What's In Season Winter 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 it is 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 farmers 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 Winter?

Winter food calls for big, warm flavours and deep, rich colours. The kind found in caramelised veg and buttery sauces, slow-cooked stews and Sunday roasts.

Winter means brassicas—broccoli, cauliflower, and sprouts—whose sweet crunch we love eaten raw or cooked. The earthy, woody flavour of beets makes us think of bakes—savoury and sweet. And our idea of heaven is a pile of buttery and garlicky sauteed greens.

Cooking with winter produce is something special; flavours are subtle, and the colours vibrant. The earthy red and golden beets make for a beautiful side to a winter roast lamb. The dark greens—kale, silverbeet and collards—are at their peak in winter.

Unsure 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 Cauliflower 4

Broccoli 12

Fennel 20

Beetroot 28

Citrus 36

Brussels Sprouts 44

Silverbeet 52

What’s in Season Guides 60

CAU L I F L OW E R Roasted Cauliflower Steaks with Lentils & Harissa Hummus Cauliflower & Broccoli Bake Cauliflower Mac & Cheese

In a hurry?

Add chopped cooked cauliflower to a quiche or stir it into scrambled eggs

4

Cauliflower can be eaten raw; try dipping a floret in hummus or pesto for a delicious crudité.

Roast with salt and a dash of garlic and chilli for a tasty addition to the family roast

Perfect partners  broccoli  cheddar cheese  cumin  curry powder

Don’t throw away your cauliflower stalks – using a food processor, make ‘cauliflower rice’ and use it as a tasty base for curries or stir-fries.

TIP When cutting cauliflower florets, cut from the stalk up and not from the top of the head down.

It’ll make cutting florets a lot easier.

5

MEET YOUR LOCAL

PRODUCERS

Young’s Vegie Shed CAMPDALE, TASMANIA Young’s Vegie Shed began in 1977 as a farmyard market on East Cam Road, Burnie, just a couple of kilometres from their current Camdale location.

From the start, John and Miriam Young had the vision of selling their own farm-grown produce directly to the public. Now, more than 40 years later, Young’s Vegie Shed is proud to remain 100% Tasmanian owned and operated.

During winter, the team grow potatoes, cauliflower, broccoli, swedes, Brussels sprouts, and pumpkins.

Young’s Vegie Shed are passionate about ensuring Tasmanians can access local food, and that eaters can enjoy the freshest fruits and vegetables, straight from the farm to their fork.

What are the team at Young’s Vegie Shed cooking this winter Enjoy a bowl of creamy and cheesy cauliflower mac and cheese this winter. @youngsvegieshed

6

CAU L I F L O W E R

Cauliflower & Broccoli Mac & Cheese Ingredients

Method

One head of broccoli, roughly chopped

1. Preheat oven to 200°C. In a large saucepan place the macaroni with about two cups of salted boiling water (just enough to cover completely).

Cook for 8-10 minutes.

One head of cauliflower, leaves trimmed and cut into small florets 250g macaroni pasta 1 ¼ cups milk 2 cups grated Cheddar (or any leftover cheese) 2 cups finely grated Parmesan 1 clove garlic, crushed 2 tbsp rosemary leaves, chopped 50g unsalted butter, melted Salt and pepper, to season

2. Place chopped cauliflower and broccoli into a steamer and cook until tender. Once cooked, drain and place all the broccoli and half the cauliflower mix into the pasta. Set aside the other half of the cauliflower to cool.

3. Once cool, blend the butter, half the cauliflower, garlic and Cheddar cheese until smooth and combined.

4. Add the cauliflower mixture to your pasta and broccoli, add a generous pinch of salt and pepper.

Reduce the heat to low and cook, stirring to coat.

5. Transfer the macaroni mixture into a medium sized ovenproof baking dish.

6. Sprinkle top with grated Parmesan cheese and bake for 10-15 minutes or until golden and crunchy.

Use leftover cheese and try making a crunchy topping with stale bread by chopping up the bread in a food processor and sprinkling over the top of the dish, with grated cheese.

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8

CAU L I F L O W E R

Moroccan-spiced Cauliflower with Harissa Hummus Ingredients

Method

For the Cauliflower

1. In a small bowl add olive oil, spices, salt and pepper—mix until combined.

1 cup black lentils, drained and washed 3 tbsp fresh lemon juice 1 large head cauliflower 5 tbsp Tasmanian extra-virgin olive oil 1 400g can of cannellini beans, drained and washed 2 garlic cloves, crushed ½ cup finely diced red onion 1/4 cup freshly chopped mint and coriander leaves Salt and black pepper, to season For the Marinade 1 tsp ground cumin 1 tsp salt 3/4 tsp black pepper 1/2 tsp ground coriander 1/2 tsp turmeric

2. Preheat your oven to 190°C. Trim the cauliflower and remove and halve each floret. Brush with marinade mix. Bake for 25 to 30 minutes, carefully flipping/tossing once halfway through, until tender and crispy.

3. Meanwhile, in a medium salad bowl combine beans, lentils, onion, 1 tbsp of crushed garlic, lemon juice, 3 tbsp of olive oil, salt and black pepper to season—mix together and set aside.

4. Open hummus and stir through harissa paste. Divide harissa hummus between serving plates. Top hummus evenly with lentil and bean salad – place roasted cauliflower on top.

5. Garnish with fresh mint and parsley, add an extra drizzle of olive oil and a spoon of coconut or Greek yogurt—enjoy!

1/2 tsp sweet paprika 3-4 tbsp Tasmanian olive oil For the Hummus 220g store-bought Hummus (look for a brand that uses olive oil instead of vegetable oil) 2 tbsp Harissa paste

TIP Make sure the cauliflower has enough space to breathe on the baking sheet. If the pieces are too close together, they will steam as opposed to brown and caramelise—the crispier the cauliflower the better!

