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

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


Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: www.ottolenghi.co.uk Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more


Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: localmilkblog.com Ingredients 1 batch no-knead pizza dough (click for recipe) For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes): 30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company) 45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from… Read more


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


Beef-wrapped Asparagus with Teriyaki Sauce

Source: casaveneracion.com Recipe by Connie Veneracion Ingredients About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef) 2 tablespoons rice flour (corn starch will do too) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light soy sauce ½ teaspoon grated ginger… Read more


Berry Tart with Lemon Curd Mascarpone

Source: www.foodiecrush.com A light, tangy dessert favourite, perfect for the summer season. Ingredients For the tart crust: 1 ½ cups all purpose flour ½ cup almond flour 1 teaspoon kosher salt (or use Tasman Sea Salt) 2 teaspoons powdered sugar ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces 1… 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


brazilian moqueca fish soup

Brazilian Moqueca Fish Soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: honestcooking.com By Samantha Ferraro A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Ingredients Fish Stew: 2 tablespoons coconut oil Olive oil, for drizzling (Coronea Grove… 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


Butter poached scallops with truffle shavings

With Tasmanian scallop season underway, enjoy these tasty morsels cooked in locally made butter topped with shavings of fresh truffle. As an alternative or for an extra hit of truffle flavour, cook the scallops in truffled butter from Southern Sky Cheese Company or Tasmanian Butter Co. Source: www.foodmanna.net Ingredients 300g butter (Southern Sky Cheese Company,… Read more


Buttermilk Fried Chicken

  Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner. Ingredients 1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range) 1 teaspoon black pepper 1 teaspoon salt (Tasman Sea Salt) 1 teaspoon paprika 1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania) 1/4 teaspoon ground thyme (or fresh from… Read more


Buttermilk Pancakes

Kim from Harvest Launceston has provided this week’s recipe, based on a family favourite ricotta pancake recipe using buttermilk and honey. Tried and tested by the Harvest team, photo courtesy of market manager Curly. Ingredients 2 cups plain flour (The Grain Family) 2 teaspoons baking powder Pinch of salt (Tasman Sea Salt) 2 cups buttermilk (Tasmanian Butter Co)… Read more


Caramelized Apple and Fennel, Pork Sausage Rolls

Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.) 7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced… Read more


cauliflower cheese whisky

Cauliflower Cheese and Whisky

Source: www.food.com Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients 1 medium cauliflower (Mooreville Gardens, Old School Farm) 6 ounces (170g) finely chopped mushrooms (Old School… Read more


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


Cherry Clafoutis

Source: omgchocolatedesserts.com A rustic French dessert dusted with powdered sugar and served lukewarm. Ingredients Approximately 3 cups fresh sweet cherries – stemmed and pitted (Eversley Cherries, Ferniehurst Cherries, Somercotes Cherries) 3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2 tablespoons unsalted butter-melted and cooled ½ cup granulated sugar ½ cup flour Pinch of salt… Read more


Cider and Honey Roast Leg of Lamb

Source: www.lifestylefood.com.au Recipe by Gordon Ramsay Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments. Ingredients 1 leg of lamb, about 2kg, fat trimmed and skin scored (Braefield Prime Lamb, Rumdoodle Farm) Olive oil,… Read more


Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: www.deliaonline.com Recipe by Delia Smith, from Delia’s Frugal Food Ingredients 454g pork sausages (Langdale Farm, Mount Gnomon Farm) 1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard) Butter (Tasmanian… Read more


Cider-baked Pork with Apple and Fennel

Source: www.deliciousmagazine.co.uk An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal. Ingredients 1 fennel bulb (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 red apple (Lees Orchard, Windara Orchard) 1 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 lemon 4 garlic cloves (Tasmanian… Read more


Coffee Ice Cream Float with Toasted Hazelnuts

Source: www.annabarnettcooks.com Ingredients 65g good quality ground coffee (Provenance Coffee Co., Ritual Coffee) 1 vanilla pod – seeds scraped out 450ml full fat organic milk (Elgaar Farm) 6 egg yolks (Mt Roland Free Range Eggs) 50g caster sugar 65g dark muscovado sugar 350ml organic double cream (Elgaar Farm) 70g hazelnuts, lightly toasted (Hazelbrae Hazelnuts) then tossed in… 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


Courgette flowers with goat’s cheese, honey and hazelnuts

Zucchini flowers stuffed with goat’s cheese, fresh herbs and spices make for a delicious starter or a light lunch. Source: www.greatbritishchefs.com. Recipe by Tess Ward. Ingredients Stuffed courgette flowers: 8 courgette flowers (Laos Fresh Farm, Steve’s Vegies) 200g soft goat’s cheese (Southern Sky Cheese Company) 1/2 teaspoon chilli flakes 2 tablespoons chopped parsley (Laos Fresh Farm,… Read more


Creamy Blueberry Overnight Oats

Source: baking-ginger.com A delicious, easy to make breakfast recipe that will be ready and waiting for you when you wake up in the morning. Ingredients 3/4 cup Oats (The Grain Family) 1 1/2 cups almond milk (alternatively use organic cow’s milk from Elgaar Farm) 1 teaspoon honey (Honey Tasmania, West-Bee Honey) 3/4 cup blueberries (Sheffield… 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


Garlic Mushroom Quinoa

Source: damndelicious.net An easy, healthy side dish that you’ll want to make with every single meal! Ingredients 1 cup quinoa (Coolmores) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 pound cremini mushrooms, thinly sliced (or substitute with oyster mushrooms from Wild Spore) 5 cloves garlic, minced (Tasmanian Natural Garlic & Tomatoes) 1/2… Read more


Greek-style Roast Fish

A simple and affordable weeknight recipe using local fish and vegetables. Visit Harvest’s Pinterest board ‘Kitchen how-to’ for some great ideas on eating well on a budget, and interesting ways to use cheaper cuts of meat and seasonal vegetables. Source: www.bbcgoodfood.com Ingredients 5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven… 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


Grilled Sumac Lamb with Couscous Tabouli

A delicious summer lamb and salad recipe, easy to make and perfect for the barbecue. Source: www.donnahay.com.au Ingredients ⅓ cup (65g) couscous ⅓ cup (80ml) boiling water 4 x 200g lamb backstraps, trimmed (Braefield Prime Lamb) 2 tablespoons sumac 2 tablespoons extra virgin olive oil, plus extra to serve (Coronea Grove Olives, Lentara Grove) Sea salt and… Read more


Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: www.donnahay.com.au Ingredients 1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives) 1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm) 2 cloves garlic, sliced (Tasmanian Natural Garlic… Read more


Heirloom Tomato Salad with Green Beans and Chevre

Make the most of beautiful and flavoursome heirloom tomatoes while they are still in season and try pairing with a piece of perfectly seasoned steak (recipe below). Source: www.vermontcreamery.com Ingredients 4 cups trimmed bush beans such as string beans, wax beans or haricot vert (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)… Read more


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


Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour. Source: www.sbs.com.au Recipe from Superlegumes: Eat Your Way to Great Health by… Read more


Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch. Source: www.fromthekitchen.co.nz Ingredients Toasted ciabatta (Apiece, Manubread) Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company) Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) Hot smoked salmon (41° South Tasmania) Poached… Read more


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


How To Make a Cheese Platter

Below are some Tasmanian inspired ingredient suggestions to make an impressive cheese platter, perfect for summer entertaining, to take to the polo, or to pack up and take with you on your next road trip! Adapted from: http://iowagirleats.com/2014/11/12/how-to-make-a-cheese-platter-for-entertaining/ Ingredients 3 assorted cheeses: Soft cheese, semi-hard cheese, hard cheese (Coal River Farm, Elgaar Farm, Southern Sky Cheese… Read more


gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source: www.sbs.com.au, Feast Magazine, Issue 14, p75 Recipe by Susilowati Primo Ingredients 1.5kg lamb shoulder, bone in, cut into 4 cm pieces (Braefield Prime Lamb, Mount Gnomon Farm, Rumdoodle Farm) 2 tablespoons vegetable oil 2 cardamom pods 3 cloves 1 cinnamon quill 5cm-piece galangal, grated 2 lemongrass stalks, bruised (Brocklands, Laos Fresh Farm) 3 kaffir… Read more


Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! Ingredients For the Steak: 2 lbs. top sirloin steak (Real Beef) 8 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 3-inch piece ginger 2 bosc pears (Lees Orchard, Windara Orchard) ½ cup soy sauce ½ cup brown sugar 2 tablespoons sesame… 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


Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: www.donnahay.com.au Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies) 1.5kg lamb leg, bone… Read more


Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au Ingredients 100ml olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) 400g mixed mushrooms, such as pine and chestnut (alternatively use oyster mushrooms from Wild Spore) 40g butter, coarsely chopped (Tasmanian Butter Co.) 2 golden shallots, finely chopped (Old School Farm) 1 garlic clove, finely chopped (Tasmanian Natural Garlic… 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


Overnight Pork Shoulder with Fennel

Source: www.gourmettraveller.com.au There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would… Read more


Panzanella (Tuscan tomato & bread salad)

Source: http://www.jamieoliver.com Ingredients 200g stale loaf of bread (Apiece, Manubread, Sandy’s Sourdough) 600g ripe mixed tomatoes, roughly chopped (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) Sea salt Freshly ground black pepper 1 handful small capers, drained 1 small red onion, peeled and very finely sliced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 280g jarred… Read more


Pecorino, Thyme and Garlic Sourdough Crumb

A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish. Source: www.lifestylefood.com.au Recipe by Donna Hay from Donna Hay: Basics To Brilliance Ingredients 300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough) 1 cup (80g) finely grated pecorino (Southern Sky Cheese Company) 1 teaspoon… Read more


Perfect Garlic Rosemary Pork Loin

Source: livelytable.com Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner!  Ingredients 1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm) 3 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm) 1 teaspoon coarse salt (Tasman Sea Salt) 2… Read more


Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk Full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices, best served with flatbreads and natural yoghurt. Ingredients 150g basmati rice + 100g yellow split peas (or substitute rice or split peas with lentils from The Grain Family)… Read more


Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: theeverygirl.com Ingredients 1.5 pounds pork tenderloin (Langdale Farm, Mount Gnomon Farm) 2 Bosc pears (2 cups once diced) (Lees Orchard, Windara Orchard) 2 medium shallots (1 cup once sliced) (Laos Fresh Farm, Steve’s Vegies) 1 tablespoon salted butter (Tasmanian Butter Co.) 1/2 teaspoon salt (Tasman Sea Salt) 1/4 teaspoon black pepper 2 cups white… 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


Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: merci-mama.com Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… Read more


Roast Vegetable Bubble and Squeak

This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner. Source: www.goodfood.com.au Ingredients 600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm) 185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)… Read more


Roasted Moroccan Carrots

Source: www.feastingathome.com Recipe from The Complete Mediterranean Cookbook. A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm). Ingredients 1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Roasted Rack of Lamb

Source: allkenyanrecipes.com Ingredients 2 racks of lamb (Braefield Prime Lamb) 5 cloves of garlic (Tasmanian Natural Garlic & Tomatoes) 1-2 inches of ginger (optional) 5 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) 1 tablespoon lamb mixed spices (optional) (try a native spice blend from A Pinch Of) 1 bunch of fresh… Read more


savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: www.delicious.com.au Try this savoury bread and butter pudding as a side for your next roast dinner. Ingredients 500ml (2 cups) milk 1 bay leaf 3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 cloves 25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.) 2 tablespoons chopped fresh thyme… 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


Slow-Roasted Lamb Shoulder and Sweetcorn Polenta recipes

Some deliciously warming recipes for your Easter weekend. Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw Source: www.gourmettraveller.com.au A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat’s curd is a delicious addition, too, as is yoghurt. Ingredients 1 lamb shoulder, bone in (about 1.9kg) (Braefield Prime Lamb) 250ml dry… Read more


Spicy Honey-Garlic Roasted Cauliflower

Source: www.theironyou.com Ingredients ½ head of cauliflower, cut into bite-sized florets (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 4 tablespoons honey (Honey Tasmania) 2 garlic cloves, minced (Tasmanian Natural Garlic & Tomatoes) 1 teaspoon onion powder 1 ½ tablespoons soy sauce (or coconut aminos) ½ tablespoon Sriracha (make your own Sriracha… Read more


Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: www.prouditaliancook.com Ingredients 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 1 cup fresh peas, or frozen and defrosted (or other seasonal vegetables of your choice) ½ cup of cooked and prepped fava beans, you could use frozen defrosted… 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


Strawberry Smash Cocktail with Gin and Basil

The combination of sweet strawberries and aromatic basil makes for a deliciously refreshing cocktail to enjoy during the festive season. Source: www.recipefiction.com Ingredients 2 ounces of gin 4 large or 6-7 small ripe strawberries, cut into quarters (Seven Springs Farm, Sheffield Berry Gardens) 2 leaves of basil, julienned (Laos Fresh Farm, Old School, Seven Springs… Read more


Summer Fruit Bowl Tartlets

A classic French crème pâtissière is the perfect filling for these lovely summer fruit tartlets. Source: www.bbcgoodfood.com Ingredients For crème pâtissière: 300ml milk (Elgaar Farm) 1 vanilla pod 3 large egg yolks (Mt Roland Free Range Eggs, Tasmanian Natural Garlic & Tomatoes) 50g caster sugar 1 rounded tablespoon plain flour Knob of butter (Tasmanian Butter… Read more


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


Super Simple Quesadillas

This season we have teamed up with Hawthorn Football Club to bring you Hawka’s Fork! Every local game we will have a visit from Hawka who will be foraging around the market to find the ingredients for his Hawka’s Fork recipe. Each recipe will be healthy and simple so your children can find the ingredients… Read more


Sweetcorn and Celeriac recipes

Soup and salad recipes perfect for the mid autumn weather, featuring fresh local ingredients. Spicy sweetcorn soup with toasted corn and crispy pancetta Source: www.deliciousmagazine.co.uk This easy sweetcorn soup recipe is made extra-special by a sprinkling of toasted corn and crispy pancetta. Ingredients 1 onion (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Sweetcorn and halloumi fritters with avocado salsa and poached eggs

Source: recipes.sainsburys.co.uk Ingredients For the salsa: 1 avocado ½ lime, zested and juiced 100g cherry tomatoes, quartered (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) ½ red chilli, deseeded and finely chopped (Tamar Valley Hydroponics) 2 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) For… 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


Traditional South African Milk Tart

Source: thepapercupkitchen.wordpress.com Ingredients Pastry: 2 tablespoons butter (Tasmanian Butter Co) 2 tablespoons sugar 1 egg (Mooreville Gardens, Mt Roland Free Range) ¾ cup self raising flour Pinch of salt (Tasman Sea Salt) Filling: 2 cups milk (Elgaar Farm) 2 eggs, separated (Mooreville Gardens, Mt Roland Free Range) ½ cup sugar ¼ cup cake flour ¼… Read more


lentil soup

Turkish Lentil Soup

Source: littleferrarokitchen.com Ingredients 1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies) 1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics) 2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes) 2 tablespoon butter (Tasmanian Butter Co.) 2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction… Read more


Ultimate Toad in the Hole

Nothing brings people together quite like food. There are recipes we take through life that bring us comfort, ignite memories or remind us of home. For many of us who have moved from another country, introducing new friends to old recipes is a way of bringing the past to life. Offering a snapshot into the… Read more


Valli Little’s Cheesy chorizo lasagne

The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013. She returned to… 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


Yogurt Ice Pops with Berries

It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat! Source: leitesculinaria.com Ingredients 1/2 cup water 1/2 cup sugar 1 lemon 1 1/2 cups plain unsweetened Greek-style yogurt (Elgaar Farm) 2 tablespoons honey (Honey Tasmania, West-bee Honey) 2 cups fresh blackberries or other… Read more


Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish.

Source: www.ottolenghi.co.uk
Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin

“This traditional way with asparagus is probably my favourite. It is simple and therefore relies on the quality of the asparagus itself more than anything else. See if you can get the spears from a farmers’ market or the shop at a farm where they have been freshly picked. Roughly chopped tarragon sprinkled on top will make a good addition.”

Ingredients

2 free-range eggs (Mooreville Gardens, Mt Roland Free Range Eggs)
2 bunches of medium asparagus (500g in total, trimmed weight) (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus)
2 tablespoons best-quality olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove)
2 teaspoons small capers, drained
1 teaspoon Maldon sea salt (alternatively use Tasman Sea Salt)
Black pepper

Instructions

Gently place your eggs in a saucepan of boiling water and simmer for 9 minutes. Remove the eggs from the pan and immerse them in a large bowl of cold water. After a few minutes, take them out of the water and leave to cool down completely. Peel the eggs and grate them on a coarse cheese grater.

Bend the asparagus until the tough bottom ends snap off; discard the ends. Place the spears in a large pot of boiling water and cook for 3 minutes, or until tender. It may take slightly longer if they are thick.

Drain and, while still warm but not hot, divide among four serving plates. Drizzle the oil over the asparagus and sprinkle with the capers, salt and some pepper. Top with the grated egg, staying close to the centre of the stalks so that the tips and bases remain visible.

