For everyone traveling to Falls this week – get ready for a blast!!

We’ve checked in with the onsite caterers and to be honest, there isn’t a lot of Tassievore catering going on.  Tornado Potato use potatoes grown just around the corner from the Marion Bay Falls festival site for their deep fried goodness and Top Nosh use Tassie grown mushrooms for their tempura.  And that’s all we know about!  We were a little slow in contacting the awesome Falls crew regarding adequate Tassievore options, sorry about that.  We’ll work with the coordinators at Marion Bay to try and ensure future Falls caterers consider using local produce more widely.

So – to self cater! Put ice in the Eski and try to keep meat 4 degrees or below.  Consider making oat bars with local nuts and dried fruit or bake a loaf of fruit bread (we have a spiced spelt loaf in the recipe section of our website!) for a quick, easy to store breakfast.  Apples, stone fruits and berries are all available, but make sure they don’t get squished in the commute! meals like the veggie quinoa stirfry in the recipe section of our website can be made pre-Falls and stored in an airtight container in the Eski.  Do you have any other ideas to share for Tassievore meals that travel and store well? Whether you are going to Falls, or away camping with your nearest and dearest this is a good opportunity to put some extra thought into what you will take to eat, and how it can be stored safely.  Feel free to share your ideas in the comments section below!

If you are going to Falls – hope to see you there.  I’m especially excited to see Ballpark Music, Oh Mercy, Hot Chip and Boy & Bear – they were the stars of the show two years ago!

Until next time, stay excellent.

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Dear Santa – all I want for Christmas is for my pink eyes to grow bigger

Given that growing food is the first part of my Tassievore challenge mantra (If I can’t grow it myself, I’ll buy it from a Tasmanian that can.  If it doesn’t grow here, I’ll buy it from a Tasmanian who sells it) I really need to get you up to speed on what’s happening in my garden.  This is my first garden blog and I’ve got lots to report.  First off, here’s a chart that maps out my knowledge of gardening.

mount stupid

As king of mount stupid, I’m going to dispense wisdom and advice on all things green and growy, despite the fact this is my first growing season.  I’ve killed a few token herb pots in my time, but clearing a patch, improving the soil, planting and fostering seed!? Newb.


Here’s the current run down on my garden – good, bad, ugly.

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Bed Alexis – the good, bad and ugly all present in this bed, I’ve some excellent Florence fennel and a cousin of Quinoa (keen – wah) called Huauzontle (wah – zont – lay) doing really well.  Huauzontle flower buds are used similar to spinach and broccoli, can’t wait to try them out!  The rest of bed A was cabbage, cauliflower, broccoli (including broccoli rabe, my favourite) and Asian greens but they were riddled by cabbage moth.  Dammit.  Oh I recently popped the herb hyssop into this bed, but am unsure what to do with it when it takes off.

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Bed Bernice – A bean arbour, some thriving lettuce (home grown tastes the best!!) and some tomatoes under poly, bed B seems to get the best sun/ water ratio as the calendula marigolds planted  to attract good bugs, deter nasties were flowering here well before beds A and C.

Work it Tony!

Work it Tony!

I learnt a bit about poly tunnels and using poly at a Sprout Tasmania workshop a few months back – inspiring stuff.

Bed Celeste – Kale (largely Tuscan, largely destroyed by cabbage moth), snow peas, more lettuce and lots of herbs in this one.  I think I should have interspersed the herbs with the veg as they can function similar to the marigolds, but!  A quick search online showed me some herbs help veggies (chives and carrots) promoting growth and some deter growth (sage and cucumber), so now I’m unsure.  Bed C also has some immature asparagus crowns that may be ready next year.

Bit on the side – water cress, rhubarb and garden mint all growing well together.  There was some oregano here too, but the mint has already crushed it.

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Roots – slow going in the root box, leeks were the first thing I planted in the garden and they still look like well-spaced chives.  The parsnips failed completely but the carrots are looking promising and I’ve already harvested the radish.  I do have some big healthy turnips ready to pull but no idea what to do with them.

PP1 – I’m not doing to well with the pumpkins, zucchini and cucumbers, I’ve had a number of batches grown from seed and seedling up and die on me.  Slowly the mounds I built are being taken up by easier to grow lemon balm, strawberries, a chocolate mint (found it at the farm gate market last weekend – curious to see how it goes!) and a basil mint.

Maria the safe harbour – located far far away from the other veg this is a reserve patch of pumpkins just in case the others are dying due to facial tumour disease.

Cane Lane – 24 canes = half a handful of raspberries and 24 dead brown sticks.  I did something very wrong here and need to investigate!  The jost and blueberry survive.


The Orchard – some very old fruit trees with variable levels of fruit production.  I share a lot of these with the parrots as they were here first. The chooks are in under the trees.

