Old School Kitchen Kids Class Chicken Parmigiana
A busy night for the guys in the kitchen at our Old School Kitchen Kids cooking classes yesterday, they had a lot to do. It can be hard to find the right amount of works to do, without doing it all for them but also making sure that dinner is ready when parents come to pick up!
They needed to:
Prepare the sweet potato and potato chips
Make the tomato sauce
Trim, cut and the flour egg and breadcrumb the chicken breast
Pan fry the schnitzels
Prepare to bake and get them in the oven
Make the mayo for the slaw
Cut the slaw
The nuggets recipe is in The real Food for Kids Cookbook, Mayo from Packed, tomato sauce should be in one of my book somewhere probably packed for the cannelloni or home made pizza?
Dinner was really delicious I think I heard my kids say at least 3 times each while cooking ‘I can’t wait for dinner’. Roast sweet potato, sweet potato chips anything sweet potato is my current crush, I have got some in the oven right now, lucky they are also only $2 a kilo now.
Charlotte had her child care baby again for class, Archie was a little unsettled but lucky Charlotte had her village around her to help hold the baby and she managed to cook her dinner pretty much all on her own with a little help from the other girls.
If you are following our adventures with our Salamanca Market stall it was looking better again last week, that was week 3. I have taken the plunge (and a bit of commitment) and ordered a new commercial marquee that will hopefully arrive by the weekend, this will make the stall look a lot neater. I am thinking of a new theme for my books and classes “love the food that loves you back” what do you think? Gentle and it really is an important message, cooking our own food is always going to be the healthiest way to eat. I think that if you have been following me for a while you know I hate the evil food corporations that convince us we need to buy their poison packets But I am also VERY mindful that people are just doing the best they can. So I try to avoid preaching about how bad the processed food is and try not to “guilt” people into buying my books and we are absolutely not food perfectionists ourselves. It was hilarious at the market I was chatting to someone about the importance of cooking with real food etc and turned around and Steph was sitting down scoffing a dagwood dog, but seriously who can resist the occasion battered and fried sausage. But I do love it when I hear things like “I now get the kids to make the nuggets it is so easy” or when I have helped someone click and realises they actually don’t need to buy a whole heap of expensive ‘lunch box snacks’ they thought they needed or helping someone eat less take away by finding a few great freezer bulk dishes of mine to have in the freezer for busy nights.
We are back at the market we are at site 145, so down near Irish Murpheys but in the middle of the market next to The art of Words Studio, we are there for the next 4 weeks. Please come and say hi, buy some books for gifts and tell your friends if you do like or use the books to keep an eye out for us. The Market is looking pretty full each week for Winter it is worth a trip, lots of lovely Tassie makers and other Authors. Maybe even grab yourself one of the dagwood dogs! Or a delicious miso and garlicScallop stick
My lovely market neighbour John who has Self Published and printed in Australia a memoir of his life as a pilot. Brendan rolled his eye when I came home with yet another book, this one is on top of my to read pile.
Old school kitchen Kids cooking class Monday 22nd May, Lasagna, garlic bread and pea, cabbage and fetta salad.
Last night at our Old school Kitchen Kids cooking class we made Lasagna, garlic bread and pea, cabbage and fetta salad. The kids split the work up and all helped make it together this week. Making pasta is always fun with kids and who doesn’t love a good lasagne on a cold winters night? This salad is delicious and perfect when lettuce just doesn’t cut it in winter. We also had the added pressure of a child Studies baby that was on an overnighter with on of our students but little Jimmy was a perfect baby and slept until about 6.30, he did end up with a bit of food on him but that is real life!
Lasagne recipe from The Real food for Kids cookbook
salad is from Seafood Everyday, it is with grilled occy in the book
bread recipes in all my books.
We had our second stall at Salamanca on Saturday, I think the stalls look is improving? We made some signs with quotes from what people have said about my books, trying to get the message across that are great books-with recipes that work-the recipes are easy-it is more economical to cook-it is healthier to cook, in the ENTIRE 2 seconds I have while people are walking past the stall. You know a super easy task really, seeing that the evil processed food corporations have spent 50 years convincing people cooking is hard, time consuming and expensive, so that we buy there packets of crap. I go on about cost and health of cooking in Packed cookbook, this week I spent $117 at Aone Fruit market that included 4 dozen free range eggs. Pumpkin is $1.20 a kilo, a beautiful bunch of beetroot for $3 a entire bench full of lovely veggie and fruit and eggs. I’ll make some delicious meals out of that lot for the entire week with some fish, meat and chicken. Soup and an egg is an easy meal for busy kids through the week and we are using the thermos everyday for school lunches. It is an absolute lie that eating well is more expensive, we spent more on burgers for four of us for ONE meal on Saturday night. They were nice burgers but even the dodgy ones are still expensive in my opinion.
The new stall signs looked cute printed and framed and will look good if I go ahead and purchase the commercial tent for the stall, if we continue on in a more permanent and regular arrangement at this Saturday market. I offer a 2 book special for people at the market and I have now loaded that online so that tourists can order when they get home. If you order and want to pick up from Glenorchy just use the code localspickup so you don’t get charged the $10 post.
This week at our Old School kitchen Kids cooking class we made a delicious one tray salmon pilaf, the recipe is in ‘Celebrate’ cookbook, we tweaked it with extra veggies for a weeknight family meal. It really was delicious. I always recommend Salmon to anyone that may be a bit nervous cooking seafood. Salmon is a good choice it can be served medium all the way through to well done without hurting it too much. So, you can’t really muck it up. I did notice when I was in the Salmon Shop that they had a special on for frozen pieces for $15.50 a kilo (I think). The frozen pieces would be fine in this baked Pilaf. An economical seafood family meal if you are watching your budget. It made it into the kids thermoses today too. It is thermos season, my kids have had people comment on their fancy lunches but heating leftovers and shoving it into a thermos is about as easy as it gets for a packed lunch!
Some weeks at the kids classes we get in and cook a big dish with jobs allocated and others the kids cook their own family meal, depending on what we are cooking and the time that we have. Last night they all cooked their own and did an brilliant job practising their knife skills, frying and baking.
The week before (I have not had a chance to post about as last week was very busy setting up for our first Salamanca Market stall) we made a Slow Cooked lamb Cannelloni recipe from Packed cookbook. For this class I had the lamb cooked and we focused on making or own pasta as a group. Home made pasta is the best and this recipe is a good example of a delicious meal that can be created from an economical food in this case a few BBQ chops.
