Celebrate our own backyard with standout local ingredients from past and present winners of the delicious. Harvey Norman Produce Awards.
“Wild mushrooms shone at this year’s awards. Rump or Scotch steak will work as well here, but need less cooking time” – Shannon Bennett.
“This is a perfect way of making a hero of the standout eggplant grown here” – Shannon Bennett.
“Chicken is the star here so choose a good pasture-raised bird for the best results” – Shannon Bennett.
“As with any meat, pork from pasture raised beasts will give the best results” – Shannon Bennett.
“Fresh crab brings the luxe factor to this super-simple dish that hits the table in less than 10 minutes” – Shannon Bennett.
Their earthy, sweet and buttery taste add another dimension to many dishes in a variety of cuisines.
The perfect seafood dish for winter.
A fresh and tangy salad, serving 4 as an entree.
Nominating this entrant in the 2018 delicious. Produce Awards is Victorian chef Joanna Barrett of Oakridge Wines Kitchen, who is celebrating King Valley Dairy’s outstanding butter. Chocolate, fig and macadamia tarts
Queensland state Produce Awards judge Jake Nicolson, of Blackbird Bar and Grill, puts last year’s ‘From the Dairy’ winner, Cedar Street Cheeserie’s A Love Supreme, centre stage in his moreish pissaladiere. Onion and olive pissaladiere with ‘A Love Supreme’
“This recipe is simple and fresh, and doesn’t compete with the superb flavour of the yabbies,” says recipe author Kiren Mainwaring, of Co-Op Dining, Perth. Yabbies with apple, radicchio and lemongrass butter
If there’s anything better than a beautifully cooked steak, we don’t want to know about it. Recipe by chef Paul Baker of the Botanic Gardens Restaurant. Grilled Mayura Station wagyu
Perfect as a starter or lighter option, this recipe is great for entertaining. Pumpkin hummus with minced prawns and za’atar
Cumin lamb ribs with rice noodles
