Chef Teacher Cat Clarke

19/08/2026

https://catclarke.com.au/index.php/blog/more-than-just-a-kitchen
Perfect weather today to finish off some blogs 💚👌🏽🌱☘️🤗

Providing a fun, accessible and a real learning resource for people of all ages. Going back to basics and giving access to cooking techniques, seasonal produce ideas, hints and tricks for every kitchen. Food is the best medicine, cooking provides confidence, resilience and creativity. It has the pow...

13/08/2026

Warracknabeal & surrounding food producers and businesses — I’d love to hear from you! 🌱

We have an amazing luncheon coming up plus As we get ready to reopen, I’m looking for more local suppliers and would love the opportunity to showcase your produce and products on our menus.
Grow it, make it, bake it, preserve it — if it’s local, I’d love to know about it.

And yes, I will absolutely pay for your product — I’m not looking for donations! 😂

Send me a message or tag a local producer or business I should know about. 💚
Big food love

12/08/2026

☘️💚Starting Sunday 30 August, followed by a special Father’s Day lunch on Sunday 6 September.

More details and menus to come, but bookings are now open.

📞 To book, call or text 0428 138 856

And… we’re looking for some casual staff to join the team! If you’re keen to come and work with us, send me a message. 👌🏽

Looking forward to getting back into the kitchen and filling some bellies again. 💚 there will be some dishes highlighted from the travels 🇮🇪🏴󠁧󠁢󠁷󠁬󠁳󠁿

06/08/2026

05/08/2026

Tune in to ABC Radio before 10am this morning! Nick and I will be chatting all things Irish and Welsh food. Hope you can join us! ☘️🏴󠁧󠁢󠁷󠁬󠁳󠁿💚

29/07/2026

29/07/2026

A proper taste of Wales. 🏴󠁧󠁢󠁷󠁬󠁳󠁿

My Welsh family aren’t into seafood at all, so I was flying solo on this one. 😂

I finally got to try cockles and laverbread. I genuinely thought laverbread was going to be bread… turns out it’s definitely not!

Both were bloody delicious. More of Wales (and the food) to come.

25/07/2026

Little cooking fun in Dublin yesterday.
I’ll have to post the video in a different post. Big food love superstars 💚
Alix made a beautiful Rhubarb & Strawberry Crumble, while I couldn’t resist making a Prosecco Zabaglione with macerated strawberries. Two very different desserts, both celebrating the same beautiful ingredient.

Happy cooking! ❤️

🍓 Alix’s Rhubarb & Strawberry Crumble

Fruit
• 500g rhubarb, cut into 1cm pieces
• 250g strawberries, hulled
• 2 tbsp sugar
• 1½ tbsp plain flour
• 1 tbsp water

Crumble
• 170g plain flour
• 110g butter
• Pinch salt
• 55g sugar
• 30g chopped walnuts (optional)

Method
Mix the fruit ingredients and place in a baking dish. Rub the butter into the flour and salt until crumbly, stir through the sugar and walnuts, then scatter over the fruit. Bake at 200°C for 30 minutes, until golden and bubbling.

⸻

🥂 Prosecco Zabaglione with Macerated Strawberries

Zabaglione
• 4 egg yolks
• 60g caster sugar
• 80ml Prosecco

Whisk together over gently simmering water for 8–10 minutes, until thick, pale and fluffy.

Strawberries
Slice 500g strawberries and toss with 1–2 tbsp caster sugar. Add a squeeze of lemon juice and fresh mint if you like, then leave for 20–30 minutes.

To serve
Layer the strawberries over sponge, butter cake, shortbread or your favourite biscuit, then spoon over the warm zabaglione. Finish with mint or lemon zest if desired.

21/07/2026

Check out one of the menus that were showcased on the titanic 🤗☘️👌🏽

16/07/2026

So lucky, and so thankful. Thank you so much to the Anair crew/team for being amazing and so welcoming. In such a short time, it was such an experience with so many cool moments. I’ll have to do another blog. 😂 The food… on another level.☘️💚