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 😉
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 🙂 The dining room had 2 massive book shelves filled to the brim with cookbooks, so I felt right at home.
Next we had a tour & taste of the garden, starting with herbs.
We got to see the animals too 🙂
We had each been given a basket & clippers to pick the food as we toured through the garden.
Our classroom for the afternoon 🙂
Charlie & I choose 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.
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 🙂
Then we all rolled out the pasta dough & made our own ravioli, filled with homemade ricotta.
After our big day – it was finally time to serve up our first course 🙂
And they have Ridgeline Pottery too!
And some Stefano Lubiana wine too!!
Time to cook our marinated oyster blade YUM!!
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 & Séverine for an awesome Agrarian Experience.
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 🙂 Apart from my domestic cream siphon not working very well that is!
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 🙂
It’s no surprise to me or anyone else that I love this video site that Dani Valent has put together Dani Valent Cooking. It is a subscription site for amazing Thermomix recipe videos, you get 1 free video a month for the free subscription or for $89 a year you get 1 Thermomix video (with printable) recipe a week & you start with 25 recipes when you join. It’s great value & features home cooking recipes by Dani & also amazing Chef’s recipes too. Here is one of the free videos with Jo Whitton from Quirky Cooking making Coconut Pancakes with Blueberry Syrup.
What’s not to love? Being inspired to try & taste new recipes, learning new skills & ideas for your Thermomix cooking plus I love seeing how chefs use the Thermomix for their dishes. I have made a lot of the recipes already & some of them I have made a few times because they are so delicious 🙂
Matcha Smoothie Bowl
Breakfast Curd with Toasted Grains recipe by Chef Jesse Gerner – It was really yummy!
Steamed Corn with Spicy Allioli another drool worthy recipe by Chef Jesse Gerner. Watch the free video here.
Shane Delia’s Warm Roasted Cauliflower Dip with Spiced Beef – You have to try this!! It could be the best dip ever!! I loved watching the video for this recipe too, it was a lot of fun!
Everything Salsa & then the same salsa used to make a cashew dip & a cream cheese dip- just 2 of the ideas for the salsa – so tasty & versatile!
Chicken Tart – This recipe by Dani has the most amazing lemon & mustard flavoured pastry – plus shredded chicken & buttery leeks in the filling!
Tasty “Emergency Lentil Soup” watch the video here.
Pumpkin Soup with Virtual Bacon Dust – recipe from George Calombaris – this recipe is from the In the Mix cookbook – I have made it so many times & it’s my all time favourite pumpkin soup!
To celebrate the end of our Art History classes at TAFE we had a final trip to MONA, so of course there were a few of us that decided we needed to go in the Posh Pit on the MONA Ferry, why wouldn’t you want a glass of bubbles at 9.30am??
Nibbles for 2 in the Posh Pit
The exclusive front ferry deck for the Posh Pit people
Our MONA Ferry
Anyway I was thrilled my teacher organised for me to go into the kitchen & watch the Pastry Chef Lydia plate up 2 delicious desserts, 1 was inspired by one of the current exhibits by Cameron Robins. The dish was called The Black+X White – coconut, lemongrass & lime pudding, rum jelly, yuzu cream & black pearls. I really enjoyed the fresh flavours & different textures of the dish.
They do have a Thermomix in The Source Restaurant at Mona but I think it was used maybe once for one of the elements in this dish. Another popular dessert at the moment on their menu is a dish called The Garden (pictured below). In the pursuit of my education I also tried one of the other desserts at the Mona Wine Bar inspired by the exhibition, they named it after Cameron Robins himself & called it Mr Robins.
The Black+X White
The Garden – flavours of blackberry, pistachio, chocolate praline, puffed rice,honeycomb, beetroot soil.
Then of course I had to take a few photos – unfortunately we are not allowed to take photos inside the Museum to publish without permission, but we got some great ones of Tim’s Tattoos. And some of the Cameron Robins Exhibition too. But here are a few photos I took around outside with all the creative arty juices flowing – or maybe that was just the bubbles?! Because apparently your ferry ticket includes a free wine tasting!!
The famous Fink Jug – yes this is on my list of must haves (maybe after I have sold a few more Thermomix)
Our Ferry to take us back to Hobart waterfront.
And just like that our magical MONA day was over 🙂
We have just finished our studio lighting section of our photography course at TAFE & needed to arrange some photo shoots that we set up by ourselves to use lightning in a dramatic way. Well I had the idea that I wanted to make my favourite sorbet from the In the Mix Cookbook that uses dry ice – The dry ice not only creates a bit of theatre but also gives the sorbet a slightly fizzy taste in your mouth enhancing the sorbet experience even more 🙂
It was nerve raking setting up all the lighting etc plus everything up to make the sorbet & then even more so making the sorbet in front of some of my classmates, but then it was really fun & delicious, I got lost in the drama of the dry ice!! And somehow I ended up with over 200 photos!! I I have decided to use the photos for a bit of self promo for the latest Thermomix reward trip to Las Vegas & the Grand Canyon. I have to get all my sales in by June 30 to count for this amazing trip. I was so close at the end of May so I have decided to get it a good crack, while hopefully giving my customers & friends a good crack up of a laugh at my funny photos!
Thanks to all my amazing customers & friends, I have made it to the Thermomix reward trip to Las Vegas & The Grand Canyon.
It’s so exciting that so many awesome new customers have started their amazing Thermomix journey over the last month or they are just about to start 🙂