Thermomix

Breakfast at Tessellated Pavement

While driving home from our Food Styling Photography course, we were talking about the sunrise on the Tessellated Pavements & Ellie said it was one of the most iconic & photographed spots in Tassie. I said, why don’t we do a food shoot there?! And we decided to run with it big time. With only a couple of weeks left of sunrise capturing available at the Tessellated Pavements we needed to get cracking! I couldn’t help it, I wanted to change the words to the song “Breakfast at Tiffany’s” to Breakfast at Tessellated. So we had our theme tune sorted now lots of other things to organise.

Our mission: To set up a beautiful delicious breakfast using Tasmanian produce, in time to capture the sunrise reflection on the tessellated pavement – Food photography for “posh ladies” – table for 4.

Food: – (Recipe below) Ellie & I made up a delicious Thermomix steamed fresh dill & feta omelette served with Tasmanian smoked salmon from Tassal Salmon Shop. I made some Ciabatta & homemade butter using Ashgrove cream. We had sparkling wine from Bangor Wine & Oysters. King Island Diary brie cheese wheel. Tasmanian lavender earl grey tea from the art of tea. Apple juice from Lucaston Park Orchards, fresh apples from my friend’s garden & fresh strawberries from my sister’s garden.

Props: I had seen the perfect trestle table that I just had to have but it wouldn’t fit in my small car! I wanted to take my wooden dining chairs too. We had a carafe, my Nana’s tea cups & saucers, napkins, table runner, vase & foliage, glasses & champagne flutes, candles & candelabra.

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Sunday early evening scout out: We realised that it was a fair 5 min walk to the Tessellated Pavement from the carpark & it included stairs. So we needed to take a little as possible to make a maximum of 2 trips each. There was a perfect spot with a log up out of the way & this would make perfect seats for us so no chairs needed. Ellie had some old fence palings & I brought my husband’s workshop wooden horses to act as the legs for our portable table. We styled it up the night before at Ellie’s house (thankfully she leaves only 5 mins drive away).

I set the alarm for 5.30am but woke up at 4, we had packed everything the night before & only had a couple of last min things to prepare before we left. Lucky we remembered the torch!! We had 1 person that did 2 trips & everyone else did 1. We got to work setting up our camera’s Taking photos while setting up the table & styling the food. Our photography teacher from TAFE even showed up!

Sunrise at Tessellated Pavement

Sunrise food table

Sunrise at the Pavement

Sunrise TP

Food Styling at TP

Food table at TP

Food table at TP 2

Food table at TP 3

Food iphone

Food serving

Well we thought it was well worth the effort, I have learnt a lot, (what to do & what not to do), an amazing few hours enjoying the sunrise & serenity not to mention the awesome company, delicious local food & drinks. How on earth will we be able to top this?!

A little video of part of the morning is here .

See Ellie’s blog post.

See my iPhone pictures on Facebook here

Oh I guess you want the recipe for the omelette?

Ellie & Arwen’s Feta Dill Omelette with Smoked Salmon (or Salmon Rashers)

Omelette

Ellie & Arwen's Dill Feta Omelette with Smoked Salmon
Author: 
Recipe type: Breakfast or Brunch
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 - 6
 
Delicious eaten hot or cold
Ingredients
  • 1 clove garlic
  • 2 tablespoon fresh dill
  • 8 eggs
  • 100 grams cream
  • 100 grams Fetta
  • salt and pepper
  • 200 grams salmon or cooked salmon rashers to serve
  • Extra fresh dill to serve
  • 1 tbs of Salted capers (optional)
Instructions
  1. Place the peeled garlic clove, dill, eggs and cream to the bowl and a pinch of salt and pepper blend speed 8/10 sec.
  2. Spread a sheet of baking paper on the top tray of the varoma, pour the mix onto the baking paper and sprinkle feta on top.
  3. fill the bowl with 500g water then put the varoma in place and steam for 20 mins varoma temp speed 2.
  4. Serve with smoked salmon or grilled salmon rashers fresh dill & capers (optional)

 

Three Japanese Inspire Cooking Class

We had a most enjoyable evening at Three Japanese restaurant with our INSPIRE aprons on.

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Owners Yasuko & Ken were so generous with their time & knowledge. This is the 3rd class we have run with them, but the first one in their new location in Battery Point. We first met Yasuko when she bought her first Thermomix, she loved it so much that she kept taking it back & forward to the restaurant & then decided they had to buy one another one for the restaurant.

