Fennel from Oberon

Fennel from Oberon


Baked Fennel

Pear, Fennel Parmesan Salad

John Dory, Scallops & Fennel Sauce

Baked fennel
Author: Harvest Hub
  • 1 bulb of fennel
  • 1.1 litres of chicken stock
  • 1 – 2 garlic
  • 500g turkey mince
  • 1 egg
  • 1 onion, grated
  • 1 carrot, grated
  • Parsley, chopped
  • Thyme, diced
  • Fresh or tinned tomatoes
  • 3-4 tbs breadcrumbs
  • Knob of butter
  1. Preheat oven 180C.
  2. What to do with the fennel:
  3. Boil the stock, slice the fennel, put it in a baking tray.
  4. Throw in 2 or so cloves of garlic, drizzle with extra virgin olive oil, if you’ve got parsley or thyme throw that on top, seal it with foil, bake for 30-35 minutes or until soft.
  5. What do with the mince:
  6. Meatballs – put the mince in a bowl with half a cup of breadcrumbs, 1 egg, grated onion, grated carrot, chopped parsley, season with salt and pepper, add a bit of melted butter then roll into little balls, saute in a saucepan, pour a tin of tomatoes over the top, cook for 20-30 minutes at 180C. Serve with mashed potato and greens.

Pear, Fennel Parmesan Salad

Pear, Fennel, Parmesan Salad
Recipe Type: Salad
Author: Harvest Hub
  • 1 beure bosc (on special) or Packham pear, sliced thinly in wedges
  • 1 fennel bulb, thinly sliced
  • 50 g of rocket
  • 50 g of parmesan, sliced thinly from Harvest Hub
  • a handful of walnuts, crumbed
  • 1/2 a lemon, juice
  • olive oil
  • salt and pepper
  1. On the plate make a bed of rocket leaves then arrange in layers the fennel and then the pear. Top with the cheese, walnuts, salt and pepper, lemon juice and a few splashes of olive oil.

John Dory, Scallops & Fennel Sauce

John Dory, Scallops & Fennel Sauce
Author: Harvest Hub
  • [b]Sauce Base Fish Veloute[/b]
  • 4 onions, finely diced
  • 1 head garlic, crushed
  • 1 sprig thyme
  • 1 bay leaf
  • 100ml white wine
  • 100ml fish stock
  • 100ml cream
  • 1 vanilla pod
  • 15ml almond oil
  • 20ml lemon juice
  • 20ml white wine
  • [b]Fennel Puree[/b]
  • 1 small onion, finely chopped
  • 1 bulb fennel, finely sliced
  • 20ml lemon juice
  • 50ml vegetable or chicken stock
  • 50ml cream
  • Olive Oil
  • [b]Seafood[/b]
  • 1 John Dory
  • 6 Scallops
  1. [b]To make Sauce Base Fish Veloute:[/b]
  2. Combine onion, garlic, thyme, bay leaf and 100ml white wine into a pan and reduce by 2/3. Then add the fish stock and reduce again by 2/3. Next, pour in the cream, boil them pass through a fine sieve. Scrape out the seeds of half a vanilla pod and heat in a small saucepan. Deglaze with 20ml of white wine, 150ml fish veloute, lemon juice and almond oil.
  3. Season with salt and pepper.
  4. [b]To make fennel puree:[/b]
  5. Sweat the onions in olive oil without colouring for 5 minutes. Then add fennel and cool until tender (approx 5 minutes). Add chicken stock and reduce by 2/3. Pour in the cream and boil for 5 minutes. In a blender process the mix and pass through a chinois or a fine strainer.
  6. Season and mix in lemon juice.




Eggplant Freeman’s Reach

Eggplant Freeman’s Reach

Eggplant or aubergine are low-carb and low GI, which means they are slow to raise blood sugar levels as they are more complex and fibrous, and help improve blood circulation. In other words, it takes longer to digest and that is a good thing.

They are of the nightshade family of vegetables, which also include tomatoes, potatoes and capsicums. Nasunin, an antioxidant and free radical scavenger, is in the skin and has been shown to protect cell membranes from damage. So keep the skin on.

On its own you might think yuk but eggplant is a filler that has a flavour when entwined with other vegetables and sauces is magnificent. They love the heat for growing.

They came originally from India and now there are other varieties around the world including Thailand, Japan and Italy.

So what can you make with them? The original from India Bengan Bartha;  Baba Ganoush which is Middle Eastern; from Italy eggplant parmesan; the Greeks of course have moussaka; and the French Ratatouille. Plus slicing into stirfry and casseroles. Too easy.

