Farm to fork recipes

Inspiration and fall farmers market meal ideas. I hope this collection of fall recipes inspires you this season.

Recipe by Michael Weldon Serves – 4 Prep Time – 10 mins Cook Time – 20 mins Ingredients 150g Jalna Greek yoghurt 150g Self raising Flour 1 tbsp Squeaky Gate extra virgin olive oil Pinch of salt Meat Topping 200g Lamb mince 1 onion 2 garlic cloves 4 cherry tomatoes ¼ bunch parsl

Smitten® Apple Salad - Montague

Ingredient 600g Chicken thighs, cut into chunks 2tbs plain flour 2 Leeks, sliced 1 Carrot, diced 50mls White wine 400mls reduced salt Chicken Stock 100mls cream ½ bunch of tarragon, leaves picked Sea salt Black Pepper 2 sheets of puff pastry, thawed Red Island Extra virgin olive oil 1 egg

Recipe By Courtney Roulston Ingredients 300ml Bulla cooking cream 500ml chicken stock 4 cloves garlic, chopped 2 tbsp fresh thyme, leaves picked sea salt and pepper to taste 2 brown onions, peeled, sliced into rings 4 large potatoes, sliced into 1/2cm 2 tbsp extra virg

Ingredient 12 lamb cutlets 1 tsp ground cumin 1 tsp allspice Red Island Olive oil for drizzling 1 broccoli, florets Sea salt and pepper to taste 1 cup Jalna Greek yoghurt to serve Couscous 1 cup Coles couscous ½ bunch flat leaf parsley, chopped, plus extra to serve 3 green spring o

Recipe Michael Weldon Ingredients 800g potatoes, peeled and chopped 1/2cup almond milk 2tbs Squeaky Gate extra virgin olive oil sea salt 1 brown onion, diced 2 garlic cloves 1 carrot, diced 2 celery sticks, diced 400g mushrooms, diced 1 zucchini, diced 2tbs tomato

This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets

This guide is chock full of farm to table menu ideas and summer recipes. In-season local produce and pastured meats are the inspiration behind each of the farm to table recipes I’m sharing. And the star of each dish will be an ingredient you can find at summertime farmers markets across the country.

Ingredient 200g fillet barramundi, skin on Red Island Extra virgin olive oil Sea salt flakes 1 green mango, peeled and julienned ½ cup picked coriander leaves 1 stalk lemongrass, thinly sliced 4 kaffir lime leaves, finely shredded 1 large red chilli, thinly sliced Dressing 3 long dried red chi