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10

CAU L I F L O W E R

Cauliflower & Broccoli Bake Ingredients 600g cauliflower, cut into small florets 400g broccoli, cut into small florets ¼ cup Tasmanian extra virgin olive oil ¼ cup pine nuts, plus extra (optional) 1/3 cup fresh flat-leaf parsley leaves 100g feta, crumbled into large pieces Lemon zest, to serve

Method 1. Preheat oven to 200°C/180°C fan forced.

Line baking dish with baking paper.

2. Place cauliflower and broccoli on prepared tray.

3. Drizzle with two tablespoons olive oil.

Season with salt and pepper and roast for 10 minutes.

4. Add pine nuts if using and roast for a further 10 minutes or until vegetables are golden and tender. Drizzle with remaining olive oil. Toss to combine. Sprinkle with parsley, feta, and zest. Serve.

11

B RO C C O L I Roasted Vegetable, Lentil & Feta Filo Pie Broccoli & Walnut Pesto Pasta Stir-fried Winter Greens with Creamy Polenta

The stalks are a perfect addition to soups and stews

12

Perfect partners

In a hurry?

    

Broccoli can be eaten raw; serve with a dip or add to salad.

lemon butter cheese garlic chilli

Don’t throw out the stalks. Remove the florets and freeze— use them when making vegetable stock or soup.

How to store

Try adding broccoli to breakfast!

It’s a terrific addition to an omelette or scrambled eggs

Loosely wrap your broccoli in a damp paper towel before storing it in the refrigerator. It will stay fresh for three to five days.

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14

B RO C C O L I

Roasted Vegetable, Lentil & Feta Filo Pie Ingredients

Method

1 medium broccoli

1. Preheat the oven to 200°C.

1 brown onion

2. Chop broccoli, carrot and pumpkin into small to medium sized pieces (1-2 cm). Finley diced onion.

½ cup diced carrot 1 cup chopped pumpkin 1 cup frozen peas 2 cloves garlic, crushed 250g tinned Puy lentils 400g tinned cherry tomatoes (or fresh if in season) ½ cup vegetable stock 3 tbsp plain flour 50g feta cheese, crumbled 1 tsp Tasmanian olive oil 2 sheets Filo Pastry, halved to make 4 square pieces

3. In a large saucepan on medium heat add olive oil, then partly cook the vegetables, beginning with onions, garlic and carrots. Once softened, add pumpkin, peas and tomato.

4. Drain and rinse lentils. Stir in lentils, the tomatoes and stock, then simmer for five minutes or until reduced slightly.

5. Add flour and stir through. Simmer for another two to three minutes and then spoon mixture into a 20 x 30cm baking dish. Scatter with feta.

6. Brush each pastry sheet with olive oil, then layer on top of the pie. Score into diamonds using a sharp knife, then bake for 15 minutes or until crisp and brown. Serve immediately.

15

MEET YOUR LOCAL

PRODUCERS

Walnutter HOBART, TASMANIA Walnutter is a Hobart-based family business creating premium Tasmanian walnut products. Tom Briscoe, the innovator, and maker has created a wholesome and nutritious nut-butter, using 100% Tasmanian walnuts.

Walnutter source their nuts from the East Coast of Tasmania and the Tamar Valley.

Walnut trees in Tasmania enjoy a cooler climate, allowing extra time for the walnut oils to develop. As a result, Tasmanian walnuts taste sweeter than most others and develop a deep golden colour.

Packed with vitamins, minerals and phytochemicals, a dollop of Walnutter is a tasty way to enjoy winter produce.

What are the Walnutter team cooking this winter? For a twist on the classic pesto pasta try our tasty walnut and broccoli pesto with crispy golden gnocchi. @_walnutter_ Walnutter

16

B RO C C O L I

Broccoli & Walnut Pesto Pasta Ingredients

Method

4 cups broccoli roughly chopped (use the stems as well as the florets)

1. Steam the broccoli for four to five minutes until a vibrant green and tender. Remove broccoli from steamer and run under cold water to stop from cooking further and set aside to cool.

Pasta of your choice (the pesto recipe serves four people) 1 large garlic clove, smashed 2 packed cups fresh herbs (mint, basil and coriander work well) ½ cup extra-virgin olive oil, plus more for serving 1 lemon, zested and juiced ½ cup of Parmesan cheese, plus extra for serving ½ cup walnuts, chopped Salt and pepper, to season

2. Cook your pasta of choice, as per the packet instructions—for this recipe we pan fried gnocchi, you could boil spaghetti or use up any leftover pasta in the fridge.

3. In a food processor place the garlic, cooled broccoli, olive oil, salt and pepper and pulse, scraping the bowl occasionally, until smooth. Add the herbs, walnuts and Parmesan and pulse until combined. Combine the pesto to your desired consistency (we served ours slightly chunky).

4. If you are boiling your pasta, empty ¾ of the pasta water out and add the pesto the pan and stir to combine. If you are pan frying gnocchi, reduce the heat to low and stir through pesto until combined.

5. Add lemon juice and toss until the pasta is evenly coated. Season with salt and pepper, serve and enjoy.

Optional: garnish with lemon zest, grated cheese, crushed walnuts and fresh herbs.

To freeze leftover pesto, spoon pesto into ice cube trays and place in the freezer until solid, store for up-to three months. Whenever you want a little hit of fresh herby pesto, simply toss a cube or two into a hot dish; or defrost and spread onto sandwiches.

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B RO C C O L I

Stir-fried Winter Greens with Creamy Polenta Ingredients

Method

For Stir-fry

1. Heat a large non-stick fry pan and add a drizzle of olive oil, sauté onions and garlic on a medium heat. Once onions are soft and translucent add chopped broccoli and mushrooms, stirring frequently, cook for five minutes.

