Corina (Sunshine Coast Ginger Festival 2012)
Hi Dominique
Here’s another story for your files from the Sunshine Coast Daily. It was a great Festival and the crowd numbers were really good. Your demonstrations certainly added to the excitement over the three days and thank you for joining us Dominique. We’re looking forward to working with you again!
Kind regards,
Corina (Sunshine Coast Ginger Festival 2012)
Sally and the Liquid Ideas Team
On behalf of Ronni and OzHarvest we want to thank you all for the amazing job you did last night at the CEO CookOff.
It was OzHarvest’s biggest fundraiser ever, thanks to Qantas and the 120 CEOs, and we raised close to $1 million dollars – that means one million meals will now be served to those in need.
We hope to see you again in 2013 unless Ronni ropes you into another event later this year….
Cheers,
Sally and the Liquid Ideas Team
Jenny, Martin, Emily and Samuel Barrett
Hi Dominique
Thank you so much for such a lovely time last Saturday. We all had a great time and have been cooking lots trying out our new talents, some needs a little more work than others! I have even been looking at pasta makers.
Can you please send me in instructions for making the pizza bases and sauce for the topping.
Sorry we had to rush off to the airport, we did not realise that the day would go for that long as we know you are a very busy lady. If we had not had the plane to catch we might have been there a lot longer so just as well!
Thank you once again and just when you have a moment can you send through the recipe
Jenny, Martin, Emily and Samuel Barrett x
Michele Moloney
Dear Dominique
Thank you again for a wonderfully insightful night in Wagga Wagga, I can’t wait to get to Sicily to continue the learning curve.The flavours were fantastic.
As we discussed, my husband and I arrive in Palermo in March, and would be most grateful for whatever suggestions/contacts you have time to share with us. We have 3 nights at the Hotel Letizia booked, after which we intend to simply follow our noses. Our next fixed point is Florence, so who knows where we may end up? Hence any suggestions will be gratefully received.
Looking forward to hearing from you, and being able to show you more of our part of the world when next you can get here, Best wishes,
Michele Moloney
Emma Bergmeier
This was a email sent to Food I am
Hi Tania
I just wanted to let you know how much I enjoyed the cooking school on Monday with Dominique. I felt like I was in my element.
I love food and cooking and I just think you’ve done a great job in starting this sort of thing in Wagga! You’ve done well to coordinate it all. Everything was so organised and ran so smoothly. Thankyou for being so friendly and enthusiastic – it makes a huge difference and I hope you go really well with your business. I can’t wait to choose another class to do later in the year.
I’m glad I bought Dominique’s recipe book. I made the meatballs tonight for dinner. They were simple to make and absolutely delicious. This weekend, I’m planning on making the hazelnut tart we made during the class. I’m just wondering where I can get some amaretti biscuits from?
Kindest Regards
Emma Bergmeier
Tania – Food I Am
Hi Dom
Hope you have recovered and got your recipes written in time. Thank you so much for all your hard work you were awesome. The feedback I have had on your classes has been incredible all due to the lovely way in which you interact with people. I can’t wait to get you back down for some more classes, the opening of the cooking school and will be keeping my eye out for any festival opportunities.
Chat soon
Tania – Food I Am
