Recent Work

It has been a busy start to the year here at eloiseemmett.com !!!dun canel 2I have my Studio set up in a convenient local in Hobart and I had been working hard on my next Cookbook The Tasmanian Pantry. The book will be available in December 2017 it has a lot of my own recipes and a amazing selection of recipes from Producers, chefs and cooks from all over the state! It will be a beautiful full colour book. I have most of the recipes with the editing team now and I will be photographing the last of the recipes soon! It is just so exciting to finally see a light at the end of the tunnel, it always seems like such a massive project to start with!! If you were really quick you could possible still squeeze in a advertisement and recipe find the info here

I am super excited about my online store!! I have collected some of my favourite Tasmanian Products and made some absolutely gorgeous gift packs, perfect for Mothers day, they can be posted anywhere in Australia- How handy is that?! super easy shopping. Very soon my store will also stock all my favourite kitchen tools at hard to beat prices!

7ho pic

I have been doing some product photography for local businesses including the Mizzle online store and Bangor Vineyard. You can find rates for product photography here and a guide to what it will cost you to employ me to photograph your products for your website, advertising or your book! You might not get a second chance in the fast paced online world, product photography is so important, and my rates are affordable if you stick to the one style and set up, which looks nicer and consistent on a online store, and I work quickly!! I will  have more time available in May and June.

I have some of my canvas photography prints prepared to hang in Patanella Cafe in North Hobart they will be there from this weekend for a month so pop in and check them out. They are from the popular flower series I had on display for my Seafood Everyday Book launch last year. I will post more about this on the weekend!

Thanks Eloise

me and kids


New stock in my store eloiseemmett.com


tassie pack

I have just emailed out my march newsletter

march newsletter

There are some new Tasmanian products and gorgeous gift packs in my store, and plenty more to come, including my favourite kitchen products. I will be adding more to the store during April. I can post  anywhere in Australia and Same day weekday delivery in Hobart for orders placed before 1 PM, pick up can also be arranged from patrick Street Hobart. How thrilled would a mainland friend be to receive a gorgeous gift pack of premium Tasmanian Products??!!

So go on, check it out, http://ellieseating.bigcartel.com the Good Friday essential pack will be popular this easter!!






Good Friday Essentials

I have been adding some of my favourite kitchen products to my online store and I’ve got more to come!! Tea, knives, olive oil and more- so keep checking back in there will be some gorgeous hampers available for mothers day in the coming weeks that can be posted anywhere in Australia, so how handy is that!! I have just loaded a essential pack for Good Friday it contains:

*a copy of my book Australia’s best Fish and seafood Book 2017 (gourmand international awards) Seafood Everyday where you can find recipes for breakfast, lunch and dinner ranging from a economical fish pie to crayfish and abalone recipes suitable for elaborate dinner parties.

*one bottle of Bangor Vineyard Lagoon Bay 2016 Riesling. Riesling and seafood, delicious!!

*one 250gram box Tasman Sea Salt – Pure white sea salt harvested on the east coast of Tasmania, perfect for your seafood!

*a luxurious bar of Port Arthur Lavender Farm soap that will make your hand feel and smell amazing after all the seafood preparation.



If you love supporting Tasmanian made products, Please Share, my store will be so handy for you to shop at for friends and family in Tasmanian (you can pick up from patrick Street, Hobart or Eaglehawk Neck) and also for friends and family living anywhere in Australia to easily post to! Thanks Eloise


Bream Creek Show 2017 & recipe for my First prize winning herb and garlic pull apart

My photos from the 2017 Bream Creek Show, it was a brilliant day, lots of families out to enjoy all the attractions of this country show. The giant pumpkin growing competition set a new record 450 Kilos, and there was also gum boot throwing, lawn mower races, pie eating competitions, oyster shucking races and others plus  all the competitions for cooking, preserving, home industries and art and craft in the hall of industries . Sands Family circus and Make believe had a few shows on each during the day for children and families and as well as other bands and musicians. Plenty of food and drink choices too, the usual volunteer group sausage sizzles around the show grounds  but also, a growing each year, number of Tasman Peninsula and other Tasmanian food producers so it is not difficult to find a lovely glass of Tasmanian wine, fresh oyster, gourmet burger or some other street food, I always love the lunch in the hall prepared by the show committee voluteers, it is always fresh and local.



we didn’t have a huge amount of time to prepare our entries when we got home Friday night, but the kids had lots of fun and we all left  with a few prizes each, Oscar (2) did the best with 2 Firsts!

