What's In Season Autumn E-book

Enjoy Tasmanian seasonal food every day

– IN TASMANIA – In Tasmania, we’re lucky to have a wide variety of delicious food available throughout the year. Eating seasonally is a tasty, affordable, and nutritious way to enjoy Tasmanian produce at home, every day.

Why eat what’s in season?

Cost-Effective Eating in-season food means it is generally in peak supply, so likely to be available at a lower price than at other times during the year. How to shop in season? Look out for supermarket specials, visit your local farmer’s markets and talk to the producers about what’s in season.

Eating for the Planet Ever considered the journey your food makes from paddock to plate? When you buy seasonal Tasmanian food, you help reduce ‘food miles’.

Food miles refers to the distance and energy taken to transport and process your food.

Buying seasonal Tasmanian food is better for the planet, as it’s grown in your community, by your community. Only about 22% of all the food produced in Tasmania is distributed and eaten in Tasmania. We can do much better than that!

Support Tasmanian Producers When you buy seasonal Tasmanian food you are supporting Tasmanian growers, producers, and value-adders. Buying produce from farmers markets is an easy way to ensure

your food is locally grown. When shopping in supermarkets, most fresh fruit and veggies will have a sticker or a sign telling you where it is produced – look for the “Grown in Tasmania” label or ask a shop assistant.

Eat better, feel better Research tells us that when we focus on what’s in season, we eat more fruit and veg. Along with placing more fresh produce on our plates, eating seasonally means we’re eating food when it’s at its freshest and most nutrient-dense—ask any chef, food tastes better when in season!

So, what’s in season for Autumn?

Autumn brings with it an abundance of delicious fruits and veggies. Apples and pears are perfect for picking along with rhubarb. Root vegetables such as pumpkin and parsnips are in season, and leafy greens like kale and spinach.

If you’re not sure what’s seasonally available in Tasmania, we’ve created handy pocket guides that you can save to your phone and whip out next time you’re at the shop or market. You can find them at the back of this book or download them here.

Follow @EatWellTasmania on social media for recipe inspiration, tips & tricks using Tasmanian produce. Share your creations with us, too, using the hashtag #whatsinseason–we’d love to see what you create!

E AT W E L LTA S .O R G . A U #GETFRUITY #VEGITUP #WHATSINSEASON

Contents Kale 4

Rhubarb 12

Parsnip 20

Capsicum 28

Pumpkin 36

Garlic 44

What’s in Season Guides 50

KALE Garden Greens & Ricotta Tart Kale Pesto Kale Chips

How to prepare Remove the stems and enjoy the leaves

Rub leaves in olive oil, salt and spices and bake for crispy kale chips (see recipe p.11)

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Sauté with butter and garlic for the perfect side to any meal

Perfect partners     

butter soy sauce chilli nutmeg lemon

Blanch your kale leaves and place in the freezer to keep for longer.

How to store Wash and store your kale wrapped in a damp teatowel or cloth in your fridge crisper.

Massage your kale with lemon juice and olive oil when eating raw in a salad 5

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KALE

Garden Greens & Ricotta Tart Ingredients

Method

For the pastry

1. In a large bowl rub the butter into the flour until it resembles coarse breadcrumbs. Slowly add the chilled water a dribble at a time and work into a soft dough.

250g plain flour 120g butter, diced ½ tsp salt 2 - 3 tbsp of chilled water

2. Shape into a disc then wrap in plastic and leave to rest in the fridge for 30 minutes.

For the filling

3. Remove silverbeet leaves from stalks. Finely dice stalks and roughly chop the leaves.

A really big bunch of seasonal Tasmanian greens from your garden, grocer or market – include silverbeet, kale, mustard greens (approximately 10 cups of roughly chopped veg) 3 tbsp olive oil 1 leek or small red onion sliced finely

4. Heat a medium frypan and add 3 tablespoons of olive oil. Fry onion and stalks over a medium heat until soft. Add garlic and continue to cook for a minute. Add kale and silverbeet leaves and stir to coat the leaves.

5. Cover frypan with a lid, reduce heat to low and cook for five minutes. Remove from heat and set aside.

1 clove of garlic chopped finely

6. Roll out pastry into a roughly round circle until about 1cm thick.

Lots of fresh herbs like thyme, sage, parsley, rosemary

7. Spread the ricotta over the base, leaving an edge of about 10cm. Top with greens and herb mix.

200g ricotta or cottage cheese

8. Fold over the edges of the pastry to make a little rim. Cover the top with grated cheese and brush edges with beaten egg yolk.

9. Bake for 30 minutes or until pastry is crisp and golden. Enjoy warm or cold with family, friends and colleagues.

This greens tart is perfect for using up old veg you have in the fridge – any seasonal leafy green can be used in this recipe. The tart will keep in the fridge for up to five days.

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KALE

Kale Pesto

Ingredients

Method

2 cups kale (remove stems, leaves only)

1. Pulse the kale, herbs, olive oil, salt, garlic, and lemon juice in a food processor until smooth.

½ cup parsley (or a mix of herbs such as basil, chives, mint)

2. Add the almonds and pulse until your desired consistency. We like our pesto crunchy with some almonds still intact; you can pulse until smooth and creamy if preferred.