For those interested our first Salamanca Market stall went well. While we didn’t break any book selling records we did sell a few and I got to chat to lots of people and hear some interesting feedback and chat about classes and workshops. Including a lovely lady who stopped to tell me how much she loves Packed. But sadly, I didn’t sell one copy of Packed Cookbook at the market, I have joked with some friends that it is my least selling cookbook ever, yet from the people that have the book, it would be the most raved about for practically and simple delicious recipes and the hints and tips how to organise it all. And we would think a lot would need now it now with the rising cost of living. So, how do I get that message across to someone in 2 seconds as they stroll past my stall?? Also hard when the message that cooking is hard time consuming and expensive has been told to us for 50 years by the packet food industry.
I do need to work on my display like my market mentor Kylies beautiful Art Of Words Studio stall if the market becomes a permanent event for us, mine looks a bit shoddy really when I was looking through the pics but we’ve got to start some where right?!
This is what we are cooking for meals and thermos lunches this week. With my kids busy everyday and all home at different times every evening some weeks I just cook a few dishes to heat when they need them. Bonus of a curry or soup is it improving in flavour the longer it sits anyway.
Pilaf salmon
Lamb Kashmir Curry (recipe Tasmania pantry 2)
Mango Chicken Curry (Packed cookbook)
Pumpkin and Cauliflower dahl (Tasmania Pantry)
Chicken Brown Rice Soup (Packed)
Banana Bread (The Real food for Kids cookbook) for a sweet treat for the kids lunch boxes
Snacks: Veg and fresh fruit, popcorn. I find we don’t need snacks when eating decent meals, but I might make a hummus for the veggies and for an occy dish I want to try this week for Seafood Everyday 2
Breakfasts: overnight oats, eggs and bacon, omelette with salmon (Seafood Everyday), toast
It is too late to buy books or workshop vouchers to be posted in time for Mother’s day but you are welcome to pick up orders from me in Glenorchy by arrangement and I can email vouchers.
We made a delicious Butter chicken at our Old School Kitchen Kids cooking class on Monday the recipe is in The Tasmania Pantry cookbook. This week we are making slow cooked Lamb Cannelloni, recipe from Packed cookbook, pasta making is always fun with kids! Still spots available for the term especially in the younger age group.
On Thursday we have our first workshop for the term where we will be cooking around 10 recipes from my books and sitting down for a long lunch feast of our cooking. Book a spot in this workshop or any of my workshops through my website, a great gift idea for mum!
Old School Kitchen Kids Cooking Classes Term 2
We are starting back our Kids Cooking classes next week on Monday the 1st of May. We have 9 Mondays to cook this term we are not cooking on the Public Holiday in June. Younger kids 12 years and under are 3.45 to 5.10 and older kids over 12 years and 5.20 to 6.45. Preferably we want full term booking so I can teach a range of different techniques and recipes over the term but I get that is not always possible. And we will make arrangements where we can for earlier or later pickups and drop offs when we need too.
My ideas for what we are cooking is looking like this so far but it might change slightly:
Butter Chicken
Slow cooked lamb & pumpkin cannelloni
Salmon & chorizo Pilaf
Beef Lasagne
Chicken Parmigana and veg
Salmon poached in cream sauce with handmade fettuchini
Sushi and chicken & corn soup
Crispy baked Chicken legs and broccoli and cauliflower mac & cheese
Chilli con carne nacho bowls
$65 a week with the child taking home a family dinner for 4 people. What could you buy in take away for dinner with $65 these days?! not much.
To book in click through to my store and pay for the term or send me a message and pay cash or direct debit each week.
Mothers Day Gift Ideas
A quick little message to share some ideas for Mothers Day gifts- cookbooks, workshops or even a family weekend away
Mother Day Book SALE use the code MOTHERSDAY for 15 percent off ALL my cookbooks. Buy mum a cookbook or why not buy one for yourself and cook mum an amazing meal.
Workshops
A new calendar of workshops for term 2 is now available to book. Read about term one on my website. Workshops are always a great experience gift idea. I can print or email out gift vouchers.
Teralina Beach House– new Tasman Peninsula family accommodation
Did you see our Beach House is now short stay accommodation? It sleeps 10 in four bedrooms, the views are incredible. This place will be toasty and warm by the wood heater for a winter weekend. We can print or email our gift vouchers. www.teralinabeachhouse.com
The website, photography, channel manager setup and social media set up by me and you can read more about this work that I do on my website.
Kids Cooking Classes We cooked a lot of delicious meals in term one, read the details on my website. Book for term 2 now. $65 a week for a one hour and 25 minute cooking class and the child takes home a family dinner for four people. I will post a menu plan for term 2 soon. Click through to my website to book or message me and pay
Old School Kitchen, Seafood Cooking Workshop 6th April 2023
Our last Workshop for the Term, Seafood Cooking, we cooked a bunch of recipes from my books. It is actually is not an excessive amount of food, it is a taste of everything and nothing goes to waste or at least the chooks are well fed. But I do like to pack a good variety of different techniques and products into the day. The lunch ends up pretty fancy we go though a lot of ideas for inspiration for our everyday home cooking. How to keep it simple, so we actually do it as cooking our own food is so important for our health.
We shucked oysters, made pasta, made bread and pastry, filleted fish, cleaned octopus and cooked up a feast:
Herb and garlic pull apart (Recipe from Tasmania Pantry 2)
Fish Chowder (Seafood Everyday)
Crayfish Pate Cocktail (Seafood Everyday)
Baked Octopus (Tasmania pantry)
Salmon Fettuchini (Seafood Everyday)
Squid with lemon myrtle and bush pepper (Seafood Everyday 2 -in production!)
Parrot Fish Hong Kong Steamed (Tasmania Pantry 2)
Bay Trumpeter With Skordallia (Seafood Everyday)
Oysters red wine vinegar and capers (Seafood Everyday)
Honey mustard Broccoli salad and prawns (Packed)
Lavender Lemon Tart (Celebrate)
Term 2 dates are available to book. To book click through and pay or send me a message and pay cash or card on the day or closer. Enquire about dates for private groups for 6 or more people.
Old School Kitchen Monday 3rd April Salmon Green Curry
Our last kids cooking class for the term. We made a beautiful Green Curry with salmon. The recipe is in Packed cookbook, it is worth making a big batch of the paste and freezing it and then if you have a good stock made it is a super quick meal to put together. We even found fresh tumeric for the curry paste this week, a bonus for those of us who like to make sure we are eating a wide variety of plants for our gut health. Thanks to Salmon Tasmania and Tassal for providing the salmon for the class so the kids to learn and cook some seafood. It was our last cooking class for the term, it has been a fun term and I am grateful for the kids and their parents who have come along this term for our VERY first term of classes. When asked how they were going by some food loving friends I described the older group classes as that they are like a stich and bitch session (knitting or sewing in a social setting) . The kids get in and cook and have a good goss while chopping and cooking with me interrupting every now and then for instructions or a hint or tip. What could we call it sook and cook? Sounds a bit negative… Chop and chat? stir and stir??