Garlic and herb Pull apart

500 grams plain flour
1 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon bread improver
300 ml luke warm water

for the garlic butter
4 cloves garlic
1/2 bunch fresh parsley
1 tablespoon dry oregano
1 tablespoon fresh oregano
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper.

to make the herb and garlic butter whip all ingredients together in the blender.

Bread Method

Pre-heat oven to 180°C.
knead all the bread ingredients together to create a smooth dough. I do this in the thermomix
Let dough rise for 30 minutes or until doubled in size.
Roll onto a floured board into large rectangle and spread herb butter over dough.
If necessary, sprinkle dough with flour first to prevent butter from sliding off.
With a butter knife, cut 3-4cm wide strips. Fold each dough strip in half  lengthways and place cut side up in a 26cm springform tin until all the strips are pressed in together. leave to rise in a warm spot for about 20 minutes, at this stage it doesn’t need to rise to much but it needs to relax again before baking.
Bake for approximately 40-45 minutes. Serve hot.



How to Make Pancakes recipe from The Real Food for Kids Cook book.


I know that I am a chef and its easy for me, but I really can not believe some people do not know how to make pancakes, they have obviously not been taught the most basic cooking techniques.  The most popular recipe in The Real Food for kids cookbook is the simple recipe for how to make pancakes.  I think it is a shame that we are losing the ability to cook and people don’t know how easy it is to make pancakes, clever marketing by food companies has told us that we are too busy, that the packet/jar they are selling  will save you time and packaged pancake and cake mixes are a really good example of how this really isn’t the case, and people purchase them regularly as they don’t know any different. Most cakes and pancake recipes are just a base of a few simple ingredients that need to be mixed together such as: self raising flour, eggs, butter, milk & flavouring such as cocoa or vanilla. That is it.. When you buy a mix you still need to add butter and eggs. So what is left to be in the mix that you purchased, in yet another package to toss out? Self raising flour, sugar, milk powders and flavouring. Yes, packet mixes are handy if its something you will only cook once and you don’t want all the different ingredients in the pantry but they are not going to save you any time, and the packets are not economical to purchase.

Pancakes are a popular regular weekend treat in our house, I serve them with a homemade berry coulis, fresh berries when in season and a lower in sugar full fat natural or fruit yogurt, we like Jalna Brand if we haven’t made our own yogurt. So for a special breakfast they are not all that high in sugar or fat at all! The girls chose pancakes at a popular fast-food restaurant a while back, and the girls actually said that the pancakes were too sweet, and they are, it was like eating a lolly.

One day (soon hopefully)  I’ll get around to doing a full comparison fat content and sugar content on home-made verses fast food and packaged food.  We all know home-made tastes much better, and have you seen how much sugar is in a jar of a tomato pasta sauce? Is it really that hard to chop a garlic clove, some onion whack them in a pan and add some tomatoes and herbs??  You need to be organised but it is not hard or time consuming!!  I have no qualifications in nutrition but I am thinking that surely, pizza that is a thin home-made base and lots of toppings, including plenty of vegetables and a sprinkle of cheese, as it should be made must be a better choice than the pizza you find at a fast-food shops that is a thick base soaked in fat, topped with lots of cheap fatty meat and lots of cheap tasteless cheese!  I would consider a lean homemade burger with lots of salad and a small wholemeal bun a healthy family meal, but the reputation of burgers has been destroyed by fast food chains and burgers are now thought of as “sometimes food”.  The Real Food for Kids Cookbook is full of simple recipes to encourage families to eat less processed food.

Anyway I am sharing my Pancake recipe from the book, as the Pancake making conversation recently came up again with some parents, and I think everyone needs to know how easy it is to make pancakes!!



2 cups self-raising flour
¼ cup castor sugar
2 eggs
2 cups of milk
1 teaspoon vanilla essence
1 tablespoon butter


Sift the flour into a bowl.   Add salt and sugar. Make a well in the centre and add the eggs and whisk. Next add the milk and vanilla essence, combine and then whisk until smooth. The mixture should have the consistency of a silky smooth batter (or consistency of double cream) without any lumps. If lumpy continue whisking until the batter is lump free. Allow the batter to stand for 10 minutes before using.


Heat a large non-stick frying pan over a medium heat. Brush the pan with a small amount of butter. Using ¼ cup of mixture per pancake and making two pancakes at a time, pour two ¼ cups of batter into the frying pan (if you prefer to cook one pancake at a time use a smaller non stick frying pan). Cook the pancakes for 2-3 minutes or until bubbles appear on the surface.


