5kg Barossa Ham leg
150gm Dark Brown Sugar
120gm Seeded Mustard
85gm Honey, warmed

Preparation:
Peel the ham rind away using your index finger and thumb, being careful to leave all the fat. Using a sharp paring knife score the ham fat to create a 3cm diamond pattern. Rub ham fat with brown sugar and keep rubbing until the fat picks up the sugar. Next rub the seeded mustard over the “brown sugar” ham fat, then drizzle warm honey over Ham, to glaze it.

Baking:
Pre-heat oven to 140C to 160C with the fan on.
Place the glazed ham a roasting tray with a rack.
Pour 500gm water in the roasting tray.
Slowly bake and glaze ham for 1.5 hours.
Keep basting ham with the run off glaze that drip into the tray.

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700 gm any mixed dried fruit, chopped
300 gm glace fruit, chopped
6 tbsp brandy
500 gm unsalted butter
2 1/2 cup packed brown sugar
8 55gm eggs
2-cup plain flour
1 tspn bicarbonate soda sifted
1 tspn ground cinnamon
1 tspn ground ginger
1 tspn ground all spice
2 tsp vanilla essence
1 cup roasted almonds
1 cup roasted hazelnuts

Beat butter & sugar until smooth and creamy. Beat in 2 eggs at a time with a tablespoon of flour (this will keep the volume of the butter & sugar stable and prevent the mixture splitting) add the rest of the eggs until all the eggs have been incorporated. Mix in the rest of the flour/ soda mixture, spices, vanilla, nuts, and marinated fruit and combine well. Line your pudding bowl with butter and baking paper. Pour in pudding mixture to the top and give it a few taps to remove any air. Pop the lid on the pudding bowl (or cover with alfoil).

Steaming method – Fill a 8-10 litre pot (with a lid) 1/2 full with simmering water. Place a steaming trivet in the pot, place the pudding on the trivet. Cover and steam with pudding for 6 hours. Keep enough water in the pot during the steaming process. Check pudding with a skewer, when it comes out clean its done. Rest pudding for 5 minutes before serving with Farmers Market Creme Anglaise.

8-10

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2 BFM chicken breast fillets
1 bag rocket
2 mangoes
1 large red capsicum
1 small red onion
1/3 cup fresh passionfruit pulp
2 limes
2 tbsp extra virgin olive oil
1 small fresh red chilli, thinly sliced
1 large avocado

Preheat your grill-pan and panfry chicken breasts on medium heat for 5-10minutes per side (or until cooked through). Combine the passionfruit pulp, oil and chilli in a small bowl.Slice the mango cheeks and use a glass to separate the flesh from the skin and then cut into thin slices. In a bowl, layer the salad ingredients (rocket leaves, mango, capsicum, avocado and red onion) to create a bed for the thinly sliced chicken breast and then drizzle over the dressing. Season with salt & pepper to your liking.

2

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Sour cream (250ml)
Cream (250ml)
Cream Cheese (250gm)
Small serve Sundried tomatoes
Grated cheddar cheese (250gm)
Mozzarella (250gm)
1 Large unsliced Farmers Market cob loaf (or similar)
2 tablespoons chopped chives (plus extra to serve)
1 French stick or baguette, sliced

Preheat oven to 180C. Line a large baking tray with baking paper. Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving a 2cm edge (you can use the bread for dipping).

In a mixing bowl combine creamed cheese, cream, sour cream, grated cheese, sundried tomatoes, and chives, then season with salt & pepper.

Spoon mixture into loaf. Replace bread lid and arrange sliced baguette in a single layer around loaf. Bake for 20 minutes or until lightly toasted (removing lid after 10minutes).

Sprinkle top of dip with extra chives. Serve warm.

8-10

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Rump Steak
Pumpkin
Fresh grated parmesan
Cherry Tomatoes

Pumpkin & Parmesan Mash:
Cut away out skin of pumpkin and remove pulp & seeds from the centre of the fruit. Cut into cubes and boil in a pan for approx 10-20mins (or until soft).
Drain excess water, add a knob of butter and fresh grated parmesan to taste and mash cooked pumpkin in the pan with a stick blender.

