Venison backstrap w/ saucy kale, three cheese and green chilli pizza, shallot and dark ale sauce. Another Friday, another projection into the dinners of the week ahead with the Friday Feast. Whether you're a seasoned chef or a kitchen newbie, we want our weekly...
Venison kielbasa pizza, trout with lentils and hazelnuts, delicata squash and sage soup, roast carrots, cumin and coriander. Another food edition! We're seeing a trend emerging. With more great food and cooking behind the scenes than ever, this long-form blog should...
The long weekend, autumnal vibes, pumpkins and squash, and a PSA. It's the March long weekend! With the forecast looking finer than fine (spare a thought for the farmers) there is just heaps to enjoy around the state, but it all starts at Harvest. This Long Weekend at...
Black Garlic and the Sustainable Living Festival - keepin' it simple. Sort of. We love it when a stallholder slings us a new product and says, cook with this. This week, Robyn at A Pinch of Tasmania tossed us some black garlic and said precisely that. Right now, you...
French lentils are brilliant, very high in protein, iron, and soluble fibre. What’s more, these are grown locally by the Grain Family and available here at Harvest Market. Like anything grown outside of industrial agriculture, they taste and present better than...
When most people think of truffles, they think of a special occasion, highly seasonal, highly expensive pure indulgence food. Fair enough. When chefs think of Truffles, they think of intense flavours, evocative dishes, and small profit margins! In our world, truffles...
Confit duck marylands are a sure-fire winner on a Christmas lunch table, but they can feel intimidating and time-consuming to prepare. While they do take some time, mostly that time is passive (salting, cooking) which allows you to prepare other dishes alongside it,...
A fun game we like to play around the Ops office is randomly selecting 3 stallholders and competing for the best dish. It has come up with some amazing ideas over time, and recently this little creation took the weekly prize. Spring screams salads and brunch screams...
This is, legit, a standalone meal if need be. Although I prefer to have it accompany smoked or braised meats, hearty sausages, or even some char-grilled venison if you’re lucky enough. Leaving the potatoes simply boiled offsets the hard char on the cabbage and the...
The asparagus season in Tasmania can be short, unpredictable, and limited. But what a joy it is anyhow! Asparagus is the harbinger of springtime and its beautiful earthy crunch is a fleeting treat for a few weeks each year. I use them every which way I can in season....
Featuring:Lentara Grove EV olive oilHazelbrae HazelnutsThe Dales apple flour (available through Brady's Lookout)Windara Apples This gluten-free, dairy-free cake is as delicious as it is simple. With a cup of Earl Grey and a drizzle of pouring cream (if you please)...
Perfect alongside subcontinental or Mediterranean dishes, this little number is a textural delight and can be taken in several directions. In this recipe, we’ll shave the carrots and rough chop the coriander to produce a refreshing crunchy affair. But, if you grate...