One large bunch silverbeet, cut into 1-inch pieces One head of broccoli, chopped roughly 2kg mushrooms (such as crimini, oyster, and stemmed shiitake), sliced 4 tbsp Tasmanian extra-virgin olive oil 2 garlic cloves, minced 1/2 cup chicken broth or vegetable stock 2 tbsp chopped fresh thyme For Polenta 4 cups milk

2. Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

3. Meanwhile, add silverbeet, two tablespoons olive oil to pan. Sauté until silverbeet has wilted and broccoli is tender, about 6 minutes. Add chicken broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel and season to taste with salt and pepper.

4. Whisk butter and Parmesan into polenta and divide among plates. Top with stir-fry mixture.

3 1/2 cups water 2 cups polenta 1/2 tsp salt 3/4 tsp ground black pepper

L VE FOOD

1 tbsp grated lemon peel 4 tbsp unsalted butter

HATE WASTE

2/3 cup freshly grated Parmesan cheese

Don’t throw away your silverbeet stems; chop them finely and add them to your stir-fry – they become tender and absorb the dish’s flavours to make a delicious addition to any stir-fry or sauté.

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Fennel fronds

FENNEL This is dill, it looks similar to fennel but has a more herbal flavour compared to fennel’s distinct liquorice taste

Crunchy Apple & Fennel Slaw Tuscan Braised Fennel Bake Fennel & Potato Soup

Enjoy fennel raw or cook it by braising, grilling, boiling, sautéing or adding to a soup

20

Perfect partners

Save your fennel fronds!

 t omato-based dishes  orange  salmon  dill

Fronds can be used to garnish salads, tucked into the cavity of roasted chicken or fish, or added to soups and marinades.

Fennel stalks and fronds freeze very well compared to the bulb.

Wash and chop the stalks and fronds and place them in a freezersafe plastic bag.

How to store Fennel has a high-water content, so freezing the bulb will change the veg’s texture. Frozen fennel is perfect for soup; however, it won’t keep well raw after thawing.

Fennel is delicious sautéed with a little salt, pepper and olive oil 21

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FENNEL

Crunchy Apple & Fennel Slaw Ingredients For Slaw 2 fennel bulbs 2 apples ½ cup Parmesan, shaved For Dressing 1 cup Tasmanian extra virgin olive oil 1/3 cup white wine vinegar 1–2 tsp Dijon mustard Salt and freshly ground black pepper

Method 1. Trim and quarter fennel bulbs and cut apples in half. Use a mandoline to thinly slice everything and place prepared fennel and apple in a large salad bowl.

2. In a small jar add the dressing ingredients, cover with the lid and shake vigorously (use as needed; store in the refrigerator for up to 3 days) 3. Toss the salad with dressing and add shaved Parmesan.

Optional, season with crushed walnuts, dill and extra drizzle of extra virgin olive oil.

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FENNEL

Tuscan Braised Fennel

Ingredients

Method

100g salted butter, chopped

1. Preheat the oven to 200°C.

1/3 cup (80ml) olive oil

2. For the breadcrumb topping, if using stale bread, place bread in a food processor and pulse into breadcrumbs. Add remaining ingredients and pulse to combine.

4 baby fennels, quartered 3 red onions, quartered 1/2 bunch fresh herbs 2/3 cup (160ml) vegetable stock 6 vine-ripened tomatoes, quartered Finely grated pecorino or Parmesan, to serve Breadcrumb topping 200g panko breadcrumbs or stale bread broken into pieces 1 garlic clove, chopped ½ bunch fresh herbs 100g pecorino or Parmesan, finely grated

3. Heat butter and oil in a 1.5L (6-cup) heavy-based flameproof casserole over medium heat. Add fennel, onion, and marjoram, and cook, stirring, for 6-8 minutes or until softened slightly.

4. Add stock and bring to the boil. Reduce heat to low and cook, covered, for 30 minutes or until vegetables are tender. Remove lid and stir through tomato.

5. Scatter breadcrumb topping over the vegetables.

6. Transfer to the oven and cook for 40 minutes or until golden and bubbling.

7. Scatter with pecorino or Parmesan to serve.

1/4 cup (60ml) olive oil

25

MEET YOUR LOCAL

PRODUCERS

Scrubby Hill Farm GEEVESTON, TASMANIA If you live in the Huon Valley, chances are you’ve heard of Scrubby Hill Farm—a community driven market garden now in its sixth year of production.

Scrubby Hill is a two-acre plot of land located in the town of Geeveston, around the corner from the community centre, growing a wide variety of seasonal vegetables throughout the year.

Many hands have contributed to the farm’s growth, with a steady pool of volunteers ensuring each season’s crop. If you have an interest in growing local, organic, seasonal food, the team would love to have your help on the farm.

What are the team at Scrubby Hill Farm cooking this winter? A delicious bowl of roast fennel and potato soup—a hearty veg-packed recipe ideal for the cooler months. @scrubbyhillfarm Scrubby Hill Farm Market Garden

26

FENNEL

Fennel & Potato Soup Ingredients

Method

2 tbsp Tasmanian extra virgin olive oil

1. Heat the olive oil in a large pot over medium heat and add the onion, chopped fennel and leek and a large pinch of salt. Cook gently for about five to eight minutes, until the vegetables have softened and lost some of their volume. Add the potatoes and garlic and stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.

1 large brown onion, diced 2 leeks, washed and diced 2 large bulbs of fennel, trimmed, washed and diced 500g potatoes, peeled and diced

2L chicken or vegetable stock

2. Once veg has softened remove from heat and let cool. Blend the soup until smooth with an immersion blender, or ladle into a blender.

Freshly ground pepper and salt, to season

3. Re-heat and season with salt and pepper and enjoy with your choice of garnishes.

6 garlic cloves, peeled and cut in half

For garnish, choice of • Chopped fresh fennel fronds • Chopped herbs (dill or parsley) • Thinly slice fennel and fry in olive oil and garlic for a crispy topping (as pictured)

TIP

Use up stale bread by making delicious garlic croutons as a garnish for your soup.