Steak Method:
Before cooking, allow your steak to come up to room temperature for about an hour; frying or grilling meat straight from the fridge will prevent heat from getting to the middle as efficiently.
Make sure your pan is very hot before you begin as the heat will help caramelise the meat. Whilst cooking aim for medium-rare to medium (around 6 minutes depending on thickness) as any more can leave you with a tough steak. Turning every minute or so will also ensure you get a really even cook. Throw some cherry tomatoes in the pan for the last few minutes of cooking the steak to lightly sear.
Once cooked to your liking, transfer your steak to a plate, cover loosely with foil and allow to rest for 5 minutes. You can also rub with a little extra virgin olive oil or butter for an incredible, juicy steak. Slice with a sharp carving knife, drizzle the resting juices over the slices, and serve with Pumpkin mash and cherry tomatoes.

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King Island White Mould (Furneaux Double Cream)
King Island Blue Cheese (Roaring Forties)
King Island Cheddar (Surprise Bay)
Salami
Honey
Grapes
Quince Paste
Walnuts
Crackers
Rye Bread
Fruit Loaf
Pear

To make a classic cheeseboard, choose 3 cheeses of varying strength and arrange on a board with the mildest in the 12 o’clock position and the next strongest arranged clockwise around the board. In this video we’ve featured a section of King Island Cheeses including a white mould with a beautiful soft texture (Furneaux Double Cream), a blue cheese with a lot of character & flavour (Roaring Forties Blue), and a vintage cheddar (Surprise Bay). Set your cheeses so you can cut a nice long slice from the middle to the end (outer edge) of the cheese (as the end is usually a lot more mature and has more flavour).

For accompaniments add some grapes, walnuts to go with the white mould and blue cheeses, salami, quince paste, honey and crackers. Finally some fresh bread such as a Market Made Rye Bread (great with white mould & cheddar) and some fruit loaf (which goes well with the sharpness of the blue cheese).

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PAN ROASTED HUON SALMON:

2x 200gm Huon Salmon portions (with skin on)
100 gms sugar
70 gms salt
brussel sprouts
watercress
2 shallots
1 whole cauliflower
fresh parmesan

HUON PREMIUM HOT SMOKED SALMON PASTA WITH AVOCADO AND ROCKET:

150g Huon Premium Hot Smoked Salmon
350g spiral pasta
1 avocado (cubed)
4 cups rocket
1/2 red onion (finely sliced)
1/3 cup extra virgin olive oil
1/2 clove garlic (crushed)
Salt & pepper

HUON PREMIUM COLD SMOKED SALMON, PEAR, FENNEL AND WALNUT SALAD:

200g Premium Cold Smoked Salmon
2 small fennel bulbs
3 medium pears
2 cups baby rocket leaves
2 zucchini
4 tbsp walnut
4 tbsp extra virgin olive oil
2 tbsp lemon juice
Salt & pepper

PAN ROASTED HUON SALMON:

Mix the sugar & salt in a bowl and sprinkle over all sides of the salmon and let sit for 20mins before washing off and patting dry.
Add olive oil to a pan over medium-high heat and place salmon portions (skin-side down) in pan and hold down for 20secs, then cook the skin side until crispy (about 8mins). Finish by flipping onto flesh side for 10secs each. Serve on a bed of blended cauliflower & parmesan mash with sliced pan-fried shallots, watercress & brussel sprout leaves, a drizzle of olive oil and a twist of black pepper.

HUON PREMIUM HOT SMOKED SALMON PASTA WITH AVOCADO AND ROCKET:

Placed cooked pasta into a mixing bowl, add sliced red onion, crushed garlic, olive oil, salt & pepper, hot smoked salmon, cubed avocado, rocket, combine and serve in bowls as a quick & healthy meal.

HUON PREMIUM COLD SMOKED SALMON, PEAR, FENNEL AND WALNUT SALAD:

In a mixing bowl add sliced fennel bulbs, sliced pear, shaved zucchini, walnuts, rocket, lemon juice, olive oil, and cold smoked salmon. combine and serve with a drizzle of olive oil, a few sprinkled walnuts and cracked black pepper.

