Recipes



Warm Celeriac, Carrot and Corn Salad

Posted by on Mar 23, 2015 in Recipes | 0 comments

Warm Celeriac, Carrot and Corn Salad

This really simple salad is great for cooler nights. The crunchiness of the corn is offset by the creamy celeriac. Celeriac & Carrots; cut into cubes and roasted with garlic, onions and paprika  for about 20 minutes on a moderate, preheated oven. (Mooreville Gardens, Elphin Grove, Steve’s Vegies, Laos Fresh Farm, Tas Natural Garlic & Tomatoes, Mount Arthur Garlic) Corn bbq or grill for 4 minutes with cumin and coriander.(Mooreville Gardens, Elphin Grove) Cut corn from stalk and add to the roasted vegetables. Toss with greens,...

read more

Celeriac and Sweet Corn Chowder

Posted by on Mar 18, 2015 in Recipes | 0 comments

Celeriac and Sweet Corn Chowder

Soups are a great starter on any menu. Chowders are very popular, this can be adapted to be vegetarian, just use vegetable stock instead. Served with lovely fresh bread this is a perfect starter or light lunch. Recipe courtesy of Elphin Grove Farm.   Ingredients 1kg potatoes (Erinvale Farm, Mooreville Gardens, Old School Farm) 500g celeriac (Elphin Grove Farm) 50g butter 2 large onions, chopped (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) 500g sweet corn (Elphin Grove Farm, Mooreville Gardens,...

read more

Apple Frangipane Tart

Posted by on Mar 11, 2015 in Recipes | 0 comments

Apple Frangipane Tart

This recipe is from the Taste of Harvest Autumn Dinner, held at the Tasmanian Polytechnic in 2013. This dinner was a long table dining experience celebrating locally produced food and beverages sourced directly from producers at Harvest Launceston Community Farmers’ Market.   Ingredients Tart: Flour, for dusting 500g sweet shortcrust pastry 2 dessert apples, peeled, cored and sliced (Lees Orchard, Windara Orchard) 2 tablespoons apricot jam (Rocky Gardens, Vix Kitch) Frangipane: 125g butter, softened 125g caster sugar 2 large...

read more

Bec’s Heirloom Bruschetta

Posted by on Mar 4, 2015 in Recipes | 0 comments

Bec’s Heirloom Bruschetta

Fresh heirloom tomatoes demand simplicity. This deliciously colourful dish is a specialty of Annette and Nevil’s daughter Bec, from Tasmanian Natural Garlic & Tomatoes.   Ingredients Fresh sourdough, rye or ciabatta, cut into slices (Apiece, Manubread, Sandy’s Sourdough) 4 different coloured heirloom tomatoes (Tasmanian Natural Garlic & Tomatoes) Goat feta (Southern Sky Gourmet) A few leaves of fresh spinach (Laos Fresh Farm, Old School Farm, Steve’s Vegies, Thirlstane Gardens) or some of Thirlstane Garden’s...

read more

The Perfect Lamb Souvlaki

Posted by on Feb 25, 2015 in Recipes | 0 comments

The humble souvlaki is worshipped in the Trio of Dips household. The below recipe is one they have adapted themselves – an absolute favourite, topped with their very own Trio of Dips Tzatziki! So delicious and perfect for the warmer months.   Ingredients 100ml extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives, Wattle Hill Olives) 500g lamb shoulder, boned (Braefield Prime Lamb) 5 cloves garlic, halved vertically (Mount Arthur Garlic, Tasmanian Natural Garlic & Tomatoes) 1 sprig rosemary (Brocklands, Old School...

read more

Smashed Avocado and Feta on Toast

Posted by on Feb 18, 2015 in Recipes | Comments Off

This recipe is Andrea our Market Manager’s favourite way to eat avocado. “The best ever Middle Eastern flavoured breakfast!”   Ingredients Half an avocado (Avoland Avocados) 100g goat feta (Southern Sky Gourmet) Lemon juice Salt and pepper Thick slices of rye or wholemeal bread, toasted (Apiece, Manubread, Sandy’s Sourdough) 2 free range eggs, poached (Mooreville Gardens, Mt Roland Free Range Eggs) Dukkah (Mt Direction Olives, Wattle Hill Olives) Cherry tomatoes (Tamar Valley Tomatoes, Tasmanian Natural Garlic and...

read more

Festivale recipes

Posted by on Feb 13, 2015 in Recipes | 0 comments

The chefs at this year’s Festivale have kindly shared recipes from their Cooking in the Conservatory classes. Try preparing one or all of these delicious seafood dishes at home! Steamed Blue Eye Trevalla Craig Will, Stillwater and Black Cow Bistro Download recipe Salmon & Fennel Carpaccio John T Bailey, Tasmania’s Pantry Download recipe Tasmanian Scallops John T Bailey, Tasmania’s Pantry Download recipe Blue Eye Cod Romesco John T Bailey, Tasmania’s Pantry Download recipe Sri Lankan Kingfish Curry Peter Kuruvita,...

read more

Classic Chocolate Cake With Chocolate Buttercream

Posted by on Feb 11, 2015 in Recipes | 0 comments

In celebrating Harvest’s third birthday, Raelene from Delicious Little Things highly recommends this chocolate cake recipe by Donna Hay. “This chocolates cake is delicious! Really moist and great for family or a cake to share.”   Ingredients 170g butter, softened 1½ cups (265g) brown sugar 2 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 1½ teaspoons bicarbonate of (baking) soda 1½ cups (375ml) milk 2¼ cups (335g) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted ½ cup (50g) cocoa, sifted Chocolate Butter Cream...

read more

Steak and Ale Pie

Posted by on Feb 4, 2015 in Recipes | 0 comments

Recipe from “An Appetite for Ale” by Fiona Beckett and Will Beckett, courtesy of Catherine from Seven Sheds. The beer can be changed depending on personal taste.   Ingredients 1.25kg lean braising steak (Mount Gnomon Farm, Real Beef) 2 tablespoons plain flour, seasoned with salt & freshly ground black pepper 4-5 tablespoons olive oil (Coronea Grove Olives, Wattle Hill Olives) 1 large brown onion, peeled & sliced (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) 200ml fresh beef stock 150ml Seven Sheds Kentish...

read more

Ratatouille

Posted by on Jan 28, 2015 in Recipes | 0 comments

A delicious Provençal dish, ideal for using fresh vegetables and herbs that are currently in season.   Ingredients 4 tablespoons olive oil (Coronea Grove Olives) 2 eggplants, trimmed and cut into cubes (Tamar Valley Tomatoes) 2 onions, skinned and sliced (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) 2 garlic cloves, crushed (Laos Fresh Farm, Old School Farm, Steve’s Vegies, Tasmanian Natural Garlic & Tomatoes) 2 red or green capsicum, seeded and sliced (available soon from Old School Farm, Steve’s Vegies,...

read more