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Every Saturday from 8.30am—12.30pm at 71 Cimitiere Street, Launceston (in the car park opposite Albert Hall)
Market Manager 0417 352 780 info@harvestmarket.org.au
Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: honestcooking.com By Samantha Ferraro A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Ingredients Fish Stew: 2 tablespoons coconut oil Olive oil, for drizzling (Coronea Grove… Read more
INGREDIENTS SOFTENED BUTTER, FOR SPREADING – Tasmanian Butter Co. 8 THICK SLICES BREAD – Apiece Sourdough bakery ManuBread Sandy’s Sourdough 1 CUP (340G) MARMALADE – Rocky Gardens 2 CUPS (500ML) MILK – Elgaar Farm 1 CUP (250ML) SINGLE (POURING) CREAM – Westhaven Dairy 3 EGGS – Mt Roland free range eggs ½ CUP (110G) CASTER (SUPERFINE)… Read more
Cheese melted in ale, leeks braised in cider. This recipe brings all the elements of comfort food together to savour during the cooler months. Source: www.gourmettraveller.com.au Ingredients 50g butter, coarsely chopped 50g (1/3 cup) plain flour 200ml dark ale (Little Rivers Brewing Company, Seven Sheds) 250g strong cheddar, finely grated (Southern Sky Cheese Company) 2 tablespoons crème fraîche 2… Read more
With Tasmanian scallop season underway, enjoy these tasty morsels cooked in locally made butter topped with shavings of fresh truffle. As an alternative or for an extra hit of truffle flavour, cook the scallops in truffled butter from Southern Sky Cheese Company or Tasmanian Butter Co. Source: www.foodmanna.net Ingredients 300g butter (Southern Sky Cheese Company,… Read more
Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner. Ingredients 1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range) 1 teaspoon black pepper 1 teaspoon salt (Tasman Sea Salt) 1 teaspoon paprika 1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania) 1/4 teaspoon ground thyme (or fresh from… Read more
This weeks’ recipe is an oldie but a goodie – perfect for a wintery treat! Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.)… Read more
Source: www.theflavorbender.com Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Ingredients Caramelized Apple: 2 tablespoons butter (Tasmanian Butter Co.) 7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced… Read more
Source: www.food.com Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. Ingredients 1 medium cauliflower (Mooreville Gardens, Old School Farm) 6 ounces (170g) finely chopped mushrooms (Old School… Read more
This week’s recipe is my own simple take on a classic potato and leek soup. The blue cheese and cauliflower really add some depth of flavour to this seasonal dish. Ingredients 2 x cloves garlic, crushed and diced (TNGT) 1 x brown onion, diced (Steve’s Vegies) 30mL extra virgin olive oil (The Village Olive Grove)… Read more
The cold weather and Peace Festival = a soup to share amongst others. INGREDIENTS 2 tbsp extra-virgin olive oil – Lentara Grove 200 gm smoked pork belly or bacon, cut into 1cm dice – Langdale Farm 3 onions, cut into 1cm dice – Steves Vegies 1 carrot, cut into 1cm dice – Steves Vegies 2… Read more
Source: www.lifestylefood.com.au Recipe by Gordon Ramsay Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments. Ingredients 1 leg of lamb, about 2kg, fat trimmed and skin scored (Braefield Prime Lamb, Rumdoodle Farm) Olive oil,… Read more
GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: gourmetfood.about.com Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted… Read more
Marmalade Bread and Butter Pudding recipe sourced from Donna Hay INGREDIENTS SOFTENED BUTTER, FOR SPREADING (Tasmanian Butter Co) 8 THICK SLICES BREAD (Apiece, Sandy’s Sourdough, Manubread) 1 CUP (340G) MARMALADE (Vix Kitch) 2 CUPS (500ML) MILK (Elgaar, Westhaven) 1 CUP (250ML) SINGLE (POURING) CREAM (Westhaven) 3 EGGS (Mt Roland Free Range Eggs) ½ CUP (110G)… Read more
To celebrate Hazelbrae’s success in the recent Australian Food Awards, here’s a simple recipe that makes an excellent light lunch or a flavoursome side to your main meal. Ingredients – Serves 4 as a side dish 2 beetroots roasted and cut into wedges Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies 2… Read more