Arwen, Yasuko & Charlie

I just love how passionate Three Japanese are about sourcing quality ingredients – even the crockery is sourced from their home town Saga in Japan.

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The story behind Three Japanese
Ken (Norikazu Hirai) and Yasuko (Yasuko Hayashi) first met at high school in Japan in 1997 whilst playing soccer.
After graduating from high school, Ken started working in a kitchen in Japan, where he learned a variety of cooking styles, he arrived in Hobart in 2012 on a working (surfing) holiday.
Yasuko moved to Osaka to go to university and her first visit to Hobart was through the exchange Uni program. She then took every opportunity to be in Hobart (8 visits!!) until she finally moved here in 2009.
Ken and Yasuko remained good friends throughout this time because of their love of great food!
In 2014, they realised their dream when they had an opportunity to start a restaurant together with Yasuko’s partner Yuya who had been a baker in Japan & then graduated from Drysdale, he was working as a chef at the Source Restaurant (MONA).
This is why they called the restaurant – ‘Three Japanese’.
They love fresh, real food, and use only real Japanese ingredients and freshest local veggies, fish and meat to make delicious authentic Japanese food.

We set the tables ready for our class, everyone was provided with a recipe booklet to take home & emailed a copy in an eBook format.

 

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Our Menu for the Evening

Japanese Green Tea on arrival

Chawanmushi – Savoury Custard (including the recipe for dashi stock)

The Three Japanese Tasting Plate: Miso Soup: Karaage Chicken: Rice: Tsukudani (preserved seaweed & bonito fish)

Sesame Pudding with Matcha Green Tea Ice Cream

Bonus recipe to take home: Umashi (plum sake) sorbet

(It was so much fun recipe testing: here are the photos of all the dishes I tested. After I showed Yasuko these pictures she told me I had the Japanese spice containers upside down!! I had studied Japanese in high school & didn’t notice the writing upside down!! I even used one the images in the recipe booklet!! When we told our guests & they thought it was very funny too !!)

Savoury custard LS High Res karaage chicken LS High Res Miso LS High Res Taste plate LS High Res MATCHA TEA LS High Res

Chawanmushi had been specially requested & put onto the menu for the night. It is not currently on the menu because they don’t have a commercial steamer at their new venue so we had to bring as many Thermomix as we could to the restaurant as we could to steam approx 20 savoury custards.

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We had 6 Thermomix in the kitchen & one set up in the dinning room to demonstrate through the class. It was well worth it though our guests loved tasting the dish & learning how to cook it. I showed our guests how to make the dashi stock using shaved dried bontio fish flakes & kombu (seaweed). Dashi is the base for a lot of Japanese dishes so it is important as usual to use the best quality ingredients you can get. You can buy powdered dashi but you won’t have that quality & depth of flavour.

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We also used the dashi to make the traditional miso soup demonstrated by Yasuko. The kombu & bonito are not thrown out after making the dashi stock you can then use them with mirin to make tsukuduni a delicious preserve served with rice. Ken our chef came out & demonstrated the tsukudani to the class & showed us his awesome knives. We also showed guests how to make the karaage chicken it is one of the most popular dishes on the menu and very easy to prepare at home. The chicken is marinated for approx 1 hr & lightly coated in potato flour & deep fried. We also came up with some other ways of using the same marinade, either steaming, baking or grilling the chicken.

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Then Charlie showed guests how to make the sesame pudding & we learned how to make the Japanese brown sugar sauce. The brown sugar is sourced from Okinawa in Japan. Yasuko also showed us how to make matcha green tea – this is the tea that is traditionally used at Japanese ceremonies.

Our guests left full of delicious food & inspiration to cook some of the dishes at home, they could even purchase some ingredients to take home with them. We are so grateful to have the the opportunity to work with Three Japanese again, their passion for their food is infectious.

Prep Prop Style Shoot Weekend – The Sequel

Pretty Model 5 Thermomix :-)

I had only been looking forward to this weekend for about 5 months (because it was rescheduled from Nov15) After my busy week at Thermofest I was quite exhausted but still excited to be heading with my camera & iPhone to a fun weekend food styling, with self taught expert stylist & photographer JJ from 84th & 3rd, while eating Ellie‘s delicious food. I stopped at Salamanca Market on the way down to Highcroft to collect a couple of bunches of Lisa Kingston Flowers gorgeous arrangements (My wonderful friend Ulla from Dragonfly Farm grows the proteas for her) Also collected some cucumbers for our special smoothie & a stopped at one of my favourite places Bangor Wine & Oyster Shed for a bottle of their amazing sparkling wine, some fresh oysters & shucking knife – I also grabbed a sneaky coffee 🙂

flowers

I arrived at the new location it had ended up being a 1 hour drive from Hobart, from the outside I wondered if I had made a mistake & gone to the wrong address? I later found out was a rustic CWA hall with amazing old tables & retro chairs gorgeous natural light flooding in through the windows, in other words a dream come true. There were 7 of us on the first including Ellie & JJ.  Oh and did I mention Ellie brought her Thermomix too!!

