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

borani banjan ©SpiceRoots

Afghan Borani Banjan – Layered Eggplant Dish

A simple but delicious eggplant recipe layered with tomatoes, yoghurt, herbs and spices. Source: www.spiceroots.com   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 (Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne ½ teaspoon coriander… Read more

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

To celebrate the end of Spring, Vicky from Vix Kitch recommended this recipe to us. She made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine from Ironhouse Brewery would make a perfect accompaniment to this dish. Source: www.ottolenghi.co.uk Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin… Read more

Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads

A celebration of fresh spring ingredients. Source: localmilkblog.com 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: www.avocado.org.au 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: casaveneracion.com 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: www.foodiecrush.com 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: www.spiceroots.com   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: honestcooking.com 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

Bread and Butter Pudding

INGREDIENTS SOFTENED BUTTER, FOR SPREADING – Tasmanian Butter Co. 8 THICK SLICES BREAD – Apiece Sourdough bakery ManuBread Sandy’s Sourdough 1 CUP (340G) MARMALADE – Rocky Gardens 2 CUPS (500ML) MILK – Elgaar Farm 1 CUP (250ML) SINGLE (POURING) CREAM – Westhaven Dairy 3 EGGS – Mt Roland free range eggs ½ CUP (110G) CASTER (SUPERFINE)… Read more

Brown Butter Apricots with Brioche and Ice Cream

INGREDIENTS   1 pound ripe apricots (about 5), halved, pitted, and sliced into 1-inch-thick wedges  – Penna Valley Farm 1/2 cup sugar, divided 4 slices brioche (each 3/4 inch thick)  – ManuBread 10 tablespoons unsalted butter, divided  – Tasmanian Butter Co Pinch of coarse salt  – A Pinch of…  Tasman Sea Salt 1 tablespoon water 2  scoops… 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: www.gourmettraveller.com.au 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: www.foodmanna.net 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

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 ex-market manager Curly. Ingredients 2 cups plain flour 2 teaspoons baking powder Pinch of salt 2 cups buttermilk 2 eggs, separated 1 heaped tablespoon… Read more

Cabbage Soup with Streaky Bacon

Although not quite in the depth of Winter yet, cold nights cry out for warm crackling fires, steaming cups of mulled wine and hearty, belly-warming comfort food. And this is a favourite for the whole family. Simple, healthy and delicious. Ingredients 1 Green Cabbage thinly sliced – Seven Springs Farm 2 French shallots diced –… Read more

Caramelized Apple and Fennel Pork Sausage Rolls

Caramelized Apple and Fennel Pork Sausage Rolls

This weeks’ recipe is an oldie but a goodie – perfect for a wintery treat! Source: www.theflavorbender.com 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.)… Read more

Caramelized Apple and Fennel Pork Sausage Rolls

Caramelized Apple and Fennel, Pork Sausage Rolls

Source: www.theflavorbender.com 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

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 cheese whisky

Cauliflower Cheese and Whisky

Source: www.food.com 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

cauliflower, potato and leek soup

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

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 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)… Read more

Chargrilled Zucchini with Feta and Mint

This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a sparkling cider from Brady’s Lookout. Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au Ingredients 4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Old School Farm, Steve’s Vegies) For brushing: olive oil (Coronea Grove, Lentara Grove,… Read more

Cherry Clafoutis

Source: omgchocolatedesserts.com 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

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

Christmas Ham Glaze

Amongst the stresses for preparations of this years Christmas orders; Guy from Mount Gnomon shared his favourite recipe with Harvest. One he has made time and time again over the years and knows off by heart. A Stephanie Alexander classic with a Mount Gnomon Farm twist. Ingredients: 6.0kg saddleback breed ham on the bone –… Read more

Chunky chorizo, chicken and vegetable soup

The cold weather and Peace Festival = a soup to share amongst others. INGREDIENTS 2 tbsp extra-virgin olive oil – Lentara Grove 200 gm smoked pork belly or bacon, cut into 1cm dice –  Langdale  Farm 3 onions, cut into 1cm dice – Steves Vegies 1 carrot, cut into 1cm dice – Steves Vegies 2… Read more

Cider and Honey Roast Leg of Lamb

Source: www.lifestylefood.com.au 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 (Rumdoodle Farm) Olive oil, to drizzle (Lentara… Read more

Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: www.deliaonline.com 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: www.deliciousmagazine.co.uk 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, especially as the days are getting longer and BBQ season is kicking off!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: www.annabarnettcooks.com 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: gourmetfood.about.com 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: www.greatbritishchefs.com. 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: baking-ginger.com 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

