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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… 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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… 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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months.

Source: www.gourmettraveller.com.au

Ingredients

50g butter, coarsely chopped
50g (1/3 cup) plain flour
200ml dark ale (Little Rivers Brewing Company, Seven Sheds)
250g strong cheddar, finely grated (Southern Sky Cheese Company)
2 tablespoons crème fraîche
2 tablespoons Worcestershire sauce, plus extra to serve
2 teaspoons English mustard
8 thick slices rye or spelt sourdough bread (Apiece, Manubread, Sandy’s Sourdough)
80ml (1/3 cup) olive oil (Coronea Grove Olives, Mt Direction Olives)
8 eggs (Mooreville Gardens, Mt Roland Free Range Eggs)
To serve: thyme leaves and salad greens (Old School Farm, Seven Springs Farm)

Cider-braised leeks:
2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)
40g butter, coarsely chopped
2 leeks, white part only, thinly sliced (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
150ml dry apple cider (Lost Pippin)
2 tablespoons thyme (Old School Farm, Seven Springs Farm, Tamar Valley Hydroponics)

Instructions

1. For cider-braised leeks, heat oil and butter in a saucepan over medium heat. Add leeks and stir occasionally until starting to soften (5-7 minutes). Add cider, reduce slightly then cover, reduce heat to low and stir occasionally until tender (18-20 minutes). Add thyme, season to taste and set aside.
2. Heat butter in a small saucepan over medium heat. Add flour, stir occasionally until sand-coloured (2-3 minutes). Meanwhile, warm beer in a small saucepan over medium heat, then gradually add to flour mixture, whisking continuously until smooth. Whisk in cheddar, crème fraîche, Worcestershire and mustard, season to taste and set aside.
3. Preheat grill to high heat. Toast bread, turning once, until golden (1-2 minutes). Spread with leeks, top with cheese mixture and grill until golden (2-3 minutes).
4. Heat oil in a frying pan over medium heat, fry eggs in batches until just cooked (2-3 minutes), place on toast, scatter with thyme and serve hot with salad greens.

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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… 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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER

coffee-rubbed-steak-with-coriander-black-pepper_Yuichi-Sakuraba

Source: gourmetfood.about.com

Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted vegetables.

Ingredients

2 tablespoons chilli powder
1 tablespoon sugar
1 tablespoon salt
1 tablespoon finely ground dark roasted coffee (Ritual Coffee)
1 tablespoon coarsely ground black pepper
1 teaspoon coarsely ground coriander
2 teaspoons smoked paprika
1 1/2 to 2 pounds boneless ribeye, flank, or skirt steak (Mount Gnomon Farm, Real Beef)

Instructions

Prepare your grill and heat to 400 to 450°F (205 to 230°C) (high) heat. (Alternatively, you can cook the steaks in a very hot cast-iron pan.)

Cut the beef into 4 equal pieces.

Mix together first 7 ingredients; rub all over steaks. Let stand 30 minutes.

Grill the steaks 2 to 4 minutes on each side until they have good colour and a nice outside crust. Move steaks to a cooler section of the grill and continue cooking until you reach the desired degree of doneness.

Let rest for 10 to 15 minutes before slicing. Cut across the grain into thin strips.

Serves 4

 

ESPRESSO MARTINI

espresso martini Izy Hozzack

Source: www.jamieoliver.com

Ingredients

50ml vodka
35ml coffee liqueur
1 shot (25ml) of espresso (Ritual Coffee)
Ice

Instructions

Pour the vodka, coffee liqueur and espresso into a cocktail shaker. Fill the martini glass with ice to chill and then fill the cocktail shaker with ice as well.

Put the other half of the shaker on top and give it a good tap to lock it in, then shake the living daylights out of it. You want the ice to smash up while chilling the liquid down; it’s what creates the frothy top. Try to use fresh-from-the-freezer ice, as melting ice is too watery and will dilute the martini.

