I Have Found My New Coffee and Food Utopia

I think I am in food heaven….

Richmond in Tasmania is a quaint little town with a total population of 880, it is 20mins drive from the nearest Coles or Woolies and you could stroll from one end of town to the other in less than 10 minutes but when it comes to good food Richmond offers cuisine to rival any upmarket city restaurant, as we found out when we visited Czegs, a quaint little café in the middle of town, for a bite to eat on a cold wintry afternoon.

Dont be fooled by the quiet exterior Czegs Cafe is buzzing inside.

Despite the quietness of the street outside Czegs café was absolutely buzzing with people inside.    We found a table by the roaring fireplace and sat for a moment staring in wonder at the eclectic collections of silver tea services and fine china cups displayed in the cabinets, around the room.  S immediately spotted the old children’s novels that lined the shelves around the fireplace, and wanted to pick them up and read them immediately.   I would have liked to flick through them myself but fear of the ancient yellowing pages disintegrating into dust between my fingertips was enough to curb that impulse.

After soaking in the ambience it was time to order.  The moment I spotted

There are no words for this seafood chowder from Czegs

the seafood chowder I became blind to the rest of the menu and as soon as it arrived I knew I was not going suffer food envy today.    There are no words in my vocabulary to describe this creamy little bowl of heaven, filled with large chunks of fish, huge prawns, and mussels.

Paul chose the pork belly with the crispiest crackling ever.  When I asked him if he enjoyed it he replied “there is nothing left on my plate is there?”

There is no separate children’s menu but that did not worry our kids with J choosing the croque monsieur, yes I know that is a ham and cheese toasted sandwich but that did not stop him squealing with delight as sumptuous gruyere cheese ran down his chin.  S went with salmon on Turkish bread and did not allow the adult size portion stop her from polishing off everything on her plate.

All this delightful food was washed down with freshly squeezed juices for the kids and the most amazing café latte and cappuccinos we have had in recent memory, I am pretty sure this is going to become my regular morning coffee stop after school drop off.

 

Fresh Tasmanian Produce Pizza Night

Tasmania is a foodie paradise.   There are so many fresh food farmers markets on the weekends it is so easy to find delicious produce recently picked ready to eat.  After shopping at Farm Gate market in Hobart where we picked up some locally made cheese, spinach, and other fruit and veges it seemed appropriate to make something delicious for dinner.  As luck would have it we also have an outdoor wood fired pizza oven on the property so it seemed family pizza night was a no brainer.

The secret to encouraging children to eat is to get them to design their own pizza and they were all so amazingly delicious I decided to share the recipes.

Pizza Base

We started by making the bases using a simple premix packet, and we allowed the bread maker to do all the heavy mixing and kneading, then we placed them into pizza pans and left them for three hours to rise.

Once the bases has risen sufficiently, we precooked them in the oven for 10 minutes at 100 degrees celsius, because in the past we have found the pizza oven cooks the toppings much faster than the bases.  Once cooked slightly I coated mine, J and S pizzas with garlic oil and tomato ( we just used a jar of Bolognese sauce), and from there everyone took responsibility for their own pizza.

Pizza Toppings

Sara’s Smoked Salmon and Brie Delight

  • Fresh spinach leaves spread across the base

    Smoked Salmon and Brie Pizza

  • A generous amount of hand ripped smoked salmon slices.
  • Sliced mushrooms
  • Huge chunks of Coal River Cheese Company brie
  • Half a handful of cheddar cheese scattered over the top

Place in the pizza oven until the brie has melted.  Bite into it and wait for the taste bud party.

 

A ‘Lil Bit of Everything

S was inspired by the half and half pizzas for those who want a bit of everything and cannot make up their mind.

  • 1 handful of cheddar cheese sprinkled over the base

    A Lil bit of everything Pizza

  • ¼ red capsicum diced into tiny pieces
  • Fresh spinach and rocket
  • Thinly sliced mushrooms
  • One piece of smoked salmon roughly ripped and spread over half pizza
  • 1 piece Parma ham ripped and spread over the other half of the pizza

Place in pizza oven until the cheese has melted.

J Random Things Pizza

J was inspired by his appetite and lack of interest in green vegetables.

A handful of grated cheddar cheese spread where ever

Smoked salmon ripped and spread leaving quarter of the pizza exposed

Two slices of mushroom to place in the empty corner where there is no cheese or salmon.

Place in pizza oven until the cheese has melted.

 Pauls No Cheese Option

Paul’s creation was inspired by the notion that if you avoid cheese you can eat as much ice cream and chocolate as you want without any health problems. His base was covered with barbecue sauce and topped with

  • Fresh spinach and rocket

    Pauls No Cheese Option

  • 3 slices of Parma ham
  • Red onion

Cook until it looks ready.

As a family choose a movie on Netflix and enjoy your pizza in front of the TV.  Follow it up with white chocolate bark from The Sensory in Richmond Tasmania.