Serves 4 as a starter

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


Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: www.ottolenghi.co.uk Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more


Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: localmilkblog.com Ingredients 1 batch no-knead pizza dough (click for recipe) For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes): 30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company) 45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from… Read more


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


Beef-wrapped Asparagus with Teriyaki Sauce

Source: casaveneracion.com Recipe by Connie Veneracion Ingredients About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef) 2 tablespoons rice flour (corn starch will do too) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light soy sauce ½ teaspoon grated ginger… Read more


Berry Tart with Lemon Curd Mascarpone

Source: www.foodiecrush.com A light, tangy dessert favourite, perfect for the summer season. Ingredients For the tart crust: 1 ½ cups all purpose flour ½ cup almond flour 1 teaspoon kosher salt (or use Tasman Sea Salt) 2 teaspoons powdered sugar ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces 1… 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


brazilian moqueca fish soup

Brazilian Moqueca Fish Soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: honestcooking.com By Samantha Ferraro A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Ingredients Fish Stew: 2 tablespoons coconut oil Olive oil, for drizzling (Coronea Grove… 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


Butter poached scallops with truffle shavings

With Tasmanian scallop season underway, enjoy these tasty morsels cooked in locally made butter topped with shavings of fresh truffle. As an alternative or for an extra hit of truffle flavour, cook the scallops in truffled butter from Southern Sky Cheese Company or Tasmanian Butter Co. Source: www.foodmanna.net Ingredients 300g butter (Southern Sky Cheese Company,… Read more


Buttermilk Fried Chicken

  Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner. Ingredients 1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range) 1 teaspoon black pepper 1 teaspoon salt (Tasman Sea Salt) 1 teaspoon paprika 1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania) 1/4 teaspoon ground thyme (or fresh from… Read more


Buttermilk Pancakes

Kim from Harvest Launceston has provided this week’s recipe, based on a family favourite ricotta pancake recipe using buttermilk and honey. Tried and tested by the Harvest team, photo courtesy of market manager Curly. Ingredients 2 cups plain flour (The Grain Family) 2 teaspoons baking powder Pinch of salt (Tasman Sea Salt) 2 cups buttermilk (Tasmanian Butter Co)… Read more


Caramelized Apple and Fennel, Pork Sausage Rolls

Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.) 7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced… Read more


cauliflower cheese whisky

Cauliflower Cheese and Whisky

Source: www.food.com Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients 1 medium cauliflower (Mooreville Gardens, Old School Farm) 6 ounces (170g) finely chopped mushrooms (Old School… Read more


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


Cherry Clafoutis

Source: omgchocolatedesserts.com A rustic French dessert dusted with powdered sugar and served lukewarm. Ingredients Approximately 3 cups fresh sweet cherries – stemmed and pitted (Eversley Cherries, Ferniehurst Cherries, Somercotes Cherries) 3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2 tablespoons unsalted butter-melted and cooled ½ cup granulated sugar ½ cup flour Pinch of salt… Read more


Cider and Honey Roast Leg of Lamb

Source: www.lifestylefood.com.au Recipe by Gordon Ramsay Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments. Ingredients 1 leg of lamb, about 2kg, fat trimmed and skin scored (Braefield Prime Lamb, Rumdoodle Farm) Olive oil,… Read more


Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: www.deliaonline.com Recipe by Delia Smith, from Delia’s Frugal Food Ingredients 454g pork sausages (Langdale Farm, Mount Gnomon Farm) 1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard) Butter (Tasmanian… Read more


Cider-baked Pork with Apple and Fennel

Source: www.deliciousmagazine.co.uk An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal. Ingredients 1 fennel bulb (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 red apple (Lees Orchard, Windara Orchard) 1 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 lemon 4 garlic cloves (Tasmanian… Read more


Coffee Ice Cream Float with Toasted Hazelnuts

Source: www.annabarnettcooks.com Ingredients 65g good quality ground coffee (Provenance Coffee Co., Ritual Coffee) 1 vanilla pod – seeds scraped out 450ml full fat organic milk (Elgaar Farm) 6 egg yolks (Mt Roland Free Range Eggs) 50g caster sugar 65g dark muscovado sugar 350ml organic double cream (Elgaar Farm) 70g hazelnuts, lightly toasted (Hazelbrae Hazelnuts) then tossed in… 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


Courgette flowers with goat’s cheese, honey and hazelnuts

Zucchini flowers stuffed with goat’s cheese, fresh herbs and spices make for a delicious starter or a light lunch. Source: www.greatbritishchefs.com. Recipe by Tess Ward. Ingredients Stuffed courgette flowers: 8 courgette flowers (Laos Fresh Farm, Steve’s Vegies) 200g soft goat’s cheese (Southern Sky Cheese Company) 1/2 teaspoon chilli flakes 2 tablespoons chopped parsley (Laos Fresh Farm,… Read more


Creamy Blueberry Overnight Oats

Source: baking-ginger.com A delicious, easy to make breakfast recipe that will be ready and waiting for you when you wake up in the morning. Ingredients 3/4 cup Oats (The Grain Family) 1 1/2 cups almond milk (alternatively use organic cow’s milk from Elgaar Farm) 1 teaspoon honey (Honey Tasmania, West-Bee Honey) 3/4 cup blueberries (Sheffield… 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


Garlic Mushroom Quinoa

Source: damndelicious.net An easy, healthy side dish that you’ll want to make with every single meal! Ingredients 1 cup quinoa (Coolmores) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 pound cremini mushrooms, thinly sliced (or substitute with oyster mushrooms from Wild Spore) 5 cloves garlic, minced (Tasmanian Natural Garlic & Tomatoes) 1/2… Read more


Greek-style Roast Fish

A simple and affordable weeknight recipe using local fish and vegetables. Visit Harvest’s Pinterest board ‘Kitchen how-to’ for some great ideas on eating well on a budget, and interesting ways to use cheaper cuts of meat and seasonal vegetables. Source: www.bbcgoodfood.com Ingredients 5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven… 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


Grilled Sumac Lamb with Couscous Tabouli

A delicious summer lamb and salad recipe, easy to make and perfect for the barbecue. Source: www.donnahay.com.au Ingredients ⅓ cup (65g) couscous ⅓ cup (80ml) boiling water 4 x 200g lamb backstraps, trimmed (Braefield Prime Lamb) 2 tablespoons sumac 2 tablespoons extra virgin olive oil, plus extra to serve (Coronea Grove Olives, Lentara Grove) Sea salt and… Read more


Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: www.donnahay.com.au Ingredients 1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives) 1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm) 2 cloves garlic, sliced (Tasmanian Natural Garlic… Read more


Heirloom Tomato Salad with Green Beans and Chevre

Make the most of beautiful and flavoursome heirloom tomatoes while they are still in season and try pairing with a piece of perfectly seasoned steak (recipe below). Source: www.vermontcreamery.com Ingredients 4 cups trimmed bush beans such as string beans, wax beans or haricot vert (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)… Read more


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


Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour. Source: www.sbs.com.au Recipe from Superlegumes: Eat Your Way to Great Health by… Read more


Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch. Source: www.fromthekitchen.co.nz Ingredients Toasted ciabatta (Apiece, Manubread) Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company) Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) Hot smoked salmon (41° South Tasmania) Poached… Read more


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


How To Make a Cheese Platter

Below are some Tasmanian inspired ingredient suggestions to make an impressive cheese platter, perfect for summer entertaining, to take to the polo, or to pack up and take with you on your next road trip! Adapted from: http://iowagirleats.com/2014/11/12/how-to-make-a-cheese-platter-for-entertaining/ Ingredients 3 assorted cheeses: Soft cheese, semi-hard cheese, hard cheese (Coal River Farm, Elgaar Farm, Southern Sky Cheese… Read more


gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source: www.sbs.com.au, Feast Magazine, Issue 14, p75 Recipe by Susilowati Primo Ingredients 1.5kg lamb shoulder, bone in, cut into 4 cm pieces (Braefield Prime Lamb, Mount Gnomon Farm, Rumdoodle Farm) 2 tablespoons vegetable oil 2 cardamom pods 3 cloves 1 cinnamon quill 5cm-piece galangal, grated 2 lemongrass stalks, bruised (Brocklands, Laos Fresh Farm) 3 kaffir… Read more


Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! Ingredients For the Steak: 2 lbs. top sirloin steak (Real Beef) 8 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 3-inch piece ginger 2 bosc pears (Lees Orchard, Windara Orchard) ½ cup soy sauce ½ cup brown sugar 2 tablespoons sesame… 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


Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: www.donnahay.com.au Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies) 1.5kg lamb leg, bone… Read more


Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au Ingredients 100ml olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) 400g mixed mushrooms, such as pine and chestnut (alternatively use oyster mushrooms from Wild Spore) 40g butter, coarsely chopped (Tasmanian Butter Co.) 2 golden shallots, finely chopped (Old School Farm) 1 garlic clove, finely chopped (Tasmanian Natural Garlic… 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


Overnight Pork Shoulder with Fennel

Source: www.gourmettraveller.com.au There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would… Read more


Panzanella (Tuscan tomato & bread salad)

Source: http://www.jamieoliver.com Ingredients 200g stale loaf of bread (Apiece, Manubread, Sandy’s Sourdough) 600g ripe mixed tomatoes, roughly chopped (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) Sea salt Freshly ground black pepper 1 handful small capers, drained 1 small red onion, peeled and very finely sliced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 280g jarred… Read more


Pecorino, Thyme and Garlic Sourdough Crumb

A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish. Source: www.lifestylefood.com.au Recipe by Donna Hay from Donna Hay: Basics To Brilliance Ingredients 300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough) 1 cup (80g) finely grated pecorino (Southern Sky Cheese Company) 1 teaspoon… Read more


Perfect Garlic Rosemary Pork Loin

Source: livelytable.com Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner!  Ingredients 1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm) 3 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm) 1 teaspoon coarse salt (Tasman Sea Salt) 2… Read more


Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk Full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices, best served with flatbreads and natural yoghurt. Ingredients 150g basmati rice + 100g yellow split peas (or substitute rice or split peas with lentils from The Grain Family)… Read more


Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: theeverygirl.com Ingredients 1.5 pounds pork tenderloin (Langdale Farm, Mount Gnomon Farm) 2 Bosc pears (2 cups once diced) (Lees Orchard, Windara Orchard) 2 medium shallots (1 cup once sliced) (Laos Fresh Farm, Steve’s Vegies) 1 tablespoon salted butter (Tasmanian Butter Co.) 1/2 teaspoon salt (Tasman Sea Salt) 1/4 teaspoon black pepper 2 cups white… 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


Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: merci-mama.com Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… Read more


Roast Vegetable Bubble and Squeak

This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner. Source: www.goodfood.com.au Ingredients 600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm) 185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)… Read more


Roasted Moroccan Carrots

Source: www.feastingathome.com Recipe from The Complete Mediterranean Cookbook. A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm). Ingredients 1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Roasted Rack of Lamb

Source: allkenyanrecipes.com Ingredients 2 racks of lamb (Braefield Prime Lamb) 5 cloves of garlic (Tasmanian Natural Garlic & Tomatoes) 1-2 inches of ginger (optional) 5 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) 1 tablespoon lamb mixed spices (optional) (try a native spice blend from A Pinch Of) 1 bunch of fresh… Read more


savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: www.delicious.com.au Try this savoury bread and butter pudding as a side for your next roast dinner. Ingredients 500ml (2 cups) milk 1 bay leaf 3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 cloves 25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.) 2 tablespoons chopped fresh thyme… 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


Slow-Roasted Lamb Shoulder and Sweetcorn Polenta recipes

Some deliciously warming recipes for your Easter weekend. Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw Source: www.gourmettraveller.com.au A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat’s curd is a delicious addition, too, as is yoghurt. Ingredients 1 lamb shoulder, bone in (about 1.9kg) (Braefield Prime Lamb) 250ml dry… Read more


Spicy Honey-Garlic Roasted Cauliflower

Source: www.theironyou.com Ingredients ½ head of cauliflower, cut into bite-sized florets (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 4 tablespoons honey (Honey Tasmania) 2 garlic cloves, minced (Tasmanian Natural Garlic & Tomatoes) 1 teaspoon onion powder 1 ½ tablespoons soy sauce (or coconut aminos) ½ tablespoon Sriracha (make your own Sriracha… Read more


Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: www.prouditaliancook.com Ingredients 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 1 cup fresh peas, or frozen and defrosted (or other seasonal vegetables of your choice) ½ cup of cooked and prepped fava beans, you could use frozen defrosted… 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


Strawberry Smash Cocktail with Gin and Basil

The combination of sweet strawberries and aromatic basil makes for a deliciously refreshing cocktail to enjoy during the festive season. Source: www.recipefiction.com Ingredients 2 ounces of gin 4 large or 6-7 small ripe strawberries, cut into quarters (Seven Springs Farm, Sheffield Berry Gardens) 2 leaves of basil, julienned (Laos Fresh Farm, Old School, Seven Springs… Read more


Summer Fruit Bowl Tartlets

A classic French crème pâtissière is the perfect filling for these lovely summer fruit tartlets. Source: www.bbcgoodfood.com Ingredients For crème pâtissière: 300ml milk (Elgaar Farm) 1 vanilla pod 3 large egg yolks (Mt Roland Free Range Eggs, Tasmanian Natural Garlic & Tomatoes) 50g caster sugar 1 rounded tablespoon plain flour Knob of butter (Tasmanian Butter… Read more


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


Super Simple Quesadillas

This season we have teamed up with Hawthorn Football Club to bring you Hawka’s Fork! Every local game we will have a visit from Hawka who will be foraging around the market to find the ingredients for his Hawka’s Fork recipe. Each recipe will be healthy and simple so your children can find the ingredients… Read more


Sweetcorn and Celeriac recipes

Soup and salad recipes perfect for the mid autumn weather, featuring fresh local ingredients. Spicy sweetcorn soup with toasted corn and crispy pancetta Source: www.deliciousmagazine.co.uk This easy sweetcorn soup recipe is made extra-special by a sprinkling of toasted corn and crispy pancetta. Ingredients 1 onion (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Sweetcorn and halloumi fritters with avocado salsa and poached eggs

Source: recipes.sainsburys.co.uk Ingredients For the salsa: 1 avocado ½ lime, zested and juiced 100g cherry tomatoes, quartered (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) ½ red chilli, deseeded and finely chopped (Tamar Valley Hydroponics) 2 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) For… 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


Traditional South African Milk Tart

Source: thepapercupkitchen.wordpress.com Ingredients Pastry: 2 tablespoons butter (Tasmanian Butter Co) 2 tablespoons sugar 1 egg (Mooreville Gardens, Mt Roland Free Range) ¾ cup self raising flour Pinch of salt (Tasman Sea Salt) Filling: 2 cups milk (Elgaar Farm) 2 eggs, separated (Mooreville Gardens, Mt Roland Free Range) ½ cup sugar ¼ cup cake flour ¼… Read more


lentil soup

Turkish Lentil Soup

Source: littleferrarokitchen.com Ingredients 1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies) 1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics) 2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes) 2 tablespoon butter (Tasmanian Butter Co.) 2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction… Read more


Ultimate Toad in the Hole

Nothing brings people together quite like food. There are recipes we take through life that bring us comfort, ignite memories or remind us of home. For many of us who have moved from another country, introducing new friends to old recipes is a way of bringing the past to life. Offering a snapshot into the… Read more


Valli Little’s Cheesy chorizo lasagne

The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013. She returned to… 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


Yogurt Ice Pops with Berries

It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat! Source: leitesculinaria.com Ingredients 1/2 cup water 1/2 cup sugar 1 lemon 1 1/2 cups plain unsweetened Greek-style yogurt (Elgaar Farm) 2 tablespoons honey (Honey Tasmania, West-bee Honey) 2 cups fresh blackberries or other… Read more


A celebration of fresh spring ingredients.