½ cup olive oil ¼ tsp salt 1 clove garlic Juice of one lemon ½ cup almonds, ground or whole, with or without skin (to make nut-free, use sunflower seeds)

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3. Serve straight away or store in a jar in the fridge for up to one week. We love to stir our pesto through pasta, use as a pizza base, dip carrot, celery and cucumber sticks or crackers into – and it tastes delicious in a toasted cheese and veg sandwich.

Pesto is excellent for using up old herbs and leafy green veg you have lying around the kitchen. You can use any mix of herbs instead of parsley and we love to use carrot top greens in our pesto too (make sure you wash them well).

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KALE

Kale Chips

Ingredients

Method

1 bunch of Kale

1. Pre-heat oven to 100°C.

Sweet & Salty Chips

2. Wash and dry your kale, remove the stems and tear into smaller pieces.

2 tbsp Tasmanian olive oil 1 tbsp maple syrup Pinch of salt Curry Chips 2 tbsp Tasmanian olive oil 1 tsp cumin powder ½ tsp chilli powder 1 tsp curry powder Pinch of salt Smoky Garlic Chips 2 tbsp Tasmanian olive oil ½ tsp onion powder ½ tsp garlic powder ½ tsp smoked paprika Pinch of salt

3. Place kale in a large mixing bowl and massage and mix seasoning of choice.

4. Place seasoned kale pieces onto a large baking sheet. Make sure kale has space and there are no overlaps–this ensures chips are crispy and cook evenly. You may have to use two baking trays.

5. Bake for 30 minutes, turning the kale halfway through at 15 minutes to ensure they evenly cook. Keep a close eye on chips as they can burn quickly–they are ready when slightly browned. As they cool the chips with crisp further.

6. Chips are best enjoyed immediately. Store leftovers in an airtight container in the pantry for up to three days. Do not freeze.

This recipe is perfect for using up old kale leaves.

Fresh is best, however they still taste great if produce is a few days old.

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RHUBARB Rustic Rhubarb & Maple Tarts Rhubarb & Gooseberry Crumble Apple & Rhubarb Cake

For a savoury take on the veg, roast rhubarb with salty halloumi - delicious!

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Perfect partners     

Don’t eat the leaves!

While poisonous for both humans and animals, you can place your leaves in the compost.

Stew with apples and cinnamon for a delicious topping for cereal or porridge

apple cinnamon ginger lemon cheese!

Wash, chop, dry and freeze your rhubarb to keep it for longer.

How to store Remove and discard the leaves.

Store the stalks in the crisper section of your fridge for up to a week.

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RHUBARB

Rustic Rhubarb & Maple Tarts Ingredients 5 sticks rhubarb, cut into 3cm pieces 1 tsp cinnamon 5 tbsp maple syrup 1 packet of puff pastry sheets (we prefer a reduced fat type, this is optional) Greek or plain yoghurt, to serve

Method 1. Pre-heat oven to 200ºC. 2. In a bowl, toss the rhubarb with cinnamon and maple syrup.

3. Line a baking tray with baking paper.

4. Cut the pastry sheet into four equal square pieces (make a window design).

5. Divide the rhubarb between the pastry pieces, leaving a 1cm rim. Fold and pinch each corner to keep the filling in.

6. Bake for 20-25 minutes, then serve with Greek or plain yoghurt.

Tarts will keep in the fridge for up to five days and in the freezer for six months. While the leaves of rhubarb are poisonous to both humans and animals, they can be placed in your compost or FOGO bin.

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RHUBARB

Apple & Rhubarb Cake

Ingredients

Method

5 large apples (such as Golden Delicious, Fuji or Jonagold)

1. Preheat oven to 200ºC.

1 ½ cups diced rhubarb Juice of 1 lemon 65g self-raising flour pinch of salt 1 tsp cinnamon 75g caster sugar 125ml milk (½ cup) 1 tsp vanilla extract 2 eggs 4 tbsp olive oil 50g salted butter 50g walnuts

2. Peel apples if you wish or leave the skin on. Core and quarter, then cut each quarter into three slices, lengthwise. Add the slices to a bowl and pour over the lemon juice to stop the apples browning. Add the chopped rhubarb to the apples.

3. Generously grease a flan tin or a 20cm cake tin.

4. Whisk the dry ingredients together in a medium bowl. Make a well in the centre and add the milk, vanilla, eggs, milk and olive oil. Mix until you have a smooth batter. Add the apples to the batter and mix everything together. It will be mostly apples with not much batter, just enough to coat them.

5. Pour into the prepared tin and arrange the apple slices on top, either in neat concentric circles or randomly if you prefer.

6. Break the butter up with your fingers into little pieces and scatter the butter and the walnuts all over the top of the apples.

7. Bake for 40 – 45 minutes or until puffed up and golden.

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RHUBARB

Rhubarb & Gooseberry Crumble Ingredients

Method

Fruit Filling

1. Preheat the oven to 180°C.

400g gooseberries Tip: Frozen gooseberries are easier to cut and prepare for crumble and remain whole when baking.

