Indulgence Package weekend Little Norfolk Bay March 2019

After a hectic week at Little Norfolk Bay Events and Chalets of moving in,  launch party events last weekend and organising accommodation bookings & cleaning we welcomed our first Indulgence Package weekend guests on Friday!

The guests arrived on Friday to find a bottle of local bubbles in the chalet fridge and a platter of Tassal Salmon, cheese and smoked oysters ( I had smoked myself) and their  dinner -wallaby ragout and a cabbage, pea and fetta salad, ready for them to pop in the oven when they were ready.

Saturday Dinner included in the package is a private seven course dinner in the Event House. Guests dine privately on there own table unless they request to sit with friends. On Saturday two of the couples chose to sit together.  I cooked and served:

Hong Kong Steamed oysters and Bream Creek sparkling wine
Sautéed lentil filled baked tomato and mushroom polenta with Bangor Pinot Gris
Crusted Baked mussels and Bream Creek Riesling
Smoked oyster pate and Tassal salmon parcel with baked carrots  with Bangor Rose
Quail honey and Apple and blue cheese with Cape Bernier Pinot Noir
Venison, goats cheese and beetroot and cherry chutney with Bream Creek Cabernet Merlot
And for dessert as I have nacho pears, 3 apples varieties and quinces ripening on my trees. So I served poached quince, apple jelly, apple chips, blue cheese and crunchy nacho pear.

The guests came back in for breakfast today as well as another couple staying in the chalets but not joining in on the Indulgence weekend package. I served home made croissants with scrambled eggs, brie and smoked salmon with homemade jams, juices and coffee and tea.

At this stage we have one Indulgence weekend on each month visit my other website to see the dates and book a weekend!













Tasman Peninsula Cooking Experience February 2019

My first workshop for 2019 at my home in Eaglehawk Neck today with a small group of lovely ladies, not that it bothered them at all being a small group more individual time for each person and of course… more food! I have switched my workshop date from a extremely popular Sunday to Friday. I will be flat out on Sunday’s at Little Norfolk Bay Events and Chalets cooking breakfast for my indulgence weekend guests, cleaning chalets and tidying up after events. I will still teach the workshop or class with just one booking, and I would still offer the variety. With three kids no food goes to waste at my house, and anyway, Maggie would not be happy if she arrived home from school and I hadn’t saved her a quail and some Tongola cheese!

I plan many different cooking techniques into the workshop and a variety of local food, I actually grew ALL the veggies for todays workshop, lettuce, tomatoes, potatoes, silverbeet, garlic, sage, thyme, bayleaf, basil, oregano, radishes, rosemary and carrots. That may only happen once or twice a year, I LOVE gardening and I can grow nice food I am still learning how to organise the garden to produce food all year. My friends George and Hilary from “grown for taste” at saltwater river are consulting on the development of my big veggie patch at Little Norfolk Bay Events and chalets. Speaking of Little Norfolk Bay events and Chalets, if you’ve been wondering what the 7 course degustation dinner included in the weekend indulgence packages it is going to be like, it will be similar to what we cooked today. Although this seems like a lot of food one attendee commented today it is not actually a excessive amount of food, she said she didn’t  leave feeling full and uncomfortable. Generally  I find when dining out it is the “cheap fillers” that make you feel full and uncomfortable, eg big portions of cheap bread, cheap pasta, fried chips fried in bad oil. What we cooked today, and what will be on the 7 course dinners, is multiple ‘tasting size portions’ of fresh, local, delicious, nutrient rich food!

So today, first we made bread that we served with Ashbolt olive oil then we made pasta. Some of pasta for fettuccine for our squid and some into ravioli. The ravioli was plump pockets of Tongola Goats cheese sautéed in brown butter and sage, delicious. We made venison carpaccio and Tassal’s one pot Salmon, both recipes are from the Tasmania Pantry. We shucked Fullham oysters and made the tangy shallot dressing recipe again from The Tasmania Pantry. And we grilled Rannoch Farm  quail with King Island endeavour blue and honey and mustard. I tried a new dish today, rather than my own sautéed squid pasta dish from my cookbooks, I decided to cook a dish inspired by what Rodney Dunn cooked at the Wooden Boat festival kitchen theatre. I have not cooked squid like this before but have done a similar tomato braise with occy dish, the squid today was delicious! Brendan had caught the squid and it had been vac packed frozen, unlike some proteins that lose quality with freezing there is nothing wrong with freezing cephalopods before cooking,  in fact it actually helps tenderise them. I also served a green tomato sweet pickle with a sea lettuce and cauliflower kimchi i made a few weeks ago. The green tomatoes were from a branch I accidentally pulled from the garden yesterday and the leaves made a beautiful table decoration with some purple potato flowers and thyme and oregano flowers. We finished with a apple pie using the recipe from The Tasmania Pantry cookbook, everyone loves this simple delicious pastry recipe and you can use loads of different fruit combinations.

