Fresh Pasta

Tongola Pea Pasta (recipe used broad beans I had to use asparagus)

Apple Pie – (recipe was with blackberries but I had to use blueberries)

Creamy Potato Salad (my recipe from the Tasmanian Pantry cook book)

Moroccan Inspired Goats Kebabs (I used lamb instead) recipe also includes Ras al Hanout & served with Tzatziki (I made Ellie’s recipe for that too)

Homemade Baked Beans

Scallops Wrapped in Bacon with Spicy Tomato Sauce

Banana Bread

Garlic Buttered Scallops on Fillet Steak with Hollandaise

Fermented Seeded Mustard

Dill & Feta Omelette (steamed in the varoma)

Smoked Salmon Pizza with Capers Red Onion & Sour Cream (I used Weston Farm’s peony capers)

Tuna Carpaccio

Fermented Honey Garlic

Peppered Tuna Steak

Pickled Octopus with Greek Salad

Slow Braised Lamb Shanks in Bruny Island Pinot Noir

Italian Pantry Meatballs

Sautéed crickets with toasted pine nuts and goats cheese

Slow Cooked Duck ( I did mine in the oven instead of the slow cooker)

Salmon Rashers with French Toast & Maple Syrup

Normandy Pork in Spreyton Fresh Cider with Apples, Celery & Walnuts

My Rhubarb Clafoutis recipe from the Tasmanian Pantry Cookbook

Kiss Biscuits

Red Miso Huon Salmon (using ingredients I had already)

One Pot Salmon (single serve)

Pink Eye Potato & Salmon Salad

Honey & Garlic Braised Bangor Farm Lamb Shanks

Lemon Tart

Caper Tart with Smoked Salmon & Red Onion Jam

Grilled Wallaby with a Roasted Beetroot, Roast Garlic & Goat’s Cheese Tart

Rhubarb & Custard Tart

Roast Tomato & Roast Garlic Soup

Crispy Baked Chicken Drumsticks

Panko Crumbed Abalone

Seared Doo Town Wallaby With Beetroot Puree, Goats Cheese, & Spiced Balsamic Reduction

Beef, Mushroom & Red Wine (Pie) I served the filling with sweet potato mash YUM!!

Summer Berry Pudding

Salt & Szechuan peppered Squid with Lemon Aioli

Lavender, Salmon Gravlax

Venison Carpaccio

Crispy Pepper Berry Tassal Salmon with Ashbolt Sparkling Elderflower

Buttermilk Blinis with Lavender Salmon Gravlax

Thai Venison Salad

Barbecued Octopus with Pea, Cabbage & Feta Salad

Black Forrest Trifle – My own recipe from the Tasmanian Pantry Cookbook