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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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