Sally Wise Cooking School Molesworth

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Molesworth, TAS
Sally Wise Cooking School Molesworth

This page talks about fun in the kitchen, making the most of seasonal produce. Recipe sheets, samples and an embroidered apron are included in the price.

Sally Wise Cooking School in Tasmania’s Derwent Valley provides a unique food experience. Classes with cookbook author and regular ABC guest Sally Wise feature the freshest of Tasmania’s exquisite seasonal produce with classes on preserving in all its guises, along with specialty classes on baking with yeast goods, sweet treats and slow cooking. Special interest classes include Convict and Colonia

l Cookery and catering to food allergies and sensitivities. In the Sally Wise Cooking School experience, participants will enjoy a hand-on experience with seasonal fruits, vegetables and edible flowers and are able to taste the products throughout the session, as well as enjoying a generous morning tea. Signed copies of Sally’s books will be available for purchase, along with jars of preserves made from local seasonal produce. Dates and times for classes as well as costs can be viewed on Sally’s website www.sallywise.com.au/cookingclasses

Special interest, personalised or individual classes can be held at other times by arrangement. The Sally Wise Cooking School is located in Molesworth just a 30 minute drive from the centre of Hobart (26 kilometres/16 miles)

11/04/2026

My most favourite bread tins of all time and a perfect day for baking. Love this cold weather and rain.

There's something very reassuring about the tanks overflowing.

Did some baking with a friend in the cooking school space, which was fun.

Yesterday another friend brought me some of her (magnificent) garden's harvest - tomatoes, capsicums of all shapes, colours and sizes and a huge bagful of the best basil I've ever seen.

I have watched her chop and roast various vegetables such as these, then she makes a puree to add to savoury dishes and/or to freeze.

Her chopping is much neater than mine by far, but I think it should still work.

I made the basil into pesto to freeze, although it was intended for the roasted vegetable puree.

However I instead used the last of the straggly, scrappy basil from my garden.

There's now a queue of baking dishes waiting their turn in the Gourmet cooker's oven.

A bonus from all this is that the chickens will love the offcuts and seeds from the capsicum.

How lucky we are here in the Derwent Valley and beyond to have such an abundance and wonderful friends who share their produce.

07/04/2026

I've had so many requests for the marshmallow recipe, and/or snowballs that I have decided to put it all up in a post, rather then send individually to everyone.

Incidentally, you can halve the recipe if you like. This recipe as it stands makes quite a few - about 2 to 3 dozen. I've never found the larger quantity to be a problem, they always get eaten.

Anyway, here it is:

MARSHMALLOW

500g sugar
25g powdered gelatine
1 cup cold water
1 cup hot water

Method

Place all ingredients in a saucepan in order given. Bring to boil, stirring, and then boil over medium heat for 20 minutes (the mixture should not boil too hard).

Cool but do not allow to set. Whip until thick and use as desired (snowballs, marshmallow bars etc.)

Hint

To flavour or colour – fold through jam to taste at end of marshmallow’s beating time.

TO MAKE SNOWBALLS

When beating the marshmallow or sooner, fill baking trays (e.g. Baking dishes such as you would use to roast a chook) with plain flour and make deep indents with a large egg or similar. The indents should be at least half the size of the egg.

When marshmallow is thick spoon into the holes and leave to set.

Meanwhile make the coating by mixing together about half a cup of drinking chocolate with hot water to make a thin icing consistency. Leave to cool.

When the marshmallows are set, roll in the icing and then toss in desiccated coconut.

03/04/2026

Let's face it, gardening can sometimes have its disappointments.

A case in point here is passionfruit. There was a healthy vine here when we arrived more than 12 years ago, but it produced no fruit.

I was given an excellent, promising Nelly Kelly plant by a friend a couple of years ago. It obviously didn't like it here and soon died, despite my best efforts in petting and pampering of it.

This year a plant grew unbidden. Its vine grew enthusiastically and flowered prolifically. I counted the budding fruit every day, anticipating a large harvest.

And then ... the fruit turned out to be orange skinned with the flesh inside tasteless. WHAT a disappointment!

The story does have a happier ending though. The wonderful things about preservers and more successful gardeners is that they share their excess precious produce.

This was the case a couple of days ago when a friend gifted me some beautiful passionfruit.

What a treat! I used some to flavour the marshmallow for snowballs. The flavour was exquisite! (In the photo of them, some were flavoured with mulberry.)

Today I made a small batch of passionfruit curd and froze the remaining pulp in small containers.

Don't know about anyone else but I think passionfruit has one of the best flavours known to man.

01/04/2026

With the aroma of hot cross buns floating on the air wherever you go, inspiration was provided for the Custard Club's morning tea today.

My classic fruit bun recipe with a twist - a custard filled version. I made a deep recess in the baked buns with an apple corer and filled it with creamy egg custard and dusted with nutmeg.

Well received by the happy crew of test tasters at morning tea.

There's plenty more left to share with anyone who drops in for a cuppa.

30/03/2026

A little Sunday afternoon baking .

Biscuit barrels were close to empty. An obvious choice and a family and neighbourhood favourite are jam drops.

I love to make a selection of flavours so visitors can experience different flavours of freshly made seasonal jams.

The biscuits on this platter have fillings of lemon or blackcurrant curd and raspberry, greengage, apricot, red plum or blackcurrant jams.

28/03/2026

It seems an age since I put up a post, and I guess it is. If summer was busy on the preserving front, autumn has turned out to be even busier.