• Garlic croutons • Shaved Parmesan cheese

Store leftover soup in your fridge for up to three days or freeze in individual portions for up to three months.

27

B E E T R O OT Beetroot Brownies Warm Beetroot Salad with Walnuts & Feta Try adding a handful of walnuts to a beetroot salad

Beef, Beetroot & Buckwheat Soup

(see recipe p.33)

Beetroot is delicious eaten cooked and raw - grate raw into salads or roast and add to pizza and pasta 28

Perfect partners      

goats cheese feta citrus honey walnuts garlic

Pickled beetroot makes for a tasty side to any dish and is an easy way to use up excess beets.

Eat the leaves!

Remove them from the beet and store and use them like you would any other leafy green veg.

How to store Store beetroot in the crisper drawer of the fridge. If the leaves are attached, remove them before storing.

Puree cooked beetroot and add to bakes for a beautiful colour

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TIP We love using avocado instead of butter when making icing. This rich and creamy fruit pairs brilliantly with chocolate and tastes delicious atop our beetroot brownies. You can use a conventional icing mixture if you prefer.

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B E E T R O OT

Beetroot Brownies

Ingredients

Method

2 medium beetroots

1. Clean and chop your beetroot, place in a steamer, and cook for 10 minutes, or until tender.

½ cup Tasmanian extra virgin olive oil, plus extra for the tin 200g 70% cocoa chocolate 1 tsp vanilla extract

3. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, olive oil and vanilla.

Blend until the mix is smooth and combined.

Allow to cool.

1 cup caster sugar 3 eggs 100g plain flour 25g cocoa powder Icing 2 ripe avocados 1/2 cup cocoa powder 6-8 tbsp pure maple syrup or sweetener of choice 1/4 tsp pure vanilla extract 2 tbsp olive oil

2. Heat oven to 180°C. While the beetroot cooks, grease and line a 20 x 30cm baking tin and roughly chop the chocolate.

4. Combine the sugar and eggs into a large bowl, using hand whisk or beater until thick, pale and foamy. Add the cooled beetroot mix into the bowl and combine using a large spoon. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

5. Pour mixture into the prepared tin and bake for 25 minutes or until risen all over.

6. Cool completely in the tin, then cut into squares.

Top with chocolate icing, a dusting of cocoa powder or icing sugar to serve.

For the icing Blend all ingredients in a food processor (mix until smooth and creamy). Let chill in the fridge for an hour before spreading onto brownie.

Store leftover brownies in the freezer and defrost individual portions for a lunchbox treat or afternoon snack. (Note, freeze brownies without icing mixture)

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B E E T R O OT

Warm Beetroot Salad with Walnuts & Feta Ingredients

Method

3-4 beetroots

1. Preheat your oven to 180ºC on fan mode and line a baking tray with baking paper.

1 cup walnuts, roughly chopped 1 red onion, sliced 2 cups parsley, roughly chopped 1 cup of mixed salad leaves 150g feta or goats cheese Salt and pepper to taste 2 tbsp Tasmanian extra virgin olive oil Dressing 2 tbsp Dijon mustard 2 tbsp Tasmanian extra virgin olive oil 2 tbsp fresh lemon juice 1 tbsp honey 1 small garlic clove, grated or minced ¼ teaspoon sea salt, more to taste Freshly ground black pepper

TIP

2. Chop the beetroots into medium-sized pieces and place them on the baking tray.

Drizzle with olive oil, season with pepper and salt and place in the oven for 20 minutes.

3. Whilst your beetroot cooks, prepare the dressing by placing all the ingredients into a small bowl and mixing.

4. After 20 minutes of roasting, add the onion and walnuts to the beetroots and roast for another 10 minutes. (Keep a close eye on your walnuts as they can easily burn).

5. Remove the beetroot, onion and walnuts from oven and let them cool to room temperature.

6. In salad bowl mix your chopped parsley, feta or goats cheese and add your cooled beetroot mixture. Pour the dressing over the salad and toss, ready to serve—enjoy!

To ensure that your leftover salad stays fresh for longer in the fridge, do not dress the whole salad with dressing –only the portions you will eat. Salad with dressing can turn soggy when stored in the fridge. Use an old jar to store your dressing for up to two days.

33

MEET YOUR LOCAL

PRODUCERS

Sulyn’s Garden HOBART, TASMANIA Rob Walls and Sulyn Lam produce organic vegetables and herbs in Sulyn’s Garden at Cascades in the foothills of Mt Wellington.

What started as a family kitchen garden grew to cover their north-facing hillside.

Nowadays they use season extension tools like insulating covers to soften the effects of increasingly unpredictable weather. But the winter chill has its definite benefits according to Sulyn, “I love the incredible sweetness of winter root vegetables and brassicas! They turn starches to sugars virtually overnight after the first frosts, acting as plants’ anti-freeze defence”.

What are Sulyn and Rob cooking this winter?

Enjoy a bowl of Beetroot, Buckwheat and Beef Soup. Sulyn suggests adding handfuls of herbs like chervil, parsley, sage rosemary and thyme for add ‘soul’ to hotpots and soups. @sulynsgarden

34

B E E T R O OT

Beef, Beetroot & Buckwheat Soup Ingredients

Method

2 large beef ribs (about 500g)

1. Season the beef ribs well with salt and pepper.

In a large saucepan or enamel pot, heat a half of olive oil over a medium heat and brown the beef ribs on each side. Remove from pot and set ribs aside. There should be some rendered beef fat in the pan, if not add a little extra olive oil and cook the onion carrots and garlic until they start to soften.

2 tbsp olive oil 1 brow onion, diced 3 medium carrots, sliced 3 cloves garlic, chopped 1 bunch of beetroots, peeled and chopped 1 -2 tbsp red wine vinegar 1 cup buckwheat ½ bunch of dill, chopped To serve, sour cream or yoghurt

2. Add the beetroots and stir for a minute, return the beef ribs to the pan then add two litres of water, a teaspoon of the red wine vinegar, and a good pinch of salt and some black pepper.