All recipes server 2 each.

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Extra Virgin Olive Oil
3 Brown Onion
2 cups Swiss Chard
2 cups Curly Kale
2 cups Spinach
1 litre vegetable stock
Apple cider vinegar
Salt and pepper
Barbecue Sauce
Flaked Parmesan
1 Packet Tempeh

Pre-heat oil in a large pan over medium heat. Add onion and cook till translucent, about 3-5 minutes. Add spinach, chard, kale and vegetable stock and cook till wilted, about 5-6 minutes. Add apple cider vinegar and stir to combine. Cook for 1 minute to infuse the flavours. Add salt and pepper to taste.

Slice tempeh and combine with BBQ sauce in a bowl. Gently stir to coat all sides of tempeh slices. Marinate for 5-10 minutes. Heat oil in a medium pan over medium heat. Add tempeh and cook till each side is golden brown, about 4-5 minutes per side.

Serve with Tangy Power Greens, sprinkle flaked parmesan over the top and enjoy!

2

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1 packet Bunbury Farmers Market Casserole Vegetable Mix, which includes:
130g carrots
110g celery
150 button mushrooms
185g red onion
30g peeled garlic
20g chives
85g leeks
Plus…
500g in store free range chicken thigh breast (or 500g of your preferred cut of beef or lamb) – strips
50ml olive oil
2Tbsp tomato paste
200 ml chicken stock
300g Market made Napoli sauce
2tbsp sweet chilli sauce
2Tbsp kikoman soy sauce
Pinch of sugar
Salt and pepper

In deep pot on high heat with 50ml of oil add cut chicken and fry it for 5 mins, then add casserole vegetable pack into the pot and keep frying for another 3 minutes.

Add tomato paste, chicken stock, Napoli sauce, sweet chilli and soy sauce. Cook on medium and add salt and pepper to your liking plus pinch of sugar.

Let it bubble and continue to stir for 20 mins until it’s nice and thick. Serve with Boiled potatoes or mash, chips or jasmine rice and enjoy!

4 People

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1 packet Bunbury Farmers Market Mexican Vegetable Mix, which includes:
130g Carrots
175g Red Onion
130g Chickpeas
35g peeled garlic
130g red kidney beans
20g red chilli
8g parsley
90g grape tomatoes
Plus
500g premium mince beef
50ml olive oil
1Tbsp tomato paste
400ml beef stock
300g Market Made Napoli sauce
2Tbsp sweet chilli sauce
2Tbsp kikoman soy sauce
Salt and pepper
Pinch of sugar

In deep pot on high heat with 50ml of oil add Mince beef and cook for 5 mins, then add chilli con carne pack into the pot and cook for 3 minutes.

Add tomato paste, beef stock, Napoli sauce, sweet chilli and soy sauce. Turn heat to medium and
Add salt and pepper to your liking plus pinch of sugar.

Let it bubble and continue stirring for 20 min until it’s nice and thick. Serve with nachos, soft or hard tortillas, jasmine rice or naan bread and enjoy! :o)

4 people

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Small apple
Lemon Juice
Seasonal Fruits
Strawberries
Mandarin
Kiwifruit
Blueberry
Grape
Farmers Market Wholemeal Bread
Butter
Ham
Cheese Slice (Jarlsberg)
Avocado
Cucumber
Red Capsicum
Baby Carrots
Celery
Market Made Nut Butter

Just a few ideas to make your lunchbox fresh & healthy and a little more interesting that a standard sandwich…

Take a small fresh apple (like these lunchbox apples from our grower in Manjimup), and use a core ‘n’ slice gadget to cut the apple into slices, then squeeze some fresh lemon over the inside to stop the flesh going brown and finally use a rubber band to hold the apple together.

Rainbow fruit skewers are a bit of fun and a colourful way to present a handful of seasonal fruits; in this instance I’ve used grapes, blueberries, kiwifruit, mandarin and strawberries but you can use whatever’s available seasonally.

