Based on recipe by Matthew Evans from Feast magazine.

Try using red, black or daikon radishes in this salad, or a combination of all three.

Ingredients

160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens)
5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm, Steve’s Vegies)
2 apples, peeled, cut into wedges (Lees Orchard, Windara Orchard)
½ lemon juiced
Apple cider vinegar (Lost Pippin, Spreyton Cider Co)
1 tablespoon walnut oil (Walnuts @ Howth)
1 teaspoon olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove, Wattle Hill Olives)
½ cup lovage, young celery leaves or flat-leaf parsley (Laos Fresh Farm, Old School Farm, Steve’s Vegies, Thirlstane Gardens)

Instructions

Toss salad leaves gently with radishes and apples. Mix lemon juice and vinegar with the oils and season with salt and pepper. Pour over salad and toss to coat. Add herb leaves just before serving.

Serves 4

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


Ingredients

1 cup pomegranate seeds

1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard)
5 figs, cut into quarters
1 bottle chilled Prosecco
1 cup brandy
2 cups pomegranate juice
Ice

Instructions

In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled Prosecco.

Serve cold.

Serves 6

autumn-sangria2-e1456878079189-300x300

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


AVO PUMPKIN SALAD
Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday.

Source: www.avocado.org.au

Ingredients

500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies)
Salt & pepper to taste
2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)
100g baby spinach leaves (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
1 avocado, peeled, seeded, coarsely chopped (Avoland Avocados)
1 tablespoon balsamic vinegar

Instructions

Preheat oven to 200°C.

Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, turning occasionally, for 20 minutes or until golden brown and tender. Remove from oven.

Place spinach and avocado in a large bowl. Add the pumpkin and drizzle with vinegar and remaining oil. Gently toss to combine. Serve immediately.

Serves 4

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices.

Source: www.spiceroots.com

 

Ingredients

For Borani:
2 medium eggplants (Tamar Valley Hydroponics)
2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them)
2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes)
1/2 teaspoon cayenne
½ teaspoon coriander powder
¼ teaspoon turmeric
Oil for frying (you can also bake the eggplants)
1 teaspoon chopped garlic (Tasmanian Natural Garlic & Tomatoes)
½ teaspoon dried mint
Fresh mint for garnish (Laos Fresh Farm, Old School Farm, Steve’s Vegies)

For the Yoghurt sauce:
1 cup yoghurt (Southern Sky Cheese Company)
1 teaspoon finely grated garlic (Tasmanian Natural Garlic & Tomatoes)
2 tablespoons dried mint

 

Instructions

Make the Yoghurt sauce:
Mix all ingredients and refrigerate.

Make the Borani Banjan:
Cut the eggplants into ½ inch slices.
Sprinkle slices liberally with salt and leave them to ooze the water and then pat them dry. I usually skip this step if my eggplants are fresh from the farm.
To bake – Brush slices with some olive oil and arrange on cookie sheets. Broil until lightly browned. About 3 minutes each side.
Alternately – heat oil in a skillet and pan fry the eggplants a few at a time.
In either of the methods do not cook the eggplants completely. They should be slightly firm in the middle.
Once the eggplants are done, remove them from the pan and begin to cook the tomatoes in the same pan.
Put the 2 teaspoons oil in the pan and add in garlic, saute and then add tomatoes.
Cook until they become mushy then add in the turmeric, coriander and cayenne. Stir to combine and cook until the spices are well mixed in. Remove from the pan and keep aside.
Now arrange half of the eggplants (in the same pan) to cover the surface of the pan.
Arrange the cooked tomatoes on top. Repeat with another layer of eggplant and the remaining tomatoes.
Add 1/4 cup water and cover with a tight lid.
Cook on low medium heat for about 20 minutes and check for doneness. You are looking for a soft texture but not a mush.

How to Serve: Spread some of the yoghurt sauce onto the bottom of a serving dish.
Top with the eggplant stacks, lifting each stack carefully. Top with the remainder of the yoghurt.
Sprinkle the dried mint on top. Garnish with fresh mint leaves. Serve immediately, with naan.

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


zucchini-feta-mint-recipe-e1452649034329
This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers.

Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au

Ingredients

4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)
For brushing: olive oil (Coronea Grove Olives, Mt Direction Olives)
¼ cup (loosely packed) each dill sprigs and coarsely torn flat-leaf parsley (Laos Fresh Farm, Old School Farm, Thirlstane Gardens, Steve’s Vegies)
2 tablespoons basil cress (or use young basil from Plants Direct Tasmania, Thirlstane Gardens)
50ml extra-virgin olive oil (Coronea Grove Olives, Mt Direction Olives)
30ml lemon juice, or to taste (Old School Farm)

Candied feta:
50g Greek feta, coarsely crumbled (Southern Sky Cheese Company)
10g pure icing sugar, sieved

Candied garlic:
70g caster sugar
2 garlic cloves, thinly sliced on a mandolin (Seven Springs Farm, Tasmanian Natural Garlic and Tomatoes)

Instructions

1. For candied feta, preheat oven to 80C or lowest setting. Combine ingredients in a bowl, toss to coat, spread on an oven tray lined with baking paper and bake until dried (1½-2 hours), then cool completely.

2. For candied garlic, stir sugar and 30ml water in a small saucepan over medium-high heat, bring to the boil, then set aside to cool. Meanwhile, blanch garlic in a saucepan of boiling water 10 times, changing water each time, then drain. Add to sugar syrup, stir to coat, drain and place on an oven tray lined with baking paper. Bake until dried and crisp (1-1¼ hours), then set aside.

3. Preheat a char-grill pan over high heat. Brush zucchini lightly with olive oil and char-grill, turning once, until tender and golden (2-3 minutes each side), then cool to room temperature. Transfer to a bowl, add herbs, extra-virgin olive oil, lemon juice, candied feta and candied garlic, season to taste, toss to combine and serve.

Serves 8

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down.

Source: Home Made Winter by Yvette van Boven yvettevanboven.com

Ingredients
3 lb stew beef, cut into 1 inch cubes (Real Beef)
1 (750ml) bottle Cote du Rhone (alternatively use a bottle of red wine from Gryphonwood Vineyards or from one of the Tamar Valley Wine Route producers)
Salt and freshly ground black pepper
3 sprigs fresh thyme (Old School Farm, Thirlstane Gardens)
2 bay leaves (Thirlstane Gardens)
3 carrots, peeled and cut into 1/2 inch slices (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
1 orange, washed well and cut into 8 wedges
1 large onion, peeled and cut into rings (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)
2 cloves garlic, peeled and sliced (Tasmanian Natural Garlic & Tomatoes)
Olive oil (Coronea Grove Olives, Mt Direction Olives)
1 small can of tomato paste
100g pitted black olives (Mt Direction Olives)

Instructions
1. Season meat with salt and pepper on all sides. Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic. Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
2. Heat some olive oil over medium heat in a large stockpot. Remove the meat from the marinade and brown the pieces in the oil on all sides. Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil. Boil for 5 minutes, skimming any foam from the surface. Lower the heat to a simmer, stir in the tomato paste, and add 1 litre of water. Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
3. 15 minutes before the stew is ready, add the pitted olives. Let cook for 15 minutes on medium heat without the lid to thicken the stew.
4. Serve over mashed potatoes, rice, or pasta.

Serves 4

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli.

Source: therecipecritic.com

This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of the best corn recipes you will eat!

Ingredients
4 ears corn (Elphin Grove Farm, Mooreville Gardens)
½ cup mayonnaise
1½ cups sour cream
¼ cup freshly chopped cilantro (coriander) (Laos Fresh Farm, Steve’s Vegies, Tamar Valley Hydroponics)
1 cup freshly grated Parmesan (alternatively use a hard cheese such as Pecorino from Southern Sky Cheese Company)
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish

Instructions
Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.

In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.

Serves 4

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


Source: www.simplyrecipes.com

One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible.

Ingredients

1 (8-ounce, 225g) round of brie (Southern Sky Cheese Company)
1/4 cup toasted hazelnuts (skins removed), lightly chopped (Hazelbrae Hazelnuts, Tasmanian Natural Garlic & Tomatoes)
1/2 cup (120 ml) sherry vinegar or apple cider vinegar (Lost Pippin)
5 tablespoons honey (Honey Tasmania)
Pinch of salt
1 small sprig rosemary (Brocklands, Old School Farm, Seven Springs Farm)

Instructions

Make the sauce: Place the vinegar, honey, salt, and 5 or 6 needles from the rosemary sprig into a small saucepan. Stir to combine. Heat on medium high heat until simmering. Then lower the heat to low and simmer until the mixture starts to darken in colour and the consistency thickens to a thin syrup, about 5 to 10 minutes. (Note if you find that you have over-reduced the sauce, resulting in hard candy not syrup, you can add water to it and heat it again.)
Remove from heat and stir in the hazelnuts.