Tasman Peninsula produce

Tomato branch table decorationIMG_6836


The beautiful side plate is by Lisa Britzman of Campo de flori.


I had fresh baked scones with my jams ready for the attendees with tea and coffee on arrival.


Doo town (I can see the paddocks from my home!!) venison carpaccio recipe in The Tasmania Pantry cookbook.IMG_6843

We made this baguette and served it with Ashbolt olive oil


Fulham Oysters and a tangy shallot sauce.IMG_6846

Rannoch Farm Quail and King Island endeavour blue, apple, honey & mustard on gorgeous Ridgeline pottery.IMG_6847

Plump pockets of tongola curdy, brown butter, garlic and sage simple perfection!IMG_6848

Tassal Salmon one pot salmon from the Tasmania pantry easy enough for a weeknight meal delicious for a special occasion, beautiful rosemary and garlic flavours.


green tomato pickle with oscars radishes he grew himself and sea lettuce and cauliflower kimchi


Squid braised in tomato and garlic with fresh basil and oreganoIMG_6854

apple pie and Valhalla Ice-cream.

The next workshop is on the 29th of March go to my workshop page to read about it and book a spot!

Seafood Everyday Cookbook Reprint Sponsorship Investment Opportunity


seafood everyday cookbook

This is a brilliant advertising opportunity for businesses involved in or connected to the Tasmanian Seafood Industry to be part of the reprint of this national and international award winning book. The book undoubtedly encourages people to eat more seafood in the home kitchen! I will be contacting business that I think would be a great fit with the book, you can click through and find all the details in the below link. Please contact me if you would like to take up a investment opportunity, or you would like to meet to discuss or you have any questions. 0416220505

Seafood Everyday Reprint





Campo De Flori Foodstyling workshop

On Monday I was lucky enough to head down to the Huon Valley to a beautiful Saffron, lavender and Olive farm Campo Di Flori to teach my food styling and photography workshop, and cook a beautiful lunch.   Lucky for us the weather was gorgeous so we could actually set and enjoy the lunch in the olive grove 💕 Lisa the farms owner, is also a very talented potter and she had made all  the gorgeous tableware and styling props for the event.

Lisa has a wood fired oven so we wanted the feature of the meal to be something baked in that, we chose a beautiful fresh whole Salmon from Tassal and Lisa made fresh butter that she infused with Saffron. When the salmon was baked we split the skin and sat the saffron butter on top so that it could melt through the fish, it really was so freaking good If I ever finishing writing Seafood everyday 2, this recipe is going in there! I think I will definitely bake the salmon like this again, it would make a great Tassie Christmas meal.

Lisa also baked saffron and lavender shortbread to style and photograph and Arwen came along with a Saffron Basque cheesecake and lavender cured Tassal Salmon. Kate another attendee turned up with a big basket of greens from her garden. The rest of the lunch spread was crickets from Rebel food Tasmania sauteed in Ras al halnot, scallops sautéed in  Campo di flori olive oil and a Thai venison salad. We also had some of Lisa’s delicious olive oil a treat from the 11 litres they produced from there young 100 tree olive grove this year with my sourdough and a sourdough fougasse baked in the wood fired oven. We also got to try Fiona from Fresh field groves gold medal winning and reserve champion olive oil  from The 2018 Hobart Fine food awards olive oil also delicious! when I say try, I mean all the food was drowned in one or both olive oils .

you can find the recipes we cooked at the lunch in my books and this website





I have listed a heap of workshops that I will be teaching at home on my website in 2019. This phone photography and food styling is back as well as the popular seafood cooking, game cooking, party and event planning, bread baking and a new one The Tasman peninsula cooking experience. Come alone and meet some new friends or grab a group of friends and come together. Plenty to do on The Tasman peninsula so why not make a weekend out of it? As a few of my workshop attendees did this year and loved it! we are close to The Port Arthur Historic Site, Tasman Island Cruise, Bangor Vineyard Shed, The port Arthur Lavender Farm, amazing bush walks, plenty to see and do . The workshops have made awesome gifts. Whatever workshop you choose I will have lots of fun creating a feast for you to enjoy from the best seasonal and local food available at the time!

Tongola Cheese 2018 Season cheese Launch Lunch, in the Paddock at Leap farm

I love creating a unique event for a product launch, I also love cooking up a feast of local seasonal produce! So it was a lot of fun to organise a special event with Kate Field at Leap Farm to celebrate the launch of the new season Tongola cheese on the 14thof October.

Kate and Ian Field farm goat, beef and make the cheese on the property, the cheese is produced seasonally and ethically the baby goats spend time with their mums during milking season. The event was a ticketed long Table lunch in the paddock and farm tour. A light drizzle and wind in the morning did not deter us from setting the table in the paddock, although the fully seat table needed to be moved a few times and continued to re-set it due to the winds.

