A Sourdough Recipe from Apiece

If you’ve been thinking of having a crack at the perfect sourdough, then this is the recipe you’ve been waiting for!  The team at Apiece have shared their sourdough recipe with us for this week’s featured recipe: The following recipe yields a rustic, mild-flavoured sourdough loaf that can be made with minimal fuss. The starter… Read more

Bradys Lookout Mulled Cider

Caro Brown’s Mulled Cider

According to www.daysoftheyear.com, the tradition of hot mulled cider goes way back in history and the word ‘wassail’ is an old Anglo-Saxon word meaning good health.  The wassail was a drink made of mulled ale, curdled cream, roasted apples, eggs, cloves, ginger, nutmeg and sugar. Ingredients 1 x 750ml bottle Brady’s Lookout Premium Cuvee Cider… Read more

Cauliflower, Potato and Leek Soup with Blue Cheese

This week’s recipe is my own simple take on a classic potato and leek soup.  The blue cheese and cauliflower really add some depth of flavour to this seasonal dish. Ingredients 2 x cloves garlic, crushed and diced (TNGT) 1 x brown onion, diced (Steve’s Vegies) 30mL extra virgin olive oil (The Village Olive Grove)… Read more

Chris’ Fish with Greek Salad

The secret ingredient to a perfect fresh piece of fish is a Greek salad, but not just any Greek salad. Chris Doumouras of George Town Seafoods explains that there are two types of fish, firm and soft. Soft textured fish is sensitive to handling and can fall apart but responds beautifully to a dusting of… Read more

Duck Liver Pâté

This weekend we have Strelleyfield at the market with their free-range ducks as well of plenty of duck livers.  If you’ve never tried making pate, it’s actually not difficult at all and like most things, the taste of homemade is in a whole new league! INGREDIENTS  Pate 200 gm butter, coarsely chopped – Tasmanian Butter… Read more

basil pesto

Easy and Delicious Basil Pesto

Never have there been truer words spoken than “fresh is best” when if comes to basil pesto, and it doesn’t come much fresher than the beautiful basil from Thirlstane Gardens at this time of the year. This simple recipe is perfect for a share platter with crackers, to add a hit of flavour to a sandwich,… Read more

Fiona Stocker’s Slow Cooked Pork with Pasta

This weeks’ recipe is courtesy of Langdale Farm’s Fiona Stocker. http://www.langdalefarm.com/blog/slow-cooked-pork-with-pasta   “My kind of cooking is dependent upon what I feel like and what’s in the pantry…  Quantities are also approximate, in the manner of Elizabeth David. You feel your way around a dish, and it makes for better eating. ” – Fiona Stocker… Read more

Honey Blueberry Orange Muffins – By Sylvia’s Kitchen

This week’s delicious recipe is another from our friend Sylvia from Sylvia’s Kitchen   INGREDIENTS    Makes 12 Muffins 110g organic plain flour 110g organic self-raising flour 1 teaspoon bicarbonate soda Pinch of salt 80-100g caster sugar Finely grated zest of one orange 175ml sunflower oil 175ml milk (full cream or low fat) (Elgaar Farm) 1 free… Read more

Mount Gnomon Country Style – Pea and Ham Soup

Guy Robertson from Mount Gnomon Farm has a famous recipe that apparently girls have proposed over. “That’s true!” Now coming into the cooler weather, Guy will be serving this up at his farm restaurant in Penguin as of this weekend. Ingredients 5 onions – Steve’s Vegies 2 ham hocks – Mount Gnomon Farm 300g bacon –… Read more

Mount Gnomon’s Glazed Ham Recipe

There is nothing quite like a magnificent glazed ham as the centrepiece for a Christmas feast. The best thing about the ham is that it can be served warm (for cold days) and cold (for warm days). Guy Robertson from Mount Gnomon Farm shares his glazed Christmas ham recipe, is inspired by Stephanie Alexander. Guy uses… Read more

Olive Oil Hazelnut Cake

Olive Oil and Hazelnut Cake

We had a bit of a bake off at the Harvest Launceston headquarters this week, trying to choose the best olive oil cake recipe to celebrate the new season olive oil that is available.  Both were absolute winners so we’re going to post one today and another tomorrow, which is a paleo option.  Enjoy!  … Read more

Parsnip cornet – Mark Best – Great Chef Series 2018

We are welcoming one of Australia’s best chefs to Launceston this week. Mark Best formerly of Marque in Sydney’s Surry Hills will be the celebrity chef for The Great Chefs Series held this Friday 6th June at Josef Chromy, working and inspiring the younger apprentices from Drysdale TasTAFE. Mark Best has won Chef of the… Read more

Raelene’s Pavlova with a Christmas twist

For Christmas and summer deliciousness, Raelene Bates of Delicious Little Things Delicious Little Things returns to tradition and re-imagines her mothers Pavlova recipe. It is the perfect way to use up egg whites left over from making custard for the Christmas pudding. Ingredients: 200 gram egg whites (about 7 eggs) from Mt Roland Free Range 400… Read more

Roasted Brussel sprouts on the stalk

INGREDIENTS 1 Brussels sprout stalk, remove shoots and any unsightly or loose outer leaves (If necessary, cut in half to fit pan) – Old School farm 1 large or 2 small shallots, or alternatively some small red onions chopped – Laos Fresh Farm Olive oil, about 1/4 cup – Lentara Grove Balsamic vinegar Salt &… Read more

Strelleyfield’s Simple Duck Breast

Strelleyfield duck breasts are an easy and delicious meal to enjoy any time of the year. They go well with rich plum or cherry sauces and full-bodied Tasmanian red wines.   Method: 1.Preheat your oven to 180°C Pat the skin of the duck breast with a kitchen towel to remove any excess moisture, then score… Read more

Tessa’s Panzanella

Panzanella a classic combination of tomato, bread, EVOO and basil.   Ingredients: 300g stale loaf of bread torn into pieces (Apiece, Manubread, Sandy’s Sourdough) 700g ripe mixed tomatoes, roughly chopped (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes) Sea salt (Tasman Sea Salt) Freshly ground black pepper 3 Red capsicums (Tamar Valley Hydroponics) Small red onion, peeled… Read more

Very Berry Harvest Ice Cream

For the ice cream base: (Makes about 1 L) I cup cream (Elgaar Organic Farm) 2 cups milk (Elgaar Organic Farm) 2/3 cup raw sugar 4 egg yolks (Mt Roland Free Range Eggs)   Heat cream and milk until warm and bubbles form around the edge (170), stirring occasionally to ensure a skin does not… Read more

Willie’s fish pie

Ingredients 250g Smoked salmon 41º South Salmon and Ginseng Farm 375g stargazer fillet (or similar) Georgetown Seafoods 1kg potatoes (Red Norland or similar) Erinvale Farm Olive oil Coronea Grove Olives, Lentara Grove Olives, Mt Direction Olives,  Butter Tasmanian Butter Co. Cheddar cheese Elgaar Farm, Southern Sky Cheese Company Cream Elgaar Farm, 3 hard-boiled eggs Mt Roland Free Range Eggs, Mooreville… Read more