Sushi Sandwiches are an alternative way to make a lunchbox sandwich with a twist, or a roll to be more precise. To make these simply remove the crusts to make even straight edges (you can use the discarded bread to make croutons for a separate meal), use a rolling pin to flatten the bread, butter one side, place your choice of fillings on one half of the bread (I’ve used Ham, sliced Jarlsberg, Avocado, Cucumber and Red Capsicum). Roll together so the buttered side sticks the bread together, then slice in half to make bitesized rolls.

For a treat and something to dip, grab some baby carrots (or slice some regular carrots) and cut some sticks of celery and pack them into your lunchbox with a little pot of nut butter (I’ve used our Market Made Peanut Butter here).

Pack everything into your lunchbox and enjoy!

1 Person

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1 packet Bunbury Farmers Market Bacon & Vegetable Pasta Bake Mix, which contains the following:
110g Red Onion
55g carrots
110g Zucchini
370g sweet corn
16g peeled garlic
55 grms spring onion
Plus…
500g Bacon
300g Penne Pasta
500ml cream
6 eggs
100g cheddar cheese
4tbsp olive oil
Salt & pepper

Cook your pasta following the packet instructions, and keep slightly warm with little bit of oil tossed through.

Heat your deep pan on high with oil and throw bacon in for 6 minutes. Add vegetable pack and keep frying for further 5 minutes. Turn off the stove and let cool for 15 min.

In a large mixing bowl combine cream, eggs and salt and pepper to your liking. Add pasta and vegetables to the mixture and then combine. Put mixture into a deep tray ready with baking paper. Bake for 40 – 50 min on 180 Degrees. Bon Appetite from Farmers Market

4 People

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Marinade Ingredients (to make 95gms):
50gm Whole Garlic
15gm Vegetable oil
10gm Butter
7gm Rosemary leaves
50gm Honey
40gm Hot English Mustard Glaze
2gm Salt

Main Ingredients:
700g lamb shoulder (or you can use butterflied lamb leg)
50g of marinade
Lemon 7g – 3 slices cut in half
Cracked pepper – 2 grms
Fresh parsley – 1 grms
Fresh rosemary (left on stalk) – 2 grms

Marinade Method:
Slowly Caramelise garlic in oil for 10 minutes
Add Rosemary, Butter, Honey, Mustard, and Salt
Slowly Simmer for 15 minutes then blitz with blender or processor

Main Method:
Preheat oven to 180C.
Butterfly lamb shoulder, paint on wet marinade inside the shoulder then roll up evenly.
Using cooking twine tie tightly using 3-4 strings.
To prep the bag, fold down the sides (similar to how you prep an icing bag so you don’t get icing all over the top). Place the lamb in the bag and paint more marinade on top.
Sprinkle cracked pepper, fresh Rosemary and place fresh lemon on top.
Close bag and cook in the oven for 1.15 hours.

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2 x leeks, trimmed, halved lengthways, and thinly sliced
2 x garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
2 sheet puff pastry, thawed
500 gms asparagus
12 sprigs fresh thyme
Salt & freshly ground black pepper

Preheat oven to 220c. Line two baking sheets with baking paper. Sauté the chopped leeks and garlic in 2 tablespoons of oil in a large frying pan over medium heat until softened (about 3 mins) and set aside.

Place the pastry sheets one on top of another on the prepared baking sheets. Use a sharp knife to make a 2cm border around the edge of the pastry. Spoon the leeks onto the pastry base and top with the asparagus. Sprinkle with thyme, drizzle with remaining oil, then season with salt & pepper.

Bake for around 15mins, until golden and puffed.
Serve hot or at room temperature

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Cheesecake Mix Ingredients:
1kg full-fat cream cheese at room temperate
250 grms icing sugar
2 tablespoons vanilla extract
20ml fresh lemon juice
250ml cream – lightly whipped

Base Ingredients:
200 gms dried apricot
150 grms dark choc bits
150 grms white choc bits
75 grms walnuts
375 shortbread crumbs

Passionfruit Topping Ingredients:
2 eggs
1 yolks
3/8 cup caster sugar
3/8 cup passionfruit pulp (3-4 passionfruit)
62.5g butter

Cheesecake Mix Method:
Briefly whip cream to soft peaks – set aside.
Mix cream cheese, icing sugar, vanilla and lemon juice in food processor.
Fold cream into cheese cake mix.