I will have a rough plan of what we are cooking for Term 2 soon. It will be on a Monday afternoon again, other days will be added if or when there is interest. Slight changes with the times 3.45 -5.10 for the under 12s and 5.20 to 6.45 for the 12 and overs. we prefer term bookings so we can teach a full program over the term of a wide variety of recipes and different cooking techniques but we understand that can not always work. $65 a week for an Hour and 25 minute cooking class with a qualified chef and a delicious meal for 4 people to take home each week. What could you buy with $65 in take aways for 4 people these days?? And hopefully the children will end up with a bunch of meals they can cook independently. Book and Pay for the term through my online store or send me a message to book and pay cash or card weekly.
Recent work I have completed for fussy clients (us!) setting up a new short stay accommodation property Teralina Beach House. Including:
Photography
Styling (although not a lot, I keep it simple and completely uncluttered as that is what you need to relax on holidays)
Website(just a simple one a place for our guests to book direct. If I am going to the effort of promoting my own property on social media then I need to be taking direct bookings, I do not want that commission going to a booking channel)
Booking Channels (like air bnb, Booking .com, stay z etc, there are 400 now!!!)
Social media
organising the stock and operations
Although I am not interested in managing other peoples properties for them ongoing, I do get employed to help people with the photography and set up accommodation. I have done quite a bit of this in the past including at my other business Little Norfolk Bay Events and Chalets. I have helped quite a few home and shack owners to start their short stay so they can manage it themselves. Be warned though during the initial consultations with me, I will be honest and I will share my honest near 30 years of hospitality experience, so I may not tell you what you want to hear. I have suggested in the past to putting the house/unit back on the rental market as it is may probably be a lot easier and better for their bank account. I do not sell the Air bnb dream of easy money, as it is not! I do think though with some good photos, promotion that the average short stay accommodation could do a lot better than they do and the investment in my services is always returned quickly.
Old school Kitchen kids cooking class 27th March pasties and Minestrone
Last night at our Kids Cooking class we made a Minestrone soup made from the chicken carcasses from the chickens we deboned the week before for the mango chicken ( I had frozen them from fresh). Minestrone and these pasties are a delicious winter meal and they both freeze well to whip out for a quick dinner. The pasties have a heap of delicious roast veg and fennel in them and are very tasty.
Recipe for the pasties is from The Real Food for Kids cookbook
recipe for the soup Tasmania Pantry 2 cookbook
Last night at our Old School Kitchen Kids cooking class we made Mango Chicken, rice and green fritters made with coriander, spring onion, silverbeet and zucchini. It was a fun evening unfortunately no photos of the cooking action this week we were too busy. Some weeks the kids cook there own meal, others weeks we split up the tasks and cook the meal together and then divide it up at the end. Last night we split up the jobs. Chopping the onions and garlic for the base for the curry , measuring the spices and dry roasting them. We boned whole chickens and chatted about making stocks. Washed the rice to cook . Made and fried the fritters. The dinner was absolutely delicious my entire family loves, this recipe is in Packed cookbook. My steph was a bit choosy with her food when she was young and one time when took her to a Indian restaurant I encouraged her to try aMango Chicken rather than just eating the pile of Nann Bread she would often do and she loved it so I had to Make a good recipe for it I could make at home!! While I do try to use Tasssie food no one can resist the occasional tropical mango , we used frozen last night.
Monday 13th Old School Kitchen Kids Cooking Class. Cabbage rolls, Garlic and cheese Scrolls and pea and fetta salad
This week we cooked the Cabbage rolls from Tasmania Pantry 2 cookbook, garlic and herb scrolls and a pea and fetta salad. Love the cabbage roll recipe, they freeze well and are nice cold too. The salad is from Seafood Everyday served with octopus in the book. Scroll recipe from The Real food for Kids Cookbook.
Tasmanian Cooking Experience Workshop Old School Kitchen 9th March
We made:
Garlic and Herb Pull apart Bread (Recipe from Tasmania Pantry 2 Cookbook)
Peppered Chicken Liver Pate (Recipe from Packed Cookbook)
Oysters natural and with Red Wine Vinegar and Capers (Recipe from Seafood Everyday)
Baked Octopus (recipe from the Tasmania Pantry)
Tassal Salmon Poached in thyme and mushroom cream sauce with handmade fettuchini (recipe from Seafood Everyday)
Quail with Pear, walnuts and honey mustard( recipe from Tasmania Pantry)
Lamb Cutlets, my naturally fermented olive and hummus (hummus recipe Celebrate)
Pepperberry Venison and cherry chutney (chutney recipe Tas Pantry )
Lentil stuffed Tomato, cauliflower polenta and blue cheese sauce( Tasmania Pantry 2)
Lavender, quince and Extra Virgin Olive oil cake (Tasmania Pantry 2)
And we had crayfish pate (recipe Seafood Everyday ) for arrival morning tea.
Lucky the pull apart was good today, and it was one of my best ever! Next Thursday I have a Bread Baking Workshop on. We make pizza, scrolls, loaves, rolls, pull apart and more. Lunch is not just bread I’ll have some other food to have with the bread we make. I do not eat a huge amount of bread these days so when I do I want it to be good like the delicious pull-apart today!
The last Workshop for the term is April 6th for Seafood Cooking (sorry typo on poster!) I will have term 2 calendar out soon!!
Honey Soy Tassal Salmon. Old School Kitchen Kids Cooking Class
Seriously delicious meal cooked at Old School Kitchen Kids cooking classes this week we used the recipe from Seafood Everyday to marinade the fish and then make the salad and dressing. Maggie has requested it for her birthday dinner it was so good! Honestly I would pay $35 or more for a serve in nice cafe!! And a big thanks to Tassal for supporting the classes providing the salmon for the kids and their families. A chance meeting with a friend who works at the Tasmanian Salmon Association in the isle of Officeworks right back when I was just at the putting the offer in on the house stage, yonks ago, chatting about my kids cooking class and adult basic cooking class ideas has led to Tassal donating the fish and supporting these classes. While I always have and will always buy salmon and other seafood for my workshops it’s not really in the budget for this $65 dollar a person class that includes a take home meal for 4 , unfortunately. I love teaching to cook but I have a business to operate my own family to feed. I do know very well from years of experience teaching workshops the best way to get someone to cook something again is to show them. I would be very surprised if the dishes we cook in the classes are not cooked at home again. I know a lot of people still don’t cook seafood as they think it’s too hard. My husband Brendan being a fisherman also provides some scale fish so we can have seafood on the menu at least a few times each term.