Bake the brie: While the sauce is simmering, start on the brie. Preheat the oven to 350°F (175°C). Use a serrated knife to slice off the very top of the brie round, exposing the cheese on one side. Place on a parchment paper or baking sheet (cut side up). Bake until just soft and bubbly, about 15 minutes. (Jiggle the pan to see if the cheese has melted all the way through.)

Drizzle the brie with sauce: Remove the brie from the oven and let it cool for a minute or two. Use a metal spatula (or two) to carefully transfer it to a serving dish. Drizzle the honey vinegar hazelnut sauce over the brie. Garnish with the sprig of rosemary.

Serve with sliced tart apples (from Lees Orchard or Windara Orchard).

Serves 6

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


hot smoked salmon egg salad recipe

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly

Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option.

Ingredients

80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm)
Olive-oil cooking spray (or olive oil from Coronea Grove Olives, Mt Direction Olives)
1 egg (Mooreville Gardens, Mt Roland Free Range Eggs)
30g mesclun (salad greens) (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
¼ small red onion (25g), sliced thinly (Laos Fresh Farm, Old School Farm, Steve’s Vegies)
1 baby beetroot (beet) (25g), peeled, sliced thinly (Mooreville Gardens, Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
1 tablespoon lemon juice (Old School Farm)
50g hot smoked salmon, flaked (41 Degrees South Tasmania)
2 teaspoons pepitas


Instructions

Preheat oven to 220°C.

Place pumpkin on a baking-paper-lined tray; spray pumpkin with oil. Bake for 25 minutes or until golden and tender. Cool slightly.

Meanwhile, place egg in a small saucepan of cold water; bring to the boil, boil for 2 minutes. Remove egg from the water with a slotted spoon; when cool enough to handle, shell egg. Cut egg in half.

Combine mesclun, onion, beetroot and juice in a small bowl. Serve salad topped with pumpkin, salmon and egg; sprinkle with pepitas, season to taste.

Serves 1

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


slow roast hogget
The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further through aging whilst maintaining tenderness. The below recipe is an ideal way to cook your hogget with the celeriac purée and green sauce complementing the dish perfectly.

Source: groweatgather.co.uk
Recipe by Tom Hunt

Ingredients

For the slow roast hogget:
1.5kg half shoulder hogget or lamb (Rumdoodle Farm)
1 sprig rosemary (Old School Farm, Seven Springs Farm)
2 cloves garlic, peeled, cut into shards (Tasmanian Natural Garlic & Tomatoes)

For the celeriac purée:
1 celeriac, peeled (about 800g) make into crisps (Elphin Grove Farm, Old School Farm, Seven Springs Farm)
1 potato, peeled (about 150g) (Erinvale Farm Potatoes, Mooreville Gardens)
1 litre whole milk
1 large clove garlic shards (Tasmanian Natural Garlic & Tomatoes)

For the green sauce:
25g sprigs of parsley, stalks finely, leaves roughly chopped (Laos Fresh Farm, Steve’s Vegies, Tamar Valley Hydroponics)
10g mint, stalks finely, leaves roughly chopped (Laos Fresh Farm, Old School Farm, Steve’s Vegies)
1 clove garlic, finely chopped (Tasmanian Natural Garlic & Tomatoes)
100ml olive oil (Coronea Grove Olives, Mt Direction Olives)
Juice one lemon

Instructions

For the slow roast hogget:
To slow roast the hogget – preheat the oven to 150C.
Stud the hogget shoulder with shards of garlic and sprigs of rosemary. Wrap in greaseproof creating a parcel. Place in an oven-proof dish with a lid and put in the oven for 3.5 to 4 hours until it falls off the bone. Leave until it’s cool enough to handle then tear the meat off the bone keeping all the juicy bits and skin.