Base Method:
Process apricots, chocolate walnuts for several minutes.
Add to the short bread crumb and mix well.

Passionfruit Topping Method:
Place eggs, yolks, sugar in a 6-cup capacity heatproof microwave safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.
Microwave passionfruit mixture, uncovered, for 6-10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into a sterilised jar and seal. Refrigerate to cool.

Assembly:
50 grms of base mix topped with 100grms of cheesecake mix.
2 tablespoons of topping mix.

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1 x Farmers Market Fresh Vegetable Soup Pack or
230g Brown Onions peeled
150g Parsnip peeled
450g carrots peeled
200g swede peeled
250g pearly barley
100g celery
10g parsley
2 lamb shanks
1 litre chicken stock
1 litre water

Chop ingredients and add to a large pot along with 2 lamb shanks, 1 litre chicken stock and 1 litre water. Bring to boil, stir and reduce heat and simmer for 1- 1 ½ hours until barley and vegetables are tender. Remove shanks, strip meat from bones and chop roughly then return to soup. Skim fat from top, season to taste, and enjoy! :o)

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Granola:
2 cups rolled oats
1/2 teaspoon salt (2 pinches)
1/2 cup chopped nuts
1/4 cup toasted coconut flakes
1/2 tablespoon mixed spice
1/2 cup dried cranberries
1/2 cup mixed seeds
1 Tablespoon golden syrup
2 Tablespoon honey
2 Tablespoon coconut oil

Yoghurt:
Greek Yoghurt (though you can use any kind)

Seasonal Fruit:
This recipe uses Fresh Mango, Blueberries & Raspberries, alternatively you can substitute with your favourite fresh or frozen fruits.

Preheat oven to 150c
Warm oil & syrup in pan on low heat until well blended.
Mix all dry ingredients (except dried cranberries).
Add wet blended oils to mixed dry ingredients and mix well by hand.
Spread mixture on a large lined oven tray and cook for 30mins or until golden brown.
Allow to cool – note granola won’t be crunchy until it’s cooled – then add dried cranberries and put in sealed container.

Mango Prep Method:
1. Cut along cheeks, slice from flesh to skin in criss cross, turn inside out and slice cubes.
2. Cut along cheeks, then push flesh along edge of glass then cut.

Layered Granola Method:
Take a glass jar and layer granola, then blueberries, then yoghurt, then granola, then mango, layer of yoghurt, then dig in or put a lid on it and save it for later!

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1.5 cups (packet) Anzac Biscuit (crumbs)
75g Butter (melted)
1/4 cup Honey
200g Chocolate Drops
1 cup Sultanas
1 cup Coconut (Desiccated)
1 cup Pecans (chopped)
1 can Condensed Milk

Line a tin with baking paper. Combine the crumbs and butter in a bowl, then press mixture over base of the pan. Drizzle Honey over base, top with chocolate drops, sultanas, coconut and nuts. Pour over condensed milk.

Cook on moderate (180c) oven for 30mins or until golden.
Allow to cool in pan, refrigerate, then slice and serve.

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2 Limes (freshly squeezed)
45ml Extra Virgin Olive Oil
1 Tbsp Coriander (finely chopped)
Salt
Black Pepper
400gm Pork Fillets (cubed)
1 small Red Onion (cut into wedges)
1 Avocado (firm-ripe, peeled, pitted and coarsely chopped)
1 small Red Chile (seeded & finely chopped)
1 Tbsp freshly squeezed Lemon Juice

Mix the juice of one lime, 30ml of oil, and coriander in a large bowl then season with Salt & pepper.
Cut the remaining lime lengthways into wedges. Thread the pork, onions. and lime wedges onto bamboo skewers. Coat the Kebabs in the lime mixture and let marinate for 10minutes.

Meanwhile, mix the avocados, chile pepper, lemon juice, and the remaining oil in a small bowl. Season with salt & chile.

Place a grill pan over medium heat, grill the kebabs, turning the from time to time until cooked (8-10minutes. Serve the kebabs with the avocado salsa.

