Photography

Fresh Pasta Photoshoot

What a fun morning we had at TAFE in the studio – I whipped up a batch of fresh pasta dough in the Thermomix (2 eggs & 200g flour with an optional tbs olive oil & kneaded for 2 mins in the Thermomix) I got out the pasta machine & rolled it out. I wanted to try a different style of food photography – after getting my classmate to be a hand model – I decided I wanted my own “posh lady” hands in the shot instead & was very pleased with quite a few of the photos I got. After a bit of editing I will probably use this first shot for our end of year exhibition.

emotive food pasta

emotive food pasta side view

 

emotive food pasta overhead

emotive food pasta side view craig

emotive food pasta overhead 2

A Delicious Day at MONA

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??

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Nibbles for 2 in the Posh Pit

 

The exclusive front ferry deck for the Posh Pit people

 

MONA

 

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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

The Garden – flavours of blackberry, pistachio, chocolate praline, puffed rice,honeycomb, beetroot soil.

 

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Mr Robins

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!!

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The famous Fink Jug – yes this is on my list of must haves (maybe after I have sold a few more Thermomix)

 

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Our Ferry to take us back to Hobart waterfront.

 

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And just like that our magical MONA day was over πŸ™‚

Dani Valent Cooking’s Chilli Lime Crumb

I love this recipe it’s as easy as 1,2,3 πŸ™‚ It’s another great recipe from Dani Valent (via Chef Sam Massari) from her In the Mix Cookbook & Dani Valent Cooking. Watch the free video here.

Lime chilli Crumb

Place all the ingredients into the bowl & heat them up.

 

Lime chilli Crumb

Blitz them up to form the crumb.

 

Lime chilli Crumb

Serve with cubes of melon & I tried pineapple too.

It’s great with rice flour to make salt & pepper squid – as per the recipe in the In the Mix Cookbook, or use the crumb to make spicy nuts YUM!

Lemon & Poppy Seed Cake

lemon poppy seed cake

This recipe is a slight variation on a family favourite when we were growing up, also the first job I ever had was helping a lady bake cakes to sell to cafe’s, & we made a version of this (along with the Chocolate Zucchini Cake recipe).

First soak your poppy seeds in the milk ( also if you run out of poppy seeds you can substitute with black sesame seeds if you need too :-))

poppy cake

Next blitz the lemon zest with the sugar, to make a lemon flavoured sugar.

lemon poppy seed cake making step 1

Mix all the cake ingredients together; the time is quick & the speed slower to avoid making the cake to tough & dry.

Another tip from my younger days is if you are not using your homemade butterΒ use the paper that the butter came in instead of baking paper, it’s something my mum always did & she saved the butter papers in the fridge in case we needed to use them for a cake. It’s a great way to save money & time because the paper is already “pre-greased” with some of the leftover butter πŸ™‚

lemon poppy seed cake in tin 2

While the cake is cooking you cake make the glaze. If you don’t have whole vanilla beans & you want to use vanilla bean paste that is fine too :-).

When the cake is cooked through poke some holes all around it & pour the glaze over so it soaks into the cake.

lemon poppy seed cake in tin

It’s the best served warm with a cuppa – enjoy!

lemon poppy seed cake

Lemon & Poppy Seed Cake
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • CAKE
  • 100 grams poppy seeds
  • 120 grams milk
  • Zest from 1 Lemon
  • 200 grams sugar raw
  • 140 grams vegetable oil, or rice bran oil
  • 300 grams plain four
  • dash ground cinammon
  • 2.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • GLAZE
  • ⅓ vanilla bean, or 1 tsp vanilla extract/paste
  • zest from 1 Lemon
  • 40 grams butter cubes
  • 50 grams honey
  • 15 grams lemon juice
Instructions
  1. Soak poppy seeds in milk for 1 hr.
  2. Preheat oven to 175 degrees.
  3. Put sugar & lemon zest into the TM bowl & process for 20 secs on speed 10.
  4. Add rest of the cake ingredients to TM bowl & mix for 4 secs speed 4, scrape down sides of bowl & mix 4 secs on speed 4.
  5. Pour into lined cake tin & bake for approx. 45 mins or until cooked through.
  6. While the cake is cooking make the glaze by placing vanilla bean & lemon zest into the TM bowl & process for 20 secs on speed 10.
  7. Add remaining ingredients for the glaze and cook 2 mins 50 degrees speed 2.
  8. Process for 10 secs on speed 10.
  9. While cake is still warm stick a skewer into it quite a few times all over the cake & pour over Vanilla, Lemon Glaze.