What a beautiful day to go to the Farm Gate Market, we were on a mission to collect some quality ingredients for our upcoming cooking demo at the Koonya Garlic Festival. Of course all major food adventures must begin with coffee, so we ordered one from Rasberry fool.
We started with a chat while watching people coming & going with their bags of fresh market goodies. I was keen to practice my new photography skills with my new lens & I fit right in as there were lots of tourists with their DSLR cameras at the market today. A few people asked where I was from, um Hobart 🙂
Oh yum fresh basil, growing in a pot yes please!!
This is taking fresh to the next level! The nashi’s are delcicious!!
These Raspberries went 1 better they were picked this morning before the market! Fresh as!
We signed the petition so we can get our delicious organic dairy produce from Elgaar back into production!
One of my favourite ingredients, I don’t need to buy because it’s growing in my garden in huge quantities.
We collected some goats cheese & taste tested the yummy smoked haloumi from Southern Sky Gourmet Cheeses.
We tried the dukkah had a good chat with Geoff from DR Garlic & ordered our black garlic for the garlic festival. He is presenting a talk about black garlic & black holes at the festival & maybe will share his secret recipe for black garlic vodka!
More chats to garlic enthusiast Matt from Van Diemen Garlic he is the one who makes the garlic braids too!
You can’t go to the market & miss out on the best sushi ever! You do have to line up for a while to get your made to order Masaaki Sushi, but it is well worth the wait & we even made some new instagram friends while in line 🙂
We have been fond regulars of Little Missy Patisserie since it first opened, with awesome coffee & delicious savoury & sweet treats, what’s not to like? Everyone is so friendly & it has a gorgeously homely feel. We feel like old friends now & felt it would be ok to ask if we could take our “real cameras” in for a photo shoot this morning. Oonagh was so lovely & agreed to our favour, she is such an amazingly talented pastry chef.
So my foodie chef friend & photography study buddy Ellie joined me for the shoot. (read her blog post & she her photos here)
I arrived a bit early so had to have a coffee & suss out the conditions (plus test out my new lens!!)
OK there was a brief quiet moment with not too many customers, a great opportunity to shoot the delicious goats cheese, heirloom tomato & fresh basil tart, just as I’m styling it a guy comes in with these gorgeous mini yellow tomatoes (I have forgotten the variety) perfect timing!!
Ellie arrived & styled up the scene, we just knew we had to take out a slice & have that for breakfast later (after taking it’s photo another million times!)
Should we do more savouries? No we need to do the sweets!!
Let’s get our lemon brûlée tart action shot with the blow torch, I am so excited I can’t hardly breathe!!
So now that is done & I’ve calmed down a bit, we have selected out the food to be shot, styled & eaten over the next hour or so.
We felt very privileged to be able to use the “special fork”. Another great reason this is the perfect place for a photo shoot is their gorgeous collection of vintage plates, cutlery & tea pots. Food styling heaven!
Styled by Ellie – cracked tart (I don’t mean you Ellie!!) See the instagram video here.
Go Ellie, go!!
Rhubarb & custard pastry – The rhubarb came from my garden!
The blackberry & hazelnut dome I’m sure it has a much fancier name that I will find out & update for you 🙂
Which shot of these 3 is your favourite?
And chocolate & coffee what better way to finish up? Note to selves make sure you only order 1 coffee at a time not 2 at a time, because they don’t look as fresh after you have taken 10 million shots!!
Thanks so much for an amazing morning with delicious, gorgeous food & coffee Oonagh & the gang!! You are all superstars!!
So what do you have in your pantry? That is kind of a personal question; well I am quite happy of what is in my pantry, because I make almost everything from scratch using my Thermomix. I am also lucky enough to be a member of a food co-op, most of the food we source is organic too. I always need to have lots of ingredients ready to go for recipe testing & cooking up a storm at the last minute!!
Vinegars: Balsamic vinegar, apple cider vinegar, rice wine vinegar, red wine vinegar, white wine vinegar, malt vinegar.
Sauces: Soy sauce, fish sauce (my favourite brand is Red Boat), pomegranate molasses, tamari, mirin.
Waters: Rose water, orange blossom water.
Dry ingredients: Raw sugar, white sugar, coconut sugar, rapadura sugar, brown sugar, shredded coconut, coconut flour, sesame seeds, black sesame seeds, pepitas, sunflower seeds, linseeds, chia seeds, raw buckwheat, brown rice, aborio rice, sushi rice, basmati rice, dried porcini, baker’s flour, self-raising flour, raw cacao powder, dark chocolate, white chocolate, psyllium husks, sultanas, currants, dates, dried figs, oats, golden syrup, maple syrup, rice paper rolls, nori sheets, honey, baking powder, cream of tartar, bi-carb soda, red lentils, chickpeas, white beans, milk powder, gelatine, gelatine sheets, dry yeast, spelt grains.
