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All Harvest Hub Posts

Newsletter

Under following Headings:

1. Events & Activites

2. Farmers

3. Fundraising

4. Industry News

5. Cooking Tips

6. Storage & Ripening

7. Foods good for us

8. Health Issues

9. Farmers – Local & Australian

10. Sustainability

11. Grocery

12. Fruit

13. Vegetables

 

1. Events & Activites


Dine Below The Line

Dine Below the Line at Macquarie Uni

Youth make $2 a head meals with heaps left over

Dining Not Mining Forum

Dining Not Mining

FOOD FIGHT – the Battle for food Security

Fruit & Veg Month Celebration

Happy 5th Birthday Harvest Hub

Harvest Hub Become Social

Manly Vale Community Garden OPEN DAY

Market at Macquarie University- Social Enterprise

Metella Road Public School Harvest Hub went off with a Bang

National Nutrition Week at Harvest Hub

Right To Food Coalition

Salvos Ivanhoe

Think, Eat, Save    Fruit & Veg Month

2. Farmers


Do we value our food and those who grow it?

Me Farms – a Local farm

Peats Ridge Money-for-Jam project

Why we buy local and from small Australian farmers

Raymond’s Ruined Purple Kale…

3. Fundraising


Help in a small way at Christmas 2014 – Ivanhoe lunch & toys for the kids

Salvos Invanhoe

Watermelon Fundraiser – Video

4. Industry News


A Voluntary Code of Practice for Supermarkets?

Banana Growers – what happens when a storm hits

Loss Leaders. Why do supermarkets have them?

No Harvest Hub rockmelons linked to Salmonella outbreak

Supermarkets stubbornly stick to their specials

Support Local Bee Producers?

The Future of Sydney’s Food Bowl

Water precious water

5. Cooking Tips

How does your food look on the plate?

Stir Fry – 10 easy tricks

6. Storage & Ripening 

Harvest Hub – What We Mean when We Say, Fresh

Not perfect but tasty

Vegetables Breathe Too!

Wombok – herbs that wilt what to do?

7. Foods good for us


All things Red

Psyllium husks: Beautiful on the Inside

8. Health Issues


A Tale of Two Worlds – Body Mass Index

Close the Gap – Indigenous health outcomes.

Diabetes a hotspot in Western Sydney

Glycemic ‘load’ not glycemic ‘index’

Want to decrease the risk of dementia and Alzheimer’s?

What is a serve of fruit & vegetables?

9. Farmers – Local & Australian

 

Grima Brothers in Horsley Park

Growers in Sydney Food Bowl  WEEK 1632

Kim Family from Wallacia

Me Farms a local farm

ME Farm baby salad leaves  

Where Does My Food Come From? Week 1539

Week 1550 Where Come From?

10. Sustainability


How to make a Herb Pouch

Insect Hotel

Plastic Free

Sustainability Festival

11. Grocery


Bread new additions Shepherd’s Bakery

Sourdough Bread

Hidden Valley Eggs

Hidden Valley Pasture Raised

Sustainable chicken farming – Our Free range egg story

Hidden Valley Honey

Organic Honey – Delucas from Wollemi National Park

You’ll always remember – ‘Forgotten Ridge Honey’

Lose weight with Grapefruit Juice

Go Nuts about living longer

PISTACHIOS – Fresh UNROASTED

Roast your own nuts

Absolute Organic Non-Hydrogenated Extra Virgin Coconut Oil

Paella – Bush Tucker at it’s best

EVENT RECIPES

Coooeeee   Anzac cooking

Christmas recipes

Harvest Hub fun Hors d’oeuvres

The Impromptu Festive Season Party

12. Fruit

APPLES

Golden Delicious Apple Bundt Cake Recipe

Granny Smith are Australian

Pink Lady versus Sundowner

Bananas

Bananas spotted and brown

Cherries

Cherries

Cherries new season

GRAPEFRUIT

Lose weight with Grapefruit Juice

Ruby Grapefruit

guava

Guava – Hey! Full of antioxdiants

KIWI

Kiwi

Mandarin

Ortanique Mandarins

Mango

Mango ripening – don’t judge a mango by its colour

Mango – Honey Gold

Orange

Blood Oranges

Blood Orange Warm Salad  recipeBlood Oranges

Papaya

How Green is my papaya?