3. Increase heat and bring soup to a robust simmer, then reduce heat and let the soup gently bubble for about 30 minutes. Meanwhile, heat a frypan over medium heat and dry toast the buckwheat until it starts to smell fragrant and nutty, about two to three minutes.

4. Add the buckwheat to the soup, and continue to simmer until beef is tender, about 40 minutes.

5. Remove beef from soup and cut off the meat from the bones, dice and return to the pan. Taste the soup for seasoning and add a little more of the red wine vinegar if needed. Stir through the dill and serve with a generous spoon of yoghurt or sour cream–enjoy!

L VE FOOD

HATE WASTE

If you buy your beetroots with tops, the smaller younger leaves and stalks can be added to the soup, cut the stalks and cook with the onion and carrot, then stir through the chopped leaves when you add the buckwheat.

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CITRUS Fiona’s Citrus Olive Oil Cake Roast Chicken with Citrus Glaze Chili Thai Frittata with Lime & Fresh Herbs

TIP Instead of slicing your lemons through the middle, slice them lengthwise to get more juice out of them.

Use lemon juice to keep cut produce looking fresh squeeze onto cut avocado, artichoke, and apple slices to prevent them from browning 36

Perfect partners

Slices of lemon or lime in your water or drink bottle make for a refreshing drink

    

olive oil garlic mild cheeses thyme roast veg

Don’t throw away your lime peels – zest lime rind into any Asian styled dish for a fresh flavour.

How to store Citrus is best stored in your fridge crisper for longer-lasting produce.

A squeeze of lemon juice atop sautéed greens brings out the flavour of the veg 37

MEET YOUR LOCAL

PRODUCERS

Freshfield Grove CAMPANIA, TASMANIA Fiona and Glenn Makowski are the owners of Freshfield Grove—a plot of 1000 olive trees sitting snugly in the valley of Campania in Southern Tasmania.

Winter is a busy time for the olive industry in Tasmania, with harvesting and pressing taking place from April to August around the State.

Fresh Field Grove produce award winning Extra Virgin Olive Oil, using largely manual, smallproduction practices. The pair have their own olive press on site—every step is done by hand.

Regulars know and love Fiona and Glenn’s lemon oil—lemons are crushed along with the oil, to produce a delicious zesty flavour that elevates any home-cooked meal to the next level.

What are Fiona and Glenn cooking this winter?

Take advantage of winter citrus with Fiona’s decadent Lemon and Olive Oil Cake. @freshfieldgrove Freshfield Grove

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CITRUS

Fiona’s Citrus Olive Oil Cake Ingredients

Method

For the cake

1. Preheat the oven to 180°C.

2 cups all-purpose flour

2. Oil, butter, or spray a 9-inch cake pan, or 24cm loaf tin, that is at least 6cm deep with cooking spray and line the bottom with parchment paper.

1 cup granulated sugar 1 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 1 1/3 cups (285g) Tasmanian extra-virgin olive oil 1 1/4 cups (305g) milk 3 large eggs 1 1/2 tbsp grated lemon zest 1/4 cup fresh lemon juice For the glaze

3. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice. Add the dry ingredients; whisk until just combined.

4. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, two hours.

½ cup icing sugar 2 tbsp lemon juice, plus more as needed

TIP

This recipe can be modified to use any inseason citrus; limes taste brilliant with a sprinkling of shaved coconut on top—delish!

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40

CITRUS

Roast Chicken with Citrus Glaze Ingredients

Method

20g (1 tbsp) unsalted butter

1. Preheat the oven to 220°C.

20mL (1 tbsp) Tasmanian extra virgin olive oil

2. Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).

2 large chicken pieces on the bone (preferably Maryland) 1 medium potato, peeled, cut into 2cm pieces 100g pumpkin peeled, cut into 2cm pieces 1 garlic clove, peeled 2 shallots 1/2 lemon 1 tbsp chopped fresh tarragon 125mL liquid stock 1 tbsp Dijon mustard One medium bunch of silverbeet (or any winter leafy green)

TIP

3. Add potatoes and pumpkin to the frying pan and cook until light golden. (They don’t need to be cooked through yet.) Arrange them around the chicken with the garlic and schallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.

4. Place the roasting pan on the stovetop over medium heat. Add the stock and mustard and cook, stirring, for three to four minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with wilted silverbeet or winter leafy greens.

A drizzle of fresh citrus juice (lemon) over sauteed leafy greens brings out the flavour of your veg and adds a freshness to the dish.

41

42

CITRUS

Chili Thai Frittata with Lime & Fresh Herbs Ingredients

Method

8 eggs

1. Preheat oven to 180ºC.

1 bunch of broccolini

2. Bring a medium-sized saucepan of salted water to the boil and blanch the broccolini and carrot slices for one to two minutes. Transfer them to a sieve to steam dry and blanch the Pak choi extremely quickly (30 seconds) – ideally the leaves will remain firm.

2 carrots, peeled and finely sliced in thin ribbons (use a peeler or mandolin) 1 large or 2 small heads of Pak choi, thoroughly rinsed 1 cup cooked grains (use up any leftover quinoa, barley, spelt or rice) 2 tbsp unsalted butter 1 shallot, coarsely chopped (about 1/4 cup) 1 red chili, thinly sliced (about 1/2 teaspoon) 1 cup roughly chopped herbs (dill, coriander and/or mint leaves) 2 tbsp thinly sliced spring onions 1 tsp fish sauce 1 lime, cut into wedges

3. In a large bowl whisk together the eggs and fish sauce until combined. Mix in the cooked grains (grains must be cold, so as not to scramble the egg mixture).

4. In a medium-sized frypan, melt the butter over medium heat. Add the shallot and chili, and sauté until softened, about three to five minutes.

