PROFILE
Cynthia Osborne is a dream chef for Eagles Nest Retreat. Staying at the Nest is a special experience for you and Cynthia's meals truly are like having a restaurant at home.
Let Cynthia bring fresh Tasmanian farm produce to your table. Enjoy a hearty three-course feast of fresh, country style food in a friendly and cosy atmosphere.
As a passionate gardener, many of the ingredients Cynthia uses come from her organic, family farm, just down the hill from the 'Nest'. Apples and berries in the desserts, potatoes and pumpkins to be roasted, and lettuces, tomatoes and carrots for the salads. There are many others too, depending on season. Cynthia also uses fresh herbs to give her meals that special flavour.
Cynthia's 3 children are her inspiration to living a healthy lifestyle and growing and cooking fresh organic food, 'straight from the garden to the plate.'
'I love the challenge of dealing with the harvest glut. What to do with so many zucchinis, or what else can I do with apples?
'I'm always looking for new flavours in rare and unusual fruit and vegetables. I also enjoy growing old-fashioned varieties',she says.
HISTORY
My mum taught me how to cook quite young. I was making the evening meal for my family of 5 one night a week by the time I was 10 years of age. A lot of the recipes I use today are old family favourites.
Cynthia has worked in restaurants for fifteen years. From Hi-Falls Farm in northern Queensland, where the restaurant was surrounded by unusual tropical fruit trees
To the Highlander Restaurant in Sheffield where she worked for six years under the instruction of good friend Michelle Hudson who is renowned for her excellent desserts, particularly her scones.
Cynthia's time catering at a function centre in Latrobe taught her the intricacies of hospitality service on a large scale, while catering for special occasions. It takes experience in such an environment to know how to make the most of your limited time, and how to serve hot tasty food to a hundred people as fast as possible.
At Yvette's in Sheffield, Cynthia prepares most of the food for the 'Nest'. The rest is prepared in the 'Nest' kitchen. The owner, Hussein Tas, a chef instructor and evaluator at the Drysdale School of Cooking, has shared with Cynthia his passion and ideas about cooking, during their time working together at Yvette's.
Her extensive experience in restaurants and kitchens, guaranties she can deliver quality meals.
CONCLUSION
'I want to showcase the quality of local produce. Most of the food I use is Tasmanian. The less travel the better for freshness, the environment, and our local economy.
'I wouldn't want to live anywhere else. I love my lifestyle here on my little farm and get so much joy from my children and garden. The icing on the cake is a job I really enjoy,' Cynthia boasts.
Cynthia with the Honourable Peter Underwood AC ,
Governor of Tasmania .
Cynthia's Menu
Entrees
Garlic and Herb Bread
Warm, Crusty bread with homegrown garlic and herbs $6.50
Pumpkin Soup
Thick, roasted pumpkin soup, served with herb bread $9.50
Creamy Mushroom Soup
Made with localgrown button mushrooms, served with herb bread $9.50
Warm Chicken Salad
Fresh Mediterranean style garden salad, topped with warm chicken pieces and a warm homemade dressing $12.50
Main courses
Spinach and ricotta cannelloni
Fresh pasta sheets filled with a spinach and ricotta cheese centre, smothered in rich tomato and herb sauce, topped with a creamy white sauce, served with a roast vegetable salad. $23
Fresh Ocean Trout
Pan-fried with lemon juice, served with fresh salad and
mixed vegie wedgies $23
Tassie Steak
Local beef (250gm) scotch fillet, pan-fried, served with native pepper sauce,
And salad and homemade chips or baked seasonal vegetables $26
Chicken Breast with Mushroom Sauce
Free range chicken breast stuffed with fresh herbs and garlic, topped with a creamy mushroom sauce. Served with spicy risotto or baked vegetables and lemony broccoli $25
Roast Lamb Dinner
Roll of local lamb stuffed and coated with home grown herbs
Served with roast potatoes and pumpkin, seasonal vegetables,
homemade mint sauce, and gravy $22.00
Desserts
Apple and Berry Crumble
My gardens harvest of apples, raspberries, blueberries and strawberries, topped with a sweet oat crumble and locally gathered walnuts, served with thick cream $10.50
Poached Pears
Tasmanian pears poached in a sweet syrup spiced with cinnamon, cloves and citrus rind $10.50
Chocolate Pudding
Smothered in rich chocolate sauce
Mini Pavlova
Crispy outside, with a marshmallow centre, topped with thick cream, fruit and homemade berry sauce $10.50
Golden Apple Cake
Baked with our famous Tassie apples, served with custard and fruit $10.50
Cheese & Fruit Platter
Sample our local cheeses, with fresh fruit and savoury biscuits
Serves 2 $35
I am happy to cater for special diets,
including gluten free, vegan and allergies.
$10 surcharge applies
CALL OUT fee: $30
To order:
PHONE Des Brown: (03) 6491 1511
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