Dark Chocolate Cherry Trifle

Nothing says Christmas like a chocolate cherry trifle. These individual trifles can be prepared ahead and kept in the fridge for when guests pop in. You’ll need 200 gm     good quality dark chocolate (53% cocoa solids) finely chopped, plus extra to serve 200 ml      thickened cream – Elgaar Farm  250 gm   cherries… 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 yvettevanboven.com Ingredients 3 lb stew beef, cut into 1 inch cubes (Real Beef) 1 (750ml) bottle Cote du Rhone (alternatively use… Read more

Bangers and Mash

Donal Skehan’s Bangers with Parsnip and Leek Mash and Cider Gravy

INGREDIENTS 2 tbsp rapeseed oil (substitute with Tasmanian olive oil from Lentara, Coronea or Village Olive Grove) 1 large onion, very finely sliced (Steve’s Vegies, Laos, Richmond Farms, Seven Springs) 2 tsp plain flour (The Grain Family) 1 tbsp chopped fresh sage (Plants Direct) 330ml bottle Artisan dry cider (Brady’s Lookout) 1-2 tsp crab apple jelly 8 Pork… Read more

Donna Hays Marmalade Bread and Butter Pudding

Donna Hay’s Marmalade Bread and Butter Pudding

Marmalade Bread and Butter Pudding recipe sourced from Donna Hay INGREDIENTS SOFTENED BUTTER, FOR SPREADING (Tasmanian Butter Co) 8 THICK SLICES BREAD (Apiece, Sandy’s Sourdough, Manubread) 1 CUP (340G) MARMALADE (Vix Kitch) 2 CUPS (500ML) MILK (Elgaar, Westhaven) 1 CUP (250ML) SINGLE (POURING) CREAM (Westhaven) 3 EGGS (Mt Roland Free Range Eggs) ½ CUP (110G)… Read more

Donna Hays Classic Apple Crumble


Duck Liver Pate

Duck Liver Pâté

INGREDIENTS  Pate 200 gm butter, coarsely chopped – Tasmanian Butter Co.  2 golden shallots, alternative Red onion thinly sliced – Laos Fresh Farm 2 garlic cloves, finely chopped – Tasmanian Natural Garlic and Tomatoes 2 tbsp thyme leaves – Thirlstane Garden 100 gm bacon, finely chopped – Mount Gnomon Farm 500 gm duck livers, cleaned… Read more

Duck Liver Pate

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

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

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

Flathead Fillet with Al Dente Green Cabbage

Ingredients 6 Flathead fillets – Georgetown Seafoods 1 Savoy (curly cabbage) – Steve’s Vegies 1 Leek – Steves Vegies Fennel Seeds Dill Pouring Cream – Elgaar Farm White Wine Olive Oil – Coronea Grove Olives Salt and Pepper   Method  Slice the cabbage. Blanch in boiling water for 5 minutes and refresh under cold water.… Read more

Fresh Raspberry Sauce

Ingredients: 700g fresh raspberries (Westerway Raspberry Farm) 1/4 cup sugar lemon juice to taste (approx 2 teaspoons) Method: Combine raspberries, sugar, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through… Read more

Fruity Hot Cross Buns

Ingredients 2 tsp dried instant yeast 500g plain flour 90g sugar 1 tsp salt 1 tsp cinnamon ½ tsp ground allspice ¼ tsp fresh grated nutmeg 300 ml milk 60g butter 1 large egg 140g  sultanas (or a mix of currants, sultanas and raisins) 30g mixed peel (optional) Crosses 2 tbsp self-raising flour 2 tbsp cold… Read more

Garlic Herb Butter Roasted Chicken

Ingredients 1 2.25kg chicken – Mt Roland Free Range Eggs 1 tablespoon garlic paste (about 2 small cloves of garlic, grated on microplane grater) – Tasmanian Natural Garlic & Tomatoes, Old School Farm 1 tablespoon minced rosemary – Plants Direct Tasmania 2 tablespoons minced thyme – Plants Direct Tasmania 3 tablespoons minced chives – Plants Direct Tasmania… Read more

Garlic Mushroom Quinoa

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

Green Beans with Mushrooms

Seasonal Autumn vegetables are simple and delicious. Served hot or cold, this is a great dish to make in under 10 minutes. Makes 8 servings INGREDIENTS 6 tablespoons (3/4 stick) butter – Tasmanian Butter Co. 8 ounces fresh mushrooms, stemmed, caps sliced – Wild Spore Mushrooms 2 shallots, chopped – Steve’s Vegies, Laos Fresh Farm 2… Read more