2. Place chopped rhubarb and four tablespoons of water in a saucepan and simmer over medium heat for ten minutes or until rhubarb has softened.

1 cup chopped rhubarb 4 tbsp water 50g brown or caster sugar Crumble Mix 75g plain wholemeal or spelt flour 45g unsalted butter 30g brown or caster sugar 35g chopped almonds Greek or plain yoghurt, to serve

3. Top and tail the gooseberries, removing any spiky bits. Wash well.

4. Place rhubarb mixture and gooseberries into an oven proof dish, combine. Sprinkle mixture with sugar.

5. Place the flour and butter in a mixing bowl and rub together with your fingertips until you have the consistency of breadcrumbs.

6. Add sugar and almond to mixture and combine.

7. Sprinkle the crumble over the gooseberries and cook in the oven for 25 minutes or until the crumble has turned golden brown.

8. Serve warm with yoghurt.

Leftover crumble can be kept in the fridge for 4-5 days and stored in the freezer for up to six months.

We also love taking leftover crumble to work for a delicious snack.

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Puree and add as a base to any dish

PA R S N I P Parsnip & Hazelnut Cake Parsnip Pie Leek & Parsnip Soup

In a hurry?

Parsnip can be eaten raw; shred and toss through a salad or coleslaw.

Parsnips taste their best in the cooler months - late Autumn into the depths of winter - when they taste their sweetest 20

Perfect partners    

garlic honey ginger hazelnuts

Save your parsnip peels! Freeze parsnip scraps and use for making delicious vegetable stock.

How to store

Roast with salt and a dash of maple syrup for salty-sweet addition to the family roast

Like carrots, parsnips are best stored in your fridge crisper.

Add some roasted hazelnuts for a flavour boost 21

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PA R S N I P

Parsnip & Hazelnut Cake Ingredients

Method

170g unsalted butter, plus more for the pan

1. Preheat the oven to 180°C. Lightly butter a 33 x 23 cake tin and line with baking paper.

150g light brown sugar

2. Warm the butter, sugar, and golden syrup in a saucepan over low heat, stirring occasionally until completely combined.

½ cup golden syrup 3 large eggs 250g self-raising flour 2 tsp ground cardamom 1 tsp ginger ½ tsp ground allspice ½ tsp salt 3 cups peeled and grated parsnips (about 2) 1 medium apple, grated 60g toasted hazelnuts, roughly chopped (optional) 1 tbsp finely grated orange zest 1/3 cup fresh orange juice Icing 75g unsalted butter, room temperature 250g cream cheese, room temperature

3. Remove from the heat and let cool slightly.

Transfer the butter and sugar mix to a large mixing bowl then add the eggs, beating well until mix becomes pale and thick. Sift the flour and spices over the bowl, add the grated parsnips and apple, nuts, orange zest, and juice and gently fold everything together.

4. Spread the mixture into the prepared tin and bake for 35 to 40 minutes, until a toothpick inserted in the centre comes out clean.

5. Cool the cake in the pan on wire rack for five minutes. Invert the cake onto a wire rack and let stand for at least one hour or until completely cool.

6. For the icing, place the cream cheese and butter, salt and vanilla into the bowl of a stand mixer, fitted with the paddle attachment. Beat on high speed until creamy, about five minutes. Spread the frosting over the cooled cake and top with the chopped hazelnuts.

2 tbsp icing sugar 2 tbsp golden syrup ¼ tsp salt 2 tsp vanilla essence 2-3 tbsp finely chopped hazelnuts

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PA R S N I P

Parsnip Pie

Ingredients

Method

3 tbsp olive oil

1. Preheat oven to 180ºC.

1 brown onion, finely chopped

2. Heat a tablespoon of oil in a large saucepan over medium-high heat. Add onion, carrot, celery, garlic and cook, stirring for five minutes or until soft. Add the lamb mince and cook for five minutes until onion starts to brown.

1 carrot, grated 2 celery sticks, finely chopped 2 garlic cloves, crushed 500g lamb or beef mince 1 bay leaf 400g tin of chopped tomatoes Salt and pepper, to season 100ml vegetable stock 500g parsnips, roughly chopped ½ cup grated cheese

3. Add the tomatoes, bay leaf and vegetable stock; bring to the boil. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper.

4. Steam the parsnips for 4-5 minutes until soft (you can also use the microwave to steam parsnips). Add two tablespoons of olive oil and blend with a stick blender or potato masher until nice and creamy. Season with salt and pepper.

5. In a casserole dish place the lamb mixture and then the parsnip mixture on top. Top with cheese and bake in the oven for 15 minutes or until golden brown.

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Add any finely chopped veg into the meat mixture to veg-up this classic.

Do you have an abundance of canned beans or lentils in the pantry? Simply swap the mince for one can of brown lentils or beans for a vegetarian option.

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PA R S N I P

Leek & Parsnip Soup Ingredients ½ cup butter 6 leeks, washed cleaned and cut into 2 cm pieces (including the green leaves except the last 4 cm) 4 medium parsnips - peeled and chopped into 3-4cm pieces 3 cups chicken stock, or water for a gentler flavour Juice of 1-2 lemons Salt and pepper to taste 1 cup cream (milk can be substituted)

Method 1. Sauté leeks in butter until soft but not coloured.