passionfruit

Passionfruit on Easter weekend

Pear

Pears Beurre Bosc and Packham

Prickly Pear

PERSIMMON

Persimmon like an apple

POMEGRANATE

Pomegranate – Health Benefits

quince

Quince

Rhubarb

Rhubarb

Rhubarb Recipes

Sapote

Black Sapote – the chocolate pudding fruit

TANGELO

Tangelo

WATERMELON

Champagne Watermelon

13. Vegetables

artichokes

Artichokes

ASPARAGUS

Asparagus

AVOCADO

Avocado Planted

BeANS

Broad Beans

Broad Beans Preparation

Snake Beans

BEETROOT

Beet-i-ful beetroot recipes

Beetroot Sauces

Golden Beetroot

Hot Weather; Cold Borscht – Golden Beetroot 

Target Beets

Broccoli

Broccoli

Broccoli – the Super Veg!

Super local broccoli

BRUSSEL SPROUTS

Brussel Sprouts

Cabbage

Homemade Sauerkraut

Pineapple & Red Cabbage Recipes

Red Cabbage Recipes

Savoy Cabbage

Savoy Cabbage Preparation

Wombok Easy Cooking

capsicum

Red Capsicum with Basil Couscous

 

Carrot

Rainbow carrots

Rainbow Carrots Horsley Park

White carrots

Carrots coloured

CAULIFLOWER

Cauliflower by the moon

Cauliflower Leaves & Stems

Cauliflower Risotto

Romanesco cauliflower

Romanesco cauliflower recipes

CELERY

Celery

CHILLI

Sweet Banana Chillies

Chillies – long reds

Harvest Hub – Homemade Caramelised Chilli Jam

CHINESE VEG

Baby Buk Choi

Buk Choi

Choi Sum Damaged

choko

Choko with Goodness

 CORn

Corn from Freeman’s Reach

Corn – Polka Dot

EGGPLANT

Eggplant Freeman’s Reach

Mini eggplant

Ratatouille

 

FENNEL

Fennel

Fennel from Oberon

Feijoas

Feijoas

FENNEL

Fennel

GARLIC

Garlic – Fresh & local

Garlic Recipes

GINGER

Ginger

Mushroom

Much Ado about Mushrooms – mushroom stars as a main ingredient

Packs

Seafood Packs

Thai Cooking Pack

HErBS & SPICES

Basil

Purple Basil

Coriander

Parsley Continental

Tarragon

Tumeric Organic Fresh Roots

KALE

Curly Kale has a tale

Kale – an amazing tale

Kale Recipes

Kale and how to store it

Russian Kale

Tuscan Kale

LEAFY GREENS

Leafy Greens – Coriander, English spinach and Baby buk choi

Watercress

LEEK

Baby leek

Forgotten Leek

Leek Planted

LETTUCE

Lettuce Mix – Mesculun

Witlof

olives

Green Olives from Narrabri

ONIONS

Shallots versus spring onions

Sweet Onions

Parsnip

Parsnips

Peas

Sugar Snaps

POtATO

Dutch Cream Potatoes

Mayflower Brushed Potatoes

Royal Blue Potato Mash

Sebago – Goldilocks spuds – just right!

Radish

Diakon

Diakon Radish

French Radish

 

ROOT

Celeriac – worth the wait!

Kohlrabi

White Kohlrahbi

Kohlrabi chips

Kohlrabi recipes

Kohlrabi – eat it all

 

RHUBARB

Rhubarb

SILVERBEET also known CHARD

Silverbeet

Chard (Silverbeet) Rainbow Chard from ME Farms

Cold night – roast vegetables

Red Chard Recipes

Rainbow Chard

SPINACH

English Spinach

squash

Squash Ozzie

TOMATOES

Cherry Tomatoes

Cooking tomatoes local

Golden & Black Russian Baby Truss

Tomato an antioxidant

Cooking Tomatoes buy fresh local same price as imported

TUBERS

Rapa – Sweet Italian Rapa

Swede or Rutabaga

TURNIP

Baby turnips…a cunning plan indeed!

Turnips

 

WOMBOK

Wombok

Wombok Easy Cooking

Wombok around the clock – Eating Raw

ZUCCHINI

Patriot Zucchini

Zucchini Flowers

Meal Packs

Seafood Packs

Recipes

Farm Recipes 1738

Farm Recipes 1724

Farm Recipes 1722

Farm Recipes 1721

Farm Recipes 1720

Farm Recipes 1719

Farm Recipes 1718

Farm Recipes 1717

Farm Recipes 1716

 

BACK to TOP

Paella – Bush Tucker at it’s best

Paella – Poem and recipes

Paella Man with Bush Tucker

Paella – Bush Tucker at it’s best
by Jayne Travers-Drapes

There once was a fella
Out bush who liked Paella
“Bush Tucker at its best,”
He hollered at his guest.

