Fresh is best, especially if you can get the produce direct from the farm gate (whether this be via farmer’s market or local grocer). We wholeheartedly believe that if you have access to fresh produce it’s the best direction to take with your at-home cooking, while we also appreciate access to such ingredients can be very limited in some areas. This week, challenge yourself with seven of our down to earth recipes and do your best to incorporate local, Australian grown (and farmed) produce.
Lentils with Chard, Dill and Feta from Whole Food, Slow Cooked by Olivia Andrews.
Flank Steak with Mushrooms and Sweet Potato Chips from Margaret and Me by Kate Gibbs.
Veal and Pork Meatballs with Polenta and Mushroom from Meatballs, The Ultimate Guide by Matteo Bruno.
Garden Peas, Cauliflower, Almonds and Lemon from Greek by George Calombaris.
Honey Filo Parcels with Blue Hills Manuka Honey from Tasmania’s Cradle Coast Pantry by Philip Kuruvita and John T. Bailey.
Black Pepper Kangaroo from Ben’s Meat Bible by Ben O’Donoghue.
Roasted Venison Medallions with Beetroot, Horseradish Mash and Velo Caramel Sauce from Tamar Valley Pantry by Philip Kuruvita and John T. Bailey.