That’s Plumtastic!

That’s Plumtastic!

It’s that time of year, fruit feasting season! The farmers markets and backyard orchards are laden with fruit and Tassievores are spoilt for choice with an abundance of tasty fresh fruits to eat and cook with. Here are some Plum-tastic recipes to help inspire you with your plum picking and fruit feasting if like me you have an overabundance of plums from you backyard orchard and gardens. Many thanks to Tassievores below who suggested the recipes on the Tassievore Facebook page – keep the suggestions coming!


  •  We love plum jam, plum crumble or just plain old eating them fresh from the tree, Kerry
  • Jam or plum sauce and if you can;t be bothered doing it now… freeze them for a later date whe you have timee!! Also I just made a pie and it worked well (along the same lines as an apple one) ENJOY, Jane
  • My Mum knows a recipe for an awesome sour plum cake/tart thingie. Sublime cake type base with plums cut in half insides facing up pushed down a bit in the base and some other secret bit., Louise
  •  Spicy plum sauce for pork. Worcestershire sauce. I have also tasted some great plum wine, but never made it myself. For the pork sauce, just add brown sugar and stacks of chilli, ginger, kafir lime and garlic. Freeze the sauce in batches to use in winter. Dylan
  • Clafouti with plums! Christina
  • I’m making this recipe now Amelie’s Famous Plum Cake (Kouign Amann Lili
  • Bottle them and eat them all year with muesli for breakfast, Sally

I hope you enjoy the suggestions and please post if you have any more for the rest of the Tassievores to share.


Celebrating Tassievore Style

Wow, it’s been a busy few weeks!  With Christmas, New Years and my birthday all within 10 days, I have been pressed to develop a series of decadent and delicious Tassievore treats to celebrate the season.

Christmas Eve saw us tucking into an Adzuki and Mushroom Loaf, garden salad and Parsnip Bravas.  Amazing Kanel Bulla (Cinnamon Rolls) were baked for Christmas Morning Brunch at a friends house.  Oh my goodness…who needs sugar when you can make these so delicious with honey and hazelnuts!

veggie loaf

Adzuki and Mushroom Loaf – doesn’t look that pretty, but it was yummy and fit the vegetarian, gluten free, dairy free, Tassievore requirements

kanel bulla

Oh my goodness, these were good! butter, flour, milk, cinnamon, hazelnuts, honey and yeast (basically).

A selection of truly decadent cheeses, apricot paste and two types of tassievore crackers were served up for grazing at my birthday party at Cascade Gardens.  Coupled with a homemade Tassie Cream – modelled on Bailey’s Irish Cream…it was pretty special!

Tassie cheddar, wheat thins, apricot and citrus paste and homemade Tassie Whiskey Cream.

Tassie cheddar, wheat thins, apricot and citrus paste and homemade Tassie Whiskey Cream.

Basically, I combined cocoa (judged a spice in this context :-)); honey; cream; cinnamon; cream and a raw egg with some of the Lark Distillery Whiskey Liqueur.  It was pretty delicious!

Now I must confess, I was planning to make my own Tassievore birthday cake, but then my friend offered to make one for me.  She asked, “do you want me to try to make it all Tasmanian?”  And guess, what I said!  “No, make it as decadent as possible, please.”  Bad Tassievore!  But wow, it was a pretty amazing rich, chocolatey extravaganza and I really enjoyed it, but realised that it didn’t take very much of it to satisfy me after 2 months now of having much less sugar and chocolate than my previous life involved.

I did get a chance to try out my idea for a Tassievore Birthday Cake though, when my colleagues persuaded me to bring a cake into work for my birthday.  I was a bit skeptical about the virtues of honey sweetened cake, but I must say that I definitely hit on a winner!  Margaret even said that it was the best cake that she has tried in years!  So below is my recipe for Birthday Bliss Cake.  Enjoy!

Birthday Bliss Cakebday bliss cake

  • 200g Butter
  • 200g honey
  • 3 eggs
  • 100ml cream
  • 200g Ground Hazelnuts (I used about ¼ roasted and ¾ raw)
  • 125g flour
  • 1tsp baking powder
  • Fresh apricots and cherries, pitted

Preheat oven to 180 degrees.  Butter cake tin. Arrange fruit on bottom of tin. Combine butter and honey, stir in eggs (1 at a time). Add cream and stir. Add hazelnut meal, baking powder and flour and mix to combine. Pour mixture over fruit. Bake for approximately 1 hour.  Cover with foil if top is getting to brown. Enjoy!

This is why I live here…

This blog is not about food, it’s about people. It’s about the “Tassie” part of being a Tassievore, and why I live where I live. But it begins with a cheesecake.  

The beautiful berry cheesecake was waiting on my doorstep when I arrived home last night, along with a handwritten note from a new neighbour. I was so surprised and excited that I immediately called my boyfriend to brag about it. Then I panicked. I didn’t know what the appropriate gesture of thanks was – it was like I’d stumbled into some sort of sacred ritual, a kind of suburban Australian equivalent of a Japanese Tea Ceremony. I did what seemed to be the only logical thing, and dashed to the kitchen to make a batch of honey spice biscuits (recipe below) and popped over to return the favour.

Having lived most of my life in one of the largest cities in Australia, I’ve always felt that “being neighbourly” is a rare and prized gift. I was fortunate to grow up in a neighbourly sort of place, but it was certainly an exception to the general rule of City Anonymity. A friend of mine in Melbourne frequently visits the supermarket in his pyjamas because he is absolutely certain he will never bump into anyone he knows. In contrast, I rarely get to my letterbox without a wave and a friendly shout from across the street. 

