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...
Featured Producers/Products - Laos Fresh Farm - Thirlstane Gardens What does one do with 90cms and 3kg of daikon? There are only so many salads and pickles one can eat! This Asian staple veg can be daunting, and if ill-prepared can taste dirty and vaguely sulphurous....
Featuring Produce/Products From: Mr. Brown and Town’s, West Tamar Fungi, Hillwood Fresh Food Co. Red Cow Organics Tamar Valley Pasteurised EggsEden Garden Microfarm I love omelette. Love it. I’ve served literally thousands and still love it. The French say omelette is...
Featuring Ranui berries from Sheffield Berry Gardens Similar to boysenberries or blackberries, Ranui berries are rich and sweet, with a mild tannin that lends itself to savoury condiments. Quick, easy, fruity, and aromatic, this sauce is the perfect...
This dressing is so versatile it's comical. I’ve used it to dress salads, grains, meats, fish, eggs, even savoury danishes! The shallots deliver an umami punch in a way that’s unexpected, into dishes where it might be lacking. Using good local olive oil delivers a...