After thinking I might not be able to source any cauliflower for LocalTable subscribers, turns out there’s actually loads of it available. Even though I do love my veggies super simple and I’m happy just to lightly boil or steam, it can all get a bit same-y, so I thought I’d give this growing trend of cauliflower rice a go.

It seems very popular with followers of the paleo diet, which is probably why I’ve steered away. I’m not a diet follower, me. Unless eating locally grown is considered a diet.

Anyhoo, I’m a convert! This was so incredibly easy and quick and it doesn’t even really need a recipe, because the variations for it are endless. Definitely going to do this more often.

This made a great lunch for me (with leftovers) and was almost as quick as making a toastie!

Cauliflower rice vegetable stir fry

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Serves: 4 Prep Time: Cooking Time:


  • slurp of rice bran oil (or peanut or any oil that is good for high temperatures)
  • drizzle of sesame oil
  • slurp of tamari (or soy or any stir fry sauce)
  • 1 chunk ginger, minced
  • 1 clove garlic (or more if you like), minced
  • chilli to taste (fresh or dried), finely chopped
  • 2 shallots, chopped (keep some aside for garnish)
  • 4 mushrooms, sliced
  • 1 capsicum, chopped
  • 1 head cauliflower, chopped
  • 4 handfuls of snowpea sprouts, optional


  1. Whiz the cauliflower chunks in a food processor until they look like rice.
  2. Heat a wok over a high heat. When the wok is hot, pour in the rice bran oil.
  3. Add the ginger, garlic, chilli, shallots, mushrooms and capsium. Toss in the oil for a minute or two, taking care not to let anything burn or go soft.
  4. Throw in the cauliflower rice and toss.
  5. Drizzle over a small amount of sesame oil and add the tamari. Toss for a few more minutes.
  6. Divide into bowls and plonk the snowpea sprouts on top, if using.
  7. Serve with a few chopped shallots sprinkled over for a garnish.
12 May, 2018 0 comment
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This is a recipe that is familiar to probably everybody: frittata. Or my version of it anyway. You can make frittata a bizillion different ways. It’s basically just vegetables, cheese and eggs cooked into a pie. It’s the ultimate user-upper of whatever you’ve got. I make mine in a baking dish in the oven, but I’ve seen a few different methods.

I used cherry tomatoes from my garden, but Romas are great as well… not so juicy. Slice or chop them, your choice. Same with the spuds. I also used warrigal greens instead of my usual spinach, which added a lovely flavour. The Dutch Cream potatoes are also a good choice for a frittata as they are the waxy type of spud, rather than the floury type.

Zucchini is great in a frittata… ah heck, anything is. Some people insist on adding ham or bacon. OK, then. Whatever. Anything goes!

I never make the same frittata twice, so this is just the way I made it last time.

Leftovers are also really great for lunch the next day.

Oven baked frittata

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Serves: 4 Prep Time: Cooking Time:


  • a slug of oil (olive, rice bran, whatever you fancy)
  • 1 leek, sliced
  • 1 clove garlic, minced or grated (or more!)
  • 1 large carrot, scrubbed and grated
  • 1 zucchini, grated
  • a few mushrooms, halved and sliced
  • 2 potatoes, scrubbed and chopped into 2cm chunks (or sliced)
  • 1 bunch warrigal greens, leaves removed and chopped
  • 10 cherry tomatoes, halved
  • 1/2 bunch parsley, chopped
  • 1-2 cups tasty cheese, grated (or combine with a hard, sharp cheese as well)
  • 6 eggs, lightly beaten
  • a splash of milk
  • salt and pepper to taste


  1. Preheat oven to 200ºC.
  2. Grease a baking dish (not too big).
  3. Boil the potato chunks in a saucepan until they’re at least half cooked to almost cooked, then drain well.
  4. While the spuds are boiling, gently heat your favourite frying pan.
  5. Once it’s at temperature, add the oil.
  6. Gently cook the leek and garlic in the oil for a few minutes until the leek goes soft. Don’t burn the garlic! Turn the heat down if it starts to brown. Add the mushrooms and grated carrot and zucchini and continue cooking for at least another 10 minutes, stirring occasionally. It should all be nicely soft and cooked down. Take it off the heat.
  7. While the spuds and leek mixture are cooking, boil the kettle.
  8. Put the warrigal greens in a large pot or bowl. After the kettle boils, pour the hot water over the the greens. Give it a bit of a swoosh around until the leaves are wilted and take on a rich colour. This should only take a couple of minutes, max. Drain well.
  9. Toss the leek mixture, potato chunks, warrigal greens, cherry tomatoes, cheese and parsley into the baking dish and carefully mix around a bit.
  10. Add the milk to the eggs and season with salt and pepper, then pour over everything in the baking dish.
  11. Bake for around 40 minutes. Check it at 30 minutes. Cooking time will vary according to the size, shape and thickness of your baking dish, so you’ll have to use your judgement. It should be nicely golden on top and firm but not dry in the middle.
  12. Let it stand for at least 5 minutes so it can set.
  13. Serve with a salad.
1 February, 2018 0 comment
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When you ask growers what they’ve got available to supply the LocalTable boxes, sometimes you get an interesting suggestion, like tomatillos.