Once shaken, tap the side of the shaker to break the vacuum seal. Empty the ice out of the Martini glass, then place the strainer on top of the shaker and pour the contents through a sieve directly into the glass. Using the strainer and the sieve helps create a rich, smooth, froth.

Garnish with 3 coffee beans and attempt to contain your delight.

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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… 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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… 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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class.

Oven Baked beans

1 lb of navy beans (alternative-use borlotti or cannellini)

1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm)

4 garlic cloves (Tas Natural Garlic & Tomatoes, Old School Farm)

1 thumb-size chunk of fresh ginger

5 Tbs. dark brown sugar (alternative Honey Tasmania)

1 ham hock (Mount Gnomon Farm)

4-5 dried chipotle peppers sliced in thin ribbons (smoke & dry chillies from Tamar Valley Hydroponics)

2-3 bay leaves (Plants Direct Tasmania)

2 tsp. salt (Tasman Sea Salt)

Several grinds of black pepper

1 tsp. dried mustard powder

1 tsp thyme (Plants Direct Tasmania)

1 tsp. ground cumin

1 tsp. cayenne pepper

1/2 cup tomato juice (Tas Natural Garlic & Tomatoes)

Method….

Slice the onion. Smash and roughly chop the garlic. Peel and grate the ginger. Put all the ingredients into the covered dish . Pour in water to about 1 1/2 inches above the level of the beans. Mix well. Set your oven temperature to 120°C. Put your dish in the oven . Set the timer to 6 hours. At that point, check on the pot – the beans may be a bit hard, or not, depending on how dry they were to start with. Usually I find it needs at least 8 hours for the beans to get really tender and sort of caramel-colored. Add water as needed if it looks dry.

Enjoy. But if you can resist, let cool and refrigerate and reheat them the next day, Leftovers get even better.

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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… 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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


A simple but delicious way to cook yams.

Source: bakemeaway.wordpress.com

Ingredients

1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens)
1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives)
1 tablespoon honey (Honey Tasmania)
1/2 tablespoon balsamic vinegar
salt and pepper to taste (optional)

Instructions

Preheat oven to 350F (180C). In a small baking dish, toss together all of the ingredients. Bake until tender, about 30-35 minutes. Season with salt and pepper, if desired.

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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


Source: thehappyfoodie.co.uk
Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul

“… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely sliced onions…”

Ingredients

1.5kg waxy potatoes, peeled and cut into wedges (Erinvale Farm Potatoes)
1 large red pepper, deseeded and cut into strips (Tamar Valley Hydroponics)
3 large tomatoes, cut into thick slices (Tamar Valley Hydroponics)
1 1/2 teaspoons salt
12 turns black peppermill
1 leg of lamb (about 2.5kg) (Braefield Prime Lamb, Rumdoodle Farm)
Juice 1 lemon (Old School Farm)
60ml olive oil (Coronea Grove Olives, Mt Direction Olives)
1 bulb garlic, cut in half horizontally (Tasmanian Natural Garlic & Tomatoes)
1 tablespoon dried oregano
200ml water
100g feta cheese, roughly crumbled (Southern Sky Cheese Company)

Instructions

Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot, such as Le Creuset, would also be suitable to cook this in.)

Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.

Serve the meat in chunks or thick slices with the vegetables and juices.

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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling.

Source: www.gourmettraveller.com.au
Recipe from Good Food by Neil Perry.

Ingredients

Roast pears:
4 beurre bosc pears, halved or quartered lengthways, core removed, stem intact (Lees Orchard, Windara Orchard)
80 ml (1/3 cup) Sauternes dessert wine
2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
2 tablespoons caster sugar

Cake:
115 g (½ cup) caster sugar
2 eggs (Mooreville Gardens, Mt Roland Free Range Eggs)
185 ml (¾ cup) olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
125 ml (½ cup) Sauternes dessert wine
80 ml (1/3 cup) milk
2 lemons, finely grated zest only (Old School Farm)
185 g (1½ cups) plain flour
2½ teaspoons baking powder

Sauternes syrup:
115 g (½ cup) caster sugar
125 ml (½ cup) Sauternes dessert wine
To serve: thick (double/heavy) cream

Instructions

Preheat the oven to 180C. Place the pears in a roasting tin, drizzle with the wine and oil and sprinkle with the sugar. Roast for 45 minutes, turning occasionally, until tender and starting to caramelise. Allow to cool to room temperature.