Green Beans With Shiitake Mushrooms

Seasonal summer vegetables are simple and delicious. Served hot or cold, this is a great dish to make in under 10 minutes. Makes 8 servings INGREDIENTS 6 tablespoons (3/4 stick) butter – Tasmanian Butter Co. 8 ounces fresh shiitake mushrooms, stemmed, caps sliced – Mandalie Gourmet Mushrooms 2 shallots, chopped – Laos Fresh Farm 2 garlic… 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: therecipecritic.com 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: www.donnahay.com.au 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: www.donnahay.com.au 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: www.vermontcreamery.com 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 and Apple Tea Cakes

At Harvest Launceston the apples are delicious at this time of the year.  Why not team some up with some Tasmanian Honey and locally-made vanilla bean ice cream for this perfect Spring dessert! INGREDIENTS 180g butter, at room temperature (Tasmanian Butter Co) 2/3 cup caster sugar (150g) 3 eggs (Mt Roland Free Range Eggs) 1/4… 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

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: www.simplyrecipes.com 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: bakemeaway.wordpress.com 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: www.sbs.com.au Recipe from Superlegumes: Eat Your Way to Great Health by… Read more

Hot smoked Salmon with rocket Linguini

“This is one of my favourite summer dishes, simple but yet nutritious and extremely simple to make.” Stall Holder 41 Degrees South, Ben Pyka. Ingredients: 250 ml fresh Cream – Elgaar Farm 1 tablespoon olive oil – The Village Olive Grove  1 red onion, halved, thinly sliced – Laos Fresh Farm  1 garlic clove, crushed… 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: www.fromthekitchen.co.nz 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)… Read more

Hot-smoked Salmon and Egg Salad

Source: www.foodtolove.com.au 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: http://iowagirleats.com/2014/11/12/how-to-make-a-cheese-platter-for-entertaining/ 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: www.sbs.com.au, 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

Jamie Oliver Fish Pie

Jamie Oliver’s Fantastic Fish Pie

Recipe Sourced from “Jamie Oliver – The Return of the Naked Chef” Serves 6 Ingredients: 5 large potatoes, peeled and diced into 2.5cm cubes  (Erinvale Potatoes) salt and pepper (A Pinch of…) 2 free-range eggs (Mt Roland Free Range Eggs) 2 large handfuls of fresh spinach 1 onion 1 carrot extra virgin olive oil (Coronea… Read more

Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com 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: thehappyfoodie.co.uk 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: www.donnahay.com.au 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

Minted Roast Lamb Leg on a Bed of Asparagus

Delicious minted roast lamb leg served on a bed of fresh seasonal asparagus. Source: www.donnahay.com.au Ingredients ¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, 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, Thirlstane) 1.5kg lamb leg,… Read more

Mixed Berry Tart with Lemon Curd Mascarpone

Source: www.foodiecrush.com 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

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

Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au 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

Gizzi Erskine Meatballs and Pasta

New York Style Meatballs and Pasta by Gizzi Erskine

With the Tasmanian Natural Garlic and Tomato Festival on this weekend, we thought it was a good time to do a classic meatball recipe!  I was also fortunate enough recently to taste some of the fresh, handmade pasta available from 41 Degrees South – it’s delicious!! So here’s a classic New York Italian take on… Read more

No-recipe Granola

A no-recipe recipe! The genius with this is that once you have the ratio of dry to wet ingredients, you can change the volume and ingredients as they become available. Freeze dried blueberries will give you a tangy hit all year around but you can use the seasonal berries, currants and stone fruits as they… 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

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: www.gourmettraveller.com.au 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: www.gourmettraveller.com.au 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

Paleo Hazelnut Chocolate Olive Oil Cake

Here is the second installation from our Harvest Headquarter bake off!  This one was a deliciously moist chocolate cake that was perfect for those who don’t like an overly sweet cake!  I paired it with some mascarpone (Elgaar Farm) and it absolutely hit the spot.   Recipe sourced from Nigella Lawson and adapted.   150 ml… Read more

Panzanella (Tuscan tomato & bread salad)

Source: http://www.jamieoliver.com 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

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

Pavlova roll with balsamic basil and strawberry & raspberry salad

With the summer month still in swing, pavlova is one of my favourite deserts combining fresh ingredients that are all available at Harvest this week. With celebrity chef Karen Martini visiting Harvest this Saturday the 3rd February, she will be shopping for the freshest ingredients to plate up as guest chef for Festivale,  Cooking in the… 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: www.lifestylefood.com.au 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: livelytable.com 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 Lamb Meatballs