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
A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: www.donnahay.com.au Ingredients 1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives) 1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm) 2 cloves garlic, sliced (Tasmanian Natural Garlic… Read more
This recipe is courtesy of Catherine Stark of Seven Sheds Brewery, Meadery and Hop Garden Ingredients: 1kg beef brisket (will feed 4 people) Real Beef 500g onions-thinly sliced Old School Farm, Laos Farm Fresh, Mooreville Gardens, Seven Springs Organic Farm, Steve’s Vegies 375ml Seven Sheds Kentish Ale Beef stock (Bones available from Real Beef) Olive oil… Read more
A roast is always warming but as we head into spring, the addition of herbs give this dish a fresh, liveliness that hints towards the warmer weather to come. Ingredients: 1 kg Beef Rump Roast Real Beef, Mt Gnomon Farm 2 tbsp parsley, roughly chopped Plants Direct Tasmania 2 tbsp thyme, roughly chopped Plants Direct Tasmania… Read more
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
A simple but delicious way to cook yams. Source: bakemeaway.wordpress.com Ingredients 1/3 pound oca potatoes (yams), rinsed (Mooreville Gardens) 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon honey (Honey Tasmania) 1/2 tablespoon balsamic vinegar salt and pepper to taste (optional) Instructions Preheat oven to 350F (180C). In a small baking dish,… Read more
Recipe Sourced from “Jamie Oliver – The Return of the Naked Chef” Serves 6 Ingredients: 5 large potatoes, peeled and diced into 2.5cm cubes (Erinvale Potatoes) salt and pepper (A Pinch of…) 2 free-range eggs (Mt Roland Free Range Eggs) 2 large handfuls of fresh spinach 1 onion 1 carrot extra virgin olive oil (Coronea… Read more
Source: thehappyfoodie.co.uk Recipe by Rick Stein, from Rick Stein: From Venice to Istanbul “… I think it was the combination of tomatoes, red pepper and waxy potatoes and a whole bulb of garlic that did it, plus the slow cooking. Any leftover lamb is delicious wrapped in a warm flatbread with lettuce, tomatoes and finely… Read more
To celebrate our delicious. award for Outstanding Farmers’ Market of the Year 2017, here is a simple and delicious, winter-warming, vegetarian, recipe. INGREDIENTS 800g Kent pumpkin, cut into 2mm-thick slices (we used a mandolin) Laos Fresh Farm Mooreville Gardens, Seven Springs Farm, Steve’s Vegies, 1 bunch sage, leaves picked, 1/2 finely chopped Plants Direct Tasmania 1/2… Read more
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
We had a bit of a bake off at the Harvest Launceston headquarters this week, trying to choose the best olive oil cake recipe to celebrate the new season olive oil that is available. Both were absolute winners so we’re going to post one today and another tomorrow, which is a paleo option. Enjoy! … Read more
Source: www.gourmettraveller.com.au There’s something super-comforting about cooking overnight – you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower purée would… Read more
Here is the second installation from our Harvest Headquarter bake off! This one was a deliciously moist chocolate cake that was perfect for those who don’t like an overly sweet cake! I paired it with some mascarpone (Elgaar Farm) and it absolutely hit the spot. Recipe sourced from Nigella Lawson and adapted. 150 ml… Read more
We are welcoming one of Australia’s best chefs to Launceston this week. Mark Best formerly of Marque in Sydney’s Surry Hills will be the celebrity chef for The Great Chefs Series held this Friday 6th June at Josef Chromy, working and inspiring the younger apprentices from Drysdale TasTAFE. Mark Best has won Chef of the… Read more
Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: www.deliciousmagazine.co.uk Full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices, best served with flatbreads and natural yoghurt. Ingredients 150g basmati rice + 100g yellow split peas (or substitute rice or split peas with lentils from The Grain Family)… Read more