Meanwhile, to make the cake, lightly grease an 11 x 22cm loaf tin, and line the base and sides with baking paper. Beat the sugar and eggs together in a large bowl with an electric mixer until pale and creamy. Add the oil, wine, milk and lemon zest and beat until well combined. Add the combined, sifted flour and baking powder and slowly beat until just combined. Pour the mixture into the prepared tin. Bake alongside the pears for 40 minutes, or until cooked when tested with a skewer. Allow to stand for 5 minutes before turning out onto a wire rack to cool completely.

Meanwhile, to make the Sauternes syrup, place the sugar and 2 tbsp water in a small pan and stir constantly, over very low heat, without letting it boil, until the sugar has completely dissolved. Increase the heat and allow the syrup to simmer, brushing the side of the pan with a wet pastry brush if necessary, until the syrup turns a golden colour. It is important to keep an eye on the syrup at all times, as once it starts to colour, it will continue to darken very quickly. Turn off the heat, add the wine and stir to combine. Some of the syrup may solidify at this point. If this is the case, return it to a very low heat until it dissolves again. Set aside to cool.

Serve the cake with the pears, drizzle with the syrup and add a dollop of cream.

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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood.

Source: www.food.com. Recipe by French Tart.

Ingredients

4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods)
6 ounces plain flour
1 teaspoon bicarbonate of soda
1 small bottle British beer (alternatively try a Tasmanian beer from Little Rivers Brewing Co or Seven Sheds)
Juice of 1⁄2 lemon (Old School Farm)
Salt & pepper
Extra flour
3lbs potatoes, peeled & chipped (Erinvale Farm Potatoes)
Good quality cooking fat or oil

Instructions

Heat fat up in a chip pan or automatic deep fat fryer at 190°C.
Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
Fry chips for about 3 minutes until soft but not coloured. Drain and shake well and set to one side.
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly. Leave the fish fillets in the flour whilst you make the batter.
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice or a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating!
Adjust deep fat fryer to fish frying temperature of 160°C.
Take one fillet of fish at a time and holding it by the tail or thin end, swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
Serve on plates or newspaper with salt & vinegar!
All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


Source: indaily.com.au

This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months.

Ingredients

1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef)
1 cup plain flour
6 cloves of garlic (cut in half) (Tasmanian Natural Garlic & Tomatoes)
½ bunch of thyme (Old School Farm, Seven Springs Farm, Tamar Valley Hydroponics)
1 teaspoon of black peppercorns
2 x 330ml bottles of dark ale (Little Rivers Brewing Company, Seven Sheds)
8 golden shallots, peeled (cut in half if large) (Old School Farm)
1 tablespoon of Vegemite
500gm puff pastry
100gm Stilton cheese or similar crumbly blue cheese (or use cheddar if you don’t like blue) (Southern Sky Cheese Company)
Celery salt
1 egg yolk (Mooreville Gardens, Mt Roland Free Range Eggs)

Instructions

1. Combine the cubed chuck steak with the ale, thyme, garlic, peppercorns and shallots in a bowl. Leave to marinate for at least 3 hours, or overnight.

2. After marinating the beef, drain and reserve the liquid. Pat the beef dry, dredge it in seasoned flour and then fry in small batches until brown. Set aside.

3. Stir the Vegemite through the reserved marinade, and then add this to a casserole dish with the seared chuck steak. Cook gently over a low heat, or in low oven (150 degrees) for approximately 3 hours.