I’m guessing not many Aussies have had a tomatillo or even heard of them. I’ve heard of them, but never eaten them. This is my first foray, with a recipe from the grower, Sasha Ermichina. I’ve cut back the vinegar content, as it ended up pretty runny and I didn’t add any other liquid. Other than that, it tasted great!

Tomatillo salsa

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Serves: 1 bowl Prep Time: Cooking Time:


  • 500gm tomatillos, husked and washed in warm water to remove the sticky coating
  • 1 onion, quartered
  • 1 garlic clove (or more!), peeled
  • 1/4 cup white or apple cider vinegar
  • 1 teaspoon dried or fresh oregano, chopped
  • 2 tablespoons fresh coriander, chopped
  • some chilli any way you like it (optional)
  • juice of half a lime, or more if not very juicy


  1. Preheat oven to 200ºC.
  2. In a baking dish, roast whole tomatillos, onion, garlic and chilli until soft and with a bit of colour, about half an hour.
  3. Transfer to a saucepan along with all the juice in the baking dish. Add the vinegar, lime juice, oregano and coriander and cook for about 5 minutes.
  4. Let it cool, then transfer to a blender (or use a stick blender in the cooled saucepan)  and purée. Add a little water if you want a runnier consistency and salt and pepper to taste.
  5. Serve with corn chips or anything that will carry the salsa from the bowl to your mouth.

28 January, 2018 0 comment
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This recipe is more because I am dealing with a cucalanche at home. I never thought one plant could produce so much food. I can’t give them away.

This is incredibly quick and easy and very refreshing for lunch during summer. Ever since I discovered the chilled beetroot soup, I’m a huge fan of cold soups for lunch now.

In this, my first attempt, I added too much Dijon mustard. When my friend and local grower Kat (Luna Harvest) tasted it, she said I’d discovered the recipe for McDonald’s Big Mac special sauce. She loves it, although it definitely wasn’t what I was going for! But she was right… and after she said it, I could only taste the Big Macs of my youth when I ate this. Not so sure if I want to be reminded of that particular food experience.

Don’t let that put you off! I’ve adjusted the recipe below with that in mind. You might also like to add a little water, if you prefer it thinner. I only have a stick blender, so it’s quite chunky.

Chilled cucumber soup

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Serves: 6 Prep Time:


  • 2 large cucumbers (more if they're smaller), halved and seeded, chopped
  • 1-2 cups Greek yoghurt
  • juice of half a lemon
  • 1/2 red onion, chopped
  • 1 clove garlic
  • 1/3 cup dill
  • 1/4 cup flat leaf parsley
  • 1 teaspoon Dijon mustard
  • salt & pepper for seasoning


  1. Put the cucumber, yoghurt, lemon juice, onion, garlic, dill, parsley and mustard in a blender or food processor and blend or process thoroughly.
  2. Pour into a bowl, season with salt & pepper, cover and refrigerate for at least 8 hours or overnight.
  3. To serve, ladle into bowls and garnish with a sprinkle of dill.

4 January, 2018 0 comment
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This recipe was shared with the LocalTable community by Kath, one of our subscribers. There was a generous bunch of beetroots in last week’s box, so if you’re still working your way through them, then definitely give this recipe a try.

It’s easy-as, although it needs some considerable cooking time, then a heap of chilling time, but it’s not complicated and is incredibly delicious. If you’re on the fence about beetroot, then try this soup! You’ll be a beet-lover after the first silky slurp.

Chilled beetroot soup

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Serves: 6 Prep Time: Cooking Time:


  • 3 medium to large beetroots, peeled and chopped
  • 1 brown onion, chopped (or maybe try a leek)
  • 2 carrots, chopped
  • 1 clove garlic, minced or finely grated
  • 4 cups vegetable stock (or chicken stock)
  • 1 teaspoon sugar
  • 1/2 cup sour cream
  • 1 tablespoon horseradish cream (or more)
  • small bunch chives, chopped
  • small quantity dill, chopped


