It’s harvest time!

Well, it is officially Autumn…not that it feels like it today at 33 degrees!  I love autumn…it is a time of reflection, grounding and harvesting lots from the garden!  Below is a sample of my pickings the other day: necterines, hazelnuts, zucchini, apples (4 varieties), bush beans, scarlet runner beans, chilies, cucumbers, kale (2 varieties), tomatoes (at least 3 varieties) and plums.

IMG_0086While I love the bounty in the garden, how can one household of 1.5 people get through it all?!?  By sharing the fresh produce (my bike basket was overflowing with zucchini’s for my work colleagues this morning); cooking feasts and inviting friends over to share it; and preserving (& fermenting) it!

IMG_0134I have gotten quite into homebrewing this year with Cherry Stout, Rhubarb Ginger Beer and Cherry Mead earlier in the season and yesterday, I racked some Blueberry Wine and Necterine Mead.  The only problem with the wines and meads is that they have to age for up to 2 years before I can drink them…the ultimate exercise of my patience….

The most recent Tassievore event was a flurry of preserving activity at the Sally Wise Cooking School in Molesworth. A half day workshop in which we made: raspberry jam; piccalilly; tomato relish; apricot and raspberry tea cake; hawthorn and mixed berry cordial; plum sauce; preserved plums; apple and rhubarb shortbread; spelt bread and labne.  It was amazing!  you can see lots of photos of the workshop on our facebook page, but here is a couple to whet your appetite

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I will share one of Sally’s recipe’s with you.  It is for Piccalilli, which is great, because basically you can make it with whatever you are feeling overwhelmed with from the garden 🙂


1kg diced veggies (beans, cauliflower, carrots, zucchini, etc)

2 large onions, peeled and finely chopped
1 red capsicum, finely chopped
¼ cup salt
2 cups sugar
2 cups Tassie apple cider vinegar
2tsp mustard powder
2tsp turmeric
2tsp cornflour
2 tbls apple cider vinegar


  1. Place the vegetables, onions and capsicum in a bowl, add salt and mix well. Leave to stand for at least 1 hour. Drain well.
  2. Combine sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil, stirring until sugar is dissolved. Add veggies adn bring back to boil and cook approximately 25 minutes.
  3. If the mixture is too thin, mix cornflour to a paste with extra vinegar and stir through. Cook two or three minutes more.
  4. Spoon into warm sterilised bottles and seal. Eat immediately or store for up to 1 year.

Sally also made a yummy dip by combining this with sour cream or cream cheese (the only Tassie cream cheese that I know of is from Red Cow Dairy in the NW, but there are several Tassie sour creams available) that we got to dip the warm spelt bread into…yum!

If you are feeling sad that you missed out on this fantastic workshop, don’t worry, there are still several more Tassievore events coming up, including the Tassievore cook-off this weekend in Moonah!  Learn how to use all sorts of Tassie ingredients and try 9 different Tassievore dishes made while you watch and ask questions.  It will be lots of fun and there are still tickets available, so please get your ticket now!

The Living Local Feast is also coming up (13 April).  A gourmet 3-course fundraising dinner for Sustainable Living Tasmania, featuring 100% Tasmanian ingredients.  Below are some photos from the last 2 years feasts.  It is pretty amazing and there are still tickets available, but they are going quick!  Don’t miss out!

57 42 Main course dessert

We are also planning workshops in the South, North and North West in May to share some of our tips and tricks for incorporating more Tassie goodness into your daily life.  These workshops have been made possible by an Earn Your Stars Grant that we recieved from the Tasmanian Climate Change Office. Details to be confirmed over the coming weeks.  We also got funding to collate a “where to get it” resource to help finding Tasmanian food easier for people.  Do you have a local shop or market that has a great range of Tassie goods? if so, please let us know about it by commenting below or email

I hope you are enjoying the challenge!



Spring is Here!

Hooray for Spring!  Not only do you get beautiful sunny days, lots of rainbows and more daylight hours, but it also marks growth spurts in the garden and a return to the happy days of being able to walk outside and decide what’s for dinner just by walking around the garden!


I love being able to cook complete meals without having to step foot into a shop…there is a real sense of accomplishment and appreciation, when eating things I grew myself.  It is quite magical really.  It never ceases to amaze me that putting a few seeds in the ground, a bit of love over the following months and then wha-la, I suddenly have delicious food to eat.

So looking around the house today thinking about what to cook and not finding much on hand, Avian and I headed out to the garden to see what we could find.  The greens are prolific at the moment, so we harvested Red Russian Kale, Rainbow Chard, Giant 1000-Headed Kale (see photo) and asparagus. 


I still have some pumpkins left from last autumns harvest so we roasted some of that as well and added some haloumi that we had in the fridge (how exciting that Elgaar Farm now does Tassie Haloumi!!) I added some lentils sprouts (sadly we don’t grow lentils in Tassie, but they needed to be used and I did sprout them myself so they are almost Tasmanian).  Then we mixed it all together and drizzled with a dressing made with juice from our lemons, coriander and garlic from the garden and honey from our bees!  Ahhh, spring bliss!

Spring is Here Salad

  • 8-10 spears asparagus
  • 2 bunches of garden greens (kale, chard, spinach, etc), roughly chopped
  • Chunk of pumpkin, cubed
  • 1-2 tbls Olive oil
  • Sea salt
  • 150g haloumi, sliced and pan fried over medium high heat (serve immediately)
  • Bunch coriander, chopped


  • 1tbls honey
  • Juice of 1 lemon
  • 2 cloves garlic, finely chopped
  • ½ tsp sea salt
  1. Drizzle pumpkin with olive oil and sea salt and roast for about 30mins @180o
  2. Sauté asparagus and greens for 3-5 minutes in a tsp of olive oil
  3. Mix ingredients for dressing in jar and shake well to combine
  4. Mix pumpkin, asparagus, greens and coriander together in a large bowl and top with dressing.
  5. Cook haloumi over medium heat until soft and brown on both sides.  Add to salad and serve immediately as haloumi is at its best when still warm and gooey!
  6. Enjoy