Pumpkin

Breakfast at Pigeonhole Cafe

You may have been “instaspamed” when we had breakfast at the Pigeonhole Cafe, I was joined by Ellie of course & you can see her pictures here. The Pigeonhole Cafe have had their Thermomix for a few good weeks so it was a perfect excuse to do some taste testing & photography all in one. All the produce for the cafe is sourced from their own Weston Farm so it really is paddock to plate.  It’s so awesome seeing all their preserves & pickles on the back wall of the cafe.

Pickles

Pickles

cutlery

I’m in love with their cutlery & crockery (Ridgeline Pottery)

 

Pumpkin

Today’s table decoration a farm grown pumpkin 🙂

 

coffee

All good food styling & photography sessions must begin with coffee to keep our energy levels up!

 

The Chef Alex Mullan served us his favourite dishes, starting with the Pork Rillettes made from a pig from their own farm with an apple & rose hip paste, served with house made pickles & toasts. Even the greens & flowers are from the farm. Alex explained that he tries to make every thing he can from scratch & I can certainly relate to that! This dish was so amazing!! Not only did it look so good that I took about 20 shots of it (while drooling) but it was so balanced & full of flavour.

rillette

 

House made pickles

 

Next fresh lightly roasted figs with mascarpone cheese & caramelised honey on sourdough – I’m still in a food coma!!

figs

 

Chai tea & more coffee required

 

Then the “Divorced Eggs” A combo  of hot & cold with baked eggs – once I heard there was chipotle I was sold 🙂 So good!!

Divorced eggs

Now I think it might be time for 2 “ladies” to eat 3 breakfasts!! Let’s get some action shots – well at the very least slow motion posed eating shots!

eating

eating eggs

eating figs

We had a wonderful morning & want to thank the amazing team at Pigeon Hole Cafe’ for being so accomodating, allowing us to have a long breakfast with our cameras & tripods in the front of the cafe’.

 

Eating the food finally – I’m so full!!

At the Thermomix Demo a few weeks ago 🙂

 

 

Taste of Tasmania Inspire Cooking Demos

We had already been booked in for 2 days for a 1 hr cooking demo each day at the Taste Theatre, then just a couple of days before hand we were asked to do another demo on The Taste of Tasmania opening day – Mon 28th Dec.

So to keep it easy & simple we decided on my soda water scones, rhubarb & raspberry jam, whipped cream, homemade butter & lemon butter. Well it went down a treat, what a perfect way to use local produce that is in season!

Day 2 was Charlie’s roti, apricot chutney & her paneer curry all completely made from scratch.

Day 3 we had my friend & local Chef Ellie Emmett promoting her latest cookbook the Real Food for Kids Cookbook with her 2 gorgeous daughters who made fresh pasta with a fresh tomato sauce & I made my pesto, pumpkin & chickpea scrolls.

We had an absolute ball over the 3 sessions & everyone enjoyed the delicious food.

Of course as it was our last session we had to celebrate & stayed on at The Taste to try some of the delicious food on offer.

What a perfect way to end an awesome year with amazing friends, delicious food & fun!

Curry

Paneer & Vegetable Curry
Author: 
Recipe type: Curry
Cuisine: Indian
 
Ingredients
  • 2 litres milk
  • 3 tbs apple cider vinegar
  • ½ tsp chilli powder (or 1 fresh chilli)
  • 1 tbs cumin seeds
  • 1 tbs coriander seeds
  • 1 ts ground ginger (or fresh ginger)
  • ½ tsp turmeric (or fresh turmeric)
  • 3 cardamon pods
  • ½ cinnamon quill
  • 6 whole black peppercorns
  • 1 tbs flour
  • 2 garlic cloves
  • 1 onion cut in half
  • 20g olive oil
  • 400g canned tomatoes
  • 40g pitted dates (optional)
  • 1 tbs of TMX veggie stock paste
  • 400g sweet potato cut into 3cm cubes
  • 500g mix of other green vegetables in season - zucchini, beans, peas, broccoli or cauliflower.
  • Salt & pepper to taste
  • 3 tbs fresh coriander chopped to garnish
  • 2 tbs fresh mint leaves chopped to garnish
Instructions
  1. Heat milk for 20 mins/90 degrees/speed 2.
  2. Add the vinegar & stir for 1 min/speed 2.
  3. Place a nut milk bag into the simmering basket into a clean sink or container and pour in the contents of the TM bowl to drain the curds from the whey.
  4. Rinse the ball off whey in the nut milk bag under some fresh water.
  5. Place this ball still in the bag & simmering basket into a container into the fridge with a weight on top to allow all the excess liquid to drain out. making sure the drained liquid will not be in contact with the whey. It is best to do this over night or for a few hours.
  6. You can then cut your paneer into pieces ready to use in the curry recipe.
  7. Place all the dry spices & plain flour into the bowl & dry roast 3 mins/Varoma/speed 1.
  8. Allow to cool for about 5mins & then mill for 1 min/speed 9.
  9. Add garlic, onion (& any optional fresh spices) chop for 3 secs/speed 7.
  10. Add oil & saute' 3 mins/Varoma/speed 1.
  11. Add tomatoes, dates, sweet potato, salt & pepper (& cauliflower if using) cook for 3 mins/100 degrees/reverse/soft speed.
  12. Add remaining veggies & cook for 15 mins/100 degrees/soft speed.
  13. Gently fold in the paneer & garnish with fresh coriander & mint.
  14. Serve with steamed rice, freshly made rotis & apricot chutney.

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