A kookaburra  branch on high
Who scoffed then laughed a sigh.
Was he an Aussie? Bush Tucker? Not quite
So he’d let him know – set him right.

“Paella it’s Spanish, even I know,”
Cacked Kooka but the man, though
Knew too well that he would cook
Up a storm of Paella  – whatever it took.

So with pan asizzle with beans
Adding variety of tomato and greens
Then onion, garlic, saffron or turmeric
His herb basket swayed –  t’was atmospheric.

Paella Bush Tucker with beef or emu,
Barramundi, mushrooms, almost a stew.
Whack in some Macadamias then add rice
Let it dissolve, mmm and smell the spice.

This fella’s Bush Tucker Paella – great dish
Was more than he could even wish.
So, here are some recipes, maybe two
He wants to share –  just with you.

Kooka cries, “Pah/EH/yah  pah/EH/yah
Great with a little te – quil – a
Paella – smells the best
Maybe I’ll eat the rest”.

[ How to pronounce Paella.]

Vegetarian Paella
 
Recipe type: Paella
Cuisine: Spanish/Australian
Serves: 4
Ingredients
  • 2 tbs olive oil
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 1 pinch each turmeric to colour the rice
  • 1 chilli, chopped, optional
  • ½ tsp paprika
  • 1 lemon, zest and juice
  • 1 cup Aborio or medium grain rice
  • ½ cup white or red wine
  • 2 ripe tomatoes
  • 300ml vegetable stock, or water but pre-heat
  • Vegetables such as marinated artichokes/green beans/asparagus or bean of your choice
  • If you wish some meat try the Chorizo sausage
  • Chopped flat-leaf parsley, to garnish
Instructions
  1. Use a wide pan and only have ingredients thinly spread about 3 to 4cm. Heat oil in a large frypan over medium heat. Add onion, garlic, turmeric and chilli, taste and add salt and pepper and stir for 5 minute. Add the paprika and lemon zest , the rice, the wine, tomatoes and hot stock, stirring to combine.
  2. Bring to a simmer, stirring. Cover and Reduce heat simmering 8 minutes until rice is just cooked. Then add vegetables combine softly. Continue cooking covered for another 8 minutes. To serve leave in pan and garnish with parsley.

 

English: A variety of seafood to which rice wi...

A variety of seafood to which rice will be added to make Paella (Photo credit: Wikipedia)

 

Paella Seafood
 
Eating Paella is the time to sit together as a family or with friends. This is the meal that many a discussion about flavour, where the seafood came from and where in the world you would eat this great dish. Maybe a bit of Flamenco dancing.
Recipe type: Stew
Cuisine: Spanish and Bush Tucker
Serves: 4
Ingredients
  • 8 pieces of fish such as Barramundi or white fish fillets, shop into pieces
  • 8 scallops
  • 8 large prawns
  • 10 mussels, de bearded
  • 2 tbs Absolute Tomato Puree (Harvest Hub on special)
  • 80g parmesan cheese (Harvest Hub)
  • 2 shallots, chopped into 4 cm pieces
  • 60g butter
  • 1 lemon zest, grated (keep lemon juice)
  • 300g of Arborio or medium grain rice
  • 20g Paprika, smoky
  • 1 tbs tumeric
  • 1 litre fish stock
  • 50ml white wine
  • 15ml olive oil
  • Salt to taste
Instructions
  1. Use as wide a saucepan as possible and put in only an amount 5cm high. Use two pans if necessary. This distributes the heat and prevents it from burning. Though your aim is to get a crust on the bottom of the Paella.
  2. In the pan heat butter and olive oil adding shallots and paprika on low heat; then add rice to the pan cooking until translucent around 12 minutes. Then add the white wine, tomato puree, then the fish stock and cook slowly. Taste for adding any salt.
  3. On a separate BBQ plate add a little oil then cook snapper and prawns or if you have a Weber as this makes the seafood smoky flavoured. Only cook 2 thirds as it will continue to cook once off stove.
  4. Now add the seafood to the rice adding lemon zest and juice. Lightly turn without disturbing the crusty base.
  5. To serve - grated parmesan cheese over top and leave in pan.

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