Source: localmilkblog.com

Ingredients

1 batch no-knead pizza dough (click for recipe)

For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes):
30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company)
45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from Hazelbrae Hazelnuts)
40g (2 cups) basil lightly packed (if fresh basil isn’t available, try parsley or another green leafy herb or vegetable of your choice from one of the Harvest producers)
75g (1/2 cup) garlic scapes (Tasmanian Natural Garlic & Tomatoes)
25g lemon juice (half a medium lemon’s worth)
1/4 teaspoon salt or to taste (Tasman Sea Salt)
110g (1/2 cup) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove)

For topping:
Flavorful, high quality olive oil for brushing (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove)
Flaky sea salt for sprinkling (Tasman Sea Salt)
Garlic scape pesto (Tasmanian Natural Garlic & Tomatoes or as above)
Asparagus (3-4 stalks per pizza), trimmed of woody ends (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus)
15oz tub whole milk ricotta (alternatively you could try fresh goat cheese from Southern Sky Cheese Company)

Optional toppings:
Stinging nettles tossed lightly with olive oil (use tongs or gloves!) (or other seasonal leafy greens from Laos Fresh Farm, Seven Springs Farm or Steve’s Vegies)
Heads of garlic scapes, halved (Tasmanian Natural Garlic & Tomatoes)
Thinly sliced radishes (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
Sliced oyster mushrooms (or other wild mushroom)
Farm eggs (add to center of pizza halfway through cooking for runny yolk) (Mooreville Gardens, Mt Roland Free Range Eggs)
Edible flowers (we used arugula flowers & red russian kale flowers), add after baking
Lemon wedges, for serving

Instructions

  1. The evening before you intend to serve them, prepare your dough. It needs to ferment for about 18 hours after which you’ll form it into balls for individual flatbreads. After forming, they can be covered & refrigerated up to 3 days, so you can easily make them ahead.
  2. Before baking you’ll need to heat your oven and your pizza stone for a solid hour as hot as your oven goes (500-550°F usually). If you’re using the back of a baking sheet to bake them on (the alternative to a stone), you will not need to heat the baking sheet but will still need to heat the oven. When it’s time to bake you’ll switch the oven to broil.
  3. Prepare the pesto. It can be made up to a week in advance or even months in advance if you freeze it, making this spring treat ideal to make in bulk and then save for use when you’d like a taste of spring later in the year. Place all ingredients except the olive oil in the bowl of a mini food processor and pulse until coarsely chopped and combined. Don’t over process; pesto should have texture and not be smooth. Add the olive oil and pulse to combine. Taste and adjust seasoning, perhaps adding more salt or lemon juice, to your liking. Cover until ready to serve and refrigerate if not using that day.
  4. Form your dough according to the instructions in the recipe on top of your pizza peel which should be dusted with cornmeal or flour. I prefer cornmeal. You want to top them on the peel as once topped they will be difficult to transfer.
  5. To top, first brush lightly with olive oil. Then spread a couple of spoonfuls of pesto evenly over the flatbread. On top of that smash about 3 generous spoonfuls of ricotta on the pizza. I don’t spread it evenly but rather just flatten a couple of dollops on top. Arrange asparagus spears on top, lightly sprinkle, add any other toppings you like at this point except egg or flowers, and then lightly sprinkle with sea salt.
  6. Turn oven to broil when ready to cook, and bake flatbreads 5-7 minutes beneath the broiler (your stone should be heated on the highest rack in the oven as per the instructions). Mine usually take about 5. If topping with egg, I add it at the two minute mark. To transfer uncooked pizzas to the stone use a very quick, small back and forth motion to shimmy them onto the stone (which should remain in the oven). To remove, scoop them off with the peel. Top with herbs or flowers as desired, slice, and serve hot with small lemon wedges & a pinch of sea salt on the side. If I’ve added and egg, I salt the egg lightly once I remove it from the oven.

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


Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: www.ottolenghi.co.uk Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more


Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: localmilkblog.com Ingredients 1 batch no-knead pizza dough (click for recipe) For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes): 30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company) 45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from… Read more


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


Beef-wrapped Asparagus with Teriyaki Sauce

Source: casaveneracion.com Recipe by Connie Veneracion Ingredients About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef) 2 tablespoons rice flour (corn starch will do too) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light soy sauce ½ teaspoon grated ginger… Read more


Berry Tart with Lemon Curd Mascarpone

Source: www.foodiecrush.com A light, tangy dessert favourite, perfect for the summer season. Ingredients For the tart crust: 1 ½ cups all purpose flour ½ cup almond flour 1 teaspoon kosher salt (or use Tasman Sea Salt) 2 teaspoons powdered sugar ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces 1… 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


brazilian moqueca fish soup

Brazilian Moqueca Fish Soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: honestcooking.com By Samantha Ferraro A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Ingredients Fish Stew: 2 tablespoons coconut oil Olive oil, for drizzling (Coronea Grove… 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


Butter poached scallops with truffle shavings

With Tasmanian scallop season underway, enjoy these tasty morsels cooked in locally made butter topped with shavings of fresh truffle. As an alternative or for an extra hit of truffle flavour, cook the scallops in truffled butter from Southern Sky Cheese Company or Tasmanian Butter Co. Source: www.foodmanna.net Ingredients 300g butter (Southern Sky Cheese Company,… Read more


Buttermilk Fried Chicken

  Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner. Ingredients 1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range) 1 teaspoon black pepper 1 teaspoon salt (Tasman Sea Salt) 1 teaspoon paprika 1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania) 1/4 teaspoon ground thyme (or fresh from… Read more


Buttermilk Pancakes

Kim from Harvest Launceston has provided this week’s recipe, based on a family favourite ricotta pancake recipe using buttermilk and honey. Tried and tested by the Harvest team, photo courtesy of market manager Curly. Ingredients 2 cups plain flour (The Grain Family) 2 teaspoons baking powder Pinch of salt (Tasman Sea Salt) 2 cups buttermilk (Tasmanian Butter Co)… Read more


Caramelized Apple and Fennel, Pork Sausage Rolls

Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.) 7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced… Read more


cauliflower cheese whisky

Cauliflower Cheese and Whisky

Source: www.food.com Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients 1 medium cauliflower (Mooreville Gardens, Old School Farm) 6 ounces (170g) finely chopped mushrooms (Old School… Read more


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


Cherry Clafoutis

Source: omgchocolatedesserts.com A rustic French dessert dusted with powdered sugar and served lukewarm. Ingredients Approximately 3 cups fresh sweet cherries – stemmed and pitted (Eversley Cherries, Ferniehurst Cherries, Somercotes Cherries) 3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2 tablespoons unsalted butter-melted and cooled ½ cup granulated sugar ½ cup flour Pinch of salt… Read more


Cider and Honey Roast Leg of Lamb

Source: www.lifestylefood.com.au Recipe by Gordon Ramsay Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments. Ingredients 1 leg of lamb, about 2kg, fat trimmed and skin scored (Braefield Prime Lamb, Rumdoodle Farm) Olive oil,… Read more


Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: www.deliaonline.com Recipe by Delia Smith, from Delia’s Frugal Food Ingredients 454g pork sausages (Langdale Farm, Mount Gnomon Farm) 1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard) Butter (Tasmanian… Read more


Cider-baked Pork with Apple and Fennel

Source: www.deliciousmagazine.co.uk An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal. Ingredients 1 fennel bulb (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 red apple (Lees Orchard, Windara Orchard) 1 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 lemon 4 garlic cloves (Tasmanian… Read more


Coffee Ice Cream Float with Toasted Hazelnuts

Source: www.annabarnettcooks.com Ingredients 65g good quality ground coffee (Provenance Coffee Co., Ritual Coffee) 1 vanilla pod – seeds scraped out 450ml full fat organic milk (Elgaar Farm) 6 egg yolks (Mt Roland Free Range Eggs) 50g caster sugar 65g dark muscovado sugar 350ml organic double cream (Elgaar Farm) 70g hazelnuts, lightly toasted (Hazelbrae Hazelnuts) then tossed in… 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


Courgette flowers with goat’s cheese, honey and hazelnuts

Zucchini flowers stuffed with goat’s cheese, fresh herbs and spices make for a delicious starter or a light lunch. Source: www.greatbritishchefs.com. Recipe by Tess Ward. Ingredients Stuffed courgette flowers: 8 courgette flowers (Laos Fresh Farm, Steve’s Vegies) 200g soft goat’s cheese (Southern Sky Cheese Company) 1/2 teaspoon chilli flakes 2 tablespoons chopped parsley (Laos Fresh Farm,… Read more


Creamy Blueberry Overnight Oats

Source: baking-ginger.com A delicious, easy to make breakfast recipe that will be ready and waiting for you when you wake up in the morning. Ingredients 3/4 cup Oats (The Grain Family) 1 1/2 cups almond milk (alternatively use organic cow’s milk from Elgaar Farm) 1 teaspoon honey (Honey Tasmania, West-Bee Honey) 3/4 cup blueberries (Sheffield… 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


Garlic Mushroom Quinoa

Source: damndelicious.net An easy, healthy side dish that you’ll want to make with every single meal! Ingredients 1 cup quinoa (Coolmores) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 pound cremini mushrooms, thinly sliced (or substitute with oyster mushrooms from Wild Spore) 5 cloves garlic, minced (Tasmanian Natural Garlic & Tomatoes) 1/2… Read more


Greek-style Roast Fish

A simple and affordable weeknight recipe using local fish and vegetables. Visit Harvest’s Pinterest board ‘Kitchen how-to’ for some great ideas on eating well on a budget, and interesting ways to use cheaper cuts of meat and seasonal vegetables. Source: www.bbcgoodfood.com Ingredients 5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven… 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


Grilled Sumac Lamb with Couscous Tabouli

A delicious summer lamb and salad recipe, easy to make and perfect for the barbecue. Source: www.donnahay.com.au Ingredients ⅓ cup (65g) couscous ⅓ cup (80ml) boiling water 4 x 200g lamb backstraps, trimmed (Braefield Prime Lamb) 2 tablespoons sumac 2 tablespoons extra virgin olive oil, plus extra to serve (Coronea Grove Olives, Lentara Grove) Sea salt and… Read more


Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: www.donnahay.com.au Ingredients 1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives) 1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm) 2 cloves garlic, sliced (Tasmanian Natural Garlic… Read more


Heirloom Tomato Salad with Green Beans and Chevre

Make the most of beautiful and flavoursome heirloom tomatoes while they are still in season and try pairing with a piece of perfectly seasoned steak (recipe below). Source: www.vermontcreamery.com Ingredients 4 cups trimmed bush beans such as string beans, wax beans or haricot vert (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)… Read more


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


Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour. Source: www.sbs.com.au Recipe from Superlegumes: Eat Your Way to Great Health by… Read more


Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch. Source: www.fromthekitchen.co.nz Ingredients Toasted ciabatta (Apiece, Manubread) Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company) Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) Hot smoked salmon (41° South Tasmania) Poached… Read more


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


How To Make a Cheese Platter

Below are some Tasmanian inspired ingredient suggestions to make an impressive cheese platter, perfect for summer entertaining, to take to the polo, or to pack up and take with you on your next road trip! Adapted from: http://iowagirleats.com/2014/11/12/how-to-make-a-cheese-platter-for-entertaining/ Ingredients 3 assorted cheeses: Soft cheese, semi-hard cheese, hard cheese (Coal River Farm, Elgaar Farm, Southern Sky Cheese… Read more


gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source: www.sbs.com.au, Feast Magazine, Issue 14, p75 Recipe by Susilowati Primo Ingredients 1.5kg lamb shoulder, bone in, cut into 4 cm pieces (Braefield Prime Lamb, Mount Gnomon Farm, Rumdoodle Farm) 2 tablespoons vegetable oil 2 cardamom pods 3 cloves 1 cinnamon quill 5cm-piece galangal, grated 2 lemongrass stalks, bruised (Brocklands, Laos Fresh Farm) 3 kaffir… Read more


Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! Ingredients For the Steak: 2 lbs. top sirloin steak (Real Beef) 8 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 3-inch piece ginger 2 bosc pears (Lees Orchard, Windara Orchard) ½ cup soy sauce ½ cup brown sugar 2 tablespoons sesame… 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


Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: www.donnahay.com.au Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies) 1.5kg lamb leg, bone… Read more


Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au Ingredients 100ml olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) 400g mixed mushrooms, such as pine and chestnut (alternatively use oyster mushrooms from Wild Spore) 40g butter, coarsely chopped (Tasmanian Butter Co.) 2 golden shallots, finely chopped (Old School Farm) 1 garlic clove, finely chopped (Tasmanian Natural Garlic… 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


Overnight Pork Shoulder with Fennel

Source: www.gourmettraveller.com.au There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would… Read more


Panzanella (Tuscan tomato & bread salad)

Source: http://www.jamieoliver.com Ingredients 200g stale loaf of bread (Apiece, Manubread, Sandy’s Sourdough) 600g ripe mixed tomatoes, roughly chopped (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) Sea salt Freshly ground black pepper 1 handful small capers, drained 1 small red onion, peeled and very finely sliced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 280g jarred… Read more


Pecorino, Thyme and Garlic Sourdough Crumb

A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish. Source: www.lifestylefood.com.au Recipe by Donna Hay from Donna Hay: Basics To Brilliance Ingredients 300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough) 1 cup (80g) finely grated pecorino (Southern Sky Cheese Company) 1 teaspoon… Read more


Perfect Garlic Rosemary Pork Loin

Source: livelytable.com Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner!  Ingredients 1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm) 3 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm) 1 teaspoon coarse salt (Tasman Sea Salt) 2… Read more


Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk Full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices, best served with flatbreads and natural yoghurt. Ingredients 150g basmati rice + 100g yellow split peas (or substitute rice or split peas with lentils from The Grain Family)… Read more


Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: theeverygirl.com Ingredients 1.5 pounds pork tenderloin (Langdale Farm, Mount Gnomon Farm) 2 Bosc pears (2 cups once diced) (Lees Orchard, Windara Orchard) 2 medium shallots (1 cup once sliced) (Laos Fresh Farm, Steve’s Vegies) 1 tablespoon salted butter (Tasmanian Butter Co.) 1/2 teaspoon salt (Tasman Sea Salt) 1/4 teaspoon black pepper 2 cups white… 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


Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: merci-mama.com Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… Read more


Roast Vegetable Bubble and Squeak

This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner. Source: www.goodfood.com.au Ingredients 600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm) 185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)… Read more


Roasted Moroccan Carrots

Source: www.feastingathome.com Recipe from The Complete Mediterranean Cookbook. A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm). Ingredients 1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Roasted Rack of Lamb

Source: allkenyanrecipes.com Ingredients 2 racks of lamb (Braefield Prime Lamb) 5 cloves of garlic (Tasmanian Natural Garlic & Tomatoes) 1-2 inches of ginger (optional) 5 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) 1 tablespoon lamb mixed spices (optional) (try a native spice blend from A Pinch Of) 1 bunch of fresh… Read more


savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: www.delicious.com.au Try this savoury bread and butter pudding as a side for your next roast dinner. Ingredients 500ml (2 cups) milk 1 bay leaf 3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 cloves 25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.) 2 tablespoons chopped fresh thyme… 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


Slow-Roasted Lamb Shoulder and Sweetcorn Polenta recipes

Some deliciously warming recipes for your Easter weekend. Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw Source: www.gourmettraveller.com.au A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat’s curd is a delicious addition, too, as is yoghurt. Ingredients 1 lamb shoulder, bone in (about 1.9kg) (Braefield Prime Lamb) 250ml dry… Read more


Spicy Honey-Garlic Roasted Cauliflower

Source: www.theironyou.com Ingredients ½ head of cauliflower, cut into bite-sized florets (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 4 tablespoons honey (Honey Tasmania) 2 garlic cloves, minced (Tasmanian Natural Garlic & Tomatoes) 1 teaspoon onion powder 1 ½ tablespoons soy sauce (or coconut aminos) ½ tablespoon Sriracha (make your own Sriracha… Read more


Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: www.prouditaliancook.com Ingredients 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 1 cup fresh peas, or frozen and defrosted (or other seasonal vegetables of your choice) ½ cup of cooked and prepped fava beans, you could use frozen defrosted… 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


Strawberry Smash Cocktail with Gin and Basil

The combination of sweet strawberries and aromatic basil makes for a deliciously refreshing cocktail to enjoy during the festive season. Source: www.recipefiction.com Ingredients 2 ounces of gin 4 large or 6-7 small ripe strawberries, cut into quarters (Seven Springs Farm, Sheffield Berry Gardens) 2 leaves of basil, julienned (Laos Fresh Farm, Old School, Seven Springs… Read more


Summer Fruit Bowl Tartlets

A classic French crème pâtissière is the perfect filling for these lovely summer fruit tartlets. Source: www.bbcgoodfood.com Ingredients For crème pâtissière: 300ml milk (Elgaar Farm) 1 vanilla pod 3 large egg yolks (Mt Roland Free Range Eggs, Tasmanian Natural Garlic & Tomatoes) 50g caster sugar 1 rounded tablespoon plain flour Knob of butter (Tasmanian Butter… Read more


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


Super Simple Quesadillas

This season we have teamed up with Hawthorn Football Club to bring you Hawka’s Fork! Every local game we will have a visit from Hawka who will be foraging around the market to find the ingredients for his Hawka’s Fork recipe. Each recipe will be healthy and simple so your children can find the ingredients… Read more


Sweetcorn and Celeriac recipes

Soup and salad recipes perfect for the mid autumn weather, featuring fresh local ingredients. Spicy sweetcorn soup with toasted corn and crispy pancetta Source: www.deliciousmagazine.co.uk This easy sweetcorn soup recipe is made extra-special by a sprinkling of toasted corn and crispy pancetta. Ingredients 1 onion (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Sweetcorn and halloumi fritters with avocado salsa and poached eggs

Source: recipes.sainsburys.co.uk Ingredients For the salsa: 1 avocado ½ lime, zested and juiced 100g cherry tomatoes, quartered (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) ½ red chilli, deseeded and finely chopped (Tamar Valley Hydroponics) 2 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) For… 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


Traditional South African Milk Tart

Source: thepapercupkitchen.wordpress.com Ingredients Pastry: 2 tablespoons butter (Tasmanian Butter Co) 2 tablespoons sugar 1 egg (Mooreville Gardens, Mt Roland Free Range) ¾ cup self raising flour Pinch of salt (Tasman Sea Salt) Filling: 2 cups milk (Elgaar Farm) 2 eggs, separated (Mooreville Gardens, Mt Roland Free Range) ½ cup sugar ¼ cup cake flour ¼… Read more


lentil soup

Turkish Lentil Soup

Source: littleferrarokitchen.com Ingredients 1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies) 1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics) 2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes) 2 tablespoon butter (Tasmanian Butter Co.) 2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction… Read more