It’s a good morning when breakfast tacos are on the menu. But, honestly, this flavour combination is so versatile, it works well at any hour of the day. Pass the lime. INGREDIENTS 2 potatoes (200gm each), peeled and cut into 2cm-3cm dice – Erinvale Farm Potatoes 8 tortillas (we used corn) 1½ tbsp neutral oil,… Read more
With Pumpkin’s still in season, here is an interesting recipe that could have you excited to see them again! Bonus these waffles require just 1 bowl and 30 minutes! Mixing this with some locally roasted coffee beans, this is a definite winter warmer. PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL TIME: 20 minutes Servings: 3 Ingredients 1 egg… Read more
Source: www.feastingathome.com Recipe from The Complete Mediterranean Cookbook. A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm). Ingredients 1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies) 2… Read more
Source: www.delicious.com.au Try this savoury bread and butter pudding as a side for your next roast dinner. Ingredients 500ml (2 cups) milk 1 bay leaf 3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 cloves 25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.) 2 tablespoons chopped fresh thyme… Read more
Cake Batter Ingredients: 3 cups cooked quinoa 1/2 cup milk – Elgaar Farm 6 eggs – Mount Roland free range eggs 1 t vanilla extract 1 cup melted butter – Tasmanian butter Co. 1.5 cups brown sugar 1.5 cups raw cacao powder 2 t baking powder Pinch salt – Tasman Sea Salt Method: Place all… Read more
Source: indaily.com.au 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
Source: www.delicious.com.au “Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley. Ingredients 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 1 onion, finely… Read more
Tender beef fillets matched with truffled butter are the perfect way to celebrate the beginning of winter and truffle season. Complement this simple but rich dish with crispy roasted potatoes, a green salad or steamed vegetables, and a bottle of Tasmanian Pinot Noir. Recipe adapted from Williams-Sonoma Essentials of Roasting: Recipes and techniques for delicious… Read more
This tiramisu dessert is a great do-ahead recipe if you have a dinner party or need to take along a dessert to a barbecue. It has a strong coffee flavour that is complemented by a creamy mascarpone. Ingredients: 250ml strong coffee cooled (for dipping) – Ritual coffee 2 tbsp Kahlua or Tia Maria or Marsala… Read more
INGREDIENTS 150 gm unsalted butter, softened – Tasmanian Butter Co. 8 thin slices of sourdough bread – Harvest selection of bakers include; Apiece Sourdough or ManuBread or Sandy’s Sourdough 80 gm fresh black truffle, thinly sliced – Tasmanian Natural Garlic and Tomatoes METHOD 1 Butter bread slices on one side and arrange truffle slices on… Read more
Source: thepapercupkitchen.wordpress.com Ingredients Pastry: 2 tablespoons butter (Tasmanian Butter Co) 2 tablespoons sugar 1 egg (Mooreville Gardens, Mt Roland Free Range) ¾ cup self raising flour Pinch of salt (Tasman Sea Salt) Filling: 2 cups milk (Elgaar Farm) 2 eggs, separated (Mooreville Gardens, Mt Roland Free Range) ½ cup sugar ¼ cup cake flour ¼… Read more
Source: littleferrarokitchen.com Ingredients 1/2 red onion, chopped finely (Laos Fresh Farm, Steve’s Vegies) 1 red bell pepper, seeds removed and chopped (or capsicum from Tamar Valley Hydroponics) 2 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes) 2 tablespoon butter (Tasmanian Butter Co.) 2 tablespoons olive oil + more for garnish (Coronea Grove Olives, Mt Direction… Read more
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
The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013. She returned to… Read more
Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: goodfoodshared.blogspot.com.au Recipe adapted from Nigella Lawson Ingredients 4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs) 2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives) 4 white… Read more
The right lettuce can turn the ordinary into something special. Salad leaves at this time of the year are extra sweet, as they take longer to grow compared with their Summer counterparts. Try a hearty green salad with Graeme’s favourite dressing for an extra special (and extra healthy) winter salad. Serve as a side to a… Read more