The kids this week had a good chance to work on the knife skills. Make a salad dressing. Marinade and bake the salmon.
This coming Monday we are going to make cabbage rolls and then Mango chicken the following week. Ideally, I would prefer term bookings so we can learn new things and move onto new things but because we are just starting out I will take casual bookings for those who want to try it out or have found out late about the classes. BOYS why are there no BOYS enrolled. OMG I hear horror stories about boys leaving home and wasting all their ENTIRE weeks apprentice pay on takeaway food, ordering a toasted sandwich by uber and stuff like that! The health of the family is not the sole responsibility of mum in the family, it is not the 1950s let’s teach the boys to eat well and organise the family meals too!
This coming Thursday we have a Tasmanian Cooking Experience workshop. Then a Bread baking the following Thursday. Then only 2 more workshops this term I will have Term 2 dates listed soon.
Kids cooking class week 2 Fish lasagne, dill and fennel slaw &garlic bread
This week we made Fish Lasagne recipe from seafood Everyday. A lot of us want to eat more seafood as it is so good for us. It is recommended for good health we eat seafood a minimum of twice a week. I know loads of us do not meet that requirement, why I created the book in 2016 . This lasagne is the kid friendliest seafood recipe ever! If there was ever a recipe that you wanted to try to get the kids to eat some seafood then this is it.
Last night we made a lemon, dill, yogurt, fennel, celery slaw to go with the lasagne and garlic bread from some baguettes I baked earlier in the day. There isn’t a recipe yet for the slaw I made it up yesterday. The first week we made an oil & vinegar dressed salad so I am trying to change it up and teach new things each week thats why we went with the yogurt dressing.
Pasta making is always a lot of fun with children. Hands in and messy wants not to enjoy?
The children’s focus was making their own pasta so I made the sauce for them so we could get it done in time. While the lasagne was in the oven they made their salad and garlic bread.
The skills they learnt/practised
Knife skills
Pasta making, dough and rolling
Salad dressing with a yogurt base
Garlic butter and garlic bread
Baking
Steph joins in and assists with the younger class and Maggie with the older class, in-between their homework. They are learning new things too and I am actually discovering things that I assumed I had already taught them. They cook our dinner while they are working, last night it was delicious, we all agreed. I know the other parents are appreciating a dinner cooked for them too!
Next Monday we are making a salmon and honey soy noodle salad, I am excited for this already. The classes are Monday 11 year olds and younger 3.45PM to 5.15PM 12 years and older 5.15Pm to 6.45PM. It’s not too late to join in for the term. $65 a week.
First Kids Cooking Class
On Monday we had our first ever Old School Kitchen kids cooking class. The classes are in 2 age groups 11 and under 3.45Pm-5.15PM and 12 and over 5.15PM to 6.45PM.
We made lamb Koftas with tatzazki, garlic roast spuds, greek salad with a homemade salad dressing and pea hummus. Mags and Steph joined in to help and cook our dinner and it was delicious.
I have the groups spilt into age groups, the younger kids may need a little more more help. next up this coming Monday we are making our own pasta and making a fennel and tarragon fish lasagne. Over the years I have discovered that a lot of families want to eat more seafood as it is so good for us but they don’t know how or if they like it. I find everyone loves this lasagne.
I am hoping the children to book in for the term so that I can teach them a program of skills and not have to repeat the same instructions each week, when we could be moving on to learning new skills. But, we are flexible and I understand that people may not have found out about the classes until after they have started so we will take new enrolments through the term until they are fully booked out. And we will take casual bookings when there is space, or if someone wants to come along to try a class out. The classes are $65 a week and includes a dinner to take home for 4 people. I will look at other school term evenings if there is interest in the future, so if this night doesn’t suit send me an email and let me know when it would so I can take that into consideration for future planning.
Tasmanian Cooking Experience Workshop Feb 2023
At this workshop we cook around 10 recipes from my books! I take into account any suggestions that the guests may have, they may really want to learn how to make pasta or learn how cook quail and then I add in what fish Brendan has and then what ever else is in season.
we cooked:
Salmon dip (Celebrate Cookbook)
Garlic, rosemary and fetta pizza (Recipe from Tasmania pantry 2)
Hot and Sour blue warhou soup (recipe from Tasmania pantry 2)
Occy and pumpkin Salad (packed cookbook)
Quail and Berries (Celebrate cookbook)
lamb Canelloni (Packed Cookbook)
mutton bird and Cherry chutney (chutney recipe Tasmania Pantry)
Lentil and olive stuffed tomato, cauliflower polenta and blue cheese sauce
Baked corn
lavender and quince EVOO cake
Chocolate fondue and berries
Next workshop is a Seafood Cooking Workshop on Thursday its 10AM-2.30PM includes lunch and a copy of my book.
Phone Photography and Food Styling workshop Feb 2023
Our first workshop in the new venue “Old School Kitchen” went very well last Thursday. I haven’t had a chance to post any photos because starting on the next day, we had 4 days at the amazing Australian Wooden Boat Festival, cooking 5 Seafood cooking demonstrations, in the Tasmanian Seafood Industry Council Marquee. I also catered for a breakfast on board a beautiful ship the Soren Larson on the Sunday. Then back to the peninsula today to work at little Norfolk bay and get to get Teralina Beach House ready for guests by March. I’ll post more about the cooking demonstrations and where you can find all the recipes I cooked very soon, unfortunately I am very light on photos my professional camera didn’t come out of the bag the first two days so it stayed at home the other two days!
Quince and lavender cake beautifully Styled by Lisa from Campo di flori.
Beautifully styled products by Cindy from Huon Micro bakery and Lisa from Campo De Flori
For morning tea on arrival at the workshop last Thursday, I had some fresh scones baked with Jams with coffee and Tea, The recipe for scones I use is from The Real Food for Kids Cookbook, they never fail and are delicious. My Jam recipe is in Tasmania
Pantry cookbook. We spent about an hour going over some hints and tips for styling and phone photography, then it was onto practising. A great opportunity for our micro baker and bee keeper in attendance to get some shots for their own special media and fun for the other attendees just to learn a few new tips as we all have a phone.