5. Reduce the heat to medium-low, then pour over the egg-grain mixture. Layer the broccolini and carrot on top and sprinkle with remaining chili.

6. You can continue to cook the omelette, placing a lid over your frypan, or transfer the pan in the oven. Cook either way, for 15-20 minutes, or until it has completely set and the top is brown.

7. Meanwhile, combine the herbs, lime juice and spring onions in a small bowl.

8. Once the frittata is cooked, loosen the sides with a spatula and slide onto a serving platter—or serve straight from the frypan. Garnish with herbs and spring onions and serve immediately with Frittatas are the ultimate leftover recipe extra lime wedges on the side.

– perfect for transforming leftover veg, grains or protein into a golden and crispy breakfast, lunch or dinner dish. This recipe calls for cooked grains – we recommend using leftover rice and herbs.

43

BRUSSELS SPROUTS Shaved Brussels Sprout Salad with Crispy Chickpeas & Citrus Dressing Oven-baked Sprouts & Bacon

Shred Brussels sprouts and stir through salads

Creamy Sprout & Bacon Fettuccine Alfredo

TIP Avoid adding acids like lemon or vinegar while cooking, as it will discolour the sprouts– add a squeeze of citrus right before you are ready to serve for a delicious flavour.

44

Roasting sweetens sprouts, making them extra tasty!

Perfect partners     

butter garlic thyme parsley bacon

Leftover cooked sprouts can be added to salads, blended into soups, or added to your breakfast omelette.

How to store Store in the fridge and try and eat your sprouts within three to four days of purchasing because this is when they are at their sweetest. The longer they are stored, the stronger their ‘sulfuric flavour’ will become.

Halve sprouts and roast with garlic and maple syrup for a delicious side dish 45

46

BRUSSELS SPROUTS

Shaved Brussels Sprout Salad with Crispy Chickpeas & Citrus dressing Ingredients

Method

Roasted Chickpeas

Prepare the chickpeas:

1 (400g) can chickpeas, drained and rinsed

¼ tsp salt

1. Preheat oven to 190°C. Drain, wash and dry chickpeas with a clean tea-towel and transfer to a bowl. Add oil, garlic, salt and pepper—combine.

Spread chickpeas in a single layer on a baking sheet. Transfer to the oven and roast 20 minutes, or until golden.

¼ tsp pepper

Prepare the lemon tahini:

Lemon Tahini Dressing 1 tbsp lemon zest

2. Meanwhile, whisk tahini, lemon zest and juice, honey, salt, and pepper. Gradually whisk in water one tablespoon at a time until desired consistency is reached.

2 tbsp lemon juice

Prepare the Brussels sprouts:

1 tsp honey

3. Wash Brussels sprouts, chop of the ends and with a very sharp knife or mandoline, thinly slice sprouts.

1 tbsp crushed garlic 1 tbsp Tasmanian olive oil

¼ cup tahini

Salt and pepper 1-2 tbsp water Shaved Brussels Sprouts Salad 3 tbsp Tasmanian extra virgin olive oil

4. Transfer Brussels sprouts into a large salad bowl, add chickpeas, herbs and dressing—toss to combine. Serve immediately.

5 cups shaved Brussels sprouts Salt and pepper 1 cup fresh herbs, roughly chopped (mint, dill or parsley)

Store leftovers in an airtight container and refrigerate up to three days.

47

MEET YOUR LOCAL

PRODUCERS

Felds Farm LAUNCESTON, TASMANIA Lauren and Michael are the founders and farmers at Felds Farm, a 1-acre market garden in North-East Tasmania, 30mins from Launceston.

Using organic and no-till principles, Lauren and Michael produce a variety of seasonal vegetables and fruits all year round.

Passionate about their local community, Felds Farm uses regenerative agriculture principles— focused on building soil health and nurturing the ecology of their land. As a result, their produce is in high demand from local chefs— often found on the menus of restaurants from across the State. You can buy their produce at the Launceston Harvest Market.

What are Lauren and Michael cooking this winter? Brussels sprouts and crispy bacon are a match made in heaven. Try their super easy oven-baked sprouts and bacon recipe for dinner this season. @feldsfarm Felds Farm

48

BRUSSELS SPROUTS

Oven-baked Brussels Sprouts & Bacon Ingredients

Method

600g Brussels sprouts, washed and dried

1. Preheat the oven to 220°C. Line a large baking pan with grease proof paper. Set aside.

120g bacon, diced

2. Trim the ends of the sprouts and cut in half lengthwise.

1/4 cup Tasmanian extra virgin olive oil 4 cloves garlic, crushed or finely chopped 1 tsp salt 1/2 tsp cracked black pepper 2 tbsp balsamic glaze

3. Arrange Brussels sprouts, any loose leaves, bacon and garlic on the pan. Drizzle with olive oil. Season with salt and pepper. Toss well and spread mixture out in a single layer.

4. Roast sprouts for 25-30 minutes; turning once through cooking, until tender with charred edges.

The bacon will be cooked and crispy.

5. To serve, drizzle with balsamic glaze and enjoy straight away!

49

50

BRUSSELS SPROUTS

Creamy Sprout & Bacon Fettuccine Alfredo Ingredients

Method

1 packet fettuccine pasta

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions.

1 brown onion 2 cups button mushrooms, finely chopped 5 rashers bacon, chopped 2 tbsp Tasmanian extra virgin olive oil 2 cups Brussels sprouts, thinly sliced or halved, if small 2 tbsp butter 4 garlic cloves, minced or grated 1 tbsp oregano, chopped 1 tbsp parsley, chopped 1 pinch crushed red pepper flakes 2 cups milk 1/3 cup cream 55g cream cheese, at room temperature 1 1/2 cups grated Parmesan (or use any hard cheese you have available in the fridge).

Salt and pepper, to season

2. Meanwhile, steam your Brussels sprouts. You can steam them in the microwave for one to two minutes or on your cooktop for four to five minutes until the sprouts turn a vibrant green and soften. Set aside.

