Recipes

  • Deep-tin spinach & feta tart from Eat Local Volume 2

    Recipe by Brenda Fawdon from Eat Local Volume 2 This deep-tin tart is jam-packed with nourishing greens. If you like, you can replace the spinach...
  • Tomato Kasundi Vegetable & Coconut Curry

      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...
  • Pecan, Yoghurt, & Wattle Toffee Liqueur Cake

    Reminiscent of sticky date pudding, but using a distinctively Australian native flavour of wattle seed, this cake is something special.  Wattle se...
  • Scenic Rim Beef Goulash

    SERVES 6 INGREDIENTS: 1 kg diced beef 5 rashes bacon, rind removed and thinly sliced 200g button mushrooms, quartered 1 bunch spring onions, bulbs...
  • Bacon, Broccoli & Silverbeet slice

      INGREDIENTS: 3 rashers bacon, rind removed, sliced thinly 1 small head broccoli, florets only, finely sliced 8 fronds silverbeet, finely sliced ½...
  • Simple Spiced Carrot Soup

    Here's a quick and easy recipe of Spiced Carrot Soup, created by Annie Rieck, a Kalbar carrot connoisseur and amazing Scenic Rim Farm Box team mem...
  • MORE-ish Meatballs

    The kids will be calling for MORE when you serve these magnificent meatballs. Kate has done it again - opening her recipe book to our Farm Box Fam...
  • Simple Superfood Soup - Broccoli, Watercress & Potato

    Virtuous, healthy and delicious. Tick, Tick, BIG Tick. Winter is sensational soup weather and here's a recipe that will put your Scenic Rim Farm B...
  • Carrot, Pecan & Coffee cake (Gluten Free)

    Another tough day in the office when Kate makes us all try this delicious and beautiful creation. Trust us, the icing will knock your socks off, a...
  • Baked Brie - two ways

    Baked bries are the perfect winter appetiser.  Here's two of Kate's favourite ways to bake bries. Honey & Rosemary Baked Brie Ingredients 1 ...
  • Lime Caviar & Coconut Pana Cotta

      A beautiful light, not-too-sweet, perfectly tangy dessert created by Kate Raymont our resident food expert and Scenic Rim Regional Food Ambassad...
  • Roasted pork belly, fennel & apple salad with viognier dressing

    Recipe from Eat Local Volume 2 by Brenda Fawdon and Christine Sharp. Witches Falls wild ferment viognier is a fresh white wine with aromas of melo...