Recently I had the absolute pleasure of spending a weekend at Plough Creek Homestead. The four days I spent there came after I sent a text to Deb saying I needed a break from Canberra, almost instantly I received a text back saying “come down and stay at Plough Creek the weekend of 1 and 2 March” “come a couple of days prior to the weekend, you can relax, put your feet up and enjoy a couple of cooking classes while you are here!”
I didn’t hesitate I hadn’t been to Plough Creek and a weekend away was just what I needed for my soul, little did I realise just how much it was needed!
I arrived at Traralgon on the Thursday afternoon, I let Deb know I had arrived and Deb suggested I go to “Treehouse Living” while I waited for her to come and meet me, she was cooking Tez’s dinner and would be with me shortly. What a wonderful little store, I may have purchased some gifts to take back to Canberra.
Deb arrived, we organised what we would do for the afternoon and off I went, following Deb…..”Plough Creek here I come”. I arrived to a haze of smoke from the Morwell mine fire, something I knew would be there but didn’t quite realise how bad it would be. I unpacked my suitcase and was given a quick tour of Plough Creek Homestead and what my sleeping arrangements were for the weekend. “Wow this place is just beautiful”.
I didn’t hesitate I hadn’t been to Plough Creek and a weekend away was just what I needed for my soul, little did I realise just how much it was needed!
I arrived at Traralgon on the Thursday afternoon, I let Deb know I had arrived and Deb suggested I go to “Treehouse Living” while I waited for her to come and meet me, she was cooking Tez’s dinner and would be with me shortly. What a wonderful little store, I may have purchased some gifts to take back to Canberra.
Deb arrived, we organised what we would do for the afternoon and off I went, following Deb…..”Plough Creek here I come”. I arrived to a haze of smoke from the Morwell mine fire, something I knew would be there but didn’t quite realise how bad it would be. I unpacked my suitcase and was given a quick tour of Plough Creek Homestead and what my sleeping arrangements were for the weekend. “Wow this place is just beautiful”.
My place of rest for the weekend.
Deb and I ventured into Morwell, it was a very eerie experience driving along the road and driving through an invisible wall into the smoke haze. It was clear and then it wasn’t. What those residents have had to put up with is incredible and I feel so lucky that I have not had to endure what they have.
We parked in Morwell and Deb said “I am heading in to these shops to grab what I need for the classes, I recommend you go and check out the shoe store just there they have great specials” Deb knows my “problem” with shoes. How could I not? What girl can resist a good shoe sale? And I didn't disappoint, I walked out with three pairs of gorgeous shoes and at a very good price too.
We parked in Morwell and Deb said “I am heading in to these shops to grab what I need for the classes, I recommend you go and check out the shoe store just there they have great specials” Deb knows my “problem” with shoes. How could I not? What girl can resist a good shoe sale? And I didn't disappoint, I walked out with three pairs of gorgeous shoes and at a very good price too.
Pretty in pink
Deb finished the shop and we headed back to Plough Creek via the Ambulance station to say hi to Tez. Deb cooked me a wonderful “throw together” meal and we got down to the task of checking off the shopping list for the classes.
Not bad for a "throw together" meal, I could get used to this
Day two started early with a quick goodbye to Deb as she headed into Melbourne for the day, a cup of tea in bed and a read of my book…..thinking to myself “this weekend is going to be a treat”, how much of a treat I was yet to find out. My tasks for the day were to purchase some goods for the classes in Traralgon and chill out and wait for the chefs to arrive, not too hard at all. Well the waiting become a little worrying as I found out their car broke down just out of Canberra and they had to rearrange their transport options. They did arrive at around 10pm, which may have woken me from a snooze on the lounge (a very long day indeed for them which was really only just the start). I had the pleasure of watching “the boys” prep for their classes the next day. They were both very dedicated and were quite prepared to spend all night prepping for the classes if needed. Thankfully they did manage some sleep.
Seeing the amount of work that goes on behind the scenes getting ready for a class is incredible, from ensuring the recipes are correct for the handouts, to setting up ready for students to arrive. It is hours of prep work that you just don’t get to see under normal circumstances.
First class was Vietnamese with Brad Warton, Brad has been a regular visitor to Plough Creek as guest chef but this was my first ever cooking class and I had no idea what to expect. Sitting back and getting to see what the chefs would normally be doing behind closed doors was an absolute privilege. To see this craft brought to life in front of me was a real eye opener. The idea behind the classes is to show the everyday person that anything is possible in the kitchen and no form of cooking is out of reach. This came across constantly in the class and Brad continually expressed the fact that if you have the right ingredients, prepped ahead of time then the cooking itself is a breeze. I learned to make Vietnamese rice paper rolls with master stock pork belly and dipping sauces, Vietnamese egg drop soup, Vietnamese rare roast beef salad with green papaya and lemongrass chicken and kaffir lime leaf with steamed jasmine rice. My first class was over and I could not wait for the next to start.
