Asparagus Mimosa

Vicky from Vix Kitch recommended this recipe to us. She recently made it using fresh ingredients from Harvest and it was delicious! A glass of Tasmanian sparkling wine would make a perfect accompaniment to this dish. Source: Recipe from Plenty by Yotam Ottolenghi, photo Jonathan Lovekin “This traditional way with asparagus is probably my favourite.… Read more

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

A celebration of fresh spring ingredients. Source: 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

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: 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

Cider recipes

Celebrate Tasmanian cider by incorporating it into all aspects of your meal! Bangers Braised in Cider Source: 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

Classic burger recipe

There’s nothing finer than a classic hamburger, it’s a great family treat for Father’s Day, or an excellent mid-week supper.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

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

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

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: Recipe from Superlegumes: Eat Your Way to Great Health by… 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: 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) Poached… Read more

gulai kambing - photo Armelle Habib

Indonesian Lamb Curry (gulai kambing)

Source:, 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

Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus. Source: 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

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: 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

Pork Tenderloin Stuffed with Shallots, Poached Pears, and Blue Cheese

Source: 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

Roast Beetroot Soup with a Persian Feta and Walnut Crouton

Source: Ingredients 4 beetroot (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 medium carrot, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 onion, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) 1 celery stick, finely diced (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies) Olive oil (Coronea Grove… 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: 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

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, 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 and cut… 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

Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts

Source: 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

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