Potatoes – 4 rows of pink eyes and one of dutch creams!  South arm pink eyes became available 6 weeks ago, but mine are still babies – hopefully I’ll be able to harvest some for Christmas day.

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Bees and Shroom bags – these are great, I bought 12 bags and continued to water the tops every day.  I had a good run of swiss brown mushrooms for a month – more than enough for a family of 4 as I was giving them away.  The water that collects at the bottom of the bags has run through organic matter and chook poop and whatever else makes a nice liquid fertiliser.  Once the mushrooms seem exhausted, I’ve been using all that organic material in beds to prepare the soil for things that like a lot of organic matter – my tomatoes for instance.

That’s it I think!  I get a lot of garden envy when comparing to a few more experienced friends (Ray, Alex and Louise I mean you) but the experience so far has been really worthwhile – I’m constantly learning, I’m constantly eating, and I’m constantly popping down to see what’s grown.  I’ll have to check the Peter Cundall guide for what happens next, I might get a few more rounds of some of the faster vegetables or plant out some frost sensitive options I haven’t thought about yet. Good times ahead for growing your own!

Feedback via the blog comments hugely appreciated if you’ve spotted a problem or want to share how your garden is going this year  – if you have the space and the time gardening is an excellent way to fulfill your Tassievore Challenge!


Merry Christmas from the Tassievores!


Full steam ahead for all things Tassievore, we are popping up our Christmas post to you a week early, just in case you need a little inspiration or want to share with us what you are planning.

There is a greater variety of fresh produce available now than when the challenge started so no excuses – have a very Merry Christmas Tassievores!

Here’s the rundown on what some of the team are thinking about:


I had to think a bit about what to make for our small Christmas Eve family dinner as between us, we are: Tassievore (whole hog), vegetarian, gluten free and 7 years old.  So, I am planning to make a saffron, fennel and garlic custard tart using quinoa and egg to make the base. A big salad of whatever greens and flowers are in the garden and dessert will be a mixed berry Clafouti and I might try to whip up some honey ice cream to go with it. I am even considering trying to make Tassievore Egg Nog… the only Tasmanian brandy that I can find is $120/bottle though…

Wishing you all a very happy Tassievore holiday season and may your new year be filled with Tasmanian goodness!


After five months spent in eight countries, this Tassievore is looking forward to spending time at Xmas at home doing absolutely nothing! Except eating good Tassie food, and hanging out in the garden with our energetic dog Jaspar. Our quiet vegetarian Xmas lunch will consist of Middle East themed salads with fresh vegies and herbs from the garden, some homemade flat bread, local haloumi, and Kindred Organics quinoa as a cous cous substitute. Washed down with a glass of Tamar Valley white wine from one of the local vineyards – gotta love such great produce within walking distance of the house! Wishing you all a fantastic Xmas and New Year spent with good friends, family and great food.



This year I will be spending Christmas tucked away with my nearest and dearest on the Tasman Peninsula. We will be kicking back with a great big Tasmanian seafood platter, Tasmanian cheeses, salads, berry fruit and wine. I hope to get my hands on some Tasmanian non-sparkling cider too – think Lost Pippin or Willie Smiths.  For Christmas Eve we are booked to go out to dinner at the Stewarts Bay Lodge and are looking forward to sampling the succulent Doo Town Venison and the Huon Valley mushroom, tarragon and Tongola capri pie. Delicious! So delightful to see so many Tasmanian ingredients on their menu.  For someone who spent half her life as a vegetarian it’s almost wicked to confess how much I enjoy the occasional foray into the world of flesh. I tend to stick to wallaby and fish but some festive eating outside the square is always refreshing.

Now for the recipe: Hazelnut and honey biscuits

I have to confess that I completely made this recipe up with the help of my trusty hand-me-down food processor. But it seemed to work, so hopefully you will have a bit of fun making your own similarly free-style variations. These would make great last minute gifts for Tassievore friends or visiting relatives (nut allergy not withstanding…). Enjoy!


I’ll be on the mainland this year, so Christmas lunch is well and truly out of my hands! I’m looking forward to the “Vicavore” goodies at my Uncle’s farm, though I’m sure the obligatory Tasmanian smoked salmon will make an appearance. This year I’m doing a lot of homemade gifts – Tassievore treats making their way to Melbourne with me include hazelnut biscotti, honey spice biscuits, jars of lemon curd and this Spiced Spelt Loaf that wow’ed people at the Sustainable Living Festival a few months ago. Merry Christmas and a very happy New Year everyone – don’t forget to celebrate the start of 2013 with a glass of local bubbles!



I’ll be keeping things simple and clean – last year was a monster of a day that saw me plucking a goose and dropping the rings in preparation.  Neither of those were a euphemism.  This year I think I’ll ignore most of the food and presents hype and go for a day walk.  Man has to eat though, so for dinner I’m planning something really seasonal: backyard pink eyes, podded peas and a locally brought bird with loads of fresh herbs stuffed under the skin before roasting.