Ultimate Toad in the Hole

Nothing brings people together quite like food. There are recipes we take through life that bring us comfort, ignite memories or remind us of home. For many of us who have moved from another country, introducing new friends to old recipes is a way of bringing the past to life. Offering a snapshot into the… Read more


Valli Little’s Cheesy chorizo lasagne

The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013. She returned to… 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


Yogurt Ice Pops with Berries

It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat! Source: leitesculinaria.com Ingredients 1/2 cup water 1/2 cup sugar 1 lemon 1 1/2 cups plain unsweetened Greek-style yogurt (Elgaar Farm) 2 tablespoons honey (Honey Tasmania, West-bee Honey) 2 cups fresh blackberries or other… 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

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


Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: www.ottolenghi.co.uk Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more


Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: localmilkblog.com Ingredients 1 batch no-knead pizza dough (click for recipe) For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes): 30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company) 45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from… Read more


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


Beef-wrapped Asparagus with Teriyaki Sauce

Source: casaveneracion.com Recipe by Connie Veneracion Ingredients About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef) 2 tablespoons rice flour (corn starch will do too) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light soy sauce ½ teaspoon grated ginger… Read more


Berry Tart with Lemon Curd Mascarpone

Source: www.foodiecrush.com A light, tangy dessert favourite, perfect for the summer season. Ingredients For the tart crust: 1 ½ cups all purpose flour ½ cup almond flour 1 teaspoon kosher salt (or use Tasman Sea Salt) 2 teaspoons powdered sugar ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces 1… 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


brazilian moqueca fish soup

Brazilian Moqueca Fish Soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: honestcooking.com By Samantha Ferraro A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Ingredients Fish Stew: 2 tablespoons coconut oil Olive oil, for drizzling (Coronea Grove… 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


Butter poached scallops with truffle shavings

With Tasmanian scallop season underway, enjoy these tasty morsels cooked in locally made butter topped with shavings of fresh truffle. As an alternative or for an extra hit of truffle flavour, cook the scallops in truffled butter from Southern Sky Cheese Company or Tasmanian Butter Co. Source: www.foodmanna.net Ingredients 300g butter (Southern Sky Cheese Company,… Read more


Buttermilk Fried Chicken

  Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner. Ingredients 1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range) 1 teaspoon black pepper 1 teaspoon salt (Tasman Sea Salt) 1 teaspoon paprika 1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania) 1/4 teaspoon ground thyme (or fresh from… Read more


Buttermilk Pancakes

Kim from Harvest Launceston has provided this week’s recipe, based on a family favourite ricotta pancake recipe using buttermilk and honey. Tried and tested by the Harvest team, photo courtesy of market manager Curly. Ingredients 2 cups plain flour (The Grain Family) 2 teaspoons baking powder Pinch of salt (Tasman Sea Salt) 2 cups buttermilk (Tasmanian Butter Co)… Read more


Caramelized Apple and Fennel, Pork Sausage Rolls

Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.) 7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced… Read more


cauliflower cheese whisky

Cauliflower Cheese and Whisky

Source: www.food.com Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients 1 medium cauliflower (Mooreville Gardens, Old School Farm) 6 ounces (170g) finely chopped mushrooms (Old School… Read more


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


Cherry Clafoutis

Source: omgchocolatedesserts.com A rustic French dessert dusted with powdered sugar and served lukewarm. Ingredients Approximately 3 cups fresh sweet cherries – stemmed and pitted (Eversley Cherries, Ferniehurst Cherries, Somercotes Cherries) 3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2 tablespoons unsalted butter-melted and cooled ½ cup granulated sugar ½ cup flour Pinch of salt… Read more


Cider and Honey Roast Leg of Lamb

Source: www.lifestylefood.com.au Recipe by Gordon Ramsay Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments. Ingredients 1 leg of lamb, about 2kg, fat trimmed and skin scored (Braefield Prime Lamb, Rumdoodle Farm) Olive oil,… Read more


Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: www.deliaonline.com Recipe by Delia Smith, from Delia’s Frugal Food Ingredients 454g pork sausages (Langdale Farm, Mount Gnomon Farm) 1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard) Butter (Tasmanian… Read more


Cider-baked Pork with Apple and Fennel

Source: www.deliciousmagazine.co.uk An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal. Ingredients 1 fennel bulb (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 red apple (Lees Orchard, Windara Orchard) 1 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 lemon 4 garlic cloves (Tasmanian… Read more


Coffee Ice Cream Float with Toasted Hazelnuts

Source: www.annabarnettcooks.com Ingredients 65g good quality ground coffee (Provenance Coffee Co., Ritual Coffee) 1 vanilla pod – seeds scraped out 450ml full fat organic milk (Elgaar Farm) 6 egg yolks (Mt Roland Free Range Eggs) 50g caster sugar 65g dark muscovado sugar 350ml organic double cream (Elgaar Farm) 70g hazelnuts, lightly toasted (Hazelbrae Hazelnuts) then tossed in… 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


Courgette flowers with goat’s cheese, honey and hazelnuts

Zucchini flowers stuffed with goat’s cheese, fresh herbs and spices make for a delicious starter or a light lunch. Source: www.greatbritishchefs.com. Recipe by Tess Ward. Ingredients Stuffed courgette flowers: 8 courgette flowers (Laos Fresh Farm, Steve’s Vegies) 200g soft goat’s cheese (Southern Sky Cheese Company) 1/2 teaspoon chilli flakes 2 tablespoons chopped parsley (Laos Fresh Farm,… Read more


Creamy Blueberry Overnight Oats

Source: baking-ginger.com A delicious, easy to make breakfast recipe that will be ready and waiting for you when you wake up in the morning. Ingredients 3/4 cup Oats (The Grain Family) 1 1/2 cups almond milk (alternatively use organic cow’s milk from Elgaar Farm) 1 teaspoon honey (Honey Tasmania, West-Bee Honey) 3/4 cup blueberries (Sheffield… 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


Garlic Mushroom Quinoa

Source: damndelicious.net An easy, healthy side dish that you’ll want to make with every single meal! Ingredients 1 cup quinoa (Coolmores) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 pound cremini mushrooms, thinly sliced (or substitute with oyster mushrooms from Wild Spore) 5 cloves garlic, minced (Tasmanian Natural Garlic & Tomatoes) 1/2… Read more


Greek-style Roast Fish

A simple and affordable weeknight recipe using local fish and vegetables. Visit Harvest’s Pinterest board ‘Kitchen how-to’ for some great ideas on eating well on a budget, and interesting ways to use cheaper cuts of meat and seasonal vegetables. Source: www.bbcgoodfood.com Ingredients 5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven… 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


Grilled Sumac Lamb with Couscous Tabouli

A delicious summer lamb and salad recipe, easy to make and perfect for the barbecue. Source: www.donnahay.com.au Ingredients ⅓ cup (65g) couscous ⅓ cup (80ml) boiling water 4 x 200g lamb backstraps, trimmed (Braefield Prime Lamb) 2 tablespoons sumac 2 tablespoons extra virgin olive oil, plus extra to serve (Coronea Grove Olives, Lentara Grove) Sea salt and… Read more


Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: www.donnahay.com.au Ingredients 1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives) 1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm) 2 cloves garlic, sliced (Tasmanian Natural Garlic… Read more


Heirloom Tomato Salad with Green Beans and Chevre

Make the most of beautiful and flavoursome heirloom tomatoes while they are still in season and try pairing with a piece of perfectly seasoned steak (recipe below). Source: www.vermontcreamery.com Ingredients 4 cups trimmed bush beans such as string beans, wax beans or haricot vert (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)… Read more


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


Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour. Source: www.sbs.com.au Recipe from Superlegumes: Eat Your Way to Great Health by… Read more


Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch. Source: www.fromthekitchen.co.nz Ingredients Toasted ciabatta (Apiece, Manubread) Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company) Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) Hot smoked salmon (41° South Tasmania) Poached… Read more


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


How To Make a Cheese Platter

Below are some Tasmanian inspired ingredient suggestions to make an impressive cheese platter, perfect for summer entertaining, to take to the polo, or to pack up and take with you on your next road trip! Adapted from: http://iowagirleats.com/2014/11/12/how-to-make-a-cheese-platter-for-entertaining/ Ingredients 3 assorted cheeses: Soft cheese, semi-hard cheese, hard cheese (Coal River Farm, Elgaar Farm, Southern Sky Cheese… Read more


gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source: www.sbs.com.au, Feast Magazine, Issue 14, p75 Recipe by Susilowati Primo Ingredients 1.5kg lamb shoulder, bone in, cut into 4 cm pieces (Braefield Prime Lamb, Mount Gnomon Farm, Rumdoodle Farm) 2 tablespoons vegetable oil 2 cardamom pods 3 cloves 1 cinnamon quill 5cm-piece galangal, grated 2 lemongrass stalks, bruised (Brocklands, Laos Fresh Farm) 3 kaffir… Read more


Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! Ingredients For the Steak: 2 lbs. top sirloin steak (Real Beef) 8 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 3-inch piece ginger 2 bosc pears (Lees Orchard, Windara Orchard) ½ cup soy sauce ½ cup brown sugar 2 tablespoons sesame… 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


Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: www.donnahay.com.au Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies) 1.5kg lamb leg, bone… Read more


Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au Ingredients 100ml olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) 400g mixed mushrooms, such as pine and chestnut (alternatively use oyster mushrooms from Wild Spore) 40g butter, coarsely chopped (Tasmanian Butter Co.) 2 golden shallots, finely chopped (Old School Farm) 1 garlic clove, finely chopped (Tasmanian Natural Garlic… 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


Overnight Pork Shoulder with Fennel

Source: www.gourmettraveller.com.au There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would… Read more


Panzanella (Tuscan tomato & bread salad)

Source: http://www.jamieoliver.com Ingredients 200g stale loaf of bread (Apiece, Manubread, Sandy’s Sourdough) 600g ripe mixed tomatoes, roughly chopped (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) Sea salt Freshly ground black pepper 1 handful small capers, drained 1 small red onion, peeled and very finely sliced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 280g jarred… Read more


Pecorino, Thyme and Garlic Sourdough Crumb

A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish. Source: www.lifestylefood.com.au Recipe by Donna Hay from Donna Hay: Basics To Brilliance Ingredients 300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough) 1 cup (80g) finely grated pecorino (Southern Sky Cheese Company) 1 teaspoon… Read more


Perfect Garlic Rosemary Pork Loin

Source: livelytable.com Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner!  Ingredients 1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm) 3 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm) 1 teaspoon coarse salt (Tasman Sea Salt) 2… Read more


Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk Full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices, best served with flatbreads and natural yoghurt. Ingredients 150g basmati rice + 100g yellow split peas (or substitute rice or split peas with lentils from The Grain Family)… Read more


Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: theeverygirl.com Ingredients 1.5 pounds pork tenderloin (Langdale Farm, Mount Gnomon Farm) 2 Bosc pears (2 cups once diced) (Lees Orchard, Windara Orchard) 2 medium shallots (1 cup once sliced) (Laos Fresh Farm, Steve’s Vegies) 1 tablespoon salted butter (Tasmanian Butter Co.) 1/2 teaspoon salt (Tasman Sea Salt) 1/4 teaspoon black pepper 2 cups white… 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


Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: merci-mama.com Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… Read more


Roast Vegetable Bubble and Squeak

This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner. Source: www.goodfood.com.au Ingredients 600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm) 185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)… Read more


Roasted Moroccan Carrots

Source: www.feastingathome.com Recipe from The Complete Mediterranean Cookbook. A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm). Ingredients 1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Roasted Rack of Lamb

Source: allkenyanrecipes.com Ingredients 2 racks of lamb (Braefield Prime Lamb) 5 cloves of garlic (Tasmanian Natural Garlic & Tomatoes) 1-2 inches of ginger (optional) 5 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) 1 tablespoon lamb mixed spices (optional) (try a native spice blend from A Pinch Of) 1 bunch of fresh… Read more


savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: www.delicious.com.au Try this savoury bread and butter pudding as a side for your next roast dinner. Ingredients 500ml (2 cups) milk 1 bay leaf 3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 cloves 25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.) 2 tablespoons chopped fresh thyme… 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


Slow-Roasted Lamb Shoulder and Sweetcorn Polenta recipes

Some deliciously warming recipes for your Easter weekend. Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw Source: www.gourmettraveller.com.au A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat’s curd is a delicious addition, too, as is yoghurt. Ingredients 1 lamb shoulder, bone in (about 1.9kg) (Braefield Prime Lamb) 250ml dry… Read more


Spicy Honey-Garlic Roasted Cauliflower

Source: www.theironyou.com Ingredients ½ head of cauliflower, cut into bite-sized florets (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 4 tablespoons honey (Honey Tasmania) 2 garlic cloves, minced (Tasmanian Natural Garlic & Tomatoes) 1 teaspoon onion powder 1 ½ tablespoons soy sauce (or coconut aminos) ½ tablespoon Sriracha (make your own Sriracha… Read more


Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: www.prouditaliancook.com Ingredients 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 1 cup fresh peas, or frozen and defrosted (or other seasonal vegetables of your choice) ½ cup of cooked and prepped fava beans, you could use frozen defrosted… 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


Strawberry Smash Cocktail with Gin and Basil

The combination of sweet strawberries and aromatic basil makes for a deliciously refreshing cocktail to enjoy during the festive season. Source: www.recipefiction.com Ingredients 2 ounces of gin 4 large or 6-7 small ripe strawberries, cut into quarters (Seven Springs Farm, Sheffield Berry Gardens) 2 leaves of basil, julienned (Laos Fresh Farm, Old School, Seven Springs… Read more


Summer Fruit Bowl Tartlets

A classic French crème pâtissière is the perfect filling for these lovely summer fruit tartlets. Source: www.bbcgoodfood.com Ingredients For crème pâtissière: 300ml milk (Elgaar Farm) 1 vanilla pod 3 large egg yolks (Mt Roland Free Range Eggs, Tasmanian Natural Garlic & Tomatoes) 50g caster sugar 1 rounded tablespoon plain flour Knob of butter (Tasmanian Butter… Read more


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


Super Simple Quesadillas

This season we have teamed up with Hawthorn Football Club to bring you Hawka’s Fork! Every local game we will have a visit from Hawka who will be foraging around the market to find the ingredients for his Hawka’s Fork recipe. Each recipe will be healthy and simple so your children can find the ingredients… Read more


Sweetcorn and Celeriac recipes

Soup and salad recipes perfect for the mid autumn weather, featuring fresh local ingredients. Spicy sweetcorn soup with toasted corn and crispy pancetta Source: www.deliciousmagazine.co.uk This easy sweetcorn soup recipe is made extra-special by a sprinkling of toasted corn and crispy pancetta. Ingredients 1 onion (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Sweetcorn and halloumi fritters with avocado salsa and poached eggs

Source: recipes.sainsburys.co.uk Ingredients For the salsa: 1 avocado ½ lime, zested and juiced 100g cherry tomatoes, quartered (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) ½ red chilli, deseeded and finely chopped (Tamar Valley Hydroponics) 2 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) For… 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


Traditional South African Milk Tart

Source: thepapercupkitchen.wordpress.com Ingredients Pastry: 2 tablespoons butter (Tasmanian Butter Co) 2 tablespoons sugar 1 egg (Mooreville Gardens, Mt Roland Free Range) ¾ cup self raising flour Pinch of salt (Tasman Sea Salt) Filling: 2 cups milk (Elgaar Farm) 2 eggs, separated (Mooreville Gardens, Mt Roland Free Range) ½ cup sugar ¼ cup cake flour ¼… Read more


lentil soup

Turkish Lentil Soup

Source: littleferrarokitchen.com Ingredients 1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies) 1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics) 2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes) 2 tablespoon butter (Tasmanian Butter Co.) 2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction… Read more


Ultimate Toad in the Hole

Nothing brings people together quite like food. There are recipes we take through life that bring us comfort, ignite memories or remind us of home. For many of us who have moved from another country, introducing new friends to old recipes is a way of bringing the past to life. Offering a snapshot into the… Read more


Valli Little’s Cheesy chorizo lasagne

The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013. She returned to… 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


Yogurt Ice Pops with Berries

It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat! Source: leitesculinaria.com Ingredients 1/2 cup water 1/2 cup sugar 1 lemon 1 1/2 cups plain unsweetened Greek-style yogurt (Elgaar Farm) 2 tablespoons honey (Honey Tasmania, West-bee Honey) 2 cups fresh blackberries or other… 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

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


Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: www.ottolenghi.co.uk Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more


Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: localmilkblog.com Ingredients 1 batch no-knead pizza dough (click for recipe) For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes): 30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company) 45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from… Read more


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


Beef-wrapped Asparagus with Teriyaki Sauce

Source: casaveneracion.com Recipe by Connie Veneracion Ingredients About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef) 2 tablespoons rice flour (corn starch will do too) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light soy sauce ½ teaspoon grated ginger… Read more