2. Add parsnips, stock and water cook until all soft.

3. Puree with lemon juice, cream and seasoning.

TIP Top with chopped fresh parsley for added flavour.

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CA P S I C U M Creamy Roast Capsicum Pasta Autumn Roast Veg Salad with Mustard Dressing Spiced Rice Stuffed Capsicum

In a hurry?

Chop and de-seed your capsicum and eat raw in a salad or on its own as a crunchy snack.

Stuff capsicums with beans, rice, other roast veg or mince such as beef or chicken 28

Perfect partners      

Season with paprika and garlic and char-grill for a deliciously smoky taste

Thinly sliced capsicums make a great pizza topping

paprika garlic coriander hummus onion walnuts

Roast and blend with your favourite store-bought (or homemade) hummus.

How to store Store capsicums in your pantry for up to one week – after that place them in the fridge.

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CA P S I C U M

Creamy Roast Capsicum Pasta Ingredients

Method

2 red capsicums

1. Pre-heat oven to 200°C.

2-3 tbsp olive oil

2. Place whole capsicums (remove stems) on a lined baking tray to roast for 25-30 minutes or until charred. Set aside. Once cooled peel off and discard the charred skin and remove seeds.

1 brown onion, finely chopped 3 cups leafy greens (spinach/kale or collard greens) 4 cloves garlic, finely chopped Salt and pepper, to season 1 cup milk (replace with plant-based alternative if lactose intolerant) ½ cup of grated cheese 1½ tbsp plain flour A pinch chilli flakes (optional) 375g of dried pasta (we like penne or spaghetti)

3. Cook your pasta as per the packet instructions.

Once cooked, drain pasta and stir through a teaspoon of olive oil. Cover and set aside.

4. While the capsicums are roasting, place a large frypan on medium heat. Sauté onion and garlic in olive oil until golden and soft. Remove from heat and set aside to cool.

5. In a food processor or blender place onion and garlic mixture with roasted capsicums, milk, chilli flakes, flour and salt and pepper. Blend until creamy and smooth.

6. Place sauce back in the pan over medium heat to thicken. Add more flour to thicken if need.

Once it reaches a simmer, reduce heat to low and continue simmering until you have a thick sauce.

Add cooked pasta and stir through. Add leafy greens and stir through, cooking for another 2-3 minutes.

7. Serve with parmesan and fresh chopped herbs (basil and oregano taste delicious).

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CA P S I C U M

Autumn Roast Veg Salad with Mustard Dressing Ingredients

Method

Roast vegetables

1. Preheat oven to 200ºC.

2 cups pumpkin (butternut or Kent varieties), cut into medium chunks

2. Line a rimmed baking tray with parchment paper and add all the vegetables. Drizzle with olive oil, sprinkle with salt and pepper and toss well to combine. Spread vegetables evenly over and roast for 30 minutes or until most of the vegetables have softened, turn each vegetable over and roast another 20 minutes or until browning.

3 small red onions, quartered lengthways 4 small potatoes, cut into 1-inch cubes 4 red capsicum, seeded and cut into large strips Extra virgin olive oil Sea salt Freshly ground black pepper Salad 4 cups fresh spinach or rocket leaves ½ cup walnuts (hazelnuts and other seeds can be substituted) Dressing 2 tbsp whole grain Dijon mustard 2 tbsp lemon juice

3. Remove from oven and set aside to cool on the tray.

4. To make the dressing: In a medium mixing bowl add Dijon mustard, garlic and vinegar; whisk to combine. Add olive oil, a pinch of salt and pepper and whisk again.

5. Pour dressing over cooled vegetables in a large salad bowl.

6. Add spinach and walnuts and gently toss to combine.

3 tbsp extra virgin olive oil ½ tbsp honey Sea salt Freshly ground black pepper

TIP

Double the salad dressing quantities and keep the extra dressing in the fridge; use throughout the week on work and school lunches.

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TIP Use any bits of cheese that are leftover in the fridge and mix them for a nice flavour. This recipe is perfect for using up leftover cooked rice.

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CA P S I C U M

Spicy Stuffed Capsicum Ingredients

Method

4 large red capsicums (halved from stem to base, scrape out seeds)

1. Bring a medium saucepan to the boil and add rice.

Remove from cooktop, drain excess water and let cool to room temperature.

½ cup long-grain brown or white rice 2 tbsp extra virgin olive oil

2. While rice is cooking, in a frying pan add 2 tablespoons olive oil, onion and salt. Cook onion mixture, stirring often, until the onion is soft.

1 large onion, chopped

3. Add the tomatoes and cook until they are soft.

½ tsp fine salt, to taste

4. Add the coriander, garlic, chilli powder and cumin.

2 cups chopped tomatoes

5. Remove the pan from the heat and add the cooked rice, beans and lime juice. Stir to combine, then season with additional salt and black pepper, to taste.