So there was a big table set up with lots of props & cloths. A little taste of Ellie’s collection & JJ had brought a few things too. So our first mission; can you make canned soup look good?  Answer YES!! We had pumpkin soup, tomato soup & cream of asparagus soup. And Ellie had some fresh baguettes she had made (dough made in the Thermomix of course). We had been all given some Olsson’s Salt in our goodie bags too, so great practice for product placement 😉

I was instantly drawn to the tomato soup & this is what happened!!

Tomato soup

 

Pumpkin soup

This is one of my favourite shots!!

Now it’s time for LUNCH!! (no we didn’t eat the soup!!) When I say time for lunch it means that after about 1/2 of taking lots of pics on our cameras & phones from every angle & every dish we can eat!! Ellie made my favourite octopus salad YUM!!

octopus salad

Octopus Salad

 

Vegan Tomato Tart

 

hands on flowers

 

lunch

After lunch we moved onto balls – yes round things that are so popular in so many different flavours but it is hard to make them look good or is it?

balls 2

 

balls

HoneycombWe have had this honeycomb for a while so decided to get a last few shots before we ate it 🙂

Now we haven’t eaten for at least an hour or so lets set up for dinner outside with fairy lights – this was a dream of Elli’s for the last workshop in August 15 but alas the weather stopped us, but not today it was just perfect! We brought the table & chairs outside & set the table. Then got ready for the fresh oysters, Ellie shucked then quickly in front of us & cracked opened the sparkling wine from Bangor Oyster Shed.

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What an absolutely awesome feast we had potato & hot smoked salmon salad, fennel & pepper berry beef with goats cheese, roast beetroot and hazelnut salad and a marinated shark on an Asian style salad. Check out Ellie’s blog for her photos & recipes!

Day 2: Breakfast & then picnic lunch in a pear orchard, how dreamy!!

I made JJ’s smoothie recipe in the Thermomix – yes I carried the Thermomix on my lap on the way in the car too!! JJ will post her recipe soon for me to share but you get a hint when you look in the bowl!!

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JJ made her delicious baked apples & Ellie made my new favourite breakfast French Toast with Salmon rashers & maple syrup – AMAZING!!

And now it’s time to picnic – a short drive away & we are in a magic place, a local pear orchard.

Picnic

Another delicious scene to shoot, eat & drink 🙂 Feeling so lucky & had such a great time too!

Here is a snapshot of images taken on my iPhone & some behind the scenes shots too!

Endeavour Tea

 

 

 

Thermofest 2016 in Sydney

Thermofest is a reward trip for Thermomix consultants that have been successful (In this case it was July – Nov 2015) I only just made it in to qualify on the last day of November! This year it was also a celebration of Thermomix in Australia’s 15th birthday! What better place to celebrate than Sydney!!

Day 1 Monday 7th March

Everyone arrives from their various states & even some people came from NZ. Our flight from Hobart was delayed so we were the last to arrive at 4.30pm. We were collected at the airport & driven to our Hotel – The Sofitel Sydney Wentworth. We collected our goodie bags & checked into our rooms, with just enough time to get ready for our masquerade ball.

Saying Hi to Grace Mazur – Managing Director of Thermomix in Australia

Surprise – Dani Valent is here too!!

So excited to finally meet my bestie from the Marketing department -Krystle, she was also my personal photographer 🙂 I can’t wait to see the photos she took!

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All our 12 Tassie girls all wore the same mask a red one & we all wore black dresses. We were dropped off & had to walk towards the Opera House, where they had a marquee set up right on the water front in front of the Opera House. We were starving so luckily there was lots of food including my 2 favourites – the prawns & freshly shucked oysters – shucked right in front of you & you could choose if you wanted lemon or tabasco or natural YUM!! The even served Janz – Tasmanian sparkling wine so we were in heaven. I loved meeting new people & catching up with friends I had made on the Emerald Class Trip to Paris in September 2015. We also had entertainment, music & dancing!!

