Recipes



Patates lemonates tou fournou (baked lemon potatoes)

Posted by on Jul 1, 2015 in Recipes | 0 comments

A simple yet delicious Greek inspired recipe using the humble spud. Recipe from Ithacan Recipes: Australian Memories by Anna Vlass.   Ingredients 1kg potatoes (Erinvale Farm Potatoes, Mooreville Gardens, Old School Farm) 1 small onion, chopped (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) 1-2 cloves crushed garlic (Tasmanian Natural Garlic & Tomatoes) Juice of 1 lemon Oregano (Old School Farm) Salt, pepper ½ cup olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) ½ cup water...

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Truffled Honey Carrots

Posted by on Jun 24, 2015 in Recipes | 0 comments

Truffled Honey Carrots

Louise from Tamar Valley Truffles shared this simple but delicious recipe using rainbow carrots from Steve’s Vegies.   Ingredients 1 bunch of baby carrots, trimmed and peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) Small knob of butter (Stonesthrow) Tasmanian truffled bush honey (Tamar Valley Truffles) Shaved truffle, to serve (Tamar Valley Truffles, Tasmanian Natural Garlic and Tomatoes)   Instructions Steam carrots and then toss in a little butter and honey. Serve with some shaved truffle...

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Poached Pear with Hazelnut Cream

Posted by on Jun 17, 2015 in Recipes | 0 comments

Poached Pear with Hazelnut Cream

Recipe courtesy of Christie from Hazelbrae Hazelnuts. “This sweet, fresh & creamy dessert will have any diner begging for more! Simple to make and looking fabulous on a plate, the combination of pears and hazelnut is a surprisingly perfect match.”   Ingredients Poaching syrup: 12 cloves 1 cinnamon stick 4 star anise ½ cup castor sugar Water (to cover the pears) 4 peeled and cored pears (Lees Orchard, Windara Orchard) Hazelnut Praline: ½ cup castor sugar 1 tablespoon water 1 drop of lemon juice ¾ cup (80g) roasted hazelnuts (Hazelbrae...

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Humbug Reach Pinot and Onion Gravy

Posted by on Jun 10, 2015 in Recipes | 0 comments

Recipe courtesy of Sally from Humbug Reach Vineyard. (Adapted from a Jamie Oliver recipe.)   Ingredients 20g butter (Stonesthrow) 3 onions, sliced (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) 2 cloves garlic, finely chopped (Tasmanian Natural Garlic & Tomatoes) 2 teaspoons flour ½ cup Humbug Reach Pinot Noir (Humbug Reach Vineyard) 250ml stock (chicken or veggie) 1-2 tablespoons balsamic vinegar   Instructions Melt butter in pan. Add onions and garlic and cook slowly until golden. Add a splash of water...

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Walnut Cake

Posted by on Jun 3, 2015 in Recipes | 0 comments

Recipe courtesy of Ian and Dianne from Walnuts @ Howth. A fantastic way to enjoy their tasty walnuts and walnut flour!   Ingredients 1½ cups dates chopped 1½ cups walnuts chopped (Walnuts @ Howth) 1½ cups self raising flour ½ cup walnut flour (Walnuts @ Howth) ½ cup caster sugar Scant teaspoon baking powder Pinch or two of salt 3 large ripe bananas, mashed 210 g unsalted butter, melted + butter for greasing, softened (Stonesthrow) Juice of 1 orange 2 large eggs, lightly beaten (Mooreville Gardens, Mt Roland Free Range Eggs)  ...

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Slow-cooked Root Vegetable Soup

Posted by on May 27, 2015 in Recipes | 0 comments

Recipe by Delia Smith from Delia’s Vegetarian Collection.   Ingredients 225g peeled carrots, cut into 5cm lengths (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) 225g peeled celeriac, cut into 5cm pieces (Elphin Grove Farm, Steve’s Vegies) 225g trimmed and washed leeks, halved and cut into 5cm lengths (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 225g peeled swede, cut into 5cm pieces (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) 1 small onion, peeled and roughly chopped (Laos Fresh...

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Mulled Cider

Posted by on May 20, 2015 in Recipes | 0 comments

Damien from Spreyton Cider Co has kindly shared this recipe for mulled cider. A very simple recipe, ideal for the cooler weather and it makes the house smell great!   Ingredients 1 part Tasmanian Cider, 1 part Tasmanian Apple Juice (4 pack cider / 1 litre juice) If you like it sweeter you can add more juice! (Frank’s Cider, Lost Pippin, Red Brick Road, Spreyton Cider Co) 3 cinnamon sticks 8 cloves, whole 8 allspice pimento, whole Zest of 2 oranges   Instructions Bring all ingredients to a gentle simmer in a pot and...

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Apple and Radish Salad with Walnut Oil

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

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, 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...

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Slow-cooked Lamb Shanks with Pesto-flavoured Polenta

Posted by on May 6, 2015 in Recipes | 0 comments

Recipe by Kim Seagram from For the Love of Food: Stories and recipes from extraordinary Tasmanians, by Helen Hayward. “I pop the shanks in the oven before heading to work. The shanks only need a simple green salad for a great meal.”   Ingredients Olive oil, for pan-frying (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove, Wattle Hill Olives) 6 lamb shanks (Braefield Prime Lamb) 2 red onions, diced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 3 garlic cloves, diced (Mount Arthur Garlic, Tasmanian Natural Garlic &...

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Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw

Posted by on Apr 29, 2015 in Recipes | 0 comments

Based on recipe by Lisa Featherby from Gourmet Traveller May 2015.   Ingredients 1 lamb shoulder, bone in, about 1.9kg (Braefield Prime Lamb) 250ml dry white wine (Gryphonwood Vineyards, Humbug Reach Vineyard, Sharmans Fine Wines) 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) 1 teaspoon coarsely chopped thyme (Old School Farm, Thirlstane Gardens) To serve: goat’s curd, yoghurt or feta (Southern Sky Gourmet) Brussels sprout slaw: 500g brussels sprouts, trimmed (Mooreville Gardens, Laos Fresh...

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