½ cup chopped fresh coriander (extra for garnish) 4 cloves garlic, chopped 1½ tsp chilli powder (optional) 1 tsp ground cumin 1 can black beans, rinsed and drained Freshly ground black pepper, to taste 1 tbsp lime juice

6. Place capsicums on a baking tray and gently fill each pepper with the filling. Top the peppers with grated cheese.

7. Bake at 180ºC for 15-20 minutes, until the cheese is golden in spots and the capsicum feels firm but soft at the same time.

8. Serve warm with fresh coriander leaves and top with a spoonful of sour cream and avocado.

1 cup grated cheese

Make a batch ready for the school week and place in lunchboxes or take to work. Stuffed capsicums can last in the fridge up to five days and six months in the freezer.

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PUMPKIN Pumpkin & Root Veg Rösti Roast Pumpkin Salad Roast Pumpkin & Kale Lasagne Add pumpkin to any root veg soup for a creamy sweet flavour

When to harvest?

A hollow sounding pumpkin with a firm, dry stem on its top is ripe for picking.

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Perfect partners     

butter brown sugar ginger sage parsley

Cut any leftover pumpkin into cubes and freeze to keep for later.

Grate pumpkin and add to scones, muffins and cakes

How to store Cut into cubes, toss with salt and olive oil and roast at 190˚C for 30 minutes 37

When left whole and stored in a cool, dry place, pumpkins can last for up to seven months.

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PUMPKIN

Pumpkin & Root Veg Rösti Ingredients

Method

100g pumpkin, shredded

1. Preheat the oven to 180°C.

1 kg mix of root veg, such as carrots, swede, parsnip, potato

2. Peel any veg that need it, then coarsely grate them into a large bowl, add a good pinch of sea salt, toss and scrunch it all together, then leave for five minutes.

3 spring onions 2 cups flat-leaf parsley (firmly packed) 20g cheese, finely grated, plus extra to serve 1 garlic clove 150ml olive oil 100g baby spinach

3. Add the mixture to a tea towel and bunch the top to make a little bag, then twist the top and squeeze to get rid of the excess liquid. Rinse and dry the bowl and pop the grated veg back in.

4. Toss in the oil, pepper and spring onion until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

5. Serve the rösti with baby spinach leaves–we love to drizzle over pesto, crumble over leftover cheese and serve. Place it in the middle of the table and let everyone dig in. Enjoy with family and friends!

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PUMPKIN

Roasted Pumpkin Salad Ingredients

Method

Olive oil, to grease and coat pumpkin

1. Preheat oven to 200°C. Lightly grease a large baking tray with olive oil.

1kg Kent pumpkin, peeled, deseeded, cut into 2-3cm pieces

2. Arrange the peeled and cut pumpkin in a single layer on the prepared tray and rub 1-2 teaspoons of olive oil over pumpkin and place in oven. After 30 minutes, turn the pumpkin and continue to cook until light brown and tender. Remove from oven and set aside for 15 minutes to cool to room temperature.

2 cups long-grain brown rice 1/3 cup pepitas or pumpkin seed kernels (optional) 1/3 cup sunflower seed kernels (optional) 1/3 cup fresh lime juice 1 tbsp soy sauce ½ tsp sesame oil 1 small garlic clove, crushed ¼ tsp brown sugar 1 large bunch of rocket, washed, trimmed, leaves torn

3. Meanwhile, cook the rice in a large saucepan of boiling water for 30 minutes or until tender. Once cooked drain in a large colander and set aside for 30 minutes to cool to room temperature.

4. Reduce oven temperature to 180°C. Spread the pepitas and sunflower seed kernels over a large baking tray. Bake for five minutes, stirring halfway through cooking, until lightly toasted. Remove from oven and set aside.

5. Combine the lime juice, soy sauce, sesame oil, garlic and sugar in a small bowl. Place the rice in a large bowl. Drizzle with the lime juice mixture and stir until well combined.

6. Add the rocket, pumpkin, pepitas and sunflower seed kernels to the rice mixture and gently stir until well combined. Spoon salad among serving plates and serve immediately.

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PUMPKIN

Roasted Pumpkin & Kale Lasagne Ingredients

Method

1kg pumpkin, halved

1. Preheat oven to 180ºC. Place the halved pumpkin and red onion on a greased baking tray to roast.

Remove the red onion after about 20 minutes and chop into small dice. Once tender, remove the pumpkin and using a spoon, scoop out the flesh and place in a bowl with the chopped red and white onion. Season with salt and pepper and set aside.

1 red onion, halved 2 tbsp olive oil 1 white onion, finely chopped 50g butter 3-4 garlic cloves, crushed 1 big bunch of kale or bag of spinach 500g fresh ricotta or cottage cheese 1 egg 250g grated cheese Lasagne sheets Salt and pepper, to taste

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OVERS This recipe is perfect for using up old cheese you may have in the fridge.

This recipe can last in the fridge for 4-5 days and in the freezer for six months. If you are cooking just for yourself it’s a great option to freeze individual portions, ready for whenever you need them.

2. Remove the stalks from the kale, finely chop the leaves and stalks. Heat a large fry pan, add the butter and remaining olive oil, soften the kale stalks and garlic for about three minutes, then add the chopped leaves. Cook, stirring occasionally until the leaves have wilted and softened. Season to taste. Set aside.