Berry Tart with Lemon Curd Mascarpone

Source: www.foodiecrush.com A light, tangy dessert favourite, perfect for the summer season. Ingredients For the tart crust: 1 ½ cups all purpose flour ½ cup almond flour 1 teaspoon kosher salt (or use Tasman Sea Salt) 2 teaspoons powdered sugar ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces 1… 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


brazilian moqueca fish soup

Brazilian Moqueca Fish Soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: honestcooking.com By Samantha Ferraro A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Ingredients Fish Stew: 2 tablespoons coconut oil Olive oil, for drizzling (Coronea Grove… 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


Butter poached scallops with truffle shavings

With Tasmanian scallop season underway, enjoy these tasty morsels cooked in locally made butter topped with shavings of fresh truffle. As an alternative or for an extra hit of truffle flavour, cook the scallops in truffled butter from Southern Sky Cheese Company or Tasmanian Butter Co. Source: www.foodmanna.net Ingredients 300g butter (Southern Sky Cheese Company,… Read more


Buttermilk Fried Chicken

  Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner. Ingredients 1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range) 1 teaspoon black pepper 1 teaspoon salt (Tasman Sea Salt) 1 teaspoon paprika 1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania) 1/4 teaspoon ground thyme (or fresh from… Read more


Buttermilk Pancakes

Kim from Harvest Launceston has provided this week’s recipe, based on a family favourite ricotta pancake recipe using buttermilk and honey. Tried and tested by the Harvest team, photo courtesy of market manager Curly. Ingredients 2 cups plain flour (The Grain Family) 2 teaspoons baking powder Pinch of salt (Tasman Sea Salt) 2 cups buttermilk (Tasmanian Butter Co)… Read more


Caramelized Apple and Fennel, Pork Sausage Rolls

Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.) 7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced… Read more


cauliflower cheese whisky

Cauliflower Cheese and Whisky

Source: www.food.com Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients 1 medium cauliflower (Mooreville Gardens, Old School Farm) 6 ounces (170g) finely chopped mushrooms (Old School… Read more


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


Cherry Clafoutis

Source: omgchocolatedesserts.com A rustic French dessert dusted with powdered sugar and served lukewarm. Ingredients Approximately 3 cups fresh sweet cherries – stemmed and pitted (Eversley Cherries, Ferniehurst Cherries, Somercotes Cherries) 3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2 tablespoons unsalted butter-melted and cooled ½ cup granulated sugar ½ cup flour Pinch of salt… Read more


Cider and Honey Roast Leg of Lamb

Source: www.lifestylefood.com.au Recipe by Gordon Ramsay Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments. Ingredients 1 leg of lamb, about 2kg, fat trimmed and skin scored (Braefield Prime Lamb, Rumdoodle Farm) Olive oil,… Read more


Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: www.deliaonline.com Recipe by Delia Smith, from Delia’s Frugal Food Ingredients 454g pork sausages (Langdale Farm, Mount Gnomon Farm) 1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard) Butter (Tasmanian… Read more


Cider-baked Pork with Apple and Fennel

Source: www.deliciousmagazine.co.uk An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal. Ingredients 1 fennel bulb (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 red apple (Lees Orchard, Windara Orchard) 1 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 lemon 4 garlic cloves (Tasmanian… Read more


Coffee Ice Cream Float with Toasted Hazelnuts

Source: www.annabarnettcooks.com Ingredients 65g good quality ground coffee (Provenance Coffee Co., Ritual Coffee) 1 vanilla pod – seeds scraped out 450ml full fat organic milk (Elgaar Farm) 6 egg yolks (Mt Roland Free Range Eggs) 50g caster sugar 65g dark muscovado sugar 350ml organic double cream (Elgaar Farm) 70g hazelnuts, lightly toasted (Hazelbrae Hazelnuts) then tossed in… 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


Courgette flowers with goat’s cheese, honey and hazelnuts

Zucchini flowers stuffed with goat’s cheese, fresh herbs and spices make for a delicious starter or a light lunch. Source: www.greatbritishchefs.com. Recipe by Tess Ward. Ingredients Stuffed courgette flowers: 8 courgette flowers (Laos Fresh Farm, Steve’s Vegies) 200g soft goat’s cheese (Southern Sky Cheese Company) 1/2 teaspoon chilli flakes 2 tablespoons chopped parsley (Laos Fresh Farm,… Read more


Creamy Blueberry Overnight Oats

Source: baking-ginger.com A delicious, easy to make breakfast recipe that will be ready and waiting for you when you wake up in the morning. Ingredients 3/4 cup Oats (The Grain Family) 1 1/2 cups almond milk (alternatively use organic cow’s milk from Elgaar Farm) 1 teaspoon honey (Honey Tasmania, West-Bee Honey) 3/4 cup blueberries (Sheffield… 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


Garlic Mushroom Quinoa

Source: damndelicious.net An easy, healthy side dish that you’ll want to make with every single meal! Ingredients 1 cup quinoa (Coolmores) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 pound cremini mushrooms, thinly sliced (or substitute with oyster mushrooms from Wild Spore) 5 cloves garlic, minced (Tasmanian Natural Garlic & Tomatoes) 1/2… Read more


Greek-style Roast Fish

A simple and affordable weeknight recipe using local fish and vegetables. Visit Harvest’s Pinterest board ‘Kitchen how-to’ for some great ideas on eating well on a budget, and interesting ways to use cheaper cuts of meat and seasonal vegetables. Source: www.bbcgoodfood.com Ingredients 5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven… 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


Grilled Sumac Lamb with Couscous Tabouli

A delicious summer lamb and salad recipe, easy to make and perfect for the barbecue. Source: www.donnahay.com.au Ingredients ⅓ cup (65g) couscous ⅓ cup (80ml) boiling water 4 x 200g lamb backstraps, trimmed (Braefield Prime Lamb) 2 tablespoons sumac 2 tablespoons extra virgin olive oil, plus extra to serve (Coronea Grove Olives, Lentara Grove) Sea salt and… Read more


Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: www.donnahay.com.au Ingredients 1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives) 1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm) 2 cloves garlic, sliced (Tasmanian Natural Garlic… Read more


Heirloom Tomato Salad with Green Beans and Chevre

Make the most of beautiful and flavoursome heirloom tomatoes while they are still in season and try pairing with a piece of perfectly seasoned steak (recipe below). Source: www.vermontcreamery.com Ingredients 4 cups trimmed bush beans such as string beans, wax beans or haricot vert (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)… Read more


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


Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour. Source: www.sbs.com.au Recipe from Superlegumes: Eat Your Way to Great Health by… Read more


Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch. Source: www.fromthekitchen.co.nz Ingredients Toasted ciabatta (Apiece, Manubread) Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company) Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) Hot smoked salmon (41° South Tasmania) Poached… Read more


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


How To Make a Cheese Platter

Below are some Tasmanian inspired ingredient suggestions to make an impressive cheese platter, perfect for summer entertaining, to take to the polo, or to pack up and take with you on your next road trip! Adapted from: http://iowagirleats.com/2014/11/12/how-to-make-a-cheese-platter-for-entertaining/ Ingredients 3 assorted cheeses: Soft cheese, semi-hard cheese, hard cheese (Coal River Farm, Elgaar Farm, Southern Sky Cheese… Read more


gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source: www.sbs.com.au, Feast Magazine, Issue 14, p75 Recipe by Susilowati Primo Ingredients 1.5kg lamb shoulder, bone in, cut into 4 cm pieces (Braefield Prime Lamb, Mount Gnomon Farm, Rumdoodle Farm) 2 tablespoons vegetable oil 2 cardamom pods 3 cloves 1 cinnamon quill 5cm-piece galangal, grated 2 lemongrass stalks, bruised (Brocklands, Laos Fresh Farm) 3 kaffir… Read more


Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! Ingredients For the Steak: 2 lbs. top sirloin steak (Real Beef) 8 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 3-inch piece ginger 2 bosc pears (Lees Orchard, Windara Orchard) ½ cup soy sauce ½ cup brown sugar 2 tablespoons sesame… 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


Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: www.donnahay.com.au Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies) 1.5kg lamb leg, bone… Read more


Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au Ingredients 100ml olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) 400g mixed mushrooms, such as pine and chestnut (alternatively use oyster mushrooms from Wild Spore) 40g butter, coarsely chopped (Tasmanian Butter Co.) 2 golden shallots, finely chopped (Old School Farm) 1 garlic clove, finely chopped (Tasmanian Natural Garlic… 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


Overnight Pork Shoulder with Fennel

Source: www.gourmettraveller.com.au There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would… Read more


Panzanella (Tuscan tomato & bread salad)

Source: http://www.jamieoliver.com Ingredients 200g stale loaf of bread (Apiece, Manubread, Sandy’s Sourdough) 600g ripe mixed tomatoes, roughly chopped (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) Sea salt Freshly ground black pepper 1 handful small capers, drained 1 small red onion, peeled and very finely sliced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 280g jarred… Read more


Pecorino, Thyme and Garlic Sourdough Crumb

A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish. Source: www.lifestylefood.com.au Recipe by Donna Hay from Donna Hay: Basics To Brilliance Ingredients 300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough) 1 cup (80g) finely grated pecorino (Southern Sky Cheese Company) 1 teaspoon… Read more


Perfect Garlic Rosemary Pork Loin

Source: livelytable.com Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner!  Ingredients 1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm) 3 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm) 1 teaspoon coarse salt (Tasman Sea Salt) 2… Read more


Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk Full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices, best served with flatbreads and natural yoghurt. Ingredients 150g basmati rice + 100g yellow split peas (or substitute rice or split peas with lentils from The Grain Family)… Read more


Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: theeverygirl.com Ingredients 1.5 pounds pork tenderloin (Langdale Farm, Mount Gnomon Farm) 2 Bosc pears (2 cups once diced) (Lees Orchard, Windara Orchard) 2 medium shallots (1 cup once sliced) (Laos Fresh Farm, Steve’s Vegies) 1 tablespoon salted butter (Tasmanian Butter Co.) 1/2 teaspoon salt (Tasman Sea Salt) 1/4 teaspoon black pepper 2 cups white… 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


Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: merci-mama.com Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… Read more


Roast Vegetable Bubble and Squeak

This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner. Source: www.goodfood.com.au Ingredients 600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm) 185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)… Read more


Roasted Moroccan Carrots

Source: www.feastingathome.com Recipe from The Complete Mediterranean Cookbook. A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm). Ingredients 1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Roasted Rack of Lamb

Source: allkenyanrecipes.com Ingredients 2 racks of lamb (Braefield Prime Lamb) 5 cloves of garlic (Tasmanian Natural Garlic & Tomatoes) 1-2 inches of ginger (optional) 5 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) 1 tablespoon lamb mixed spices (optional) (try a native spice blend from A Pinch Of) 1 bunch of fresh… Read more


savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: www.delicious.com.au Try this savoury bread and butter pudding as a side for your next roast dinner. Ingredients 500ml (2 cups) milk 1 bay leaf 3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 cloves 25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.) 2 tablespoons chopped fresh thyme… 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


Slow-Roasted Lamb Shoulder and Sweetcorn Polenta recipes

Some deliciously warming recipes for your Easter weekend. Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw Source: www.gourmettraveller.com.au A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat’s curd is a delicious addition, too, as is yoghurt. Ingredients 1 lamb shoulder, bone in (about 1.9kg) (Braefield Prime Lamb) 250ml dry… Read more


Spicy Honey-Garlic Roasted Cauliflower

Source: www.theironyou.com Ingredients ½ head of cauliflower, cut into bite-sized florets (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 4 tablespoons honey (Honey Tasmania) 2 garlic cloves, minced (Tasmanian Natural Garlic & Tomatoes) 1 teaspoon onion powder 1 ½ tablespoons soy sauce (or coconut aminos) ½ tablespoon Sriracha (make your own Sriracha… Read more


Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: www.prouditaliancook.com Ingredients 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 1 cup fresh peas, or frozen and defrosted (or other seasonal vegetables of your choice) ½ cup of cooked and prepped fava beans, you could use frozen defrosted… 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


Strawberry Smash Cocktail with Gin and Basil

The combination of sweet strawberries and aromatic basil makes for a deliciously refreshing cocktail to enjoy during the festive season. Source: www.recipefiction.com Ingredients 2 ounces of gin 4 large or 6-7 small ripe strawberries, cut into quarters (Seven Springs Farm, Sheffield Berry Gardens) 2 leaves of basil, julienned (Laos Fresh Farm, Old School, Seven Springs… Read more


Summer Fruit Bowl Tartlets

A classic French crème pâtissière is the perfect filling for these lovely summer fruit tartlets. Source: www.bbcgoodfood.com Ingredients For crème pâtissière: 300ml milk (Elgaar Farm) 1 vanilla pod 3 large egg yolks (Mt Roland Free Range Eggs, Tasmanian Natural Garlic & Tomatoes) 50g caster sugar 1 rounded tablespoon plain flour Knob of butter (Tasmanian Butter… Read more


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


Super Simple Quesadillas

This season we have teamed up with Hawthorn Football Club to bring you Hawka’s Fork! Every local game we will have a visit from Hawka who will be foraging around the market to find the ingredients for his Hawka’s Fork recipe. Each recipe will be healthy and simple so your children can find the ingredients… Read more


Sweetcorn and Celeriac recipes

Soup and salad recipes perfect for the mid autumn weather, featuring fresh local ingredients. Spicy sweetcorn soup with toasted corn and crispy pancetta Source: www.deliciousmagazine.co.uk This easy sweetcorn soup recipe is made extra-special by a sprinkling of toasted corn and crispy pancetta. Ingredients 1 onion (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Sweetcorn and halloumi fritters with avocado salsa and poached eggs

Source: recipes.sainsburys.co.uk Ingredients For the salsa: 1 avocado ½ lime, zested and juiced 100g cherry tomatoes, quartered (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) ½ red chilli, deseeded and finely chopped (Tamar Valley Hydroponics) 2 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) For… 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


Traditional South African Milk Tart

Source: thepapercupkitchen.wordpress.com Ingredients Pastry: 2 tablespoons butter (Tasmanian Butter Co) 2 tablespoons sugar 1 egg (Mooreville Gardens, Mt Roland Free Range) ¾ cup self raising flour Pinch of salt (Tasman Sea Salt) Filling: 2 cups milk (Elgaar Farm) 2 eggs, separated (Mooreville Gardens, Mt Roland Free Range) ½ cup sugar ¼ cup cake flour ¼… Read more


lentil soup

Turkish Lentil Soup

Source: littleferrarokitchen.com Ingredients 1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies) 1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics) 2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes) 2 tablespoon butter (Tasmanian Butter Co.) 2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction… Read more


Ultimate Toad in the Hole

Nothing brings people together quite like food. There are recipes we take through life that bring us comfort, ignite memories or remind us of home. For many of us who have moved from another country, introducing new friends to old recipes is a way of bringing the past to life. Offering a snapshot into the… Read more


Valli Little’s Cheesy chorizo lasagne

The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013. She returned to… 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


Yogurt Ice Pops with Berries

It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat! Source: leitesculinaria.com Ingredients 1/2 cup water 1/2 cup sugar 1 lemon 1 1/2 cups plain unsweetened Greek-style yogurt (Elgaar Farm) 2 tablespoons honey (Honey Tasmania, West-bee Honey) 2 cups fresh blackberries or other… Read more


Source: casaveneracion.com Recipe by Connie Veneracion


Ingredients

About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus)
250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef)
2 tablespoons rice flour (corn starch will do too)
2 tablespoons sake
2 tablespoons mirin
2 tablespoons light soy sauce
½ teaspoon grated ginger
1 teaspoon sugar
Cooking oil for frying
½ teaspoon toasted sesame seeds


Instructions

Rinse and wipe dry the baby asparagus.

Place a slice of sukiyaki-cut beef flat on your work surface. Place three pieces of baby asparagus on the edge near you. Roll the beef carefully (don’t tear them with heavy hands!) to seal the asparagus. Repeat until all the asparagus have been wrapped or until there are no beef slices left to wrap them with.

Arrange the beef-wrapped asparagus side by side in a single layer.

Place one tablespoon of rice flour in a strainer. Hold the strainer above the leftmost wrapped asparagus and, while moving the strainer slowly towards the right, tap gently.

Turn the beef-wrapped asparagus over. Repeat the flouring procedure with the remaining rice flour.

Make the teriyaki sauce. Mix together the sake, mirin, soy sauce, ginger and sugar (this is a sweetish version).

Heat enough cooking oil in a pan to reach a depth of one-fourth inch.

Fry the beef-wrapped asparagus in batches of four or five. DO NOT overcook them. Just brown and sear then scoop out and move to a plate.

When all the wrapped asparagus have been browned and seared, pour the teriyaki sauce in the pan. Boil gently for a minute.

Arrange the fried beef-wrapped asparagus in the pan in a single layer. Cook over high heat, rolling them in the sauce, until the meat has soaked up all the sauce.

Transfer the beef-wrapped asparagus to a plate. Sprinkle with toasted sesame seeds and serve at once.

