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

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

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