There's been baking too, but had no time for photos. Mulberry Mousse Cake was my personal favourite.

A couple of days ago a friend gave me, amongst other beautiful produce, a boxful of elderberries. What a treasure!

This has now been converted to cordial syrup. We also made Mulberry syrup I might add.

Many beautiful organic apples she gave me were stewed for an apple crumble as one of the desserts for visiting grandchildren and their friends this evening.

Now enters a new kid on the block - a steam juicer. I'd wanted one for ages.

So ..... the apple peels and cores went into the fruit basket, plus the strained off elderberries from the cordial syrup making.

It actually worked really well (as indeed it did with extracting the juice from frozen mulberries. From 1.7kg mulberries 1.5 litres was yielded).

Back to the apple peels and leftover elderberry pulp - 1.25 litres of juice extracted, which in turn I made into an apple/elderberry cordial syrup, which is delicious.

This is far better than wasting those previous vitamins.

I often grieve over the strained off blackcurrants or redcurrants from making jelly. Now I will use the steam juicer to extract the juice from that pulp and convert that to syrup or coulis.

Incidentally, all stalks need to be removed from the elderberries before cooking.

Harlow the kitchen cat supervised Robert's undertaking this task of separating stalk from berries with the tines of a fork.

Fun times in the kitchen as always!

11/03/2026

Just as well we picked the hops yesterday, otherwise they would have received a drenching.

This morning a goodly number were made into wet hop beer, and the rest of yesterday's harvest are in the dehydrator for use in beer and bread during the coming months.

I don't know how the rest of the flowers on the vine will fare after the rain but no complaints - this rain is very welcome after it's been so dry here for months.

04/03/2026

Amongst other things, making pickled zucchini slices today.

Hard to keep up with them, the mere 4 plants are producing a huge abundance.

02/03/2026

UPDATE - please see change to the filling ingredients. It should have included some melted butter.

For those who requested the recipe for the banana custard scrolls, here it is:

(Let me know if you need any clarification)

Banana Custard Scrolls

3 cups plain flour
3 teaspoons dried yeast
1 teaspoon salt
1 tablespoon sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
60 butter, melted or 60ml vegetable oil or light olive oil
1 cup mashed banana
½ cup warm milk, approximately
2 eggs, lightly beaten

For the filling

1 medium banana, mashed
1 tablespoon cornflour
½ cup brown sugar, firmly packed
1 teaspoon ground cinnamon
60g melted butter

For the topping

1 cup thick custard (see recipe at end)
½ teaspoon ground cinnamon, approximately

Method

Mix together the flour, yeast, salt, sugar and spices then make a well in the centre and pour into the eggs, butter or oil, mashed banana and enough of the warm milk to make a soft dough (if the dough is still too dry, add a little warm water).

Cover bowl with a tea towel and allow to rise until doubled (about 1 hour).

Turn out onto a lightly floured surface and sprinkle the dough with flour. Pat out to a rectangle about 8mm thick.

To make the filling, mix all ingredients well.

To assemble

Grease a Swiss Roll type tray (20cm x 35cm approximately)
Spread the dough with the filling mixture, then roll up as for a Swiss Roll. Cut into 9 to 12 pieces and place in tray cut side up.

Press an indent into the centre of each scroll, and place into this about 2 to 3 teaspoonfuls of custard. Sprinkle with a little cinnamon.

Allow to rise for 15 minutes, then bake at 190 degrees C (fan forced) for 20 minutes.

For the custard

1 cup milk
3 teaspoons sugar, approximately
1 tablespoon custard powder mixed to a paste with ¼ cup extra milk
1 egg, lightly whisked (optional)

To make the custard, bring the milk to the boil, then add the sugar and whisk in the custard powder, stirring constantly until the mixture thickens.

Remove from heat, stand 5 minutes, and then whisk in the egg, if using. Cover the surface with cling wrap. Leave to cool.

01/03/2026

The hops in our garden are ready! Picked from their vines this morning and then, for optimum flavour, made immediately into a keg of wet hop beer.

This is Robert's domain, not mine, ably assisted by a lovely neighbour.

I will use many of the hops to make a new potato hop yeast plant that in turn makes a truly delicious bread.

Many more will be dehydrated tomorrow, to capture their flavour and extend their shelf life, stored as they will be in airtight jars for use throughout the year.

28/02/2026

The 3 preservers, busy for so many weeks, have literally been pushed to the side to make bench space for the dehydrator.

Inside there are at least 2 kilos of greengages drying, along with some prune plums bottled last year. (These latter were drained, halved de-pipped and patted with paper towel to remove any residual syrup.)

Ir will take a while but the end results are certainly worth it.

Once they are dehydrated, some will be partially dipped in dark chocolate for an extra special treat.

25/02/2026

I never really plan in advance what to bake on Wednesday for the Custard Club's morning tea. I just get up and start down a pathway.

Today I was inspired by two very ripe bananas sitting on the bench. I'd meant to make them into a banana cake yesterday but it just didn't happen.

I had thought about making cinnamon scrolls but why not combine the two concepts? Of course there must be custard.

So ...... new invention . They are banana and custard cinnamon scrolls.

There's at least a tablespoon of egg custard in each of the buns.

Hope they will like this rustic result. .

Address

179 Wyre Forest Road
Molesworth, TAS
7140

Website

http://www.sallywise.com.au/

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