food

Pickled Zucchini

~ Eloise Emmett ~ Leave a comment

I use the fowlers preserving unit with the jars, lids and clips. 

Pickling liquid as a rough guide is 3 parts vinegar: 2 parts water: 1 part sugar plus salt and spices. The liquid can be boiled on the stove until the sugar dissolves or all just poured on top of the zucchini and hope it dissolves in the preserving unit when it comes to the boil. Jars with well-fitting lids could also work if the zucchini is cooked in the liquid first- but I have not tried this. 

Zucchini

Brown onion
Vinegar
Salt
White sugar

Spices like, chilli, turmeric, mustard seed, coriander seed, fennel, peppercorns, star anise or whatever combination you like, fennel and peppercorns

Slice zucchini into a 5 ml slice. Peel and slice brown onion into a 5 ml slice. Use about 2 tablespoons of salt per kilo of veg and salt the veg leave to stand in a strainer over a container or sink for at least 2 hours (to remove some moisture). 

Pack veg’s into preserving jars with spices and pour over pickling liquid. Put lids on. And bring to boil in preserving unit (or a pot on stove) boil for 5 minutes and leave to cool in the water.

June News

~ Eloise Emmett ~ Leave a comment

Nice review spotted on tripadvisor today,

“The restaurant is superb! A real chef is at work here, someone with flair and talent. The menu changes constantly – ideal for locals. Offerings include local fish, slow cooked beef, wonderful burgers. The ambience is warm and welcoming, with a wood fire blazing in the background, and lovely views of the water. The prices are very reasonable. We highly recommend this restaurant!”



We also have 4 gorgeous chalets onsite, we are often told that our chalets our guests favourite stay in Tassie. The chalets are self-contained with kitchen, laundry facilities and spa baths. And AMAZING value winter packages, one night and a 3 course dinner for 2 is just $299 this winter! There are ONLY 10 more weekends left for winter so if you are thinking of doing this then book in as soon as you can. 

NEW WORKSHOPS LISTED FOR TERM 3
Ellie teaches her cooking and photography workshops from the bistro kitchen on set days, they are casual and fun. Everyone sit around the big bench and jumps into help if and when they want too. Then they enjoy a big feast of the mornings cooking, around 10 recipes from her books. It is a pretty fancy lunch feast but hopefully guests leave with lots of ideas and hints to make every day cooking that bit easier. The bistro is still open on these days, maybe just a little later when required. We also take bookings for private groups for workshops. Book in through our website there are dates listed for term 3. A new Cooking with Tasman Honey workshop is listed and guests will meet Sandra from Tasman Honey at the workshop and learn about the bees and honey.

HEAT AND EAT MEALS

We have a range of heat and eat meals. Theses meals are frozen and can be purchased during our opening hours. The meals weigh about a kilo, feed at least 2 people generously and are $30, we can pull them out to start to defrost with notice. Designed For our guests in the accommodation when we are not open but are also popular with locals and shackies who want a night off cooking. And Hobartians are taking the drive to stock up on them!

Ellie’s 6 award winning cookbooks can be purchased from the bistro and we also have gift vouchers that can be used for the bistro, accommodation or workshops. 

TERALINA BEACH HOUSE

Perfect for groups and families take advantage of our Winter special book three nights Direct at reduced winter rates and we will include a $200 voucher for the Bistro, this could be used for Heat and Eat meals for your arrival.