Seeing the amount of work that goes on behind the scenes getting ready for a class is incredible, from ensuring the recipes are correct for the handouts, to setting up ready for students to arrive. It is hours of prep work that you just don’t get to see under normal circumstances.
First class was Vietnamese with Brad Warton, Brad has been a regular visitor to Plough Creek as guest chef but this was my first ever cooking class and I had no idea what to expect. Sitting back and getting to see what the chefs would normally be doing behind closed doors was an absolute privilege. To see this craft brought to life in front of me was a real eye opener. The idea behind the classes is to show the everyday person that anything is possible in the kitchen and no form of cooking is out of reach. This came across constantly in the class and Brad continually expressed the fact that if you have the right ingredients, prepped ahead of time then the cooking itself is a breeze. I learned to make Vietnamese rice paper rolls with master stock pork belly and dipping sauces, Vietnamese egg drop soup, Vietnamese rare roast beef salad with green papaya and lemongrass chicken and kaffir lime leaf with steamed jasmine rice. My first class was over and I could not wait for the next to start.
Brad in action
Prepping for the second class of the day began, this was a private class booked for a birthday, quite a novel way to spend a birthday and it worked well.
The class was conducted by Sean Jarrett a chef with a wealth of experience in Asian cooking. This was Sean's first experience in the Plough Creek kitchen. This class was titled “Asian influences” and showcased some of Sean’s favourite Asian dishes. I did get to sit in the background and watch the class unfold. Sean’s experience and knowledge certainly came across in the class and he was very open to questions which continued to flow throughout the class, at times Sean had to stop cooking to talk or there may have been some mishaps.
The class was conducted by Sean Jarrett a chef with a wealth of experience in Asian cooking. This was Sean's first experience in the Plough Creek kitchen. This class was titled “Asian influences” and showcased some of Sean’s favourite Asian dishes. I did get to sit in the background and watch the class unfold. Sean’s experience and knowledge certainly came across in the class and he was very open to questions which continued to flow throughout the class, at times Sean had to stop cooking to talk or there may have been some mishaps.
Sean with his first class
Classes completed for the day, time for some rest and relaxation but not for Sean and Brad they continued to prep for the next day and whilst doing so they cooked an amazing dinner for Deb, Tez, Boston (Brad’s son) and myself. I felt utterly spoiled. Dinner was followed by some entertainment with Tez on guitar and vocals, and Boston on keyboard. Then Tez and his BOSE surround sound system (inadvertently sharing it with the neighbours, he does love his music), good wine and fantastic company. What a day!
Belting out a Beatles ballad
Day two of classes and this morning it was Sean and Vietnamese tastes, with the same recipes that Brad used the day before. It is amazing how different each chef makes a recipe by putting their own spin on the dish. I got to hear of Sean’s experiences first hand and he kept us enthralled with some wonderful stories of famous chefs he has worked with and the travels he has been on. Once again open to any question and having an answer for all of them. Getting to taste each dish was a treat and I walked away from each class quite full.
 Vietnamese egg drop soup |  My first attempt at a rice paper roll |
The passion that goes into the food is almost indescribable and seeing a chef in the kitchen, outside of their comfort zone in a foreign kitchen and making it all work was one of the greatest pleasures I will not forget in a long time.
The welcoming feel of Plough Creek Homestead and the way the Deb and Tez make you “part of the family” really made my weekend one I will never ever forget. Oh I nearly forgot the welcome I received by Max and Connie (Deb and Tez’s Labrador babies) each morning and every time I walked out the door truly did make it feel like a “home away from home”.
The welcoming feel of Plough Creek Homestead and the way the Deb and Tez make you “part of the family” really made my weekend one I will never ever forget. Oh I nearly forgot the welcome I received by Max and Connie (Deb and Tez’s Labrador babies) each morning and every time I walked out the door truly did make it feel like a “home away from home”.
Plough Creek Homestead
Do yourself a favour and book a class, experience this firsthand for yourself I promise you will not be disappointed.
So thank you Deb, Tez, Max and Connie for making my weekend unforgettable. And thanks to Brad and Sean for opening up my eyes to the delights of Asian cooking. Oh and thanks must go to Boston for the entertainment over the weekend.
So thank you Deb, Tez, Max and Connie for making my weekend unforgettable. And thanks to Brad and Sean for opening up my eyes to the delights of Asian cooking. Oh and thanks must go to Boston for the entertainment over the weekend.
The beautiful big brother Maximillian (Max) and baby sister Constantina (Connie)
I made a promise to myself on my drive back to Canberra that I would not be a stranger to this place and I will be back!
Until next time.
Phoebe
Until next time.
Phoebe
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