Brigid Treloar prepares king prawns during one of her cooking demonstrations at the Coffs Ex-Services Club on Saturday.
Brigid Treloar prepares king prawns during one of her cooking demonstrations at the Coffs Ex-Services Club on Saturday.

Everybody must eat



BRIGID Treloar has successfully operated on the addage that 'everybody has got to eat'.

So it comes as no surprise the nationally-renowned cooking consultant and author was a hit at the Coffs Ex-Services Club on Saturday, when she hosted seafood cookery demonstrations and a dinner and wine extravaganza.

Ms Treloar is one of three educators at the Sydney Seafood School and is also a familiar face on NBN's Today Extra cooking segment.

She is also a regular on ABC Radio's Off The Eaten Track series, when food is also at the top of the agenda.

And as if that wasn't enough, Ms Treloar has just finished writing her eighth cookbook.

She was thrilled to be asked to Coffs Harbour to demonstrate and discuss all things seafood.

"I hope the people who attended have gone away remembering that seafood cookery is practical and thinking to themselves 'I can do that'," Ms Treloar said.

"It looks harder than what it actually is. While the focus was on seafood, I told people that the methods can be easily adapted to chicken and beef."

Two cooking demonstrations each drew 25 food-lovers who got to sample mouth-watering dishes such as red curry scallops with mango and mint salsa, wrapped barbecued fish fillets with salsa verde, chargrilled baby octopus, barbecued prawns with herb marinade, thai squid salad and barbecued whole fish.

The 30 dinner guests that night were treated to entrees of red curried scallops with mango and mint salsa and thai squad salad, and for the main, certified Angus beef strip loin roasted medium, with a pesto salad and tomato polenta roulade. Wine helped wash it down, naturally.



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