Here’s something I’ve never done but am tempted to try for a low key dessert.  Merry Christmas all! Looking forward to 2013, the year of the Tassievore.


The hustle and bustle before Christmas grows every year at York Town Organics, so my family and I welcome Christmas day as a chance to relax, eat too much food and enjoy each other’s company.  In the morning we will meet at the farmhouse for a breakfast of croissants, freshly picked berries, mums home-made jam, and coffee made with gorgeous Elgaar Farm milk. We’ll then take our much loved hounds for a walk to our neighbours for a Christmas toast with a stiff drink and some home-made delights.  Lunch will be a of locally grown ham, salads from our micro leaves, a Nichols chicken stuffed with herbs and our baby carrots and Beetroots roasted and drizzled with olive oil and balsamic.  Berries and mum’s pav to finish.  After lunch we will divvy up the leftovers and literally roll-on home.  Another year well spent, another locally-inspired feast consumed and another day of family company enjoyed. Merry Christmas you lovely folk, be merry and eat lots of yummy local tucka!



This year I am hosting my first Christmas, and we are feeding 19 people… Totally Tassievore style!!!

It’s a team effort, we are starting with Tassie cray, abalone (caught by my clever partner) and salmon roulade, then the full traditional roast: a Tasmanian turkey, pork and some beautiful fresh vegies.  To top it all off: a Tassievore-style Christmas pudding and summer pudding (using berries from my back yard).  The highlight so far has been sourcing ingredients for the Christmas pudding (I may be going a little far, but I am dehydrating my own currants and cherries for it…) It looks and smells delicious!

I love Christmas, and all the ‘hassle’ that goes with it, I love the manic preparations and the beautiful feast shared with your most special people.  Having the added requirement for Tassievore has just added to the fun for me, and honestly it has been easy. We truly are spoiled for choice, the mainlanders coming across to share our table are going to realise how good we have it.

Merry Christmas from the Tassievores!!


Christmas came a little early this year!

The Tassievores are feeling pretty great right now!  Pen got her cycle map out in time, our festivity plans are coming along fine (Christmas meal-envy blog next week), we have + 400 likes on the FB page and the sun’s out.

(It’s not really, but it was two days ago and that was awesome).

We did get some fantastic news today too, but that’s a secret until its all signed and locked in.  To celebrate all of the above, here’s a little festive cheer that’s brightening our day, featuring a few of the Tassievore team. Tassievore’s got moves

Summer Salads and Dips – A Merry Middle East Xmas

Nearly one month in and the Midde East Challenge is going, well rather tasty! I’m not 100% sure I’m meeting the Challenge, but I’m trying my best and enjoying some wonderful local food so surely thats what it’s all about?!

My broken Arabic and some rather wild charades with the stall holders have lead to much entertainment and laughs (mainly at my expense) while investigating the provenance of my food. To make life a bit easier (and save some embarrassment) I’ve decided to stick with basics – fresh salads, yummy dips and Falafel. Quirky Fact, Jordan recently broke the Falafel Guiness World Record with a 75kg Falafel (“Holy ChickPea: Jordan bursts Falafel Guiness World Record” http://www.greenprophet.com/2012/08/chick-pea-falafel-world-record/) – with records like these I must be on track for the Middle Eastvore Challenge!


I’ve included some recipes below with ingredients which are currently/soon to be in season for Tassie. Or get creative and substitute with what you have available at home and enjoy a Middle East themed barbeque or Xmas lunch!

Wishing you all a Merry Xmas from the Middle East x


Finely chop 1/4 cup onion or spring onions, 2 cups fresh parsley, 1/2 cup fresh mint, 1/2 cup lemon juice and add to some Kindred Organics Quinoa (substituted for Burghul/buckwheat). Dress with 1/2 cup lemon juice, salt, 1/2 cup Tassie olive oil and garlic from the garden to tasteDSCF3009

Al Fattoush (Toasted Bread Salad)

For a fresh variation on the Tabboleh recipe above, chop some chopped tomatoes, cucumbers, green peppers and lettuce leaves from the vegie garden or farmers market. Finish off the salad by toasting some home made flat bread/pitta bread using Oatlands flour. Season well with salt, pepper, garlic and other herbs from the garden – delicious!

Al Rahib (Baba Ganooj)

Grill some eggplant (when in season) until chargrilled, wash and peel and mash. Stir in 1 chopped pepper, `1 onion, 3 cloves of garlic, 1/2 kg of tomatoes. Season with 1/2 cup fresh squeezed lemon juice, salt to taste and garnish with a dash of Tassie Olive Oil. Serve with homemade bread and salad for a great summer lunch.

DSC_0811NOTE: Photo below is of Hummous, I ate the Baba Ganooj before remembering to take a photo!