3. To make the cheese sauce, mix the egg with ricotta in a bowl. If the mix is too stiff add a little milk or water. You want it to be the consistency of thick yoghurt. Season with salt and pepper to taste.

4. Grease a 25cm x 25cm lasagne dish with olive oil.

Line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets. Sprinkle with half the ricotta mixture a handful of the grated cheese and spread it evenly. Top with half the kale mix, then cover with another layer of lasagne sheets. Repeat and then finish with remaining grated cheese.

5. Cook for 35-40 minutes until the top is golden.

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GARLIC Garlic Oil Lemon & Garlic Marinade

TIP Garlic is full of sugars that burn at high temperatures, get the most out of your garlic sauté and cook at low to medium temperatures.

Sauté with broccolini for a delicious side dish

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Place a bulb in a jar of olive oil for garlic oil

Perfect partners     

butter chilli root veg parsley lemon

DIY garlic paste – sprinkle salt onto your peeled garlic, use your knife to grind the bulb into a paste, freeze, ready to use whenever you need.

How to store Garlic with skin still intact will last in your pantry double that of pre-peeled bulbs.

Roast whole bulbs along with another veg to add a garlicky flavour to your veg 45

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GARLIC

Garlic Oil Ingredients 2 cups (480 ml) Tasmanian extra virgin olive oil 6 large cloves of fresh garlic, peeled, whole or halved

Method 1. Have ready a glass storage bottle, container, or jar with an airtight lid. Rinse with boiling water and dry thoroughly, set aside.

2. Pour oil in a small saucepan and heat over low heat just until just warm to the touch, then remove from heat. It is important not to overheat the oil as its flavour and integrity will degrade. No need to use a thermometer, just go by touch and only heat the oil until it is warm, not hot.

3. Add garlic cloves to oil off the heat, and allow to sit for about two hours. Strain into the clean jar, making sure to remove all of the garlic pieces.

4. Seal jars and store in refrigerator, using within three days, or freeze for up to three months for safety.

TIP Garlic oil is the perfect addition to your kitchen pantry, easy to make and use. We love drizzling garlic oil over roast veg, salads and adding to dressings. You can add your oil to marinades for meat and veg or add to dips such as hummus and pesto.

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GARLIC

Lemon & Garlic Marinade Ingredients

Method

2 lemons, halved

1. Combine the lemon juice, salt and pepper in a bowl and whisk until combined.

Zest from 1 lemon 60ml Tasmanian olive oil I cup freshly cut herbs (parsley, coriander and basil) 2 fresh rosemary sprigs, roughly chopped 2 garlic cloves, crushed Salt and pepper, to season

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2. Add the lemon zest, garlic, herbs. Stir or whisk in the olive oil.

3. Use marinade within one to two hours of making.

Stir again before using.

How to use •

Marinate chicken pieces for grilling or baking

•

Use as a basting sauce for roast meats

•

Cover root veg in the marinade and roast

•

Use as a salad dressing

•

Add to dips for a citrus and garlic flavour

Freeze leftover marinade in ice cube trays and use when needed.

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Autumn – IN TASMANIA –

MARCH

FRUIT Apples (bramley, cox orange pippins, envy, fuji, geeveston fanny, golden delicious, honeycrisp, jazz, jonagold, kanzi, red delicious, royal gala, smitten, spartan) Apricots Avocados Blackberries Blueberries Bramble Berries Figs Lemons Limes Melons (citron, crocodile, rockmelon, watermelon) Nectarines Peaches Pears (beurre bosc) Plums Quinces Raspberries Strawberries

HERBS

Basil Basil Mint Calendula Coriander Dill French Tarragon Galangal Italian Parsley Kaffir Lime Kunzea Lemon Grass Lemon Thyme Mint Nasturtium Native Pepper Leaf Oregano Parsley Rosemary Sage Thyme

HONEY

Honey (blackberry, leatherwood, meadow, prickly box, tarkine wilderness, Tasmanian manuka)

NUTS & SEEDS

Hazelnuts (cracked, raw, butters) Linseeds Walnuts (cracked, raw, butters, pickled)

VEGETABLES

Asian Greens & Vegetables (buk choy, chinese broccoli, chinese cabbage, choy sum, dwarf buk choy, mustard greens, tatsoi, tong ho) Asparagus Autumn/Winter Micro Greens Beans (bush, butter, green, purple) Bean shoots Beetroots Black Winter Truffle Broccoli Brussel Sprouts Cabbages (green, savoy, red) Capsicums Carrots (bunched, chantenay) Cauliflowers Celeriac Celery Chard (swiss, rainbow) Chicory Chillies Chives Corn (fresh, baby, sweet) Cucumbers Edible Flowers Eggplants Fennel Garlic Garlic Chives Green Beans Green Peas Jerusalem Artichokes Kales (baby, purple, curly, flat) Leeks Lettuces (head, salad mix, mizuna) Micro Greens Mix Mushrooms (lions mane, nameko, oyster, pink oyster, shimeji, shitake oyster, woodear)

