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Recipes

  • 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...
  • Rhubarb frangipane tart

    Recipe by Brenda Fawdon and photography by Christine Sharp from Eat Local Volume 1. Rhubarb thrives in the cooler climate of Tamborine Mountain an...
  • New potatoes, green beans, peas & pesto

    New potatoes aren’t a variety of potato; rather, they are potatoes dug early in the season. They are waxy and have a thin papery skin — perfect fo...
  • Kate's super simple 4 ingredient stuffed mushrooms.

    So easy, so delicious. These stuffed mushrooms are a taste sensation. Perfect for breakfast or a light dinner.  Ingredients 4 large flat mushro...
  • Kate's Pumpkin Soup Recipe

    The temperature has dropped and that means it's Soup Season! Kate's Pumpkin Soup Recipe uses select ingredients available in our Farm Shop with a few fancy twists added...