Blade roast w/ fatty potatoes, stocky greens & hazelnuts, pear & St. Johann salad We hope everyone has survived the brutal weather in Tasmania over these last few weeks. Indeed, more than a few of our stallholders bore the brunt of things. Power outages, trees...
Menu:- Bacon-wrapped baked Belgian endives - Blade roast w/ - Fatty potatoes - Stocky greens, hazelnuts - Pear, endive, and St. Johann salad - Stovetop spelt cake OK, let's be honest. We won't get this whole menu into a single post. We've been building up your skills...
Affordable steaks, "overcooked" greens, and looking to Spring Winter is in its final throes. Spring is in ascension. The signs are all there. Buds are just beginning on trees, the Rhododendrons and Jonquils are out, and the icy chill has left the air. This means at...
Brussels sprouts with bacon, parsley and hazelnuts. Carrots with honey, thyme and white pepper. Herby green salad. Classic sides! Derived from a survey of the Harvest office that asked: name your go-to side dish if you're asked to bring a side dish to a dinner party...
Grilled whiting with parsley and lemon, whole baked fish Thai style, and species selection chat. Only a handful of places sell fresh fish directly from the boat, and Harvest is one of them. This may shock some readers, but retailers often buy Tasmanian fish back after...
Winter classics, market style. Beef, swede and dark ale, lazy-boy potato bake, carrots, with cumin and lemon Convention dictates that the phrase 'winter classics', when delivered in a piece of text such as this, is followed by the phrase 'with a twist'. Folks, there...
Pro-tips 2: mise en place. Plus, endive and pear salad, and a cheat's bulgogi beef marinade. If you're a food and cooking enthusiast, you've no doubt encountered the phrase mise en place. Punched into Google Translate it will return 'setup'. A flick through a French...
The Symposium Edition: abalone, and all things gastronomy. Folks, the 25th Symposium of Australian Gastronomy is upon us. After 18 months of planning and preparation, it all kicks off tonight. We're welcoming gastronomers and passionate foodie-types from around the...
The home cooks edition: pumpkin soup, shepherd's pie, tuna patties. Everyone has their favourite meals that transport them to another place and time. All home cooks have their go-to, which they know will land and be devoured by friends and family they love or random...
An OG stallholder. The end of an era. We take no pleasure in Ben departing from Harvest. We do, though, take much pleasure in dispatching this epistle in his honour. Dear Ben, As we bid you farewell, and as one of the original stallholders of Harvest Market, it is...
The Pro-tips edition While these ideas for your weekday dinners and weekend celebrations are fantastic, something is missing. What you need are some pro tips—not just for cooking, but for all those little things that happen before you even preheat the oven. If only we...
Ultimate pork roast pro-tips; short ribs, rings and frites; beetroot risotto w/ blue cheese and walnuts Come Friday afternoon, if you can focus on much more than knock-off beers, and what's to cook on the weekend, you have a stronger will than we do. Invariably, as...