Onions (red, green) Parsnips Potatoes (bintje, bismark, carlingford, dutch cream, king edwards, mozart, nicola, pink eye, purple congo, russet, Tas cream delight, Tas gourmet, Tas moon light) Peas (green, tendrils, sugar snap) Pumpkins (butternut, grey, jarrahdale, QLD blue) Radishes Rhubarb Ricoto Chillies Rocket Shallots Silverbeets Spinach (baby) Sprouts (alfalfa, fenugreek, lentil, sunflower) Squash Sugar snap peas Swedes Tomatillos Tomatoes (cherry, field, heirloom, heritage, large, roma, snacking, truss) Turnips Wasabi Watercress Wombok Zucchini

DAIRY

Cows Dairy (milk, yoghurts, butters, soft cheeses, hard cheeses, mould cheeses) Goats Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses) Sheeps Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses)

OILS

Canola Oil Cold Pressed Extra Virgin Olive Oil

CONDIMENTS

Black Garlic

Enjoy Tasmanian seasonal food every day.

For more inspiration visit eatwelltas.org.au This is a guide to Tasmanian seasonal foods that are likely to be available.

Not all foods may be available for a variety of reasons.

50

Available all year-round Frozen Be quick ! # Limited availability + Peak availability Chutneys Fruit Jams Kimchi (beetroot, chinese cabbage, green cabbage and kale) Pickled Vegetable Condiments Table Olives

GRAINS & LEGUMES

Buckwheat Flour Buckwheat Kernels Plain Flour Quinoa Quinoa Flour Rolled Oats Self-raising Flour Spelt Flour & Kernels

SEAFOOD

Giant Crab Southern Rock Lobster Australian Salmons (wild catch) Banded Morwong Blue-eye Trevalla Blue Grenadier Blue Mackerel Flathead (various) Flounder (various) Jackass Morwong Latchet Pink Ling Red Mullet Salmon (farmed) Southern Garfish Ocean Trout (farmed) Silver Warehou (spotted trevally) Trumpeter - Stripey Tuna Whiting - Eastern School Wrasse Eel Abalone Commercial Scallop Gould's Squid Mussels Oysters Octopus Sea Urchin Roe Southern Calamari Gummy Shark

Autumn – IN TASMANIA –

APRIL

FRUIT Apples (braeburn, bramley, crofton, envy, fuji, geeveston fanny, golden delicious, granny smith, jazz, jonagold, kanzi, mutsu, pink lady, red delicious, royal gala, spartan) Avocados Blackberries Blueberries Bramble Berries Feijoas Figs Lemons Limes Medlars Melons (crocodile, rockmelon, watermelon) Pears (comice, beurre bosc, packham) Plums Quinces Raspberries Strawberries

HERBS

Basil Basil Mint Calendula Coriander Dill French Tarragon Galangal Italian Parsley Kunzea Lemon Thyme Mint Nasturtium Native Pepper Leaf Oregano Parsley Rosemary Sage Thyme

HONEY

Honey

NUTS & SEEDS

Hazelnuts (cracked, raw, butters) Linseeds

Walnuts (cracked, raw, butters, pickled)

VEGETABLES

Asian Greens & Vegetables (buk choy, chinese broccoli, chinese cabbage, choy sum, dwarf buk choy, mustard greens, tatsoi, tong ho) Autumn/Winter Micro Greens Beans (broad, bush, butter, purple) Bean Shoots Beetroots Black Winter Truffles Broccoli Brussel Sprouts Cabbages (savoy, wombok, red) Capsicums (all colours) Carrots (bunched, chantenay) Cauliflowers Celeriac Celery Chard (swiss, rainbow) Chicory Chillies Chives Corn (fresh, baby, sweet) Cucumbers Edible Flowers Eggplants Fennel Garlic Garlic Chives Green Beans Green Peas Jerusalem Artichokes Kales (baby, purple, curly, flat) Leeks Lettuces (head, salad mix, mizuna) Micro Greens Mix Mushrooms (lions mane, oyster, pink oysterm shimeji, shitake, woodear) Onions (ailsa craig, red, brown)

Parsnips Potatoes (bintje, bismark, carlingford, dutchcream, innovator, mozart, nicola, pink eye, purple congo, russet, Tas cream delight, Tas gourmet, Tas moon light) Pumpkins (butternut, grey, jarrahdale, QLD blue) Radishes Rhubarb Ricoto Chillies Rocket Shallots Silverbeets Snow peas Spinach (baby) Sprouts (alfalfa, fenugreek, lentil, sunflower) Squash Swedes Tomatillos Tomatoes (cherry, heritage) Turnips Wasabi Zucchini

DAIRY

Cows Dairy (milk, yoghurts, butters, soft cheeses, hard cheeses, mould cheeses) Goats Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses) Sheeps Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses)

OILS

Canola Oil Cold Pressed Extra Virgin Olive Oil

CONDIMENTS

Black Garlic Chutneys Fruit Jams Kimchi (beetroot, chinese cabbage, green cabbage and kale)

Enjoy Tasmanian seasonal food every day.

For more inspiration visit eatwelltas.org.au This is a guide to Tasmanian seasonal foods that are likely to be available.

Not all foods may be available for a variety of reasons.