(Thanks to Sam for letting me share some of her photos in this post)

Day 2 – Full day seminar

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We got to find out about some new Thermomix news, including new products like the gorgeous Thermomix aprons we are modeling – available in May for Mother’s Day. There was Thermomix branded Lindt chocolate too! We all got a copy of Dr Igor Tabrizian’s new book Staying Healthy. We had David Koch do a mentoring session & The Futurist, Rose Herceg – so insightful, thought provoking & inspirational!

But my favourite parts were the cooking segments from top Chef Mark Best with Dani Valent who was announcing the launch of her new cooking video site Dani Valent Cooking – I have signed up already but it is due to be launched in May – So exciting!! Mark Best’s orange ice cream with orange sherbet recipe will be on the recipe community soon.

Donato Toce from Gelato Messina did a presentation & cooking demo for us too, it’s great to see how passionate he is about creating the best quality & everything made from scratch, we all got to try one of his creations too – So awesome!! I love hearing how chefs use the Thermomix & being inspired to try new things. Gelato Messina also run cooking classes using the Thermomix – I would so love to go to one of those.

Then there were awards & recognition, so many high achievers in the room & they certainly deserved to be thanked for all their hard work & effort.

Harbour Dinner Cruise – Nautical theme, I instantly thought Pirate because I love pirates & Johnny Depp (I was born on his birthday!) And I think because everyone was dressed up we had even more fun with some crazy dance moves coming out!! Belinda even did the splits!!

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Day 3: We had a free day due to having to cancel a breakfast event, so after 3 of us missing the Manly ferry we decided to go to Watsons Bay for a relaxing lunch. Another Ferry ride out to the Star Casino to sample some Gelato Messina, and stop into Zumbo’s.

Sam, Arwen & Rebecca we found our letters!!

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Then it was the Gala Dinner!! Some ladies had spent all day getting their hair & make up done!!

It started with a laser show, there was a photo booth but every time we got close to the start of the line we had to go back in for more presentations & awards. When we finally got to go into the booth – they were having technical difficulties so we had to take our own photo!! We had a yummy 3 course sit down dinner but due to the lighting you couldn’t get any good food pictures! The top awards for all of Australia were presented – congrats to everyone’s massive achievements! Then it was time for one last night of dancing, we had Frankie J Holden & Kate Ceberano to entertain us & then our awesome DJ & singer from the cruise again.

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What a fantastic Thermofest, so great to meet so many inspiring consultants, group leaders, managers & special guests, to reconnect with friends & have a great time. I’m so grateful to have been on board for this Thermofest. Thank you Thermomix in Australia for organising this awesome event! I wonder where the next Thermofest will be??

 

 

 

 

 

 

The all amazingly awesome Thermomix!!

Kitchen 3Yes I love the Thermomix!! Yes I have 3 (no I don’t need 3) Yes they have names!! And they have eyes!! This is my kitchen, I don’t have a built in cooktop, just a single plug in one – It will be the kitchen of the future 🙂

Yes I am a Therrmomix consultant (have been for over 4 years now)

So why do I love the Thermomix?!

It’s a moveable kitchen.

You can make so many things from scratch so quickly & easily. So of course the food has amazing flavour!!

It gets used multiple times every day.

Yes I love cooking but it suits people who love to cook or people that want to spend less time in the kitchen and people who are time poor & want dinner in a flash.

My favourite functions are milling whole spices; you heat them up first in the Thermomix & then mill them. It’s perfect for curries & dips. I always mill cinnamon sticks too. I love how it cooks & stirs for you while you do something else. I love the kneading function & the steaming function. I even love the latest feature for the model 5 – the guided recipes, which is perfect for those times when you can’t be bothered thinking!! (Admit it we all have times like that?!)

I’m not selling them to make money, I may have called myself the crazy Thermomix lady because it is a passion & I truly believe every household should have one! (we can sell a Thermomix to anyone in Australia – so watch out!) I have seen so many people change the way they cook & eat. People that have never cooked that are now cooking with a Thermomix. People using more fresh ingredients, trying new recipes, I’ve seen people falling in love with their Thermomix! Sometimes I am even lucky enough to be a part of someone’s joy at getting a Thermomix as a surprise for a birthday or wedding gift. I have even seen people win a Thermomix from a raffle! There are lots of Chefs that use them in restaurants & cafes all over the world too!

(This post is not quite finished & will be updated with even more amazing Thermolove soon!!)

MODEL5 bush backdrop