Based on recipe from Sabrina Ghayour’s Persian Lamb Meatballs Source: www.deliciousmagazine.co.uk 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

Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk 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: theeverygirl.com 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

Potato, chorizo and egg tacos with salsa verde

It’s a good morning when breakfast tacos are on the menu. But, honestly, this flavour combination is so versatile, it works well at any hour of the day. Pass the lime. INGREDIENTS 2 potatoes (200gm each), peeled and cut into 2cm-3cm dice – Erinvale Farm Potatoes 8 tortillas (we used corn) 1½ tbsp neutral oil,… Read more


With Pumpkin’s still in season, here is an interesting recipe that could have you excited to see them again! Bonus these waffles require just 1 bowl and 30 minutes! Mixing this with some locally roasted coffee beans, this is a  definite winter warmer. PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL TIME: 20 minutes Servings: 3 Ingredients 1 egg… 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

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: www.food.com. 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

Winter may be over but it’s still perfect weather for a delicious, seasonally inspired, roast beetroot soup.  Put some beetroots and fetta on your shopping list and give this one a try! Source: merci-mama.com Ingredients 4 beetroot (Steve’s Vegies) 1 medium carrot, finely diced (Richmond Farms) 1 onion, finely diced (Laos Fresh Farm) 1 celery… Read more

Roast Chicken with Celeriac Mash

INGREDIENTS 1 size 16 Free Range chicken Mount Roland Free Range  2 cloves garlic, halved lengthwise – Tasmanian Natural Garlic and Tomatoes 1/2 lemon lemon – steve’s Vegies 2 teaspoons thyme leaves – Thirlstane Gardens 1kg celeriac, peeled and chopped – Thirlstane gardens 1 large floury potato, peeled and chopped – Erinvale Farm Potatoes garlic,… Read more

Roast flathead with asparagus and sauce vierge

We are in for a beautiful weekend, so here is a recipe that has been adapted from Gourmet Traveller. It’s a fresh and seasonal option that would pair beautifully with a cider from Lost Pippin or Brady’s Lookout. With Effervescence Tasmania just around the corner, a glass of Tasmanian bubbles would be an excellent companion.… 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: www.goodfood.com.au 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 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

Roasted Moroccan Carrots

Source: www.feastingathome.com 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: allkenyanrecipes.com 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

Rump Cap roast with kipfler potatoes and steamed green beans

Last weekend, I purchased from Real Beef a cut unlike any I have ever tried before. It was possibly one of the best pieces of meat I have ever eaten and await for next market to purchase another. Upon serving, it cut like butter, served with al dente green beans, this does not need any… Read more

Saffron Honey Lassi Recipe

It’s going to be a beautifully hot weekend so try something different and refreshing, a traditional Indian drink called lassi. This version is very Tasmanian with the inclusion of our delicious honey, local saffron (available and freeze-dried blueberries. Ingredients 1/4 teaspoon saffron threads Tas-Saff 1/4 cup water 1/4 cup, plus 2 tablespoons, honey Honey Tasmania,… Read more

Salade Niçoise

Ingredients: 3-4 eggs, at fridge temperature – Mount Roland  Free Range Eggs 8 tomatoes, cored, cut into 2cm-thick slices – Tamar Valley Hydroponics 1garlic clove, smashed – Tasmanian Natural Garlic and Tomatoes 2 green capsicum, cut into thin matchsticks – Laos Fresh Farm 4 spring onions, white part only, trimmed and sliced on the diagonal – Laos Fresh Farm… 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 tarte tatin, 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… Read more

savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: www.delicious.com.au 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

Sesame roasted asparagus, egg and bacon salad.

This weekend we welcome Devita Davison of Change Food, to Launceston and to our market. Her ethos is centred around championing local food and creating strong food systems that value, support and serve the community. You can listen to Devita speak on Monday 20th at UTAS, School of Architecture and Design, Invermay. More information here.… 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: www.gourmettraveller.com.au 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

Spiced financier with poached pears and vanilla ice-cream

You’ll need Financier 125 gm almond meal 125 gm icing sugar 25 gm corn flour 1 tbsp Chinese five-spice 110 gm butter, coarsely chopped 3 tsp honey – Honey Tasmania 110 gm egg whites (about 4), lightly beaten – Mount Roland Free Range  55 gm (¼ cup) caster sugar  Poached pears  350 gm white sugar  1cinnamon quill 2 pears, peeled, cored, halved – Lees Orchard  Ice-Cream… Read more

Spicy Honey-Garlic Roasted Cauliflower

Source: www.theironyou.com Ingredients ½ head of cauliflower, cut into bite-sized florets (Laos Fresh 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 with this recipe)… Read more

Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: www.prouditaliancook.com 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: indaily.com.au 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: www.recipefiction.com 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

Strawberry Swirl Popsicles

The weather is warming up and summer has arrived, bringing with it soft, scented, seasonal strawberries. Here’s a recipe from Donna Hay that is simple and  embraces the bounty that Tasmania offers at this time of year. INGREDIENTS 2 CUPS (560G) NATURAL (THICK) YOGHURT Elgaar Dairy 1 TEASPOON VANILLA BEAN PASTE ¼ CUP (90G) HONEY… 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

Summer Fruit Bowl Tartlets

A classic French crème pâtissière is the perfect filling for these lovely summer fruit tartlets. Source: www.bbcgoodfood.com 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: www.delicious.com.au “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: www.deliciousmagazine.co.uk 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: recipes.sainsburys.co.uk 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

Sweetcorn, chorizo and activated walnut salad

This salad certainly doesn’t lack in flavour and makes for a great accompaniment to any barbecued dish. The vibrant mix of charred corn, smoky chorizo, fresh herbs, spices and tangy bite from the capers and vinegar creates such a wonderful flavour and I think you’ll agree, it looks pretty good too. Ingredients: 8 cobs of… Read more

Tasmanian leatherwood Honey and Hazelnut Muffin

Ingredients 2 cups self-raising flour pinch salt – Tasman Sea Salt 1 teaspoon ground cardamom (or cinnamon) 2/3 cup Tasmanian leatherwood honey – Honey Tasmania 3/4cup milk – Elgaar Farm and Grain 1/2 cup light olive oil – Lentara Olive Grove 2 eggs, lightly beaten – Mount Roland Free Range 3/4 cup chopped Tasmanian hazelnuts… Read more

Tasmanian Seafood

This delicious Tasmanian seafood dish, especially created to accompany the award-winning Brady’s Lookout Tasmanian Wild Cuvée Cider, is inspired by the cooking of northern Spain. I tried to capture the flavours of Asturias where cider is not only enjoyed in the glass but in their cuisine. Here I poach salmon and mussels in their Wild… 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

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

Tiramisu is on my mind

This tiramisu dessert is a great do-ahead recipe if you have a dinner party or need to take along a dessert to a barbecue. It has a strong coffee flavour that is complemented by a creamy mascarpone. Ingredients: 250ml strong coffee cooled (for dipping) – Ritual coffee 2 tbsp Kahlua or Tia Maria or Marsala… Read more

Toasted truffle sandwiches

INGREDIENTS 150 gm unsalted butter, softened – Tasmanian Butter Co. 8 thin slices of sourdough bread – Harvest selection of bakers include; Apiece Sourdough or ManuBread or Sandy’s Sourdough 80 gm fresh black truffle, thinly sliced – Tasmanian Natural Garlic and Tomatoes METHOD 1 Butter bread slices on one side and arrange truffle slices on… Read more

Traditional South African Milk Tart

Source: thepapercupkitchen.wordpress.com 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

Turkey Croquettes

This recipe is for us all, (me included) looking at my fridge with the question “what do I do with the left over turkey from Christmas lunch”? If you also have the potatoes, stuffing and left over bread, this is a great way to clean out the fridge and make something delicious!  Makes about 24… Read more

lentil soup

Turkish Lentil Soup

Source: littleferrarokitchen.com 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

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

Vietnamese Salty Pork – ‘Thit Kho’

This is my absolute favourite recipe my mother has been making me since I was a child. This was made after Christmas as part of the Chinese New Year traditional dish. INGREDIENTS: 700 gm pork belly – Mount Gnomon Farm 1 onion, roughly diced – Laos Fresh Farm 2 garlic cloves, minced – Tasmanian Natural… 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

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

Winter comfort food

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


Winter Greens – A Salad for the Season

The right lettuce can turn the ordinary into something special. Salad leaves at this time of the year are extra sweet, as they take longer to grow compared with their Summer counterparts. Try a hearty green salad with Graeme’s favourite dressing for an extra special (and extra healthy) winter salad. Serve as a side to a… Read more

Yoghurt and Honey Madeleines

 Ingredients: makes 15 1 Egg (70g) – Mount Roland Free Range Eggs 20g Honey – West-bee Honey 50g Sugar 40g Natural yoghurt – Tasmania’s Westhaven Dairy 90g Plain flour 1/2 tsp Baking powder 70g Melted butter – Tasmanian Butter Co. Method: Grease mould with some soft butter and set aside. Gently whisk egg, then add… 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: leitesculinaria.com 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