want to leave in the morning and we have tea and coffee in the chalets.

One of the features of our Indulgence Package is our special 7 course dinner with wines on Saturday night I cooked and served:

Breads were a sourdough fougasse, sourdough loaf and white baguette with Lauriston Grove olive oil

Tassal Salmon carpaccio with grisini
Pickled Pirates Bay octopus with Maggie Beer aged red wine vinegar
Baked Quince and aged cheddar, smoked Doo Town venison and Vino Cotto
Pumpkin (grown by me) and Bruny Island cheese Co. One Day Old Ravioli with Brown butter and sage
Apple and fennel Scottsdale Pork Belly
Baked Rannoch Farm Quail
Autumn Trifle – apple Jelly with poached quince, quince mousse and baked pear with crunchy crumble.

Ninth Island Sparkling Rose, Derwent Estate pinot gris, Bream Creek Riesling, Cape Bernier Chardonnay, Stefano Lubinana Pinot Noir, Bream Creek cabernet Merlot and I served a warm leatherwood honey spiced mulled Mercury Cider with the dessert.

Breakfast today was home made croissants, scrambled eggs, smoked salmon with some pear, quince paste and aged cheddar. I also serve south roast coffee, tea and juice.

 

 

 

Some of my guests this weekend are thermomix consultants on a intensive photography and social media tuition foodie mini break hosted by our famous Tasmanian Thermomix consultant  Arwen, so I wanted to share what I made in the thermomix for them. If you’ve been following me for a while you know I love my thermomix. I don’t really “cook” with it as such but I use it all the time!

Salmon rilettes
chicken liver pate (cooks and makes a super soft pate)
bread all- I fold my sourdough but it does the first knead
jams and pastes, yes even the 10 plus kilos of fruit, I just have it pottering away at the back of the bench in small batches or I finish it in a big pot once pureed on the stove.
pasta- the best pasta dough maker, much better than any commercial appliance I have make pasta in.
stuffing for quail
jelly
quince mousse
crumble mix
croissant
jams
pastes
mulled cider
I basically have it ticking away all day.

I am looking forward to the next Indulgence Weekend in June!!

 

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.