Food Styling

The Agrarian Experience

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The Agrarian Experience is something I have wanted to do for years, so when a group of girls put in for our friend Charlie to go as a special gift for her special birthday I just knew I had to go along just to make sure she had a good time ๐Ÿ˜‰

The Agrarian Kitchen is located about 45 mins drive from Hobart. It was a beautiful sunny day & the drive there was very nice – we were both so excited.

We were off to a good start to our day with cake & coffee on arrival ๐Ÿ™‚ The dining room had 2 massive book shelves filled to the brim with cookbooks, so I felt right at home.

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Next we had a tour & taste of the garden, starting with herbs.

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We got to see the animals too ๐Ÿ™‚

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We had each been given a basket & clippers to pick the food as we toured through the garden.

 

Our classroom for the afternoon ๐Ÿ™‚

 

Charlie & I chooseย the oyster blade dish to make – So Rodney showed us how to trim & cut the meat. Ours didn’t look quite as good as his, but it still tasted great!

Charred spring onions – only a few moments before had been picked from the garden.

 

Chickpea Saffrito

 

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We learnt how to roll out the pastry & each made our own pie for dessert – one of the couples had made the sweet shortcrust pastry by hand & the delicious rhubarb & elderflower filling. It may have got a bit competitive to see who was going to make the best looking pie ๐Ÿ™‚

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Then we all rolled out the pasta dough & made our own ravioli, filled with homemade ricotta.

Goats curd

 

After our big day – it was finally time to serve up our first course ๐Ÿ™‚

 

And they have Ridgeline Pottery too!

 

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And some Stefano Lubiana wine too!!

 

Time to cook our marinated oyster bladeย YUM!!

 

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WOW!! What an amazing day, we absolutely loved it all. It was such a relaxing day & so much delicious fun, I would definitely recommend it to anyone. I look forward to trying another class again soon. Thanks so much to Rodney & Sรฉverine for an awesome Agrarian Experience.

Thermomix Balls or Squares

It’s super easy to throw together some bliss balls or protein balls with a Thermomix, myself I just can’t be bothered rolling the balls so I normally press the mixture into a tray or rectangular silicon moulds – I did roll balls for these photos with the help of my nephew. We made a nut free balls that my sister makes for their school lunches, apricot & coconut balls & the classic Choc Date Balls with almonds.

ALI’S NUT FREE CHOC BALLS

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Nut Free Balls
Author: 
Recipe type: Snack
Prep time: 
Total time: 
 
You can make balls or squares, if you don't have quite enough of one of the seeds sesame seeds are a good addition or you can add anything really like chia seeds or goji berries too.
Ingredients
  • 250 grams sunflower seeds
  • 50 grams Pepita Seeds
  • 1 teaspoon vanilla extract
  • 50 grams water
  • 300 grams dates, pitted
  • 3 tablespoons raw cacao powder
  • Desiccated or Shredded Coconut
Instructions
  1. Process sunflower & pepita seeds for 5 secs on speed 10, place this mix to one side.
  2. Put dates & water into the TM bowl & cook 2 mins 100 degrees speed 2.
  3. Add vanilla, raw cacao powder & reserved seeds & process for 5 secs on speed 6.
  4. Roll into balls & roll each ball in coconut.

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APRICOT & COCONUT BALLS

Apricot balls styled & rolled by my nephew

Another great apricot & coconut recipe are these Apricot Squares – you press the mixture into a tray & if you are in a rush into the freezer to set it quickly & then it is really easy to just slice into bar or square shapes, one of my customers also drizzles hers with white chocolate ๐Ÿ™‚

CHOC DATE BALLS

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NOTE: Styling Balls can be a challenge here is a pic from our Prep Prop Style & Shoot Workshop & below links to some of JJ’s Ball recipes.

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Try JJ’s Lemon Macadamia & Coconut Raw Trufflesย or her Raw Choc Chip Cookie Dough Truffles. Even truffles is a fancier name than balls & makes it sound a bit more posh ๐Ÿ™‚

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Five Textures of Parmesan

Textures of parmasean

Cheese is one of my favourite ingredients & so I have wanted to make this recipe from current top chef in the world Massimo Bottura from his restaurant Osteria Francescana. I loved watching the Netflix series Chef’s Table & the episode with Massimo was great. (Watch it here) And another reason to get excited for me is that I will get to eat a dish prepared by Massimo himself when I am in New York in early October – the foodie stars have aligned & I am booked into a progressive dinner cooked by 6 top chef’s including Massimo Bottura!! Yes I am extremely excited I wonder which dish he will be making it may even be this one? This is a recipe from Dani Valent’s cookbook In the Mix 2 cookbook it has been adapted for the home cook. Normally featuring not only 5 textures of parmasean but 5 ages of parmesan. I decided to use 5 different types of parmesan instead, making the best I could with what I could get & I was very happy with the results ๐Ÿ™‚ Apart from my domestic cream siphon not working very well that is!

5 parmasean cheeses in a row

5 parmasean cheeses

parmasean cheese cubbed

parmasean cheese chopped

 

5 parmasean cheeses chopped

I even made homemade ricotta for one of the elements to the dish – see my cheese making post here.

 

One of the elements even called for making a parmasean stock out of the rind of the parmasean ๐Ÿ™‚

 

 

 

I Love Ridgeline Pottery

I may have had a little shopping “accident” after going for another visit to Ridgeline Pottery, some of these pieces are seconds, leftover from orders from top chefs such as Peter Gilmore, Tetsuya Wakuda and Ben Shewry. Need I say more? You can put them in the dishwasher & the oven plus they look amazing!! There are a number of local Hobart restaurants that use their pottery too; Templo, Aloft & Pidgeon Hole Cafe just to name a few.

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Ellie used this gorgeous set for a photoshoot of her Seafood Risotto – I brought my Thermomix in & whipped it up for her while she was setting up the shot ๐Ÿ™‚

 

How delicious does that look? Great styling as always by Ellieย – the recipe will be in her new cookbook Seafood Everyday due to be released later this year.