I’m super excited to try these award winning products by Weston Farm, they grow everything themselves & produce these gorgeous products from their produce, which they also use in their cafe Pidgeon Hole Cafe. You can buy these products from the cafe too.
You know I like nothing better than a cookbook challenge YUM!! And because Jo & Fouad are coming to Tassie at the end of August – this was a good excuse to cook the book!! Plus it’s great because the recipes are so healthy in the Life Changing Food cookbook too!! I have already made a few delicious recipes from the book but I’m looking forward to trying some I haven’t tried yet too. Bring it on!! YUM!! I have a few left over Life Changing Food Cookbooks, so if you live in Hobart and want a copy for $60 (collection form me) you will save on postage!! So please get in touch with me here.
Mexican Hot Chocolate
Golden Butter Coffee
Runner Bean & Garlic Braise
Cream of Broccoli Soup
Apple & Pork Belly Hotpot
Roasted Berries
Coconut-Chai Chia Pudding with Roasted Berries
Beetroot Hummus
Hummus
Buckwheat Crackers
Jo’s “Best Ever” Butter Chicken with Cauliflower Rice
Roast Vegetable Salad (without avocado or salad leaves)
Hazelnut Tabouli
Cabbage & Bacon Stir-fry
Slow-cooked Lamb Shoulder with Red Wine Sauce with Cauliflower & Leek Mash
Toum
Baba Ghanouj with Garlic Mushrooms
Hainanese Chicken Rice
Fermented Chilli Relish
Fermented Salsa
Apple Cinnamon Nut Porridge
Saffron & Lemon Chicken with Toum (Lebanese garlic dip)
Salted Caramel Peanut Butter Milkshake
Labne (Yoghurt Cheese)
Beetroot Labne Dip
Sauerkraut
Pumpkin with Pesto
Beef & Quinoa Patties
Sunflower Seed Paella with Prawn & Chorizo
Mango Macadamia High-energy Smoothie
Charred Capsicum & Walnut Dip
Egg, Bacon & Spinach Pies
Purple Power Smoothie
Red Rocket Smoothie
Sweet Potato Rosti
Chilli Bowl
Grain Free Scones
Apple Pie
Almond Meal Pastry
Chicken Broth
Sweet Potato Mousse
Coconut Milk
Coconut Flour
Apphia’s Lemon Chicken with Roast Veg & Rosemary
Meat-za
Zucchini & Mushroom Strata
Gypsy Chicken
Lebanese Style Herb & Nut Crusted Salmon
Sweet & Sour Prawn & Coconut Soup
Moroccan Cauliflower “Cous Cous” Salad
Nutty Chocolate (I made them in silicone moulds for the seminar so it’s easy for all the gusts to try)
Asian Style Beef Salad
Probiotic Coleslaw with Homemade Mayonnaise
Lamb & Prune Tagine
Super-tender Chuck Steak
Sweet Potato Shepherd’s Pie (I used white sweet potato)
Spanish Tortilla with Sweet Potato
Kale Triangles – made with the Grain Free Dough
Red Cabbage Salad
Chicken Liver Parfait
Russian Custard
Last night we had a DIY Degustation Dinner for 8 guests – each couple was responsible for 2 courses and a cocktail.
I called my entree “The Sound of The Fat Duck” – I had 4 boxes of “cereal” (flavoured like a full English breakfast) left over from the Fat Duck in Bray – so each couple were given a Fat Duck carry bag (also left over from my previous Fat Duck visits) that had the cereal & 2 squeaky ducks! (The sound of the Fat Duck )
I made macadamia milk to serve with the cereal too.
Inside each cereal box was a wooden puzzle that when completed was a little Fat Duck money box.
Thanks to my hubby’s trip to Kmart & my dry ice supplier – I created a Fat duck centrepiece with dry ice so when you poured the water in you had the drama of the cold smoke with the aromatherapy of wild orange to compliment the Heston meatfruit I made using Super Kitchen Machine (Thermomix) post recipe here.
I also made “quackers” duck shaped crackers (which had duck fat in them) to go with the chicken liver parfait (I had wanted to make it with duck livers but my butcher was waiting for their order still) Needeless to say my Thermomix’s have had a major workout the last few days!!
Each couple took home the other half of their meatfruit to enjoy at home. The chicken liver parfait has equal parts butter to chicken livers!! It was frozen into domes & once joined together dipped into the mandarin jelly!! Guess what I’m having for breakfast?
Heston’s Famous Meat Fruit Recipe
For my dessert dish I made the Peter Gilmore Recipe Snow Eggs but used my own flavours rhubarb from the garden with some fresh truffles in the ice cream.
Peter Gimore’s famous Snow Egg Recipe -I used my own flavours of Rhubarb & strawberry for the Fool & the Granita & Truffle Ice cream
I’m going to Japan this May & I’m so excited I want to be inspired to cook some delicious Japanese food before & after I go there. You can follow my cooking adventures here 🙂
Japanese Style Chicken Patty/Hamburg Stake – recipe from Ken at our Three Japanese Cooking Class a few years ago 🙂
Lots of people are in love with this newly released cookbook called Eat Well, myself included & I will be updating this post with recipes I have made from this delicious cookbook.
Turmeric & Ginger Paste, used to make the Turmeric, Lemon & Ginger Tea
Turmeric Latte’
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