4. You will know when the meat is cooked, because it should be very tender. Season to taste with celery salt, and allow the mixture to cool, ideally to room temperature.

5. Grease a pie dish with butter. Roll out the puff pastry, and cut two discs – one large enough to line the dish and another to form the lid.

6. Fill the pastry-lined pie dish with the beef mixture, then brush the edges with the egg yolk. Crumble the cheese over the top of the pie filling. Place the pastry lid over the pie dish, and seal with firm crimps (or the back of a fork to adhere the two pieces of pastry).

7. Brush the lid with the remaining egg yolk and place into an oven preheated to 180 degrees. Cook for between 45 – 60 minutes.

8. Serve with your favourite greens or mashed potato.

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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… 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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


Source: www.delicious.com.au

“Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley.

Ingredients

1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives)
1 onion, finely chopped (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
3 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes)
1 bunch flat-leaf parsley, stalks chopped, leaves reserved (Old School Farm, Tamar Valley Hydroponics)
1 zucchini, thinly sliced (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
1 fennel bulb, roughly chopped (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
2 celery stalks, finely chopped (Seven Springs Farm, Steve’s Vegies)
1 head broccoli, stalk chopped, separated into florets (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)
1 bay leaf
2L (8 cups) vegetable stock
400g can chickpeas, drained
300g baby spinach leaves (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
Juice of 1 lemon (Old School Farm)
Thick Greek-style yoghurt and truffle oil (Tamar Valley Truffles), to serve

Instructions

Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, parsley stalks, zucchini, fennel, celery, broccoli stalk and bay leaf, and cook, stirring occasionally, for 10 minutes or until vegetables have softened.

Increase heat to high. Add the stock and chickpeas, bring to the boil and boil for 5 minutes. Add broccoli florets, parsley leaves and baby spinach, reduce heat to medium and cook for 5 minutes or until the broccoli is tender.

Remove the bay leaf and discard. Puree the soup using a stick blender until smooth. Stir through the lemon juice and season to taste.

Divide the soup among bowls. Top with a generous dollop of thick Greek-style yoghurt and season with freshly ground black pepper. Serve soup with a drizzle of truffle oil.

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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir.

Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious oven-cooked meals, by Melanie Barnard, Bob & Coleen Simmons, Tori Ritchie & Amanda Haas.
Source: www.williams-sonomawine.com

Ingredients

Approx 85g truffled butter (Southern Sky Cheese Company)
6 filets mignons or eye fillets, each about 170g and 2 inches thick (Mount Gnomon Farm, Real Beef)
Salt and freshly ground pepper, to taste
Oil for cooking (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
Snipped fresh chives for garnish (Brocklands, Seven Springs Farm, Steve’s Vegies)
or finely shaved fresh truffle (Tamar Valley Truffles, Tasmanian Natural Garlic & Tomatoes)

Instructions

Remove the fillets from the refrigerator about 30 minutes before roasting. Season both sides lightly with salt and pepper.

Preheat an oven to 230°C/450°F.

Heat a large, heavy ovenproof fry pan over high heat and add just enough oil to coat the bottom. When the oil is almost smoking, add the steaks and sear for about 5 minutes. Turn the steaks over and immediately transfer the pan to the oven. Roast until rare to medium-rare, 3 to 4 minutes.

Meanwhile, remove the truffled butter from the refrigerator and cut into 6 equal slices.

Arrange the fillets on warmed individual plates and top each with a slice of truffled butter. Garnish with chives or truffle and serve immediately.

