borani banjan ©SpiceRoots

Afghan Borani Banjan – Layered 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 (Tasmanian Natural Garlic & Tomatoes) 1/2 teaspoon cayenne ½ teaspoon coriander… 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

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

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

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

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

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: 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

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


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 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: 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

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

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 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

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

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 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

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: 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


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

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

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

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

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

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: 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