Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more

Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: Ingredients 1 batch no-knead pizza dough (click for recipe) For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes): 30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company) 45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from… Read more

Beef-wrapped Asparagus with Teriyaki Sauce

Source: Recipe by Connie Veneracion Ingredients About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef) 2 tablespoons rice flour (corn starch will do too) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light soy sauce ½ teaspoon grated ginger… Read more

Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: Recipe by Delia Smith, from Delia’s Frugal Food Ingredients 454g pork sausages (Langdale Farm, Mount Gnomon Farm) 1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard) Butter (Tasmanian… Read more

Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour. Source: Recipe from Superlegumes: Eat Your Way to Great Health by… Read more

Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch. Source: Ingredients Toasted ciabatta (Apiece, Manubread) Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company) Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) Hot smoked salmon (41° South Tasmania) Poached… Read more

gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source:, Feast Magazine, Issue 14, p75 Recipe by Susilowati Primo Ingredients 1.5kg lamb shoulder, bone in, cut into 4 cm pieces (Braefield Prime Lamb, Mount Gnomon Farm, Rumdoodle Farm) 2 tablespoons vegetable oil 2 cardamom pods 3 cloves 1 cinnamon quill 5cm-piece galangal, grated 2 lemongrass stalks, bruised (Brocklands, Laos Fresh Farm) 3 kaffir… Read more

Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies) 1.5kg lamb leg, bone… Read more

Pecorino, Thyme and Garlic Sourdough Crumb

A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish. Source: Recipe by Donna Hay from Donna Hay: Basics To Brilliance Ingredients 300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough) 1 cup (80g) finely grated pecorino (Southern Sky Cheese Company) 1 teaspoon… Read more

Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: Ingredients 1.5 pounds pork tenderloin (Langdale Farm, Mount Gnomon Farm) 2 Bosc pears (2 cups once diced) (Lees Orchard, Windara Orchard) 2 medium shallots (1 cup once sliced) (Laos Fresh Farm, Steve’s Vegies) 1 tablespoon salted butter (Tasmanian Butter Co.) 1/2 teaspoon salt (Tasman Sea Salt) 1/4 teaspoon black pepper 2 cups white… Read more

Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… Read more

Roast Vegetable Bubble and Squeak

This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner. Source: Ingredients 600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm) 185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)… Read more

Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: Ingredients 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 1 cup fresh peas, or frozen and defrosted (or other seasonal vegetables of your choice) ½ cup of cooked and prepped fava beans, you could use frozen defrosted… Read more