In Tasmania, acting neighbourly seems to be standard, and the locals don’t always realise just how special that is. The cheesecake wasn’t the first Random Act of Neighbourliness that I’ve experienced since being here, in fact it wasn’t even the first this week. But every time it happens I feel a little wave of gratitude and I promise never to take it for granted.

I moved to Tasmania for pragmatic reasons, but I have stayed for emotive ones. There’s something special about those Random Acts of Neighbourliness that turn a suburb into a community, and this is why I live here.

This weekend, go and get neighbourly. Head out to the farmers market and say g’day to the people who grow your dinner. Drop over to an old friend’s house for a cuppa and a catch up. Or maybe make a batch of honey spice biscuits and go introduce yourself to your neighbours… It’s the Tasmanian thing to do.


Neighbourly Honey Spice Biscuits (makes enough to share with friends)

½ cup sugar (challenge: if anyone can substitute or reduce sugar further let me know and I’ll update the recipe!)

1 cup Tamanian honey

2 free range eggs

2 tablespoons of local olive oil

3 cups plain flour (Callington mill)

1 ½ teaspoons of baking soda

½ teaspoon salt

1 teaspoon each of allspice, cinnamon, cloves and ground ginger

  1. In a large bowl, beat honey, sugar, eggs and oil.
  2. Combine all the dry ingredients, and gradually add to the honey mixture, mix well
  3. Pop into the fridge for 2 hours to cool (or the freezer for 20 minutes if you’re in a rush)
  4. Heat oven to 180 degrees
  5. Roll dough into small balls (around 1 inch) and place on baking tray about 2 inches apart.
  6. Bake for 8-10 minutes until golden.

The Challenge Begins….what fun!!


So, we launched the Tassievore Eat Local Challenge at the Sustainable Living Festival last weekend.  As the Festival Director, I was completely buggered afterward and the first meal or two are a bit of a blur…I think toasted cheese and eggs featured prominently.  But, then I got to have a couple of days off…recovery!  This gave me time to cook up a Tassievore storm…Roasted beet, carmelised onion, kate, lemon zest, fetta and walnut pizza; artichoke pesto; muesli;  garlic aioli; honey oat bickies and “ranch” dressing were among my first Tassievore makings.  I was keen to make a few things that can just sit in the fridge and be used to liven up bread, cheese and eggs, which I think may be my new staples as a vegetarian Tassievore.  Excitingly the Artichoke Pesto I could virtually make from my garden. I’ll try to remember to include the recipe below as well as the Honey Oat Bickies…as a sugar addict, sweet treats will be my biggest challenge, I reckon.  BUT my most exciting Tassievore meal, which I really want to share is…..

Tandoori Cauliflower and Mint Chutney with Naan Bread

I’m a bit of a luddite, and with my job being pretty computer based, I tend to not be very online savvy.  I have however been introduced to the My New Roots Blog, by my friend, Sophie.  It is great and definately good for those wanting to eat healthy, seasonal food. Sarah, who writes the blog, is a nutritionist and gives heaps of interesting info about the nutritional benefits of various foods and I have found many an inspiration on this site. The tandoori cauliflower peaked my interest some time ago, but it wasnt’ until last night that I finally tried it out.  The only questionable ingredient is the fresh ginger that I used in the marinade, but surely that is a spice/flavouring…which I am allowing myself!

I am feeling a bit over typing, so will just put in the link to the recipe here…yummm! Happy cooking and eating, Lissa

Naan Bread


  • 2 ¼ tsp active dry yeast
  • ¾ cup plain yogurt
  • ¼ cup butter
  • 1 ½ tsp salt
  • 1 ¼ cup wholemeal flour
  • 3 cups sifted flour


  1. Activate yeast with ¼ cup warm water..leave 10 mins until foamy
  2. Combine ¾ cup hot water, yogurt, butter and salt in bowl, then stir in the yeast and flour ( a bit at a time) until you can turn it out and knead the dough
  3. Knead until smooth, but still slightly tacky.9
  4. Put dough into oiled bowl, cover with tea towel and leave until double in bulk about 1 hour)
  5. Divide into 8-10 balls and let rest 10 minutes
  6. Flatten balls to 12cm thick (rolling pin or hands)
  7. Bake on heated stone or tray @ 210 degrees for 12-15minutes

Honey Oat Bickies


  • 150g butter
  • 150g honey
  • 1/2c wholemeal flour
  • 1/2tsp baking powder
  • 250g oats


  1. Melt butter and stir in honey
  2. Add rest of the ingredients and mix
  3. Spoon onto baking tray, flattening slightly
  4. Bake @ 180 degrees for 8-10minutes.

Tassievore Fruit Cake

At the risk of sounding like someone with a food related anxiety disorder (a human Tassievore fruitcake) I now must admit that the idea of replacing sugar with honey for the duration of the challenge (at least when at home) made me a little nervous. I do actually like honey, but it does assert its influence somewhat over other flavours and ingredients, and I figured that it being runny rather than dry would make my baking efforts even more likely to fail.
Anyway, for those of you smart enough to notice the past tense in the paragraph above, the recipe detailed below has helped to reduce my fear of honey in baked goods, probably because it doesn’t use much, and made me excited about other Tassievore discoveries to come.
The cake in the photo is filled with winter pears but there is no reason why summer fruits wouldn’t work (cherries, berries, peaches! Yum!).

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