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: 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: 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


Avocado and Pumpkin Salad

Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday. Source: 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

Baked wholemeal crêpes with ham, leek and gruyere

Spring still has a nip in the air so why not try this comforting recipe for an easy supper or a lazy brunch? 200 gm thinly shaved leg ham Mt Gnomon 100 gm finely grated aged Gruyere, plus extra, for scattering Southern Sky Cheese Company, Elgaar Farm 1 tbsp thyme, plus extra to serve Plants Direct Tasmania For drizzling:melted butter Tasmanian Butter co… Read more

Beef-wrapped Asparagus with Teriyaki Sauce

Source: 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: 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:   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: 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: 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: 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: 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: 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 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: 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: 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: 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: 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

Classic burger recipe

There’s nothing finer than a classic hamburger, it’s a great family treat for Father’s Day, or an excellent mid-week supper.Buy freshly minced meat from a butcher — it’s worth the effort. Try chuck, oyster or even wagyu if you want to impress. Ingredients: 2 tbsp olive oil – Coronea Grove, Lentara Grove, Mt Direction Olive… Read more

Coffee Ice Cream Float with Toasted Hazelnuts

Source: 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: 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: 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: 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

Crispy pork belly with cider pickled pears

INGREDIENTS 2 Tbsp Sea Salt Flakes Tasman Sea Salt 1 X 1.5KG Piece boneless pork belly, skin scored at 1cm intervals 1 Tbsp olive oil Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove 1 Cup (250ML) Dry apple cider Brady’s Lookout Cider, Lost Pippin 1 Cup (250ML) Apple Cider Vinegar  Lost Pippin 6 Thyme… 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 Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more

Easy beetroot, hazelnut and feta salad

To celebrate Hazelbrae’s success in the recent Australian Food Awards, here’s a simple recipe that makes an excellent light lunch or a flavoursome side to your main meal. Ingredients – Serves 4 as a side dish 2 beetroots roasted and cut into wedges Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies 2… Read more

Garlic Mushroom Quinoa

Source: 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: Ingredients 5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven… Read more

Griddled asparagus, goats cheese and herb oil toast

250g asparagus Headlam Farm Tasmanian Fresh Asparagus  Olive oil for rubbing/drizzling Coronea Grove, Lentara Grove, Mt Direction Olives, Village Olive Grove 2 large slices sourdough bread Apiece, Manubread, Sandy’s Sourdough 1 large garlic clove, sliced in half Tasmanian Natural Garlic and Tomatoes, Old School Farm 75g soft rindless goat’s cheese Robur Farm Goat Dairy Small… Read more


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: 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: 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: 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

Harvest Slow-Cooked Brisket in Beer

This recipe is courtesy of Catherine Stark of Seven Sheds Brewery, Meadery and Hop Garden Ingredients: 1kg beef brisket (will feed 4 people) Real Beef 500g onions-thinly sliced Old School Farm, Laos Farm Fresh, Mooreville Gardens, Seven Springs Organic Farm, Steve’s Vegies 375ml Seven Sheds Kentish Ale Beef stock (Bones available from Real Beef) Olive oil… 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: 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

Herb crusted roast beef

A roast is always warming but as we head into spring, the addition of herbs give this dish a fresh, liveliness that hints towards the warmer weather to come. Ingredients: 1 kg Beef Rump Roast Real Beef, Mt Gnomon Farm 2 tbsp parsley, roughly chopped Plants Direct Tasmania 2 tbsp thyme, roughly chopped Plants Direct Tasmania… 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

Source: 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


Honey Roasted Yams

A simple but delicious way to cook yams. Source: 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: 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: 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: 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: 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:, 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: 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: 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

Layer and bake pumpkin, sage and greens lasagne

  To celebrate our delicious. award for Outstanding Farmers’ Market of the Year 2017, here is a simple and delicious, winter-warming, vegetarian, recipe. INGREDIENTS 800g Kent pumpkin, cut into 2mm-thick slices (we used a mandolin) Laos Fresh Farm Mooreville Gardens, Seven Springs Farm, Steve’s Vegies,  1 bunch sage, leaves picked, 1/2 finely chopped Plants Direct Tasmania 1/2… Read more

Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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

Salted Honey and Apple Tarte Tatin

Have you thought about adding a pinch of salt to your sweet desserts? This Donna Hay twist on a classic, is a delicious treat for Sunday lunch. Ingredients 100G butter, chopped Tasmanian Butter Co. ½ CUP (175G) honey, plus extra to serve Honey Tasmania, West Bee Honey 800G/6 medium Granny Smith Apples, peeled and cut… Read more

savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: 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

Seared scallops with wasabi ginger butter

As the weather warms up, here is a fast, fresh, flavoursome dish to enjoy. Serve with a crisp seasonal salad and a glass of Brady’s Lookout Cider Ingredients 5 wasabi leaves, plus a 2″-piece wasabi root, peeled and thinly sliced Shima Wasabi 6 tbsp. unsalted butter, softened Tasmanian Butter Co. 1 tbsp. fresh lemon juice… 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: 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: 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: 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, Dark Ale and Stilton Pie

Source: 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: 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: 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

Source: “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: 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: 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: 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: 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

Whisky and hazelnut affogato

1 litre of your favourite gelato (for example vanilla bean, chocolate or gianduja) Della Valle Gelato 120 ml Tasmanian whisky  50 gm (1/3 cup)hazelnuts, roasted, peeled and halved Hazelbrae Hazelnuts 1 tbsp finely ground coffee beans Ritual Coffee, Provenance Coffee Co. 6 shots of freshly brewed espresso Ritual Coffee, Provenance Coffee Co.   Scoop ice-cream into small bowls or… Read more

Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: 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: 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