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Carrot honey & cumin
4 carrots
1 tbsp honey
1 tbsp cumin seeds
Salt & pepper
Olive oil
500ml hummus
Method:
Preheat oven to 180 degrees.
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This frittata is perfect for breakfast, school lunches, an after school snack or a light dinner with served with salad. It's also low carb and g...
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When you've got great ingredients, simplicity is the key. These fresh local and seasonal ingredients - just four of them - makes the most amazing ...
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Our baby organic butternut pumpkins are not only cute to look at they taste delicious. Here's two ways we love to eat them. Warning: Kate's peca...
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Who doesn't love salsa? This sweet corn salsa is light fresh - packed with local veggies - and perfect for summer BBQs. Also works perfectly as a ...
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Ingredients
2kg Ben Moore’s Kalbar Merlot Potatoes
6 Watson Family Farm free range eggs
4 rashers The Butcher Co. smoked bacon
½ bunch Riverdale H...
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Recipe by Brenda Fawdon from Eat Local Volume 1, photo by Christine Sharp.
Towri’s award-winning farmhouse artisan sheep milk cheeses are made wi...
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Onion rings. The perfect beer snack.
If you’ve been driving around the Scenic Rim lately, there’s a fair chance you’ve seen, or smelt, that new s...
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Garlic scapes are the flower of Russian or elephant garlic. These scapes have been grown by Kerry Watson and father-in-law Brent at Oaky Creek Fa...
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We can all do with some mid-week meal inspo from time-to-time. Well Kate to the rescue! These three super easy pasta recipes have minimal ingre...
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Recipe by Brenda Fawdon and image by Christine Sharp from Eat Local Volume 2
This deep-tin tart is jam-packed with nourishing greens. If you like...
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You know we love our vegetables here in the Scenic Rim.So it's only fitting that this week's recipe from Kate is a super simple, delicious Veget...
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