Servings: 2-3

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


Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: www.ottolenghi.co.uk Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more


Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: localmilkblog.com Ingredients 1 batch no-knead pizza dough (click for recipe) For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes): 30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company) 45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from… Read more


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


Beef-wrapped Asparagus with Teriyaki Sauce

Source: casaveneracion.com Recipe by Connie Veneracion Ingredients About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef) 2 tablespoons rice flour (corn starch will do too) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light soy sauce ½ teaspoon grated ginger… Read more


Berry Tart with Lemon Curd Mascarpone

Source: www.foodiecrush.com A light, tangy dessert favourite, perfect for the summer season. Ingredients For the tart crust: 1 ½ cups all purpose flour ½ cup almond flour 1 teaspoon kosher salt (or use Tasman Sea Salt) 2 teaspoons powdered sugar ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces 1… 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


brazilian moqueca fish soup

Brazilian Moqueca Fish Soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: honestcooking.com By Samantha Ferraro A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Ingredients Fish Stew: 2 tablespoons coconut oil Olive oil, for drizzling (Coronea Grove… 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


Butter poached scallops with truffle shavings

With Tasmanian scallop season underway, enjoy these tasty morsels cooked in locally made butter topped with shavings of fresh truffle. As an alternative or for an extra hit of truffle flavour, cook the scallops in truffled butter from Southern Sky Cheese Company or Tasmanian Butter Co. Source: www.foodmanna.net Ingredients 300g butter (Southern Sky Cheese Company,… Read more


Buttermilk Fried Chicken

  Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner. Ingredients 1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range) 1 teaspoon black pepper 1 teaspoon salt (Tasman Sea Salt) 1 teaspoon paprika 1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania) 1/4 teaspoon ground thyme (or fresh from… Read more


Buttermilk Pancakes

Kim from Harvest Launceston has provided this week’s recipe, based on a family favourite ricotta pancake recipe using buttermilk and honey. Tried and tested by the Harvest team, photo courtesy of market manager Curly. Ingredients 2 cups plain flour (The Grain Family) 2 teaspoons baking powder Pinch of salt (Tasman Sea Salt) 2 cups buttermilk (Tasmanian Butter Co)… Read more


Caramelized Apple and Fennel, Pork Sausage Rolls

Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.) 7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced… Read more


cauliflower cheese whisky

Cauliflower Cheese and Whisky

Source: www.food.com Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients 1 medium cauliflower (Mooreville Gardens, Old School Farm) 6 ounces (170g) finely chopped mushrooms (Old School… Read more


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


Cherry Clafoutis

Source: omgchocolatedesserts.com A rustic French dessert dusted with powdered sugar and served lukewarm. Ingredients Approximately 3 cups fresh sweet cherries – stemmed and pitted (Eversley Cherries, Ferniehurst Cherries, Somercotes Cherries) 3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2 tablespoons unsalted butter-melted and cooled ½ cup granulated sugar ½ cup flour Pinch of salt… Read more


Cider and Honey Roast Leg of Lamb

Source: www.lifestylefood.com.au Recipe by Gordon Ramsay Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments. Ingredients 1 leg of lamb, about 2kg, fat trimmed and skin scored (Braefield Prime Lamb, Rumdoodle Farm) Olive oil,… Read more


Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: www.deliaonline.com Recipe by Delia Smith, from Delia’s Frugal Food Ingredients 454g pork sausages (Langdale Farm, Mount Gnomon Farm) 1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard) Butter (Tasmanian… Read more


Cider-baked Pork with Apple and Fennel

Source: www.deliciousmagazine.co.uk An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal. Ingredients 1 fennel bulb (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 red apple (Lees Orchard, Windara Orchard) 1 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 lemon 4 garlic cloves (Tasmanian… Read more


Coffee Ice Cream Float with Toasted Hazelnuts

Source: www.annabarnettcooks.com Ingredients 65g good quality ground coffee (Provenance Coffee Co., Ritual Coffee) 1 vanilla pod – seeds scraped out 450ml full fat organic milk (Elgaar Farm) 6 egg yolks (Mt Roland Free Range Eggs) 50g caster sugar 65g dark muscovado sugar 350ml organic double cream (Elgaar Farm) 70g hazelnuts, lightly toasted (Hazelbrae Hazelnuts) then tossed in… 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


Courgette flowers with goat’s cheese, honey and hazelnuts

Zucchini flowers stuffed with goat’s cheese, fresh herbs and spices make for a delicious starter or a light lunch. Source: www.greatbritishchefs.com. Recipe by Tess Ward. Ingredients Stuffed courgette flowers: 8 courgette flowers (Laos Fresh Farm, Steve’s Vegies) 200g soft goat’s cheese (Southern Sky Cheese Company) 1/2 teaspoon chilli flakes 2 tablespoons chopped parsley (Laos Fresh Farm,… Read more


Creamy Blueberry Overnight Oats

Source: baking-ginger.com A delicious, easy to make breakfast recipe that will be ready and waiting for you when you wake up in the morning. Ingredients 3/4 cup Oats (The Grain Family) 1 1/2 cups almond milk (alternatively use organic cow’s milk from Elgaar Farm) 1 teaspoon honey (Honey Tasmania, West-Bee Honey) 3/4 cup blueberries (Sheffield… 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


Garlic Mushroom Quinoa

Source: damndelicious.net An easy, healthy side dish that you’ll want to make with every single meal! Ingredients 1 cup quinoa (Coolmores) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 pound cremini mushrooms, thinly sliced (or substitute with oyster mushrooms from Wild Spore) 5 cloves garlic, minced (Tasmanian Natural Garlic & Tomatoes) 1/2… Read more


Greek-style Roast Fish

A simple and affordable weeknight recipe using local fish and vegetables. Visit Harvest’s Pinterest board ‘Kitchen how-to’ for some great ideas on eating well on a budget, and interesting ways to use cheaper cuts of meat and seasonal vegetables. Source: www.bbcgoodfood.com Ingredients 5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven… 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


Grilled Sumac Lamb with Couscous Tabouli

A delicious summer lamb and salad recipe, easy to make and perfect for the barbecue. Source: www.donnahay.com.au Ingredients ⅓ cup (65g) couscous ⅓ cup (80ml) boiling water 4 x 200g lamb backstraps, trimmed (Braefield Prime Lamb) 2 tablespoons sumac 2 tablespoons extra virgin olive oil, plus extra to serve (Coronea Grove Olives, Lentara Grove) Sea salt and… Read more


Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: www.donnahay.com.au Ingredients 1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives) 1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm) 2 cloves garlic, sliced (Tasmanian Natural Garlic… Read more


Heirloom Tomato Salad with Green Beans and Chevre

Make the most of beautiful and flavoursome heirloom tomatoes while they are still in season and try pairing with a piece of perfectly seasoned steak (recipe below). Source: www.vermontcreamery.com Ingredients 4 cups trimmed bush beans such as string beans, wax beans or haricot vert (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)… Read more


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


Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour. Source: www.sbs.com.au Recipe from Superlegumes: Eat Your Way to Great Health by… Read more


Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch. Source: www.fromthekitchen.co.nz Ingredients Toasted ciabatta (Apiece, Manubread) Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company) Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) Hot smoked salmon (41° South Tasmania) Poached… Read more


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


How To Make a Cheese Platter

Below are some Tasmanian inspired ingredient suggestions to make an impressive cheese platter, perfect for summer entertaining, to take to the polo, or to pack up and take with you on your next road trip! Adapted from: http://iowagirleats.com/2014/11/12/how-to-make-a-cheese-platter-for-entertaining/ Ingredients 3 assorted cheeses: Soft cheese, semi-hard cheese, hard cheese (Coal River Farm, Elgaar Farm, Southern Sky Cheese… Read more


gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source: www.sbs.com.au, Feast Magazine, Issue 14, p75 Recipe by Susilowati Primo Ingredients 1.5kg lamb shoulder, bone in, cut into 4 cm pieces (Braefield Prime Lamb, Mount Gnomon Farm, Rumdoodle Farm) 2 tablespoons vegetable oil 2 cardamom pods 3 cloves 1 cinnamon quill 5cm-piece galangal, grated 2 lemongrass stalks, bruised (Brocklands, Laos Fresh Farm) 3 kaffir… Read more


Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! Ingredients For the Steak: 2 lbs. top sirloin steak (Real Beef) 8 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 3-inch piece ginger 2 bosc pears (Lees Orchard, Windara Orchard) ½ cup soy sauce ½ cup brown sugar 2 tablespoons sesame… 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


Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: www.donnahay.com.au Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies) 1.5kg lamb leg, bone… Read more


Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au Ingredients 100ml olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) 400g mixed mushrooms, such as pine and chestnut (alternatively use oyster mushrooms from Wild Spore) 40g butter, coarsely chopped (Tasmanian Butter Co.) 2 golden shallots, finely chopped (Old School Farm) 1 garlic clove, finely chopped (Tasmanian Natural Garlic… 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


Overnight Pork Shoulder with Fennel

Source: www.gourmettraveller.com.au There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would… Read more


Panzanella (Tuscan tomato & bread salad)

Source: http://www.jamieoliver.com Ingredients 200g stale loaf of bread (Apiece, Manubread, Sandy’s Sourdough) 600g ripe mixed tomatoes, roughly chopped (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) Sea salt Freshly ground black pepper 1 handful small capers, drained 1 small red onion, peeled and very finely sliced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 280g jarred… Read more


Pecorino, Thyme and Garlic Sourdough Crumb

A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish. Source: www.lifestylefood.com.au Recipe by Donna Hay from Donna Hay: Basics To Brilliance Ingredients 300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough) 1 cup (80g) finely grated pecorino (Southern Sky Cheese Company) 1 teaspoon… Read more


Perfect Garlic Rosemary Pork Loin

Source: livelytable.com Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner!  Ingredients 1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm) 3 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm) 1 teaspoon coarse salt (Tasman Sea Salt) 2… Read more


Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk Full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices, best served with flatbreads and natural yoghurt. Ingredients 150g basmati rice + 100g yellow split peas (or substitute rice or split peas with lentils from The Grain Family)… Read more


Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: theeverygirl.com Ingredients 1.5 pounds pork tenderloin (Langdale Farm, Mount Gnomon Farm) 2 Bosc pears (2 cups once diced) (Lees Orchard, Windara Orchard) 2 medium shallots (1 cup once sliced) (Laos Fresh Farm, Steve’s Vegies) 1 tablespoon salted butter (Tasmanian Butter Co.) 1/2 teaspoon salt (Tasman Sea Salt) 1/4 teaspoon black pepper 2 cups white… 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


Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: merci-mama.com Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… Read more


Roast Vegetable Bubble and Squeak

This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner. Source: www.goodfood.com.au Ingredients 600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm) 185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)… Read more


Roasted Moroccan Carrots

Source: www.feastingathome.com Recipe from The Complete Mediterranean Cookbook. A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm). Ingredients 1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Roasted Rack of Lamb

Source: allkenyanrecipes.com Ingredients 2 racks of lamb (Braefield Prime Lamb) 5 cloves of garlic (Tasmanian Natural Garlic & Tomatoes) 1-2 inches of ginger (optional) 5 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) 1 tablespoon lamb mixed spices (optional) (try a native spice blend from A Pinch Of) 1 bunch of fresh… Read more


savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: www.delicious.com.au Try this savoury bread and butter pudding as a side for your next roast dinner. Ingredients 500ml (2 cups) milk 1 bay leaf 3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 cloves 25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.) 2 tablespoons chopped fresh thyme… 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


Slow-Roasted Lamb Shoulder and Sweetcorn Polenta recipes

Some deliciously warming recipes for your Easter weekend. Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw Source: www.gourmettraveller.com.au A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat’s curd is a delicious addition, too, as is yoghurt. Ingredients 1 lamb shoulder, bone in (about 1.9kg) (Braefield Prime Lamb) 250ml dry… Read more


Spicy Honey-Garlic Roasted Cauliflower

Source: www.theironyou.com Ingredients ½ head of cauliflower, cut into bite-sized florets (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 4 tablespoons honey (Honey Tasmania) 2 garlic cloves, minced (Tasmanian Natural Garlic & Tomatoes) 1 teaspoon onion powder 1 ½ tablespoons soy sauce (or coconut aminos) ½ tablespoon Sriracha (make your own Sriracha… Read more


Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: www.prouditaliancook.com Ingredients 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 1 cup fresh peas, or frozen and defrosted (or other seasonal vegetables of your choice) ½ cup of cooked and prepped fava beans, you could use frozen defrosted… 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


Strawberry Smash Cocktail with Gin and Basil

The combination of sweet strawberries and aromatic basil makes for a deliciously refreshing cocktail to enjoy during the festive season. Source: www.recipefiction.com Ingredients 2 ounces of gin 4 large or 6-7 small ripe strawberries, cut into quarters (Seven Springs Farm, Sheffield Berry Gardens) 2 leaves of basil, julienned (Laos Fresh Farm, Old School, Seven Springs… Read more


Summer Fruit Bowl Tartlets

A classic French crème pâtissière is the perfect filling for these lovely summer fruit tartlets. Source: www.bbcgoodfood.com Ingredients For crème pâtissière: 300ml milk (Elgaar Farm) 1 vanilla pod 3 large egg yolks (Mt Roland Free Range Eggs, Tasmanian Natural Garlic & Tomatoes) 50g caster sugar 1 rounded tablespoon plain flour Knob of butter (Tasmanian Butter… Read more


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


Super Simple Quesadillas

This season we have teamed up with Hawthorn Football Club to bring you Hawka’s Fork! Every local game we will have a visit from Hawka who will be foraging around the market to find the ingredients for his Hawka’s Fork recipe. Each recipe will be healthy and simple so your children can find the ingredients… Read more


Sweetcorn and Celeriac recipes

Soup and salad recipes perfect for the mid autumn weather, featuring fresh local ingredients. Spicy sweetcorn soup with toasted corn and crispy pancetta Source: www.deliciousmagazine.co.uk This easy sweetcorn soup recipe is made extra-special by a sprinkling of toasted corn and crispy pancetta. Ingredients 1 onion (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Sweetcorn and halloumi fritters with avocado salsa and poached eggs

Source: recipes.sainsburys.co.uk Ingredients For the salsa: 1 avocado ½ lime, zested and juiced 100g cherry tomatoes, quartered (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) ½ red chilli, deseeded and finely chopped (Tamar Valley Hydroponics) 2 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) For… 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


Traditional South African Milk Tart

Source: thepapercupkitchen.wordpress.com Ingredients Pastry: 2 tablespoons butter (Tasmanian Butter Co) 2 tablespoons sugar 1 egg (Mooreville Gardens, Mt Roland Free Range) ¾ cup self raising flour Pinch of salt (Tasman Sea Salt) Filling: 2 cups milk (Elgaar Farm) 2 eggs, separated (Mooreville Gardens, Mt Roland Free Range) ½ cup sugar ¼ cup cake flour ¼… Read more


lentil soup

Turkish Lentil Soup

Source: littleferrarokitchen.com Ingredients 1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies) 1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics) 2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes) 2 tablespoon butter (Tasmanian Butter Co.) 2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction… Read more


Ultimate Toad in the Hole

Nothing brings people together quite like food. There are recipes we take through life that bring us comfort, ignite memories or remind us of home. For many of us who have moved from another country, introducing new friends to old recipes is a way of bringing the past to life. Offering a snapshot into the… Read more


Valli Little’s Cheesy chorizo lasagne

The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013. She returned to… 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


Yogurt Ice Pops with Berries

It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat! Source: leitesculinaria.com Ingredients 1/2 cup water 1/2 cup sugar 1 lemon 1 1/2 cups plain unsweetened Greek-style yogurt (Elgaar Farm) 2 tablespoons honey (Honey Tasmania, West-bee Honey) 2 cups fresh blackberries or other… Read more


Source: www.foodiecrush.com

A light, tangy dessert favourite, perfect for the summer season.

Ingredients

For the tart crust:
1 ½ cups all purpose flour
½ cup almond flour
1 teaspoon kosher salt (or use Tasman Sea Salt)
2 teaspoons powdered sugar
½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces
1 egg yolk (Mooreville Gardens, Mt Roland Free Range Eggs)
1-2 tablespoons cold water

For the mascarpone filling:
¾ cup whipping cream (Elgaar Farm)
8 ounces mascarpone cheese, at room temperature (Elgaar Farm)
1 heaping tablespoon powdered sugar
1 cup lemon curd, store bought (or use this recipe or visit Harvest’s Kitchen how-to page on Pinterest)
1 pint strawberries, hulled and sliced (Coal River Farm, Seven Springs Farm, Sheffield Berry Gardens)
1 pint raspberries (Sheffield Berry Gardens, Westerway Raspberry Farm, Windara Orchard)
¼ cup strawberry preserves (Rocky Gardens, Vix Kitch)
Mint leaves for garnish (Laos Fresh Farm, Old School Farm, Plants Direct Tasmania, Steve’s Vegies)

Instructions

For the tart crust:
Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.

Press the dough into a buttered tart pan with a removable bottom (a long tart pan or a 10-inch round pan) or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.

Preheat the oven to 375 F (190 C) degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.

For the mascarpone filling:
Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat to mix well. Fold in the lemon curd with a wooden spoon.

In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.