Lunch was a garlic and rosemary pizza bread. (Recipe from Tas Pantry 2)
Risotto stuffed squid (recipe from Seafood Everyday)
Honey soy fish (recipe from Seafood Everyday)
Pickled Occy (recipe from Seafood everyday)
Quail and Honey mustard (recipe from Celebrate)
Crayfish and Lavender Aioli (recipe from Tas pantry 2)
Quince and lavender cake (recipe tas pantry 2)
I did spend the weekend at the wooden boat festival promoting my workshops and kids cooking classes and I was asked a lot about if they are on weekends. At this stage I will not be listing the workshops on the weekends only Thursdays and Mondays for the Kids Cooking Classes, this works out the best for me and my family, but private groups are welcome to enquire about weekends and we can see what we can do. They are excellent professional development or team building opportunities for many workplaces so you may not even need to take the day off work to attend!! There is still space in my Tasmanian Cooking Experience Workshop this Thursday. As much as I love cooking Seafood I also love cooking other Tassie produce like quail, goat, wallaby, venison, rabbit so after a few years of cooking the Seafood Cooking Workshop I introduced this one too. I created The Tasmanian cooking experience so I can teach more than just Seafood Cooking at the workshop, this one still has a lot of seafood my husband Brendan is a fisherman after all.
And still space in the kid’s classes that are starting on Monday? How awesome will it be to bring this delicious salmon Salad for 4 people home next Monday night?!!
Thanks for everyone that has been sharing my posts its quite frustrating being hacked and starting all over again as I know some of our past workshop guests would love to know about these workshops so please share my posts if you are seeing them.
Kids Cooking Classes
I have been asked at least 1000 times over the last 6 years to do some kids cooking classes and now they are here. In my new workshop and photography space in Glenorchy less than 15 minutes from the Hobart CBD.
These classes will be suitable for every level of cooking even if your child has no kitchen experience they will be fine. I ran a 0-4 year old cooking program in a primary when Maggie was young for years and even the little kids in this group can find something safe to do like rolling pasta or rolling meatballs.
They will learn a bunch of important skills over the term including:
*knife skills
*food storage
*different cooking techniques like panfrying and baking
*salad dressings
*curry pastes
and loads more!
While I am not a nutritionist I avoid talking about health benefits as this is not my area of training I focus on delicious food but we can all agree learning to cook our own food using whole foods is the healthiest way to eat. We use Veggies, meat/fish healthy fats like extra virgin olive oil and whatever else we need to make that taste good.
My genius Idea for these kid’s classes is the children will take home a meal for the family each week, saves the parents cooking that night! Yes, the kids would probably prefer a class with cakes and biscuits but they are normally happy enough to do that at home and I wanted to offer something that is great value.
Here is our menu for term one, this may change depending on what is available. We can easily do Gluten Free adaptions (most of it is anyway). The kids enrolled may choose to make something else.
Baked Salmon with a noodle salad
Chicken/Beef or fish lasagne and green salad
Koftas with Greek salad and tzatziki
Butter chicken with rice steamed greens
Cabbage Rolls
Potato salad with smoked or baked salmon
Green Chicken or Fish curry
I’m not a parenting expert, I admit I don’t know much but I do know that but if you’ve got a child who may be a bit choosy NOT exposing them to different foods wouldn’t be helping. Your worst-case scenario is they probably will try what they cook and maybe even surprise you and enjoy it, but at least you’ve got your own delicious dinner cooked and some left overs for packed lunches. You may not believe the amount of kids who I hear that will try something new when they make it themselves.
$65 a week, includes a meal to take home (for 4 people)
and a copy of Packed cookbook and an Apron when they start there first term.
Monday
8-11 year olds 3.45 PM to 5.15PM
12 and over 5.15Pm to 6.45Pm
To book click through o my store or send me an email and pay weekly.
20th december 2022
Merry Christmas and thanks for your support with my books, workshops and accommodation at Little Norfolk Bay.
Unfortunately, it is now too late for any orders to be posted in time for Christmas but you are welcome to order books and vouchers for workshops and collect them from me in Glenorchy by arrangement. And I can email vouchers for workshops.
After a few years of COVID chaos I now have a full calendar of workshops listed now ready to book for term one 2023. I am excited that they will finally be closer to Hobart after looking for a suitable venue for a few years! In one of the original old farmhouses in Glenorchy, my venue for Cooking Workshops and for photoshoots for my photography. A convenient, less than 15 minute drive from the Hobart CBD.This will mean I can do lots of different classes and workshops. I have been teaching workshops for 7 years now, to hundreds, maybe even thousands of people.
I offer fun and affordable cooking and photography and styling workshops in my kitchen studio at Tolosa Street Glenorchy. I make sure they are casual and fun. Everyone with any level of cooking experience is welcome. We sit around a big kitchen bench and every one jumps in to help to shuck an oyster or clean some octopus if and when they want or they can just watch and learn. The workshops always end with a long lunch feast of all our delicious cooking around 10 recipes from my cookbooks. Guests book in with groups of friends or alone to meet new people. I also adapt my workshops to teach in other venues and schools, from fancy restaurants to grade 9 food tech classes, please get in contact to discuss with me. I am a trade qualified chef with over 20 years’ experience in commercial kitchens and I enjoy being able to share my professional skills and passion for wholesome, local, seasonal food in these workshops.
TERM ONE 2023
9th February Food Styling and Phone Photography
16th February Tasmanian Cooking Experience
23rd February Seafood Cooking
2nd March Party Planning
9th March Tasmanian Cooking Experience
16th March Bread Baking
30th March Tasmanian Cooking Experience
6th March Seafood Cooking
** please enquire about other dates for private groups or if the workshop of your choice is fully booked!
New KIDS COOKING class, the kids will be taking home a family dinner for 4 people
Monday term booking 8-11 year olds and 12 years and over. Parents are very excited about this one!!
This class is $65 a week and they sign up for the term, seven weeks term one. They will learn a variety of cooking techniques, food handling and storage and knife skills over the term as well as taking home dinner for the family one night every week. And they’ll finish the term with the knowledge to cook a bunch of meals independently. Book through my online store or send me an email to arrange to pay weekly.
Thanks and Merry Christmas
Eloise
3rd November 2022
With the chaos caused by COVID with cancellations I have not advertised a calendar of Workshops, Cooking Retreats and Indulgence Weekends in 2022 but I have been slotting them into the calendar when there is interest and it has managed to fill the calendar well. I am hoping to advertise a new workshop calendar for 2023 soon with some NEW cooking classes as well as our popular “long lunch style feasts” I have been facilitating for the last 4 years, in a new venue a lot closer to Hobart. Our Epic Weekend Cooking Retreats will still be hosted at Little Norfolk Bay Events and Chalets. With my new book Celebrate to hit the shelves very soon I am looking forward to adding in more of my fun ‘Party Planning’ workshop that has been very popular in the past!
