Tasmanian Seafood

 

Tasmanian Seafood

Tasmanian east coast calamari stuffed with squid ink rice, salsa verde and tomato salsa.

Kiss A Fish is no longer running cooking classes. After 25 years of teaching, the business will now concentrate on food consulting and promoting Tasmanian seafood.

Samphire collected at the beach

Rock Samphire gathered at Bay of Fires beaches

 

Kiss A Fish will be available for curating food events and consulting on recipe and menu development for restaurants, food production businesses and organisations. Projects featuring Tasmanian produce will be a speciality and priority.

 

Pin boning the salmon

Pin boning the salmon

Vanilla cured salmon

Vanilla cured salmon

 

 

 

 

 

 

 

 

Some comments from former students.

COMMENTS

“Hi Roz, thanks for a great experience thoroughly enjoyed by us all. Thought we’d send you a few thoughts on our day.

On arrival at Kiss A Fish at 10.00 am we were welcomed with a coffee and immediately felt at home. Our initial task was a first for us all, shucking oysters which, along with an apple cider vinaigrette was the start of wonderful day. Each new recipe was an adventure in itself. The Thai Fishcakes were a favourite while others loved the sardines and the mussels were just fabulous. Half way through the day we went off with Roz to forage, down at the seashore for sea asparagus (samphire), purslane, (good for salads) and sea spinach. Back to the table and the cleaning and gutting of the sardines stretched us all a bit, but using the wood fired oven was intriguing. Finally, we prepared a lovely whole Blue Eye which then went into said oven. The day really started out as a surprise for our husbands and they loved it, both the cooking and the feasting. A great day!”
Meg, Darcy, Pat and John, Queensland.

“In a stunning setting looking out on the spectacular beauty of Binalong Bay with its flaming red lichen-kissed rocks and crystal clear aquamarine waters, we were treated to a wonderful day in the Kiss a Fish Cookery School. We prepared half a dozen dishes using fresh local seafood and the irresistible and tantalising flavours of Thailand and Morocco. The Kiss a Fish facilities are excellent complete with an impressive built-in wood fired oven. Under Roz’s expert tutelage, each dish was prepared in a covered outdoor kitchen and eaten on a sweeping deck overlooking picturesque Skeleton Bay. Roz is a natural teacher who made our experience both informative and enjoyable. Thank you so much for memorable cooking experience”. Sue and Mark, Launceston.

“Thanks for a great day, I enjoyed learning some new techniques that didn’t seem quite as hard or daunting as I had imagined and loved the taste and special flavours you created for us.” Wendy L.  Port Stephens NSW.

“Thank you SO for the most fabulous day of cooking and adventures. What a wonderful group of diverse and incredible people you had, and I learned so many different things! You are amazing!” Louise K. Falmouth, Tasmania.

“You will have even forgotten who I am because I have been very remise in not having messaged you before to thank you for all your hospitality at your successful cooking school that I attended with Wendy and other friends.
I treasure your recipes and I hope that in the not too near distant future I will get the opportunity to test out your recipes. Need to have a dinner party.” Josephine W. Corlette, NSW.

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KissAFish.Environment and Energy Policy

 

Director Roz MacAllan

Australia 0418433667

International +61 (0) 418433667

SKYPE tastetravelroz

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