Nuts: raw almonds, raw cashews, raw hazelnuts, raw walnuts, raw macadamia nuts, raw pine nuts (I actually store my nuts in the fridge)
Staples: red onions, brown onions, fresh garlic, fresh ginger, fresh turmeric, fresh chilli (the last 3 I store in the freezer in case of emergency)
Spices & herbs: I like to mill as many of my own spices as I can so I keep, coriander seeds, cumin seeds & cinnamon sticks whole & mill them in 250g lots as I use these all the time in my cooking. Whole nutmeg, fennel seeds, truffle salt, smoked paprika, sweet paprika, smoked chipotle, chilli powder, cayenne pepper, dried whole chillies, chilli flakes, turmeric, ginger, cardamom pods, cardamom seeds, star anise, Schwan pepper, native pepper berries, black pepper, saffron, Chinese 5 spice, dried thyme, dried basil leaves, dried oregano, Himalayan rock salt, vanilla beans, wasabi, dried rosebuds, homemade dukkah, dulse (seaweed) flakes, Tasman sea salt flakes (for textured salt for food styling & photography)
Fresh herbs growing in the garden: mint, parsley, rosemary, lemon thyme, oregano, kaffir lime leaves, bay leaves.
Tins & jars: Tomatoes, tomato paste, pole caught tuna in water or olive oil, sardines, anchovies, white beans, chickpeas, homemade jams & relish, vegemite.
Other fresh ingredients I always have in the fridge – eggs, milk, cream, butter & cheeses, veggie stock paste.
Coffee beans & an assortment of teas (I will leave that list for another post).
I just love a pull out panrty!
These ingredients are some of the best I can’t live without, extra virgin olive oil, Tasman sea salt, eggs & my pink chook filled with my salt mix made in the Thermomix – pink Himalayan rock salt & dulse flakes.
WOW!! Did we have an awesome day or what? We love Frogmore Creek so much that we affectionately call them Froggies.
Our first food experience at Froggies was Saturday Dec 20th 2014: We had a delicious & amazing degustation with matching wines & asked to meet the chef to thank him. We were told by our waiter Stephen that the chef had to do his hair first, which of course was a big joke, because his hair is so short!! Anyway the chef – Ruben Koopman came & sat at the table with us & had a chat & a wine. We were moved outside to the deck with Ruben & more wine to continue our chat, of course it came up in conversation that between the 4 of us we had won 2 lunches at Heston’s Fat Duck pop up in Melbourne in 2015. Ruben even showed us Heston’s phone number on his phone!! How we all wish we had photographic memories 🙂 We ended up staying an extra couple of hours & joined the Froggies wine club too! (I believe this experience is the prequel to my epic foodie year of 2015)
The memories of the lego dessert & our first lunch at Froggies Dec 2014
So back to our chef’s table lunch Jan 17th 2016. It was delicious, fun, surprising & amazing, 16 courses with matching wines, $200 well spent (& you even get a 10% discount if you are a member of the Froggies wine club) I was so happy it included my favourite dessert – the lego dessert. There was even an eatable frog on one of the dishes – so cute! Wasabi macaroons, a delicious meringue burger with pork belly with truffle aioli & fries. I would recommend this experience for sure, so much thought & effort is put into each & every dish! Plus it was Jo’s birthday & they brought out an extra special birthday dish just for her & we all sang Happy Birthday! And then as it is tradition when Ruben & Stephen are at Froggies we must have a catch up chat & wine on the deck before going home! Froggies has awesome food & wine but this would be nothing without the experience, all the staff are so wonderful – it feels like we are visiting old friends! You do need to pre book the chef’s table & it is only available on certain days. I’m looking forward to more delicious, magical hours at Froggies when they release their next menu!
What a perfect end to a delicious meal at the chef’s table!
Yes, it’s been on the “to do list” for a rather long time & finally it’s here – my food blog!!
Over the next few days/weeks I am going to recount my epic foodie adventures from this year; there have been highs, lows, laughs & tears – but I wouldn’t change a thing!
2015 The year of the gourmet food journey – It started in Jan with my French recipe challenge, over 50 delicious recipes cooked in the Thermomix – click here to see them all 🙂
This year I’ve been lucky enough to earn Thermomix trips to the Gold Coast in March & Paris in September with a few quick stops and food tours through, Nice, northern Italy & London. I had 4 trips to Melbourne including 2 lunches at Heston’s Fat Duck restaurant. I’ve attended multiple cooking classes; I’ve run both healthy & decadent cooking classes, met amazing chefs & waiters/waitresses, submitted recipes for a local Garlic Feast cookbook. I even auditioned for Masterchef!! And another dream came true – I have been recipe testing for my Thermomix foodie hero Dani Valent – author of my 2 favourite books – the In the Mix Cookbooks. (Sign up to her newsletter to get awesome free recipes!)
I bought my digital SLR camera in March & in the 2nd half of the year completed a TAFE photography course & 2 food styling & photography courses. (One with JJ from 84th & 3rd & 1 with Michelle Crawford from Hugo & Elsa) I have bought too many cookbooks to count, washed too many dishes and tasted the most amazing food ever!! At times this year I was known as the crazy Thermomix lady with 4 Thermomix!! I have delivered over 80 Thermomix this year to lots of happy customers too!
To say I am completely grateful is a huge understatement -through all these adventures I’ve had my family, friends & Thermomix customers by my side to enjoy all the delicious foodie fun, wine, coffee & the instaspam. Yes I may currently have a bit of a food baby, but I am happy right here, right now in my food coma, looking back on the most epic foodie year I have ever had! Plus this year is not over; the saga continues………..
I will be at the Taste of Tasmania on the 29th & 30th Dec 2015 presenting a 1 hour cooking segment with my friends using delicious Tasmanian cheeses, see you there for more delicious fun!!