Food Photography, Cooking and Local Businesses

Educating people about food is a core value to my business. Why? Because it is important to teach people some of the basic skills such as pasta making, knife sharpening, how to cut vegies more efficiently. These are opportunities to impart a skill some didn’t have before. Hopefully, they then can teach others and the sharing goes on.

Recently I created Bunnyconnellen Olive Grove & Vineyard a new range of high quality images promoting their new labels across their olives, tapenade, oils and wines. For those who haven’t been yet…you must go it is beautiful, it is about 5 minutes outside of Crows Nest. A gorgeous place to host a wedding coupled with a cute BnB and doubly gorgeous little shop which has a track record for me buying something every time I go there. I could honestly show you so many photos of the area..but I want you to go there first hand and experience it for yourself. 

Some of the photos which Foodie Shots created are below

Kat is an absolute delight to work with. Her energy and absolute passion for food is contagious, and her ability to portray a product’s story through her exceptional photography skills has lifted our brand into the next level. Big things are happening for Foodie Shots, what an asset to our food producing region.

Kate Stewart-Moore

Bunnyconnellen Olive Grove and Vineyard

During the course of this project a friend Kim Cahill from Toowoomba & Darling Downs and I mentioned how beautiful it was out on the property and it reminded us of Tuscany in Italy! And BOOM! Toowoomba’s Little bit of Tuscany was born. We played with the idea of running a pasta class out here to incorporate other businesses and bring people out to this gorgeous location. 

We sold out within a few days!

16 beautiful people had booked and now I needed to co ordinate the day. We contacted Steve Simon from Downs Hospitality and Training and also purchased 10kg of organic tomatoes from Spring Lake Farms in the Lockyer. Pasta takes a lot of eggs esp when its for 16 people. So we met up with 9Dorf Farms at the markets and purchased 5 dozen eggs. I really enjoyed being able to support the local businesses throughout this venture.

The day arrived and I was pretty excited.

I absolutely get a kick out of bringing people together. 

People started to turn up and look around the beautiful grounds. Bunnyconnellen’s vegie gardens were overflowing with abundance. Chef Steve had already picked the herbs and chard he wanted to use for the dishes.

Hands on affair with pasta making
We learnt how to make gnocchi and egg pasta. I didnt realise how easy it was to make gnocchi. 

Steve also showed us how to create ravioli and with just a couple of ingredients for the fillings it was delicious when tossed through herbed oil. 

We all then sat down to a delicious serving of spring vegie passata, Bakers Duck Bread and a glass of Bunnyconnellen wines. 

No one went home hungry that was for sure. 

 

Kat puts the fun & life into food as well as being a professional. Kat organised a great day learning how to cook pasta at Bunnyconnellen…Fabulous Food Experience.

Allison MacMillan

Recipes from Steve Simon

300g plain flour sifted 3 times

5 g of salt

3 whole eggs

1 egg yolk

1/2 parmasen cheese

1 tbsp of olive oil

1 tbsp of water

Instructions

Sift the flour and salt and make a bay. Whisk the eggs, egg yolk and oil and water together and pour into the centre of the flour.

Using the fingers mix the flour with the egg mixture, to form a dough. Knead well with both hands, until firm and very smooth and silky to the touch. (about 8-10 min)

Cover with a damp cloth and rest for 45 min in a cool place before using.

1kg unbrished potatoes

2 egg yolks

250g plain flour sifted 3 times

1 pinch of nutmeg

Instructions

Place potatoes in a saucepan with cold water. Bring to the boil and cook in rapidly boiling water until you can put a small knife into a potato and lift it up so that the potato falls off the knife.

Drain the wataer and peel the potatoes immediately. Then place potatoes into a mouille. Grate until all potato has gone through. Add egg yolks, nutmeg, parmasen and salt and pepper.

Place another pot of hot water onto the stove to boil and add salt.

Mix 200g plain flour into the potato mix and quickly knead until flour is combined. Cut into four pieces and roll into a long cylinder using extra flour as dusting. Cut into thumb size pieces and roll into a ball. Then with an inverted fork, roll over and flick off. your thumb will make a dent and the flicking will create that curve against the fork.

Place into salted boiling water and wait until the balls rise to the top (30-60 sec) Remove from boiling water and place into iced water. Ready to use, drain and sprinkle with a small amount of oil.

 

TIPS: Dont over mix. Dont wash the potatoes at all before hand. Infact buy ones with the dirt still on them.

If you would like to know when the next class will be run...send us your details and maybe what you would like to learn as well for future classes.

14 + 2 =