51

Available all year-round Frozen Be quick ! # Limited availability + Peak availability

Pickled Vegetable Condiments Table Olives

GRAINS & LEGUMES

Buckwheat Flour Buckwheat Kernels Plain Flour Quinoa Quinoa Flour Rolled Oats Self-raising Flour Spelt Flour & Kernels

SEAFOOD

Giant Crab Southern Rock Lobster Australian Salmons (wild catch) Banded Morwong Blue-eye Trevalla Blue Grenadier Blue Mackerel Flathead (various) Flounder (various) Jackass Morwong Latchet Pink Ling Red Mullet Salmon (farmed) Southern Garfish Ocean Trout (farmed) Silver Warehou (spotted trevally) Trumpeter - Stripey Tuna Whiting - Eastern School Wrasse Eel Abalone Commercial Scallop Gould's Squid Mussels Oysters Octopus Sea Urchin Roe Southern Calamari Gummy Shark

Autumn – IN TASMANIA –

MAY

FRUIT Apples (braeburn, envy, fuji, golden delicious, granny smith, jazz, kanzi, pink lady, red delicious, royal gala, sundowner) Blackberries Blueberries Feijoas Figs Lemons Limes Medlars Melons (crocodile, watermelons) Pears (buerre bosc, packham, comice) Pepinos Quinces Raspberries Strawberries

HERBS

Basil Basil Mint Calendula Coriander Dill French Tarragon Galangal Italian Parsley Kunzea Lemon Thyme Mint Nasturtium Native Pepper Leaf Oregano Rosemary Sage Thyme

HONEY

Honey

NUTS & SEEDS

Hazelnuts (cracked, raw, butters) Linseeds Walnuts (cracked, raw, butters, pickled)

VEGETABLES

Asian Greens & Vegetables (buk choy, chinese broccoli, chinese cabbage, choy sum, dwarf buk choy, mustard greens, tatsoi, tong ho) Autumn/Winter Micro Greens Beans (green, shoots) Beetroots Black Winter Truffle Broccoli Brussel Sprouts Cabbages (red, green, golden acre, savoy) Capsicums (all colours) Carrots (bunched) Cauliflowers Celeriac Celery Chard (swiss, rainbow) Chicory Chillies Chives Corn ( fresh) Cucumbers Edible Flowers Eggplants Fennel Garlic Garlic Chives Green Beans Green Peas Jerusalem Artichokes Kales (baby, flat, purple, curly) Leeks Lettuces (head, salad mix, mizuna) Maschua Micro Greens Mix Mushrooms (lions mane, nameko, oyster, shimeji, shitake, woodear) Onions (ailsa, brown)

Potatoes (bintje, bismark, carlingford, dutch cream, innovator, king edwards, mozart, nicola, pink eye, purple congo, russet, Tas cream delight, Tas gourmet, Tas moon light) Parsnips Pumpkins (butternut, jarrahdale, QLD blue) Radishes Rhubarb Ricoto Chillies Rocket Shallots Silverbeet Spinach (baby) Sprouts (afalfa, fenugreek, lentil, sunflower, wheatgrass) Squash Swedes Tomatoes (cherry, field, heritage, large) Turnips Wasabi Yams

DAIRY

Cows Dairy (milk, yoghurts, butters, soft cheeses, hard cheeses, mould cheeses) Goats Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses) Sheeps Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses)

OILS

Canola Oil Cold Pressed Extra Virgin Olive Oil

CONDIMENTS

Black Garlic Chutneys Fruit Jams Kimchi (beetroot, chinese cabbage, green cabbage and kale) Pickled Vegetable Condiments Table Olives

Enjoy Tasmanian seasonal food every day.

For more inspiration visit eatwelltas.org.au This is a guide to Tasmanian seasonal foods that are likely to be available.

Not all foods may be available for a variety of reasons.

52

Available all year-round Frozen Be quick ! # Limited availability + Peak availability

GRAINS & LEGUMES

Buckwheat Flour Buckwheat Kernels Plain Flour Quinoa Quinoa Flour Rolled Oats Self-raising Flour Spelt Flour & Kernels

SEAFOOD

Giant Crab Southern Rock Lobster Australian Salmons (wild catch) Banded Morwong Blue-eye Trevalla Blue Grenadier Blue Mackerel Flathead (various) Flounder (various) Jackass Morwong Latchet Pink Ling Red Mullet Salmon (farmed) Southern Garfish Ocean Trout (farmed) Silver Warehou (spotted trevally) Trumpeter - Stripey Tuna Whiting - Eastern School Wrasse Eel Abalone Commercial Scallop Gould's Squid Mussels Oysters Octopus Sea Urchin Roe Southern Calamari Gummy Shark

Acknowledgements Thank you to the State Government Healthy Tasmania Grants Scheme for funding the What’s In Season Campaign.

The wonderful collection of recipes were created by chefs Kirsten Bacon and Ainste Wagner. Thank you to Michelle Crawford for sharing her recipes and photos for the delicious Apple & Rhubarb Cake, Rosti, Pumpkin Lasagna and Parsnip & Hazelnut Cake.

Photography: Eat Well Tasmania Design: Holly Webber

E AT W E L LTA S .O R G . A U #WHATSINSEASON