For the celeriac purée:
Cut the celeriac and potatoes into 2cm cubes. Place in a saucepan with the garlic and cover with the milk. Season, place a lid on top and bring to a simmer. Keep the heat low and cook for about 30 minutes until the celeriac is soft to the bite. Strain keeping the milk. Put in a blender adding some of the milk if needed. Blend to a smooth purée adding more milk if necessary.

For the green sauce:
Mix together in a pestle and mortar.

To serve:
Sear 80g meat on the plancha, season. Warm small ladle of celeriac purée. Serve on small metal plate. Pool of celeriac purée, pile hot meat, dressed with green sauce.

Serves 5-6

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more


What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer.

Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game Meats are all perfect accompaniments to a baguette or loaf of sourdough from Apiece, Manubread or Sandy’s Sourdough. Enjoy with heirloom tomatoes, or a tasty jelly or relish from Tasmanian Natural Garlic and Tomatoes. Prepare a salad with tomatoes, cucumber and capsicum from Tamar Valley Hydroponics, with fresh basil and salad greens from Thirlstane Gardens.
For some picnic basket nibbles, try some dips and crackers from Trio of Dips, a wedge of cheddar or brie from Southern Sky Cheese Company and table olives from Wattle Hill Olives. Pack all these delights alongside a bottle of cool climate Tasmanian wine from Beautiful Isle Wines, Gryphonwood Vineyards or Humbug Reach Vineyard, cider or perry from Lost Pippin, Frank’s Cider or Spreyton Cider Co, a refreshing ale from Seven Sheds, or kombucha from Avocado Moon or the Three Fermented Queens.

Finish your long relaxing picnic with a cleansing fruit salad made using mixed berries from Sheffield Berry Gardens, Stonesthrow or Westerway Raspberry Farm, cherries from Ferniehurst, Richmond Cherries, Somercotes or Taylors Cherries and apricots from Penna Valley Farm.

For more picnic ideas and inspiration, visit: www.designmom.com

Screenshot 2016-03-23 12.45.12

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three. Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm,… Read more


autumn-sangria2-e1456878079189-300x300

Autumn Sangria with Apples, Pomegranate and Figs

Ingredients 1 cup pomegranate seeds 1 large apple, cut into thin wedges (Lees Orchard, Windara Orchard) 5 figs, cut into quarters 1 bottle chilled Prosecco 1 cup brandy 2 cups pomegranate juice Ice Instructions In a large pitcher filled half way with ice, add the fruit and the top with the juice, brandy and the chilled… Read more


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: www.avocado.org.au Ingredients 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) Salt & pepper to taste 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)… Read more


borani banjan ©SpiceRoots

Borani Banjan – Layered Afghan Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   Ingredients For Borani: 2 medium eggplants (Tamar Valley Hydroponics) 2 teaspoons oil for cooking (more for brushing the eggplants if you are baking them) 2 large tomatoes, diced (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne… Read more


zucchini-feta-mint-recipe-e1452649034329

Char-grilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a riesling or sparkling wine from one of Harvest Launceston’s wine producers. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more


Daube Provencale

Daube Provençale (Beef Stew with Red Wine)

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down. Source: Home Made Winter by Yvette van Boven yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more


grilledmexicanstreetcorn

Grilled Mexican Street Corn

Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli. Source: therecipecritic.com This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of… Read more


honey-hazelnut-baked-brie-Simply-Recipes

Honey Hazelnut Baked Brie

Source: www.simplyrecipes.com One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. Ingredients 1 (8-ounce, 225g) round of brie (Southern… Read more


Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au Recipe by The Australian Women’s Weekly Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option. Ingredients 80g pumpkin, chopped coarsely (Mooreville Gardens, Old School Farm, Seven Springs Farm) Olive-oil cooking spray (or olive oil from Coronea… Read more


Slow Roast Hogget with Celeriac Purée & Green Sauce

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further… Read more


picnic-basket-packed-2

Summer picnic inspiration

What essentials do you think every picnic should have? We’ve selected some of our favourite goodies that you can pick up from the Harvest Launceston Community Farmers’ Market during summer. Hot smoked salmon fillets and rillettes from 41 Degrees South Tasmania, sliced ham from Mount Gnomon Farm, and smoked wallaby and salami from Lenah Game… Read more