To flip, gently push a fish slice under each pancake, then with one swift movement, flip the pancakes over. Cook for a further 2-3 minutes or until golden and cooked through. Repeat with remaining batter. To keep pancakes warm stack on a plate in a low temperature oven (approx 50°C)


Serve with seasonal berries and honey or banana and maple syrup with a generous helping of yoghurt or cream.


My kids love helping in the kitchen making their own lunch box food such as scrolls, yogurt muffins, chocolate balls, kiss biscuits and pizzas and helping roll out pasta for dinner and making Nuggets, all these recipes and more in The Real Food for Kids Cookbook!

You can now get your copy of The Real Food for Kids Cookbook for $19 or buy both my books for $50 (includes post in AUS) If you like the recipe please share it so your friends can enjoy it too! Thanks Eloise Xx



The Australian Wooden Boat Festival Kitchen Theatre



The Australian Wooden Boat festival is on next weekend 10th to 13th February, it is a brilliant festival on the Hobart waterfront, you can find out more information about the festival here:


I am cooking in the Tasmanian Seafood Industry SEAFOOD MARQUEE promoting the message EAT MORE SEAFOOD I am in the Kitchen theatre for 3 sessions over the 4 days, it is a exciting program of coooking with some great chefs and producers including chefs from Mures, Petuna, Tassal, Huon Aquaculture, Bangor shed, Spring Bay, Smolt, Tetsuya, yes that’s correct TETSUYA!!!! I can not wait to see him too!! Tetsuya is cooking a masterclass with Rodney Dunn, there will also be craypot making, Dutch fish smoking and the Industry display area where I will have my books. All the sessions are free to watch and some even include tastings with matched wines by Wine Tasmanian, It is going to be excellent and I hope to see you there!

If you want to see my sessions I am on:

Saturday 11th 6 pm

I am cooking recipes from Seafood Everyday, recipes for busy families to incorporate into weeknight meal planning. I will cook my delicious but super easy Morrocan fish stew, my creamy fish chowder that everyone loves and fish spring rolls that are packed with vegies and a hit with the kids!

Sunday the 12th 12 noon

I am cooking for the scallop fisheries association recipes from Seafood Everyday, Scallops in bacon with spicy tomato sauce & scallops in garlic butter and hollandaise

Sunday 12th at 2pm

I am cooking for TASSAL recipes from Seafood Everyday, salmon rashers with French toast and maple syrup (photo at top), smoked salmon with a pink eye potato salad and salmon poached in a cream thyme sauce



I will be cooking this super easy family favourite- Moroccan Fish Stew


Camp Fire slow roast lamb

We spent a amazing few days camping at Lagoon Bay on the Bangor Property in Dunalley. How lucky are we in Tassie to be able to catch our own seafood and to give our children this experience. Proper recreational licenses are required of course but anyone can do it. But the best meal of the camping trip was this slow roast lamb it was amazing! It is worth going camping just to cook this!!

Camp fire slow roast lamb

1 large leg of lamb

2 onions

1 bulb garlic
2 bay leaf
tablespoon oregano
tablespoon thyme
tablespoon rosemary
salt and pepper
sweet potato

½ onion

2 cloves garlic
1/8 th cabbage
2 cups peas

stock (or water)
Tablespoon chutney


Heat your camp oven on the side of the fire.

Leave a half an onion and 2 cloves of garlic for your veggies later and roughly cut up the rest and lay in the camp oven. Put your lamb leg on top you can poke a bit of the garlic into any where you can. Sprinkle the herbs over the top and add a good sprinkle if salt and pepper
put the lid on and leave cooking slowly for about 6 hours ( I put it on at about 11 because I think it will only benefit from being rested if it cooks quicker than expected. Put the whole carrots and sweet potatoes in for the last 2 hours of cooking.


To cook the cabbage and peas sauté the crushed garlic and sliced onion add the cabbage and sauté until tender toss through the peas to heat


To make the gravy: remove the cooked carrots and sweet potato and set aside over a medium heat add the flour and cook for a few minutes ( I just left the lamb in the middle of the camp oven slightly elevated on the onion and garlic) add the stock and chutney season with salt and pepper and stir well.



camp fire jaffals, not my cooking strong point!!bangor7bangor8bangor9bangor10

Jayne found musselsbangor11


only on one of the days the beach and water was covered with the most amazing variety of jellyfish, I’ve never seen anything like it all together like that! there would have been over 200 along the beach and they were quite scaring looking when in the water. But all gone the next day?!000101_1157000101_1158000101_1169000101_1173000101_1191000101_1195000101_1199000101_1201000101_1203

quite sure we know where tupperware got its jelly mould design from!!000101_1205