brazilian moqueca fish soup

Brazilian Moqueca Fish Soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine! Source: 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

buck rarebit Gourmet Traveller

Buck Rarebit with Cider-Braised Leeks

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: 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

Butter poached scallops with truffle shavings

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: Ingredients 300g butter (Southern Sky Cheese Company,… Read more

Buttermilk Fried Chicken

  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

Caramelized Apple and Fennel, Pork Sausage Rolls

Source: 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

cauliflower cheese whisky

Cauliflower Cheese and Whisky

Source: 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

Cider and Honey Roast Leg of Lamb

Source: 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

Coffee recipes

GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER Source: 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

Easy beetroot, hazelnut and feta salad

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

Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry. Source: 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

Harvest Slow-Cooked Brisket in Beer

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

Herb crusted roast beef

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

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 Roasted Yams

A simple but delicious way to cook yams. Source: 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

lamb kleftiko - rick stein

Lamb Kleftiko

Source: 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

Layer and bake pumpkin, sage and greens lasagne

  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

Overnight Pork Shoulder with Fennel

Source: 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

Persian Meatballs

Based on recipe from Sabrina Ghayour’s Persian lamb meatballs Source: 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

Roasted Moroccan Carrots

Source: 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

savoury-bread-butter-pudding Ben Dearnley

Savoury Bread and Butter Pudding

Source: 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


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


Super Greens Soup with Truffle Oil

Source: “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

filets mignons truffle butter

Thick-cut Filets Mignons with Truffled Butter

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

Traditional South African Milk Tart

Source: 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

lentil soup

Turkish Lentil Soup

Source: 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

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

Valli Little’s Cheesy chorizo lasagne

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

Winter comfort food

Classic comfort food for you to share and enjoy. ED’S MOTHER’S MEATLOAF Source: 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