3. On low-to-medium heat, sauté the onion and bacon in a large, deep, frying pan until onions are soft. Add sprouts to the frying pan and cook for another three to four minutes until bacon and sprouts are crispy.

4. Add the butter, garlic and half of the herbs.

Season with salt and pepper. On a low heat, stir through butter and herbs and cook for one to two minutes. Add the cheese, cream and milk. Stir through until combined to create a smooth sauce.

Bring the sauce to a gentle simmer and cook for another four to six minutes.

5. Remove from the heat and add the cooked pasta – stir through until combined.

6. Serve immediately. Garnish with the remainder of herbs, sprinkle with chilli flakes, add grated Parmesan and season with salt and pepper.

51

S I LV E R B E E T Silverbeet & Ricotta Rolls Silverbeet & Rice Stuffed Pumpkins Silverbeet & Rice Lunchbox Slice Add silverbeet to veg and meat pies

52

Perfect partners     

TIP

olive oil butter garlic onion ricotta

Silverbeet can taste bitter if overcooked.

Cook as briefly as possible to retain its deep earthy flavour.

Try it chopped finely in a vegetable broth, stew or slow cooked braise

Keep the stems— these are delicious in stir-fries or make for a tasty addition when making vegetable stock.

How to store Loosely wrap your silverbeet in a damp paper towel before storing it in the refrigerator. It will stay fresh for three to five days.

53

54

S I LV E R B E E T

Silverbeet & Ricotta Rolls Ingredients

Method

1 tbsp of Tasmanian extra-virgin olive oil

1. Take pastry out of freezer and preheat oven to 180°C. Prepare two large baking trays with grease proof paper.

1 onion, finely chopped One large bunch of silverbeet, trimmed and stems chopped 2 cloves garlic, crushed One large bunch of kale, stems removed and finely chopped 1 cup of fresh ricotta cheese 2 tsp of lemon zest ½ cup of finely chopped fresh parsley leaves 3/4 cup grated Parmesan cheese Salt and pepper, to season 3 large sheets of wholemeal butter puff pastry, thawed 1 egg, lightly beaten

2. In a large frypan, over medium heat sauté onion and garlic for five minutes or until onion is golden and then add silverbeet and kale for another 2-3 minutes until partially cooked. Transfer mixture into a large mixing bowl.

3. Let the cooked greens cool slightly before adding the ricotta cheese, lemon zest, parsley and Parmesan. Mix to combine.

4. Place the thawed pastry on your kitchen bench and cut in half to create 2 rectangles – you should have 6 in total.

5. Divide filling between pastries, brush edge with egg then roll up, place them onto the baking tray (folded side facing down).

6. Cut rolls into 4, or to your preferred serving size.

Brush tops with egg mixture.

7. Bake for 25-30 minutes or until golden. Best served and enjoyed the day of cooking.

These silverbeet and ricotta rolls are perfect for placing in school lunches—they taste just as great served cold the next day.

55

MEET YOUR LOCAL

PRODUCERS

The Early Bird Market Garden CYGNET, TASMANIA Zeb and Jenna are the founders and farmers at Early Bird Market Garden, a 1-acre block just off the Channel Highway in Cygnet, Southern Tasmania.

During the winter of 2017, the pair tested their green thumbs with a crop of Tasmanian Purple Garlic. Today, they produce more than 20 different crops. This Winter, the usual culprits are in the ground – beets, broccoli and of course, Tasmanian Purple Garlic.

Zeb and Jenna can’t imagine growing food any other way. “The people we connect with through the garden are just as important as the food we produce,” says Jenna. “It’s a real privilege to grow healthy food for our Cygnet community.”

What are Zeb and Jenna cooking this winter? Try their Silverbeet and Rice Stuffed Pumpkins—the ultimate recipe for a cosy winter day. @theearlybirdmarketgarden The Early Bird Market Garden

56

SLIVERBEET

Silverbeet & Rice Stuffed Pumpkins Ingredients

Method

1 large bunch of silverbeet

1. Preheat oven to 180°C. Line a baking dish with aluminium foil and coat with non-stick spray.

3 cups brown rice 1 white onion 3 tbsp Tasmanian olive oil 3 cloves of garlic, crushed Salt and pepper to season 2 tbsp butter ¼ cups bacon, diced (optional) 1 cup mushrooms, chopped 4 whole sweet dumpling pumpkins ¼ tsp brown sugar ¼ tsp freshly ground black pepper 1 pinch Cayenne Pepper 1 tbsp Heavy Cream ½ cups shredded Parmesan cheese, divided ¼ cup breadcrumbs

2. Cut the tops off the pumpkins and, using a spoon, scoop out all of the seeds. Place the pumpkin, bottoms and tops, in the baking dish and brush with two tablespoons olive oil, inside and out. Sprinkle with a teaspoon of salt.

3. Place the pumpkins in the oven and bake for 35 minutes until fork tender but not mushy. Remove from the oven and set aside.

4. Meanwhile, bring a medium saucepan of water to the boil and cook the rice for 20 – 25 minutes.

5. In a shallow, heavy-bottomed pot, heat one tablespoon of olive oil and one tablespoon of butter over medium heat. Add the bacon, garlic, and onion, sautéing until softened and fragrant. Add the mushrooms and cook until everything is tender.

6. Drain and add the cooked rice, brown sugar, 1/2 teaspoon of salt, the black pepper, cayenne pepper, heavy cream, and 1/4 cup of Parmesan cheese, stirring to combine.

Taste and adjust the seasoning as required.

7. Divide the rice mixture evenly between the four pumpkins, packing it inside the hollowed-out centre. In a small bowl, combine the remaining 1/4 cup of Parmesan cheese with the breadcrumbs. Top each pumpkin with the breadcrumb mixture and dot with pieces of the remaining tablespoon of butter.