Serves 6

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


Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: www.ottolenghi.co.uk Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more


Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: localmilkblog.com Ingredients 1 batch no-knead pizza dough (click for recipe) For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes): 30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company) 45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from… Read more


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


Beef-wrapped Asparagus with Teriyaki Sauce

Source: casaveneracion.com Recipe by Connie Veneracion Ingredients About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef) 2 tablespoons rice flour (corn starch will do too) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light soy sauce ½ teaspoon grated ginger… Read more


Berry Tart with Lemon Curd Mascarpone

Source: www.foodiecrush.com A light, tangy dessert favourite, perfect for the summer season. Ingredients For the tart crust: 1 ½ cups all purpose flour ½ cup almond flour 1 teaspoon kosher salt (or use Tasman Sea Salt) 2 teaspoons powdered sugar ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces 1… 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


brazilian moqueca fish soup

Brazilian Moqueca Fish Soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: honestcooking.com By Samantha Ferraro A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Ingredients Fish Stew: 2 tablespoons coconut oil Olive oil, for drizzling (Coronea Grove… 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


Butter poached scallops with truffle shavings

With Tasmanian scallop season underway, enjoy these tasty morsels cooked in locally made butter topped with shavings of fresh truffle. As an alternative or for an extra hit of truffle flavour, cook the scallops in truffled butter from Southern Sky Cheese Company or Tasmanian Butter Co. Source: www.foodmanna.net Ingredients 300g butter (Southern Sky Cheese Company,… Read more


Buttermilk Fried Chicken

  Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner. Ingredients 1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range) 1 teaspoon black pepper 1 teaspoon salt (Tasman Sea Salt) 1 teaspoon paprika 1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania) 1/4 teaspoon ground thyme (or fresh from… Read more


Buttermilk Pancakes

Kim from Harvest Launceston has provided this week’s recipe, based on a family favourite ricotta pancake recipe using buttermilk and honey. Tried and tested by the Harvest team, photo courtesy of market manager Curly. Ingredients 2 cups plain flour (The Grain Family) 2 teaspoons baking powder Pinch of salt (Tasman Sea Salt) 2 cups buttermilk (Tasmanian Butter Co)… Read more


Caramelized Apple and Fennel, Pork Sausage Rolls

Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.) 7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced… Read more


cauliflower cheese whisky

Cauliflower Cheese and Whisky

Source: www.food.com Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients 1 medium cauliflower (Mooreville Gardens, Old School Farm) 6 ounces (170g) finely chopped mushrooms (Old School… Read more


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


Cherry Clafoutis

Source: omgchocolatedesserts.com A rustic French dessert dusted with powdered sugar and served lukewarm. Ingredients Approximately 3 cups fresh sweet cherries – stemmed and pitted (Eversley Cherries, Ferniehurst Cherries, Somercotes Cherries) 3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2 tablespoons unsalted butter-melted and cooled ½ cup granulated sugar ½ cup flour Pinch of salt… Read more


Cider and Honey Roast Leg of Lamb

Source: www.lifestylefood.com.au Recipe by Gordon Ramsay Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments. Ingredients 1 leg of lamb, about 2kg, fat trimmed and skin scored (Braefield Prime Lamb, Rumdoodle Farm) Olive oil,… Read more


Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: www.deliaonline.com Recipe by Delia Smith, from Delia’s Frugal Food Ingredients 454g pork sausages (Langdale Farm, Mount Gnomon Farm) 1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard) Butter (Tasmanian… Read more


Cider-baked Pork with Apple and Fennel

Source: www.deliciousmagazine.co.uk An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal. Ingredients 1 fennel bulb (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 red apple (Lees Orchard, Windara Orchard) 1 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 lemon 4 garlic cloves (Tasmanian… Read more


Coffee Ice Cream Float with Toasted Hazelnuts

Source: www.annabarnettcooks.com Ingredients 65g good quality ground coffee (Provenance Coffee Co., Ritual Coffee) 1 vanilla pod – seeds scraped out 450ml full fat organic milk (Elgaar Farm) 6 egg yolks (Mt Roland Free Range Eggs) 50g caster sugar 65g dark muscovado sugar 350ml organic double cream (Elgaar Farm) 70g hazelnuts, lightly toasted (Hazelbrae Hazelnuts) then tossed in… 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


Courgette flowers with goat’s cheese, honey and hazelnuts

Zucchini flowers stuffed with goat’s cheese, fresh herbs and spices make for a delicious starter or a light lunch. Source: www.greatbritishchefs.com. Recipe by Tess Ward. Ingredients Stuffed courgette flowers: 8 courgette flowers (Laos Fresh Farm, Steve’s Vegies) 200g soft goat’s cheese (Southern Sky Cheese Company) 1/2 teaspoon chilli flakes 2 tablespoons chopped parsley (Laos Fresh Farm,… Read more


Creamy Blueberry Overnight Oats

Source: baking-ginger.com A delicious, easy to make breakfast recipe that will be ready and waiting for you when you wake up in the morning. Ingredients 3/4 cup Oats (The Grain Family) 1 1/2 cups almond milk (alternatively use organic cow’s milk from Elgaar Farm) 1 teaspoon honey (Honey Tasmania, West-Bee Honey) 3/4 cup blueberries (Sheffield… 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


Garlic Mushroom Quinoa

Source: damndelicious.net An easy, healthy side dish that you’ll want to make with every single meal! Ingredients 1 cup quinoa (Coolmores) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 pound cremini mushrooms, thinly sliced (or substitute with oyster mushrooms from Wild Spore) 5 cloves garlic, minced (Tasmanian Natural Garlic & Tomatoes) 1/2… Read more


Greek-style Roast Fish

A simple and affordable weeknight recipe using local fish and vegetables. Visit Harvest’s Pinterest board ‘Kitchen how-to’ for some great ideas on eating well on a budget, and interesting ways to use cheaper cuts of meat and seasonal vegetables. Source: www.bbcgoodfood.com Ingredients 5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven… 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


Grilled Sumac Lamb with Couscous Tabouli

A delicious summer lamb and salad recipe, easy to make and perfect for the barbecue. Source: www.donnahay.com.au Ingredients ⅓ cup (65g) couscous ⅓ cup (80ml) boiling water 4 x 200g lamb backstraps, trimmed (Braefield Prime Lamb) 2 tablespoons sumac 2 tablespoons extra virgin olive oil, plus extra to serve (Coronea Grove Olives, Lentara Grove) Sea salt and… Read more


Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: www.donnahay.com.au Ingredients 1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives) 1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm) 2 cloves garlic, sliced (Tasmanian Natural Garlic… Read more


Heirloom Tomato Salad with Green Beans and Chevre

Make the most of beautiful and flavoursome heirloom tomatoes while they are still in season and try pairing with a piece of perfectly seasoned steak (recipe below). Source: www.vermontcreamery.com Ingredients 4 cups trimmed bush beans such as string beans, wax beans or haricot vert (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)… Read more


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


Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour. Source: www.sbs.com.au Recipe from Superlegumes: Eat Your Way to Great Health by… Read more


Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch. Source: www.fromthekitchen.co.nz Ingredients Toasted ciabatta (Apiece, Manubread) Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company) Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) Hot smoked salmon (41° South Tasmania) Poached… Read more


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


How To Make a Cheese Platter

Below are some Tasmanian inspired ingredient suggestions to make an impressive cheese platter, perfect for summer entertaining, to take to the polo, or to pack up and take with you on your next road trip! Adapted from: http://iowagirleats.com/2014/11/12/how-to-make-a-cheese-platter-for-entertaining/ Ingredients 3 assorted cheeses: Soft cheese, semi-hard cheese, hard cheese (Coal River Farm, Elgaar Farm, Southern Sky Cheese… Read more


gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source: www.sbs.com.au, Feast Magazine, Issue 14, p75 Recipe by Susilowati Primo Ingredients 1.5kg lamb shoulder, bone in, cut into 4 cm pieces (Braefield Prime Lamb, Mount Gnomon Farm, Rumdoodle Farm) 2 tablespoons vegetable oil 2 cardamom pods 3 cloves 1 cinnamon quill 5cm-piece galangal, grated 2 lemongrass stalks, bruised (Brocklands, Laos Fresh Farm) 3 kaffir… Read more


Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! Ingredients For the Steak: 2 lbs. top sirloin steak (Real Beef) 8 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 3-inch piece ginger 2 bosc pears (Lees Orchard, Windara Orchard) ½ cup soy sauce ½ cup brown sugar 2 tablespoons sesame… 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


Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: www.donnahay.com.au Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies) 1.5kg lamb leg, bone… Read more


Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au Ingredients 100ml olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) 400g mixed mushrooms, such as pine and chestnut (alternatively use oyster mushrooms from Wild Spore) 40g butter, coarsely chopped (Tasmanian Butter Co.) 2 golden shallots, finely chopped (Old School Farm) 1 garlic clove, finely chopped (Tasmanian Natural Garlic… 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


Overnight Pork Shoulder with Fennel

Source: www.gourmettraveller.com.au There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would… Read more


Panzanella (Tuscan tomato & bread salad)

Source: http://www.jamieoliver.com Ingredients 200g stale loaf of bread (Apiece, Manubread, Sandy’s Sourdough) 600g ripe mixed tomatoes, roughly chopped (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) Sea salt Freshly ground black pepper 1 handful small capers, drained 1 small red onion, peeled and very finely sliced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 280g jarred… Read more


Pecorino, Thyme and Garlic Sourdough Crumb

A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish. Source: www.lifestylefood.com.au Recipe by Donna Hay from Donna Hay: Basics To Brilliance Ingredients 300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough) 1 cup (80g) finely grated pecorino (Southern Sky Cheese Company) 1 teaspoon… Read more


Perfect Garlic Rosemary Pork Loin

Source: livelytable.com Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner!  Ingredients 1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm) 3 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm) 1 teaspoon coarse salt (Tasman Sea Salt) 2… Read more


Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk Full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices, best served with flatbreads and natural yoghurt. Ingredients 150g basmati rice + 100g yellow split peas (or substitute rice or split peas with lentils from The Grain Family)… Read more


Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: theeverygirl.com Ingredients 1.5 pounds pork tenderloin (Langdale Farm, Mount Gnomon Farm) 2 Bosc pears (2 cups once diced) (Lees Orchard, Windara Orchard) 2 medium shallots (1 cup once sliced) (Laos Fresh Farm, Steve’s Vegies) 1 tablespoon salted butter (Tasmanian Butter Co.) 1/2 teaspoon salt (Tasman Sea Salt) 1/4 teaspoon black pepper 2 cups white… 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


Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: merci-mama.com Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… Read more


Roast Vegetable Bubble and Squeak

This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner. Source: www.goodfood.com.au Ingredients 600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm) 185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)… Read more


Roasted Moroccan Carrots

Source: www.feastingathome.com Recipe from The Complete Mediterranean Cookbook. A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm). Ingredients 1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Roasted Rack of Lamb

Source: allkenyanrecipes.com Ingredients 2 racks of lamb (Braefield Prime Lamb) 5 cloves of garlic (Tasmanian Natural Garlic & Tomatoes) 1-2 inches of ginger (optional) 5 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) 1 tablespoon lamb mixed spices (optional) (try a native spice blend from A Pinch Of) 1 bunch of fresh… Read more


savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: www.delicious.com.au Try this savoury bread and butter pudding as a side for your next roast dinner. Ingredients 500ml (2 cups) milk 1 bay leaf 3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 cloves 25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.) 2 tablespoons chopped fresh thyme… 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


Slow-Roasted Lamb Shoulder and Sweetcorn Polenta recipes

Some deliciously warming recipes for your Easter weekend. Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw Source: www.gourmettraveller.com.au A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat’s curd is a delicious addition, too, as is yoghurt. Ingredients 1 lamb shoulder, bone in (about 1.9kg) (Braefield Prime Lamb) 250ml dry… Read more


Spicy Honey-Garlic Roasted Cauliflower

Source: www.theironyou.com Ingredients ½ head of cauliflower, cut into bite-sized florets (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 4 tablespoons honey (Honey Tasmania) 2 garlic cloves, minced (Tasmanian Natural Garlic & Tomatoes) 1 teaspoon onion powder 1 ½ tablespoons soy sauce (or coconut aminos) ½ tablespoon Sriracha (make your own Sriracha… Read more


Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: www.prouditaliancook.com Ingredients 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 1 cup fresh peas, or frozen and defrosted (or other seasonal vegetables of your choice) ½ cup of cooked and prepped fava beans, you could use frozen defrosted… 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


Strawberry Smash Cocktail with Gin and Basil

The combination of sweet strawberries and aromatic basil makes for a deliciously refreshing cocktail to enjoy during the festive season. Source: www.recipefiction.com Ingredients 2 ounces of gin 4 large or 6-7 small ripe strawberries, cut into quarters (Seven Springs Farm, Sheffield Berry Gardens) 2 leaves of basil, julienned (Laos Fresh Farm, Old School, Seven Springs… Read more


Summer Fruit Bowl Tartlets

A classic French crème pâtissière is the perfect filling for these lovely summer fruit tartlets. Source: www.bbcgoodfood.com Ingredients For crème pâtissière: 300ml milk (Elgaar Farm) 1 vanilla pod 3 large egg yolks (Mt Roland Free Range Eggs, Tasmanian Natural Garlic & Tomatoes) 50g caster sugar 1 rounded tablespoon plain flour Knob of butter (Tasmanian Butter… Read more


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


Super Simple Quesadillas

This season we have teamed up with Hawthorn Football Club to bring you Hawka’s Fork! Every local game we will have a visit from Hawka who will be foraging around the market to find the ingredients for his Hawka’s Fork recipe. Each recipe will be healthy and simple so your children can find the ingredients… Read more


Sweetcorn and Celeriac recipes

Soup and salad recipes perfect for the mid autumn weather, featuring fresh local ingredients. Spicy sweetcorn soup with toasted corn and crispy pancetta Source: www.deliciousmagazine.co.uk This easy sweetcorn soup recipe is made extra-special by a sprinkling of toasted corn and crispy pancetta. Ingredients 1 onion (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Sweetcorn and halloumi fritters with avocado salsa and poached eggs

Source: recipes.sainsburys.co.uk Ingredients For the salsa: 1 avocado ½ lime, zested and juiced 100g cherry tomatoes, quartered (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) ½ red chilli, deseeded and finely chopped (Tamar Valley Hydroponics) 2 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) For… 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


Traditional South African Milk Tart

Source: thepapercupkitchen.wordpress.com Ingredients Pastry: 2 tablespoons butter (Tasmanian Butter Co) 2 tablespoons sugar 1 egg (Mooreville Gardens, Mt Roland Free Range) ¾ cup self raising flour Pinch of salt (Tasman Sea Salt) Filling: 2 cups milk (Elgaar Farm) 2 eggs, separated (Mooreville Gardens, Mt Roland Free Range) ½ cup sugar ¼ cup cake flour ¼… Read more


lentil soup

Turkish Lentil Soup

Source: littleferrarokitchen.com Ingredients 1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies) 1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics) 2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes) 2 tablespoon butter (Tasmanian Butter Co.) 2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction… Read more


Ultimate Toad in the Hole

Nothing brings people together quite like food. There are recipes we take through life that bring us comfort, ignite memories or remind us of home. For many of us who have moved from another country, introducing new friends to old recipes is a way of bringing the past to life. Offering a snapshot into the… Read more


Valli Little’s Cheesy chorizo lasagne

The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013. She returned to… 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


Yogurt Ice Pops with Berries

It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat! Source: leitesculinaria.com Ingredients 1/2 cup water 1/2 cup sugar 1 lemon 1 1/2 cups plain unsweetened Greek-style yogurt (Elgaar Farm) 2 tablespoons honey (Honey Tasmania, West-bee Honey) 2 cups fresh blackberries or other… 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.

