Contact

Contact

Nicole Johnstone

0404 13 77 45

nicole@forrestfoodco.com

forrestfoodco

Inspire and be inspired ❤️
Love and be loved ❤️
C O O K ! !
❤️ Freelance Hospitality Trainer/Chef
❤️ I’m all about the love baby

With restrictions in place, this is a way to safeg

With restrictions in place, this is a way to safeguard and support your business and employees. It is a TOTALLY FREE online course for permanent residents/citizens who work in a NSW hospitality or food retail, and are also a resident of NSW. - There are NO RESTRICTIONS who can do it. Owners, chefs, casuals, cleaners, anyone in the business can do it. They just have to be Australian citizens or residents and reside in NSW. - The aim is to hold an accredited training certificate for infection control to display in your outlet. - It is ticked-off by Safe Work Australia who are hot on to employers that are not meeting their WHS obligations to maintain safe workplaces for employers and customers under COVID19 requirements. Here is the Safe Work Australia website information;

Safe Work Australia.
Provides a central hub of work health and safety (WHS) guidance and tools that Australian workplaces can use to form the basis of their management of health and safety risks posed by COVID-19.

Duty to workers
You must do what you can to ensure the health and safety of your workers. You must eliminate the risk of exposure to COVID-19 if reasonably practicable.
If you are not able to eliminate the risk of exposure to COVID-19, you must minimise that risk, as far as is reasonably practicable.
Duty to maintain the workplace and facilities
You must maintain your workplace to ensure the work environment does not put workers and others at risk of contracting COVID-19.
Duty to provide information, training, instruction and supervision
You must provide your workers with any information or training that is necessary to protect them from the risk of exposure to COVID-19 arising from their work.

https://www.safeworkaustralia.gov.au/covid-19-information-workplaces/industry-information/general-industry-information/duties-under-whs

If this is something you are interested in, please let me know and we can get the ball rolling for you.

This was a couple of weeks ago yet it seems like a

This was a couple of weeks ago yet it seems like a lifetime! Delicious spread at @missmargarita_byronbay with @goodthanksmedia I want to eat yummy food and drink margaritas with you Kitty!! Instead I can try and recreate from home 🤗 if you’re wanting a night off and want me to make some delicious treats or dinner for you, hit me up xx #fuckcovid19

Baked chicken with olives, tomatoes, rosemary, gar

Baked chicken with olives, tomatoes, rosemary, garlic, leek and celery ❤️❤️❤️ fresh parsley added for colour and tastes amaze balls

Working on a new dessert menu. Homemade chocolate

Working on a new dessert menu. Homemade chocolate brownie with peanut butter, Belgium choc ice cream and blueberries ❤️🥰❤️ ok maybe it’s not a new item, just I wanted chocolate and peanut butter

When I’d had Olive, I was in Proserpine Hospital

When I’d had Olive, I was in Proserpine Hospital up north. We were living on Hamilton Island at the time and this was our local hospital. The cafeteria was run by the CWA 🥰
I never wanted to leave!! Everyday was homemade cakes and treats, amazing comforting food all made with local produce and tonnes of love. The Apricot Chicken sticks in my memory, the lady who made it, the apricots were from her farm ❤️ I searched my CWA cookbook for a recipe, the internet and all seemed to have French onion soup packet mix as an ingredient 😬 so, I’ve made my own version.
This one includes miso paste which I love and a way healthier stock flavour than soup mix xxx
2 brown onions sliced,
6 garlic cloves,
1tbsp plain flour
500gm chicken thigh, sliced,
Sprig of thyme,
100gm fresh apricots in quarters,
2 fresh dates
1 tbsp shiro miso paste
500ml water
Salt and pepper
Brown your onions and garlic in a little oil on a low heat till really caramel and sweet.
Add flour and cook out maybe 2 min.
Add chicken and thyme and salt and pepper, coat and cook for 5-7 min
Add rest of ingredients and stir.
I cook this in my pressure cooker for 20min, as I can brown in it also, on the stove is fine maybe 30-40min. Low and slow ❤️

I have been shown a gem by friends ❤️ come and

I have been shown a gem by friends ❤️ come and visit @skeetas_southside this place is amazing!! The most amazing wine list, completely sexual cheese platters, beautiful service and a vibe that is so different to everything else in the shire. Well done, this place is 👌🏻 So happy to be here ❤️❤️❤️

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