8. Place the filled pumpkins in the oven again and bake for 10-12 minutes until the topping is golden brown. Serve warm and enjoy!

This recipe is perfect for using up leftover risotto. Also try making your own breadcrumbs using any old and stale bread you may have in the pantry.

57

58

S I LV E R B E E T

Silverbeet & Rice Lunchbox Slice Ingredients

Method

400g leftover or pre-cooked brown rice

1. Preheat oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.

60g Parmesan, shaved

2. Take the grated zucchini and place in a clean cloth and squeeze tightly allowing the liquid to run out. Discard liquid.

100g Cheddar cheese, grated 1 brown onion, diced 4 eggs, lightly beaten

3. In a medium sized bowl, combine all ingredients and mix well. The mixture should be firm like a cake batter.

250g cottage cheese

4. Pour the batter into your prepared baking tin.

2 cloves garlic, chopped

250g light sour cream 1 red capsicum, deseeded and finely chopped

5. Bake for 45-50 minutes or until golden and set in the middle.

1 zucchini, grated 14 leaves silverbeet steamed and chopped (frozen can be used) 1/2 teaspoon ground nutmeg Salt and pepper, to taste

59

W i n te r – IN TASMANIA –

JUNE

FRUIT Apples (sundowner) Blackberries Blueberries Feijoas Grapefruits Kumquats Lemons Limes Olives Pears (packham, beurre bosc) Pepinos 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 Bean Shoots Beetroots Black Winter Truffles Broad Beans Broccoli Brussel Sprouts Cabbages (red, green, golden acre, savoy) Capsicums Carrots (baby, bunching, chantenay) Cauliflowers Celeriac Celery Chard (rainbow, swiss) Chicory Chives Corn (baby, sweet) Cucumbers Edible Flowers Fennel Garlic Garlic Chives Green Beans Green Peas Jerusalem Artichokes Kales (baby, purple, curly, flat) Leeks Lettuces (head, lettuce mix, mizuna) Maschua Micro Greens Mix Mushrooms (lions mane, nameko, oyster, shimeji, shitake, woodear) NZ Yams/Oca Onions (brown)

Parsnips Potatoes (dutch cream, king edwards, mozart, nicola, pink eye, purple congo, russet, Tas gourmet) Pumpkins (butternut, grey, jarrahdale, QLD blue) Radishes Rhubarb Rocket Shallots Silverbeets Snow peas Spinach (baby) Sprouts (alfalfa, fenugreek, lentil, sunflower, wheatgrass) Swedes Tomatoes (cherry, large) Turnips Wasabi Wasabi Flowers Yams

DAIRY

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

60

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 Salmon (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

W i n te r – IN TASMANIA –

JULY

FRUIT Apples Blackberries Blueberries Feijoas Grapefruits Kumquats Lemons Limes Olives Pears (beurre bosc, packham) 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 Bean Shoots Beetroots Black Winter Truffles Broad Beans Broccoli Brussel Sprouts Cabbages (green, red, golden acre, savoy) Carrots (baby, bunch, chantenay) Cauliflowers Celeriac Celery Chard (swiss, rainbow) Chicory Chives Corn (baby, sweet) Cucumbers Edible Flowers Fennel Garlic Garlic Chives Globe Artichokes Green Beans Green Peas Jerusalem Artichokes Kales (baby, puple, curly, flat) Leeks Lettuces (head, salad mix, mizuna) Maschua Micro Greens Mix Mushrooms (lions mane, nameko, oyster, shimeji, shitake, woodear) NZ Yams/Oca Onions (brown) Parsnips Potatoes (bismark, dutch cream, king edward, mozart, nicola, purple congo, russet, Tas gourmet) Pumpkins (butternut, grey, jarrahdale, QLD blue) Radishes Rhubarb

Rocket Shallots Silverbeets Snow peas Spinach (baby) Sprouts (alfalfa, fenugreek, lentil, sunflower, wheatgrass) Swedes Tamarillos Tomatoes (cherry, large) Turnips Wasabi Wasabi Flowers

DAIRY

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

GRAINS & LEGUMES

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

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.

61

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

SEAFOOD

Giant Crab Southern Rock Lobster Australian Salmon (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

W i n te r – IN TASMANIA –

AUGUST

FRUIT Apples Blackberries Blueberries Feijoas Grapefruits Kumquats Lemons Limes Pears 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) Asparagus

Autumn/Winter Micro Greens Bean shoots Beetroots Black Winter Truffles Broad Beans Broccoli Brussel Sprouts Cabbages (green, red, savoy) Carrots Cauliflowers (baby) Celeriac Celery Chard (rainbow, swiss) Chicory Chives Corn (baby, sweet) Cucumbers Edible Flowers Fennel Garlic Garlic Chives Globe Artichokes Green Beans Green Peas Jerusalem Artichokes Kales (baby, purple, curly, flat) Leeks Lettuces (head, salad mix, mizuna) Maschua Micro Greens Mix Mushrooms (lions mane, oyster, nameko, shimeji, shitake) NZ Yams/Oca Onions (brown) Parsnips Potatoes (bismark, dutch cream, innovator, king edwards, mozart, nicola, pink eye, pink oyster, purple congo, russet) Pumpkins (butternut, grey, jarrahdale) Radishes Rhubarb

Ricoto Chillies Rocket Shallots Silverbeets Snow peas Spinach Sprouts (alfalfa, fenugreek, lentil, sunflower, wheatgrass) Swedes Tomatoes (cherry, large) Turnips Wasabi Wasabi flowers

DAIRY

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

GRAINS & LEGUMES

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

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.

62

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

SEAFOOD

Giant Crab Southern Rock Lobster Australian Salmon (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 was created by chefs Kirsten Bacon and Ainste Wagner. We are grateful to our winter-featured producers, who also contributed recipes.

Photography: Eat Well Tasmania Design: Holly Webber

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