Thermomixer,  didn't get to Provenance this time.  Anthony was a natural with the cooking class,  but the Dessert he cooked was too complicated for the time he had and the equipment in the tent.  He cooked "Chocolate pasta filled with marsala poached chestnuts, quince, caramelized nuts, white chocolate and coconut sauce".  Think the lady on the 'sauce' stall is interested in a TMX..  DH carries a photo of mine on his phone and he showed it to her.  She was very interested and said she could claim it on her tax. He also told her to contact ILB .  

I would attend a cooking class,  (not too basic) on anything ,  that is TMX or any of the above suggestions.  I find that I usually learn something.  Went to a cooking class at the Nut Festival in NE Vic at the weekend,  given by Anthony Simone,  and although the end result of the dish he cooked was not successful,  I did learn some incidental points on making pasta and also on white chocolate and coconut sauce. 

Maddy,  Iv'e made 2 lots now,  from Thermomixer's recipe.  Both a nice mid pink colour.  The quinces don't have to be fully ripe,  that is can still have quite a bit of green on them.   Mine isn't as pink as that in Thermomixer's photo,  but very nice all the same.   I like your idea of tipping into moulds.

Caroline,  glad you are getting back to 'normal'.

Not cooking anything today,  we are at the Nut Festival,  in NE Victoria.  No wise cracks about who is nus,  thank you.

Yes versaceyoyo,  have a go it is great fun,  even if you make a mistake,  you will learn what to ho next time.   I started off with recipes that I had made many times,  so that I knew what to expect in the final outcome.  The Pepper sauce sounds like a good place to start.

Same as Chelsea,   however I did grind some Celtic salt with Nori and it was fine.   Think it may have been the acid and salt that did the damage.  I wont be making any more dishwashing liquid.

Yummmmmmm  MJ,  sounds like food for visitors.