2

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2 Huon Salmon Fillets
Butter
Lemon
Mixed Herbs
Salt
Sweet Potato
Carrots
Beetroot
Red Onion
Red Capsicum
Green Capsicum
Brocolini

Preheat oven to 180c.

Wash, peel and roughly chop sweet potato, carrots, and beetroot. Peel & chop onion. Chop capsicum (removing seeds). Place all vegetables (except capsicum) in a baking tray lined with baking paper. Drizzle oil, season with salt & pepper, and place in oven for 30 minutes.

Place each Huon Salmon fillet on an individual piece sheet of al-foil (skin side down). top each fillet with a knob of butter and a sprinkle of mixed herbs, season with some salt & pepper, then place slice of lemon either side off the fillet before closing al-foil around fillet to make a parcel.

Place in baking tray lined with baking paper. Add chopped capsicum around salmon parcels, drizzle with oil and place in oven for approx 15-20mins once vegetables have been roasting for 30mins.

Remove from oven and serve salmon and roasted capsicum with your choice of greens.

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2 tubs grape tomatoes, sliced in half
4 peaches, diced yellow or white fleshed
1 red onion, finely sliced
½ cup sheep feta crumbled
1 packet of prosciutto torn into pieces
1 bag of baby spinach

Toss all ingredients together & splash with your favourite dressing – Hint: the Farmers Market demo team use Honey Balsamic, Café 26 Oriental Dressing, or Caramelised Balsamic.

Serve on a platter with bread and some dipping oils or in a bowl with a drizzle of dressing.

4-6 adults.

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2 Large Field Mushrooms
2 Cups Breadcrumbs (fresh)
1 Tbsp Parmesan (grated)
1 Tbsp Parsley (freshly chopped)
1 Tbsp Lemon Zest
1 Tbsp Olive Oil
Pinch of Salt

Remove the outer skin from the mushroom. Remove, chop and add mushroom stems to a mixing bowl. Add all the remaining ingredients to the mixing bowl and combine. Spoon mixture into the upturned mushroom caps. Bake in oven for 15mins at 200c until filling is golden.

Pair with a side salad for a healthy vegetarian meal! :o)

Did you know?
You can now buy fresh Stuffed Mushrooms as a ready-to-cook meal option at the Farmers Market. Look out for the 100% Market Made stuffed mushroom packs – a great option if you want to eat well but don’t have the time to cook from scratch! :o)

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For approx 12 muffins…
3 ripe bananas
1 egg
1 1/2 cups self-raising flour
1/2 cup sugar
1/8 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup oil
1 cup raspberries (fresh or frozen)

Preheat oven to 180c and grease the muffin tin with a little butter. Mash the bananas well in a large mixing bowl. Add all remaining ingredients except the berries and mix until combined. Gently fold the berries into the mixture and then spoon into the muffin tin. Bake for around 20 minutes or until the tops are golden.

Eat them as they are or add some Greek yogurt, a little natural honey, some fresh berries and a little granola for extra yumminess! :o)

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500 gms Free Range Chicken Tenderloins
400 ml Coconut Milk
195 gms Thai Green Curry Paste
2 Brown Onions
1 Red Capsicum
2 Bunches Bok Choy
400 gms Jap Pumpkin
4 Ruby Blue Potatoes
Rice

Chop your onions, capsicum, potatoes and pumpkin and place in an oven proof dish. Cook on 180 until onion is transparent. Add your chopped chicken tenderloins, coconut milk and green curry paste. Stir and return to oven for 40mins covered. Stir through chopped boo chop and snow peas. place back in oven, uncovered, for another 10mins or until veggies are tender. Serve with rice.

4

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For approx 12 muffins…
1 Medium Sweet Potato (grated)
1 Medium Zucchini (grated)
1 Medium Red Onion (grated)
1/2 Cup Cheese (grated)
100g Feta (crumbed)
1/3 Cup Wholemeal Flour (self raising)
4 Eggs

Combine all ingredients and spoon into muffins trays (use silicon holders to stop them sticking). Bake at 180c for 45mins (until golden). Allow to cool for a little while and then devour at will! :o)

Enjoy with side salad as a light meal, share with friends & family on a platter or pop into a container for lunch on the go! :o)

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