Delight your senses with the best of Tasmanian produce, sourced locally and served to you in the comfort of your accommodation.
Samira Parker is a nutritionist and caterer based at Retreat, Tasmania. With a degree in health science and a personal journey that underscores her commitment to nutrition and well-being, Samira offers a unique culinary experience in and around Retreat, Tasmania. Her approach combines scientific knowledge with a passion for natural healing through food, emphasizing the importance of both mental and physical health in her cooking. Samira's services, which include catering, nutrition coaching, and cooking lessons and workshops, are not just about eating well, but also about enjoying the process and embracing a sustainable lifestyle.
All dietary requirements can be catered for – just ask.
Minimum 7 days’ notice required for bookings. Short notice orders dependent on availability.
FOR DELIVERY
Providore hamper for 2 $120 Extra serves $40pp.
A gourmet selection of local cheese, charcuterie and produce, waiting for you upon arrival or after a day of exploring, or delivered while you relax and enjoy the view.
Breakfast Box for 2 $120 Extra serves $40pp.
Everything you need to cook up a decadent breakfast or brunch. Includes local, free-range, artisan bacon and/or sausage, eggs, seasonal produce, local sourdough, and condiments.
Paddock to plate BBQ for 2 $120 Extra serves $40pp.
A mix of locally sourced free-range meats and vegetables expertly prepared and ready to throw on the grill. Includes salad, local sourdough, and condiments.
Heat and eat dinner for 2 $120 Extra serves $40pp.
If you want a private night in without cooking, but still want to sample the fine local produce, you can arrange to have a heat and eat meal ready to go in your accommodation fridge.
Lasagne – local beef, cream, cheese and garden-fresh vegetables and herbs combined into a superb lasagne. Salad, local sourdough, and dessert included. Vegetarian and low carb variations available.
Slow cooked pork and slaw – roasted, smoked and slow cooked free-range FORK it FARM pork, in apple, sage and onion gravy, served with garden fresh slaw, local sourdough and dessert.
PRIVATE CHEF SERVICE
Feel like being pampered?
Whether you’d like a romantic dinner for two or a dinner party for ten, each course will be a celebration of local produce, prepared to perfection. You’ll enjoy culinary experiences that not only tantalize the taste buds but also showcase the unique flavours and ingredients of the region.
Choose any 2 starters, 2 mains and
2 desserts for 2 - 10pp. $185pp.
MENU
Starters
Providore cheese and charcuterie board for 2 - 10 people
A section of local cheeses and charcuterie.
Lamb and/or Eggplant Cutlets
Choose lamb or eggplant cutlets, or a combination, in a lemon and herb crumb, served with a yoghurt dipping sauce.
Tasmanian scallops
Fresh scallops with buttered sage, wrapped in Fork it Farm Prosciutto and seared.
Pear and blue cheese salad
Fresh garden salad with pear and blue cheese, finished with toasted almonds and vinaigrette.
Mains
Tasmanian truffle fondue for 2 – 10 people
This decadent cheesy feast is perfect for a Winter’s night in. Crafted by my Swiss husband, this fondue is based on a traditional Swiss recipe but uses Tasmanian Heidi cheeses and truffles, and is served with artisan sourdough from Bangor, and potatoes and pickles. *Fondue must be selected for entire group.
Stacked and Loaded Veg
Sauteed seasonal vegetables and haloumi stacked and loaded with fresh turmeric, parsley and black pepper cream sauce.
The Wurst
Primal Pastures Bratwurst with mustard cream sauce, warmed house made sauerkraut and sauteed onion and capsicum salad.
Fork it Farm
Fork it Farm Free range pork loin chop, oak smoked and slow roasted with onion, garlic and bay, under a cranberry and macadamia crumble.
Reef and beef
Tasmanian grass-fed beef scotch fillet topped with seared scallops and garlic and dill cream sauce.
Wicked Chicken
Free range chicken mignon with Tasmanian Wicked Cheese Camembert, wrapped and baked in Fork it Farm prosciutto.
All mains, except fondue, served with pepperberry and bay buttered vegetables or seasonal garden salad.
Desserts
Baileys Tiramisu
Layers of espresso and Baileys Irish Cream dipped savoiardi biscuits, creamy mascarpone and Baileys filling and shredded chocolate create this decadent after-dinner pick-me-up.
Avocado chocolate mousse
A silky-smooth chocolate dream, as nutritious as it is delicious. Served with fresh cream and berry compote.
Marzipan, apple and pear tart
Fresh and sweet, marzipan and apple are lightly spiced and layered in a light and fluffy puff pastry nest.