Pics from a recent Tasmanian Cooking Workshop booked for a private group. We shucked oysters, cleaned octopus, made gluten free pastry and cooked up a delicious lunch. One of the last workshops for this year will be the Thank You lunch for the people who complete the full 30 day cooking challenge. Cook one recipe from my books everyday and post it to social media.
Let me know if you are going in our October Cooking Challenge I am hoping it will enthuse me enough to get my social media back in action. My social media was hacked and disabled and I have enjoyed the extended break but as I self publish my books I really need to get it working again.
Cook a recipe of mine from my books take a photo of the dish, with the cover of the book in one of the pics you post, and post it on Facebook to my page Eloise Emmett Chef and add website address http://www.eloiseemmett.com if you post on instagram as well eloiseemmettchef Make sure your privacy settings are set that I can see it and can share it.
October is a feral busy month for me, including launching and distributing a new book and moving out of our flat but I won’t let busy be an excuse to eat and feed our family and shit food. The photography and posting on social media of the food we cook does take some work that is why I put on the thank you lunch as I appreciate the effort!
Weekend Cooking Retreat
21st August 22
Our Weekend Cooking Retreats at Little Norfolk Bay Events and Chalets are the best use of the property, especially in the cold winter months in Tasmania. While hail was blasting at the front door over weekend we had 8 guests, myself and my amazing helper Maggie, inside our Event House all very toasty warm between the wood heater and the stove, cooking up a storm of beautiful seasonal food.
Although there is a huge variety of food cooked over the weekend, it is not excessive, there is not any waste, apart from a few scraps for the chickens. We cook good wholesome food making all our own stocks, pastas, breads. Starting with mostly meats, fish and veggies and turning them in to delicious meals suitable for special occasions. I also try to incorporate food for the normal weekday meals. So my guests don’t just leave the weekend with only knowledge of fancy ingredients they may never use again and recipes they’ll never actually cook! I actually want to help and inspire people to cook more. Lets be honest, cooking the family meals can become a chore, as it is so important for health, it needs to be a priority so whatever can make it more enjoyable helps I believe!
In my book Packed I make the claim that ‘cutting out wheat and dairy is not hard when you are cooking with real foods like meat, eggs and veggies’. My claim was put to the test with a dairy free and gluten free guest scheduled to attend.
I do believe that the commercial ‘packet food’ industry has run off with these allergies and cashed big time, and the list of the ingredients on some of these products the commercial food industry makes is freaky!! Using a packet of GF whatever, is not always healthier. Yes, they can be a nice and probably handy substitute for those who NEED it but not always healthier for everyone. Some recipes need gluten or dairy to be successful, I would say white fluffy bread is one example, if you are not going to achieve what you want it is probably easier to eat something else. There is so much other beautiful food to choose from!
So I simply choose the dishes that didn’t contain gluten or dairy or the could be substituted for a similar or even better flavour combination, and it really is not hard when you are starting with real food. I was not going to attempt gluten free pasta as structurally that would need something added as the gluten is an important part, however we easily submitted some corn and rice flour into gnocchi. And I am absolutely make a coconut cream clafoutis with almond again as they added beautiful flavours! Here are our menus and photos from the weekend:
Arrival Drinks of Bream Creek Sparkling, Ashbolt Elderberry and lime spritzer & Crayfish Pate (recipe Seafood Everyday) with
cheeses and Quince paste (recipe The Tasmania Pantry)
Dinner Friday
Oysters parsley and lemon (recipe seafood Everyday)
Garlic and herb Pizza Bread (with a GF version made with quinoa, rice and corn)
Scallops in Noodle Broth (new recipe for TSIC)
Rannoch Quail, Quinoa and citrus salad (Tasmania Pantry 2)
Wallaby, pumpkin and Goats Cheese and cherry chutney(recipe Tasmania Pantry 2)
Caramel Macadamia Pie (New recipe for soon to be released Celebrate) Gf pastry sub with quinoa, rice and corn.
Saturday Breakfast
Caper Tart, Tassal smoked salmon and red onion Jam (recipe Seafood Everyday- with a GF pastry sub Quinoa, rice and corn)
Baked Beans and Eggs (Tasmania Pantry 2)
Saturday Lunch
Octopus, pumpkin and Fetta (we used the delicious soyoyoy un-fetta) (recipe Packed)
Prawns and broccoli and honey mustard salad (recipe Packed)
Lamb Kofta (recipe Packed) pantry hummus (recipe Tas Pantry 2) my fermented olives
Spiced Cauliflower (Tasmania Pantry 2)
Baked Tassal Salmon noodle salad (recipe Seafood Everyday)
Quinces baked with Blue cheese and Vino Cotto (recipe Tasmania Pantry 2)
Saturday Dinner
French onion soup (recipe Tasmania pantry 2)
Baked Squid (recipe Tasmania pantry 2)
Smoked Quail and honey mustard (recipe Tasmania Pantry)
Oyster, fennel, Gnocchi Bake (new recipe for the TSIC)
Venison carpaccio (recipe Tasmania Pantry)
Twice cooked Beef (recipe Tasmania Pantry with a red wine sub for the stout)
Plum and lavender Creme Brûlée (new recipe Celebrate)
Breakfast Sunday
Coconut almond Clafoutis
Congee corn and mushroom (Packed Cookbook)
unfortunately no photos of Sunday breakfast as I was having Credit card issues. Honestly, tech anything and I have a bad relationship at the moment! I have been hacked and booted off facebook and Instagram so I have started new pages.
Facebook Eloise Emmett Chef Little Norfolk Bay
instagram EloiseEmmettChef
This year I have not been advertising my weekends as much due to all the chaos covid has created. But in 2023 I am hoping to work towards having quite a full winter calendar. Please get in contact if you have a group interested and a date in mind. Or if there is just yourself or a few of you interested get in contact anyway as it helps with the planning if I know someone is keen for a particular date. There will be a price adjustment for next year to take in consideration of rising costs, of well EVERyTHING, but I doubt it will be drastic and I will do my best to keep it extraordinary value.
Buy copies of the books from my website and in other exciting news I am hosting another cooking challenge the month of October, a great way to get some cooking inspiration!
