VEG-IT-UP \\\\ This delicious caramelised Leek and Broccoli Fish Pie, from donna hay is a one-pot wonder...super simple, few ingredients and minimal washing up!

#eatwelltasmania #vegitup #tasmanianproduce #weeatlocal

https://www.donnahay.com.au/recipes/fast-weeknights/caramelised-leek-and-broccoli-fish-pie ... See more

Caramelised leek and fresh broccoli make this crunchy-topped fish pie a true delight.

#WASTELESS // we love all things gardening, especially when it involves cutting down on food waste--and it's quick, easy and fun!

Repost from @martine.emdur 💚
#eatwelltasmania #wasteless #spring

How do you like your olive oil?

besides from being packed full of healthy fats and antioxidants, extra virgin olive oil (fondly know as EVOO) is a great way to waste less produce in the kitchen. Do you have scraps of garlic, herbs, citrus peels? Pop them in your oil to infuse and then use for a easy and delicious salad dressing.

we have a bottle of @freshfeildgrove 2020 extra virgin olive to give away -- comment below your favourite way to use olive oil and tag a friend who you’d love to share the dish with -- and this Sunday we’ll randomly pick a winner.

repost picture from @mindbodygreen

#eatwelltasmania #evoo #tasmanianproduce ... See more

SPROUT TASMANIA | Cross-Pollinate 2020 Competition

We are a proud sponsor of the 2020 Sprout Tasmania Cross-Pollinate Conference. If you haven't already booked your tickets-- hurry! As you'll want to enter into the fabulous Sprout Tasmania competition.

The Sprout Tasmania team are running an exciting competition; Book your tickets for #crosspollinate2020 before 5pm on 19th October and go into the draw to win one night at Spring Bay Millspringbaymill Glamping Tents, for the Sunday night of the conference, valued at $120!

Head to Sprout Tasmania's website (LINK BELOW) and book your tickets now!

#eatwelltasmania #sprouttas #crosspollinate2020 #tasmania #tasmanianproducers

https://www.sprout.org.au/conference_sprout ... See more

What a year it has been - drought, bushfires and COVID-19 to name the big challenges which have seen all of us face unexpected changes in our lives - both business and personal, and it's been tough.

WASTE LESS | Carrott Top Pesto

Repost from @rainbowplantlife
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🥕 How to waste less food and turn carrot tops into pesto! (recipe below)

Carrot tops make a fantastic substitute for basil when making pesto. All you need to do is blanch them in boiling water for 2 minutes, then drain immediately in an ice bath to stop cooking (blanching preserves the vibrant green color and prevents overcooking). Serve the pesto over roasted carrots for some “root to stem cooking.”

And since pine nuts are $$$, you can always sub a different nut in your pesto. I used pistachios here, but also regularly make carrot top pesto with walnuts.

For lots of fresh zippy flavor, add the zest of the lemon, not just the juice.

Nutritional yeast is optional, but helps bring some of the cheesy umami notes that parmesan traditionally does.

For more pesto tips, I have a whole YouTube video on how to make delicious vegan pesto!

To watch the Youtube video:

🔸Click my Story highlights called “Pesto” and swipe up
🔹Visit my Youtube channel: video is called “must-try vegan pesto”

CARROT TOP PESTO
* 2 cups (30g) carrot leaves/tops (1 really large bunch of carrots)
* 1/3 cup (40-45g) roasted shelled pistachios
* 2 small garlic cloves, chopped
* 1 medium lemon, zested and then juiced
* ¼ tsp kosher salt, plus more to taste 
* Black pepper to taste
* 1 ½ TBSP nutritional yeast (optional) 
* 1/4 cup (60 mL) extra virgin olive oil, more as needed
* 1-3 tablespoons water, as needed 

1. Blanch carrot tops in boiling water for 2 mins. Drain immediately into an ice bath. Dry well.
2. Blitz pistachios in food processor until small pieces. Add carrot tops, garlic, lemon zest & juice, salt, pepper, and nutritional yeast.
3. Blend until a paste forms, scraping down sides. With motor running, stream in the olive oil to start to form a smooth yet thick texture. Add more oil or water as needed until sauce comes together.
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#reelsinstagram #reelsvideo #zerowaste #lowwaste #foodwaste #nofoodwaste #veganrecipes #veganpesto #sustainability #roottostem #easyvegan #easyrecipes #veganiseasy #veganvideo #recipevideo #recipevideos #cookingtutorial #cookingvideo #veganvideos ... See more

What better way to start the week than being treated to brilliant local produce--and the company of passionate producers to celebrate local food.

The delicious food above was courtesy of Freshfield Grove eloiseemmett.com -- who happens to have a new cook book launching very soon...if you love Tasmanian produce then @eloiseemmett_littlenorfolkbay has some gems in her new book.

#eatwelltasmania #supportlocal #whatsinseason ... See more

Former Bryher owners Tristan Morrison and Alison Bergner have championed seasonality and local producers over the past five years at Bryher Cafe -- we are sad to see them go, but excited to see their mission live on at Devil's Door.

#whatsinseason #tasmanianproduce #eatwelltasmania #supportlocal #WeEatLocal

https://www.examiner.com.au/story/6945661/bryher-owners-pass-the-local-produce-baton-to-new-wine-bar/ ... See more

After almost five years of proving local produce was the way to go, Bryher owners are moving on.

A lovely sunny day spent at @freshfieldgrove touring the grove and tasting the goods -- we recommend the citrus blend (perfect for baking or topping a spring salad) visit @freshfieldgrove’s profile for links to their produce #communityEVOO.

you can also find @freshfieldgrove’s produce in the newly launched @tasproduceco -- along with delicious seasonal goods from local producers.

#whatsinseason #tasmanianproduce #eatwelltasmania #olives #EVOO ... See more

Repost from the stars at @geronimorestaurant — some weekend feasting inspo! You can find @geronimorestaurant and plenty more eateries listed on the We Eat Local app — all eateries listed on the app are supporting Tasmanian producers and championing local seasonal produce.

To download the app click the link in our bio.

#WeEatLocal #tasmanianproduce #supprtlocal #whatsinseason #eatwelltasmania ... See more

#VEGITUP | One of the best things to make with leftovers is a frittata. Fresh Cavalo Nero (or any other leafy green you have in the fridge) can be used to whip up this quick and easy, yet extremely flavoursome frittata.

Recipe from donna hay

#eatwelltasmania #whatsinseason #spring # tasmanianproduce #wastefree
https://www.donnahay.com.au/recipes/dinner/pies-and-tarts/frittata-with-cavolo-nero-and-dill ... See more

Donna Hay kitchen tools, homewares, books and baking mixes. Quick and easy dinner or decadent dessert - recipes for any occasion.