  1. Combine stock, beetroot, onion, carrot and garlic in a saucepan. Cover, bring to a boil, then reduce to a simmer.
  2. Simmer for an hour, more if necessary, depending on how big or small you chopped the vegetables. Test now and then. The vegetables must be very tender.
  3. Cool in the saucepan for about 30 minutes.
  4. Purée in a blender or food processor in batches until completely smooth. You might like to mash it in the saucepan a bit first to make it easier to transfer to the blender. [ed: I use a stick blender in the saucepan itself… saves on the hassle and the washing up]
  5. Pour into a bowl, mix in the sugar and season with salt and pepper (if you wish, definitely a bit of salt).
  6. Cover and chill in the fridge until refreshingly cold, at least 4 hours or overnight.
  7. Put the sour cream into a bowl, add about 1 tablespoon of horseradish cream and mix well. Add more horseradish cream to taste, if you like. Chill the mixture in the fridge.
  8. To serve, ladle the soup into bowls (it’s even better if you have time to chill the bowls for an hour as well), add a dollop of the sour cream mixture and top with equal amounts of chives and dill.
28 December, 2017 0 comment
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Silverbeet, spinach, chard… whatever you want to call it… it takes up a lot of space until you cook it.

At the risk of boring you with another of my childhood food stories, my mother (love you, Mum!) used to boil the crap out of it in very salty water, then put a mug of “spinach water” on the table at dinner, from which we all had to drink some. Looking back, I’m like “What the? Why didn’t you just blanch it and we could eat the nutrients instead of drinking the salty-as water they leached into?” Hey, we do what we know, right?

Which is why I didn’t eat silverbeet for many years after I left home. Then I discovered it only needs the teeensiest bit of cooking and it tastes superb! Especially without the gobs of salt (really love you, Mum!). So now I’ll eat it any old how, but in pies is my favourite. You can even eat it raw. You might be surprised what vegetables you can eat raw. Almost anything leafy, also corn, asparagus for example… even Brussels sprouts, so be warned.

I’ve tried a few different spinach pie incarnations, but this one is my favourite so far. Because easy. I’ve never quite got the pastry to puff up how I’d like, but it still tastes great.

Use whatever cheeses you like. I was going to add in some blue, but I’m saving it for Christmas. Some people like ricotta (not a real cheese)… I’m not such a fan. Just use your favourites.

Lazy spinach pie

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Serves: 4 Prep Time: Cooking Time:


  • 1 bunch spinach/silverbeet/chard, roughly chopped
  • a generous blob of butter (don't hold back)
  • 1 leek sliced (soft white part)
  • 1 garlic clove (or more, if you like), minced or finely grated
  • 3 or 4 medium sized mushrooms, chopped (don't use the little ones, they have no flavour)
  • 1-1 1/2 cups grated tasty cheese, or cheddar, or cottage cheese (pretty much whatever cheese you like)
  • 1/4 cup parmesan or pecorino (Tilba Dairy make a good one), finely grated
  • 1/4 teaspoon nutmeg, finely ground (grind your own, tastes so much better)
  • salt & pepper to taste
  • 2 large eggs, lightly beaten (retain a small amount to brush onto the top of the pie)
  • 1 sheet puff pastry, defrosted
  • dusting of flour for benchtop


  1. Preheat the oven to 200ºC.
  2. Boil the kettle.
  3. Put the spinach in a large pot or bowl. After the kettle boils, pour the hot water over the spinach. Give it a bit of a swoosh around until the leaves are wilted and take on a rich colour. This should only take a couple of minutes, max. Strain the spinach and rinse in cold water. Let it drain.
  4. Gently heat your favourite frying pan.
  5. Once it’s at temperature, throw in the butter. It should quietly sizzle and not smoke or go brown. If it does, turn it down, clean the pan and start again! Don’t burn the butter!
  6. Gently cook the leek and garlic for a few minutes until the leek goes soft. Don’t burn the garlic! Turn the heat down if it starts to brown. Add the mushrooms and continue cooking for at least another 10 minutes, stirring occasionally. It should all be nicely soft and cooked down.
  7. While the leek mixture is cooking, put the cheeses, nutmeg, salt, pepper and most of the beaten eggs in a bowl. Give that a mix.
  8. Add the drained spinach. You need to get as much water out of it as possible. Squeeze handfuls of spinach to do this. Really give it a good squeeze. It’s ok, it’s going in a pie.
  9. Then add the leek mixture and give it all a good stir to combine. Maybe let it cool a bit first, while you sort out the pastry.
  10. Dust the flour over a clean benchtop. Give the pastry sheet a bit of a roll, just to stretch it out a bit. I use a 23cm pie dish and the pastry sheet is about 25cm. I could probably use the pastry sheet without rolling it, but I do it anyway, just to give me that bit extra to work with.
  11. Place the pastry sheet over the pie dish. Don’t worry too much about shaping it into the dish and DO NOT trim the edges.
  12. Tip the spinach mixture into the pie dish. Then – here’s the good bit – fold the corners of the pastry into the middle to form the top of the pie. Oh my lordy, it’s so easy, you won’t believe it. Don’t worry if the corners don’t meet exactly or if there’s a gap.
  13. Brush the top with the remaining beaten egg.
  14. Cook in the oven for 30 minutes.
  15. Let it cool on the bench for 5 minutes to set, then serve with a salad of whatever you’ve got.
21 December, 2017 0 comment
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I am very fortunate to manage the SAGE Farmers Market in Moruya every Tuesday afternoon (from 3pm! be there!). The market is how I met all of the growers I now work with to supply the LocalTable boxes each week. While I love bringing local fruit and vegetables to people, there’s so much more to our local food system that the market showcases. Seafood, dairy, eggs, beef, lamb, goat and… pork. Amazing tasting, genuinely free range, pastured pork.