Purchase books from my website
Here is a look at some new recipes card I have produced for The Tasmanian Seafood Industry Council. I will put printed copies of the recipe cards in with all book orders or you will be able to collect them all. They are on an A4 card so fit nicely on your cookbook stand. They will be available from Seafood retail outlets soon. For this series of recipes I have come up with super simple recipes that are suitable for people who are a bit nervous cooking seafood. Let me know how you go with the recipe when you cook them, and please share your cooking on social media.
CHALETS AVAILBLE FOR HOSTED WEEKENDS AT LITTLE NORFOLK BAY
Weekend Cooking Retreat 19th 20th August
Indulgence Weekend 16th 17th September
Read more: www.littlenorfolkbayeventsandchalets.com
HAVE YOU GOT YOUR COPY OF MY NEW BOOK PACKED YET?
This book was created so I could share what I have learnt over many years of being a chef, and most recently being a busy mum of three very active children. I have a very full life – we live on the Tasman Peninsula and our children attend a school in Hobart. For most of the past 10 years we have commuted daily with the children to take them to school. And also take them to their many activities outside of school such as dancing, karate, football, cricket, swimming, art classes, acting classes and more. My husband was often away for work for long periods so I did this by myself a lot. I also run a busy accommodation and cooking workshop retreat on the Tasman Peninsula, Little Norfolk Bay Events and Chalets and I am a freelance photographer, food-stylist and a consultant for hospitality and publishing.
But I have never allowed this to be an excuse to not find time to cook nutritious meals. Beside the fact that it would cost a fortune to feed my family on takeaways – the cost on their health was just something I am not willing to compromise on.
“Always keep in mind that we are brainwashed by the commercial food industry with their powerful marketing into believing that cooking is time consuming and hard – and I am here to tell you it is not! When those people in the big offices that are creating their products are deciding their next marketing strategy, your health is not considered at all in their plans.”
The book contains over 80 nutrient dense recipes, not just to fill kids lunchboxes, although it will be a handy lunch box resource but for café level delicious meals ideas for on-the-go lifestyles. The book also contains how to prepare the food in a busy life and WHY we should prioritise eating well, exploring the costs to your wallet, health and the planet. Such as:
Cost for your wallet
“Cooking your food is always the most economical choice. I prefer to spend my money on the fun activities my kids do that keep them active, which then circles back to them having exercise that they enjoy. Some people believe that takeaway food is cheap but for a meal to feed my family at a takeaway shop, it costs $60-$120, I can buy a lot of veggies and meat with that! Not to mention that it has little nutritional value so it is just a waste. An example in the book is a delicious honey mustard prawn salad that takes about 5 minutes to prepare and works out the same cost as a ham and cheesesandwich purchased from a take -away shop, what would you prefer??”
Cost for your health
“There are endless amounts of research you can find on the effects of not eating well. We know it contributes to obesity, heart disease, depression, anxiety, cancer and more. You can find the information easily yourself. It is pretty confrontingto sadly see that pharmaceutical companies currently define lifestyle illnesses as “growth industries” worth investing in. “
Cost for the planet
“20% of food that is purchased will never be eaten? It is just thrown away. All that time, energy and resources that went into making that food – all gone. 60% of the Australian diet is discretionary foods, foods that provide little or no nutrition or are even health negative. Isn’t that just a ridiculous waste too? Just think of your own fridge and pantry – how much goes to waste? With better organisation with your meals, not only will your health benefit, but so will the planet. “
Newsletter May 2022
I am excited to share with you all my new cookbook (it should be here any day now)!! Thank you to everyone who has pre-ordered they will be in the post as soon as they arrive.
This book was created so I could share what I have learnt over many years of being a chef, and most recently being a busy mum of three very active children. I have a very full life – we live on the Tasman Peninsula and our children attend a school in Hobart. For most of the past 10 years we have commuted daily with the children to take them to school. And also take them to their many activities outside of school such as dancing, karate, football, cricket, swimming, art classes, acting classes and more. My husband was often away for work for long periods so I did this by myself a lot. I also run a busy accommodation and cooking workshop retreat on the Tasman Peninsula, Little Norfolk Bay Events and Chalets and I am a freelance photographer, food-stylist and a consultant for hospitality and publishing.
But I have never allowed this to be an excuse to not find time to cook nutritious meals. Beside the fact that it would cost a fortune to feed my family on takeaways – the cost on their health was just something I am not willing to compromise on.
“Always keep in mind that we are brainwashed by the commercial food industry with their powerful marketing into believing that cooking is time consuming and hard – and I am here to tell you it is not! When those people in the big offices that are creating their products are deciding their next marketing strategy, your health is not considered at all in their plans.”
The book contains over 80 nutrient dense recipes, not just to fill kids lunchboxes, although it will be a handy lunch box resource but for café level delicious meals ideas for on-the-go lifestyles. The book also contains how to prepare the food in a busy life and WHY we should prioritise eating well, exploring the costs to your wallet, health and the planet. Such as:
Cost for your wallet
“Cooking your food is always the most economical choice. I preferto spend my money on the fun activities my kids do that keep them active, which then circles back to them having exercise that they enjoy. Some people believe that takeaway food is cheap but for a meal to feed my family at a takeaway shop, it costs $60-$120, I can buy a lot of veggies and meat with that! Not to mention that it has little nutritional value so it is just a waste. An example in the book is a delicious honey mustard prawn salad that takes about 5 minutes to prepare and works out the same cost as a ham and cheesesandwich purchased from a take -away shop, what would you prefer??”
Cost for your health
“There are endless amounts of research you can find on the effects of not eating well. We know it contributes to obesity, heart disease, depression, anxiety, cancer and more. You can find the information easily yourself. It is pretty confrontingto sadly see that pharmaceutical companies currently define lifestyle illnesses as “growth industries” worth investing in. “
Cost for the planet
“20% of food that is purchased will never be eaten? It is just thrown away. All that time, energy and resources that went into making that food – all gone. 60% of the Australian diet is discretionary foods, foods that provide little or no nutrition or are even health negative. Isn’t that just a ridiculous waste too? Just think of your own fridge and pantry – how much goes to waste? With better organisation with your meals, not only will your health benefit, but so will the planet. “
New cooking challenge
It was great to see a few hundred of my recipes cooked in the October cooking challenge with excellent feedback on the delicious and easy to prepare recipes. Check out the cooking on my website. I have decided to host the challenge again for the month of June to go with the launch of Packed. So Join in! it is a great way to get some cooking inspiration and find some new recipes that may become regular favourites. Even I get inspiration from the challenge even though they are my recipes, people whip things up I have forgotten about or share a variation to a recipe that I can try. I love that about cooking there will always be something new to learn.
