In the meantime, I am very excited to let you know about two workshops I'm running here at my home in the Huon Valley. Next March, the delightful Vanessa “The Hungry Chook” Miles, will join me to teach two very special Tasmanian workshops sharing, learning, cooking and eating.
Middle March is the
best time of year in Tasmania, the weather’s warm, harvest is at its peak, and
it’s the perfect time to be outside cooking and eating.
We’ve put together two workshops over one weekend to make
the most of this special time of year.
On Saturday it will be a seasonal long table lunch in the
garden, inspired by our Italian travels. And on Sunday we’ll haul out the
preserving pans for a day of bottling and jam making. Most of the
ingredients will be sourced from the garden, or friends’ farms in the Huon
Valley, such as beautiful free-range eggs, Bruny Island Cheese and Little Grove
Olive Oil, and if not from the valley then from the Island where possible.
LATE SUMMER GARDEN LUNCH (Italian Inspired)
Saturday 17 March 10am - 3:30pm - $275
A day of harvesting cooking and eating at my farmhouse cottage in the beautiful Huon Valley. The day will start with coffee
and cake before a stroll through the kitchen garden where we’ll harvest produce
for the day such as tomatoes, potatoes, herbs, zucchini, scarlet runner beans,
and fragrant basil.
Then we’ll return to the kitchen to create a menu inspired
by our time in Italy. We’ll make Vanessa’s amazing silky pasta, a creamy
ricotta using local milk, an Italian inspired fish and vegetable dish, and to
finish, peaches with amaretti roasted in the wood fire oven.
We’ll be cooking both in the kitchen and outside in the wood
oven ‘al forno’!
The day will end outside in the garden with a long table
lunch that you helped prepare.
The class includes recipes, morning tea and a three course
lunch with wine. Both workshops will be limited to an intimate group of eight
guests.
PRESERVING THE LATE SUMMER HARVEST
Sunday 18 March 10am – 3:30pm - $275
March is peak preserving season in Tasmania, so we’re
sharing a few of our favourite recipes for preserving the late summer bounty.
In this full-day workshop we will introduce you to the fundamental techniques
and skills of home preserving, including selecting fruit, sugar, pectin, acid
and the equipment you need to pot up and seal those fruity preserves. We’ll use
Huon Valley grown fruit to prepare and make our own jam, and forage for some
flavourings growing wild in the garden - think apple mint, rose geranium and
lemon thyme. You’ll learn the secret of a delicious, long keeping tomato sauce
‘salsa pronta’, for your pasta and we’ll bottle late summer peaches from a
nearby orchard using the Fowlers Vacola method. We’ll also do a special cordial
syrup for winter.
After all that hard work we’ll enjoy a light lunch in the
garden, before finishing off the bottling so you can go home with a few treats
for your autumn pantry.
The class includes recipes, morning tea, a light lunch and
preserves to take home.
The fine print
Due to logistics we are unable to issue refunds, however we
are happy for you to send someone in your place. Please advise us of any
dietary requirements at time of booking. Menu may vary due to the nature of
seasonal produce.
This sounds delightful! I should probably start saving my pennies! :D
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