The best part of my job as market manager is getting to visit all the farms. Earlier in 2017, I visited Dewsbury’s Pork out near Goulburn. I’m not much of a pork eater — I never seem to cook it quite right and I’ve never felt comfortable about the welfare of the animals. But with Dewsbury’s Pork, you can rest assured that these animals are well looked after and get to express their natural pigginess every day. The result is a superior tasting product. I grabbed a great deal from Eli & Ebony at the market recently — 2 x half kilos of pork mince for TEN DOLLARS — because it needed to be eaten or frozen within a couple of days (their products are all vac-packed).

I’m going to make my next spag bol with one of the packs and I made sausage rolls with the other, along with the leeks and fennel from this week’s box. This is my second go at it and I switched up the recipe a bit. Great for lunch, dinner, snacks, picnics… you name it. They are fantastic!

For locally grown Shoalhaven Mushrooms (the BEST), if you’re in the northern part of the shire, check out Alcheringa Cottage, or if you’re in the Moruya area, Southlands Fruit & Veg stock them. Seriously the best mushrooms.

Pork & fennel sausage rolls

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Serves: 4-6 Prep Time: Cooking Time:


  • 1 slug of oil (rice bran is good, don't use olive)
  • 1 leek, thinly sliced, chopped a bit
  • 2 cloves garlic (or more if you like), minced or finely grated
  • a few mushrooms, depending on size, finely chopped
  • 1 fennel (or half if it's huge), finely chopped
  • 500gm pork mince
  • 1.5 to 2 cups breadcrumbs
  • 1/3 cup parsley, roughly chopped
  • a bit of fennel top, roughly chopped, not too much
  • 1 teaspoon cumin powder
  • 2 eggs, lightly beaten (used separately)
  • a few sheets of puff pastry, defrosted
  • a yummy tomato chutney


  1. Preheat oven to 200ºC and line a tray with baking paper.
  2. Heat your favourite frying pan over a medium heat.
  3. Once it’s at temperature, add the oil. Gently cook the leek and garlic for a few minutes until the leek goes soft. Don’t burn the garlic! Turn the heat down if it starts to brown.
  4. Add the mushroom and fennel. Cook for 10 minutes or so, stirring. You want the mushroom and fennel to absorb the flavours of the leek and garlic and soften a bit before going into the sausage roll mix.
  5. Take the pan off the heat and let cool a little.
  6. In a large bowl, throw in the pork, breadcrumbs, parsley, fennel top, cumin and one of the lightly beaten eggs. Season (if you’re the type to add salt and pepper), mix well (get your hands into it).
  7. Add the leek, fennel etc mixture and mix, mix, mix.
  8. Place a sheet of pastry on a clean, dry surface. I use the frozen sheets from the supermarket, so I leave the plastic on the back, so it doesn’t stick to the bench.
  9. Make a roughly 4cm thick roll of sausage mixture and place it on the pastry, about 10cm in from the edge.
  10. Roll that baby up (peeling off the plastic as you go, obvs), leaving a 2cm edge. Brush the edge with some of the beaten egg, then seal it up. With a super-sharp knife, cut into 4 mini sausage rolls and place on the baking tray.
  11. Keep doing that until you run out of mixture. I made about 14 last time, but results will vary, as they say.
  12. Brush the tops of the sausage rolls with more egg mixture, then cook in the oven for at least 30 minutes, depending on the oven.
  13. When they look nice and golden-brown and you’re sure they’re cooked through, serve with salad and a really nice chutney. Don’t insult them with regular tomato sauce!


Make your own breadcumbs, they're so much better! Grab the old bits of bread no one wants to eat, chuck them in the toaster or a low oven for a bit, let them cool, then give them a whiz in a blender or food processor. They're chunkier and tastier than what you buy at the supermarket.


You can top the rolls with some sesame and fennel seeds just before you stick them in the oven for a bit of extra flavour, but I didn't have any at the time...

14 December, 2017 0 comment
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