All you need to do is cook one recipe every day from the recipes in my books and website and post it on my facebook page to join in, if you can not do the full month, you can just share whatever you can.
I am preparing some of this mustard now recipe by @tall_fashion_miss_g_and_me recipe from the first Tasmania Pantry cookbook. I have made a fruit loaf this week, sourdough, slow cooked beef, overnight oats, soup and other recipes from my books and website. I would cook at least a dozen recipes each week. Why I create my books to share the easy and delicious recipes with everyone.
If you are needing a little Winter cooking Inso I am hosting a June cooking challenge.
Why?
It is fun! – who doesn’t get excited thinking about delicious food!
To inspire us all to cook a bit more real food and get inspiration from each other seeing what others cook. Even I get Inso form what others cook from my recipes, in previous challenges people will cook recipes I haven’t cooked for yonks and I will need to cook it too.
Find new favourites to add to the regular meals.
To promote my recipes and books so your friends can find them too- very important- as I am a self published author as well as all the recipe creation, testing, writing, editing, food-styling and photography to create the books, I then get to do all the marketing for ever and ever to sell the bloody things.
As a thank you to everyone that completes the 30 days cooking challenge by cooking one of my recipes everyday and sharing the cooking on facebook gets invited to a special workshop and lunch at Little Norfolk Bay Events and Chalets in July or August. It is not hard, most of us need to eat at least 3 meals a day, I have heaps of healthy breakfast ideas, lunches and dinners for weekdays and special occasion meals and condiments and other bits and pieces.
let me know if you are planning to join in so I can keep an eye out for your posts and when we start if I haven’t liked or shared your posts then I haven’t seen them I missed quite a few last time as they were shared in the wrong place.
2022 PRIVATE Group bookings for Little Norfolk Bay Events and Chalets
We are taking bookings for 2022 for private group bookings for Cooking Retreats, Indulgence weekends or DIY catered weekends and workshops. With our 4 chalets and large event house that sleeps 6 in the loft Bunkhouse it is a brilliant spot for all types of gatherings.
Also, as always if you have just a few of you interested in a particular date then get in contact and I might be able to list something on the date that suits you when I am planning out the calendar.
Read more: www.littlenorfolkbayeventsandchalets.com
October cooking challenge
It was great to see a few hundred of my recipes cooked in the October cooking challenge, with excellent feedback on the delicious and easy to prepare recipes. Check out all of the cooking on my website. If you need some books for gifts or for yourself I will post the books out with free postage before Christmas. I can also gift wrap and post directly to the giftee, just message me the instructions when you order.
Please order your Christmas gifts early as there are reprints on the way (all printed in Australia now) and the post is crazy.
NEW BOOKS on the way in 2022
I am working on 2 new cookbooks to be released in 2022!
PACKED a book full of recipes for nutrient dense food on the go, not just lunchboxes for children, this contains café level delicious recipes to eat on the go. Just because it is eaten in the carpark at kids after school activities does not mean it has to be tasteless or unhealthy!
And CELEBRATE – I cannot wait to share all the tips, tricks and recipes for easy catering that I have learnt with nearly 30 years in hospitality.
Both books are available to pre-order, as I self-publish this helps to chip in for production costs and as the incentive to pre-order, you get a better price. There are also incredible value business advertising sponsorship opportunities for both books, the information is on my website www.eloiseemmett.com
2022 PRIVATE Group bookings for Little Norfolk Bay Events and Chalets
We are taking bookings for 2022 for private group bookings for Cooking Retreats, Indulgence weekends or DIY catered weekends and workshops. With our 4 chalets and large event house that sleeps 6 in the loft Bunkhouse it is a brilliant spot for all types of gatherings.
Also, as always if you have just a few of you interested in a particular date then get in contact and I might be able to list a Workshop, Retreat or Indulgence Weekend on the date that suits you when I am planning out the calendar.
Read more: www.littlenorfolkbayeventsandchalets.com
Cooking Retreat February 18th-20th
We have one chalet available in a weekend Cooking Retreat. For a single, a couple or 3 friends, read more on my website, it would make a great Christmas gift!
www.littlenorfolkbayeventsandchalets.com
Thank you,Please pass along to friends who will be interested,Eloise
www.eloiseemmett.comwww.littlenorfolkbayeventsandchalets.com
Hello,Thanks for your book purchases in the past or your patronage at Little Norfolk Bay Events and Chalets. Just a quick note to let you know about a few things going on with Little Norfolk Bay and my cookbooks, please pass this along to any friends who will be interested.
October cooking challenge
If you have been following along on social media we are nearly at the end of the October cooking challenge, participants have been cooking recipes from my books and website. We all need a little kitchen inspiration sometimes, cooking our food is a pretty important element to our health. Even though they are my recipes I still found myself inspired by what others cooked and I cooked quite a few recipes I have not cooked for yonks, after I admired other peoples delicious cooking!
We have about a week left to get an entry or an extra entry or two into the random draw to WIN the Indulgence Weekend at Little Norfolk Bay Events and chalets. Simply cook one of my recipes and share a picture of your cooking on my facebook page, enter as many times as you like.
Will be doing this again in the month of February, timing it in with back to school/work after the holidays. There will be some generous prizes and as we need to do a fair bit of cooking each day to nourish ourselves so why not have a bit of fun?! You can check out all the cooking from the October challenge on my facebook business page eloiseemmett .com.
If you need some of my books for gifts or for yourself I will post the books out with free postage before Christmas. I can also gift wrap and post directly to the giftee, just message me the instructions when you order. Please order your Christmas gifts early as there are reprints on the way and the post is crazy.
2022 PRIVATE Group bookings for Little Norfolk Bay Events and Chalets
We are taking bookings for 2022 for private group bookings for Cooking Retreats, Indulgence weekends or DIY catered weekends and workshops. With our 4 chalets and large Event House that sleeps 6 in the loft Bunkhouse it is a brilliant spot for all types of gatherings.
Also, as always if you have just a few of you interested in a particular date then get in contact and I might be able to list something on the date that suits you when I am planning out the calendar.
Read more: www.littlenorfolkbayeventsandchalets.com
Indulgence Weekend 10th December
We have a chalet available for an Indulgence Weekend on the 10th of December. The weekend includes 2 nights in a spa chalet, breakfast, arrival drinks and canapes and a special 7 course dinner on the Saturday evening. These weekends are always highly recommended by our guests, Last chance for the year!!!
Book
www.littlenorfolkbayevenstandchalets.com
Thanks Eloise
Eloise Emmett 