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


Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: www.ottolenghi.co.uk Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more


Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: localmilkblog.com Ingredients 1 batch no-knead pizza dough (click for recipe) For pesto (NB: Garlic scape pesto is also available from Tasmanian Natural Garlic & Tomatoes): 30g (1/4 cup) grated Tomme style or Alpine cheese (Elgaar Farm, Southern Sky Cheese Company) 45g (1/3 cup) pistachios (alternatively use roasted hazelnuts from… Read more


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


Beef-wrapped Asparagus with Teriyaki Sauce

Source: casaveneracion.com Recipe by Connie Veneracion Ingredients About 200 grams baby asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 250 grams sukiyaki-cut beef (thinly sliced beef – Mount Gnomon Farm, Real Beef) 2 tablespoons rice flour (corn starch will do too) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light soy sauce ½ teaspoon grated ginger… Read more


Berry Tart with Lemon Curd Mascarpone

Source: www.foodiecrush.com A light, tangy dessert favourite, perfect for the summer season. Ingredients For the tart crust: 1 ½ cups all purpose flour ½ cup almond flour 1 teaspoon kosher salt (or use Tasman Sea Salt) 2 teaspoons powdered sugar ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces 1… 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


brazilian moqueca fish soup

Brazilian Moqueca Fish Soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: honestcooking.com By Samantha Ferraro A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Ingredients Fish Stew: 2 tablespoons coconut oil Olive oil, for drizzling (Coronea Grove… 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


Butter poached scallops with truffle shavings

With Tasmanian scallop season underway, enjoy these tasty morsels cooked in locally made butter topped with shavings of fresh truffle. As an alternative or for an extra hit of truffle flavour, cook the scallops in truffled butter from Southern Sky Cheese Company or Tasmanian Butter Co. Source: www.foodmanna.net Ingredients 300g butter (Southern Sky Cheese Company,… Read more


Buttermilk Fried Chicken

  Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner. Ingredients 1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range) 1 teaspoon black pepper 1 teaspoon salt (Tasman Sea Salt) 1 teaspoon paprika 1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania) 1/4 teaspoon ground thyme (or fresh from… Read more


Buttermilk Pancakes

Kim from Harvest Launceston has provided this week’s recipe, based on a family favourite ricotta pancake recipe using buttermilk and honey. Tried and tested by the Harvest team, photo courtesy of market manager Curly. Ingredients 2 cups plain flour (The Grain Family) 2 teaspoons baking powder Pinch of salt (Tasman Sea Salt) 2 cups buttermilk (Tasmanian Butter Co)… Read more


Caramelized Apple and Fennel, Pork Sausage Rolls

Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.) 7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced… Read more


cauliflower cheese whisky

Cauliflower Cheese and Whisky

Source: www.food.com Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients 1 medium cauliflower (Mooreville Gardens, Old School Farm) 6 ounces (170g) finely chopped mushrooms (Old School… Read more


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


Cherry Clafoutis

Source: omgchocolatedesserts.com A rustic French dessert dusted with powdered sugar and served lukewarm. Ingredients Approximately 3 cups fresh sweet cherries – stemmed and pitted (Eversley Cherries, Ferniehurst Cherries, Somercotes Cherries) 3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2 tablespoons unsalted butter-melted and cooled ½ cup granulated sugar ½ cup flour Pinch of salt… Read more


Cider and Honey Roast Leg of Lamb

Source: www.lifestylefood.com.au Recipe by Gordon Ramsay Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments. Ingredients 1 leg of lamb, about 2kg, fat trimmed and skin scored (Braefield Prime Lamb, Rumdoodle Farm) Olive oil,… Read more


Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: www.deliaonline.com Recipe by Delia Smith, from Delia’s Frugal Food Ingredients 454g pork sausages (Langdale Farm, Mount Gnomon Farm) 1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard) Butter (Tasmanian… Read more


Cider-baked Pork with Apple and Fennel

Source: www.deliciousmagazine.co.uk An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal. Ingredients 1 fennel bulb (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 red apple (Lees Orchard, Windara Orchard) 1 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 lemon 4 garlic cloves (Tasmanian… Read more


Coffee Ice Cream Float with Toasted Hazelnuts

Source: www.annabarnettcooks.com Ingredients 65g good quality ground coffee (Provenance Coffee Co., Ritual Coffee) 1 vanilla pod – seeds scraped out 450ml full fat organic milk (Elgaar Farm) 6 egg yolks (Mt Roland Free Range Eggs) 50g caster sugar 65g dark muscovado sugar 350ml organic double cream (Elgaar Farm) 70g hazelnuts, lightly toasted (Hazelbrae Hazelnuts) then tossed in… 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


Courgette flowers with goat’s cheese, honey and hazelnuts

Zucchini flowers stuffed with goat’s cheese, fresh herbs and spices make for a delicious starter or a light lunch. Source: www.greatbritishchefs.com. Recipe by Tess Ward. Ingredients Stuffed courgette flowers: 8 courgette flowers (Laos Fresh Farm, Steve’s Vegies) 200g soft goat’s cheese (Southern Sky Cheese Company) 1/2 teaspoon chilli flakes 2 tablespoons chopped parsley (Laos Fresh Farm,… Read more


Creamy Blueberry Overnight Oats

Source: baking-ginger.com A delicious, easy to make breakfast recipe that will be ready and waiting for you when you wake up in the morning. Ingredients 3/4 cup Oats (The Grain Family) 1 1/2 cups almond milk (alternatively use organic cow’s milk from Elgaar Farm) 1 teaspoon honey (Honey Tasmania, West-Bee Honey) 3/4 cup blueberries (Sheffield… 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


Garlic Mushroom Quinoa

Source: damndelicious.net An easy, healthy side dish that you’ll want to make with every single meal! Ingredients 1 cup quinoa (Coolmores) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 pound cremini mushrooms, thinly sliced (or substitute with oyster mushrooms from Wild Spore) 5 cloves garlic, minced (Tasmanian Natural Garlic & Tomatoes) 1/2… Read more


Greek-style Roast Fish

A simple and affordable weeknight recipe using local fish and vegetables. Visit Harvest’s Pinterest board ‘Kitchen how-to’ for some great ideas on eating well on a budget, and interesting ways to use cheaper cuts of meat and seasonal vegetables. Source: www.bbcgoodfood.com Ingredients 5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven… 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


Grilled Sumac Lamb with Couscous Tabouli

A delicious summer lamb and salad recipe, easy to make and perfect for the barbecue. Source: www.donnahay.com.au Ingredients ⅓ cup (65g) couscous ⅓ cup (80ml) boiling water 4 x 200g lamb backstraps, trimmed (Braefield Prime Lamb) 2 tablespoons sumac 2 tablespoons extra virgin olive oil, plus extra to serve (Coronea Grove Olives, Lentara Grove) Sea salt and… Read more


Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: www.donnahay.com.au Ingredients 1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives) 1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm) 2 cloves garlic, sliced (Tasmanian Natural Garlic… Read more


Heirloom Tomato Salad with Green Beans and Chevre

Make the most of beautiful and flavoursome heirloom tomatoes while they are still in season and try pairing with a piece of perfectly seasoned steak (recipe below). Source: www.vermontcreamery.com Ingredients 4 cups trimmed bush beans such as string beans, wax beans or haricot vert (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)… Read more


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


Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour. Source: www.sbs.com.au Recipe from Superlegumes: Eat Your Way to Great Health by… Read more


Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch. Source: www.fromthekitchen.co.nz Ingredients Toasted ciabatta (Apiece, Manubread) Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company) Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) Hot smoked salmon (41° South Tasmania) Poached… Read more


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


How To Make a Cheese Platter

Below are some Tasmanian inspired ingredient suggestions to make an impressive cheese platter, perfect for summer entertaining, to take to the polo, or to pack up and take with you on your next road trip! Adapted from: http://iowagirleats.com/2014/11/12/how-to-make-a-cheese-platter-for-entertaining/ Ingredients 3 assorted cheeses: Soft cheese, semi-hard cheese, hard cheese (Coal River Farm, Elgaar Farm, Southern Sky Cheese… Read more


gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source: www.sbs.com.au, Feast Magazine, Issue 14, p75 Recipe by Susilowati Primo Ingredients 1.5kg lamb shoulder, bone in, cut into 4 cm pieces (Braefield Prime Lamb, Mount Gnomon Farm, Rumdoodle Farm) 2 tablespoons vegetable oil 2 cardamom pods 3 cloves 1 cinnamon quill 5cm-piece galangal, grated 2 lemongrass stalks, bruised (Brocklands, Laos Fresh Farm) 3 kaffir… Read more


Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! Ingredients For the Steak: 2 lbs. top sirloin steak (Real Beef) 8 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 3-inch piece ginger 2 bosc pears (Lees Orchard, Windara Orchard) ½ cup soy sauce ½ cup brown sugar 2 tablespoons sesame… 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


Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: www.donnahay.com.au Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies) 1.5kg lamb leg, bone… Read more


Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au Ingredients 100ml olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove) 400g mixed mushrooms, such as pine and chestnut (alternatively use oyster mushrooms from Wild Spore) 40g butter, coarsely chopped (Tasmanian Butter Co.) 2 golden shallots, finely chopped (Old School Farm) 1 garlic clove, finely chopped (Tasmanian Natural Garlic… 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


Overnight Pork Shoulder with Fennel

Source: www.gourmettraveller.com.au There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would… Read more


Panzanella (Tuscan tomato & bread salad)

Source: http://www.jamieoliver.com Ingredients 200g stale loaf of bread (Apiece, Manubread, Sandy’s Sourdough) 600g ripe mixed tomatoes, roughly chopped (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) Sea salt Freshly ground black pepper 1 handful small capers, drained 1 small red onion, peeled and very finely sliced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 280g jarred… Read more


Pecorino, Thyme and Garlic Sourdough Crumb

A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish. Source: www.lifestylefood.com.au Recipe by Donna Hay from Donna Hay: Basics To Brilliance Ingredients 300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough) 1 cup (80g) finely grated pecorino (Southern Sky Cheese Company) 1 teaspoon… Read more


Perfect Garlic Rosemary Pork Loin

Source: livelytable.com Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner!  Ingredients 1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm) 3 cloves garlic (Tasmanian Natural Garlic & Tomatoes) 1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm) 1 teaspoon coarse salt (Tasman Sea Salt) 2… Read more


Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk Full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices, best served with flatbreads and natural yoghurt. Ingredients 150g basmati rice + 100g yellow split peas (or substitute rice or split peas with lentils from The Grain Family)… Read more


Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: theeverygirl.com Ingredients 1.5 pounds pork tenderloin (Langdale Farm, Mount Gnomon Farm) 2 Bosc pears (2 cups once diced) (Lees Orchard, Windara Orchard) 2 medium shallots (1 cup once sliced) (Laos Fresh Farm, Steve’s Vegies) 1 tablespoon salted butter (Tasmanian Butter Co.) 1/2 teaspoon salt (Tasman Sea Salt) 1/4 teaspoon black pepper 2 cups white… 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


Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: merci-mama.com Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… Read more


Roast Vegetable Bubble and Squeak

This simple bubble and squeak recipe is a perfect reason to add a few extra veggies to your next roast dinner. Source: www.goodfood.com.au Ingredients 600g mixed roast vegetables (like potatoes, sweet potato, pumpkin/squash) (Erinvale Farm Potatoes, Mooreville Gardens, Seven Springs Farm) 185g chopped cooked green vegetables (like brussels sprouts, peas, beans) (Laos Fresh Farm, Steve’s Vegies)… Read more


Roasted Moroccan Carrots

Source: www.feastingathome.com Recipe from The Complete Mediterranean Cookbook. A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm). Ingredients 1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Roasted Rack of Lamb

Source: allkenyanrecipes.com Ingredients 2 racks of lamb (Braefield Prime Lamb) 5 cloves of garlic (Tasmanian Natural Garlic & Tomatoes) 1-2 inches of ginger (optional) 5 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove) 1 tablespoon lamb mixed spices (optional) (try a native spice blend from A Pinch Of) 1 bunch of fresh… Read more


savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: www.delicious.com.au Try this savoury bread and butter pudding as a side for your next roast dinner. Ingredients 500ml (2 cups) milk 1 bay leaf 3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 cloves 25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.) 2 tablespoons chopped fresh thyme… 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


Slow-Roasted Lamb Shoulder and Sweetcorn Polenta recipes

Some deliciously warming recipes for your Easter weekend. Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw Source: www.gourmettraveller.com.au A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat’s curd is a delicious addition, too, as is yoghurt. Ingredients 1 lamb shoulder, bone in (about 1.9kg) (Braefield Prime Lamb) 250ml dry… Read more


Spicy Honey-Garlic Roasted Cauliflower

Source: www.theironyou.com Ingredients ½ head of cauliflower, cut into bite-sized florets (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 4 tablespoons honey (Honey Tasmania) 2 garlic cloves, minced (Tasmanian Natural Garlic & Tomatoes) 1 teaspoon onion powder 1 ½ tablespoons soy sauce (or coconut aminos) ½ tablespoon Sriracha (make your own Sriracha… Read more


Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: www.prouditaliancook.com Ingredients 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus) 1 cup fresh peas, or frozen and defrosted (or other seasonal vegetables of your choice) ½ cup of cooked and prepped fava beans, you could use frozen defrosted… 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


Strawberry Smash Cocktail with Gin and Basil

The combination of sweet strawberries and aromatic basil makes for a deliciously refreshing cocktail to enjoy during the festive season. Source: www.recipefiction.com Ingredients 2 ounces of gin 4 large or 6-7 small ripe strawberries, cut into quarters (Seven Springs Farm, Sheffield Berry Gardens) 2 leaves of basil, julienned (Laos Fresh Farm, Old School, Seven Springs… Read more


Summer Fruit Bowl Tartlets

A classic French crème pâtissière is the perfect filling for these lovely summer fruit tartlets. Source: www.bbcgoodfood.com Ingredients For crème pâtissière: 300ml milk (Elgaar Farm) 1 vanilla pod 3 large egg yolks (Mt Roland Free Range Eggs, Tasmanian Natural Garlic & Tomatoes) 50g caster sugar 1 rounded tablespoon plain flour Knob of butter (Tasmanian Butter… Read more


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


Super Simple Quesadillas

This season we have teamed up with Hawthorn Football Club to bring you Hawka’s Fork! Every local game we will have a visit from Hawka who will be foraging around the market to find the ingredients for his Hawka’s Fork recipe. Each recipe will be healthy and simple so your children can find the ingredients… Read more


Sweetcorn and Celeriac recipes

Soup and salad recipes perfect for the mid autumn weather, featuring fresh local ingredients. Spicy sweetcorn soup with toasted corn and crispy pancetta Source: www.deliciousmagazine.co.uk This easy sweetcorn soup recipe is made extra-special by a sprinkling of toasted corn and crispy pancetta. Ingredients 1 onion (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more


Sweetcorn and halloumi fritters with avocado salsa and poached eggs

Source: recipes.sainsburys.co.uk Ingredients For the salsa: 1 avocado ½ lime, zested and juiced 100g cherry tomatoes, quartered (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) ½ red chilli, deseeded and finely chopped (Tamar Valley Hydroponics) 2 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies) For… 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


Traditional South African Milk Tart

Source: thepapercupkitchen.wordpress.com Ingredients Pastry: 2 tablespoons butter (Tasmanian Butter Co) 2 tablespoons sugar 1 egg (Mooreville Gardens, Mt Roland Free Range) ¾ cup self raising flour Pinch of salt (Tasman Sea Salt) Filling: 2 cups milk (Elgaar Farm) 2 eggs, separated (Mooreville Gardens, Mt Roland Free Range) ½ cup sugar ¼ cup cake flour ¼… Read more


lentil soup

Turkish Lentil Soup

Source: littleferrarokitchen.com Ingredients 1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies) 1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics) 2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes) 2 tablespoon butter (Tasmanian Butter Co.) 2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction… Read more


Ultimate Toad in the Hole

Nothing brings people together quite like food. There are recipes we take through life that bring us comfort, ignite memories or remind us of home. For many of us who have moved from another country, introducing new friends to old recipes is a way of bringing the past to life. Offering a snapshot into the… Read more


Valli Little’s Cheesy chorizo lasagne

The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013. She returned to… 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


Yogurt Ice Pops with Berries

It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat! Source: leitesculinaria.com Ingredients 1/2 cup water 1/2 cup sugar 1 lemon 1 1/2 cups plain unsweetened Greek-style yogurt (Elgaar Farm) 2 tablespoons honey (Honey Tasmania, West-bee Honey) 2 cups fresh blackberries or other… Read more


Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine!

Source: honestcooking.com
By Samantha Ferraro

A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal.

Ingredients

Fish Stew:
2 tablespoons coconut oil
Olive oil, for drizzling (Coronea Grove Olives, Mt Direction Olives)
½ yellow onion, chopped (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
1 red bell pepper, seeds removed and sliced (capsicum from Tamar Valley Hydroponics)
1 yellow bell pepper, seeds removed and sliced
1 jalapeño, chopped and seeds removed if too spicy
2 cloves garlic, chopped (Tasmanian Natural Garlic & Tomatoes)
1 teaspoon paprika
Pinch of cayenne
½ lb cod, cut into large 1-2 inch pieces
½ lb sea bass cut into large 1-2 inch pieces
(or use firm white fish fillets available from George Town Seafoods)
2 cups vegetable or fish stock
1 can coconut milk, full fat
1 lime, zested + lime cut into wedges
Salt and pepper, to taste
Green onions, chopped for garnish (Laos Fresh Farm, Steve’s Vegies)

Brazilian Rice:
½ yellow onion, chopped finely (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
1 garlic clove, chopped finely (Tasmanian Natural Garlic & Tomatoes)
1 cup jasmine rice
2 cups vegetable stock
Salt and pepper, to taste
Green onions, chopped for garnish (Laos Fresh Farm, Steve’s Vegies)

Instructions

1. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, sauté chopped onion, bell peppers and jalapeño until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
2. Pat dry the fish very well with a pepper towel and season with salt and pepper on both sides. Lay the fish down on top of the vegetables and pour the vegetable stock and coconut milk. Add lime zest and season with salt and pepper.
3. Cover and cook for about 20-30 minutes on medium-low heat or until the fish is fully cooked.
4. While stew is cooking, make the rice: In a small pot, sauté chopped onion and garlic in olive oil until lightly caramelised. Then add jasmine rice and stir to coat so onion and olive oil are evenly distributed through the rice.
5. Add vegetable stock and season with salt and pepper. Bring rice to a boil, then lower heat to a simmer and continue cooking for about 20 minutes until the liquid has evaporated.
6. Fluff rice with a fork and garnish with chopped green onions.
7. To serve, either spoon stew on top of rice or have rice on the side. Garnish with lime wedges, cilantro (coriander) and chopped green onions.

Serves 4

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