Recipes



Slow-cooked Root Vegetable Soup

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

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

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Mulled Cider

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

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

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Apple and Radish Salad with Walnut Oil

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

Apple and Radish Salad with Walnut Oil

Based on recipe by Matthew Evans from Feast magazine. Try using red, black or daikon radishes in this salad, or a combination of all three.   Ingredients 160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens) 5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 2 apples, peeled, cut into wedges (Lees Orchard, Windara Orchard) ½ lemon juiced Apple cider vinegar (Lost Pippin, Spreyton Cider Co) 1 tablespoon walnut...

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Slow-cooked Lamb Shanks with Pesto-flavoured Polenta

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

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

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Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw

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

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

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Bruschetta with Tomatoes, Avocado and Chèvre

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

Bruschetta with Tomatoes, Avocado and Chèvre

Recipe courtesy of Allen from Village Olive Grove.   Ingredients 2 slices of red onion, diced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) A punnet of cherry tomatoes, halved (Tamar Valley Tomatoes, Tasmanian Natural Garlic & Tomatoes) Extra virgin olive oil (EVOO) (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove, Wattle Hill Olives) Salt and pepper 1 avocado cut into small cubes (when in season from Avoland) 150 grams of chèvre (fresh goat cheese) (Southern Sky Gourmet) Basil leaves chopped or torn (Laos...

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Crumbly Olive Oil, Rosemary & Pear Cake

Posted by on Apr 22, 2015 in Recipes | 0 comments

Recipe by Valli Little from delicious. Love to Cook Try using a fruity olive oil and soak the currants overnight in Marsala or brandy if you like, to add an authentic Italian flavour.   Ingredients 1 ½ cups (225g) plain flour ¾ cup (120g) wholemeal or spelt flour ¾ cup (165g) caster sugar 1 ½ teaspoons baking powder 3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 1 ¼ cups (310ml) fruity extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove, Wattle Hill Olives) 1 teaspoon vanilla extract 4 small...

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Carrot, Celeriac & Pear Salad

Posted by on Apr 15, 2015 in Recipes | 0 comments

Based on recipe from House and Home, October 2014 Soaking the shaved carrot and celeriac in cold water turns them into wavy curls that give body to the salad.   Ingredients Dressing: 1 tablespoon finely chopped shallot (Old School Farm) 2 tablespoons sherry vinegar ¼ cup cold-pressed sunflower oil. Alternatively use hazelnut oil, olive oil or walnut oil available from Harvest producers. Salad: 1 medium celeriac (Elphin Grove Farm) 3 medium carrots (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) 1 large firm-ripe...

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Roasted Vegetables with Rocket & Walnut Pesto

Posted by on Apr 8, 2015 in Recipes | 0 comments

Roasted Vegetables with Rocket & Walnut Pesto

A great way to serve your autumn vegetables as the weather starts to cool down. You may also like to use celeriac, cauliflower, beetroot, zucchini or fennel, depending on what you have available. Fresh basil or parsley leaves can also be used in place of rocket in the pesto.   Ingredients 500g baby new potatoes, halved, or large potatoes, peeled and diced (Erinvale Potatoes, Mooreville Gardens, Old School Farm) 500g pumpkin, diced (Mooreville Gardens, Old School Farm, Steve’s Vegies) 1 bunch each of baby carrots and parsnips (Laos Fresh...

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Fresh Egg Linguine with Basil Pesto & Hot Smoked Salmon

Posted by on Mar 31, 2015 in Recipes | 0 comments

Fresh Egg Linguine with Basil Pesto & Hot Smoked Salmon

41 South Pasta is made at 41 Degrees South Tasmania’s farm in Deloraine together with a recent “immigrant” from the mainland, Justin Barber. He has been making pasta in Sydney for 25 years where he and his wife owned and operated “Pastabilities”, and were stallholders at Sydney  Farmers’ Markets. Justin is teaching the staff to become pasta masters. The pasta is made using all Tasmanian flours, free range eggs, herbs & vegetables sourced from their farm and from local small producers. It is made using the old...

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