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


AVO PUMPKIN SALAD

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


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


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   Pinch of coarse salt  – Tasman Sea Salt 1 tablespoon water 2  scoops of vanilla ice cream –… 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


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


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


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


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


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


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


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


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


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


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


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


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: 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


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


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


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


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


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


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


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


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 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, 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


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


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