Daisy Chains and Picnics

This tasty whipped cream can be used to add a decadent touch to desserts, hot chocolate, pancakes or a dip for fruit. Ingredients 240 g Cold thick cream 170 g  Marshmallow fluff 1/2 Tsp Vanilla essence Method 1.  Whip cream on high until soft peaks appear (not completely thickened) 2. Add marshmallow fluff and essence, continue whipping until soft and fluffy. The cream will not thicken like normal whipping cream. Get dipping and enjoy!

Ingredients 4 Basa fillets ( or other white fish ) Zest from 1 lime 2 Tbsp fresh lime juice 1 Tbsp coconut oil 1 Tbsp desiccated coconut 1 1/4 Tbsp runny honey 1/4 cup plain flour 1/4 cup coconut flour 1/4 Tsp salt 1/4 pepper 1 garlic clove, crushed Method 1.  Mix together lime juice, zest, coconut, honey, coconut oil, salt, pepper and garlic in a bowl. 2.  Place Basa fillets in a large zip lock bag, pour in the marinade mixture, squeeze out the air and seal the bag, coat the fish with the marinade by gently turning the sealed bag a couple of times. Lay flat on a plate and refrigerate for at least one hour. 3. Mix together plain flour and coconut flour in a shallow dish, season with salt and pepper. Heat coconut oil in a pan over a medium heat until rippling, meanwhile coat the marinaded fish lightly on both sides with the flour mixture, cook the fish for 3 - 5 minutes on each side taking care not to move the fish while it cooks, this ...

Ingredients 2 medium quince, peeled & chopped 2 cooking apples, peeled & chopped 20 g sugar 25 g butter  1/2 Tsp ground cinnamon 50 ml water Crumble ingredients 180 g plain flour 50 g oats 115 g butter 100 g light brown sugar 1/4 Tsp ground cinnamon Method 1.  Preheat oven to 180° C 2.   In a medium saucepan heat butter until melted, add quinces, apples, sugar, cinnamon and water, cook over a med/low heat for 15-20 minutes until soft, stirring occasionally. Transfer to an ovenproof dish. 3.   For crumble topping, put flour in a large bowl, rub in butter until it becomes a crumbly texture, mix in sugar and cinnamon. Spread topping over fruit and smooth down. Bake for 25-30 minutes until golden. Serve warm with custard or cream

Ingredients 550 g Dutch cream potatoes or other floury potato 450 g smoked cod 1 spring onion, finely chopped 1 egg yolk 1 whole egg, beaten 150 ml milk Method 1.  Place fish in a large pan and pour over the milk. Cover and bring to the boil, then simmer for 4 minutes. Take off heat and leave to stand, covered for approximately 7-8 minutes. This gently cooks the fish. While fish is cooking, peel and roughly chop the potatoes. Place in a pan of salted water and bring to the boil. Cook until fork tender, not broken up. 2.  Lift fish out of liquid with a slotted spoon and put on a tray or plate to cool. Drain potatoes and put back into pan on low heat to dry them out, approx 30-40 seconds, move them around so they don't stick, allow to cool slightly 4. Place potatoes in a large bowl and mash, add spring onion, season with salt and pepper, mix to combine. Remove any skin from fish and discard, flake fish using your fingers so you can feel for any ...

Friday 1st April 2016 saw the opening of the first Hobart Twilight Market at Macquarie Point, and what a great time was had by all. The turnout was fantastic, with over 50 stallholders showcasing a wide variety of Tasmanian eats, drinks and artisans, along with live music and entertainment from local talent. Bustling with locals and tourists alike, the evening was a huge success. Enjoying the late afternoon sun with friends. D elicious Korean food from Seoul Street.   Wood fired pizza. Amazing local talent. Devils Brewery based in Southern Tasmania are a boutique Gypsy Brewing company, every Devils Brewery beer is 'Limited release". 'Hand crafted Beer with soul!' A piece of Tassie. "Chocolate products" are hand-made in Tasmania, using quality Tasmanian ingredients.  Enjoy a wide selection of tasty treats from Cake and Cater .  Last Rites Brewing co. is a Hobart based craft brewery focusing ...