In addition to the produce from Leap Farm we sourced all the produce locally (of course) including beautiful veggies from Fields Farm. The furthest any food had travelled were some North West coast pink eye potatoes, as I could not let go of my dream of smothering freshly dug Pink-eyes in curdy and serving it with local salmon, no other potato would do- I am so Tasmanian. So this was a true paddock to plate in paddock experience.

The lunch was 10 dishes in total, a series of smaller serves of shared tasting platters with  Tongola cheese being the star of each dish.

Amazing sourdough by Mike from fields farm and Burns olive oil.

Leap Farm goat Carpaccio, with radish and Curdy cheese.

Rannoch farm quail (from Nubeena) was served with a apple and curdy salad dressed with Tasman honey and mustard.

Pirates bay octopus(caught by my fisherman husband Brendan), curdy, watercress and red wine vinegar

Scallops (from bass Straight and in season) were cooked in butter lemon and dill and served with capris.

Pink-eyes with Curdy and Tasmanian smoked salmon.

The mains were a spiced pumpkin and watercress salad, pork slow cooked in apple and pinot and Leap farm beef braised in tomato and bay leaf.

The dessert was a pipi cheese, quince paste and local honey served with Bream creek Schonburger.

The pork shoulders were supplied by Cape Bernier a neighbouring Bream Creek vineyard and farm and was slow cooked in Cape Bernier Pinot Noir and local apples, Jen and Andrew from Cape Bernier also attended the lunch to chat about their produce to the guests. The wines for the lunch were from local Bream Creek Vineyard, Fred has been producing wines from his Bream Creek Vineyard for years, this years he has picked up a swag of national and international awards and medals for his amazing wines. We had Sparkling, sauvignon Blanc and Pinot Noir with the Lunch.

The weather held out (just) for the lunch and we did get a little Blue sky but the feedback was excellent with one of Hobart’s Busiest Foodies Arwen, who goes to everything, said “it was the meal of the year” potentially the Bream Creek wines talking at the end of the event, we will take it anyway.


Sautéed crickets with toasted pine nuts and goats cheese


Serves 1

This was the first time I had tried crickets, actually any insect, so I wanted to cook them simply so I could taste the actual cricket but also wanted lunch, so I turned it into a meal. I have read a lot about edible insects over the years but have never had the opportunity to try them. Rebel food Tasmania is in Tassie’s north west have started farming them from their local farms food waste. Some claim they are the protein of the future and one website stated, and to be honest I am not 100 % sure how accurate it is, 30 grams of crickets = 20 grams of protein. You would need to eat about 100 grams of red meat for that amount of protein. Anyway, I can’t eat food just for health it has to be flavoursome and enjoyable, I second ferment kombucha so it has a nice flavour and I eat kimchi and sauerkraut and veggies because they are delicious in my meals, not just for health benefits. I have likened the flavour to the crunchy delicious fin or tale of a flounder when pan fried.

If the thought of actually eating insects is a bit eekky to you, then you could whiz them up a little in a food processor before cooking and throw them in the pan to sauté with the pine nuts, you would still get the full flavour.  Do give them a try if you see them, I will certainly be cooking them again!

30 grams crickets
1 teaspoon hazelnut oil plus a drizzle to finish
1 tablespoon pine nuts
sea salt & cracked pepper
teaspoon ras al hanout
40 grams goat curd
cup lettuce leaves

Defrost your crickets. Heat a pan to a medium high heat and add the oil add the pine nuts and crickets and spice mix and a pinch of sea salt and cracked pepper. Tossing regular saute until the crickets are cooked and the pine nuts are golden brown. Serve immediately with the goats cheese and salad and add a drizzle of hazelnut oil and salt and pepper.

Food award judging and organising

I love food, I love new products and can appreciate the efforts involved in the production! I am the current Chief Judge and committee member of the Hobart Fine Food awards. I lead up to 50 judges over the 4 day event judging 1300 products. I encourage all producers to enter to gain valuable feedback on their products. I will be recruiting new judges for the 2019 awards and stewards. Judges need to be qualified chefs or industry experts, anyone can train to be a judge starting out stewarding, Stewarding is a fun job! Please send me a email of your interest in volunteering at the 2019 awards and being involved in this exciting awards, it is Hobart so we must be dealing with the best produce in the world!!
I am also available for judging of other food awards large or small. I was involved in the first Koonya Garlic festival and judged the garlic at the first festival including creating the judging criteria. I have helped the Bream Creek Show Society modernise the cooking at hall of industries, by creating some categories that are popular for home cooks now, create the judging criteria so new entrants had a idea how the fabulous CWA judges judge, and help on the day with the stewarding.

I would love to hear from you, please contact me for any questions, enquires, quotations or bookings.     or 0416220505