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!!
Eloise Emmett 