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


AVO PUMPKIN SALAD

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


buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… 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


Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… 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


12829033_894734940649104_4951771820868525826_o

Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class. Oven Baked beans 1 lb of navy beans (alternative-use borlotti or cannellini) 1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm) 4 garlic cloves (Tas Natural Garlic & Tomatoes, Old… 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


yams

Honey Roasted Yams

A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more


hot smoked salmon egg salad recipe

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


lamb kleftiko - rick stein

Lamb Kleftiko

Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more


olive oil cake - neil perry

Olive Oil and Sauternes Cake with Roast Pears

The olive oil in this recipe makes for a light but moist cake wonderfully matched with roast pears. Try substituting the Sauternes in each element of the dish with a Tasmanian sweet botrytis riesling. Source: www.gourmettraveller.com.au Recipe from Good Food by Neil Perry. Ingredients Roast pears: 4 beurre bosc pears, halved or quartered lengthways, core… Read more


fish and chips by French Tart

Real English Fish and Chips with Yorkshire Beer Batter

As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood. Source: www.food.com. Recipe by French Tart. Ingredients 4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods) 6 ounces plain flour 1 teaspoon… Read more


slow roast hogget

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


Steak-Ale-and-Stilton-Pie

Steak, Dark Ale and Stilton Pie

Source: indaily.com.au This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months. Ingredients 1kg of chuck steak (cut into 3cm cubes) (Mount Gnomon Farm, Real Beef) 1 cup plain flour 6 cloves of garlic… 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


super-greens-soup-with-truffle-oil-delicious

Super Greens Soup with Truffle Oil

Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more


filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more


Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more


Classic comfort food for you to share and enjoy.

ED’S MOTHER’S MEATLOAF
Source: goodfoodshared.blogspot.com.au
Recipe adapted from Nigella Lawson

meatloaf

Ingredients

4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs)
2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives)
4 white onions, peeled and diced (Laos Fresh Farm, Steve’s Vegies)
Pinch of salt (Tasman Sea Salt)
900g minced beef – freshly minced if possible because it’s juicer and will slice better (Mount Gnomon Farm, Real Beef)
Dash of Worcestershire sauce
100g breadcrumbs
20 rindless streaky rashers (Langdale Farm, Mount Gnomon Farm)

Instructions

Preheat the oven to 200°C/400°F/ Gas Mark 6. Hard boil three of the eggs for 6-7 minutes, remove the shell and set aside to cool. Prepare the onions.

Melt the duck fat or butter/oil in a large frying pan over a medium heat. Add the onions to the pan with a pinch of salt – the salt will draw the moisture out of the onions and prevent them from browning too much.

After about 20 minutes the onions will be sweet, golden and translucent. Set aside.

In a large mixing bowl add the beef, Worcestershire sauce, breadcrumbs and the one remaining egg. Tip in the onions and all the juices from the pan, mix gently.

Place half of the meatloaf onto a prepared baking tray, shape into an oval. Place the three hard boiled eggs into the centre.

Top with the remaining meatloaf mix and smooth over to form a loaf shape.

Lay the streaky rashers over the meatloaf, tucking each piece under the loaf. It’s not vital that the rashers overlap each other but it is very important that each piece of rasher is tucked underneath the loaf, otherwise they will curl up while cooking and the loaf with be dry. Roast for 75 minutes or until it is cook through in the preheated oven.

Once cooked, set aside to rest before slicing.

Serves 6-8

 

CREAMY CAULIFLOWER MASH WITH KALE
Source: www.skinnytaste.com

CreamyCauliflowerMash

Ingredients

1 large head (6 cups) cauliflower, cut up into florets (Mooreville Gardens, Old School Farm, Seven Springs Farm)
4 teaspoons butter (Tasmanian Butter Co.)
3 cups chopped kale (Seven Springs Farm, Steve’s Vegies)
4 cloves crushed garlic (Tasmanian Natural Garlic & Tomatoes)
2 chopped scallions (spring onions) (Laos Fresh Farm, Steve’s Vegies)
1/3 cup fat free milk
Salt and pepper to taste

Instructions

Boil the cauliflower: Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil. Cook, covered until fork tender. 6 to 8 minutes. Drain in a colander (reserving some liquid if needed).

In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 teaspoon salt, cover and cook until wilted, 6 to 7 minutes.

In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm. To serve, transfer to a bowl and top with remaining teaspoon butter.

Serves 4

Screenshot 2016-03-23 12.45.12

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