Turkey Moussaka     

Turkey Moussaka
Recipe Type: Casserole
Author: Harvest Hub
Serves: 3
  • 3 eggplant
  • 1/2 tsp coarse salt
  • 1/2 cups chopped yellow onion (about 1 large onion)
  • 1/2 cup chopped sweet chilli or green capsicum
  • 1/4 cup water
  • 350g skinless turkey breast ground
  • 2 peeled, diced fresh tomatoes (about 2 tomatoes)
  • 2 tsps ground cinnamon
  • 1 tsp ground allspice
  • 1 tbs finely chopped dried apricot
  • 1/2 cup chopped flat-leaf parsley
  1. Preheat grill.
  2. To make Turkey Moussaka Eggplant:
  3. Slice the eggplants in half lengthwise. Sprinkle the cut sides with the coarse salt. Place in a colander, salted sides against the holes. Drain in the sink for 1 hour. Rinse and pat dry.
  4. Place the eggplants in the grill, cut sides up, about 13cm from the heat source.
  5. Grill for 5 minutes, turn, and grill for about 8 minutes more on the skin side, until easily pierced with a fork. Remove and set aside.
  6. Preheat the oven to 205 C and allow it to cool.
  7. Meanwhile, combine the onion, bell pepper, and water in a large nonstick frying pan.
  8. Cook over medium heat for about 6 minutes, stirring constantly, until the onion is translucent and the green pepper soft. Add the turkey and cook for about 5 minutes longer, stirring and crushing the meat with the back of a wooden spoon until it appears cooked but not browned.
  9. Add all the remaining ingredients except the parsley. Cook for another 7 to 8 minutes, stirring occasionally, until the liquid in the pan has evaporated and the mixture seems cohesive.
  10. Remove from the heat and stir in the parsley.
  11. Place the eggplants, cut side up, in a foil lined baking dish. Press down with a spoon to create a shallow well in each, and mound equal amounts of the turkey mixture into the wells. Bake for 15 minutes, then serve immediately.

Eggplant Curry

Eggplant curry
Recipe Type: Curry
Author: Harvest Hub
Serves: 4
  • 300g diced eggplant or 150g eggplant and 3 potatoes (cook potatoes for 5 mins to soften but maintain shape)
  • 1/2 teaspoon salt
  • vegetable oil for deep frying
  • 1tbspn vegetable oil extra
  • 1/4 medium onion finely chopped
  • 1/8 tsp turmeric powder
  • 1/2 tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp whole mustard seeds, ground in a mortar and pestle
  • 2 garlic cloves, finely chopped
  • fresh ginger, grated
  • 1 green chilli, chopped (optionally seeded to reduce the heat)
  • 5 fresh curry leaves
  • 1 tbsp malt vinegar or cider vinegar or wine vinegar
  • 1/3 cup coconut milk
  • ¼ tsp brown sugar
  • salt
  1. Wash the eggplants, remove the stalk, and slice lengthwise into quarters. Cut each quarter lengthwise wide strips and then crosswise into 2 1/2 cm cubes. Heat oil in a wok or frypan on medium heat and deep-fry the eggplant cubes in batches until golden brown. Drain thoroughly on kitchen paper.
  2. In a medium-sized pan, heat the extra oil stir the onion until golden brown. Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves. Stir and saute for 30 seconds. Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed. Bring slowly to the boil before adding the deep-fried eggplant cubes (and potatoes if reducing amount of eggplant). Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
  3. Taste and season with a little more sugar and/or salt as desired. Serve with rice.

Eggplant parmigiana

Eggplant parmigiana
Recipe Type: Frying
Author: Harvest Hub
Serves: 2
  • All-purpose flour
  • ¾ cup dry bread crumbs or panko, more as needed, seasoned liberally with salt
  • 2 – 3 eggs, lightly beaten
  • A large eggplant, cut into 3/4cm thick rounds
  • Vegetable oil for frying
  • 1 cup tomato sauce
  • 250gm – 400gms mozzarella cheese, thinly sliced as much as you need
  1. Pre-prepare:
  2. In bowls, flour, eggs, and bread crumbs.
  3. Take eggplant and glide across flour so lightly coated both sides dip in egg so it is covered.Finally, roll lightly in breadcrumbs. Lay on paper towels on a plate.
  4. Preheat grill.
  5. In a large heavy based fry pan heat oil, hot but not smoking, and fry eggplant rounds in batches around 2 minutes each side. Then pop on papertowel to drain.
  6. For grill.
  7. Take a baking tin and line with baking paper. Then arrange separately topping with tomato sauce and mozzarella. Melt cheese. But watch it.


Introducing Bowan Island Bakery

We’re really excited to introduce you to Bowan Island Bakery our new bread supplier.

They might be new to Harvest Hub but Bowan Island certainly isn’€™t new to making bread. In fact they are Sydney’€™s oldest Sourdough Bakery and have been tantalising Sydney’€™s taste buds for more than 17 years – so they definitely know their stuff!

Australian owned and run, Bowan Island uses organic wholegrains to hand-craft their delicious slow-baked bread. As well as baking daily, Bowan Island now have three cafes around Sydney that showcase their goodies.

Here at Harvest Hub we are all about flavour and we try ALL our produce before we add it to our range. We were blown away by the taste and texture of Bowan Island’€™s bread and very excited to be able to bring that bread to you.

You don’€™t have to take our word for it that Bowan Island makes some of the best sourdough in Sydney. They are:

  • Regularly ranked in the Top 5 Bakeries in the Sydney Morning Herald People’€™s Choice Awards.
  • Regular winners of the Inner West Business Awards.
  • Regular winners of the True Local Inner West Award.
  • Ranked in Terry Durack’€™s Top 5 sourdoughs in Sydney.

You don’€™t have to believe the awards either… One taste of Bowan Island’€™s delicious bread will have you begging for more.

Bowan Island Bruscetta

Take a thick slice of Bowan Island sourdough and lightly toast both sides.

Add a scrape of silverbeet pesto.

Top with a sprinkle of Harvest Hub parmesan.

Toast put under the grill to melt the cheese, or eat fresh.

Pour yourself a glass of white wine. Sit back and enjoy!