Recipes



Asparagus, Leek and Green Garlic Soup

Posted by on Oct 15, 2014 in Recipes | 0 comments

Recipe from The Bojon Gourmet   Ingredients 2 bunches of asparagus (Newry Farm Asparagus) 3 large stalks green garlic (Tasmanian Natural Garlic & Tomatoes) 3 medium leeks (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 tablespoons butter 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 teaspoon salt 1 large yellow potato, peeled and diced (Erinvale Farm Potatoes, Mooreville Gardens) Lemon juice, to taste 3/4 cup yoghurt or crème fraîche (Westhaven Dairy) Zest of 1 small lemon Chives, chervil, tarragon or...

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Thai Beef Salad

Posted by on Oct 8, 2014 in Recipes | 0 comments

Recipe by John T Bailey from Tamar Valley Pantry   Ingredients 300g beef sirloin steak, seasoned, cooked rare to medium – well rested but still warm, then sliced into thin strips for serving (Mount Gnomon Farm, Real Beef) ¼ Chinese wombok cabbage (Steve’s Vegies) 2 fresh tomatoes, sliced and de-seeded 1 piece of cucumber, de-seeded, sliced thinly ½ red onion, sliced finely (Laos Fresh Farm, Steve’s Vegies) 3 spring onions, sliced on a 45° angle (Laos Fresh Farm, Steve’s Vegies) A small handful Thai basil leaves, chopped at the last...

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Asparagus, Sage and Parmesan Frittata

Posted by on Oct 1, 2014 in Recipes | 0 comments

Recipe by Neil Perry from Good Food   Ingredients 6 asparagus spears, blanched and sliced on the diagonal (Newry Farm Asparagus) 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 2 eggs, lightly beaten (Mooreville Gardens, Mt Roland Free Range Eggs) Sea salt 2 tablespoons unsalted butter 4 sage leaves (Brocklands, Hobart Kitchen Gardens, Thirlstane Gardens) 35g (1/3 cup) freshly grated Parmesan 1 spring onion, thinly sliced (Laos Fresh Farm, Steve’s Vegies) Freshly ground pepper   Instructions Heat the...

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Leek and Cheddar Bread and Butter Pudding

Posted by on Sep 24, 2014 in Recipes | 0 comments

Recipe from Gourmet Traveller We love a sweet bread and butter pudding, and the technique also lends itself well to savoury recipes. This version is all cheesy goodness, and makes for a perfect brunch dish – especially topped with leg ham and lightly pickled fennel to cut through the richness. A poached egg would make a welcome addition. Any leftovers are delicious pan-fried in a little butter.   Ingredients 50g butter, coarsely chopped, plus extra for greasing 2 leeks, coarsely chopped (Laos Fresh Farm, Mooreville Gardens, Steve’s...

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Root Vegetable Slaw with Labneh

Posted by on Sep 17, 2014 in Recipes | 0 comments

Recipe from Jerusalem by Yotam Ottolenghi   Ingredients 3 medium beetroot (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 medium carrots (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 1/2 a celeriac (Laos Fresh Farm, Steve’s Vegies) 1 medium kohlrabi (Laos Fresh Farm, Steve’s Vegies) 4 tablespoons lemon juice 4 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives) 3 tablespoons sherry vinegar 2 teaspoons caster sugar 25g coriander leaves, roughly chopped (Brocklands, Laos Fresh Farm, Steve’s Vegies, Thirlstane...

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Warm spring lamb, pumpkin and rocket salad

Posted by on Sep 9, 2014 in Recipes | 0 comments

Ingredients 600g cooked lamb, sliced or shredded, warm or at room temperature (Braefield Prime Lamb, Rumdoodle Farm) 1 large butternut pumpkin (Mooreville Gardens, Steve’s Vegies), diced, roasted in olive oil (Coronea Grove Olives, Mt Direction Olives), seasoned with salt and pepper 4 medium sized brown onions, sliced and caramelised (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies), add 1 teaspoon brown sugar and 1 teaspoon balsamic vinegar, and cook for a few more minutes until dark brown in colour and sticky consistency 2...

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Seafood Bake with Paris Mash

Posted by on Sep 2, 2014 in Recipes | 0 comments

Recipe by Karen Goodwin-Roberts and courtesy of Taste Tasmania   Ingredients 250g butter (Elgaar Farm) 3 large Kennebec potatoes, peeled (Erinvale Farm Potatoes, Mooreville Gardens) Salt and pepper 50ml cream (Elgaar Farm) 1 onion, finely diced (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 1 carrot, finely diced (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 1 leek, finely sliced (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 1 tablespoon curry powder 150g flour 1 litre milk, warm (Elgaar Farm, Red...

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Slow-Roast Shoulder of Lamb

Posted by on Aug 26, 2014 in Recipes | 0 comments

Recipe by Hugh Fearnley-Whittingstall, courtesy of Rumdoodle Farm Older lamb such as mutton or hogget is used in this warming dish. “Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that you can pull off the bone easily – as well as a pool of rich juices. This recipe works best with larger, more mature lambs, or hogget or mutton. You can also rub the spice paste on the inside of a boned lamb shoulder, then roll and tie it. Give it an initial 30...

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Baby Beetroot with Sugar Snap Peas

Posted by on Aug 19, 2014 in Recipes | 0 comments

Baby Beetroot with Sugar Snap Peas

Recipe from Super Food Ideas 8 servings   Ingredients 400g sugar snap peas, trimmed (Laos Fresh Farm, Steve’s Vegies) 450g baby beets, cooked, halved (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) ¼ cup pumpkin seeds, roasted (Coronea Grove Olives) Honey dressing 2 tablespoons balsamic vinegar 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania)   Instructions 1. Bring a saucepan of water to the boil over high heat. Add sugar snap peas. Cook for 2 to 3 minutes or until bright...

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Leatherwood Prosciutto Cheese Bites

Posted by on Aug 13, 2014 in Recipes | 0 comments

Leatherwood Prosciutto Cheese Bites

Recipe courtesy of Rebecca from Honey Tasmania   Ingredients Blue cheese (Elgaar Farm, Southern Sky Gourmet) Leatherwood honey (Honey Tasmania) Finely chopped walnuts (Walnuts @ Howth) Prosciutto   Instructions Cut blue cheese into bite size pieces.  Dip them into leatherwood honey.  Roll them in finely chopped walnuts. Then wrap them carefully in prosciutto.  Secure with toothpicks.  Place on platter and serve with a smile! Very rich and delicious, and quick and easy....

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